I'm a working mom with 9 years experience raising a celiac kid. I have to eat dairy and gluten free, but my daughter only has to eat GF. I'm by no means an expert, but I'm happy to share a few of my cooking tips, school lunchbox ideas, and recipes with you. I'll be posting something new once a month.

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Sunday, October 4, 2015

Gluten-Free and Dairy-Free Eggs Benedict Recipe

This is one of my kids' favorite breakfasts! I usually make them this special treat before they leave for school on a day when they will be taking a test or going on a field trip, because it's a good, solid breakfast with lots of protein.

Ingredients:

GF bread or GF English muffins
1 Tbsp. bacon grease, lard, or dairy-free buttery spread
1 1/2 to 2 cups soy milk
2-3 Tbsp. GF flour mix (1 part rice flour, 1 part tapioca starch, 1 part potato starch flour)
salt and pepper
GF ham or Canadian bacon
slice of tomato (optional)
1 Tbsp. vinegar (less if your kids don't like the flavor of vinegar)
2 eggs


Directions: 

  1. Toast the bread or English muffins.
  2. Poach eggs in a water/vinegar fry pan or use an egg poacher.
  3. Mix 1/4 cup of the soy milk with 2 Tbs. of flour mix until all the flour lumps dissolve into the soy milk. In a separate bowl or measuring cup, mix the extra 1 Tbsp. of flour mix with 3 Tbsp. of soy milk. Set the smaller portion aside.
  4. Place your bacon grease, lard, or dairy-free buttery spread in the center of a sauce pan and melt it at medium-high heat. Add the 1/4 cup soy milk/flour mixture while whisking continuously.
  5. When your flour/soy milk mixture thickens, slowly add more soy milk until you have a gravy-like consistency. If you find it becomes too thin, add the 3 Tbsp. soy milk/flour mix, a little at a time, until you've got a gravy.
  6. You can add a little yellow food coloring to make the gravy look pretty, but you don't have to. Salt and pepper the gravy to to taste.

Layer the eggs Benedict in this order:
Bottom => toast
Next => ham
Next => tomato (optional)
Next => eggs
Top => gravy

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