Posted on March 13, 2012 - by Jules Shepard
This twist on a traditional favorite promises to be internationally and universally loved, no matter what your food restrictions! That’s right — this recipe is allergy-friendly, too! (gluten, dairy, soy, nut & egg-free!)
Posted on January 23, 2012 - by Jules Shepard
This fantastic recipe produces a savory, light and fluffy corn cake with a kick that enhances wonderful foods like stews and chili!
Posted on January 19, 2012 - by Jules Shepard
Popcorn flour is a fun, whole grain flour you make yourself – no shopping around at various health food stores to find it! In this bread, it offers the benefits of a tasty whole grain flour, but is too airy to support a loaf of bread on its own, so must be combined with other gluten-free flours that offer bulk as well. A really unique treat that is fun to make and to eat!
Posted on December 19, 2011 - by Jules Shepard
Although associated with important Jewish holidays like Rosh Hashanah, challah is not only a culturally significant bread at these times of year, but is also a delicious and impressive bread to serve at your table any time.
Posted on December 16, 2011 - by Jules Shepard
The much maligned fruitcake is actually quite a holiday treasure, symbolic in so many cultures, versions as plentiful as the varied ingredients comprising each recipe. From my research, it seems like you really can’t make a fruitcake wrong, although true connoisseurs may argue the point.
Posted on November 7, 2011 - by Jules Shepard
Thanksgiving is almost here! Downshift from panic mode and follow this cheat sheet of tips and recipes to a safe, tasty and very happy gluten-free holiday!
Posted on October 10, 2011 - by Jules Shepard
Love cornbread? Craving pumpkin? Looking to eat healthy or vegan (but never miss the taste!)? Want to slip nutrition in where your family will never suspect it? Have I got the recipe for you! Once you try this recipe, you may never go back to regular cornbread again!
Posted on September 26, 2011 - by Jules Shepard
Traditional zucchini bread has always seemed unnaturally high in oil to me, so early on, I worked to make a light, airy and not oily zucchini bread that I could enjoy without the guilt. I use fruit and sour cream (non-dairy) to compensate for the reduced fat and sugar, and the results are fantastic: moist, fluffy and crunchy on the top (my son’s favorite part!). I like to make this bread as mini-loaves or muffins so I can share the love with friends. They’ll want more, I promise!
Posted on June 1, 2011 - by Jules Shepard
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Posted on May 24, 2011 - by Jules Shepard
I paired this burger with my fabulous homemade gluten-free buns, but you could certainly eat it sans bun for a low-carb, but really filling meal option. You can also bake these puppies and freeze them for later, or even break them into crumbles for taco filling, put them on your salad, or use them as meatballs for your favorite gluten-free pasta dish! It’s really an impressively versatile (and super healthy) recipe!