Gluten Free Secrets

5 of my 6 children have celiac's disease/gluten intolerance (2 officially diagnosed with celiac's.  1 child has Type I diabetes as a result of this auto-immune disease).  Our hope is that some day we will be able to build our immune system up so that we can tolerate and thrive on sprouted wheat products.   For now, I would like to share some of our favorite gluten free recipes!  Credit must be given to my 16 year old daughter who works very hard to create the perfect blend of flours to make a great flavor and texture that is proudly gluten free! 

GF Restaraunts:

• Rubios mexican eatery
• China Lily Chinese restaraunt
• Red Mango real frozen yogurt
• In-n-out burger
• Pier 49 Pizza
• Every restaraunt in Disneyland!!

GF ideas:

• We love to buy our gluten free products from "New Grains Gluten Free Bakery" in Provo, Utah.  Their bakery is impeccably clean and certified GF.  See http://newgrainsglutenfreebakery.com/3-breads. 
• We also like "Bob's Red Mill" for great prices on Gluten Free oats.  http://www.bobsredmill.com/
• Udi's GF bread is awesome for on the go lunches.  It's very small and very pricey but when you are in desperate need of GF sandwiches, these are perfect.
• For pizza at home our favorite pizza crust is actually a freschetta bread from Charlotte's Bakery.  It contains 6 6-inch crusts for $5.40.  It goes a long way for much less than real pizza crusts.  Locations in California and Utah. http://www.charlottesbakery.com/pages/gluten-free_stores.html
• Remember that rice, potatoes, beans are GF.  Utilize these because they are much cheaper than trying to replace all the wheat products our culture is accustomed to.  Buy a mill and mill your own rice, tapioca and bean flours!
• Our favorite flours are brown rice, all purpose New Grains mix, corn meal, tapioca and garbanzo bean.  I also add flax meal to everything.

Gluten Free Recipes

Alyssa's Famous GF Pancakes:

• 1  cup brown rice flour
• 1 cup white rice flour
• 1/2 cup oats
• 2 Tbls ground flax meal
• 2 Tbls baking powder
• 1/2 tsp salt
• 2 tsp xanthum gum
• 1 1/2 tsp vanilla
• 1/3 cup powder milk
• 5 eggs
• 1/2 cups softened coconut oil
• 3 Tbls honey
• 2 1/2 cups water (or milk, if you don't use powder milk)

Mix dry ingredients. Mix wet ingredients separately and add to dry.  Whisk until smooth.  Use 1/3 cup to spoon onto skillet.  Makes about 18 pancakes.



GF Coconut Almond Oatmeal Cookies:

• 1/2 cup coconut oil
• 3/4 cup sucanat
• 4 Tbls coconut milk
• 1 tsp vanilla
• 1/2 cup sorghum flour
• 1/4 cup tapioca flour
• 1/4 cup potato starch
• 1 tsp xanthum gum
• 1 1/2 cups Gluten Free oats
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup shredded coconut
• 1/2 cup sliced almonds
• 1 tsp cinnamon
• 3 1/2 Tbls coconut flour

Cream sucanat and coconut oil until smooth.  Add milk and vanilla and blend.  In a separate bowl, whisk together oats, sorghum flour, tapioca flour, potato starch, xanthum gum, baking powder, salt and baking soda.  Add dry ingredients to the wet and mix until just combined.  Add the coconut and almonds and blend until incorporated throughout the dough.  Place by the rounded tablespoon on a greased cookie sheet and bake 350 degrees for 15 minutes.  Makes 2 dozen cookies.

GF Applesauce Oatmeal muffins:

• 1 cup coconut oil
• 1 cup sucanat

Cream coconut oil and sucanat and add:

• 1 1/2 cup applesauce
• 1/2 cup water

In separate bowl mix:

• 4 Tbls ground flax seeds
• 2  cup Gluten Free All-purpose flour or brown rice flour
• 1 1/2 cup Gluten Free oats
• 1 tsp cinnamon
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Blend dry and wet together.  You could add other seeds or nuts or dried fruit.  Drop in cupcake papers and bake 350 degrees for 25 - 30 minutes.

GF Cranberry Bread:

This is a family favorite for Christmas!  From our family to yours!

 

• 1 cup white all-purpose flour from New Grains Bakery, 1/2 cup tapioca flour, 1/2 cup brown rice flour
• 3/4 cup xylitol
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1 tsp xanthum gum
• 1 Tbls orange zest (when I mix it in the flour I make sure it looks evenly distributed and add more if I need it)
• 3/4 cup orange juice (freshly squeezed is best)
• 1/4 cup butter, melted
• 1 tsp vanilla
• 2 eggs
• 1 cup whole cranberries ( can be cut in half but if you want to save time, whole cranberries still work)
• 2 drops Orange Oil
• Optional 3/4 cup pecans or walnuts

Preheat oven to 350 degrees.  In a medium bowl, sift all the dry ingredients together.  Mix all the liquid ingredients together in a seperate bowl.  Add the liquid to the dry and mix until moistened.  Add the whole cranberries (and nuts if desired) and bake for 45 - 50 minutes.  Once the bread is done, let cool for 10 min in the pan before placing on cooling rack.  To save for the next day, make sure it is tightly wrapped to preserve freshness and moisture.





Gluten Free Pretzels:

• 2 packs yeast
• 2 cups warm water
• 1/2 cup sucanat or 1/4 cup xylitol
• 1/4 cup coconut oil
• 2 tsp sea salt
• 1 egg
• 6 1/2 cups all purpose New Grains flour

Mix 1 egg yolk, 2 Tbls cold water and sprinkled salt.

Stir ingredients.  Place in greased bowl.  Cover and refrigerate for 2+ hours.  Punch dough.   Roll into thin 1/2 inch tubes and form into pretzel shapes about 3 inches wide.  With a pastry brush, spread egg yolk mixture on top.  Cover and let rise for 25 minutes.  Bake at 400 degrees for 15-20 minutes.  Yum!