tag:blogger.com,1999:blog-319450322011-12-02T12:10:33.101-05:00Gluten Free Recipes blog / discussion for those on a Gluten-Free (Celiac Safe) or Wheat-Free diet. Exploring the recipe options for Gluten-Free home baking (Dessert Recipes take a special interest), contemplating why commercial recipes are as they are, and exploring GF Cookbooks approach to recipes.Mike Eberharthttp://www.blogger.com/profile/16410014970702142362noreply@blogger.comBlogger171100tag:blogger.com,1999:blog-31945032.post-19966300463560682722011-12-02T12:03:00.001-05:002011-12-02T12:10:33.115-05:00

If you are a fan of the Larabar products and want to know how to make your own, you may be interested in reading this blog (link underlined) with a recipe for Larabar (Peanut-Butter Cookie variety). The homemade Larabar clone / copy is very simple to make and takes less than 10 minutes from start to cleanup. As with all the Larabar products, it is simply dates coupled with other ingredients

Mike Eberharthttp://www.blogger.com/profile/16410014970702142362noreply@blogger.com0tag:blogger.com,1999:blog-31945032.post-81566008788924970492011-07-25T22:59:00.000-04:002011-10-19T13:03:57.849-04:00

Best Gluten-Free Dessert Recipes The Gluten-Free Cooking School (GFCS) just posted an article about The Best Gluten-Free Desserts You Have Ever Had. Needless to say, we agree!   Here is the quoted material from that July 19, 2011 posting from their website: "Imagine Thanksgiving without apple pie. Christmas without sugar cookies. Birthdays without a birthday cake. It sounds sad, doesn’t

Mike Eberharthttp://www.blogger.com/profile/16410014970702142362noreply@blogger.com0tag:blogger.com,1999:blog-31945032.post-56797033811582349302011-05-10T14:59:00.000-04:002011-05-10T14:59:38.089-04:00

Although this blog focuses on Gluten-Free Recipes primarily, readers may also be interested in what is going on in the area of producing a Celiac Disease Cure (link to article). Researchers are now attempting to tackle gluten-sensitivity through a novel approach using a vaccine technology to improve life for those of us that can not consume gluten.  The goal of the vaccine is to desensitise

Mike Eberharthttp://www.blogger.com/profile/16410014970702142362noreply@blogger.com0tag:blogger.com,1999:blog-31945032.post-62309133176122413702010-06-28T17:18:00.004-04:002011-01-10T15:14:46.160-05:00

Gluten-Free-Desserts.com (aka, SureTalent Books) has temporarily reduced the price of their popular book featuring 100% satisfaction-guaranteed gluten-free-desserts recipes (link). This is the lowest price ever for the Gluten-Free & Wheat-Free Dessert Recipes book - and, they are donating all sales proceeds to charity (food banks, groups working with persons affected by the Gulf Oil Spill, and

Mike Eberharthttp://www.blogger.com/profile/16410014970702142362noreply@blogger.com0tag:blogger.com,1999:blog-31945032.post-47007195796979419322007-11-12T12:16:00.000-05:002007-11-12T12:21:55.221-05:00

In case you have just found this blog for the first time, it is here to help you find great Gluten-Free Recipes on the web. The above recipe can be found here: Gluten-Free Pumpkin Roll Recipe, just in time for the Thanksgiving Holiday season! There are quite a few other nice holiday themed recipes there, including a gluten-free cornbread stuffing recipe and other desserts. Enjoy!

Mike Eberharthttp://www.blogger.com/profile/16410014970702142362noreply@blogger.com0tag:blogger.com,1999:blog-31945032.post-4716406736747377272007-01-03T11:51:00.000-05:002007-01-03T11:59:34.128-05:00

If you have not checked out our free recipes libary lately, you have missed some recent releases that are really worth checking out.Some of the recent recipes include:Gluten-Free Dairy-Free Brown Honey Bread (pictured above)Gluten-Free DairyFree PumpernickelGlutenFree Spinach / Dill Dip (perfect with the pumpernickel)GF Focacci Bread / CroutonsGluten-Free Sesame Cookiesand a few other goodies!

Mike Eberharthttp://www.blogger.com/profile/16410014970702142362noreply@blogger.com0tag:blogger.com,1999:blog-31945032.post-56705972053804665422006-12-09T14:09:00.000-05:002006-12-09T14:14:23.805-05:00

My daughter just finished creating a rather decent gluten-free Christmas Holiday bread in the style of traditional panetton bread. Here is a link to the gluten-free panettone bread recipe (as pictured above). It features orange/citrus flavors in a sweeter dough that has dried fruit and nuts in it. Enjoy!

Mike Eberharthttp://www.blogger.com/profile/16410014970702142362noreply@blogger.com0tag:blogger.com,1999:blog-31945032.post-1160874433367187942006-10-14T21:03:00.000-04:002006-10-28T23:47:01.410-04:00

I finally have the public gluten free recipes section of my website up and running!There are some good breads and pizza crust and other great recipes already there, and more will be coming soon. I really like the artisan style bread, and the egg bread. The stuffed mushrooms are another favorite too. In fact, if it is posted on the gluten free recipes library, chances are it is something I

Mike Eberharthttp://www.blogger.com/profile/16410014970702142362noreply@blogger.com0tag:blogger.com,1999:blog-31945032.post-1158607171340113612006-09-18T14:10:00.002-04:002006-10-28T23:47:01.357-04:00

A gluten free "multi-grain" bread marks my wife's first attempt at bread making (aside from dessert type breads), and I thought it was fairly good.It is a soda-bread type recipe that uses Quinoa flour, Sorghum, Flax, and Rice Flours, and it is simple to make and bakes in a round 2-quart pyrex (oven safe) glass dish. It has some caraway seed (the seed that gives rye bread its flavor) plus sesame

Mike Eberharthttp://www.blogger.com/profile/16410014970702142362noreply@blogger.com0tag:blogger.com,1999:blog-31945032.post-1158603449373416052006-09-18T14:10:00.001-04:002006-10-28T23:47:01.300-04:00

A gluten free "multi-grain" bread marks my wife's first attempt at bread making (aside from dessert type breads), and I thought it was fairly good.It is a soda-bread type recipe that uses Quinoa flour, Sorghum, Flax, and Rice Flours, and it is simple to make and bakes in a round 2-quart pyrex (oven safe) glass dish. It has some caraway seed (the seed that gives rye bread its flavor) plus sesame

Mike Eberharthttp://www.blogger.com/profile/16410014970702142362noreply@blogger.com0tag:blogger.com,1999:blog-31945032.post-1158603413731827762006-09-18T14:10:00.000-04:002006-10-28T23:47:01.245-04:00

A gluten free "multi-grain" bread marks my wife's first attempt at bread making (aside from dessert type breads), and I thought it was fairly good.It is a soda-bread type recipe that uses Quinoa flour, Sorghum, Flax, and Rice Flours, and it is simple to make and bakes in a round 2-quart pyrex (oven safe) glass dish. It has some caraway seed (the seed that gives rye bread its flavor) plus sesame

Mike Eberharthttp://www.blogger.com/profile/16410014970702142362noreply@blogger.com0tag:blogger.com,1999:blog-31945032.post-1158190200497556352006-09-13T19:25:00.000-04:002006-10-28T23:47:01.171-04:00

I really enjoy watching the Food Network, and one of my favorite shows is the Good Eats with Alton Brown show. If you have not seen it, it is something totally different. Alton Brown is the scientist of chefs. His knowledge of food, and the underlying chemistry and science behind food and its preparation, is nothing short of amazing.Today, he did a wonderful grilled Ahi Tuna show. This is a

Mike Eberharthttp://www.blogger.com/profile/16410014970702142362noreply@blogger.com0tag:blogger.com,1999:blog-31945032.post-1157851794821054792006-09-09T21:16:00.000-04:002006-10-28T23:47:01.118-04:00

I have finally started frequenting a couple blog sites and forums that target the Celiac and gluten free and wheat free population. I spent a bit of time checking out the recipe discussions that blog and forum members have on a regular basis, and the feedback amazed me.Many of the recipes I ran into were either "cop outs" (i.e., recipes that generally would not require gluten even in their "

Mike Eberharthttp://www.blogger.com/profile/16410014970702142362noreply@blogger.com0tag:blogger.com,1999:blog-31945032.post-1155610715640453182006-08-14T22:42:00.000-04:002006-10-28T23:47:01.063-04:00

So, I was reading yet another article about Celiac Disease and Gluten-Free Baking today, and just like so many times before, the persons that were interviewed in this article kept perpetuating the myths about gluten-free baking: 1) that it is difficult and requires special mixing of ingredients and such, 2) that it requires xanthan gum, guar gums, and the like, and 3) that packaged "GF flour

Mike Eberharthttp://www.blogger.com/profile/16410014970702142362noreply@blogger.com0tag:blogger.com,1999:blog-31945032.post-1154915272149921492006-08-06T21:38:00.000-04:002006-10-28T23:47:01.008-04:00

Have you read the labels on most Gluten-Free products? Better yet, how about the GF Recipes in most of the recipe books for the Celiac and Wheat-Free community? What is up with all these Gums in there -- Xanthan, Guar, and so on?I understand that without Gluten in a recipe, it can be a bit challenging to reproduce the texture associated with the Gluten-containing original, but for the most part

Mike Eberharthttp://www.blogger.com/profile/16410014970702142362noreply@blogger.com0tag:blogger.com,1999:blog-31945032.post-1154633329336524652006-08-03T15:15:00.000-04:002006-10-28T23:47:00.954-04:00

Why bake with Sorghum Beer? Simple,... it is the only thing the stuff tastes good enough for :)In all honesty, I guess I am glad there is a Gluten-Free Beer on the market made from Sorghum, so that when I have a moment where I feel like having a beer, I can, without the worry of Celiac repercussions. But, I rarely get this desperate, as I find the taste quite sad and lacking flavor (oh, I so

Mike Eberharthttp://www.blogger.com/profile/16410014970702142362noreply@blogger.com1tag:blogger.com,1999:blog-31945032.post-1154352737653686132006-07-31T09:26:00.000-04:002006-10-28T23:47:00.895-04:00

A new Gluten Free Dessert Cookbook has been announced, and this one promises to deliver some very high-quality Gourmet Desserts that will rival any desserts (even wheat and gluten-containing ones). The publishers are promising complete satisfaction or money-back. And, it is a FULL-COLOR (yes, full color photos of each and every dessert recipe) cookbook, with each picture being a picture of

Mike Eberharthttp://www.blogger.com/profile/16410014970702142362noreply@blogger.com0