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We've been looking for a Gluten Free Pizza crust and this dough was pretty good. It created a nice crisp crust. We didn't have all the different flours so we used 1 1/4 cups gluten free brown rice flour (or gluten free flour mix, i.e. King Arthur) and 2/3 cup chickpea flour (or garbanzo bean flour) all the other ingredients for the dough were the same.
The lentil and rice patties were really tasty, but aren't chopstick friendly because they try to break apart. Next time I do these, I will add some kind of binder, maybe egg.
Seared ahi tuna, and a variety of spring vegetables, all with tender rice. This is the perfect spring lunch.
Mustard beans
I am not a fan of green beans, but this recipe I ate up.
A fair amount of green beans
Equal amount mustard and white balsamic vinegar (or white wine vinegar)
A couple splashes chipotle tobacco sauce
Some dried thyme.
Salt and pepper, to taste.
Remove the stems from the beans. Mix the mustard, vinegar, thyme, hot sauce, salt and pepper. Mix in with the beans.
If you have stuff in the oven, put this in an oven-safe dish and throw it in. If not, you can probably put this in a ceramic dish and cook it in the microwave.
Gluten & dairy free Birthday cakes
Lovingly baked by bake-a-boo
bake shop & tea room - 86 Mill Lane, London NW6 1NL
020 7435 1666
These muffins are from Gluten-free, Sugar-free Cooking by Susan O'Brien. I used sorghum flour & they turned out great.
This was my attempt at converting the Pioneer Woman's cinnamon rolls to gluten-free.
I usually show the lovely golden photos of perfect baked goods. These are not perfect.
I learned from them.
A fresh tasting gluten free Caprese Pasta Salad using homegrown tomatoes and basil. www.thebakingbeauties.com/?p=8474
Porridge with poached quince is a healthy and filling breakfast. Gently stewed spiced quince gives porridge a beautiful sweetness and an autumn aroma.
Rice Wraps filled with Sliced avocade, yellow peppers, cucumber and fresh coriander.
Hoi Sin sauce
Peanut butter, agave, Vegan Wheat Free Hoisin juice of 1 lime and water.
Dim Sum Sauce
Red wine vinegar, agave, soy sauce, chili sauce dark, sesame oil
::swoon:: i am so glad i bought three pints of blueberries this weekend. because this beauty used one, and whipped up in no time, and makes the perfect breakfast. and i will make it twice more before the week is out!
inspired by Karina's Vegan Blueberry Cobbler at Gluten Free Goddess, i was thrilled to see something that that awful no-knead GF bread recipe that used sorghum flour so i could start using up the huge quantity of it i have in the pantry. especially as i seem to not like it after the bread experience.
i altered the recipe a bit with mixing the sorghum flour with a coconut flour, since the coconut flour results in a moister, more tradition baked good, and adds a but of sweetness. i also don't avoid plain old sugar, so i had to carefully test to taste in the amount i used. regular skim milk, though i did try the oil for this batter. next time i'll go ahead and use an egg (hey, i'm eating it for breakfast!), since i prefer the taste better.
also, from where i come from, "cobbler" evokes something with a bit more texture and crunch, maybe more what people call a crisp or a crumble. seeing as oats are out for me, i'm going to crush some of the Mesa Sunrise flakes (quinoa, corn and amaranth) i have and include those to try and improve the texture of this. and replace the white sugar with brown sugar.