Gluten-free Gourmand

Need to beat the heat?  Here are five easy steps to quenching your thirst: 1. Go to the farmers market.  Get some berries. 2.  Put some ice, sugar, and the berries in a glass.   3. Muddle. 4. Fill the glass with San Pellegrino. 5. Enjoy!

I've been looking for an easy breakfast that's not too sugary, so I took a traditional muffin recipe and I cut the sugar in half.  I used a combination of high-protein, high-fiber flours for optimum nutrition.  I chose teff, buckwheat, and almond flour because I like their flavor, and I used my favorite all-purpose flour mix for the base.  If you've been wondering what I use for my all-purpose flour, you won't have to wonder much longer.  I have an announcement about that coming soon, where the gluten-free flour will be available to all!  I'm really excited about it, and I will tell you more very soon.  The gluten-free flour I use is really the best I've tried, and it gives everything you make a really traditional flavor and texture. Back to the muffins: if you don't have the whole-grain flours on hand, just substitute out any other whole-grain flour you like.  For that matter, if you don't have coconut milk or olive oil you can substitute r...

These whole-grain scones are gluten-free and delicious.  Have them with your afternoon tea or for a hearty breakfast treat.  These scones are made with the traditional method and all the traditional ingredients - minus the gluten.  What is gluten anyway, except an impediment to soft, delicate scones?  With wheat flour you have to be careful not to manipulate pastries too much for fear the gluten will make them tough.  You don't have to worry about that with these gluten-free scones: they will come out soft and delicious. Whole-grain Blueberry Scone Recipe The secret to getting the right texture of scones is to keep everything cold while mixing.  Some people put the pastry cutter, butter, and bowl in the freezer for a few minutes before starting to keep everything cold enough. The coldness is necessary so the chunks of butter can form little pockets in the dough when they melt away in the oven.  This creates air space for the baking soda to do it...