Amazon is a beautiful thing at the time of trying to find crazy flour and gluten free and organic and vegan ingredients. I keep a shelf well stock at home of flours, gluten free soy sauces and almond milk.
This flour was fantastic to work with…the smell as you first drop it in the bowl is quite delightful. I almost wanted to eat it raw!
This has under 5 ingredients, which is one of my favorite rules to keep the tummy happy! I found it in local supermarkets, such as Publix and it is relatively expensive. You can make cornbread with just 5 minutes preparation, … Continue reading →
I am from Argentina, and usually fascinated (and craving) American breakfast and brunch staples. If you’ve poked around here, you probably noticed too many waffles and pancakes! Today, I decided to cheat on those and go straight for the gold: cornbread.
For this recipe, you need Glutino’s Cornbread Mix, which is incredibly fodmap friendly: just corn and rice flour pretty much. Xoxo Glutino!
As with any cupcake, you can pretty much add and have fun with whatever suits your mood. It was kind of a long day at work today, so hello bacon for me! 1/2 package of Glutino Cornbread Mix
1/2 cup of original Almond Milk
1/2 beaten egg
2 tablespoons of vegetable oil
1/8 cup of sugar
3 strips of bacon (fried to the goodness and crispiness of your choice)
1/2 cup of cubed cheese
3 egg whites
Salt and Pepper
Start by heating the oven to 425 degrees. I usually snack on cheese and rice crackers at this point. In a medium-sized bowl, mix well the first 5 ingredients. In or around this time pan fry the strips of bacon. Tip: use low to medium size heat for perfect crispiness. Remember the bacon will continue to cook in the oven, so I always keep it a little bit undercooked.
Use a cupcake pan and fill in each of the cups up to 1/2 of the size with the mix. Put in the oven for 5 minutes.
Get cutting and dice the rest of the ingredients, which you will add on top of the muffins as they get into minute 6.
Put the muffins with the toppings back into the oven for another 15 minutes.
One of the toughest things to give up is gluten – especially if you are a pizza enthusiast and the cheese and bread combo makes your mouth water.
If you can tolerate some cheese, Bob Red Mills Pizza Crust is easy, breezy and delicious. And it might pass by “real pizza” if you and your dinner guests are slightly distracted!
Buy it at Amazon or at your local organic grocery store. The pizza takes around 20 to 30 minutes to make from beginning to end. Follow the instructions in the back – I like to add fresh mozzarella, provolone cheese and some Parmesan. Then, salt and pepper, fresh basil and cherry tomatoes with tons of oregano. The trick? Do the cheeses first and everything else second. The basil will burn quickly, so only add it 2-3 minutes before he pizza is about done.
This is a delicious alternative to bad, bad flour pancakes. It’s pretty natural and they almost taste great. I like to add chocolate chips and spread raspberry jam over them. I’m dreaming of making a really large one and stuff with egg whites and turkey bacon, too!
This almost tastes “normal.” Ouch- sorry… I had to say it! Finally a bread we can eat and don’t pay “consequences” later. It also only has 70 calories per slice, which is perfect. I’ve found it in the regular supermarkets. Whole Foods has been very hit or miss for this product, and of course, you can order it from their own website or from Amazon.com, too.
This is one of my favorite approved treats! This particular flavor and brand is so creamy you almost forget it is sorbet! The taste of coconut is very satisfying and it doesn’t feel artificial at all. I have had it … Continue reading →
I’m very careful with Bob Red Mill mixes. The idea of it are great, but if you carefully read the ingredients, you will see that non-FODMAP friendly things start to pop up… milk products being the biggest offenders. However, this mix was for the most part clear, and I really wanted something chocatly… so I tried it! I used almond milk instead of regular milk, but I kept the whole egg in (a splurge!).
Brownies come up around 210 calories each… I cooked them in a muffin tin, and they were about half a muffin. The taste was pretty good for gluten-free, and it was quick to make. I would definitely use this mix again!