Seven-layer bars, March 2011
In case you’re among the few people who don’t have the recipe for ever-popular, easy-to-make seven layer bars, here it is. You can make these bars gluten-free by substituting ground-up sorghum crackers for the graham cracker crumbs. Instructions are also included for making the bars dairy-free. (more…)
Sorghum ("sor-graham") crackers, March 2011
These graham-like crackers are made with sorghum flour. You might call them “sor-graham” crackers. Homemade graham crackers have wonderful, complex flavors of wheat germ and bran that are unique to wheat. These sorghum crackers have a nice bright flavor from the sorghum flour. If you can’t eat gluten, they make a good substitute for snacking or ground up as a substitute for graham cracker crumbs in crusts for cheesecakes, pies or seven layer bars. (more…)
Triple ginger cookies, gluten-free variation, November 2010
This soft, buttery ginger cookie is a longtime favorite. It’s more work than some cookies, but the layers of ginger flavor and just the right amount of molasses make it a winner. For the crystallized ginger, I like the spiciness of Reed’s, but any type is good. See below for ingredients to make the cookies gluten-free. (more…)
Eileen R Beran’s Food Blog 