The Gluten Free Path

Posts Tagged ‘Recipes’

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.

     In the last couple of months I’ve been preoccupied with figuring out ways to make “traditional” foods gluten free. The most recent obsession being, gluten free cornbread, which was definitely worth the wait.
     But what about those times you feel lazy or really tired but still have to do something gluten free? Simple, all you need is your favorite protein and some veggies. Starches/grains are optional. For last night’s dinner I made salmon and veggies with a little bit of quinoa for good measure.
What you’ll need:
Salmon – or your choice of fish
Salt – optional
Broccoli – or your favorite veggies
Asparagus – “”
Parmesan cheese – optional
Quinoa – optional, I used it because I had some made up already

     Heat the oven to 400 degrees or so. Wrap the salmon in foil. Make sure there aren’t parts of the salmon exposed. It will steam cook in the foil and won’t dry out. Steam the veggies. They only need a few minutes, until you can poke them with a fork. They should still feel firm on the side. (I think mine got over cooked a little.) If you have quinoa made already just reheat it in the microwave. It is easy to make up if you don’t already have some cooked. Just 2 cups of water to 1 cup of quinoa, boil for 10 minutes. Take off heat and allow the rest of the water to soak in for about 5 minutes. Once everything is ready, sprinkle with Himalayan salt and Parmesan cheese. Enjoy!

     Yes, you are right! Gluten free cornbread. It’s a favorite around here. There is just something about the taste that makes me think of sweet smelling kitchens, winter snow(or rain), and laughter. It’s just so homey.
     The funny thing is, gluten free cornbread is one of the more common mixes you can buy that turn out really well. But I wanted to take it a step further and make it from scratch because the prospect makes the super nerd inside of me shriek with joy!
Believe it or not, it’s fairly easy. All you need are a few basic components.

1 cup of corn meal (I’ve used corn grits as well, but it’s a different texture.)
1/2 cup white rice flour
1/4 cup millet flour
1/4 cup brown rice flour
1 1/2 teaspoons baking soda
1/4 teaspoon Himalayan salt (a couple pinches works as well. Also you can substitute sea salt)
5 tablespoons honey (Decide for yourself if you need that much – I love it sweet. Too much and it will taste like cake though.)
2 eggs
1/2 cup plain yogurt
1/2 dry cup rice or almond milk (When I say dry cup I mean the cup you used to measure the flour and yogurt, the stacking measuring cups.)
1/4 teaspoon powdered ginger
2 teaspoons butter – slightly melted or room temperature

     Mix the dry ingredients. Start adding the wet ingredients. Pour into a small glass baking pan. Cook at 300 degrees. 45-60 minutes cooking time.
     Note: I’ve noticed in moving around so much in the last few years that each oven is different. What is 300 in my oven might seem more like 350 or higher in yours. I advise with this recipe to check after 25 minutes, then after 20 minutes. Depending on how it looks it might need another 15 minutes. The closer you get to 60 minutes though check more often. Do not check too often before 25 or even 30 minutes or it won’t rise properly! Also, remember that if you are cooking in glass lower the oven temperature 25 degrees or it will burn! The oven temperature listed above has already been lowered 25 degrees!