Raw Tahini Dip

In my quest for mayonnaise that does not taste like tahini (though good, it does not work with everything), I tried making raw tahini to achieve a milder, less toasty flavor. This experiment failed miserably for how I originally wanted to use it - my food processor left it with too much texture for mayonnaise. Faced with a lot of raw tahini, I decided to make a tahini dip for friends who were

GFCF Mayonnaise Crust

So last week I made mayonnaise. It was good, but particularly flavored so I had not used all of it by week's end, and I didn't want to waste it. I happened to flip through The Gluten Free Gourmet Cooks Fast and Healthy and ran across a recipe for Mayonnaise Crust. That looked very exciting, so I gave it a try using this recipe as a guide. It's just like an oil crust, but with mayonnaise.I've

Homemade Vegan Mayonnaise (Soy Free)

(This was my first attempt at vegan soy-free mayo. For an even better version - my favorite -, see this recipe HERE! )Okay, it's been awhile since I've posted anything. I've already heard the grumbles, sorry about that. I've been busy! Busy in general, but also busy trying to concoct palatable egg-free stuff for Megan. It took awhile to get bread down, and next on the list was mayonnaise. In

Chocolate Muffins

Don't these muffins look lovely? The recipe by Gluten Free Goddess can be found here. I made these changes:Used brown rice flour instead of quinoa flour, tapioca starch instead of potato starch, and guar gum instead of xanthan gum. I also decreased the nutmeg to 1/4 tsp., replaced the olive oil with canola oil, used 3/4 cup rice milk, replaced the Ener-G egg replacer and water with 3 tbsp.

Homemade Toasted Sesame Tahini

Yesterday I made homemade tahini for the first time. It never occurred to me that I could make it at home, I just assumed it was too difficult. But when I ran out of tahini and saw a bag of lonely sesame seeds hanging out in my cupboard, I decided to give homemade tahini a try. It's cheaper than store bought and it takes no time at all. I used a blender and clean up was a snap. Using this recipe

Sweet Potato Fries with Garlic Dip

Sweet potato fries are one of my favorite foods. Usually I toss them with olive oil, salt and pepper and bake them, then drizzle lime juice over them before serving. But recently I ran across a Food Network recipe for Sweet Potato Fries with Basil Salt and Garlic Mayonnaise - it sounded soooo good. I made them today for friends (tweaked a little bit, of course) and between the three of us, the

GFCF Lemon Ice Cream

So I made this lemon curd. It was tart, and there was a lot of it. What to do with a lot of tart lemon curd? Turn it into ice cream, of course. I used this recipe at Joy of Baking as my guide. And it was very good. Everybody loved it - it turned out creamy and didn't crystallize in the freezer. I will definitely be making this ice cream again.1 can lite coconut milk (about 2 cups)1/2 cup

GFCF Lemon Curd (Egg Free)

I don't know what came over me the other week, but suddenly I had a burning desire to make egg-free lemon curd. Megan just had to have some - I envisioned making thumbprint cookies for her and filling them with lemon curd. Mind you, she never mentioned craving lemon curd. But in my head she had to have some, and fast. It probably has to do with me - having conquered gfcf egg free bread to my

Risotto with Butternut Squash

I've had a Bon Appetit recipe for Risotto and Butternut Squash with Leeks that has been kicking around in my recipe box for years. I brought it out year after year and set it aside on the counter in my little basket of "short list" recipes but I never ended up making it. So I can't compare before and after results. But I can tell you that I made this modified version on Friday night and it was

More GFCF Egg-Free Sandwich Bread

Well, I've been busy. Life just sort of exploded after the new year and I don't know when it will slow down again, maybe not until summer break. But I have been busy baking egg-free bread for Megan and testing different flour blends to see how they work. So far I've tried Sorghum and Millet, High Protein and Multigrain blends. I like each of them - here are my notes.Sorghum and Millet - this