Many of you know someone who eats gluten-free or has celiac disease. We have several flour blends and also tapioca starch, potato flour, brown rice flour, almond meal and xanthum gum. Also in our GF section is rice pasta shapes, GF pretzels and sweet potato chips. My GF friend said that the pretzels are the best she’s had. I think they taste fabulous, too. All of our meat and cheese is also gluten free. In honor of all our gluten-free friends, check out our recipe for this week. We’ll be sampling it all next starting Monday.
We’re looking into getting some gluten-free bread, cookies, muffins, bagels, etc., but we are not sure how much interest there is. If you would be interested, please let us know. We are still “new” at gluten-free, so if you have any other suggestions, please let us know.
1 15 oz. can of chickpeas (garbanzo beans), drained and rinsed well – I purchase mine dried and cook them. It’s more cost effective and better for you – but it does take much longer. (dried chickpeas available at The Country Cupboard)
1 Tbsp. vegetable oil
2 tsp. pumpkin pie spice (available at The Country Cupboard)
1 Tbsp. erythritol (or sugar)
1 Tbsp. pumpkin butter (available at The Country Cupboard)
1.Preheat oven to 375 F.
6. Allow them to cool before eating.