I am re-publishing the following post because this is what my kitchen currently looks like. With Easter coming I figure you could all use a great carrot cake recipe, and this one definitely fits the bill. I adapted The Faux Martha’s Carrot Cake With Brown Butter Cream Cheese Frosting to make it gluten free. TheRead more
There was a bust of Elvis in our basement. It was there for as long as I can remember and I honestly had no idea why. It was about 8 inches high and was painted gold. I mean what other color could “The King” be painted. Pink? I don’t think so. Apparently it was a reject from my grandfather’s craft store and we gave it a home. So everyday for years, whenever we’d go downstairs to watch TV, Elvis would flash his signature sneer at us from the bookshelf.
Heavy. Heavy is the word I hear the most to describe gluten-free baked goods. Well, heavy and chewy but I’ve already addressed chewy so we are left with the problem of heavy. Now one of the ways you make a cake lighter in traditional baking is to use cake flour. It has less gluten and it’s therefore lighter. Well something with less gluten seems like it would be easy to make gluten-free right? However, there is no gluten-free cake flour on the market. So I looked online for a recipe to make my own. Nothing. Huh?
Summertime. Children running through sprinklers; teenagers jumping from tire swings into lakes; grandparents quenching their thirst with a glass of sweet tea while rocking on their porch. These are all images of a perfect summer or at least the ones I see on TV. However, I am a city girl. So this is not myRead more
I was first introduced to almond flour by Michel Richard in his book Sweet Magic: Easy Recipes for Delectable Desserts. Nuts are part of the French dessert tradition and therefore he naturally seeks to incorporate them in his recipes. Not being French, this idea seemed revolutionary to me. However, now I can’t imagine living withoutRead more