Archives for June 2018

Pan de bono | Naturally Gluten Free

By Nicole Hunn | Published: June 29, 2018 | Posted In: Breads

Pan de bono is a magic combination of crumbly cheese, corn flour, a starch, and an egg. It might be the easiest, naturally gluten free bread you’ll ever make.

A round metal tin with 8 rolls of pan de bono

Naturally gluten free bread

When I first started baking gluten free, I was desperate for a recipe that was easy and would work. I had tried baking mixes that I special ordered from who-knows-where, and even those failed.

I was completely overwhelmed by the variety of flours, and tired of baking with stinky garbanzo bean flour. So when I discovered that there were ways to bake simply, like this pan de bono, that were already naturally gluten free, it was like the heavens had opened up. ✨

A small plate with pan de bono broken, with a butter knife

There are two flours in this recipe, masa harina corn flour, and tapioca starch/flour, but the crux of the recipe is the cheese and the egg. Together, they make a bread that has layers of flavors — from the crusty outside, all the way to the salty sweetness of the cheesy inside.

Raw balls of pan de bono on a tray

How to make and handle the dough

The dough for pan de bono is made in a food processor, but you don’t need a high-powered or fancy machine. Even a miniature machine will do, but you might have to make the dough in batches.

First, the cheese is made into crumbles by pulsing in the food processor. I’ve made this recipe with queso fresco cheese, feta cheese, quesito, and even dairy-free cheese (see the Ingredients and Substitutions section below for full details). The saltier the cheese (like feta), the less salt you’ll add.

Then, the flours are added and combined quickly and easily with the cheese. With the food processor running, you’ll add the egg and process until the dough comes together into a ball. It will happen suddenly, and you’ll know it’s ready.

A pastry brush on top of a raw ball of pan de bono

The dough is super easy to handle, and could certainly be made into other shapes. It will be tacky to the touch, but shouldn’t be truly sticky (unless you’re using dairy-free cheese). If it is sticky, just cover it with plastic wrap and chill it in the refrigerator for a few minutes.

Bake the rolls for 10 minutes in a hot, 375°F oven. A final brushing with melted butter (vegan butter if you’re making the rolls dairy free) helps the rolls brown as they finish baking—and adds some extra, rich flavor.

A round tin with brown paper and 4 pan de bono rolls

Ingredients and substitutions

Dairy-free: Pan de bono is naturally gluten free, but naturally dairy-containing. But I’m happy to report that I’ve successfully made it dairy free by making the following substitutions:

8 ounces of Daiya brand dairy-free cheese in place of dairy cheese
an additional 1/3 cup tapioca starch/flour for a total of 1 cup (120 g)
an additional egg, for a total of 2 eggs (100 g, weighed out of shell)
melted nondairy vegan butter in place of melted unsalted butter
the dough will be stickier, so handle it with wet hands during shaping

The rolls don’t brown as well as the original recipe, but they puff perfectly and taste amazing.

Egg-free: There are very few eggs in this recipe (just 1), but since the recipe is so simple that any substitution is risky. It’s worth trying with a “chia egg” (1 tablespoon ground chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel) in place of the single egg.

Corn-free: Masa harina corn flour is a precooked cornmeal (Maseca brand is widely available and is certified gluten free) that’s essential to this recipe. There are some recipes where cornmeal can be replaced with ground millet, but I don’t believe that would work here. I wish I had better news about making these rolls corn free!

The Very Best Gluten Free Tortillas

By Nicole Hunn | Published: June 22, 2018 | Posted In: Product Reviews, Tortillas

If you love tortillas but can’t always make your own, here are 8 of the very best gluten free tortillas brands to try. They’re so versatile, and there are even some amazing Paleo-style wraps on the list!

If you love tortillas but can't always make your own, here are 8 of the very best gluten free tortillas brands to try. They're so versatile, and there are even some amazing Paleo-style wraps on the list!

Why I’m reviewing gluten free tortillas brands

After reviewing brands of gluten free bread and later brands of gluten free pasta, I asked those of you on my email list what I should review next—and for some of your favorite brands. Many, many of you responded and the general consensus was to review packaged gluten free tortillas.

My goal in all of these product reviews is plain and simple: to help you spend your hard-earned money wisely. Reviews on sites like amazon.com are great, but it’s often hard to judge the perspective of the reviewer—especially when it comes to gluten free products.

This is my list of the best gluten free tortillas brands from my experience, and your recommendations (which I then purchased and experienced, so thank you!). If you have something else on your best-of list, please let us know in the comments below! Please also share details like where you purchase your favorites, and about how much you pay for them. Let’s help each other!

Who is this list for?

I find that online reviews of gluten free packaged products are often written from the perspective of “good, for gluten free.” They’re not comparing the product to its conventional counterpart, but rather to previous experiences with gluten free products.

This list is for anyone who eats gluten free and wants to avoid wasting money on products that aren’t simply good, for gluten free (and of course products that are downright awful). Since I live and work in New York, in the U.S., the product availability that I discuss is from that perspective. If you live in a different part of this country or a different part of the world, please comment below and tell us your favorite brand(s) of gluten free tortillas, and where you are able to purchase them for a reasonable price.

I purchased all of these tortillas (and the other fails, not listed) with my own money. Nothing in this post is sponsored, these reviews are honest and forthright (not that you can’t do a sponsored post and still be truthful, of course).

All of the products listed are gluten free, dairy free and egg free. Some contain soy, and one contains almonds. Two are Paleo, which means that they’re also gluten free, dairy free and soy free by definition. One is kind of strange, but it’s truly my favorite and I hope you’ll consider giving it a try. You’ll know it when you see it!

What isn’t included on the list?

There were a few brands of tortillas that I purchased after reading very good online reviews, served to my children for taste-testing purposes and even ate multiple times myself. And they were absolutely awful. I just could not recommend them at all.

Those brands were mostly of the alternative variety, include Mikey’s Paleo tortillas, Nuco Paleo coconut wraps, Wrawp organic veggie wraps. I will eat nearly anything, and I literally could not choke these down. All three of these brands smelled strange, and one (Nuco) had a very disturbing aftertaste that burned our mouths.

Food For Life brand brown rice wraps aren’t included in this list because they’re absolutely fine, but the Trader Joe’s brown rice tortillas seem to be largely the same–and for a lower price. Both are kind of an old-school gluten free tortilla/wrap since they’re relatively stiff and chewy, but serviceable.

I also didn’t include Udi’s gluten free flour tortillas. I tried them years ago and they were terrible. I was going to give them another try, but can’t find them anywhere. I wonder if they were discontinued?

Mission Gluten Free Flour Tortillas

Overall, these Mission brand are the best gluten free tortillas and my overall favorite for a number of reasons. They’re relatively well-priced (usually less than $1 each), are very flexible, widely available and have a mostly neutral flavor.

They do taste like potato (it could be the “potato extract” so they might want to cut that out if possible), so my youngest child does not care for these tortillas. But all three of my children are snobbish about packaged foods. They’d prefer that I make my own gluten free tortillas every. single. time.

Here are the other details:

Size of package: 10.5 ounces (6 tortillas)
Price you should expect to pay: About $5
Fresh or frozen: Fresh
Availability: Very good. My local grocery store (Stop & Shop), Target stores, Walmart stores
Other common allergens: soy
Ingredients: tortilla blend (modified food starch, rice flour, tapioca starch, potato extract, cellulose gum, guar gum, xanthan gum, dextrose, soybean flour, potato starch, salt, rice starch, corn dextrin, polyglycerol esters of fatty acids, mono- and diglycerides of fatty acids), water, vegetable shortening (interesterified and hydrogenated soybean oils), pea protein, resistant corn starch, contains 2% or less of: sugar, inulin, baking soda, sodium acid pyrophosphate, monoglycerides, fumaric acid, enzymes, and calcium propionate, sorbic acid and citric acid (to maintain freshness)
Shelf life/storage: The package recommends refrigerating after opening, and the package has a stamped freshness date. They’re not refrigerated in store. I refrigerate them immediately and find that they are still good at least a few days after the freshness date.

Rudi’s Gluten Free Bakery Plain Tortillas

Rudi’s gluten free flour tortillas are really good and don’t have that potato taste like Mission. They’re a bit more expensive than the Mission brand, though. Plus they’re harder to find, and only seem to be available frozen.

They keep for quite a while as frozen, though, are flexible and taste very neutral. They probably have the most conventional flour tortilla taste of all of the brands on this list.

Here are the other details:

Size of package: 9 ounces (8 tortillas)
Price you should expect to pay: about $6.00
Fresh or frozen: Frozen
Availability: Fair. My local grocery store (Stop & Shop), my local natural foods store. They used to be more widely available.
Other common allergens: none
Ingredients: whole grain flours (sorghum, brown rice, millet, amaranth, quinoa, teff), corn starch, tapioca flour, rice flour, water, canola oil, xanthan gum, cane sugar, organic maltodextrin and organic cultured dextrose, organic apple cider vinegar, guar gum, sea salt, baking powder (monocalcium phosphate, sodium bicarbonate, corn starch), malic acid, yeast
Shelf life/storage: The package recommends storing the tortillas in the freezer or refrigerator, and indicates that the package can be stored on the counter for up to 10 days. The package does have a freshness date, though, so I’m not sure if that 10-day rule is always applicable.

BFree Quinoa and Chia Wraps

I first tried BFree products when you recommended that I try their packaged gluten free bread. As a general rule, I don’t care for products with psyllium husk as an ingredient (and I never bake with it; I’ve tried and I just don’t care for the mouthfeel it creates), but BFree uses it more effectively than others.

These wraps are soft and chewy, very flexible and are generously sized. They don’t taste strange to me at all, but the quinoa and chia formulation won’t appeal to everyone as it’s very “natural” seeming.

The problem with BFree is their availability. The only viable source for me is Glutenfreemall.com, and they recommend freezer-safe shipping when ordering frozen products, especially in the warmer months. That increases the shipping cost and pressures you to purchase other products at the same time for economies of scale.

That lack of availability means that I wasn’t willing to purchase their “plain” wraps, as I could only find those in a large quantity on Amazon.com for a really awful price. I wasn’t willing to commit to that, and I think most people would feel the same.

Here are the other details:

Size of package: 8.89 ounces (6 wraps)
Price you should expect to pay: $6.69
Fresh or frozen: Frozen
Availability: Poor. I ordered this product from Glutenfreemall.com and had to pay pretty expensive shipping to keep the package frozen in transit. They’re sold by other online retailers like Amazon.com, but only in large, expensive packs.
Other common allergens: none
Ingredients: water, mixed wholegrain flours (sorghum flour, rice flour, corn flour, millet flour, teff flour, quinoa flour, amaranth flour, tapioca starch, corn starch), potato flour, pea protein, flaxseeds, xanthan gum, cellulose, teff seeds, canola oil, red quinoa seeds, chia seeds, inulin, guar gum, salt, sourdough (fermented quinoa, corn and rice flour), psyllium husk, citric acid (mold inhibitor), yeast, sodium bicarbonate, monocalcium phosphate, malic acid (mold inhibitor), tartaric acid (mold inhibitor), ascorbic acid.
Shelf life/storage: The package recommends freezing and using within 28 days of defrosting.

Flatout Flatbread Gluten Free Wraps

The Flatout people are kind of famous for their low-calorie wraps. According to their website, their gluten free wraps are valued at 4 Weight Watchers SmartPoints each. I think that’s higher than the “regular” wraps. Of course!

I had been on the hunt for these babies the moment I saw a few gluten free bloggers starting to review them online, without any luck. You couldn’t even seem to purchase them online, even from the manufacturer. Why would you have a marketing campaign if your product isn’t readily available to consumers?

When I finally found these wraps, anticipation was high. They really didn’t disappoint. They have a great flavor that’s mostly neutral but not invisible, aren’t too chewy and taste completely “normal.” My oldest selected them as her favorite, and she eats the most gluten-containing food outside the house so she’s a good judge.

The package insists that you heat them before rolling, but even if you defrost them and don’t heat them first, they do still roll. One side of the wrap will flake a bit, but that’s an Achilles heel of store-bought tortillas in general.

Here are the other details:

Size of package: 9 ounces (5 flatbreads)
Price you should expect to pay: $3.59
Fresh or frozen: Fresh or frozen
Availability: Poor. For a short time, I was able to find these wraps in various grocery stores. Now, I can only seem to find them online at Netrition. They seem to be out of stock online elsewhere, or simply not available.
Other common allergens: soy
Ingredients: brown rice flour, fine white rice flour, whole oat flour, tapioca starch, sweet rice flour, potato flour, potato starch, water, oat fiber, maltodextrin, apple cider vinegar, modified corn starch, non-GMO canola oil, Contains 2% or less of: dried cane syrup, honey, soy flour, salt, guar gum, cellulose gum, xanthan gum, baking soda, monoglycerides, calcium sulfate, preservatives (sodium propionate, potassium sorbate, propionic acid, phosphoric acid), enzymes.
Shelf life/storage: The package recommends storing in the freezer, then microwaving for 25 seconds before rolling. I find that they last a long time in the freezer.

Trader Joe’s Brown Rice Gluten Free Tortillas

These brown rice tortillas are not great, but they’re still worth a spot on the list. They’re relatively thick and don’t roll without splitting at all. They sort of taste like “health food,” but they still have a good, hearty chew and flavor.

My children don’t love these tortillas, but it’s good to know that you can grab a package at Trader Joe’s in a pinch. If I melted a bunch of cheese inside, they’d eat them. They’re also less expensive than and very similar to the Food For Life brown rice tortillas, which are frozen and more costly.

Here are the other details:

Size of package: 12 ounces (6 tortillas)
Price you should expect to pay: $3.49
Fresh or frozen: Fresh
Availability: Trader Joe’s stores
Other common allergens: none
Ingredients: brown rice flour, filtered water, tapioca flour, safflower oil, rice bran, vegetable gum (xanthan, cellulose), sea salt
Shelf life/storage: The package recommends refrigerating for extended shelf life. I find that the dates aren’t great, and the tortillas do go bad beyond the date on the package.

Siete Almond Flour Tortillas

We’ve arrived at the Paleo portion of our list. This brand, Siete, and the following brand are actually really good Paleo tortillas. Siete is expensive and doesn’t seem to have a ton of market penetration. But a number of you recommended them to me, which is great because that means that you can find them—and of course, that you like them.

I’ve been buying both the almond flour variety and the cassava and coconut flour variety of the Siete wraps for a while now, and I really prefer the almond flour variety. It tastes like almonds, but not in an overpowering way, and they’re super thin and flexible.

I think the cassava flour tortillas would be much better if they were made from a blend of cassava/coconut flours and almond flour. I assume they don’t do that because they want to have a nut-free variety for people who can’t or won’t eat nuts. Pretty smart!

Here are the other details:

Size of package: 7 ounces (8 tortillas)
Price you should expect to pay: about $8
Fresh or frozen: Fresh (refrigerated)
Availability: Fair. Whole Foods carries this brand in their refrigerated section. The only availability online seems to be way overpriced
Other common allergens: almonds
Ingredients: almond flour, tapioca flour, water, sea salt, xanthan gum
(Cassava and coconut ingredients: cassava flour, water, coconut flour, coconut oil, apple cider vinegar, sea salt, xanthan gum)
Shelf life/storage: The package recommends keeping the product refrigerated or frozen. There is a freshness date on the package, but I find that they’re fine at least a week if not more past the freshness date if unopened.

The Real Coconut: Coconut Flour Tortillas

As I mentioned earlier, some of the Paleo tortillas that I tried (based upon really good online reviews!) were nearly inedible. “The Real Coconut” brand coconut flour tortillas are excellent. They do taste like coconut, so if you don’t care for coconut at all, you’ll want to avoid these.

But somehow this brand is able to do with a tortilla what Siete (and the other brands) haven’t done: make a flexible, good-tasting wrap out of coconut flour. The price is actually quite good but is likely higher if you buy it at Whole Foods since, well, it’s Whole Foods.

Here are the other details:

Size of package: 7.6 ounces (12 tortillas)
Price you should expect to pay: $4.99
Fresh or frozen: Frozen
Availability: Fair. Amazon.com doesn’t carry these tortillas, but Netrition.com does and I’ve found them in Whole Foods markets
Ingredients: coconut flour, cassava starch, water, contains 2% or less of: sea salt, coconut oil, xanthan gum
Shelf life/storage: The package recommends keeping the tortillas refrigerated, and says they’re suitable for freezing.

NewGem Foods All Natural Wraps

Okay, these NewGem wraps are SO WEIRD. But I absolutely love them. They are not a typical wrap or tortilla (obviously). They’re sort of like a vegetable-based fruit roll up but in a really good way.

They’re flexible to roll and contain any savory fillings you like. The descriptive words that I want to use (chewy texture, for example) don’t sell these wraps, I realize. How can I convince you to give them a try?

The tomato variety is my favorite, but I also love the carrot variety. The carrot one has zero WeightWatchers SmartPoints (!), and the tomato one has 1 SmartPoint. If you hate them, I’m sorry! But I adore them.

Here are the other details:

Size of package: 2.2 ounces (6 wraps)
Price you should expect to pay: between $7 and $8
Fresh or frozen: Fresh (shelf-stable)
Availability: Fair. I purchase these on Amazon.com in 4 packs of 2 tomato, 2 carrot.
Other common allergens: soy
Ingredients: tomato paste (tomatoes), apples, organic palm wax, vegetable glycerin, soy protein isolate, powdered cellulose, fruit pectin, chipotle pepper sauce (red jalapeño peppers, vinegar, salt, onion powder), filtered water
Shelf life/storage: There’s a freshness date, but it’s nearly a year in the future. The product does not need any refrigeration.

Now it’s your turn!

What are your favorite packaged gluten free tortillas and wraps? And if you’d like me to review another category of packaged GF products, please don’t hold back. Let me know in the comments!

Edible Cookie Dough Recipe With Oats

By Nicole Hunn | Published: June 20, 2018 | Posted In: Desserts, No Bake

Just for eating, not baking, this eggless edible cookie dough recipe is made with oats for a safe, delicious treat—all without turning on the oven. Have your dough and eat it too!

Why you don’t need eggs.

Whenever anyone thinks about eating cookie dough that’s meant for baking, the first thing we think of is that eating raw, unpasteurized eggs is dangerous. And it can be, for sure.

Eggs and egg yolks, especially, are really important to a classic chocolate chip cookie, for sure. But when you sneak a bite of raw cookie dough, you’re not in it for the egg. Raw eggs don’t have any sort of classic cookie taste.

When cookie dough is raw, it just needs some extra moisture to hold it together. That’s easy peasy to do with some added milk. A different balance of ingredients in general also helps.

Just for eating, not baking, this eggless edible cookie dough recipe is made with oats for a safe, delicious treat—all without turning on the oven. Have your dough and eat it too!

Why you don’t need an “all purpose” flour.

The other potential danger ☠ in eating raw cookie dough is that raw flour can also be contaminated with salmonella or other food-borne bacteria. That’s true whether you’re using conventional wheat-based all purpose flour or all purpose gluten free flour.

But good news, because flour doesn’t flavor the cookie dough, so who needs it? You do need something to add bulk, though. Oat flour is a natural replacement, since it adds bulk and some texture, but isn’t at all dangerous to eat raw. That’s why we can eat overnight oats without worry.

Oh, and I never buy oat flour. It’s too expensive and for no good reason. I buy certified gluten free oats and grind them into a flour in a blender or food processor. It takes only moments, and it works just as well since any recipe in which I’m using oat flour, I want some “chew” from the oats. I don’t need a superfine flour.

We talk about ingredients and substitutions in depth below. But if you’re gluten free and also can’t tolerate oats or don’t want to eat them even when they’re certified gluten free, you can replace oats in any sort of baking. The oats do lend the perfect texture to this recipe, but I think that quinoa flakes would be a perfectly good substitute.

Just for eating, not baking, this eggless edible cookie dough recipe is made with oats for a safe, delicious treat—all without turning on the oven. Have your dough and eat it too!

You can’t bake it, but you can bite it

I have many, many recipes for gluten free chocolate chip cookies on this blog. If you’d like to make, shape and bake cookie dough into actual cookies, I encourage that sort of behavior!

But this cookie dough is definitely not designed to be baked. Most other recipes I’ve seen for edible cookie dough are softer and made to be eaten with a spoon. This one is written to be divided into individual bites.

Just for eating, not baking, this eggless edible cookie dough recipe is made with oats for a safe, delicious treat—all without turning on the oven. Have your dough and eat it too!

I find the idea of eating an entire dish of cookie dough by the spoonful to be, well, kind of overwhelming. Making the dough into bite-sized truffles has a few benefits.

First, it doesn’t feel too indulgent. Indulgent is good; too indulgent is bad. Second, you can add these chewy bites of cookie dough heaven to anything else you like, including some homemade vanilla ice cream.

Just for eating, not baking, this eggless edible cookie dough recipe is made with oats for a safe, delicious treat—all without turning on the oven. Have your dough and eat it too!

Ingredients and substitutions

Dairy-free: The only ingredient in this edible cookie dough recipe that necessarily has dairy is the butter. It’s easy to find dairy-free chocolate chip cookies (I like Enjoy Life brand).

Plus, when you use a butter substitute, I find that you don’t really need to add milk to help the dough come together. If you find that you do, just use any nondairy milk you like.

I’m happy to report that I’ve successfully made this recipe with a number of different vegan butter-style substitutions. My favorite butter replacement in this recipe is half nonhydrogenated shortening (Spectrum brand is my favorite), half Earth Balance buttery sticks.

I’ve also made the recipe successfully using Melt brand VeganButter substitute. In either case, though, reduce the added salt in the recipe from 1/4 teaspoon to 1/8 teaspoon. Those vegan butter substitutes tend to be quite salty.

Oat-free: In this recipe, I’d replace the oat flour with quinoa or buckwheat flakes. Just grind the flakes even finer in a blender or food processor to ensure that there aren’t any big pieces. And of course, if you’d prefer, you can use my original edible cookie dough recipe, made with almond flour.

Sugar-free: You really do need a brown sugar-type flavor for this recipe to taste like, well, cookies or cookie dough. I’d try replacing both sugars with Swerve brand’s sugar substitute for each. You’ll almost certainly need more added milk, as those replacement sugars tend to be drying.

Roasted Strawberry Ice Cream Recipe

By Nicole Hunn | Published: June 15, 2018 | Posted In: Ice Cream, No Bake

This rich, creamy strawberry ice cream recipe is made without eggs and without an ice cream maker, and with just 3 simple everyday ingredients. If you’ve ever thought you could make better strawberry ice cream than the icy stuff you can buy, this recipe is for you!

This rich, creamy strawberry ice cream recipe is made without eggs and without an ice cream maker, and with just 3 simple everyday ingredients.

For the love of strawberries and cream

Have you ever eaten Neapolitan ice cream & just left most of the strawberry ice cream behind to wither, even though you love strawberries? Even commercially prepared strawberry ice cream is so often icy and lacking in nearly any flavor, even though it’s suspiciously bright pink.

This recipe is super simple, made of strawberries, cream and sugar requires absolutely no special equipment (a simple handheld mixer to whip the cream will do) and will ruin you for anything less, forever more.

This rich, creamy strawberry ice cream recipe is made without eggs and without an ice cream maker, and with just 3 simple everyday ingredients like these perfect strawberries.

Why does ice cream get icy?

Ice cream gets icy for a couple simple reasons. Too much moisture in the mixture can mean large ice crystals in your cream. That’s often the case with strawberry ice cream since strawberries have a high water content.

If there’s too little sugar or too little fat in your ice cream, without any additions that keep the mixture from freezing solid, your ice cream could also be in trouble.

One way to keep your ice cream from getting overly icy is to make it in an ice cream machine that freezes the mixture quickly. The faster the ice cream is frozen as it’s spinning, the smaller the ice crystals will be and the creamier the result.

This rich, creamy strawberry ice cream recipe is made without eggs and without an ice cream maker, and with just 3 simple everyday ingredients. Roasted and pureed strawberries make it perfect.

How to make strawberry ice cream without a machine

What if you love my 3-ingredient homemade vanilla ice cream, no ice cream machine required, and want to make a strawberry version? You can do it, but you’ll need to concentrate those strawberries.

I roasted the strawberries to concentrate their flavor and turn their juice into a syrup. That way, the strawberries have much less moisture to turn into ice crystals, and the strawberry flavor is super intense.

Rather than waiting for the berries to release their moisture on their own, we roast them for 20 minutes, and then break them open with the back of a spoon before roasting for 10 more minutes. The liquid mostly evaporates and what’s left behind is pure strawberry goodness.

The roasted berries are then pureed with a bit of the sweetened condensed milk called for in the total recipe. Thick, sweet, intense strawberry flavor is our handsome reward.

This rich, creamy strawberry ice cream recipe is made without eggs and without an ice cream maker, and with just 3 simple everyday ingredients.

I do often roast 2 pounds of fresh strawberries, rather than just the 1 pound called for in the recipe. Then, I puree half of the roasted berries with a bit of granulated sugar and reserve it to serve on top of each scoop. As long as you’re roasting berries, you may as well make the most of it!

The rest of the story goes a lot like we have come to expect from this no-machine ice-cream method. Whip some heavy cream, fold in the strawberry sweetened condensed milk, and freeze until firm. Scoop this perfectly smooth and creamy ice cream right out of the freezer. Stay cool, and enjoy!

This rich, creamy strawberry ice cream recipe is made without eggs and without an ice cream maker, and with just 3 simple everyday ingredients.

Ingredients and substitutions

This really isn’t the sort of recipe that can be made with simple substitutions. But let’s talk about it!

Dairy-free: In theory, you should be able to replace the sweetened condensed milk with dairy-free sweetened condensed milk and the heavy whipping cream with chilled coconut cream. They even make canned dairy-free sweetened condensed milk, so you wouldn’t necessarily have to make your own.

But I really don’t recommend doing any of that! If you’d like to make dairy-free homemade strawberry ice cream, I’d begin with my dairy-free no-churn ice cream recipe as a base. It calls for gelatin, which really helps the ice cream stay creamy and not get icy.

Sugar-free: Since sugar is one of the few ingredients that doesn’t freeze solid, it’s very difficult to make homemade ice cream without it—especially without an ice cream maker. If you can find a way to make sweetened condensed milk with a sugar substitute like monkfruit granulated sweetener, it might be worth a shot!

Roasted strawberries: If you don’t want to go through the trouble of roasting the strawberries, you can cook them on the stovetop instead. Place them in a medium-sized, heavy-bottom saucepan and cook, stirring frequently, over medium heat until the berries are broken down and any liquid is thickened. Note that roasting tends to be easier than cooking the berries since it requires much less hands-on cooking time.

Classic Icebox Cake

By Nicole Hunn | Published: June 8, 2018 | Posted In: Cakes, Desserts, No Bake

This classic recipe for icebox cake is made with gluten free homemade chocolate wafer cookies, and fresh whipped cream. The perfect summertime no bake cake!

A chocolate wafer cookie icebox cake with berries on a platter

What is an icebox cake?

A classic icebox cake is a no-bake cake made of thin, crispy chocolate wafer cookies and whipped cream. Is it true that it’s called a “ripple cake” in Australia? Let us know in the comments, friends from Oz!

It’s so-named because it’s made by layering the crispy cookies with fresh whipped cream then allowing them to set by chilling in the refrigerator for at least 8 hours. During that time, the whipped cream dries out a bit as it sits uncovered, and the cookies sort of melt into the cream.

At the end, the cookies are no longer crisp, but they still hold their shape in all that delicious cream. There are so many ways to make an icebox cake. This way just happens to be my favorite.

A chocolate wafer cookie icebox cake on a platter with two pieces taken

Can’t you just buy a package of gluten free cookies?

There are so many great packaged gluten free products available for purchase these days. I had assumed that I’d be able to post a recipe for easy gluten free chocolate wafer cookies, and then be able to recommend a packaged product as well. I was willing to buy as many brands as I could find, and celebrate the very best.

Imagine my disappointment when I realized that, no matter how much money I was willing to spend on the endeavor, there were no cookies to be found. I guess it shouldn’t be that much of a surprise. There aren’t even that many packaged brands of conventional chocolate wafer cookies. I think Nabisco might be it?

A chocolate wafer cookie icebox cake on a platter with berries in the background

How do you make this icebox cake?

My favorite way to make an icebox cake is the method you see here. I place round chocolate cookies in a single flat layer of 7, cover the gaps in the cookies with 4 more, and top with a layer of whipped cream.

Then, I keep repeating the process until I have about 6 layers of cookies, 6 of whipped cream. You begin with cookies and end with whipped cream. Ending with whipped cream means that you can nestle some sliced (or whole) berries into that final layer. Chocolate shavings also work great.

A closeup image of a chocolate wafer cookie icebox cake with berries on top

How else can you make an icebox cake?

By posting this recipe, which is really more of a concept than an actual recipe, I aim to inspire you to have some fun this summer. Maybe you have fond memories of making icebox cakes as a child, or with your own children, and feel like those days are gone forever, now that you’re gluten free.

I am here to remind you that, however you used to make icebox cakes, you can make them still. Maybe you layered a few vertical stacks of cookies and whipped cream, then lay them on their sides in a loaf pan with a layer of whipped cream below and above. Be sure to line the loaf pan with plastic wrap first.

Just chill the loaf overnight, then lift out the cake by the plastic wrap. Top with another layer of whipped cream and some berries. Slice into the cake, and you’ve got a “zebra cake.”

What’s your favorite way to make an icebox cake? Let us know in the comments. If it’s a family secret, we won’t tell!

A piece of chocolate wafer cookie icebox cake on a small plate with a fork

Ingredients and substitutions

Dairy-free: It might seem difficult to make a 3 ingredient recipe, one ingredient of which is whipped cream, dairy-free. But it isn’t! You can replace the heavy whipping cream with whipped coconut cream. You’ll need the cream from a can of full fat coconut milk.

Simply refrigerate the can of coconut milk overnight, then discard the liquid from the can (or reserve it for another use). Treat the coconut cream much the same as you do the heavy whipping cream. The chocolate wafer cookies can also be made dairy-free. Just take a look at that post for those instructions.

Egg-free: The chocolate wafer cookies contain an egg in the ingredient list, but since it’s only one egg you can likely replace it with a “chia egg” (1 tablespoon ground chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel).

Sugar: There’s very little sugar in the whipped cream, and you can try replacing the granulated sugar in the chocolate cookies with a granulated sugar substitute. Again, see that post for a full explanation.

Gluten Free Chocolate Wafer Cookies

By Nicole Hunn | Published: June 6, 2018 | Posted In: Cookies, Desserts

These thin and crispy gluten free chocolate wafer cookies are rich and chocolatey and perfect for making all sorts of no-bake warm weather treats, from icebox cakes to cookie crusts. Stock up for summer!

Gluten free chocolate wafer cookies in a pile in white paper

Why you need chocolate wafer cookies

Remember those Nabisco chocolate wafer cookies that come in those narrow packages? These crispy, crunchy chocolate cookies are just like those, but of course, they’re gluten free. And they are perfect for doing some very important things, especially in the summertime.

When you see blunt edges on cutout cookies, that means that they really haven’t spread or risen much during baking. They have a way different texture than soft & chewy chocolate cookies, which are more cakey. Those give when you bite into them, which makes them perfect for an ice cream sandwich.

These crunchy cookies make excellent cookie crumbs when crushed. Plus, they’re lovely for icebox cakes of all kinds. I know that you can’t really call something “no bake” when you had to bake cookies first to make it. But hear me out!

I’ve searched high and low, and I simply can’t find any simple Nabisco-style gluten free chocolate wafer cookies for sale. You can find packaged GF graham crackers (even though mine are better), and even crispy chocolate chip cookies.

But the simple, noble chocolate wafer must be baked. But they keep for weeks on the kitchen counter when stored in a sealed glass container, or for months in the freezer.

Raw dough for chocolate wafer cookies being rolled out, cut, and placed on a tray

Tips for rolling and cutting out cookie dough

Drop cookies are portioned with a spoon or ice cream scoop and dropped onto a baking sheet. They’re a great place to start out baking.

Cut-out cookies like these chocolate wafer cookies are formed by rolling out the dough with a rolling pin and then using a cookie cutter or knife to cut out shapes for baking. I know that some of you consider that process a “page turner” in a cookbook. You see that the dough has to be rolled out, and you’re on to the next page.

But rolling out cookie dough before cutting it into shapes has so many benefits! And I promise it’s super easy, especially if you know my tips and tricks.

You can see me use these tricks in the how-to video in this post. Plus, an extended version of these tips is on page 28 of Gluten Free Classic Snacks, in case you want a deeper dive. ?? On to the tips…

Raw cutouts of chocolate wafer cookies on a tray

Tip #1. Feel the dough with your hands. Rolling the dough into an even layer tends to be the most intimidating part. The secret is in how it feels, much more than how it looks.

Your eyes can’t really compare the thickness of the cookie dough from one spot to another. But your hands passed over the top of the dough will know in an instant if one spot is too thick, another too thin.

Tip #2. Use the right paper. If the instructions in a recipe tell you to roll out the dough between two pieces of unbleached parchment paper (like they do in this recipe!), definitely do it!

Bleached parchment paper is thick and stiff, so it’s not very flexible. Plastic wrap is guaranteed to wrinkle, which will leave a million little wrinkles in your rolled-out dough. Unbleached parchment paper, the brown kind, is absolutely perfect for this task!

Baked chocolate wafer cookies on a tray

Tip #3. Use a light touch. If you find that you’re rolling lots of creases and wrinkles into the dough, apply less pressure with the rolling pin and pass over those spots again. It’s rolling pin. Not a pressing pin.

Tip #4. Chill it. If the dough seems to difficult to cut cleanly, place it, still in the parchment paper, on a cutting board and chill it in the refrigerator or freezer for a few minutes. It’ll firm up enough to cut.

Tip #5. Peel away. After cutting out your shapes, peel the surrounding dough away from the shapes, and then peel the paper away from under each cut-out shape. It keeps the cut-out from stretching or breaking during the transfer.

A stack of chocolate wafer cookies

I plan to no-bake with these cookies all summer long, and I’d hate for you to be left out! Watch the how-to video, read the tips, and then get your ingredients ready.

Speaking of ingredients, let’s talk about what to do if you have other dietary concerns beyond just gluten free…

Ingredients and substitutions

Dairy-free: Good news! I’ve successfully made these cookies dairy free, and they were absolutely just as good in taste and texture as the original recipe. My favorite substitute for unsalted butter is Melt brand VeganButter. Be sure it’s at room temperature before you use it in the recipe.

If you can’t find Melt brand, I’d try using half nonhydrogenated vegetable shortening (I really like Spectrum brand) and half Earth Balance buttery sticks. If you use all Earth Balance, the cookies will not hold their shape, as Earth Balance has a ton of moisture. And all shortening will probably make for cookies that are too dry.

Egg-free: There’s only one egg in this recipe, so it’s a pretty good candidate for making it with a “chia egg,” which is just 1 tablespoon of ground white chia seeds mixed with 1 tablespoon lukewarm water and allowed to gel. I haven’t tried it, though, so you’ll have to experiment!

Cocoa powder: Since these are chocolate wafer cookies, you can’t make them without cocoa powder. But if you don’t have Dutch-processed cocoa powder, you can use natural cocoa powder. Just add 1/8 teaspoon baking soda to the dry ingredients and whisk it in.

Sugar: I haven’t tried this recipe with a granulated sugar substitute, but I recommend either Swerve brand granulated sweetener or Lankato monkfruit granulated sweetener. You will likely have to add a bit more water by the half teaspoonful to get the dough to come together, as those sweeteners tend to be drying.

Best Dried Gluten Free Pasta | 8 Brands To Try

By Nicole Hunn | Published: June 1, 2018 | Posted In: Dinner, Product Reviews

It’s great to make your own fresh gluten free pasta, but who can do that every day? For real-life weekdays, here’s my list of 8 of the best dried gluten free pasta brands to try.

It's great to make your own fresh gluten free pasta, but who can do that every day? For real-life weekdays, here's my list of 8 of the best dried gluten free pasta brands to try.

Why I’m reviewing dried gluten free pasta

I’m doing a few more gluten free product reviews for one reason and one reason only: to help you spend your hard-earned money wisely. On this post, I’ve included affiliate links where appropriate (see the disclosure below), but that’s not the reason for this post. You can purchase these products wherever you like, or not at all.

Recently, I reviewed a whole bunch of brands of packaged gluten free bread here on the blog, and everyone was pretty excited about it. Okay, almost everyone. There’s always someone who’s mad. :)

I wasn’t sure whether to begin these comprehensive gluten free product reviews with packaged gluten free bread or dried gluten free pasta. I asked many of you on my email list which you’d prefer I review first. Although most of you asked for bread reviews first, you gave a bunch of shout-outs to your favorite dried pasta brands, too.

Through your emails, I was introduced to a brand that I had never heard of (Garofalo), gave another brand a second (or third?) try (Jovial) and finally decided to dive in and try some alternative pastas (made from beans!) that I had completely shied away from previously.

It’s been quite the education—and my family’s patience is wearing thin. When my children see me boiling pasta water now, they give me the side eye ? and ask if I’m “testing” more brands.

Is pasta gluten free?

Unless you’re specifically buying gluten free pasta, made from gluten free grains or legumes in some cases, no: Pasta is not gluten free.

If you’re just starting out on a gluten free diet, please stop right now and read the basic rules of a gluten free diet. You’ll need to begin reading ingredient labels on all the products you buy that are even minimally processed.

You might be surprised to find how many packaged products and simply multi-ingredient products are gluten-containing. Pasta is typically made from wheat, which is the most common gluten-containing grain.

Years ago, when I first started a gluten free diet, Tinkyada was the only brand of gluten free pasta I saw on any grocery store shelves (mostly just in Whole Foods). Today, there are so many brands of dried gluten free pasta that even the big boys (like Ronzoni and Barilla) have gotten in on the action.

Who this list is for

This list of 8 brands of the dried gluten free pasta is made up of products available primarily to U.S. residents. A number of the brands, although readily available in the U.S., are imported from Italy, though. Shocking, I know, that great pasta would come from Italy. ??

I’m assuming that many of you in Europe can find these brands even more readily than I can, and hopefully at a better price. The prices and other details referred to are for the products imported to the U.S. If there’s a difference in what’s imported versus what’s sold closer to the manufacturing base, I’m afraid I just wouldn’t know.

I am actually able to find all but one of these brands in a local brick-and-mortar grocery or natural foods store near me. But I live in a major metropolitan area. All but the Trader Joe’s brand are available from Amazon.com. I didn’t include anything that was just too difficult to source in the U.S.

What isn’t included

Tinkyada: A number of you wrote to me to say that you really love Tinkyada brand pasta. Tinkyada is kind of the Udi’s of gluten free dried pasta brands to me. It was the very first brand that was available to us, and it will always have a special place in my heart.

But I just can’t include Tinkyada on this list. I find that its availability is really the only thing I like about it. It isn’t cheap, it has a tendency to fall apart no matter how long or short you cook it, and it just screams “gluten free pasta” to me. It’s “good, for gluten free,” and that just hasn’t been good enough for a long, long time.

Ronzoni: I just don’t care for their pasta. My children hate it, since Barilla is far superior to our palates for both taste and texture.

Banza: Upon the suggestion of many of you and with an open mind, I tried the chickpea pasta. I just couldn’t get on board. And it’s really expensive, too! I don’t want to elaborate, because if you like it, who am I to ruin it for you? But it just didn’t pass the taste or texture test for anyone in my family.

As a nod to the alternative type of pasta, I did include the Trader Joe’s brand black bean rotini in this list. I think it’s worth a try, and it literally has the one ingredient: black bean flour. I also tried the Trader Joe’s red lentil pasta, and I just found it to be truly awful. My husband ate it, but only because I was going to throw it out and he just cannot abide that.

Disclosure: This post contains affiliate links. I’m a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. Feel free to shop around, though, as always.

It's great to make your own fresh gluten free pasta, but who can do that every day? For real-life weekdays, here's my list of 8 of the best dried gluten free pasta brands to try, including Barilla.

I’m leading with Barilla gluten free rotini pasta because I buy it, and Barilla gluten free elbow pasta, too, by the case. It’s our number one family pasta. Even after all of the reviews, it remains our number one family pasta.

Right before Barilla’s gluten free pasta hit the market, a PR firm tried to negotiate some sort of sponsorship relationship with me. I don’t do very many sponsored posts at all (as you hopefully have noticed!) for all the good reasons you’re hoping for, but I was really excited about this development—so I listened.

It didn’t work out, because they really wanted way too much from me for too little in return (typical!), but I stalked my grocery store shelves until it showed up on the market. I had a good feeling that they were going to normalize gluten free pasta. And they did!

Barilla is usually stocked among the conventional pasta brands, and is priced more competitively than most. It even goes on sale, and is sold by the case online at a really affordable price. It holds up when cooked al dente and even reheats relatively well.

It really does not taste exactly like conventional pasta. But it’s really good, and serves every purpose we have. Here’s a tip, if you’re planning to make it into a cold (or room temperature) pasta salad: make the pasta hours ahead of time, but rinse it lightly after draining, and store it in a sealed container at room temperature. Don’t refrigerate it unless it’s very warm in your kitchen and you plan to serve it more than 12 hours later.

Here are the other details:

Size of box: 12 ounces
Price you should expect to pay: about $2 (I pay about $2.50 when I purchase it at my local grocery store, usually just less than $2 on Amazon.com)
Ingredients: corn flour, rice flour, mono and diglycerides
Package cooking instructions: Bring 4-6 quarts of water to a boil. Add salt to taste. Add pasta to boiling water. For authentic “al dente” pasta, boil for 8 minutes, stirring occasionally. For more tender pasta, boil an additional minute. Drain well and serve immediately with your favorite sauce.
My cooking notes: Boil 6-7 minutes or it starts to fall apart and is too soft. Boil it just until there’s no dry part in the center of the pasta when it’s broken in half.

It's great to make your own fresh gluten free pasta, but who can do that every day? For real-life weekdays, here's my list of 8 of the best dried gluten free pasta brands to try, including Bionaturae.

I actually really like the texture of Bionaturae gluten free pasta. I hadn’t purchased it in a really long time, since it contains soy flour and my oldest currently have soy. It’s a light brown pasta, and kind of earthy tasting.

I know that the shape of pasta doesn’t affect its taste, but I really love the tight coil of Bionaturae’s fusilli pasta. It holds onto sauce really well and just has a nice mouthfeel. No one will ever mistake it for a conventional pasta because of that earthy taste (although maybe it’s a bit like whole wheat pasta?), but it’s quite good in taste and texture.

Here are the other details:

Size of bag: 12 ounces
Price you should expect to pay: over $5 per bag.
Other top allergens: SOY
Ingredients: organic rice flour, organic potato starch, organic rice starch, organic soy flour
Package cooking instructions: Cook pasta in 3 quarts of salted boiling water, stirring frequently, 10 minutes. Drain, do not rinse, and serve.

It's great to make your own fresh gluten free pasta, but who can do that every day? For real-life weekdays, here's my list of 8 of the best dried gluten free pasta brands to try, including Delallo.

I love Delallo gluten free because they have gluten free orzo, and I buy it by the case. I hadn’t tried Delallo gluten free fusilli previously but had high expectations since I think their quality is generally quite good.

I wasn’t disappointed. Their gluten free fusilli had really great texture and taste. Again, it’s not a dead ringer for conventional wheat pasta, which isn’t a total surprise since it’s made of mostly corn. But it holds its shape, doesn’t fall apart during cooking and has a really nice taste and texture.

Here are the other details:

Size of bag: 12 ounces
Price you should expect to pay: about $4.50 per bag.
Ingredients: 70% corn flour; 30% rice flour
Package cooking instructions: bring water to boil, add salt (no oil), cover with lid to bring back to boil, remove lid and cook for 6 minutes, until al dente. Drain but don’t rinse.

It's great to make your own fresh gluten free pasta, but who can do that every day? For real-life weekdays, here's my list of 8 of the best dried gluten free pasta brands to try, including Garofalo.

I had never heard of Garofalo brand gluten free pasta, but I’m absolutely thrilled that you told me about it. This Garofalo gluten free penne was hands down the most like conventional pasta.

This pasta was the hands-down favorite of my oldest daughter. She’s one who most often eats gluten-containing pasta outside the house (my son is the only one among them who has to be gluten free), and she said, “This one tastes more like gluten pasta.”

My teenage gluten free son, who hasn’t had gluten-containing pasta since he was about 1 year old, and my youngest daughter said that this pasta was “too dry.” I think that gluten free pasta, in general, tends to be softer and more tender, even when cooked as al dente as possible. So it really comes down to personal preference.

Here are the other details:

Size of bag: 16 ounces
Price you should expect to pay: about $7.50 a bag. Approximately the same price per ounce as Delallo.
Ingredients: corn flour, rice flour, corn starch, quinoa, mono- and diglycerides
Cooked according to package directions: Boil water, add pinch of salt and pasta. 4 quarts water for 1 pound pasta. Cook 8 minutes.

It's great to make your own fresh gluten free pasta, but who can do that every day? For real-life weekdays, here's my list of 8 of the best dried gluten free pasta brands to try, including Jovial.

I have something of a complicated history with Jovial brand products. I find them to be overpriced, in general. This Jovial gluten free brown rice pasta was quite good, made from whole grain and actually the favorite (other than Barilla) of my son and youngest child.

They’re the ones who like soft pasta, though (see the Garofalo review just above). They’re also not paying for any of the food they eat, so they’re unaffected by the price. Jovial is just expensive. If you can find it for a better price, though, and you like soft pasta, buy it!

Here are the other details:

Size of box: 12 ounces
Price you should expect to pay: about $7.50 for just 12 ounces. More expensive than Garofalo.
Other top allergens: possible SOY contamination (label indicates that they process soy in the facility)
Ingredients: organic brown rice flour, water.
Cooked according to package directions: Bring 3 quarts of water to a rolling boil. Add salt as desired. Cook pasta on high heat, stirring frequently. Cooking time 10 minutes. Test for doneness. Drain and add your favorite sauce.
My notes: Pasta does stick to the bottom of the pot during cooking if not stirred frequently.

I really like corn pastas, and I used to buy Sam Mills brand at Trader Joe’s years ago (they no longer seem to sell it). But back then, my youngest made such a stink over corn pasta that I just didn’t bother.

Now, tasting Le Veneziane gluten free corn pasta, my youngest seems to really like corn pasta. ??‍♀️ It’s expensive, more so than Sam Mills, but on part with Delallo and Garofalo brands. It has really good texture, and doesn’t have the tendency that Jovial has to get really soft.

The best texture is when it’s cooked for 9 full minutes, or it can tend to be a bit hard when it’s no longer piping hot. I have a tendency to rinse gluten free pasta since I’ve historically found that that helps to achieve the best texture, but Le Veneziane shouldn’t be rinsed.

Here are the other details:

Size of bag: 8.8 ounces
Price you should expect to pay: about $4.50 per package of less than 9 ounces. For sake of comparison, a 12 ounce package would cost nearly $6. On par with Delallo and Garofalo.
Ingredients: corn flour, emulsifier: mono and diglycerides of fatty acids of vegetable origin
Cooking instructions:1 liter water, 10 g salt. Add salt to boiling water. Add the pasta to the water and stir. Cook 8-9 minutes. Drain the pasta.

It's great to make your own fresh gluten free pasta, but who can do that every day? For real-life weekdays, here's my list of 8 of the best dried gluten free pasta brands to try, including Schar.

I really love Schar products in general, and their pasta is no exception. They used to sell this great anelli pasta that was great for making my homemade version of spaghettios, but I think they stopped making it. Instead, I discovered that Le Veneziane sells a corn-based ditalini pasta that works in that same recipe.

Schar gluten free penne pasta is just really good all around. The taste and texture are really authentic, and will satisfy those who want pasta that tastes like “the gluten one” and ones who like their pasta softer, too. It’s just a nice middle ground.

I was even surprised that the price isn’t bad, when compared to the middle-range pastas like Garofalo and Delallo. But the “may contain soy” on the label keeps us from buying it regularly. Why, Schar, why?

Here are the other details:

Size of box: 12 ounces
Price you should expect to pay: less than $4.00 per box.
Other top allergens: Label indicates that it may contain SOY.
Ingredients: corn flour, rice flour, vegetable palm oil.
Cooked according to package directions: Bring water to a boil, add salt (directions say to add olive oil but I did not), add pasta to boiling water, cook 14-16 minutes. Drain and serve.

Okay, so Trader Joe’s black bean rotini pasta is something to try. It’s not something that you give to a picky eater. And it’s not something you should expect to use as a replacement for, well, nearly anything else—least of all a gluten-containing pasta.

But I actually like it. I’m not sure if it’s just because I had just tried the Banza brand chickpea pasta or the Trader Joe’s red lentil penne pasta, but I’m more than willing to eat it. It has way better nutrition than any of the other dried gluten free pasta brands on this list, of course, and a texture that pretty much anyone could love.

The taste is definitely not for everyone though! It’s also really beautiful to look at, especially when it’s dried. When you’re trying to photograph 8 or 10 different types of essentially the same thing and make them all look relatively attractive, you learn to appreciate things like that.

Just please rinse it well after cooking. Just truuuuuuuuust me.

Here are the other details:

Size of bag: 12 ounces
Price you should expect to pay: less than $3 a bag
Ingredients: organic black bean flour
Cooking instructions: In a large pot bring 4 quarts of water to a rolling boil. Add salt if desired; add pasta and stir gently. Return to a medium boil and cook 8 to 10 minutes or until al dente. Do not overcook. Remove from heat, drain and rinse foam. Serve right away with your favorite sauce.
My notes: Right out of the pot, it does not taste good, flavor way too strong. After rinsing, it tastes kind of like black beans and the flavor is much milder.

Archives for June 2018

Naturally gluten free bread

How to make and handle the dough

Ingredients and substitutions

Why I’m reviewing gluten free tortillas brands

Who is this list for?

What isn’t included on the list?

Mission Gluten Free Flour Tortillas

Rudi’s Gluten Free Bakery Plain Tortillas

BFree Quinoa and Chia Wraps

Flatout Flatbread Gluten Free Wraps

Trader Joe’s Brown Rice Gluten Free Tortillas

Siete Almond Flour Tortillas

The Real Coconut: Coconut Flour Tortillas

NewGem Foods All Natural Wraps

Now it’s your turn!

Why you don’t need eggs.

Why you don’t need an “all purpose” flour.

You can’t bake it, but you can bite it

Ingredients and substitutions

For the love of strawberries and cream

Why does ice cream get icy?

How to make strawberry ice cream without a machine

Ingredients and substitutions

What is an icebox cake?

Can’t you just buy a package of gluten free cookies?

How do you make this icebox cake?

How else can you make an icebox cake?

Ingredients and substitutions

Why you need chocolate wafer cookies

Tips for rolling and cutting out cookie dough

Ingredients and substitutions

Why I’m reviewing dried gluten free pasta

Is pasta gluten free?

Who this list is for

What isn’t included

Never Miss a Recipe

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