All you have to do is slice zucchini and onions very thinly. You make a batter by mixing chickpea flour, buckwheat and millet flour (or rice flour), eggs and zucchini...
It’s another version of gluten-free pancakes, I call it “classic”, because all principles of healthy(!) gluten-free baking are kept in the recipe (see below). They turn out thin and delicious,...
Buckwheat bread with quinoa flour is a champion among breads! It is soft, light, airy, elastic, with a crispy crust. It uses flour of three “super six” grains – buckwheat,...
Tortilla, which means “small cake”, is a national dish in the USA and Mexico. They are made with maize (gluten-free) and wheat. Tortillas are the basis of many traditional dishes,...
Millet bread was the first real bread I made after giving up gluten. It’s fluffy, flavorful, delicious, and has a lovely yellow color. It’s made with millet flour that gives...
If you ask me, this cake is the gold standard for a pumpkin cake: soft, fluffy, bright, and delicious. Even if I ate gluten, I’d bake this cake anyway, because...
Classic gluten-free pancakes – beautiful golden thin pancakes based on millet and oat flour – are one of my favorites. Millet oat crepe have golden color, they are gentle and...
The other day I got an interesting question: What can I cook for my kid that would be both sweet and healthy? I think these banana crepes are exectly what...
This one is simply great. There’s no better recipe online! Gluten-free fruit cake is usually prepared with a mix of gluten-free flours that often includes rice and/or cornflour and starch....
