I’ve come to the conclusion that any food with the word “cloud” in the name is going to be pretty amazing. You’ve got Berries & Clouds, Chocolate Cherry Cloud Cookies, and now this
I have an exciting announcement to make but first, a little story.
As many of you may know, I sell an all-purpose, pastry-quality, gluten free flour blend. It is called Carol’s Gluten Free All-Purpose Flour. I never intended to go into the gluten free flour business.
When I was writing my first cookbook,
I used to love, love, love churros – that fried Mexican treat coated with cinnamon sugar. It had been a long time since I had one so I decided to make
Traditional Chinese wonton wrappers are made with wheat flour, eggs and water. This easy gluten-free adaptation makes a versatile dough for delicious Potstickers, Egg Rolls and
I almost never lament my gluten free diet and lifestyle. I am perfectly happy with the abundance of food I can eat and beyond thrilled with the health benefits. But every once in a while I will be at a party and see something I can’t eat and get this little pang of remorse.
Fortunately that pang is short lived because I just get into the kitchen and re-create the coveted dish gluten free.
I know that pumpkin pie time is right around the corner but I couldn’t resist a little prelude.
I decided that little handheld pumpkin empanadas were just the thing! Empanadas are stuffed pastries that are either baked or fried and are very popular in South America.
These quick pastries can be eaten for breakfast, tucked into a lunch box, enjoyed with afternoon tea or coffee and make a nice weeknight fall dessert.