Category Archives: Gluten-free

Focaccia Bread

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I love bread. If there’s a Breadaholics Anonymous meeting anywhere, I need to be there. I had to mostly give up bread because of high blood sugar, but I still try to find ways to indulge. I’ve made this focaccia bread with buckwheat flour and it works well. I’m going to try it with cocount flour next since it will be super low-carb. You can flavor it with your favorite spices for breakfast, lunch or dinner. Cinnamon with some Truvia for sweetness would be a great breakfast bread. Slice it horizontally for sandwiches. Or just cut up and dip in Continue Reading →

Simple tomato soup

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I had 24 tomato plants in my garden last year, so I had lots of tomatoes that I tossed in the freezer. I’ve been making either soup or salsa, since thawed tomatoes are too mushy for anything else. The year before I dehydrated a bunch of tomatoes too, which you can re-hydrate and use to jazz up recipes like hummus. In any case, there is just nothing better on a cold day than homemade tomato soup. I wanted a really easy recipe that also has a lot of flavor. I kind of throw things together sometimes without measuring too much Continue Reading →

Nearly perfect pumpkin pie

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Perfect pumpkin pie would be the regular kind made with lots of sugar and nestled in a flaky crust. In my world, pumpkin pie is crustless and made with Stevia. I made two pies this morning for my family’s Thanksgiving celebration, and this evening was the big taste test. They actually turned out okay! I was pleasantly surprised with the experiment, so here’s the recipe: Nearly Perfect Pumpkin Pie 1 regular can pumpkin 1/2 tsp. salt 1-1/2 tsp. cinnamon 1 tsp. nutmeg 1/2 tsp. cloves 1/2 tsp. ground ginger 1 can evaporated milk (without sugar) 2 eggs 1-1/2 tsp. clear Continue Reading →

Killer Cornbread

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This is my Killer Chili companion for a cold, wintery day. I used a Betty Crocker recipe and modified it to be gluten-free and sugar-free. Works pretty well! By the way, any Betty Crocker recipe I use that calls for sugar, I automatically cut the sugar amount in half. I swear, that woman must have been a sugar-holic! The excessive number of eggs and the extra tablespoon of baking powder are to lighten up the heaviness of the buckwheat flour. If you use regular flour, it’s one egg and one tablespoon of baking powder. You shouldn’t be able to taste Continue Reading →