The boys are off of school this week so getting back into the blogging/writing/work vein has been a challenge, but jet lag got me up at 4am, so you’re the beneficiaries. I decided to put the InterWebs to good use and will be collecting some of the recipes I came into contact with whilst over there. (You saw the whilst, didn’t you. Classy, eh?) So, today we take a look at Welsh Cakes or picau ar y maen (bakestone cakes). I’m...

Gluten-Free Girl and the Chef: gluten-free rugelach. I’m in heaven. I was asked to make GF challah tonight and bring a dessert to a Rosh Hashana dinner. The former was easy–I’ve been modifying this GF challah recipe of late and it’s been spectacular–and better with a few modifications. Now I’m going to attach the rugelach. This wont be my first GF rugelach, but I can tell it’s going to be my best....

Erica, over here where she “blogs sporadically” mentioned making yogurt the other day. I believe my judicious reply was, “You did not!” Shortly after, I received an email from her with instructions: A gallon of milk in a crock pot at 0700 hrs, on low for 3-1/2 hrs. 1000 hrs, shut off crock pot. 1200 hrs, remove some of the (still!) warm milk and whisk it with a cup (I used more because I was paranoid) of active yogurt. I...

I’ve made a discovery. It’s dry in Arizona. Outrageous, I know, to claim something like that. But I was getting really sick of the gluten free bread’s refusal to rise much. Then I thought—maybe it’s just drying out, despite my best efforts to lube it up and humidify the oven and all that. So I made a REALLY sticky dough…um…batter. Just added maybe 1/3 C more water. And like magic, my goofy GF baguette...

Mmmm. Small batch goodness. Fish goes in next!

Extreme measures (and contraptions) for beer battered goodies of the gluten free variety.