Ahh, "Toast" again

As I mentioned in a previous blog post, I learned in late winter that I am now intolerant to gluten/yeast, eggs, cow's milk dairy, tomatoes and radishes. It is easy to give tomatoes and radishes since I don't like radishes and tomatoes was only sauce and ketchup. The other's have been harder. I am partial to a spinach and feta omelette or broccoli and cheddar omelette with home fries and buttered rye toast. Just write this last sentence puts a frown on my face. Yesterday I made gluten free vegan biscuits. While they don't look like the picture in the recipe, not even close, they are delicious with vegan butter spread. Making Peanut butter and jelly a favorite of mine on rice cakes everyone was getting boring. While it would be better for my weight and wanting to lose some pounds to have no bread, now I can answer a craving without sending my stomach into a tailspin. What's the point of this blog? A positive attitude and some google research and I can have my cake and eat it too.


Vegan Gluten Free Biscuit Recipe