Eating gluten-free has been a part of my life for a few years now…and I’m happy to say I don’t find it a hardship. It’s not a hardship because I feel so much better than I did eating gluten. And there are so many gluten-free options available now that can be substituted for the regular foods. Anyhow, I am asked often about my gluten intolerance and my favorite recipes, it seems like more and more people are developing this sensitivity. I thought I could occasionally share a recipe and tips here.
Dessert is probably the most challenging, I find anyhow. I came up with this cheesecake crust from parts of a couple recipes, the almonds add such a nice flavor.
- Combine 1 cup gluten free flour mix and 1/4 cup brown sugar (or cane sugar)
- Cut in 5 Tbsp cold butter
- Stir in 1/2 cup nuts (I chopped up slivered almonds)
- It doesn’t need to be precooked but I did for just 10 minutes at 350.
(The gluten-free flour mix that works great in my baking experience is: 3 cups white rice flour, 1 cup potato starch and 1/2 cup tapioca starch…or there are lots of conveniently pre-packaged flour mixes available)
And I have to add a couple shots of the yummy blueberry syrup that we love to use in our tasty, purple-tinge whipping cream!