A tablespoon of sorghum flour or dried gluten-free bread crumbs, or as Annie mentioned GF cracker (or cookie) crumbs could be used for the matzo meal. It's just a binder. It looks like a great recipe - thanks for posting it. I have all the ingredients but matzo meal, which I'd never be able to find out here in the middle of nowhere and would have to use a substitute anyway. We just love things made with dried apricots so this recipe is printed and in the to-do pile. -Grainlady

I make the peanut butter cookies for my stepdaughter that only contains a cup of peanut butter, a cup of sugar, an egg, a teaspoon of vanilla. Bake at 350F 10 minutes. Sometimes I make a "thumbprint" and fill them with jam or chocolate. They have no leavening, so they won't puff up or spread, so if you make them small, they'll be small. Ann T's chocolate meringue cookies are yummy too. Chewy Chocolate Meringue Cookies Source: Wives with Knives/The Cafe Sucre Farine 3 cups powdered sugar 1/2 cup plus 3 tablespoons unsweetened cocoa powder 1/4 teaspoon salt 2-1/2 cups chocolate chips 4 egg whites 1 tablespoon vanilla extract optional ingredients: dried cranberries, dried cherries, toffee bits Position 2 racks in the upper and lower thirds of the oven. Heat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Mix sugar, cocoa and salt in a bowl. Stir in chocolate chips. Add egg whites and vanilla; mix with a fork or electric mixer on medium until batter is just moistened. (Do not overbeat or batter will stiffen.) Drop batter by teaspoonfuls onto baking sheets in evenly spaced mounds. Bake cookies until tops are lightly cracked and glossy, about 15 minutes. Cool briefly, then carefully remove from parchment paper with a spatula. Cookies may be soft and fragile so proceed carefully to lift cookies and place them on racks to cool. Do not wait too long to remove them from baking sheets, for they will stick, even to parchment paper. Repeat with remaining batter. Store in an airtight container at room temperature for up to 1 week. Notes Chris’s (The Cafe Sucre Farine) notes: ~ I found that slightly rounded teaspoons of batter work best. I tried making bigger ones and they did not bake as nicely. Also, make sure to leave plenty of room around each one as they will spread. ~ When I made these cookies I found, through trial and error, that if I lightly buttered the parchment paper, then left the cookies right on the paper till they were cool there was no problem removing them. ~ I tried them with 2 cups of chocolate chips and a cup of roughly chopped dried cherries �" fabulous! I also tried them with 2 cups of chocolate chips and 1 cup of toffee bits, even better!! There is the ever popular flourless chocolate cake: Flourless Chocolate Torte 1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch cubes, plus 1/2 tablespoon 1 pound semisweet chocolate, coarsely chopped 1/4 cup amaretto 8 large eggs 1/4 cup sugar 1 teaspoon vanilla extract 1/2 teaspoon salt Confectioners' sugar or cocoa powder, for garnish Fresh raspberries, for garnish Directions Preheat oven to 325 degrees F. Using 1/2 tablespoon butter grease a 9-inch springform pan and line bottom with a parchment round. Cover pan underneath and along sides with foil and set in a roasting pan. Bring a medium saucepan of water to boil. Combine the chocolate, butter, and amaretto in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve. Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and beat with an electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this process 2 more times - until all of egg mixture has been folded into chocolate mixture. Pour batter into prepared springform pan and place in the roasting pan. Pour enough boiling water into the roasting pan to come about halfway up the sides. Bake until cake has risen slightly and edges are just beginning to set, about 40 to 45 minutes. Remove cake from roasting pan and cool on wire rack to room temperature. Remove foil, cover, and refrigerate overnight. Remove cake from refrigerator about 30 minutes before serving. Remove springform pan sides, invert cake onto a large plate, and peel away the parchment paper from bottom. Reinvert cake on another large plate or serving platter and garnish with confectioners' sugar or cocoa powder immediately before serving. Too bad it's a drive away, or homemade ice cream would go well. Elery makes a cheesecake with a crust from gluten free gingersnaps, and crème brulee is just cream, eggs, sugar, vanilla, basically. And there's always fudge, truffles, caramels, assorted candy. Have fun! Annie

Shambo, I often make my favorite apple cider brined pork loin, it's something everyone likes, from the gluten free to the meat eaters and a pork loin will serve lots of people. It works equally well with chicken, and the meat can be done on the grill with really good results. I've cut the salt down to half because I wanted the apple cider flavor, and it was still pretty good, I don't know if you could cut it out entirely or not. Cider Brined Pork Loin 3 cups water 3 cups apple cider 1/4 cup kosher salt 1 tablespoon black peppercorns 1 tablespoon coriander seeds 1 bay leaf 1 (2-pound) boneless pork loin, trimmed 2 cups apple cider Cooking spray 1 1/2 teaspoons chopped fresh rosemary 1 1/2 teaspoons chopped fresh sage 1/8 teaspoon freshly ground black pepper Preparation Combine the first 6 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat; cool. Pour brine into a 2-gallon zip-top plastic bag. Add pork; seal. Refrigerate 8 hours or overnight, turning bag occasionally. Preheat oven to 350°. Bring 2 cups cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1/4 cup (about 15 minutes). Set aside. Remove pork from bag; discard brine. Place pork on rack of a broiler pan coated with cooking spray. Lightly coat pork with cooking spray. Combine rosemary, sage, and black pepper; sprinkle evenly over pork. Bake at 350° for 1 hour or until thermometer registers 155°, basting twice with cider reduction during final 20 minutes of cooking. Remove from oven; baste with remaining cider reduction. Let stand 10 minutes before slicing. Note: Overnight brining tenderizes the roast. If the cider reduction becomes too thick to brush on the pork, warm it in a saucepan over low heat. I've found that the Ronzoni and Mueller's gluten free pasta is actually pretty close to "regular", I can't tell the difference and neither can the kids, so big pasta dishes are a possibility, like steak tips with noodles or baked ziti. Turkey is always a "go to" in my family, and most of us like grilled salmon, glazed with some maple syrup. Kabobs are good for everyone too, and I make various marinades, using Bragg's Aminos instead of soy because it's gluten free, but it's still got sodium, so be careful with that if you're going the teriyaki route. AnnT's Salisbury steaks can be made gluten free easily, and are flavorful enough that the salt or other ingredients wouldn't be missed. I often make swiss steak to be served with rice or mashed potatoes, and pot roast is easy and can be made ahead without a lot of last minute prep. Most of all, just have fun! Annie

Yes, PM, I do. As I said, I like them better, and they aren't as fragile, so they are easier for the kids to handle if The Princess wants to make some. They also are a bit more substantial for the spreading of Nutella/etc. I did grow some corn and grind my own meal, but I use Aunt Jemima brand too, it's the only thing available at my local groceries. I did buy some Brinser's at the local Amish grocery and liked it very much, but the kids didn't like it as well. It was coarser and not as sweet, which made great hoe cakes and cornbread, but the kids want those sweet/fluffy muffin type cornbreads. Southern cornbread that Elery grew up with has no flour, no sugar and white cornmeal. I grew up on "johnny cake" which is sweeter and has flour and yellow cornmeal. So I use his recipe and it's gluten free anyway, and the kids just put butter and honey or sorghum on it and it's sweeter, LOL. I use this recipe for the crepes. I've used coconut milk in place of the dairy successfully, but I've never tried to leave out or replace the egg. Gluten Free Easy Crepes Recipe makes 10 crepes (depends on your pan size!) Ingredients: 2/3 cup milk 1/3 cup (or 50g) cornstarch 1 egg 2 teaspoons olive oil or melted butter pinch of salt Directions: Mix (I used a small whisk) all ingredients until very well blended. Spritz a pan (small, nonstick) with olive oil. Preheat the pan over medium-high heat. Pour 2 Tablespoons of batter into the pan while swirling the pan. Continue to swirl the pan – OFF the heat! – until the batter begins to bubble and there is no longer excess batter to swirl. Cook for 20-40 seconds (the first crepe takes the longest… this time is for the quicker crepes) or until steam is puffing out the sides. Quickly and with some care, flip the crepe and cook and additional 15-20 seconds. Continue until all the batter is used. (Depending upon your pan, you may not have to spritz it with oil between crepes.) Annie