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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)

Breakfast 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 oilDirections-

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 prefer

mozzarella

a few leaves of fresh basil

scrambled eggs

sausage

sun dried tomatoesBake:

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!