Gluten Free Baking Week: Nice Timing for Tasty, Healthy Treats
It’s rather interesting that Gluten Free Baking Week each year is right before Christmas. Seems pretty strategic, right? When, during the year, do you bake the most? Yep, right about now. For those who have problems with gluten – such as persons with Celiac disease, certain food allergies (such as for wheat), or who just want to lose weight or feel better – the holiday season can be quite the challenge. Here are some tips to celebrate Gluten Free Baking Week, to enjoy one of the tastiest times of year while still staying true to a diet that focuses on personal health. You can enjoy some fine baked goods, and not feel remorse.
Before we get into recipes for Gluten Free Baking Week, let’s take a look for certain things allowed and disallowed for a gluten-free diet, thanks to a list by the Mayo Clinic. Allowed for a gluten-free diet: beans, seeds and nuts in natural form (unprocessed), fresh eggs, fresh meats, fish and poultry, fruits and vegetables and most dairy products. Amaranth, flax and quinoa are okay, from the grains and starches family. Always avoid: barley (and anything involving malt), rye, wheat, and triticale (a cross between wheat and rye). It’s good to know that avoiding wheat means knowing about differing names for wheat, such as farina, durum flour, kamut, graham flour and spelt.
Now onto the Gluten Free Baking Week recipes! Cook up a batch (or two) of one or more of these, and enjoy the season all the while knowing you’re eating well. Officially, the commemorative week for those who care about being gluten free is Dec. 14 to 20, by the way.
Grain Free Fudgy Brownies
- 1/3 cup cocoa powder
- 1/2 teaspoon instant espresso powder (omit if on a candida diet)
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup crunchy almond butter
- 1/2 cup coconut sugar (or Xyla if on a candida diet)
- 1/3 cup coconut oil, melted
- 1/4 cup unsweetened non-dairy milk (hemp, almond or coconut work well)
- 2 eggs
- 1 teaspoon vanilla
- coconut oil spray for greasing
1. Preheat oven to 325 degrees and grease an 8-inch by 8-inch pan.
2. Add all your dry ingredients to a medium-sized mixing bowl and, using a whisk, combine to ensure there are no lumps. In a separate bowl, combine all of your wet ingredients/
3. Mix the wet into the dry and pour into your prepared baking dish.
4. Bake for 40 to 45 minutes, or until a toothpick comes out clean. Enjoy!
Chocolate, Chocolate Chip Muffins
(Makes about 8 muffins)
- ¾ cup brown rice flour
- ¼ cup sweet rice flour
- ¾ cup tapioca powder or arrowroot
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon xanthan gum
- 2 Tablespoon organic cocoa powder
- 3/4 cup coconut sugar OR 3/4 cup xyla (if on an anti-candida diet)
- 1 cup chopped cacao paste or cacao nibs
- 1 cup non-dairy milk
- 1/3 cup + 2 Tablespoons safflower or grapeseed oil
- 1 egg OR 1 flax egg
- 1 tsp bourbon vanilla extract
1. Preheat the oven to 400 degrees.
2. Mix the dry ingredients in one bowl and the wet in a separate bowl. Stir together with a wooden spoon until evenly combined.
3. Fold in the chocolate chips.
4. Bake for about 15 to 20 minutes, or until a toothpick comes out clean.
Ginger Spiced Cookies
(Makes 9 large or 12 small cookies)
- 1/2 cup almond butter or tahini butter (or ¼ cup of each)
- ½ cup unsweetened shredded coconut
- ¼ cup plus 1 Tablespoon coconut sugar (sub equal amount xylitol if on an anti-candida diet)
- ¼ tsp. sea salt
- 1 Tablespoon ginger powder
- 1 teaspoon ground cinnamon
- 1 egg
1. Preheat the oven to 350 degrees, and line a baking sheet with parchment paper.
2. In a food processor place all the ingredients and blend until fully combined.
3. Place in 1 -2 Tbs. at a time onto the baking sheet and bake for 10 to 12 minutes, or until the cookies turn golden brown.
4. Let cool on a cooling rack.
Keep in the refrigerator!