The use of xanthan gum and guar gum in gluten-free baking is almost ubiquitous, both used together or one gum used to mimic the binding and thickening qualities of gluten. I have little experience with using either gums, though I decided to write this post about what I do know and what I’ve learned so far. … Continue reading »
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Quinoa Pancakes
I’m up at 6AM making pancakes and I feel slightly Julia Child-like standing over the stove, wearing my fake pearl necklace I posted yesterday on trend & chic, my fashion (among other interests) blog.
These pancakes are hearty, fluffy pancakes that are the epitome of classic pancakes. These are the pancakes you think of when you think of your basic breakfast pancakes. They have a slightly nutty flavour as well from the quinoa (we use quinoa flour and cooked quinoa in the batter), which compliments itself well to being generously spread with butter and drizzled with honey or maple syrup.
Thanks to quinoa being nutrient-dense, these pancakes also fit the bill for this month’s theme of Go Ahead Honey, It’s Gluten-Free! hosted by Maggie of She Let Them Eat Cake. Continue reading »
Broccolini and Corn Quinoa with Shrimp with Olive Oil Lemon Garlic Dressing
Have you ever noticed how sensual and alive whole, unprocessed foods taste – food that uses fresh ingredients – after eating lots of sugar and carb-heavy foods? It’s refreshing. All you want is a nice, simple salad; nothing fancy. All those checkpoints are met with this simple quinoa dish and it can be prepared and on the table practically within no time at all. It is an easy and quick dish to make.
When Amy (Simply Sugar and Gluten Free) invited me to participate in the launch of hers and Maggie’s (She Let Them Eat Cake) new website, Balanced Platter, I immediately said yes. As I started to think about what I could share, I thought what better choice – and more appropriate – than this recipe? Continue reading »
