This bread looks, smells and taste’s like the glutinous version. It even has a crisp crust that GF bread often lacks.
This is another star dish with loads and loads of nutrients, but importantly, flavour.
Naturally gluten free, using Masa Harina flour gives these the best flavour.
Gluten and fructose free, I defy anyone to be able to tell the difference between this and a pie that has the conventional detrimental to health ingredients.
A really good version that can be used in any conventional recipe where pastry is required, to make it gluten free.
However you pronounce the word scone, these taste delicious. Just as good as any gluten containing version.
Did anyone see the BBC programme last week, Horizon ‘Clean Eating: The Dirty Truth’? You can probably get it on iPlayer. Anyway, I watched it, anything to do with health and food is my thing, but just from the title I knew it wasn’t going to flatter those trying to help people reclaim their health. Read the Recipe » Clean science:The Dirty Truth
Spanikopita are Greek pastry parcels filled with spinach and feta. To make it gluten free I’ve made the filling and put it on quinoa pastry disks. Looks good as a starter.
This tastes of sunshine, hence the name. My oldest friend made this for me. She made it with chicken, but here I have used tofu.
The crushed potato top adds another dimension to this classic dish because of the fibre in the skins. It also makes a nice crispy topping.
Not only delicious, the black beans are rich in vitamins and minerals, they also provide you with a great source of protein.
These beat any shop bought scotch pancake, and you can’t tell they’re gluten free. Once you get the hang of it you can make these in 10 minutes from store cupboard ingredients.