gluten free

 

 


When replacing traditional baking recipes with gluten free versions, I have found that the flavours and textures come out significantly better if I build in more than one type of flour, (such as a combination of millet and rice) and add in a starch (such as arrowroot or potato starch). Another simple switch is little spelt or as its called in French, petit epautre. It is not the same as spelt but is more adaptable to use in replacement recipes and similar in taste to wholegrain wheat.

What works for you?

Send us your recipes and we will post them here!

Chocolate chip cookies

1 cup butter (about 1/2 a pack of butter or 110g)

1/2 cup dark brown muscovado sugar or coconut sugar

1/2 cup natural cane sugar pinch of salt

1 cup chocolate chips

1 egg 1 tsp baking powder

1/2 cup rice flour 1/2 cup millet flour 1/8 cup arrowroot 1/8 cup potato starch

Pop the mixture in the fridge for 30 minutes -- make little balls and cook for between 10 and 15 minutes on 175C.

(These even pass my American husband's taste test!)

Why try gluten-free recipes?
  • Wheat is probably one of the most consumed foods. Many people eat wheat three times a day. Wheat cereal for breakfast, a sandwich for lunch, pasta or pizza for dinner with snacks of muffins, cakes and cookies in between. With so much wheat in our diets it can become a toxin and the detox diet aims to reduce toxins.
  • Wheat is a relatively new food for the human race. Ancient man, the hunter-gatherers, lived on meat from the animals they hunted, fish and wild vegetables, fruit, nuts and seeds that they gathered. It was not until the agricultural period that began about 12,000 years ago that wheat and other grains were introduced.
  • Wheat contains gluten, a family of proteins, that as many as one in three people may be sensitive to. Gluten is also found in rye, barley and oats. The gluten in oats, however, is very different and can be tolerated by many people who react to the other gluten grains.




 Gluten free base cookie recipe

Below is a basic recipe with modifications to suit different tastes. Try your own and let me know how you get on. I'm always interested in new discoveries!

1 cup butter (softened or melted)
1/2 cup jaggery (date sugar but can use any sugar you like)
1/2 cup coconut sugar (again, replace with any sugar)

THEN ADD: -- you can play and switch things out. I sometimes use a little arrowroot or ground almonds or coconut flour
1/4 cup flax seeds ground up
1/3 cup rice flour
1/3 cup millet flour
1/10 cup potato starch (makes it crispy)

1 egg white
1 pinch himalayan salt
1/2 tsp vanilla extract
2-3 tsp baking powder or bicarbonate of soda (I have used both versions)

VERSIONS:
If you want to make them spicy, add a few tsps of ginger and cinnamon and add some molasses.

Mix all ingredients together and cook in the oven at 170/180C for about 10-12 minutes.

Powerhouse Sprinkles

Here's a little recipe that requires the use of an electric coffee grinder (that has never seen coffee in it) or some sort of food processor that will grind seeds up. If you have the equipment, these homemade sprinkles are significantly less expensive  and may be adapted according to your own needs and desires.

Base recipe:
1 cup Ground flax seeds (fantastic for digestion)
1/4 cup Ground pumpkin seeds
1/2 cup Ground sunflower seeds
1/4 Ground sesame seeds (why not try black sesame -- which is great for preventing greying hair according to Chinese medicine)
1/4 Hemp seeds (omega 3,6,9)

Additions (these are more expensive to purchase):
1/8 cup Goji or wolfberries
1/8 cup Chia seeds
1/8 cup Cranberries

Store in a airtight container or share with some friends if you make a big batch. You can also roast some of the seeds or add almonds (with the skins off) or other nuts for a more nutty flavour. Sprinkle on rice in the morning or oats or yoghurt or soup to zoop them up!

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