Thursday, 7 June 2012

Gluten-free shortcuts or Trampitas sin gluten.

We’ve all had those days when we crave some “normal food” and we want to give up and deal with the consequences later.

Well the good thing is that there is a middle ground. We can have fast and easy-to-prepare food, while we are still being gluten-free and low fat.

Here is what I just did today . I bought a Betty Crocker Gluten-Free Cake Mix. But I changed it a bit.
Yes , you heard it right. Betty Crocker has gluten-free mixes and they sponsor the Celiac Disease Fondation ! 

The original recipe called for 1/3 cup of water, 1 stick of butter, 2 teaspoons of gluten-free vanilla and three eggs.
Instead,  I used:

  • 1 cup of water
  • 6 ounces of fat free plain yogurt
  • 2 teaspoons of vanilla
  • 1 cup of white eggs (Kirkland Real Egg)

  • Since I was going to use a shared convection oven, I wrapped it tight with some foil and baked it .
  • Remember there are plenty egg-substitute options. Including vegan options. If you have problems calculating how much you need to use this sheet might be useful. 

Now , if you will please excuse me ... There is a delicious cake awaiting me :)

-Being Gluten-Free in Puerto Rico never tasted so good. 
-Vivir sin gluten en Puerto Rico nunca supo tan rico.

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