Recipe Review: Gluten-Free Goodness' Divine Chocolate Chip Cookies

Cheryl is a dear friend. a wise counsel, and a darn good cook! She shared these cookies last week on her blog and I had to try them! I love using lower glycemic, gluten-free (or even grain-free) flours for making baked goods for myself. My husband prefers "regular" gluten-free baked goods, but I need to keep an eye on my carbohydrate intake, so I enjoy making treats like this that I can enjoy and not feel guilty about eating! 

These cookies were SO easy to make and they are just so tasty. 

Cheryl's recipe is unique for several reasons:

• Instead of using butter, palm shortening, or even coconut oil or butter... Cheryl gets creative and uses homemade macadamia nut butter for the fat. It works just beautifully and adds a rich and creamy and even BUTTERY (with no dairy!) texture to the cookies! Check out how to make the macadamia nut butter on Cheryl's blog post!

• Instead of chocolate chips (which I did use, just because we had them), she suggests using a 70% or higher content chocolate bar chopped up for the chocolate bits in the cookies. I have to admit, I prefer cookies made with a chopped up high quality chocolate bar, than using chocolate chips, they just seem to have a more gourmet flair and seem to taste better! 

• NO refined sugars! Cheryl uses maple syrup to sweeten the cookies and I have to say, I was skeptical at how well that would work. And I can tell you, it works perfectly! I loved the sweetless level and amazingly it doesn't really impart a "maple" flavor to the cookies. 

• Cheryl also suggests using ground vanilla beans, or vanilla bean paste to create the cookies and I WISH I had some on hand, because both give SUCH an amazing flavor to cookies, much more deep and vanilla-y, than just extract! If you have ground vanilla beans or the paste on hand, definitely use them!

So please hop over to Cheryl's blog and check our her recipe! Tell her I sent ya and let me know what you think about these cookies! Cheryl additionally has a great collection of recipes, along with wonderful posts about self-care and learning how to become who you really are. I value her friendship and her guidance more than she'll ever know!

(And if you have time to make her red lentil dal, cinnamon apple millet, celery in chestnut sauce, OR her sweet potato pie... oh you MUST! They are wonderful and just a few of my favorite recipes from her lovely site!) 

Slow Cookin' with Jenni of Spoonful at a Time

I don't know if you've met Jenni yet or not... but she's a new gluten-free blogger in the Triangle area of NC and I think the world of her. 

I had the opportunity to meet Jenni at this year's first Raleigh Gluten-Free Expo. She was representing Triumph Dining (and did a smashing job if I do say so myself, I believe her booth of Triumph Dining books was completely sold out by the end of the day!)

Jenni's keen sense of humor and wicked awesome sense of taste make her a true asset to the gluten-free food blogging community. Jenni loves to share recipes, share gluten-free traveling tips, and write product and restaurant reviews. 

I asked Jenni several months ago if she would like to review my cookbook on her blog and do a giveaway. I was completely thrilled when she agreed. And I truly could not have asked for a more honest and thoughtful reviewer! Jenni tried no less than SIX recipes from my book and shared her successes along with the recipes that didn't turn out quite so well for her... which I LOVED. I'm so glad she was honest in how the recipes worked and what she learned in the process. I really hope it will encourage lots of people to use their slow cookers more often and to see how versatile they can be!

And the best part? Now YOU have ANOTHER chance to win a signed copy of my book! Jenni is having a giveaway RIGHT NOW on her blog that you can enter! I hope you'll head over and enter her contest, tweet it up, and share it on facebook. And while you're at it... subscribe to Jenni's blog for awesome recipes, product reviews, and a great read. 

And after you've done all that make sure to read about each recipe Jenni tried over the past week!

1. Hearty Beef Stew

2. Hawaiian Chicken

3. Balsamic Almonds

4. Salsa Chicken

5. Homemade Barbecue Chicken

6. Maple Pumpkin Spiced Lattes

Jenni, thank you so much for spending so much time with my book and sharing about it on your awesome blog! 

Gluten-Free Chocolate Chip Cookie Cupcakes Recipe

Yesterday was our 8th wedding anniversary!! It's hard to believe that 8 years ago we were walking out on a sandy beach with about 10 of our closest family members and getting married on a beautiful October day. Every year we do something special for our anniversary. Some years it will be a little vacation or an overnight trip to the beach... but other years (especially if we're into super budgeting mode) we just spend the day together. No major plans. Nothing set in stone... just a day together...

This year we took the day off of work. Went out for a leisurely breakfast. (My favorite meal out is breakfast!) And I spend the afternoon cooking and baking. We had homemade beef tacos for dinner but I wanted something super special for dessert.

Michael's favorite dessert is chocolate chip cookies. (This recipe in particular!) My favorite dessert is cupcakes. I wondered if I could merge the two into one diabetic-coma-inducing sugary treat. (Okay, not really... lol) I read lots of different recipes on the interwebs and finally went with an idea from Kevin & Amanda  that seemed much less complicated than other recipes: basically just plopping good 'ol chocolate chip cookie dough right into the cake batter.

And it worked. It worked really well. The cake rose up beautifully, even with the cookie dough being in the middle. In Amanda's cookies, the cookie dough sank to the bottom of the cupcakes and she topped them with a homemade cookie-dough flavored frosting. In my cupcakes, the cookie dough just sat on top and baked sort of in the middle, so you get a surprise bite of cookie inside the cupcake!

Want to make these cupcakes? 
Follow Amanda's directions for making and assembling the cupcakes. 

• For the cupcakes I used my basic homemade yellow gluten-free cake mix recipe. 
• For the chocolate chip cookie dough: Michael's favorite chocolate chip cookies -- chilled for about 30 minutes, I plopped about a tablespoon of dough into each cupcake. 
• For the frosting, I followed Amanda's recipe (scroll to the bottom of the recipe ingredients!)
• For the cookie toppers: using the remaining cookie dough, make a batch of really small (using about a teaspoon of dough or less per cookie) cookies. Once they are baked and cooled, cut them in half and stick a half cookie in each cupcake!

Everything Gluten-Free Slow Cooker Cookbook -- "Tuscan Chicken and White Beans"

I've asked several readers and fans to try recipes from my upcoming gluten-free slow cooker cookbook! Throughout the next few weeks, I plan on sharing their thoughts (from emails and pictures) on the recipes they have tried in my new book!

This review comes from Suzanne and Chris N. They decided to try the Tuscan Chicken and White Beans, a recipe from the Poultry chapter. Here's how the dish turned out for them: 

Hey Carrie

You had asked Suzanne (aka. "the wife") to test a recipe. Since I do the bulk of cooking here these days, that job actually fell on me (Chris, the husband).

We picked the Tuscan Chicken because it seemed like a recipe we normally would never try. I know that seems odd, but we've been adventurous lately.

My first impressions were not optimistic. I had to go buy a bunch of cans, which is not how we normally cook. We prefer to cook with fresh ingredients, particularly this time of year when they are so plentiful, good, and inexpensive. In any case, I followed the recipe to the letter despite my temptation to substitute fresh stuff here and there.

I must say we were pleasantly surprised. It was really good. Not sure what more I can say other than I wouldn't change it a bit. The dish was seasoned perfectly and well balanced. No particular ingredient overtook the dish. Because there is just the two of us, there was plenty leftover, so we both took some for lunch the next day, and we agreed that warmed up a day later, it tasted even better. I guess that makes sense for a dish designed to stew in a slow-cooker all day.

...We served it over rice noodles.

Many, many thanks to Suzanne and Chris for trying the Tuscan Chicken and White Beans. I specifically designed a lot of the recipes in this book so they would be "pantry-friendly" -- so for those of you who don't always have fresh vegetables available, recipes such as this can be super easy and just as healthy. I'm so glad Suzanne and Chris tried this recipe and enjoyed it! 

Book Review: The Essential Gluten-Free Baking Guide, Part 2

Title: The Essential Gluten-Free Baking Guide, Part 2
Authors: Iris Higgins and Brittany Angell
Publisher: Triumph Dining, Inc.,
Copyright: 2012

Earlier this year a dear friend of mine, Iris Higgins the author of the website "The Daily Dietribe" asked me if I would like to try a few recipes from one of her new books, "The Essential Gluten-Free Baking Guide, Part 2." I was delighted. Iris is a registered hypnotherapist with a master's degree in psychology and is working on her second master's in nutrition.

Iris is also a passionate writer with a love of living holistically. Adding to her list of accomplishments, Iris also has a private wellness coaching practice in which she helps women to have a healthy relationship with food, with their bodies, and with their emotional, physical, and spiritual health.

And on top of ALL of that? Iris somehow finds the time to create recipes of all sorts! Iris' new cookbooks are published by Triumph Dining. They are entitled, "The Essential Gluten-Free Baking Guides Part 1 and Part 2." Iris along with her co-writer and co-recipe developer Brittany Angell (author of Real Sustenance) studied and experimented with 12 different gluten-free flours to learn about their properties and how they worked best. Then they both worked tirelessly to develop a number of recipes for each gluten-free flour.

One of the recipes I have tried so far are her basic Brownies. The brownies are very simple and are made with a new gluten-free flour called cassava flour. Cassava flour is made from the same plant as tapioca starch.  I made the brownies in a round glass pie pan for dessert one night last week. WE LOVED them! My inlaws had no idea they were gluten-free! They were gooey and rich and super crispy on the outside. The brownies were perfect with coconut milk ice-cream! 

The next recipe I tried from Iris' book was her Yeast-Free, Vegan Sandwich Bread.

This bread is simply amazing. I truly don't know how else to describe it. I have tried for YEARS to create a yeast-free bread that tastes like a normal sandwich bread. A yeast-free bread that doesn't crumble when it's cut, that is sturdy, yet pliable. That just tastes like good sandwich bread...and Iris' recipe nails it, plain and simple.

I have several friends who cannot tolerate yeast and I love baking egg-free (mostly because it's cheaper) so personally to me, this recipe alone is worth the cost of the book!!

This recipe uses sorghum flour, teff flour, and potato starch. It is a super light, fluffy bread and it contains a secret ingredient to give it structure and a texture that is incredibly similar to yeast bread.

It's seriously easy to make and I think this bread is my new weekly sandwich bread. I love that it doesn't use eggs and it's a high fiber, "normal" sized loaf of bread.

The cookbook is not only chock full of great recipes, but also handy baking tips, interviews with gluten-free baking experts, research on gluten-free flours, etc...

Basically this book along with the first, are both THE ESSENTIAL books you need to learn about the most useful gluten-free flours and the best ways to incorporate them into your everyday baking. There aren't many books that I would recommend to people who are learning how to bake gluten-free... but these books? Get them. Use them. And have a whole lot more fun baking gluten-free!

Iris...you're a genius girl. Simply genius! And those pastry tarts... I'm so making those next!

{recipe review} heather's oaties

One of my favorite food/healthy living bloggers is Heather of Heather Eats Almond Butter. She likes healthy foods, she thinks butter is a good thing (oh thank you Heather), and she loves her oatbran & oats... just like me!

It's her constant journaling of healthy dinners made of greens, grass-fed beef, and fresh vegetables that inspires me on nights when I can't think of anything to make.

Another thing I love about Heather is her sweet tooth... and how she somehow manages to make dessert recipes with healthy things like rolled oats... and they are AMAZING. These little cookies are a variation of Heather's Butterfied Oaties ( for those who are wondering about the dairy thing -- while I cannot digest most types of dairy -- milk, yogurt, ice-cream, sour cream, etc... I can handle small amounts of buttah and I feel like it's a much better alternative than margarine).

I LOVE these little cookies. I've kept them at work as a snack throughout the day. They are crunchy, buttery, just sweet & salty enough! IT's a great combination and such an awesome way to make a healthy snack. Sure, as all snacks they need to be eaten in moderation... but they are really easy, egg-free, delicious chocolate-y snacks!!

Check out Heather's other varieties of Oaties and let me know what you think! Please make them!

{Recipe Review} The Gluten Free Homemaker's Zucchini & Sausage

When Linda of The Gluten Free Homemaker posted her recipe for "Zucchini & Sausage" on Monday, I knew I had to make it! (So much for my menu plan this week! lol!) This is the kind of recipe I love. Super simple, one dish, and really it could be a meal all in itself!

I actually didn't change a thing to Linda's recipe (really, I didn't! I promise! lol). I even had fresh basil in the yard that I threw in at the last minute. This recipe makes me wonder why in the world we don't eat sausage for dinner more often. My husband and I both love fresh summer zucchini and the sausage (we buy locally made fresh sausage since we live in a major pork producing area) is just an incredibly flavorful addition.

Honestly, this might be my favorite way to eat zucchini now. We actually had three perfectly sized zucchinis from our backyard garden this year (not surprisingly about the only thing that survived the summer heat and crazy weeds -- I think zucchini plants would survive a nuclear blast... lol)

We served the zucchini & sausage with fresh corn and slices of a beautiful home-grown, vine-ripened tomato from a good friend who has a much greener thumb than I do! lol

Linda, thanks for such an easy and delicious recipe for summer! We loved it!

A crackin' good burger - gluten free style

One of my favorite cookbooks is Jaime Oliver's "Food Revolution." His recipes are basic, healthy and are usually quite easy to make. Many of them are also naturally gluten free. A definite plus.

I have been meaning to try Jaime's recipe for 'Crackin' Good Burgers" since last summer! We finally had a chance last week. Michael mixed up the ground beef & spices and instead of using crackers as called for in the recipe, we used gluten free tortilla chips that we smashed in a bag to make crumbs. A seriously delicious decision! I used my infamous grill pan to cook the burgers on the stove. Michael added cheese to his burger along with turkey bacon and tomatoes.

These burgers were awesome! We served them on Udi's gluten free whole grain hamburger buns and it felt like a real summer cookout!

What's your favorite burger recipe?

Gluten Free Vegan German Chocolate Cake Recipe

Gluten Free, Vegan German Chocolate Cake anyone? Anyone? I've made this cake twice during the past two weeks, first for a gluten free cookout with some dear friends & then for Easter Sunday. 

It was a hit. I had completely forgotten how much I LOVE German Chocolate Cake. I haven't had it in YEARS. It was memorable for me to make this cake because it was a favorite of my great-grandmother's. I miss her so much! I know she would have been proud of this cake. (Well she wouldn't have understood the point of the whole vegan thing, but that's okay! lol) 

This cake is actually quite simple to make! I simply took my favorite gluten free chocolate cake recipe and then added Susan of FatFreeVegan's German Chocolate Cake filling. I chose Susan's filling because it didn't use any artificial ingredients and I wanted a recipe that was casein free/ dairy free.

That's it! 

I did make some changes, but they were slight: 

• For a completely vegan cake, use my gluten free vegan chocolate cake recipe. 
• I used my regular gluten free chocolate cake and doubled the recipe so I would have two large layers. BUT I reduced the sugar to 1 cup total (or 1/2 cup per recipe). The german chocolate filling has so much sugar, I thought it was appropriate to lessen the amount in the cake. It worked just fine!
• For Susan's Vegan German Chocolate Cake Filling, I simply used almond milk in place of the soy milk and I cut the sugar back to 1 cup. I also used Bob's Red Mill unsweetened coconut flakes in place of sweetened coconut flakes. So I reduced the sugar in both recipes a good bit. Could anyone tell? Nope. 

That's all I changed. Everything else was the same and you can better believe I'll be making this dessert for YEARS to come! I loved making it. It was cathartic to me and very meaningful to know that I had learned how to make a gluten free version of one of the cakes my great-grandmother made when I was growing up!

I hope you will enjoy it as much as I have!

Thoughtfully,
Carrie

PS... I will be attending the Charlotte NC GF/AF Expo this weekend. If you're in the area, please stop by! Tickets are still available for $10 at the door -- a serious STEAL for the amount of programs being presented and the incredible number of vendors that will be there!!  I hope to meet you there!

GIVEAWAY: Elana Amsterdam's Almond Flour Cookbooks

I've been a fan of Elana Amsterdam of Elana's Pantry pretty much since her blog first started. She's genuine, kind, down-to-earth, and a darn good cook. 

As soon as Elana's first cookbook went on sale, I pre-ordered! I couldn't wait to get a copy of Elana's book in my hands. 

You see almond flour is good to me. It's nice to my body. When gluten, sugars, carbohydrates ("good" & bad), soy protein, artificial flavorings & colorings, caffeine, pork... when all those things (and others) affect my body negatively it's nice to know there is a safe & delicious alternative such as almond flour.

Elana gets this. She not only believes in eating mostly healthy, whole, real foods...  but she gets that carbohydrates can play a major role in overall health... especially for people on a gluten free diet. 

Elana's first book, "The Almond Flour Cookbook" is one of the most well used cookbooks in my kitchen. I can't tell you how many pages are dog-eared, splatter-stained, and written all over with my favorite blue pen, sharing my own notes along the way. 

Some of my favorite recipes from Elana's "The Almond Flour Cookbook" 

• Savory Vegetable Quiche, pg. 61
• Herbed Turkey Loaf (seriously the BEST "meatloaf" ever!!) pg. 47
• Chocolate Chip Scones, pg. 18
• Chicken Fingers, pg. 41
• Salmon Dill Burgers, pg. 51
• Pear Crisp - pg. 75
• Chocolate Cake, pg. 84
• Pizza Crust - pg. 82

And this is only a handful of the recipes I've tried! Seriously... Elana I cannot tell you how much I love you!

I could write paragraphs singing the praises of almond flour and why I think it's such a wonderful gluten free choice for baking... but if you just try a few of Elana's recipes you'll completely understand this too!

And here's how you can! I have two BRAND NEW copies of BOTH of Elana's cookbooks to give away! Her first cookbook, and her BRAND NEW 2nd cookbook, "Gluten Free Cupcakes."  Today (April 26th) is actually the release date for Elana's new book! (Congrats Elana!!) When her publisher contacted me to send me a review copy, I instead asked for a copy of each book so I could give them away. Because, as with Elana's first book -- I already pre-ordered my copy of Gluten Free Cupcakes! 

PLUS, as an added bonus, I'm including 4 cups of Honeyville Blanched Almond Flour in this giveaway so that you can ALSO try some of Elana's recipes with the almond flour she prefers! 

THE GIVEAWAY: THIS giveaway is now CLOSED. 

This giveaway includes a brand new copy of Elana Amsterdam's, "The Gluten Free Almond Flour Cookbook" AND a copy of her newly released cookbook, "Gluten Free Cupcakes" AND 4 cups of Honeyville Blanched Almond Flour.

**********

GLG Review & Giveaway Disclosure:

These books were provided for me free of charge (as review copies) from Ten Speed Press. 

I was not paid to do this review any opinions expressed are my own. 

Dancing in the Kitchen with Gluten-Free Girl and the Chef

Shauna James Ahern at the Flying Apron Cafe in Seattle, holding a copy of her brand new cookbook: Gluten-Free Girl and the Chef: A Love Story with 100 Tempting Recipes."

Lessons in Cooking with Gluten-Free Girl and the Chef

Several months ago I met Jaime though my blog. Jaime lives close to me and her daughter had recently been diagnosed with celiac disease. Jaime desperately wanted help making foods her daughter could enjoy. Mostly... bread. Good gluten free bread.

You see, Madelyn loves mustard sandwiches. Yep. Just plain 'ol mustard slapped between two slices of bread. And the poor girl had missed her sandwich for nearly 6 weeks after being diagnosed. No bread. No sandwiches.

Soon after meeting Jaime, I taught a small gluten free baking class and showed her how to bake good gluten free bread.  That small class and one little girl's desire to have a mustard sandwich began an immediate and lasting friendship. I now talk to Jaime several times a week. We often connect on Facebook and through email. She makes me laugh, she's learning how to bake, and she's hungry for more knowledge about anything and everything gluten free. This made us fast friends.

When Shauna (Gluten-Free Girl) sent a request out on her blog a few weeks ago asking for people to try several of her recipes from the new cookbook, I gladly volunteered! After meeting Shauna in Seattle it was evident to me how much she wanted to share her passion for good food! I emailed Jaime soon afterwards and asked her if she wanted to help me make Shauna's recipes. I said, "Let's have a cooking party!" Thankfully, Jaime jumped at the chance! She couldn't wait to get a sneak preview of Shauna' new cookbook: "Gluten-Free Girl and the Chef: A love story with 100 tempting recipes."

Sometimes stories are best told through pictures (even when you're a lousy photographer... Ahem...) Saturday evening our families gathered together for a gluten free cooking party. Here is our story of Dancing in the Kitchen with Gluten-Free Girl and the Chef.

The first thing we did was make Shauna's Crusty Bread from the cookbook. While I made the bread dough, Jaime made the chocolate peanut butter brownies for our dessert. I love Shauna's method of making crusty french bread. We allowed the dough to rise free form in a greased bowl while we started the homemade gluten free pasta.

We used fresh eggs from a local farm to make Shauna's gluten free pasta dough. We made the dough by hand because I wanted Jaime to know what the dough should feel like. Not too wet, not too dry. Just slightly tacky.

Meet Madelyn. The mustard-sandwich loving celiac daughter of Jaime. She was eager to help us roll out and cut the pasta dough.

The best part of the whole evening for me was having everybody pitch in to make pasta. Families often love each other through cooking. Shauna & Danny's cookbook is one such story of loving each other through food.  Making Shauna's pasta was a great way to bring everybody together to learn a new skill.  Thoughts of future "gluten free pasta making parties" warms my heart!

Sarah from Celiac in the City shared a tip with me for hand-rolling out the pasta. Use a straight-edge like this ruler to get straight lines and evenly wide strands of pasta. We cut the noodles using a pizza cutter.

It took us over an hour to roll out all of the pasta (we made a double batch!) By that point everybody was hungry so we decided to make Shauna & Danny's Garlic-Almond Sauce with seared scallops. This sauce was really delicious.  Bold flavors of garlic intertwined with the smoothness of extra virgin olive oil.  This recipe calls for marcona almonds which I had never used before. A lovely thing about Shauna and Danny is that they encourage you to try new ingredients and techniques in the kitchen.

Once our hunger was appeased with scallops and garlic almond sauce, we started prepping the ingredients for the main dish. Fresh pasta with Anchovies, Lemon, and Olives.

The first instruction was to cook the pasta. It was beautiful. Jaime and I had to make ourselves stop eating the freshly cooked pasta right out of the colander. Homemade gluten free pasta a bit heavier than boxed pasta (especially when you make it by hand) so expect to have a filling meal!

Madelyn helped Jaime zest the lemons. They also squeezed  & strained fresh lemon juice for the pasta sauce.

The girls decided they just wanted fresh pasta with butter. Can't really blame them there. The pasta was absolutely delicious by itself! As you can see, Madelyn was a fan!

Next we made Shauna and Danny's beautiful sauce with olives, anchovies, capers,  lemon juice, and white wine. The pasta's texture worked so well with the rich sauce.  Personally I found the dish to be a bit salty with a lot of bold but competing flavors. The best part was learning the techniques to make the pasta and use it in a main dish like this with a basic sauce. I've truly been inspired!

Who's hungry?

We served Shauna's fresh crusty gluten free bread with our pasta. The bread was incredible. Plain and simple it's just great bread, gluten free or not! Personally, I think the cookbook is worth the cost for the bread recipe alone. The bread was my favorite part of the whole meal.

Finally, for dessert... Shauna's Chocolate Peanut Butter Brownies. Jaime made these to perfection. The entire crowd loved them. And to tell you the truth ...every one of those brownies was eaten! Every. Single. One.

And Madelyn was one happy gluten free girl!

Thank you so much Shauna & Danny for inspiring us to learn more, to use bold ingredients, and to get in our kitchens more often. We loved being a part of your story!

Many thanks to Jaime, Jeremy, Madelyn, and Kendall for joining us at our cooking party! I hope this is the start of a brand-new tradition for our families! We loved cooking and sharing these recipes with you!

For information on how to win a copy of Shauna & Danny's cookbook, please visit the Gingerlemongirl facebook page. Details will be posted soon!

For more information about Shauna & Danny's cookbook, please visit them at Gluten-Free Girl and the Chef.

Adopt a Gluten Free Blogger - June 2008 - Karen of Sometimes Only Clever

For this month's event, hosted by Thomas of the Gluten Free/Casein Free Experience I adopted Karen of Sometimes Only Clever. Karen blogs about her Christian life with her husband, kids, her current pregnancy, and her hobbies. She is an avid hiker and loves the outdoors and she also is a great gluten free baker and cook! Make sure to check out Karen's "101 Random Things about Me" page.


The recipe that I made was for Karen's "oatmeal" breakfast cookies. These are fantastic!! If you miss things like Quaker Oats breakfast cookies - which I used to eat regularly - these are a great gluten free alternative! They are hearty, full of protein, fiber, and vitamins!! The cookies also store beautifully! Karen uses quinoa flakes in place of oatmeal in this recipe. I love how these cookies turned out and they were a great alternative to muffins, which I tire of easily. Unfortunately I didn't get a picture of my cookies, but the next time I make them I will add a picture to this post!


Karen also has a great recipe for homemade rice milk, which I'm going to try very soon! I use rice milk often both for drinking and cooking, so having a more frugal, cheaper, dairy and casein free alternative is exciting to me!


Make sure to check out this month's Adopt a Gluten Free Blogger roundup at Thomas' GFCF Experience today!