I am sad to report that I’ve decided to say goodbye to www.cakeanddecorate.com. But, I am happy to report that I’m saying Hello to my brand new Blog name: www.glutenfreereverie.com.
I started cakeanddecorate.com because I love to bake, eat, decorate cakes, and share great recipes. I still love to bake, decorate cakes, and share recipes. But, I haven’t enjoyed eating what I bake in a very long time. Gluten Free baking has not been my friend. There is a whole science behind developing and adjusting recipes that my tiny brain cannot grasp. In the beginning I was naive enough to think that if I just substituted an all purpose gluten free flour for regular all purpose flour, my recipes would come out exactly the same. Nope! There are dozens of tips and tricks for substituting gluten free flour for regular but truly, none of them have worked in my own recipes. In addition to gluten free all purpose flour, there are tons of other gluten free flours around; coconut flour, almond flour, corn, rice, arrowroot, bean….and the list goes on. Then there’s the science behind what to use each one for and how to combine them to get a specific result. God Bless all of you Gluten Free recipe developers out there! You are smarter and more determined than I will ever be!
In my new blog I’m planning to share my musings on a lot of Gluten Free and Graves Disease related things. You’ll find recipes, opinions, advice, and hopefully something worth reading now and then!
I sincerely THANK YOU for tuning in and I hope you’ll follow me to www.glutenfreereverie.com!
When I was about 18 years old, I had a strange experience. I’d actually call it an ‘out of body’ experience. I was riding up to the Northwoods of Wisconsin with my family. As I looked out of the car... Continue reading →
I’m posting today to let you know about something that will effect my future blog posts. About two months ago, I found out that I have Graves Disease. In case you’ve never heard of it, Graves Disease is an autoimmune... Continue reading →
These are really good! A little something different and they go a long way! Continue reading →
These cookies are a bit crisp, a bit soft, and a bit chewy. They have a buttery flavor and would be a fun and festive addition to your Christmas Cookie collection. *TIP: The dough must be baked right after it is mixed. This isn’t the type of recipe where you can make the dough ahead of time and refrigerate it until you’re ready to bake. Continue reading →
Some words of wisdom as we start planning which Christmas Cookies we’ll be baking in the next two weeks! 😀 I’ll be back soon to share some of my family’s Christmas Cookie traditions! Continue reading →
~ You will definitely want left-overs of this bread! However, the recipe does not double well. If you want to double it, it's best to make two separate mixes.
~ I get 15-20 slices from one loaf. However, the slices from the center are so wide that I often slice those in half.
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~ Many people prefer Wilton Melts for their candy coating. While I am a huge fan of Wilton products, those melts just didn't work for me. They never really liquefied enough for me to dip the cake pops. I had no problems at all though using premium chocolate chips.They melted perfectly and worked beautifully!
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Don’t you just love it when holiday baking season begins?! It’s the middle of November and we have before us 6-8 weeks of holidays and parties to bake up a storm for! Holiday meals are so special. We connect over food... Continue reading →
This recipe was originally made to be put into a 9 inch pie plate. As our families grew, it was easier to adjust the recipe and make it in a 13x9 pan so it would feed more people.We always used to use Kosto brand pudding for this but they no longer make a butterscotch flavor. Whatever brand you use is fine, as long as it's "Cook and Serve" and NOT Instant. This is a really great flavor combo. It's also perfect to serve after a big holiday meal because it's not a heavy dessert. I hope you'll give it a try! :-) Continue reading →