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Oh, Crumbs!
Oh, Crumbs!

Self-proclaimed font of Celiac knowledge, Libby tries to educate everyone she comes across on the differences between allergies, gluten sensitivity, and Celiac Disease.

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Celiac Safe Comfort Food

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First of all, here's a quick update from last week: I did not get gluten sick from the Taco Bell experience on Friday, but it certainly did not make me feel very good. Fast food just does not sit well on the stomach, not matter how strong your digestive system is.

I had a wonderful, but strange lunch today, but before I go into detail, let me provide a little backstory (and a recipe!).

Yesterday, I made crepes using an old recipe from my father who adapted it from a friend, a quick look online, Bob's Red Mill gluten-free all purpose baking flour, and the ingredients left in my fridge. It was piecemeal to say the least, but my crepes turned out to be delicious. My father's recipe called for more butter and sugar than I had, so I just used less and substituted in some extra milk for liquid.

Recipe:

1 cup gf all purpose flour

1/5 cup of sugar

2 medium sized eggs

3/4 milk

1/4 a stick of butter, melted

Instructions:

Put the butter in a microwave safe container and cook on low heat until melted. Take it out of the microwave (caution because this will be really hot!) and let it cool down. Then, get out one large mixing bowl and combine the flour, sugar, eggs, and milk. I did not have a whisk or electric mixer, which are the ideal tools to combine these ingredients, so instead I used a fork and rigorously mixed the ingredients together. Once thoroughly integrated, add the melted butter. Add half to the bowl, mix it in, and then add the rest.

If the batter appears too thick, add more milk. Remember, crepes are very thin pancakes, so you want the mixture to be at a pourable consistency.

Let the batter stand for a few minutes to allow the mixture to set. Meanwhile, take out a medium sized nonstick frying pan and place on medium heat. There is no need to add more butter to the pan if it is a good quality nonstick because the batter has enough fat in it already. Take note that these are sweet crepes so the edges will burn quickly. Be prepared for a quick cook time.

Now pour the batter into the pan directly from the bowl, but be sure to catch the drips running down the side. Cover the pan 3/4 of the way with a thin layer of batter, and then pick up to swirl. The pan swirl will spread the pancake batter to cover the entire surface as well as create a perfect circle. Flip when the edges start to brown. The other side will not take as long to cook, so get your plate ready! These are delicious on their own with a cup of tea or served with fresh lemon juice and a little bit of sugar.

So back to my strange lunch…I had batter left over from yesterday and decided to make myself a couple of crepes. I then took out some gluten free chicken nuggets from the freezer and popped them in the microwave. These specific chicken nuggets are made by Applegate Organic & Natural Meats. I wanted to make my own version of chicken and waffles, a southern classic. It was a huge success, the combination of sweet and salty settled all my cravings for a comfort food meal.

It was so good, it was spooky! Happy Halloween, everyone!    

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About the Author

Libby educates everyone on food allergies, gluten sensitivity, and Celiac Disease.

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