One of my best loved breads from childhood was a recipe from a dear family friend, Mrs. Sanford. I loved when my mom made her rolls for special dinners. After being diagnosed with celiac disease, I hated not having a delicious, soft, slightly sweet dinner roll at Christmas or Easter dinner.
I began my quest for a great gluten free dinner roll with Mrs. Sanford’s recipe..and my memories. I have been working for a long time trying to get this recipe just right…and at last I have success. So many versions of this recipe, but this last one…so good! And best of all…fast! These were made, shaped, and on the table in 45 minutes. Seriously. Continue reading
Gluten free pie crusts can be very difficult to work with. A lot of us these days don’t bother making pie crusts when they are so easy to buy pre-made and taste, well, good enough for the vast majority of people. Plus, for me, I only bake a pie a few times a year. So I wasn’t the best pie maker to begin with, and that was with a traditional, gluten crust. Gluten free crusts are fragile, and can be so frustrating. They fall apart, shrink too much, and are almost impossible to get into a pie pan. Continue reading
I used to love to go to our favorite Italian restaurant and get the bread that was served before the food. It was so good dipped in the olive oil that had been steeped with herbs. Yum! After I was diagnosed with celiac disease, those days were gone…until now! Continue reading
Here’s another great cookie recipe from my mom, Edna. This is a delicious chocolate cake-like cookie topped with a marshmallow and chocolate frosting.
These cookies are so good! They are a favorite with my family. And of course, I didn’t make them. These are another of my mom’s fantastic recipes! (Go mom!) They are a soft, cakey, caramel flavored, awesome cookie. Continue reading
This a a delicious recipe for chocolate chip cookies that is reliable at higher altitudes. So often at higher altitudes, gluten free cookies spread flat and just don’t cooperate with the baker! But this recipe works great – and tastes even better! Continue reading
I have been served this dish many times, but have never made it myself until recently. It has such a strange name that I looked it up online. Apparently, it comes from a Mexican taco that is served on a thick corn tortilla. I guess this is the “Tex-Mex” version.
I love to make muffins for breakfast, especially on a slow weekend morning. When I saw a recipe for pumpkin muffins on the King Arthur flour blog, I was intrigued. It uses a whole can of pumpkin (15 ounces!) in the recipe. I knew these would make wonderful gluten free pumpkin muffins…and I was right. These are simply the best muffins I have ever had!
I have longed to eat great pizza since I have had to be gluten free. I have ordered it in restaurants, purchased several brands from stores, but never have been truly satisfied. Some of it has been “pretty good”…and some truly awful. I have made some at home that was “pretty good”…and some that was truly awful. Crispy flatbread style pizza seems to be most successful gluten free. But a crust that is thick, chewy, and tastes good has been elusive. Until now, that is. This pizza crust is so good! It is simply the best I have had since going gluten free.
What’s for dinner today? It’s cold outside, and a blanket of snow is covering my yard. I’m feeling like down home, stick to your ribs cooking. I began by looking at standard chicken and rice casseroles, but most use canned cream of chicken soup. Continue reading