gluten free recipes

By Mary Frances Pickett

Carrots and Onions Recipe

Here is a kid friendly recipe to get kids eating vegetables. The honey makes them a little sweet and appealing to kids. The dish is still savory enough to serve for dinner, but now it will actually be eaten.

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I’ve made a couple of the Impossibly Easy Pies with my Easy Gluten Free Pie Crust Recipe and wanted to share my observations thus far.

  • First off, it is quite a pain in the rear to mix up 1/2 cup of biscuit mix just to make a pie. Go ahead and make up a big batch so that you can have pie now and biscuits on Saturday morning.
  • The Spinach Parmesan Pie is not very tasty. Thankfully my one year old is still accustomed to bland foods so he ended up eating 75% of the pie.
  • On the other hand, since I do want to find my abs again someday, I will not be making this buttermilk pie again anytime soon. I ate 100% of it.
  • I did use xanthan gum in the mix for this first round of experiments and it didn’t seem to affect the texture of the pie negatively.
  • The bottom crust is not very crust-like. However, it does hold together so that you can cut a piece of pie and lift it out without everything falling apart. I think I’m okay with this – it’s the trade-off for being able to have a quick and easy gluten free pie.
  • A thicker, more biscuit like crust formed on the sides and around the top edge of the pie.

Mary’s Savory Carrots

The other night I needed to make a pantry supper and the only fresh vegetable that we had was a bag of carrots. As a kid, I detested cooked carrots. I remember gagging in horror when my mom served Copper Penny Carrots. I’ve concluded that the error that many people make in cooking carrots is to add lots of additional sugar. Carrots are naturally sweet, and you can best enhance that by adding savory flavors when you cook them.  Here’s what I threw together for our supper. There were no leftovers.


Yield: 2 carrots per person.

  • 1 green onion per person
  • enough vegetable stock to cover the carrots (a little more than a cup, maybe?)
  • 1/2 Tbsp. honey per person
  • a sprinkle of ground allspice (optional)
  1. Slice the carrots into circles. finely chop the green onions.
  2. Put the carrots and onions into a pot and add enough vegetable stock (or chicken stock) to cover.
  3. Stir in the honey.
  4. Cook over medium heat until carrots are tender.
Carrots and Onions Recipe 2004-05-18

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