The idea of gluten free bread is a great one. You can eat it for breakfast, or you could eat it pretty much any time during the day.

Gluten Free Blueberry Bread (or Cake)

Ingredients:

• 1 ¼ cups gluten free flour mix
• ½ cup almond flour
• 1 t GF baking powder
• ½ t xanthan gum
• 1/8 t salt
• ¾ stick unsalted butter (use Earth Balance for CF) softened
• 1 cup sugar (I use super fine baking sugar)
• 2 eggs, at room temperature
• 1 T grated lemon zest
• ½ cup warm milk (use Almond Milk for CF)
• 1 ½ cup fresh blueberries
• Lemon sauce

For the gluten free mix, GFR recommends the mixes over at Gluten Free.

Make Lemon Sauce:

• 1/3 cup sugar
• 3 T lemon juice

Lemon Sauce Instructions: Bring to a boil in a non-aluminum pot.

Baking Instructions:

1. Lightly butter a bread loaf pan and line the bottom with parchment paper.
2. Mix together the GF flour mix, almond flour, baking powder, xanthan gum and salt.
3. Cream the butter until white. Add the sugar and beat until fluffy, about 5 minutes.
4. Add the eggs one at a time and mix well.
5. Add the lemon zest.
6. Add the dry ingredients in 2 parts, alternating with the milk. Do not over mix.
7. Gently fold in the blueberries.
8. Let the mix rest on the counter for 30 minutes.
9. Preheat the oven to 325 degress and bake for one hour.
10. Remove from the bread pan and pour the lemon sauce over it.

[Recipe Courtesy of Gluten Free Mom]

If Celiac runs in your family and you have children, at some point the question will come up.   When should you test your baby for Celiac Disease?  Because I have two young children myself (though neither would be considered a baby any longer) and Celiac runs in my family, this has naturally been a concern in our home.

In order to answer this question, your best bet is always to check with a qualified doctor.   Sure Foods Living recently asked Dr. Aron, and here is the response:

There is a strong possibility that your baby has celiac genes, but, with a lack of exposure to gluten, it is unlikely that this is a cause unless you have been ingesting gluten during breast feeding. Switching to formula is a good idea: be sure that it is gluten-free. Testing the baby for celiac should include HLA DQ2 DQ8 genes, and be done very soon.

Now, it’s important to note that this baby is being raised in a gluten free home, but Dr. Aron brings up an important point about breast feeding and the mother (who does not have Celiac).

There are a lot of great gluten free recipes out there, but it is rare that you run across a recipe for gluten free rhubarb! Enjoy!

Gluten Free Strawberry-Rhubarb Crisp

Fruit Ingredients

• Butter (for the dish)
• 1 1/2 quarts fresh strawberries, hulled (halved, if large)
• 4 to 5 firm stalks rhubarb, trimmed and sliced (enough to make 4 cups)
• 1 cup light brown sugar
• 2 tablespoons balsamic vinegar
• 2 1/2 tablespoons Kraft Minute Tapioca
• 1/2 teaspoon McCormick ground cloves
• 1/2 teaspoon McCormick ground nutmeg
• 1/2 teaspoon kosher salt
• Grated rind of 1 large orange

Baking Instructions

1. Set the oven at 350 degrees. Butter an 11-by-8-inch glass baking dish or another dish with an 8-cup capacity.
2. In the bowl combine the strawberries and rhubarb. Add the brown sugar, vinegar, tapioca, cloves, nutmeg, salt, and orange rind. Toss thoroughly and transfer to the baking dish.

Topping Ingredients

• 1 1/4 cups Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
• 3/4 cup light brown sugar
• 1/4 teaspoon kosher salt
• 1 teaspoon McCormick ground cinnamon
• 6 tablespoons cold unsalted butter, cut into 12 pieces

Baking Instructions

1. In a food processor, combine the flour, brown sugar, salt, and cinnamon.
2. Pulse the mixture several times. Place the butter on top of the flour mixture.
3. Pulse again about 6 times or until the mixture looks like coarse meal.
4. Sprinkle the topping evenly and loosely over the fruit mixture, leaving fruit visible in a few spots for the juices to bubble up.
5. Transfer to the oven. Bake the crisp for 45 to 50 minutes or until the top is brown and the fruit juices are bubbling at the edges. If the top browns too quickly, place a piece of foil shining side down loosely on top until the crisp is finished baking.
6. Serve warm or at room temperature.

[Recipe Courtesy of the Boston Globe]

A couple of weeks ago we talked a bit ago Chex Cereal, and how Rice Chex cereals are now being advertised as gluten free.   This is great news for people on a gluten free diet, as they now have an option when visiting a standard grocery store.   Now if only Corn Pops would go back to being gluten free!

Anyway, I noticed today that Chex cereal has now set up a website page for gluten free mixes, so people with Celiac can use the Rice Chex to make something tasty.   Has anyone tried any of these mixes yet?

Let us know your thoughts in the comments below!

In this YouTube video, Dr. Vickery discusses Celiac and Crohn’s diseases and the changing face of Fibromyalgia using the Two Edged Sword Diet and Platinum Essential Amino Acids Plus.