Wheat Watchers

Do Not Deny Gluten to Your Gluten Able Child
September 13, 2009, 5:35 pm
Filed under: Gluten Free

If you have members of your family who cannot eat gluten, it’s their problem and that’s that. Your gluten free child should always be taught, regardless of age, that he or she is the minority in this world and their health is their responsibility.

Your gluten able family members should accept, tolerate and facilitate the gluten free living of the problem child. The gluten able family members can have their own problems.

The majority of the world can handle gluten and does not always understand how important it is to avoid even a trace. It’s not like they’ll drop dead in front of you or that they look ill. Five percent of celiacs are underweight. Half of the remainder are normal in appearance and the other half may be quite fat. You cannot look at someone and recognize an issue with gluten.

Your gluten free family member should be totally responsible for his or her own diet at home and in the community. That empowers them to luxuriate in good health and enables them to fix their own problems.

What more can you want than healthy children in charge of their own destinies.


Brushes with Gluten
May 7, 2009, 3:56 pm
Filed under: Uncategorized

Sometimes you get some gluten. Everyone has different reactions but indigestion or acid reflux is likely common.

I find that apple cider vinegar is the best way to neutralize the effects of gluten. It does not taste good and it has fumes that fill your sinuses. The best way to take it is to mix a couple teaspoons of AC Vinegar with a cup warm water and 2 teaspoons honey. It is better with honey but I usually take it straight.

In fact both honey and apple cider vinegar are natural anti inflamatories and are well worth ignoring the taste for the results. Some people even learn to like it.

Soya Sauce, Worchestershire Sauce
April 1, 2009, 11:44 pm
Filed under: Uncategorized

Sauces are also concentrated forms of gluten. Do not eat any sauces without checking carefully for gluten. Worchestershire sauce contains gluten. Condiments like ketchup and mustard must be checked.  Octoberfest mustard is really a sauce made with flour. Mustard powder sounds pretty basic. It likely contains flour. I love seedy mustard and just have to forget my fondness for Octoberfest.

Soya sauce can be purchased gluten free. I am not sure if it is better than nothing or not. Check salad dressings. Potato salad might have flour added or something called food starch. Make it yourself and you will know what you put in it.

You will probably find that one of your favourite things contains gluten. Figure out a substitute or just do without. There is a huge selection of foods available and you just have to select something else and make it a favourite. Don’t get hung up on what you can’t have. Enjoy what you can have and decide to make healthy choices for a healthy you.

March 29, 2009, 7:31 pm
Filed under: Uncategorized

I grew up hating cake, especially white cake and especially birthday cake. You have to eat birthday cake because you are insulting the person whose birthday it is if you don’t. I took the cake and ice cream and ate the ice cream and hoped no one would notice.

My sister’s favourite was vanilla with chocolate icing. My throat would spasm on that cake. It was definitely the worst. I hated anything vanilla flavoured. It didn’t make sense. The cake was mostly flour with a tiny bit of vanilla. I am filled with dread when I taste anything vanilla.

Extract or essences are concentrated. A tiny bit of vanilla extract is gluten concentrated. Add it to lots of wheat flour and you have a very unpleasant situation for the average celiac.

I am so traumatized by cake that I will not eat it even if it is gluten free. My six brothers and sisters still keep pushing cake at me. My young nephew took me out to buy my birthday cake one year. He chose chocolate truffle. It was disgusting. The next year he got his mother to make a flourless chocolate cake. She put too much chocolate in it and it was like a salad bowl. Alex, who is fond of black forest cake, told her to fill it with cherry pie filling and cream. It was tolerable and I will come up with the original recipe and the flop for you.

Extracts and essences made with gluten are the worst. Make sure you know your vanilla extract is gluten free.

A Very Easy Gravy
January 15, 2009, 9:37 pm
Filed under: Uncategorized

I grew up eating gravy made with flour. My mother always roasted meat at a very high temperature. The drippings were very brown and made delicious gravy.

She just added boiling water to the roasting pan over a burner. She took a whisk and stirred up the drippings and skimmed the fat. Then she dissolved a couple tablespoons of all purpose flour in a little cold water, added it to the pan and simmered until it was as thick as she liked it. She put a touch of salt in and that was it. I would add a bit of pepper too.

For gluten free gravy you can use corn starch instead. It just doesn’t quite cut it, in my opinion. My sister would add corn starch and potato starch and milk. I wasn’t fond of that either. At my house she lowered her standards and used potato flour. That was it!

So boiling water, drippings, skim the fat off and stir in a couple tablespoons of potato flour, dissolved in cold water. Simmer to desired thickness, stirring constantly. Season to taste.

Avoid Blunders
January 12, 2009, 4:18 pm
Filed under: Gluten Free

I wrote the entry with the peanut butter cookies and then made them myself. After years of baking gluten food and gluten free food for the family, I made a major blunder. It is so easy to do. Your brain must be focused on what you are doing at all times.

I made bread. It was plain ordinary bread in the bread maker. I put the bread flour, sugar, salt and yeast in a big plastic bowl and stirred it with a whisk. I have found that occasionally the ingredients don’t mix properly in the bread maker and have developed this habit.

I dumped it all in the bread maker, looked at the bowl and thought it was fine for cookies and proceeded to make flourless peanut butter cookies. In the average household that would be just fine.

Now those cookies are just easy to make and were not designed as gluten free. They just happen to be gluten free, supposedly. I consider them good for the family. Since gluten free ingredients can be expensive, I don’t always share.

They are of course contaminated with a trace amount of gluten from the bread flour.


Here’s an Easy Treat
January 10, 2009, 9:39 pm
Filed under: Gluten Free | Tags:

This is an easy recipe you can find all over the internet. If you like peanut butter cookies, try this flourless version that is popular with everyone because it is so easy to make.

I use half the sugar but if you like it sweeter you can add more. A lot of the recipes call for 1 cup or even more of sugar. You might also prefer 2 eggs. You will have to experiment to decide on the texture you like best.

Peanut Butter Cookies

  1. Mix together 1 cup peanut butter, 1/2 cup sugar and 1 egg.
  2. Form into balls. Place on cookie sheet, lined with parchment or silicone mat is my preference but plain will be fine.
  3. Flatten with fork for traditional peanut butter cookie appearance.
  4. Bake for about 10-12 minutes at 375 degrees fahrenheit.

Peanut Butter Brownies

  1. Mix together 1 1/2 cups peanut butter, 3 eggs, 1 cup sugar.
  2. Spread batter in a greased 9X9 inch pan.
  3. Bake for about 20 to 25 minutes to the texture you prefer.

You might like gluten free chocolate chips added to taste in both methods. A teaspoon of vanilla won’t hurt either. Make sure it is gluten free.

You might add chocolate frosting on the brownies. ( I like to put chocolate chips in a glass dish, cover with cream and zap in the microwave. Make sure that you don’t burn them. About a minute or so will do. The chocolate chips will hold their shape even though melted. Stir and spread on the Brownies.)

These freeze really well and will be enjoyed by all peanut butter lovers in the family.