Guide to Desserts/Baking

From Carroll Pellegrinelli, your Guide to Desserts/Baking via email  Homepage Email Just what is gluten? According to Jane Anderson, out About.com Expert for Celiac Disease and Gluten Sensitivity, "Almost all grains have gluten", but not all gluten is bad for those with Celiac Disease and/or gluten sensitivity. The gluten to avoid is in "wheat, barley, rye and oats." For more about Celiac Disease and Gluten Sensitivity, please visit Jane's website. For "Real Food" Gluten-Free Recipes Check-out Terri Gruss' Gluten-Free Cooking Site Here are my most popular Gluten-Free recipes. **Please note** - As I'm sure you're already used to this, but please read the packaging when picking ingredients to make these recipes. As an example, normally cornmeal should not have any wheat in it, but if you're highly gluten sensitive, you should buy cornmeal from a company that guarantees no cross-contamination with wheat. The same thing may apply to some of the chocolate or oats used in the below recipes.

Three Ingredient Peanut Butter Fudge That's right. There are only three ingredients in this recipe. Three Ingredients Peanut Butter Fudge

No-Bake Cocoa Cookies All the ingredients, except the oats, are cooked first. The oats are added last, which is how these cookies are made. No-Bake Cocoa Cookies

Gourmet Chocolate Nut Clusters Be sure and use the best ingredients you can when making these Gourmet Chocolate Covered Nuts. Gourmet Chocolate Nut Clusters Chocolate Covered Peanut Clusters

Philpy My dad used to make this bread whenever we had leftover rice. This time I made it with wild rice, yum!