Monday, September 10, 2012

When Things Go A-rye. Baking Without Gluten

A Girl and Her Gun  has posted regarding gluten/dairy free recipes after her husband was diagnosed with Celiac after suffering seizures, among other symptoms. Her teenage daughter M. was also found to be intolerant of gluten and dairy and a change in her diet has made a marked improvement in her health.  Celiac is an autoimmune inflammatory disease of the small intestine that is precipitated by the ingestion of gluten, a component of wheat protein (and found in wheat, barley, rye, and some say, oats) in the genetically susceptible (it's more common in people of European descent and will run in families).

For a few folks with minimal symptoms, a mild gluten or lactose intolerance (often combined) causes digestive issues, the foods causing one to blow up like a C-130 life raft. For others, it can also cause serious health issues, malnourishment (with anemia and osteoporosis) and damage to the intestines. That's not fun to deal with as an adult, and it's certainly not fun for a teenage girl that wants to eat like her friends.
Mom's slippers, now Gluten Free!

Marketing has taken advantage of this, and not necessarily in a good way, labeling a LOT of things that never contained gluten as "gluten free" to sell it. The gluten free products, like "low carb!", are often overpriced and full of  artificial ingredients or preservatives.

I told A Girl when we chatted last night that I'd experiment in the kitchen to see if I could make a Mausers and Muffins Muffin that used neither gluten or dairy, wasn't full of "junk" and didn't taste like the bastard offspring of drywall and a hockey puck. 

 

munch munch munch munch. I think I'd make 9 instead of 12 next time so they are bigger.  Made out of flour made from ground sweet almonds, they are light, very moist ,with a tender crumb and a hint of spice and orange.  They're good with just a small smear of "butter" (they do make non dairy ones now).  I better have a second one, just to make sure they're OK.

17 comments:

  1. Could you post the recipe. You're friends aren't the only ones with Celiac. ;)

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  2. SIGH.
    So, now you make me hungry with even 'healthy' food porn?

    et tu, Brigid?

    (Okay, I et three!)

    :-P

    gfa

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  3. elliott - when the name of something is in color it's a link. Just click on the words in blue and you'll go straight to the recipe. I hope you enjoy.

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  4. Actually they sound good...will have to give them a try.. with Real butter.

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  5. you have to make sure they are ok with a second one, and Barkley is eating gluten free slippers? The HORRORS.
    They look delish.
    Rich in NC

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  6. I have every one of these ingredients, so right after I finish my last few pages of my EMS homework I am making them.

    Cant wait for M to ty these muffins. I know she will love that she was the inspiration behind them!

    Thank you so much!!!

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  7. "...didn't taste like the bastard offspring of drywall and a hockey puck."

    That paints a picture!

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  8. Brighid - they were easy to make and the blender made for an easy clean up.

    Opinionated Grump - I've made the mistake of giving Barkley a piece of bread or something with sugar. You do NOT want to be in the same room with him after. He has his little homemade cheesy dog treats.

    1 cup rolled oats
    1/3 cup peanut butter
    1 cup boiling water
    3/4 cup wheatgerm
    teaspoon of honey
    2 tsp. beef boullion granules
    1/2 cup milk
    1 cup shredded Cheddar cheese
    1 egg, beaten
    3 cups whole wheat flour

    Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine rolled oats, peanut butter, honey and boiling water. Let stand 10 minutes. Grease cookie sheets.

    Thoroughly stir in wheat germ, sugar, boullion granules, milk, Cheddar cheese, and egg. Mix in flour, 1 cup at a time, until a stiff dough has formed (it may not take all 3 cups)

    Knead dough on a lightly floured surface, mixing in additional flour as necessary until dough is smooth and no longer sticky. Roll or pat out dough to 1/2" thickness. Cut with cookie cutter (I have a bone and dog shaped one), and place 1 inch apart onto the prepared cookie sheets.

    Bake 35 to 45 minutes in the preheated oven, until golden brown. Cool before serving. Store in a loosely covered container. I usually freeze half of them.

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  9. I know I tell you pretty regularly but you are awesome. One of my favorite people on the web!!!

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  10. Thanks so much for posting this! I think we'll have to try this recipe soon. MrsSciFi was diagnosed with celiac's about five months ago, and it truly SUCKS.

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  11. Hi Brigid,

    The recipe looks good. We'll try it soon.

    There are some pretty good gluten free products available. Better Batter can be used cup for cup with your recipes. Gluten Free Bisquik is another good product. The Notta Pasta brand tastes like regular pasta. Oh yes. Red Apple lipstick is gluten free. We've got lots more suggestions if you or your friend require.

    Jerry

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  12. One more thing. Check that your baking powder doesn't have corn starch or wheat.

    Jerry

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  13. You're pretty awesome like that, Brigid. We have one of the guys that has some problems with gluten that is on our regular annual shooting trip. I think I will try these out for him. Thanks. BTW, I did the range nuts and they were also fantastic. Thanks again.

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  14. Lila - you're a sweetheart. Thank you.

    Christina - try smooshing some rice crispies and mixing with smoked or hot paprika and garlic powder and coating chicken pieces you've dipped in egg. 350 for an hour. The kids will love it too.

    45-er - as I told A Girl, one of my team has a family member with Celiac, so I did a little homework, knowing the restrictions. It's just simple chemistry. :-)

    Jerry - I had no idea, I check the date as out of date can mean flat
    products, but didn't think of the contents. Thanks.

    TJ - that's what friends do, and besides, I LOVE a good puzzle.

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  15. We went gluten free last year...my husband has been troubled for years...for myself I just went along and glad I did. We didn't eat much processed anyway but now nothing. A much healthier way to eat even if you are not on the verge of celiac...and taste better too.

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  16. I have tasted both drywall and a hockey puck. Your muffins look like they taste much better than either...

    Hope you're doing well. :)

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