Friday, November 14, 2008
I made a huge crockpot full of chili on Monday. Chili is so easily gluten free! Here’s what I put in it:
(And a little Franks to my individual serving, of course!)
It’s a little thinner than most chilis, but I like that it’s full of veggies.
And the turnips are a nice substitute for potatoes. You can hardly tell the difference!
The corn bread that I made was actually the recipe from my Betty Crocker cookbook. I subbed a mixture of sorghum, brown rice, and white rice flours. It turned out crumbly, but so good! I think I’m going to use that recipe from now on.