A few weeks ago I mentioned that I was going to be trying out different recipes from Martha Stewart’s Baking Handbook.  Well, after substituting wheat flour for rice flour in a few recipes, I realized that a majority of the recipes in the cookbook are able to be wheat-free and yummy at the same time!

Now keep in mind, that with cooking in general, my kitchen is completely chocolate-free due to deadly allergies to cocoa in our household.  Not only did I substitute all wheat products with rice flour or corn flour, but I also substituted all chocolate ingredients in the recipes with carob flour and carob chips.  Trust me, it is not an easy task when used to making delicious desserts with chocolate.  All in all it worked out.

Sometime in the next couple days, between reading papers, students and life in general, I will be posting a couple of my favorite recipes and how I made them.

Happy New Year Everyone!

Ciao!

Deanna