Cort Caldwell

I am mid-way through it: millet grits boiled in half water and half coconut milk, a sprinkle of raisins and sunflower seeds, a quarter cup of flash-frozen blueberries, a heaping teaspoon of Vance's milk replacement, a generous pinch of cinnamon and a small sprinkle of nutmeg. Optionally add a generous teaspoon of honey for non-vegans.

High protein Fresh baked millet-teff spinach rolls, spicy baked home fries, tangy quinoa salad, , homemade "instant" coconut blueberry ice cream for dessert.

I have converted 50-60 recipes that I used to make pre-Dx to gluten-free and dairy-free (and many soy-free). Some were failures after the first attempt but now I feel like I can attempt just about any conversion. Knowing your gluten-free grains and what each is best for and what its characteristics are, and what it mixes best with is very useful. Learn about...