Yes, gluten free. The past week or so I have been having tummy issues (every time I eat, it hurts!), so I have decided to experiment by going on a gluten-free diet to see if it helps my poor tummy.
This means my last, yummy cornbread recipe is off the menu, right?
WRONG-O!
I picked up a pack of brown rice flour to experiment with. I used the exact same recipe, found HERE, but instead of adding 1/2 cup of whole wheat flour I added 1/2 cup brown rice flour.
It turned out great! I might have liked it even better than my original recipe. The brown rice flour made it a bit fluffier, but it still had that authentic “corny” taste.
Also, a shout out to Krystal for converting my cornbread recipe to gluten-free with her own style:
Anita also had a great idea, and suggested that I toast the cornmeal in the cast-iron skillet before I bake it. Thanks, Anita! I will try that out next time!
Now, onto a gluten-free breakfast crepe:
HEAB has been taunting me nonstop with her flourless crepes. I have made a few of them, and simply spread some coconut butter on it. These crepes haven’t been too special, but today’s was especially noteworthy.
Savory Carb-Free Crepe
~This crepe is free of carbs, gluten-free, dairy-free, and of course, sugar-free! It is great for a fancy luncheon or brunch, but quick and easy for any meal during the week.
Ingredients
Serves 1
- 2 eggs
- 1/4 teaspoon baking powder
- salt and pepper (I used about 1/8 teaspoon of each)
- Tablespoon of fresh herbs of choice (Today I used fresh cilantro leaves, but oregano, thyme, or basil would work great, too!)
- Fillings: I used sliced bell peppers, tomatoes, red onions, spinach, and capers.
Using a dab of olive oil, lightly coat a skillet (I used my cast-iron) with the oil. Heat pan on medium heat. Next, in a small bowl, whisk the eggs, herbs, baking powder, and salt and pepper together. Pour the mix into the pre-heated skillet and cover. Let the crepe bake until the top gets bubbly and fluffy, there is no need to flip it. Carefully remove the crepe from the skillet-try hard not to break it because it is just so darn pretty! Then fill with your favorite fillings and wrap it up! Top with more herbs for a beautiful garnish.
Thought-provoking, mind-prodding question of the day:
Have you ever gone on a gluten-free diet? I actually tested myself a few years ago, and went on a semi-gluten-free diet for a little while. I just like to challenge myself, and try new things!
I personally eat gluten, but I have a few friends who are celiac, so I am always looking for gluten free recipes. I made some fantastic gluten free cupcakes this summer. They definitely weren’t sugar free though!
Thanks for the shout out! 🙂
I don’t know how well I would do on a gluten free diet. I like my sprouted grain bread too much. It would take a little more planing but would not be impossible. However, I did make a couple of gluten free desserts/snack using brown rice flour. It came out nice and I enjoyed them. All this cornbread talk has me wanting some.
Wait, do you make your own sprouted grain bread or buy it? Because if you make it, I would love to know the recipe!
I do not make my own bread but want to. I have a recipe somewhere but do not have the time to experiment now. One day I will be making all of my own breads.
I’ve made the egg crepes before but I made it sweet and added cinammon and stuffed it with fresh fruits, yummy!
I’ve never been on gluten free diet before but I prefer to bake without using wheat. I like almond flour best and I eat gluten free food.
Yeah, I made a crepe with cocoa powder, too…except I just put some peanut butter on it 🙂
never went gf!! i do little things to keep a lot of wheat away though! (good thing those cookies are gluten free…:) )
Mmm your flourless crepes looks great! Definitely something I want to try. I’ve never been on a gluten free diet….maybe I”ll experiment with that sometime. I”m currently experimenting with going completely dairy free and I feel so much better then when I consume even small amounts of dairy. I”m always amazed at the differance a few dietary changes an make in the way I feel.
Yeah, I’ve been on a dairy-free diet for a bit over a year now, and it feels so good!
The egg crepe ROCKS! It can be made savory or sweet, LOVE IT! 🙂
So glad you enjoyed it, Gigi!!!
You do realize this is just an omelet right?