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Showing results for tags 'dairy free'.
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These Gluten-free and Dairy Free Sweet Potato and Black Bean Enchiladas were next-level. It’s Mexican comfort food with the perfect balance of heat for the colder weather. Servings: 12 Equipment 9×13" baking pan Ingredients Mole Sauce Recipe (Vegan) 1 tbsp chili powder 4 Tbsp Gluten-Free all-purpose flour 2 tsp ground cinnamon 2 tsp ground cumin 1/2 tsp teaspoon dried oregano 2 Tbsp unsweetened cocoa powder 4 cups vegetable stock 4 Tbsp tomato paste 2 tsp sea salt Enchiladas Ingredients 2 cups rice cooked 1 cup vegetable broth 1 tbsp cumin 2 cups sweet potatoes peeled and chopped into ½ in. cubes 2 Tbsp olive oil salt and freshly ground black pepper 4 garlic cloves minced 1 bell pepper diced (any color you like) 1/2 red onion chopped 15 ounce can black beans drained and rinsed 3 cups vegan cheese divided Salt to taste 12 large gluten-free tortillas Coriander-Lime Sauce Ingredients 1 cup Coriander packed 1 Lime juiced 1 cup Vegan mayo Optional toppings fresh coriander Chopped (for topping) Freshly ground pepper Chili flakes for extra spice Coriander lime sauce Instructions Mole sauce In a small bowl, mix in the flour, spices and cocoa and mix till well combined. In a medium-sized pot over medium heat, add oil and the flour/spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste and slowly pour in the broth while whisking constantly to remove any lumps. Raise heat to medium and bring to a simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened. (The sauce will thicken some more as it cools.) Remove from heat, and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two). Enchilada Instructions Preheat oven to 400˚F(170˚C) with one rack in the middle of the oven and one in the upper third. Lightly grease a 9 by 13-inch pan with olive oil or cooking spray. In a large skillet over medium heat, warm the olive oil until simmering. Add the onions and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 to 7 minutes. Add bell pepper and sweet potatoes, and reduce heat to medium-low. Cook, stirring occasionally, for about 8 to 9 minutes until potatoes soften. Add the cumin, cinnamon, black bean, rice and corn to the pot and cook until fragrant, about 5 minutes. Salt to taste Assembling the Enchiladas Pour ¼ cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated. To assemble your enchiladas, spread ½ cup filling down the middle of a tortilla, then tightly roll it placing it seam side down. Repeat till baking dish is full. You should fit approximately 8-9 the rest you’ll need another baking dish. Pour the remaining enchilada sauce, leaving the tips of the enchiladas bare. Sprinkle the shredded cheese evenly. Bake, uncovered, on the middle rack for 20 minutes. Remove from oven and let the enchiladas rest for 10 minutes. For serving, sprinkle chopped cilantro, cracked pepper, chili flakes and drizzle the coriander mayo all over. Click here for the full blog post
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I make this dip for veggie trays when catering, it taste just like buying the ranch dip packs you used to and mixing with sour cream. 1 16oz tub Plain Unsweetened Vegan Yogurt (I use Kite Hill) 3 tsp Apple Cider Vinegar 1 tbsp dry dill weed 1-2 tbsp Nutritional Yeast (Optional but gives it a better flavor in my opinion) 1 tsp Garlic Powder 1/2 tsp Onion Powder 1/2 tsp Dried Parsley 1/4 tsp Salt 1/4 tsp Ground Black pepper 1. Mix your dry seasonings in a small bowl and crush them up a bit with the back of a spoon 2. In a larger bowl put in your Kite Hill Almond Yogurt and your apple cider vinegar and stir slowly mixing in the dry seasonings 3, Let set in the fridge for at least 20 mins then serve. PS not something I can enjoy much of as the Kite Hill Yogurt contains Xantham gum, the recipe does work with other dairy free yogurts but the taste is not as good.
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This is my take on a pudding Souffle dairy and sugar-free. 1/4 cup (28g) Cocoa Powder (type used changes up the flavor, Black for oreo, Dark for cake used here, and plain is bit more like pudding) 1 Package Knox Gelatin 1 Can Full Fat Coconut milk (unshaken room temp) 1/3 Cup (66.6g) Swerve Confectioners Sugar 2 Large Eggs (room temp and separated) (Optional) if you like it sweet add in 1/8th-1/4 tsp uncut stevia or monkfruit extract with swerve. I might also suggest shaved unsweetened chocolate like lakanto bars or shredded coconut for garnish 1. Preheat oven to 350f and grease 3x 2 cup ramekin 2. In a stand mixer or bowl and wire whisk. Whisk the egg whites til floppy, not stiff. Remove to medium bowl. 3. Open the coconut milk and put 4 tbsp of the heavy cream in a small dish and melt a few sec in the microwave. Place opened can in the oven or someplace warm for 5 mins to melt the rest. 4. Now mix the melted cream with swerve til pale and fluffy. Now beat in the egg yolks, then stir in the gelatin and cocoa. Start whisking in the rest of the coconut milk a little at a time. 5. Gently fold in the floppy egg whites a few spoons at a time into the runny mixture and whisk gently to combine. 6. Pour the mixture evenly distributed among the ramekins and bake 35-45 mins. You should see domes form. 7. Remove and let cool a bit serving with coconut or chocolate shreds for garnish. This is best served warm and can be reheated a do enjoy later. NOTE ingredients bought through the Thrive link get you an extra 25% off, great for gluten free shopping. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/p/swerve-confectioners-sugar-replacement https://thrivemarket.com/p/thrive-market-coconut-milk-regular
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I have my Endoscopy -finally- scheduled for February 5th. Long road with some uninformed doctors. I've been gluten-free/DF for about 3 months. I know I have to do a Gluten challenge. Should I start today? How much Gluten per day Should I be having? And a month is enough for the endoscopy correct? How long do results typically take? My follow up with the doctor is February 20th, not sure it's enough time. And should I stick with eating gluten until this check up? Also, should I go ahead and eat dairy again as well? I know it's definitely a problem because after accidentally having it recently I had some reactions. Or Should I mostly be concerned with getting the Gluten in my system? Sorry for so many questions Thank you!!
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Monte Cristo Knock off This is not the Cheddar's Monte Cristo from my childhood, I could make one more like it but I can not justify spending $30 in initial products. I bought a store brand of Gluten Free and Grain Free bread from Whole Foods for a proof of concept over using my own. BUT this would probably be better with thick canyon bake house slices. So this is more like a french toasted battered turkey and cheese sandwich, feel free to up the antsy adding ham and swiss. 2 tbsp Nutiva Butter Flavored Coconut Oil 6 Large Eggs Beaten 1 1/4 Cup (300ml) Cashew or Almond Milk 8 Slices Gluten Free Bread, I used Julian Almond Paleo but Canyon House might work. 4oz Dairy Free Cheddar, I used some lisanatti shreds, melted in a bowl a bit so it would not fall out slices would work 12oz Thin Sliced Turkey, I found the Naturals from Oscar to be gluten and corn free Raspberry sauce for dipping is optional along with a bit of powdered sweetener for dusting if you wish to add a bit more authenticity 1. Preheat oven to 400F, line a rimmed baking sheet with a non stick mat or foil, brush with melted coconut oil or butter. 2. In a 9 x 13 baking dish whisk the eggs and milk, season with salt and pepper 3. Top 4 slices of bread with turkey bit of pepper and salt, distribute the cheese evenly over the turkey and top with the remaining bread. Transfer these to the egg mixture and press down with a spatula soaking for 1-2mins a side and carefully flipping. 4. Transfer again to the baking sheet and cook 15mins then carefully flip and bake another 8-14 mins til done. I finished a bit with the broiler then let rest a bit. Again this is a not quite the normal one...but it gave me a bit of satisfaction.
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So Missing the old crab Rangoon, and needing to make a version without a wrapper....I modified my Garlic Cheesy Bread. 1/2 cup almond flour (60g) 1/4 cup + 1 heaping tbsp coconut flour (36g) 1 tbsp Psyllium Husk 2 tsp baking powder 1/2 tsp Onion powder 1/4 tsp Garlic Powder 1/4 tsp salt 1 8oz Tub Cream cheese heated til soft (I used Vegan Miyoko Creamery Cream Cheese Un-Lox Your Dreams You can find this in Trader Joe's Nation wide) 5oz Crab Meat (I used 5 oz out of a 6oz can of Millers Select White Crab Meat) 6 tbsp virgin coconut oil , melted 2 Eggs Room Temp 1. Preheat Oven to 350F 2. Mix your Flours, baking powder, onion, garlic, Salt, Psyllium and whisk well to combine 3. Mix your oil and eggs, then use a mixer or a hand blender to combine with the cream cheese, then fold in your crab meat 4. Add in your flour mix and fold til well combined with no clumps. 5. Let set a few mins then using a Tbsp scoop out heaping scoops and either use a mini muffin tin or place on a baking sheet. 6. Bake for 20-25 mins til browned on top Thrive Market 25% off link http://thrv.me/gf25 https://thrivemarket.com/nutiva-butter-flavored-coconut-oil https://thrivemarket.com/nutiva-organic-coconut-flour https://thrivemarket.com/p/bobs-red-mill-almond-flour https://www.amazon.com/Konsyl-Supplement-All-Natural-Gluten-Free-Sugar-Free/dp/B079G2K943/ https://www.amazon.com/Millers-Select-Special-White-Ounce/dp/B004XLC2SA/ https://miyokos.com/collections/vegan-cream-cheese
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4 tries, and this is satisfyingly close to gluten ones....still missing that yeasty and gooyness of the raw center ones of my childhood, but I still binge ate 3. Any suggestions for improving Rise or making a bit more gooy I would love to hear. Dough 220g Almond Flour 28g Coconut Flour 2 Large Eggs (ROOM TEMP or the oil will harden up) 1/4 Cup (60g) Nutiva Butter Flavored Coconut oil 1/4 cup (60ml) nut milk 2 tbsp (30g) Lakanto Maple Syrup 1/2 tsp Himalayan sea salt 2 tsp apple cider vineagar 1 tbsp Heinz Feather Light Baking Powder 1 tsp vanilla extract 2.5 (25g)tbsp psyllium husk 3tbsp Hot Water Filling 3tbsp (45g) Lakanto Maple 2tbsp (30g) Nutiva Butter Flavored coconut oil 3 tbsp ground cinnamon (cassia is more gelish, siagon is more bite) 3 tbsp Swerve Brown Simple Frosting x2 for extra Frosting 1tbsp Coconut oil butter flavored 4tbsp confection swerve sugar free sweetener 2tbsp Lakanto maple 1/2 tsp LorAnn Oil non dairy cream cheese extract 1. Whisk Dry Except the Psyllium Hudk in a large bowel, mix wet in another with the psyllium husk whisk and let set a min to thicken, then combine wet and dry and mix well with a spoon 2. Knead out the dough with your hands making sure it is well combined adding in 3 tbsp hot water and working it in(IMPORTANT this helps activate the emulsifiers) then transfer to the fridge for 30mins to let it chill 3. Mix up the filling while the dough is chilling and set aside, and Preheat your oven to 350F 4. Take the dough out of the fridge and put down some parchment paper, using a rolling pin roll out the dough until 1/4" thick 5. Apply the filling to the dough spreading evenly the back of a spoon works best 6. Might want to use a thin spatula to help get it off but slowly start to roll one edge of the dough going slowly to roll it up into a log. 7.Take a large knife and cut the dough into 1 - 1 1/2" sections place each on parchment paper covered baking sheet. 8. Bake for 18-25mins til browned 9. Choose your glaze and have fun drizzling it over them. NOTE if you do this with hot rolls it will run all over them and puddle around. When Chilled the icing will harden up. Bonus tip warm the icing before hand to make it drizzle well. Thrive Market 25% off link http://thrv.me/gf25 https://thrivemarket.com/nutiva-butter-flavored-coconut-oil https://thrivemarket.com/p/lakanto-maple-flavored-sugar-free-monkfruit-syrup https://thrivemarket.com/nutiva-organic-coconut-flour https://thrivemarket.com/p/bobs-red-mill-almond-flour https://thrivemarket.com/p/swerve-confectioners-sugar-replacement https://www.amazon.com/Swerve-Sweetener-Brown-12-ounces/dp/B07FCCZ3FX/ref=asc_df_B07FCCZ3FX/? https://www.amazon.com/Konsyl-Supplement-All-Natural-Gluten-Free-Sugar-Free/dp/B079G2K943/ https://www.amazon.com/LorAnn-Oils-Cream-Cheese-Icing/dp/B00CMX130O/
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Found a way to make low carb and dairy free green bean casserole. As a kid I only really ate the French onions on top so I loaded a whole special batch of them on my casserole. Start by making my French fried onions from the other post but add in 2 thin sliced scallion. Then the following. 2 cans greenbeans drained 8oz sliced mushrooms chopped rough 2tbsp Nutiva Butter Flavored Coconut oil 3 minced cloves garlic 1/2 cup chicken stock 1 can full fat coconut milk 1/4-1/2 cup nutritional yeast 1. Preheat oven to 400F 2. Over medium heat sauté mushrooms and garlic in the coconut oil til soft (5min) 3. Add the coconut milk, stock and bring to a boil reduce heat and simmer til it starts to thicken. 5. Stir In the nutritional yeast til combined and then the green beans stirring to coat. 6. Transfer greased 8x8 dish and top with the onions as desired then bake 15 mins. For extra crisp few mins under broiler.
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Lemon Ricotta Scones (gluten free, sugar free, grain free, dairy free, Keto) 2 1/2 cups (280g) Almond flour 1/3 cup Swerve Granular Sweetener 1 tbsp baking Powder 1/2 tsp salt Zest of one lemon 2 large eggs 1/2 cup Kite Hill Ricotta 1/2 Tsp lemon extract Lemon Glaze 1/4 cup Swerve Confectioners 1 tbsp Lemon Extract Amusingly leaving out binders on this makes them a bit crumbly and is the perfect texture for scones and a great gluten free treat. 1. Preheat oven to 325F and line a baking sheet with parchment paper 2. In a large bowl whisk together almond meal, sweetener, baking powder, salt, use a sift to sift out into the bowl again and whisk in zest 3. In a separate bowl mix the eggs, ricotta, and lemon extract. 4. Combine the ricotta mix into the flour mix and stir until dough is well combined. 5. Divide the dough in half. and pat into two 6" diameter circles on the parchment paper lined sheet. 6. Cut each into 6 wedges with a dough knife or butter knife using a spatula you can spread them out on the pan a few inches apart 7. Bake around 25mins until golden brown and firm 8. Let cool and whisk the powdered sweetener and lemon juice and drizzle over the cooled scones. http://thrv.me/gf25 For 25% off your first order. https://thrivemarket.com/p/swerve-confectioners-sugar-replacement https://thrivemarket.com/p/swerve-granular-sugar-replacement https://thrivemarket.com/p/bobs-red-mill-almond-flour
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Pina Colada Pie 1 Pie Crust (I suggest the gram cracker version of my gluten-free Pie Crust)https://www.celiac.com/blogs/entry/2146-grain-free-pie-crust/ 1 Can Full Fat coconut milk 1 20oz Can Crushed Pineapple in natural juice 1 tsp Vanilla Extract 2 tbsp maple syrup dash of salt If you want it a bit more stable I suggest adding 2tbsp of coconut oil 1. Place all ingredients but the crust in blender 2. Blend well. 3. Pour over crust and place in freezer for at least 4-6 hours for optimal texture, and cut. Note if frozen over night it sets up a little hard but is just as tasty and can be eaten like a pizza.
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Creamy Broccoli Mushroom Casserole
Ennis-TX posted a blog entry in Gluten Free and Specialty Diet Recipes
Creamy Broccoli Mushroom Casserole This is gluten, corn, and dairy free and can be made vegan by subbing vegetable stock for the chicken 1 medium Onion 1-2 tbsp oil 2 cloves of garlic 12oz of mushrooms 2 tbsp flour (I've used Nutiva Coconut and garfava [blend of garbanzo and fava] before you can probably sub bobs gluten-free flour found in most stores) 1 cup chicken stock (can sub vegetable for vegan) 1 cup almond milk 1/2 cup nutritional yeast KAL or Brags 2 packages of 10-12oz broccoli florets Steamed 2 bags miracle rice or 4 cups of cooked rice of choice 1. Preheat oven to 350F 2. Chop garlic and onions and give the mushrooms a medium chop in a food processor. 3. Cook the broccoli and give a rough chop so no large chunks and rice set aside 4. Saute the garlic and onions in the oil til soft over medium high heat 5. Add the mushrooms and cook til liquid had cooked off and they start browning stir constantly (6mins) 6. Sprinkle the flour over the vegetables and add the broth stir until thick 7. Remove from heat and add the milk and 1/4 cup of the nutritional yeast and stir in the broccoli seasoning to taste with salt and pepper 8. Put the rice in the pan spreading it out and pressing a bit, proceed to to p with the broccoli mix spreading evenly, sprinkle pepper, and the other 1/4 of the nutritional yeast over the top evenly 9. Cover with foil and bake for 15-25mins, remove the foil and cook for another 5-15 mins til desired moist level for your casserole.-
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Hi there! I am looking for insight from anyone that may have insight on what is going on in my body. I have had 6 years of fuzzy head and GI issues (bloating, constipation, nausea, pain, discomfort). I cut out gluten 3 years ago. Then did a IgG mediated food allergy test with a holistic doctor and did a food elimination diet based on those results. So I now avoid dairy and gluten and tomato. I notice i have flare ups when I consume corn so I am trying to be more strict about it lately but I get a week long of nausea/heartburn/acid reflux when i do eat it. I also started following a low fodmap diet a few months ago due to still not feeling great and when I follow all of these things (gluten free, dairy free, corn free, low fodmap) I feel the best I ever have, although it is very hard to sustain. Also, i still have random spouts of horrible heart burn and nausea occasionally and cannot pinpoint it. I also am on a PPI for this. I have had a hydrogen breath test in 2015 and it was negative. I also have had multiple EGD's and Colonoscopies that have been unrevealing besides a stomach ulcer which is now healed and some esophagus irritation most recently. I am now scared of eating so many foods because I have had so many days of not feeling right. I have considered getting more strict on the corn restriction or maybe considering nightshade free because I am not sure what to do/if Fodmap is really helping since it isnt all the time and I am stressed about what I can even eat anymore. Any suggestions or thoughts are appreciated! Thanks in advanced, Sara
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Vegan Bacon Cheese Dip Feel free to half the recipe for a smaller batch this makes about 5-6cups depending of if you want to thin it out a little or like it extra thick. 10tbsp coconut flour 6-8tbsp Nutritional Yeast (I used 6 but 8 makes it nuttier) 2 tsp Smoked paprika 2 tsp Psyllium husk unflavored 4 cups unsweetened Nut milk (I used cashew makes it extra creamy) 4tbsp Coconut Aminos 9tsp Liquid Smoke (I used Hickory) 4tsp Apple Cider Vinegar 3-4tsp maple syrup (I used sugar free Lakanto Maple) 1.Mix dry ingredients in a bowl wit a whisk breaking up clumps and incorporating well. 2. place in a blender add the milk and the liquid ingredients then blend well til it is all mixed 3. In a sauce pan or small pot heat over low-medium heat stirring constantly this will thicken up as it gets hot, NOTE it will get really thick, feel free to water down to desired consistency with more cashew milk. I loved this flavor, goes great over broccoli just heat it up and pour it over stuff or use it as a dip. I made a gratin potato dish with it even thinned out more and poured over potato slices and baked. Can be used in a broccoli casserole this way. Can also be used anywhere you want Bacon Cheese Sauce. NO starch, hardly any carbs, and keto friendly. Best of all Vegan NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/coconut-secret-organic-raw-coconut-aminos https://thrivemarket.com/thrive-market-organic-apple-cider-vinegar-32-oz-bottle https://www.luckyvitamin.com/p-2001037-lakanto-maple-flavored-syrup-sweetened-with-monk-fruit-13-oz https://www.amazon.com/Colgin-Assorted-Liquid-Smoke-Gift/dp/B00H5WG6IG/ref=sr_1_7_a_it?ie=UTF8&qid=1512309885&sr=8-7&keywords=Liquid+smoke https://www.amazon.com/Metamucil-Daily-Supplement-Natural-Psyllium/dp/B06W2PJCVP/ref=sr_1_72_a_it?ie=UTF8&qid=1512413813&sr=8-72&keywords=psyllium
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Super Soft Almond Butter Cookies
Ennis-TX posted a blog entry in Gluten Free and Specialty Diet Recipes
Note you cook these in a Muffin tin or they will spread out to much. These are SUPER SOFT and MOIST and fall apart easy, depending on your almond butter you might have to adjust the flour. I use my artisan blends in this myself. 1/2 cup Almond Butter (120g) 3 tbsp applesauce (45g) 1 tsp pure vanilla extract 1/3 cup xylitol (85g) 3 tbsp coconut flour (24-26g) 1 1/2 tsp Ener-G baking soda sub 1/8 tsp salt 1.Preheat oven to 350F 2. Combine the Almond Butter, Apple Sauce and extract 3. In Separate bowl combine all other ingredients and mix well 4. Mix the two together and portion into the muffin tin filling the bottom of each just just enough to be a cookie. 5. Bake for 12mins then let set for another 20-30mins, These then can be removed and set on a wire rack to set up,will be super soft and have a wonderful flavor. I have also subbed other extracts for the vanilla, Egg Nog, Irish Cream, etc. for some of the best in my life. NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping. Thrive Market http://thrv.me/gf25 https://www.luckyvitamin.com/p-435169-nutiva-organic-coconut-flour-3-lbs https://thrivemarket.com/nutiva-organic-coconut-flour https://www.luckyvitamin.com/p-28214-xlear-xylosweet-all-natural-low-carb-xylitol-sweetener-5-lbs-
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Vegan Cheddar Biscuits (based off my garlic bread) 1/2 cup almond flour (60g) 1/4 cup coconut flour (36g) 2 tsp baking powder 1 tsp dried chives 1/2tsp rosemary 1/4 tsp salt 1 1/2 cups shredded vegan cheddar cheese sub (6oz) 6 tbsp virgin coconut oil , melted (Nutiva Butter Flavored) 1/4cup apple sauce 1. Preheat oven to 350F and line a large baking pan with parchment paper 2. In a medium bowl, combine almond flour, coconut flour, baking powder, chives, rosemary, and salt. 3. In a large saucepan, melt cheese over low heat until it's melted and can be stirred together. 4. Add oil, apple sauce, and stir to combine. Stir in almond flour mixture until dough comes together (keep heat on low). It will still have some large streaks of cheese. Turn out dough onto a parchment-lined surface and kneed it a bit 5. Divide dough into 8-12 equal balls placing a few inches apart for roll texture, for layered biscuits make into 8 balls, press each out in you palm and fold in half and repeat 5-8 times then cup into balls placing a few inches apart. 6. Bake 15-20mins til golden I pulled mine out a bit early then put them back in for a tad more after pictures. Testing used lisanatti cheese due to how it melts. also works with daiya shreds NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/bobs-red-mill-almond-flour https://thrivemarket.com/nutiva-butter-flavored-coconut-oil https://www.luckyvitamin.com/p-435169-nutiva-organic-coconut-flour-3-lbs https://thrivemarket.com/nutiva-organic-coconut-flour
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