Amande Pain Perdu or Almond French Toast

Amande Pain Perdu

TweetYou all know that I am pretty bad at making gluten free bread. I’ve been trying for forever to get my bread to rise and stay that way. So, I often end up with what I call “Short Bread.” I usually end up using the bread for either bread crumbs, or even for short sandwiches, or a play on biscotti. However, this morning I didn’t have a plan for breakfast until I started thinking about that “Short Bread” sitting in my refrigerator. Who knew we would be dining at my Read More …

Gluten Free Earl Grey Cream Puffs

TweetI’d never had a cream puff until I came to Maui, which means my first ever cream puff was made by Komoda’s Bakery in Makawao. I couldn’t have very many at that time because I wasn’t supposed to be having dairy, but I had one anyway. At that time I didn’t know about the gluten issue that was keeping me away from dairy, and I didn’t realize how big of a deal the dairy really was. It was causing damage I wasn’t really aware of. Now I can have as Read More …

A Published Recipe

Tweet I have actually had a recipe published in an e-book. While the rest of the recipes are not gluten free, I was happy to provide one gluten free recipe for the book. The title is “Is Your Flour Wet Yet?” and is about soaking, sprouting, and soured grains for health benefits and for the reduction of phytates in grains. You can get a copy of the e-book for free right here! You’ll find my recipe on page 25.

Classic Banana, Oat, and Pecan Quick Bread

Tweet I’m really excited to participate in the Gluten Free Ratio Rally! I had considered waiting until the new site is up, but I was urged to participate. So, here I am! This month’s Ratio Rally topic is quick breads. It is stated on Wisegeek.com that quick breads are breads which are prepared with leavening such as baking soda or powder, rather than yeast. These include some classics like what I have for you today, banana bread. One really fantastic thing about quick breads, other than being extremely simple and Read More …

Buckwheat and Pancakes

TweetThere was one week when I had a really strong craving for pancakes. So, I checked out Mark Bittman’s post about pancakes from around the world. I actually made Pa Jun, but I didn’t get pictures of it. I also used only buckwheat flour in them so they didn’t turn out fantastically. I think next time I will do as he suggests and use part rice flour too. I love the idea though. They’re basically pancake frittatas. I put vegetables and shrimp in mine. The other fun pancake style dinner Read More …