Tag Archives: Cooking

The Care and Keeping of an Allergic Celiac–Recipe Time!


Cooking, in my family, is a dangerous proposition.

I’m allergic to eggs and beef. I also have celiac and, even after having my gallbladder removed, too much fat sends me into fits of agony.

Husband is Type I diabetic.

Daughter gets stomach migraines from artificial colors.

Son is lactose sensitive. He can have dairy, but I limit it. Otherwise, he’s moaning in the bathroom, and that’s no bueno. (He’d take the hit every day if left to his own devices, though)

Anyway, so I made these cereal bars. They’re pretty easy (have to be, with my schedule), everyone liked them, and it was easy enough to adapt to GF. They’re good snacks to put in lunches, too! Just freeze and let them defrost in the lunch box. My child is particularly messy, so sure, he might come into my office after school looking like a crime scene, but hey. That could happen anyway, so I’ll take my chances.

Very Berry Oatmeal Bars

1 3/4 cups gluten free flour of your choice
(all purpose is easy; a sorghum/quinoa/tapioca/arrowroot blend has more protein and fiber, but that’s a lot of flours to have on hand. And a pain. And I’m lazy)
1 1/2 cups GF oats (many celiacs are sensitive to oats, so you have to be careful with this. I do okay, so here we are!)
1/2 teaspoon baking powder
1/4 teaspoon sea salt
3/4 cup melted butter
(you could just as easily use margarine if you want to go totally vegan, but margarine gives me the willies.)
1/2 cup agave nectar (I have replaced this with stevia and whey sugar. If using a dry sugar, decrease flour by 1/4 cup, and increase butter by 1/4 cup)
1/2 cup frozen mixed berries, defrosted and drained (Jam can be used, and because of the consistency, holds up better for lunches–it’s less like a crime scene–but I like the decreased sugar of mixed berries. Hm… I bet that apple compote I made in October would be great with this.)

Mix together flour, oats, baking powder, and salt. Stir in agave nectar and melted butter until crumbly. Press half of the mixture into a prepared 8×8 inch baking pan (because the last thing you want to do is expand your child’s vocabulary in new and exciting ways because the darn bars got stuck! Incidentally, darn was not one of the words I used.) Spread the fruit or jam over the top. Sprinkle remaining oat mixture on top of the fruit layer, pressing down to cover.

Bake in a 350° oven for 30 minutes or until lightly browned. Cool completely and the cut into squares. I refrigerate mine before I wrap each bar individually and then put in a freezer bag and freeze them!

(I was going to include a picture, but we ate them all. So, uh, sorry?)

The Gluten Free Experiment


Today, I made vegan, gluten-free corn muffins.

Not out of any higher sense of purpose. I’d happily eat a slab of beef if it didn’t make me outrageously sick. But it does. As much as it pains my ranch-raised husband, who raised and then ate Boo boo, we are a largely meat free household. We do eat fish, and that’s where it ends, for the most part. (As an aside: I used to hate fish. Wouldn’t touch the stuff. Sushi actually made me gag. And then it was the only thing I ate that didn’t make me sick, and I developed an affinity for it. Still not my favorite, but my favorite hurts me, so there you go. It IS possible to change your taste buds after 30!)

Because of Hub’s dietary restrictions, we’ve largely given up potatoes, so my meat and potatoes guy has largely turned into a fish and salad kind of dude. Really, a healthier way to live, even if we were dragged into it kicking and screaming.

Recently, on top of the eggs and beef, I was advised to give up gluten, and I have. In the two weeks of the gluten-free experiment, I’ve taken one Zofran. Incidentally, that’s down from the one Zofran A DAY I was taking just to function and go to work in the morning. For more than 10 of those days, my stomach felt good, which hasn’t happened in four years. Right now it hurts, and I’m a little queasy, but I’ve been fighting a cold for over a week, and cough medicine usually does a number on my stomach, so I’ll take it.

I’m not crying on the floor, so I’ll put it in the win column.

So, I made gluten-free, vegan muffins. Between the allergy to beef and eggs, and now wheat (and boy child’s lactose intolerance), there’s not a lot in the baked goods aisle that we can all eat. So, I attempted to bake, because, well, I kind of can’t buy it.

I think they turned out remarkably good, all things considered.

This is notable for two reasons:

1) I don’t bake.

2) Oh, wait, there’s only one reason. I don’t bake.

Now, don’t get me wrong. I can cook. I love cooking (I hate the clean up, but that’s another blog). The more complicated the recipe, the better. (weekends only. Weekdays it’s crock pot time!) But baking? Not so much.

It’s not that I don’t want to bake.

It’s that I don’t have the talent for it.

So if any of you have any good gluten-free, vegan recipes for baking, I’d sure like to try them!