1 tbsp GFCF butter substitute (I use Earth Balance)2 tbsp of White Rice Flour
1 tbsp finely minced onion
1/8 tsp dry yellow mustard powder
1/4 tsp garlic powder
1/4 c unsweetened GFCF milk substitute (I like unsweetened rice milk)
1/3 c shredded soy cheese (mixed variety)
salt & pepper to taste
2 c cooked GFCF pasta shells (I like the Quinoa brand)
1/4 c shredded soy cheese (mixed flavor of cheddar,
1/4 c shredded soy cheese (mixed flavor of cheddar,
mozzarella & jack)
2 tbsp GFCF Italian breadcrumbs
Olive Oil cooking spray
In a small sauce pan, over medium heat, make a roux with first five ingredients. Slowly add in the milk and shredded soy cheese, stirring constantly with a whisk. Salt and pepper to taste.
Pour cooked pasta shells in to a lightly olive spray coated baking dish. Pour cheese sauce over noodles and mix. Sprinkle soy cheese and breadcrumbs on top of mixture. Bake at 350 degrees for 30 minutes. Enjoy!!
2 tbsp GFCF Italian breadcrumbs
Olive Oil cooking spray
In a small sauce pan, over medium heat, make a roux with first five ingredients. Slowly add in the milk and shredded soy cheese, stirring constantly with a whisk. Salt and pepper to taste.
Pour cooked pasta shells in to a lightly olive spray coated baking dish. Pour cheese sauce over noodles and mix. Sprinkle soy cheese and breadcrumbs on top of mixture. Bake at 350 degrees for 30 minutes. Enjoy!!
2 comments:
I had to google what this diet was. I had a feeling, but I wanted to make sure:) This is something Lani could have. She is pretty picky so she probably wouldn't eat it, but it's worth a shot.
WOW...and I thought the keto diet was time consuming! I think a kid in Connor's class is actually trying this diet ..I'll pass it onto his Mom b/c it looks YUMMMO!!
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