Easter recipes for the gluten-free diet

If your child has a gluten allergy, you know how difficult and troublesome it can sometimes be in trying to find gluten-free foods that taste GOOD! Jennifer Wiese, from BeeFree Bakery, shows us how the two CAN be a reality and the story behind her bakery– a story that began with one of her sons.

Here’s Jennifer’s story:

Modern warriors need primal food. BeeFree was created for our son, who is growing up fighting the battle against autism. He’s a real-life warrior, armed with a gluten/casein-free diet and overcoming one day at a time. Each of us has our own unique battles to fight every day that require our time, focus and energy, but inside us all is a warrior’s heart that yearns to rise above and conquer those challenges.

Buckeye Warrior Pie: created by Chef Thomas Miller of Seven Sons Farms
(link to recipe and video www.sevensons.net/recipes)

dishBreakfast Pizza:
(makes 2- 10” pies)
Ingredients-
1 beefree gluten free frozen pizza dough ball
mozzarella cheese
scrambled eggs
browned ground sausage
sun dried tomatoes
fresh basil
olive oil

Directions-
thaw pizza dough (place in refrigerator overnight)
coat parchment paper with olive oil
cut pizza dough in half and press the dough onto parchment paper
invert onto 10” baking screen or baking stone or baking sheet
add the following toppings to your liking – use as much or as little as you preferwarrior
mozzarella
a few leaves of fresh basil
scrambled eggs
sausage
sun dried tomatoes

Bake:
425 degrees for @10 minutes or until edges of crust are golden browned
Slice and enjoy!

To learn more, visit www.beefreegf.com or beefreeglutenfree on social media!

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