When I have fresh, juicy strawberries, I like a simple, gluten-free vanilla pudding to accompany them.
The pudding is a traditional dish made with milk, cornstarch and egg that is so easy to stir together on the stovetop.
These easy gluten-free banana peanut butter muffins are quick to make and have for breakfast or snacks without a lot of fuss and bother, and, to make it even better, they taste great.
The other day I baked some of these for an easy breakfast and enjoyed two of them right away. Then I unexpectedly found I had to take a family member to the doctor immediately.
That trip took a lot longer than I expected. About half-way through waiting for our turn to see a doctor, I realized I should have taken a couple of these muffins with me. They would have packed easily into my purse and they would have made a terrific snack!
Several years ago when my sister emailed me a recipe for something called “flourless chocolate cake.” I had no idea what it would be like, but it looked intriguing.
When I tried it, I realized it was delicious and not quite like any other cake I’d had before. No flour… Really, NO flour, no rice flour or almond flour or tapioca flour… Not even cornstarch.
A short ingredient list and simple instructions make this elegant gluten-free recipe.
The outcome is a dessert fit for a celebration!