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I love bright, cheery New England morningscrisp air, deep blue sky, fluffy clouds. And I love breakfast. My ritual includes a bowl brimming with blueberries and topped with lactose-free yogurt. I sprinkle two handfuls of gluten-free cereal on top and there it isa simple breakfast, my favorite. Can a morning get better than with these gluten-free breakfast cookies?
From sweet beets to maligned rutabagas, these subterranean wonders are inexpensive yet rich in nutrients and flavor, making them a healthy and economical addition to your Thanksgiving feast and winter diet. Naturally gluten free and allergy friendly, they can keep you well nourished all season long.
As a self-professed snack-tooth (as opposed to a sweet tooth) with a gluten intolerance, I find that typical wheat-filled appetizer spreads are hard to stomach. Thats why I go to holiday gatherings armed with a secret weaponhomemade gluten-free crackers. I bring two trays of crackers. One is for the hors douevre table so I can enjoy the festivities without worrying about my gut. The second, wrapped and tied with a bow, is a homespun gift for my hosts.
The beauty of gluten-free baking is that it opens the door to a variety of highly nutritious and flavorful flours, like these.