5 months being GF

   About 6 months ago I had a doctors appointment because I was dizzy all the time and well she sent me for blood work for Anemia and Celiac Disease. I was totally flored when she said Celiac disease and I just laughed. I thought she was nuts, quite literally. I had no symptoms (or so I thought) and so I figured oh well get the test done and it will come back negative. So 2 weeks later I came back for the results. Sure enough I had Anemia AND Celiac! I was so shocked. The doctor told me I would have to go for a biopsy to 100% proof it. She told me that anemia was connected to Celiac disease and that it would most likely be cured.

   So now 6 months later and 5 months of being totally off gluten (except for the times where I by accidentally had some) I am a new person! And I'm not joking. I feel amazing, so much energy for life! I always feel great after I eat (no bloating, sharp pains in my shoulder when I breathe, and no joint pain = feeling amazing!!!) About 1 month ago I noticed my hair changing. At the time I had curly hair, like perfect ringlets and all! My hair started going straight...STRAIGHT! At first I was upset, I loved my curls. But after a while I knew I had to embrace it like all of the other changes in my life. So I decided to cut it short! Yah its a bit wavy but nothing like when it was curly.

Before it went straight

And after it went straight

   So all of you people who have stomach pain, bloating, joint pain, or really any pain its most likely an allergy to something if it continues everyday and constantly. And even if you don't, being of gluten will still make you feel better, it's healthier and the wheat that you are eating isn't the same it used to be 50 years ago. I recommend anybody to go off of gluten to just be healthier! Some people say it is hard to do but I took it on with excitement and adventure! :)

Chocolate Chip Cookies

Okay so I know I have a couple of recipes for chocolate chip cookies but this one is definetly my favorite! (I LOVE trying new recipes if it means it tastes better) :) 

Makes 4 dozen cookies

Ingredients:
1 1/2 cups brown rice flour
1/2 cup potato flour
1/4 cup tapioca starch
1/4 cup millet flour
1 tsp baking soda
1 tsp xanthan gum
1/2 tsp baking powder
1/4 tsp salt
1 cup margarine, at room temperature
1 cup packe brown sugar
3/4 cup granulated sugar
2 eggs
1 tsp vanilla extract
2 cups chocolate chips

Directions:

1. Preheat oven to 350 degrees F.
2. Place the brown rice flour, potato flour, tapioca starch, millet flour, baking soda, xanthan gum, baking powder, and salt in a medium-size bowl. Stir until well combined, and set aside.
3. Place the butter, brown sugar, and granulated sugar in a large bowl. Using an electric mixer, beat on medium speed until the mixture is light brown and fluffy. Add the eggs and vanilla, and beat again on medium speed until just combined.
4. Sprinkle the flour mixture over the butter mixture, and add the chocolate chips. Using a wooden spoon, stir until a soft dough forms, about 10 turns of the spoon. Using a tablespoon measure, drop the dough onto the cookie sheets, spacing them 2 inches apart.
5. Bake for 8-10 minuts, until the edges are lightly browned but the centers are still soft. Cool for 2 minutes on the cookie sheets before transfering the cookies to a wire rack to cool completely. Store in airtight container at room temperature for up to 5 days, or transfer to a zipper-lock bag and freeze for up to 6 months.

Chewy Blondies

Preheat oven to 350 degrees F
13-by 9-inch baking pan, lightly greased

Ingredients:
3/4 cup brown rice flour
1/2 cup garbanzo bean flour
1/4 cup tapioca starch
2 tsp baking powder
2 tsp xanthan gum
1/4 tsp salt
1/2 tsp butter, softened
3/4 cup granulated sugar
1/3 cup packed brown sugar
2 eggs
1 tsp vanilla extract
1 cup white chocolate chips

Directions:

1. In a large bowl mix together brown rice flour, garbanzo bean flour, tapioca starch, baking powder, xanthan gum and salt. Set aside.
2. In a separate bowl, using an electric mixer, cream butter, granulated sugar and brown sugar. Add eggs and vanilla extract. Beat until light and fluffy. Gradually beat in dry ingredients, mixing just until smooth. Stir in white chocolate chips. Spoon into prepared pan, spread to edges and smooth top with a rubber spatula. Let stand for 30 minutes.
3. Bake in preheated oven for 35-45 minutes or until wooden skewer inserted in the center comes out clean. Transfer to cooling rack and let cool completely. Cut into bars.

Strawberries and Cream Shake

This shake tastes like a lighter version of a fast-food shake, only it's packed with protein - nearly half your needs for the day - and is very low in fat.

Serves 1

Ingredients:
1 1/2 cups fresh or frozen strawberries
1 8 ounce container plain 2% yogurt
1/4 cup skim milk or gluten-free vanilla soy milk
2 tbsp granulated sugar
1 tsp vanilla extract
4 ice cubes

Directions:
Place all the ingredients in a blender and blend on high speed until smooth. Serve immediately.

Nutrition stats (3 cups): 368 calories, 23 g protein, 57 g carbohydrates, 5 g fat (3 g saturated), 15 mg cholesterol, 4 g fiber, 90 mg sodium.

Brown Bread

Makes 1 loaf
9- by 5- inch (2L) loaf pan, lightly greased

Ingredients:

1 1/4 cups brown rice flour
1/2 cup sorghum flour
1/2 cup cornstarch
1/2 cup rice bran
1 tbsp xanthan gum
1 tbsp bread machine or instant yeast
1 1/4 tsp salt
1 cup water
1 tsp cider vinegar
2 tbsp vegetable oil
2 tbsp liquid honey
2 tbsp packed brown sugar
3 eggs

Directions:

1. In a large bowl or plastic bag, combine brown rice flour, sorghum flour, cornstarch, rice bran, xanthan gum, yeast, and salt. Mix well and set aside.
2. In a separate bowl, using a heavy-duty electirc mixer with paddle attachment, combine water, vinegar, oil, honey, brown sugar, and eggs until well blended.
3. With the mixer on lowest speed, slowly add the dry ingredients to the honey mixture until combined. With a rubber spatula, scrape the bottom and sides of the bowl. With the mixer on medium speed, beat for 4 minutes.
4. Spoon into prepared pan. Let rise, uncovered, in a warm, draft-free place for 60-75 minutes or until the dough has risen to the top of the pan. Meanwhile, preheat oven to 350 degrees F. Bake for 35 to 45 minutes or until the loaf sounds hollow when tapped on the bottom or stick a fork in it and if it comes out clean it is done.



Variations: For a more flavored bread, substitute 2 tbsp fancy molasses for the brown sugar.

            The rice bran can be replace by an equal amount of brown or white rice flour.





Yellow Birthday Cake

Makes 2 9-inch round cakes

Ingredients:
Nonstick cooking spray (for cake pans)
1 cup brown rice flour
1/2 cup coconut flour
1/2 cup tapioca starch
1 tbsp baking powder
1 tsp xanthan gum
1/4 tsp salt
1 1/2 cup granulated sugar
1 cup 2% milk
1/2 cup canola oil
2 eggs, lightly beaten
2 tsp vanilla extract

Directions:

1. Preheat oven to 350 degrees F. Coat a two 9-inch cake pans with cooking spray.
2. Place the brown rice flour, coconut flour, tapioca starch, baking powder, xanthan gum, and salt in a large bowl, and whisk to combine. Make a well in the center of the flour. Add the sugar, milk, canola oil, eggs, and vanilla extract. Using an electric mixer, beat on low speed for about 1 minute until the batter is very smooth. Divide teh batter between the prepared cake pans.
3. Bake for 20 to 25 minutes, until the cakes spring back when the tops are pressed or until a toothpick tester comes out clean. Remove the cakes from their forms and let the cool completley on a wire rack.
4. Once the cakes are cool, use a small spatula or a butter knife to ice them with your favorite icing. Store in an airtight container in the refigerator for up to 5 days.

Fudgy Brownies

This recipe was bit of an experiment. I used a cookbook but I didn't have some of the ingredients it called for so I substituted some things hoping it would still turn out and well they were so amazingingly fudgy and chocolatey!! So you have to try it!!

Makes 16 brownies
Preheat oven to 350 degrees F
8-inch (2L) square pan, lightly greased

Ingredients:
1/3 cup Garbanzo Flour
2 tbsp potato starch
1 cup packed brown sugar
1/2 tsp baking powder
1/2 tsp xanthan gum
1/8 tsp salt
1/2 cup unsalted butter
1/3 cup semi sweet chocolate chips
1/2 tsp vanilla extract
2 eggs

GLAZE (OPTIONAL)
2 tsp unsalted butter
2 oz (1/3 cup) white chocolate

Directions:

1. In a large bowl, combine garbanzo bean flour, potato starch, brown sugar, baking powder, xanthan gum and salt. Mix well and set aside.
2. In a large bowl, microwave butter and chocolate for 1 minute so that it is only partially melted. Stir until it is melted. Add eggs, one at a time, blending after each. Stir in vanillla extract. Slowly add the dry ingredients stirring until combined. Spread evenly in prepared pan. Let stand for 30 minutes. Bake in a preheated oven for 20-25 minutes or put a fork in the center and if it comes out with a little moist crumb adhering to it then it is done. Transfer to a rack to cool completely. Let cool for 15 minutes. Meanwhile, prepare glaze, if desired.
3. GLAZE: In a small bowl, put the butter and chocolate in the microwave for 1 minute so that it is partially melted. Stir until its completely melted. Spread on warm brownies. Cool completely before cutting into squares.