Gluten-Free Cherry Torte for Summer Dining
This delicious indulgence is a loving tweak of the New York Times Plum Torte recipe that I converted to gluten-free several years ago
The Gluten-Free Bread Baking with Sprouted Flours Test
The big question for me is this: can I use sprouted gluten-free flours to make the bread recipes from my own cookbooks? And if I can, will they be as good or better than when I make them with the regular whole grain gluten-free flours (millet and sorghum) that I normally use?
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Dorie Greenspan’s French Apple Cake – Made Gluten-Free
Dorie Greenspan’s beautifully written cookbook, Around My French Table contains a simple, yet masterful apple cake that she had enjoyed at a friend’s house in Paris…..Finally, after many years of wondering and yearning, I decided to use her recipe to make a wheat-free version that I could eat.
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GLUTEN-FREE COCONUT PECAN SCONES
Crunchy on the outside, tender on the inside. And the subtle, sweet tastes of coconut and pecan to brighten up my morning.