Gluten free

  • Claire’s Amazing Banana Cake

    I’m getting back to my baking roots with this Banana Cake recipe.  You can make it with regular wheat flour, or with Authentic Foods Steve’s Gluten Free Cake Flour Blend like I do.  I usually make Banana Cake on a whim because I have lots of ripe bananas around and I’m not feeling like making banana bread.  It’s a full on layer cake, so it can be time intensive, but the results are outstanding (if I do say so myself).  One trick I do (since it’s just me and my husband at home), is get single serve containers and cut the cake to fit the containers and put them in the freezer.  The frozen cake can last up to 2 months, just thaw it at room temperature for about 30 minutes before eating.  I learned this trick from my cousin who used to bake wedding cakes. Several of my friends are always down… Read More

  • Gluten Free Spritz Cookies- Valentine’s Day Edition

    This post was originally posted in February of 2015 and was my first post on this blog as my old moniker “Gluten Free Avenger”.  In celebration of my blog turning 2 and because this is just a kick-ass recipe, I thought I would share it again.  I love to make spritz cookies for many holidays because you can make them into fun, holiday appropriate shapes and it happens to be my husband’s all time favorite cookie.  These cookies will disappear quickly with guests, so I usually make 2 batches (at the very least).  I remember when I brought a huge bucket of about 100+ of these cookies to my sister-in-law’s house for a holiday party and my step daughter and her friend snuck off with all the cookies.  By the time we finally found them, there were only about 10 cookies left.  They’re addicting….you have been warned. I started making the regular gluten-full… Read More

  • How to Make The Perfect Frittata

    Follow my blog with Bloglovin I used to think that Frittatas were elaborate and difficult to make, but they’re not.  I’ve always loved Spanish Tortillas or Spanish Omelets, which is very similar to a Frittata.  Since I haven’t found a Spanish restaurant in Los Angeles that I love as much as my favorites in New York, I decided do make sure my had all of the fixings that I love in a Spanish Tortilla. I love to add cheese, bacon, spinach and potatoes so it’s much like a hearty Sunday breakfast in one dish and best of all it’s gluten free!! It only takes a 20 minutes or so to prepare before cooking, then you assemble it and stick it in the oven and the magic begins. It is a great go to when you’re having a large number of guests to your house for a Saturday or Sunday brunch. You can make everything ahead… Read More

  • Cinnamon Sugar Pecans

    Well, in case you haven’t guessed, I love sweets and desserts.  I love them so much that have to make sure that I don’t over do it, like the time my parents told me not to eat all the Halloween candy the first night and I did….Ugh.  When I do have sweets I usually like them to be very sugary.   Go big or go home right?  Take these cinnamon sugar pecans for example, they use real sugar and are the definition of delicious. There are so many ways and times to enjoys these delicious cinnamon sugar pecans.  I love to add them to salads, have them as a snack or put them out for guests at a party.  I actually gave them to a friend recently along with her baby shower gift and she loved them.  You can also store them in an airtight jar for up to 3-4 weeks without loosing any of… Read More

  • How to Make a Latte

    I posted a photo of my morning latte last week on Instagram and received several comments asking for tips on how to make a latte.   So, I decided to do a How To live on Periscope Thursday at 11am.  I posted that I would be doing it on Instagram and Facebook, so be sure to follow me so that you don’t miss any of my live Periscopes in the future.  Now you can learn how to make a latte for your self and a “Frothy and Fabulous” one at that!    You can find my Periscope (@gfavenger) How to Make a Frothy and Fabulous Latte below or here’s the link to view it on YouTube: https://youtu.be/ctRv_U_jS7c: Read More