When you “go gluten-free,” most people miss bread more than anything else. It is hard to make good fluffy bread without the gluten that is found so abundantly in wheat (and without xanthan gum which is usually corn derived and a stomach irritant for many).
When I went gluten-free, I also missed biscuits – something I learned to love after moving to the South many years ago.
I recently did some experimenting. The biscuits pictured are not as full and fluffy as those typically made with Bisquick, but the biscuit texture and flavor are there. This is a good starter recipe which you can use to modify the types of flours used and the type of milk substitute until you get the flavor you are looking for.
I finally figured out what I have been doing wrong all these years. I love to take classic dessert recipes and convert them into healthy gluten-free and dairy-free options. (That means GMO-free too.) But, it was not until more recently that I figured out a few secrets that took my creations to a new level.
Growing up, I was the baker in the family. Being the only girl in a family of seven, I did not have much competition, so it was often me who made the deserts and birthday cakes. Back then, to make a recipe healthier meant using whole wheat flour instead of white flour and replacing sugar with honey. I loved it.
Since going gluten-free and dairy-free about seven years ago, my baking wonders have not always been so wonderful. Replacing dairy ingredients with coconut versions was not that difficult, especially with all the new options that have come out the last few years. However, replacing the flour has been a little more challenging, especially when using natural sweeteners.
I have experimented will all sorts of flours. In the past, I strictly used rice flour (which is inherently gluten-free) and replaced all the required flour in a recipe with rice flour. However, the resulting treat was always too crumbly. I also tried other gluten-free flours like garbanzo bean flour and quinoa flakes without much difference.
The newest trend in gluten-free baking is to add Continue reading
For my husband’s birthday last month, I made his favorite birthday cake for the first time: German chocolate cake. His mom always made it in the past, but I was curious to see if I could make a gluten and dairy free version.
So, I offered to make the cake this year – gluten-free (GF), dairy-free and GMO-free. (I include butter as a option for those who are dairy-free but can tolerate butter.)
To be honest, I was not sure if the rest of the extended family would like it. However, it got rave reviews, which means a lot when the recipe is being compared to a classic.
I started with my mother-in-law’s classic Baker’s Chocolate recipe from Kraft and made it my own, changing out ingredients to meet my family’s needs.
Both the cake and the frosting recipes are shown below with links to the ingredient brands that I used. I was even surprised to find a coconut milk version of condensed milk. (Check out my Pantry for other wholesome and healthy brands.)
Hope you enjoy it as much as we did! Continue reading
I recently listened to Alan Levinovitz speak about his new book, The Gluten Lie and Other Myths About What You Eat. The “gluten lie” part of the title intrigued me since I have had a few gluten revelations of my own this summer. Continue reading
Lemons can provide many health benefits as can be seen in this blog post. Lemons can also be used to create delicious recipes! Here is a nice grain-free treat. (Adapted from thespunkycoconut.com.) Continue reading
This is Part 2 of a two-part blog. Part 1 discussed the many affects of gluten on the body and why you may want to eliminate gluten from your diet. If you are ready to eat gluten-free, this article will show you how, including suggested steps to take and alternate food options. It will also explain what to consider when eating out, selecting body products, and even purchasing vitamins and medications. Continue reading