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| From cake to quinoa - my year's best gluten-free recipes |
The annual ritual of creating top ten lists has commenced. Critics are choosing their top ten movies, editors have picked their Top Ten Books. Fashionistas have declared the year's best and worst trends of 2010 (jeggings- love 'em or hate 'em?)
. Do I dare leap into the scuffle and pluck ten gluten-free recipes as the year's best? And if so -- just how, exactly -- does one choose the golden top ten? The best of the best. Do I do as I did last year and let stats decide? (Might seem rather lazy, to repeat that process.) Or do I rely on my personal and often quirky preferences? (Could be controversial, especially if I was honest and chose peanut butter on ryeless rye bread toast as my number one.) Perhaps I should make a game of it and draw names from a hat. Randomness is appealing, in a way. (Though unsatisfying.)I'll just do it.
I'll be bold. I'll be opinionated. I'll pick my g-free favorites from this year's recipes. Perhaps I need to define my criteria, though. How do you choose a favorite among the dozens you've created in a year? I'm proud of each recipe. After all, I enjoyed them enough to photograph them in all their gluten-free glory (unless, sadly, they were not photogenic, and that, Dear Reader, is a loss to the blog). And every recipe I shared passed the family taste test or they wouldn't stand a chance of appearing on Gluten-Free Goddess. You don't hear about the runner-ups, or the flat out failures that left your intrepid goddess weeping and gnashing her teeth. [Not really. I'm not the weeping kind. I swear like a character in Deadwood
and take deadly aim at the trash bin.]My criteria, then? Simple. A favorite recipe would be a recipe I'd make again. And share with company.
So with that in mind, away we go.
Read more + get the recipe >>
and Sunday. Brad and Angie. Milk and cookies. I was imagining a tea bread that might work for gluten-free French toast, you see. The sort of breakfast you'd like to wake up to on Christmas morning. Something warm with melting butter and cozy cinnamon. Something festive. Special. Not your average grab-on-the-go with coffee nosh. A gluten-free bread worthy of a holiday. That's how it all started. When it dawned me. Cranberry bread. Why not? It's simple. And not too sweet. It flirts magically with maple syrup. So I started daydreaming about the tart little berry that is a bog's ruby jewel. 
hung, right?
