Raise your hand if you love cranberry sauce from a can. Me too. But I don’t love the high amount of sugar, I don’t love the process, and I don’t love the acidic juice leaching can chemicals into the sauce….
Compound Butters
Softened, grass-fed butter and a variety of aromatics, like herbs, garlic, onions, dried fruits, and jams, can transform already extraordinary butter into a flavor bomb staple you’ll always want to have on hand. When blended together, the mixture is called…
Gluten-Free Pumpkin Pie
The combination of flours, along with a laminated dough technique, makes this gluten-free pie crust light and flaky, with layers and layers of puffy, buttery dough. It does not contain xanthan. In fact, it does not contain any gums, chia,…
Gluten-Free Herb Stuffing
This is the gluten-free stuffing you’ve been longing for. Dreaming of. Too dramatic? You won’t think so after you try it. The recipe offers a double-dose of those comforting Thanksgiving flavors, with sage and thyme baked right into the bread….
Flavored Whipped Cream
Lightly sweetened whipped cream always has a place at our dessert table, but it can be easily flavored, too, with a variety of spices and extracts.
Gluten-Free Blueberry Crumb Bars
When you finally find a gluten-free flour blend you love, you celebrate. I’ve been celebrating with these Blueberry Crumb Bars. All. Day. Long. I’ve experimented with cassava, plantain, arrowroot, almond (before I found out I had nut allergies), countless packaged…
