The Journal
What we cook and bake here, written down properly so you can cook it too.
Something different that picky kids will still eat. A mild, creamy chickpea curry built from cans and one onion, gluten-free and dairy-free as written, and good over rice, a baked potato, or eggs in the morning.
Read it here in The KitchenThree years of gluten-free sourdough and the loaf I finally settled on. Psyllium instead of gluten, an overnight cold proof, and a Dutch oven.
Read it here in The KitchenRoasted tomatoes, onions, and a whole head of garlic blended into a deep, sweet soup that freezes for four to six months. Gluten-free and dairy-free as written.
Read it here in The PantryVegetarian gluten-free enchiladas with a mashed bean and cheese filling and a homemade red sauce. A from-scratch supper on the table in about an hour.
Read it here in The KitchenA gluten-free honey tea cake made with a cup of strong brewed tea, cinnamon and sliced almonds. Keeps four days in the refrigerator, with no gluten-free grit.
Read it here in The KitchenSoft, chewy, and gluten-free, with cacao chips and a diabetic-friendly sugar swap so everyone in this house can have one. The kind of thing that should be waiting on the counter after a long first day.
Read it here in The Kitchen
