Gluten-Free Tips for Cooking

Celiac’s/Gluten Free

I did not write my cookbook to be a Gluten Free cookbook, but thanks to Gluten Free Oat Flour/Oats now available I am so delighted that people with Celiac’s Disease and gluten sensitivity can benefit from it by broadening their choices! Check out my mission page-My mission is to help as many people as I can to change their life with healthy, delicious food.

Fortunately, I do not have Celiac’s, but I am allergic to wheat and dairy and gluten sensitive. That said, I care deeply and have so much compassion for people with Celiac’s Disease. I have studied about Celiac’s at a deep level and speak and educate people about it. I want to help advocate for people suffering with Celiac’s Disease to increase the awareness and level of understanding and hopefully compassion.

You probably know that Celiac’s/Gluten Free diets cannot include Wheat, Rye or Barley. It use to include oats, but now certified gluten-free oats and oat flour are available! Yeah! I give ingredient alternatives and options in the recipes, mostly for variety in my cookbook. Certified Gluten- Free Oat Flour can be used in place of any other flours including rye, barley or soy to be gluten-free.

The few recipes that include beer-such as the Chili, Fried Fish Batter, Tempura-Redbridge beer or another gluten-free beer may be used.

Use ALL  GF Oat Flour in place of any barley or rye flour in the following recipes- Irish Soda Bread, Fried Chicken, Biscuits, Pancakes, Fruit Crisps, Molten Chocolate Lava Cakes. You can use Non-GMO soy flour or Sorghum in place of the barley or rye flour for variety and structure/texture if you don’t want 100% GF Oat Flour.

Spelt Bread-do not make this because it is a non-hybridized WHEAT.

I hope that if you have Celiac’s Disease that my cookbook and blog will be a helpful source of information and bring joy and ease back into your cooking and eating. I wish you much health and happiness.

See my blog site http://www.NoWheatNoDairyNoProblem.com for resources on flours and ingredients used in No Wheat No Dairy No Problem Cookbook.

Sugar Substitutes: Low Glycemic Index(Agave and Coconut Palm Sugar). Use Coconut Palm Sugar in place of sugar, succanat, date sugar, maple sugar when you want a granulated texture, like in fruit crisp. Coconut Palm Sugar won’t spike your blood sugar or give you the sugar crash/sugar blues like regular sugar will. When you want a liquid sweetener use the Agave. The glycemic index on both is between 25-30 and white sugar is 88 on a scale of 1-100. Big difference. If you have diabetes please check with your physician.

Be Well with Love and Blessings,

Lauren Hoover-West

3 thoughts on “Gluten-Free Tips for Cooking

  1. Is there a trick to changing flours in recpies? Tried Oat flour and coconut sugar in molasses cookies today and I can’t even pick them up without it falling to pieces. Do I need to change the ratio of flour?

    • Amber, sorry to hear that. It took me 7 years to write my cookbook and develop the recipes. I wish I knew what to tell you. You can try to add the same amount of flour using 3/4 Oat and 1/4 quiona flour or soy flour. I have not tried coconut flour, but that may work.
      I have some great cookie recipes that have all been tested in my cookbook including Ginger. There is a Molasses Cake recipe that is one of my favorites!

  2. Thank you for this. I am brand new to this as this will be a huge change to my diet. I have to stop thinking about all the things I can’t have any longer and start with everything I can.

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