These bars look so good and will be perfect made with leftover cranberries. When looking for recipes to make with gluten free ingredients, there are two rules of thumb: 1. Most of the ingredients are naturally gluten free 2. The recipe doesn't rely on the gluten-ous texture of the ... Continue reading...
Two rules for converting a baking recipe to its gluten-free counterpart.
Sep 15
5 tips for making gluten free cake trifle
May 31
Gluten free cakes can taste better than their gluten counterparts, but there is some special care required if you'd like to use them for a typical layered trifle, like this easy recipe. Because of the nature of gluten free baked goods, try these tips and your guests will never know that they're ... Continue reading...
When adding milk to soup
Mar 18
Okay, this happens to me about 70% of the time, because I'm a very efficient cook. (read: impatient) The only way (that I know of) to keep milk from curdling your soup is to heat it up first. Like the old fashioned pudding recipes: pour a bit into the milk, swoosh it around, then pour it ... Continue reading...
Dear Strawberries: Timmy’s Vs. Starbucks
Oct 31
Q: Which one is better: Tim Horton's or Starbucks? A: Starbucks naturally. ;) If you are asking about contamination and a cafe, the answer is nearly the same. Tim Horton's website declares none of their beverages or products to be gluten free. Starbucks does not BAKE their own stuff ... Continue reading...
Dear Strawberries: guar gum
Sep 09
Is my child the only one that plays in the sandbox with pretend cakes and guar gum? Yep, the bubble blower wand became the teaspoon measurer and the sand was guar gum for a spell. I had to wonder how many other four year olds know what guar gum is? :) Anyway: Q: Why is xantham gum so much ... Continue reading...