Recently, I tried a new Gluten-Free Cookbook that has been knocking our socks off. If you are looking for some new recipes to perk up your life you may want to check it out...
Gluten-Free Baking with the Culinary Institute of America by Richard J. Coppedge, JR., C.M.B.
The egg bread is especially yummy. I made it for Ella to have on Shabbat, last week, and she could not get enough of it. The recipe makes enough for 2 loaves so I made one the normal way and then I mixed chocolate chips into the other. YUM!
Frosted Carrot Cake Quinoa Bars
2 days ago