I HAVE BEEN ASKED THIS SO MANY TIMES SINCE I FIRST WENT GLUTEN FREE BACK IN 2011. AND THERE HAVE BEEN THOUSANDS OF TIMES SINCE THEN THAT I WANTED TO GIVE IN OR GIVE UP.
THE TRUTH IS, IF YOU REALLY TRULY HAVE A GLUTEN SENSITIVITY YOU CAN'T GIVE UP WITHOUT EXPERIENCING REAL AWFUL SYMPTOMS THAT REMIND YOU THAT YOU EITHER FEEL LIKE CRUD OR FOLLOW YOUR DIET. SO DOES THAT ANSWER YOUR QUESTION (for skeptical people)? :)
FOLLOW YOUR BODY, BE AT PEACE WITH YOUR CHOICE, AND LIVE A LIFE OF THANKFULNESS!
IF THAT MEANS YOU NO LONGER CAN EAT AT A FRIEND'S HOUSE BECAUSE OF CROSS-CONTAMINATION, OH WELL. IF THAT MEANS YOU HAVE TO MAKE YOUR OWN BREAD, HAVE FUN DOING IT! IF IT MEANS YOU HAVE TO GIVE UP SOME OF YOUR FAVORITE FOODS, LOOK FOR WAYS TO CREATE THEM GLUTEN FREE!
JUST BE THANKFUL FOR THE BLESSINGS GOD HAS BESTOWED AND BE GLAD THAT YOU ARE ALIVE.
Matthew 6:25 "Therefore I say unto you, Take no thought for your life, what ye shall eat, or what ye shall drink; nor yet for your body, what ye shall put on. Is not the life more than meat, and the body than raiment?"
Have a Happy, Healthy, Gluten Free Day!
~EM KENNEDY~
Friday, May 22, 2015
Wednesday, April 15, 2015
THE BEST GLUTEN FREE CAKE
THIS RECIPE CAN BE USED AS THE BASIS FOR MANY DIFFERENT FLAVORS OF CAKES. ADDING A CUP OF FRESH OR FROZEN BERRIES, OR CHUNKS OF APPLES, OR COCOA, OR NUTS, OR RAISINS, OR LEMON. OK I KNOW I'M GETTING OUT OF HAND, BUT THE OPTIONS ARE SO MANY AND SO DELICIOUS THAT I GET EXCITED.
1 1/4 CUP BROWN RICE FLOUR OR 1 CUP WHITE RICE FLOUR AND 1/2 CUP POTATO STARCH
3/4 TEASPOON BAKING SODA (NOT BAKING POWDER)
1/2 TEASPOON SALT
1 CUP YOGURT OR 1 CUP MILK WITH 1 TEASPOON DISTILLED VINEGAR
1/4 - 1/3 CUP OLIVE OIL
2 EGGS
DO NOT OVER MIX. BAKE IN A GREASED AND FLOURED 8 INCH BAKING PAN. BAKE AT 400 - 425 DEGREES TILL TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN. ABOUT 15-18 MINUTES.
OK HERE IS WHY I GOT EXCITED. TO CHANGE THE FLAVOR A LITTLE AND MAKE IT SPECIAL YOU COULD ADD...
1/4 CUP COCOA AND 3/4 CUP SUGAR
OR
SUBSTITUTE 1 1/2 CUPS OF APPLESAUCE FOR THE MILK
OR
1 TEASPOON CINNAMON WITH OR WITHOUT THE APPLESAUCE
OR
VANILLA FLAVOR ABOUT 1 OR 2 TEASPOONS
OR
A FEW TABLESPOONS OF LEMON JUICE AND 1/2 CUP SUGAR
OR
2 TABLESPOONS GROUND FLAX AND 1/3 CUP HONEY
OR
1/2 CUP BROWN SUGAR
OR
1 TEASPOON CINNAMON 2 TABLESPOONS COCOA AND 1/2 CUP BROWN SUGAR
OR
3 TABLESPOONS ALMOND MEAL AND 1/4 CUP OF HONEY
OR
1 CUP OF BLUEBERRIES
OR
1 CUP OF STRAWBERRIES
OR
2 MASHED BANANAS
WE COULD GO ON AND ON BUT I THINK YOU GET THE IDEA. JUST USE YOUR IMAGINATION AND HAVE SOME DELICIOUS FUN!
HAVE A HAPPY, HEALTHY, GLUTEN FREE DAY!
~EM KENNEDY~
1 1/4 CUP BROWN RICE FLOUR OR 1 CUP WHITE RICE FLOUR AND 1/2 CUP POTATO STARCH
3/4 TEASPOON BAKING SODA (NOT BAKING POWDER)
1/2 TEASPOON SALT
1 CUP YOGURT OR 1 CUP MILK WITH 1 TEASPOON DISTILLED VINEGAR
1/4 - 1/3 CUP OLIVE OIL
2 EGGS
DO NOT OVER MIX. BAKE IN A GREASED AND FLOURED 8 INCH BAKING PAN. BAKE AT 400 - 425 DEGREES TILL TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN. ABOUT 15-18 MINUTES.
OK HERE IS WHY I GOT EXCITED. TO CHANGE THE FLAVOR A LITTLE AND MAKE IT SPECIAL YOU COULD ADD...
1/4 CUP COCOA AND 3/4 CUP SUGAR
OR
SUBSTITUTE 1 1/2 CUPS OF APPLESAUCE FOR THE MILK
OR
1 TEASPOON CINNAMON WITH OR WITHOUT THE APPLESAUCE
OR
VANILLA FLAVOR ABOUT 1 OR 2 TEASPOONS
OR
A FEW TABLESPOONS OF LEMON JUICE AND 1/2 CUP SUGAR
OR
2 TABLESPOONS GROUND FLAX AND 1/3 CUP HONEY
OR
1/2 CUP BROWN SUGAR
OR
1 TEASPOON CINNAMON 2 TABLESPOONS COCOA AND 1/2 CUP BROWN SUGAR
OR
3 TABLESPOONS ALMOND MEAL AND 1/4 CUP OF HONEY
OR
1 CUP OF BLUEBERRIES
OR
1 CUP OF STRAWBERRIES
OR
2 MASHED BANANAS
WE COULD GO ON AND ON BUT I THINK YOU GET THE IDEA. JUST USE YOUR IMAGINATION AND HAVE SOME DELICIOUS FUN!
HAVE A HAPPY, HEALTHY, GLUTEN FREE DAY!
~EM KENNEDY~
Tuesday, April 7, 2015
QUICK AND EASY GLUTEN FREE SORGHUM BREAD
OK, I KNOW THAT SOUNDS LIKE A WEIRD NAME, BUT DON'T FREAK OUT, IT TASTES A LOT LIKE CORNBREAD.
1 CUP SORGHUM FLOUR
1 CUP GREEK YOGURT
1 EGG
3/4 TEASPOON BAKING SODA
1/2 TEASPOON SALT
1/4 CUP OLIVE OIL
MIX JUST AS YOU WOULD CORNBREAD. THE EGG IS OPTIONAL IF YOU ARE ALLERGIC TO EGGS. I PREFER TO BAKE IT IN A CAST IRON SKILLET AT 425 DEGREES. I'VE ALSO BAKED IT IN A REGULAR CAKE PAN AT 400.
1 CUP SORGHUM FLOUR
1 CUP GREEK YOGURT
1 EGG
3/4 TEASPOON BAKING SODA
1/2 TEASPOON SALT
1/4 CUP OLIVE OIL
MIX JUST AS YOU WOULD CORNBREAD. THE EGG IS OPTIONAL IF YOU ARE ALLERGIC TO EGGS. I PREFER TO BAKE IT IN A CAST IRON SKILLET AT 425 DEGREES. I'VE ALSO BAKED IT IN A REGULAR CAKE PAN AT 400.
Thursday, April 2, 2015
GLUTEN FREE BISCUITS
1 CUP OF BROWN RICE FLOUR
3/4 TEASPOON OF BAKING SODA
3/4 TEASPOON SALT
1/4 CUP OLIVE OIL
3/4-1 CUP GREEK OR FULL FAT YOGURT
1 EGG OPTIONAL
MIX THE DRY INGREDIENTS TOGETHER THAN ADD WET INGREDIENTS. DO NOT OVER MIX. DROP BY HEAPING TABLESPOONS INTO A BAKING PAN AND BAKE AT 425 DEGREES TILL GOLDEN BROWN.
2 TABLESPOONS OF FLAX COULD BE ADDED FOR PROTEIN IF DESIRED BUT WILL MAKE THE BISCUITS HEAVIER.
3/4 TEASPOON OF BAKING SODA
3/4 TEASPOON SALT
1/4 CUP OLIVE OIL
3/4-1 CUP GREEK OR FULL FAT YOGURT
1 EGG OPTIONAL
MIX THE DRY INGREDIENTS TOGETHER THAN ADD WET INGREDIENTS. DO NOT OVER MIX. DROP BY HEAPING TABLESPOONS INTO A BAKING PAN AND BAKE AT 425 DEGREES TILL GOLDEN BROWN.
2 TABLESPOONS OF FLAX COULD BE ADDED FOR PROTEIN IF DESIRED BUT WILL MAKE THE BISCUITS HEAVIER.
Monday, March 16, 2015
MY FAVORITE GLUTEN FREE BREAD
THIS BREAD TAKES A LITTLE EFFORT, BUT IS WORTH EVERY BIT OF IT. FRESH OUT OF THE BREAD MACHINE IT HAS A MOIST TEXTURE AND IS GREAT FOR SANDWICHES. OF COURSE, AFTER A DAY OR TWO IT DRIES OUT AND GETS CRUMBLY LIKE ALL HOMEMADE BREAD. THAT IS NEVER A PROBLEM IN MY HOME BECAUSE WE EAT IT ALL UP IN ONE DAY!!!!
SHOPPING LIST:
EGGS
MILK
BROWN SUGAR (IF YOU DON'T HAVE BROWN WHITE WILL WORK)
SALT
HONEY (RAW HONEY IF POSSIBLE)
OLIVE OIL(VEGETABLE OIL WORKS BUT IS NOT AS GOOD)
WHITE RICE FLOUR (BOB'S RED MILL IS THE BRAND I RECOMMEND ON ALL THE FLOURS)
BROWN RICE FLOUR (I PREFER TO MILL MY OWN)
TAPIOCA STARCH
POTATO STARCH
ALMOND MEAL
FLAX MEAL
ACTIVE DRY YEAST
IF YOU DON'T HAVE A CORN ALLERGY YOU CAN ALSO PURCHASE XANTHAN GUM BUT IT IS NOT REQUIRED. IT DOES GIVE IT A MORE ELASTIC TEXTURE WHICH MAKES IT THAT MUCH CLOSER TO THE WHITE BREAD YOU ARE USED TO. I PERSONALLY DO NOT USE IT ANY MORE.
IF YOU HAVE A BREAD MACHINE:
MIX TOGETHER 3 EGGS, 1 CUP MILK, 2 TABLESPOONS BROWN SUGAR, 3/4 TEASPOON SALT, AND 1/3 CUP OF OIL WITH A FORK BREAKING UP YOLKS. ADD ABOUT 2 TABLESPOONS OF HONEY TO THE BREAD PAN, COVERING THE PADDLE THOROUGHLY. POUR IN LIQUID MIXTURE.
ADD 1 CUP BROWN RICE FLOUR, 1 CUP WHITE RICE FLOUR, 1/2 CUP TAPIOCA STARCH, 1/2 CUP POTATO STARCH, 1/4 CUP ALMOND MEAL, 1/4 CUP FLAX MEAL, AND 2 TEASPOONS OF YEAST. SET BREAD MACHINE ON BASIC WITH LIGHT CRUST AND DON'T FORGET TO SCRAPE THE EDGES TO ENSURE ALL DRY INGREDIENTS ARE MIXED IN TO THE BATTER.
WITHOUT A BREAD MACHINE: MIX THE SAME LIQUID INGREDIENT WITH A MIXER UNTIL EGGS ARE FROTHY. SLOWLY ADD DRY INGREDIENTS, SCRAPING EDGE OF BOWL TO MIX THOROUGHLY. TRANSFER TO A GREASED AND FLOURED LOAF PAN LEAVING AT LEAST AN INCH SPACE TO THE TOP OF THE PAN. CAN ALSO BE DIVIDED INTO TO LOAVES IF DESIRED. LET RISE IN A WARM PLACE TILL ALMOST DOUBLE.( ABOUT AN HOUR) PUSH DOWN WITH A KNIFE, AND LET RISE AGAIN TILL ALMOST DOUBLE.(ABOUT AN HOUR) BAKE AT 325 FOR FORTY-FIFTY MINUTES OR UNTIL TOP IS VERY DARK AND TOOTHPICK INSERTED IN MIDDLE COMES OUT CLEAN.
IF YOU DON'T HAVE A BREAD MACHINE AND ARE SERIOUS ABOUT GLUTEN FREE--GO GET ONE. THEY SAVE YOU TIME EFFORT AND MAKE THE BREAD MUCH BETTER IN TEXTURE AND TASTE.
SHOPPING LIST:
EGGS
MILK
BROWN SUGAR (IF YOU DON'T HAVE BROWN WHITE WILL WORK)
SALT
HONEY (RAW HONEY IF POSSIBLE)
OLIVE OIL(VEGETABLE OIL WORKS BUT IS NOT AS GOOD)
WHITE RICE FLOUR (BOB'S RED MILL IS THE BRAND I RECOMMEND ON ALL THE FLOURS)
BROWN RICE FLOUR (I PREFER TO MILL MY OWN)
TAPIOCA STARCH
POTATO STARCH
ALMOND MEAL
FLAX MEAL
ACTIVE DRY YEAST
IF YOU DON'T HAVE A CORN ALLERGY YOU CAN ALSO PURCHASE XANTHAN GUM BUT IT IS NOT REQUIRED. IT DOES GIVE IT A MORE ELASTIC TEXTURE WHICH MAKES IT THAT MUCH CLOSER TO THE WHITE BREAD YOU ARE USED TO. I PERSONALLY DO NOT USE IT ANY MORE.
IF YOU HAVE A BREAD MACHINE:
MIX TOGETHER 3 EGGS, 1 CUP MILK, 2 TABLESPOONS BROWN SUGAR, 3/4 TEASPOON SALT, AND 1/3 CUP OF OIL WITH A FORK BREAKING UP YOLKS. ADD ABOUT 2 TABLESPOONS OF HONEY TO THE BREAD PAN, COVERING THE PADDLE THOROUGHLY. POUR IN LIQUID MIXTURE.
ADD 1 CUP BROWN RICE FLOUR, 1 CUP WHITE RICE FLOUR, 1/2 CUP TAPIOCA STARCH, 1/2 CUP POTATO STARCH, 1/4 CUP ALMOND MEAL, 1/4 CUP FLAX MEAL, AND 2 TEASPOONS OF YEAST. SET BREAD MACHINE ON BASIC WITH LIGHT CRUST AND DON'T FORGET TO SCRAPE THE EDGES TO ENSURE ALL DRY INGREDIENTS ARE MIXED IN TO THE BATTER.
WITHOUT A BREAD MACHINE: MIX THE SAME LIQUID INGREDIENT WITH A MIXER UNTIL EGGS ARE FROTHY. SLOWLY ADD DRY INGREDIENTS, SCRAPING EDGE OF BOWL TO MIX THOROUGHLY. TRANSFER TO A GREASED AND FLOURED LOAF PAN LEAVING AT LEAST AN INCH SPACE TO THE TOP OF THE PAN. CAN ALSO BE DIVIDED INTO TO LOAVES IF DESIRED. LET RISE IN A WARM PLACE TILL ALMOST DOUBLE.( ABOUT AN HOUR) PUSH DOWN WITH A KNIFE, AND LET RISE AGAIN TILL ALMOST DOUBLE.(ABOUT AN HOUR) BAKE AT 325 FOR FORTY-FIFTY MINUTES OR UNTIL TOP IS VERY DARK AND TOOTHPICK INSERTED IN MIDDLE COMES OUT CLEAN.
IF YOU DON'T HAVE A BREAD MACHINE AND ARE SERIOUS ABOUT GLUTEN FREE--GO GET ONE. THEY SAVE YOU TIME EFFORT AND MAKE THE BREAD MUCH BETTER IN TEXTURE AND TASTE.
Wednesday, January 7, 2015
Have I always been gluten sensitive?
This is a question that I asked when I was first diagnosed with gluten sensitivity. Of course, we all could look back and see different ailments we had through the years and wonder if it was related to the gluten. There are many different reasons why some people become gluten sensitive. I would like to look at a few of them in this post.
Of course at the top of the list would be Celiac disease. According to the Mayo Clinic those with Celiac disease experience an immune response to the protein found in wheat, barley, oats, and rye which in turn makes them feel very ill, causing all sorts of symptoms. This may or may not be inherited.
Poor diet could be a factor as well. Eating a lot of highly proccessed foods or fast food can load your body full of unhealthy toxins. Chemicals are in these foods. God intended for us to eat fruits vegetables and whole grains and fresh meats. Real food, not food products!
Another reason for gluten sensitivity is abnormal gut flora. Our digestive system is naturally inhabited with lots of good bacteria that aid in digestion of our foods as well as controlling candida and preventing parasites. When that delicate balance is upset by antibiotics or medications, or even emotional stress and poor diet, it makes our bodies subject for all kinds of digestive problems including gluten and lactose intolerance. Read more hear...
Another cause of digestive problems in general, including gluten sensitivity, is a spinal problem. Those of you who have gluten sensitivity like I do need to stop and think about what other problems may be present. Do you have scoliosis as well? Have you ever injured your back? Had back or neck surgery in the past? Even if you do not experience pain in your back or neck, if it has been previously injured or you have a hereditary spinal issue like scoliosis, it could be the cause of your symptoms. Each part of your spine affects different organs in your body. Your digestive system is not excluded! I know this sounds like a long shot, but I am finding this to be true myself personally! Check out these interesting facts.
There could be many different reasons why your body is not functioning right. We are all unique. But there is one thing we all have in common: God designed our bodies to be healthy! Like it says in Proverbs 3:5-8 King James Version (KJV)
"5 Trust in the Lord with all thine heart; and lean not unto thine own understanding.
6 In all thy ways acknowledge him, and he shall direct thy paths.
7 Be not wise in thine own eyes: fear the Lord, and depart from evil.
8 It shall be health to thy navel, and marrow to thy bones."
A positive attitude goes a long way as well! Proverbs 16:24 - "Pleasant words [are as] an honeycomb, sweet to the soul, and health to the bones."
TO SUM IT ALL UP-1 Corinthians 10:31 - "Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God."
Have a healthy, happy, gluten free day!
~EM KENNEDY~
TO CHECK OUT MORE OF EM KENNEDY'S WRITINGS CLICK HERE.
Of course at the top of the list would be Celiac disease. According to the Mayo Clinic those with Celiac disease experience an immune response to the protein found in wheat, barley, oats, and rye which in turn makes them feel very ill, causing all sorts of symptoms. This may or may not be inherited.
Poor diet could be a factor as well. Eating a lot of highly proccessed foods or fast food can load your body full of unhealthy toxins. Chemicals are in these foods. God intended for us to eat fruits vegetables and whole grains and fresh meats. Real food, not food products!
Another reason for gluten sensitivity is abnormal gut flora. Our digestive system is naturally inhabited with lots of good bacteria that aid in digestion of our foods as well as controlling candida and preventing parasites. When that delicate balance is upset by antibiotics or medications, or even emotional stress and poor diet, it makes our bodies subject for all kinds of digestive problems including gluten and lactose intolerance. Read more hear...
Another cause of digestive problems in general, including gluten sensitivity, is a spinal problem. Those of you who have gluten sensitivity like I do need to stop and think about what other problems may be present. Do you have scoliosis as well? Have you ever injured your back? Had back or neck surgery in the past? Even if you do not experience pain in your back or neck, if it has been previously injured or you have a hereditary spinal issue like scoliosis, it could be the cause of your symptoms. Each part of your spine affects different organs in your body. Your digestive system is not excluded! I know this sounds like a long shot, but I am finding this to be true myself personally! Check out these interesting facts.
There could be many different reasons why your body is not functioning right. We are all unique. But there is one thing we all have in common: God designed our bodies to be healthy! Like it says in Proverbs 3:5-8 King James Version (KJV)
"5 Trust in the Lord with all thine heart; and lean not unto thine own understanding.
6 In all thy ways acknowledge him, and he shall direct thy paths.
7 Be not wise in thine own eyes: fear the Lord, and depart from evil.
8 It shall be health to thy navel, and marrow to thy bones."
A positive attitude goes a long way as well! Proverbs 16:24 - "Pleasant words [are as] an honeycomb, sweet to the soul, and health to the bones."
TO SUM IT ALL UP-1 Corinthians 10:31 - "Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God."
Have a healthy, happy, gluten free day!
~EM KENNEDY~
TO CHECK OUT MORE OF EM KENNEDY'S WRITINGS CLICK HERE.
Wednesday, October 29, 2014
More stores selling gluten free products
Hey, I know it has been a while since I posted anything. Mommies have the right to be busy! As far as gluten free goes, there has been such a wonderful increase in products to the point you no longer have to say I wish I could have lasagna, or english muffins, etc. Just make a trip to your neighborhood Kroger, Sprouts, Walmart, or even Food Lion and Farm Fresh. If you have trouble finding what you are looking for, simply ask someone. Most stores are sporting a new gluten free section! I love it! Especially Glutino wafers, yummmm:)
Have a blessed gluten free day!
EM
Have a blessed gluten free day!
EM
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