March 2015 – Well no, Mom and Grandma didn’t bake gluten-free! I doubt if they even knew what gluten was – I certainly didn’t when I was a kid, and I never heard of anyone being “allergic” to wheat or gluten. Growing up in the wheat belt of Canada, grain was something we took for granted.
Today of course it is a different story. “Gluten-free” is pretty much a household phrase now, with more and more gluten-free products showing up on grocery store shelves, and more and more restaurants supporting gluten-free (and other allergen) diets.
Certainly there is no question that a gluten “allergy” exists in the case of celiac disease, which affects many people. There is still some argument about whether gluten, wheat, and indeed all grains, cause health problems and should be avoided by everyone, as proposed by Dr. William Davis (author of Wheat Belly) and by other proponents of paleo or primal diets. My mother suffered from Crohn’s disease, psoriasis, and later in life, diabetes – which arguably could have been improved by adopting a gluten-free diet. Unfortunately no such ideas existed in her time (she passed away in 2002).
I have recently begun my own gluten-free journey, to combat my own issues with a “wheat belly” and psoriasis (an autoimmune disease). I eliminated wheat from my diet in October 2014, and have experience positive health effects. It was very hard for me to get to this place, because if you look at this site, you will see that I love my baked goods, breads and pastas. (It could be part of the problem that I basically lived on these foods before I met my husband who is a decided carnivore.)
So, I began my quest to learn how to recreate some of the foods I loved without wheat and gluten. There have been some failures, but I will share the successes with you here.
Gluten Free Muffins
Gluten-free muffins bursting with blueberries make a great start to the morning.
Great for breakfast served with butter and honey.
Gluten Free Breakfast
Gluten Free Breads
Recipe for gluten-free pumpernickel rye style buns – perfect for a smoked meat sandwich!
Light and tasty gluten-free biscuits made with cornmeal are a great accompaniment to chili.
Gluten-free English muffins taste great and are easy to make.
I am sure that even people who do not have to be gluten free would love these rolls – they are sooo good!
Gluten-free and grain free crackers are easy to make with almond flour.
Gluten-free biscuits are just as quick and easy to make, and just as tasty, as their gluten-filled counterparts.
Gluten Free Cookies
A grain free version of my tasty gingerbread balls recipe.
Mmmm – chocolate and peanut butter! They go together well in this tasty no-bake cookie that also is free of refined sugar.
Impossibly delicious mixture of cashews, dates and butter that tastes like caramel is coated in chocolate.
Gluten free and grain free peanut butter and chocolate treats.
Recipe for unbaked cookie balls made with rolled oats, chocolate and sweetened with maple syrup – a healthier version of an old favorite
Grain-free and processed sugar free cookies make a tasty yet healthy snack.
So rich and tasty, you’ll never believe they are good for you!
Yummy balls of gingerbread-y goodness!
Gluten Free Desserts
This light fluffy gluten-free angel food cake is every bit as tasty as its gluten-filled counterpart.
Rich dark chocolate cake that uses cocoa in place of flour.
Maple and walnuts are a classic taste duo used to make these tasty gluten-free and refined sugar free bars.
If you just want a little carrot cake, this is the recipe for you!
Comfort foods can be gluten-free too, as evidenced by this yummy and easy to make cobbler.
These tasty gluten-free and indeed grain-free bars are also sugar free (sweetened with honey).
Gluten Free Basics
This flour blend can be used cup for cup to replace all purpose wheat flour in many recipes.