Since I have the unique opportunity of cooking purely on a gluten free level, I have had many experiences along the way I have had the occasion to experience culinary wonders I had never dreamed of when I could eat wheat flour. Being forced to remove flour from my diet has made me look in areas I would never have glanced at before, which has been very exciting! Let me tell you, the coconut macaroons from B...more
I love this chowder because it is so sooooo easy and can easily be adapted for any level of spiciness. If you are sensitive to spice, the chorizo itself will provide a little kick but if you like it hotter, add the red pepper flakes or a pich of cayanne. If you are watching your waistline, you can use lowfat milk but of calories be damned, the heavy cream makes this wonderfully rich....more
Ok, so I think it is the best... you may disagree, but give it a shot.One of the tragedies of not being able to eat wheat is missing bread. Manufacturers and bakers are getting better, but let's face it - gluten free bread still leaves you yearning for fresh out of the oven - REAL BREAD....more
I love homemade nut and seed butters for many reasons: they're easy, quick, additive-free, fresh, you can make any combination and quantity you want, and you can do so much with them. Like this "fudge" with almond and cashew butter.