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I love this recipe for chicken. In the summer, I like to grill it outside; when it’s cold, I can bake or broil it. It’s brightly flavored with lemon and herbs, and the chili flakes and garlic give it just enough heat.

Continue reading "Lemon chicken" →

Sherina posted this recipe and I couldn’t resist tweaking it for my gluten-free family. I already have requests for tomorrow’s breakfast. And possibly a batch for dessert.

Continue reading "GF cinnamon muffins" →

My copy of this recipe is titled “Christmas Casserole Cookies”, but we never ever called them that. They were gooballs! Gooey, sweet in an insane kind of way, nutty, sticky gooballs!

Continue reading "GF gooballs" →

Gluten-free raspberry spritz cookies

Sweet but not too sweet, tangy, and delightfully addictive. Mom always made these around Christmas time, I just changed things so the gluten-free husband could have them, too.

Makes 6-8 dozen.

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Makes 5-6 dozen.

I love the fall. It makes so many cookies possible, since I am loathe to turn on the oven in the summer. These are crisp, sweet, nutty, and highly addictive.

Continue reading "GF almond meringues" →

My husband couldn’t tell that these are gluten-free. They’re crisp on the edges, chewy in the center, and perfect for afternoon snacks.

Continue reading "GF oatmeal raisin walnut cookies" →

It has been an adjustment, to say the least. The flours feel gritty and dry, not soft and well, flour-y, like wheat flour does. The concept of bread that you mix, not knead, has been difficult to wrap my brain around. Matthew, on finding out that his pizza crusts would be spread, and not twirled and laid down neatly on a piping hot pizza stone, was sniffly about the lack of the Maillard reaction.

The glazed ham that I made last Friday had gluten in the glaze. I hadn’t even thought to check. Everything in a box or a bag or a wrapper has to be scrutinized and Google’d and deemed safe or unsafe. My kitchen is full of Ziplock bags labeled with their contamination status. “GF MUFFIN MIX.” “GF PIZZA MIX.” “GLUTEN – DO NOT EAT.”

My pantry is stuffed to the gills with flours and chemicals. Tapioca flour. White rice flour. Brown rice flour. Sweet rice flour. Sorghum flour. Garfava flour. Potato flour. Potato starch. Potato flakes. Teff flour. Egg replacer, because Bette Hagman favors that instead of cracking a damned egg and I’m not substituting eggs back into a recipe that is already finicky about the liquid ratio. Almond meal. Corn starch, enough to thicken the gravy of a nation, because it’s not just a thickener anymore, nope, it’s a flour. Dough enhancer. Gelatin. Xanthan gum and, because recipe writers can’t decide which is better, guar gum.

That said…

The cookies that I made got rave reviews from everyone, but most vocally from the kids. “I can’t even tell it is gluten-free, Mom.” That would be the raspberry jam topping speaking. The chocolate pound cake was eagerly inhaled. “Needs more chocolate chips!” The pizza crust could have used another ten minutes in the oven, but it was definitely pizza. I have plans for a cherry pie for Matthew’s upcoming birthday.

It’s food.

Gluten-free breadsticks

Twice revised, and hopefully twice as good. Original from Risotteria Restaurant.

Apricot fruit leather rolls

Homemade fruit roll-ups.

Miracle bread

Gluten-free bread that does not break when bent. Requires amaranth flour and flax seed meal.

The children heartily approve of the cake batter for Bette Hagman’s gluten-free Chocolate Pound Cake. The mixing bowl, beater, and spatula have been licked clean with much gusto. The cake is in the oven; I was afraid of the pan being too small, but apparently gluten-free cakes rise less than their counterparts.

I’m a little dubious about the chocolate chips, as I like my chocolate evenly dispersed in the batter rather than in little melty dribs and dabs. Still, it is chocolate, and it is a cake, so Marcus should be quite satisfied on his birthday tomorrow.