Blog Archives

Black Plum Sorbet

Why, oh why, has it taken me so long to make sorbet? I mean, it would seem like an obvious first step once going dairy-free – that if I was to be making a frozen dessert, it would be sorbet. After all, sorbet is naturally dairy-free. But no – I dove headfirst into making ice “cream” that I could enjoy, as evidenced here, here, and here. I love making ice cream. But after scoring some huge, gorgeous black plums at the farmer’s market, I thought maybe I’d do something a bit different from my usual. I wanted something cool, sweet, and refreshing. This sorbet was just the thing.

It’s a simple sorbet, really, and comes together pretty quickly. One of my favorite components, however, is the bit of balsamic vinegar. It’s not overwhelmingly balsamic – it’s merely a background note that gives balance and interest to the sorbet. It keeps it from being cloying. Add that and the Cointreau, and it’s a perfect marriage of plummy sweet, slightly tart freshness that completes a perfect summer meal.

Print Recipe

Black Plum Sorbet (gluten-free, vegan)

2 lbs plums, pitted and sliced into eighths

1/2 c agave nectar

1 t pomegranate balsamic vinegar (can use regular balsamic)

pinch of salt

1 1/2 t Cointreau (or Grand Marnier)

Place the sliced plums, agave nectar, balsamic vinegar and salt in a medium saucepan. Bring to medium heat and cover, allowing to simmer, for about 8 minutes or until the plums become tender. Remove from heat and allow to cool to room temperature.

Once cool, add the Cointreau and puree in a blender until smooth. Strain the mixture through a fine-meshed sieve and chill thoroughly. Process in an ice cream maker according to the manufacturer’s directions.

Makes 4-6 servings.

Live in the Dallas area? I’ll be speaking this Saturday, July 20, 2013 at the Gluten Intolerance Group of Greater Dallas! Come join us.

Vietnamese Shrimp Summer Rolls with Peanut Dipping Sauce

Before I went gluten-free, I would often treat myself to Vietnamese for lunch. A gigantic bowl of steaming pho and summer rolls could turn even the most difficult of days into a better one. There is something just so satisfying to me about the bold, in-your-face flavors of those two dishes. They’re addictive, but in a good way.

But after going gluten-free, I’ve had trouble finding a good pho shop. While many ingredients in both pho and summer rolls are gluten-free, there are still a lot of hurdles. The hoisin sauce often used in the pho is full of gluten. Who knows how they prepared the broth. And while most rice noodles are indeed made with just rice, some aren’t. So I usually opt to make my own.

Summer rolls, or salad rolls, are a fresh roll consisting of an assortment of vegetables, rice vermicelli, and possibly a meat or seafood, all wrapped up in rice paper, and served cold or at room temperature. They’re not deep fried like egg rolls. Not sure how they arrived at the name “summer roll”, but it fits – they are so perfect for a hot summer day. I could eat tons of them.  Like I said, they’re addictive.

These rolls take a bit of preparation, but once you have all of the ingredients ready, they’re fairly simple to assemble. And they keep well for a day or two, which is a nice bonus. They might keep longer, but I wouldn’t know – I’ve never had them last that long!

Print Recipe

Vietnamese Shrimp Summer Rolls with Peanut Dipping Sauce (gluten-free, dairy-free)

For the rolls:

1/2 t fish sauce (can use gluten-free soy sauce instead)

1/2 t fresh lemongrass (can use lime zest instead)

Salt and pepper to taste

1 T olive oil

8 oz medium-sized shrimp, peeled and deveined

6 oz dried rice vermicelli

16-18 round rice papers

1 head of green leaf lettuce, leaves separated and torn into 2-3 inch pieces

1 c julienned carrots

1 c julienned red bell pepper

1 c julienned cucumber

1 c julienned daikon radish

1 mango, cut into thin slivers

18-24 each mint leaves and basil leaves, or substitute with Thai basil, if you can find it

For the dipping sauce:

1 t olive oil

3 garlic cloves, minced finely

3 T gluten-free soy sauce

1 T honey

1 T chili garlic sauce

1/4 c creamy peanut butter

1/4 c water

In a medium bowl, whisk together the fish sauce, grated lemongrass, and salt and pepper to taste. Add the shrimp and stir to coat. Marinate the shrimp for 10 minutes. Meanwhile, boil a large pot of water. Remove from heat, add the rice vermicelli and allow to sit for 10 minutes. Drain, rinse with cold water, and drain again. Set aside.

Heat a large skillet to medium-high heat and add olive oil, swirling to coat. Cook the shrimp in a single layer on the skillet for about 2 minutes, flip, and cook until shrimp is cooked through and pink, another 3 minutes or so. Remove and allow to cool a bit. When cool enough to handle, slice the shrimp through down the middle of its back.

Place about 1 inch of room temperature water in a large baking dish. Get all of your ingredients ready for assembly. Dip a rice paper in the water for about 2 seconds. Lift and allow water to drip off. Place on a clean, dry work surface. Blot off the top with a paper towel. (You’ll want to blot your work surface in between rolls as well)

Lay 3-4 halves of the shrimp in a line near the bottom third of the rice paper. Top with a leaf of lettuce, vermicelli, and the veggies and mango, topping with a mint leaf and basil leaf or two. Starting with the side closest to you, roll the roll tight, tucking the sides in periodically as you go, stopping halfway to tug back on the roll to tighten. Once rolled up, the paper will seal onto itself. Transfer roll to a platter and cover with plastic wrap to prevent drying. Repeat this process with the remaining ingredients.

For the dipping sauce, heat a small saucepan over medium heat and add oil and garlic. Saute for a minute or until fragrant. Add the remaining ingredients, stirring well, until warm. If the sauce is too thick, add more water.

Makes about 4 servings.

Blueberry Breakfast Bread

What do you do when you buy a dozen pints of blueberries at once?

What, you don’t buy a dozen pints of blueberries? I thought that was a normal thing. I’m actually worried that I need to buy more. I froze most of them so I can have blueberries throughout the year for smoothies and baked goods, but I also shoved as many as I could in my mouth. Both fresh and frozen. Frozen blueberries are amazing. Almost like chilly, refreshing candy. Something you must try at one point. But really, I must get more. Last year, I ran out months before the summertime came, and it was a sad, lonely, blueberry-less time for me.

But anyway, besides all of that storing and munching of blueberries, I managed to save enough to make a little breakfast bread. I wanted something tasty to go with coffee – a lightly sweet, delicious treat. This was just the thing. Slathered with a little vegan butter, it was perfect. I could barely wait the time it took to cool – and I still ate my slice when it was quite warm. Definitely warm enough to melt that butter. And then I had another slice. You know, for research purposes. I had to make sure it was good enough for all you wonderful people.

I highly suggest you “invest” in some blueberries before the season is over, and set aside a few for a breakfast bread like this. You won’t be sorry. It’s a great little pick-me-up.

Print Recipe

Blueberry Breakfast Bread (grain-free, refined sugar-free, paleo, dairy-free)

3 T canned full-fat coconut milk

1 T lemon juice (from 1 lemon)

2 T coconut oil, melted (but not hot)

1/4 c + 2 T coconut palm sugar

1 t lemon zest (from 1 lemon)

2 eggs, room temperature, whisked in a small bowl

1 t vanilla extract

1/4 c blanched almond flour

1/4 c coconut flour

3 T tapioca starch

3/4 t baking soda

1/2 t kosher salt

1 c fresh blueberries

Preheat the oven to 350 degrees. Oil a small loaf pan (mine is about 2 1/2″ X 5 1/2 “) and set aside. In a medium bowl, whisk together the coconut milk and lemon juice. Then add the coconut oil, coconut sugar, lemon zest, eggs, and vanilla and whisk until well-blended.

In a large bowl, whisk together the almond and coconut flours, the tapioca starch, baking soda, and salt. Add the wet ingredients to the dry and whisk together until well-blended. Fold in the blueberries. Scrape the batter into the prepared loaf pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10-15 minutes before slicing.

Serves 4.

Fire-Roasted Tomato Almond Dip

Sometimes, you just need a dip. Something to bring the crowd together. Something to munch on. Something to make your lunch a little more delightful. Whatever the reason, this dip might just be the answer. It’s smoky and creamy. It’s unique. It’s great with raw veggies, such as celery sticks or cucumber slices, but also delicious with tortilla chips or crackers.

What I also can appreciate about a recipe like this is that there is no cooking. Zero. Zilch. And when it’s hot outside, especially 100+ degrees hot, anything I can prepare without having to cook is a definite bonus. One could definitely make this part of a meal, along with some crackers, assorted pickles, and maybe something special like a terrine, and a glass of wine or a gluten-free beer. It also only takes a few minutes to whip up, so I would encourage you to do so at your first chance. It’s that good.

It’s safe to say, it’s my new favorite thing.

Well, as far as dips go, anyway. I’m sure I’ll have a new favorite next week. Until then, enjoy.

Print Recipe

Fire-Roasted Tomato Almond Dip (gluten-free, vegan)

1 c roasted, salted almonds

1 clove garlic, peeled

1 15-oz can fire-roasted tomatoes

Salt to taste (1/4-1/2 teaspoon)

1/2 t smoked paprika

3-4 T extra virgin olive oil

Place the almonds in the bowl of a food processor and process until finely ground and starting to clump a bit. Add the garlic, tomatoes, salt and paprika and continue to process until everything is smooth, stopping to scrape down the sides as needed. Turn the processor back on and drizzle in the olive oil, continuing to process until creamy. Taste and adjust seasoning as needed.

Serve with crackers, raw vegetables, chips, or even gluten-free bread. Makes 6-8 servings.

Join us tonight, July 1, at 8PM Eastern Time for a free LIVE CHAT where we will be discussing how to travel on a gluten-free diet. There will be prizes, courtesy of Udi’s!

Lemon Sugar Cookies and Finding My Way Back to Center

Going through life, I’ve learned a few things. I’ve learned to let go. I’ve learned to be okay with less than perfect. I’ve learned that it is better to be happy with the “right now” instead of dwelling on the past and worrying about the future. I’ve learned that sometimes, simple is best. And sometimes, I don’t need to “healthify” every single thing that passes my lips.

This is a big deal in my world. I am definitely what you might call a “healthy eater”. Around the time I went gluten-free, I started becoming more aware of the food I was putting into my body. My health wasn’t so great – gluten was starting to take its toll on my digestive system and my energy levels, among other things. So gradually, along with removing gluten (and then dairy) from my diet, I also removed processed foods, and for a while, even grains, beans, and sugar, in an effort to regain my health. I’ve been gluten-free now for right at 4 years, and in the past year, I’ve finally turned the corner and really have started to feel “better”. I’ve been able to eat things in moderation that previously would set off my oh-so-delicate digestive balance for days, sometimes weeks. So gradually, I’ve expanded my “allowed” foods. I eat grains, I sometimes eat beans, and sometimes, I even eat sugar.

What I really didn’t expect when going through this process was the mental hurdles I’d have to jump. Over the past 4 years, being at odds with my body which seemed to want to reject anything, trying to stay away from “offending foods”, and feeling deprived and overindulging in “off-limits” things anyway (never gluten, but sometimes sugar or grains – and I paid the price for it) caused me to become somewhat “scared” of foods. Some foods were bad. Some were outright demonized. Any amount of sugar was certain to give me diabetes, or at the least, send me down into a spiraling-out-of-control sugar binge. I’d get cancer if I consumed anything with preservatives. I’d cause damage to my intestines if I ate grains, and at best, I wasn’t honoring my body if I didn’t give it 100% nourishing, whole, organic, healthy foods. And all the while, I was afraid my digestive system would get worse if I deviated from the world of natural, whole meats, vegetables, nuts and the occasional piece of fruit. While I certainly would never have put these kinds of restrictions on someone else, I found that I’d landed myself smack in the middle of this world. I didn’t like it. It made me a little crazy, and definitely sucked all of the joy out of food.

And the joy of food is why I started really cooking, and why I started blogging. I wanted to share that joy with others. Especially those who must eat gluten-free; I wanted to share that we can still enjoy breads, cakes, cookies, and other things and be happy and satisfied on a gluten-free diet. We are blessed with such a variety of amazing things to eat, and eating and enjoying a meal together is a lovely, sacred thing. We ought to be able to embrace that pleasure. Obviously, I was losing sight of that.

So I’m finding my way back to center. I’m learning to balance. As I’m finding that my body is healing and that I’m tolerating more and more foods, I’m learning moderation again. I certainly still eat a healthy diet – I want to nourish my body and give it the fuel it needs to power through my day, and I do the best when I’m not at war with it. But I also know that part of health is pleasure, fun, and acceptance. Pleasure and fun come from enjoying all sorts of delicious treats, and acceptance that sometimes, those treats won’t be what is defined as “healthy”, and that’s okay. Sometimes, I will eat sugar. I will eat candy. And cookies. I won’t have to over-indulge, because these things are no longer forbidden. While I still can’t eat gluten, I can eat so many other amazing things. I am grateful. I’m still learning how to be in this new place of acceptance, but so far, I love it here.

I invite you to join me in this place. After all, in this place, there are lemon sugar cookies. They’re simple, sweet, and a delight to enjoy as an afternoon treat. They are gluten and dairy-free, so they won’t upset tummies, but I made no attempts to “healthify” them. Because sometimes, you just need a real cookie. And that’s okay.

Print Recipe

Lemon Sugar Cookies (gluten-free, dairy-free)

1 stick (1/2 cup) vegan butter, softened

3/4 c + 2 T organic sugar

1 egg

1/2 t vanilla extract

1 t lemon zest (from 1 lemon)

1 1/2 T lemon juice (from 1 lemon)

1/2 t baking powder

1/4 t baking soda

1/4 t kosher salt

3/4 c brown rice flour

1/2 c sweet white rice flour

1/2 c arrowroot starch (can substitute tapioca starch as well)

1/2 t guar gum (can substitute xanthan gum)

Preheat oven to 350 degrees.

In a large mixing bowl, cream the butter with the sugar. Add the egg, vanilla, lemon zest, and lemon juice and beat in until well-combined.

In a separate bowl, whisk together the baking powder, baking soda, salt, flours, and guar gum. Add this to the mixing bowl and beat in.

Spoon into mounds on a lined baking sheet. Bake 10-12 minutes or until lightly browned on edges.

Makes about 2 dozen.

Coconut-Macadamia Banana Bread

Who wants to bake banana bread this time of year? It involves turning the oven on, and it’s so warm in the house already.

Apparently, I do.

I wanted to make a breakfast treat of some sort, and the idea of making more biscuits or muffins just didn’t do it for me. I started rummaging around for inspiration, and came across this worn piece of paper with a banana bread recipe on it – one I’d been working on for a few years now. It’d been far too long since banana bread was made around here, and so I opted to remedy that situation.

And so today, in spite of it being summer, I bring you this tropically-inspired banana bread. It has a subtle coconut flavor, a delicious crunch of macadamias, and the slightest hint of coffee, upping the richness factor. And as any good banana bread should be, it’s moist and tastes delicious with a pat of butter (vegan or regular). I enjoyed a slice as soon as it was cool enough, and another the following morning, toasted in a skillet. It’s different than the average banana bread, but still manages to keep the essence of what makes banana bread great – it’s comforting and humble and delicious.

Print Recipe

Coconut-Macadamia Banana Bread (gluten-free, dairy-free)

1 1/2 c mashed banana (3-4 bananas)

2 eggs, room temperature

3 T coconut rum (regular rum works too)

1 t vanilla extract

1/3 c coconut oil, melted

1 T finely ground coffee

2/3 c + 2 T coconut palm sugar

1/3 c brown rice flour

1/3 c teff flour

2/3 c tapioca starch

1/2 t guar gum

1 t baking soda

1 t kosher salt

3/4 c chopped macadamia nuts

Preheat the oven to 350 degrees. Oil a 4″ X 8″ loaf pan and set aside.

In the bowl of a food processor, combine the bananas, eggs, rum, vanilla, coconut oil, coffee, and coconut sugar. Blend until well-combined.

In a separate bowl, whisk together the flours, guar gum, baking soda and salt. Add to the food processor and blend until well-combined. Add the macadamia nuts and pulse a few times to stir in. Scrape the batter into the loaf pan and spread out.

Bake on the middle rack for about 50 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for at least 30 minutes before slicing.

 

Quinoa Tabbouleh, Texas Style

In keeping with my “Hey ya’ll, it’s SUMMER” theme around here as of late, I bring you a fresh, bright, delicious salad, full of quinoa, cucumbers, tomatoes, parsley, and basil, and a lovely slight heat of fresh jalapeno.

But before we get to that, I have something to confess.

Here it was, Sunday evening. Sunday dinner often revolves around roasting or preparing a whole chicken (usually spatchcocked – it’s easy and delicious that way.). We receive a monthly package from our local rancher, Rehoboth Ranch, which consists of whole chickens, ground beef, a roast, and breakfast sausage, so in an effort to utilize this delicious sum of meats, I try to implement this routine. It works well – we eat the chicken one night, and I use the rest of the meat to top a salad later in the week. (I also save the bones for stock, which, by the way, I am so behind in making…)

Well, this past Sunday, I opted instead to grill the chicken, as it was warm and I didn’t want to turn on the oven to roast it. I made a yummy rub of chipotle chiles, jalapeno, coconut oil and lime and rubbed it all over the chicken and under the skin. This is gonna be tasty, I thought to myself. I heated up the grill, placed the chicken over indirect heat (well, semi-indirect – I had the chicken over low heat, and the other burners on high), and went inside.

And proceeded to distract myself by making some ice cream, and forgot about the chicken. Was it for 15 minutes? 20? I don’t know. I realized it’d been far too long, and I ran outside to check. Too late. My chicken was blackened. Really blackened. Sigh. Operation grilled chipotle lime chicken: FAIL.

I managed to salvage some of the meat, as it wasn’t completely burnt and dry – just the skin was totally black. So much for the rub flavor. That was completely gone. (Guess I’ll have to try that again some other time.) It definitely wasn’t the best chicken I’d ever cooked, let me tell you. I offered up apologies to the hubby more than once. It looked like hell.

The moral of this story? Don’t try to do too much at once.

There was still a highlight to Sunday’s meal, however – this salad. I’d been craving a tabbouleh-like salad for a while, and started to gather ingredients for a traditional version of the dish, when I saw the jalapenos I’d picked up at the farmer’s market, and then eyed the limes. Immediately I made a bit of a detour from my original plan, and instead decided on a more Texas-style version. I’m sure I’m biased, but I believe my version might just be better than the traditional. The jalapeno doesn’t add a ton of heat – just a nice kick. And the lime really brightens, making it sing. And of course, now that it’s summer, I managed to grab all of these items (okay, save the lime) either from my garden or the farmer’s market, so they’re super-fresh. I think that makes such a difference in a salad – the fresher, the better! Even if you don’t have access to a garden or farmer’s market, chances are, the produce at even your local grocery is fresher this time of year, making this an ideal choice.

If you’re tasked with bringing a side salad to a dinner or barbecue this summer, this is a great option. It’s perfect to make ahead of time and will keep (and dare I say, improve) when refrigerated for a few hours before serving. Personally, I was just glad to have it to gobble up, instead of just my overly-blackened chicken. Gotta celebrate the successes when you can, right?

Print Recipe

Quinoa Tabbouleh, Texas-Style (gluten-free, vegan, sugar-free)

1 c quinoa, rinsed

1 1/2 c water

1/2 t salt

2 T lime juice

1/4 c extra virgin olive oil

1 garlic clove, minced

1 jalapeno, seeded and diced

2-3 T diced leeks (you can also substitute green onions/scallions)

1 large cucumber, seeded and chopped

2 medium tomatoes, seeded and chopped

1/2 c chopped fresh parsley

1/2 c chopped fresh basil

Salt and pepper to taste

Cook the quinoa by placing it, the water, and the 1/2 teaspoon of salt in a medium saucepan. Bring to a boil and reduce to a simmer. Allow to cook, covered, for 15 minutes. Fluff with fork and remove to a bowl and allow to cool.

Meanwhile, whisk together the lime juice and olive oil. Toss the quinoa with this mixture. Add in the remaining ingredients and toss, combining everything well. Season to taste with salt and pepper.

Refrigerate for at least an hour before serving.

Serves 4-6.

 

Strawberry Salsa at The Balanced Platter

 

It’s berry season! At the farmer’s market, I’m finding tons of strawberries, blueberries, and blackberries everywhere I turn. I try to exercise some restraint, but this past weekend, I came home with some of each. I consider it a victory – I haven’t come home with a dozen pints just yet.

Most of the time, I just open the fridge, and there the berries are, staring at me. They are usually just munched on a little at a time, every time the fridge is opened. (So, in other words, they’re there for like, three days, tops.) But once in a great while, they actually make it into a recipe. Most recently, they made it into some salsa.

Strawberry salsa? Why, yes! If you haven’t tried it before, you’re in for a real treat. You might just make it every week until strawberries are out of season. It’s that tasty.

Head on over to The Balanced Platter to check out my recipe for strawberry salsa!

The BEST Coffee Ice Cream Ever…And It’s Dairy-Free!

A good coffee ice cream is pure heaven. It simply must have strong (but not bitter) coffee flavor, balanced perfectly with just the right level of sweetness, and have enough cream and richness to really feel silky and to satisfy. And now, since I am dairy-free, it has to be friendly to my belly.

Naw, I don’t have high standards. I just know what I want.

And now that it’s getting to be the time of year where a cool version of my most-necessary-beverage-of-all-time is highly appreciated. And dessert is always welcomed. In other words, I need ice cream, stat.

Good thing this coffee recipe delivers. I know, that’s quite the confident title too. Best coffee ice cream ever?

Well, I’ll let you be the judge. But I’ll let you know that it’s full on coffee flavor, sweet but not too sweet, and the coconut milk used makes it creamy and silky and delicious. It’s also pretty easy to make. I opted not to use egg yolks, so there’s no need to make a custard before chilling, and it’s vegan. The only downside I can see is that it’s gone too soon. In fact, I think it’s time I make more!

Print Recipe

Vegan Coffee Ice Cream

2 cans full-fat coconut milk

1 c agave nectar (can substitute maple syrup, sugar, or honey, if desired)

1 c whole coffee beans (use decaf, unless you want a caffeine buzz with your ice cream!)

A pinch of salt

3/4 c water

1/4 t guar gum

1 t vanilla extract

In a medium saucepan, combine the coconut milk, agave nectar, coffee beans, and salt. In a small bowl, whisk together the water and guar gum and add to the saucepan. Heat the mixture until it’s just about to boil, whisking, and remove from heat. Allow to steep for 2 hours.

Strain the coffee beans from the mixture using a fine-meshed sieve with a large bowl underneath to catch the cream. Whisk the vanilla extract into the cream. Chill the cream mixture in the refrigerator for 2 hours or until cold.

Process ice cream in an ice cream maker according to the manufacturer’s instructions. Freeze for several hours or until firm, or serve immediately for soft serve.

Makes 6-8 servings.

Potato Biscuits

I love biscuits. Like, really, really love them. Let me count the ways: biscuits with butter, with jam, with gravy (especially a good Southern sausage gravy!), with fried chicken, or even for the making of a sausage biscuit sandwich…that’s just the beginning, I’m sure. But good, tender, moist biscuits are hard to come by, especially when one is gluten and dairy-free. So for us, biscuits are a special event.

What I do love about making gluten-free biscuits is that there isn’t that pesky gluten in there, making things tough and chewy. Makes for an easy time – you can’t accidentally overwork the dough. And when using potato flour, it seems there is no need for gums like guar or xanthan gum. It also makes the biscuits taste nice and potato-y; something I really enjoyed.

I do have to apologize to you, however. It seems I’ve been hoarding this recipe for a while now. I’ve had it tucked away for at least a year, digging it out once in a while, but I’ve never managed to get photos of these humble beauties. Well, my friends, there’s no time like the present. I hope you’ll make up for lost time by making these quite often. Grab yourself some potato flour (I used Bob’s Red Mill), so you’ll always have it on hand for a quick breakfast treat.

Print Recipe

Potato Biscuits (gluten-free, grain-free, vegan)

2/3 c potato flour (not potato starch)

1/3 c potato starch or tapioca starch

2 t baking powder

1/2 t kosher salt, plus more for sprinkling

3 T coconut oil

2/3 c canned full-fat coconut milk

1 T chia seed meal (grind chia seeds in a coffee grinder)

1/2 t apple cider vinegar

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside. In a large bowl, whisk together the potato flour, starch, baking powder and salt. With your fingers or with a fork, blend in the coconut oil until the mixture is crumbly. In a small bowl, whisk together the coconut milk, chia seed meal, and apple cider vinegar. Stir the coconut milk mixture into the flour mixture until combined and the dough comes together. It will be crumbly, but it should hold together. Using a 2 inch biscuit cutter, press a handful of dough into a circle to form a biscuit, pressing just firmly enough for the dough to hold together. (Alternatively, you can simply form rounds by hand.) Repeat with remaining dough. Sprinkle each biscuit with a pinch of kosher salt.

Bake for 15 minutes or until edges are golden brown. Serve immediately.

Makes 6 biscuits.

Do you make breakfasts more often during the summer, when kids are home? What do you like to make? Share at Udi’s Gluten-Free Living Community!

This post is linked to Go Ahead Honey, It’s Gluten-Free over at Gluten-Free Easily.