I’m always messing aroundandcreating different recipes forthe blog. Easy Whole WheatPizza Pockets perfect fora quick weeknight mealandcan be customized anyway you like
I like to makeasmallercake with this recipe as I find that it dries out the longer it stays in the fridge (though it keeps well fora few daysand freezes well too)
Filter thatwater out and use theremainingwheat milk formakingthe sweet. Its strangethatfora couple of months I have been cooking food, especially sweets that I am very intimidated in preparing
I’ve written about it before with theHealthyQuinoaPizza Crust article/recipe. I have worked with some gluten-free ingredients before, but I was new to xanthan gum andtapiocastarch
Before you proceed to the recipe, pleasetakethe time to read this gluten-free veganmini-eclairs recipe first, where I share some of thebasics of how to get this recipe working properly, andalsoall my failures so you canlearn from all my mistakes
When I was listing the recipes forthetheme,justmarkedwheat or wheat flour forthe letter W. My searchforthe recipe started in thelast moment and looking at internet and some of my cook books
This was not difficult to make, and while it’s virtually impossible to get thesameflaky texture of atraditional biscuit in a gluten-free version these work greatfor sopping up thegravy
When I makea new recipe forthe first time, I startmeasuringand mixing with visions of Pinterest-worthy cakesand cookies dancing in my head (only sometimes aretheyalso singing showtunes, but that'sunrelated)
Some brands use awheat product in it, which will make it not gluten-free. I learnedthatthehardway when foryears he didn’t eatthe cookies I left out for him
I alwaysaimforhealthyand wholesome (and refined sugar-free) desserts thesedays, but marshmallowsare my weaknessandhaving mini Dandies in my cupboard doesn’t help
The second themefor "Foodie Monday Blog Hop" of this week is Whole-wheat or Multi-grain , so I choose Whole-wheatand posting my sinful chocolatecake recipe using whole wheat flour
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