Problem: We are dairy and gluten free. But really like having bread in the house for quick sandwiches, school lunches, and snacks.
Solution: Brown Rice Bread from Trader Joes. A bit crumbly and dry but is OK when toasted.
New Problem: Rice contains too much arsenic, especially brown rice. So now I do not want to feed any rice (especially brown rice) to my children. And I do not want to spend $7 on a loaf of some specialy gluten/dairy free bread from Earth Fare.
New Solution: Pancake bread! I have found some GREAT recipes for gluten/dairy free pancakes this year (here). This one specific recipe makes me remember my days in Kenya, where our "bread" was called chapati and EVERYBODY loved chapati. This recipe tastes so uncannily similar to that lovely sweet fried dough we all went crazy for. Only this one is gluten and dairy free!
Anyway, it occurred to me that my boys would probably love these with some almond butter and jelly in the middle, and was I right! No kidding, no exaggerating... my 3 year old ate 3 sandwiches in one day, and called to me from the table (while I was nursing the baby) "Mama, thank you soooo much, this is the best sandwich I have ever had!".
Needless to say, I made a double batch today and froze them for quick snacks, breakfasts, almond butter and jelly sandwiches, etc. This is our new "bread", yippee!
Ingredients:
2 large eggs
4 tablespoons coconut oil
2 cups full-fat coconut milk (you could probably use almond milk as well)
1 teaspoon vanilla
3 tablespoons maple syrup
2 1/3 cups Gluten Free Flour Blend (I use Bob’s Red Mill All-Purpose)
1 1/2 teaspoons baking powder
3/4 teaspoon sea salt
3/4 teaspoon xanthan gum
Directions:
1) Combine the eggs, coconut oil, coconut milk, maple syrup and vanilla in a blender until smooth.
2) In a separate bowl, combine the dry ingredients. Add in the egg mixture and mix well.
3) To make pancakes: Preheat a frying pan on medium, greasing it with a small spoon-full of coconut oil. Scoop the batter by ¼-cupfuls onto the frying pan (or use less if you want smaller pancakes).
4) Cook pancakes for 1 to 2 minutes, till the tops start to get tiny bubbles, and bottoms are golden brown. Flip and cook the other side for 1 to 2 minutes.
5) Serve hot, with syrup as a pancake. Or let cool and eat plain as a sweet treat. Or cool and store in the refrigerator and use as “bread” for PB and J’s. (I threw our cold ones in our toaster oven for a couple minutes before making them into sandwiches)
Solution: Brown Rice Bread from Trader Joes. A bit crumbly and dry but is OK when toasted.
New Problem: Rice contains too much arsenic, especially brown rice. So now I do not want to feed any rice (especially brown rice) to my children. And I do not want to spend $7 on a loaf of some specialy gluten/dairy free bread from Earth Fare.
New Solution: Pancake bread! I have found some GREAT recipes for gluten/dairy free pancakes this year (here). This one specific recipe makes me remember my days in Kenya, where our "bread" was called chapati and EVERYBODY loved chapati. This recipe tastes so uncannily similar to that lovely sweet fried dough we all went crazy for. Only this one is gluten and dairy free!
Anyway, it occurred to me that my boys would probably love these with some almond butter and jelly in the middle, and was I right! No kidding, no exaggerating... my 3 year old ate 3 sandwiches in one day, and called to me from the table (while I was nursing the baby) "Mama, thank you soooo much, this is the best sandwich I have ever had!".
Needless to say, I made a double batch today and froze them for quick snacks, breakfasts, almond butter and jelly sandwiches, etc. This is our new "bread", yippee!
Ingredients:
2 large eggs
4 tablespoons coconut oil
2 cups full-fat coconut milk (you could probably use almond milk as well)
1 teaspoon vanilla
3 tablespoons maple syrup
2 1/3 cups Gluten Free Flour Blend (I use Bob’s Red Mill All-Purpose)
1 1/2 teaspoons baking powder
3/4 teaspoon sea salt
3/4 teaspoon xanthan gum
Directions:
1) Combine the eggs, coconut oil, coconut milk, maple syrup and vanilla in a blender until smooth.
2) In a separate bowl, combine the dry ingredients. Add in the egg mixture and mix well.
3) To make pancakes: Preheat a frying pan on medium, greasing it with a small spoon-full of coconut oil. Scoop the batter by ¼-cupfuls onto the frying pan (or use less if you want smaller pancakes).
4) Cook pancakes for 1 to 2 minutes, till the tops start to get tiny bubbles, and bottoms are golden brown. Flip and cook the other side for 1 to 2 minutes.
5) Serve hot, with syrup as a pancake. Or let cool and eat plain as a sweet treat. Or cool and store in the refrigerator and use as “bread” for PB and J’s. (I threw our cold ones in our toaster oven for a couple minutes before making them into sandwiches)
RSS Feed