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Back in June of 2009, I met Lisa. She is the first friend I made at the start of the transition into my new career as a Personal Trainer. During our early days of friendship, I learned that she was gluten intolerant. While I had definitely heard about gluten intolerance, I didn’t have any culinary experience with it. This brought forth a challenge of creating gluten free recipes…

As we started hanging out and studying more and more, it was time to have her over for dinner.  Since cooking and baking is a passion and past time of mine, I was excited.  I had to prepare a main dish without gluten… not a difficult task but when it came to dessert, I had to spend a little more time figuring it out.

Lisa has been the inspiration for my gluten-free cooking and after three years of researching, experimenting and testing recipes, I have gained confidence that I can modify and change almost any recipe to make it gluten free and delicious!

For those of you interested in learning more about a gluten free diet, there is an excellent book called “Wheat Belly” by Dr. William Davis. It’s a book that could change your dietary habits forever!

This week’s recipe is for gluten free crepes. Check out this video of crepe making in my kitchen. For those of you viewing this post via email, the link to the video is here.

Gluten Free Crepes

Dry Ingredients:

2 ½ cups brown rice flour
1/2 cup potato starch flour
1 cup tapioca flour
3/4 cup coconut flour
1/4 cup cornstarch
2 1/2 tablespoons guar or xanathan gum

Wet Ingredients:

1 tablespoon coconut oil, melted
2 eggs
1 tsp vanilla extract
1 1/4 cups skim milk (or almond milk)
1 tsp cinnamon (optional)

Mix together all the dry ingredients and mix well.  Place in an air-tight container.

Measure ½ cup of dry ingredients. Place into bowl.  Add coconut oil (melted), eggs, cinnamon, vanilla and milk.  Mix thoroughly.

Using an 8” coated frying pan and medium heat, add enough batter to cover bottom of pan. Swirl around to cover the bottom of the pan evenly.

With a spatula rated for high heat, loosen around the edges. When the crepe is cooked enough, it will loosen from the pan and you and flip it over to briefly cook the other side.

Store remaining dry mixture in the freezer for lasting freshness. Mix batter with wet ingredients as required. Crepes can be layered with wax paper and frozen for convenience.

These are easy and delicious to make. Let me know how you like them! Don’t forget to leave a link back to your own blog if you have one, via the commentluv feature you’ll find here on the site.

~Be well,

Stephanie

 

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