Breakfast

A Gluten Free French Omelette

March 12, 2012
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Ha, I know what you’re thinking – duh, of course an omelette is gluten free! Why are you calling something that never had gluten to begin with a gluten free recipe?  Well, there’s a reason and a story to go with this one, I promise. It all started with a discussion on the merit of [...]

72 comments

Amateur’s Food Photography: Basil and Prosciutto Corn Muffins

December 20, 2011
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Over the past couple of weeks I have been making these savory muffins.  I could eat them for breakfast.  Or with dinner.  Heck even for dinner!  They are surprisingly simple to make, and I think are sure to impress.  I knew I would be excited about them the minute that Simone posted this recipe for this [...]

45 comments

Maple Pumpkin Granola, Gluten Free

October 11, 2011
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It’s Fall. And like a little kid on the first day of school, I have this renewed energy to seek and find myself, create new things, and explore the world.  Maybe it’s the way the yellow Autumnal light shines through the trees or sparkles inside dew drops not yet faded away.  Maybe it’s the newfound [...]

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Early Morning Poached Eggs & Tomatoes

May 24, 2011
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Are you a morning person?? I’m a reluctant morning person.  Usually doing my best not to throw my ipod across the room as the purposely annoying ring drags me out of the sweet nothingness that was sleep, leaving me to stumble out of bed and fumble for the buttons on the coffee maker, totally useless [...]

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Banana, Apple and Currant Scones, Gluten Free

May 4, 2011
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Wow I cannot believe that we are on to our third ratio rally event already!  This month, Lauren of Celiac Teen challenged us to make gluten free scones – and after my horrible biscuit failure the other week trying to make strawberry shortcake, I have to say I was a little nervous. But we are [...]

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GF Ratio Rally – Chocolate Chestnut Quickbread

April 6, 2011
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Quick breads were the theme of this month’s Gluten Free Ratio Rally, hosted by the lovely Silvana Nardone. It’s been an exciting month with lots of new participants and great discussions about which ratios worked and didn’t, and how various ingredients affected the needed ratios to create a successful quick bread. This also marked the first baking challenge of the ratio rally – I felt this was a perfect baked good to start with – in general I feel that quick breads tend to be less fussy than other baked goods, and of course the possibilities for flavor combinations are endless.

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