gluten_free | Recent Entries

Welcome to

gluten_free! This is a community for people who are interested in low-gluten or gluten-free diets—for any reason—though please note this is not a weight loss community. Our focus is on sharing gluten-free recipes and resources.

Community Guidelines

Please remember that everyone has different abilities and restrictions, and what's healthy for you may not be so for others.

Don't offer unsolicited health or medical advice.

No off-topic posts.

And it's right in the name, but: No gluten allowed.

( What to Post )

( How to Tag Your Posts )

( Don't Discuss Health Concerns )

( Conduct )

How to Contact a Mod

If you have any questions or concerns, feel free to comment here or DM me,

runpunkrun, or my co-mod

jesse_the_k.

Revised 6. April 2025

runpunkrun

It's December and ANYTHING GOES* here at

gluten_free!

Have a gluten-free question, comment, request, suggestion, update, victory, confusion, failure, or announcement? Have an article or resource to share? Just want to do a quick product recommendation? Just want to post a gluten-free link and flee the scene?

Pop into the comments and do your thing. Content can be about GF stuff or the comm itself. Feel free to chat amongst yourselves!

Or, if you had something you intended to post for one of our past prompts, but it just didn't happen, now's your chance.

*Some restrictions apply. Just follow the community guidelines and make sure your comments don't contain unsolicited medical advice or personal details about your health and you're golden.

runpunkrun

Happy New Year, fam! Our prompt for January is What's New. Have you recently learned something that makes gluten-free living easier? Tried a new recipe? Perfected an old one? Finally gave that weird new snack at the store a try? This prompt is for new things, even if it's only new to you.

To fill this prompt, you can:

Slide into the comments of this post and share a link to a recipe, product, or resource and why you like it.
Write up a favorite recipe and post it to the comm.
Post a review of a related product or cookbook to the comm.
Try someone's recipe and reply to their post (or comment) with any changes you made and how it turned out.

Monthly prompts are only for inspiration and not a requirement. You can post whatever you like to the comm whenever you like as long as it meets the community guidelines.

runpunkrun

Hey gang. I've added a !: yeast-free tag to the comm.

I went through and added it to any relevant posts in the bread tag, since that's where it'll be of most use. But going forward, if your post is yeast-free, please tag it as such.

So, in the future, if you want to find things that are free of yeast, for best results you'll probably want to filter through two tags, such as !: yeast-free and task: baking or, narrow it down even further with !: yeast-free and meal: bread. The bread tag contains breads, flat breads, quick breads, biscuits, wraps, and crackers, and is mainly where you're going to find yeast or the notable lack thereof.

The technique is a bit fiddly because you have to create the URL yourself, but you can always browse the intersection of two tags in a journal by manually typing in a URL in this format: https://user.dreamwidth.org/tag/tag1,tag2?mode=and

That'll give you all posts in user's journal that are tagged with both things.

Or, you can browse a combination of two tags: https://user.dreamwidth.org/tag/tag1,tag2?mode=or

That will give you all of user's posts that are tagged with tag1 OR tag2. In effect, all posts with tag1, plus all posts with tag2. So say you want to see all of our posts tagged meal: bread OR meal: dessert all at once, or diet: vegan-friendly OR !: dairy-free.

You'll need to reproduce the tags exactly, including spaces and punctuation. Here's a list of the comm's tags. They're hierarchical, which means they belong to groups and all start with a category, which is followed by a colon and then a space: like "meal: " or "content: " or "!: " which is our "free-from" category and where you can find our newest tag: !: yeast-free.

And because I, for one, can never remember how to make this work, here's a link to the Dreamwidth FAQ explaining how to use AND and OR with tags.

mergatrude

Simply Wize are an Australian company who make a range of gluten-free products that are available in supermarkets and delis.

Their gluten-free puff pastry comes in a packet of four sheets and retail for AUD$11. These are about half the size of your standard frozen sheets of pastry.

Ingredients & Allergens
Starches (Potato, Tapioca, Corn), Water, Vegetable Oil (Soy), Egg, Stabilizers (415, 412), Anticaking Agent (460), Raising Agents (450, 500), Sugar, Salt, Soy Flour, Emulsifiers [322 (Soy), 471], Acidity Regulator (330). Contains Egg, Soy. May contain Milk, Sesame, Hazelnut.

I wanted to make a spinach pie (my recipe is loosely based on spanikopita) and so I rolled out two sheets so they were big enough to fit my rectangular baking tin (27.5cm x 17.5cm x 3.5cm). This made them quite thin and almost filo pastry-like. I did not blind bake, and made sure to drain the spinach really well so that the filling was not too moist. I brushed the top with a little melted butter and it cooked well, had a nice, golden colour and tasted like pastry should. It was not too flaky and the leftovers held together after being in the fridge and reheated.

Aside from the cost, the reduced size of the sheets made it a little awkward to use, but the taste and texture were good.

Mods, I note there is no "!: yeast-free" tag.

runpunkrun

I adapted these muffins from a recipe in Katarina Cermelj's The Elements of Baking, making them dairy free and reducing the sugar. The result is a tender muffin with a domed top and a fluffy crumb, similar to a bakery muffin, but not as sticky or sweet.

Ingredients:

145 g tapioca starch
72 g sorghum flour
72 g millet flour
170 g granulated sugar
2 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
1/4 tsp fine salt

160 g non-dairy milk (175 ml)
150 g non-dairy yogurt (5.3 oz)
100 g neutral oil (1/2 cup)
2 large eggs (~100 g out of shell)
1/4 tsp almond extract

215 g fresh raspberries, rinsed and drained

( recipe )

Questions? Ask 'em!

runpunkrun

I found Sweet Loren's Chocolate Chunk Cookie Dough in the dairy section at my local Kroger analogue, and after my recent success with Trader Joe's Super Chocolatey Gluten Free Chocolate Chunk Cookie Dough, I was excited to branch out in the world of preproportioned cookie doughs.

Like TJ's, you get 12 pucks of cookie dough in a package and can bake on demand. It also says you can freeze the dough. I baked them straight out of the refrigerator for about 18 minutes, and got thin cookies about two inches across, with crispy edges and a chewy middle.

I found these odd. The cookie bit is weirdly grainy, like it has cornmeal in it. Maybe it's oat chunks. It also has a hearty flavor, probably again due to the oats and maybe the molasses. Kind of a homestyle vibe. The chocolate is very nice and kind of softens the cookie experience, but there isn't enough chocolate to make up for its grittyness or its unusual flavor.

These are vegan and soy free, though! And Sweet Loren's has more than a dozen different kinds of cookie doughs, though I think my store only had one or two.

Update: These are a lot different after they've cooled. My initial review was based on cookies that were about ten minutes out of the oven. Two days later, cookies from that same batch aren't as gritty and their flavor is less...bold.

Current Ingredients: Flour Blend (oat, tapioca, potato starch), Sugar, Palm Oil, Chocolate Chunks (sugar, unsweetened chocolate, cocoa butter, vanilla, salt), Filtered Water, Molasses, Natural Flavors, Sea Salt, Baking Soda.

runpunkrun

Super Chocolatey Gluten Free Chocolate Chunk Cookie Dough is found in the deli refrigerators at Trader Joe's. You take it home, store it in your refrigerator, and bake on demand. The dough comes in twelve pucks, and I bake six at a time for 20 minutes. Then I let them cool on the sheet for about 10 minutes to firm up before eating.

These are thick cookies with chewy edges and gooey centers. They taste slightly of marshmallow, which I'm not against, but they're also a bit sweeter than I like my chocolate chip cookies. This would easily be remedied by only eating one per serving, but I have yet to fully unlock the secret of how to do this.

Bottom line: Super convenient, dairy free, great hot, and still good the next day.

Current Ingredients: semisweet chocolate (sugar, unsweetened chocolate, cocoa butter, soy lecithin [emulsifier]), palm oil, brown sugar, potato starch, sugar, tapioca starch, water, rice flour, invert sugar syrup, contains 2% or less of egg, natural flavor, sea salt, baking soda, guar gum, xanthan gum.

leecetheartist

Looks like the dough is back for one week only, get in while it's not hot! Many varieties and cook yourself!
https://www.get-cookies.com.au/online-cookie-shop/

sonia

I bought a bag of Bob's Red Mill buckwheat groats on impulse, and they've been sitting in the cabinet for a while. Today I looked at the back, and found this Buckwheat Granola recipe. I had enough ingredients on hand (without the nuts and seeds), and gave it a try.

Ingredients:
2 cups Gluten Free Old Fashioned Rolled Oats or Gluten Free Organic Rolled Oats
1 cup Buckwheat Groats
1 cup Sliced Almonds
1/4 cup Shelled Sunflower Seeds
1/4 cup Organic Pumpkin Seeds
2 Tbsp White Hulled Sesame Seeds
1/2 cup Coconut Flakes
1/2 cup Honey
1/2 cup Maple Syrup
1/4 cup Coconut Oil
1/2 tsp Ground Cinnamon
1/2 tsp Sea Salt
1 tsp Vanilla Extract
1/4 tsp Almond Extract
1 cup Dried Cranberries

( recipe )

Notes:
- I had the buckwheat, quick oats, shredded coconut, dried cranberries, and sweeteners. Turned out fine.
- I didn't have almond extract, but accidentally put in an extra slosh of vanilla extract. No problem.
- It is very very sweet, like making candy. For the future, I found this recipe from Katie Morford where the proportions look a little more like what I would want.

runpunkrun

A kind benefactor has given us a year of paid time here at

gluten_free, which, among other things, gives us the ability to search the entire comm, including comments, which I use all the time. Thank you!

I hope everyone is having a lovely day, especially those of us in the U.S. where it is Thanksgiving. I just took my gluten-free dairy-free pumpkin pie bars out of the oven and they're cooling in the microwave where the kitten can't get at them.

If you have a second, or more than one, come share your Thanksgiving menu or a favorite fall dish in the comments!

runpunkrun

Pascha makes some of my favorite chocolate. It's delicious and it's free of all major food allergens. This year they've put out the Little Black Book of Cookies, a PDF with recipes for ten holiday cookies, all of which are gluten free, nut free, and vegan. [Note: Except the Vegan & Paleo Mini Chocolate Sandwich Cookies contain almond flour, despite being labled "nut-free" in the cookbook.]

They also have a recipe blog with chocolate desserts broken out by diet: gluten free, dairy free, sugar free, nut free, grain free, keto, paleo, vegan.

runpunkrun

The Art of Gluten-Free Bread: Groundbreaking Recipes for Artisanal Breads and Pastries, by Aran Goyoaga is a beautiful book, printed on heavy paper and with full-page color photographs of every bake. It's heavily weighted toward sourdough, with several chapters dedicated to its creation and maintenance, recipes for the discard such as cookies, waffles, and biscuits, and lots and lots of sourdough breads throughout.

The book does not utilize flour mixes of any kind. Ingredients include most of the gluten-free pantry as well as some more unlikely items like chestnut flour, and binders include flaxseed meal, psyllium husk powder, and xanthan gum. There's some butter, milk, and eggs, but Goyoaga makes an effort to provide dairy-free variations for most of the recipes, and there's even a vegan brioche.

Definitely give this a look if you're into sourdough or want to get into it. I absolutely can't be taking on another mouth to feed, though, so this book is of limited use to me and will be going back to the library, but first I think I'll try her brioche with vanilla and orange peel, as it sounds lovely.

runpunkrun

From The Elements of Baking, by Katarina Cermelj. This is Kat's own blend, which she says has a flavor close to all-purpose wheat flour. I like it because it's rice-free, only has three ingredients, and the math is easy.

Ingredients:

500 grams tapioca starch (4 1/3 cups)
250 grams millet flour (1 3/4 cups + 2 Tablespoons)
250 grams sorghum flour (1 3/4 cups + 3 Tablespoons)

( recipe )

Questions? Ask 'em!

mergatrude

The dude (now 21) asked me to make a batch of chicken rice, which I used to make for them as a kid. Every child I've ever fed this to loves it! It's tasty and full of veges that the kids can't see, and the texture is smooth enough for those learning to chew (or who hate chewing). Bonus: it freezes well so you can store it in lunch-sized portions and send it off to childcare.

( Chicken Rice )

runpunkrun

Our prompt for November is rice!

To fill this prompt, you can:

Slide into the comments of this post and share a link to a recipe, product, or resource and why you like it.
Write up a favorite recipe and post it to the comm.
Post a review of a related product or cookbook to the comm.
Try someone's recipe and reply to their post (or comment) with any changes you made and how it turned out.

Monthly prompts are only for inspiration and not a requirement. You can post whatever you like to the comm whenever you like as long as it meets the community guidelines.

And, a reminder, you can now tag your own posts!

sonia

I had a can of pumpkin and a bag of chocolate chips and wanted to make cookies, so I searched online and this is the first recipe that came up.
Gluten-Free Pumpkin Chocolate Chip Cookies by Erin Collins at Meaningful Eats.

See notes at the end for substitutions. This is a very substitution-tolerant recipe!

Time
15 mins prep, 15 mins baking, approx. I had to bake them in two batches, so nearly an hour altogether.

Ingredients
1 cup granulated sugar 200 grams
1/2 cup lightly packed brown sugar 105 grams
15 ounce can of pumpkin 100% pumpkin (uses the whole can, yay!)
1/3 cup oil, vegetable or coconut will work
1 large egg
1 teaspoon vanilla extract
2 1/2 cups gluten-free 1:1 baking flour 375 grams
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chocolate chips (slightly less than one bag of chips)

( recipe )

runpunkrun

This prompt is for any holiday, celebration, or observance—for any time of year—if there's food you associate with it, now's the perfect time to share.

To fill this prompt, you can:

Slide into the comments of this post and share a link to a recipe, product, or resource and why you like it.
Write up a favorite recipe and post it to the comm.
Post a review of a related product or cookbook to the comm.
Try someone's recipe and reply to their post (or comment) with any changes you made and how it turned out.

Monthly prompts are only for inspiration and not a requirement. You can post whatever you like to the comm whenever you like as long as it meets the community guidelines.

And, a reminder, you can now tag your own posts!

runpunkrun

These pumpkin bars from Texanerin bake up so tall and fluffy they're not really bars anymore, but straight up cake, light and tender and full of fall spices.

The bars are really simple to make. No mixer required for the cake, just two bowls, one for dry and one for wet. I made them as written, with Bob's Red Mill 1-to-1 Gluten-free Baking Flour, Libby's pumpkin puree, brown sugar, granulated sugar, and avocado oil. I didn't use Erin's recipe for cream cheese frosting, just some random frostings I had in the freezer. Because this is a full 9 x 13 inch pan of cake, it took more than one, and I used up some leftover vegan buttercream and also some vegan cream cheese frosting. Both were good. A glaze would probably also be really nice and extra simple. I like this maple glaze from Bojon Gourmet. But it's also perfectly delightful without any frosting at all.

runpunkrun

Our prompt for September is nut-free!

While I've got you here, let's talk about coconut. It's not a nut. Botanically speaking, it's a fruit, and because it's rare for tree nut allergens to cross-react with coconut, I don't treat coconut as a nut for tagging purposes. That means something can have the nut-free tag and still have coconut in it. Just something to keep in mind while you're browsing the comm or tagging your posts.

To fill this nut-free prompt, you can:

Slide into the comments of this post and share a link to a recipe, product, or resource and why you like it.
Write up a favorite recipe and post it to the comm.
Post a review of a related product or cookbook to the comm.
Try someone's recipe and reply to their post (or comment) with any changes you made and how it turned out.

Monthly prompts are only for inspiration and not a requirement. You can post whatever you like to the comm whenever you like as long as it meets the community guidelines.

jesse_the_k

These dark round 2¾" (65 cm) crackers contain no flour: they’re all seeds (including sesame). In fact the plain flavor is labeled Sesame, enlivened with just enough rock salt and black pepper to make them tasty.

I love them because they have an air pocket in the middle, like a pita bread. This gives them a mighty crunch, and reinforces their structure enough to spread peanut butter or soft cheese on top. They fit well in my kinda-keto diet; three crackers total 14g fat; 8g protein; 4g fiber.

Sesame Flavor Ingredients: Pumpkin Seeds; Sunflower Seeds; Flaxseed; Chia Seeds; Sesame Seeds; Psyllium; Poppy Seeds; Less than 2% of: Black Pepper, Pink Himalayan Salt.

Also available with more flavor, including cumin, caraway, red pepper, and "everything" (garlic & onion).

I ran into these at my amazing local food emporium, but that doesn’t show up on their store finder (limited to US and Canada). They sell direct and via Amazon.

More details at https://linktr.ee/ellasflats

sonia

I decided to make the Coconut and Peach Mochi recipe that I posted 4 (!) years ago. It was kind of a disaster, so I thought I'd give you folks an update. Still tasty though, so I recommend the recipe.

First mistake: The filling uses a packet of gelatin. What I have in the house is collagen, which is what gelatin is made from. I did a little internet research and it says collagen won't make things gel (but "AI" confabulations are everywhere). I decided to try it, since I clearly remember using a different brand of collagen as a successful substitute in the past. I cooked up the filling the night before. The next morning, it *looked* like it gelled, but no, in this case the internet was right.

Second mistake: I decided to make the mochi anyway, with ungelled filling. Like sweet dumplings maybe? The nectarines + apricot jam were still yummy, gelled or not.

I made the dough, and it was immensely sticky. I think this might be how it's supposed to be, but I commented last time that it wasn't so sticky. This time I put in the full amount of sugar, maybe last time I cut back, as I often do. Or, this time I used brown sugar (because that's what I have in the house) so maybe that made the difference.

I did my best to stir it for five minutes as instructed, but the bowl was hot from the microwave, the potholder I was using to hold it was getting sticky dough on it, and it was more of mushing it around with a wooden spurtle than actually stirring it. I did follow instructions to powder the surface, with tapioca starch in my case, so I successfully made a log from the dough

It was so sticky that when I used a sharp knife to cut it into slices, they immediately glommed back together as if they'd never been cut if they were still touching.

I could take a slice and flatten it out, but of course I couldn't put much liquidy filling in there before it squished out again. They ended up more like kolachky, open at the top. They were sticky enough to coat with coconut flakes this time!

The cleanup was epic, with sticky dough everywhere. It took a lot of scrubbing to get it out of that bowl, especially since I used one with curved-in sides.

Overall, still yummy, but I highly recommend using actual gelatin. And maybe a different kind of sugar? But I think the super-stickiness is by design.

If you try it, let me know if you're more successful!

runpunkrun

Our prompt for August is quick breads! Traditionally quick breads are muffins or loaves leavened with things other than yeast and made with a batter rather than a dough, but this is gluten-free country and nothing's traditional, so let's just take it to mean these are breads (or bread like things) you can throw together quickly.

To fill this prompt, you can:

Slide into the comments of this post and share a link to a recipe, product, or resource and why you like it.
Write up a favorite recipe and post it to the comm.
Post a review of a related product or cookbook to the comm.
Try someone's recipe and reply to their post (or comment) with any changes you made and how it turned out.

Monthly prompts are only for inspiration and not a requirement. You can post whatever you like to the comm whenever you like as long as it meets the community guidelines.

And, a reminder, you can now tag your own posts!

Here's what's going on in the comments:

southern-style unsweetened cornbread from schnikeys

schnikeys

Made chocolate-chip pancakes to celebrate a recent college grad’s first day of work, and thought I’d post a review of the pancake mix I usually use (available in the US).

Birch Benders Gluten Free Pancake and Waffle Mix packaging

Birch Benders Gluten Free Pancake and Waffle Mix! It’s a pancake. The main virtue for me is that I just put buttermilk in and pop it on the griddle. Regular milk and water also work, they just make it less fluffy than the acidity of buttermilk does, if you’re invested in that. Apparently they changed the formulation recently but I didn’t notice anything.

I do find that the amount of liquid they tell you to add (3/4 cup mix to 1/3 cup liquid) is NOT enough, I tend to do more like three parts mix to two parts buttermilk, or even more. Possibly it’s different with water. I also do not know how it functions as a waffle mix as I do not make waffles.

INGREDIENTS: WHITE RICE FLOUR, BROWN RICE FLOUR, POTATO STARCH, OAT FLOUR, CANE SUGAR, TAPIOCA STARCH, DRIED BUTTERMILK, LEAVENING (CALCIUM PHOSPHATE, BAKING SODA), CONTAINS 2% OR LESS OF: SALT, GUAR GUM, NATURAL FLAVOR.

What ready-to-use mixes do you guys like?

schnikeys

I was looking for picnic recipes and decided to go for tarts, so I tried Schär’s Gluten Free Puff Pastry Dough (I have good luck with this brand, I use their sandwich bread regularly). I know it is available in the US, not sure about worldwide distribution.

Package of Sch�r gluten free puff pastry dough

Verdict: really, really good! Baked easily, and when properly thawed it ACTUALLY PUFFS UP!

Note: The first time I used it, I thawed it to room temperature in the refrigerator for a while and then tried to use it, rather than the two options given by the packaging, namely:
1. Thaw at room temperature for 4 hours
2. Thaw in microwave

I can confirm that even if you’ve thawed it in the fridge, you should make sure it’s at room temp or a little warmer, because otherwise when you try to unroll it, it will crack into pieces. The pieces are still delicious, they can just be a little small.

Obvious downside is it’s a little pricey, but I will probably buy it again.

Recipes I made with it include: Sweet onion and goat cheese tarts with thyme

Puff pastry ingredients:

water, margarine (palm oil, water, sunflower seeds oil, citric acid, sodium citrate, salt), corn starch, rice starch, rice flour, chicory inulin, dextrose, modified cellulose, soy flour, sunflower oil, guar gum, potato flakes, psyllium seed husk (vegetable fiber), rapeseed oil, ammonium bicarbonate, natural flavor

mific

These are made in NZ so only of interest to the tiny no. of Kiwis using the comm, I'm sure.

I tried Quality Bakers Muffin Splits - pre-sliced English muffins, advertised as GF and sourdough. The flours are Tapioca Starch, Flour (Rice, Soy), Maize Starch. They contain egg white powder so aren't vegan.

alt

Pros: nicely crisp crust - they toast well and taste okay.
Cons: a little on the thin side, and although said to contain sourdough, I couldn't taste any.

Overall: acceptable but a bit unexciting. I still prefer bagels. :)

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gluten-free eats

Active Entries

Page Summary

runpunkrun - Welcome to Gluten-Free Eats!
runpunkrun - Prompt: FREE SPACE +4 comments
runpunkrun - Prompt: What's New +3 comments
runpunkrun - New Tag: yeast-free!
mergatrude - Product Review: Simply Wize Gluten Free Puff Pastry – 540g +5 comments
runpunkrun - Recipe: Dairy-Free Raspberry Almond Muffins +6 comments
runpunkrun - Product Review: Sweet Loren's Chocolate Chunk Cookie Dough +4 comments
runpunkrun - Product Review: Trader Joe's Super Chocolatey Gluten Free Chocolate Chunk Cookie Dough +4 comments
leecetheartist - Australian Cookie Empire
sonia - Buckwheat granola
runpunkrun - Thank you! +4 comments
runpunkrun - Resource: Little Black Book of Cookies, from Pascha +4 comments
runpunkrun - Book Review: The Art of Gluten-Free Bread, by Aran Goyoaga +3 comments
runpunkrun - Recipe: Rice-Free Flour Mix +3 comments
mergatrude - Got gluten-free kids? Kids with eating sensitivities? +6 comments
runpunkrun - Prompt: Rice +2 comments
sonia - Pumpkin chocolate-chip cookies +7 comments
runpunkrun - Prompt: Holidays
runpunkrun - Recipe: Pumpkin Bars +4 comments
runpunkrun - Prompt: Nut-Free +1 comment
jesse_the_k - Product Review: Ella’s Flats Sesame Crackers +1 comment
sonia - Coconut and Peach Mochi - don't do what I did +4 comments
runpunkrun - Prompt: Quick Breads +3 comments
schnikeys - Pancake mix review, Birch Benders +9 comments
schnikeys - Gluten-free puff pastry dough review, Schär +9 comments
mific - GF Muffins review

gluten-free eats

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Sticky: Welcome to Gluten-Free Eats!

Community Guidelines

How to Contact a Mod

Sticky: Prompt: FREE SPACE

Prompt: What's New

New Tag: yeast-free!

Product Review: Simply Wize Gluten Free Puff Pastry – 540g

Recipe: Dairy-Free Raspberry Almond Muffins

Product Review: Sweet Loren's Chocolate Chunk Cookie Dough

Product Review: Trader Joe's Super Chocolatey Gluten Free Chocolate Chunk Cookie Dough

Australian Cookie Empire

Buckwheat granola

Thank you!

Resource: Little Black Book of Cookies, from Pascha

Book Review: The Art of Gluten-Free Bread, by Aran Goyoaga

Recipe: Rice-Free Flour Mix

Got gluten-free kids? Kids with eating sensitivities?

Prompt: Rice

Pumpkin chocolate-chip cookies

Prompt: Holidays

Recipe: Pumpkin Bars

Prompt: Nut-Free

Product Review: Ella’s Flats Sesame Crackers

Coconut and Peach Mochi - don't do what I did

Prompt: Quick Breads

Pancake mix review, Birch Benders

Gluten-free puff pastry dough review, Schär

GF Muffins review

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