The Gluten Free Experiment.

After ordering a Gluten Free Fruit Loaf, to test, in my last online delivery this week, only to have it substituted for White Gluten Free, which is sort of  ok, but I decided to seriously work out what I actually need to do.  

I know I am intolerant to Gluten,and usually ignore it, and I have been trying different things now and then, over the years, to cut back on it.

Being a tea drinker, the no.1 thing is to have something to go with it. My Spelt bread has been successful, although is Gluten, not as harsh as wheat, but I only have a little, like at breakfast as toast and maybe occasionally as a sandwich, if I hadn't eaten any by lunch. This means I can get away with a little bit of gluten without too much trouble.

The new Wheat Belly book talks about eliminating all grains including" Frankengrains" meaning rice, oats, corn, buckwheat etc. as all have been tampered with. That would be a bit cold turkey for me though.

So I have found a homemaker blog  https://strangersandpilgrimsonearth.blogspot.com/ which had several "in a jar" gluten free recipes, and discovered that the blogger Nicole has actually written a lot of books, has a Gluten Free website, and worth checking if interested. Her son is Coeliac, and I am still researching this blog, as time allows.

https://glutenfreeonashoestring.com/gluten-free-recipes/

There is a wealth of information here even how to make up your own DIY Gluten free flour, is excellent. So much information on flours One of her printable recipes was an Oatmeal Muffin Mix kept in jars, so you just add the wet ingredients, and right up my canning alley.

 

The printable had a jar label for both the wet ingredients and  lid, so tested that for fit, then I made up the mixture which uses oil, eggs, and milk

 There is enough paperwork, to make 6 jars of this mix and after cooking found I could probably add more cinnamon, maybe nutmeg, or extra such as dried fruit, even powdered milk. I have the ability to actually seal these jars with my vacuum sealer, to keep everything fresh.

Ready to bake.

I must say though the muffins are delicious and no flour at all in them, also quite filling. There is also a herb muffin and a chocolate chip muffin recipe, I would like to try as well. Really anything can be added once the basic recipe is worked out and can be kept in a jar ready for wet ingredients.

I might add that Oats if they haven't been in contact with gluten, usually machines processing wheat etc,, has been declared gluten free in the USA, which is more like wheat free.

 In Australia they don't, due to the fact oats contains a distantly related prolamin called avenin, that can be harmful to some Coeliac individuals. Prolamin is a grain storage protein found in wheat, barley rye etc. More info see Coeliac site Australia.

https://www.coeliac.org.au/s/article/Oats-and-the-gluten-free-diet

I cut it into 24 big slices.

 I also have made a  Muesli Bar type slice, by another blogger, using Almonds, dried fruit, plus more and Almond paste to keep it together. Froze Well, and it was filling  and delicious, even Miss P loved it.

My daily visitor for breakfast time.

 On another note, I have been painting the dining room and think I am finally on track for Christmas. John has been changing all the doors over with new black knobs, and generally been tidying up as best I can.

Christmas presents are wrapped and now waiting  for the wall cupboards to go in so I can decorate a little bit.

Three large boxes of china and decor went to the Op shop which I am pleased about. 

 Slowly but surely I am getting there. Exactly 10 days before our eldest daughter gets here is my timeline, then have to think about pre - preparing, Christmas Lunch for the gang.

Till Next Time.