Gluten Free and or flourless
This gluten-free chocolate cake is light, moist and rich, with the texture and flavor of a traditional chocolate cake. It works well as a simple layer cake or as a base for other frostings and decorations. The batter takes approximately 10 minutes to prepare. Sorghum flour, potato starch and xanthan gum create the structure, while…
Last fall, I puréed fresh pumpkin and froze it for later use. Frozen pumpkin purée will keep for several months and works well in pies, breads and muffins. I prefer fresh or frozen pumpkin purée, but plain canned pumpkin also works in this recipe. Be sure to use pure pumpkin rather than canned pumpkin pie…
I had a bad cold for nearly four weeks, complete with a fever, sore throat, watery eyes and plenty of sinus and chest congestion. That explains the gap between posts. Now that I can breathe through my nose again, I should be able to think clearly enough to keep up. I have also started adapting…
I’ve only made Key lime pie once before. It was, in a word, inedible. Seriously bad. Throw-it-in-the-trash-and-pretend-you-never-made-it bad. I’m blaming it on a recipe that called for using the lime rinds. This is a slightly tweaked version of the recipe we used in my Professional Bakeshop Skills class. I used the scraps from the gluten-free…
I’ve always had the store-bought graham crackers. Who makes graham crackers at home when you can buy them in the grocery store for less than the cost of making them? I didn’t even realize people made them. It’s like they mysteriously just appear in the grocery store all ready to be used for s’mores, snacks,…
Living with someone with gluten intolerance usually throws a curveball when it comes to holiday baking. Valentine’s Day is one holiday where gluten intolerance actually helps in selecting the perfect melt-in-your-mouth gift. No flour needed. Who can resist chocolate, whipped cream, and sugar? Jump to Recipe The recipe and detailed instructions are at the end…
Jeff’s Baking Blog