Oatmeal raisin wonderfulness

I know I've said it a hundred times, but recipes that are already gluten-free are so much nicer.  This Christmas, I treated myself to a Babycakes (look how lovely!) cookbook, and I'm finally getting the chance to put it to use.  And, now I have a new favourite dessert.

I made her recipe for oatmeal cookies and crumbled one (and a half, shh) into a bit of greek yogurt.  It was a beautiful combination.

The recipe calls for Bob's Red Mill products, and I definitely suggest you use them.  There are a lot of other gluten-free products on the market, but Bob's is reliable and makes a great mix of baking flours.  Whenever possible, I buy their flours.  I even found my first Bob's flour in Belfast today -- oat flour -- and I'm going back to buy a bunch of it tomorrow!

So, here is the Babycakes recipe for the cookies.  I hope you try it, love it, and run out and buy the book for yourself.

Ingredients:
1 3/4 cup Bob’s Red Mill All Purpose Gluten-Free Baking Flour
1 cup [vegan] sugar
1/2 cup Bob’s Red Mill Gluten free oats
1/4 cup ground flax meal
2 tablespoon cinnamon
1 1 /2 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon salt
1 cup melted coconut oil
1/2 cup unsweetened applesauce
2 tablespoon vanilla extract
3/4 cup raisins

Hardware:
measuring cups and spoons
mixing bowl
parchment paper
baking sheet
whisk
spatula
oven

Directions:
Preheat oven to 325°F/160°C.  Line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, sugar, oats, flax meal, cinnamon, xanthan gum, baking soda, and salt. Add the melted coconut oil, applesauce, and vanilla stirring with a spatula. Add the raisins and stir until combined.

Bake for 8 minutes.  Rotate the baking sheet and bake for another 7 minutes.  Allow the cookies to cool on the parchment for 15 minutes.

Gluten-free facts

There is a ton of information out there on Celiac Disease, but it's not always accessible, understandable, or without judgment.  And it really shouldn't be that way.  Some people have mild discomfort and are looking for ways to improve their life.  Others may have been dancing around the idea of gluten issues or Celiac for a while now.  So, here are my top ten thoughts that I hope can help you make your own decisions.

1. Not everyone who problems with gluten have Celiac.  Some people have gluten intolerance or gluten sensitivity. Just because you have a Celiac blood test come back negative does not mean that it's all in your head.

2. While there are tell-tale signs, not everyone experiences Celiac the same way.  Both men and women can have swelling that makes them look really pregnant, but that could also be from IBS (which often goes hand-in-hand with Celiac and gluten intolerance and from which I also suffer).

3. The only way to be 100% sure you have Celiac is through blood tests or, preferably, biopsy of your gut.  The biopsies are invasive and can sometimes be painful, but they are performed with an endoscopy (camera down your throat and into your stomach and gut) and under general anesthesia.  Your body has the amazing ability to repair itself internally extremely quickly, assuming you are in otherwise good health.  The wounds from the biopsy should heal completely within 48 hours.  You likely will not notice them on top of your other symptoms.

4. The downside of the blood test or biopsy: If you have already determined you have a problem with gluten and stopped eating it, the tests will come back negative.  There is only the possibility for a positive result if you have been eating gluten for 4-6 weeks before the test.  If you've ever had a gluten accident or had to eat gluten for a health test (I did for a heart monitor), you will likely say that it's not worth it to get the diagnosis when you already know you have a problem.

5.  People do take the term "Celiac" more seriously than "gluten intolerance" or "gluten sensitivity".  Be aware that, if you choose not to take the Celiac test because you don't want to eat gluten, it will make a difference in how some people treat you.

6. Read every label.  You would not believe the stuff gluten is in.  Check ingredients lists, and check them often.  Recipes change all the time.  Doritos in the UK used to be gluten-free but no more.  Lindt chocolates are now made with barley malt, which contains gluten.

7. You would be much better off making your own sauces and spice mixes at home (or at least buy from a handmade shop -- the extra cost is worth it in this case because it's fresh and you can ask exactly what's in it.).  Gluten can be used as a stabiliser in these products.  It thickens sauces and gravies.  It keeps spice mixes from separating into layers or clumping because it will absorb moisture quicker than the rest of it.

8.  Celiac or not, corn isn't good for you.  It is hard for all people to digest, and it's particularly hard for people with gluten problems.  It doesn't make much sense because there isn't gluten in it.  What I do know is that corn is a grain, and humans have found a way to eat it as a vegetable instead.  It was never intended to be eaten on the cob, by the kernel, or popped in oil and air.  We can't digest it.  However, cornmeal and cornflour are often used as substitutions for wheat flour.  It isn't as bad for you when ground up into these forms, but it still isn't digested as easily as other flours.  Just be careful.

9.  If you are diagnosed with Celiac, it's in your best interest to invest in some bigger clothing.  It's not that I'm saying you will gain weight -- you may as you find your way in this new life -- but you will have "fat days".  It's not fun, and it's not comfortable.  You don't necessarily need an entire new wardrobe, but get yourself some new house clothes, a pair of bigger jeans, a few t-shirts or whatever tops you wear on casual days, two professional outfits (if you have need for them in your life or line of work), and two formal event outfits.  It sounds like a lot, but when you have a gluten accident (I refer to it as "being glutened".) or simply have a stressful couple of days, you'll feel a lot better having clothes that fit rather than trying to squeeze into clothes that will only make you more sad, tired, and stressed out.  Emotions run high on these fat days because your body will be spending most of its energy working through issues in your gut.

10.  It's not easy.  Take it day by day.  While you should never undertake a diet that fully eliminates a vast amount of food without extensive research and/or doctor consultation, it's not going to hurt to try.  Anyone can go two weeks without something.  If you have a problem with gluten, you'll know.  You'll probably know sooner than that.  It took me two days to know.  It's likely I'd gone two days many times in my life without gluten, but I probably just thought that they were good days without thinking about what I'd eaten.  If you do not have a true problem with gluten digestion, I cannot recommend going completely gluten-free.  I would love to have a gluten-free home, but I know it is not healthy for my husband, and it won't be healthy for my children if they don't inherit the Celiac.  There are some people who could be considered "Lifestyle Celiacs", but I don't think it's a good idea.  However, if it makes you feel better, give it a chance.  Talk to your doctor or a nutritionist.  Find out.  It may seem like Celiac and gluten problems are the fad of the moment, but it's mainly due to the fact that a lot of people are only finding out that wheat can even cause problems, as well as the Lifestyle Celiacs (Lifestyle ANYTHINGS tend to be very vocal, which I can't say is always a problem since it can increase awareness for those who genuinely have issues).  Celiac is not a fad.  It is not a fraud.  And, it is not something you can ignore if you have it.  Every day that you continue eating gluten damages your body.

Bonus: Let those you care about know what's going on.  You don't have to tell them everything that's happening in your bowel habits and everything you've eaten that causes issues, but tell them you have a digestive problem and have to be careful.  It makes eating at restaurants and friends' houses easier, and you don't have to pre-apologise on every bad day.  Take credit for your bad actions -- it's not an excuse, but a reason -- but those you care about will understand that things are tough sometimes.  Be honest, and they will help.

When in Belfast . . .

When in Belfast . . . and you get one of the two weeks with warm and sunny weather . . . do as the Irish do -- "barbecue".  The term "barbecue", here, refers to anything that is put over a fire.  It does not require any specific sauces or any particular lawn ornaments.  It just means you go outside and eat your food.

This weather is called "exam weather" by most people.  Belfast experiences two guaranteed weeks of lovely weather each year, the first as schoolboys and -girls sit their year-ending exams.  The idea is that they spend hours staring at essays and standardized tests only to glance up at the sun streaming in the windows.  The second week is just as school resumes in the autumn.  The new school term generally brings with it the winter uniform (wool blazers and long socks) and another sunny, warm week.  The apathy of the new syllabi and reading lists is met with even more sunshine.  In short, it is cruel.

However, not being a schoolchild and not currently facing a near deadline of any sort means that I can take advantage of the weather.  I am not -- by ANY stretch of the imagination -- an outdoors person, but I relish in these days, mostly because it is dry rather than warm.

Today, on a bit of a whim, I bought a mini disposable barbecue.  It amounted to an aluminum casserole tray, a bit of charcoal packaged in paper, and a thin grate.  We procured my husband some German smoked sausages and mini finger rolls, a chicken breast for myself, and the makings of a wee cookout.

The finished product included Pão de Queijo, grilled blackened chicken, smoked sausage hot dogs, grilled green beans and asparagus, and both German and American potato salad.  It took too long to make, but it was so worth it!  Check out the recipes linked below, and recreate our cookout for your own summer days, whether they be often or twice a year.


Pão de Queijo
German and American potato salad
Grilled green beans and asparagus (posted soon!)

Pão de Queijo (Brazilian cheese breads)

When I first became gluten-free, my aunt passed this recipe on to me.  Her boyfriend is from Brazil, and he recommended it as a gluten-free recipe (requiring no substitutions, which I find so useful).  It was so impressive, I tried several combinations of flavours.  Try various types of soft cheeses and throw in your favourite herbs and spices.  It's quick and easy -- especially if you have a blender -- and is a tasty snack.

Other additions that have been successful are cayenne; garlic powder and basil; cracked black pepper.  Let me know if you try something new and like it!  Also, if you'd like to make multiple flavours at once (and/or like a bit more rustic appearance), sprinkle your chosen spice/herb directly atop the batter once poured into the muffin tins.  It looks lovely and lets you tell the difference between the different kinds.

The final breads will puff up in the oven and fall once they begin to cool.  The centers will be chewy but should still be light.  If the centers are heavy, let them bake for a few more minutes, watching carefully to prevent burning the thin tops.

Ingredients:
1 egg, room temperature
1/3 cup olive oil
2/3 cup milk
1 1/2 cups (170 grams) tapioca flour
1/2 cup packed (about 66 grams) grated fresh mozzarella cheese
1 1/2 teaspoon salt
2 teaspoon smoked paprika
1 teaspoon garlic powder
sunflower oil spray or other greasing oil

Hardware:
medium mixing bowl (or blender)
wooden spoon (if no blender)
measuring cups and spoons
flexible spatula
large spoon or ladle
muffin tins
oven

Directions:
Preheat the oven to 400°F/200°C.

If you have a blender, the directions are incredibly easy.  Add all ingredients, minus the sunflower oil, into the blender in the following order: milk, egg, flour, cheese, salt, paprika, garlic powder, olive oil.  I include this order because it has liquid on top and bottom, encouraging the entire mixture to properly circulate through the blender. Blend until combined, stopping to scrap the sides with the spatula to ensure a proper mix.

Grease muffin tins, and pour the mixture evenly to just above the middle of each cup.  It should make approximately 18 small breads.  Bake for about 18 minutes, until breads have risen and are slightly browned on top.

If you don't have a blender, I hope you have a strong mixing arm!  Add the ingredients to the mixing bowl in the following order: milk, egg, olive oil, cheese, salt, paprika, garlic powder, flour.  The reason I include this order is because, otherwise, you will likely have a gluey substance in your bowl!  It will still take swift and heavy stirring to thoroughly combine, and the job will be made easier based on how finely your cheese is grated.  Stir until you are sure it is completely combined, scraping the sides with the spatula when necessary.

Grease muffin tins, and spoon/ladle the mixture evenly to just above the middle of each cup.  It should make approximately 18 small breads.  Bake for about 18 minutes, until breads have risen and are slightly browned on top.

German & American potato salad

There is little more that says American summer than a yellow, mayonaissey potato salad.  Besides meat, it was the bit of the various holiday cookouts that I despised the most.  I've never been a big fan of mustard, which both my parents love, and there are hundreds of other tasty ways to eat potatoes.

When I spent time in Germany, I came to try potato salad again.  It just didn't LOOK like mustard.  I loved it.  Then, years later, my husband tried potato salad on a cruise ship.  He ate massive amounts -- I simply hoped that he would OD on it and never really want it again.  No such luck.  One lovely day, a cookout of our own took place, and I made both German and American potato salads because I was eager to please.  To my surprise, I actually enjoyed the American variety best, and my dear husband liked the German one more.

German potato salad


Ingredients:
2 lbs. new or baby potatoes
1/2 small onion, diced
1 tablespoon butter
1/4 cup water (plus enough for boiling)
2 vegetable bouillon cubes
1/4 cup sunflower oil
1/4 cup apple cider vinegar
2 slices bacon/turkey bacon/veggie bacon (depending on whether it needs to be veggie for you or not. I use turkey bacon.)
salt and pepper

Hardware:
small frying pan
knives (or knife, singular, if you want to wash between uses)
large pot for boiling potatoes
colander
fork
cutting board
wooden spoon
measuring cups and spoons
medium casserole dish
plastic wrap (if your casserole dish does not have a lid)
stovetop
refrigerator

Directions:
Cut potatoes into small, bite-size pieces and boil in salted water until just tender.  Stick a fork into them to check -- you want the fork to enter easily but the potatoes to cling to the tines rather than crumble off.  Drain through the colander and allow to sit to cool to room temperature.

Dice the onion.  Fry the bacon in the frying pan until it reaches your desired crispiness.  Veggie and turkey bacon doesn't really crisp up the same way pork bacon does, but both are considerably healthier options.  Remove the bacon from the pan, and add the onion, butter, and 1/4 cup butter to the pan.  Stir quickly with the wooden spoon until the onions begin to soften -- only two minutes or so.  Stir in the bouillon cubes until completely dissolved; the consistency will resemble a thin paste.  Try to work out as many bouillon lumps at this stage as they will be harder to mush later.  Remove from the heat, stir a bit more, and set aside to cool.  Chop bacon into small pieces.

Place cooled potatoes into the casserole dish.  Pour vinegar and oil over the potatoes.  Spoon the onion mixture into a thin layer on top of the potatoes.  Sprinkle bacon bits over the top.  DO NOT mix together yet.  Cover with lid or plastic wrap and put in the refrigerator.

Let sit for at least two hours.  It's best if you can leave it overnight. Just before serving, mix the entire potato salad together.  Serve cold.


American potato salad


Ingredients:
2 lbs. new or baby potatoes
1 cup mayonnaise
1 tablespoon dry mustard
1 tablespoon yellow mustard
1 teaspoon garlic powder
1/2 teaspoon dried basil
2 tablespoons apple cider vinegar
1/2 teaspoon cayenne
1/2 teaspoon sugar
3 eggs
1 cup each chopped onions and celery, if desired
2 slices bacon/turkey bacon/veggie bacon (depending on whether it needs to be veggie for you or not. I use turkey bacon.)
salt

Hardware:
small frying pan
knives (or knife, singular, if you want to wash between uses)
large pot for boiling potatoes
colander
fork
whisk
medium mixing bowl
cutting board
wooden spoon
measuring cups and spoons
medium casserole dish
plastic wrap (if your casserole dish does not have a lid)
stovetop
refrigerator


Directions:
Cut potatoes into small, bite-size pieces and boil in salted water until just tender.  Carefully add the eggs to the boiling water for the last few minutes to hard boil.  Stick a fork into the potatoes to check -- you want the fork to enter easily but the potatoes to cling to the tines rather than crumble off.  Drain through the colander and allow to sit to cool to room temperature.

Fry the bacon in the frying pan until it reaches your desired crispiness. Veggie and turkey bacon doesn't really crisp up the same way pork bacon does, but both are considerably healthier options.  Remove from pan, allow to cool to room temperature, and chop into small pieces.

In the mixing bowl, combine 1/2 cup of the mayonnaise, the dry mustard, garlic powder, basil, apple cider vinegar, cayenne, and sugar. Whisk together until combined.  Ensure the dry mustard does not have any lumps as it will be unpleasant to bite into a mustard lump in the finished product.  Add the remaining mayonnaise and the yellow mustard and whisk together.  Add in the onion and celery, if using.

Chop eggs into small pieces.  Add potatoes, egg, and bacon to the sauce mixture.  Pour into the casserole dish and cover with lid or plastic wrap.  Refrigerate for at least a few hours.  Serve cold.

Return of the Prodigal Diner

I've decided to revisit this lovely little collection of foods after some time away.  If you have read the introduction, you will know that I have struggled with food allergies and intolerances since I was a small child.  Recent times have been no less trying.

You may recall that most of my favourite foods contain some form of starch -- a quick glance at the sidebar should fill your eyes with crepes, breads, oats, flours.  It is not a coincidence.  Fast foods are often heavy on the bread to trick your brain into being satisfied with your purchase.  Potatoes and pastas are a staple of the need-it-now kitchen.  Even if you are blessed with the time, patience, and desire to stand in front of a hot stove, chances are you'll have made a pie or a batch of cookies in your day.

Enter: First big life change of 2011.  The events of January 4th indicated a problem that I could no longer ignore.  Following a half-day babysitting, my grumbling tummy required food; I looked at the day's pay in my hand and ordered a pizza. I wolfed it down happily while watching a movie with my then-boyfriend (now-husband).  About 20 minutes after I stopped eating, my stomach began to swell.  It was so big and painful that I changed into pajama bottoms for extra space and stretched out across the couch.  I then did what could only be described as passing out; my head, stomach, and back all raging against me could not even stop the sleep.  I awoke to the understanding that a change had to be made.

Clearly, the was not the first time I'd encountered these symptoms, but it was the first time that they interfered with my life in such a drastic way since my mother put a little bug in my ear.  She had read about someone with Celiac Disease who had the same, increasingly damaging signs of poor health.  I rolled my eyes -- who lives without gluten?  But, knowing no harm would come to me if I went gluten-free for two weeks, I begrudgingly took up the challenge.

Within two days, I felt amazing.  Surely I had gone without gluten for this long before now?  I'd had dinners of rice and vegetables many times in my life, but I'd also had really good days before as well.  The results in the first month were astounding.  I couldn't go back to eating gluten even if I wanted to pretend I was fine.  My hair got softer, my skin less dry.  I was able to breathe more clearly and sleep at the appropriate times of the day.  No more swelling or stomach pain.  I had so much more energy than I have ever known myself to have.  My mood was so much brighter.

Thus ended my love-affair with wheat.

It was not an amicable break-up, to be honest.  I felt great, but I was upset over every little thing I could not eat.  I didn't see any doors opening when all these lovely, grain-filled ones were slamming in my face.  I didn't know about substitutions and specialty foods yet, primarily because I didn't realise that many other people suffered.  And, when I discovered packaged gluten-free bread, let's just say I was underwhelmed.  You can see where even the thought of this blog depressed me.

Finally, a light through a window!  I began searching the internet for information on gluten-free lifestyles, and I came across a message board (I wish I could link you, but my knowledge of its whereabouts is long gone.) where Celiacs and other gluten-frees were discussing how, after getting the gluten issue under control, they were able to introduce foods they were intolerant to back into their diets.  Under careful supervision from my by-then-fiancé, I tried my first red food in years.  No reaction.  A few more red tidbits.  No reaction.  The curse of the lycopene had been lifted!  (In the interest of full disclosure, the same cannot be said of the red-meat malediction.)

I started to experiment.  I got myself back into the kitchen and learned new tricks.  A lot of my new recipes take longer, and sometimes things aren't as soft or fluffy as I would hope.  But, I'm learning to cook all over again.  I've had a number of health problems in the past year, but none of them were gluten-related.  As much as I hate to admit it, I'm better off without gluten.