Chocolate Chip Cookies

I have been thinking about cookies recently. Warm, with gooey chocolate chips, dark chocolate. The smell of them baking. Savouring them with a warm, bitter, creamy cup of coffee. The cookies are the sugar.

Gluten-free living has turned me into a baker. I have had to start from scratch. Find and try new recipes because my old ones will no longer work with the new flours. Yes, you can substitute GF flour mixes cup-for-cup for wheat flour in recipes. It is possible but the results are not always the same or good. Gluten flour reacts differently to moisture than all my various gluten-free flours.

Secretly, I admire gluten. He does something special to food. He was versatile, forgiving, and allowed for great creativity. I am left in a void, a vacuum without him in my life. I have to relearn everything it seems- it's fun but also frustrating. This is sounding a little like a break-up spiel. I think of gluten fondly, with a little longing. I am happy he is gone from my life. I feel well again without him, but he did do some wonderful things for food.

I actually do not eat cookies often, homemade or store-bought. They are not something that I make frequently or that I am tempted into buying at coffee shops. I have had my favourite recipe since I was 15- two of them actually. An oatmeal raisin and a soft chocolate chip recipe. I very rarely try new cookie recipes. My old standards are amazing and completely satisfying. Every time.

Since making this lifestyle swap I have tried a few GF chocolate cookie recipes and I have come to this conclusion. I am sticking with my old standby recipe. Amazingly, it does work for the cup-for-cup swap. I keep my flour mixes heavy on the starches and I add a 1/4 tsp cream of tartar. And, interestingly, to achieve that rounded cookie I crave, it works best when I cover the dough and allow it to sit over night in the fridge.

I have followed this advice of numerous blogs in this though: I bake them for precisely 12 minutes for thawed and 14 minutes for frozen; and then I allow them to sit on the warm pan for two to three minutes before removing to a wire rack. Yes, they will look under done but resist the urge to leave them in the oven for longer. If you try to put them on the rack right away, they may try to fall apart on you. Let them sit briefly. I don't know why this method works, but it does.

I personally am a huge fan of the warm chocolate chip cookie. When I decide to make a batch of cookies I will mix them up, bake a few to eat right away, and then the rest are rolled into slightly flat balls and frozen. This way I can bake up two or three cookies anytime I crave a dessert or a late night treat- or if I need a dessert for company. They will keep well in an air-tight container in the freezer for months. And this way, being single and the only one to empty the cookie jar, I am not forced to consume thousands of calories worth of cookies within a few days. It's win-win.

If you do choose to bake them all, they are just as good the next day. I have tested this out, just so I can report it to you. Cookies for breakfast- not healthy, but they did taste great. As long as you don't over bake them, they do not turn into those brittle, grainy disks that I am sure most gluten-free people know about.

You want my recipe? Someone is going to have to post a request for it...

Reasons Why I am an Idiot & Meatloaf

Reason number one, and the biggest one: I ate a cheddar bagel yesterday morning.

I was running late because of my dental appointment and I had yet to eat anything for breakfast. Tim Horton's was calling my name. I really miss sinking my teeth into a warm, buttery sesame seed bagel sometimes. (I haven't tried making my own bagels yet but I probably should soon.) I couldn't resist and didn't want to.

I have been toying with the idea of testing my reaction for several weeks now. It's been weeks of talking myself out of KFC, ordering pizza, or stopping for a toasted sub. I know that it's stupid to do but being gluten-sensitive or intolerant and not a celiac means that gluten interacts with my system differently. I don't get an autoimmune reaction.

Gluten just doesn't agree with me- it acts like an allergen. I really want to believe that someday, I can get enough of the allergen out of my system that I can introduce it again with limited and infrequent meals. That I could eat at other people's homes again without being a kill-joy. I can also have food combination reactions that are not standard to every gluten-sensitive person out there which helps fuel my desperate belief. I can usually tolerate gluten better when it is eaten with protein. Sugary, gluten-filled food give me an instant headache reaction. Too much coffee in a day can mess with me too.

My food intolerances change based on where I am in my cycle too. Dairy is a great example of this. I am lactose intolerant- milk gives me stomach aches and bloating. BUT in the week before my period even the lactose-free stuff has the power to give me migraines, nausea, and the runs. There is also a short period when I can consume regular milk products with little reaction.

Back to my bagel. Yesterday I felt great. It's easy to convince yourself that gluten is fine when you suffer with delayed reactions. By evening, I did notice that I was warmer than usual and my jeans were too tight. Not just the waist either. The thighs and hips were also tight. Everything about me was swollen and bloated. Still fine, nothing to get alarmed about. I have difficulty drinking enough water in a day it could be water retention.

Today, I am back on the gluten free bandwagon 100%! I have a huge headache and brain fog. My back hurt when I woke up this morning. My face is burning and red. I am bloated to the point of pain. I am hungry and nauseated at the same time. Eyes are burning and I am running a slight fever. I alternate between the chills and being overly warm. Mostly, though, it's the brain fog that bothers me. I can't focus and the world looks funny or off. Like through a tunnel or as if you are out of body.

So, yes. Gluten is still my enemy.

Marinara Meatloaf
1 lb ground beef
1 lb ground turkey
1/4 cup GF bread crumbs
2 eggs
1 small onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup Parmesan cheese
1 tsp oregano
1 tsp basil
1 tsp thyme
1 tsp salt
1/2 tsp pepper

• Preheat your oven to 350F.
• Mix all the ingredients together. Place in a greased loaf pan.

1/2 cup pasta sauce
3 slices Swiss cheese

• Top your loaf with pasta sauce. Bake for 45 minutes.
• Remove and top with sliced Swiss cheese. Bake for another 15 minutes or until the cheese is melted and lightly browned.
• Let sit on your stove or counter to rest for about 10 minutes before slicing. Remove from pan, or drain fat and slice in pan.

Sorry, this was soooooo good that it didn't last long enough for pictures.
This, plus mashed potatoes, salad, and good company, was dinner last night.
And both my cheeses were lactose free types. Always are.
I am the lazy cook, who double toasted a piece of bread and crushed it to get bread crumbs. If I had had some Glutino sheet crackers- that would have been my crumb of choice. I doubled the seasoning because I like the meatball flavour- if you find it's too much reduce next time. I am going to increase the pasta sauce next time I make this one.

Breakfast Quinoa

I know that my photos leave something to be desired, but I would rather post with a poor photo than none at all. I have skipped over recipes on other blogs and sites because of this. I want an idea of what I would be getting. A great photo can make anything appetizing, trust me I have tried some million dollar photo recipes and been disgusted. You sometimes have to look past the photo to consider the concept, the flavours, the texture of a recipe. It's kind of like shopping, the photo should make you want to "buy" the recipe. So sorry, in advance.

I went to a Couchsurfing potluck gathering with my Quinoa Kale Salad a few days ago. Surprisingly, it was a hit. I was a bit afraid I would be the crazy vegan-esque person in the crowd, but I chose the salad because it is a complete meal and I usually count on not being able to eat anything at social function. Gluten-free is limiting after all. I got into a conversation with a lovely girl about quinoa and she suggested this recipe.

I was skeptical. I have soft-food texture issues. I mean, even the thought of oatmeal makes me want to start gagging. But I have a personal rule, try everything at least once. So I did, and I loved the results. Crunchy, nutty, slightly sweet. I have had to amend her suggested recipe since I can no longer eat almonds, but I think its just as good as hers would have been.

Breakfast Quinoa
1/4 cup quinoa
1/2 cup water
3-4 Tbsp coconut cream
2 tsp brown sugar
dash of salt
1-2 Tbsp dried cranberries
Toasted coconut or almonds, optional

Soak your quinoa for several minutes. Drain well. Bring 1/2 cup water to a boil and add the quinoa. Simmer for 15 minutes, covered, or until the water is absorbed. (Soaking for less than 5 minutes will increase the cooking time.)

Toast coconut or almonds in a pan while the quinoa cooks, if you are adding.

To the cooked quinoa, add the rest of the ingredients. Stir well and enjoy warm. This amount is for one person, but you can easily double or triple it. Reheats well.

I suppose you could add things like cinnamon, fresh fruits, or use almond or regular milk. My can of coconut milk was severely separated so what I scooped out was solid coconut cream. It just made for a thicker, richer porridge.

I use red quinoa. It's the only kind I have tried to date so I can't tell you the differences, just that I like it.

You could omit the brown sugar if you wanted or if you choose to use almond or sweetened  milk. I found that it bought out the flavour and made it more breakfast-y.

Honey Bread - The best and most versitile dough!

This has become my go-to bread recipe. I can't begin to tell you how many different recipes I have tried in the 9 months since starting my gluten-free journey. Some were good, some were flops, and others were just "good for GF". I would find a nice recipe, make it a few times before looking for another to try. I couldn't settle on any one bread recipe.

This one is consistently awesome and it doesn't seem to matter which flours I swap in or out of the blend. And I do. I have my favorite flours. Buckwheat is my favorite and gives a whole-wheat feels to any recipe. Sorghum makes things slightly sour so I save it for when the end result is sweet or spiced. Potato starch keeps products moist so I love it in cakes. If you do a lot of GF baking, I am sure you know and have your own favorite flours.

Ethiopian spiced honey bread

1 large loaf

Ingredients

2-1/2 teaspoon Active dry yeast

1/4 cup Water, lukewarm (110°F)

1 Egg, beaten

1/2 cup Honey

1 tablespoon Ground coriander

1 teaspoon Ground cinnamon

1/2 teaspoon Ground cloves

1 teaspoon Salt

1 cup warm Milk

6 tablespoons Butter, melted

4 cups Flour

Method

1.    Proof the yeast with warm water in a small bowl. Set aside for about 10 minutes or until foamy. I do this step even for my instant active yeast.

2.    In the bowl of your mixer, beat together the egg, honey, spices and salt until smooth. Stir in the yeast mixture, milk and melted butter.

3.    Add the flour, 1/2 cup at a time, mixing after each addition to prevent billowing powder. I use ½ cup each: brown rice flour, white rice flour, tapioca starch, potato starch, cornstarch, teff flour, sorghum flour, and arrowroot starch plus 3 tsp Xanthan gum. Do not add all of the flour if the dough gets too stiff. Add more flour if the dough is too sticky. It should look like a

4.    Remove the dough to a lightly floured work surface and knead with a spatula or with hands. Use a few more Tbsp white rice flour to knead the dough into a ball.

5.    Place the dough in a large, lightly oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours.

6.    Remove the dough again to a lightly floured work surface. Form the dough into a round or braided loaf. Place on an oiled baking sheet or on parchment. Allow to rise again, another 30 to 45 minutes. Brush the top of the dough with an egg beaten with a little milk for a nice shiny brown crust.

7.    Bake at 325F for 45 minutes to 1 hour or until bread is lightly browned and sounds hollow when you tap on it. Let cool before slicing.

Variations

 

   Cinnamon Buns

           Omit coriander, cinnamon, and cloves. Roll dough into a large square for cinnamon buns or for fried doughnuts dusted with cinnamon sugar.

   Pizza

      Omit coriander, cinnamon, and cloves. Add another egg. Use fingers to form into several large pizza shells. Blind bake at 350F for 10 to 14 minutes, brushing with olive oil halfway through. Top with your choice of toppings and broil for 5 to 8 minutes. Dough is light, spongy with great taste. I prefer my pizza chewy, but as far as shells that cooked all the way through- this recipe has given me greatest success!

   White Bread

      Omit coriander, cumin and cloves. Substitute teff, sorghum flour for another lighter colored/flavoured flour. Reduce ingredients by one third in order to get a single standard loaf.

   Donuts
     Omit spices except cinnamon. Replace Teff flour with Buckwheat or Quinoa flour. Roll dough out until 3/4 inch thick. cut into donut shaped rings. I use a large glass and an old film container. Fry in oil at 355F until brown on both sides. Remove to papertowel. Cool enough so you don't burn your fingers and toss in cinnamon-sugar. The warmer the donut the better the sugar will stick.

Bean Cakes or Black-eyed Pea Fritters

I found this recipe courtesy of Pintrest. I was trying to find ways to use my dried black eyed peas and stumbled across this gem.  It tastes exactly like the Bean Cakes my family used to enjoy when we lived in Mali, West Africa. Even more exciting since no one knew the ingredients or how to replicate them. My mother remembers them having pieces of hot scotch bonnet peppers mixed in the fritters from Mali and pieces of dried fish in the version from Cote d’Ivoire. Either way, these are delicious!

The original recipe for Accara can be found on saveur.com with the description, “Crisp, light-as-air fritters like these are a popular street snack throughout Senegal and the rest of west Africa. They’re usually accompanied by chile-hot, tomato-based kaani sauce.”

Bean Cakes (Accara or Black-Eyed Pea Fritters)

MAKES 30 FRITTERS

INGREDIENTS

1 cup dried black-eyed peas
1 tsp. baking soda
¼ small onion, finely chopped
Kosher salt and freshly ground black pepper, to taste
Canola oil, for frying

INSTRUCTIONS

1. Place the black-eyed peas in a large container or bowl and cover by at least 2 inches of water. Let soak for at least 12 hours or overnight.

2. Remove the skins from the peas. You can do this by massaging with your hands or by placing the peas in a blender and gently pulsing a few times to loosen. Rinse and massage the peas repeatedly until all the skins have been washed away. You should be left with perfectly white pieces. This step is time consuming but important.

3. Place peas, baking soda, onion, salt and pepper, and 3 tbsp. water in a blender and purée until smooth.

4. Heat 2 inches of oil in a pan or heat your deep fryer to 365°. Use two small spoons to drop tablespoon-sized balls of batter in oil and cook until golden brown on both sides, about 3 minutes.

5. Transfer to paper towels to drain. Serve warm with kaani sauce.

Sosu Kaani (Chile Sauce)

MAKES 2 CUPS

INGREDIENTS

2 tbsp. canola oil
1 medium yellow onion, roughly chopped
1 clove garlic, roughly chopped
1 tbsp. tomato paste
3 medium tomatoes, cored and roughly chopped
1 Scotch bonnet chile, minced
1 bay leaf
Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

1. Heat oil in a pan over medium heat; add onion and garlic, and cook, stirring, until soft. Add tomato paste, and cook, stirring, until lightly caramelized. Use gloves to chop the scotch bonnet pepper. Add to the pan with tomatoes and bay leaf. Cook, stirring often, until sauce is reduced and thickened. Our tomatoes did not add much water to the pan so cooking time was short.

2. Remove and discard bay leaf, and season with salt and pepper. Purée in a food processor or blender. If mixture is too thick, add water a teaspoon at a time. End result should be a thick paste. Store in a container in the refrigerator for up to 2 weeks.

GF Raspberry Coffee Cake

Never have been so proud of something I baked! I had raspberries that desperately needed to be eaten and no clue what to make. The recipe I wanted to try called for scale, which I don’t have. I considered pound cakes and loaf recipes before stumbling onto a rhubarb strawberry coffee cake recipe by Nicole Hunn that looked promising. Promising, because it accounted somewhat for the moisture in the fruit so it was a solid place to start. And wow! The results were amazing. (Picture just doesn't do it justice!)

I am a little embarrassed to admit that I ate 3 large pieces the first night. Sometimes your baking is best fresh, but this cake was just as good, if not better, the following afternoon! I took it into work to share with my GF colleague and my two coffee break buddies. They loved it too. They only knew it was gluten-free because I made it. 

This recipe is what all gluten-free baking should be. It was awesome, and not just “good, for gluten-free.” It was moist without being soggy.

Gluten-free Raspberry Coffee Cake

Ingredients

• CRUMBLE TOPPING
• 8 tablespoons unsalted butter (or dairy-free spread), softened
• 1/2 cup fine white rice flour
• 1/2 cup tapioca starch
• 1/2 teaspoon xanthan gum
• 1/4 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1/8 teaspoon kosher salt
• FRUIT RIBBON
• About 2 cups fresh raspberries, washed and dried
• 6 tablespoons light brown sugar
• 1/2 cup all-purpose gluten-free flour
• 1/4 cup cornstarch
• 1/4 cup white rice flour
• BATTER
• 2 cups gluten-free flour mix
• 3/4 cup white rice flour
• 3/4 cup tapioca starch or cornstarch
• 1/2 cup potato starch
• 1 teaspoon xanthan gum
• 1-1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1-1/2 cup granulated sugar
• 1/4 cup margarine, at room temperature
• 1/2 cup vegetable shortening
• 3/4 cup plain yogurt, buttermilk, or sour milk
• 6 extra-large eggs

Instructions

Preheat your oven to 350 degrees Fahrenheit. Grease a 9”X13” pan.

Combine all of the Crumble topping ingredients. Blend with a fork until well-combined. It will have the consistency of cookie dough. Place in the refrigerator until directed to use.

Wash fruit gently and set aside to dry on a paper towel. Do this well in advance so that your berries have minimal moisture on them. I used about 2 cups of raspberries. I didn’t measure because they were fresh and very soft. I didn’t want to crush them more than necessary. You need enough for a single layer in your cake pan, occasionally touching but not thick from edge to edge. You can also measure and set aside the 6 Tbsp brown sugar and 1/2 cup of flour at this time if desired. I don’t use commercial flour mixes, but you could.

To make the cake batter: In the bowl of a counter top mixer, combine the 2 cups flour, xanthan gum, baking powder, baking soda, salt and sugar in a large bowl, and whisk to combine. I highly recommend the using the mix ratio suggested. Potato starch is my new favorite baking friend- it makes everything turn out moist and more like gluten-filled cakes and breads.  *Potato flour and starch is not the same thing, and they are NOT interchangeable.

Add the butter, vegetable shortening, and sour milk, and mix. My margarine is GF and casein free; and I used lactose free milk with about a tablespoon of lemon juice in it. Adjust to suit your dietary needs.

Add the eggs, one at a time, beating well after each addition. Turn up the mixer and let it run for a few minutes. The batter should spread easily- be thick but workable.

Scrape the about 2/3 of the batter into the bottom of the prepared pan, and spread evenly. Dust half the reserved flour over the batter. This is to help keep the fruit from sinking to the bottom of the pan. Layer the raspberries on top the cake batter. Sprinkle the brown sugar evenly over the berries and dust with the remaining flour. Pour the reserved batter over the fruit evenly and use a spatula to ensure it is all covered. Make sure you save enough batter to cover from edge to edge! (I don’t recommend using less than 2/3 on the bottom because the fruit will sink quite a bit.)

Immediately place the pan in the center of the preheated oven, and bake for 25-30 minutes. Cake should be no more than lightly browned on top at the end of this baking period. Remove the crumble topping from the refrigerator, and fluff with a fork. Remove the pan from the oven, sprinkle with the crumble topping in an even layer. My crumble resembled cookie dough so I used a spoon and my finger to drop small lumps evenly over the top of the cake. Cake should be firm enough that it doesn’t collapse from the weight at this stage.

Return the pan to the oven, and bake for another 20 minutes, until the topping is cooked and a little crisp.

Remove from the oven, and allow it to cool completely in the pan before removing the cake from the pan. Slice into squares with a serrated knife.

Gluten Intolerance and the Intolerable Headache!

I am about 7 months gluten-free at the point of writing this. I actually never thought this milestone would come. When I started out, the 6-month mark seemed forever into the future. Not because I doubted my ability, but because in terms of meals- that's at least 180 breakfasts, 180 lunches, 180 dinners, and even more snacks that have to happen before you get there.

When I started on this journey, I read all the comments and information about the process taking half a year just get the 'aftershocks' of gluten out of your system. All along the way there have been milestones. Positive things that told me I was on the right path.

• Two weeks to get my stomach to stop acting out with everything.
• Two months to get over the insane exhaustion and need for extra sleep.
• Three months to get from 4/10 days to start having regular 6 or 7/10 days.
• Four months for my metabolism to restart.
• Six months for the inflammation in my eyes to go away.

Not joking about that one. About a month ago I started experiencing daily headaches and noticeable eye strain when at my computer. Wearing my glasses while at my desk on the computer gave me migraine like head pain and mild nausea. I couldn't read books with my glasses on anymore. So I made an eye appointment to see if that was the problem.

Headaches have been a part of my existence for the past 18 months or so. It can take me a while to identify the cause. Eventually I do, and then I make a change which gives me a temporary reprieve. Then something else makes itself known. A year ago, the headache after eating was actually the trigger for me even considering food as my enemy.

Back to the eye appointment - I have to admit to total shock at having my Eye Doc tell me that my prescription is far too strong and that is why I am experiencing nearly debilitating pain, daily. My left eye is a little better, but my right eye is a whole different story! My right eye went from -1.75 to -1.00 suddenly. That's a cut by nearly half the prescription for that lens.

I have worn glasses since I was 15. I have had my prescription change once in 15 years; it got marginally stronger. So you can imagine my shock when the doc tells me that my eyes are getting better. It's rare, but apparently possible. Honestly, the only thing I can see is a correlation between inflammation in my eyes and diet changes. Gluten causes inflammation in the gut and beyond. Inflammation is the cause of like 90% of gut cancers and diseases. Undiagnosed gluten intolerance can cause auto-immune and other illnesses. Is it possible that my gluten intolerance caused my vision problems to start with? The clinical depression started in middle school, glasses followed a year or two later. Retrospect is a powerful thing.

Glasses are my accessory of choice. I own several pairs. I change them to match my outfits or mood. I express myself through them. I don't wear much jewelry, and I wear make-up only infrequently. I love my glasses!

I switched over 2 pair to the new prescription, but I haven't decided about the rest. I am a little scared that my vision will continue to improve with time and the money spent will be wasted.

I have yet to find another story like mine online, but I will keep looking! Someone else has to have had this experience with their vision. Right?

White Chicken Chili

This recipe is loosely based on several recipes found online. I needed a base to identify the key seasonings, but beyond that I just did my own thing. Results were exceptional. You could also use cream cheese or sour cream to achieve the “white” in your chili. You could also add diced tomatoes- they aren’t my thing. Some people use shredded rotisserie chicken. Others used copious amounts of green chilies for heat. Most people use the cheese as a garnish- I liked it melted in, adding to the marrying of the flavors. This might just be a new favourite of mine.

White Chicken Chili

1 chicken breast, cut into bite-sized pieces

1 tsp olive oil

2 garlic cloves, minced

Salt and Pepper to taste

1 cup white cannelloni beans

1 cup black beans

1 cup corn, frozen or canned

1 cup chicken or vegetable broth, more or less as needed

¼ tsp cumin

¼ tsp oregano

¼ tsp coriander

1/8 tsp chili pepper flakes

¼ cup cream or milk (I use lactose-free half and half cream)

Cheese (optional)

In a medium pot, cook the chicken and garlic in oil until cooked through. Add salt and pepper to taste. Add the beans, corn, broth and seasoning. Stir well to combine. Add more seasoning as required. I am not a big ‘measurer’ so play with it until you get the chili flavor you like.

If you do not have broth you can dissolve bullion into water. I have done this with left over kale water and the results were still great. Reduce salt if using bullion. Add more or less liquid as required- chili thickness can be a personal preference.

Simmer until everything is warmed through. Pour in cream and cook until bubbling again, stirring so that it doesn’t burn. Remove from heat. Grate or slice your favourite cheese into the soup. I use thinly sliced lactose-free mozzarella. Allow to sit until slightly thickened.

Serve and enjoy!

Yield should be enough for two people.

Gluten Free Calamari Rings

I love calamari. And I am not a huge lover of seafood or deep fried foods. I am the person who only orders fries from certain restaurants and only if I feel like it. I can resist and usually do. With my gall bladder- its actually necessary that I do. But if there is a place that offers calamari my taste buds start to produce copious amounts of saliva and the story changes. I would make detours in to the food court to have them. But going Gluten-free meant giving them up for good.

I am not sure I can express the joy I felt the first time I saw frozen, unbreaded calamari rings in the freezer section of my local grocery store. I didn't even check the price, into my cart they went. I was up for the challenge and work to make them for myself.

So I conscripted my mother to help me try a few recipes to find the best one. This one won the collective vote of my family members. We are a little loose on our measuring technique so eyeball it and have some fun.

Deep-fried Calamari Rings

1/2 cup Brown rice flour
1/4 cup Tapioca starch
1/2 Tbsp total Dried spices of your choice

3/4 tsp Salt
1/4 tsp pepper

1 Egg

1/4 cup Milk or substitute

1/2 lb Calamari rings, thawed

Cocktail sauce

 

First, combine the dry ingredients. I used about 1/4 tsp garlic powder, 1/4 tsp onion salt, 3/4 tsp paprika, and 1/4 tsp chili powder for my seasoning. Paprika was my heaviest flavour since it was suggested by most of the recipes I found.

 

Then, mix the egg and milk together. I used a lactose-free milk. Put the thawed calamari in the milk mix and let it soak for at least half an hour. You could omit the egg, but we discovered that it made the rings plump up and stay tender. It also helped make a better crusting.

 

In small batches transfer some of the calamari into the flour mix. Use a Ziploc or container so you can shake well. Place the pieces into a fryer basket and fry until golden brown. We found that they brown quickly and placing the pieces in the oil one at a time caused uneven browning of the batch.

 

Remove from oil. Drain on a paper towel. Serve warm with a side of shrimp cocktail sauce (and lemon wedges if that is your thing). This should be a light appetizer for about 2 to 3 people?

 

I am open to trying a few more recipes if you have one you think is better...

 

Christmas Squares

This recipe isn't actually mine. A very dear friend shared it with me years ago. I have never been  fruit cake lover, but these squares converted me. My family agrees, even people who hate those dry Christmas fruit cakes will enjoy these squares.

Christmas Squares

This is a double batch suitable for a large cookie sheet.

1-1/2 c. unsifted flour (for GF 1/2 c. each Tapioca, White Bean, White Rice plus 1-1/2 tsp xanthan gum)

2 tsp. baking powder

1 tsp salt

½ c. butter

1-1/2 c. granulated sugar

4 eggs

2 c. chopped pecans or walnuts

2 c. chopped dates

1-1/2 c. mixed candied fruit

Glaze:  1-1/2 c. sifted icing sugar

             2 tbsp. milk

             ¼ tsp. almond flavouring

Preheat oven to 325 degrees.

Sift flour, baking powder and salt together.

Grease pan, put waxed paper on it , and grease this. (Parchment paper also works.)

In large bowl, beat butter, sugar, eggs.

Stir in nuts, dates, fruit.

Stir in dry ingredients.

Spread mixture in pan.

Bake 35 min. or until golden brown.

Put on wire rack, cool a bit, remove from pan and peel off waxed paper.

Drizzle with glaze.

Cool and enjoy!

Crusty Sub Buns

These buns have great texture. They are light enough to remind you of regular gluten filled baguettes, but still sturdy and crunchy enough considering that they are gluten-free. I usually bake in small quantities- so they don't last long on my counter. They are great toasted the next day too! These make wonderful TBLC sandwiches. (Turkey Bacon, Lettuce and Cheese)

Crusty Sub Buns

1 cup white rice flour
1/4 cup tapioca flour
1/4 cup potato starch
1/4 cup cornstarch
1/4 cup white bean flour
1-1/2 tsp yeast
1-3/4 tsp xanthan gum
2 Tbsp sugar
1/2 cup plus 2-3 Tbsp warm water
1 egg, room temperature

First, combine the flours, starches, xanthan gum, yeast and sugar in your mixer bowl or food processor. Set the mixer onto a low setting. Pour the warm water into the flour mix in a steady, slow stream. Scrape the sides if necessary. Add the egg. Turn the mixer up and mix until the batter is smooth and shiny.

Prepare a cookie sheet with parchment or a french loaf pan with tin foil. Lightly grease where the loaves will sit and sprinkle liberally with cornmeal.
Knead the batter with a spatula, adding 2-4 tsp of rice flour as needed until the dough forms a ball and the dough is workable with your hands. Divide the dough into two or three balls. Form the ball into a long sub bun, flatten slightly so that it is wider than it is tall. Grease a piece of plastic wrap and cover the dough. Repeat for the remaining balls.

Let the dough rise in a warm place for one hour. Lightly brush the buns with egg white and sprinkle with course salt just before baking. This is optional- it helps to brown the bread.

Bake at 350F for 25 to 30 minutes. Let cool on a wire rack. Enjoy.

Eating Out Gluten-Free in Edmonton, Alberta

When I started this Gluten-free journey, eating out scared me to death. Not because I was worried about getting gluten-ed, but because didn't think it would be possible. I was reluctant to become the person sitting at the table with a glass of water while everyone else feasted. Or the person eating a pathetically small side salad while everyone has gourmet plates. Being accommodated almost makes it worse. While I am thankful for the people who choose to do something because I can too, it also makes me feel singled out. And not in a "it's my party" kind of way.

What I have discovered in the months since making this lifestyle choice is that with a little creativity I can eat out with family and friends. (You also need a server that is willing to work with you.) It is much easier than I would have thought. Sure it helps that gluten allergies and celiacs is more popular. And by popular, when I mention to wait staff that I need gluten-free they more often than not know what I am talking about. I have thrown out the words 'intolerant' and 'sensitive' since they come across as passive, and go straight to the heart of the matter. I tell them, "I can't eat wheat or gluten- I have food allergies." That stops the suggestions that just have 'a little bit of gluten' in them.

Don't worry, I know it's not an allergy. But 'gluten sensitivity' doesn't express that feeding me wheat/gluten will leave me with anxiety, headaches, overheating, frequent urination for days, possible dehydration, general soreness, stomach pain, nausea, gas, bloating or other neurological symptom. I have discovered in 7 months of being gluten-free that my reactions have shifted primarily to neurological. I have always been the A-typical sufferer but this doesn't mean that my gluten intolerance isn't legitimate. Experience has made firm in this: gluten does awful things to my system. I can eat it, but it is not worth the 3 or 4 days afterwards.

And now to the part you actually wanted to read...

Eating Out in Edmonton

• Mucho Burrito - I usually go with the Taco Salad Bowl minus the bowl. their website lists the allergens in food so I pick based on that. Add an extra scoop of beans and it's a large meal.
• Mongolie Grill - Again, website for GF sauces- and ask your server for GF soy sauce. Down side is the communal flat top, but you can ask the chef to clean it first and watch for cross-contamination.
• Backstreet Bistro - The owner can make you a GF Vermicelli bowl if you ask. This place is one of my favs. It's hidden in the back of the HSBC Building on 106 Street and Jasper Ave. No website.
• Boston Pizza - Although, they only have pizza and it is usually too soft crusted. Still, options are good if you are with a group.
• High Level Diner - Truly a find. They have a Celiacs Menu and their food is phenomenal! Wish it was closer to my work so I could eat there for lunch today...
• Grandma Lee's Bakery - Haven't eaten here myself but I am told that they have some good options.
• Blue Plate Diner - Another place that lists the GF options on the menu. Was not a fan of the food, but others have really enjoyed going there. It's Hippie, Trendy, Organic type foods.
• Blue Chair Restaurant - Another I haven't tried but my Celiac friend highly recommends I do so.
• Tony Roma - This one was a surprise, but they have a gluten-free menu.
• Sicilian Pasta Kitchen - They can do almost any pasta dish with GF pasta. When I went- there was only one noodle option, fuscilli, so really it's any sauce you want, but yum!
• Allegro Italian Kitchen - They will charge you $3 for GF but it is an option if you want Italian downtown. As with any pasta place, remember to ask your server about the water that the pasta is boiled in.
• Mikado - Sushi restaurant with a GF menu. I need to try this one soon- because really, it's the soy sauce that makes or breaks the sushi experience.
• Red Robin's - How can I forget RR? Burgers. Yum. Their GF bun is pretty good but it gets soggy fast. You can also opt for a lettuce wrap.
• deLux Burger Bar - Burgers, obviously. They were great and they have a dedicated GF fryer too.
• Remedy Cafe - This one has two locations and they make the best Kashmere Chai Latte I have ever had. I tried their gluten-free cake. I was tasty, but exceptionally dense. I can make a better cake for $6.50 a slice, but if you ever want to go out for dessert at least with Remedy, you can.

I will continue to add as I find new places.

Disclaimer: I do not know if and cannot guarantee that any of these places are truly 100% gluten free or that they will take care to ensure that cross-contamination does not occur. If you suffer with Celiacs disease and you cannot eat even 20 ppm, then judge these options for yourself and always make the best decision for your health!

Banana Bread

Banana Bread
Even my gluten-filled family likes this recipe and asked me to bake more!

1/2 cup sorghum

1/2 cup white rice flour

1/3 cup cornstarch

1 tsp xanthan gum

1/2 tsp salt

1/2 tsp baking soda

1/4 tsp cinnamon

1/8 tsp ground nutmeg

1 egg and one yolk, at room temperature

1 cup mashed banana

2/3 cup white sugar

6 Tbsp vegetable oil (or avocado)

Preheat your oven to 350F. Lightly grease a loaf pan.

Combine the dry ingredients. In a separate bowl, combine the eggs, banana, sugar and oil. Add to the dry ingredients and mix thoroughly. (Fold in 1/4 cup nuts at this stage. I personally, never add them.)

Pour into the greased pan and bake for 40 to 45 minutes. Set on a wire rack immediately and let cool out of the pan.

This loaf will slice better if cooled, wrapped and allowed to sit overnight, but I can never wait that long.

Alternately, you can use brown sugar instead of white sugar to get a darker, more dense loaf. Both taste terrific!

Note: My recipe is based on a 1 cup measurement of bananas because my freezer containers fit that amount. The egg is pared down to match that. You could also use 6 Tbsp of liquid egg, round up to 2 small eggs or one extra large egg. I have a bread recipe that calls for 1 egg and one egg white which leaves me with an extra yolk that I save for this recipe. There is no scientific reason, so feel free to play with your own version!

Gluten-free White Bread

Gluten-free White Bread

1 Tbsp yeast
1 Tbsp sugar
1-1/2 cup warm water

1/4 cup fine masa corn flour
1/2 cup sorghum
3/4 cup tapioca flour
1/2 cup brown rice flour
1/2 cup white rice flour
2 tsp xanthan gum
1 tsp salt

2 eggs
1-1/2 Tbsp olive oil
1 tsp cider vinegar



First, start your yeast proofer by mixing together the yeast, sugar and water. Set aside.

In a stand mixer, combine your flours, starches, xanthan gum, and salt.

In a small bowl, mix the egg, oil and vinegar together. Is your yeast mixture frothy yet? Good!

Turn your mixer on to combine the flours. Add the yeast mix and the egg mix to your flour. Mix until well combined and batter is shiny and smooth. (About 5 to 7 minutes- this will give you time to grease your loaf pan and get your dirty dishes into the sink.)

Pour the batter into the loaf pan and cover with a piece of greased plastic wrap. Set in a warm place. Allow to rise for about 40 minutes or until doubled.

Bake at 350F for 45 to 50 minutes. If your loaf is light in color, remove from the pan and place it back in the oven with the temperature off for about 10 more minutes. Remove and set on its side on a wire rack. Allow to cool before slicing.

I slice my bread upside down. It seems to prevent collapsing or crushing the loaf. Then, I lay my slices on a wire rack and put the rack in the freezer. Once frozen, I stack them and place them in a ziploc for future use. Even without the freezer part, I still lay my slices on the wire rack to 'dry' them before putting them in a Tupperware on my counter for 4 to 5 days. It seems to help with the moist, sticky phenomenom that is gluten-free baked goods.

Green Onion Flatbread

Okay, first: I have died and gone to heaven.

I don't have very many 'food regrets' simply because the diet changes have been worth it for me. BUT there are a few foods I miss. One big one, green onion cakes from my favourite Chinese takeout place. Light, fluffy and slightly sweet. This recipe has the flavor exactly like my favourite treat! Next time, I might try rolling them into small balls and deep-frying them!



Green Onion Flatbread

2-1/2 cups white rice flour
1/2 cup tapioca flour
1/4 cup potato starch
1/4 cup cornstarch
1 Tbsp yeast
3-1/2 tsp xanthan gum
1/4 cup sugar
1-1/4 cup warm water
2 eggs, room temperature
3 Tbsp sesame oil
1 cup finely chopped green onions
1 tsp coarse sea salt

First, combine the flours, starches, xanthan gum, yeast and sugar in your mixer bowl or food processor. Set the mixer onto a low setting. Pour the warm water into the four mix in a steady, slow stream. Scrape the sides if necessary. Add the eggs, one at a time. Turn the mixer up and mix until the batter is smooth and shiny. Add 1/2 cup of the green onions to the batter and mix to blend.

Combine the remaining 1/2c green onions, sesame oil and sea salt in a small bowl. Line three cookie sheets with parchment.

Knead the batter with a spatula, adding 2-4 tsp of rice flour as needed until the dough forms a ball. Divide the dough into six balls. Grease a sheet of plastic wrap with sesame oil and place a ball onto it. Cover with another sheet of lightly greased plastic wrap and roll each ball into a 6 inch disk. Sprinkle some of the onion oil mix and press into the dough lightly with the back of the spoon. Flip onto a parchment lined cookie sheet. Sprinkle a little of the onion oil mix onto the top of the flatbread and press into the dough with a sheet of plastic. Use one sheet of the plastic wrap to cover the dough as it rises. Repeat for the remaining balls.

Let the flatbread rise in a warm place for one hour. Bake at 350 for 25 to 30 minutes. Let cool on a wire rack.

I never get as far as freezing them, but you could.

GF Intolerance & Me

I have been doing a lot of gluten free baking and cooking, just nothing new or noteworthy. I will post more recipes soon.

I just thought I would take a few minutes to write down some of the symptoms of gluten and lactose intolerance that I have been experiencing. Take a few minutes to just enjoy how I feel and what I don't miss!

1. Nausea after I eat. Do not miss this one at all! This one was random but always more pronounced when dinner was pasta. It was actually my first clue - I am not a stranger to celiacs and what it means. I have friends and family with the disease.
2. Stomach pain or aches. I will get the odd cramp post-gluten days, usually when I am less than careful about dairy. The dairy intolerance confuses me. I am often okay with regular dairy products when food is not involved. BUT if I eat with my milk product- like cereal and LF milk- watch out!
3. What is the nice way to say it...rectal bleeding? Yeah, this is the symptom that got me to my doctor.  It's still unexplained, but since it seems to have cleared up, I am okay with it. Not going to say more, because it's already TMI!
4. Mini Nose Bleeds. Odd but true. I don't blow dried blood anymore. I actually thought that it was related to my scent-sensitivity, but no, it was gluten.
5. Gas. This is under control, not that it was really a problem, just present. It usually presented itself about 20 to 30 minutes after eating like clock work.
6. Headaches. I will get these still, but its no longer a daily, back ground pain that I am forced to deal with.
7. Chronic dehydration. Yes. This was a crazy side effect of gluten intolerance for me. I could not drink enough in a day before! I sweat like crazy- even when I was cold. I peed about 15 times a day. I learned that I had gallstones when I went in for an ultrasound to try and figure out if something was up with my bladder. It has taken about 4 months of being GF, but I am now able to leave my house without water. I can manage the 40 minute commute to work without being tethered to the bottle! Simple things amaze me...
8. Sweat. I think it was about 10 days after being 100% gluten-free that I noticed my sweating issues were gone. One day, suddenly out of blue I noticed that my entire arm pit wasn't soaked. No more embarrassment over wet pits or the need to wear layers to hide it. On day three, I actually got pretty freaked out, wondering if I had a blocked duct.
9. Insane, frequent urge to urinate. I believe I mentioned this one above, but it should be noted separately too. Glory, hallelujah! I can now accept meetings that are over an hour long without wondering if I am going to be forced to pee my pants or have my bladder explode. I still pee before I go ANYWHERE. Better safe, than sorry. At least I am not being forced to make the mad dash at the other end of the trip anymore. Seriously though, I hated university for this reason. Classes were to long and the break was timed in such a way that I was sweating and in agony from trying to hold it. I was that student making the mad dash from the room.
10. Depression and Anxiety. I do not miss either of these. I can tell when I have accidentally been glutened when I experience stomach cramps and a headache that is usually followed by mild anxiety the next day. No anxiety, means that the culprit was milk not gluten. It's not a foolproof system yet.
11. Exhaustion. I was tired all the time on a gluten filled diet! I read now that this is a sign of my adrenal fatigue.
12. Bloating. Up until a few weeks ago I would probably have told you that I was never bloated, because I was ALWAYS bloated. There was never a non-bloated state in which to compare it to. Seriously. Over 3 years of never being able to suck in your gut. Now if I am bloated I can at least compare it to my morning flat stomach.
13. Weight Gain. Another contrary symptom of my gluten intolerance. Gluten shut down my metabolism. I am naturally more on the thin side. This crazy fat girl body I have had for the past 3 years isn't normal. I know everyone wants to tell me that it was a product of too many calories and not enough exercise, but really up until a few years ago I was always able to maintain my weight eating whatever I wanted. I am not old enough, nor do I have the genetics for people to tell me that gaining weight as you age is normal. Fact. Hurting my knee was an excuse to gain 50 lbs in 6 months, but it was just camouflaging the root problem. Going off gluten seems to have kick-started my metabolism with minimal effort on my part. No, it is not my weightless solution.
14. Loss of focus and the sensation of being high. Gluten foods in the last few weeks that I was consuming them made me loopy. I could not concentrate after eating. It sometimes felt like I was having an out of body experience. Occasionally, I had difficulty walking in a straight line after a full meal.
15. Poor and accelerated  digestion. Okay I still have this one, but it's not as bad. The length of time that food takes to go through my system has increased and not as much of it comes out looking like it did when it went in. From what I have read, food should take 20 to 24 hours to go through your intestine, mine takes between 8 to 12 and, no, it is not in the form of the runs. If I had had that particularly unpleasant symptom I might have concluded sooner that I was having food issues.
16. Craving Carbs. It took about 3 weeks, but I no longer crave carbohydrates. This is true even when I am regularly eating the GF bread I make.
17. Hunger. When I was eating gluten, I was never hungry. I mean never. I ate because I love food and because the clock told me to. If I missed a meal I might have been prone to motion sickness on the bus, but no signals to the brain to eat. Really. People have never understood why fasting isn't a big deal for me and why it didn't bother me to do it. No, it was not amazing self-control, it was a lack of the hunger signal. I will sometimes lose my appetite now that I am gluten-free, but my body does tell me that it's dinner time now.
18. Gait. This one is weird, but I have stopped having problems with stairs. I used to have this thing climbing stairs where near the top I would lose track of where I was and had to take a double step. From behind, it probably looked like I tripped. It drove me nuts! I love that it's gone. Hopefully for good.
19. Phlegm. Gross, eh? My snot production is way down. Love it! Apparently this is common once you switch to a gluten free diet. I had a regular latte the other day- milk, the big no no- and within 4 hours I had a sore throat and a stuffy nose. Bizarre.
20. Back pain at night. You know that first five minutes when you go to bed? When it hurts to lay on your back? No? I am a back sleeper, but I used to have to spend time on my side before I could flip onto my back. This is mostly gone. I still have the odd night but it can be explained by the day I had now.

Do I miss gluten? NO. There are so many other options that taste good and I actually don't mind making my own bread every week. What do I miss? Milk and milk products. I haven't been able to give them up yet. Soon. Symptoms are escalating. It's just a matter of time before I am forced to give up my lactose-free products in surrender.

Quesadillas

Feeling like a Mexican Fiesta tonight?

My family likes to do a quesadilla bar when we all gather together. It's easy, fun and oh, so tasty! There is a little prep work required, so plan ahead. First you need to get your meat filling ready:

Ingredients:
Roast, sized for the number of people
1 can tomato juice
Taco seasoning
Sea Salt
Pepper
Habanero pepper seasoning
Cumin
Coriander

Place your roast in a slow cooker. Shake about 1 Tbsp. Taco seasoning over the roast. Pour a can of tomato juice over it. Sprinkle course ground sea salt over the roast to cover it generously. Do the same with the pepper and habanero pepper. If you don't have habanero pepper flakes, you can also use a few drops of hot pepper sauce or the juice from pickled peppers. Sprinkle on cumin and coriander, quarter to half a teaspoon of each. If the seasonings are not absorbed by the liquid, rub to create a paste. Cover with the lid. Cook on low over night, or on high for 4 to 5 hours.

Shred the roast using a fork. Adjust the seasoning as needed. I am usually pretty light on the habanero pepper until this stage.

Now, on to the quesadilla bar!

Ingredients:
Tortillas ( I prefer the brown rice GF to the corn tortillas)
Black beans
Cheese
Chopped Veggies (peppers, onions, tomatoes, etc.)

To assemble your quesadilla: sprinkle a little cheese over half your tortilla shell. Top with some beans, then a generous helping of shredded beef (you may need to drain the meat first). Top all this with the veggies of your choice and a little more cheese. Why is the cheese important? It holds everything together. Your quesadilla shouldn't be too full that you cannot fold it shut into a half moon. And it shouldn't have extra liquid. If you want a giant quesadilla- you can also use one shell for the bottom and one for the top, but be prepared to flip it!

Place your quesadilla in a hot, greased skillet. If you have a meat weight or another heavy skillet, place it on top to press your finished product together. (We use oval cast iron fajita plates as weights.) When the bottom half is browned, flip and cook the other side. Remove from pan and cut into wedges. Serve with sour cream and salsa.

We usually end up eating the kitchen as only 2 to 3 quesadillas will fit on our electric skillet at one time. No one wants to wait to eat or be left in the kitchen cooking while everyone else is in the dining room. Usually the first round of people will be ready for seconds right about the time the skillet is emptied.

As with anything- check your ingredients for gluten! My taco seasoning is naturally gluten-free and the can of V-8 Tomato Juice was also fine for me. I don't sweat the 'natural and artificial flavorings' as to date they don't cause a reaction for me.