Posts in Tag

gluten-free

Oatmeal raisin cookies are a favorite in our household. The standard recipe holds up well to experimentation. The trick is making certain there is enough “glue” in your ingredient mixture to hold the cookie together. Here, ground flax seed takes the place of two large eggs. If you don’t have flax on hand (or maybe you don’t enjoy it as much as I do) use the eggs instead. The same is true in this recipe for wheat flour vs. gluten-free pancake mix. If you don’t care one way or the other

During my undergraduate years at Indiana University, my husband and I were friends with a wonderful couple who had us over many times. First in their apartment, then in their house, Sadia and I would stand by her stove as she placed a stainless steel potbelly pan over a flame. She filled it with water, then began cutting green cardamom pods in half with scissors. I watched the pods drop into the water a half at a time, their black seeds spilling out. At my own apartment, and then my

In 2012 I suffered from multiple health problems. At the suggestion of my general care physician, I tried a gluten-free diet despite allergy panels coming back negative for all food allergies. The result was an improvement in health beyond my scifi-loving expectations. I will post many recipes here which include gluten ingredients. Like this one, many will also include dairy, another food I have found my body cannot tolerate. Since changing my diet, I have learned to make my favorite recipes with and without gluten and dairy substitutes, so I

Latest Stories

Search stories by typing keyword and hit enter to begin searching.