My gluten-free experiences and heavenly recipes

The other day I went to a bakery that sells gluten-free products. I have to be honest, I was very disappointed. I tried it, and on the one hand it was not a great gastronomic experience, but then I read what it was made of... Unfortunately I threw the packaging away, even though I had planned to write down the ingredients. I tried to google it but couldn't find it. The thing is that it was just flying around with E numbers,various preservatives, thickeners, lots of sugar, carob flour, gum arabic, etc...I'm not sure what's worse, this or gluten!

However, it made me want to try my hand in the kitchen.I realised that we can make these dishes ourselves at home. It's true, it's a lot of work, it takes a lot of time and energy, and I believe it's hard to fit it into your daily routine, between work, household chores, raising children, running to the doctor... But I say it's worth it, because you won't put harmful substances into your body and the bodies of your loved ones.

And to prove that you can still eat delicious food while following a strict diet, I've prepared some delicious sweet recipes for you that are guaranteed gluten-free and free from harmful preservatives and thickeners.

Next is my favourite, the Mini Pancakes.

Ingredients: honey to taste, 1 organic egg, 0.8 dl coconut milk, 4 tablespoons rice flour, a teaspoon of gluten-free baking soda, fresh fruit to serve

Preparation:

Beat the organic eggs until frothy, then add the coconut milk and honey and continue to whisk. Mix the rice flour with the bicarbonate of soda, then sprinkle into the coconut milk and egg mixture. Cover and leave to stand for at least 20 minutes, it is important not to refrigerate, it should remain at room temperature. If you have a Teflon frying pan, there is no need to oil it. Before the first pancake, heat the pan for about 10 seconds, then add two tablespoons of the mixture, enough for one pancake. Stir the mixture before scooping it out and shape the pancakes into palm-sized round pancakes. Cook over a low heat, and when the top of the pancake starts to poke holes, cook for about another minute. When the bottom is nice and red, flip it over in a sudden motion and cook the other side. Serve to your taste and preference, I like it best with fresh fruit.

From 2016, EndoBlog will only share recipes that are entirely plant-based.

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