As many of your who follow me know, I have changed my diet in the last several months.
This blog will be reflecting those changes.
I no longer do product reviews and have removed those I have done in the past. (If you find one I have missed, please let me know)
Also, I am changing over my recipes. They will all be gluten free, dairy free, processed sugar free, soy free and non-GMO.
Please bear with me as I make these changes, but when you come across a recipe you are interested in, contact me for substitutions for the fore-mentioned ingredients.
You might also be interested in checking out my new site:
A.J.’s Good Health
Eat well my friends😀
As the title implies, this is a bright and light blog! I love the retro look of the background, the recipes are wonderful and there are lots of great photos. I
f you check out the pages, you will find tips for saving money (Who doesn’t want to save money?) product reviews, flour blends and GF restaurants in Saskatoon. (Isn’t that the wheat capital of Canada? LOL)
I found this blog easy to navigate and I really like it. I will be visiting again – you should too. http://thebrightersideofglutenfree.blogspot.com/
What is left? is a lovely blog with tons of wonderful recipes (Including incredible photos)
It is bright, easy to navigate, easy to read (even for us older folk who need the cheaters LOL)
There are tons of tips and articles as well.
Not only is it gluten free, it is also cow dairy, sugar, garlic, red beans, red meat, eggs, and cranberries free as well!
I really like this theme (Sort of a journal feel to it)
I will be coming back to this blog again and again.
1 cup grated Daiya non-dairy cheddar
1 cup GF all purpose flour mix
½ tsp guar gum
½ cup butter or non-soy, non-dairy substitute
¼ tsp cayenne
¼ tsp pepper
¼ tsp paprika
¼ tsp garlic powder (not garlic salt)
Preheat oven to 425ºF
Cream the butter and cheese together until it is a smooth paste.
Mix in the flour and seasonings.
Using your cookie press with the star end, squeeze out dough into 3 inch sticks.
Bake about 10 minutes.
Eco Chef Bryan Au here specializing in making Gluten Free recipes, snacks and desserts.
I invented totally new gluten free, dairy free, vegan, raw organic recipes that literally only
takes 5 to 10 minutes to make and is ready to serve, eat and enjoy. These are truly healthy
recipes that are well researched and based this on a doctor’s advice, recommendation. Gabriel Cousens
MD is a raw organic gluten free doctor that has helped thousands of people find true health and well being.
For fun photos and some free recipes along with information about my new
RAW STAR Recipe Book please visit my main website:
The thing with cooking, baking or deep frying foods even through gluten free it can create
toxins, carcinogens, saturated fats and cholesterol while RAW Organic Gluten Free recipes
do not have any of these problems, tastes fresher, is easier, faster and so delicious:
Pizza, Chocolate Chip Cookies, Pastas, even Fake “Meats” all these new recipes you can make
at home and is soy free too!
The best place to get my RAW STAR Recipe book is on my main website http://www.RawInTenMinutes.com
it is autographed and shipped anywhere in the World and for international orders.
Or you can purchase it from Amazon.com as well. There is nothing else out there so only go with the best!
1 cup chopped dried dates
¾ cup chopped walnuts
1 cup raisins
1 tsp soda
1 cup boiling water
2 cups GF all-purpose flour
1 tbs guar gum
¾ cup coconut palm sugar
1 tsp cinnamon
1 tsp baking powder
Preheat oven to 350°F.
Grease a loaf pan.
Combine dates, raisins and nuts in a small bowl.
Sprinkle with baking soda.
Pour boiling water over top.
In a large bowl, combine flour, guar gum, baking powder and sugar.
Add eggs and date mixture and mix well again.
Turn batter into prepared pan and bake 45 minutes.
Allow to cool completely before slicing.
These tiny little seeds have surprisingly large benefits to your health.
Flax is gluten free, which is fabulous but it is also high in fibre (more than 2g per tablespoon!). It is also high in magnesium(a mineral that is key to controlling blood sugar levels because it helps cells use insulin).
Flax is high in ALA (Alpha linolenic acid) ALA is what the body uses to make the same omega-3 fatty acids you would get from fish. (I don’t like fish, so this is really good new for me)
So whether you have Celiac disease/gluten intolerance, are diabetic or vegan, flax seed is a great item to keep on hand.
When you purchase you flax, I suggest that you buy the seeds and grind it yourself as you need it.(ground flax is easier for the body to digest) If you buy ground flax, keep it in the fridge.
Not sure how to eat your flax? It is easy.
Ground flax can be sprinkled onto yogurt, hot and cold cereals, hummus, or ice cream.
Add it to milk-shakes, smoothies, or juices.
Mix it into casseroles, meat dishes and salads.
Add it to pasta dishes and meat loaves.
Try coating some chicken with ground flax and baking it in the oven.
Add ground flax when you are making bread, buns, cookies, cakes and muffins.
Ground flax is a great egg substitute:
1 tbs ground flax mixed with 3 tbs water equals one egg. (Be sure to let the mixture sit for 2 or 3 minutes to thicken it.
Ground flax can also be used as a substitute for margarine, shortening or butter. Keep in mind, though that when you use flax instead of fats, your baked goods will brown faster. Adjust your cooking times accordingly.
Ground flax as a fat replacer:
Substitute 3 tbs ground flax for each tbs of fat needed.
Using ground flax will help lower your blood sugar, assist in weight loss, and keep your bowels working properly. You can’t lose!