Saturday, July 10, 2010

Summer-Thyme Lemon Roasted Zucchinis & Tomatoes

This spring my husband and I decided to plant about 6 vegetables with no expectations of them growing and producing. We picked up a large planter box and planted 1 banana pepper, 1 eggplant, 3 red pepper plants and one zucchini.  When I lived in Hayward, zucchini was a big deal.  In fact the Zucchini Festival is an annual event in Hayward, CA and I remember going as a kid and watching people filled with pride holding up their gigantic zucchinis as they hoisted them over the heads like the heisman trophy.  Zucchini grew very well in Hayward and I loved picking it.

My husband is in charge of the planting, watering and tending to the vegetables and I am in charge of flowers and herbs. He did a great job because when our zucchini started to grow, it grew by leaps and bounds almost crowding the other plants.  I'd go back in our yard and visit the plant, touch the leaves and smell my hands.  The smell took me right back to zucchini picking in Hayward.

We have had an intense heat wave the past week in the tri-state and the squirrels in our backyard are quite thirsty.  They pick off our neighbor's green tomatoes and bite into them eating about half just to get some water.  And they are quite civilized these squirrels...  they actually carry the tomatoes to our patio table and eat them there leaving the skin and the half eaten tomato for us to clean up.  Not only are they eating the tomatoes but they chewed almost all the way through the roots of our zucchini plant. Thank you squirrels.  I began to cut off the leaves to clean up the mess and was happy to find 3 decent zucchinis.  I guess you know where I am going with this.  Yes, it was zucchini for dinner.

Summer-Thyme Lemon Roasted Zucchinis &Tomatoes

3 zucchinis sliced diagonally
4 vine ripened tomatoes quartered
4 tbsp olive oil
1 large handful of fresh thyme sprigs
zest of one lemon
sea salt and fresh cracked pepper

1)  Preheat oven to 450 degrees
2)  Line 2 cookie sheets with foil
3)  Toss sliced zucchini with 2 tbsp olive oil, salt and pepper, lemon zest, and 1/2 handful of fresh thyme sprigs and scatter on cookie sheet
4)  Toss quartered tomatoes with 2 tbsp olive oil, salt and pepper and 1/2 handful of fresh thyme sprigs and scatter on cookie sheet
5)  Roast in oven for about 20-30 minutes (depending on oven)
6)  Serve over rice for a delicious & light vegetarian, gluten-free meal

Friday, May 14, 2010

Celeste-ial Thumbprint Cookies

A favorite quote of mine is "You pass on more to your children and your grandchildren than your eye color." I think this is true in many aspects and if you are lucky, not only will you get their love, attention and character traits, you will learn the stories of their life and get handed their best recipes.  My Great Grandmother Celeste made the best strawberry thumbprint cookies and they are my mother's favorite.

Growing up in California, we were fortunate to have weather that yielded a plentiful fruit, vegetable, and flower garden year-round.  Out in my Great Grandmother Celeste's garden grew the most wonderful produce.  It was a garden hip before it's time - local and organic.  In this small plot of land she had persimmons, oranges, lemons, apples, kumquats, strawberries, figs, apricots, cherries, plums, zucchinis, green leaf lettuce, cucumbers, carrots, swiss chard, potatoes, green beans, fava beans, tomatoes and kale.

Preparing a meal was fun and educational.  Grandpa would take my hand and lead me to the garden to pick the best zucchini for dinner.  My Grandma steamed it with herbs and a touch of butter and it was delicious!  Grandpa carried a small pocket knife and when in the garden, he would pick a fruit or vegetable, cut it open and tell me to "try it."  I vividly remember disliking persimmons however he did open my eyes and taste buds to many different fruits and vegetables.  I'll never forget my first bite into a fresh, juicy, California plum or the delight of picking our adorable little strawberries.

My grandparents lived next door to my great grandmother up on a hill in Northern California. On a clear night, I could sit with my friends on the deck with a Hansen lemon-lime soda in hand, gaze at the sherbert colored sunset and almost see the Golden Gate Bridge.  During the summer, I had a blast with my Grandma & Great Grandma Celeste watching soap operas.  I would watch The Young and the Restless with my Grandma and then run as fast as I could to my Great Grandmas to make it in time for The Bold the Beautiful and As the World Turns.  (Ahh... those CBS Daytime summers!)

My Grandparents and Great Grandma Celeste had beautiful flower gardens. Just past the gate to my Great Grandmother's house climbed beautiful pink trumpet flowers and in her garden lived large vibrant roses.  In the back of Great Grandma's flower garden was a brick grill area for family barbecues and a covered patio with glass walls.  On the patio was an old swing that I loved.  Lying on that swing, reading my mom's Nancy Drew novels and feeling the sunlight on my face was a perfect way to spend the afternoon.  If I close my eyes and think back I can still smell the air, hear the crunch of the tarp-like fabric on the swing and feel that warm California sunlight.  Sometimes my Great Grandma would come out and swing with me.  And if I was lucky she would bring fresh, homemade orange juice and cookies.

This past Christmas, I surprised my mom.  I called my Grandma and asked her for my mom's favorite recipes and one of them was my Great Grandma Celeste's infamous thumbprint cookies.  I baked the cookies exactly as the recipe called for using regular all purpose flour so they would be exactly how she remembered them.  My mother was so happy to have these cookies again, since Great Grandma Celeste stopped making them in the late 1980s and had passed away in 1998.  We shared stories about her as everyone enjoyed them.  I couldn't have them, but the joy these cookies brought my mom and sister brought the biggest smile to my face. I knew I would make them gluten-free for myself at some point.  And I did.  This one wasn't easy.  I've been working on this one for some time.  After a few tries I think I got it.

One of the best parts about my Great Grandma Celeste's thumbprint cookie recipe is they are easy and inexpensive to make.  I didn't want to change too much especially the "easy" part so I experimented with several gluten-free flour blends. Each all purpose gluten-free flour delivered very different results and I found Bobs Red Mill All Purpose Flour the best for this recipe.  I have been doing some experimenting with coconut oil lately so I decided to try that.  If you do not have coconut oil on had, you can use margarine or butter however your measurement needs to be 1 cup vs. 2/3 cup of coconut oil. 

Great Grandma made these with fresh homemade jam from fruit in her garden.  Normally she made them with walnuts and strawberry jam and if my mom requested it, they were rolled in coconut.  She also made them with her apricot jam.  I made a coconut rolled thumbprint with a meyer lemon curd center which was delicious.  Or you can make  blackberry vanilla jam which is lovely as well.  These cookies can be anything you want.  Make them your own creation with your favorite chopped nuts or jam.

I'm on the left, then Great Grandma Celeste, and my little sister Jaclyn.  Of course I am tickling my sister to make her smile for the picture.  I love this photo because of the smile on my Great Grandma's face.

I hope you enjoy these as much as our family has for the past 75 years and that you continue the tradition of passing this recipe on to your gluten-free family and friends.

Celeste-ial Gluten-Free Thumbprint Cookies

2/3 cup coconut oil (solid - not liquid)
1/2 cup brown sugar 
2 large egg yolks - reserve whites 
2 tsp vanilla
2 cups Bob's Red Mill Gluten Free All Purpose Flour
chopped walnuts and/or shredded coconut
strawberry jam and/or lemon curd 

1)  Preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper.
2)  Beat coconut oil and brown sugar together.
3)  Add egg yolks, vanilla and flour and mix with electric mixer.  Mixture will be slightly crumbly.
4)  Pull small pieces of dough into your hand, squeeze to form and roll into small balls.  
5)  Dip each small ball of dough into egg whites then into chopped walnuts or coconut to coat.  Place a dozen on sheet with parchment paper and place in oven for 5 minutes.  
6)  After 5 minutes, pull out and put a thumbprint or fingerprint in the center.  Place back into the oven for an additional 8 minutes.  Remove again and place approximately 1/2 tsp of jam into each thumbprint.  (You may need to make another imprint at this point just prior to the jam step.)
7)  Bake for an additional 22 minutes or until the edges are slightly browned.  Let cool on the cookie sheet then transfer to racks once set.  

Enjoy! Makes 2 dozen delicious cookies.

Tuesday, February 9, 2010

Valentine's Day Date Cake (aka Sticky Toffee Pudding)

When I think of Valentine's Day, I think of having a "date night."  Perhaps it is a dinner at a really great restaurant followed by an amazing dessert I probably wouldn't have normally or a quiet dinner at home cooking with my husband.   I figure if you are going to indulge, why not just once on Valentine's Day?  This is an indulgent dessert.  Not low fat.  Not low sugar.  It is pure decadence.   If you choose to indulge, I have the perfect dessert for you and I call it the Valentine's Day Date Cake otherwise known as Sticky Toffee Pudding.  

A few years back I was sent abroad for a business meeting and training with a retailer in London.  This was my first time in Europe and I couldn't be more excited.  My boss said if there was one thing I must do in London, it was to have sticky toffee pudding.  This sounded a little gross at first.  Who would want pudding that had sticky toffee in it?  Little did I know that in England "pudding" means "cake."  I visited Harvey Nichols in Knightsbridge and had lunch on the rooftop.  Following the most amazing crayfish salad, the waiter brought me the sticky toffee pudding.  I remember sitting with our other employee and being completely speechless after I took a bite.  It was almost as if all went quiet and I could hear the heavens open up and sing "you have arrived to dessert heaven."  Upon returning home, I found Whole Foods had it however it did not compare to that delectable dessert in London.  I hadn't had this dessert in over 2 1/2 years because of my gluten intolerance.

On a recent trip to visit a friend in New York I just happened to be in Martha Stewart's neck of the woods.  Rumor has it she shops at a particular food market and of course I just had to go in. On the counter sat the most beautiful dates and I remembered I did find a recipe in December's Everyday Food by Martha Stewart that could be used to set the framework for the recipe.  So I snatched up those dates and as soon as I was home I began baking.  It turned out perfect the first time and even better the second time I made it.  I must give credit to the Grand Duchess of everything domestic: Martha Stewart for the original recipe.  I've adapted this recipe to be gluten-free and made a couple of tweaks along the way and I think you will love it!

This dessert is sweet and is perfect for your sweetheart this Valentine's Day.  You can even bake it in a heart shaped cake pan like I did or bake it in a regular 9X9 square pan.  Also, you can use pre-chopped dates that are packaged however I highly recommend you go with fresh dates as they are not as dry and will make your cake more moist.  

Behold literally the best dessert you may ever have...

Valentine's Day "Date" Cake 
(aka Sticky Toffee Pudding) 

6 TBSP unsalted butter plus more for baking pan
2 cups chopped, pitted dates 
1 tsp baking soda
1 1/3 cups Bob's Red Mill All Purpose Baking Flour
1 tsp baking powder
1/2 tsp ground all spice
1/2 tsp coarse salt
3/4 cup packed light brown sugar
2 large eggs
2 tsp pure vanilla extract
toffee sauce (recipe below) 

1)  Preheat oven to 350 degrees. Lightly butter a 9x9 cake pan or a 9" heart shaped pan.  In a small saucepan bring dates and 1 cup of water up to boil on medium-high heat. Add baking soda and stir until thickened (1-2 min) and set aside.

2)  In a medium bowl mix together flour, baking powder, all spice, and coarse salt.  In a large bowl cream together the brown sugar, eggs, and vanilla extract (about 3-5 minutes).  Beat until light and fluffy.  

3)  With mixer on low, begin adding alternately the dry mixture and the date mixture (beginning and ending with the flour mixture).   Then increase speed to medium and beat to combine.  Pour batter into greased pan and bake until a skewer or toothpick comes out with only a few crumbs attached (about 45 minutes).  Meanwhile, begin making toffee sauce.

4)  Set baking pan on a wire rack and poke holes over the top of the cake with a wooden skewer.  Then pour 1/2 cup toffee sauce directly over.  The toffee will dip down into those holes and make the cake even more delicious.  Let stand 10 minutes before cutting into.  

Serve warm with vanilla ice cream and drizzle with remaining toffee sauce.  Store at room temperature for 3 days (We all know it won't last that long!)    

The recipe I listed above includes ingredients that are readily available in most supermarkets.  If you want to get adventurous or kick it up a notch, perhaps replace the light brown sugar with molasses and organic cane sugar?  Or use half date sugar/ half brown sugar?  Try substituting the flour mix with your favorite mixture?  (Bob's Red Mill Gluten Free All Purpose Baking Flour really works very well though!)  Maybe consider swapping out the butter in the cake to coconut oil and honey for sugar for a healthier version?  Or go crazy and try to make it vegan with egg replacer & soy milk - that's on my list to try!

On to the toffee sauce...

Toffee Sauce 

This recipe is straight from Martha - I wouldn't mess with it :-)   It's perfect.  Here is her toffee sauce recipe

1/2 cup packed light brown sugar
6 TBSP unsalted butter cut into pieces
1/2 cup heavy cream
pinch of coarse salt
2 tsp whiskey

In a small saucepan, combine sugar, butter, cream and salt.  Cook over medium high heat stirring constantly until sugar has dissolved completely and mixture boils.  Reduce to a simmer and cook without stirring for 2 minutes.  Remove from heat and stir in whiskey. 

Hope you have a delicious Valentine's Day & enjoy this amazing gluten free dessert!  

Monday, January 18, 2010

Simple & Healthy Gluten-Free Veggie Pasta

One day strolling through the frozen vegetable section I was surprised to find frozen artichokes.  I hadn't had artichokes in a while and sometimes it can be difficult to get good artichokes on the east coast so this was a great find.  Having frozen artichokes ready to go is a simple way to add flavor to dishes.  This dish is very light, healthy, inexpensive to prepare, and is also customizable.  If you want more tomatoes, add more tomatoes... less garlic... add less garlic.  You can also substitute with vegetables you already have in the house.  Enjoy!

Simple & Healthy Gluten-Free Veggie Pasta

1 pkg brown rice spaghetti or linguini (I prefer Tinkyada & Trader Joes)
1-2 TBSP olive oil
2 cloves garlic - minced
12oz frozen artichokes (usually they are halves and quartered and in 12oz pkgs)
2 tsp sweet basil - fresh or dry
fresh cracked pepper
2 zucchini sliced and quartered (optional and recommended)
about 15 cherry tomatoes (crushed by hand) or canned diced tomatoes
1/3 cup dry white wine
squeeze lemon

1) In a large pot, bring water and a tsp of salt to boil. Once boiling add pasta and cook until al dente reserving about 1/2 cup of the starchy pasta water.

2) In a large deep pan over medium heat, add olive oil, garlic and frozen artichokes.  Add basil, fresh cracked pepper and stir until artichokes are about 1/2 thawed.

3) To the pan add zucchini, stir to combine and cover.  Cover and cook for about 3 minutes (zucchini should be about 1/2 way cooked at this point).

4) Crush tomatoes into pan and stir to combine.  Cook for about 2 minutes.

5) Don't worry if you see that some of the ingredients are starting brown on the bottom of the pan, the next step is magic and fixes it.  Add the dry white wine and scrape bits off the bottom of the pan.  The deglazing effect also makes clean up of the pan so much easier.  Continue to cook at medium heat to cook off the alcohol in the wine (about 2-3 minutes)

6) Add in the 1/2 cup of reserved pasta water and stir.  This is going to thicken the sauce slightly.

7) Add drained pasta to skillet and toss with sauce and vegetables.  Add a squeeze of lemon and serve.  If you can tolerate dairy, add freshly grated parmesan reggiano on top.

Serves about 4

Tuesday, December 15, 2009

Gluten-Fuggedaboutit Chicken Cutlets with Peppers and Onions

I'll never forget my first attempt at cooking for my husband. We were in our early twenties and had been dating for about 3 months. We were watching a movie at my apartment and the clock ticked dinnertime and I seriously was not prepared to cook. I suggested we have some linguine with white clam sauce. His eyes lit up and he said "that sounds perfect." I run into the kitchen and put the linguine in the pot to boil. Next thing I know he walks in on me opening the can to the "white clam sauce." My husband is New York Italian and knows good Italian food. This is a guy who never had Ragu or Prego and I was serving him white clam sauce from a can. I thought he was going to collapse out of shock. He couldn't think I would make it fresh? Would I really have fresh clams in the fridge ready to go? The look of fear on his face as I brought the linguine over to the table told me I needed to really learn to cook. So I started to learn with the help of Food Network, cookbooks, many calls to my mom mid-recipe, experimentation, and intuition.

My husband loves Italian breaded chicken cutlets and after a meal in a famous New York City Italian restaurant, I thought to myself: I can make that. I'll never forget the first time trying to make this. I bought the chicken breasts, a mallet, some eggs, and Italian bread crumbs. I laid the chicken breasts on the cutting board and started to pound them with the mallet. With every pound I would get sprayed with chicken juice. I thought about how disgusting this was and could not understand how people do this. Then I took each piece of the thinly pounded chicken and dipped it in the beaten eggs, then in the breadcrumbs, and then into a hot skillet of olive oil. They really weren't bad. Luckily we did not get food poisoning and no worries - I totally disinfected the kitchen and myself. The day I learned about placing the chicken in saran wrap before pounding was a turning point. Over the years, I perfected that gluten-full Italian chicken cutlet topped with red peppers and onions sautéed in olive oil and oregano.

Like many of you may have found, making separate gluten-filled meals for your family can be time consuming and to find gluten-free foods your family likes can be impossible at times. Luckily I found a new gluten-free product that has saved my life!  This product is as close as it gets to gluten-full breadcrumbs and I am compelled to share it with you if you haven't tried it yet. Aleia's Gluten Free Foods began when owner/creator, Kim Snow, a culinary trained chef who is herself gluten intolerant opened a restaurant in 1993 in CT and later a bakery. All of their products are manufactured in a dedicated gluten-free facility and are all natural and kosher certified. Their products range from cookies, to stuffing mix (yes, you heard me right - STUFFING!!!) and my favorite, Italian bread crumbs. Now, I can make the Italian chicken cutlets my husband and I have loved for so many years gluten-free. My husband says they are just as good as regular gluten-full cutlets and he can't tell the difference. Yes ... these are NY Italian approved!! Now, I can also make breaded eggplant, chicken parmesan, eggplant parmesan, mozzarella sticks and even fried green tomatoes all gluten-free!!

Behold the Gluten-Fuggedaboutit Chicken Cutlets with Peppers & Onions:

Gluten-Fuggedaboutit Chicken Cutlets

6 skinless, boneless chicken breasts (preferably organic)
3 large eggs
1/2 cup shredded or grated parmesan cheese (fresh - not pkg as pkg may not be gf)
1/4 cup extra virgin olive oil + possibly more depending on the size of your cutlets and your pan
1/4 cup canola oil + possibly more depending on the size of your cutlets and your pan

1) Rinse chicken and place on a plate. Begin placing one cutlet at a time in between saran wrap on top of a plastic cutting board and pound with mallet until about 1/2" thick.

2) Heat both canola and olive oil in large skillet at about medium high heat. The oil should come up about 1/4" in the pan.

3) In a small - medium sized container beat 3 large eggs and 2 TBSP water. Tip: Best for the container to be shallow and have a wide opening as this is where you will dip your chicken first.

4) In a small - medium sized container combine the bread crumbs with the parmesan cheese. Tip: Best for the container to be shallow and have a wide opening as this is where you will dip your chicken next.

5) Set up your assembly line! Chicken, then eggs (yes, the chicken before the egg), then bread crumbs, then skillet. Start dipping the chicken first into the egg, then into the breadcrumb mixture. Make sure you press the bread crumb mixture into the chicken on both sides then place into the skillet. Flip once the bottom is medium golden and cook the other side until medium golden.

6) Place cooked chicken on a plate lined with paper towels to absorb extra oil.

7) Set oven to 200 degrees.

8) As chicken starts to drain off some of the oil, place in casserole dish, cover with foil and place in the oven to keep warm while the others cook.

9) Top with the sautéed peppers and onions and serve with a green vegetable or salad.

Sautéed Peppers and Onions

1 large onion sliced
4 red peppers, seeded and sliced
3 TBSP extra virgin olive oil
4 TBSP oregano

1) Heat large saute pan with olive oil and oregano over medium heat

2) Add onion and red peppers and toss with oil to coat

3) Cover and cook for about 15 minutes. Check from time to time to toss with tongs.

4) Cook until they are too your liking... Or look like the picture above.

Mangia! Mangia!

Friday, December 11, 2009

Snowy Morning with Scrumptious Crumpettes

I started today thinking about how you never know where life will take you. I am from California. Ambition pulled me to New York City for school and a career and my husband's job moved me to Pennsylvania. When I first heard "Pennsylvania" I thought "this is going to be interesting." Little did I know what the past 11 months would be like. I look out the window this morning to see a blanket of snow. I think back to living in New York City and what this morning would be like if I still lived there and we had this much snow. I would be probably be a little miserable, dreading the day ahead and sloshing through "dirty snow" to try and catch a cab to work. About 2 cabs would probably get stolen from me before I'd get one and I would be cursing each person that took those cabs from me. This morning in Pennsylvania is different. I get up, see the snow and see the beauty in it. Winter is really here and now I have been through all Pennsylvania seasons. I pour myself a cup of hot coffee and look out the window onto the backyard to see the bunny rabbit's small paw prints in the snow and I smile.

A couple of months ago a good friend asked me what my idea of happiness was. For some reason I pictured Snow White baking pies and singing and dancing with all of her little critter friends in the forest. Perhaps that is what happens when you "grow up Disney?" Hmmm… I think that would make me happy... but wait I can’t have gluten so that means NO GLUTEN which means NO PIES & NO BAKING & NO SINGING IN THE FOREST WITH CRITTERS! Luckily I have learned that is not necessarily true thanks to innovative gluten-free bloggers, chefs, and food companies out there which make our lives a little easier which is why I started this little blog- Gluten Free Crumpette. It’s my attempt to help people out there just like me live happily ever after in our own little gluten- free world.

Now, onto the food - that is really why you are here right? 

How could my first recipe not be a gluten-free crumpet? Or as I like to call them…

Scrumptious Crumpettes

1/3 cup + 2TBSP white rice flour
1/3 cup tapioca starch/flour
1/4 cup coconut flour
¾ tsp xantham gum
1 tsp baking powder
pinch salt
2 eggs
3 TBSP sour cream
1/3 cup cottage cheese (make sure gluten free)
¼ cup water
½ cup unsweetened Almond Milk – I use Almond Breeze

1) Heat skillet over medium heat and spray with a gluten-free cooking spray (preferably canola). Also spray egg rings or crumpet rings and place on skillet.

2) Whisk all dry ingredients together in small bowl.

3) In a separate medium size bowl, beat eggs & sour cream. Add cottage cheese then milk and water.

4) Slowly add the dry ingredients into the wet until incorporated. The batter should be the consistency of a thick pancake batter.

5) Spoon batter into egg rings (about 3/4 full) as they will rise slightly. Let cook until the tops start to look dry. You can slide a thin spatula underneath to check them.

6) Once they are a medium golden brown on the bottom, remove the egg rings and flip the crumpettes.

7) Cook on other side until medium golden brown. They should be spongy and little doughy but also crispy on the outside.

8) Serve warm with butter, jam or syrup. Makes 8 Scrumptious Crumpettes! To reheat, it is best to toast them in the toaster or toaster oven.

And what goes better with Scrumptious Crumpettes than fresh jam? About 2 months ago, I made Gluten Free Girl's Raspberry Vanilla Jam which is AMAZING and I highly recommend you try it if you haven't. This month, the raspberries didn't look so hot at my market so I tried something a little different. The blackberries at the market were beautiful so I made a blackberry- vanilla jam, and it is really, really good.

Blackberry Vanilla Jam

4 cups of blackberries
1 TBSP vanilla bean paste or 1 whole vanilla bean
2 cups fresh squeezed orange juice
1/4 cup sugar

1) In a small saucepan, bring orange juice and the vanilla bean to boil (split and scrape vanilla bean into orange juice adding both the shell of the bean and the little vanilla specks to the oj)

2) After the orange juice has reduced (about 15 minutes or so) add all 4 cups blackberries and bring to boil.

3) Reduce to simmer and stir occasionally for 2 hours

4) Remove the bean and store in a tupperware like container for up to 30 days in refrigerator.

There is a lot you can do with this jam, from glazes or sauces on pork, to pb& j sandwiches (on gf bread of course). Try shaking a ½ tsp of the jam with vodka for a blackberry vanilla martini!

I hope you enjoy these and I look forward to sharing more with you soon!

Tuesday, December 1, 2009

New Gluten Free Crumpette Blog!

Hi there!

If you have reached this blog it is probably because you know me from Twitter? I am working on getting this blog up and running so I can bring you gluten free recipes, events, product reviews, and news.

Why "Gluten-Free Crumpette" you may ask? Well, my maiden name is Crump. As a kid, I loved the Smurfs, and my first boss in New York City gave me the nickname, CRUMPETTE! (Thanks Tom!) And who doesn't love a good crumpet with jam? (don't worry, I am working on a gluten free version!)

My motto - If it's Gluten-Free, it's for me!

Hope you have a delicious day and I can't wait to get this journey started with you.

In the meantime, follow me on Twitter - gfcrumpette

Gluten Free Crumpette