Gluten Free

The texture and taste of this wonderful lemon cake made me very surprised that it is gluten free.  The original recipe called for making it in two loaf pans, but a cake suited our purposes better.  There was less risk of it falling that way.   It takes us three days to go through it, and it’s still good on the third day.

I love finding recipes that are naturally gluten free and delicious to boot.  You could make these meringues in tiny, bite sized cookies, or swirl them on a baking sheet so that they are a ‘dish’ for ice cream.

Not only is this tasty treat gluten free, but it’s also a low fat dessert.  My kids said I should have warned them that it wasn’t chocolate, because its dark color fooled their taste buds on the first bite.  It serves 8, but the good news for us was that it was just as good warmed up the second night.

 Decadent, rich, intensely chocolaty, and gluten free!  Those words aren’t often found together in the same sentence.  Trust me, though.  You will savor every bite!

 Not only is this a tasty gluten free treat, but it also can be a very healthy dessert option.  If you use a healthy butter substitute and a cholesterol-free  egg substitute, it’s practically harmless!

 I’ve been enjoying learning about gluten free baking with the cookbook from the Culinary Institute of America.  It has 5 different blends that create different textures in the product, so as I discover new successes from the book, I’ll include the composition of the blend that’s called for.

 These are quite tasty for being gluten free, dairy free, and sugar free.  Who would have thought you could do that?  The recipe came from the helpful magazine, Living Without.

 After experimenting with gluten free bread most of the summer, this was determined to be the favorite recipe.  It’s soft but sturdy, makes great sandwiches or French toast, and isn’t gritty.  The recipe came from the helpful magazine, Living Without.