Gluten Free Amaranth Bread

Gluten Free Amaranth Bread

  Busy days with sports, science fair projects, springtime to-dos, and everyday must-dos call for chowder in a crockpot. Tonight I made my savory (and according to my friend Nicole, even better the next day) Chickpea Chowder. The problem, was that I had nothing to dunk and soak up all that yumminess. I used to make THE best focaccia bread from scratch that was perfect with a dish like this. So I had to come up with something dunk-worthy that was equally as savory on it's own.

Continue reading
210 Hits
0 Comments

Gluten Free Flaxseed Bread

Gluten Free Flaxseed Bread

So I've been doing a lot of experimenting with gluten free flour blends and trying to come up with one that doesn't require any xanthan gum. So far I've experienced fail and epic fail! But, out of those failures I've learned what doesn't work and have come up with this very yummy gluten free flour blend that I used to make this hardy flaxseed bread. I think there's a life lesson hidden in there somewhere. This bread's nice and sturdy and may even replace my old gluten free sandwich bread as my new sandwich bread recipe!

Continue reading
698 Hits
0 Comments

{Homemade} Gluten Free Sandwich Bread

{Homemade} Gluten Free Sandwich Bread

As far as the Paleo diet goes (which we have loosely followed for some time now) even the word "bread" is a big no no. However, when it comes to my gluten free 3 year old, bread is a must! She has done an amazing job of adapting to a gluten free lifestyle and is very good about asking me before she eats something to be sure it's gluten free and not eating food when she's over at friends houses. However, she's still a 3 year old! And when her cousins pull out their PB&Js for lunch and she looks at me with those big brown eyes I will experiment and test until I get the best tasting gluten free bread I can come up with so she can have her PB&J and eat it too!

Continue reading
184 Hits
0 Comments

Garlic Herb Tapioca Rolls

Garlic Herb Tapioca Rolls
  Everyone has been so helpful and concerned about our little family since the whole "Celiac crisis" took place and I am so grateful for good people who really care.  Like my amazing neighbor - who just so happens to be an accomplished chef, who caters at places like the Sundance Film Festival in Park City, Utah.  She came over one afternoon with a miniature tea set for my girls to play with, her youngest son for my son to play with, and ready to teach me how to make these super yummy and addictive tapioca rolls.  These gluten free, dairy free little guys go fast in this house, especially when I season them up to taste like the cheddar bay biscuits at Red Lobster!  The tapioca flour gives the inside a gooey cheesy effect that is so good! Garlic Herb Tapioca Rolls1 -1/4 cup milk (almond or rice milk)1/2 cup extra virgin olive oil1 1/2 tsp. sea salt 3 cups tapioca flour (also called tapioca starch)1/2 cup amaranth flour or coconut flour2 eggs, tempered1 clove garlic, grated or finely mincedFresh herbs, about 3-4 leafs or sprigs of each or any other combination you'd like, chopped:thyme, parsley & basil Heat milk, oil, and salt in a small sauce pan.  Bring to a boil and immediately pour over tapioca and amaranth flour. Temper eggs in a little of the boiled milk combo before adding to the bowl.  You don't want scrambled eggs in your rolls.  The dough should form into a sticky ball and don't worry if it takes the eggs a minutes to be incorporated, just keep stirring switching to a fork if that helps.  Stir in the garlic and chopped herbs.  Put the dough into the fridge to cool. It will thicken more as it cools.  Preheat oven to 400.  After it's cooled drop by the heaping tbsp. onto a lightly greased baking sheet or into a mini muffin tin.  Bake for about 20-25 minutes or until the top is slightly golden brown and has formed a crust.  The inside will still be a little gooey, but that's okay.  They're best eaten right out of the oven.  If you won't eat them all in one sitting, then freeze the rest. Enjoy! 
198 Hits
0 Comments

Oatmeal Pancakes with Maple Peach Puree

Oatmeal Pancakes with Maple Peach Puree

Nothing says breakfast like steaming hot pancakes and making them healthy pancakes does nothing but make them taste even better.  Then top them with Maple Peach puree and you've got light, fluffy, sweet goodness to start your day off with. Makes 6-8 pancakes.

Continue reading
282 Hits
0 Comments

{Homemade} Zucchini Muffins

{Homemade} Zucchini Muffins

This was a staple food item in our home growing up.  My mom, an avid gardener, always had more fresh zucchini than she needed and that meant lots of zucchini muffins.  So for me, late summer means zucchini muffins.  Since I'm prone to nostalgia, I don't venture too far from mom's classic zucchini muffin recipe, except that it's gluten free and no refined sugar.

Continue reading
274 Hits
0 Comments

{Homemade} Gluten free Banana Nut Bread

{Homemade} Gluten free Banana Nut Bread
 

You know whenever you see the bananas on your counter start to go brown and get a little mushy that it's time to make banana bread! I may be biased, but my mom makes the best banana nut bread.  I was hesitant to mess with the perfection of her recipe. Obviously it needs to be gluten free so I'm going to have to make some changes anyway, but aside from that I've made a commitment to myself to significantly cut out refined sugars and over-processed foods from my family's diet. I was pleasantly surprised that by switching out a couple ingredients with healthier alternatives, the bread still tasted as good as mom's!

Continue reading
281 Hits
0 Comments

 

Melissa Cornwall has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

Authorized Representative

Contact Me

Email at: melissa (@) foodlamor.com

Follow Me