You can take the Gluten and the Dairy out of the cupcakes but with Gluten Free Mama’s Recipes and Flour Blends you cannot take the Taste out of the cupcake.
You will be as delighted as the 7500 guests that walked through the doors at the GFAF Expo last weekend in Chicago. Our booth was surrounded by taste testers waiting in line to taste our mini GFDF Lemon Cupcakes and our mini Strawberry Cupcakes.
This is a great summer side dish for using up all that zucchini you have been growing all summer. It’s easy to make! The recipe calls for Herbs De Provence. Herbs de Provence is a mixture of dried herbs that are typical in Provence, France. It includes a mixture of marjoram, rosemary, thyme, oregano and in some american versions may include lavender.
Cobbler is one of those few desserts that speak family, speak comfort, speak tradition to me. Whenever we would go to grandmas house for dinner, she always had her famous Peach Cobbler for dessert. Grandma made hers the southern way, with an amazing biscuit topping. It was D-elicious! If I ever find her recipe, I will convert it gluten free for you.
Tabbouleh Salad is one of my most favorite salads I learned how to make in cooking school about 20 years ago. Yep, I said it, 20 years ago. Now I feel old. Anyway, Tabbouleh is a traditional Middle Eastern Vegetarian dish, that has fresh mint, parsley, tomatoes, cucumber, green onions, lemon juice, olive oil and sometimes garlic. It is traditionally made with Bulger Wheat or Cous Cous. Obviously, bulger wheat and cous cous have gluten, so I made my Tabbouleh with Quinoa. Quinoa is similar in texture and taste to bulger and cous cous and it is prepared the same way
