Gluten Free Fourth of July Recipes

For our July 4th celebration this year I will be serving some of my favorite gluten free recipes (pictured above/listed below).  We will have a small gathering at our house with two other families, then we’ll hike up Mount Sanitas to watch the fireworks show.

My younger son is begging us to take him up to the mountains for July 4th.  However, my older son has a bunch of baseball practices prior to the All Star District Tournament, and these practices are currently ruling our lives.  When those end and the tournament starts, that will take over.  If his team wins districts, then we’ll move on to the state tourney –you get the idea.

So this Fourth of July we will be hanging at home, enjoying fun, food, friends, and family.

While my older son troops out to the baseball field for hours of practice each day, the younger one has been spending a lot of time in the kitchen.

This afternoon, my little guy picked basil from our garden, toasted pine nuts and came up with an absolutely amazing pesto.  I’m hoping he’ll guest blog here next week and share his recipe, though he has also been very busy bouncing on the trampoline this summer and shooting hoops at the park, so he just might not have the time.  He is 11 after all, and a busy boy.

In any event, I hope you all have a wonderful Fourth of July!

Comments

  1. Kitt says

    Hi, I know this is sort of a random question, but I live in Australia and got your ‘gluten free almond flour cookbook’ from a library and was wondering if you use a US or metric cup measure in the book?

  2. says

    Elana, we can always rely on you for inspiration. Thank you for all you do! I can’t think of a better place to take in the fireworks.

    xoLexie

  3. says

    Yummy ice cream! I’ve never actually added eggs in a dairy-free ice cream before. Do they make it creamier than without? I’ve only done the traditional custard “thing” with eggs. Now I tend to just leave them out so I don’t have to warm up and cool down. However, if this makes the texture super-creamy, then I’d be all for raw eggs in it! Our eggs are usually super-fresh (usually laid the day I pick them up from the farm) so I’m not really concerned about the safety. Thanks for linking my PB&J ice cream!

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