Category Archives: The Basics

Creamy Soup Base

This soup base can be used to make any “Cream of” soup and also works well in casseroles. It eliminates starchy flour thickeners for people who want to exclude flours from their diet. It freezes well and can be kept … Continue reading

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Gluten Free Pizza with a Yeast Crust

I know that the current trend is toward thin crust pizza. I hear them say, “the thinner the better”. I still prefer the traditional, thicker, yeast crust. I have worked long and hard to create just such a gluten free … Continue reading

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Basic White Sauce

White sauce is the base for many dishes and other sauces. In French, it’s called Béchamel. I have made it for many years by sight. I tend to be one of those “throw it in the pot until it looks … Continue reading

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Gluten Free White Bread

  I have long searched for a good, gluten free bread recipe that was not cake like in texture and one that I could make at home. I recently tried one and was really pleased with the taste and texture, … Continue reading

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Potato Thin Crust Pizza #2

As I’ve said recently, I’m constantly updating recipes. I was inspired by the great potato, thin crust pizza that I’ve had a few times at Zola’s in Kanata. If you’re up in the Ottawa area, Zola’s has a good range … Continue reading

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Tortilla Style Flatbreads

The longer I spend experimenting in the kitchen, the more some old favourites change. Last week, I began working with a new flour blend and got fantastic results with my unleavened flatbread recipe. The old one is still good, but … Continue reading

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Cheese Bowls

2 oz of low sodium cheese, grated Suggestions: This particular bowl was made from a smoky, low sodium Gouda cheese. Any low sodium cheese will work. Semi soft cheeses are more difficult to work with. Low fat cheeses are not … Continue reading

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Unleavened Flatbread

1 1/2 cups gluten free flour* 1/2 cup teff flour 1/2 quinoa flour 2 tsp xantham gum 2 tsp sugar 1tsp salt 2 tsp milk powder** 1 cup warm water lard parchment paper In a large bowl, combine the dry … Continue reading

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Traditional Style Soda Bread

4 cups gluten free, grain free flour: I used – 1 c. quinoa flour 1 c. almond meal 1 c. tapioca flour ½ c. light buckwheat flour ¼ c. ground chia flour or ground flax seed flour ¼ c. amaranth … Continue reading

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Thin Crust Pizza Base

6 medium potatoes or about 2 pounds ( suitable for mashing, skins on – russet )*1 1 extra large egg 2 Tbsp oil 2 Tbsp chicken broth 1 tsp xanthan gum ¾ cup potato flour ( not starch )*2 ¼ … Continue reading

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