February seems an odd time of year to be making blueberry muffins, but there was a sale on fresh blueberries at the grocery a while ago, and I decided to experiment.  I recently discovered Bob’s …

Many of us have recipes based on wheat-flour that we would like to convert to gluten-free.  In order to do that, we first need to choose an appropriate flour blend and then add enough xanthan …

When I was growing up, my mom would make out-of-this-world-yummy beer batter waffles.  The recipe she used was Danish, and included copious amounts of butter and whipped cream (in addition to beer) in the batter…  …

About a month ago, we were at the Boulder Farmer’s Market and discovered a new vendor, Lillabee (www.lillabeebaking.com,) selling gluten-free baking mixes.  I love supporting local entrepreneurs, so we purchased a bag of their pancake …

With warmer weather comes grilling outdoors and favorites such as hamburgers and hotdogs.  We often buy our hamburger and hotdog buns from Outside the Breadbox, a Colorado Springs-based gluten-free bakery.  Unfortunately, they are so popular …

Carrot cake is one of my favorites, and carrot muffins are right up there too.  Since going gluten-free, I haven’t had them in a long time, so I decided to try to make a batch …

My daughter was recently invited to a birthday party at a cooking school for kids.  On the menu was chicken salad (which was gluten-free and dairy-free) and chocolate chip scones (which were not).  So, we …

As the summer growing season approaches, I am looking forward to harvesting vegetables from our small garden.  We always plant zucchini, and even though we typically only have one plant, we usually have MORE than …

I love granola – I always have.  But going gluten-free meant eliminating store-bought granola: partly because of the gluten-contaminated oats and partly because most granolas use wheat germ in their recipes.  There are some great …

You can use many different kinds of gluten-free flours when making muffins and cakes.  The important thing is to use more high-protein, high-fiber flours than starches in your blend – in an approximate 2:1 ratio.  …