Daily Archives: March 13, 2009

Tonight’s Dinner

Mr. Bean is off at a work dinner, so I was all alone. I thought that I would share!

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On theĀ  menu:

  • Campbell’s Basil and Oregano Tomato Soup (Gluten free!)
  • Spinach Salad
  • Gluten, egg and dairy free bacon cornmeal biscuits

Spinach Salad:

  • Hand full of spinach
  • Strawberry, sliced
  • Mushroom, sliced
  • Balsamic Vinegar
  • Olive Oil
  1. Place spinach, strawberries and mushroom on a plate or a bowl
  2. Mix olive oil and balsamic vinegar in a container and drizzle over salad. (I used approximately the same amount of each.)

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Gluten, egg and dairy free bacon cornmeal biscuits

3/4 c. brown rice flour
1/4 c. white sorghum flour
1/4 c. potato starch
1/4 c. tapioca starch
1 tsp. sugar (optional)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. xathan gum
1/2 c. cornmeal
1/3 c. shortening
3 – 6 slices of bacon*, cooked and crumbled
1 egg substitute
3/4 c. potato milk
2 tsp. apple cider vinegar

  1. Cook bacon, paper towel off all excess grease and crumble.
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  2. Heat oven to 450F. Measure potato milk and apple cider vinegarand let sit for 10 minutes to thicken.
  3. Shift together flours, xanthan gum, salt, sugar and leavening agents.
  4. Mix in cornmeal into flours.
  5. Cut shortening into flours with a pastry blender until shortening is pea sized.
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  6. Mix in bacon.
  7. Add in egg replacement and potato milk until dough pulls away from the side of the bowl.
  8. Knead dough quickly 8-10 times. Place on a floured board and pat out until about 1/2″ – 3/4″ thick.
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  9. Cut into squares and then diagonally slice them in half.
  10. Put on a cookie sheet and cook for 12-15 minutes.
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  11. Once biscuits are done, put in towel. Enjoy!
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*Note, if you don’t want to use bacon, you can use ham, raisins, currents, cheese or whatever you can think of! I used bacon because I wanted some protein and it was the only meat readily available.

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