Gluten Free thoughts

I mentioned here that I was thinking about a Gluten Free diet, and I have pretty much been doing just that for about a month now. I thought I would use this spot to compile some ideas that I have collected on the subject.

So far, it has been a relatively easy process. Gluten is wheat, and in many things I love and tend to overindulge in, so removing it has improved my eating habits dramatically. (Buh-Bye beer, pizza, bread, pasta, and cookies!) But – hello to much more rice, fruit, veggies, & protein!

Some great blogs:
Gluten-Free Girl

10 Cent Diet

I am in love with Peanut Butter Puffins and Trader’s Joe’s Gluten Free Granola for breakfast

Have not had much luck with Gluten Free bread, but will keep trying. I am such a fan of Corn Tortilla Chips, though – that I can sub most any bread needs for that I find.

Never underestimate the magic of Quinoa – the world’s oldest grain.

My mother-in-law passed on a couple of gems. One being the recipe for a flour substitute in baking, and the other – just a rad g-free dessert courtesy the great Susan Sarandon. Here they are:

All Purpose Nearly Normal Gluten-Free Flour Mix
1 cup white rice flour
1 cup potato starch
1 cup cornstarch
1/2 cup corn flour
1/2 cup tapioca flour
4 tsp xantham gum

Susan Sarandon’s Banana-Oatmeal Chocolate Chip Cookies – Vegan
1 cup Oat Flour
¾ cup old-fashioned rolled oats
½ tsp baking powder
1/3 tsp baking soda
½ tsp salt
½ cup raw sugar

1/3 cup canola oil
1/3 cup plain Soy milk
½ tsp vanilla extract
½ ripe banana, cut into small pieces
¼ cup chopped walnuts or other favorite nut
1/3 cup semisweet vegan chocolate chips (such as Tropical Source)

Preheat over to 350. Combine the first 6 ingredients in a bowl. Whisk together the oil, soy milk and vanilla in a separate bowl. Add the wet mixture to the dry mixture, stir. Fold in the banana, walnuts and chocolate chips.

Scoop dough by tablespoon onto a pan, Bake 25 minutes or until golden brown. Turn the baking sheet in the oven half way through the cooking time.

Nutrition: 138 Cal; 8 g Fat (Sat 1g, mono 4g, poly 2g); Cholesterol 0mg; Protein 2g; Carbohydrate 16g, Sugars 9g; Fiber 1g, Iron 1mg, Sodium 114mg, Calcium 16mg

Substitutions:
1. Since this is a Vegan recipe it requires Raw Sugar and Vegan Chocolate Chips. However, regular white sugar and regular chocolate chips can be used.
2. 1/3 cup Vanilla Soy Milk can used in place of Plain soy milk and vanilla extract.
3. We make these without the banana and they are Great!!

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