Guess what!
I’m tired Of Eating Oats. 

Yep, I’ve gotten tired of eating the plain oat breakfast I wrote about in one of my August’07 posts. (CLICK HERE to refer to it) 

Actually, I DO really still love it, it’s just that you want a CHANGE every now and then. You know what I mean?

We’ve been doing some exciting things with buckwheat lately. (NOT the buckwheat flour, but WHOLE RAW BUCKWHEAT), so this gave me a bit of an idea.

Why not use the same procedure used in that whole Oat Recipe but instead ….. make a ….

MIX of 50% whole oat groats + 50% whole raw buckwheat?  

YES!! That sounds great. I’ve never made that mix before. So I got excited, immediately raced to the kitchen, and got the ingredients together to start the process. …….. And you know what?

…… To read the rest of this entry CLICK HERE »

I’m sure you’ve picked up already (if you’ve read any of our previous posts), that we believe wholeheartedly in the value of getting to know a bit about the foods that you work with. When I say “foods” I mean individual, whole food ingredients.

This approach is especially valuable for those who are working with food ingredients from a gluten free and allergy perspective. It’s a wholistic approach that has many levels to it, and, if followed with interest and enthusiasm, has only positive benefits to offer.

As you learn the nature and characteristics of whole food ingredients, a greater freedom of creativity and confidence in the kitchen develops. This is a totally different experience than when relying on prepackaged mixes and boxed refined foods.

As we progress along through these blog articles I will continue to emphasize this point and also take the opportunity to highlight points of interest from the rich and diverse backgrounds of our foods. In this way, you will gain a greater appreciation for the wonderful gluten free foods we have available to us. …… To read the rest of this entry CLICK HERE »

When I first encountered customers with gluten intolerance or celiac, I had no problem (I thought) in understanding the issues that they had to deal with. The solution, it seemed to me, was simple enough. Just avoid the gluten containing foods.

Since those early days, I have found out, that for many sufferers, this directive is a lot more involved than it first appears.

So, if you are one who is dealing with a very, gluten sensitive condition, or if you are caring for, shopping for, or preparing food for such a person, then these notes are for you. …… To read the rest of this entry CLICK HERE »

On a couple of occasions we’ve been asked about how to make gluten free baked products lighter (we understand that “door-stop bread loaves” are just not the fashion any more); and how to make your own self-rising flour for use in gluten free cooking. 

As is the case with all kinds of flours, the only difference between the “plain” and the “self-raising” flour, is that the self-raising has had chemical leavening agents (baking powder) added to it that causes it to rise (this process was first invented back in the mid-1800’s B.T.W.).

What You Need To Know About Baking Powder:

Typical quantities of baking powder used in a recipe would be as follows:
100grams of flour,
3 grams of baking powder
and just a pinch of salt (up to 1 gram).

The basic formulation for baking powder itself, varies, but it commonly contains sodium bicarbonate (an alkali) combined with a starch (to keep it dry) and some form of acid salts such as cream of tartar or certain aluminum salts. (Here is a LINK to ingredients used in common baking powders plus more fascinating info) 

It’s the body’s excessive exposure to aluminum salts that are of BIG concern. These are usually found in what are called “double-acting” baking powders and should be avoided. Studies have presented compelling evidence of aluminum being directly linked with senility and Alzheimer’s, just to name a few. (Other aluminum-containing formulations are found quite commonly in underarm deodorants as well). …… To read the rest of this entry CLICK HERE »

This is not an article about gluten free cooking, about celiac, or even how to live a gluten free life. It’s more about facing the challenges that come with the condition.

Someone once told me that “The challenges that we face, day to day, are just opportunities to overcome”. The magnitude and circumstance may vary, but the challenge remains the same.

We all have our victories, as we also have our setbacks.
How we handle either is an indication of how
much we have developed inside.

If the severity of your gluten intolerance is extreme and your ability to deal with the emotional and physical issues at hand are pushed to their limits, then it’s the “inner game” that becomes your most potent field of play.  

…… To read the rest of this entry CLICK HERE »