This week I had the honor of being interviewed by Pam Clark, who writes the "What's Cooking?" section of my town's weekly newspaper, "The Moville Record". I was so surprised when my mom told me that Pam wanted to do an article about me. My mom had been telling Pam and some other ladies at the Senior Center about the mixes from Better For You Bakery that I had tested and written a review for. I was very grateful that Pam wanted to bring attention to Celiac Disease, Non-Celiac Gluten Sensitivity and what it truly means to be gluten free (it's not a fad!!). Pam wrote a wonderful article that I am going to share here.
Along with this wonderful article, Pam asked me to share a favorite gluten free recipe. I chose a quiche recipe that I had adapted from my Great-Aunt Jean's original recipe. Since I do have some issues with dairy and try to be dairy free for the most part (no, I'm not 100% dairy free, but I know I can not tolerate dairy in large doses), I decided to not only adapt this recipe to be gluten free, but also, dairy free. Here is the adapted recipe. I hope you will enjoy it as much as I do!
Gluten Free/Dairy Free Quiche:
You will need:
3 large eggs
1 1/2 C milk substitute (I use unsweetened cashew milk and it works wonderfully)
1/2 C Gluten Free Bisquick
5 T Canola Oil or Extra Virgin Olive Oil (EVVO)
Salt & Pepper to taste
1/2 lb gluten free bacon, fried & crumbled to bite-sized pieces
1 C Daiya brand shredded cheddar-style, dairy free cheese (or another dairy free brand of your choosing)
1 C fresh, uncooked broccoli, chopped
Optional:
1 small red onion, minced
2 cloves of fresh garlic, minced
Preheat oven to 350°. Use a teaspoon of oil to lightly coat 9" pie pan.
In a medium sized mixing bowl, combine eggs, non-dairy milk substitute, Gluten Free Bisquick, Canola oil, salt and pepper. Mix with a wire whisk until blended together. (The batter will be a little lumpy)
Place chopped broccoli, minced onion and garlic in oiled pie pan to cover bottom of pan.
Pour egg mixture over the broccoli, onion and garlic.
Sprinkle top with bacon pieces and non-dairy cheese substitute.
Place on center rack of oven and bake for 45 minutes or until knife inserted into center comes out clean of egg (the cheese will stick to the knife a little). Serve immediately with your favorite toasted gluten free bread and enjoy!
I enjoyed my quiche with toasted GF Multi Grain bread made from
a mix by Better For You Bakery
I spoke with Pam about having tested the mixes from Better For You Bakery as well as about what it means to me to have the new Gud n Free restaurant open in Sioux City. I was very happy to be able to share this article with them and to promote the wonderful gluten free food that they each have to offer our area. The response I've gotten from people who've read this article has been amazing! This is a small town weekly newspaper, yet, it has an impact on people, too. Thank you, Pam and The Moville Record for this wonderful opportunity to share a little of my story and a fun, delicious recipe with your readers!
