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Mom's Zucchini Bread

Reviewed: Aug. 30, 2013
I make this often and we all love it. I do it gluten free though and it comes out great with white rice flour and 1/2 tsp xanthan gum per 1 cup flour. I also add a little nutmeg, just because.
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Downeast Maine Pumpkin Bread

Reviewed: Nov. 13, 2012
I did this gluten free, made the following alterations: flour blend I used 1cup tapioca starch/flour, 2 1/2 cups fine white rice flour, and 3 tsp xanthan gum. Next time i will cut the gum in half though as i think it was too much. In three loaf pans I had to cook them longer because I put them all in at once. The one on the left was done at 50 minutes, the other two took about 20 minutes longer in increments of ten minutes. I started checking at 40 minutes though as gf baking is so different. Hope this helps anyone needing to convert it. Looking forward to freezing for thanksgiving to cut back on all of the prep I have to do that day for my gluten free dairy free soy free family.
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Chocolate Macaroons I

Reviewed: May 25, 2010
I made a couple changes and it was still great. I took the lazy way and used 2 whole eggs instead of 3 egg whites, and didn't whip to peaks, obviously. I also just added regular chocolate chips without melting, and almond slivers instead of walnuts. My family loved them, and I ate about 1/3 of them before I was done baking and cleaning up! Thanks for the recipe.
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