Gluten-free Gourmand

This weekend I'll be working on a few projects for the good of the gluten-free. I'll be making another attempt at my new gluten-free pancakes recipe. I have so far made several attempts , only some of which have been successful. (As you can see from the photo, I probably won't be recommending that you use this as a waffle recipe.) I am also working on a gluten-free vegan scone recipe which I have high hopes for. Does it sound impossible? Reserve judgment until you hear my idea! I'm relying very heavily on coconut cream for this one. What do you use? What other kinds of baked goods would you like to see a new recipe for? Do you have a favorite recipe of your own for gluten-free scones or pancakes? Do you cook with coconut cream, or have another favorite dairy-free substitute? I want to hear about it! Update: See my successful new gluten-free vegan scone recipe here .

When I realized that I would have to be on a gluten-free diet for the rest of my life, one of my primary thoughts was: I can still eat steak. In fact, when people try to have pity on me for my dietary restrictions, I tell them that I love my diet: it includes steak, potatoes, and ice cream. You probably don't need instructions on how to cook steak and potatoes. I'm mentioning it for What's for Dinner? Wednesday not because I think people need to know more about steak and potatoes, but because I sometimes like to remind myself to keep it simple. Simple is delicious. For more gluten-free dinner ideas see Linda at the Gluten-free Homemaker. My friend and I bought all the main ingredients for this meal at the Portland Farmer's Market. The herbs were picked form the garden - they miraculously survived the winter. First I cleaned and prepped the potatoes. We put a dry skillet in the oven at 400 degrees to heat up. I mixed some walnut oil, salt, sage, and thyme toget...

For participation in my first "What's for Dinner? Wednesday," I am going to just give one basic quick-and-dirty idea for an easy dinner: soup and a sandwich. Throw in a salad, too, if you feel like it! Tonight I had a grilled-cheese sandwich with Manchego cheese (purchased at New Seasons) made with Angeline's Just Right White Rice Bread (see my bread review here ). I always butter the bread and grill the sandwich open-faced on a cast-iron skillet. This bread gets nice and golden brown when cooked this way. I served this lovely yet simple sandwich with Progresso New England Clam Chowder soup. I have read many a soup label at the store, and Progresso is one of the very few brands that thickens its chowder with corn starch rather than wheat flour. The only down side to this soup for me is that it contains MSG. Was this a healthy meal? No. Was it quick and delicious? Yes. Here is an idea for a dairy-free alternative: make a BLT on Ener G Tapioca bread. Serve wi...