Eating With a Gluten Reaction

[varbo]

Hi All,

Recenty I found out that I have a reaction to gluten. Its not a strong reaction but I still would like to cut back on my gluten intake. The problem I am having is what to have for breakfast. I found some Gluten free cereal and am going to try that but I was wondering if anyone else was dealing with these issues and had any suggestions for any meal to make keep my gluten low.

Thanks

[A1food4U]

Finally an area to use MY expertise. The glutin problem may be trickier to deal with as you age. Also unless you dine out in establishments which employ a bonafide chef, the lesser trained cooks may make your reaction worse. The problem lies in the fact that many food industry binding, anti-caking, stabilizing ingredients are triggers to your situation. And what is worse, they are almost never labeled clearly. Here is a great website refference, I use it almost daily to help my patrons enjoy their experience. Celiac.com look at the tab that says"forbidden list" (sorry about the lack of link, don't think I have that priveledge yet)

About breakfast, thats tough but as long as you like rice your fine. Some puffed rice cereals, rice cakes and Rice pancakes would work. Some bakeries will specialize in gluten free baked goods but they are usually pricey.... Good luck and tough break

[A1food4U]

Hey Varbo, I've made these a couple of times now, recipe always turns out well. They also freeze well and in a standard muffin tin are about 100 calories each (without frosting).

Ingredients
2 cups Gluten Free Blend flour
2/3 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
1/2 tsp salt
2 cups fresh or frozen blueberries
1/4 cup butter or margarine, melted
1 cup plain or vanilla GF yogurt (or soy milk yogurt)
1/3 cup milk (if needed) (or soy milk yogurt)
1 lg egg
1 tsp lemon extract
1 tsp vanilla extract

Optional frosting
1/4 cup lowfat cream cheese (not fat free) (you can use Toffuti if desired)
2 tbsp butter, softened (or dairy free margarine)
1 tsp grated lemon rind (optional)
1 tsp vanilla extract
1/8 tsp sugar
1 1/2 cup powdered sugar
2 tsp fresh lemon juice

1 banana, sliced and frozen overnight
a few fresh or frozen blueberries for garnish
freshly grated nutmeg
pinch of orange or lemon peel (optional)

Directions

Muffins:
Preheat oven to 375 degrees.
Grease a muffin tin, preferably normal size or large (not minis).

Combine dry ingredients into a medium sized bowl, sifting flour if desired. Place liquid ingredients in a large bowl and beat until combined. If you like you can try whisking or beating the egg white separately and folding it into the flour, but I didn’t do this. Fold in wet ingredients into dry.

Pour batter into muffin tins and bake 20-25 minutes or until a light golden brown and muffins are springy to the touch. Cool in pan for at least 5 minutes, then cool them on a cooling rack.

If you want to add frosting, which I realize is more of a cupcake thing than a muffin thing:

Combine cream cheese, butter, lemon rind, vanilla, and salt and whisk in mixer. Add your powdered sugar gradually until you have a creamy frosting. Add your lemon juice for added flavor, or lemon flavoring, and you have a delicious, relatively lowfat frosting.

[varbo]

You truly are the king of the Gluten free. I'll try them out next week. Thanks again.