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Soft, scrumptious, and sourdough: pretzels from your "discard" starter
Gluten Free & Grain Free Pretzels 3 eggs(at room temp), divided use 1-1/2 cups Gluten Free Blanched Almond Meal Flour(I use Bobs Red Mill) 1/2 tsp. salt 1 T. butter (I use GHEE) 2-3 T. Gluten Free Organic Coconut Flour(I use Bobs Red Mill) 1 teaspoon water
Mueller's Gluten Free Pasta - corn and rice blend. This is the best I've found so far. Looks like pasta, tastes like pasta. I find that it does take a bit longer to cook and I rinse it. Always seems to be some sludge in the water. This is VERY good. Keeper!
Happy weekend, friends. I’ve been going through the results of our recent reader survey this weekend, which I will be sharing in full with you soon. And goodness, can I first just say that you all are amazing?!? It was so (so) good to get to hear directly from you in the survey. And muchRead more
Gluten Free Crepes With Honey Lavender Roasted Persimmons | You have no idea how giddy I am knowing that I finally nailed down a gluten free recipe for crepe that we all like and behaves exactly like its gluten counterpart. Crepe parties! Been way too long since I had a warm sugar crepe and a cup of tea on a chilly Autumn day. Well, no more! | From: tarteletteblog.com
1-2-3 Gluten Free Sugar & Spice Pan Bars Mix - Made an egg free version of this and it was thoroughly enjoyed by all | Mixes manufactured in a dedicated allergen-free facility