Gluten Free

Eating well and gluten free with Julianne Marie Powers.


The Truly Grain Free Cookbook; Beet and Cane Sugar Free Too!

by Julianne Marie Powers

In The Truly Grain-Free Cookbook, Julianne takes away the tears and frustrations of learning to cook without grains. If you thought that cooking without grains meant no more bread, cookies, doughnuts, cakes and cereal, think again. Julianne shows you how you can still eat all these delicious items, making them without grains. By nature, The Truly Grain-Free Cookbook is GLUTEN FREE. If you or someone you know is eating a grain-free diet, this cookbook is for them. In addition to being one hundred percent grain free, Julianne takes nutrition one step further and shows how to cook without using beet and cane sugars. Julianne uses honey, pure maple syrup, agave nectar and fruit/fruit juices to naturally sweeten your foods.

2 eggs seperated (Whip the egg whites until stiff)

2 Tbsp. olive oil

1 1/4 cup coconut milk

1/2 cup light honey (I used Orange blossom honey)

1/8 tsp. salt

1 tsp. baking soda

2 1/4 cups ground almonds

1 cup arrowroot

4 tsp. guar gum

Raisins

Pre-heat oven to 400 F. Mid the ingredients together in order listed, saving the egg whites until the end. Fold egg whites into batter. Grease muffin tins. Spoon batter into muffin tins. Lower oven temp. to 375 F. Bake muffins for 15-20 minutes. Enjoy!!!

About the author:

I was born and raised in Washington State. In 1994 I received my B.S. in Sociology from Whitworth. In 2000 I moved to Arizona along with my husband and two children. I love cooking and enjoy the challenges of creating allergy free recipes for my children and friends