Buttery, flaky and no one would ever know it’s not gluten free! There are quite a few tricks to making a good pie crust, let alone a gluten free crust! The regular “rules” apply: The pie dough is easier to work with when chilled and warms up fast Pie dough doesn’t like to be worked and re-worked Real butter makes it flakier and golden (not to mention tastes better than shortening Give… READ MORE
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I’m just in love. I kinda can’t help myself! I love his smile. Who wouldn’t be smiling with all of… READ MORE
I couldn’t wait to post this because I finally found someone’s family, other than that of my friend Julie, whose… READ MORE
I kinda can’t get enough of the adorable pictures that keep coming in of our young chefs! All summer long,… READ MORE
“Give a man a fish and you feed him for a day. Teach a man to fish and you feed… READ MORE
In honor of our “Cooking with the Kiddos” summer challenge that we are launching today, I dug up this fun… READ MORE
Super Mom Inspires Her Children to Learn to Cook Healthy and Gluten Free! Read all about it! Not five minutes… READ MORE
One of my all-time favorite memories with my grandparents was sitting around our kitchen table in Texas during their summer… READ MORE
Everyone needs a little fresh blueberry syrup in their life. Summertime is just about upon us and their are many… READ MORE
Whether you’re gluten free or not, setting up a “make your own pizza” bar for a house full of children… READ MORE
“Anyone can cook.” It’s true. Pay no attention to the fact that my source for that statement is credited to… READ MORE
That’s right. Ants are gluten free! Who knew? Seriously. Whether your cooking with kids or with really fun adults, this… READ MORE
I remember when I was a newlywed and my sister-in-law would come to visit. She would always just “whip up”… READ MORE
Busy working parents, stay at home parents and caregivers all have at least one thing in common. We have to… READ MORE
“Back to School” season is already in full swing and one of the most talked about challenges is “how to pack… READ MORE
Back in the day, it was difficult to fathom being able to eat your favorite brownies, cookies or cakes without… READ MORE
One of the hardest things to do when you “go gluten free” is to figure out how to make your… READ MORE
This is one of those salsa recipes that you’ll keep around so you have something incredibly delicious to take to… READ MORE
This is “by request” post for my friends who thought poaching an egg for Eggs Benedict was too challenging. Once… READ MORE
Thanks to my friend Jason for recommending this recipe to me from Dr. Mark Hyman’s “UltraMind Recipes, Your Six Week… READ MORE
Below is a repost of an article that I wrote for ilunchbox.com. I’m re-posting it in honor of my new… READ MORE
Amy Kolodziej wrote...
I moved to Texas about a year ago, and have been searching out a great BBQ place since I moved here. Hands down, this is the BEST BBQ in TEXAS! My son packed down the food, and we always had someone asking us if we were ok or needed assistance. I love the Southern manners here, it is such a nice change to the hustle and bustle of North City life. The sides, mouth watering good. I recommend the creamed corn, that was my favorite side. We tried them all. I have tried all the places on the Food Network, so this is a very honest response.
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Karen wrote...
Thanks Tamar! I like your site, too! :-)
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Tamar wrote...
Koreans do make a couple of different kinds of gluten free soy sauces and they've been around for thousands of years. The one that will be easier to find in the US is called Guk Ganjang (국간장) which literally means Soup Soy Sauce, meaning that it's a delicate soy sauce made for flavoring soups. The other kind is called Joseon Ganjang (조선간장). Both of these soy sauces are the by-product of doenjang (Korean miso) production. The reason that Koreans don't use these kind of soy sauces for bulgogi is that it's not considered bold enough for beef. The reason that the Japanese and Koreans added wheat to the soy sauce in the first place was to create a bolder, stronger flavor sauce for meats and and they were able to make more sauce at a lower cost.
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Karen wrote...
I haven't tried it with a different mix yet. Maybe it would work with a gf muffin mix?
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alyssa wrote...
This is great! Thanks for sharing. I haven't been to Old Ebbitt since being diagnosed, so I'm excited that one of my favorite spots is GF-friendly! Would love to hear about other restaurants you liked or did not like.
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