About "Gluten Free" Diets

Hi there,

I've been "gluten free," or so I thought, for about a year now, plus the time when I was off of nearly everything for a year and a half before that!  I thought I would see a lot of improvement, but I really haven't.  My joints still hurt, and, in fact, have gotten worse.  I need knee replacements now.  I'm still tired most of the time, and don't sleep well at night because of interstitial cystitis (IC).  I have other symptoms, too.  I've known there was "something" that was my root problem.  I thought maybe it was the IC, but it doesn't explain cataracts and some of my other issues, like the advanced arthritis -- I've had that since I was in my 20s.

Then, a couple of days ago, a dear friend of mine who has been "gluten free" for about as long as I have, with basically the same results, showed me a website that I'd not seen before:  Gluten Free Society.  On that site, the doctor, Dr. Osborne, contends that every grain has glutinous proteins in them.  He says that if a person is gluten sensitive, it's not just wheat, rye and barley that are the problems, but all grains!

To be honest, that rocked my world.  I've used corn extensively since my allergy testing three years ago, plus other grains like sorghum and recently, rice.  I had just purchased quite a lot of "gluten free" breads, bagels, tortillas, etc.  I decided to "test out" his theory.  I had a couple of pieces of my "gluten free" bread before I went to bed.  I had a horrible night!  That was enough for me.  I'm sick and tired of being sick and tired!!

I am redefining my definition of "gluten free" to being "grain free" from here on.  I'm not going to pull down my previous recipes at this point, but I will add the tag "grain free recipes" to my on-going creations.  I guess one could say that I'm going paleo because I will, also, be dairy free.  I discovered months ago that I don't do well with any dairy -- not even the dairy substitutes.  I suppose I could make my own almond milk, but I don't use it enough to warrant it at this point.

I hope my discoveries will help someone else...

Blessings,
Sharron

c2013 Sharron Long & Adams Media, Inc.

Safe Farmer's Breakfast

I fixed a "normal" Farmer's Breakfast for my guys this morning, and it smelled so good!  It had onions, potatoes, ham and eggs in it.  The onions and ham are big no-nos for me, and it was hard to stay out of it! Then, I reasoned that I could make myself some Safe Farmer's Breakfast -- without dairy, without gluten and IC friendly.

Safe Farmer's Breakfast
Makes 2 servings

Peel and dice one medium sized potato.  Place into an 8" frying pan coated with cooking oil spray.  Season lightly with sea salt (or a safe seasoning salt --  I make mine.)  Cover and cook over medium heat for about 10 minutes or until the potatoes are becoming tender.

Add about 1/2 cup diced cooked pork, (or chicken), and 1 to 2 teaspoons coconut oil to the potatoes.  Cover the pan and cook the mixture for about 4 minutes or until the meat is hot.

Beat 4 eggs with a little sea salt and pour over the meat and potato mixture.  Allow the eggs to partially set before stirring them.  Cook the eggs until they are firm.

Enjoy!

c2013 Sharron Long & Adams Media, Inc.

Mini Pecan Pies -- Sugar free, dairy free, gluten free

These are pretty simple to make, and they are delicious to eat!

Mini Pecan Pies

Pre-heat the oven to 350F.  In a food processor with a chopping blade, Grind:

2/3 cup nuts -- cashews, almonds, etc.

Add:

4 packets Truvia type sweetener
1/8 teaspoon salt
1/4 cup dairy free butter substitute or coconut oil

Process until well combined.  Divide the crust into 6 equal portions in 6 standard-sized muffin cups.  Bake them at 350F until they are becoming golden, about 6 minutes.  Cool the crust completely before adding the filling.

In a mixing bowl combine:

2 eggs
1/2 teaspoon vanilla
1 tablespoon dairy free butter substitute or coconut oil
1/2 cup agave nectar (Perhaps half agave and half corn syrup?)

Add

2/3 cup pecan halves

Pour the mixture over the crusts, making sure the pecans are evenly distributed.  Bake them at 350F for aobut 11 minutes or until they are becoming set.  Cool completely before serving.

c2113 Sharron Long and Adams Media, Inc.

Nutty Coconut Treats

This is a gluten free, dairy free, very low sugar and IC friendly recipe.  I'm trying to be back on my low carb way of eating, however, it is a challenge with all of my restrictions.  I bumped into this recipe online, but have significantly changed it.  I hope you enjoy my version!

Nutty Coconut Treats

In a food processor, with the chopping blade, process:

1 cup each almonds, cashews

Until they are coarse crumbs.  Don't overprocess them or you'll end up with nut butter.  Yummy, but not the effect wanted!

Add the following and process until combined:

1 cup unsweetened coconut, shredded
1/2 cup almond butter
2/3 cup coconut oil
1 tablespoon rice flour
(1/2 teaspoon sea salt, if the nuts are unsalted)
1 1/2 tablespoons sorghum molasses (optional if unavailable)
6 packets Truvia type sweetener
1 tablespoon vanilla

Line a 9"x9"x2" baking dish with wax or parchment paper.  Pour the processed mixture into the pan and smooth the surface.

In a small bowl, microwave about 1 minute, stirring half way:

1/4 c white chocolate chips*
1/2 tablespoon coconut oil

Drizzle over the nut mixture in the pan and smooth it down with the back of a spoon.  Place in a refrigerator for about an hour before cutting into chunks.  Enjoy!

* If the small amount of sugar in the white chocolate is bothersome, sugar free chocolate chips can be use if they are tolerated.  Otherwise, simply omit the topping.

cSharron Long and Adams Media, Inc., 2013

Basic Bar Be Cue (BBQ, Bar-B-Que) Sauce and HOT Wings Sauce

Bar-be-Que Sauce


This is a very basic sauce recipe I found on the internet.  It is not sugar-free, but it is gluten free and soy free.  It would be more allergy friendly if organic ketchup were used.


2 cups ketchup
1/2 cup water
1 1/2 tablespoons dried onion
1/2 cup brown sugar
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1 1/2 tablespoons apple cider vinegar


Combine all of the ingredients in a small sauce pan.  Mix them well and heat over medium heat until just boiling.  Simmer until slightly thickened, about 20 minutes.  Excellent when used as a sauce for baked chicken wings -- just use this recipe and substitute this sauce for the one listed.






HOT Wings Sauce


Combine in a medium sauce pan


1 1/2 cups apple cider vinegar
3 tablespoons Dijon mustard (spicy brown would also work well)
3 tablespoons hot chili sauce (Asian style)
3 tablespoons honey
3 tablespoons canola oil
1/2 teaspoon black pepper
2 tablespoons cayenne pepper
1/2 cup butter


Over medium heat, whisk all ingredients together until well combined.  Excellent used as a sauce for chicken wings as in this recipe.

Chicken Potato Casserole -- Easy and Gluten free!

I threw this casserole together the other night.  It is really tasty and easy meal to do with pre-cooked shredded or diced chicken.


Easy Chicken and Potato Casserole


Pre-heat the oven to 375F.


With a food processor slicing blade, or by hand, slice very thinly about 


2 pounds of potatoes  


Layer one-half of the potatoes in the bottom of a 9"x13"x2" baking dish.  Sprinkle the potatoes with 


Sea salt
Adobo seasoning


Top the potatoes with about


2 cups cooked, cubed or shredded chicken


Repeat the process.


Prepare the sauce by heating to nearly boiling


4 cups chicken broth
2 cups "milk" (goat milk, rice milk, whatever you tolerate)


Add, stirring briskly until thickened


6 tablespoons cornstarch


Season to taste with sea salt and Adobo seasoning.


Pour the sauce over the casserole evenly.


Process in the food processor with the chopping blade until crumbs


4 corn tortillas


Add


1/2 cup Romano (sheep milk) cheese (or Parmesan if you can have dairy)
1/2 tablespoon parsley flakes


Process the cheese and tortilla crumbs until they are uniformly blended.  Sprinkle the cheese mixture over the top of the casserole.  Bake the casserole for about 40 minutes at 375F.  Allow it to rest for about 10 minutes before serving.


Serves 6.

Excellent Pumpkin Muffins with Crumble Topping

These pumpkin muffins are fantastic.  They are wheat (gluten), egg and sugar-free.

Combine:

2 1/2 cups wheat free flour mix (using the tapioca blend)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
1/2 cup dextrose
3 packets Truvia

Combine in another bowl:

1 tablespoon ground flax seed mixed with 3 tablespoons warm water
1/4 cup liquid oil
1/2 cup pumpkin puree
~2/3 cup warm water

Combine the wet ingredients with the dry.  Pour into prepared muffin cups.

Topping:
Combine 1/2 cup dextrose, 1/2 cup sorghum flour, 3 tablespoons butter and mix until crumbly.  Sprinkle over muffin batter in pan.

Bake muffins for about 15 minutes at 400F.  Serve warm with honey, if desired.

Now, I'm Gluten Free, too!

Hi,

I had some testing done recently, and I showed an ear-marker for early Hashimoto's disease.  My doctor has taken me off gluten for at least six months, then we're going to re-evaluate.  I might be off gluten for the rest of my life, who knows?  I know I don't feel well when I do have it.  I accidentally ate some a couple of weeks ago, and ooooo!  I felt it.

So, from here on out, my recipes will be gluten-free.  Many already are or easily could be, so please check back often as I keep adding recipes.

Blessings,
Sharron Long

Heartland Gluten Free Spaghetti, 12-Ounce Bags (Pack of 5)

Updated flour mix recipe -- gluten free

Hi,

My doctor thinks I'm having a problem with gluten, so barley flour is out for me.  Here's a mix I just tried:

2 cups sorghum flour
1 cup corn flour
3/4 cup potato starch
3/4 cup corn starch

I've been able to freely eat potatoes for a while now, so I'm giving it a try.  I'm not adding Knox to the muffins I just made because I think the potato starch will be sticky enough.  I'll let you know!

UPDATE 12-12-11

Ok, so here's yet another recipe.  I like this one best:

Combine equal parts of
Cornmeal
Cornstarch
Sorghum flour
Tapioca flour

If you need it extra tender, use more tapioca flour.

Super Quick Low Carb Cheesecake with Mandarin Oranges

I had to come up with a dessert to bring to a training meeting recently and this is what I brought.

In a bowl, combine:

1 envelope Knox gelatine

12 packets Truvia sweetener

1 cup boiling water

Stir it occasionally, allowing the gelatin to dissolve, for about 5 minutes

Meanwhile, in a mixing bowl with an electric mixer on medium speed, combine till fluffy:

2 - 8 ounce packages cream cheese, softened

1 teaspoon vanilla

Beat the gelatin mixture into the cream cheese mixture until they are completely combined. The mixture will be very runny at this point. Pour it into 9" pie pan and chill it for about 20 minutes.

Drain the juice from:

1 12-ounce (approximately) can mandarin oranges, juice packed if possible

Place the oranges on the top of the dessert in a decorative fashion. Chill the cheesecake until it is firm, for about 3 hours.

Optional: You could use a baked low carb pie crust and use this for the filling.

Serve and Enjoy!

c2009 Sharron Long, author of Extreme Lo-Carb Cuisine, available where books are sold