Posts in Recipe
Almond Milk

Homemade Almond Milk www.glutenfreetravelette.com

As a non-dairy milk drinker, looking at the ingredients on the cartons of almond, coconut, and rice milk at the store makes me cringe (although there are some exceptions like OMilk in Brooklyn). There are just so many ingredients, many of which I can't even pronounce or spell properly. I know they're in there to preserve the milk and occasionally I find the boxes of non-dairy milks very helpful - like on road trips or for camping. However, on a typical week at home, we easily finish a full carton of non-dairy milk between coffee, tea, and baking - so we don't really need all those preservatives.

Making my own non-dairy milk has always been appealing to me, so I put it on my life list and I'm happy to say that I now regularly make my own almond milk instead of buying it. It has way fewer ingredients and tastes so much better than the stuff that comes in the carton. My version of almond milk is unsweetened, unflavored, rich, and creamy. It makes a good substitute for half and half and the almond flavor really shines.

Read More
Meyer Lemon Curd

It's quite possible that Meyer Lemon Curd is one of my favorite things on the planet.

First of all, it's something made with Meyer Lemons - so thats a win all in itself. Second, it's creamy and tart and delicious when paired with many things. My favorite way to eat it, other than just by with a spoon, is to dip ginger cookies into it. 

Since we're just getting to that magic time of year where you'll find Meyer Lemons in stores, I thought it was high time I shared my recipe for Meyer Lemon Curd with you. I'll make oodles of this throughout winter and then stock the back of my fridge with Weck Jars filled with it to get me through the rest of they year.

Read More
Pumpkin Spice Bundt Cake

It's Gluten Free Ratio Rally time and this month I'm hosting! If you're new to the rally, check out this post from Shauna of Gluten Free Girl & the Chef to read about the very start of the rally. Based off of Michael Ruhlman's Ratio, this great group of gluten free bakers gets together each month to work on ratios for a specific baked good.

Since I joined the group earlier this year, I have to say - I've learned so much more about the science behind baking. I never thought I would be making bagels or angel food cake from scratch at home. In fact, I never thought I would make cake at home ever again, as all my early trials of gluten free cake baking ended up with shriveled and rubbery looking ones.

This month we're working on bundt cake; which we figured would be similar to the ratio for pound cake. Ruhlman's ratio for that is 1 part butter: 1 part sugar: 1 part egg: 1 part flour. Since I wanted to make a pumpkin bundt - I adjusted the ratio accordingly to include the puree. I assume if you wanted to used some other kind of fruit puree you could use a relatively similar ratio to the one I ended up with. My ratio turned our to be 2 parts butter: 2 parts sugar: 3 parts pumpkin puree: 3 parts egg: 4 parts flour.

Check out the other delicious (and quite seasonal) flavor combinations the rest of the ratio rally dreamed up;

Apple Almond Cake | Heather | Discovering the Extraordinary

Blueberry Molasses Bundt Cake | Jenn | Jenn Cuisine

Date Pecan Bundt Cake with Orange Glaze | Caneel | Mama Me Gluten Free

Gluten Free Mini Vanilla Chai Bundt Cakes | Mary Fran | Frannycakes

Pear & Cardamom Spiced Bundt Cake | Rebecca | Salts Kitchen

Spiced Sweet Potato Bundt Cake | Brooke | B & The Boy

Spiked Egg Nog Bundt Cake with Vanilla Bourbon Glaze | Charissa | Zest Bakery

Read More
Meals From The Garden: Fried Green Tomatoes with Whipped Goat Cheese Basil Spread

Did you catch that huge pile of tomatoes we harvested from our garden? We had oodles of green tomatoes and so I figured it was high time I learned to make fried green tomatoes. Turns out its a great way to use all those tomatoes

Full disclosure: I've never seen the movie of the same name. And yes, I know I should probably remedy this. 

I tried a couple of varieties of breading the tomatoes, including a battered version, but this three step dipping methoed seemd to result in the crispiest outsides and softest insides.

Read More
Creamy Chard Pesto for the Oxbow Box Project

Before we built our raised beds for our edible garden, we subscribed to a couple different Community Supported Agriculture (CSA) programs. We canceled one after the produce was consistently poor and the other when we had just too much of our own produce!

So when the folks from Oxbow Farms approached me about participating in The Oxbox Box Project - I was excited to spread the word about a fantastic CSA. If you can't grow your own produce, subscribing to a CSA is great way to support local farms and have a kitchen filled with top quality fruits and vegetables. The Oxbow Box Project provides local bloggers, cooks, and writers with a box of produce and invites them to write a post sharing what they made with their produce. 

After picking up my box at the ridiculously charming Melrose Market, I opted to use my fresh goodies for a variety of quick weeknight meals. In my box I received a bunch of chard, red leaf lettuce, green lettuce, spring onions, red beets, carrots, patty pan squash, zucchini, and red plums.

Read More
Cacao Spice Angel Food Cake

Phew! I didn't even think I'd make this Ratio Rally, I sadly had to miss the last one since I was out of town for three quarters of the month! This month's rally is being hosted by Caleigh of Gluten Free[k] - so make sure to stop over there and look at her delicious cake. I've also included a list of everyone else's at the very bottom of this post.

I've never made an Angel Food Cake before and frankly, I haven't had much luck making any kind of gluten free cake - they always seem to sink or shrivel up. So anyway, when I got back from all my travels I was craving bagels. My recipe leaves me with a whole bunch of extra egg whites - which I prefer not to waste. So I decided just to give an angel food cake recipe a try.

My first one came out pretty great, but it was way too sweet for me. On my second attempt, I went for a vanilla orange flavor with coconut palm sugar. It came out way too dense and with too much flavor for my liking. So on my third attempt, I went back to regular cane sugar but reduced it down to 8 oz and tried to replicate some of my favorite chocolate flavor. My final ratio ended up being 3 parts egg whites, 2 parts sugar, and 1 part flour. 

Read More
Meals from the Garden: Greens On Pizza

Happy 4th of July to all my American readers out there!

Today, I'm sharing perhaps my favorite way to enjoy my greens directly from the garden - on a homemade gluten free pizza!

Speaking of pizza, I've got to say that I'm so over 99% of the gluten free pizza offered at restaurants. I have only ever encountered a good non-cracker-like gluten free pizza crust while eating out once and that was just in the past month. That's not to say that I don't totally appreciate the fact that restaurants are providing options for gluten free customers - seriously, high five to those restaurants! The bottom line is though, that the gluten free pizza crust I make at home blows those cracker-like crusts out of the water and it's just not worth eating sub par crust if you don't have to.

If you've been around here awhile, you'll know I'm not big on re-inventing the wheel. I have no need to have my own "Gluten Free Travelette Flour Blend" or a pie crust recipe if a great one already exists. Right now, that's where I am with pizza crust too. Shauna and Danny from Gluten Free Girl & the Chef have an awesome recipe that I use as my go to crust. For the flour blend, I use half their all purpose blend and half their whole grain blend. I also use psyllium whole husks instead of the flaxseed or chia.

Like my other Meals from the Garden posts thus far - this is more of a meal guide or idea than a recipe. In the links, I'm also sharing the pizza sauce and goat mozzerella brands that I use (and no, I'm not being paid to do so - these are just what I actually stock our fridge with almost every week).

Read More
Meals from the Garden: Beets & Pasta

Our garden keeps on growing!

Each new thing we get to eat from it makes for quite an exciting night! Our golden beets have really started to take off - so it was time to taste a few. What I love about beets is that you get two treats in one plant - the actual beet and the beet leaves. I think this was actually the first time I've ever eaten beet leaves and I love them! They might be my new favorite leafy green.

Just like last week, this post is more of a meal idea than a recipe. A nice bed of gluten free pasta (our favorite is Ancient Harvest Quinoa pasta) is a great way to showcase fresh ingredients straight from the garden.

Read More
Gluten & Dairy Free Meyer Lemon Bars with Gingersnap Crust


Each year I wait for Meyer Lemons to show up in the produce section of the store so I can make lemon curd. Last year I had an idea to combine two of my favorite things, lemon and ginger. Instead of a shortbread crust I used crushed gluten free gingersnaps. It made such a difference.  This year I'm refining the recipe to be dairy free as well as gluten free. I did some researching and cataloguing of the different ratios of egg, lemon juice, sugar, butter, flour, etc. My conclusion is that butter is not an essential ingredient and that less sugar makes the Meyer Lemon flavor shine through. I also refuse to add any additional powdered sugar on top because again, it just takes away from that wonderful lemon flavor that only makes a short appearance each winter.

Read More