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