If you love Chipotle, but have some of the same concerns that I (and other celiac patients) have about the changes in Chipotle’s gluten-free offerings and the near-guaranteed risk of cross-contamination, you might like my solution:
Korean food holds special significance for my family. No, we’re not part Korean. But over the past few years, the prominence of Korean culture has been on the rise for us. That’s because Ma Petite discovered a passion for Korean language and culture that matches mine for all things French. (Hard to believe, I know!)
Entering year three in a Korean language fluency program this year, she has only fallen more in love with K-everything. We even let proximity to Atlanta’s Koreatown guide our move last year. Did you know Atlanta is third in line (after Los Angeles and New York City) for having the largest Koreatown? For us, this is great news! It provides a mini immersion experience right here at home. Continue Reading
When you think of this Gluten Free Breakfast Casserole, think of your favorite sausage-egg-cheese-biscuit, just so much easier to make.
We take a classic breakfast sandwich, put it in casserole form and eliminate the biscuit making, sausage frying and sandwich assembling. Everything comes together in a nice big dish with plenty for a crowd or lots of leftovers that are perfect for a quick, yet hearty, breakfast any day of the week. Continue Reading
Creating recipes with Ingles Markets line of Laura Lynn gluten-free baking mixes is always so much fun! Be sure to check out my work (and lots of other talented folks) at the Ingles Table. This recipe for Gluten-Free & Dairy-Free Cake Donuts with Chocolate Glaze uses Laura Lynn Gluten-Free Pancake and Baking Mix.
So how can you get a great donut from a pancake mix?? It just works, friends, it really works. These are some of the best cake-style baked donuts I’ve ever made, thanks to the genius mix. Continue Reading