Monday, August 2, 2010

Gluten Freedom: Baking for Brunch

Baking for Brunch
Oats are usually listed on the do not eat list for people suffering Celiac and others avoiding gluten. It turns out that oats do not actually contain gluten, but most oat products on the market have been cross-contaminated with wheat, barley and/or rye. This contamination occurs during harvesting, transportation, storage, milling, processing and packaging.
Bob’s Red Mill makes many Gluten Free products, including Gluten free oats. All of their Gluten Free products are produced in a dedicated facility that is free from wheat and other gluten-containing grains or derivatives. While there is no recognized standard, any Bob’s Red Mill product that has their gluten free symbol, has been tested to ensure that there is no more than 20 parts of gluten per million. Each product is tested twice, before milling and after packaging. The professional advisory board of the Canadian Celiac Association, in consultation with Health Canada, has developed a position statement on using pure, uncontaminated oats. It says that adults with celiac disease can safely eat half to three-quarters of a cup (50 to 70 grams) of dry rolled oats per day. For kids, it’s one-quarter of a cup (20 to 25 grams) per day.

Homemade Granola
2 cups old-fashioned oats
1/2 cup flax meal
1 Tbs. dark brown sugar
1/4 tsp. salt
1/4 cup maple syrup
3 Tbs. coconut oil
1 Tb. Water
1/2 cup chopped roasted pistachios
1/4 cup chopped dates
1/4 cup chopped dried mangos
1/2 tsp. finely grated orange zest
1/4 tsp. ground ginger

Preheat the oven to 275 degrees.
Oil a 9-by-13-inch metal pan, set aside.
Mix oats, flax meal, brown sugar, salt and pistachios in a bowl.
Bring syrup, oil, water, orange zest and ginger to a simmer in a saucepan over low heat.
Drizzle the liquid over oat mixture, and stir to combine.
Pour mixture onto prepared pan.
Working a handful at a time, squeeze cereal to form small clumps.
Bake for 30 minutes.
Stir in dates & dried mangoes.
Continue to bake until golden brown, about 15 minutes longer. Let cool.
Granola can be stored in an airtight tin for up to two weeks.
Serve with yogurt and fresh fruit.

Elena’s Honey Muffins
3 eggs
2 Tbs melted butter or coconut oil
2 Tbs milk or non-dairy substitute
3 Tbs honey
¼ tsp salt
½ tsp vanilla extract
¼ cup sifted coconut flour
¼ teaspoon baking powder

Blend together eggs, butter or coconut oil, milk, honey, salt and vanilla.
Combine coconut flour with baking powder and thoroughly mix until smooth.
Pour batter into greased muffin cups.
Bake at 400F for 15 minutes.
Makes 6 muffins.

Crustless Quiche
a splash of Olive Oil
½ yellow onion, diced
1 clove garlic, minced
1 C broccoli, chopped
1 small red bell pepper
salt & pepper to taste
½ cup shredded cheddar
4 eggs
¾ C milk
Preheat oven 375F.
Sauté onion until translucent, add garlic and cook for another minute.
Add broccoli and red pepper, cook until they begin to soften.
Put vegetables into a 9 inch deep-dish pie pan.
Sprinkle shredded cheese over veggie blend.
In a separate bowl, whisk eggs & milk.
Pour this mixture into the pan covering veggies & cheese.
Bake for 30-45 minutes, until done.

No comments:

Post a Comment