One mandatory ingredient for whenever I make this- rainbow sprinkles.

Let them eat gluten free cake!

Look, sir! Cookies! I used a basic sugar cookie recipe for these cookies. These awesome molds can be found at Williams Sonoma! For the big Stormtrooper cookie, I actually used the pancake molds. I’ve tried the Darth Vader, Yoda, and Stormtrooper molds for cookies, and I’ve found that the Stormtrooper one makes the best cookie and holds its form the best. I have yet to really sit down and decorate a batch because, well… they don’t normally last that long. What… you try having a batch of Boba Fett, Stormtrooper, Yoda, and Darth Vader cookies just lying around your house.

These are not the cookies you are looking for. Now move along.

When you purchase this pan, there is an awesome recipe that comes with it. What I do, is just replace the all purpose flour with Bob’s Red Mill AP Gluten Free Flour and everyone I’ve had taste these had no idea these were gluten free. In my book, that’s success.

Little gluten free nuggets of win.

I have made this recipe several times, tasting better each time I make it. And in the process, christening my brand spanking new beast of a food processor. Making it gluten free was pretty easy, just using tapioca starch instead of wheat flour to dredge the short ribs in, and using GF penne instead of tagliatelle. This is one of my favorite dishes by Giada. It’s  a very hearty ragu, perfect for a great family dinner.  I found it rather easy to make, the hard part was waiting the 3 hours for it to reduce down! After we finished dinner, there was not but 3 penne noodles left in the bottom. I take that as a good sign Short ribs are one of my favorite cuts of meat to slow cook.

On another note, I saw Julie & Julia today. Absolutely my new favorite movie. I am now even more inspired to keep cooking and doing what I believe in.  If you like food, you must go see this movie.

Bon appetite!

Welcome to The Sans Gluten Project, my take on the Julie & Julia movie. Except this is the gluten free version. Follow me as I cook my way through all sorts of cookbooks, making all the recipes gluten free. I’m not going to be cooking every recipe from every book, but picking out the highlights and the recipes that call for more wheat flour than others. I’ll let you know the names and authors, and even page numbers in case you want to follow along with me Suggestions for books are welcome, and I will be starting out with none other than Julia Child’s Mastering the Art of French Cooking !