13 years ago
Thursday, February 4, 2010
Gluten Free Toothpaste
I have had a hard time finding a toothpaste that I like that is gluten free. I finally found one that I kind of like, Tom's of Maine. I buy the fluoride free formula for myself and it works pretty good. I purchase the "Silly Strawberry - fluoride free" for my son. Our dental hygienist is happy with the results so I should be too. She was telling me that she can see how gluten affects celiacs teeth. I never used to have any plaque build up on my teeth, ever - until I went gluten free. I didn't even get cavities until I went gluten free~ Now I do :(
Shampoo & Conditioner Without Gluten
I usually prefer to use natural products, but lately I have been cutting corners to save money. I couldn't find anything on the Garnier Fructis website: www.garnier.com so I called the company this week (1-800-442-7643) and I asked about the "Body Boost" shampoo & conditioner line. I was told that it does NOT have gluten :)
Gluten Free BBQ Sauce
I came up with this recipe when I found out that my son's favorite gf BBQ sauce was no longer made on dedicated gf lines. I'm not much of a fan of BBQ sauce, but this is good. My hubby uses this with some of his recipes too.
Gluten Free BBQ Sauce
1/4 - 1/2 tsp sea salt (Redmond Realsalt brand)
1/4 - 1/2 tsp black pepper
1/4 - 1/2 tsp celery seed
1/4 - 1/2 tsp chili powder
1/4 - 1/2 tsp ground mustard
1/4 - 1/2 tsp paprika
1/4 - 1/2 tsp onion powder
1/4 - 1/2 tsp garlic powder
1 Tbsp vinegar ( Bragg Organic Raw-Unfiltered Apple Cider Vinegar)
1/2 Tbsp molasses
1/2 Tbsp agave nectar (Madhava brand)
1 - 8oz can tomato sauce
Mix all spices together first, starting with smaller 1/4 tsp increments adding more later if needed. Then add vinegar, molasses and agave. Stir in tomato sauce mixing well. Adjust spices now to your preference. Store in airtight container in refrigerator.
*hint* Don't forget to check the gluten free status of your spices!! We use Frontier brand spices because they are gluten free, organic, non GMO, and non irradiated.
Gluten Free BBQ Sauce
1/4 - 1/2 tsp sea salt (Redmond Realsalt brand)
1/4 - 1/2 tsp black pepper
1/4 - 1/2 tsp celery seed
1/4 - 1/2 tsp chili powder
1/4 - 1/2 tsp ground mustard
1/4 - 1/2 tsp paprika
1/4 - 1/2 tsp onion powder
1/4 - 1/2 tsp garlic powder
1 Tbsp vinegar ( Bragg Organic Raw-Unfiltered Apple Cider Vinegar)
1/2 Tbsp molasses
1/2 Tbsp agave nectar (Madhava brand)
1 - 8oz can tomato sauce
Mix all spices together first, starting with smaller 1/4 tsp increments adding more later if needed. Then add vinegar, molasses and agave. Stir in tomato sauce mixing well. Adjust spices now to your preference. Store in airtight container in refrigerator.
*hint* Don't forget to check the gluten free status of your spices!! We use Frontier brand spices because they are gluten free, organic, non GMO, and non irradiated.
Gluten Free Peanut Butter Chocolate Balls
This is a recipe that my mother gave me several years ago that I have modified to gf. The PB&C balls taste quite a bit like Reeses Peanut Butter Cups. This isn't what I'd call a healthy recipe, but I do make this once in awhile as a special treat for the family. My son asks for these at Halloween since he cannot eat the candy from trick or treating.
Gluten Free Peanut Butter and Chocolate Balls
1 stick butter
1 lb powdered sugar (Zulka brand pure cane sugar-ground in a coffee grinder)
2 C peanut butter (Justins' Nut Butter brand)
1/2 tsp vanilla (Singing Dog Brand - I buy mine at iHerb.com)
12 oz chocolate chips (Enjoy Life brand)
1/2 stick paraffin
Mix all ingredients except the chocolate and paraffin. Chill the mixed ingredients in refrigerator until its firm enough to roll into balls. Melt chocolate chips. In a separate pan melt the paraffin. When they are both melted, stir together mixing well. Keep on low heat so that the chocolate can be dipped into. Dip the peanut butter balls into chocolate with toothpicks. Dry on wax paper. Store in refrigerator.
Gluten Free Peanut Butter and Chocolate Balls
1 stick butter
1 lb powdered sugar (Zulka brand pure cane sugar-ground in a coffee grinder)
2 C peanut butter (Justins' Nut Butter brand)
1/2 tsp vanilla (Singing Dog Brand - I buy mine at iHerb.com)
12 oz chocolate chips (Enjoy Life brand)
1/2 stick paraffin
Mix all ingredients except the chocolate and paraffin. Chill the mixed ingredients in refrigerator until its firm enough to roll into balls. Melt chocolate chips. In a separate pan melt the paraffin. When they are both melted, stir together mixing well. Keep on low heat so that the chocolate can be dipped into. Dip the peanut butter balls into chocolate with toothpicks. Dry on wax paper. Store in refrigerator.
Gluten Free Klutchens
This is a German holiday recipe that came from my husband's Grandmother. We have converted it to GF.
GF Klutchens
1/2 C sugar
1/2 C molasses
1/2 C hard Crisco
1/2 C heavy whipping cream
2 lg eggs
2 1/2 C all purpose gf flour (Tom Sawyer brand)
1/2 tsp baking powder (Rumford brand)
2 tsp ground anise
Cut Crisco into dry ingredients until well blended. Then add liquid ingredients and mix well. It may need a little more flour to stiffen the dough. Chill in refrigerator over night. Roll out dough into logs about the diameter of a nickel. Cut sections into 1/4 inch thick slices. Bake on a greased cookie sheet for 13 min at 350 degrees.
*hint* Purchase whole anise seeds, store in a freezer, & grind them fresh in a pepper mill.
GF Klutchens
1/2 C sugar
1/2 C molasses
1/2 C hard Crisco
1/2 C heavy whipping cream
2 lg eggs
2 1/2 C all purpose gf flour (Tom Sawyer brand)
1/2 tsp baking powder (Rumford brand)
2 tsp ground anise
Cut Crisco into dry ingredients until well blended. Then add liquid ingredients and mix well. It may need a little more flour to stiffen the dough. Chill in refrigerator over night. Roll out dough into logs about the diameter of a nickel. Cut sections into 1/4 inch thick slices. Bake on a greased cookie sheet for 13 min at 350 degrees.
*hint* Purchase whole anise seeds, store in a freezer, & grind them fresh in a pepper mill.
Gluten Free White Bread
This recipe is really good. The bread makes great sandwiches. It even holds up for french toast! It also works well drying out to make bread crumbs.
GF White Bread
2 1/2 C all purpose gf flour (Tom Sawyer brand)
1+ tsp all purpose gf flour (to dust pan)
1 tsp baking powder (Rumford brand)
1/2 tsp sea salt (Redmond Realsalt brand)
3 tsp yeast (Bob's Redmill brand)
3/4 C plain kefir (Helios brand)
1/2 C almond milk (Almond Breeze brand - original flavor)
2 Tbsp butter
2 Tbsp honey (unprocessed)
2 lg eggs (beaten)
Crisco (to grease pan)
Mix all dry ingredients in med size mixing bowl including yeast. Set paper plate or towel over bowl and set aside in warm area for 1 1/2 hour. Preheat oven at 340 degrees. Warm all liquid ingredients in small sauce pan on low heat. Don't let liquid get over 110 degrees. Use thermometer to check. Stir frequently as kefir scalds easily. Pour liquid mixture into dry ingredients. Stir until all lumps are gone (about 5 min or more). Grease and flour glass bread pan. Pour batter into pan. You can use a wet spoon to smooth out the top of the batter if you want it to look nicer, but its not necessary. Let rise until center is 1 inch below the top of the pan. It rises quickly so keep an eye on it. Bake for 40 min at 340 degrees. Let cool in pan for 15 min on drying rack. Remove bread from pan and cool right side up on the drying rack covered with a light towel to keep moisture in. Let the bread cool for about 2 hours prior to slicing to retain moisture and to allow it to set up.
*hint* Stores well in refrigerator - re soften in toaster oven or toaster. Can also slice the bread, put wax paper between slices & store in deep freeze for a short time.
GF White Bread
2 1/2 C all purpose gf flour (Tom Sawyer brand)
1+ tsp all purpose gf flour (to dust pan)
1 tsp baking powder (Rumford brand)
1/2 tsp sea salt (Redmond Realsalt brand)
3 tsp yeast (Bob's Redmill brand)
3/4 C plain kefir (Helios brand)
1/2 C almond milk (Almond Breeze brand - original flavor)
2 Tbsp butter
2 Tbsp honey (unprocessed)
2 lg eggs (beaten)
Crisco (to grease pan)
Mix all dry ingredients in med size mixing bowl including yeast. Set paper plate or towel over bowl and set aside in warm area for 1 1/2 hour. Preheat oven at 340 degrees. Warm all liquid ingredients in small sauce pan on low heat. Don't let liquid get over 110 degrees. Use thermometer to check. Stir frequently as kefir scalds easily. Pour liquid mixture into dry ingredients. Stir until all lumps are gone (about 5 min or more). Grease and flour glass bread pan. Pour batter into pan. You can use a wet spoon to smooth out the top of the batter if you want it to look nicer, but its not necessary. Let rise until center is 1 inch below the top of the pan. It rises quickly so keep an eye on it. Bake for 40 min at 340 degrees. Let cool in pan for 15 min on drying rack. Remove bread from pan and cool right side up on the drying rack covered with a light towel to keep moisture in. Let the bread cool for about 2 hours prior to slicing to retain moisture and to allow it to set up.
*hint* Stores well in refrigerator - re soften in toaster oven or toaster. Can also slice the bread, put wax paper between slices & store in deep freeze for a short time.
Introduction
May 26th will be 4 years that I've gone gluten free & I have learned quite a bit in that amount of time. Having an online record of all the research that I have done & will do along with new recipes, ideas & products is very helpful for myself & other celiacs. I am hoping to post as much of that as possible. For new celiacs, going gluten free can be overwhelming. I know it was for me. I have found that some of the information on the internet is a bit deceptive, especially the labeling of products. I happen to be one of those very sensitive celiacs that can only purchase things from dedicated gluten free facilities. In my research I have found that many products labeled gluten free are processed on shared lines, tested for gluten & allowed to contain 20 ppm. I would think that consuming enough products like that would add up & cause health problems for any celiac. To me that just doesn't make sense. The label "Gluten Free" should mean none, nada, zilch, zero gluten!! I hear people talk about being able to eat some gluten or products made on shared equipment without any problems. Nothing may be obvious, but you cannot be sure of whats going on inside of you without medical testing. For a celiac, eating gluten = eating poison. When I went gluten free almost 4 years ago, my whole family went gluten free. My son has reactions to gluten similar to the way I do except he has behavioral issues too. I guess I should say we both do~ I know I'm not pleasant to be around when I've eaten something 'contaminated' but his reactions were quite severe at times. My husband also eats gluten free foods for the most part. It seems to help alleviate his arthritis pain that he has had for years. I know that he has his stash of gluten chips & snacks out in his garage but I cant blame him. I do keep inside of the house & my vehicle gluten free though. Its not worth taking chances getting sick. Going gluten free has made us look at life differently. No longer do we get to buy food & eat it without researching ingredients. Now we cook most of our own food from scratch. We try to eat simply & healthy. Every label of every product is scrutinized. We try to call every company to verify that it is safe. Even products like dish soap, tooth paste, & shampoo have to be checked. All of my son's art supplies must be checked too. When we run errands & are gone at meal times we bring our own food in a cooler. It gets old, but I don't really have any options especially on a squeaky tight budget. Being a celiac is a lot of work, but not being sick is great.
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