Monday, October 10, 2011

Gluten Free Goodness- a new cook-booklet!!

Gluten Free Goodness was created just because I wanted something sweet to eat and something sweet to share!  

I have been gluten sensitive for the past several years and finding a really tasty treat has been difficult.

Because gluten sensitivity is becoming quite common, more and more gluten free products are showing up on the shelves at the grocery store.  But, I didn’t want to BUY my treats, I wanted to make them from SCRATCH!  That’s when the challenge began.

I know how to make cookies. . . butter, sugar, vanilla, salt, baking soda, and flour Right?
That’s right, but what happens when you get rid of the flour?   
NO COOKIE!  Now, that is a problem.

For the past several weeks I have been baking, my family has loved it.  Every day they have had one, two or even three new treats to try.  Some have ended up straight in the garbage can others were devoured even before everyone could have a sample.  The sugar cookie recipe has been my nemesis!!  But, finally after 7, yes seven, attempts I got it!  So if you've been missing  yummy sugar cookies, I've got just the recipe.

There is not one solution out there to replace wheat flour with a gluten free alternative.  The replacement for wheat flour is a combination of gluten free flours, meals, and starches.  The perfect combination is challenging to produce.   Different flours and
different flour combinations have different textures and flavors. That’s why you have to combine. A  single gluten-free flour cannot create a similar consistency to wheat flour.   

But, I did it!  I found several different combinations that work, because all recipes won’t use the same combination.

There are so many gluten free grains, so how do you know what flours to use.  In this booklet I give a simple description of the gluten free ingredients that I have used in the recipes so that you can then experiment with your own combinations to convert your own recipes to Gluten Free Goodness of your own!

When trying any new gluten free recipe I always keep in mind that textures and tastes are different to everyone's taste buds.  The here are my recipes because I like how they taste.  If they don't turn out just the way you like, experiment with your own flour combinations and maybe you’ll discover a new one that your taste buds like more!

Below is a sample recipe from the Gluten Free Goodness book for Thin Mints. Remember those tasty Girl Scout cookies?  Well, this is a gluten free version that I'm sure you'll love!   

Thin Mints

Monday, May 2, 2011

The Basics of Cooking Quinoa

Quinoa "keen-wa" is generally thought of as a grain, because that is how we use it.  It isn't a grain at all. . . it is actually the seed of a plant that is related to beets and spinach.  Quinoa is a highly nutritious seed that is delicious and very versatile.  Quinoa is a protein rich food, it actually is a complete protein because it contains all essential amino acids.  It is also higher in calcium and iron that rice, corn, wheat, oats and barley.  Quinoa is a complex carbohydrate, which means it digests gradually, this also helps regulate blood sugar.

Quinoa is naturally gluten free, and can be used in a variety of ways: cooked, ground into flour or soaked and roasted. 

Cooking Quinoa

Cocodamia Cookies

I've been experimenting with quinoa (keen-wa) this past month and I have discovered so many ways to use it.  Quinoa is an excellent gluten free "grain" that can be used in a variety of ways.  This recipe uses quinoa in its cooked form to make delicious coconut, white chocolate chip and macadamia nut cookies.  Yummy--Enjoy!

Cocodamia Cookies

Monday, March 14, 2011

Sugar Solutions

How many of you like to eat things that are sweet?
How many of you feel overwhelmed about reducing the amount of sugar in your diet?

Did you know that sugar is a master of disguise, it has many names.  If we know the names of sugar we can look for it, and avoid unnecessary amounts of it getting into our diet.

The following is a small list of names that sugar is know by.  These are included in many foods that we purchase on a regular basis.
  • cane juice
  • crystalline fructose
  • dextrose
  • evaporated cane juice
  • fruit juice concentrate
  • high-fructose corn syrup
  • malt syrup
  • sorbitol
Sugar is called the anti-nutrient because it robs the body of vital minerals and B vitamins as it is metabolized.  Sugar weakens our immune systems and promotes yeast overgrowth.  These two factors contribute to many debilitating diseases, including the following:
  • stomach and digestive problems
  • adrenal fatigue and exhaustion
  • Depression
  • Diabetes
  • Heart disease
Eliminating unnecessary amounts of sugar in our diets is essential for a healthy body.  Avoiding prepared and processed foods is essential if we want to avoid unnecessary amounts of sugar.  Cooking from SCRATCH allows you to prepare foods that are full of essential nutrients that our bodies need to be healthy, strong and vibrant!

The recipes in SCRATCH, are prepared using no sugar, reduced amounts of sugar, or sugar substitutes.  The following post has three delicious recipes that are made using natural sugar substitutes.  I encourage you to diligently seek natural alternatives to satisfy your sweet tooth.

3 Delicious Recipes to Beat the Sugar Cravings

Oatmeal Spice Cookies

Date rolls

nutbutter cups

Tuesday, January 25, 2011

Roasted Red Potato Salad

This is a delicious salad that creates a balanced meal as it incorporates protein, fats, carbohydrates and non-starchy vegetables.  If you're missing the delicious taste of summer, make this salad to brighten a dreary winter day!

Roasted Red Potato Salad