Gluten-Free Light and Fluffy Biscuits
Biscuits and gravy? Strawberry shortcakes? Straight-up biscuits action?
Our gluten-free version tastes terrific, plain and simple.
Get this recipe and 180 groundbreaking gluten-free recipes in our newest book, The How Can It Be Gluten Free Cookbook
Using psyillium husk to strengthen the dough hmm? I admit, it’s not something that I would have thought of, but I love that someone else figured it out, as I have yet to make a GF biscuit that cuts the mustard.
I need to get my hands on this cookbook ASAP!
Gluten free problems.
This has been happening to me so much too lately! At least the last 5 loaves. As if the stuff doesn’t cost enough to begin with!
Ugh! So frustrating! When one has to pay upwards of $5-6 for a loaf of bread, how is it even remotely fair that half the loaf is missing? I am a fan of Udi’s products, but they really need to work on their quality control or else I’ll have to reconsider my bread purchases.
Strawberry Grapefruit Smoothie
Now that I’m a California girl I have every excuse to buy as much citrus and strawberries as possible. Seriously, I cannot get enough.
Though this is a bit on the high sugar side (it’s NATURAL sugar people, reeeelllax) for a smoothie this is a GLORIOUS recipe. If I was going for a less sugary option, I would throw a few mild greens in or even better yet carrot juice. And on the other hand if I was feeling really wild a splash of gin would make this a perfect slushy cocktail.
from Whole Living, May 2012
1 ruby red or pink grapefruit, seeded and segmented
2 c. hulled fresh or frozen strawberries
1 sweet apple, such as Honeycrisp or Pink Lady, cored and chopped
1 (1-in.) piece fresh ginger, peeled and chopped
1/2 c. water, plus more as desired
1. Combine all ingredients in a blender and process until smooth. Taste for thickness and texture and add more water, if desired. Drink immediately or keep in the refrigerator until ready to drink. If keeping, shake vigorously or blend in the blender before drinking.
Yield: 2 servings
Goodnight Hollywood. #sunsetsandpets (at The Grove)
Attention Tumblrs I have moved to California!
And yes while it was bittersweet to leave my Brooklyn kitchen and my usual food haunts, there is SO much to explore in Los Angeles.
Did I mention that LA is a gluten-free paradise? Everyone is so health conscious here that it’s not nearly as difficult to find celiac-friendly fare wherever one goes. It’s pretty inspiring to have a bounty of options (don’t even get me started on the glory that is an LA farmers market) at my fingertips, I’ve been re-energized to really cook again.
So here’s to a new year, a new home, and everything that LA and 2014 want to throw at me, because I am so ready.
Let’s face it, we all want to look decent in a swimsuit, and despite the still chilly weather, those summer months are creeping up! These brownies look pretty tasty, and at 37 calories a pop, how can we resist?
37 calorie brownies.
For the brownies:
3/4 cup nonfat greek yogurt (I used Fage 0%)
1/4 cup skim milk
1/2 cup Cocoa powder
1/2 cup Old fashioned rolled oats (like Quaker)
1/2 cup Truvia (or any natural/stevia based sweetener that pours like sugar)
1 teaspoon baking powder
1 pinch salt
Preheat the oven to400°F. Grease a square baking dish (I used 8”x8”). Combine all incredients into a food processor or a blender, and blend until smooth (about 1 minute). Pour into the prepared dish and bake for about 15 minutes. Allow to cool completely before cutting into 9 large squares. YAHM.
Optional: I added about 1/4 cup of chocolate chips to my batter, just to live dangerously. This brings the calorie count up to about 65 calories per brownie. Not bad, not bad.
I should probably have this framed and hung in my kitchen.
Food Network’s Comprehensive Guide to Frosting Colors (via fritesandfries)
I leave all things frosting related to M. but this is very pretty.
Pink Grapefruit and Radicchio Salad With Dates and Pistachios
(via NYTimes Dining & Wine)
2 pink or red grapefruits
2 medjool dates, pitted and thinly sliced
1/2 medium shallot, peeled and thinly sliced
Fine sea salt, to taste
1 small head radicchio, halved and cored
4 tablespoons extra-virgin olive oil
2 tablespoons coarsely chopped pistachio nuts
Freshly ground black pepper.
1. Slice the top and bottom off one of the grapefruits. Stand it up on a cut side and, using a small sharp knife, slice off the peel and pith, following the curve of the fruit. Save the peels (there should be some red fruit clinging to the pith). Repeat with the other grapefruit. Slice both grapefruits into quarter-inch-thick rounds and arrange on a platter. Evenly sprinkle the dates on top.
2. Squeeze the juice from the grapefruit peel into a small bowl. You should have about a tablespoon. If there is less, squeeze some from one of the grapefruit slices. Add the shallot and a pinch of salt; let sit for 5 minutes.
3. Meanwhile, thinly slice the radicchio and add to a bowl. Add the shallot and grapefruit juice and toss to combine. Toss in 3 tablespoons of the oil.
4. Sprinkle grapefruit slices with salt and drizzle with the remaining oil. Place a mound of the radicchio in the middle of the grapefruit, leaving a border of the fruit exposed. Sprinkle with pistachios and black pepper and serve immediately.
Yield: 4 servings.
Almond Butter & Jam Sandwich Cookies
For my GFF.*
* Gluten-Free Friend.
Nora knows me so well. Man, I LOVE a sandwich cookie, but and this one combines almond butter and is inherently gluten-free?!? Bless her heart.
I ate a lot of peanut butter and jam sandwiches as a kid; not because I was picky, but because I just loved them. – excerpted from recipe author Sarah Britton of My New Roots
gluten-free and vegan lemon almond coconut ice cream sandwiches.
Given that it’s so utterly GORGEOUS outside today, I’m just going to leave this here.
Be sure to check out Good Things Grow, for the full recipe and for some gorgeous food photography!
Furiously frying up pork-stuffed prawns at Emily Cavalier’s Midnight Brunch, aka How I Like to Spend My Saturday Nights (seriously!). A great time was had by all, brava Emily!
(photo by Clay Williams)