jessher Recipe Reviews (Pg. 1) - (11144376)

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No-Noodle Zucchini Lasagna

Reviewed: Oct. 18, 2011
I wasn't expecting much from this recipe so I was very happy that it turned out so well. Even more amazing: all of my kids ate it!! I used all dried spices instead of fresh to save money. I used a bit more mozzarella and shredded parmesan instead of grated. I also dropped bits of butter on top before cooking. I cooked it without the mushrooms as nobody in our house liked them. Next time I willl skip the green pepper as well to make this more kid friendly. The zuchinni and spinach have a much milder flavor than the pepper, so the kids didn't notice it. I also used fresh spinach instead of frozen, so I used less than 16 oz.
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Chocolate Chip Cookies (Gluten Free)

Reviewed: May 31, 2011
I made these twice and the second batch was MUCH better. The first time I used the rice flour, cornstarch mixture recommended here. Second batch I switched to 1 1/4 cup rice flour, 1/4 cup potato starch, 1/4 cup tapioca flour. This mixture was MUCH better. I used 2 eggs, 1tsp. xantham gum instead of baking powder, and dark brown sugar instead of light brown. The batter is thick, so spread the cookies out before baking. Bake only for 6-8 minutes. They will not brown as nicely as wheat cookies, and they get very dry is overcooked.
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5 users found this review helpful

Delicious Gluten-Free Pancakes

Reviewed: May 31, 2011
These were excellent! I used buttermilk instead of the powder and water (2 cups of buttermilk), used extra light olive oil instead of canola, and used 1 Tbs. of sugar instead of the sweetener packet. I cooked them in unrefined coconut oil and had to use less than 1/4 cup of batter for each pancake since the batter was thick and made very fluffy pancakes. If you add a bit more coconut oil once you flip the pancakes, you will get a nice crunch over the entire surface of the pancake - yum! This recipe is so much better than any GF pre-mixed pancake mix.
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10 users found this review helpful

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