How to Make Gluten-Free Pizza Crust
A lot of people are on a gluten-free diet but still want to eat some great foods, such as pizza. Well, the good news for those people is that there is a gluten free pizza recipe that they can use to enjoy one of the best foods out there while still following their diet. For more, this article will discuss how to make the crust of a wheat-free pizza in order to get started.
First off, there are a lot of ingredients that people are going to need for this pizza recipe for the crust. 3/4 cup of gluten-free flour mix, made from mixing 3/4 cup tapioca flour, 2 tablespoons of dry buttermilk, one teaspoon of unflavored gelatin powder, one teaspoon salt, two teaspoons of xanthan gum, one package of dry yeast granules, one teaspoon of sugar, two teaspoons of olive oil, 1.5 teaspoons of cider vinegar, 1/2 cup of lukewarm water, and cornmeal to spread on the baking sheet are all of the necessary ingredients that people are going to need in order to make the crust. To add to that, it's a good idea to have some extra tapioca flour sitting around in order to be able to roll the dough on it to keep it from sticking.
While gathering all of the ingredients needed in this gluten free pizza recipe it's a good idea to preheat the oven to 400 degrees Fahrenheit so that it's ready to go when the crust is ready to be put into the oven. Now, all of the dry ingredients should be mixed in together to start off with. Then, sugar, vinegar, olive oil and some water should be added and mixed very thoroughly before then sprinkling it with tapioca flour.
The next step is to shape the dough into a ball and start working it in order to make it a nice, flat surface. Make sure to use tapioca flour on the dough periodically in order to prevent the dough from sticking to the surface it's being rolled on. After the crust has been flattened and is good to go then some corn meal should be sprinkled on top of it. It should then be baked for roughly five minutes. The crust is now done! All that is left to do is to put whatever toppings one wants on the pizza and then cook it at 450 degrees Fahrenheit for about ten minutes!
How to Make Gluten-Free Pizza Crust
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How to Make Gluten-Free Pizza Crust
A lot of people are on a gluten-free diet but still want to eat some great foods, such as pizza. Well, the good news for those people is that there is a gluten free pizza recipe that they can use to enjoy one of the best foods out there while still following their diet. For more, this article will discuss how to make the crust of a wheat-free pizza in order to get started.
First off, there are a lot of ingredients that people are going to need for this pizza recipe for the crust. 3/4 cup of gluten-free flour mix, made from mixing 3/4 cup tapioca flour, 2 tablespoons of dry buttermilk, one teaspoon of unflavored gelatin powder, one teaspoon salt, two teaspoons of xanthan gum, one package of dry yeast granules, one teaspoon of sugar, two teaspoons of olive oil, 1.5 teaspoons of cider vinegar, 1/2 cup of lukewarm water, and cornmeal to spread on the baking sheet are all of the necessary ingredients that people are going to need in order to make the crust. To add to that, it's a good idea to have some extra tapioca flour sitting around in order to be able to roll the dough on it to keep it from sticking.
While gathering all of the ingredients needed in this gluten free pizza recipe it's a good idea to preheat the oven to 400 degrees Fahrenheit so that it's ready to go when the crust is ready to be put into the oven. Now, all of the dry ingredients should be mixed in together to start off with. Then, sugar, vinegar, olive oil and some water should be added and mixed very thoroughly before then sprinkling it with tapioca flour.
The next step is to shape the dough into a ball and start working it in order to make it a nice, flat surface. Make sure to use tapioca flour on the dough periodically in order to prevent the dough from sticking to the surface it's being rolled on. After the crust has been flattened and is good to go then some corn meal should be sprinkled on top of it. It should then be baked for roughly five minutes. The crust is now done! All that is left to do is to put whatever toppings one wants on the pizza and then cook it at 450 degrees Fahrenheit for about ten minutes!
How to Make Gluten-Free Pizza Crust
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Eating Gluten Free - Is Mustard OK?
Is mustard gluten free? In its raw seed form, yes, but when it is mixed into prepared mustard paste, flour, beer, or malt vinegar is sometimes added. This is a "read the label every time" products but if the ingredient list doesn't include flour, beer or malt vinegar, go ahead an enjoy it.
Commercial mustard comes in many forms from raw seeds to powdered mustard flour to rich creamy or oily spreads that go well with roasted meat and in sandwiches.
Mustard seeds are tiny round seeds - about 2mm or less than one eighth of an inch in diameter. The seed color ranges from almost white to black. These seeds are naturally gluten free and are vastly different in size from any gluten containing grain. When the seeds are separated from the pods and stems, a sieve with very small holes will also separate out any volunteer gluten-containing seeds. Most commercially exported mustard seed comes from Canada, the Russian Federation and Ukraine.
Mustard seeds are mixed with water, vinegar, oils, and other spices and flavourings to make the spreadable prepared mustard pastes. Depending on the type of seed and the processing traditions, the final product ranges from white to bright yellow to black. The seeds may be crushed into a fine powder or left whole. Prepared mustards may be thick or quite thin.
Dry mustard, mustard flour or mustard powder is very finely ground mustard seeds. It has a flour-like texture but it does not contain wheat flour. Mustard powder is often added as an ingredient in other commercially prepared foods as a flavoring agent.
Wheat flour is sometimes added to prepared mustards to adjust the texture, taste, and cost of the product. If wheat flour is added, it must be listed on the ingredient list. Beer is occasionally added to specialty mustard, making the product not gluten free it must also be included on the label. Malt vinegar does not seem to be used in commercial prepared mustards, but it often appears in recipes for home made mustards. If so, the mustard will not be gluten free.
As a summary, mustard has a very low risk for cross contamination at planting and harvesting. A few commercial prepared mustards use flour or beer as an ingredient. Homemade prepared mustard may use beer or malt vinegar. Don't worry about mustard powder or seeds used as an ingredient in other condiments like mayonnaise or salad dressing.
Eating Gluten Free - Is Mustard OK?
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Is Quinoa Gluten Free?
Quinoa is a fantastic food full of nutrients and vitamins. Quinoa is a vegetable protein that
the body finds easy to break down and digest. It also has a far lower fat content than most
meat.
For people who need to follow a gluten free diet regime the good news is that standard quinoa
grains are gluten free. Quinoa grain can be included into your diet easily and you can be
sure that as long as the other ingredients are also gluten free there will be no problem.
There are however quinoa food products where it is not quite so clear cut. Quinoa flour and
quinoa flakes are processed quinoa and cannot be guaranteed gluten free.
The problem comes because some quinoa manufacturers use the same factory to produce other
flours. This means that there can be some cross contamination with wheat flour products.
Obviously if your gluten problem is not too severe then you could probably cope with this
slight risk. (No promises here - check with your doctor)
You hear of people reacting to nuts so violently that it can be a concern but quinoa doesn't
have the same level of reaction that nuts do.
If you are merely gluten intolerant rather than allergic to gluten this will not be a problem
for you. Using Quinoa flakes in particular is a very flexible way of eating quinoa. More recipes
and cooking methods are coming out all the time.
Quinoa Flour is much harder to use in normal baking without adding ordinary flour. There are
quinoa bread makers but this is like rye bread and is quite heavy. But if you like rye bread
you will enjoy quinoa bread. In the UK both Tesco and Sainbury's occasionally have stock of quinoa bread.
The good news however is that the standard form of quinoa as "grains" is gluten free. It is also very
high in essentials proteins and vitamins. Quinoa is good for you!
More and more suppliers of quinoa are pre-washing the quinoa which means that most or all of
the bitter saponin coating has been rinsed off before being packed.
As well as the health benefits of quinoa, we have found it to be easy to cook and very
enjoyable to eat.
Is Quinoa Gluten Free?
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Healthy Cookie Recipes - Vegan and Gluten Free
Vegan cookies, gluten-free cookies, wheat-free cookies...healthy cookie recipes are easy to make if you are willing to experiment with a few alternative quality ingredients. Agave nectar is the perfect sweetener for such baked treats. Not only because of its superiority to refined sugars, but also for its moisture-retaining qualities.
Healthy Cookie Recipes Can Be Made Without Sugar, Butter, Eggs, Or Milk!
Let's start with a solid base of ground nuts. We can use whatever fits best our personal preferences and budget. Pecans tend to be a bit more expensive than almonds and hazelnuts (filberts), walnuts are often on sale or available at a less expensive regular price. Always buy bulk, and halves and pieces are just fine. No need to get whole nuts since we ground them up anyway.
A good cookie recipe should include some fat. As we want to keep this healthy, nutritious, and acceptable for vegans, let's forget about the butter and choose instead almond, cashew, or peanut butter, or a combination thereof. If you don't like the flavor or price of nut butters, substitute with organic canola oil.
Great, but what about the flour if we want to make gluten-free cookies? The answer is: organic brown rice flour! Works like a charm and is much healthier than white flour.
Next up: which sweetener? As stated above, agave nectar is a great sweetener for baked goods. Similar to honey, it helps retain the moisture in cookies and cakes. It also blends quickly and easily with all other ingredients for a well-mixed batter.
To add flavor to this basic healthy cookie mix, use some vanilla or almond extract, ground cinnamon, crushed anise seeds, and a pinch of salt, of course.
And to add even more nutritional value, consider lightly toasted rolled oats, raisins, sesame seeds, flax seeds, pumpkin and sunflower seeds. My goodness...what to do with all that energy?
Why This Is An Easy Healthy Cookie Recipe For Vegan Cookies And Gluten-Free Cookies
We don't really need a recipe for these incredible power morsels of nutrition. It all depends on what we have on hand, or what we like to eat, or what we want to buy. Here is a simple recipe template utilizing the ingredients discussed above:
4 cups ground nuts
1 cup nut butter or 1/2 cup organic canola oil
1 cup organic brown rice flour
3/4 cups agave nectar
1 Tablespoon vanilla or almond extract
1 teaspoon ground cinnamon
1 teaspoon crushed anise seeds, cardamom, or other spices
1 teaspoon salt
Optional: 1/2 cup each raisins or toasted oats or seeds
The individual ingredient quantities don't really matter that much. The template is just a general guide line. Our goal is to mix a batter that holds its shape when divided into cookie-size balls. We might have to add a little water if the mix is too dry and crumbly. Or, we might have to add more brown rice flour to a wet and sloppy batter.
This is the best part: As we are not using raw eggs, we can taste our cookie batter before we bake it off! Add more agave nectar if you like it sweeter, more spices or seeds, until you are happy!
Important points for the baking process!
Place 2-inch balls on a parchment-lined cookie pan and flatten lightly with a fork (similar to making peanut butter cookies, dip the fork in cold water before pressing it on the cookie portions)
Use a fairly low oven temperature: 8-10 minutes at 300-325 degrees; agave nectar browns a little faster than sugar, so keep an eye on your cookies and don't let them get too dark on the bottom!
Remember, there are no raw eggs in our batter; we won't have to bake it completely through. A lightly "under-baked" interior is wonderful!
So, be adventurous and experiment with a variety of nuts, seeds, dried fruits, spices, and whatever you love in your gourmet vegan cookie. As long as you don't burn them black, they will always be good eating. And because they are so healthy and nutritious, they'll be good for you, too!
Healthy Cookie Recipes - Vegan and Gluten Free
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Gluten Free Desserts - Some Ideas
People seem to think that gluten free living means no desserts, or no nice desserts, anyway. But it really doesn't have to be that way...
When it comes to gluten free desserts, you're best to stay away from the "Free From" shelves. Well, to be honest, apart from pasta, I would give those a miss anyway. Most of the products are pretty tasteless at best, and very pricey indeed.
But so far as desserts go, really, there's not much need for flour, anyway. Hopefully, you will have eaten enough bulk in the main course, and the sweet course is just a kind of codicil - more of a taste sensation than anything.
So, what can you eat for afters that isn't full of gluten? Here are a few suggestions.
First off, there's nothing much nicer in the summer time than a fresh fruit salad, and it's very easy to do. You just get a bunch of fruit, cut it up and add some juice or syrup. The trick is to leave fruit that browns in the air until last. So, by all means include banana and apple chunks, but put them in after you've made the liquid which holds it all together. And to be on the safe side, put some lemon or orange juice in as well (the acid stops the reaction from occurring).
Cut the fruit into pieces all about the same size. If you're including grapes or cherries (which you will probably cut in half to take out the stones or pips), then aim for that sort of size. Obviously, raspberries and blackberries are left whole, but strawberries can be cut in half or even into quarters, if they are too big. Chinese gooseberries/kiwi fruit should be skinned before you slice them up. The easiest way to do this is by cutting the stalk end off, then scoring all the way round, and dropping them into a bowl of very hot (even boiling) water for a few seconds, then into another bowl of cold water. After this, the skin should peel off quite easily.
For the liquid, you can either make a sugar syrup (just dissolve some sugar in a little hot water and make up with cold), or better is grape or apple juice. I have a friend who uses fizzy lemonade, but this has never appealed to me. You could also include a tin of mandarin oranges, and add the juice from that. Serve the fruit salad on its own or with a dollop of cream or other topping, or some gluten free ice cream and there's your dessert.
If you've got a bit more time to prepare, you could make a fruit jelly (jello). This may sound like kids' stuff = and it's certainly likely to go down well with children - but it's surprising how nice it is, and of course, there's no gluten in jelly.
You can use fresh or canned fruit. I generally use canned, and use the liquid from the can as part of the liquid when making up the jelly. Just put your jello mix or cubes into a measuring jug, add the least amount of boiling water to dissolve it, mix well, and when all the mixture has dissolved, pour in the juice from the can. You can add water to make it up to just under the right amount if you don't have enough juice. There will be a little bit of juice still clinging to the fruit, so don't overdo the water!
Put the fruit into the jelly mold or bowl and pour over the jelly, then cover and put into the fridge to set. This goes great with cream or evaporated milk, gluten free ice cream or your choice of topping.
For a most exotic dessert, which you will most likely want to keep for special occasions, you can make a pavlova. This is just a huge nest of meringue filled with fruit and cream, and is very yummy. You make the meringue the day before, so it has time to cool, then fill it just before serving. You can also buy frozen pavlovas (remember to check the label). The name pavlova (which is coming up as a spelling mistake, even though it's correct) comes from the name of the ballerina, Anna Pavlova, for whom the dessert was originally created. I don't know how often she ate it though, as ballerinas have to watch their weight, and this dessert definitely ain't for weight watchers!
Another idea, which is a bit old fashioned, but really nice, is a home made rice pudding. You need a big casserole dish, 1½ pints of breakfast milk (or full cream milk), 4 ounces of pudding (round grain) rice, 2-4 tablespoonfuls of sugar (according to your taste), and a pinch of nutmeg or cinnamon. If you're using nutmeg, be careful not to overdo it, or the whole pudding will go bitter, and be completely inedible. Less is more with nutmeg, as they say. If you don't have creamy milk, then you add 2 or 3 little bits of butter.
Optionally, you can add a handful of raisins, but personally, I like my rice pudding plain.
Just put all the ingredients into the casserole dish and put it into the oven either in the center, or if you're cooking something else at the same time, near the bottom will do. Turn the oven on to about 300°F (150°C, gas mark 2). After half an hour, give it a stir, and again 30 minutes later. Cook for a further hour, and check to see if the rice is nice and soft - carefully lift the beautiful brown skin so as not to spoil it, and spoon out a little bit, let it cool down and taste to see if it's done. If not, give it another 15-30 minutes.
As you can see, it takes a long time to cook a decent rice pudding. But it's well worth the wait even though the fragrance of rice pudding being cooked is almost unbearably tempting. You can make it before you cook the main course and just put it in for 15 minutes to warm up again while you eat, if you like. If you find that there is too little milk in the pudding, pour a bit more in before reheating or add some milk or cream when serving (this also helps to cool it down a bit, which is useful if you're serving it to children). Of course, you can also eat it cold, but if you're going to do that, you may as well buy a can.
You don't get that delectable skin in a can, though (I'm not sure how nice it would be cold, anyway).
Children often like to put a spoonful of jam (jelly) in the middle of their bowl of rice pudding (after they've savored their portion of skin) and stir it in before they eat it. It makes a nice swirly pattern that kids really enjoy.
I hope these ideas have been helpful, and remember - when it comes to gluten free desserts, forget about the "free from" shelf.
Gluten Free Desserts - Some Ideas
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Is Quinoa Gluten Free?
Quinoa is a fantastic food full of nutrients and vitamins. Quinoa is a vegetable protein that
the body finds easy to break down and digest. It also has a far lower fat content than most
meat.
For people who need to follow a gluten free diet regime the good news is that standard quinoa
grains are gluten free. Quinoa grain can be included into your diet easily and you can be
sure that as long as the other ingredients are also gluten free there will be no problem.
There are however quinoa food products where it is not quite so clear cut. Quinoa flour and
quinoa flakes are processed quinoa and cannot be guaranteed gluten free.
The problem comes because some quinoa manufacturers use the same factory to produce other
flours. This means that there can be some cross contamination with wheat flour products.
Obviously if your gluten problem is not too severe then you could probably cope with this
slight risk. (No promises here - check with your doctor)
You hear of people reacting to nuts so violently that it can be a concern but quinoa doesn't
have the same level of reaction that nuts do.
If you are merely gluten intolerant rather than allergic to gluten this will not be a problem
for you. Using Quinoa flakes in particular is a very flexible way of eating quinoa. More recipes
and cooking methods are coming out all the time.
Quinoa Flour is much harder to use in normal baking without adding ordinary flour. There are
quinoa bread makers but this is like rye bread and is quite heavy. But if you like rye bread
you will enjoy quinoa bread. In the UK both Tesco and Sainbury's occasionally have stock of quinoa bread.
The good news however is that the standard form of quinoa as "grains" is gluten free. It is also very
high in essentials proteins and vitamins. Quinoa is good for you!
More and more suppliers of quinoa are pre-washing the quinoa which means that most or all of
the bitter saponin coating has been rinsed off before being packed.
As well as the health benefits of quinoa, we have found it to be easy to cook and very
enjoyable to eat.
Is Quinoa Gluten Free?
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Gluten Free Desserts - Some Ideas
People seem to think that gluten free living means no desserts, or no nice desserts, anyway. But it really doesn't have to be that way...
When it comes to gluten free desserts, you're best to stay away from the "Free From" shelves. Well, to be honest, apart from pasta, I would give those a miss anyway. Most of the products are pretty tasteless at best, and very pricey indeed.
But so far as desserts go, really, there's not much need for flour, anyway. Hopefully, you will have eaten enough bulk in the main course, and the sweet course is just a kind of codicil - more of a taste sensation than anything.
So, what can you eat for afters that isn't full of gluten? Here are a few suggestions.
First off, there's nothing much nicer in the summer time than a fresh fruit salad, and it's very easy to do. You just get a bunch of fruit, cut it up and add some juice or syrup. The trick is to leave fruit that browns in the air until last. So, by all means include banana and apple chunks, but put them in after you've made the liquid which holds it all together. And to be on the safe side, put some lemon or orange juice in as well (the acid stops the reaction from occurring).
Cut the fruit into pieces all about the same size. If you're including grapes or cherries (which you will probably cut in half to take out the stones or pips), then aim for that sort of size. Obviously, raspberries and blackberries are left whole, but strawberries can be cut in half or even into quarters, if they are too big. Chinese gooseberries/kiwi fruit should be skinned before you slice them up. The easiest way to do this is by cutting the stalk end off, then scoring all the way round, and dropping them into a bowl of very hot (even boiling) water for a few seconds, then into another bowl of cold water. After this, the skin should peel off quite easily.
For the liquid, you can either make a sugar syrup (just dissolve some sugar in a little hot water and make up with cold), or better is grape or apple juice. I have a friend who uses fizzy lemonade, but this has never appealed to me. You could also include a tin of mandarin oranges, and add the juice from that. Serve the fruit salad on its own or with a dollop of cream or other topping, or some gluten free ice cream and there's your dessert.
If you've got a bit more time to prepare, you could make a fruit jelly (jello). This may sound like kids' stuff = and it's certainly likely to go down well with children - but it's surprising how nice it is, and of course, there's no gluten in jelly.
You can use fresh or canned fruit. I generally use canned, and use the liquid from the can as part of the liquid when making up the jelly. Just put your jello mix or cubes into a measuring jug, add the least amount of boiling water to dissolve it, mix well, and when all the mixture has dissolved, pour in the juice from the can. You can add water to make it up to just under the right amount if you don't have enough juice. There will be a little bit of juice still clinging to the fruit, so don't overdo the water!
Put the fruit into the jelly mold or bowl and pour over the jelly, then cover and put into the fridge to set. This goes great with cream or evaporated milk, gluten free ice cream or your choice of topping.
For a most exotic dessert, which you will most likely want to keep for special occasions, you can make a pavlova. This is just a huge nest of meringue filled with fruit and cream, and is very yummy. You make the meringue the day before, so it has time to cool, then fill it just before serving. You can also buy frozen pavlovas (remember to check the label). The name pavlova (which is coming up as a spelling mistake, even though it's correct) comes from the name of the ballerina, Anna Pavlova, for whom the dessert was originally created. I don't know how often she ate it though, as ballerinas have to watch their weight, and this dessert definitely ain't for weight watchers!
Another idea, which is a bit old fashioned, but really nice, is a home made rice pudding. You need a big casserole dish, 1½ pints of breakfast milk (or full cream milk), 4 ounces of pudding (round grain) rice, 2-4 tablespoonfuls of sugar (according to your taste), and a pinch of nutmeg or cinnamon. If you're using nutmeg, be careful not to overdo it, or the whole pudding will go bitter, and be completely inedible. Less is more with nutmeg, as they say. If you don't have creamy milk, then you add 2 or 3 little bits of butter.
Optionally, you can add a handful of raisins, but personally, I like my rice pudding plain.
Just put all the ingredients into the casserole dish and put it into the oven either in the center, or if you're cooking something else at the same time, near the bottom will do. Turn the oven on to about 300°F (150°C, gas mark 2). After half an hour, give it a stir, and again 30 minutes later. Cook for a further hour, and check to see if the rice is nice and soft - carefully lift the beautiful brown skin so as not to spoil it, and spoon out a little bit, let it cool down and taste to see if it's done. If not, give it another 15-30 minutes.
As you can see, it takes a long time to cook a decent rice pudding. But it's well worth the wait even though the fragrance of rice pudding being cooked is almost unbearably tempting. You can make it before you cook the main course and just put it in for 15 minutes to warm up again while you eat, if you like. If you find that there is too little milk in the pudding, pour a bit more in before reheating or add some milk or cream when serving (this also helps to cool it down a bit, which is useful if you're serving it to children). Of course, you can also eat it cold, but if you're going to do that, you may as well buy a can.
You don't get that delectable skin in a can, though (I'm not sure how nice it would be cold, anyway).
Children often like to put a spoonful of jam (jelly) in the middle of their bowl of rice pudding (after they've savored their portion of skin) and stir it in before they eat it. It makes a nice swirly pattern that kids really enjoy.
I hope these ideas have been helpful, and remember - when it comes to gluten free desserts, forget about the "free from" shelf.
Gluten Free Desserts - Some Ideas
"THE NFL : A Bad Lip Reading" — A Bad Lip Reading of the NFL
Video Clips. Duration : 2.82 Mins.
"THE NFL : A Bad Lip Reading" — A Bad Lip Reading of the NFL
So THAT'S what they were saying... Like on Facebook! www.facebook.com Follow on Twitter! twitter.com
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Gluten-Free Beer and Wheat-Free Beer - Where to Buy It
Gluten-free beer, or wheat-free beer, has only recently come on to the market and is a welcome relief for those with a love of beer but an intolerance to gluten. Like me, many of you reading this article will have being diagnosed with celiacs disease (sometimes spelt coeliacs disease) and so cannot drink beer containing gluten.
In this article I will quickly outline what celiacs disease is, what beer one diagnosed with celiacs can consume and where you can buy such beer.
People who suffer from celiacs and dermatitis herpetiformis essentially have an intolerance to gluten-, or wheat-based, foods and beverages. Their autoimmune system reacts adversely to the gliadin found in wheat and also the hordein found in barley. For beer drinkers it is the hordein in the barley used to make beer that is to be avoided. This can be done by consuming gluten-free beer.
Typical beer cannot be consumed by those on a gluten-free diet as it is traditionally made from barley. Fortunately, small and specialised brewers as well as major brewing companies have successfully produced gluten-free beer without barley by using grain-like crops such as sorghum and buckwheat, as well as cereals such as millet and rice.
So let's take a look at the gluten-free beer available on the market today. Please be aware that in certain countries the beer is not actually 100% gluten-free. For example, the UK has a specific level below which food and drink can be categorised as gluten-free at 20 ppm (parts per million). Whether this is a safe level or not cannot be stated with 100% certainty. Other countries such as Australia have a strict definition of gluten-free: no detectable gluten in the food or drink. This is a good standard to aim for since even tiny amounts of gluten can have adverse long-term consequences for celiacs.
Premium Golden Ale: brewed using a selection of the best de-glutenised barley malt and hop varieties in natural spring water. 4.8% vol. Produced in UK. Available online.
Premium Pils: brewed with natural spring water using hops and de-glutenised barley malt. Produced in UK. Available online.
Against the Grain: brewed using the finest wheat-free maize ale. Produced in UK. Available in multi-packs online.
Estrella Damm Daura: 100% Gluten-free beer. Brewed in Spain and available for purchase in multi-packs online.
Nouvelle France's La Messagere: brewed from buckwheat and rice. Produced in Canada. Not available online.
O'Brien Brewing: Australian producer. Can be purchased online.
Silly Yak Beverages Pty Ltd: Australian producer for the Australian market only.
Bard's Tale Golder Dragon gluten-free lager: brewed from sorghum. Produced in USA. Can be purchased online.
Ramapo Valley Brewery's gluten-free honey lager: brewed to ensure no cross-contamination. Produced in USA. Six-packs can be purchased online.
Anheuser-Busch's Redbridge Beer: made from 100% sorghum. Produced in USA. Six-packs can be purchased online.
Sprecher Brewery's Mbege Ale and Shakparo Ale: brewed with millet and sorghum. African style. Produced in USA. Can be purchased online.
Gluten-Free Beer and Wheat-Free Beer - Where to Buy It
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Gluten Free Diets Help Control Diabetes
Diabetics who are living a gluten free lifestyle are seeing a significant decrease in their blood sugar levels (BSL.) Combining the diet with a regular workout program and you will experience lower BSL, and an increased energy level and a much healthier outlook.
First you have to understand what gluten is: Gluten is a protein that is found in grains, this particular protein cannot be digested by people suffering with the disease known as Celiac.
A diet program was created to help the millions of people that have Celiac disease, IBS (irritable bowel syndrome), Diabetes and Wheat Allergies. Finding foods and recipes that are free from wheat, barley, rye, bulgur, semolina, farina, kasha, matzo meal, and oats can be a problem at times. (Oats are not gluten harmful, however they are frequently processed in the same factories as wheat. Look for gluten-free labels on all oat packages) Gluten can be found in food additive that stabilize and thicken foods that are processed including many alcoholic beverages. For those with Celiac, IBS and Wheat Allergies. A diet that is completely without gluten is a 100% commitment to being free of all whole grains and everything that is produced with grains.
Finding gluten free foods and recipes that my whole family would eat three meals a day was a challenge until I read about a former executive chef and owner of a 100% gluten-free, sugar-free, low-glycemic, organic, allergy-friendly restaurant, who compiled all her recipes into a delicious gluten-free cookbook. My family was won over by the desserts!
The large majority of people on gluten restricted diets, know that it is not an either/or lifestyle it is a commitment to a way of eating. For me as a diabetic, Restricting the amount of gluten I eat has allowed me more control with my diabetes, and with better control of my BSL I have been able to reduce many of my diabetes medications.
Gluten Free Diets Help Control Diabetes
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Healthy Cookie Recipes - Vegan and Gluten Free
Vegan cookies, gluten-free cookies, wheat-free cookies...healthy cookie recipes are easy to make if you are willing to experiment with a few alternative quality ingredients. Agave nectar is the perfect sweetener for such baked treats. Not only because of its superiority to refined sugars, but also for its moisture-retaining qualities.
Healthy Cookie Recipes Can Be Made Without Sugar, Butter, Eggs, Or Milk!
Let's start with a solid base of ground nuts. We can use whatever fits best our personal preferences and budget. Pecans tend to be a bit more expensive than almonds and hazelnuts (filberts), walnuts are often on sale or available at a less expensive regular price. Always buy bulk, and halves and pieces are just fine. No need to get whole nuts since we ground them up anyway.
A good cookie recipe should include some fat. As we want to keep this healthy, nutritious, and acceptable for vegans, let's forget about the butter and choose instead almond, cashew, or peanut butter, or a combination thereof. If you don't like the flavor or price of nut butters, substitute with organic canola oil.
Great, but what about the flour if we want to make gluten-free cookies? The answer is: organic brown rice flour! Works like a charm and is much healthier than white flour.
Next up: which sweetener? As stated above, agave nectar is a great sweetener for baked goods. Similar to honey, it helps retain the moisture in cookies and cakes. It also blends quickly and easily with all other ingredients for a well-mixed batter.
To add flavor to this basic healthy cookie mix, use some vanilla or almond extract, ground cinnamon, crushed anise seeds, and a pinch of salt, of course.
And to add even more nutritional value, consider lightly toasted rolled oats, raisins, sesame seeds, flax seeds, pumpkin and sunflower seeds. My goodness...what to do with all that energy?
Why This Is An Easy Healthy Cookie Recipe For Vegan Cookies And Gluten-Free Cookies
We don't really need a recipe for these incredible power morsels of nutrition. It all depends on what we have on hand, or what we like to eat, or what we want to buy. Here is a simple recipe template utilizing the ingredients discussed above:
4 cups ground nuts
1 cup nut butter or 1/2 cup organic canola oil
1 cup organic brown rice flour
3/4 cups agave nectar
1 Tablespoon vanilla or almond extract
1 teaspoon ground cinnamon
1 teaspoon crushed anise seeds, cardamom, or other spices
1 teaspoon salt
Optional: 1/2 cup each raisins or toasted oats or seeds
The individual ingredient quantities don't really matter that much. The template is just a general guide line. Our goal is to mix a batter that holds its shape when divided into cookie-size balls. We might have to add a little water if the mix is too dry and crumbly. Or, we might have to add more brown rice flour to a wet and sloppy batter.
This is the best part: As we are not using raw eggs, we can taste our cookie batter before we bake it off! Add more agave nectar if you like it sweeter, more spices or seeds, until you are happy!
Important points for the baking process!
Place 2-inch balls on a parchment-lined cookie pan and flatten lightly with a fork (similar to making peanut butter cookies, dip the fork in cold water before pressing it on the cookie portions)
Use a fairly low oven temperature: 8-10 minutes at 300-325 degrees; agave nectar browns a little faster than sugar, so keep an eye on your cookies and don't let them get too dark on the bottom!
Remember, there are no raw eggs in our batter; we won't have to bake it completely through. A lightly "under-baked" interior is wonderful!
So, be adventurous and experiment with a variety of nuts, seeds, dried fruits, spices, and whatever you love in your gourmet vegan cookie. As long as you don't burn them black, they will always be good eating. And because they are so healthy and nutritious, they'll be good for you, too!
Healthy Cookie Recipes - Vegan and Gluten Free
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Eating Gluten Free - Is Mustard OK?
Is mustard gluten free? In its raw seed form, yes, but when it is mixed into prepared mustard paste, flour, beer, or malt vinegar is sometimes added. This is a "read the label every time" products but if the ingredient list doesn't include flour, beer or malt vinegar, go ahead an enjoy it.
Commercial mustard comes in many forms from raw seeds to powdered mustard flour to rich creamy or oily spreads that go well with roasted meat and in sandwiches.
Mustard seeds are tiny round seeds - about 2mm or less than one eighth of an inch in diameter. The seed color ranges from almost white to black. These seeds are naturally gluten free and are vastly different in size from any gluten containing grain. When the seeds are separated from the pods and stems, a sieve with very small holes will also separate out any volunteer gluten-containing seeds. Most commercially exported mustard seed comes from Canada, the Russian Federation and Ukraine.
Mustard seeds are mixed with water, vinegar, oils, and other spices and flavourings to make the spreadable prepared mustard pastes. Depending on the type of seed and the processing traditions, the final product ranges from white to bright yellow to black. The seeds may be crushed into a fine powder or left whole. Prepared mustards may be thick or quite thin.
Dry mustard, mustard flour or mustard powder is very finely ground mustard seeds. It has a flour-like texture but it does not contain wheat flour. Mustard powder is often added as an ingredient in other commercially prepared foods as a flavoring agent.
Wheat flour is sometimes added to prepared mustards to adjust the texture, taste, and cost of the product. If wheat flour is added, it must be listed on the ingredient list. Beer is occasionally added to specialty mustard, making the product not gluten free it must also be included on the label. Malt vinegar does not seem to be used in commercial prepared mustards, but it often appears in recipes for home made mustards. If so, the mustard will not be gluten free.
As a summary, mustard has a very low risk for cross contamination at planting and harvesting. A few commercial prepared mustards use flour or beer as an ingredient. Homemade prepared mustard may use beer or malt vinegar. Don't worry about mustard powder or seeds used as an ingredient in other condiments like mayonnaise or salad dressing.
Eating Gluten Free - Is Mustard OK?
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Gluten-Free Beer and Wheat-Free Beer - Where to Buy It
Gluten-Free Beer and Wheat-Free Beer - Where to Buy It
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Gluten Free Desserts - Some Ideas
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