When I realized it was going to be impossible to avoid gluten contamination if I lived with a gluten-eater, we immediately decided to make the whole house gluten-free. I wish I could say a mixed-gluten kitchen was easier in a sticks-and-bricks home, but our apartment kitchen at the time was a little smaller than our … Continue reading Creating a Gluten-Free Kitchen
Finding gluten-free food on the road can be tough. This is not a post about finding gluten-free restaurants, or about all the magical gluten-free dining experiences a traveler with celiac disease might find if only they were brave enough or bold enough. I am a super sensitive celiac. I am more sensitive than the average … Continue reading Gluten-Free Travel
I recently discovered fruit grunts: stove top cobblers that don’t require an oven, or much effort! I had a bag of cherries hanging out in my freezer, and decided to adapt this Farmer’s Almanac orchard fruit grunt recipe to make it vegan, gluten-free, and lower in sugar.
A DIY Valentine’s Day treat. Ingredients 1 cup chocolate chips 1/4 cup any combination of nuts, seeds, dried fruit Instructions Line a baking sheet, plate, or cutting board with parchment paper. In a double boiler (or a makeshift double boiler), melt the chocolate. Mix in the nuts/seeds/fruit, and then pour onto the parchment, spreading the … Continue reading Vegan Chocolate Bark
A super easy chocolate sauce that hardens on cold ice cream. Ingredients 1/2 cup chocolate chips 2 tbsp coconut oil Instructions In a microwave-safe dish (like a glass measuring cup, or a half-pint or pint-sized mason jar), microwave the chocolate and coconut oil in 20-second bursts, stirring very well in between, until sauce is smooth … Continue reading Chocolate “Magic Shell” Ice Cream Topping
Sorghum is an awesome grain. It’s packed with nutrients like folate, vitamin B6, magnesium, and iron, as well as essential amino acids like tryptophan. It’s also delicious, with a nutty flavor and lots of versatility. When ground into a flour, it gives gluten-free baked goods a good texture and flavor, and when left whole, it … Continue reading Hot Cooked Sorghum for Breakfast: gluten-free, vegan, oat-free
This cake is made in a pressure cooker! You need a cake pan small enough to sit inside your cooker, on some kind of platform (I use a cheap aluminum mini loaf pan). Other than that, it’s not too different from baking a cake in an oven.