In a medium bowl, whisk together 2 cups gluten-free flour, 1 Tbsp baking powder, 3/4 tsp salt, and 3 Tbsp flax meal. Make a well in the center of the flour mixture, add 3 eggs and 1 1/2 Tbsp canola oil. Whisk until smooth. Add 1 1/2 cups milk, 1/2 cup at a time, whisking until smooth again. Rest batter for 7 minutes; then cook over medium-low heat.
Ingredient: eggs
Crustless Quiche with Spinach, Ham and Cheese
I’ve always spent a good amount of time in the kitchen, but since I developed latex fruit syndrome, I spend far more time there. As a busy mom and teacher, I’m always looking for ways to make delicious foods for my family and myself without spending an eternity in the kitchen. This quiche, which reheats…