Garlic Herb Sandwich Rolls

We are leaving in two days for a three day car trip. I'm packing all our food to bring with us for the road, and I really wanted sandwich rolls to bring with us (they are easier to pack and deal with than sandwich bread). I have a really good recipe for Garlic and Herb Parmesan Buns, and I really had to have some for the trip. So, I made some - leaving out the parmesan, the gluten, and the

Vanilla Bean Coconut Ice Cream

I made this ice cream tonight for the girls. They have not had ice cream in months. Even though I buy Rice Dream ice cream alternative, they will not eat it even all dressed up with sprinkles or chocolate syrup - it doesn't taste much like real ice cream. However, coconut milk makes a great ice cream substitute, and they really like this recipe. Anna likes it so much, she ran through the

Strawberry Lime Ice Cream

I'm so excited! Last night I made a gluten free, casein free, vegan ice cream that is really yummy! I combined two recipes I found at A Vegan Ice Cream Paradise (strawberry and mango). Those recipes call for xanthan gum, though I found that the ice cream really does not need xanthan gum.This is a no-cook, no fuss ice cream. I used one can of regular coconut milk and one can of lite coconut

Banana Nut (or not) Muffins

I've adapted this recipe from The Buttermilk Cookbook: The Rest of the Carton. This is another muffin recipe Anna can't get enough of, and DH really likes it too. This recipe calls for nut meal, but for those with nut allergies, try substituting casein free mini chocolate chips!1/2 cup canola oil1 cup sugar2 beaten eggs2 large ripe mashed bananas1 tsp. vanilla2 cups All Purpose Flour Blend 1/

Brown Sugar Blueberry Muffins

So my BFF (Julie, you rock!) sent me this recipe for blueberry muffins that she found at Karina's Kitchen a few months ago (see the original recipe here). Julie's kids have so many food allergies it makes my head spin. She made a couple of modifications to suit her family and said the muffins were fabulous. Well I had a whole pint of blueberries kicking around the other day so I thought I'd

GFCF Classic Banana Cream Pie

One 9" GFCF Graham Cracker Pie Crust, baked3 tbsp. cornstarch1 1/3 cups water1 recipe Mock Sweetened Condensed Milk or Sweetened Condensed Coconut Milk3 beaten egg yolks1 1/2 tsp. vanilla2 medium ripe bananaslemon juiceIn a small saucepan, dissolve the cornstarch in the water. Stir in the mock milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat. Add vanilla and stir

GFCF Graham Cracker Pie Crust

24 GFCF plain graham crackers or chocolate graham crackers rolled and crushed to equal 1 ½ cups1/4 cup sugar½ tsp. cinnamon, optional6 tbsp coconut oilStir together the graham cracker crumbs and sugar. Drizzle coconut oil over the top and mix in with your hands. Press into a pie plate and bake about 10 minutes at 350 degrees, or until fragrant and lightly browned.

Mock Sweetened Condensed Milk

For the record, I have never liked baking with sweetened condensed milk. It's too sweet, and I never quite wanted to trust a milk that tasted like candy. So if I came across a recipe that called for sweetened condensed milk, I would go out of my way to search for a version of the recipe without it, or I wouldn't use the recipe at all. One exception is a recipe I had for Banana Cream Pie. I wanted

Cold Noodles with Szechuan Dressing

Tom's aunt made this dish for us about 10 years ago. It's been a favorite ever since (thanks, Faith!). The original recipe called for thin mein, soy sauce and peanut oil but it's just as good with rice noodles, UnSoy Sauce and sesame oil. Be liberal with the chili oil - cold noodles can take a lot of heat. Ingredients12 ounces linguine style rice noodles½ cup wheat-free soy sauce or UnSoy

UnSoy Sauce

I have this amazing recipe for Cold Noodles with Szechuan Dressing. I made it last month and gave it to Anna to see what would happen. Well, she got allergic shiners - whether from the soy or the wheat in the soy sauce I used (or both), I don't know. But I really don't want to give up this recipe. So I went on a quest to make a soy sauce alternative. I sort of cobbled together ideas from a

Making Your Own Gluten Free Flour Blends

Making your own gluten free flour blends is simple and straightforward. It is cheaper to mix your own flour blends than to buy them. It’s quick and convenient to pull ready-made flour blends out of the fridge to use in a recipe. It only takes a few minutes on a Saturday to make your own flour blends, and they are there for the rest of the week (or longer), ready to be pulled from the fridge on a

Introduction to Gluten Free Flours

This post has been a long time coming. I needed to hack things out in my kitchen before settling down and writing about what kinds of gluten free flours are used in GFCF baking. Now that I've finally gotten a good grip, here's my list.First: Wrap your head around being gluten free Being gluten free is the hardest part of being GFCF. It is easy enough to substitute rice milk, almond milk or