Freeing diets from the gluten in our lives

Growing up as a child and even adult I have never heard much about Gluten free foods until just lately … Either I was too busy raising my children and running business or maybe I was just too young and didn’t pay attention.

It is amazing how when we are young we act differently and do not take things as seriously as we do as we get older.

When we were young we didn’t worry about things and also thought we were indestructible and that nothing bad could happen to us.

Now however with growing older our concerns and priorities change as we become more health conscious.

Last week I talked about Gluten Free Foods and will continue with some more interesting information pertaining to Gluten foods.

I have always read cook books but do so more than ever these days along with books pointing out different foods that cause various health problems in certain people …

Celiac is thought to be the most common disease in Europe but also here in America this disease has also become very active, and many times is misdiagnosed.

Common symptoms of Celiac and Gluten problems include stomach pains, skin rashes, constipation and bloating along with other symptoms.

Lately we find many people that must watch the intake of Gluten foods.

It seems that most diets consists of wheat products, breads, pastas, pizza and various sweets instead of fruits, fish and meats.

Gluten is next to sugar as the most common additive in all of the packaged foods on the market.

Many people with the Celiac disease are not aware that Gluten could possible be the root of problems they are having.

The positive aspect of all this is that now they have come out with Gluten Free flour alternatives so children and adults can enjoy various cakes and baked goods.

Gluten can be serious but it can be controlled by using the different Gluten Free ingredients that are now on the market.

You just must be careful and follow the correct directions and portions when baking you will be able to turn out great tasting pies, NY pizza crusts and other pastries.

I am excited for next week I will be joining other judges to judge the annual Parkerburg News and Sentinel’s Thanksgiving Cookbook Contest. It is always great to be able to taste all the different great recipes of the so many wonderful cooks in the Mid-Ohio Valley.

Till Next Week.



2/3 cup Brown Rice flour mix

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon xanthan gum

2 ounces of unsweetened chocolate

4 ounces of semi sweet chocolate

1/2 cup unsalted butter

1 1/4 Cups granulated sugar

2 teaspoons pure vanilla extract

3 large eggs

3/4 cup chopped toasted walnuts optional

Preheat oven to 325 degrees and position rack in lower middle oven. Line bottom insides of 8 inch square baking pan with foil and grease with cooking spray. Combine flour, salt, baking powder and xanthan gum in a smalle bowl. Set aside.

Melt chocolate in a medium size saucepan over low heat.

Remove from heat and whisk in sugar and vanilla. Whisk in eggs one at a time and continue to whisk until mixture is completely smooth and glossy.

Add flour mixture and whisk until just incorporated. Stir in nuts.

Pour batter into prepared Pan and place in center of oven period of bake about 45 minutes or until a tester inserted into the center comes out with wet crumbs. Cool on rack for 5 minutes. Remove brownies from pan by lifting out foil and cool completely on rack. Cut into squares or triangles.


Sour cream

coffee cake

1/2 cup chopped walnuts

2 teaspoons cinnamon

1 and 1/2 cups granulated sugar, divided

1 medium apple

2 cups Brown Rice flour mix

1 and 1/2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon xanthan gum

1/2 teaspoon salt

2 large eggs, room temperature

2 teaspoons pure vanilla extract

1 cup sour cream, room temperature

1/3 cup canola oil

Preheat oven to 350 degrees and position rack in center of oven. Grease a 9 inch pan with removable bottom with cooking spray. Mix walnuts, cinnamon, 1/2 cup of sugar in a small bowl. Set aside.

Peel and core apple then cut into 8 slices. Cut each slice horizontally into 8 small pieces not long thin slices. Set aside.

Whisk flour, baking powder, baking soda, xanthan gum and salt together in small bowl. Set aside. Beat eggs in large bowl of electric mixer until well blended.

Add remaining sugar, one tablespoon at a time and beat until creamy colored and light. Add vanilla, flour mixture, sour cream and oil and a beat at a medium low speed for 30 seconds. Do not overbeat.

Evenly spread half the batter into prepared pan top with apple pieces add half of nut mixture evenly spread remaining batter over the top.


Carrot cake

3 cups of Brown Rice flour mix

1 and 1/2 teaspoons xanthan gum

1 tablespoon baking powder

2 teaspoons baking soda

1 teaspoon salt

2 teaspoon cinnamon

1/2 teaspoon nutmeg

2 cups granulated sugar

1 and 1/2 cups canola oil

4 large eggs

2 teaspoons pure vanilla extract

2 cups grated, peeled carrots

1 cup chopped walnuts

1 cup shredded sweetened coconut

1/2 cup toasted sweetened flaked coconut for garnish

Preheat oven to 350 degrees and position rack in center of oven. Line two 9 inch round layer cake pans with parchment or wax paper and spray lightly with cooking spray.

Place flour, xanthan gum, baking soda, baking powder, salt, cinnamon and nutmeg in medium mixing bowl and whisk until thoroughly combined. Set aside.

Beat sugar, oil and eggs in a large bowl of electric mixer until smooth, about one minute. Add vanilla and mix well.

Pour flour mixture into the sugar in oil mixture and beat at medium low speed for 1 minute. Fold in carrots, walnuts and coconut.

Pour batter into prepared pans and bake in center of oven for 40 minutes or until toothpick inserted in center of cake comes out clean.


Vanilla cupcakes

1 cup granulated sugar

2 large eggs

1 and 1/4 cups Brown Rice flour mix

1/4 teaspoon salt

1 and 1/2 teaspoons baking powder

1/2 teaspoon xanthan gum

1/2 cup canola oil

1/2 cup milk

1 teaspoon pure vanilla extract

Preheat oven to 350 degrees and position rack in center of oven. Place cupcake baking liners in a 12 cupcake baking pan.

Beat sugar and eggs in a large bowl of electric mixer at medium speed for one minute.

Add flour, salt, baking powder, xanthan gum, oil, milk and vanilla, beat at medium speed for one minute.

Pour batter into prepared pan.

Place in center of oven and bake for about 20 minutes or until center springs back when touched and cupcakes are very light brown.

Bake about 35 minutes for 9 inch round, 40 minutes for 8 inch round. Cool on rack for 5 minutes. Remove cupcakes from pan into rack and cool completely before icing.

Top with your favorite frosting.


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