Cranberry-Walnut Pumpkin Loaves

October 2, 2012May 27, 2015 ~ gfcelebration ~ 29 Comments

When we first learned about this week’s recipe, excitement did not immediately set in. The first thought that came to mind was, oh my gosh, the dreaded fruit cake. You know the kind, the loaf that requires countless hours to prepare, and because of the ensuing guilt on the recipient’s part, gets re-gifted about ten times. Sad in a way, because the one preparing it, no doubt, has invested a lot of energy and love in preparing it, even if the one receiving it, does not share this enthusiasm. Continue reading →

Gluten Free “Mock” Whole Wheat Loaves

September 18, 2012May 27, 2015 ~ gfcelebration ~ 18 Comments

It is almost not fair to participate in this particular challenge. Baking bread gluten free is an entirely different ball game, and no matter how hard we try, we will never be able to exactly duplicate whole wheat bread. You can come pretty close, with a lot of tweaking. It is so easy baking regular gluten rich bread by comparison. We remember – at one point – in what now seems like a long time ago, we baked wheat/spelt bread regularly and loved it. It just didn’t love us back. We are not complaining, however, finding out what you are highly allergic to is definitely a good thing.

Over the past several years, we’ve had many failures and also great successes, in the process of converting our many family recipes into gluten free ones. It is in that spirit, that we decided to give today’s recipe a try. Perhaps, it will encourage others not to give up, and realize that there are often many steps involved in the perfection of a recipe. Continue reading →

Nectarine Upside-down Chiffon Cake

September 4, 2012May 27, 2015 ~ gfcelebration ~ 44 Comments

Since yesterday was a holiday, we are posting this a little later than usual. Never having attempted to make Mary Bergin’s recipe in Baking with Julia before, we approached this recipe initially with some trepidation, especially reading words like “gossamer”, “billowy” and “fluffy.” In the gluten free world, these kind of desserts can certainly be duplicated, but generally not without tremendous amounts of starch. Outside of tapioca flour (which could loosely be considered a type of starch), we are not known for the use of any other starches. Continue reading →