The Gluten Free Path

Archive for the ‘Vegetarian Recipes’ Category

One of the first things you learn when going gluten free is that oats are something you have to give up for a time. If not forever, at least until you figure out whether or not they bother you. Then there is the whole kerfuffle over gluten free oats versus regular oats. If you have celiac disease you should not eat regular oats because they are almost always contaminated. If you are just gluten intolerant, either tested or just suspected, I’d suggest avoiding regular oats as well, at least for awhile. Follow your docs orders and your instincts that aren’t driven by hunger.

Anyway, once you know you can tolerate gluten free oats – it’s a trial process after you let your body heal – give this recipe a try. As with all my recipes, it’s just a guide. Add what you want, play around with it. There are few right or wrong ways to do something.

Note: In the picture below you will notice that the oil is safflower, not coconut. After some research I have decided to phase out safflower oil due to it’s high content of omega 6 oils. Those are the oils that induce inflammation. Neither Rick nor I need to induce anymore inflammation. Plus coconut oil seems to be much more nutritious and safer with high heat than any other oil.

What you’ll need:

1 1/2 cup of gluten free oats

1/2 cup of walnuts

1/2 cup of almonds

1/4 cup of sunflower seeds

2 tablespoons of flax seeds

3 tablespoons of pumpkin seeds

7 chopped Brazil nuts

2 tablespoons of flax meal

1/4 cup of allpurpose gluten free flour (I used Bob’s Red Mills)

1/2 teaspoon of cinnamon

1/4 teaspoon of nutmeg

1/4 teaspoon of ground ginger

1/2 teaspoon of vanilla

1/4 cup of honey

1 teaspoon of coconut oil (I use raw) oil

Heat oven to 200 degrees(if for some reason your granola starts to darken before it starts to crisp, turn the temperature down). Chop the nuts. Add all the dry ingredients in a large bowl. Mix the wet ingredients in a separate small bowl. If your coconut oil is cold it won’t mix as easily with the honey. It has a melting point of 76 degrees or so. You only really need to warm it a touch and it will be much easier to use. Once everything is mixed it the respective bowls add the wet to the dry ingredients. Mix well.

Use a cook sheet or a broiler pan, line with foil. “Grease” the foil with safflower oil. Gently spread the granola mix over the foil. Place in the preheated oven. Turn/stir with a spatula every 15 minutes. Continue until the desired crispness or whatever is achieved!

Note: If you want to add dried fruit to the mix, add it after you toasted it. Otherwise it will burn. You can also use parchment paper instead of foil. I’ve used it and like the result.

     I’ve been making gluten free zucchini bread for almost a year. It’s wonderful! Best thing ever! I couldn’t believe that I had yet to do a post about it. Well, I was mistaken, I had done a post already, over at The Modern Hippy, my other blog. Of course! I forgot! I was arguing with myself and Rick over moving that post here, because this is a gluten free specific website. Only makes sense. I just had to let go, to be okay with taking something from my first blog, what I consider to be my “baby”. A silly project I thought up one hot summer afternoon. Finally, today I feel it is okay to take away from my “baby”. I’m not taking away, I’m repurposing a post that no longer fits over there for another blog where it will fit better – hand-me-downs if you will.
     So, without further ado. Here it is with some slight alterations.

     This summer my parents have a zucchini plant. It was so cute when I planted it. And now, all that “hard” work paid off! It has produces so many zucchinis I’ve lost count. Not wanting to waste them and having fond memories of zucchini bread, I decided to make gluten-free zucchini bread. Four or more tries later, it is still the best zucchini bread ever! It just gets better with each loaf! Even people whom are not gluten-free nuts say it’s good!

     After searching for a few minutes online, I found one recipe that seemed to be the easiest to modify. This is the end result.

     Gluten-Free Zucchini Bread Recipe:

     Set oven to 350 degrees (or 325 if using a glass bread pan).
o 2 eggs
o 1 cup sugar, unbleached
o .5 cup of oil, safflower
o 2 tsp. of vanilla, fair trade
o .5 tsp. of baking soda
o .5 tsp. of cinnamon (and a pinch of nutmeg – optional)
o .5 tsp of salt
o 1.5 cups of gluten-free flour (I use Red Mills Gluten-Free All-purpose Baking Flour.)
o Pinch of Xanthan Gum, optional
o 1.5 cups of shredded zucchini, organic if you can
o 1 cup of chopped walnuts

     Mix the first four ingredients, then add the baking soda, cinnamon, and salt. Carefully, (slowly if you can) add the gluten-free baking flour and xanthan gum. Then mix in the zucchini and walnuts.
     Grease and flour a loaf pan. (It isn’t absolutely necessary and I forgot to do it on more than one occasion, just makes things easier.) Pour, taste if you want and bake for up to 75 minutes, or until a knife comes clean. (I’d say tooth pick but that would be promoting disposable items which I would like to avoid.)

     Notes: Xanthan gum is optional because we don’t like the way it tastes. I’ve tried it with .5 a tsp, 2 pinches, 1 pinch, and a dusting that was so small it couldn’t be considered a pinch. People will tell you that it doesn’t have a taste. However, it does have a specific texture that it adds to whatever it mixes with – slippery, almost greasy. We don’t like it. The eggs in this recipe hold the bread loaf together well enough. It only becomes slightly more crumbly without it. So in my opinion, xanthan gum is only to be used if you don’t want to use eggs.
     Other notes: I have also substituted walnuts with almonds. It’s still good, but I prefer the walnuts. Oh and please excuse the odd bulletting, I don’t know what’s wrong with my word program, it’s temperamental.

Additional Notes:
     Last year I was cooking with two Teflon-coated bread pans. I have since learned that Teflon doesn’t biodegrade, and can end up being stored in your body, which just adds to the toxic load it already has to deal with. I use glass bread pans now.
When cooking with glass you need to decrease the oven temperature about 25 degrees. So turn down your oven to 325 degrees instead. I made the mistake of forgetting that when I made a loaf a week ago, it didn’t burn, just got really dark and looked burned. Nothing wrong with that other than it looking suspicious. I’d rather my food not look burned.