This lemon-blueberry cake is easy to make. It’s not only gluten free, it’s dairy free and great for Passover (Pesach) also. I use a combination of glutinous rice flour (sweeter than regular rice flour and awesome for baking), potato starch and tapioca starch. Because so many are allergic to sorghum flour, you won’t find this in any of my recipes. You’ll see this recipe is written in grams. Baking is a science, therefore everything must
These cookies are gluten and dairy free. Not to mention wheat, sorghum flour, and nut free. They are great for Thanksgiving. I use Glutinous Rice Flour which works well for sweet rolls, etc. Plus potato starch to give it stability. The Grapeseed oil gives a lighter taste in place of butter (dairy). You can use olive, canola or sunflower oil. This is the first time I’ve made these. Not sure how well they freeze but
Posted in SmyrnaLife Magazine 2014 Nov/Dec Vol. 2 – Issue 1 under DayTrip After weeks of driving by the sign for Bulow Plantation, I finally turned down the dirt road to see what it was all about. Out of the car the ruins glowed in front of me in all its glory. The way the sunshined on the stones made it seem so mystical. I just had to go back to the car and get my
Pulling up in front of the Aloft BWI Hotel it looked no different than any other hotel. Your typical beige concrete front, six floors, lots of windows, circular driveway under an awning that leads you to the front door. Lots of cars parked around providing the look and feel of a full house. Luckily, there was a parking spot right next to the front door. More importantly, I didn’t have to move my car again
It felt like home. Maybe it was the ocean all around me, serenity in the air, or both. Just before 2pm my car passed Jekyll Island and St. Simons Island greeted us. Another 15 minutes found me standing in line at registration for the King and Prince Hotel. My first tour was in less than ½ hour with the Light House Trolley and 9 other travel writers here for the press trip to the island.
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