
Originally posted May 1, 2014 May is Celiac Disease Awareness month. You probably hear a lot about celiac disease but how much do you know? Do you think gluten-free is blown out of proportion? Are some people eating this way as a fad? Maybe. But the reality is not many people understand what celiac…

Originally posted April 2, 2014 Without a doubt, these are better than anything I or my children have ever had in a restaurant! Well, in my humble opinion, that is. When I make these, I make a double batch. We use half for the meal and I either freeze the rest or use it…

Originally posted March 19, 2014 I wanted to tackle making a flavorful polenta without dairy. I was getting ready for a party with at least one guest who could not tolerate any dairy. That means no butter, cream, milk or cheese. Olive oil gives the polenta a great texture but it also needs flavor.…

Originally posted March 7, 2014 (that’s when the photo was taken!) Whether you eat dairy-free out of choice or necessity, you’ll find different substitutes out there based on what you’re making. I cook and bake gluten and dairy-free for my family and I. While I refer to the substitutions as dairy-free, it’s actually casein…

Originally posted December 8, 2013 I’m embarrassed that I don’t have that beautiful, focused in the foreground-blurry in the background photo of my completed falafel. We got so caught up in the making/eating, we forgot! I promise they looked just like what you would expect; crispy brown on the outside and greenish-flecked on the…

Originally posted November 20, 2013 It’s hard enough to be gluten-free but throw in dairy-free too and it can be hard to convert recipes or find substitutes. I’ve been looking for a good gluten-free noodle to use for casseroles but had not found one. I really wanted to make a tuna noodle casserole. However,…

Originally posted November 15, 2013 When I started my adventure in gluten-free baking, one thing that stressed me out was the amount of flours in a recipe. It was so off-putting, sometimes I did not want to bake. I was soon rescued by a friend, Amy Andrews of Ripe Wine and Food, who gave me her recipe…