I love biscuits. Love ‘em. In the middle of winter, I whip up a batch and serve them with a hearty meal. Then summer arrives and fruit shows up at the market. And then? Well, I almost run into the kitchen to bake a pan of biscuits. Today let’s talk about how to make easy,…
Author: Elizabeth Barbone
Elizabeth Barbone, an alumna of the Culinary Institute of America, is the author of Cooking Gluten-Free: Over 150 Recipes That Really Work and Easy Gluten-Free Baking and the founder of GlutenFreeBaking.com. Born with severe multiple food allergies, Elizabeth is committed to creating gluten-free recipes that taste just like their wheat counterparts. All of Elizabeth’s recipes are tested countless times to ensure reader’s success in the kitchen. Using easy-to-find ingredients, Elizabeth makes gluten-free baking accessible for everyone. In addition to creating recipes for her books, Serious Eats and GlutenFreeBaking.com, Barbone travels the country speaking to celiac groups and teaching gluten-free baking classes.
{gluten free recipe} Facing Fear w/ Jam Crumb Bars
Over the past few months, I’ve thought a lot about fear. Dealing with health issues tends to do that to a person. (Especially if the person is a gifted worrier like me.) Some of this pondering happened inside of MRI machines and some in the kitchen while I prepared dinner. And you know what? It…
{gf recipe} Chocolate Chip Cookies, Two Ways
…(Or a how to make perfect chocolate chip cookies) Chocolate chip cookies are great conversation starters. People are passionate about them. Some folks like ‘em crispy, others chewy, then there’s the whole “with nuts or without” debate. And don’t even get people started on their feelings about raisins in chocolate chip cookies. (I’m firmly…
{gluten free recipe} Irish Soda Bread Cakes
I’m about to share a recipe flop with you. Enticing, isn’t it? Let me explain. Lately I’ve been playing with whole-grain/rice-free gluten-free recipes and I turned my attention to Irish soda bread. Years ago, I created a recipe that makes a large loaf of Americanized soda bread. It’s delicious. Among other things, it contains caraway…
{baking basics 101} How to Make Cut-Out Cookies
Is it just me or does a plate piled high with cut-out cookies look both elegant and homespun at the same time? Over the years, however, I’ve had many people tell me that they avoid making cut-out cookies. Due to bad experiences, they only make drop cookies. And while drop cookies are wonderful, it’s nice…
{gluten free recipe} Not-so-Sweet Granola
While I love granola, sometimes it’s too sweet for my liking. Don’t get me wrong, sweet granola has a place in my heart–and in my kitchen. But starting in January, after munching through more Christmas cookies than I care to admit, I just don’t want a sweet granola. Instead, I prefer a granola where the…
{edible gift} Making D.I.Y. Treats for Your Food Allergic Friends
Ask Permission Many folks on a restricted diet simply aren’t comfortable eating treats—no matter how lovingly and safely made—from a kitchen that isn’t 100% free of their allergens. Before spending time and money on a recipe that your friend won’t be able to enjoy, ask them if they’re comfortable accepting a home baked treat. Let…
{from scratch holidays} How to Make GF Stuffing
Family recipes for stuffing are as unique as families themselves. No matter what recipe you follow or what you add to your stuffing, here’s how to make delicious stuffing that just happens to be gluten-free: 1) Bake or buy a loaf of gluten-free bread. For stuffing, my preference is gluten-free white sandwich bread. Why? It…
{recipe} Gluten-Free Crispy Treat Pops
Hi Folks! I’m thrilled Christina asked me to contribute to the FSC blog. For my first entry, I thought I’d share a bit of a culinary confession. Ready? I don’t like…cake pops. It’s not that I don’t think they’re adorable, I do! It’s just that I find the interior of the pops, usually a mixture…
from scratch club 