gluten free recipes for people who love to eat
gluten free recipes for people who love to eat
Before I knew I had Celiac disease, I had a casual acquaintance over for a dinner party who had Celiac disease. My only previous experience with cooking for someone who was gluten free was with my mother who was told that eliminating wheat from her diet might help reduce the symptoms of her autoimmune condition. …
When I was diagnosed, I had yet to actually have a madeleine, although I’d seen them in pastry shops. It was a little bit intimidating trying to make a pastry that I’d never eaten before gluten free. It turns out, the flour isn’t the most important ingredient, it’s the butter. Now you know this is …
We can all agree that store-bought gnocchi is pretty good. It’s hard to argue with a soft potato dumpling covered in your favorite sauce. However, once you’ve made home-made gnocchi, there’s no going back. Home-made gnocchi is more tender and has more potato flavor than the store-bought ones. If you enjoy social cooking, they are …
I’ve said it before, and I’ll say it again, I love a good waffle. Before my diagnosis I received a fancy Belgian waffle press and practically every weekend I would make waffles and top them with whipped cream, lemon curd, and mint (it’s a killer combo, give it a try). This waffle recipe is simple …
I’m a sucker for both sesame seeds and tahini, they’re just too delicious to pass up. I thought that a swirl of tahini caramel could be a phenomenal addition to a sugar cookie, and I was not mistaken! These sugar cookies are delightfully crisp around the edges, chewy in the center, and have a delicious …
When I was around 12 years old, my mom clipped a roll recipe out of a magazine to try for our Thanksgiving dinner. It was called something like “Winter Squash and Sage Dinner Rolls” and it had you roast your own winter squash to puree to make the rolls and tie them in these fancy …
There are a plethora of gluten free flour blends out there, some of them excellent, but despite this I don’t use flour blends when I bake. I have found that flour blends can be very restrictive. What happens if I make a recipe that was developed using Cup4Cup with King Arthur’s Measure for Measure flour …
I’m a sucker for a good biscuit. There’s something about the rich, flakey layers and the buttery flavor that I find irresistible. If I’m being honest with myself, it’s the butter that really does it. What can I say, I like butter. These biscuits check all those boxes for me while having depth and complexity …
Back before my diagnosis, I liked a good old fashioned Eggo waffle. I especially enjoyed eating the chocolate chip ones while they were still frozen during summer; I just took them straight out of the freezer and ate them. Yes, I did this as an adult. For a while, we also had a fancy Belgian …
I started reading cooking advice and cookbooks (really reading them, not just looking at the recipes) when I moved into my first apartment. Until then, it hadn’t occurred to me how much the very base ingredients that you use in everyday cooking change the way your food tastes. The types and quality of the oil …
