Friday, January 8, 2016

The Gluten Free Life

During the last few months our oldest son has been on a gluten free diet.  I just wanted to report that it hasn't been nearly as difficult as I thought it would be!  It has caused us to eat healthier whole foods, eat out less, and think more!   For the most part I use all the same recipes that I always have.  I use gluten free flour and it generally turns out just fine.  Today we made Puffy Oven Pancakes from my usual recipe and they were delicious. 


tablespoons butter or margarine
cup flour
cup milk
teaspoon salt
cups assorted fresh berries 
Powdered sugar, if desired


  • 1 Heat oven to 400°F. In 9-inch glass pie plate, melt butter in oven; brush butter over bottom and side of pie plate.
  • 2 In medium bowl, beat eggs slightly with wire whisk or hand beater. Beat in flour, milk and salt just until mixed (do not overbeat). Pour into pie plate.
  • 3 Bake 25 to 30 minutes or until puffy and deep golden brown. Serve pancake immediately topped with berries. Sprinkle with powdered sugar.

1 comment:

Nicole said...

We've been gluten free (at least Justin has) for over a year now. It has taken a little time, but I've found some great recipes, and I've found that we eat a lot more vegetables. We'll have to do a recipe swap!

I hope it's helping Hyrum

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