Cornbread is so delicious and great as an add-on for chili dinners, or really, anytime. My stomach is sensitive to corn when I consume it as popcorn, but I can handle this cornbread just fine. Trust me, I tested it with two pieces right out of the oven. 🙂

Cornbread:
1 c. gluten free flour blend
1/2 c. corn flour (this is finely ground yellow corn flour–it is NOT cornstarch)
1/2 c. yellow cornmeal
1/4 c. sugar (I like my cornmeal more on the savory side than the sweet side. If you like yours sweeter, add an additional 1/4 c. sugar)
1/2 tsp. salt
1/2 tsp. baking soda
1/2 c. melted butter or nondairy butter (Earth Balance has a good dairy and soy free butter)
1 c...

I’m not a huge pie fan, but I’ve always loved the filling for pecan pie. This past spring I tasted some pecan pie bars that had a shortbread crust, so I thought I’d try making them instead of paying $6 for a small bar made by someone else. These are based on a recipe I found in Better Homes & Gardens; I made these and took them to a friend’s house; they were gone so fast that I didn’t even have a change to take a photo of them out of the pan! These will definitely be served at Thanksgiving this year.

Crust:
1 1/4 c. gluten free flour blend of your choice (I like THIS one, but it does contain dairy)
1/2 c. powdered sugar
1/4 tsp. salt
1/2 c...

I’m very excited to have been asked to review a copy of The Delight Gluten-Free Cookbook. This 257 page cookbook has gorgeous full-color photos AND notes nutrition information per serving, along with identifying which allergens are not used in each recipe.

I can’t WAIT to try some of the recipes in this book. But here’s the best part: the publisher has given me a copy to give away on my site…WHO WANTS TO WIN A COPY?? Just enter to win below. Contest is for US Residents only (all 50 states). a Rafflecopter giveaway

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My husband usually isn’t one to eat lots of sweets, but he CHOWED on these cookies. He had no idea they were gluten free! (Don’t forget to follow me on Facebook: www.facebook.com/GFAFRecipes )

Cookie Ingredients:
1/4 c. butter or non-dairy butter
1/4 c. palm shortening
1/2 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar
2 eggs (I haven’t tried egg free yet, but I’d think it would turn out fine)
1/2 tsp. vanilla extract
1 1/2 c. gluten free flour blend (I use THIS one, but keep in mind it contains dairy)
1 tsp. baking soda
1/8 tsp. salt

Filling Ingredients:
1/4 c. smooth peanut butter
2 c. powdered sugar
1/2 tsp. vanilla extract
2-3 Tbs. milk

1. Preheat oven to 375 degrees.
...

I ran across THIS recipe on Pinterest not too long ago and my mouth instantly started to water. I already have a to-die for gluten free brownie recipe that I used for the base of this ice cream cake, and I just followed the rest of Life, Love & Sugar’s recipe. I’ll be trying this recipe again to see if I can manage to make the entire thing dairy-free, so stay tuned for that. It’s a little labor intensive, but if you have kids, put them to work chopping mini Snickers bars with butter knives while you prep the rest. (As an FYI, if you go this route, you might need to buy more mini candy bars because the “helpers” will likely eat their body weight in candy). P.S...