Sugar High Friday #73: Grain-Free

Hello World, Hello New Year – we’re back! And with an exciting announcement: I’m hosting this month’s Sugar High Friday.

Described as an international sweet tooth blogging extravaganza, Sugar High Friday (SHF) was created by Jennifer of The Domestic Goddess. Every month there is a different host and that host gets to pick a theme, whether it’s an ingredient or style of baking and the challenge is to create something based on that theme. I only just participated in my first SHF last week with trifle, so I am extremely honoured to be hosting now.

This month’s theme is grain-free: baking without grains. As sweet is the nature of SHF, you can make any dessert you like as long as it is grain-free, whether this be a flourless dessert such as flourless chocolate cake or a dessert made with almond flour (or other nut flour). Note that if baking isn’t your thing, you can still participate by cooking, or making something raw, sweet or dessert-y that is grain-free.

If you’re new to grain-free baking or you’re not sure what grains are, click to read on after the jump to find out and for participation requirements and the deadline.

What are grains?

Grains are small, hard, edible fruits or seeds that are harvested from grasses and which generally grow in a cluster on top of the mature plant. Grains include wheat, barley, oats, and rice as well as other grains such as sorghum, millet, and corn.

Grain-free baking options

  • Aramanth
  • Bean flours
  • Buckwheat
  • Coconut flour
  • Flourless
  • Nut flours (finely ground nuts) and nut butters
  • Quinoa
  • Seed flours (finely ground seeds) and seed butters

Although aramanth, buckwheat, and quinoa are called and referred to as grains, they’re technically not. They are psuedocereals. So, yes, they are eligible!

Deadline and Participation Requirements

Anyone can participate.

Make a dessert that’s grain-free – it can be any kind of dessert you like, just as long as it is grain-free. It does not have to be baked: it can be cooked or even raw.

The deadline for submitting your entries is Monday, January 24th, 2011. The round-up will be posted Friday, January 28th, 2011. Email your entries to me before or by Monday, January 24th, 2011 at the following email address:

zscupoftea [at] gmail [dot] com

In your email, please include:

  • Your name
  • Your blog’s name and url
  • Permalink to your entry
  • A brief summary of your entry, including any sources, i.e. cookbook or food blog, and other helpful info such as if your entry is also dairy-free or sugar-free, etc. (Note: your recipe does not have to be sugar-free or dairy-free in order to be eligible.)
  • Attach 1 picture of your creation

If you aren’t a blogger but want to participate, post your recipe creation in the comments or add a photo of your creation to the Z’s Cup of Tea Flickr pool with the recipe and a brief summary, including any sources, and tag it with “SHF” and “grain-free”. If you post your recipe in the comments section and want to include a photo, not just a link to one, use this HTML code:

If you’re new to grain-free baking, I have a category that’s devoted to grain-free baking recipes to help get you started and inspired. The recipes include flourless, coconut flour, nut flour and nut butter based desserts and baked goods. I will also be blogging more grain-free recipes this month so that you will be continually inspired, as well as other healthy recipes and ideas on the sidelines.

Happy baking and I look forward to seeing your grain-free creations!

19 thoughts on “Sugar High Friday #73: Grain-Free

    1. Hi Veena, anything you like! It can be baked, cooked, or even raw if that’s your preference. I’ll make a note of that in the post. It just has to be grain-free. Thanks!

  1. Hi! I have stumbled upon Sugar High Fridays and would love to be a part of it. Are you still doing this? I see this is from January. Am I missing a link somewhere??
    Best- Sandie

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