Tag Archives: GF

Great book for SCD, paleo or celiacs!

I have been using some of Danielle Walker’s recipes as they are awesome, but I thought that getting from the internet was the way to go. Well, my wife knows how much I LOVE her recipes(and she’s not hard to look at either), so she bought the recipe book for me. It is so good and a beautiful addition to my collection of “must haves”.

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Since getting the book, I have tried and made some great things. I made mayonnaise, hamburgers, “peanut butter” cookies and the best club sandwich! If you are SCD or Celiac or just wanting to eat healthy, you will love her easy and down to earth approach to food.
Thank you Danielle. You have helped to make our lives so much better.

DANIELLE WALKER, SCD/Paleo bread recipe

Thank you to Againstallgrain.com, I have found the best,so far, SCD/gluten free bread recipe.
I tried it today and the recipe is pretty easy. I have found that if you forget most of what you knew about cooking with regular flour and just “go with it”, you will have less stress and better success. Enjoy the process:)
This is what mine came out like.
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GRAIN-FREE SANDWICH BREAD(paleo and SCD)
Grain-Free Paleo Bread
Here’s the moment you have all been waiting patiently (and some not so patiently!) for. And because I ♥ my readers, I’m giving it to you a week earlier than planned: Grain-free, yeast-free, dairy-free sandwich bread. It’s moist on the inside with a slight crust on the outside, has an amazing texture and taste when toasted, and can also be used straight from the fridge with some almond butter and jam.

To achieve the moist white bread texture that you often miss with the use of almond flour or almond butter, I used raw organic cashew butter and beat the egg whites separately. Obviously, baking grain-free is much pricier than regular baking, but you can make a loaf of this bread for about $8.50. If you don’t care about using all organic products, you can make it for even cheaper by making your own cashew butter. The price you pay for health!
We’ve been having a bit of bread overload in our house lately. I’ve made this loaf about 10 times now, changing tidbits here and there until I had it perfected and ready to share with you. Of course, we had to try it out with all of our former beloved bread recipes like paninis, french toast, and fried egg sandwiches first. I also plan to make an egg strada with this and probably even a bread pudding. But most of all, we just like to eat a slice toasted with homemade blueberry jam in the morning with our eggs.
Grain-Free Paleo Bread

againstallgrainbread

Author: Danielle Walker – Against All Grain
Recipe type: Breads and Baked Goods
Serves: makes 1 8.5×4.5 loaf
Ingredients
1 cup smooth raw cashew butter at room temperature (I use Artisana Organic)
4 large eggs, separated (mine weighed about 9 ounces in their shells)
½ to 2 tablespoons honey (use 2tbl if you plan to use if for sweeter dishes like french toast)
2.5 teaspoons apple cider vinegar
¼ cup almond milk
¼ cup coconut flour
1 teaspoon baking soda
½ teaspoon sea salt
Instructions
Preheat your oven to 300 degrees. For a white colored loaf as in the photo, place a small dish of water on the bottom rack.
Line the bottom of an 8.5×4.5 glass loaf pan with parchment paper, then spread a very thin coating of coconut oil on the sides of the pan.
Beat the cashew butter with the egg yolks, then add the honey, vinegar, and milk. I’ve done this with both electric hand beaters and a stand mixer and both seem to work equally as well. I would not try to make this by hand due to the stickiness of the butter.
Beat the egg whites in a separate bowl until peaks form. I used an electric hand mixer, but if you want a bicep workout, you can also do it by hand.
Combine the dry ingredients in another small bowl. Sorry for all of the dishes!
Make sure your oven is completely preheated before adding the egg whites and the dry ingredients to the cashew butter mixture. You don’t want your whites to fall, and the baking soda will activate once it hits the eggs and vinegar.
Pour the dry ingredients into the wet ingredients, and beat until combined. This will result in more of a wet batter than a dough. Make sure to get all of the sticky butter mixture off of the bottom of the bowl so you don’t end up with clumps.
Pour the beaten egg whites into the cashew butter mixture, beating again until just combined. You don’t have to be gentle with this, but don’t over mix.
Pour the batter into the prepared loaf pan, then immediately put it into the oven.
Bake for 45-50 minutes, until the top is golden brown and a toothpick comes out clean. Don’t be tempted to open the oven door anytime before 40 minutes, as this will allow the steam to escape and you will not get a properly risen loaf.
Remove from the oven, then let cool for 15-20 minutes. Use a knife to free the sides from the loaf pan, then flip it upside down and release the loaf onto a cooling rack. Cool right-side up for an hour before serving.
Wrap the loaf up tightly and store in the fridge for 1 week. I actually think the loaf gets better as the days go on.

Honest apology from restaurant server

I worked in restaurants for many years and like this person, I know that the information that we had about Celiac disease was so poor and inaccurate. I remember one chef telling me what a celiac person might get for symptoms if they got “glutened”. He said “they will get a tummy ache for a couple of days”.
It made me mad then, because I knew better and he was going to go on teaching many more cooks and servers his incredibly, insensitive information!

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Here is a post from glutendude.com.

Wow…check out the following email I received yesterday.

It is honest, sad and scary all wrapped into one.

It is from a long-time restaurant server who spent years not taking celiac disease seriously for her customers.

She is now being tested for celiac disease.

Here is her confession.

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This is my apology.

I am sorry. I am very very sorry.

Until I recently began the roller coaster ride of medical testing in an attempt to discover if I have Celiac disease, I had no idea. I didn’t know about cross contamination. I didn’t know that a small amount of gluten could hurt someone for so long.

I worked for many years as a server and I had no idea. I worked in many different restaurants, in many different kitchens with many different chefs, and still I had no idea.

I thought I understood what it meant if a customer told me they had Celiac disease.

I didn’t.

If a nut or other allergy was mentioned, I went out of my way to make sure the meal was delivered as safely as possible. But I never received any training about Celiac disease.

I can vividly recall a plate of gluten free pasta being served up – head chef plates it, generous helping of sauce. And the sous-chef, without thinking, adds fresh garlic bread to the side of the plate.

I pick it up, whisk the garlic bread off and deliver the plate to the customer.

What happened to that poor person?? This never would have happened with shellfish or nuts in the case of an allergy.

And so for this I apologize. I don’t know how to make it better.

How many servers are out there simply whisking garlic bread off the plate? How many crumbs are falling into our meals?

I’m still trying to discover what exactly my relationship with gluten needs to be, but in the process I’m discovering a community. They help me in the grocery store and reading their stories here are helping me too.

Thanks Gluten Dude!

And sorry everyone.

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This is not about karma. She did not have this disease “coming to her”.

This is about the ignorance of the restaurant industry.

It’s about the continued harm the pseudo gluten-free crowd is causing us.

It’s about Kim Kardashian and Miley Cyrus and Gwyneth Paltrow and Lady Gaga all contributing to the over-exposure of gluten-free.

Hell…I’m sick of hearing about it.

And lastly, it’s about somebody coming to grips with her past and her future.
http://glutendude.com/celiac/celiac-confessions-of-a-waitress/

Organic chocolate pudding

I’m always on the lookout for another option, or tool for the proverbial tool belt, to make life outside of the “takeout” world a much more fun place to reside. I think I came across this recipe on facebook the other day(I was really considering getting rid of the account all together).

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I was tres excited to try this with my kids and it turned out awesome! They liked it and it is an easy thing to send in their lunches and feel good about at the same time!
Happy health/life to you! Enjoy the journey!

Grain free, Oatmeal raisin cookie recipe

I was having a busy cooking day today. I wanted to make meat sauce for spaghetti/chili, chicken wings, coconut balls and a new recipe for Oatmeal raisin cookies. After crawling out of bed, after my last night shift I picked up some of the last items needed to get some cooking done. Everything turned out well. The cookies were really good and it was nice to be able to give my girl some cookies!

I’ve also tried some granola bars from Gwyneth Paltrow’s book “It’s All Good”. They are in the fridge cooling right now, but taste tests during the process, I think they will turn out very tasty!

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Parental guilt

We all feel guilty for some of our decisions we make regarding our children! Is there any benefit for the child or the parent?
I’m pretty sure you’re still with me here.
Over the last couple of weeks, I have been thinking about some of the things that we do for/to our kids so that we can feel less guilty for having to make those hard decisions for our children.
Recently I met a women that has similar food restrictions in her family, as we do in our home. She was telling us how, many years ago she was feeling sorry(guilty) that her child had so many restrictions on thier diet. She let them have a sandwich(the child is celiac and SCD as well) and this created many months of undesirable consequences for the child and more guilt for he parent!
I have felt the same way many times, just wondering if it is all worth it. When your friends and family scauf at you because you say stuff like “our child can’t have sugar”. They say stuff like “what candy can they have?” like you didn’t spend years with your child in pain and years of frustration trying to figure a way for them NOT to hurt! Like having sugar and cookies are the answer! Yeah, just a little of that @#it that we have all been eating for years seems to be making everyone so healthy! Don’t you think that if we didn’t really need to do this we wouldn’t?
What about those people that “cheat” as they call it?
With celiac disease I don’t see the same consequences as having that pancake breakfast when you are following weight watchers or something like it. So called, cheating is in a sense, poisoning your body and just not seeing the results for a long time. Some parents let their kids “cheat” every so often, obviously out of guilt!
Are we not here to help our children learn lessons?
Just because they are hard decisions doesn’t mean that you should feel guilty.
I urge you to not fall into that trap. It is harder to do the right thing on all accounts, but our world will soon include celiac disease and SCD the same way it has started to understand peanut allergies. Our children will be making waves and demanding choices that fit their needs.
I just finished hosting one of my best Thanksgiving dinners ever! I’m less boasting, more grateful for some of the great ideas that I have gathered from various websites plus some trial and error. http://www.againstallgrain.com/ and http://www.elanaspantry.com/ have been such a blessing for my family. When I here from others in our community and the struggles that they face with family members or friends not empathizing, I cringe at how hard this is for the parents. We have worked very hard to help our daughter to be able to understand her own body so that she will be able to tell people, with confidence, that she may not be able to eat the same way! I am grateful and blessed for every hurdle that we face, so we can learn and teach on the way to a stronger family as a whole.
We certainly all start our parental journey trepidatiously making mistakes, but hoping to learn and be better tomorrow. I’ve caught myself being critical and it sure is destructive. Be good to eachother and be good to yourself. This is valuable as a lesson to your children as much as any other subject.
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Dad’s GF chocolate “ice cream”

Being the first day back to school, after dinner I thought I would try to make chocolate ice cream for my girls. I haven’t tried this, but I had heard of the idea and I like to “wing it” sometimes!
I had tried sweet potato ice cream before but it wasn’t great.
The challenges that we have is that our one daughter is off dairy(we would like it if we all excluded it, but that is another matter) no sugar, as well as celiac.
So I pulled out my container of frozen bananas, honey, cocoa and coconut milk for the experiment.
Here is the recipe:
Everything is approximate. So you may have to play around with the measurements a bit until you are happy with your results.
Start with about 4 frozen bananas in the blender
1 tablespoon of honey
1 heaping tablespoon of the best cocoa that you can find
1/4 cup of coconut milk(or almond milk)

This is a real blender test!
Blend well until thick and malt like consistency.
Most recently, I like to add chopped pecan for the extra calories.
Enjoy:)

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Paleo Chocolate Birthday cake

I really needed to get a cake recipe for H birthday coming up, so I went hunting the last few weeks. I decided to try it today. With great anticipation, I scoured 3 different grocery stores and called a specialty store to search for the ingredients. I spent the better part of the day making sure I had all the ingredients.

Grain free Birthday cake
Grain free Birthday cake

The cake turned out awesome! It was so moist and tasty. The frosting was another story. I am not sure what I did wrong, but it was just watery blobs of fat. My wife to the rescue…(she doesn’t cook so this was quite a surprise) she suggested that I take raspberries and mash them into a puree! Brilliant! I pureed blueberries, raspberries, honey and a bit of coconut milk and topped the cake with that. Wow! The kids even loved it! You will love this cake. Vive le caveman!
http://paleospirit.com/2012/paleo-chocolate-birthday-cake-coconut-honey-frosting/