What are you thankful for this year? With Thanksgiving just around the corner, I want to make sure that each and every one of you can be thankful for a delicious gluten-free Thanksgiving meal. Between the breads and the sweets, the holiday season can certainly be a challenging time for gluten-free navigation. But knowing exactly where the gluten lurks and the alternative options available to you can make the process so much easier. So whether you are the chef or the guest, here are some classic Thanksgiving dishes you should look out for. Continue reading
I have a new baking project. And it’s a big one. This past semester I was given the very fortunate opportunity of being introduced to Susan Sink, the owner of Tarheel Foodie. Tarheel Foodie is a small business in Raleigh, NC that produces exceptional sustainable food items using all local, seasonal ingredients. Seasonally-developed products such as asparagus & sorrel pesto pasta, spicy squash soup, and roasted red pepper hummus are featured at farmers markets and distributed on a weekly basis to the homes and offices of many lucky customers. All of the items are fresh, nutritious, and of supreme quality. And with the growing public interest in gluten-free foods, Tarheel Foodie is now looking to incorporate gluten-free baked goods into this incredible selection! And that is where my role begins. I am working to create seasonally-focused gluten-free desserts to pair up with the amazing line of products from Tarheel Foodie. And now could not be a better time to start my project. Berry season. And so begins Test #1: Blackberries.
Hello, lovely. Lovely appearance. Lovely taste. Lovely satisfaction. Hello, rhubarb cheesecake.
A classic creamy, rich dessert with a new twist. Or swirl. Rhubarb lovers will rejoice and non-rhubarb fans will convert. Because this creation is fabulous. Rhubarb. White Chocolate. Cream Cheese. Need I say more?