I have been gluten intolerant for 9 years now. Can you imagine not taking anything wheat eg chapo and mandazis for all that while? I would say I’m fortunate as I developed the non-classical form where one develops intolerance in late-teenage years. Some children are quite unfortunate to develop the classical type where intolerance develops in infancy. Making them understand why they cannot eat cake or biscuits when other kids are feasting is difficult. This is why over time I have shared different recipes that would be helpful for a parent in such a condition. They are right here on the blog.

     So, I used Pearl rice, it depends on your preference-:

a) Put a cup of rice in a blender (I used a Nutribullet) and blend the rice till it turns into fine flour. It will be slightly granular but it is okay.

b)Put in some rosemary leaves ,three eggs and a cup of milk in the mixture  and blend till you have a smooth paste.

c)Add some salt and sugar to taste.

d)Heat your pan just the way you would when making flour pancakes, add some oil.

e) Pour in the paste and turn both sides till it is brown.

f) Serve and you can have it with your favorite beverage.

I had mine with tea, and let me tell you, it has the same consistency just like wheat products. This time round, it is healthy and safe. Never been this excited in a long time. I could finally east something chewable with tea and have zero stress and worries.

The green hue comes from the rosemary leaves  we added above.

What other gluten free  recipes would you recommend? I would be glad to try them out!

Lots of love,

Ruguru Kimani.