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In the category: Desserts « Previous Page 1 Next Page » Gluten Free Pie Crust (that you actually want to eat!!!) Another recipe from The Gluten-Free Gourmet by Bette Hagman. This is a truly great pastry - flaky, tender, with no funny taste or texture, and easy to handle. (The upside of gluten-free pastry: no gluten means pastry is NEVER tough.) ~ Submitted by Grace Cockburn Real Carrot Cake Comes from The Gluten Free Kitchen by Roben Ryberg. It really is good. I now have to reduce the cinnamon (salicylates), but it's still good. If you need to make it low-salicylate, substitute grated peeled firm pear (Bosc) or golden-delicious apple, omit the cinnamon and use vanilla if you can. Gluten-free. I've used goat-cheese dairy products. If you can't tolerate them, then eat it plain, or dust with icing sugar. ~ Submitted by Grace Cockburn Real Chocolate Chip Cookies My kids eat these, and love them. They are a little less chewy than wheat ones, but that is the only difference. Yes, they are high in sugar. ~ Submitted by Grace Cockburn Snowball Cookies (also known as Mexican Wedding Cakes) ~ Submitted by Grace Cockburn « Previous Page 1 Next Page » |
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