Yay!!! so happy to hear that🥰

@ 🫶💕

Thank you! I hope you enjoy🙂

Thank you!!!

Hmmmm. Give it a try again or copy & paste it to your browser. athomewithshay.com/rugelach/

Thank you!

Thank you!!!

Ha!

I love them with butter and cheese too! Thank you for your kind note🙂

@annekennedy8127 Hi Anne! If you go to my website athomewithshay.com and put the name of the recipe in the search bar, you will find the recipes. But even easier.... here is the link! athomewithshay.com/strawberry-crumble-cake/

Yay!!! Let me know how it turns out🙂

@@athomewithshay I certainly will but I can't find the recipe...thanks

@@annekennedy8127 Oh no! Here is the link athomewithshay.com/mediterranean-quiche/ and here is a link to the recipe for the crust athomewithshay.com/gluten-free-flaky-pie-crust/

Hi Riley! Here is a link to the recipe athomewithshay.com/plantain-wraps/

Me too! That sounds fascinating!

You are very welcome!

Thank you Marya! Glad you enjoyed it:)

Hi Jaycee! The full recipe & instructions can be found here athomewithshay.com/plantain-wraps/

Glad you are back in the sunshine state! Great to hear from you🙂

They are made with gluten free flour & almond flour, and none of the other ingredient contain gluten 🙂

Hi Christine! For this recipe, using gluten free flour, the only way I have found to get the "classic soda bread" texture and rise is to add the eggs as well. Just using bicarb of soda without the eggs will not produce enough rise and soft crumb with gluten free flour. I hope this answers your question. If not, feel free to email me

Thanks for replying. I actually dont mind the addition of eggs it was just you mentioned using both barb. of soda AND baking soda. I hadn't realised that they were 2 different ingredients. And wanted to know if only bicarb could be used without the baking soda? @@athomewithshay

@@CHRISTINE-r6l Hello again! Now I understand your question better🙂 And yes- it is important to use both baking soda & baking powder. They work differently (soda is activated by acidity and baking powder is activated by acidity and heat giving the bread an extra boost of lift while baking). If you were to only use baking soda, it wouldn't rise as much and if you only used baking powder, it might have a metallic taste.

Very good question by the way!!! @@CHRISTINE-r6l

Hi again, ive not checked out baking gluten free cakes or ( English ) scones just yet , but wondered if it's the same with them, i.e. add both soda and bicarb. of soda as raising agents ? As ive particularly noticed that metallic taste when ive used bi~carb. of soda (only) when making non gluten free scones. Thanks again. 5/12/23.

I include the egg to provide a softer crumb and more lift, gluten free breads tend to be very dense, hard to chew and heavy without the egg. If you like it without the egg- great! I don't believe there are any rules when it comes to what we enjoy eating😁

@@athomewithshay he is saying you cant call it Irish because of the extra ingredient, which I understand why you added it, so its just soda bread then.

The recipe would have to be modified for gluten-free but yes you are correct no egg or baking powder in traditional Irish SB. Baking powder makes bread into a cake texture. There are recipes like this all over the net, modded SB and still call it traditional & Irish.

Sure! It would be great with cinnamon & raisins🙂

@@athomewithshay Thank you!!

Hi Martina! I use Bob's Red Mill 1 to 1 gluten free Baking Flour. It is in the light blue bag. Enjoy! www.bobsredmill.com/gluten-free-1-to-1-baking-flour.html

Hi Janine! Thank you for passing on your thoughts. I haven't noticed the bread having an egg-y smell, but since it bothered you I would suggest to try using 1 egg, not eliminating eggs entirely. You may want to use a 1 1/4 tsp of baking powder & baking soda to balance out the leavening you lose from the egg. I haven't tried this myself so please let me know how it turns out if you do🙂

Hi Beth! You can grab the recipe here athomewithshay.com/kicked-up-kale-salad-with-fig-balsamic-dressing/

Thank you Terry!

Great suggestion Eric!

Yay! Happy to hear that🙂

Hi MBC! You can find the recipe & instructions by following this link athomewithshay.com/classic-irish-soda-bread-gluten-free/ or go to athomewithshay.com and type "soda bread" in the search bar. Happy baking!

Here is a link that you can copy & paste for the recipe🙂 athomewithshay.com/veggie-kugel/

@@athomewithshay Thank you dear! I prepared a mixed up broccoli cauliflower casserole using a recipe for summer squash casserole as a jumping off point. *I chopped and partially steamed in the microwave two heads of broccoli, one head of cauliflower, one onion and two grated carrots. * I mixed a can of cream of chicken soup, almost a pint of sour cream, and a cup and ½ of plain yogurt. * To that i added 1 ½ cups grated cheese, i used cheddar mostly, but whatever you have around will work (ok not bleu or goat but maybe??). *Add some garlic paste or powder, paprika, white pepper, spike, and celery salt to taste *Dump in a medium roasting pan, and spread with topping... *Corn Flakes, bread crumbs,cracker crumbs, Peppridge Farm Stuffing Mix. Whatever one of these you have on hand 2-3 cups... Crush in a Ziploc bag, add a cube of melted butter or melted coconut oil, mix and top the casserole. Bake at 375°F.for 45 minutes.

Thank you Nishma for mentioning the difference in baking time! Oven temps can vary, so it is great to point this out. So glad that you enjoyed the Lava Cakes!

Great question Abdi! But it is hard to answer because it depends on how large the cubes of meat are. Once they turn from pink to white and they become firm, without any pink inside, they are done. Usually 5-10 minutes is enough time, but again, it depends on how thick the meat is and the temp you are cooking it at. Hope this helps!

Thank you so much

@@abdimohamud4604 Any time!

Love it! Thanks Rusty!

My pleasure! Glad you enjoyed the video, the pie is awesome!

@@athomewithshay 🥰

I haven't! But let me know if you do & how it works out. Baking them in this way takes a lot of the moisture out while leaving them pliable with a bread-like texture. I am curious if dehydrating would make them chewy like a fruit roll up? Keep me posted!

Yay!!! Send me a pic to share if you’d like once you make them!

Thank you Wendy!

So sorry to hear that! Did you use parchment paper, spray it with oil & use oil in the purée? That should ensure that it doesn’t stick. Check to be sure that you are using parchment paper & not another type. It should be made to be non-stick.

Hi sparkle! These are plantains, the starchier, more savory cousin to the banana. They can be used in lots of fun & delicious ways that bananas can’t. This is one example:-)

They are so good! Hope you give them a try!

Sounds fantastic Adrian!

Hi Nikki! It is absolutely gluten free! I have celiac, so everything from my kitchen is GF:-) here’s a link below to the recipe or go to AtHomeWithShay.com & type the recipe name in the search bar. Happy pie making!! athomewithshay.com/cherry-cream-pie/