Eating Gluten?!

So it has been 9 months since I have been off of eating gluten. This past month I went to see this lady Candace Brown for my wrist. She fixed that and I told her that I had Celiac Disease and she told me No you don't, no one has it. I was really shocked to hear this and definetly skeptical. Anyways she felt my stomach area and she said that my bowels were twisted and that is why I was having problems with digesting gluten. So she untwisted them and said you can eat gluten now. I just have to make sure I eat fibre.

So I went home and just looked at my mom and said she is crazy! She can't know that I don't have Celiac disease! So for that first week I didn't eat gluten I was to skeptical. Well know I have been bits and pieces here and there. I had 2 crackers yesterday and 1 cracker today and I feel great! Last week I had a bowl of Campbells cream of chicken soup with 4 crackers and I felt great afterwards! Crazy right! I even had hot chocolate that said MAY CONTAIN WHEAT and once again I felt fine.

I do have an appointment with the specialist for Celiac disease in January and in December I have to go get my blood tested. So I am testing this out. If my numbers are below 20 that means I am normal and fine and I don't have Celiac Disease but if my numbers are way out there then I do.

I am praying to God that I don't because it would make my life easier and as well as my parents. I am okay with either outcome because I have been living without gluten for over 9 months. So whatever Gods answer is I will accept it with grace. I am okay with living without gluten but I do miss being able to go out to a restaurant and ordering whatever I want on the menu without worrying about whether it will be gluten free or contaminated with gluten.

I am looking forward to January and I will let you know my results :)

Homemade Tomato Soup with Grilled Cheese Croutons

So I was watching the Chew this past week when Carla was making this soup that looked so amazing!! I told my mom she had to make it sometime and when I got home from work she was starting to make it :) I was so excited! So here is the recipe :)

Ingredients:
2 1/2 pounds ripe tomatoes (red or yellow) chopped
1 1/2 cup Yellow onion (chopped)
3 tablespoons extra virgin olive oil
2 garlic cloves
6 cup chicken stock
1/2 cup heavy cream
2 teaspoon thyme (fresh)
1 yellow pepper (chopped)
1 rib celery (chopped)
Salt and Pepper
2-4 basil leaves

Directions:

1. In a medium pot, add the olive oil and sweat the onions, celery, and peppers. When the onions are soft and translucent, add the tomatoes, garlic and thyme, then simmer until the tomatoes are tender, about 20 minutes.
2. Add the stock and simmer for about 20-30 minutes.
3. working in small batches, puree soup in a blender with basil until silky smooth.
4. Add cream and stir until heated through. Adjust seasoning with salt and pepper.
5. For the grilled cheese croutons - place 2 slices of cheese inbetween 2 slices of white bread. Heat a nonsitck skillet over medium heat and add a dab of butter. Toast the grilled cheese sandwiches on both sides until golden brown and the cheese is melted. Squish the bread flat while it is toasting so it gets crunchier and flatter.
6. Remove sandwiches from pan and slice into 1 inch croutons.
7. Ladle soup into bowl and top with a couple of grilled cheese croutons.

Chocolate Devil's Food Cupcakes

Ingredients:
1 cup boiling - hot water
1 cup cocoa powder
1 cup brown rice flower
1/2 cup sorghum flour
1/2 cup potato flour
2 teaspooon baking soda
1 teaspoon xanthan gum
1/8 teaspoon salt
2 cups granulated sugar
8 tablespoons (1 stick) salted butter, at room temperature
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk

Directions:

1. Preheat oven to 400 degrees F. Line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, whisk the hot water and cocoa powder together.
3. In another large bowl, stir together the brown rice flour, sorghum flour, potato flour, baking soda, xanthan gum and salt.
4. Add the sugar and butter to the cocoa mixture. With an electric mixer on high speed, beat until a smooth, shiny mixture forms, about 30 seconds. Then beat in the eggs and vanilla extract on low-speed until incorporated.
5. Add half of the flour mixture and beat on low speed just until combined; there may be dry spots. Add 1/2 cup of the buttermilk, ixing on low speed until just incorporated. Repeat with the remaining flour mixture and the remaining buttermilk and fill 4 more cupcake liners; set aside. Bake for 15-20 minutes, until the centers of the cupcakes are firm to the touch.
6. Remove the cupcakes from the muffin tin and let them cool completely on a wire rack. Repeat with the remaining batter.
7. Once the cupcakes are cool, use a small spatula or butter knife to ice them with your choice of icing. Store in an airtight container in the regrigerator for up to 5 days.

The icing I chose:
Chocolate Buttercream Icing:
Ingredients:
8 tbsp (1 stick) butter, at room temperature.
1/2 cup cocoa powder
1 teaspoon vanilla extract
1 cup icing sugar
2 tbsp milk

Directions:

1. In a large bowl, cream the butter with an electric mixer. Add the cocoa powder and vanilla. Gradually add the icing sugar, beating well on medium speed and scraping the sides and bottom of the bowl often. When all the sugar has been mixed in, the icing will appear dry. Add the milk and beat on medium speed until the icing is light and fluffy.
2. Keep the bowl covered with a damp cloth until ready to use. For best results, also keep the bowl of icing in the refrigerator when not in use.
3. Refrigerated in an airtight container, this icing can be stored for 2 weeks. Bring back to room temperature and rewhip before using.

GF Boterkoek

Okay, so for the past few days I have been trying to figure out a way to make a good boterkoek but gluten-free...and I think I have found it! :) My mom decided on the measurements (So I must admit not everything is my idea) ;)

9" Round Pie Plate

Ingredients:
1 1/2 cups white rice flour
1/4 cup almond flour
1/4 cup tapioca starch
1 tsp xanthan gum
1/2 tsp baking powder
1 cup granulated sugar
1 1/2 tsp almond extract
3/4 cup butter-softened
1 egg

Directions:

1. Mix the white rice flour, almond flour, tapioca starch, xanthan gum, baking powder, and sugar.
2. Beat the egg in a cup and save a tiny bit to rub on the top of the boterkoek.
3. In an electric mixer, mix the butter, egg and flour mixture together until it forms a ball.
4. In a round pie plate spread and press the dough down evenly. Then rub the remaining egg on top.

One is gluten free and the other is made with wheat! (but i think one tastes better but that's probably because I can't actually compare and the last time I had a regular piece of boterkoek was probably 6 months ago ;)

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.