Some cutting boards, on some counter tops, just slide around as you work. To avoid this, simply place a damp towel under the cutting board. Now it will stay steady and stay put.
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I know these cookies as Sand Cookies. So aptly named for their very fine, crumbly-yet-melting texture. Danielle C, who kindly submitted this recipe, called them her "Christmas Pride and Joy." You may call them Russian Tea Cakes or Mexican Wedding Cookies. Regardless of the name, these gluten free Pecan Snowballs are a classic holiday recipe. However, I think these nut-filled cookies are scrumptious all year 'round. I also love the fact that they are egg-free! read more
Sometimes making dessert can be and should be time consuming. There is beauty in the process and perfection of it. And other times, you need a great, fuss-free, go-to dessert. Something perfectly decadent and beautifully imperfect. Well, if this gluten free chocolate fallen souffle cake was an article of clothing, it would be a little black dress; simple, elegant and perfect for any occasion. Truly! read more
This gluten free brown butter tart is so utterly simple and so simply delicious. This is my go-to tart for every occasion, all throughout the year. The brown butter and almond filling marries with any fruit that happens to be in season. We have made it with tart fresh raspberries, juicy peaches, poached pears, black-skinned plums, thinly sliced apples, jarred black currants, boozy prunes and candied Amarena Cherries. My super-not-so-secret trick to making this tart spectacular is to create great depth of flavor in all of the ingredients; toast the nut flour, brown the butter. A little extra effort yields extraordinary results! read more
When I say quiche, I bet your mind conjures up an image of lovely, lithe ladies gathered for a light afternoon lunch drinking glasses of overly chilled chardonnay. Too bad! I don't know when this dish got relegated to the ladies-who-lunch kind of crowd, but I want to reclaim quiche as the delicious, versatile dish it really is. Quiche can be made ahead, eaten any time of day and is equally yummie served warm or cold. It works great as a simple dinner with lightly dressed greens or at a large brunch gathering. read more
The last time I made gingerbread cookies, I was making a replica of a building and could care less about the taste and texture. It was work, not delicious fun. And because I love frosted sugar cookies so much, this holiday favorite fell off my radar. Boy, have I been missing out! This molasses enriched, ginger and spice flavored gluten free cookie is now one of my favorites. A cup of coffee, Christmas morning and this cookie...... read more