| This year Christmas desserts for the family feast fell to me, and I found myself digging up old recipes I hadn’t touched in ages. I didn’t have the time to take a shot at a GF graham cracker pie crust to make cheesecake in, but why not make cheesecake ice cream instead? |  |
Pasta. Some days it makes the world go round. But making it gluten-free can be a royal pain, too. There was a period of time where I was still so thrilled about being able to make tortellini that I made a batch from scratch every day for lunch, and kept offering spaghetti to anyone who asked. But boy oh boy I got tired of sweating as I kneaded the dough together, and sweating as I forced dough through that KitchenAid extruder attachment, and sweating as I ran dough through a roller over and over again to make sheets.
These gingerbread cookies are quite tasty, and very fun. Since sugar cookies are almost impossible to make without refined white sugar (I mean really, what’s the point? They’re called SUGAR cookies, for goodness sake–they have butter, enough flour to hold them together, and sugar. Oh, and vanilla if you’re feeling fancy, and maybe an egg. Maybe.), these are the go-to “I want to use cookie cutters!” cookies at our house.
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.
