Like a super scrumptious oatmeal-raisin cookie with a little crunchy something extra! Let’s call it health: whole gluten-free grains and seeds like oats, brown rice, amaranth, millet, quinoa, chia and buckwheat, plus walnuts … all snuck into a cookie!
“How do I convert my grandma’s (fill-in-the-blank) recipe to gluten-free?” “How do I convert a gluten-free recipe calling for (fill-in-the-blank) number of different GF flours so that I can use just one all purpose gluten-free flour?” Find your answers HERE!
Life, as they say, sometimes gives you lemons. That can be true with baking too. But did you know that with a little confidence and creativity, you can bake your way to that proverbial lemonade with your gluten-free recipes? Indeed!
Day 2 of our Gluten-Free Blog Hop! Details on the contest and all the great tips available from 10 great gluten-free bloggers! Today’s post is all about gluten-free baking using gums and other binders.
In honor of moms everywhere, I’ve teamed up with Le Creuset to offer a Cherry Red Baking Set to one lucky winner just in time for Mother’s Day! Watch my video to hear all about it!
Particularly in 2011- the year the FDA finally moved forward to establish regulations setting standards for gluten-free food labeling – we should all take time to educate friends, family, restaurants, retailers, doctors, teachers … about celiac disease and the importance of truly gluten-free foods for those of us who live gluten-free. Oh, and let’s celebrate with a contest!!!
If you’re like me, you’ve been missing lemon bars. I don’t know what it is about this easy little treat — maybe the mystery is in its simplicy — but they are universally loved and bring a smile to anyone’s face as they savor the subtle tart/sweetness that is so perfectly blended in a lemon bar. There’s just no reason not to be able to still enjoy that simple pleasure, gluten free.
