Gluten-Free Goddess Recipes

A tasty new granola recipe for the coming Winter season? Yes! Our latest, easiest, crave worthy homemade granola recipe is a veritable breeze to make. And it's endlessly customizable. Add dried coconut, cashews, nuts, seeds or dried berries to your cereal loving heart's content. Use our favorite spice blend (pumpkin pie), or substitute your own preference. In fact, our combo of pure maple syrup and a touch of brown sugar is so delicious, you may decide, as we often do, to leave the spices out. It's THAT good. All you need is a sturdy sheet pan/cookie sheet.  And an oven, of course.  You know, to bake it in. Your house will smell like a cottage bakery. Cheers--- and please be safe out there! Karina xo

Have I got a Faux for you. My last cookie post stirred up a veritable stew of feelings. From oat-loving high fives and boogie till the cows come home oatmeal cookie bliss, to very sad, That's okay, I'll sit this one out in the corner moping. Because oatmeal? It's not for everyone. Apparently, oats can sometimes be unkind to certain sensitive celiac tummies. They are high in fiber. Which messes with some folks.  And others  believe the trouble starts with its globulin or legume-like protein called avenalin. Some think it's the "soluble" fiber factor. Other gluten-free diet centrics believe that the prolemine in oats called avenin triggers a celiac-like response. Or that oats are too often contaminated during the harvesting process. The debate rages on. And I'm no scientist, I'm sorry to tell you, so I'll sit this one out.  But that does not mean, Darling, that I am not motivated to figure out an alternative to oats in such a class

Feel like baking up something delicious for the coming holiday season? Try these easy gluten-free pie crust recipes. They'll work for all kinds of fillings- from key lime custard to pumpkin, cheesecake to chocolate chiffon. And the nifty part is- they're dairy-free as well as gluten-free. Note: If you love baking with butter and dairy, simply use your preferred dairy choice. Subs are noted. Keep your taste buds happy, folks. Cheers, Karina xo

I have a tasty tip for you. Why not spice up your turkey leftovers this year? Rather than the typical turkey soup, or reheated bird and stuffing, I say perk up your taste buds. Make enchiladas! This recipe is an homage to my sons who tend to like their enchiladas with roasted green chiles and tomatillo salsa. Not to mention, drizzles of fresh lime juice, or chunks of sweet pineapple. My latest version in this familial genre features leftover turkey and sweet potatoes- a combo that makes for some seriously scrumptious enchiladas. I kid you not.  As always, make these as mild or as spicy as your little heart desires. Be well- be safe! Take care of each other. Karina xo

A Tea Bread Slice That Tastes Like Pie? Yes please. For the holidays! I am forever looking for ways to bake with pumpkin (aren't you, Babycakes?). So I absolutely had to share our latest recipe, baked fresh and warm and tender and spicy, just this morning, filling our chilly kitchen with the cozy autumnal aroma of pumpkin pie. It was simply too darn tasty to keep to ourselves. We are, after all, in the thick of the season of gratitude and giving. And the best part is- for many of us- this gluten-free recipe has nary a single gum. No xanthan gum. No guar gum. No locust bean gum. No weirdo ingredients. Just a whole lotta YUM. Have a safe and delicious holiday weekend! Karina xo

Gluten-Free Pumpkin Cheesecake, Darling. Silky. Creamy. Divine. Quick question. Friendsgiving/Thanksgiving is just around the corner. The annual Pumpkin Spice Love Fest has been tickling our tastebuds for weeks. So I ask you. Are you tired of the sensible, traditional pumpkin pie? Wanna kick things up and create some gluten-free love food for the vegans and dairy-free folks visiting this holiday season? Every family has one. Or two. Or six. Are you with me? Because I am here to lure you- with a silver fork-worthy dessert recipe totally worth baking. This is a silky, creamy pumpkin cheesecake that begs for a party. Or a family rumpus. One of many last hurrahs as daylight dwindles darkly toward the Winter Solstice low point, flickering her last sigh Northward before the pale glare of January dawns in all her cold and sober glory (and I step- ever so gingerly- on the reality check scale). And maybe, sigh. A little hint of a sigh. Because even though it is pre-Thanksgiving, pr

Beauty that tastes delicious! Today's recipe is perfect for the holidays. It's a beautiful, lipsmackingly yummy quinoa recipe featuring roasted butternut squash, cranberries and pecans. Classic winter holiday flavors. Gorgeous color. A fresh and eye catching dish to grace your Friendsgiving, Thanksgiving, or Christmas Eve table. Or even your Christmas Day buffet.  Or your New Year's Eve shindig. You name it. Serve as a colorful vegan main dish - or a side dish. Or stuff a vegetable (it would be fab and hip served in roasted bell pepper halves, or roasted acorn squash). Note: Red quinoa has a milder taste than the standard quinoa. So if you think you don't like quinoa, try the Inca red. I suspect you'll convert to quinoa love. Cheers! Karina xo

This dairy-free gluten-free recipe is worth the effort. Especially if you are gluten-free AND vegan. Plan to make it a day ahead. Don't let yourself succumb to pumpkin spice burn-out just yet, Babycakes. Because this luscious vegan pumpkin praline pie (with coconut pecan crust!) is worth your renewed optimism. Your regained enthusiasm. Your re-ignited cravings for something autumnal and luxurious. This isn't your ho-hum standard recipe with evaporated milk and a frozen pie crust. This pie is radical. Dairy-free. Gluten-free. Gorgeous. Delicious. Yep. Love, Karina xox

We're always tinkering here at Casa Allrich. So forgive me for changing up a classic, tried and true pumpkin muffin recipe . A recipe that did not- necessarily- need any tinkering at all. It was as scrumptious as it has always proved to be. Except. Well. I don't like  xanthin gum anymore (never really did like it, honestly). And I've been trying to avoid rice flours (if I'm going to eat rice it's going to be in a bowl with some delicious spicy curry on top). I have also been seeking a simpler gluten-free flour combo I can count on. In other words, versatile. And so, I fool around with ratios and flours and stuff. Because ya never know. Our latest favorite GF flour combo is proving to be an astonishingly simple blend. All you need is a coffee grinder. And not even a fancy one (we use our little Krupps). The primary flour we're using now is oat flour- from certified gluten-free oats , ground up fresh in our little coffee grinder. The second flour is cassava starc