Praise Quinoa!

Let me sing the praises of Quinoa (keen-wah). We had it for dinner last night and I was reminded of why it's such a great thing to have in a busy gluten-free household. The ancient Incas referred to it as "the mother of all grains." Apparently, it's not even a grain though. By definition, it's a fruit. It is a complete protein and is high in amino acids that most grains lack (so, if your eyes are glazing over at this nutritional information, here's why I like it).

• it takes twelve minutes to cook
• you can use it cold in salads (fills the place of wheat-containing couscous)
• before you cook it, fry some garlic, peppers, mushrooms, etc. in the pan and you have a pilaf
• it can be thrown into soups at the end for a nutritional boost
• I have been using it in Kieran's food since he was a wee babe
• it's CRAZY healthy

Gluten-Free, Sugar-Free Pumpkin Cheesecake

Now, you can use the leftover or frozen cookies from yesterday's recipe to make the crust for this cheesecake.

Everything will turn out better if all ingredients are at room temperature.


1 1/2 cups gingersnap crumbs

1/2 cup finely chopped nuts

1/2 cup melted butter

two 8 oz packages cream cheese

1/2 cup maple syrup, plus 1/4 cup

1 tsp vanilla

3 eggs

1 cup squash puree (I used butternut but pumpkin would work too)

1 tsp cinnamon

pinch nutmeg

pinch ginger


Preheat the oven to 350 degrees - mix crumbs, nuts, and butter with a fork - press into a 9 inch spring form pan - bake for 10 minutes - turn oven down to 325 degrees


Mix cream cheese, 1/2 cup syrup, and vanilla until well-blended - add eggs and blend - set one cup aside for marbling - to the remaining batter, add 1/4 cup syrup, puree, and spices and blend well


Spoon batter alternately on top of the crust. Using a knife, swirl the batter...until lovely looking


When cake is thoroughly cooled, chill.


This is a little more involved, but it's the holidays. And...it freezes well.

Ginger Snaps

My friend gave me this recipe. We've made it several times. If I make the whole recipe, I freeze half. If I just want some gingerbread men for Christmas, I make half the recipe. I find this to be a time-saver because they freeze well and the ingredients are pretty straightforward.

1 cup melted butter

1 1/4 cup fancy molasses

2 tsp baking soda

2 tsp ginger

2 cups rice flour (I've used both brown and white)

2 1/2 cups corn flour

Mix all ingredients - Chill dough - Bake at 350 for 7-8 minutes

There are two ways to prepare the dough. Before you chill it, roll it into two logs and wrap in wax paper. Then you can slice it into round cookies with a sharp knife. They will spread a little while baking. This is the fast way.

Another option is to chill the dough in balls and then roll it out. Use cookie cutters to make different shapes. We make "animal" cookies this way. We also make gingerbread men that can be decorated (although they are a little fragile). We bought an array of cookie cutters at The Bulk Barn. We have a tiny teddy bear cutter so we can make "Teddy Grams."

Either way, the dough must be chilled in order to hold its shape.

Make sure you save 1 1/2 cups of cookie for my next recipe.

Merry Christmas

I'm dreaming of a gluten-free Christmas!

banana loaf (with cranberries)

Merry Christmas!

I'll be back in a few days...

What GF Folks CAN Eat

When I first became gluten-free, I was overwhelmed by the list of things I couldn't eat.

Here is a list of things GF folks can eat:

• beans
• corn
• dairy
• eggs
• fish
• fruit
• grains (buckwheat, millet, quinoa, rice, sorghum, tapioca, etc)
• herbs
• legumes
• meat
• nuts
• potatoes
• poultry
• seafood
• soy
• spices (that are labelled gluten-free--some, like curry powder, have gluten-containing additives)
• vegetables

vices we can enjoy (in moderation, of course):

• wine!
• some chocolate (check ingredients)
• coffee/tea

Here are the ingredients to avoid:

• wheat (wheat protein, bulgur, semolina, spelt, durum, kamut, graham, farina, couscous, matzoh) The only exceptions to avoiding the word "wheat" are buckwheat and wheatgrass.
• wheat starch
• barley and malt
• triticale
• rye

See! The list of what we can eat is longer!

Gluten-Free Snack Ideas

My boy snacks constantly. It's hard to keep thinking of new things that can travel well. Here's a list I've put together of ideas I've had for snacks--sometimes he loves them, sometimes he doesn't.

applesauce
homemade or store bought gf granola bars
nuts (walnuts and pecans are easier to chew)
raisins
gf ginger snaps (stay tuned for a good recipe)
rice crackers and cakes
gf muffins
cereal (Mesa Flakes by Nature's Path are good)

If I have a cooler:

plain yogurt with maple syrup
hummus with gf crackers
cheese cubes
nut or seed butter on gf crackers

More About Flour

This is the generic flour recipe that can be kept on hand:

4 cups white rice flour
1 1/3 cup potato starch
1 cup tapioca flour

Store in an airtight container, preferably in the fridge.

OR

To make life even easier...and more nutritious...

I've discovered Bob's Red Mill All Purpose Gluten-Free Baking Flour. I keep it in the fridge and am starting to get brave enough to substitute it directly for regular flour...

It contains garbanzo bean flour, potato starch, tapioca flour, white sorghum flour, and fava bean flour. You need to add xanthan gum for baking--the measurements are on the bag.

Gluten-Free Flours

I'll never forget my first gluten-free shopping trip to the Bulk Barn. Bin upon bin of flour lined up for eternity. I looked longingly at the bin of good ol' all purpose flour. Life was so easy then. What I've discovered, however, is that because gluten-free flours are not wheat-based, they are often more nutritious and substantial. The secret is to use them in combination.

Here's a description of a few flours I use most often.

Gluten-Free Flours:

Buckwheat Flour: This one is a bit confusing since it has the word "wheat" in its name. However, buckwheat is gluten-free. Buckwheat is actually a fruit, high in B vitamins, phosphorus, magnesium, zinc, and all eight essential amino acids. It is high in protein and ruti, an antioxidant. People who live in Eastern Ontario can get buckwheat flour locally through Cherryvale Organic Farm in Picton. Here's a great pancake recipe:

Buckwheat Pancakes

1 cup buckwheat flour

1 tsp baking powder

2 tbsp maple sugar

dash of salt

1 egg, beaten

1 cup milk

2 tbsp melted butter

mix flour, bp, sugar, and salt in mixing bowl - in a separate bowl, mix eggs and milk - beat well - pour milk mixture into dry ingredients and blend until smooth (or, fire ALL ingredients into the blender for a super-fast approach) - pour batter onto a hot griddle and cook until top is bubbly

When I make these, I freeze some to use in the place of toast on busy mornings.

Garbanzo-Bean Flour: Made from chick peas. Used to replicate the effect of wheat flour but is better combined with other flours. I find it has a strong flavour that I don't always love. I avoid using it in isolation.

Brown Rice Flour: Composed of finely ground unhulled rice kernels. Yields a dense, grainy crumb. I use it most often in muffins.

Coconut Flour: Can be added to recipes to raise protein and fiber levels. It is an excellent thickener.

Quick Lentil Soup

I have a three year old son who cannot eat gluten. It's a challenge balancing my career as a teacher with the hours it requires to fill my son's nutritional needs. I decided to start this blog as a way to share with other parents some of the tricks I've learned to be gluten-free on a busy schedule.

Everyday, I'm going to share a gluten-free tip, whether it's a recipe, ingredient, or way to save time. Nutrition is a priority to me and while I love cooking, I just don't have much time on weekdays. Here's one of my favourite recipes that my son always likes.

Quick Lentil Soup

The preparation for this soup only takes five minutes.

olive oil for the pan
1 onion
2-3 cloves garlic
can of tomatoes
4 cups water or gf stock
1 can or 2 cups tomatoes
1 package or 1 1/2 cups red lenils
two handfuls chopped spinach or chard
1 tsp tumeric
1 tsp cumin
pinch ground cloves
salt and pepper

Saute the onion and garlic in oil until translucent - add tomatoes, stock, lentils, spices, and bring to a boil - reduce to a simmer - cook 20 minutes and add the greens - cook until greens are wilted - puree in batches and add salt and pepper to taste