Hi,
My name is Brenda. I went on a Gluten Free Diet February 2012.
I'll be posting my Gluten Free Recipes, Videos and Product Reviews.
Thank you for visiting my blog.
For more recipes and tidbits please join me on my Facebook Gluten Free Page: https://www.facebook.com/SharingGlutenFreeRecipes
In a Medium bowl combine with a Fork: 1 Cup Almond Meal (I used Bob's Red Mill) 2 Cups Shredded Cheese of your choice (I used Mozzarella) Spices of your choice/taste Garlic Powder Parsley Basil (Etc.. depending on your meal)
Add and mix with a Fork: 1 Egg 1 TBL Extra Virgin Olive Oil or Oil of your choice Form the dough into a bowl.
Preheat your oven to 400*
Place the Ball of Dough onto a piece of parchment paper Push it down to fatten it out a bit Cover with another piece of parchment paper Use a rolling pin to roll it out to an even thickness. After you roll it out remove the top piece of parchment paper Use a scissors to cut off the excess parchment paper and slide it onto a pizza pan.
Bake at 400* for 10 minutes It will not be fully baked at this point. It will start to get golden brown around the edges. Remove from the oven. Top with 1 cup of Cheese (Or more if you wish) Return back to the oven and continue baking for about 10 minutes or until cheese is melted and golden brown.
Slide the Flatbread off the parchment paper onto the pizza pan or cutting board. Using a pizza slicer slice into desired size pieces.
This Flatbread is a great accompany to Soups, Stews, Spaghetti Sauce etc..
I recently bought a Spiralizer and have had so much fun making Zoodles. They are a great Low Carb and Gluten Free replacement for Pasta.
Follow the Manufacters direction to make the Zoodles.
Towel dry the Zoodles.
Heat up a large Skillet and add some EVOO.
Add the Zoodles and toss around for about 3 minutes.
Adding any spices or herbs to accompany your dinner.
Do not over cook the Zoodles otherwise they will get mushy.
I served my Zoodles with a Homemade Sauce and Sausages.
Link for my Homemade Sauce and Sausages:
https://youtu.be/nKGhZWstU50
This delicious Low Carb Chicken will become a family favorite. I hope you give this recipe a try. For more recipes and tidbits please join me on my Facebook Gluten Free Page: https://www.facebook.com/SharingGlutenFreeRecipes Low Carb Almond Sunflower Chicken Tenders 5 Boneless Skinless Breast of Chicken Place in a Ziplock bag, Use a meat mallet to pound out evenly but not super thin Cut into desired size Tenders In a bowl combine 1 Cup Almond Meal (I used Bob's Red Mill) 1 Cup Parmesan Cheese ½ Cup Unsalted Sunflower Seeds chopped in a mini chopper Spices to Taste ~ I used Garlic Powder Onion Powder Ground Black Pepper Trader Joe's 21 Seasoning Spice Salute In a bowl whisk with a fork 2 Eggs Lightly coat a Cookie Sheet with Extra Virgin Olive Oil Dip the Chicken Tenders into the Egg Place into the Almond Mixture ~ Turn and coat both sides Place on the Cookie Sheet Continue coating all the Chicken Spray the Chicken with a Little bit of Olive Oil Spray Place in a preheated 425* oven Bake for 20 minutes or until done. Do not over cook otherwise they will be dry. Internal temperature 165* Remove from the oven. Turn on the Broiler Place under the broil for 2-3 minutes (keep an eye on them) Broil until Golden Brown and Crispy ENJOY! Recipe link for Cauliflower Rice: http://sharingglutenfreerecipes.blogspot.com/2015/07/how-to-make-cauliflower-rice-low-carb.html
Cauliflower rice is a great low carb replacement for regular rice.
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Cauliflower Rice
1 Head of Cauliflower (more or less depending on how much you need) Remove the leaves and any blemishes. Wash and dry. Cut the Cauliflower in half, remove the core Cut into florets.
Place the bottom blade into a food processor Fill about 1/3 with the Cauliflower Do not over crowd Pulse on and off until the Cauliflower resembles rice If you over process it will turn to a puree Remove each batch to a pan and continue with the rest of the Cauliflower
You can freeze the Cauliflower Rice at this point. Place into a ziplock bag removing the air. Defrost the rice before using.
To cook the Cauliflower Rice I sauteed it in a large Skillet Melt about 2 TBL Butter or any Oil of your choice Add the Cauliflower Rice Season with: Salt, Pepper and Garlic Powder to taste Add Parsley for color.
Cook the Cauliflower for about 8 minutes, turning it every 30 seconds or so until desired consistency. You want the Cauliflower Rice to have a bit of a bite to it. If it is sticking to your pan add a little bit of water.
Use this Cauliflower rice as a Low Carb replacement for white rice. This also makes a wonderful Fried Rice.
Here is a super easy Chia Breakfast Pudding Recipe. I have been eating this every morning for the past few weeks. It's so good.
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Vanilla Chia Breakfast Pudding ~ Dairy Free
In a medium bowl whisk together: 2/3 Cups Chia Seeds (I used Bobs red Mill) 2 Cups Unsweetened Almond Milk (Or any Milk of your choice) 1 tsp. Vanilla Extract ¼ Cup Honey (You can use more or less depending on your preference) Whisk for 2-3 Minutes Let sit for 10 Minutes Whisk for about 20 seconds Cover the Bowl and place in the Refrigerator Keep refrigerated for at least 4 hours or overnight
In the morning spoon a serving into a bowl Top with anything of your choice Granola Fruit Coconut Flakes Raisins, Dates, Figs Nuts
ENJOY!
Link to my Gluten Free Granola Cereal: http://sharingglutenfreerecipes.blogspot.com/2013/01/i-made-homemade-gluten-free-granola.html
