slightly relevant

Home-made snickerdoodles have always been some of my favorite cookies, so of course I had to try my hand at making them gluten free. This was a pretty big experiment, however, for 2 reasons. First off, I planned to try a normal recipe (the one my mom always uses for snickerdoodles) and just use a gluten free flour substitute. I’ve had too many failures with “gluten free” scratch recipes that I was getting annoyed and I wanted to try something that I had a bit more confidence in.

Secondly, I went with an all-purpose flour mixture. At first I wanted to buy some gluten free all-purpose flour, but the only one I could find was composed of bean flours, and I prefer rice flours. So it was a lucky day when I discovered Gluten Free By the Bay’s rice flour mixture.

I was very pleased with the results. The rice flour mixture came out looking just like poison-filled glutenous “all-purpose flour”. And the cookies? Delicious. You can’t even tell they’re gluten free!

THE RECIPE FOLLOWS:
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Husby wanted me to make something other than sugar cookies again, so I decided to create something of my own. The idea just kind of popped in to my head on day, and this is the result! I remember a friend of mine, when I was around 13, making some peanut butter cookies and I was surprised that they didn’t take any flour. It was so simple, that I still remember the recipe she used!

THE RECIPE FOLLOWS:
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Macaroni and cheese is one of my favorite foods of all time, so I was very disappointed when I realized I wouldn’t be able to get it from my favorite restaurants anymore. I set out to find/create a delicious gluten free macaroni and cheese that I could still enjoy.

THE RECIPE FOLLOWS:
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This is my favorite soup ever, and in the past month, Husby and I have perfected our recipe. I make it once a week and we get about 4 good meals out of it (4 meals each, so 8 servings).

THE RECIPE FOLLOWS:
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