A few years ago I decided to eat far less gluten. Gluten is a general name for the proteins found in wheat, rye, barley, and triticale (a cross between wheat and rye). Gluten is basically the glue that holds foods together. Just spinkle some flour made with wheat in your kitchen sink and try to wash it down. You’ll see what is meant by glue when it sticks to the sides of the sink. Imagine this happening in your stomach!
Eating a high-gluten diet was having adverse affects on my health. Things like bloating, breakouts (particularly on my scalp – yikes embarrassing to even admit!), and a feeling of achiness all over. I know others that have had similar issues and even red skin rashes as a result of eating gluten.
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Those with exteme gluten allergies have Celiac disease and cannot eat even the smallest amount of gluten. Luckily, I’m only sensitive to its effects and not allergic which means cutting way back on gluten has a positive effect on my health. What I mean by “way back” is I’m able to have a slice of bread every three days, but if I eat bread products every day or three slices of pizza one day, I wake up the next morning aching all over. Makes me feel like an 80-year old in a 49-year old’s body. Not good.
So three years ago, I decided to cut way back and eat mostly gluten-free. One of the things I missed the most and my biggest cheat was always Sunday pancakes. Until now. We have a new favorite breakfast in our house – crepes.
Crepes are basically very thin pancakes made with a lot of eggs and milk. They taste like French toast or a popover – my favorite! We love them topped with a little maple syrup.
I first began making crepes with Bisquick baking mix, but far less of it than if I were to make a batch of pancakes. I started experimenting and realized crepes are just as delicious when made with gluten-free flours plus a little baking powder or a gluten-free pancake mix.
My favorite is to use Bob’s Red Mill Gluten Free Pancake Mix and in a pinch have used Arrowroot flour. I imagine coconut flour would work well too.
Bob’s Red Mill gluten-free baking products have become a staple in my house. They make every type of flour (almond, arrowroot, coconut, tapiocca, etc.), cookie, cake, and bread baking mixes. And they’re all delicious! No, this is not a sponsored post, I just love their product (but I did include an affiliate link if you’d like to try them).
So for those of you that have a severe gluten allergy and those of you that are constantly bloated, achy, or have skin rashes or breakouts, this delicious crepe recipe is for you!
- 5 large eggs
- ¾ cups milk (1% preferred)
- ¼ cup of Bob's Red Mill Gluten-Free Pancake Mix
- Optional: Maple syrup, powdered sugar, fruit, chocolate syrup, veggies
- Heat a medium, non-stick frying pan on the stove on medium heat. In a medium bowl whisk together eggs and milk. Add pancake mix and whisk until smooth. The mixture will be much thinner than a standard pancake mixture.
- Melt a small amount of butter in the fry pan and add ⅛ cup of the crepe mixture to the pan. Swirl the pan so the mixture spreads evenly and coats the whole pan. Once firm enough (about 1 minute), flip the crepe with a spatula. Cook about 1 minute longer and transfer to a plate.
- Add your favorite topping and enjoy!
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Disclaimer: This post contains affiliate links to products I love and use myself. The health claims made in this post are my own personal expeiences and are not intended to be medical advice.