Today I’m hosting the April 2013 edition of the Gluten-Free Ratio Rally, and I couldn’t be more excited! The theme this month is shortbread. And endless summer…
Quick, easy, and delicious, I challenge you to find something savoury that isn’t made better by pink pickled onions.
An earthy and bittersweet take on baked goods, just in time to begrudgingly celebrate VD.
Wondering how to make vegan beef jerky? Fear not! This fool-proof recipe relies on shiitake mushrooms for a chewy bite and toothsome texture. NH-hunter-approved, apparently.
For this June’s edition of the Gluten-Free Ratio Rally, I tackled vegan, gluten-free bread. The result? A bread that’s soft and chewy on the inside and crusty on the outside, which can be made into rolls or loaves. No gluten? No gums? No eggs? No problem.
These bagels are chewy on the inside and crispy on the outside. The dough is stretchy. They don’t fall apart when boiled. And yet there’s neither gluten nor gums in them. Sensitive tummies of the world, rejoice! (For those of you on RSS: pop on over to the WGV to check out the site updates! Huzzah!)
Few things say joy like chocolate chip cookies. If there’s a vegan in your life, or someone who happens not to be able to tolerate gluten, then I promise that you’ll make that person’s day by baking them chocolate chip cookies that they can eat. Make a baker’s dozen and keep one for the baker!
Soy-free, gluten-free, vegan anything might first cause one to ask oneself, ‘What IS in it…?’ but I promise that good things come in restricted boxes. For this month’s edition of the gluten-free ratio rally, I tackled the quintessential pumpkin pie. The recipe basically consists of three stages of stirring things and a ridiculous amount of time in the oven. I bet that you can’t guess the secret ingredient in the filling!
These ANZAC biscuits (never cookies) are a chewy favourite, dotted with raisins and toasted coconut. Bonus: they crisp up if left out in the air, and can be taken on long deployments at war.