We are big pancake lovers in this house.  I mean, come on…pancakes!  What’s not to love.  For years we made pancakes with teff flour, then I found a few other pancake recipes that used white gluten free flours.  Then over Thanksgiving break I found a gluten free mix at a Safeway up in Tahoe, this one. I liked it, but didn’t love the way the cornmeal tasted and the texture.  I susepct it was added to give the pancakes some fluff or non-stick.  I began to pay more attention to the ingredients in the many, many store bought gluten free pancake mixes (that you can find at just about any grocery store).  I noticed they use virtually the same ingredients:  a rice flour, one or two other gluten free flours, a starch, baking soda, corn meal or another mealy grain, salt, and a gum.  One brand was nearly $8.00!  I was like, oh no, I can make my own gluten free mix just fine thank you.  So I did, and I loves it.  This recipe works great on a regular pancake griddle or with oil in a skillet and they pop up nice and fluffy ya’ll (that’s what I’m talken’bout).  Enjoy…and long live breakfast food! Continue reading →

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My husband Scott LOVES pecan pie!  He loves all dessert really – he doesn’t discriminate when it comes to sweets, but there is something about pecan pie for him…ha ha, let’s be honest, it’s all the sugar…and that yummy pecan flavor of course. Traditional pecan pie is basically sugar, butter, pecans, and eggs.  The two main sugars used are corn syrup and brown cane sugar.  So it’s not a stretch to modify the recipe and swap out the sugars, for example, instead use honey, maple syrup, coconut sugar, coconut nectar, etc.  I wanted to make a pecan pie recipe that was similar to an original rec