Day five. We usually do a big breakfast on Sunday. French Toast, Pancakes, Biscuits and Gravy, all things glutinous. Today was no real exception. I always have a bag of Bobs Redmill Gluten Free Flour Blend on hand so we made our favorite pancake recipe and just replaced the flour and added a little xanthan gum. After our lumber-jack breakfast we took the little guy on a 12 mile bike ride and had a light lunch. BJ made dinner and Flourless Chocolate Almond Brownies for dessert. So far we aren't starving or eating odd textured or flavorless food. We are eating as we normally would with just a few adjustments.
Breakfast: Pancakes, Eggs and Turkey Ham
Gluten Free Pancakes
1 1/2 C BRB Gluten Free Flour Blend 1 1/4 C Milk
3 1/2 Tsp Baking Powder 1 Egg
1/2 tsp Sea Salt 3 Tbs Melted Butter
1 Tbs Evaporated Cane Sugar
- In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Lunch: Raw Cheese, Tortilla Chips and Guacamole
Dinner: Blue Cheese Stuffed Pork Chop topped with Sautéed Apples and Onions with Roasted Brussel Sprouts
Snacks: Cashew Ginger Kind Bar
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