Tiffany Howard

Wild Geese, by Mary Oliver 1 cup (120 grams) gluten-free flour blend, such as Bob's Red Mill 1 to 1 or King Arthur Gluten-Free Multi-Purpose Flour ½ cup (60 grams) Dutch-process cocoa In a medium mixing bowl whisk together the sugar, flour, cocoa, baking soda, baking powder, salt, and xanthan gum. 1½ cups (180 grams) gluten-free flour blend, such as Bob's Red Mill 1 to 1 or King Arthur Gluten-Free Multi-Purpose Flour In a medium mixing bowl whisk together the sugar, flour, baking powder, cocoa (if using), salt, cream of tartar, and xanthan gum.

Summer has flown by and I feel like I’m trying to squeeze in all the recipes I’ve been dreaming about over the last couple of months but haven’t quite gotten around to making. We’ve been picking blueberries by the pound and I picked up a lovely box of stone fruit from Collins Family Orchards, a local, organic (4th generation! ) 1½ cups (180 grams) gluten-free all purpose flour, such as Bob's Red Mill 1 to 1 1½ cups nectarine, cut into ½ inch pieces (from about 2 nectarines) Preheat the oven to 350 degrees. Whisk together the corn flour, cornmeal, gf all-purpose flour, salt, xanthan gum, baking powder, and baking soda in a medium sized bowl.

My perfect Sunday looks like spending a few hours in the garden followed by a slow dinner and this cake. The simplicity and ease of it feels very summer, it’s perfect for a picnic or al fresco dinner but it’s fancy enough to finish off a dinner party, too. Add the egg yolks one at a time, blending after each addition, then add the almond extract and blend till smooth. Fold the almond paste mixture into the flour and salt until combined, then pour the batter into the pan and smooth with a spatula.

During a recent heat wave I was craving blueberry cheesecake but just couldn’t bring myself to turn the oven on, so blueberry cheesecake ice cream happened. A quick blueberry jam, blender base for the ice cream (no eggs! ) and a crumble of graham crackers is all you need. make the the ice cream base and assemble Cut the cream cheese into pieces, then combine all of the ingredients in a blender or food processor. Choose your storage container and alternate adding spoonfuls of ice cream base, jam, and sprinkling a handful of graham cracker crumbs.