Reactions to Gluten

Well, this gluten issue just seems to be exploding, doesn't it?    

Did you know there are four types of reactions to this protein?
The four reactions include celiac disease, allergy, gluten intolerance, and gluten sensitivity.     

                        

One can be sensitive to gluten and still not even realize that this sensitivity could be the source of many health issues including headache, digestive issues, mouth sores, skin rashes, and fatigue (to name a few).

And, what's more, the diagnosis for gluten sensitivity is a clinical one because even testing for an immune response through antibody lab tests will not reveal sensitivity to gluten.  A person could experience months or more likely, years, of health concerns and a general feeling of being unwell, or be diagnosed with IBS (Irritable Bowel Syndrome) or IBD (Irritable Bowel Disease).  Additionally, a patient might even be told the feeling of unwellness is just "in his or her head."

One must be willing to pursue that gluten could be the cause of any illness or health problem. 

Sometimes, an elimination diet is the only method for a person to determine if gluten causes a reaction.  Most people who completely eliminate gluten for a minimum of two months attest to an improvement in general well-being.

There is so much to be said about this tiny protein.  More exploration coming soon!

Allergy Free Lemon Bundt Cake

My kids love bundt cakes and they insist that they are breakfast foods.........what's wrong with a sugar high first thing in the morning?

Here's an easy lemon bundt cake that is very light and very lemony.  My kids loved it!

Allergy Free Lemon Bundt Cake

3 cups flour blend

3/4 teaspoon xanthan

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup Earth Balance Soy Free

1  1/2 cups sugar

4  1/2 teaspoons egg replacer whisked with 6 Tablespoons rice milk

2 Tablespoons lemon zest

1/2 cup fresh lemon juice

1/2 cup plain Coconut Greek style yogurt (one container)

Preheat oven to 350.
Grease bundt pan.
Whisk together flour through salt and set aside. 
Cream Earth Balance and sugar in mixer. 
Add egg replacer mixture and mix well.
Add in lemon zest.
Next, alternate the flour with the lemon juice and the yogurt until well blended.
Pour into bundt pan.
Bake for 40-45 minutes or until toothpick comes out clean.
Cool on cooling rack.
Glaze when cool.

I used powdered sugar mixed with half rice milk/half lemon juice for the glaze because hubby thought there was enough lemon.  If it had been me, I would have used all lemon juice.

Glaze

1 cup powdered sugar

1 Tablespoon rice milk

1 Tablespoon lemon juice

Allergy Free Cinnamon Crackers

I'm not sure Bee has ever actually eaten a cracker.  Most crackers contain gluten-that's a no go for us.  If they are gluten free then they have eggs or dairy.  If they are free of eggs and dairy then they have some type of nut or seed in them (sesame seeds anyone)?  Therefore, a safe cracker is impossible to find.  And for the couple times I've actually found something she can have-they taste horrible!  But we have found a new cracker that we can eat safely and it doesn't taste bad either.

We tried the Crunchmaster Grammy Crisps in Cinnamon and Sugar.  They taste a little like Cinnamon Toast Crunch with much less sugar.  They were crunchy with the right amount of cinnamon.  All 4 of my kids (minus the toothless baby) loved them.  My hubby and I both did a taste test and we agreed that they were pretty good.  So, now we have a new snack food!

Allergy Free Korean Beef

I am always searching for something to do with ground beef.  My kids love "taco meat" and I get so tired of tacos!  So, here's a slightly Asian recipe that's very simple.  My kids loved it!  It's very easy to make and is perfect with rice.

 Korean Beef

2 lbs ground beef or ground bison

heaping 1/4 cup brown sugar

1/4 cup coconut soy sauce

3 teaspoons dry minced garlic

1/4 teaspoon ginger

1/4 - 1/2 teaspoon crushed red peppers

salt and pepper

beef broth

diced green onions

Brown the meat and drain the fat.
Add remaining ingredients (except green onions) and simmer.
Add as much beef broth as needed to make the amount of "sauce" that you want with your meat.  I only added a tiny bit.
Serve over rice with lots of diced green onions on top!

Gluten Free

My mom has been living with celiac disease for several years now.  She's the reason I first began to suspect that Bee might have a problem with certain foods.  Through her research about gluten, I realized that food allergies, intolerances, and sensitivities can manifest in a variety of symptoms.  Bee's condition fit many of those symptoms.  And sure enough, food was the culprit.  I've asked her to guest post on occasion and share some of her insight about gluten, celiac disease, and living gluten free.

What is all this talk of "gluten-free?"
What's the big deal about gluten anyway?

Well, actually, the big deal about gluten is quite huge.

Many, many people react to gluten, but most are not even aware of gluten as the culprit.

What are some of the more common symptoms of a reaction to gluten?  A partial list includes frequent headaches or migraines, fatigue, itchy skin lesions, joint pain, constipation, diarrhea, stomach cramping, bloating, and numbness or tingling in the extremities.

Wow! What could trigger such reactions?  The tiny portion of wheat called gliadin is the actual problem.  Gliadin is the protein portion of wheat (and several other grains) and is often not easily digested.  Hence, the trouble begins!
The gliadin in the gluten can trigger any number of reactions, affecting the human body in a number or ways and causing numerous health complications.

So, what's the "big deal" about this tiny protein?  Stay tuned as we explore.

Allergy Free Lemon Zucchini Muffins

*This recipe is featured on Allergy Free Wednesdays!*

I had some extra zucchini in the fridge and the kids don't like it grilled or steamed so I needed something to do with it.  I had already made chocolate zucchini muffins and was ready to try something new.  So, why not lemon zucchini muffins???  The thought of lemon with the zucchini sounded perfect.

These muffins were amazing.  They are light and fluffy with just the right bit of lemon.  The zucchini makes them super moist!

Lemon Zucchini Muffins

2 cups flour blend

3/4 teaspoon xanthan gum

1/2 cup sugar

1 T baking powder

2 teaspoons lemon zest

1/4 teaspoon salt

1/4 teaspoon nutmeg

1 cup shredded zucchini

3/4 cup original hemp milk

3 T olive oil

1  1/2 teaspoon egg replacer whisked with 2 T original hemp milk

Combine first 7 ingredients in bowl and whisk well.
Add remaining ingredients.
Stir gently until just blended.
Pour into greased muffin tin.
Bake at 400 for 20 minutes.
Cool on wire rack.

I, of course, glazed them to make the hubby happy.

I used some lemon juice and vanilla hemp milk whisked with powdered sugar for the glaze.

Makes 12 muffins.

Linked up with Try a New Recipe Tuesday!

Allergy Free Honey Oat Bread

The worst part of being gluten free is the bread.  Have you tried gluten free bread?  I think it's yucky!  You can bake a mean cupcake, cake, or cookie but the bread.......it's just so hard!  It crumbles, it's sticky, it's dry, it refuses to rise.......you name it and it's happened in my kitchen when it comes to bread.  I just can't get bread right!

But the good news is, that even though I have wanted to give up trying bread recipes, I think I may have discovered one that has been the best so far, the best by a long shot.  This honey oatmeal bread is slightly sweet and not quite as dense as other bread recipes.  It's slightly more gummy in texture which makes it hold together.  I may even be able to use this recipe for sandwiches!  I'll have to make another loaf to find out though.  We ate the entire loaf in one day, just by itself.  We miss bread!

Honey Oat Bread

1  1/4 cup warm water

1 packet rapid rise yeast

3 T honey

3 tsp egg replacer whisked with 4 T rice milk

3 T Earth Balance soy free, melted

1  1/4 cup gluten free quick oats

1  3/4 cup flour blend

2 tsp xanthan gum

1  1/2 tsp sugar

3/4 tsp salt

Whisk the warm water, yeast, and honey in mixing bowl.  Let sit and proof for 5-10 minutes until foamy.
Pour in oats through salt and slowly mix together.
Add egg replacer mixture and melted Earth Balance, mix slowly to incorporate.
Then mix on medium for 4 minutes.
Pour into greased loaf pan and spread the top smooth.
Let bread rise for at least an hour-probably longer.  You want the bread to rise over the top edge of pan.
Bake at 350 for 30 minutes.
Cool on wire rack and only slice after bread is cool. 

*Note: I've tried this recipe both ways and I think it turns out better when you use the bread flour recipe found here.*