Now you need some stuffing to go with your turkey, right?
Whenever I had the opportunity to order a club sandwich at a restaurant–I would go for it. Bacon, turkey, mayo, cheese: what’s not to like? I’m no longer able to do that, but I can make my own, dammit! This is the first one I’ve had in probably about two years, and I’m really glad it turned out! Continue reading
A classic! And this gluten-free Whole Foods bread works well with it. Continue reading
I really don’t like store-bought, gluten-free bread. It’s gross. It always smells a little sickly sweet, and tastes like someone dumped a bunch of sand in the dough. But this Whole Foods All Natural Gluten Free Sandwich Bread is actually tolerable! Then I used it to make french toast…and it was damn good.
- 2 eggs
- 1/2 teaspoon of dextrose
- 1/8 teaspoon of salt
- 1/2 cup of milk
- 6 to 8 slices of Whole Foods All Natural Gluten Free Sandwich Bread (or other tolerable bread)
- 1/2 teaspoon of butter
- more butter for topping
- dextrose for topping
- maple syrup***
Mix together eggs, sugar, salt, and milk. Dump it into a shallow pan or bowl that can fit a slice of the bread. Coat a pan or griddle with the butter over medium-low heat.
Soak each side of the bread (only soak as many as you are about to cook) in the egg mixture for a few seconds, then transfer to the pan/griddle. Heat until golden brown, then flip and do the same for the other side.
Smother with butter and sprinkle dextrose on top to taste.
Elimination Diet safe: YES! (Each piece of bread has 4g of sugar, so remember that’s 2g of fructose per slice)
***I didn’t use any maple syrup since I’m still on the elimination diet, but it was still really good without it!
I was really craving chicken nuggets the other day, and thought I could make some, but I couldn’t find any gluten free bread crumbs without corn or some kind of juice. So I made my own! Continue reading