Since learning we had food sensitivities and having to restrict our consumption of different foods, and some different for different members of our family, we’ve had a challenge finding “substitute recipes” that resulted in an end-product that tasted comparable to “the real thing”. The Well-Fed Son loves bread. The Lucky Wife and I have often said that if he could live off of bread and fruit, he would! He does have a sensitivity, however, to gluten, wheat AND yeast. Go figure.
So at Christmas, The Lucky Wife looked around for a special breakfast recipe that our family could enjoy utilizing ingredients we don’t have to monitor. She came across this coffee cake recipe, and it was a hit. You can find the recipe at Gluten Free Easily.
Enjoy.
For more great ideas: Tip Me Tuesday, Titus 2sdays, Tatertots and Jello
About the Author
Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.
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