These are easy, fluffy, sweet, and gigantic. These are a ‘dessert’ cinnamon roll but would also go well with coffee. Wet Ingredients ½ cup warm water ¾ cup milk 2 large eggs ¼ butter, grated ¼ cup butter, melted dry ingredients 1 ½ cup gluten-free oat flour 1 cup cornstarch 1 cup potato starch [...]
[Continue reading...]
These pancakes are an adaption of the Gluten-Free Oat Pancakes. The Gluten-Free Oat Pancakes are hearty and about ¾ an inch thick where these are more like your thinner, traditional pancake. These are great with blueberries. To make blueberry pancakes simply fill your ladle about ¾ of the way full with batter and mix in [...]
[Continue reading...]
The chocolate flavor in these is very mild. If you use dark dutch cocoa it makes for darker chocolate cookies and a much deeper chocolate flavor. If you use regular cocoa you will have a peanut butter cookie with a delicious trace of chocolate. If you prefer a very chocolatey cookie, add an extra ½ [...]
[Continue reading...]
This was an experimental idea I came up with about three years ago. It is a great gourmet potato with lots of seasonings. We sometimes call these ‘Diced, Sliced, and Grated Potatoes’. This recipe is set up to serve 8. You can use whole rosemary leaves, but then keep the saucepan on the burner for [...]
[Continue reading...]
In case it isn’t already obvious, I’m one of those hopeless chocolate lovers. So, of course, I had to come up with yet another chocolate cake recipe. But the more I adjust chocolate cake, the better it seems to get. Other than the chocolate zucchini cake (which just can’t be beat), this is definitely the [...]
[Continue reading...]
I remember before we discovered we were gluten intolerant, we used to make no-bake cookies. Now, we have them again. The oats can be either whole or quick-cooking; we prefer whole oats in our cookies but I have used quick-cooking ones and they turn out just as well. Ingredients 2 cups white sugar [...]
[Continue reading...]
[More about GFF]
