Category: Basics

sauces, gravies, condiments and such

Super Simple Savory Broth

Rita has not been available lately to taste test which has left me uninspired to bake much since she cannot help with the evaluation. We both plan to dig in on green smoothies soon but in the meantime I have…

What is a Cereal Grain? Grain vs Grain-free

Note: This post is completely focused on all edible seeds used in gluten-free baking. The information for a distinction between the seeds of Monocots* vs Dicots* was the result of my early efforts to understand what my body was telling me that I…

Gluten-free Travel in New England

Don and I have been traveling in New England for the last 10 days and visiting with family. I brought food with me because I still do not have eating-out confidence. I brought Larabars, almonds, apple slices, and a couple…

Quinoa – Learning to Love It

    Quinoa (kee-nwa) was an ancient food of the Incas – it was considered sacred and referred to as ‘mother of all grains’. Although no longer widely known or used it is gaining in popularity due to its nutritional qualities and…

Southern Homestyle Corn Flake Crumbs

   Homestyle corn flake crumbs? Did you ever make them ‘home-style’? Pour corn flakes into a baggie and run the rolling pin over them which gave you multi-sized, crushed flakes ranging from large crumbs to powder?    These gluten-free flakes…

Cream of Celery Soup

    When you clean out your email messages you need to be careful that you do not delete something you meant to save! Rita and I often communicate by email because of our varying time zones and activity schedules. I…

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