This gluten free bread recipe is as close to the real thing as you can get. Simple to make too! They can be made with either almond or coconut flour. I’ve listed the ingredients for the recipe with almond flour but the recipe link will lead you to the ingredients for the coconut flour version. The recipe contains psyllium husk power (it MUST be the powder) which seems to act as the binding ingredient. This is a great ingredient for intestinal health. It contains a spongy fibre that reduces appetite, improved digestion and cleanses the system and is very high in fibre. Just make sure you drink plenty of water. I purchased my psyllium powder from Saver Centre, but the health food shops here should sell it too.
Two favourite desserts combined into one! Delicious! Apple crumble and a muffin. A moist, fruit and crumbly gluten free delight. I love how almond flour bakes into a light and moist muffin. It’s a great ingredient for those in need of a gluten free cake or muffin.
There are many versions of this cake with orange so lemon make a nice change. The recipe is easy to make and yields a fresh, moist cake with a lovely lemon flavour. It is very important that you use unwaxed lemons as you use all of the lemon, including the skin. I use erythritol from my health food shop as a subsitute to sugar. You can substitute this with another sugar substitute if you wish. This is such an easy cake to make but looks and tastes as if you have taken great care. Fool visitors with this one!
A donut pan comes in handy for making gluten free bagels as well as donuts. This recipe uses coconut flour and flax seed so these are full of fibre and will be filling. A great start to the day!
A savoury muffin makes a nice change to a sweet one and this also makes a great side dish to soup instead of a bread roll. If you don’t eat breakfast until you get to work, you can bake a batch and keep them in the freezer. Take one out before you go to work and by the time you get there, it should be ready to eat (or you can zap it in the microwave for a hot treat). You are then set for the day!
This pancake recipe is very high in protein and low in carbs, meaning that it won’t raise your blood sugar levels (unless topping it with maple syrup or honey), and it will keep you going strong throughout the morning. They are gorgeously sweet and the spices used enhance the taste of pumpkin. The pumpkin puree can be made ahead or over night. Boil 100g pumpkin with a bit of water and blend into a puree. Voila! Or cheat, and use the canned pumpkin puree…but used unsweetened! The pancakes are very fragile to handle so I would advise to cook them in small amounts otherwise they will break when you flip them. Make “mini” pancakes and they should keep their shape better.
I used to love garlic dough balls so enjoyed these gluten free alternatives slathered with garlic butter! The flavourings can be played around with herbs, spices and cheese too. Delicious! Continue Reading
These delightful treats from http://divaliciousrecipesinthecity.com/ are very similiar to cheese straws with their melt in your mouth texture. The mixture can keep in the refrigerator for a few days so you can have a backup plan for when you have an urge for a cheesy snack. Especially since they do not take long to cook! The cayenne can be optional but I like it for the slight kick it gives combined with the cheese.
This recipe from www.divaliciousrecipes.com uses Psyllium in a grain free, dairy free bread recipe and is very easy to make too. Since Psyllium and coconut flour are high in fibre this bread is very filling. Make sure you drink a lot of water! You can use this for dipping with sauces, spread with pate or load it up like a open sandwich. Use it like a sandwich wrap, make a mini pizza…just have fun and enjoy it! You could play around with the spices too, perhaps add chillis?