Buckwheat cereal on its own tastes lightly nutty and pleasantly earthy. The tropical explosion comes from using coconut milk as a base for the cereal and by mixing in creamy mashed banana as the sweetener. Chunks of tart-sweet pineapple create an unexpected but perfect contrast to the light, smooth buckwheat cereal. And get this — this recipe is not only gluten-free, it’s vegan. Gasp! You don’t have to be hardcore on either of those fronts to enjoy it, though. Read More »
Crispy on the outside, soft and delicate and crumbly on the inside, with chewy bits of dried plum and a light sweet anise perfume—these little morsels fit the bill for any holiday gifting. It’s almost like shortbread, crumbly and sweet, but the moist fruit is a delicious surprise inside. Read More »
First I tried making pancakes with my first half gallon of the season’s apple cider. The apple taste was just too subtle for me. I wanted all the goodness of sweet, delicious, spicy, baked apples, plus all the awesomeness of pancakes. Instead of apple cider, I picked up a jar of apple butter from a local orchard –hmm, apple fortified with apples? Yes. This delivers for me. Read More »
This salad starts with wholesome al dente Hodgson Mill Whole Wheat Spaghetti or Hodgson Mill Gluten-Free Spaghetti combined with crunchy slivers of chopped cabbage and carrots, crisp chunks of snow pea pods, green onions, fresh cilantro, and sesame seeds. Toss it all up with a fresh, clean dressing made with toasty sesame oil, soy sauce, and tangy vinegar. Yum. Read More »
I’d really like to call this “Piña Colada Pineapple Upside Down Cake”, but I feel like it already has such a long, unwieldy name . . . how else can I describe the moist, springy cake softly scented with coconut, with the tangy-sweet fruit on top and the rich dark molasses-y syrup soaking into it? Then for accuracy’s sake I’d also have to add in “gluten-free” and “dairy-free” and “Gluten-Free, Dairy-Free Piña Colada Pineapple Upside Down Cake” . . . that’s a mouthful. And I think the cake speaks for itself in that regard.
It’s always fun to add a new flavor to my gluten-free repertoire – and it’s all built on Hodgson Mill’s Gluten-Free Cake Mix, which I love. No matter what I do to it, it has a nice, light, springy texture, and it’s just sweet enough. It’s such a good base for so many variations! I’m plotting many, many more… Read More »
I have loved the Hodgson Mill Gluten-Free Yellow Cake Mix since the first time I tried it. It’s convenient to just buy one box for one cake, it’s really reliable, and it’s always delicious—soft and tender and sweet, and it might even fool people if you don’t disclose its gluten-free roots. But I’ve also wanted to expand my gluten-free repertoire. Right now, that means carrot cake, since it’s one of my favorites. I like how simple it is to get a couple jars of pureed carrots from the baby food aisle because it makes the final product so smooth and creamy (and because it spares my knuckles from grating carrots . . . sheesh). I think you’re going to love the final product just like I do. Read More »
We had some comments asking if Holly’s Cinnamon Sugar Cookies recipe could be made into gluten-free cookies. Everybody here at Hodgson Mill immediately volunteered suggestions about the best way to do it, and I think we settled on a pretty simple, tasty solution. Read More »