I have been trying for a few years to perfect the perfect all-purpose gluten-free flour blend. This is a great, all-purpose flour/starch blend for making tasty and nutritious baked goods….that look AND taste good. This blend seems to do the trick in many of my converted recipes. When looking for a wheat-free substitute for wheat flour, you will need to consider a blend. This is because no other single flour or wheat-free starch behaves the same way as wheat flour...
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This cornbread recipe is from Pamela’s Products website, although I tweaked it a bit by adding vinegar to the milk prior to adding the milk to the dry ingredients. This is a another way to obtain a buttermilk-type taste that I prefer in my cornbread. I also added an extra tablespoon of butter to the batter and a tablespoon of butter to the pan to melt in the oven just prior to baking. Gluten-Free Cornbread – Does it taste just as good? Yes! This bread has a...
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I absolutely LOVE these healthy muffins! They are great for using up some veggies in the fridge. These muffins are so forgiving and allows you to put almost anything into them…well, within reason of course. I have made these a few different ways with great success, so now you can clean out the fridge and enjoy the warmth of muffins that offer lots of nutritive value . My next venture is to use gluten-free flour. I’ll update this post when I...
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