. if you can handle wheat, then you can also use
In a warm saucepan mix margarine and flour together, stirring quickly.
When combined and melted add milk slowly, stirring quickly.
Add honey.
Simmer whilst stirring and serve with wheat-free pasta, rice noodles, roast beef, potatoes or use in a lasagna.
I even use it instead of margarine on crackers with salmon or avacado.
Mix all ingredients together-whisk thoroughly in a small dish.
Dip both sides of the bread and set in a small overnight dish.
Add remaining of the egg wash to the french toasts.
Cover and refrigerate overnight.
Uncover and cook on stovetop with non-stick spray.
Serve warm with Ideal Confectionery (substitute powdered sugar), sugar free syrup or sugar-free jelly/jam!
tir together all purpose gluten-free flour and 1 teaspoon salt
preheat oven to 350 degrees.
cream margarine and sugar.
add egg substitute and vanilla.
in another bowl mix the flours and baking powder.
add everything together to make dough.
drop by 1/2 tbsp measure into cinnamon sugar.
roll to coat.
place on greased cookie sheet.
bake 10-12 minutes.
arvest gluten free pasta--that stuff tastes better than real wheat pasta
Just mix it all together with a hand blender! There is no need to soften the cream cheese,.
because the fat-free version is a lot softer than regular (but still tastes pretty good).
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Prepare 1 large box of instant sugar free, fat free pudding mix with 1 1/2 cups fat free milk.
Add 1 cup Lite Cool Whip and 1 small tube fat free cream cheese and mix well.
Gently fold in 1 1/2 cups Cool Whip.
Sift 2 cups gluten-free flour, 2 tablespoons sugar, and
Mix the dry and wet ingredients separately.
Combine together. Optional additions include berries, chocolate chips {but then it would not be purely dairy free}, banana etc.
If the mixture is too thick, add more almond milk until the right consistency for pancake batter.
Heat your pan over medium heat and add butter.
Pour out the size pancakes you want to make.
When the pancake starts to be done around the edges and is bubbling on top flip over.
Serve hot with butter and your favorite syrup.
lso good with some sugar free fat free vanilla or cheesecake pudding
Unwrap all contents of bags of chocolates (if not using, open one bag of sugar-free baking chips 11.5 oz).
In medium sauce pan, melt chocolate bars over medium-low heat in the half and half until mixture is smooth.
Remove from heat and add the vanilla; stir til incorporated.
Pour into 6 small dessert cups or ramekins; cover and chill for at least two hours (to firm up better-use the freezer).
risky. After all, they're \"free\". ;-).
Chill until set.
large bowl. Mix gluten-free flour, paprika, salt, oregano, thyme
Start by cooking your ham bone in the broth for at least 30 minutes.
Remove the bone from pan and cut up the left over meat into bite size pieces. Add ham pieces back into soup.
Add the rest of your ingredients and simmer for 20 minutes.
If soup seems too thin add 2 tbl of tapioca starch to thicken. Serve with a fresh piece of hot Gluten Free bread.
irm.
Top with fat free whipped topping to serve.
Mix and let stand: 2 cups sliced peaches or more (or apples or other fruit) 3/4 cups xylitol or truvia.
Melt 1/2 cup non-dairy, soy-free Earth Balance in shallow baking pan.
Combine: 3/4 cups buckwheat flour, 3/4 xylitol or truvia, 3/4 cup coconut milk, 2 teaspoons baking powder, pinch of salt.
Drop batter into baking dish that contains the Earth Balance.
Don't stir! Pour peaches on top.
Bake 1 hour at 350 degrees or until bubbly and brown.
Using a Sugar-Free, Fat-Free, Cook & Serve chocolate pudding product such as Jello brand, prepare filling according to package instructions, stirring as it heats.
When mixture begins to boil, add pecans and coconut, mixing well.
Continue stirring while filling returns to a boil.
Remove from heat and stir in vanilla.
Transfer filling to pie crust.
Refrigerate at least 3 hours before serving.
Blend the frozen Cool-whip FREE, lactose free milk, and syrup until the Cool-whip is incorporated. I like to use chocolate syrup.
Put the mixture in your ice cream maker and wait for the magic. I usually let mine churn until its thick enough to eat by spoon. Then I add my toppings. You can use fruit, candy, cookies or whatever else you like. I add Oreos.
The best part is this taste like a regular milk shake. I share mine with my boyfriend and he says he can't tell the difference.
resh pasta before (especially gluten-free) you'll need some practice