Brined Roast Chicken with Pan Gravy

A good friend of mine started her own food blog - Gluten, Soy and Casein Free! This is pretty exciting. While it's fun to talk on the phone about what recipes we've tried and what we made for dinner recently, it's even more fun to see pictures and recipes! I think we will go back and forth inspiring and challenging each other to try new things in the kitchen. One of her recent recipes has a

Oven Baked GFCF Egg-Free Bread

Well, I have been hard at work for over a week trying to make a loaf of egg-free bread to my liking. When I wonder why I've been beating myself up over this (other than being a glutton for punishment), all I need to do is to look at Megan's hands. She's been completely egg-free for over a week and the eczema on her hands has completely resolved. Instead of being cracked, red and raw, her skin

Gelatin Egg Substitute

I love my readers. They give me such great tips! This egg substitute recipe comes from Heather. She uses it in everything. So far I've only used it in sandwich bread, and it's been working great. Thanks, Heather! Keep in mind that gelatin is not vegan. For a vegan egg substitute, try Ener-G Egg Replacer.1 packet Knox gelatin1 cup boiling waterStir gelatin into water until dissolved. Let

Gluten Free, Vegan Apple Scones

While DH was in grad school I met a lot of interesting people from all over the country and all over the world. One friend I made was from Croatia. Everything she made was delicious - anything I could do, she could do 10 times better. So it was always a pleasure to get together with her and watch her cook and bake. One day she served currant scones that were the best I ever had - they were

Broiled Tomatoes with Millet and Pepperoni

This is one of my favorite light lunch recipes. It is a simple dish that can be made in under 30 minutes with minimal prep. I use grape or cherry tomatoes, but any smallish tomato would work. I like to broil the tomatoes until they are only just warm and fragrant. I also like the millet in this dish, but pasta would work well too.12 cherry tomatoes, halved1 tbsp. olive oil1 clove garlic,

Cooked Millet

I love cooking millet. Technically millet is a seed, not a grain, although it's used like a grain. It's a good source of fiber and magnesium (for millet's nutritional profile, go here). I like making plain cooked millet quite a bit - it's a nice change from rice and it cooks faster, too. With some sauteed vegetables, it would make a nice pilaf. But I usually serve it with something saucy

Homemade Cucumber Rolls

I love sushi - all types of sushi rolls, nigiri sushi, chirashi sushi, you name it. I don't normally buy it because it's expensive, but sometimes I'll splurge and bring some home. It never occurred to me to try making it myself, I thought it would be too difficult. But then what do you think popped up in my Google Reader one day right before the holidays? A recipe for Cucumber Sushi at (Never

GFCF Pumpkin Orange Bread

Happy New Year! I'm clearing out my stack of recipes left from autumn and early winter. This recipe, originally by Cooking Light, is one of them. It's one of our favorites - it can be enjoyed from fall until late winter. You can find the original recipe here. Dry ingredients2 cups GF flour blend2 tbsp. flax seed meal2 tsp. baking powder1 tsp. xanthan gum1 1/2 tsp. cinnamon1/2 tsp. baking soda1/2