We have started eating gluten free (gf) in our house. At this stage it still is an experiment, but it seems that we are all profiting from it. Nina always had stomach aches and we have been trying for years now to find out why. We did food journals, medication, no dairy, all kinds of examinations - all to find out that it is inconclusive. The results from all the tests are saying she is a very healthy girl. Her, at times severe, stomach aches are begging to differ. She was also tested for celiac disease, but that was negative. After I got the results, I investigated a little further and found that one of the readings was elevated and that this could point to a wheat sensitivity. After reading a little more about it and talking to some people, the decision was made to go wheat free for a while. Well, we managed to do it for about a week before we "fell off the wagon" and went back to eating wheat. Which in itself was very interesting. During our gf week, we all felt better. Nina's stomach aches were not very bad, they were very manageable, my headaches were gone, Jamie and Jeremy felt better and were quite a calmer than usual. When we went back to wheat, Nina's stomach aches became VERY severe. I was almost at a point where I was getting ready to tell her that she couldn't go to Camp. She has been living on her prescription drugs for the last three days. I am back on my headache pills and the other two are their usual .... lively selves. All this after just one week!!! Maybe it was a coincidence? Well, Nina is coming back from camp tonight and tomorrow we will go wheat free again. I got rid of just about all the wheat stuff we had. So those temptations are gone ;-) So far the most challenging thing was finding bread we all agree with. We have found that Ezekiel bread fits that bill. I have just heard from a friend about some other bread I can order but haven't tried yet. Instead of regular pasta we use rice sticks from the grocery store. You can find it a somewhat reasonable prices in the ethnic isles. That was okay for us as well. I have tried my hand at baking and one recipe was pretty good. I got it from Sheri's blog, which is really, really good. So here is Sheri's recipe for :
Pumpkin Spice Cake
- 4 eggs
- 1 ½ cups organic sugar or Sucanat
- 1 cup olive oil
- 1 15-oz. Can pumpkin
- 1 cup brown rice flour
- 1 cup cornstarch
- 1 teaspoon xanthan gum (Since guar gum is much cheaper, I used that)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon allspice
- 1 teaspoon sea salt
In a large mixing bowl, cream eggs, sugar, oil, and pumpkin on medium speed until smooth.
In a medium-sized bowl combine the remaining ingredients. Add to wet ingredients and mix at low speed just until everything is blended and smooth.
Spread the batter in a greased 9×13-inch baking dish.
Bake for 30-35 minutes at 350 degrees.
Allow to cool completely, then top with a vanilla frosting.
Vanilla Frosting:
1/4 cup butter, softened
2 cups powdered sugar
2 teaspoons vanilla
2+ teaspoons milk
2 cups powdered sugar
2 teaspoons vanilla
2+ teaspoons milk
Cream the butter, sugar, and vanilla. Add in milk 1 teaspoon at a time until the frosting is the desired spreading consistency. Once you get the frosting the right thickness, then beat on high speed with your mixer for 2 minutes.
 |
| This is the cake fresh from the oven |
 |
| with the icing.... |
 |
very light, fluffy and yummy ! |
No comments:
Post a Comment