Hippo Flatbread, my contribution to the world’s repertoire of flatbread, is rich and buttery in flavor, even if it is gluten-free and free of dairy, egg, sesame, peanuts, and all tree-nuts except for coconut. The texture is satisfying: soft and warm on the inside with a bottom and edges that are crisped just so. Eat this flatbread with dal, stews, curries, and grilled meats and veggies. Or, spread on Sunbutter and allergen-free jam for a gluten- and allergen-free pb&j sandwich. Personally, I like it best eaten plain.
This was my son’s birthday cake this year. I was so happy he loved it!!! 🙂 An old-fashioned term, “spider” refers to a cast iron skillet, which I use to make this cake; spiders are not an ingredient. 🙂 Pineapple Upside Down Cake is probably one of the best known spider cakes baked today. The… Continue reading Chocolate Craze Spider Cake
Every gluten-free cook has his or her signature bread recipe. This is mine. A derivation of Neat Bread, Hippo Bread is superior in terms of texture, taste, and appearance thanks to its key ingredient, plain, homemade soy milk. Homemade soy milk acts as a binder, tenderizes the loaf’s crumb, adds a creaminess to the flavor, and imparts… Continue reading Hippo Bread
This rustic loaf offers a thin, chewy, golden crust full of a rye/wheat-like taste, which is neat considering it’s gluten-free. The interior is moist, soft, and dotted with flaxseed — a nice contrast with the thin, chewy, rustic crust. And it smells wonderful in a heady, bread-y kind of way. 🙂
This is my son’s favorite cake. It’s a simple lemon cake that I sometimes serve decorated with lemon frosting or garnished with streaks of sweet-tart lemon filling, though I always prefer it unadorned. I adapted it from the ever popular Crazy Cake (a.k.a. Wacky Cake, Oil and Vinegar Cake) that everyone grew up making and… Continue reading Lemon Craze