One of the best recipe developers and bakers I know is Patrick Auger, who works tirelessly for nothing more than the love he has for our community to create delicious baked goods. This recipe is a result of months of testing that Patrick undertook when he heard me casually mention that I couldn’t find a [Read More...]
All Posts by naomi
Naomi is the President and CEO of Better Batter Gluten Free Flour. She believes that everyone should eat real-tasting food, using regular recipes, at reasonable prices.
You tend to fall into a gluten free lifestyle one of two ways: You’re immediately forced into it after a celiac diagnosis or You’re sick of feeling sick so you opt to try a GF diet – and many times, end up realizing you’re gluten sensitive. And no matter which route you take, the fear [Read More...]
March 25th is Maryland Day, so I thought this week would be the perfect time to try my hand at a Maryland regional favorite – Smith Island Cake. For those who don’t know, Smith Island cake is a many layered white or yellow cake (or occasionally other flavors) filled with a fudge-like icing. Rich and [Read More...]
I have always been intrigued by seafood dishes, and I love a good quiche better than almost anything, and one dish I’ve seen that has always made me curious is crab quiche. The price of crab is usually way beyond what I want to pay for a family meal, and we really don’t ‘do’ shellfish [Read More...]
If you like coconut, you’ll love this light and creamy, delicious pie made with coconut milk and topped with toasted coconut. This pie keeps well without weeping or separating, and you’ll love the textural contrast between the nutty, chewy texture of the toasted coconut and the smooth, silky feel of the filling. This pie should [Read More...]
Many years ago I bought several brands of gluten free crackers that were both wildly expensive and sorely disappointing. A short while later, our local Sam’s Club came out with a brand of rice crackers that was gluten free. While the texture was a bit tough/hard, the price was right, and I’d been scarred enough [Read More...]