We’ve found that the best gluten-free recipes rely on a custom blend of flours and starches. To make your own sorghum flour, blitz whole sorghum to a powder with a Vitamix blender or a NutriBullet.
When you harness the rich—and nutritious—powers of nuts, oats, buckwheat, and corn, you can make decadent, gluten-free sweets that white flour wishes it could be a part of
Cookbook author Shauna James Ahern, who is also the voice behind Gluten-Free Girl and the Chef, shares some of her favorite recipes for a winter dinner party.
Join Chris Morocco in the Bon Appétit Test Kitchen as he makes gluten-free carrot cake. This recipe uses almond flour, a wonderfully sweet, nutty complement for fresh carrots, walnuts, and raisins.
Check out the recipe here: https://weightloss-tricks.today/recipe/gluten-free-carrot-cake%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-5cab9469355918d8f9c8b062">
Baking School is in session! In the series premiere, Claire reveals her trade secrets for baking light and airy cake layers, using three unique methods. At last, you’ll finally understand how gluten actually works.
Nougat. Caramel. Peanuts. Chocolate. The building blocks of a Snickers bar. Each taken alone is simple enough (well maybe not the nougat), but together they become a different monster. Join Claire Saffitz as she attempts to make a gourmet version of a Snickers bar!
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
These meringue-like cookies have all our favorite granola ingredients. You can swap in equal amounts of other nuts and seeds, such as hazelnuts, peanuts, or sunflower seeds.
