For years, I was a great mom, unknowingly poisoning my husband and my children with homemade pancakes, waffles, cookies, and cakes. I understand the feelings that many of you go through as your children are diagnosed celiac. I had no idea what this hereditary disease was until my husband, Dan, was diagnosed more than sixteen years ago. I cried in frustration in the pasta aisle at a local Meijer store and read labels until I could hardly see.
So, I learned how to cook and bake all over again. I am gluten free because it helps with some of my issues, and it is so much easier keeping the whole house gluten free. I am DQ2 positive, and have thyroid issues, so I contributed to my family's plight.
Now with a host of gluten free grandkids, including one who is also diabetic, and some other allergies in the family, we have many things to share and lots of understanding for families who struggle with the life changes that these diagnoses require. There is hope and support for all of us.
My church, Anchor Community Church, has taken on this challenge as a ministry opportunity. They have fully supported the beginning of a Celiac Kids Support Group which has translated to an online support in recent years. The Gluten Free Food Fair has become a highlight of our ministry. This event is sponsored by the church, keeping no admission fee a priority, and vendors pay a fee for their booth. Each year the event has grown, adding new features and more people attending.
I hope to meet you soon. Everyone has a story--I would love to hear yours.
This recipe is great for holiday roll-out cookies. It is also good for a base for many holiday cookies.
1 3/4 cup margarine (not butter)
1 small box instant vanilla pudding
1 1/2 cup sugar
2 tsp. vanilla
4 c. GF flour mix
1 3/4 tsp. xanthan gum
3/4 tsp. baking powder
1/3 tsp. salt
MIX margarine, pudding mix, and sugar until creamy.
Add eggs, one at a time; BEAT well after each egg.
In separate bowl, MIX flour, xanthan gum, baking powder and salt.
Slowly ADD flour mixture to margarine mixture; MIX well.
CHILL dough at least 1 hour. ROLL out with GF flour mix.
If dough is a little sticky, work some flour in before rolling out.
BAKE at 350F for about 11 minutes. (The first batch sometimes takes a minute longer.)Cool, frost, and enjoy!
** Diabetic information: when this recipe makes 70 cookies, there are 9.6 grams of carbohydrate per cookie.
1 1/4 c sugar
2/3 c mayo (I used Miracle Whip..but any might work fine)
1 1/2 c rice flour
3/4 c tapioca flour
1 t salt
1 t baking soda
3 t baking powder
1 t xanthan gum
1 c milk
2 t vanilla
MIX first 3 ingredients together till fluffy. MIX next 6 ingredients together; then ADD to egg mixture; MIX well.
Then ADD milk & vanilla.
350* makes 30+ cupcakes (10/12 min.) or 2- 8/9" round (25 min.)
** To make into Chocolate--ADD 2/3 c cocoa to dry ingred.
** We really like this one...they have a somewhat spongy/moist texture! Always turns out great!
½ cup tapioca flour
½ cup cornstarch
¼ cup potato starch flour
1 cup sweet rice flour
1 rounded teaspoon xanthan gum
½ teaspoon salt
Dash sugar (optional)
½ cup (1 stick) margarine
½ cup butter-flavor Crisco
1 egg, cold
1 tablespoon vinegar
5 tablespoons ice water
Sweet rice flour for rolling
BLEND together the flours, xanthan gum, salt and sugar. CUT in the margarine and Crisco in small dabs until you have shortening the size of lima beans (not cornmeal).
BEAT the egg using a fork; ADD the vinegar and ice water. STIR into the flour mixture, forming a ball.
Refrigerate the dough for an hour or more to chill.
DIVIDE dough and ROLL out on a sweet rice-flour piece of plastic wrap for easier handling.
I put another piece of plastic wrap on top before I roll it out. Remove top piece of plastic, WRAP then invert the dough into the pan. SHAPE before removing the plastic.
** For a baked crust, PRICK the pastry with a fork on sides and bottom. BAKE at 350 until lightly browned.
2 1/4c. Featherlight Flour Mix
1t. Xanthan gum
3/4c. brown sugar
1 small box instant vanilla pudding
1 pkg. Chocolate Chips
Mix flour, soda & xanthan gum together; set aside.
Cream butte/marg and sugars together.
Add vanilla & pudding; mix.
Add eggs, one at a time, mixing in between.Mix well.
Gradually ADD in flour mix.
Stir in chips.
Drop on cookie sheet and push down with back of spoon dipped in water.
Bake 375 for 8-9 minutes
**Featherlight Flour Mix....1c. rice flour, 1c. cornstarch, 1c.tapioca flour & 1T. potato flour (not starch)
1c Featherlight Flour Mix (or similar)
1T. baking powder
1t. xanthan gum
MIX above & ADD:
BEAT 1 min by hand & ADD:
1/4 c. oil
Mix, but don't over beat!
put in donut maker...3-5 min. 18 mini donuts
**could possibly be baked in a oven donut pan?
*I often ADD cinnamon
**It's a simple recipe so you can get it done with out yeast and time...there probably are better recipies out there but this one works b/c of it's simplicity!! =)
1 1/2c GF flour+3T cornstarch (ADD cornstarch to measuring cup 1st & then top off with GF Flour)(actual recipe calls for GF Cake flour..this is how you make GF cake flour)
1/2 t. xanthan gum
1 1/2t baking powder
1/4 t. baking soda
1 t. cinnamon
1/4 t. salt
1/4 t. cream of tarter
3/4 c. sugar
MIX together & add:
6T. butter -room temp.
3 large eggs-room temp.
3/4 c. apple cider
MIX and COOK in Babycakes donut maker or BAKE in donut pan 325* 8-10 min.
** I used Pamela's Artisan GF mix
1 (10 3/4 oz.) can Pacific Naturals Cream of Mushroom Soup
3/4 cup milk
1/8 tsp. black pepper
4 cups cut green beans (use 2 14-1/2 oz. cans OR 2 9 oz. pkgs. thawed frozen OR 1 1/4 lbs. fresh green beans)
1 1/3 cups Funyuns
MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. STIR in beans and 2/3 cup French Fried Onions.
BAKE at 350°F for 30 minutes or until hot.
STIR. Top with remaining 2/3 cup onions. BAKE 5 minutes or until onions are golden.
1 (10.5 oz.) Pacific Naturals Cream of Chicken Soup*
2 Cups Sour cream
1 Teaspoon Salt
1/4 Teaspoon Ground black pepper
2 Cups Shredded cheddar cheese
1/3 Cup Sliced green onions
1 Package (30 oz.) Ore-Ida® Shredded Hash Brown Potatoes
2 Cups Crushed GF corn flakes (e.g. Barbara's)
1/4 Cup Butter, melted
PREHEAT oven to 350°F. Coat 13x9 baking dish with nonstick cooking spray.
In a large bowl, WHISK together soup, sour cream, salt and pepper. STIR in cheese, onion and hash browns until well mixed. SPOON evenly into baking dish.
In a medium bowl, MIX together cereal and butter. SPRINKLE evenly on top of hash brown mixture.
BAKE uncovered for 45 to 50 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. SEASON with additional salt and pepper to taste if desired. GARNISH with additional sliced green onion if desired.
** If desired, substitute condensed cream of chicken soup with condensed cream of turkey soup.
What is Celiac Disease?
Celiac disease is a genetic disorder affecting children and adults. People with celiac disease are unable to eat foods that contain gluten, which is found in wheat and other grains. In people with celiac disease, gluten sets off an autoimmune reaction that causes the destruction of the villi in the small intestine. People with celiac disease produce antibodies that attack the intestine, causing damage and illness. Finding the cause of this disease is a priority of the Center for Celiac Research.
Nearly 1 out of every 133 Americans suffer from celiac disease, according to a study by the Center for Celiac Research& Treatment in Boston. The research indicates that celiac disease is twice as common as Crohn’s disease, ulceric colitis and cystic fibrosis combined.
A blood test is now available to screen for the presence of specific antibodies. A biopsy of the intestine (before beginning a gluten free diet) is needed to make a final diagnosis.
Untreated celiac disease can be life threatening. Celiacs are more likely to be afflicted with problems relating to malabsorption, including osteoporosis, tooth enamel defects, central and peripheral nervous system disease, pancreatic disease, internal hemorrhaging, organ disorders (gall bladder, liver, and spleen), and gynecological disorders. Untreated celiac disease has also been linked an increased risk of certain types of cancer, especially intestinal lymphoma.
There are no drugs to treat celiac disease and there is no cure. But celiacs can lead normal, healthy lives by following a gluten free diet. This means avoiding all products derived from wheat, rye, and barley.
You will not outgrow the disease since celiac disease is now considered to be an autoimmune disorder like diabetes and rheumatoid arthritis.
Celiac Disease is not a food allergy; rather it is an autoimmune disease. Food allergies, including wheat allergy, are conditions that people can grow out of. This is not the case with celiac disease.
What are the symptoms of Celiac Disease?
Symptoms of celiac disease include diarrhea, constipation, weight loss, abdominal pain, chronic fatigue, weakness, malnutrition, and other gastrointestinal problems. In children, the symptoms may include failure to thrive (an inability to grow and put on weight), irritability, an inability to concentrate, diarrhea and bloating. Further, people affected by celiac disease may experience extra intestinal symptoms that involve many systems and organs including bones (osteoporosis, arthritis, and joint pain), blood (anemia and bleeding), reproductive system (infertility and reoccurring abortion), nervous system (chronic fatigue syndrome, depression, dementia), and behavioral changes.
How common is Celiac Disease?
Nearly 1 out of every 133 Americans suffer from celiac disease, according to a new study by the Center for Celiac Research & Treatment in Boston. The research indicates that celiac disease is twice as common as Crohn's disease, ulceric colitis and cystic fibrosis combined.
Celiac Disease FAQ. (n.d.). Retrieved from