Gluten-Free Graham Crackers

Gluten-Free Graham Crackers!

A few months before starting work on “Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking”, my husband and I went “camping” .. by which I mean we rented a tiny little 1 room cabin and cooked our food over a fire pit outside. It was great… aside from the S’mores we made. I’d never actually done S’mores before, so my husband showed me how it was done… but with gluten-free graham crackers.

Oh… those crackers were terrible. I actually picked them off the marshmallow and tossed them, finding them completely inedible. To add insult to injury, we’d ordered them online, as we couldn’t find any gluten-free ones locally – they weren’t cheap!

Gluten Free Graham Crackers

So, obviously I needed to come up with a recipe for them. The problem with graham crackers, specifically, is that they use a special type of flour – graham flour – that really doesn’t have a gluten-free replacement. Just using an all-purpose mix (as store bought ones do) of the regular gluten-free flours won’t give you anything resembling that unique flavour from the graham flour.

Enter rice bran! I’m not big on having weird ingredients in my books, but for something like this, I made an exception.

Gluten Free Graham Crackers

Rice bran and a little flax meal, combined with the flours I’ve chosen for this, create a mix that is pretty much indistinguishable from the taste and texture of graham flour product. Add in carefully planned quantities of honey, molasses, and cinnamon, and BOOM – proper “graham” crackers! Just try to use good chocolate If you make S’mores off these. The traditional stuff is gross, in my spoiled,
Canadian opinion. Chocolate should not be gritty!

Makes about 50 2.5″ square crackers

Beyond Flour 2

This recipe comes from my gluten-free cookbook, Beyond Flour 2. You should definitely consider checking it out! 🙂

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Gluten-Free Graham Crackers

Gluten-Free Graham Crackers

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal, not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture, and imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Hopped Cheesecake with Citrus Glaze

Hopped Cheesecake with Citrus Glaze

Hopped Cheesecake with Citrus Glaze

If you’ve read my hops cookbook, Hedonistic Hops – or you just know a bit about hops and are familiar with my intense citrus addiction – It’s probably no surprise, at this point, that I like Citra ® hops for this. It’s a strong, bright citrus flavour with a bitterness that cuts through what can be a cloyingly rich, sweet dessert. At the levels called for, this makes a very balanced, elegant dessert.

Hop cheesecake

You’d never pick the flavour out as being hops – it’s definitely citrussy, but doesn’t taste like orange, or lemon. Very sophisticated, almost like … using some exotic fruit that no one has ever heard of. This Hopped Cheesecake with Citrus Glaze is by far my favourite cheesecake ever – and that’s saying something!

Hedonistic Hops

This recipe comes from my cookbook, Hedonistic Hops. It’s FULL of fun, tasty recipes using hops for flavour – you should check it out🙂

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

As this recipe requires hop extract, you’ll want to plan ahead a little if you haven’t already made some. Hop extract is really easy to make – click here to go see my recipe for them!

Hopped Cheesecake with Citrus Glaze

Fan of hops? You’ll LOVE my latest cookbook, Hedonistic Hops!

Hops are prized for their ability to impart varied, complex flavours to beer… but did you know they can also be used culinarily? While hops may seem like a bizarre or exotic item to cook with, it’s the same as using other herbs and spices in your kitchen… you just have to know what to do with them. Appetizers, main dishes, beverages.. even desserts can be uplifted with hops!

Even those who are not fans of beer will love the unique flavours that various types of hops can bring to their plate. Floral, earthy, peppery, citrusy… Cooking with hops is a great way to expand your seasoning arsenal!

Sucre à la Crème

Sucre à la Crème is a traditional Quebec fudge recipe, contributed by my friend Karine Charlebois. (Super talented illustrator and great person – Follow her on Facebook and Instagram!)

This was how her grandmother made it – the recipe was passed down to her mother, down to Karine, and finally on to you! Big thanks to Karine for her patience as I used my very rusty grasp on French to translate the original as best I could, before bugging her for help.

Also, a note on preparing the pan: “also for authenticity, the pan should be buttered instead of sprayed, but it all works in the end. As long as you use a stickiness prevention method!”

Enjoy your Sucre à la Crème!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Sucre à la Crème

Sucre à la Crème

With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.

“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada! High quality gluten-free versions of most recipes are included.

“More Than Poutine” is available for purchase, here.

Sweet Heat Salted Caramel Popcorn

Sweet Heat Salted Caramel Popcorn!

Right before moving from Minnesota, we were at a gluten-free trade show. There were all kinds of fun things to try, but one that stood out was a popcorn. Two popcorns, actually – both salted caramel, but one was “Sweet Heat”, and the other was “Moroccan Twist”. They were SO good – but apparently unavailable in Canada.

So, I did what anyone with a “replicate from taste” superpower would do – I bought an extra bag of each and put them aside to replicate once we had a new house and were settled in. Well, that was in May of 2018. I finally got it in my head that maybe I should do that… 2 full years later. You know, when both bags were expired by well over a year.

Whoops.

I shook the bags, and was happy to hear that it sounded like the popcorn was all separated and dry. That meant little chance of mold… but no idea how it would taste. I was really relying on the source material being intact, as I’d only had it once, and hadn’t developed any real kind of taste memory for it, 2 years later.

Well, it smelled like … old. Not mildew, not really dusty, just.. old. Staleness. Crap. I smelled it several times over a few minutes, trying to work past that additional smell, to be able to pick out the actual scents present. Eventually I was able to, and also got brave/stupid enough to lick one. It.. wasn’t very good, but there was enough remnant of flavour to be able to trigger a little bit of taste memory.

Brains are weird.

Anyway.

The degradation of both source material and taste memory for it means that I likely didn’t end up with a perfect replica, but I DID end up with an amazing popcorn, so I’m considering it a win anyway. This is sweet and spicy with a complexity that comes from a few seasonings that you don’t normally see in a caramel popcorn.

It disappears fast… fast enough that you shouldn’t have any worries about eating stale, 2 year old caramel popcorn 🙂

Enjoy!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Sweet Heat Salted Caramel Popcorn

Sweet Heat Salted Caramel Popcorn

Gluten-Free Imperial Cookies

Gluten-Free Imperial Cookies!

Imperial Cookies are a traditional sandwich cookie in Winnipeg – you can buy them anywhere, there! While raspberry jam is traditional, sometimes I like to mix it up a bit and use blackcurrant jam instead.

This recipe is from my cookbook, “More Than Poutine: Favourite Foods from my Home and Native Land”, and it’s for the gluten-free version of my Imperial Cookies recipe. Every recipe in that book – aside from I think 2 – have alternate instructions to make a fantastic gluten-free version of the original.

Don’t need gluten free? Check the notes in the recipe for how to adjust this recipe to make my traditional, gluteny version!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Gluten-Free Imperial Cookies

Gluten-Free Imperial Cookies

With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.

“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada! High quality gluten-free versions of most recipes are included.

“More Than Poutine” is available for purchase, here.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal, not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture, and imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Ube White Chocolate Fudge

Ube White Chocolate Fudge – maybe it sounds a little odd, but it’s SO good!

A couple months back, I was wandering the aisles of Seafood City, a giant Filipino grocery store in Mississauga. The place is a *wonderland*, and I feel like I find something new every time we’re in there. It’s where I first discovered my love of Calamansi anything, and where I go to stock up on that juice.

This time, I came across Jersey’s Ube flavoured Sweetened Condensed Creamer. I’m a big fan of sweetened condensed milk in general, so I couldn’t resist buying some of this to try. I made the mistake of only buying one can (It’s WAY too easy to spend more than you plan to, at that store!), so I left it in the pantry, waiting till I decided on what one thing I wanted to try making with it.

As you know, I’ve been converting over recipes lately. One of those was my Festive Easy Fudge, which gave me the idea I settled on: Easy Fudge. I decided that white chocolate would be a better base – both in flavour and appearance – than a milk or dark chocolate, and here we are!

It worked spectacularly! It was creamy and satisfying, with a really fun flavour – kind of floral, a little fruity, maybe… with a hint of coconut? Delicious.

A few notes:

1. The Jersey Sweetened Condensed Creamer comes in a few flavours, we’ve only tried the Ube. Next time, I’ll be picking up the mango and melon flavours to try with this same recipe. I bet it’ll be fantastic!

2. I’ve never seen the creamer anywhere but Seafood City. If you’re lucky to live near one, I highly suggest going there! If not, I’d see if you have any other Filipino grocery stores nearby. I’m usually against using hard to find ingredients for anything on this blog, but a. this was too much fun not to, and b. I’m all for encouraging people to visit this store!

3. The recipe doesn’t take an entire can of creamer. You have to measure out 1/4 cup to NOT use in it – you can store that in the fridge for a week or two. Drizzle it on pancakes, mix it into coffee or tea, or just eat it with a spoon.

So, my apologies if this one is not doable on account of ingredients. If you’d like to try one that’s more accessible, I recommend the Festive Fudge linked above, my Easy Blood Orange Cranberry Dark Chocolate Fudge, and/or my Easy Blood Orange Cranberry White Chocolate Fudge.

Enjoy!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Ube White Chocolate Fudge

Ube White Chocolate Fudge

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal, not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture, and imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Gluten-Free Chewy Banana Oatmeal Cookies

These Gluten-Free Chewy Banana Oatmeal Cookies came about in sort of a roundabout manner.

My husband mentioned seeing a post about strawberry Oatmeal cookies. That sounded awesome to me, so I started working on a recipe to make something like that.

At the same time, we had some bananas that were extremely ripe, and begging to be baked into something. Banana bread sounded really good, but I’d already had my mind set on cookies.

… So I split the difference, and now we have a tasty batch of banana oatmeal cookies!

As with all of my gluten-free cookies, these have a fantastic texture – soft and chewy, with a bit of bite from the oats. They’re great for the whole family / friends – no one would ever guess they’re gluten-free. I’m not a big fan of the “gluten-free cookies are punishment” thing, which is why I use a blend of flours specific to each recipe. The textures and flavours work together to make a fantastic cookie.

Enjoy!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Gluten-Free Chewy Banana Oatmeal Cookies

Gluten-Free Chewy Banana Oatmeal Cookies

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal, not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture, and imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Dairy Free Calamansi Coconut Panna Cotta (AIP)

Calamansi Coconut Panna Cotta

Have I mentioned how much I love Calamansi Juice? I mean, you know know that I love citrus in general, but calamansi juice is on a whole other level.

I happened across it one day while exploring Seafood City, an amazing Filipino grocery store about 30 minutes away. They had actual calamansi fruits – tiny little limes – as well as calamansi lemonade, calamansi soda, and calamansi juice in little bottles – like you’d buy RealLemon – for cooking.

I think I tried the lemonade and soda that first day, and had to make the trek back out there to buy *all the calamansi everything* a few days later. I was hooked!

Basically, it’s like a lime, but tastes like a combo of orange, lime, and something vaguely tropical. Absolutely intoxicating, now I use it basically anywhere I normally would have used lemon or lime juice. When I was still low carbing, I made a quick lemonade from that juice, fake sugar, and some water – it was actually fantastic.

Anyway. Yes. LOVE Calamansi juice.

So, recently I decided to try making a kind of faux panna cotta from it. It was while I was still on AIP (which I’ve had to modify, due to difficulty obtaining fresh vegetables during the pandemic!), so I had to do it dairy free, and without processed sugar. Luckily, honey and coconut milk work REALLY well with Calamansi – I wouldn’t doubt that they’d actually be preferable to dairy milk and white sugar, to be quite honest.

This Calamansi Coconut Panna Cotta works up incredibly quickly – just a few minutes of work, with great flavour and texture payoff.

Enjoy!

Dairy Free Calamansi Coconut Panna Cotta

Canadian Candy Bar Salad

Canadian Candy Bar Salad

So – It’s been a long time since I’ve posted a blog entry!

A LOT has happened – we packed up and sold our house in Minneapolis, got everything onto two shipping containers, and moved to Canada. Shortly before we sold the house, we moved into a small, 27′ motor home, and that’s been “home” right up until we closed on our new house a couple weeks ago. The kitchen didn’t really lend itself to creating blog worthy meals, and we’ve been very busy with getting settled, so.. no posts. We’re now mostly settled, so I can get back into posting from time to time.

For the first recipe being posted from within Canada, this one seems appropriate. We’ve been calling it “fusion salad”.

This weekend, we attended our first social event in Ontario – a potluck BBQ. We were fussing over what we should bring, and my husband joked that we should bring a Minnesota “salad” – basically a desserty item made with things like Cool Whip, fruit, pudding, etc. One thing led to another, and we ended up coming up with a “Minnesota-Canadian Fusion” version of Snickers Salad, which we brought to the event last night. (Along with my Bananas Foster Upside Down Cake, just in case our creation didn’t turn out well!)

We decided to use our 3 favourite Canadian candy bars, because neither of us wanted to actually choose. We decided to keep the Granny Smith apple, so the sour crunch could provide a good foil for all that chocolate.

For the fluff, we decided we would be adding maple syrup… because obviously we would. Knowing that, we decided on a cream cheese based fluff, so that the syrup wouldn’t be competing with pudding mix, nor would it be sickeningly sweet as a result.

What started as a joke ended up turning out really well! Once people got past the look of it (“What is THAT?”) and actually tried it, it seemed fairly popular. Definitely a conversation piece! The maple syrup in the fluff definitely elevated it from normal “salads” – it seemed to really tie everything together well. It just added a little something, without being overpowering.

If you are in the USA, these chocolate bars may be available in the international aisle of some grocery stores, and/or at World Market.

Also, as a tip: My $9 cheapie sushi knives that I bought off Amazon work REALLY well for cleanly cutting candy bars, as you can see with the garnish slice in the pic. (A Mr Big bar, sliced on an extreme diagonal!). You know, in addition to making sushi, carving foam, and everything else I use them for!

Enjoy!

With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.

“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!

High quality gluten-free versions of most recipes are included.

“More Than Poutine” is available for purchase, here.

Gluten-Free Oatmeal Peanut Butter Sandwich Cookies

Gluten-Free Oatmeal Peanut Butter Sandwich Cookies

As with many of the cookies in my gluten-free cookbooks (“Beyond Flour”, “Beyond Flour 2”, and “More Than Poutine”, which are available for purchase HERE), these are another example of a recipe that is actually better done as a gluten-free cookie, than the source material. As many GF flours have more flavour than regular/all-purpose flour, proper blending and use of them will result in a more rich, flavourful end result.

The recipe for these cookies began as a craving for an off-the-shelf cookie from back home – Pirate Cookies. My husband had never tried them, so I made a gluten-free version… and I was promptly informed that they were very much like a Girl Scout cookie he liked. (After some Googling, it appears he means Do-Si-Dos). Either way, they turned out amazing, and now disappear FAST whenever I make them. I aimed for a little softer and smoother of a cookie than the source material, because I’m not a fan of crispy cookies. If you prefer a crispy cookie, allow to bake for an extra minute or two.

If you are making these for someone who is gluten-free, be sure that they can handle oats. Also, be sure to only use oat flour that is certified to be gluten-free.

Enjoy these Gluten-Free Oatmeal Peanut Butter Sandwich Cookies!


Gluten Free Oatmeal Peanut Butter Cookies

With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.

“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!

High quality gluten-free versions of most recipes are included.

“More Than Poutine” is available for purchase, here.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.