Makes a super moist banana bread that tastes great warm or cold. You may want to make two of these so you can have enough for banana bread french toast in the morning. Amazing!
This is a reblog of a recipe we published early on when we had hardly any followers. It’s one of our favorites and we thought we’d post it again for our new readers. To those of you have been following since those early days, we’d like to say first of all, THANKS SO MUCH, and second of all, apologies for filling up your blog roll.
Marinated in a honey-orange marinade, this chicken comes out of the oven soft, tender, and juicy. The zest in the marinade really adds the flavour of oranges to the dish which also has a hint of spice from the chili pepper and sweetness from the honey. Goes well with a tossed salad, or for something heartier, pair it with rice.
Looking for a light and delicate yet quick and easy dessert? Try these delicately crisp-on-the-outside and oh-so-creamy-in-the-middle cream puffs. Serve them with Greek yogurt and fresh fruit at brunch or with whipped cream or whipped coconut milk, powdered sugar, and a drizzle of chocolate for a special dessert. To be truly decadent, try serving them with Food Mouth’s Whipped Nutella Fluff – WOW!
My mom came across this recipe on a box of rice flour decades ago and has been making them ever since. They look like they took a French chef all day to prepare but are astonishingly easy to make and ready to eat in under an hour.
This is a re-post of an early recipe on “gf and me.” We made them the other day for a special birthday party, and they were so good we figured we’d share it again for all of those who have started following us since.
I wish I could photograph the crunch and the sweet toffee goodness of this almond roca – not to mention the buttery caramel scent of my kitchen at the moment! This candy is easy to make – it takes about an hour – and tastes like the real thing. You can add chocolate if you want, but we like it just like this!
This recipe came from a friend of ours from Vancouver B.C.. Thanks Carole!
For those of you who are local and looking for information on living gluten free, we wanted to let you know about the Gluten Free Living Health Show on Sunday, November 3rd at the River Cree Resort in Edmonton. See the poster above for more information.
For those of you who are not local, apologies for filling up your reader!
You have to try this amazingly decadent and totally gluten free version of French toast. The secret is to use gf and me’s easy banana bread for the base. The combination of sweet banana bread, cinnamon, nutmeg, and maple syrup will make you think you’re still dreaming. What a way to wake up!
Serve with sliced banana and the best maple syrup you can find. We have been using syrup from L.B. Maple Treat in St. Robert Bellarmin, Quebec, since we were given a bottle of their single press maple syrup for Christmas two years ago. Thanks again to our anonymous gift giver!
Chili is one of our favorite meals and happily it’s usually gluten free. This recipe is our own version. Full of chili pepper flavour, it’s still fairly mild, but you can spice it up as much as you want by adding more cayenne pepper. We always make a double batch and freeze the leftovers in single serving containers. It’s even better reheated—making it a great choice for lunches or a quick work night dinner.
Chili is loaded with protein and lycopene, an antioxidant. Even better, it provides lots of fibre and iron, two things that are often hard to come by when you are on a gluten free diet.
There are many all-purpose flour blends on the market. Geoff and I find that Cloud 9 works well for almost anything. Unfortunately, it is only available in a fairly small area on the West Coast. When we travel through New Westminster, though, we almost always pick up a bag or two! And it’s now available at Costco – yipeeee! Bob’s Red Mill is also a decent substitute and is readily available at most supermarkets.
There are also many all-purpose gluten free flour mix recipes out there. See the Celiac and Sprue Association website for a number of different ones. We have had really great luck with Bette Hagman’s Four Flour Blend, found in her book The Gluten Free Gourmet and on the Association’s webpage as Four Flour Bean. The mix uses garfava bean flour, sorghum flour, cornstarch and tapioca starch/flour. The garfava flour tends to lend batters a slight green pea taste, but once baked, the taste usually disappears. And because it uses bean flour, it adds fiber and protein to your recipes. Who knew a chocolate cake or shortbread cookies could be so healthy!
TIP: If you are making something with a delicate flavour, you may want to replace the garfava with potato and/or quinoa which have a lighter taste. Potato, however, often requires more liquid to be added to the recipe.
TIP: Some all purpose gluten free flour mixes include a gumming agent to replace the gluten in wheat flour. If your blend does not, you will have to add something like xanthan gum to keep your cakes and cookies from crumbling. A quick formula for using xanthan gum is 1/2 teaspoon per cup of flour. For breads you can increase the amount to 3/4 teaspoon per cup of flour.
"The thing about eating the Black and White cookie, Elaine, is you want to get some black and some white in each bite. Nothing mixes better than vanilla and chocolate And yet somehow racial harmony eludes us. If people would only look to the cookie all our problems would be solved." - Jerry to Elaine (Seinfeld, Season 5, The Dinner Party)
Expat family, living with Celiac. Our little girl also has Ehler Danlos Syndrome, Osteopenia and hypereosinophilic syndrome. Ongoing investigation for Lupus & RA. Involuntary homeschooler and spoon collectors.