When it comes to how the dough behaves, this pie crust is essentially the same as the original version, but it’s simpler and easier to make, and doesn’t have gluten substitute in it, which means no nasty bitter taste to cover up. You can also use a[amazon_link id="B00063ULLE" target="_blank" container="" container_class="" ]food processor[/amazon_link] to make the dough, which I’ll go through here.
| Happy Thanksgiving, everyone. This week we have a guest post from my friend Ginny, who has a super-tasty orange bread to share. |  |
| Onion rings are another one of those foods I never really tried as a kid, and was always wary of in college, for no particular reason other than not trying them as a kid. Turns out, though, onion rings are pretty easy to make, and super delicious. 🙂 I’ve yet to make a batch of these that weren’t devoured with gusto in minutes. |  |
| It turns out the internet can tell you a billion and one ways to make egg drop soup; everyone’s version is different, and in that sense there’s nothing special about mine. 🙂 When adjusting the contents and flavors of this recipe, I was shooting for something that covered both “tasty hot broth-y soup with ginger in it” and “good working substitute for chicken noodle soup for sick people.” |  |
| Sometimes I think the best way to come up with a new recipe to try is to spend some time around people who aren’t on a restricted diet. We get used to only certain foods or kinds of food being available — being possible — and I at least tend not to think about whole kinds of food I can’t have, like cheesy crackers. Then I spend a few weeks around my best friend’s baby, who loves Goldfish, and I think, “I wonder if I could make those?” And it turns out the answer is yes, and they’re delicious. 🙂 |  |
| These cookies were one of the first things Jocelyn and I made together after I was diagnosed with celiac back in college. The recipe’s hers, from time immemorial, though I can at least claim the non-chocolate version as my own. 🙂 |  |
| When we got Chinese take-out as kids, we always made sure to order plenty of chicken fried rice. 🙂 Of course, nowadays I find I like it better without chicken, and we can’t get it as take-out anymore, but who says that should stop us from having some delicious fried rice from time to time? 🙂 |  |
| Last week I decided it was high time to improve on (or — let’s be honest — totally replace) my “basic bread” recipe from two years ago. I’ve learned so much about making gluten-free bread and breadsticks since then, that I knew I could make a simple white bread dough that was easier to handle, quicker to make, and tasted better to boot. |  |
| A while back I developed an intense longing not just for chocolate chip cookies, but for chocolate chip cookie dough ice cream. (Which is quite possibly the longest dessert name there is where each word has its own individual meaning.) And I knew if I could make the kind of cookie dough you keep in the freezer, I could bake cookies or put that dough in ice cream. Or, as it turns out, both. 😀 |  |
| It’s always a challenge to try to make a gluten-free version of something when you’ve never had it before, and don’t know what it’s supposed to taste like. I’d never eaten or even seen or smelled a blondie myself. |  |
