Gluten free eating options have improved greatly in the past few years, but one thing that is lacking is coffee cake. They’re either not available, extremely dry, or terribly gummy and flat.
Over Easter weekend, with two Celiac family members in the house, I decided on a whim to try my hand at a Cinnamon-walnut-raisin coffee cake with orange glaze….
And what do ya know? It came out beautifully. If anyone would like the recipe please get on touch through the comments below (or email or twitter me!).
Wishing you many tasty cookies n’ cakes,
We went a tad overboard on the amount of food we’re making this Thanksgiving. And if you’ve been following me on Twitter, you know we’ve got a pretty good start on preparing everything.
The garlic is roasted; from-scratch veggie stock is done; GF (that’s gluten-free for those who don’t know) pie crust made out of my famous butter cookie recipe; pumpkin pie filling ready to bake; the base sauce for the ‘shroom n’ greenbean casserole is heading to the stove right this second; whipped cranberry dessert is waiting in the freezer (and calling my name hourly!); and the Mojo Butter for the Turkey is made and chilled.
So, when I had a few minutes I typed up a menu to share with y’all… without further delay – The Bionic 100% Gluten-Free Thanksgiving Dinner Menu:
What’s on your menu for this turkey day? Do you have any traditional recipes/dishes that are a must-make each Thanksgiving?
…Turkey Day around here!
Bionic's Gluten-free Butter Pie Crust... yum!
Pie crusts are prepared, the fillings (pumpkin!) are ready to be poured, gluten-free bread cubes are toasting in the oven for stuffing, and a big vat of homemade veggie stock is simmering on the stove. All in all, I’d say it is a successful start to the pre-Thanksgiving Day readiness!