Erin of All Trades

Sweet potato casserole is my absolute favorite thing about Thanksgiving! This recipe came straight from the  Ruth's Chris Steakhouse website , and I added my modifications for paleo and gluten free restrictions.Topped with a praline crust, this version of sweet potatoes is in a league of its own. Is it a side dish? Is it a dessert? It's whatever you want it to be! I've even been know to eat it for breakfast! It's a family favorite that is no longer reserved just for the holidays. I make it year-round! Print Recipe INGREDIENTS: Crust 1 cup brown sugar (or coconut sugar) 1/3 cup gluten-free flour 1 cup chopped nuts (pecans preferred) 3 tablespoons butter, ghee, or coconut oil, melted Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside. Sweet Potato Mixture 3 cups cooked and mashed sweet potatoes 1 cup sugar (or 1/2 cup coconut sugar plus 1/2 cup honey or maple syrup) ½ teaspoon salt 1 teaspoon vanilla 2 eggs, wel

I was introduced to the original version of this cake many years ago, and I loved it simplicity, its moist crumb, and its incredible taste. Traditionally made with a yellow cake mix, it required minimal measuring and could be thrown together quickly.  The gluten-free version is even better than the original, and this recipe only requires a few extra steps since it doesn't use a cake mix. GLUTEN-FREE CHOCOLATE CHIP BUNDT CAKE Printable Page Prep 10 min  Cook 1 hour  Ready In 1 hr 10 m INGREDIENTS 2 cups (8 ounces) gluten-free flour* 2 cups sugar 1  teaspoon baking soda 1 teaspoon salt 1 (3.9-ounce) package instant chocolate pudding mix ¾ cup water ¾ cup butter, softened (or melted coconut oil) 4 eggs, beaten 1 tablespoon vanilla 1 cup sour cream 1 cup miniature semisweet chocolate chips, dusted with flour** powdered sugar for dusting (optional) DIRECTIONS *To make my gluten-free flour blend, mix equal parts tapioca flour, superfine w

After baking with many different gluten-free flour blends over the years, I learned that many of them deliver inferior results. I wasted lots of time and money and disappointed some very discerning palates in my family. I also learned that with the right gluten-free flour blend,* most standard recipes are easily adapted. This recipe is an adaptation of a recipe I found here .    Gluten-Free Salted Chocolate Pecan Pie Bars   Printable Page yield:   makes 20 to 24 bars total time:  2 hours In g redients:                                                                                Crust 1 cup unsalted butter or coconut oil, softened 1/2 cup brown sugar or coconut sugar 2 1/2 cups gluten-free flour* 1/2 teaspoon salt   Filling 3 large eggs, lightly beaten 3/4 cup honey or maple syrup 1/2 cup brown sugar or coconut sugar 2 tablespoons bourbon (optional) 1 teaspoon vanilla extract 8 ounces semisweet chocolate chips (miniature is best) 2 cups unsalte

Several years ago  my body began to rebel against wheat and dairy, suddenly reacting to those once innocuous substances with joint pain, inflammation, and gastrointestinal problems. I had to rely on popular, but often disappointing, gluten-free and dairy-free recipes on the web. So I began my food blog. As a cosmetic scientist, I have been able to bring my formulation know-how into the kitchen, experimenting, tweaking, and creating paleo and gluten-free recipes. And I have found ways to modify my old recipes to accommodate the lack of wheat and dairy. Here is a recipe for gluten-free cornbread dressing (with the cornbread recipe posted just below the dressing recipe). I hope you enjoy! GLUTEN-FREE CORNBREAD DRESSING First I gather all of the ingredients. Onions and celery go for a spin in the food processor. I don't process all of the onions and celery, but set some aside, cut into large pieces, to stuff into the turkey cavity. Garlic is put through the pres