A complete cookbook of all the gluten free recipes that I have added to this site, and found on it! Some of these recipe may have gluten in them, but I have made suggestions as to how to make them gluten free!Make sure to always read food labels and ensure that they do not have any gluten in them. Enjoy!
My mother used to make these for my brother and I when we were little, as we both have peanut allergies. The real ants on a log are made with peanut butter for the spread, but my mom substituted cheese whiz, which is really yummy. Even if your children don't have a peanut allergy, I am sure that they will love this new little after school snack.Enjoy!
This is a very simple dessert that we discovered in Morocco. It was served in many restaurants for a light end to all kinds of meals and the combination of cinnamon and fruit is wonderful. The most important thing is to find lovely, sweet and juicy oranges. If you use pale, tasteless ones this recipe won't work at all.
We made these eggs in my food science class in college. I thought, "Eeeww...yuck!" when I read the recipe. When I tried them, I couldn't get enough of them. I was eating them every morning for a month till I finally wore myself out with them. They are best with fresh garden tomatoes, but those crunchy ones at the market in January will work too because you're cooking them. PLEASE READ THE COMPLETE RECIPE AND REVIEWS (for hints and tips) BEFORE PREPARING!!
This recipe comes from one of my favorite cookbooks,"Dining on a Dime" by Tawra Kellam. I brought this dough, along with lots of kid safe kitchen utensils, to my daughter's daycare. The kids had an absolute ball with it! This recipe yields a dough similar in texture to real play dough, unlike the peanut butter dough recipes I have tried. Food color paste seems to give a brighter, truer shade than liquid but use whatever you have. Enjoy!
This sauce may be used with meatballs, ribs, chicken wings anything you desire, and may be doubled if desired but do increase the fresh garlic too much or the garlic flavor will be to strong, the chili flakes are only optional I like to add them in for some heat :)
My husband, who is not Gluten Intolerant, and I have these every Saturday morning. He likes these better than ones made with "real" flour! This recipe is easily halved or multiplied, as needed. These are also excellent to use as sandwich bread, sloppy joe open-face bread, (better if you omit the sugar and use regular milk instead of buttermilk); strawberry shortcake, etc. Refrigerate any leftovers and warm about 15-20 seconds in microwave before filling with sandwich stuff.
WOW! I just made these delicious danish's. Not only were they fabulous, but they were really quick and easy to make!! Although they don't have a flaky pastry taste like the gluten containing danish's, they have their own little marvalous taste.You won't be able to eat just one! You can make these with your favourite jam. I used a tablespoon of raspberry jam on each danish and drizzled some icing on top.
I made these cookies last night and they were delicious. They were very easy to make and the clean up was easy as well. The only thing I would do different next time is double the batch, I only got 10 cookies and they were all eaten in 15 minuetes.This cookie will definetly have a special place reserved on my Christmas cookie tray.
These biscuits combine an adaptation of Roben Ryberg's biscuit ingredients from The Gluten-Free Kitchen with Cooks Illustrated's method for making biscuits. These are very white...if you liked the white, spongy things that you could buy at Kentucky Fried Chicken, you'll like these. Lately I've been substituting 1-1/4 cups brown rice flour mix for the two starches. It turns out really good with a little less white and a little more nutrition.