Celiac disease

Some Tasty Gluten Free Recipes

Warrior English Muffins

  • 1 package Warrior Bread Mix
  • 1 cup almond milk
  • 1 cup starts with one whole egg, then fill with egg whites to one cup
  • 1 tablespoon Apple Cider Vinegar
  • 2 tablespoons honey
8 muffins
  1. Preheat oven to 375 F
  2. Add the warrior bread mix to a large bowl. In another bowl, whisk together the water, egg, vinegar, and honey,
    Pour the liquids into the bread mix and stir well to combine. Knead for about a minute, then allow to rest for a few minutes.
  3. Line a baking sheet with parchment paper.
    Coat the bottom of a frying pan with some coconut or olive oil and bring to medium heat.
  4. In batches of 3 or 4, depending on your pan size, add 1/8th of the dough to the pan and form it into a circular shape. Cook about 5 minutes, then flip to brown the other side. Place on the parchment-lined baking sheet when done.
  5. When they are all done, bake for about 45 minutes until cooked through.
    Allow cooling before splitting in half with the tines of a fork to get the classic “nook and cranny” texture of an English muffin.

Buffalo Cauliflower

  • 1/2 head cauliflower, broken into florets
  • 2 tablespoons melted coconut oil
  • 2 tablespoons cayenne hot sauce plus more
  • 1 Egg
  • 1 tablespoon Apple Cider Vinegar
  • pinch garlic powder
  • pinch chilli flakes
  • pinch celery salt
  • 1/4 cup Warrior Bread Mix
  • salt and pepper
  1. Preheat oven to 500 F.
  2. Break up the cauliflower with your hands and a knife to make bite-sized pieces and put them in a large bowl.
  3. In another bowl, mix together the coconut oil, hot sauce, egg, vinegar, garlic powder, chilli flake, and celery salt. Stir in the bread mix and combine. It should be a wet paste texture.
  4. Stir the paste mixture into the cauliflower and toss to coat. Season with salt and pepper. Once somewhat evenly coated, add then to a lightly greased sheet tray.
  5. Bake at 500 for about 20 minutes, flipping once, until browned and crisp.
  6. Remove from oven and toss with some additional hot sauce to taste, right on the same hot baking sheet.
  7. Pour out onto a platter and serve with celery, carrot, and a vegan/gluten-free ranch.

Bacon Chive Warrior Scones

  • 1 can coconut milk, refrigerated
  • 1/4 cup Coconut Oil
  • 1 package Warrior Bread Mix
  • 2 Eggs
  • 1/2 cup almond milk
  • 1/4 cup honey
  • 6 slices cooked bacon, crumbled
  • .75 ounces (1 package) chives, sliced
8 large scone
  1. Open the can of coconut milk and scoop out the coconut cream. Add the coconut water to a measuring cup and set aside. Put the coconut cream and the coconut oil on a parchment-lined baking sheet and spread it out thin. Place in the freezer for 1 hour.
  2. Preheat oven to 400 F
  3. Put the bread min into the bowl of a food processor. Take the frozen coconut oil and cream and break it up with your hands. Add to the food processor.
  4. Pulse the mixture about 20 times until the coconut oil and cream has broken up into pea-sized pieces and is evenly distributed among the bread mix.
  5. Pour the mix into a large bowl.
  6. Meanwhile, add the eggs, almond milk, and honey to the coconut water and whisk to combine. Pour this mixture over the bread mix.
  7. Stir to combine. You should still see the chunks of coconut cream.
  8. Stir in the bacon and chives and mix for about 1 minute.
  9. Pour out the dough onto a parchment-lined baking sheet. Spread it out so it is about 2 inches thick. Cut the dough into 8 triangles like a pizza but don’t separate the pieces.
  10. Bake at 400 F for about 45 minutes until cooked through. Allow cooling slightly before cutting and serving.

Leave a Reply

Your email address will not be published. Required fields are marked *