Slightly Indulgent Tuesday 6/1/10

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Welcome back – another Slightly Indulgent Tuesday, my favorite weekly celebration of fabulous food made healthier.
I’m a little late today on the post [...]

Understanding & Choosing Gluten-Free Flours, Part 4

If this is your first time reading this series, catch up with Part 1, Part 2, and Part 3.
When it comes to learning about gluten-free flours, there’s no learning like getting in the kitchen and cooking.  Having all the book knowledge in the world won’t make your muffins light and your cookies moist. For the [...]

Line a Cake Pan the No Fuss Way

Our beloved gluten-free, sugar-free batters are sticky and temperamental.  One way to manage them is lining pans with parchment paper.  A simple enough solution until you find yourself tracing, cutting, and trimming to get a silly piece of paper in the bottom of your pan.
Quick and simple kitchen short cuts are always at the top [...]

Carrot Cupcakes Made Healthier

This was my very first gluten free, sugar free baking success.  Everyone loves these cupcakes so I decided that they needed to be part of the baking class I taught on Monday night. The class was entitled “Healthier Baking – Gluten and Sugar Free” which prompted me to do a slight makeover on one of [...]

Understanding & Choosing Gluten Free Flours, Part 2: Mixing Flours

Last Friday there was a lively discussion about gluten free flour density – if you missed Part 1 of this series on gluten free flour density you can find it here.
More on Flour Density

I classified flours into three categories – lightweight, mediumweight, and heavyweight.  My good friend Linda from Kitchen Therapy made a great point, [...]