Gluten-Free Oatmeal Cookie Recipe

gluten-free cookie

Courtesy Mark Johnson

gluten-free cookieIngredients:

  • ½ cup white rice flour
  • ½ cup brown rice flour
  • ½ cup teff flour
  • 1 ½ tsp xanthan gum
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • 1 cup chocolate chips
  • ½ cup white sugar
  • 1 cup brown sugar
  • 3 cups pure, uncontaminated oats
  • ½ cup margarine, melted
  • 2 eggs (or equivalent 4 egg replacer)
  • 1 tsp vanilla

Instructions:

  1. In a bowl, whisk flours, xanthan gum, sugars, baking soda, cinnamon and salt. Make sure there are no lumps.
  2. Add the oats, and combine well.
  3. Add the melted butter, and mix until combined.
  4. Add the beaten eggs and vanilla. Mix until it comes together. Add the chocolate chips and mix well.
  5. Place cookies on prepared cooking sheets by the spoonful.
  6. Preheat oven to 325F.
  7. If winter, put the sheets outside. If summer, put into freezer. Wait 15 minutes.
  8. Place into oven and bake for 15 minutes. Cookies will still be soft.
  9. Allow to cool on the baking sheet for 15 minutes, then transfer carefully to a wire rack to allow to cool completely. Serve. These also freeze well.

Make Your BBQ Gluten-Free

Many events with family and friends are planned around the BBQ, and this is a source of worry from many people with celiac disease. The concern is the transfer of traces of sauces that contain gluten, or crumbs from breaded products or buns being heated on the BBQ. Since grilling season is here or almost here across Canada, I went looking in my local Canadian Tire store for ways to provide a physical barrier for your GF food on the BBQ. You can use aluminium foil, but some people have asked about reusable options.

I was surprised at the number of options I found and at the range of prices.

If you only need to deal with the problem when visiting others, consider a silicon grill mat or a lightweight grill topper. Both are generally priced between $5 and $10. They are easy to transport and clean up well.

If you miss grill lines, and if you don’t need to travel with your solution, look at a separate grill pan that can sit on top of your basic grill. These pans are made from ceramic or cast iron and come in a variety of shapes and sizes.
BBQ Sauce

BBQ sauce and marinades are places where you often find gluten. The problem ingredients are likely to be Worcestershire sauce, malt vinegar, soy sauce or teriyaki sauce. A few commercial products may also contain hydrolyzed wheat or barley proteins which are also not gluten free.

Don’t try to shop for a new brand in a hurry — it can take a while to check the small print on all those jars on the shelf.

I went looking for some online recipes and found a lot of recipes that were also paleo or healthy or low carb and even vegan, but they all contained ingredients that most people don’t have on hand. Sambal olek, agave syrup or coconut aminos anyone?

This recipe is a basic sauce with the key flavours represented: salty and sweet flavors in the ketchup, more sweet from the honey and then a good tang from the mustard. You can add your favourite spices and gluten-free versions of soy sauce and Worcestershire, or you can use the basic sauce as is.

Gluten-Free Minestrone Soup

minestrone-soup

minestrone-soupSoups and chilis are great ways to add beans to your diet, especially on chilly winter days. When you have the time, cook your own beans (can be done a day or two ahead) and use in place of canned.

Ingredients

  • 4 cups water or broth
  • 8 ounce can tomato sauce
  • 1 cup carrots, peeled and sliced
  • 2 cups coarsely chopped cabbage (or 1 cup diced potatoes)
  • 1 small onion, chopped
  • ½ tsp dried parsley
  • ¼ tsp oregano
  • 1 tsp salt
  • 1/8 tsp pepper
  • Pinch of celery seed
  • 1 cup any shape dry rice gf pasta
  • 15 ounce can kidney beans, rinsed and drained
  • 2 Tbs cornstarch
  • 1/4 cup water

Instructions

  1. Combine water, tomato sauce, carrots, cabbage, onion, celery and seasonings in a large
    soup pot.
  2. Cook until vegetables are tender (20 – 30 minutes).
  3. Cook pasta separately according to package directions. Drain and add to soup pot.
  4. Add kidney beans 10 minutes before serving.
  5. Thicken the soup by adding a roux of 2 Tbs cornstarch mixed with ¼ cup water. Bring to a boil and cook 1 minute more.

Makes about 8 cups.

Last Minute Gluten-Free Treat Ideas

As we get into the final countdown, you might find that you need a quick and simple cookie recipe for last minute guests or to make sure you have something tasty at yet another Christmas open house. Here are a few really quick recipes to consider.

  • Coconut cookies (coconut, GF oats, bananas) If you make these, be sure to use pure uncontaminated or GFCP certified oats. If you prefer not to use oats, here’s 2-ingredient option made with just coconut and bananas.
  • Flourless peanut butter cookies These taste great with chocolate chips or raisins added. I’ve also seen them baked with a Hershey’s kiss stuck on top.
  • Butter Cookies These work well with PC Gluten Free flour mix, and should work well with any all purpose GF flour mix that contains xanthan gum.
  • Colourful meringue cookies The base recipe for these cookies have only 3 ingredients. Use flavour, colouring and extras if you wish. Crushed candy canes or red and white mints make this especially festive.

If you are missing the bark recipes build on a cracker crust, here are some decadent bark options that don’t need a base crust at all.

Don’t let the inability to eat the food the host is serving keep you from all the holiday parties you are invited to. You need a social life, just like people who don’t have celiac disease. Bring a container of goodies that you keep for yourself, and if you want, bring a separate platter to share. That way you don’t have to worry about accidental contamination.

The first time you do this, you will probably feel like everyone is watching you. In most cases, they aren’t, and even if they are, you are simply keeping yourself healthy so you can enjoy the holidays.

Gluten-Free Pumpkin Square Recipe

celiac pumpkin

Courtesy CCA PEI Chapter celiac pumpkin

Ingredients:

  • 2 eggs, beaten 2 cups pure pumpkin (not pie filling)
  • 1 1/3 cups sugar 1 cup applesauce
  • 2 cups all-purpose gluten-free flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda 1 teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon ginger or nutmeg Chocolate or cream cheese icing

Directions:

  1. Preheat oven to 350 degrees.
  2. Take out an ungreased 10- by 15-inch baking pan (or, for a fluffier version, a 9 by 13-inch pan) and set aside.
  3. Beat together the eggs, pumpkin, sugar and applesauce until well blended.
  4. Add the flour, baking powder, baking soda, salt, cinnamon, and the ginger / nutmeg. Mix until smooth, then spread the batter in your pan.
  5. Bake for 25 to 35 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool.
  6. Apply icing, enjoy!

Video: Gluten-Free Banana Bread

by Nicole Knegt, Four Spoons Gluten Free Recipes.com

Our breakfast series continues with a gorgeous (and tasty) gluten-free banana bread with cherries. This little gem is also dairy-free and nut-free. We’re sure you’ll enjoy it!

See more breakfast receipes on our YouTube channel at:  https://www.youtube.com/user/fourspoonsgf

Ingredients for Gluten-Free Banana Bread

1 1/2 c. (250g.) brown rice flour
1/2 c. (75g.) tapioca starch
1/2 tsp. salt
2 tsp. baking soda
1 tsp. baking soda
1/2 tsp. xanthan gum

1 c. (250g.) mashed banana – aprox. 2 medium bananas
1/2 c. (120g.) apple sauce
1/3 c. (70g) oil
1/4 c. (85g.) honey
2 eggs

Ingredients for Cherry Sauce

1/2 lb. (250g.) frozen cherries or any other frozen fruit
1/4 c. water
1 rounded Tbsp. cornstarch
1 Tbsp. water
sweeten to taste

Video: Gluten-Free Hot Cross Buns

This traditional Hot Cross Bun recipe makes eight beautifully fluffy fruit buns with plump, juicy currants, warm spices and a sticky orange glaze – full of flavour and a treat for everyone to enjoy this Easter. Plus they are gluten-free.

Staring in the video is Kelowna local Nicole Knegt who is anaphylactic to all dairy and is also sensitive to gluten, yeast, and a number of other foods. Her husband Matthew also has a number of sensitivities to various foods.  This is Nicole’s second appearance in a Jaime Food Tube video.

The Kelowna couple recently closed Four Spoons Bakery to focus on creating an online educational resource, fourspoonsglutenfreerecipes.com, for individuals with celiac disease, gluten sensitivity and food allergies. They also launched a YouTube cooking channel in September 2014.

What is Important to you this Christmas?

by Sue Newell

Sue Newell

Sue Newell

For someone with celiac disease, a food allergy or a food sensitivity, a holiday built around parties and food can be a real-life nightmare. There are so many unknowns: Can I eat that? Did she use the ingredient brands I asked? Were those vegetables cut on the same board used for the bread? How many people have dragged something with gluten through that dip? What do I do – he put my gluten-free crackers on the same plate as the rest of the crackers? What do I say to Aunt Mary who just offered me her special Fluffernutter Cookies?

If you try to make everything perfect, odds are you will have a meltdown long before Christmas dinner and will want to hide in a closet until it is all over.

So here is my suggestion: figure out what things are the most important to you, and let everything just happen. I’m not suggesting that you don’t pay attention to what you are eating; I’m suggesting you make sure you have something tasty to eat at those events, but don’t fret if it is not the same as everyone else. Bring you own food if you need to, but spend a minimal amount of energy fussing about it. If someone asks about it, say “I cannot eat wheat, rye and barley and I brought my own food so I could spend time with everyone, rather than worrying about safe food.” If that isn’t enough for them, too bad; don’t argue, start a conversation with someone else.

For the important things, find the key elements and make sure they work for you. One of our Facebook members mentioned that everyone in the family gets to eat their favourite cereal on Christmas morning, even the sugary-sweet ones that are not on the table through the year. She knew that Chex wasn’t going to do it for her, so she asked for suggestions from the group. Forty responses later, she had a long list to consider including some with no nutritional value (the exact definition of a Christmas treat!). In my family, I missed having scones for Christmas lunch, but a batch of gluten-free biscuits (Nova Scotia style) satisfied my needs and gave another option to the other people at the table.

If a turkey dinner is not complete without stuffing, focus your energy on making sure there is safe stuffing (and an un-stuffed turkey) and don’t worry about the rolls and vegetable casserole with those little crunchy onions on them. If your absolutely favourite square or cookie is available, does it really matter that there is a plate of cookies you cannot eat?

This probably requires some thinking on your part, and the first time you take your own food to a party, you will be very nervous, but press through and I bet you will realize that it wasn’t so bad after all.

I know it isn’t easy, especially if it is your child who needs the gluten-free food. Make sure you discuss the situation in advance so your child knows what is going to happen and that his or her food is going to be safe. Keep an eye out that they are not being pressured to eat something that is not safe by well-meaning relatives.

Depending on the type of party, it is probably worth speaking with the host before you arrive to let them know what you will be doing. This is especially important for events planned around a menu. Be clear and be firm – you are not trying to insult them, this is what you need to do to keep healthy.

Christmas Treats and Treasures

If you are still looking for Christmas cookies, try these options from Gluten Free on a Shoestring, Food.com and The Roasted Root.

Some of these recipes may require a few clicks to find the instructions and when you see “oats” mentally substitute it with “pure uncontaminated oats”, but with 92 choices, at least one should call your name. I want to make the Chocolate Peppermint Meringue Christmas Trees.

Christmas is often a time for making special ornaments with your children or grandchildren. some craft materials may contain gluten but you can make ornaments from cinnamon and applesauce, or salt, water and cornstarch, or even cornstarch and baking soda with some glitter thrown in for effect.

Jamie's Food Tube channel dubs Kelowna woman "Queen of gluten-free baking"

Media Release

Editor’s note: Kelowna local Nicole Knegt appears immediately after the 92 second introduction above.

Snail-mailing a large piece of cardboard in the shape of a slice of bread to a company you’d like to work with isn’t your typical business strategy.

“It was a gutsy move,” said Matthew Knegt of Kelowna, B.C., co-founder of Four Spoons Bakery, a micro bakery specializing in gluten-free, dairy-free, soy-free and nut-free goods.

Knegt, 30, and his wife Nicole sent the laser-cut two-by-one-and-a-half-foot cardboard toast with a bite mark to world-renowned food guru Jamie Oliver’s production company on a whim, in hopes of being featured on his award-winning YouTube cooking channel, Jamie’s Food Tube.

Engraved on the bread-shaped cardboard was the message, “Gluten-free bread can taste like cardboard. A special-diets Food Tube channel could help change this.” The Knegts included a link to a custom portfolio website which invited Oliver to consider partnering with them to bring delicious gluten and allergen-friendly recipes to the world.

Oliver launched a search last month for foodie talent among the world’s greatest entrepreneurial chefs, cooks and artisans. This “fresh talent” will be uploaded to his Food Tube channel, where views and “thumbs-up” votes will help determine who is given the opportunity to work with his network.

In a recent video, Oliver explains his new Fresh Talent Playlist: “We want to find the best people from around the world and get it up on Food Tube so we can share it with everyone.”

Since its kickoff in January 2013, Jamie’s Food Tube has become a cooking show and online recipe resource for the masses. It is the largest foodie community in Europe and boasts 1 million plus subscribers.

The Knegts shot a video featuring a gluten-free and dairy-free adaptation of Jamie’s chocolate profiterole (cream puff) recipe from his most recent cookbook, Comfort Food. When Oliver’s team uploaded it to Jamie’s Food Tubethey dubbed Nicole as “the Canadian queen of gluten free baking.”

Nicole Knegt

Nicole Knegt

Nicole’s knack for tweaking run-of-the-mill recipes into glorious allergen-friendly deliciousness could be a game changer in the foodie world and for countless people worldwide who have dietary restrictions.

Nicole is anaphylactic to all dairy and is also sensitive to gluten, yeast, and a number of other foods. Matthew also has a number of sensitivities to various foods.

“We felt there was a niche for a food channel that caters to those of us who live with allergies, celiac disease, and other food sensitivities,” said Knegt.

The Canadian couple recently closed Four Spoons Bakery to focus on creating an online educational resource, fourspoonsglutenfreerecipes.com, for individuals with celiac disease, gluten sensitivity and food allergies. They also launched a YouTube cooking channel in September.

The Knegt’s chocolate profiterole video is featured alongside eight fellow Food Tube fresh talent competitors, who have already earned considerable recognition within the food industry as MasterChef champions, TV chefs, authors and food writers. Seven are London-based and one is from Dublin.

“We are beyond thrilled,” Nicole said. “Please watch the video and give us a thumbs up! We hope to make Canada proud and to be able to provide high-quality gluten-free and allergen-friendly recipes.”

The Knegt’s video can be viewed by clicking here.

Gluten Free Cooking Class November 1st, 2014

gf-cooking-classDo You Wish You Could:

  • Answer the question “What’s For Dinner” with ease?
  • Zip in and out of the grocery store and know what should be in your shopping basket?
  • Put wholesome and nourishing foods on the table in no time flat?
  • Lose weight AND keep it off?

After completing this workshop series you will become confident in your food
choices, get nourishing dinners on the table in 15 minutes, and find your body’s
natural weight with ease!

3 Week Series:

Three Essential Skills for Fast, Flavorful and Healthful Meals

Oct 18: 1:30-3pm
Oct 25: 1:30-3pm
Nov 1: 1:30-4:30

Session 1: Decoding Nutrition Labels
Session 2: Foundational Food Skills: Meal Planning Like a Pro
Session 3: Streamline Kitchen Time – Gluten Free Cooking Class 1 Recipe, 8 Meals

Prices: All 3: $70
Individual: $25-$40

Register: www.healthbean.ca OR call Selena 778-990-6047