I love pizza. For years I’ve made regular (wheat) pizza dough from scratch without any problems. It was easy and we had home-made pizza fairly regularly. Since going gluten free, anything even vaguely bread related has been quite a challenge for me. But, once I got the flat bread figured out, I was pretty sure I could make pizza crust. Finally! Here’s my setup. Equipment stand mixer with dough hook

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I did it! I made pizza, from scratch! I had home made pizza for my Birthday Dinner! (Doing the happy dance!)

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Today is my birthday. I won’t say how old I am, but I will tell you that I have many grandchildren! This is what the passing year of my life should have been like, according to the theories of Numerology. Personal Year 5… . Feeling Loose and Free - This is a number 5 year, a year of major change in your life. Horizons are expanded and growth is less impeded.

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We love The Uprooted Kitchen Trailer (food truck?)!!! This is a family owned business, based in a 1968 vintage Avion trailer that specializes in vegetarian cuisine. It is owned by Chad and Erin Romanoff. Chad is a pediatric occupational therapist and Erin is a pastry chef. Their menu includes breakfast, lunch and any time fare. On Saturday’s they are at the Gilbert Farmer’s Market, which is where we discovered them. We had gone to the market to see what all was there, and, of course, looking at food makes you hungry!

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I have been mostly without bread products of any kind for months. The problem is that most of the gluten free commercial bread products that I like are not vegan. They contain eggs. In particular, I like the Canyon Bakehouse. I’ve tried their Hamburger Buns and their Cinnamon Raisin Bread. Both are really good. I also like the Sprouted Corn Tortillas from Food For Life. They are vegan and I eat a lot of them, since they are pretty much the only bread-like thing around here.

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I recently picked up the October/November 2012 issue of Living Without magazine because it had information about making a Thanksgiving Feast that was wheat and dairy free. In particular, I’m trying to figure out a GF pie crust that works and tastes good. In addition, this issue has five recipes for GF crackers. Since we eat a lot of hummus, I’m always looking for something crunchy to go along with it.

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On Sunday, DH made pancakes! He’s not an experienced pancake maker to begin with, and this is the first attempt at vegan, gluten free pancakes. So he had a whole new learning experience! I cheated, and helped out a bit, even though he’s supposed to be making breakfast on Sunday mornings so I get a break. Equipment griddle (cast iron recommended) cookie sheet pancake turner silicon basting brush Ingredients 1⁄2 cup Bob’s Red Mill Potato Starch

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You don’t have to make just savory tamales… You can also make sweet, dessert versions! The masa can be corn, chick pea, or whatever else you can dream up and stuffed with all kinds of fresh or dried fruits and nuts. When I was in Santa Fe during Christmas Week one year, someone told me about their particular family’s tradition of adding some brown sugar and cinnamon to the corn masa and stuffing them with a mixture of Granny Smith apples, raisins, butter and more brown sugar.

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