Try these yummy dairy-free dip recipes for holiday parties and keeping it sneaky so folks don’t even notice they’re missing those old ingredients!
We're on a grain-free journey at the moment which is new to me, so I've been trying to come up with tasty foods to fill the gap once filled with grains. This Dutch Baby pancake recipe really fit the bill for us — it's great for breakfast and it's got lots of usable protein with the eggs and almond meal.
NOTE: Tapioca starch and arrowroot flour aren't actually GAPS-friendly, so I'm actively looking for a substitute for them in this recipe. Maybe a combination of different flours would work as well — I'll let you know!
Grain-free Dutch Baby Skillet Pancake Recipe
- 3 pastured eggs
- 3/4 cup organic milk
- 1/2 cup + 2 Tbsp almond meal
- 2 Tbsp tapioca starch or arrowroot flour
- 1 tsp raw honey
- 1/2 tsp organic cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp salt (we prefer Real Salt or Himalayan pink salt)
- 3 Tbsp grassfed butter or ghee
- Preheat the oven to 475° and put your 10-12″ cast-iron skillet inside the oven to heat up (this is my favorite cast iron skillet)
- Whisk eggs in a medium-sized bowl. Whisk in milk next, flours, honey, cinnamon, nutmeg, and salt. Mix well.
- When the oven is preheated, take out your hot skillet and put the butter in the pan making sure it melts and coats the entire inside. Pour in the batter as soon as the butter has melted and place back into the oven.
- Bake for 10-12 minutes until the pancake is golden brown.
- Remove from the oven and cut into 6 slices. We like to serve it with apple, a dash of cinnamon, a bit of raw honey or some real maple syrup on top.
Recipe adapted from Nourishing Days.
Two words: butter chicken. I can never get enough! But what's butter chicken without naan bread? I need it. I have to have it. The trouble was finding a simple option that tasted good enough to please my gluten-free taste buds. I searched high and low, then finally found a paleo naan recipe from My Heart Beets. I tried substituting a few of my favorite real food ingredients, and ended up with something that tops my list of super easy recipes for the Indian bread lover.
Easy Gluten-free Naan Bread Recipe
You seriously cannot go wrong with this one!
- Toss everything into a food processor and blend for 30 seconds
- Heat butter or coconut oil over medium heat, then pour in enough batter to create the size and thickness you want (use a smaller pan for thicker bread)
- When the batter begins to bubble and firm up a bit, flip to cook the other side (I cook until golden brown spots appear)
P.S. This bread is so versatile! I use it as a peanut butter and honey transportation method too 🙂
P.P.S If you like this naan bread, you'll love this paleo tortilla recipe!
I have a little boy who lives a gluten-free life, and in the beginning it was hard to find a bread substitute. For a while, he just didn't get to eat any kind of sandwich, pizza or bready-type thing at all. He's a trooper though, and he lasted until I found one of our favorite gluten-free foods. Oopsie bread.
This oopsie bread recipe is quick and simple to make, high in protein and low-carb with good fiber content. It's traditionally made into a flat bread/roll hybrid, but I started making it into flat sheets so I could cut it into squares for sandwiches. Much easier in my opinion, and it holds up well to all the fixins.
Oopsie bread is lighter, fluffier and a little tangier than grain bread, but much loved by my gluten-free guy.
Gluten-free Oopsie Bread Recipe
- 3 large eggs
- 1/2 cup softened cream cheese
- 1/8 teaspoon unrefined sea salt
- 1 tablespoon organic flax seeds or Chia seeds
- 1/2 teaspoon aluminum-free baking powder
- Preheat the oven to 325º F.
- Separate the eggs into two medium bowls; yolks in one, whites in the other.
- Add salt to the egg whites and whip until fluffy with stiff peaks (make sure there's no liquid left on the bottom of the bowl. I found this out the hard way).
- Add softened cream cheese, flax seeds and baking powder to the egg yolks and mix until smooth.
- Add egg whites to egg yolks and fold together gently so as not too flatten the egg whites too much. You want them to stay airy.
- Line the bottom of a 9×13 baking dish with parchment paper, pour the oopsie bread mixture in and gently spread around.
- Bake 20-25 minutes or until golden brown and spongy to the touch.
- Let cool completely and cut into squares. This recipe makes 6 perfect slices of sandwich holders. Store extras in the refrigerator.
It's so easy, guys. Give it a shot!