Free Croissants. By Beth Hillson You’ll love these light, luscious gluten-free pastries.
They can be made without dairy. Enjoy them au naturel, as the French do, or fill them with your favorite fruit spread. 1 cup sorghum flour½ cup chickpea flour½ cup almond meal or additional flour1 cup rice flour1 cup cornstarch or tapioca starch/flour4 teaspoons xanthan gum1½ teaspoons salt4 teaspoons yeast¼ cup sugar1 cup warm milk of choice or water2 eggs8 tablespoons butter, margarine or Earth Balance spread, melted12 tablespoons cold butter, margarine, vegetable shortening or Earth Balance spread, cut into small pieces½ cup fruit spread, warmed, optional 1. Wasabimon Shares a Gluten-Free Fried Chicken Recipe. I accidentally upgraded my wordpress account and it wreaked havoc.
Lost all kinds of posts and it broke countless links. F@$#! One of the many post sent off unanchored into the ethernet was this guest post (and photo) by freelance writer Stephanie Stiavetti. Gluten Free Multigrain Bread Recipe. Gluten-Free Multi-Grain Boule / Photos by Shauna Ahern I’ve been fascinated with gluten-free bread recipes because they attempt to do what shouldn’t be possible: create a network of pliable solids that can expand and trap gas released by yeast, giving you a leavened bread without gluten.
It’s also invariably a good-for-you loaf, with a rich variety of grains. How to Make Gluten Free Brioche. I accidentally upgraded my wordpress account and it wreaked havoc.
Lost all kinds of posts and it broke countless links. F@$#! Bread 2.0. This gluten free, gum free and yeast free bread is great toasted and spread with goat cheese, nut butter or dipped in olive oil.
Hello Mark’s Daily Apple readers! Be sure to check out my Paleo/primal Bread recipe. Coconut Chicken Fingers with Spicy Fruit Chutney. One of the foods my husband and I really miss on the paleo or primal diet is breaded chicken.
It's just soul satisfying comfort food for both of us. I do make a gluten free, grain free version of chicken fingers with almond flour sometimes, but tonight I thought I'd try something different. Keeping with the coconut theme I've had lately, I decided to dredge the chicken in unsweetened dried shredded coconut. I didn't want them to be naked, so I wanted to make a sauce, but pan sauce or gravy didn't seem right - so I decided to make a spicy fruit chutney.
The result is a tropical dish that's just right for these hot summer evenings!