Category Archives: Gluten-free, Dairy-free

Almond Pie Crust

This is a crumbly, nutty crust that holds together pretty well and tastes great. one 9″ crust 2/3 cup almond meal 1/3 cup gluten-free flour mix (Bob’s Red Mill) 1/3 cup millet flour 2 Tbs tapioca starch or flour or … Continue reading

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Zucchini Bread

‘Tis the season to find ways to cook zucchini, so I offer this delicious sweet bread. Sadly, one loaf uses only one medium-sized squash.They say in Vermont not to leave your car unlocked this time of year, lest you return … Continue reading

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Fresh Ginger Cake

Heat oven to 350 degrees. Oil and flour a 9-inch square baking pan, or line bottom with waxed paper or parchment paper. [Amounts in square brackets are for a 9″ × 13″ pan] In a large bowl, whisk together 1 … Continue reading

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Pudding!

Here’s my take on a vanilla/coconut pudding, with some variations. I’ve upped the corn starch compared to pudding made with cow milk. I’ve found the recipe to be flexible and forgiving as far as the liquids go. Whisk together in … Continue reading

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Cornmeal Pancakes

Boil 1 2/3 cup water Pour the water over 1 ¾ cups cornmeal; set aside Mix in a small bowl ¼ cup cornmeal 1 ¾ tsp baking powder ¾ tsp salt; set aside Mix together 2 eggs 3 tbs oil … Continue reading

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Spice Cookies

This recipe is based on the Elevator Lady Spice Cookies recipe in Peg Bracken’s I Hate to Cook Book which I used regularly as a child. When I went off gluten & dairy back in 2003 I started experimenting with … Continue reading

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Peanut Butter Cookies

It’s been snowing for 5 days. I cancelled all of my appointments today, not wanting to be out on the roads. What to do? Bake cookies! I tried this new recipe and I’m pleased with the results. OK, they’re sweet. … Continue reading

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Chocolate Chip Cookies

This recipe is based on a New York Times article entitled “Quest for the Perfect Chocolate Chip Cookie.” I’ve tinkered with it a good bit to work for me. Those privileged to try these cookies often express surprise that they … Continue reading

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