INGREDIENT: egg (replacement)
Guest post from Michelle of The Willing Cook Christmastime can affect all of our senses; the smells and tastes of baking cookies, the twinkling of simple white or brightly colored lights, the warmth of a glowing fire. Nothing says Christmas to me like trays full of brightly decorated sugar cookies, pumpkin rolls, wedding cookies, date bars, plum pudding, gingerbread bars, and on and on. I’m sure that I’m not alone.
Guest post from Michelle of The Willing Cook. Traditions are a big part of our Christmas celebrations and observances. Just saying that probably stirs up a few images in your head.
Guest post from Michelle of The Willing Cook I have a confession to make. I don’t always come up with my own recipes. I love to peruse magazines and take regular favorites and make them allergy-friendly for my family. One of my inspirations is Cooking Light magazine. The October issue featured some marvelous quick bread recipes… Read More
There is very little introduction that I need to do for today’s pumpkin recipe, except one. “Oh my!” Cooking gluten-free, particularly if you have to substitute other allergens, can be a lot of trial and error. But once you have some base recipes that work time and time again, you have a good hold on gf baking. I have finally reached that point. Yay! And you can too!
I have come up with a recipe that does many things for many of you chocolate lovers out there. Are you ready for it? Molten Chocolate Lava Cake made in the slow cooker that is free of gluten, dairy, and egg (among a few other top allergens). Yes, my friends, it’s true!
I came across a recipe in a magazine recently for Ginger Biscuits with peaches that was simply calling my name. Seeing as how it is peach season and we love ginger, I thought we could not go wrong with this flavor combination. However, in order that everyone in our family could enjoy this summer treat, I decided to make it free of all the top allergens. This was a first-time recipe experiment for me, and oh boy! we were so pleased with the outcome! The ginger biscuits are wonderful for breakfast, as well, with a fruit jam spread on top.