I've recently found a gluten free blog that is rather different from most, in that the author uses mostly almond flour for baked goods (although she's now branching out into coconut flour too). I'll bet many of you know that I'm referring to Elana Amsterdam and her wonderful blog, Elana's Pantry.
What intrigues me is that she is grain-free, not just gluten free. I've read many posts on the board at celiac.com stating that one person or another did not experience healing until they gave up all grains (and usually dairy as well!).
Elana's blog has tons of great recipes and lots of other helpful info....after I fell in love with her blog, I went ahead and bought her cookbook; this recipe is from her book (and I hope it inspires all of you to go out and buy the book too!):
1 1/2 C blanched almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1 T minced scallions
1/4 C grapeseed oil
1 T water
2 T grapeseed oil
1 onion, thinly sliced
2 C broccoli, sliced into small spears
1 clove garlic, minced (I used 3)
1 C thinly sliced mushrooms
1/4 C finely chopped sun-dried tomatoes (dry packed)
3 large eggs, whisked
4 oz goat cheese
1/2 tsp sea salt
Crust: Preheat oven to 350 degrees. In a large bowl, combine almond flour, salt, baking soda, and scallions. In a smaller bowl or large measuring cup, whisk together the grapeseed oil and water. Stir wet ingredients into dry until thoroughly mixed. Press the dough into a 9 1/2-inch or deep dish pie pan. Bake for 12 - 15 minutes until golden brown. Cool completely before filling.
Quiche: Heat grapeseed oil in a large skillet over medium heat. Saute the onion for 8 - 10 minutes, until soft. While onion cooks, steam broccoli until bright green. Add broccoli, garlic, mushrooms, and tomatoes to the onion, and saute for 15 - 20 minutes, until broccoli is tender. In a large bowl, combine eggs, cheese, and salt. Stir in the sauteed vegetables, then pour the mixture into the pre-baked crust.
Bake for 30 - 35 minutes at 350 degrees until browned around the edges and cooked through. Let the quiche cool in the pan for 30 minutes before serving.