Gluten Free Cooking School
Lessons and Recipes for the Gluten Free Cook
Are you looking for recipes for a special gluten-free Mother’s Day breakfast or brunch? Give these recipes a try:
"Light and Fluffy Gluten Free Biscuits"
"Gluten Free Banana Nut Pancakes"
"Gluten Free Spiced Apple Pancakes"
"Mushroom & Broccoli Quiche Recipe"
I was feeling creative this morning & divised this very yummy recipe:
1/2 cup almonds
1 cup millet flour or “Bajri Flour” (rice & millet)
1/4 cup tapioca flour/starch
1/4 cup sweet/sticky rice flour
2 tsps baking powder
1/2 tsp baking soda
1/4 tsp salt
1/8 tsp nutmeg
1/4 tsp allspice
1/2 tsp cinnamon
1 cup water
1 medium sized carrot
1 smallish apple
1/2 tsp vanilla
1/4 cup melted butter
Place the almonds and other dry ingredients in blender and buzz until almonds are very fine. Turn this mixture out into a bowl.
Now put the egg in the blender and buzz for a few seconds then pour in half the water, vanilla, apple-quartered & cored, the carrot-scrubbed/scraped lightly. Blend until apple & carrot are pureed.
Add the remaining liquid, all of the dry ingredients then the melted butter and buzz again to combine. Pour onto buttered griddle.
Serve drizzled with a wee bit of honey.
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