Dairy Free Calamansi Coconut Panna Cotta (AIP)

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 works up incredibly quickly – just a few minutes of work, with great flavour and texture payoff.

Enjoy!

Dairy Free Calamansi Coconut Panna Cotta





Mango Salsa For Fish Tacos – AIP, Paleo

Well, it’s certainly been a wild few weeks, hasn’t it? I hope you guys are all doing well. We’ve been settling into the new normal here: Not knowing what day of the week it is, actually having time for chores, my husband actually being around all the time, instead of commuting 1 hour each way for a full course load at school, etc.

The cats are LOVING it, btw. Very spoiled, those kitties.

As introverts, we’re enjoying the peace and slow pace, though we see how hard some of our friends are taking it. I’m surprised at how many extroverts I know! Be sure to check in on your extroverts and give them some (LONG DISTANCE) fussings if needed!

Anyway! Food!

Since starting on the AIP diet back in January, fish tacos quickly became a favourite around here. It works up quickly and easily, has great colour and flavour, and tastes amazing – it may be a very restrictive diet, but you wouldn’t know it with this meal! The salsa in particular really makes the dish sing – it’s got a great combo of sweetness and tartness, textures, and a great combination of flavours that work well together.

It also tastes – and looks – so bright and sunny, I figured it would be a good one to share today, as we could all use a little brightness and colour right now. (Especially while we still have access to the ingredients!)

Stay healthy!

Mango Salsa for Fish Taco


Mango Salsa for Fish Tacos



Chicken Shawarma – AIP, Paleo, Dairy Free, and Gluten Free!

As I’ve mentioned before … one of the best things about Hamilton is also one of the most difficult things, when it comes to being on a restrictive diet. There is amazing food EVERYWHERE – every ethnicity you can think of is represented, and then some.

As part of that, there’s a shawarma place pretty much every three blocks – and I honestly don’t know how much of an exaggeration that is. There are shawarma-specific places, shawarma on combined focus menus, many pizza places even offer shawarma pizza.

Anyway, I digress. With shawarma everywhere, I knew I’d have to come up with a reasonable facsimile to serve at home. I’d proud to say that I managed to do just that – this is amazingly accurate for something that has no dairy or nightshades – and really hits the spot!

We’ve been making this almost every week since developing the recipe. The chicken leftovers reheat well, and also make a great salad:

AIp Chicken Shawarma Salad

Some of the prep work can be done beforehand. Toum can be done several days ahead, same with the pickles. You can marinate the chicken overnight … really, the seasoned tortillas and actually cooking the chicken are the only tasks that really should be done right before serving.

As far as the chicken goes, the recipe reflects the quickest and easiest way to cook it – sauteeing on the stove top. Alternatively, you could bake it or charcoal grill it (which has THE most authentic flavour, imho) – in either of these cases, marinate whole chicken breasts, cook them, then slice them up for service.

Enjoy!







Quick Beet Pickles – AIP & Paleo

Very quick recipe today, leading up to Friday’s post!

2 months on the AIP diet, and we’re definitely finding our comfort zone for eating, especially with regards to cravings for the foods I can’t have, while letting things clear up.

Living here in Hamilton, Shawarma is everywhere. EVERY. WHERE. So, I’m constantly wanting something I can’t, which meant having to develop an AIP version. It went spectacularly well, has been in regular rotation here.

One part of traditional shawarma, is the pickled beets. Unfortunately, store bought pickled beets tend to be close, but not quite suitable for my current diet restrictions – the sugar, spices, and vinegar used, in particular.

Luckily, they’re all easily swapped out, and the few tweaks produce a great pickle that tastes just like it should. As a bonus: You can cook sliced turnips in the pickling liquid when you’re done, to make shawarma pickled turnips!

Enjoy!







Cassava Flour Tortillas – AIP, Paleo, Gluten Free!

SO it’s been just over 2 months since I adopted the AIP (Autoimmune Protocol) Diet, which I’ll be doing until June or so. It’s been interesting, learning the ins and outs of it, and finding out what works best with our tastes and … desire to cook on any given day!

After a couple not-great attempts at making tortillas, I’ve settled on this as not only my go-to tortillas recipe, but a regular rotation menu item here – we do fish tacos at least once a week!

Usually, I’ll make these as-is, for a basic, fairly neutral tortilla. Sometimes, I’ll add a little garlic powder and/or onion powder, for just a hint of flavour. Sometimes – as is the case with my AIP Shawarma, coming up later this week! – I’ll add even more flavour!

Now, after the first couple attempts at making tortillas, I decided to break one of my big kitchen rules: “No single-purpose items!”… and bought a tortilla press. I hesitated at first, not sure how much of a difference it would make, or how often I’d use it.

… and I don’t regret a thing! There’s no way I’d be making tacos as often as I do, without this. Absolutely worth the (reasonable!) price and storage space, it’s definitely a frustration-saver. I can press them out in no time, it’s just SO much easier than rolling out.

THIS is the one I bought, and I definitely recommend it. I don’t have a lot of experience with tortillas presses, though, so for all I know, the more expensive ones are better. I just know that this makes things so quick and easy, I have no complaints at all!

Some day, I might buy a larger one and start making larger wraps. This recipe would probably be good for 2-3 large wraps.

While I LOVE the Tortilla recipe I developed for Beyond Flour: A Fresh Approach to Gluten-Free Cooking & Baking, to be honest… this recipe is tasty and a lot less ingredients-intensive. Amazing what you can learn, when you have to adapt to increasingly more restrictive dietary needs! I’d never used cassava flour before last month, and now I have something new and fun to experiment with!

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!




Cassava Flour Tortillas


Banana Buckwheat Pancakes with Blueberry Sauce – Gluten Free!

Today is “National Pancake Day”, and that information made me realize that I’d never shared my Banana Buckwheat Pancakes recipe here on the blog!

This is one of the recipes from my first gluten-free cookbook, Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking. Can you believe that it’s been four and a half years since that one came out? Wild. Time really flies!

Much like with most of my muffin recipes, I like to add fruit in the batter to add flavour, nutrition, and moisture to my pancakes.

This is a really fantastic recipe – quick and easy, has a lot of flavour payoff and a great texture … without being obnoxious. Combined with fresh blueberry sauce, it’s a fantastic meal to start the day off with – whether you’re normally gluten free or not!







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.

Toum! Lebanese Garlic Dip – Gluten Free and AIP!

A few years ago, we were travelling through Kalamazoo, en route to Toronto. It was the first of our site scouting trips to prepare for our upcoming move back to Canada, and my husband wanted to stop by his favourite brewery – Bell’s – on the trip. We stopped for lunch at a random shawarma place, and my world was ROCKED.

I have no idea how I’d never tried toum before then. It was this thick white dip that they served alongside their grape leaves… SUPER potent with garlic – it burned to eat! – and was absolutely addictive. I wanted to put it on everything! We cleaned our plates, bought some more to go, and made a point of stopping off at that same restaurant on subsequent trips between Minnesota and Ontario.

The thing is, it wasn’t listed as “toum” on the menu. They just called it their house garlic sauce – or something similar – and I’d assumed it to be a unique thing. It wasn’t til one of my facebook friends mentioned “garlic dip” alongside “toum”, that I googled and found my long lost love, LOL. Not only did it mean I had a name of an item to look for / ask for when dining out, I found that it was something that is very easy to make at home. I put that knowledge aside for the time being.

Recently, I’ve had to adopt the AIP (Autoimmune Protocol) diet, as a result of some thyroid weirdness. The next 6 months mean a very strict diet that cuts out a lot of fun stuff – nightshades, grains, dairy, seeds, nuts, sugar, etc. It’s not that big a deal for me – I cook, I can make any diet taste great! – but it does sting a little, now that we’ve moved to Hamilton. You see, there is a shawarma place pretty much on every block here, and we were definitely getting into trying as many as we could, before this change of dietary direction. Amazing stuff, as far as the eye can see!

This past weekend, I was really, REALLY wanting some shawarma… so I came up with an AIP version. I’ll be blogging that shortly, but wanted to post components of it, first.

Now, you don’t have to be on AIP to go for AIP shawarma. It’s an excellent dish on its own (“I want 6 more of these, right now… but I am FULL, AUGH!” – my non-AIP husband, when I made shawarma wraps from the leftovers), and it’s a great option when dealing with a number of dietary restrictions. It’s nightshade free, so safe for the many people who have that allergy. It’s gluten-free, paleo, dairy free, and avoid all of the most common allergens. If you’re cooking for a group that involves some people with dietary restrictions, it’s a good place to start!

So, first part of that: Toum.

This is every bit the burny, addictive, wildly satisfying garlic condiment that we had in Kalamazoo. A simple change of oils used takes it from not being AIP safe, to AIP all the way – with no change in the taste. This is exactly the sort of thing that any number of articles warn you to not eat before a date, for some reason. So bizarre. IMHO, if you’re dating someone afraid of garlic breath … you need to reconsider your standards. Accept no less than someone that who will fight you for the last bit of garlic deliciousness left on the plate!

This is super easy to make – with a food processor – and requires fairly basic ingredients.

A word on the garlic used: I’m lazy, and buy garlic cloves that have been pre-peeled by the produce department at my local grocery store. (For $2.50 for about a cup worth of garlic, it’s not worth it to peel them myself, IMHO!). I haven’t tried this with the mass produced pre-peeled garlic, but would assume that to be almost as good, just not as fresh. I would NOT recommend using pre-minced garlic, as that always tastes bitter and weird.

I use a very light olive oil for this, so the flavour doesn’t compete with the garlic too much. You could, alternatively, use all avocado oil, instead of the mix. If you don’t need to follow AIP diet restrictions, feel free to save a few bucks by using canola oil instead.

With regards to oil amounts: as listed, this will give you a nice, thick dip. If you’re looking for a bit thinner, you can continue to add more oil – about 3 cups total will give you more of a sauce consistency, rather than the dip.

Enjoy! Also: Keep an eye out for the coming recipes – AIP quick beet pickles, chicken shawarma, and more! Follow us on any of our social media accounts for updates, or subscribe to our newsletter for monthly emails!




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.




Beep Drink Recipe

Ah, Beep.

I didn’t know it was specific to Canada when I was growing up, or that it was *HIGHLY* regional within Canada – put out by a Nova Scotia Dairy, but licensed out to other dairies for production. I just knew that it was a fun tasting “juice”, and that it basically tasted like childhood.

It came about in the 1960s, was served at Canadian breakfasts and in Canadian lunch boxes for decades, then was discontinued in 2010. People lost their minds, started up campaigns, and eventually it was brought back in 2012… but then discontinued again in 2015. RIP, “Beep”!

When I was developing “More Than Poutine: Favourite Foods from My Home and Native Land”, I received a bunch of requests for replicating Beep in the book. (The recipe is in there, but is not called “Beep” – much like how every other trademarked / brand name is swapped out for something else!).

If you’re new here, one of my “big autistic super powers” is the ability to replicate foods by taste. It comes in really handy when you move far away from your favourite Indian restaurant and the dish you always ordered there (Chicken Shahi Korma), or are living in a country that doesn’t have your favourite wing sauce (Honey garlic sauce) . Sometimes, I can get REALLY wild with it, and replicate based on ingredient list, nutritional info, and VERY detailed description of tastes and textures, as was the case with a friend of mine and Trader Joe’s Tofu Edamame Nuggets.

Anyway. When it comes to replicating, I don’t necessarily need the source material at hand, if it’s something I’ve very familiar with, as I have a great sense of taste memory. It really comes in handy when you’re an expat craving the foods from home, let me tell you!

Anyway, yes, I had a bunch of requests for coming up for a recipe for Beep, and on the surface, I thought it would be relatively easy – it’s just a juice blend, right? Well, the complete lack of recent exposure to the source material was a minor – but easily remedied – obstacle, but then there was the issue of source material ingredients.

… I had no idea that it was only 25% juice, or that it contained both canola oil and modified corn starch. Bizarre!

So, while I couldn’t bring myself to design a recipe for a juice drink that includes oil and modified corn starch in it (ick), I could – and DID – put together a juice blend that tastes extremely similar, and will definitely scratch that itch.

I did include citric acid in place of ascorbic acid (vitamin C), as it’s a more common kitchen ingredient. This brightens the taste up, but isn’t necessary, if you don’t already have some on hand.

Of course, if the subject of Canadian food interests you, be sure to check out my book, “More Than Poutine: Favourite Foods from My Home and Native Land”, which is available from that link, or through any major bookseller!






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 Potato Gnocchi with Mushrooms and Sage – Gluten Free and AIP

Last night, I adapted my sweet potato recipe – from Beyond Flour 2: A Fresh Approach To Gluten-Free Cooking and Baking – to go one step beyond (haha!) being gluten free: I needed it to be AIP (Autoimmune protocol) friendly also.

As far as the gnocchi itself, this meant swapping out most of the added starches, getting rid of the eggs, and omitting the – optional – nutmeg. What resulted was a MUCH simplified gnocchi. All things considered, I think I might even prefer it to the original Beyond Flour 2 recipe!

The part where it got a little more painful was sacrificing the brown butter sauce that originally accompanied the recipe… and that I was very much in the mood for last night.

Luckily, there are a number of AIP friendly fats that work well and add a great flavour to the dish. You can use lard, bacon fat, or duck fat. If you don’t need to avoid dairy, feel free to swap in butter for the sauce. As a note: The professional photos in the blog entry are of the original recipe, from the book. The only difference in appearance is the brown butter sauce – but I’ve included a crappy cell phone photo of last night’s supper to prove that!

As with my original BF2 sweet potato gnocchi recipe, this one avoids one of the big problem areas of making traditional gnocchi – boiling potatoes. For sweet potato gnocchi, the sweet potatoes are dry cooked, not boiled – so heavy, doughy, waterlogged dumplings aren’t likely to happen! As with traditional gnocchi though, you’ll want to handle every stage of mixing with a light hand – keep it as fluffy and loose as possible up to the point of rolling. Handling everything gently will ensure that you’ll end up with soft, pillowy gnocchi.

A note: you’re looking for tubers that have orange flesh, and a lot of the time, they’re sold as “yams” (and those aren’t necessarily even yams!). “Yam gnocchi” sounds weird though… so, we’ll call it “Sweet potato”, though you may have to buy something labeled as “yams”. Isn’t a lack of consistency in terminology FUN?

The texture is great – actual gnocchi. No gumminess or sandiness, they were easy to work with and held together well. If you’re like us, you’ll want to double the mushrooms in the sauce – they are FABULOUS in this.



As promised, my crappy cell phone pic of dinner last night:




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.

AIP Paleo Chicken Pad Thai – Gluten Free

So, part of the reason I haven’t been blogging much lately is that I ran into some health problems, and have been spending some time sorting things out in the aftermath.

I’m fine now – I just went from needing a hefty dose of thyroid meds to not needing ANY, without anyone noticing. The resulting massive over-medication of thyroid meds upended my whole life since October 1. Can I just say how thankful I am that it happened in Canada, vs while we were still in the US? Ooof, so many ER visits, specialists, and testing.

Now that things are leveling out, one thing led to another, and I’ll be on a restricted diet for the next few months – The Autoimmune Protocol (AIP) diet. It’s basically a step beyond paleo, getting rid of nightshades, allergens, and inflammatory foods. Already seeing some benefit, so that’s great!

It’s been interesting, feeling my way around the first few weeks. I’m well versed in gluten-free, and I’m well versed in low carb… but following most of what I was doing while low carb, but not really worrying about carbs has been… a trip. It’s been a lot of fun being on a “diet” and actually losing weight, while not having to obsess about whether or not a small handful of shredded carrots is going to screw me up. I can have beets! Sweet potatoes! Maple syrup! All the fruit I can handle – AND IT’S SUMO ORANGE SEASON! MUAHAHAHHAAAA!!

Anyway.

While I do have a bunch of non-diet recipes photographed and lined up to post, I’ll be interspersing some AIP stuff as well. Much like my other recipes, this stuff is just good food – restricted or not. My husband isn’t doing AIP himself, and has been loving the offerings over the past few weeks. Basically, don’t let the “AIP” or “Paleo” scare you off, if you’re not needing those kinds of restrictions!

The first AIP recipe I want to share is my Chicken Pad Thai. It’s an allergy-friendly version of my normal pad Thai. No nightshades (hot pepper flakes), grains (rice, rice vinegar), legumes (bean sprouts), nuts (peanuts), etc. The rice noodles were swapped out in favour of shirataki noodles – Asian yam noodles. They’re 0 effective carbs, so if you’re watching that kind of thing, a GREAT option! The rice vinegar was swapped for apple cider vinegar, I bumped up the amount of tamarind for more flavour, and added some ginger for a bit of heat.

This recipe is quite customizable – add more ginger for more heat, or leave it out if you don’t like ginger. Add some shredded cabbage in at the end if you have some on hand, or maybe a couple handfuls of bean sprouts if you’re just doing paleo, rather than full AIP. If you’ve reintroduced peanuts, go ahead and toss a handful in at the end – same goes for egg. Feel free to scramble up an egg and toss it in, if you’re not avoiding them. Not worried about gout? Feel free to add some shrimp, or substitute it for the chicken entirely.

A note on the tamarind paste – you can get stuff that’s relatively solid, or you can get stuff that’s like a thick sauce – either way will work, just be sure to check the ingredients list to make sure there’s nothing unacceptable added. Also, the “sauce” style tends to be a bit less in-your-face, so feel free to stir a bit extra in, if you’re not feeling it as-is. I like to start at about 1 Tbsp if solid, 1 ½ Tbsp if using the saucier style.






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.