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Dairy-Free Truffles on a Shoestring

These days, many chocolatiers sell great-tasting, reliably gluten-free truffles, although the cost can leave you cold. But dairy-free truffles? That’s another matter entirely—until now. These dairy-free truffles are everything you hope they would be: smooth and creamy with a deep, rich chocolate flavor. Not to mention the money you’ll save having made the gift yourself.

Huevos Rancheros

This Mexican dish, popular throughout North America, is traditionally made with corn tortillas but variations using flour tortillas and various types of salsa are well received. For an egg-free meal, top each tortilla with a slice of tomato, dairy-free cheese, salsa and cilantro.

Gluten-Free Poppy Seed Popovers

These gluten-free popovers are super easy to make. Serve them plain or with your favorite jam or preserves.

Gluten-Free, Dairy-Free Blintzes

You're in for a treat. These sturdy blintzes are mouthwatering and easy to make. They're a delicious cross between crepes and pancakes. For a savory breakfast, fill them with mashed potatoes and cooked ground beef, along with your favorite seasonings.

Gluten-Free Flour Tortillas

Gluten-free flour tortillas are best used when they’re still warm. If they stiffen a bit upon standing, wrap them in a moistened paper towel and microwave for 30 seconds. They’ll be good as new. Recipe can be doubled.

Gluten-Free Pull-Apart Honey Rolls

This recipe is like a good mother: warm, welcoming and great at multi-tasking. Make these gluten-free pull-apart honey rolls larger for 10 hamburger buns (bake 13 to 15 minutes at 375°F) or place dough in a greased 9x5-inch loaf pan for sandwich bread (bake 40 to 50 minutes). This recipe can be made with egg replacement, with good results.

Gluten-Free Breakfast Breads

When was the last time you woke up to the smell of glazed sweet rolls or doughnuts—or savored a plateful of warm blintzes, hot from the oven? Commercially prepared special breads that are gluten-free and allergy-friendly, like sweet rolls, popovers and blintzes, are super-difficult to find, even online. And if you do find them, they’re so expensive, you may be more inclined to bronze them for posterity rather than eat them. With prices like that, who wants to share?

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