How to eat nice things on a gluten and sugar free diet. (some are dairy free too)
Below are some of the home made goodies we like to make and eat since giving up foods containing gluten and cane sugar (and variants).
Since we stopped eating bought bread and cookies/biscuits etc I've never eaten so many nice things that would normally have been very unhealthy when made with conventional ingredients.
Coconut flour flax seed bread
½ cup of coconut flour
½ cup of ground flax seeds
5 eggs
¼ cup olive oil (or coconut oil)
¼ cup coconut milk (or water, or normal milk)
1 teaspoon baking soda
1 teaspoon apple cider vinegar
½ to 1 teaspoon cinnamon if desired
½ teaspoon salt if desired
Set oven to 350 F. Mix wet ingredients, then add in dry ingredients and mix. Batter will be thick. Transfer to 8x4in loaf pan (1.5 quart) and bake for about 40-45 minutes. It will be firm around the top and edges. Let it cool before slicing.
Some pictures of the Flax bread during making.
Batter ready for the loaf pan.
Batter ready for the oven.
Fresh out of the oven.
So good you want more!
Simple gluten free sugar free Scottish Oatcakes.
Depending on how thick or thin you like them it makes about 12-17.
Gluten-free Oats*: 2 cups plus one tablespoon. (you could probably just heap the cup measure)
Buckwheat flour (or a flour of your choice): just under 1/2 cup.
Butter: 60g (half a stick)
Salt: 1 teaspoon.
Off the boil water, about 4-8 tablespoons or enough to make a "slightly sticky" dough.
* Although oats are gluten free they can be cross contaminated during packing, so it's safest to buy the gluten free ones if you are intolerant.
Method:
Preheat the oven to 375 f (190 c)
I like to blend the oats till they are a course flour. Mix them in a bowl after blending and add the salt and flour.
Warm the butter till its just turned to liquid and mix that into the bowl. I use the back of a spoon for this. Then add the warm water till the mixture is a little bit sticky but not too much that it will stick to the board when you roll them out.
Grab a lump of the dough and form a ball about tennis ball sized and flatten it onto a board or other flat surface, then roll out until the thickness you want the Oatcakes to be. I like them a little under 1/4 inch thick. You can dust the board with flour if you want but I find that isn't necessary. Use a cookie cutter of your choice and place each oatcake on a baking tray. Cook in the oven for about 19-25 minutes depending on thickness.
What they should look like after baking.
More to come soon, keep watching for updates....
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