Why are so many people going gluten free

This article came up on another blog and I read it, and was so glad I did since it was not only informative, but alarming and has since made me even more careful about what I chose to feed my children who have had issues eating gluten and dairy at different points. I think it is one of those articles that you should just read for yourself... Why are we re-engineering our food? Wasn't it good in its natural state?? I think so.

http://www.huffingtonpost.com/mobileweb/dr-mark-hyman/gluten-what-you-dont-know_b_379089.html

Then last night I decided to read an article from a food blog that backs this article up and was just as informative and really elaborated on the issue of genetically modified food. As well as food like gluten and why they are becoming indigestible to so many.

http://maninisglutenfreeblog.com/2011/07/07/gmo-genetically-modified-food-health-risks/

I think regardless of whether we eat gluten free this article and many others would back up the idea that more whole foods like fruits, vegetables, fish, lean meats and other sources of protein found in beans and certain whole grains are the best way to eat. It's the holidays though so you have to enjoy then a little, right?? My next posting will be a little treat.

Merry Christmas!!!

Jam Thumbprint Cookies gluten and dairy free

These cookies are kind of amazing... In their pre-reconstructed state they were amazing... But they had dairy and gluten so they needed a few changes. Ina Gartner knows what she's doing so I really didn't want to reinvent the wheel, I adjusted them so they are OK for those of us who avoid gluten and or dairy... And the are just as good.

My husband who doesn't even like coconut said you would have to be a Communist not to like these. HA! So one of my best friends and I worked together to make 3 batches of these little cuties and they are all gone, uh oh! Can anyone say Gym!??

Ingredients.

3 sticks Earth Balance buttery sticks at room temperature (or of course butter works too) 

1 cup sugar

1 teaspoon pure vanilla extract

3 cups gluten free flour recipe found on this blog entry http://www.5loavesofbread.blogspot.com/2011/09/almond-butter-chocolate-chip-cookies.html

1/2 cup coconut flour which is gluten free 

1/4 teaspoon kosher salt

1 egg beaten with 1 tablespoon water, for egg wash

7 ounces sweetened flaked coconut

Raspberry and/or apricot jam (I LOVE the apricot best)

Directions.

Preheat oven to 350 degrees F.

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until just combined, and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic wrap and chill for 30 minutes.

Roll the dough into 1 1/4-inch balls. (If you have a scale, they should each weigh 1-ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger, or a small rounded baby spoon works too. Drop 1/4 teaspoon of jam into each indentation, I used the same small baby spoon for topping them with jam. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve. AMAZING!

Merry Christmas!

Chocolate sheet cake, gluten and dairy free

I am sorry I haven't posted in a while, the holidays are getting the best of my time, but I do have a stash of recipes to share... Here is the first of many. Not just any chocolate cake...

This is one of those deserts that seriously you can eat way more than your share. Easily. So consider that your fair warning. You should make this the next time you are in charge of desert for a large group, and hope to yourself that there are leftovers! It was my old fav before going dairy and gluten free so I will tell you the original butter, butter milk, and flour ingredients in case you want to make it with dairy and gluten as well.

The cake.
2 cups of gluten free flour or regular flour if you aren't gluten free. The recipe I use is found on my blog under the Almond Butter Chocolate Chip Cookies, or King Arthur makes a gluten free flour that tastes good
2 cups sugar
1 tsp salt
2 sticks of Earth Balance Buttery Sticks or use real butter if you aren't dairy free
1 cup water
3 heaping tablespoons cocoa powder
2 eggs
1 tsp baking soda
1 tsp vanilla
1/2 cup almond milk, or if you aren't dairy free use butter milk

Sift the flour, add the sugar and salt. Put butter, water and cocoa in sauce pot on med high heat and bring to a boil. Pour over the flour and sugar mixture. In another mixing bowl beat eggs, soda, milk and vanilla and add to the above mixture, and mix.
Pour into a greased jellyroll pan, which is basically a cookie sheet pan with slightly higher edges, and bake at 350 for 20 minutes or until toothpick comes out clean.

The frosting.
1 stick Earth Balance Buttery Sticks, or regular butter if you aren't dairy free
3 heaping tablespoons cocoa powder
6 tablespoons almond milk, or (3 buttermilk and 3 reg milk) if you aren't dairy free
1 box powdered sugar minus 1-2 inches left in the box
2-3 drops of vanilla
1 tsp salt

This frosting should pour over the cake and then set, so the consistency is thinner than normal frosting's. Heat butter in pot with cocoa and milk. Bring to a boil while stirring. Pour mixture over the powdered sugar in a mixing bowl, and beat until no lumps in it. Pour frosting over the cake while still hot from oven and let it cool with frosting on it. It is great cold from the fridge the next day or several days later, It freezes well too.
Enjoy!