Cinnamon-Banana-Nut Muffins

Cinnamon Banana Nut Muffins

 In general, muffins are one of the easier recipes to make, and this also applies to gluten free baking. They especially lend themselves to the novice gluten free baker. You can truly make them your own by including any number of healthy ingredients, leaving out dairy, substituting a  healthier type of sugar, and, of course, substituting your own gluten free flour preferences. We should mention that we have not made this particular recipe with a commercial gluten free flour mix, as we prefer to make up our own, largely as a result of allergies to so many of the ingredients included in many of the commercial blends. Continue reading

Brownies with a Hint of Matcha

Brownies with a Hint of Matcha - A gluten free alternative

Brownies, no doubt due to their high chocolate content, are generally loved by everyone. What is it about chocolate? Is it the ensuing relaxation from its high magnesium content, or just the mere addictive qualities attributed to chocolate? Probably, all of the above. The creative ways of using chocolate are endless. Continue reading

The adventure begins!

We are a mother and daughter writing team, hailing from New Mexico. Welcome to our blog!

We chose this blogging format to document and share the story of our adventures in gluten free living. After our diagnosis of gluten intolerance almost two years ago (2007), we naturally experimented with converting our most favorite family recipes into gluten free versions. Initially there were just as many failures as successes. Eventually, the successes won and a book was birthed titled “A Celebration of Gluten Free Baking.”

So many of our family members and friends, while extremely sympathetic to our journey, could not see themselves adopting a gluten free lifestyle. Most had just experimented with gluten free flour blends and/or prepared mixes,which is fine and works with some recipes, but generally, the results were less than spectacular. We started along those routes ourselves, but quickly learned, that, for the most part, the more delicate European desserts and breads only resulted in failure. Most of our desserts have been adapted using ‘recipe specific proportions’ of gluten free flour options. None of our recipes involve the use of white sugar, soy, corn, bean flour or excessive amounts of starch.

Come back soon to visit our blog, or better yet, subscribe, to get the latest updates on our gluten free adventures.

Feel free to leave a post, we look forward to hearing from you.

Inge and Gillian