gluten-free cookng

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Celiac meals – Sept 6

Breakfast:   *Pancakes with maple syrup and smoothie (blueberry, apple, banana with prescribed supplements)

Lunch:  Potato salad, baked white beans,, tossed salad plus strawberries

Supper:    Banana ice cream    made with frozen bananas, raw Cocoa and almond milk

*Pancakes – my own recipe.

  • 1 cup Bob’s Red Mill non-gluten all purpose flour
  • 1 cup nut milk – I used almond
  • 1/2 teas salt
  • 1 T honey
  • 1 T baking powder

Stir all together and pour on non stick griddle at 350.  The first batch I made came out thin, more like crapes.

Then I added 1/2 t of Xantham gum to the remaining half of the batter and they came out like we are used to our pancakes being.   DH was quite happy with both of these types.



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