GFCF Graham Crackers

I found this recipe at In the Life of a Child. I only changed a couple of things about it, such as decreasing the amount of sugar, using coconut milk, and cutting the dough into squares with a knife. I also used less liquid than the recipe called for, until the dough was just sticky, and then kneaded the dough a few times before rolling - this eliminated the need to chill the dough and made

Pie Crust, One Last Time!

I had to try one last variation on my pie crust recipe. I really liked the pie crust made with Sorghum Chickpea Blend, because I really like the flavor and texture the chickpea flour adds to the crust. But mindful of others who don't care for that subtle flavor or for those who are allergic to legumes (this one is for you, Samuel!), I decided to make a plain sorghum flour blend without chickpea

Sorghum Pancakes with Fresh Fruit Sauce

Ground flaxseed gives these pancakes a really nice flavor and texture. I served them with a fresh peach sauce which complimented them well. Anna really enjoyed these for lunch today and scarfed them up quickly...and to be honest, so did I. They are really good.1 cup All Purpose Sorghum Blend1 tbsp. sugar2 tsp. baking powder1/4 tsp. salt1/2 tsp. xanthan gum1/2 tsp. cinnamon1/8 tsp. cloves2 tbsp

All Purpose Sorghum Blend

I use this blend for almost everything. I like it better than the All Purpose Rice Blend.4 cups sorghum flour1 1/3 cups potato starch flour2/3 cup tapioca starch flourSift all ingredients together until well blended. Store in the refrigerator or freezer.

My Favorite Pie Crust Recipe

I got this recipe from a friend, it was her grandmother's. It is the only pie crust recipe I have made for nearly two decades. Thankfully, it is just as fabulous as I remember, even without the gluten and the casein!2 1/2 cups GF Flour Blend 1/2 tsp. salt3/4 cup palm shortening1 egg, beaten, with cold water added to make 3/4 cup liquidWhisk together the dry ingredients. Cut in shortening

Double Chocolate Pie

Here I've modified a recipe from Cooking Light. It's supposed to be topped with whipped cream or Cool Whip, but I have yet to find a casein and soy free alternative. So instead, I topped the pie with sliced strawberries, and it came out really pretty. In fact I like this topping a lot better than whipped cream! Strawberries and chocolate are a divine combination.1 prebaked GFCF pie shell3/4

Multi-Grain Sandwich Bread

Here I've modified a recipe Land O Lakes has for gluten free multi-grain bread. I modified their recipe for a multi-grain flour blend too, in order to use the flours I had on hand in my kitchen. I am very pleased with the results. The ground flaxseed in the bread (which adds protein, fiber, lignans and omega-3 fatty acids) gives the bread a hearty texture without making it heavy. It also

Multi-Grain Flour Blend

I like this blend for sandwich bread, sandwich rolls and wraps.1 cup brown rice flour1 cup garbanzo bean flour1 cup sorghum flour1 cup arrowroot starch1 cup potato starch1 cup tapioca starch1/2 cup amaranth flour or quinoa flour1/2 cup teff flour or millet flourSift all ingredients together and store in the refrigerator or freezer. If you don't have arrowroot on hand, substitute 1/2 cup potato

Swiss Chard Pesto

This version of pesto is really yummy and very good for you. High in vitamins K, A and C, Swiss Chard also is full of magnesium, potassium, iron and copper. This pesto is good served as a dip for chips and vegetables, but it's also good in soup, in sandwich bread as a sneaky food, with chicken or fish, on pasta, on pizza, with vegetables, on a wrap, tossed with rice or on top of a baked potato

GFCF Egg-Free Chocolate Pudding

This (modified) Penzey's recipe for homemade pudding is super easy to make!*1/2 cup sugar1/4 cup natural cocoa powder2 tbsp. cornstarch or arrowroot starch1/4 tsp. salt2 cups non-dairy milk alternative (I like using 1 can of lite coconut milk plus enough rice milk to equal 2 cups of liquid)1 tsp. vanilla extractIn a heavy bottomed saucepan, combine all of the dry ingredients. Over medium heat,