If you're yearning for something that you used to eat that came in little squares, or possibly shaped like fish, give these a try. Roll them as thin as you can (roll right onto the baking sheet) for maximum crispness, freeze the rolled dough before baking it, and bake them until they are starting to brown, so that they crisp when they cool.  My kids and a friend (that would make a total of three small people) devoured almost an entire batch in one sitting. I believe that translates into a 'thumbs-up.'
A little cheese puff delicacy that has been all the rage lately, having been brought into the limelight by Thomas Keller and his French Laundry restaurant and cookbook(s). Gougeres are a step up from the basic cheese puff, employing a French technique for making pate a choux, and featuring the complex flavor of Gruyere cheese. Having read about these tasty goodies one too many times, I decided I had to see if the recipe would work without gluten. I can't vouch for how they compare to the original, having never had the original, but I can say that my GF experiments were decidedly...
If you're like me, chances are you have a dozen bags in the back of your freezer with just the leftover ends of GF bread you couldn't bear to throw away. Well, here's the moment you've been waiting for -this trove will now transform into bread cubes for your stuffing! What's great is you can really use anything -- bread ends, broken pizza crusts, old baguette you forgot about, that forgotten last piece of cornbread, pretty much any non-sweet bread item. If you don't have a stash, or simply don't have enough, plan ahead for Thanksgiving by making a batch of the...
I first came across this recipe, originally by Gale Gand, in my local newspaper's food section, but of course it was not gluten-free. After obsessing about how delicious it sounded, I adapted it using my pancake mix. These fritters are indeed as tasty as they seem!
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