After a week of easing my family onto the GFCF diet, I am starting to take things a little more seriously. I have decided that the importance of reducing sugar is in fact outweighed by gluten, casein and toxic nasties, so I have spent plenty of time down at the organic health food shop this week looking for alternative grains and healthier sweeteners.
My friend Edwina put me onto teff. It's a tiny Ethiopian gluten-free grain, and she suggested to mix it with rice flour. First go - Teff cookies, and they are great! This is a super easy recipe, using only one measuring cup. Mine was 100ml (about 4 oz), but you could use anything between about 75ml (3 oz) and 150ml (6oz), maybe adding another egg yolk if you get towards doubling the size.
