Eating raw vegetable salads is one of the delights of summer and here is a recipe that is fast and easy to make with a new twist — roasted sunflower seeds. It is pretty on the table and compliments many meals, and no one will know they are eating GFCF. The home-made dressing features a […]
A lot of the recipes in Bake Deliciously! Gluten and Dairy Free Cookbook call for cornstarch but through many tests, I have found that one starch works virtually the same as another in the recipes, so anytime cornstarch is called for, you could use tapioca flour, sweet rice flour, potato starch or arrowroot instead. I […]
For those of you avoiding soy, out of over 150 recipes in Bake Deliciously! Gluten and Dairy Free Cookbook, only a few call for soy. Some following the GFCF diet find they react to soy as well. Others say they react to soy milk, but not to ‘fermented’ soy such as tofu, tempeh and soy […]
Marshmallow cream is a lovely filling between layers of chocolate cake, but there is a trick to make it stay put. If you pile the marshmallow filling on the bottom layer, and then put the next layer on top, in about 15 minutes, all of the marshmallow filling will seep out and encase the bottom […]
Book Review: The Great Chefs Cook Vegan by Linda Long Linda Long is a gifted food photographer who happens live a vegan lifestyle. She approached 25 renowned chefs to contribute recipes for this beautiful compilation. Vegan is usually considered the most healthful, healing way to eat, and certainly earth-friendly, and this cookbook takes vegan cooking […]
I have the utmost respect for most doctors, and like any other specialty, they all have different areas of expertise. If you suspect you may be gluten intolerant or have Celiac Disease, it is really important to find a doctor that has that insight. I?ve heard from doctors that a total of five minutes is […]
Pasta is probably one of the foods most missed by those following a gluten free diet, but our days of missing good pasta are over! There are lots of gluten-free pastas on the market, and I haven’t tried them all, but one brand I particularly like is Tinkyada. The texture of this pasta is delightful. […]
My idea of excitement is to compare what happens to a recipe when you leave everything constant and change ONE ingredient. I think I missed my calling as a kitchen chemist (and by the way, if you know of any good programs, I’d love to augment my education). Anyway, while developing Bake Deliciously! Gluten and […]