This is the "before...."
....and this is the "after."
Mixed reviews on this one, though it is not a bad choice.
Why the interest in gluten-free? Well, a dear family member, after enduring some dietary restrictions for 30 days, has shown a sensitivity to gluten! So - the search is underway for some good substitutions!
If you have any suggestions, I'd love to hear them!
Oh, my!! This looks delicious, gluten or no gluten! I have no resources to share with you, but that family member has shown up on Facebook as liking a certain publication, so she might be able to share some of her ideas with you. Have a fabulous Friday, Sister! Love you!
ReplyDeleteWhat is it?
ReplyDeleteIt does look good...
ReplyDeleteThe only site I would recommend is Mennonite Girls can cook blog. They have a section in their archives that have gluten free recipes as one of the lady in the group is gluten intolerant.
Hugs,
JB
Hello Nellie! Very well used to catering for gluten-free diets here....there are so many substitutions & tips, way too many to write here. If your dear one is just intolerant as opposed to coeliac ( when any gluten at all can be very dangerous) then it's much easier. If that's the case, then look for spelt as a flour. Spelt is a very ancient form of wheat, much lower in gluten than regular and many intolerants find they are fine with it. My mum is intolerant and loves spelt pizza bases...spelt bread is delicious too. Rye flour is my favourite, still some gluten but very low. You can use cornmeal/polenta and almond meal to make cakes successfully...lots of recipes & help online. Email me if you need more help! Happy weekend xx
ReplyDeleteWell it certainly looks tasty! Good luck with the gluten free recipes!
ReplyDeleteHere is a recipe for polenta-based crust, although I haven't tried it myself. http://www.macheesmo.com/the-polenta-pizza/
ReplyDelete