Books & Supplies
Books
- Celiac Disease: A Hidden Epidemic – Most comprehensive overview of celiac disease I’ve seen. My doctor recommends it, too.
- The Promise of Sleep – Great overview of the field of sleep medicine as well as the actual sleep disorders.
Magazines
- Gluten Free Living – Quarterly magazine covering the gluten free lifestyle, the latest medical developments, recipes, events…
Cookbooks
- The Gluten-Free Almond Flour Cookbook
- Baking with Agave Nectar: Over 100 Recipes Using Nature’s Ultimate Sweetener
– most recipes are gluten free. You can use honey in place of agave.
- Gluten Free Baking: Recommended by my Celiac doc.
Ingredients
- Bob’s Red Mill Organic Brown Rice Flour, 24-Ounce Packages (Pack of 4)
– my default flour. Amazon carries it for about $10, and since I have it on regular subscription, I get 15% off that. As gluten free flour goes, quite cheap.
- The Gluten-Free Pantry Chocolate Truffle Brownie Mix, 16-Ounce Boxes (Pack of 6)
– best brownie mix, tastes a lot like ghirardelli brownies. Amazon carries this one for about $20, compare with Kmart at $29.
- The Gluten-Free Pantry All-Purpose Flour, 16-Ounce Boxes (Pack of 6)
– fine ground, no aftertaste. Best of the all purpose flours I’ve tried.
- Chebe Bread – made from yucca flour. It’s a traditional South American bread. You can sometimes find it in places like Wholefoods.
- Betty Crocker Gluten Free Brownies – Honestly, these were better than a lot of gluten-full brownies I’ve had. These were dense and fudgey, which is how I like my brownies.
Gluten Free Foods
- Schar Chocolate Hazelnut Bars, 3.7-Ounce Pouches (Pack of 6)
– Amazing cookie. Amazon sells the six pack for about $24, which makes it $4 per pack. Nob Hill, the only other place I’ve found them, sells them at $5 a pack.
- KinniToos Chocolate Sandwich Creme, 8-Ounce Packages (Pack of 6)
– Best oreo substitute.
Gluten Free Vendors
- Gluten Free Mall – Tell them I sent you (because referral points make my baking flours cheaper!).
- Glutenfree.com
- Triumph Dining Gluten Free Guides and Cards
What’s In My Kitchen
- EatSmart Precision Pro Digital Kitchen Scale, Silver
- Cuisinart DFP-14BCN 14-Cup Food Processor, Brushed Stainless Steel
- Cuisinart ICE-20R 1-1/2-Quart Automatic Ice Cream, Frozen Yogurt & Sorbet Maker, Red
- KitchenAid KSM150PSGC Artisan Series 5-Quart Stand Mixer, Gloss Cinnamon
- Yogourmet Electric Yogurt Maker
Twitter
Gluten Free Dutch Sugar Cookies 1 cup rice flour1/2 cup tapioca flour1 cup crctsranoh1 teaspoon baking powder2 1/2 teaspoons xanthan gum1 teaspoon salt1 cup sugar1 cup Butter Flavor Crisco1 egg or 1/4 cup liquid egg substitute2 teaspoons vanilla1/4 cup potato starch, for kneading 1. Preheat oven to 350 degrees.Have on hand 2 ungreased cookie sheets. 2. In a small bowl, whish together the flour mix, baking powder, xanthan gum, and salt. Set aside. 3. In the bowl of your mixer, cream sugar and crisco. Beat in the egg and vanilla. Add the dry ingredients, mixing enough to combine. The dough will be a soft ball. With your hands, knead in enough of the potato starch to make the dough easy to handle and roll out. 4. Using about half at a time, place a piece of plastic wrap over the ball and roll out to about 1/8 inch thickness. 5. Cut into desired shapes and place on pan. 6. Decorate with coloured sugars before baking or use frosting to decorate after baking. 7. (With this dough, you can use all the scraps.) Just scrape them together and roll out again. They will not get tough. 8. Bake for about 13 minutes. Cool very slightly before removing from the pan. Was this answer helpful?