|
One Sunday morning while I was speaking in North Carolina, my friend Barbara made a yummy breakfast casserole using regular Bisquick. By substituting a Gluten-Free baking mix, it works better for me and for some of my gluten-sensitive friends, as well. I use either Bob’s Red Mill Gluten-Free Biscuit Mix or Arrowhead Mills Organic Gluten Free Organic Pancake & Baking Mix.
Somehow the combination provides an illusion that there are white potatoes in the casserole--even when there are none. Smile.
You can use almost any type of veggies successfully. Enjoy!
Ingredients:
• 1 cup egg beaters or egg whites
• 1 cup gluten-free baking mix
• 2 cups non-fat cottage cheese
• 1 cup liquid (e.g., rice milk, soy milk, almond milk)
• 1 large white onion, diced
• 1 cup cashews
• 1 can sliced water chestnuts, drained (if desired)
• 2 cups veggies (e.g., spinach, chopped artichoke hearts, diced broccoli or cauliflower)
• 1 tbsp mock Chicken seasoning
• Salt and pepper (or herbs) to taste
Combine ingredients in a large bowl. Mix well.
Pour into greased casserole.
Bake in pre-heated oven at 350° F for 60 minutes or slightly longer if needed to brown top.
Cut into squares and serve.
Goes well with cut fresh fruit....
|
Gluten-free Recipes 
