“Pantry” Black Bean, Corn, and Salsa Soup with Gluten-Free, Grain-Free, Dairy-Free, Sugar-Free Paleo Bread
This post is linked to Gluten-Free Wednesdays and Wellness Weekends.
Yes, you get a “two-for-one” deal today! It’s the Black Bean, Corn, and Salsa Soup that I created right from my pantry and Gluten-Free, Grain-Free, Dairy-Free Paleo Bread combo. What could be better than soup and bread, right? Especially with the snow, rain, fog, and just plain cold weather that we’ve had of late. And wait it gets better … how about if I tell you that you can have this meal made and ready to eat in 30 minutes? Yes, it’s true.
The hallmark of gfe is recipes that are gluten free easily—of course—with the primary focus of my approach being consuming foods that are naturally gluten free. I’m very happy to say that both of these recipes meet that requirement. The second, the bread, does contain items you won’t find at your average grocery store—namely almond flour and flax seed (specifically, flax meal)—but many of us who are gluten free (or more free) keep these as staples in our homes.
Let’s talk about the soup first (in my typical roundabout way). I have many gluten-free friends who plan their meals. Heidi (Adventures of a Gluten-Free Mom) shares her weekly meal plan each week, and I’m sure I speak for many of us when I look at her menu and think “Wa-a-a-ng, I don’t want to cook, I want to be at Heidi’s table every night this week!” You can check out Heidi’s latest menu here, as well as a ton of other great info! There’s another group of folks who take part in the Gluten-Free Menu Swap. Created by Cheryl of Gluten Free Goodness, the baton (or wooden spoon?) has now been passed on to Heather from Celiac Family as the overall host. However, each week a different blogger hosts and chooses a theme. This week’s hostess is Angela of Angela’s Kitchen and her theme is pomegranate; see the roundup of menus here. (If you’re not a pomegranate fan, you’ll still want to check out the menus as not everyone shared pomegranate recipes.)
I admire all of these folks and agree that menu planning can make so much sense and save money. But with just the two of us (and even when there were three of us), I tend to loosely plan and make up things as I go. So far it has worked well with us, and since I am often the queen of reinventing leftovers and even small amounts of food, it’s fairly rare for any food to go to waste in our house. Admittedly, there are moments though when I think hmmm, what the heck are we going to eat tonight? That’s always true when the frozen meat I put in the fridge to thaw is still frozen days later. But the good news is that with eating gluten free, I don’t bail and say “let’s eat out!” Instead, I look to my pantry. I consider my pantry to be my actual “closet pantry,” my refrigerator, and my freezer. A partial jar of salsa, chicken broth, black beans, corn—and a small amount of leftover ground venison added to Carnivore Man’s (aka Mr. GFE) bowl—made enough soup for us for two meals, with even a little left over for my breakfast this morning. And frankly, this soup could not have been easier or tastier. So it was definitely gfe and I’ll be making it (or some variation thereof) often in the future!
You can scroll down right away to get the soup recipe if you’d like, or hang with me a moment and let’s talk about the bread. I’ve been making a loaf version of Kiva’s Golden Flax Bread for some time. I don’t make bread of any kind often because I really don’t miss bread (that craving goes away when you stop eating it) and I don’t think bread on a daily basis is necessarily a good thing, even grain-free bread. I’d rather consume my calories in whole foods. However, this bread I am sharing today is delicious and I do like indulging with it from time to time (although many would not call this an indulgence). Plus, bread with soup makes for a very lovely meal.
photo courtesy of Kiva Rose of The Medicine Woman’s Roots
When I shared Kiva’s Golden Flax Bread, which makes a rounded flat loaf, a lot of folks were very intrigued. Not a lot of paleo bread recipes had been shared at the time or at least had not reached everyone’s attention. So some folks made the recipe for Kiva’s Flax Bread immediately. Some made their own adaptations, of course. (All of us who like to cook can’t resist doing that, right?) Reader Cynthia commented with her variation, which doubled the amount of ingredients in the recipe and increased the almond flour to flax meal ratio. It also yielded a loaf of bread—nice! I tried her version and really enjoyed it. It was a bit lighter in taste than the original bread. Mr. GFE liked the earlier version and this one as well. He still eats gluten-full bread often, so that is saying a lot! Since then I’ve made a few variations, usually working with what I have on hand. If I don’t have non-dairy milk, I might add an extra egg. If I don’t have flax meal, or have less than the recipe calls for, I might add some walnut meal. If I want to make a slightly larger loaf in a larger loaf pan, I may increase the ingredients proportionally, perhaps adding extra baking powder. As Lillian (Lillian’s Test Kitchen) shares in one of her video shorts called Don’t Sweat the Small Stuff, one doesn’t have to be completely obsessed with exact measurements and ingredients for baking as is usually thought. We enjoy this bread to accompany meals, to make sandwiches, but one of my favorite ways is just to have a slice with a mug of my latest addiction Good Earth Sweet and Spicy Tea. (Kim at Cook IT Allergy Free is responsible for getting me hooked on Sweet and Spicy tea, but it’s a good addiction! I love it served hot or cold, and when the tea is steeped a long while, I don’t even need to add sweetener to it.)
- 1 cup salsa (of desired heat level)
- 2 cups chicken or vegetable broth
- 1 can black beans (15.5 ounces), drained and rinsed (or equivalent amount of cooked, fresh beans)
- 1 can corn (15.5 ounces), drained (or equivalent amount of frozen or fresh, already cooked corn)
- Optional ingredients: Small amounts of other cooked vegetables and/or meat if desired. As I already stated, I did add some cooked ground venison to Mr. GFE’s bowl—about ½ cup in total (1/4 cup per bowl). If he’d seen how little I added, he would have squawked, but he didn’t and proclaimed this soup “excellent.”
- Add salsa and broth to large saucepan. Stir.
- Add black beans, corn, and any additional ingredients. Stir.
- Cook over medium to medium-high heat, stirring every few minutes, until sufficiently hot, about 10 minutes or so.
- Serves four. (Soup mug size servings.)
- Serve soup alone or with your favorite bread. Of course, I’d recommend this bread below!
- 4 to 5 eggs (see notes)
- ⅔ cup flax meal
- 1⅓ cup almond flour (other nut meals may be substituted)
- 1½ to 2 tsp grain-free baking powder (see notes for easy grain-free, frugal substitution)
- ½ tsp (or more) salt
- about 2 tbsp olive oil or coconut oil (or non-dairy butter)
- ¼ cup almond milk (or other non-dairy milk; optional, if 5 eggs are used)
- Preheat oven to 350 degrees Fahrenheit and grease loaf pan.
- In large bowl, gently beat eggs together before adding dry ingredients. Mix well.
- Transfer batter to greased loaf pan. Batter will be thick; you’ll need to use a spoon or spatula to spread it evenly in pan and smooth top.
- Cook for approximately 20 – 25 minutes, until somewhat brown on top. Use toothpick test in the center of the bread to check for doneness.
- Enjoy fresh out of the oven or at room temperature for a nice sandwich. I usually let mine cool about 5 to 10 minutes before removing from pan.
Paleo Bread with a Big Mug of Good Earth Sweet and Spicy Tea
~ For many more wonderful soup recipes, visit Soup Chick. (Note that Lydia’s site is not exclusively gluten free, but most of her recipes are naturally gluten free or easily adapted.)
~ For other terrific grain-free and/or paleo bread recipes, check out recipes from the following:
Simply Vintage Girl (an adaptation of Elana’s recipe)
- Catch up with me on Twitter.
- “Like” gfe—glutenfreeeasily on Facebook to see updates/more content.
- Get gfe posts (including recipes) by email.
- Looking for a gfe recipe?
- Get the best gluten-free desserts recipes at All Gluten-Free Desserts.
- Local to Fredericksburg, VA area? Check out Support Group & Events page.
Comments
68 Responses to ““Pantry” Black Bean, Corn, and Salsa Soup with Gluten-Free, Grain-Free, Dairy-Free, Sugar-Free Paleo Bread”
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OMG, there are so many yummy things in this post I want to try! The soup looks perfect for the kind of day we’re having in the Midwest: cold, dreary, widy and gray (like most days in the winter out here, ugh).
The bread also looks fantastic – I love trying new variations on Paleo breads and tasting the many textures and flavors that come out.
Hey AndreAnna–Thanks!! Winter days often require a good soup as a solution.
I agree with you on paleo breads. I love the common ground of many of these recipes, but also the fact they are different. We haven’t tried a bad one yet!
Shirley
Oh my gosh, Shirley! I think what first brought me to your blog was Kiva’s Golden Flax Seed Bread! I love it! It’s so easy to make. When my friend with Celiac drove up to Louisville to visit us nearly 2 years ago, I gave her some cooking lessons because she was never taught how to cook. One of the things we made was that bread!
Debi–I didn’t remember (or maybe didn’t know) that you were a big fan of Kiva’s bread. So cool that you even shared the recipe with your friend/student! I loved that you gave those cooking lessons … what a gift!
Shirley
I don’t think I ever told you. I don’t remember either. lol She loved it because it was easy to make. And she admits to not cooking because she’s lazy (and no one ever really taught her). I packed up half of it for her to take back with her on the drive home.
There is so much I love about this post, and it is not just the food! Which looks and sounds amazing, I have already saved the recipes to try!
But this… “one doesn’t have to be completely obsessed with exact measurements and ingredients” this stands the most to me. When I first went gluten free and was reading another GF blog about tips, it was saying how exact you have to be when baking gluten free, not just in measurement and ingredients, but baking times, cookware, the weather… It turned me into a fanatic, I never was a baker, not really a cook before GF. We did eat a lot of whole foods, but I still had a little one, that needed birthday cakes, and pancakes, and biscuits. Last year, I started experimenting, breaking the rules a little bit and even completely recreated a recipe at Christmas. That totally worked!! These are the tips that should be most prevalent in the GF community, thank you Shirley for making us GFE!
Hi Shelly!–Thank you, dear. I love hearing that you have been having success experimenting in baking! I always say what’s the worst that could happen?
Last, it’s wonderful having you as one of my gfe readers!
Shirley
This looks wonderful, Shirley! I do have one question, though. My 2-year-old daughter is allergic to peanuts and tree nuts. Is there anything you would suggest as a substitute for the almond meal? We still do gf grains in our house, so really ANYTHING (gf) you can think of would be awesome! Thanks!
Hi Jen–Sorry I’m just getting around to answer your question. I think I’d look to other recipes that already use gluten-free grains. Ali at nourishigmeals.com has some great bread recipes. Karina at Gluten-Free Goddess has several. I think I’ll do a post in the future to gather links in one place because so many folks ask about good gf bread.
Hope that helps a little.
Shirley
Wow. Good food and lots of link love here, Shirley. We live on pantry soups around here in the winter and that one would make all of us happy. I think I’ve finally moved along the gluten-free path long enough that I realize a paleo bread is a good thing for me. Will be trying this real soon. Like as soon as I can walk into a store on my own and buy some ingredients.
Hi Wendy–Gosh, I didn’t realize I was this far behind on replying to comments.
Happy to hear that you are a long-time fan of pantry soups and a new one of paleo breads. I love that I don’t feel anything “bad” after eating this bread … no carb overload, no feeling of “too fullness,” no need to go to sleep, etc. And I don’t want to eat the entire loaf of bread in one sitting either. 
Clearly, I’m a fan. I’m excited to have you try this bread because I know you’ll tweak it a bit. I love reading about others’ tweaks! LOL, but true.
Shirley
Hey Shirley,
This soup looks AWESOME and so easy!!!
And you KNOW I can make this bread, I HAVE THE ALMOND FLOUR, THANKS TO YOU!!!!
Love,
Kay
Hi Kay–Thank you, dear!!
I do hope you try the bread. Yes, you have almond flour now 
, so I hope you can get some flax meal to try this recipe soon. Then report back, of course. Well, if you like it … KIDDING! (sort of)
xoxo,
Shirley
Your paleo bread looks A.M.A.Z.I.N.G. Shirley, I can’t wait to try it! And the really good news is that Luke’s doctor has given me the okay to increase the frequency of eggs in baked goods for him, from twice a week to everyday…I’m already daydreaming of what I will do with a little extra free time on my hands!
Thanks for the link love my sweet friend.
xoxo,
Heidi
Heidi–Love it when you call anything of mine amazing!
And woohoo on Luke being able to eat eggs again. That indeed opens up lots of recipe doors, doesn’t it? 
Mike might not be too happy though … with all that free time, you may come up with a house project more arduous than spur-of-the-moment painting this time. LOL
You’re welcome on the link love, dear. Your menus help so many! xoxo,
Shirley
All around yum Shirley! Your bread looks fabulous! Great job.
Hugs,
–Amber
Hi Amber–Thanks so much, dear!
Took a peek at your new allergy-free blog hop … talk about kicking it off with a bang! Wow!
xo,
Shirley
Shirley – now that is a great meal when you are busy, had a long day, and just need the comfort of soup and a good bread! Looks wonderful!
Thanks, Ina! This type of meal is my favorite and the “why” is exactly as you stated.
Shirley
I can’t believe how easy this recipe is! I am going to share this with the group of seniors I’m teaching a soup class for – they are all about simple recipes with 4-5 ingredients, perfect! And I do need to get back on track with my menu planning!
Thank you, Jeanette! How cool is that on teaching a soup class to seniors (bravo, dear!) and on sharing my recipe!
No need for anyone to use canned soup with questionable ingredients and lack of taste, etc. 
Shirley
I’m stocking up for our next power outage. This recipe rocks!
Hey Tom–You better get ready! Wow, your part of our country has had a time of late. Hope you enjoy this recipe if you give it a try!
Shirley
Your soup recipe is a perfect (what I call) “launching pad” for whatever might be in the pantry. Love the idea of having salsa as one of the base ingredients. It’s snowing lightly (finally) here right now and soup is on my mind. This recipe hits the spot for something easy to whip up on a day like this. What kind of a bread pan is that? It almost looks like it’s made of copper. Both the bread and the pan look wonderful. =)
Melissa
Hi Melissa–Like you, I love launching pad recipes. Using salsa in soup takes out so many of the flavoring issues (what to add? how much? tweak this, tweak that) and I love that. It seems to be snowing there a lot lately, but it is Colorado after all.
The bread pan was one I got from Red Star Yeast yeast years ago. It’s not copper, but I don’t quite know what it is to be honest. Hmmm, guess I should investigate further. It’s a little narrower thank a normal loaf pan, so it yields a higher rising loaf of bread. That’s a helpful characteristic for gluten free, even grain free bread baking.
Thanks, dear!
Shirley
Shirley, I’m with you on menu planning. Occasionally I find it very helpful, but most of the time, even with feeding five of us, I like to see what looks good at the store, see what’s on sale, and get creative with what’s already in my kitchen, etc. And like you, I can always come up with something rather than eating out.
Your soup and bread look delicious. A perfect January meal!
Linda–Yes, exactly … you’ve stated my feelings on menu planning. I tend to plan much more for our occasional parties than I plan our weekly home meals. My approach works for me.
Thanks on the soup and bread … we did love this combo and will be enjoying it more in the future!
Shirley
Thank you for both of these recipies! They look amazing and I can’t wait to try both of them. I’ve been looking for a bread recipe that is not as “starch-laden” as most breads, so thank you!
Hi Susan–Thanks for taking the time to comment, I hope you’ll love both of these recipes. Simple and satisfying I’d say.
And none of that blah feeling after eating this grain-free bread. 
Shirley
I can’t wait to try the bread, and the soup seems amazingly easy! But, I really love the picture next to the window! It looks gorgeous outside – love all those trees!
Hi Jane–It’s great to see you again!
Well, you know I’m all about making recipes and meals easy. 
Thanks so much regarding the photo and the trees! We really love our trees, too, and we feel truly blessed to live in such a setting.
Shirley
That looks like such a comforting meal Shirley!
I know almonds will still be out, which I can work with, but Tony is going to test eggs again soon and I’m REALLY hoping that he’s okay with them. It would be so much fun to bake breads like this one again!
Thanks, Alisa! I could have eaten this meal for days … it was that satisfying and comforting.
Will keep my fingers crossed on the eggs for you all! Can’t remember if Tony is avoiding all nuts or just almonds. If it’s just almonds, I think most other nut flours should work in this one. I do know that Maggie tried making this recipe egg free using applesauce and flax and that didn’t work. Chia might though.
Shirley
It looks like a no go on the eggs. Definitely no almonds – other nuts, it depends on the day and what he is trialing! He’s pretty much meat and veggies right now, though he likes some sweet treats too – chocolate, OJ, etc.
Bummer on the eggs. And hmmm on the other … trying to think of other solutions. Ali has some great vegan breads that you might look into. I like meat, veggies, and chocolate though.
Shirley
Yes! I have one of her recipes and another one (Ricki I think?) marked. Tony decided to add rice (in other words, a wee bit of grains) back into his diet this week, so a low-grain bread would be enjoyed by him I think. I’ve got all of the ingredients for it.
Really, we are doing fine with food, and are enjoying the meat/veggies – not really wanting for much more (aside from dessert – hehe). It’s just hard for me to make recipes for the site!
Shirley-
Did you peek into my fridge to see what I have that needs to be used up? Last night I had leftover corn and 2 chicken thighs just waiting to be used up, then I remembered seeing your post. Grabbed the half used jar of salsa and a 2 cup container of my frozen chicken stock and voila, supper on the table in the time it took to chop up the chicken and heat it all up. I would have made the bread but my Honeyvill Almond flour has not arrived yet. Thanks again for another quick EASY GF recipe!
Hi Kristin–You are quickly becoming my new favorite gfe reader!
I am so thrilled that you were able to make this soup right away with what you had on hand and enjoyed it so. 
Chicken thighs make for great chicken soup!
Hope your Honeyville order arrives soon so you can make lots of grain-free treats.
Shirley
I have so many friends doing paleo so this is a very handy recipe indeed, thanks!
InTolerant Chef–While the soup is not paleo given the beans and corn, the bread is a great treat for paleo friends or anyone who likes good flavorful bread. For example, I’ve been really surprised how much my own gluten-full mom enjoys the paleo breads I make. She even snagged the rest of the loaf to take home with her at Thanksgiving!
Shirley
Ok I made this bread tonight! I used pecan meal instead of almond, because I had some on hand to use up. I hoped it would be sort of pumpernickel-y and it is! It stuck to my bread pan, even though it was well oiled, so next time I might use parchment paper. I used 5 eggs, and no milk. I also added cinnamon because the idea of eating it with tea sounded so good!
It held together well, unlike many GF breads. Thanks for the recipe!
Hi Spring–Woohoo! A pumpernickel-y bread—awesome! Now I’ll definitely be making your version soon, Spring. Can’t decide on the cinnamon though. Like the idea of a tea bread, but also want my loaf to be a good sandwich bread. Maybe I’ll swirl in cinnamon with a butter knife in half of the batter when it’s in the pan, but before I place it in the oven. Yes, it stays together well and slices pretty much as thin as you want it, too.
Thanks so much!
Shirley
You are so generous today Shirley! Love that soup, can I come over for a vegetarian version? I’m feeling the warmth already
Sounds like the paleo diet is working for you, I’m so glad! PS We make a pantry/crisper soup once a week! Lifesaver!
Hey Maggie–I love the vegetarian/vegan version of this soup and truth be told, I think that even Mr. GFE would have been fine with it. He does love black beans … as long as I don’t say we’re having Black Bean soup. LOL, but true.
Pantry/crisper soups rock! No two are exactly the same, but yet they’re comfortingly alike.
I’m not 100% paleo yet, but I do feel much better when I eat that way.
xo,
Shirley
That soup sounds fantastic. I used to make a similar one before kids, but I always used a pretty spicy salsa that I do not think the kids would have loved. But I forgot about that soup. Now I think I will make your version again soon, but with a milder salsa so the boys will eat it too. Oh. And I am totally making this bread tomorrow. I forget how easy this is to make and now I am craving it.
xo
k
Hi Kim–It’s funny how we forget about old favorites. When they slip out of our meal rotations, they slip out of our minds. I often say in posts here on gfe that I haven’t made a recipe in decades and it’s always true. I keep coming across old favorites in my recipe boxes and cookbooks that I need to make again and share. It’s fun to be reminded of them and give them a try again. I think your boys would like this with a milder salsa, mabye a little more chicken stock, and perhaps more veggies to help balance the spiciness. Even mild salsa can be too spicy for little ones.
Hope you made the bread and enjoyed it! As you said, it couldn’t be simpler to make and we love it.
Shirley
So glad to have found this blog! I have added your blog to the info at: https://www.facebook.com/groups/LivingGlutenFree/
Hi Deni–Thanks for adding my blog to your FB page listing! I like how you did your list with the letters of the alphabet.
Shirley
I do think it’s passing the wooden spoon–only used for gluten-free cooking, of course.
That looks like a terrific winter meal!
Hi Cheryl–Hehe … GREAT point—thank you! When I was at General Mills for the Gluten-Free Bloggers Summit in 2010, when we got to the test kitchen to bake, they brought out already used wooden spoons. They clearly thought we were out of our minds when we told them we could not use those spoons, even IF they had been through the dishwasher as they protested.
It’s a great winter meal for sure, but I could see me making the soup year round.
Thinking I could make the bread in my toaster oven on the screened porch when it gets really hot and I refuse to turn on the oven.
Shirley
Shirley makes bread? LOL Love it. A short ingredient list and simple instructions. Awesome!
Hi Alta–LOL … yep, this kind of bread Shirley can actually make!
And even enjoy from time to time. 
Shirley
Hello can this bread be frozen ?
Hi Min–Welcome to gfe!
While I have not tried freezing my bread as it never lasts that long, freezing it should work fine. I would keep it refrigerated after thawing though as extra moisture will be added during the thawing and I don’t know that the bread will keep long on the counter after that.
Hope that helps!
Shirley
Just made this bread.. Just gorgeous flavour and smell… Very happy :0)
Hi again Min–Oh my goodness, I missed your follow-up comment with your review. Thank you so much! I’m thrilled.
I just made it for my son to take home with him this week and enoyed two slices with some stew over two days.
Shirley
I just made this soup. I like a little thicker broth so I took some of the soup about 1/2 and puréed it and added it make to the soup. Really delicious !!!
Hi Crystal–Thanks so much for reporting back! I often use my immersion blender to do the very same, but for some reason I didn’t think about it for this recipe. Thanks for the reminder and great feedback!
Shirley
I’ve been paleo for about 6 months now because of food intolerance (corn, dairy, gluten and others) and some allergies. I think it’s. Kind of weird that you would make a paleo bread but eat a black bean & corn soup. Like your page and all it’s information though.
Hi Debbie–For those looking for strictly paleo recipes, perhaps this pairing was not the best, but it is the reality of the way I currently eat. In hindsight, perhaps I should have shared the recipes separately, and maybe I’ll eventually do that. However, my blog is gluten free and both of these are gluten-free recipes.
I just like to label them so that those who are eating with more restrictions can find them. Thanks for the feedback and I hope that you are experiencing great success living paleo. 
Shirley
This bread looks yummy and easy! I was looking for a bread recipe for the bread machine, but this looks like a great option! I just received my Honeyville almond flour after utilizing their 20% off offer so I’m going to whip up a loaf tonight!
Hi Leanne–Good to see you here at gfe again!
Everyone in my family–gluten free and gluten full–loves this bread so I hope you do, too. So glad you got that Honeyville discount; it makes their flour taste even better, right? 
Shirley
Ms. Shirley,
Lisa
I made this bread (Gluten-Free, Grain-Free, Dairy-Free, Sugar Free Paleo Bread) and it was AWESOME!!
It was crusty brown, soft and chewy, sweet and oh my..I just can’t describe it any better than mmm mmm fabulous! I have one question though! It didn’t rise much. After cutting the loaf in half then slicing, it made “texas toast” style bread slices. (I cut the whole loaf to make 2 LARGE sandwiches) (one for me, one for hubby and it was a very satisfying sandwich!)
Any suggestions?? Thank you for all the wonderful recipes..I try at least one a week.
Hi Shirley!
I couldn’t’ stand it! I experimented and used a brownie pan. Guess what? Four perfect sized sandwiches!! Yummy!! Lisa
Lisa–I dutifully caught up on comments last night, but I kept thinking I was missing one and sure enough I was. So sorry.
I didn’t have any major suggestions for you, so I’m glad you figured out the answer yourself. 
But please explain how a brownie pan works. Do you cut the bread into sandwich slices after you bake it? I might be missing the obvious here. Hmmm. Anyway, I’m so glad that you love this bread so much. I agree that the taste and texture are great and it’s very satisfying bread. I’d love for more folks to try it!
Thanks so much for all the wonderful feedback on gfe!
Shirley
Hi Shirley!
The brownie pan is wider and shallow so the dough is only about and inch to inch and a half thick when you pour into it. SO, I cut the bread across both ways after baking for 4 large sandwiches. We have found if we cut those in half again, it’s plenty with a side dish. You have my email, I’d love to share the photos with you! Lisa
I tried posting photos…doesn’t work!
Hey Lisa–I get it now, but feel free to send me your photos at glutenfreeeasily@gmail.com. I am so very happy that you have found a way to make this recipe work for you!
I hope some others reading will successfully try your approach.
Thanks!
Shirley