Many factors contribute to a healthier being! Folks often find their digestive system functions so much more smoothly by avoiding wheat. You don’t have to be a “Celiac” to benefit from eating Gluten Free. For some, a significant weight loss occurs by making this choice as well. For me, it was also a major factor in the disappearance of all arthritic symptoms, which have now been gone for many years.
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2 1/2 C fresh asparagus, trimmed and cut
1/4 C chopped chives, or 1/2 C diced onion
2 T olive oil
1 1/2 C grated sharp cheddar cheese [6 oz]
3 T gluten free flour
1 C buttermilk
1 9-10 inch gluten free pie shell, unbaked
Saute vegetables in oil, just to soften slightly, 5-10 minutes.
Break up eggs and combine with remaining ingredients, and pour into waiting shell. Bake in preheated 375 oven, 40-45 minutes until cooked in center. Delightful served right out of oven or warm! Enjoy..
Gluten free pie crust [enough for one 9-10 in crust]
1 C gluten free flour
2 t sugar
1/2 t salt, baking powder and baking soda
1 1/2 t xanthum gum
1/2 c cold butter, diced
1 egg, lightly beaten with 1 t vinegar[balsamic for color]
Mix dry ingredients in processor, cut in butter. Add egg/vinegar and pulse just until blended. Small bits may remain visible. Roll out between plastic sheets for easiest handling.
Makes traditional pan of 6 popovers.
Have all ingredients at room tempurature.
1 1/3 C milk [cow, soy, almond, etc.]
4 t melted butter
1 1/3 c [195.5 gr] gluten free flour
3/4 t salt
1/4 t xanthum gum
Optional* Add a 3/4 inch cube of sharp cheddar cheese to each hot pan, before pouring in batter.
Preheat 450 * oven. Preheat greased popover pan [I use solid shortening] for five minutes, once oven is hot. Bake 20 minutes, and reduce heat to 350*, baking another 12 minutes. Do not open oven during baking time. Eat immediately.
My favorite flour mix is 2 parts white rice flour, one part each tapioca and potato starch..not potato flour.