By Kathryn Anible
DELICIOUS BAKED items THAT SOOTH GLUTEN INTOLERANCE, CELIAC illness, IBD, IBS, CROHN'S, ULCERATIVE COLITIS, DIABETES AND foodstuff ALLERGIES
Whether you or a family member be afflicted by gluten intolerance, celiac affliction, IBD, IBS, Crohn's sickness, ulcerative colitis or nutrition asthma, the SCD-friendly recipes during this e-book may be guaranteed to fulfill any craving.
BREADSBacon Cheddar Bread
•Banana Bread
•Cinnamon Raisin Bread
COOKIES
•Peanut Butter Cookies
•Vanilla Shortbread Cookies
•Oatmeal" Raisin Cookies
BARS
•Black Bean “Brownies"
•Fruit and Nut strength Bars
•Lemon Bars
CAKES
•Strawberry Shortcake
•Frosted Carrot Cake
•Lemon Poppy Seed Muffins
SAVORIES
•Pizza Margherita
•Chicken Pot Pie
•Jalapeño Cheddar Muffins
PIES
•Rustic Berry Tart
•Lemon Meringue Pie
•Pumpkin Pie
Read Online or Download Baking for the Specific Carbohydrate Diet: 100 Grain-Free, Sugar-Free, Gluten-Free Recipes PDF
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Additional resources for Baking for the Specific Carbohydrate Diet: 100 Grain-Free, Sugar-Free, Gluten-Free Recipes
Sample text
Place in a single layer on the parchment paper. Bake for 15 to 20 minutes, rotating after 10 minutes. After 15 minutes, start checking the chips every 2 to 3 minutes and remove any that have begun to brown. They may still be soft, but should crisp up as they cool. Once cooled completely, store in an airtight container. Flavor Suggestions ITALIAN: Garlic powder, oregano, basil CREOLE: Paprika, thyme, chili powder, cayenne MEXICAN: Cumin, garlic, oregano, chili powder, paprika EGG-FREE 34 Graham Crackers These are mildly sweet and crunchy crackers that both children and adults will enjoy.
Makes: 12 servings 1 cup blanched almond flour 1/2 cup coconut flour 1/2 teaspoon baking soda 1/2 teaspoon salt 3 large eggs, room temperature 1 cup Nut Milk (page 122) or Coconut Milk (page 124) 3 tablespoons unsalted butter, melted 2 tablespoons honey 1 teaspoon apple cider vinegar 1 jalapeño, diced 1/2 cup shredded cheddar cheese Preheat the oven to 350°F. Place paper liners in a muffin tin. In a bowl, whisk together the flours, baking soda, and salt, making sure there are no clumps. In a separate bowl, mix together the eggs, milk, butter, honey, and vinegar.
If you prefer the eggs scrambled, beat them individually before adding them to the muffin cups. Sprinkle the remaining cheese on top. Bake for 18 to 22 minutes, or just until the eggs are set. Serve hot. Store remaining muffins covered in the refrigerator for up to one week. 46 Apricot Cake This looks a bit like an upside-down cake, but it doesn’t require the effort of flipping the cake over. The fruit is placed on top, making the cake very easy to assemble. While there is a sweetness, the flavor is very mellow and the sweetness mostly comes from the apricots.