This is what coconut flour waffles (with a little almond meal and flax meal) should look like: This is what they will look like if you accidentally put in 2 T of xanthan gum instead of arrowroot (which we use instead of corn starch in this recipe, and we use coconut milk and almond milk)
gluten-free
Gluten-Free Rolls (low-sugar muffins with nut flour)
At our Waldorf school’s Parent-Child class, the daily snack kids make is whole wheat rolls, which are eaten with freshly churned (shaken in a jar with marbles) butter. When the rolls come out of the oven and we sit down to give “blessings on the meal,” fresh organic apples are cut as well. The teacher…
Gluten-Free (Low)Sugar Cookies
My camera battery died before the cookies came out of the oven, but here are a few of our successful baking experience making cookies to take to our Waldorf school tomorrow, where the class will be be baking Valentine cookies with whole wheat. We always bring our own gluten-free alternative to our Parent-Child class. I…
Fancy Dinner: CityZen
We had splurge Merry Christmas dinner the other night at CityZen at the Mandarin Hotel. Fortunately it wasn’t until the following night that my son woke a few times before midnight. Thankfully, on our night out, all was quiet. We left at 7:30 and didn’t return until 11:00 after a lovely dinner (with a neighbor…
Fitting in with carbs: gluten-free rolls
Kneading dough is part of our Waldorf school’s curriculum, and it turns out you don’t really knead gluten-free dough. The xanthan gum is what adds the elasticity. So rather than use gluten-free dough in the classroom, my son’s teacher and I decided the class would use wheat as usual and we’d just bring in our…
Snacks to Go
My son has always been into things he could chew — munching on celery at 10 months but pushing away purees. Now that he sees other toddlers eating chips and pretzels and cereal, he really wants more crunchy options than rice crackers. One new gluten-free option our local My Organic Market just started carrying is…
Gluten-Free Baking
I took another great cooking class last night with Monica Corrado of Simply Being Well: Cooking for Well Being. This one was on gluten-free muffins and quick breads, which were delicious! We did a touch test to feel the difference between three types of rice flours: Bob’s Red Mill and Arrowhead Mills, which were very…
Gluten-Free Casein-Free Pie Crust
“I’d given up on pie until I tasted yours,” said my friend S, who recently went gluten-free and dairy-free. I think she’s exaggerating, but I admit I was pleasantly surprised to taste the GFCF strawberry-rhubarb pie I made when we gathered at her parents’ lakehouse with three other families from our Bradley childbirth class. Yes,…