Going Gluten Free PLUS some RECIPES

[Guest guest]

My new Enviromental doctor treats allergies, MCS and respiratory

conditions plus ME/CFS, FMS, Lupus, etc. She has been testing all her

patients for gluten as she says she has found many people with MCS are also

gluten-intolerant. This evidently shows up a lot more as we get older and

damages our

digestive systems.

blessings

Shan

Going Gluten Free

http://www.westonaprice.org/foodfeatures/going-gluten-free.html

By Becky Mauldin

 

I had always considered myself to be healthy. But I had no idea that one of

the cornerstones of my diet, wheat and other gluten-containing grains (rye,

oats and barley), was causing me so many problems until I eliminated them for a

month. After my four-week, gluten-free trial, I decided to try some wheat just

to see what would happen. Within a few hours, all of my familiar symptoms

returned that had quietly disappeared over the past few weeks: fatigue,

digestive

problems, constipation, canker sores, acne, mood swings, and irritability. I

had not realized how mediocre my level of health really was until I felt the

difference! Life without wheat became very desirable to me because I felt so

much better without it, although my cravings for it were still strong. Finding

tasty alternatives was the key for making an easy transition.

 

Increasing numbers of people are finding that they are allergic or intolerant

to grains that contain gluten: wheat, rye, barley and oats. James Braly and

Ron Hoggan, the authors of Dangerous Grains, estimate the incidence of gluten

sensitivity to be around 30 percent of the population, but some researchers

think it may be much higher. While some people may find that properly prepared,

long fermented sourdough bread may not be problematic, others cannot handle any

grains. This is not an issue to be taken lightly, since gluten can damage the

lining of the small intestine causing malabsorption of nutrients, which can

lead to serious disease.

 

Some of my favorite gluten-free recipes.

(The recipes for crispy nuts can be found in Nourishing Traditions by Sally

Fallon.)

 

Rosemary Crackers

From Recipes for Life by Becky Mauldin.

 

Makes 16-20

 

2 cups walnuts, soaked in salted water overnight

1/2 cup sunflower seeds, soaked with the walnuts

1 clove garlic

3 green onions, chopped

1 tablespoon fresh minced rosemary

2 teaspoons raw red wine vinegar

1 tablespoon honey

1 teaspoon Celtic sea salt

1/2 cup ground flaxseed

 

Drain nuts and seeds in a colander. Place in a food processor along with the

rest of the ingredients, except for the flaxseeds. Process to form a coarse

paste. Pulse food processor to mix in the flaxseeds. Spread mixture onto

non-stick dehydrator sheets as thin as possible with a rubber spatula or your

hands.

Score into cracker shapes with a knife. Dehydrate at 100 degrees for 12-24

hours, remove nonstick sheet and dry until completely dry.

 

Onion Bread

From Recipes for Life by Becky Mauldin.

 

Makes 8-10 slices

 

1 1/2 cups onion

2 cups golden flax seed, ground

1 cup crispy almonds, ground

2 tablespoon olive oil

1 teaspoon sea salt pinch of pepper

 

Process all ingredients in a food processor until well mixed. Form dough into

a loaf on a cutting board. Cut into 1/2 inch thick slices. Place on mesh

dehydrator sheets and dry until the outside is dry, but the inside is still

soft,

about 8-12 hours.

 

Gluten-Free Granola

Adapted from Raw Food, Real World by Matthew Kenney and Sarma MeIngailis.

 

Makes 10 cups

 

1 apple, chopped

1-1 1/2 cups dried fruit, such as dates, figs and apricots

1/2 cup honey or maple syrup

2 tablespoons lemon juice

1 tablespoon vanilla extract

2 teaspoons ground cinnamon

2 teaspoons sea salt

1/2 cup sunflower seeds, soaked overnight

2 cups almonds, soaked overnight

3 cups pecans, soaked overnight

1 cup pumpkin seeds, soaked overnight

1 cup dried cranberries

 

In a food processor, place the chopped apple, dried fruit, sweetener, lemon

juice, vanilla, cinnamon, salt, and 1/4 cup of the sunflower seeds and grind

until completely smooth. Transfer mixture to a large bowl.

 

Drain the nuts and seeds and place in the food processor. Coarsely chop the

nuts with a few quick pulses. Add them to the bowl with the apple mixture, add

the cranberries and stir well. Spread the granola onto Teflex-lined dehydrator

sheets and dehydrate at 100 degrees for 8-12 hours. Flip the granola over

onto the screens and peel away the Teflex. Continue dehydrating for another 8-12

hours, or until it is crunchy. Break apart into pieces, let cool, and store in

an airtight container.

 

Gluten-Free Pancakes

Adapted from The No-Grain Diet by Joseph Mercola and Alison Rose Levy.

 

Makes 6-8

 

2 cups ground crispy almonds

1 teaspoon baking powder

1/2 tsp salt

1 cup cream or coconut cream

1 tablespoon honey

2 eggs, beaten

1 teaspoon vanilla extract pinch of cinnamon blueberries for mixing into

batter

 

Combine all ingredients, stir in blueberries and cook on a hot cast iron

griddle.

 

Rice Muffins

Recipe by Theresa Brown.

 

Makes 12-14

 

1 1/2 cups rice flour about 3/4 cup warm water

2 tablespoons whey

1/4 cup coconut oil

1/4 cup honey

2 eggs

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

 

Zucchini Muffins

 

1 1/2 cups grated zucchini

1/4 teaspoon dried ginger

 

Carrot Muffins

 

1 1/2 cups finely grated carrots

1/2 teaspoon cinnamon

 

Fruit Muffins

 

1-1 1/2 cups blueberries, blackberries or raspberries

 

Mix the first three ingredients and soak overnight. After soaking mix oil and

honey thoroughly in a separate container. Add eggs, then salt, soda, powder,

and any spices. Combine flour mix and egg mix with fruit or vegetable. Bake at

350 degrees for 25 minutes,or until a toothpick comes out clean.

 

Cheese Pucks

Recipe from Secret Spoonfuls: Confessions of a Sneaky Mom by Joette

Calabrese, HMC.

 

Makes about 12

 

1 cup arrowroot powder

1 cup grated cheese

1/2 cup butter

1 cup cream cheese

1/2 teaspoon salt

1/2 teaspoon white or cayenne pepper

 

Mix arrowroot with salt and pepper. Add the butter, grated cheese and cream

cheese to form dough. If it is too dry add more butter; if too wet add more

arrowroot. Roll into a long snake, wrap in wax paper and chill for one hour. Cut

into 1/2 -inch rounds. Bake on an ungreased cookie sheet at 400 degress for

5-10 minutes. May be served hot or cold. They are great for trips and for school

lunches.

 

Coconut Pie Crust

From Eat Fat Lose Fat by Mary Enig, PhD and Sally Fallon.

 

Makes 1 pie crust

 

2 cups desiccated coconut

1/2 cup melted butter or coconut oil

1/2 cup sucanat or maple sugar arrowroot powder for dusting pie pan

 

Brush a pie pan with melted butter or coconut oil and dust with arrowroot

powder. Mix butter or coconut oil with coconut and sweetener and press into pie

pan. Fill with pie filling and bake. For an unbaked filling, bake the pie crust

first for about 20 minutes at 350 degrees.