Ingredients: 1 c. sorghum flour 1/2 c. arrowroot 1/4 c. tapioca flour 1 t. baking soda 1/2 t. salt 1/2 t. xanthan gum 1 T. honey or maple sugar 2 T. coconut oil (or oil of your choice) 1 T. (rice) vinegar with enough rice milk (or water) to equal 1 1/4 cups (as a buttermilk substitute) 1 t. almond extract (watch for allergens) Instructions: In a small bowl, mix together flour, baking soda, salt, xanthan gum, and sugar (if
The recipe is based on one by Matt Amsden in RAWVolution. The cherries can be replaced with pretty much any combo of berries. These were delicious, and very filling. We took them when we went on vacation and they made a great on the run breakfast. Ingredients: 2 cups raw almonds 1 cup raw walnuts ( I used pecans, since I am allergic to walnuts, and it was yummy.) ¾ cup flax seeds 3 cups cherries 1½ cups raisins Preparation
Here’s a cold breakfast cereal you can feel good about. It is easy to make in advance and will keep in your refrigerator for days. Buckwheat is a good source of calcium and lysine as well as vitamin E and B vitamins. The nut butter adds protein. Ingredients: 2 cups raw buckwheat groats 2 tablespoons maple syrup or honey (optional) 1/4 cup nut or seed butter Preheat oven to 300 degrees. Spread buckwheat on large baking sheet. Bake for 20
Ingredients: 3 eggs 1/2 cup rice milk (or other milk replacer or water) 1/2 cup sorghum flour 1 tablespoon granulated sugar 1 teaspoon vanilla (watch for allergens) 2 tablespoons ghee (or margarine) 3 medium apples, peeled, cored, and sliced (or pears) 1/4 cup brown sugar Powdered sugar for dusting Maple syrup Combine the eggs, rice milk, sorghum, granulated sugar, and gfcf vanilla in a blender. Blend until smooth, and set aside. Melt the ghee in a nonstick skillet that can
Ingredients: 3/4 teaspoon sage, crumbled 1/4 teaspoon leaf thyme, crumbled 1/4 teaspoon pepper dash marjoram dash cloves, optional PREPARATION: Combine all ingredients. If you make extra, store in an airtight container. Use for poultry stuffing or dressing, as rub for chicken, or as seasoning for other dishes.
Ingredients: 2 tablespoons ground cumin 2 tablespoons ground coriander 2 teaspoons ground turmeric 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon mustard seed 1/2 teaspoon ground ginger In a blender or food processor, combine cumin, coriander, turmeric, red pepper flakes, mustard seed, and ginger. Process to a fine powder. Store in an airtight container.
Description: There are a lot of different flour blends out there- but I never have liked the ones with bean or quinoa flour. You can’t eat the dough, it is too bitter. Baking with kids is no fun unless someone gets to lick the gooey spoon. Ingredients: 3 cups sorghum flour 1 cup tapioca flour 1/2 cup almond flour Instructions: Sorghum is the GFCF flour that I like most. It isn’t gritty like rice, it isn’t bitter like quinoa and
Instead of using two eggs, I place 2 tablespoons ground flaxseed meal and 6 tablespoons of water in a microwaveable container for each egg replaced. Microwave for about one minute. Stir. Let it rest and gel up while you prepare the rest of the recipe. Before we went soy and corn free we also had good luck using either a heaping tablespoon of soy flour or cornstarch mixed with 1 tbsp. of water for each egg. You can also use
Ingredients: 2 Tablespoons ghee (or margarine) 2 Tablespoons Tapioca flour ¼ teaspoon salt 1/8 teaspoon pepper 1 cup milk substitute of your choice. I use rice milk Heat ghee in 1 ½ quart saucepan over medium heat until melted. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute. Mustard sauce: Stir in ¼ teaspoon dry
Ingredients: 2 tablespoons cream of tartar 1 tablespoon baking soda 1 tablespoon arrowroot or tapioca flour or cornstarch Instructions: Combine ingredients and store tightly covered. (For double-acting baking powder, use 1/4 teaspoon of baking soda and 1/2 teaspoon of cream of tartar for each teaspoon needed.) Notes: If you are on a rotation diet, or also avoiding corn, you could replace it with another flour like tapioca or arrowroot. We have also used rice flour. Apparently the flour is just a