400g 1 pack risotto rice (arborio or carnaroli rice)
2 shallots, finely chopped
2 cloves garlic,chopped
6 tbsp White wine
5 tbsp extra virgin olive oil
1 liter fish or vegetable broth (or try a gluten free bouillon broth cube)
2 tbsp freshly squeezed lemon juice
2 tbsp butter
Sea salt and freshly ground pepper to taste
2 tbsp parsley, chopped
With gluten intolerance, the typical pancake is one of the items you would eliminate from your meal planning. It’s such a shame though , as pancakes have become a standard breakfast item for good reason. It’s quick and easy to prepare and you can make exciting combos with different fruits, to add to your fiber intake, or even make dessert pancakes with chocolates (and more yummy ideas you can think of!).
And so what a relief that with flour options other than wheat, the fantastic pancake can still be a mainstay on your breakfast table.
Here’s a great recipe to follow:
1 cup Brown Rice flour – provides sweet and nutty flavor
1 cup Sorghum Flour – close to regular wheat
3/4 cut White Rice flour – lends a light texture
1/4 cup cassava starch – helps to make products less dense
1/4 teaspoon Xanthan Gum – helps give it a fluffy texture (optional)
1 tsp salt
1 tbsp baking powder
1/4 cup sugar
1 tbsp butter
An option is to get ready made gluten-free pancake mixes. if you don’t know where to source all these different ingredients.
1 cup milk
1/2 cup frozen blueberries, thawed (20% off offer on blueberries for home delivery until this Sunday!)
Combine and sift together all dry ingredients. Beat the egg separately in a small bowl and add in milk. Whisk this into the dry ingredients and add in melted gluten free butter. You can choose to mix in the blueberries at this point.
Heat a frying pan on your stove, add in 1 tbsp of oil and coat the surface. Pour around a quarter of a cup of batter. As for me, I like to wait for the batter to have a few bubbles as it cooks and place around 6 to a dozen berries to evenly cover the whole pancake. After around 3 minutes, flip the pancake and let the other side cook for another minute.
Serve with honey or maple syrup and add in more fruits, if desired. Enjoy!
What exactly are overnight oats? These are a no-cook method of making oatmeal. Instead of cooking your oats on the stove, you mix rolled oats with liquid and other mix-ins, and let it rest in your fridge overnight.
Popularly made in nice sturdy mason jars, it’s a quick healthy breakfast or snack option for you and the kids. I sometimes make 5 to 7 jars a weekend so I can grab these anytime for rest of the week.
What’s great about this is you can substitute the ingredients to whatever you feel like to amp up the nutrients or create the flavors you want. You can easily make this gluten-free by using gluten-free oats and staying away from ingredients that contain wheat, barley, spelt, or rye or their other forms. Oats are naturally gluten-free. Though, during growing, harvest, transport and storage, other grains that have gluten may unintentionally be mixed with oats. And so it is safe to get oats that have the gluten-free label. Household brand Quaker Oats already has a line that is especially branded as gluten-free, so you may want to try this or other gluten-free labeled oats.
¼ cup berries
(choose one or mix strawberries, blueberries, cranberries, raspberries)
Tip: You can get Berries delivered to your home. A good offer here gets you 20% Off on imported berries.
1/3 cup yogurt (plain regular yogurt–no additives)
3/4 cup rolled Gluten-Free oats
2/3 cup unsweetened milk of your choice
1 tablespoon chia seeds or ground flax seeds
1/2 teaspoon vanilla extract
pinch of salt
2 tablespoons honey or maple syrup
Whisk all ingredients together in a large mixing bowl. You can choose to add berries whole or chop them up for better blending of flavors. Spoon into a jar with a nice secure lid. Cover and let rest in your fridge for at least 4 hours, or ideally overnight. Enjoy!