Coconut Flour

I have used rice flour for my GlutenFree baking forever! 20 years and counting. Other GlutenFree flours including amaranth, millet, sorghum, tapioca, buckwheat, are great and with good results, keep random amounts on hand to “rotate grains”(note: these are not all grains). Coconut flour is the “new kid on the block” in my pantry and with a very critical palate– I.e. I cannot eat coconut–I cannot handle the coconut fragrance or aroma no matter in a baked good or hand lotion. My girls used to tease me with sharing new hair care products thinking I would enjoy as much as they did–they were looking for the grimace and ooooowa!

I used coconut flour in a scratch sweet potato pancake batter. The scent from the bag of flour was very light and tolerable. I proceeded to add cloves and cinnamon- a few organic chocolate chips and the finished product was a delight!

I have conquered my Coconut fear of the flour! The coconut flavor was undetectable. What a score! Especially because the price point is elevated and certainly did not want it to go to waste. I am perfecting the recipe today!

So if you haven’t tried Coconut flour-check out the flour offered at Trader Joe’s grocery and experiment with your recipes!

Have a very Happy day!

New Thoughts about Gluten Free Life

I perused and enjoyed the recent issue of the finest gluten-free magazine, Simply Gluten Free magazine.
Last year I had the privilege of meeting the Editor in Chief, Ms. Carol Kicinski. What a delight! Her passion for getting the “news” out there was a testament, not to mention that she too has been gluten free more than 20 years, [until that day, I thought I was the “lone ranger” at 18 years]. Her magazine is my recommendation for anyone beginning the change to gluten free cooking and lifestyle, or those who are veteran glutenfree-ers. I love the KEY in the Recipe Index. The key informs you of what is gluten- grain- dairy- egg- nut- soy- and sugar/refined sugar FREE! Additionally what is Vegetarian and Vegan. Such a great reference because you will KNOW if the recipe is ok for you before you see the recipe.
In quoting Carol, “…rather than focus on the food I can’t eat, I would celebrate the abundance of my gluten-free life” She is so right! Celebrate the abundance of your gluten-free life.
I have found that I actually FELT better about my “diet” of no wheat, rye, barley, dairy, sugar, when I TALKED aloud to my plate [shh…That’s between you and me!]-“ Hey, thank you for being my friend” “This is going to be soo good for me”. Consuming good whole foods, is always better, even though my palate wanted the luscious baked bread dripping with butter. And in the company of others, I search out the foods that I can have, and guess what! My plate is always the prettiest! Lots of greens, reds, purples, and other colorful foods in vegetables, salads, fruits.
When anyone has the “aww – sorry you can’t have this” spiel, I cheerfully say, “That’s OK!! I can enjoy the VIEW “….all the while knowing that health-wise, I am so better off! Also, knowing that I can have a treat, anytime-I enjoy baking and making my own occasional wholesome treats.
Following is my recipe for delicious gluten-free brownies. This recipe is my mom’s and we baked them a lot growing up. It is amended for gluten-free and I still bake them for outings, no one is the wiser that they are gluten-free. Let me know how they turn out for you- Post a message!

Enjoy!
Marla

GFWM Brownies
¾ cup organic cocoa
2 cups organic evaporated cane juice or sucanat
1 cup organic rice flour [or half rice flour and tapioca flour]
1 teaspoon sea salt [or less]
4 organic eggs
2/3 + ¼ cup organic olive oil [or other]
1 tablespoon Bourbon Vanilla
1 cup raisins [optional]

Mix all ingredients together and turn into a 9×13 prepared baking pan. Bake at 350 degrees for 45 minutes, or until toothpick inserted comes out clean. These brownies are delicious with no frosting or toppings, but are lovely when “dressed”.

Introducing: GlutenFree with Marla

So, you too, are gluten-free! This blog will bring information for your transition to a gluten-free and holistic lifestyle. There is a lot of information out there, however I am going to bring the most pertinent and healthful topics to my blog.

I come from a holistic upbringing in rural Ohio and have continued and grown those practices in my life today in the suburbs of Chicago. Before Celiac’s disease was a common household term, I established gluten-free practices in my home with my family. Taking it a step further, I removed corn, oats, potato products – which are common substitutes for wheat flour – and dairy.

My many years of experiences have taught me the ins and outs of a gluten-free lifestyle. And I hope this blog provides you clarity and gives you an easier, long-lasting transition to a lifestyle you will be sure to enjoy.