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.