GFCF Macaroni and Cheese

One of the hardest things to give up after the family went gluten, casein and soy free was my mom's macaroni and cheese. Over the years I tried several different recipes, some fancier than others (4 cheese, anyone?), but none held a candle to my mom's. I guarded her recipe closely, always making sure I knew where that stained 3x5 inch recipe card rested. I gave out the recipe sparingly, but

Another Casein Free, Soy Free, Gluten Free Cheese (Daiya!)

I didn't think it would ever happen! There is a mozzarella style cheese that we can eat! I was resigned to a lifetime of no cheese on our pizza (which tastes just fine, but looks a little funny). There is now another vegan cheese out there besides Galaxy's Vegan Rice Cheese that is safe for those of us who need to avoid casein, soy, gluten, and corn (and it happens to be rice free too). I am

GFCF Chocolate Thumbprint Cookies

I made these the other day. Don't they look delish? The original recipe is by Living Without (here). I added strawberry jam because a chocolate cookie with a completely chocolate center seemed like too much to me (I like chocolate as much as any other gal, but only a little at a time). And then I added a little sugar to roll the cookie dough in to make them pretty. You can roll them in

GFCF Sweet Potato Shepherd's Pie

A friend of mine went away for Thanksgiving and came back with 40 pounds of sweet potatoes. Last week she unloaded some on me, whoo-hoo! There's nothing like a sudden excess of sweet potatoes laying around to stir the creative juices. Well, I wasn't terribly creative myself, but I found some great sweet potato recipes online. Like this one for Turkey Sweet-Potato Shepherd's Pie by Rachel Ray.

GFCF Sweet Potato Biscuits

I've been trying to make good sweet potato biscuits for almost two years. I have this one great recipe for them that has not converted well - my gf/cf versions always turned out dense and heavy. But today I found myself with 6 pounds of sweet potatoes and a hankering for biscuits, so I tried again using this Food Network recipe as my guide. And I'm excited to report that my biscuits turned

GFCF Chicken Potpie

The other day I made Crock Pot Chicken. I saved the cooking liquid/chicken broth and some white meat, intending to make chicken soup with the leftovers. Instead I ran across an old recipe for Old Fashioned Chicken Potpie by Cooking Light. Normally I'm not a potpie kind of girl, but the weather was cold and although I was in the mood for some homey chicken dish, I was feeling a little bored

GFCF Chocolate Graham Crackers

A friend requested a little while ago that I make her son a batch of graham crackers he could take with him on a Boy Scout camping trip, so he could enjoy s'mores around the campfire with the rest of his group. I decided to make them chocolate - a little extra special. I'm sure he must have been thinking "my graham crackers are better than yours!" at the campfire. I certainly think so! I love

Orange Breakfast Bread

This is one of my favorite breakfast breads. The original recipe (I can't remember where it's from) called for butter, yogurt and wheat germ but palm shortening, coconut milk yogurt and rice bran work equally well. The rice bran makes the end result ever so slightly dense, in a good way. I've also substituted nut meal for the rice bran and that works well too, making the end result ever so

Vegan Quinoa "Risotto"

I love everything about quinoa. I love its taste, texture and endless possibility. And now, I love it as "risotto". Here I've combined red with plain quinoa for texture but using all plain quinoa would make it creamier. To the quinoa I added the simple, everyday sauteed vegetables I had on hand but other vegetables would also work. To give the quinoa that extra creamy quality associated

Cider Vinaigrette

I've had this recipe sitting in my notebook for years. The original recipe is bundled with Field Salad, but I rarely make the salad. The vinaigrette, however, is good in many things - harvest salads, as a marinade for chicken, as a dipping sauce for nuggets, etc. My most recent, favorite thing to do with it is add it to Quinoa "Risotto". I imagine this vinaigrette will prove versatile for

Pumpkin Butter

I love fruit butters - apple, pear, cherry, you name it. I love pumpkin butter too. Although pumpkin is a vegetable, it makes a great jammy spread for everything from toast to pancakes...it's even good eaten plain with a spoon. I imagine it would be good warmed and used as a topping for ice cream, too. I've tried many different pumpkin butter recipes, and this one is my favorite.Pumpkin

GFCF Applesauce Spice Bread

This is one of my favorite quick breads. It's so easy to throw together and it comes out great every time.1 cup unsweetened applesauce3/4 cup packed brown sugar1/4 cup canola oil1 egg1 tsp. vanilla1 1/2 cups GF flour blend 1 tsp. xanthan gum3/4 tsp. baking soda1 tsp. cinnamon1/4 tsp. baking powder1/4 tsp. salt1/4 tsp. nutmeg1/2 cup walnut mealPreheat oven to 350 degrees. Coat a loaf pan (8 inch