Saturday, December 6, 2008

Hold the mayo potato salad and GF CF corn-rice flatbread

Cut up a leftover baked potato, add olives, cut-up pickles, salt and pepper, and olive oil and you have a quickie mayo-free version of potato salad.

Take 1 cup of rice flour, add 1/2 cup cornmeal, tsp. baking powder, 1/2 tsp. baking soda, pinch of salt, 1 cup ricemilk, 2 TBs oil, stir until blended and cook on a greased heated grill. Flip once and voila...or cha cha cha...or "CORN DOG!" you have a nice corn rice cake thingie or flatbread...whatever...hola!


Karen said...

Does that taste like corn bread? It looks good.

Lynn Barry said...

It does taste like cornbread. HUGS