For those with celiac disease, avoiding gluten in their diet is necessary for their health. An allergy to gluten causes symptoms like feeling tired, achy, and bloated.
But the gluten-free diet trend has lately been catching on even among those who aren’t allergic or sensitive to this protein found in wheat, barley, and rye flours. Followers of the trend use the diet for weight-loss purposes, as avoiding gluten essentially amounts to avoiding carbs like pasta and bread which contain wheat flour.
Whatever your motivation for trying a gluten-free diet, there are plenty of delicious recipes out there. Here are two healthy, gluten-free recipes from glutenfreegoddess.blogspot.com:
- 1 3/4 lbs. ground turkey
- 1 small sweet or red onion, peeled
- 1 medium to large carrot, peeled, trimmed
- 3 cloves fresh peeled garlic
- 1/2 cup good tasting tomato ketchup
- 1 tablespoon molasses
- 1 organic free-range egg (or omit for egg-free and use 1 more tablespoon molasses)
- 3/4 cup gluten-free cornbread crumbs
- A pinch of nutmeg
- A pinch of cinnamon
- 1 teaspoon thyme
- Sea salt and pepper, to taste
- Preheat the oven to 350ºF.
- Put the ground turkey into a large bowl and using a fork or spoon, break it apart it a bit.
- Roughly chop the onion and carrot into same sized chunks and place them into a food processor; add the garlic; pulse until the veggies are uniformly diced- fine- not too chunky; add them to the turkey. Toss lightly with a spoon or fork to quickly distribute the veggies. Add the ketchup, molasses, egg (if using), cornbread crumbs, spices and thyme. Mix it all up using a light touch; try not to over-mix it into mush (over-mixing makes for a dense loaf).
- If the mixture is too dry at this point, add a little more ketchup. If it feels too wet, add more cornbread crumbs. You want a nice stick-together balance.
- Spoon the meatloaf mixture into a standard size loaf pan and firmly press into place, smoothing and rounding the top of the loaf so that the sides are lower than the edge of the loaf pan (you don’t want the glaze spilling over the sides later on).
- Bake in a pre-heated oven for 40 minutes. Meanwhile, make your brown sugar glaze.
- 1/3 cup brown sugar
- 1/3 cup ketchup
- 2 teaspoons balsamic vinegar, to taste
- 1 teaspoon honey mustard
- A small pinch of nutmeg and cinnamon
- At the 45 minute mark, remove the loaf from the oven.
- Spoon the glaze mixture on top of the loaf.
- Bake for an additional 30 minutes or until the internal temperature reaches 180 degrees F. Allow the cooked loaf to cool for ten minutes or so before slicing and serving. Serves 4 to 6.
- Use leftovers for pie.
Karina’s Chocolate Truffle Cake
- 1 cup whipping cream
- 2 1/2 cups semi-sweet or dark chocolate chips
- 1 stick (8 tablespoons) unsalted butter
- 2 tablespoons bourbon vanilla extract* or see notes
- 7 organic free-range eggs
- 1 cup light brown sugar
- 1/4 teaspoon fine sea salt
- Organic cacao powder with maca, for dusting
- Preheat the oven to 350ºF. Line the inside bottom of a 9-inch Springform cake pan with a circle of parchment paper. Wrap a large piece of foil around the outside of the pan, covering the bottom and sides, to catch any leaking drips. Set aside.
- In a medium sauce pan, gently heat the cream over low heat. When the cream is fairly hot, melt the chocolate chips by adding them slowly to the pan as you whisk. Add the butter, in pieces. Whisk until the chocolate and butter are melted. Add the vanilla extract. As soon as the mixture is melted, smooth, and glossy remove it from the heat.
- Using a wire whisk attachment, beat the eggs, light brown sugar and sea salt until the eggs are foamy and doubled in volume, roughly 3-4 minutes. (This is where a KitchenAid stand mixer comes in handy.)
- Slowly add the cooling chocolate mixture to the eggs, and beat gently until combined.
- Pour the batter into the prepared cake pan.
- Bake in the center of a pre-heated oven for one hour, until the cake is set and cracked. It will still appear a bit loose in the center, underneath. This is fine.
- Place the cake pan on a wire rack to cool. When the cake is close to room temperature, lightly cover and chill the cake overnight.
- Before serving, gently loosen the cake from the sides of the pan using a thin flexible spatula. Release the Springform clasp and remove the ring. Place the cake on a cake plate.
- Dust the cake with a sifting of cacao powder with maca.
If a family member has been diagnosed with celiac disease, or you have symptoms like abdominal pain, bloating, gas, constipation, decreased appetite, diarrhea, lactose intolerance, etc, use the Vitals Doctor Finder to find a doctor and discuss undergoing a blood test to rule out celiac disease.
Sources: glutenfreegoddess.blogspot.com and ncbi.nlm.nih.gov