A creative twist on classic sushi that will leave your guests wanting more, this oat sushi will make you the hit of any party!
Don’t you love a good stir-fry?
The following stir-fried pork recipe couldn’t be easier. All you need is lean pork, some green onions, and garlic. You marinate thin strips of pork first in a mixture of soy sauce, a little sugar, and cornstarch.
The cornstarch marinade is a useful trick to help keep the pork from drying out when it gets cooked on that high heat. The sugar is just enough to create some caramelization for added flavor.
It helps but isn’t necessary to have a well seasoned wok. Years ago I had this big wok with wooden handles, well seasoned, in spite of a housemate’s attempt one day to scour off all of the pan’s beautiful black seasoning I had worked so hard to create.
With a blade in hand and a shaped round of dough on the workbench, bakers have an unexpected blank canvas before them. First and foremost, scoring bread dough with decorative cuts serves an important purpose: it guides a loaf to rise in a consistent, controlled, and optimal manner. But from there, let your creativity run free. As […]
These 13 gluten free quick bread recipes for everything from banana, cinnamon swirl and cranberry to zucchini and pumpkin. Not every muffin can be a quick bread, but these get the job done!
Gluten free quick breads are not exactly like cake and not like cupcakes either. They’re not yeast breads, as they make use of chemical leaveners (baking soda and baking powder) rather than yeast to rise. They tend to have less sugar than cakes , but it’s not like you’re going to make a sandwich on a quick bread.
Cakes and cupcakes are, technically, quick breads. But to me and for the purposes of this round up, it’s not a quick bread unless it’s baked in a loaf pan. And you can’t just take any old cake or cupcake recipe and throw it in a loaf pan and bake away. Well, you can (free country!) but sometimes it’ll work and sometimes it won’t. It can be very frustrating (*ask me how I know this*).
But there is something super satisfying about serving yourself a thick slice of a quick bread. I always like my slice with a generous smear of butter, even though I never put butter on a muffin. If you order a muffin in a diner, though, you better believe they’re going to slice that muffin in half, toast it and serve it with butter. But I never, ever that do that myself. Mysteries abound!
These are some of my favorite gluten free quick bread recipes. By the way, although I love pound cake and have plenty of recipes for different kinds of gluten free pound cake if you wanna be technical about it, they’re not quick breads. No chemical leaveners.
Here’s the 10¢ tour of these gluten free quick bread recipes and what I love about each of them:
This super simple recipe for chocolate chip yogurt quick bread always makes a perfect loaf. It’s moist and tender, with a nice mild tang from the plain yogurt. The miniature chocolate chips are optional, but it’s hard to imagine why you’d opt out…
Gluten free peanut butter bread is low in sugar and with no butter or oil, but still moist and tender, and full of peanut flavor. When I say “full of peanut flavor,” I really mean it. If you don’t love peanut butter, keep scrolling!
Our one bowl gluten free banana bread will make a Shoestring Evangelist out of the most skeptical of gluten free home bakers. So many of you have told me that it’s become your favorite quick bread of all, gluten free or not. It always comes out perfectly. Want a sweeter loaf? Use really ripe bananas!
What if you love banana bread but you’re avoiding rice flour? Our Paleo banana bread is made with the perfect combination of almond flour and coconut flour, three bananas and just a touch of honey for added sweetness. As a bonus, you make this easy quick bread batter in the blender.
If your family ever goes on a weekday breakfast strike, like mine does from time to time, tempt them right back in with this gluten free cinnamon swirl bread. It’s an offer they can’t refuse! Seriously. I’d like to see them try.
This lightly sweet gluten free honey bread is just perfect with a smear of butter and an extra drizzle of honey.
Gluten free lemon zucchini bread takes the classic zucchini loaf to another level with a pop of citrus flavor from lemon juice and zest. A simple lemon glaze brings it all the way to wow.
This soft and tender gluten free strawberry bread is lightly sweet and packed with strawberry flavor. It’s a perfect alternative to banana bread, and it can even be made with frozen berries in the cold months. That’s what I do!
Made with my perennial favorite, homemade pumpkin butter, this gluten free pumpkin bread is surprisingly light and fluffy. And it doesn’t hurt that it’s packed with pumpkin flavor. Pumpkin butter is sooooo much better for baking than straight-up pumpkin puree.
The classic sweet zucchini bread. You just can’t go wrong withgluten free chocolate chip zucchini bread. Zucchini really keeps it moist, and otherwise disappears into the bread. You may see it, but you won’t taste it!
The Cadillac of zucchini breads, this loaf of gluten free bittersweet chocolate zucchini bread is rich and chocolatey, tender and moist. I may just allow my husband to grow as many zucchini plants as he likes next summer. Usually, I have to rein him in. Next year, the sky’s the zucchini limit. Long live zucchini!
This gluten free lemon poppyseed bread is a classic, with the subtle taste of fresh lemon from lemon juice and zest. As always, moist and tender every time.
Finally, gluten free cranberry bread that’s super moist, lightly sweet and only just a bit tart. It’s the perfect quick bread for your holiday table!
So many of you are partial to the marriage of cranberries and orange, and you reported great success substituting out half the milk in this recipe with fresh orange juice and adding some zest. I think this will be the year that I finally try that!
Originally published on the blog in 2014. Much has changed since then!
Do you love pie?
I do. I love to make pie. I love to eat pie. I especially love a good homemade pie crust. In fact, I’ve spent years encouraging people to make their own pie crust from scratch (and even have the world’s most fool-proof pie crust recipe with video right here on the site).
That said, I’ve learned over the years that most home cooks will use a store-bought frozen or refrigerated crust to make their pies. I get it. We are busy people. We want pie. We would rather make a pie in one hour than in two.
With that in mind, I set out to review several packaged pie crusts I could find locally, to see if there were any I would personally use and recommend, and if there were any that people should simply avoid.
Recipe: How to Make Gluten-free Peanut Butter Chocolate Chip …
Use almond meal to lighten up these protein-packed dessert bars.
You have to love a recipe that looks like you worked hard when actually you didn’t do much at all.
Stromboli, a cousin of calzone, fits into that category, and when you’re finished, you can feed the neighborhood.
Side Dish: Cooking gluten–free on a smaller scale? Here are 125 recipes
Finally, cooler temperatures. That means the dinner menu can expand to comforting soups, stick-to-your-ribs stews and heartier dishes like beef Burgundy, coq au vin and spaghetti pie. But, if you live in a one- or two-person household and are on a …
These soft and chewy cheesecake cookies are made by dressing up a vanilla cake mix with cream cheese and eggs. The chocolate chips are optional, but highly recommended!
I don’t know about you, but I’ll choose cookies over cake if I’m given a choice. Unless that cake is, in fact, cheesecake. To be fair, though, a cheesecake isn’t really a cake in the traditional sense, is it? It doesn’t matter at all, though, since cheesecake cookies are the best of everything. The end.
Cheesecake Cookies have all the gorgeous decadence of cheesecake. They’re pillow-soft, smooth and rich, but they still have all the fun of a cookie. And they are, seriously, ready to eat in 20 minutes flat. How’s that for easy?
I’ve been making these ridiculously easy cookies since at least 2010, when I developed the recipe for my second cookbook, Gluten Free on a Shoestring Quick and Easy. In that cookbook, there’s an entire chapter (Chapter 8) on make-your-own dessert mixes. One of those mixes is for a make-your-own vanilla cake mix, which I’ve since shared here on the blog.
Cake mixes are the sort of thing that I never really understood until I wrote that cookbook. I mean, what’s so hard about throwing together a few basic dry cake ingredients like flour, baking soda, baking powder, salt, and sugar? And then I finally realized that cake mixes offered certainty. Everything was measured precisely. So when you add the eggs, maybe some oil and some water, you’ll get the same cake every single time.
If you’d like to make this recipe with a boxed vanilla cake mix (gluten free or not!), it will work. And I will not judge you! But if you’d like to make your own cake mix, you can do that too. You just need a simple digital food scale (you can find a link to one in my online shop), and my cake mix recipe.
Watch how to make these Easy Cheesecake Cookies (45 Second Video)
Ingredients and Substitutions
As always, unless I specifically indicate otherwise, I haven’t tried this recipe with any of these substitutions. They’re simply my best-educated guesses, designed to help those of you who have other dietary restrictions still enjoy some amazing recipes.
Dairy-Free: I’m not gonna lie—there’s a whole lot of dairy in these cheesecake cookies. Replacing the butter is easy enough (I think Spectrum nonhydrogenated butter-flavored vegetable shortening would work great), but then there’s the matter of the cream cheese.
There are plenty of nondairy cream cheeses on the market, but none taste just like the “real thing” to me. My make-your-own vanilla cake mix also contains dairy in the form of buttermilk powder, but in that recipe, you can replace the buttermilk powder with an equal amount, by weight, of coconut milk powder or blanched finely ground almond flour.
Egg-Free: My standard substitute recommendation for eggs is a “chia egg” (mix 1 tablespoon ground chia seeds with 1 tablespoon lukewarm water and allow it to gel) for each actual egg. Since this recipe is so super simple, I’m honestly not sure how it would work here, though.
Dinner. It’s an inescapable occurrence, 365 days of the year.
Many of us have our go-to moves when all else fails — template meals that are easy and easily adaptable. Tacos. Egg scrambles. Pasta. Soup. And then there are the nights when it’s more about desperate calls for take-out. (It’s ok. You’re among friends. We understand.)
Yes, dinner. If we don’t plan it properly, it sneaks up on us at 4pm — or, yikes, later! — and we are faced with the perennial question: “What are we eating?”
Because we all get tired of the same-old same-old, I thought I’d share five favorite cookbooks for those of us who could always use more ideas for dinner.