Written by Carol Kicinski
It’s time for football season! And with that, it’s time for a FREEBIE! Actually, 2 freebies to be exact.
Simply Gluten Free No-Bake Desserts & Ice Cream AND Simply Gluten Free Dips, Spreads & Sauces eBooks are free this weekend on Amazon Kindle. Get these delicious recipe books for fantastic desserts and mouthwatering dips, two important things to have at any football party! Give your guests something to really cheer about this football season!
Memorial Day is this weekend which means barbecues, cookouts, and pot luck parties. Such functions can be so much fun but can also strike terror into the hearts of the gluten sensitive! What can you safety eat? How can I be polite and safe at the same time? Am I going to starve?!?
Ok, first of all, relax; it takes something like 4 – 6 weeks to starve to death so chances are you will not starve.Secondly there are precautions you can take to ensure you will be able to safely eat.
Apparently back in the day British naval officers were ordered to drink lime juice on voyages to prevent scurvy. Unfortunately lime juice does not keep well on long voyages so a Royal Navy Admiral named Gimlette figured out to preserve the lime juice in gin. Now, I am not exactly sure what scurvy is but I am fairly certain I don’t want to get it! If I have to drink gin and lime juice to keep from getting scurvy, well so be it.
One of the most wonderful ways to tell somehow just how much you love and appreciate them is to cook for them. This year you can shower Mom with love and wow her at the same time with this exquisite dessert.
This light and lovely Dacquoise (that’s French for fancy schmancy cake) looks, sounds, and tastes super gourmet and yet is super simple to make. Dacquoise is one of my very favorite naturally gluten free desserts;
I was recently asked in an interview “what keeps you up at night?” My answer was “how can I do it better?” Whatever “it” is, I am always wondering if there couldn’t be a better way, and easier way, a prettier way, a more foolproof way.
Such is the case of biscuits. For months now it has been bothering me that while a high percentage of people who tried my gluten free biscuit recipe got good results there were a few