I now have to cook Gluten Free, due to medical reasons and THANK GOODNESS, it has come so far in the last 10 years.  In 1989, I was a Food Technologist for Wendys International.  I developed new menu items and answered phone questons about their nutritional analysis.  Many calls came in requesting information concerning Gluten Free menu items.  There weren't many items on the menu!  Parents had little choices, except to use rice flour and make their own foods.  THANK THE GOOD LORD, I do not have to make everything from scratch and grind my own flour :):):)  I have better things to do, sorry, but we all have our strengths.  If my family had to depend on me Growing the RICE, Harvesting the RICE and grinding for RICE Flour, they would be starving!!

DID YOU KNOW BISQUICK MAKES A GLUTEN FREE MIX?  THEY DO!!
Try this recipe:
adapted from Food Network Recipes

Cheesecake Pancakes (Gluten Free)

Try these gluten free pancakes that are filled with mini cream cheese bites and topped with strawberries

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INGREDIENTS

Pancakes

1	package (3 oz) low fat cream cheese
1	cup Bisquick® Gluten Free mix
1	cup milk (1%)
2	tablespoons of vegetable oil
1	teaspoon grated lemon peel
1	tablespoon lemon juice
1	egg

Strawberry Topping:

1 cup of Fresh Strawberries

1-2 pkgs of Truvia

1. Cut cream cheese lengthwise into four pieces. Place on ungreased plate; cover and freeze 8 hours or overnight.  (if time allows, if not just use cold cream cheese)
2. Cut cream cheese into 1/4-inch cubes; set aside. In large bowl, stir all remaining pancake ingredients until well blended. Stir in cream cheese.
3. Heat griddle to 375°F or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.).  Spray with cooking spray before heating).
4. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.
5. In small bowl, cut up strawberries and add Truvia.   Let sit for about 10-15minutes.   Serve over pancakes.

Blueberry-Sour Cream Pancakes (Gluten Free)

adapted from Food Network 

 

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INGREDIENTS

1	cup Bisquick® Gluten Free mix
1	cup milk (1%)
2	tablespoons vegetable oil
1	egg
1/4	cup sour cream
1	cup fresh blueberries
	Butter, if desired

1.  In large bowl, stir Bisquick mix, milk, oil and egg until well blended. Stir in sour cream; gently fold in blueberries.
2. Heat griddle to 375°F or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).
3. For each pancake, pour 1/4 cupfuls of batter onto hot griddle. Cook pancakes until dry around edges. Turn and cook other side until golden brown. Serve with butter.

Thanks for helping me get the message out about EATING TO BE FIT!  Christie