. 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.
Cook the pasta and drain well.
In a separate saucepan put the tomatoes, tomato puree, garlic, herbs and tabasco, bring to the boil then simmer for 10 minutes.
Allow to cool slightly or when adding the yogurt it will curdle.
Add the yogurt and sweetcorn to the tomato mixture and mix well.
Put the tuna in with the pasta and mix to distribute the tuna evenly.
Then tip the tomato mixture on top and stir thoroughly.
Tip the mixture into an ovenproof dish and top with grated cheese.
Cook in the oven for 30-35 minutes, until the ...
combine all dry ingredients (including coconut) in a bowl.
cut in cold butter.
mix it all together with your hands - till it is crumbly.
coat a 6-8 inch, oven safe dish with oil or butter.
put about 1/3 of the oat mixture in the bottom of the pan.
top with the fresh or frozen fruit.
top it all with remaining oat mixture.
bake @ 350 degrees for about 20 minutes or until slightly browned.
if the top doesn't brown after 20 minutes, put it under the broiler on low for a minute or two until it is nice and crispy.
nother bowl, mix the whole wheat flour with the salt, sugar
tir together all purpose gluten-free flour and 1 teaspoon salt
Heat oven to 350\u00b0.
Generously butter 9 x 13 x 2-inch pan. Combine cocoa, Splenda and flours stirred to evenly distribute. Combine melted butter with beaten eggs; stir in vanilla and almond extracts.
Add flour mixture and stir until well-combined.
Stir in almonds, if using.
Spread in pan and bake in center of oven for 25 minutes.
Cool in pan; cut into 1 1/2-inch squares.
Combine ingredients for gluten free flour mix that is in
bs at a time), fat free plain yogurt, vanilla and butter
In a large bowl, combine yeast and water.
Let stand about 5 minutes; then stir until yeast dissolves.
Add milk, egg, margarine, sugar and salt to yeast mixture; beat well with a spoon.
Mix in all-purpose flour and whole wheat flour.
Scrape the dough down from sides of the bowl to form a ball.
Cover with a clean dish towel and let rise in a warm, draft-free place until double in bulk, about 1 hour.
Whisk together the flour or cornstarch with the milk or milk substitute.
Add the remaining ingredients and heat to a boil while whisking til fully dissolved and combined. Reduce heat and simmer a few minutes or until it thickens.
Use this soup in recipes in place of one can of creamed soup.
You could also add celery or mushrooms to make into other cream of soup flavors.
br>This can be sugar free using Splenda Brown Sugar blend
owl in a warm, draft-free area and allow to rest
cups all-purpose flour, wheat flour, sage, salt, and pepper
o half of the whole wheat flour if your family isn
Use box of burrito dinner.
Use deer meat, ground turkey or Maverick lite beef.
After browning, drain off all fat.
Follow rest of directions.
Serve with fat-free sour cream, picante sauce, fat-free shredded cheese and diced tomatoes and onions.
Serve with Guiltless Gourmet nacho chips and yellow Mexican rice.
ll the wet ingredients), vital wheat gluten (opt), dough enhancer (opt
ombine whole-wheat flour, all-purpose flour (or gluten-free flours), baking
utter melts).
Stir in wheat germ, let stand for about
esire and viola- a delicious dinner for the family, and it