Vinegar is a surprisingly common ingredient in baked goods, considering that it has such a sharp flavor. But as an acid, vinegar is often included in cake and cookie batters to react with baking soda and start the chemical reaction needed to produce carbon dioxide and give those batters a lift as they bake.Vinegar also causes liquid to evaporate more quickly…
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You know, all those tomatoes bursting forth from summer – they are calling your name.They want to be roasted, and blistered, and tossed in tasty olive oil – and then served with freshly shaved parmesan and homemade gluten-free noodles. Yes, they do.And, YOU can do it!Gluten-Free Roasted Tomato Pasta Gluten-Free Roasted Tomato Pasta 1 cup…
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I’ve never been a huge fan of butterscotch – per se. It has always been a little too sickly sweet and rudely rich for my princess palate. However, I had a “butterscotch dream” recently (details upon inquiry) and figured I’d better get baking in the kitchen! Thus, for my gluten-free babes: Gluten Free Chocolate Chip…
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