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My 14 year old granddaughter (who is also a Celiac) and I were trying to find something new to bake this weekend. We love our Chocolate Mayonnaise Cupcakes, but we wanted something more. While looking thru the cupboards, we found the peanut butter. Oooh – chocolate and peanut butter! Who wouldn’t like that? But if we mix the peanut butter into the cake batter, the peanut flavor can get lost. How about a peanut butter filling? I used to make a peanut butter cream cheese filling, back when I could still eat dairy. Tofutti makes a dairy-free cream cheese, but of course I didn’t have any on hand. And of course I didn’t want to drive to the store just for tofu cream cheese. However, I did have Tofutti sour cream. We decided we would create a new filling recipe. The cupcake and filling recipe are below. They’re moist, not too sweet – and habit forming! (I cut one of the cupcakes in half to show you how moist they are.)

I’m also in the process of trying new types of gluten-free flours. I’ve used three types of gluten-free flours, in the past, for most of my baking. Mainly because they work. Rice flour, tapioca flour and cornstarch. All three are light flours. I would like to add a little more fiber and density to some of my baked goods. These cupcakes were my test with new flours. After a trip to my local grocery store and looking at the different types of gluten-free flours – and different prices of these flours, I decided I needed to find a less expensive way to get good gluten-free flours at a low cost. I bought myself a small food processor with a flat blade. There are many different brands out there – as long as they have the flat blade, you can grind just about any dried ingredient into a flour.

I had half a bag of lentils (left from a batch of Lentil Sausage Soup) and a bag of pinto beans that I always meant to use in a recipe, but never have. I ground the lentils into flour (this smells great and is a little bit heavier than rice flour.) Lentils are small and grind into flour fairly quickly. Then I ground the pinto beans into flour. These are larger, dried beans and take a bit to grind them into flour. It’s worth the time, tho, because they add more density to your baked goods and both add more protein to your recipes. (In my head, these cupcakes can be considered healthy because they have protein in them – 🙂   I hope you like them – we do. (If you don’t have lentil or pinto bean flour, substitute another gluten-free flour.)

Chocolate Cupcakes with Peanut Butter Sour Cream Filling

1 cup brown rice flour

1/2 cut lentil flour

1/2 cup pinto bean flour

1/2 cup cornstarch

1 tsp xanthan gum

2/3 C dark cocoa powder

1 C granulated sugar

1-1/2 tsp baking soda

1 tsp baking powder

1 C mayonnaise

3/4 C water

3 eggs

Preheat oven to 350 degrees. Place cupcake papers in cupcake pans (we used the mini-cupcake pans) or grease cupcake pans. In large bowl, combine eggs and sugar. Mix on high until light yellow. Add water and mayonnaise and mix on low until blended. Add baking soda, baking powder and dark cocoa. mix on low until blended. Add rice flour, lentil flour and pinto bean flour. Mix on low until blended, then mix on medium for 1 minutes to incorporate all flours. Add xanthan gum and mix on low 1 minute until batter thickens.

Fill cupcake papers 3/4 full and bake 10 – 12 minutes, or until top springs back when pressed lightly (or when toothpick inserted in center comes out clean). Remove cupcakes from oven and let cool 10 – 15 minutes. With small spoon or sharp knife cut out the center of each cupcake and fill with peanut butter filling. Pipe chocolate frosting around outer edge of cupcake. (We use Pillsbury Creamy Supreme Dark Chocolate)

Peanut Butter Sour Cream Filling

1/2 C Tofutti sour cream

1/2 C creamy peanut butter

1/4 C granulated sugar

1 tsp GF vanilla

Place all ingredient in medium bowl. Stir until completely blended. Refrigerate until needed, then fill cupcake centers.

 

On the Wings of Hope, LLC Announces Newest Book

 

St. Paul, MN – January 1, 2012

On the Wings of Hope, LLC is proud to announce their newest book, “A Guide to Living Gluten-free”, has been published and is available at numerous outlets including OnTheWingsOfHope.com, Amazon.com and BarnesandNoble.com. The digital version is currently available at SmashWords.com. This book is ideal for any “newbie” to the gluten-free lifestyle, but has useful information for those who have been living gluten-free for some time.

It covers the various emotions that can be experienced when switching to a gluten-free lifestyle – relief, fear, panic, denial, self-pity, anger and acceptance, to name a few. The book discusses brain fog and bodily functions. Yes, bodily functions, which can be such a large part of the Celiac lifestyle! Also covered are the challenges faced by different age groups. Each age group experiences a unique set of challenges with a gluten-free lifestyle. The book includes a two week sample menu and gluten-free recipes to help people who are just beginning their journey on a gluten-free lifestyle.

1 in 130 people have Celiac disease, which is an autoimmune reaction to gluten, a protein found in grains such as wheat, barley and rye, which causes damage to the small intestine. The symptoms of Celiac disease can mirror symptoms of other illnesses,  and many times is misdiagnosed. Undiagnosed Celiac disease can lead to other health conditions such as arthritis, malnutrition, migraines, internal hemorrhaging and cancer.

Previous books from On the Wings of Hope include a cookbook “Don’t Feed Me – Gluten-free, Dairy-free Cooking” and a children’s book, “I Can’t Eat Your Treats – a kid’s guide to gluten-free, casein-free eating”. On the Wings of Hope, LLC is dedicated to helping children with Celiac disease and food allergies by providing needed information at www.onthewingsofhope.com. On the Wings of Hope, LLC’s owner and president, Joyce Nielsen, has over 30 years of experience in researching and dealing with food -related health issues. She has four grandchildren with Celiac disease and Ms. Nielsen was diagnosed with Celiac disease in 2009. She believes in a holistic approach to health that deals with the whole person, rather than treating individual symptoms.

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I love coconut and I love meringues! I now love my new coconut macaroons! They’re light, crispy on the outside and filled with sweet, moist coconut. It’s an easy 4-ingredient recipe that whips up in about 10 minutes. Once they’re done baking, you turn off the oven and forget about them for an hour (or overnight). Let me know if you try them and how you like them.

 

Coconut Macaroons

3 egg whites

1 cup granulated sugar

1/4 tsp cream of tartar

2-2/3 cup sweetened coconut

 

Preheat oven to 300 degrees. Line cookie sheet with parchment paper.

In large bowl, whip egg whites until stiff. With beaters on high speed, add sugar a little at a time. Add cream of tartar and beat on high 3-5 minutes until mixture is smooth, thick and shiny. Remove beaters and fold in coconut.

Drop by spoonsful onto parchment paper. Bake at 300 degrees for 25 – 30 minutes, until outside is slightly brown. Turn oven off and leave cookies cool for an hour (or overnight). Eat and enjoy! Store in airtight container.

I’ve been trying a few new recipes for the Holidays. I’ve been craving pumpkin since Thanksgiving, but I didn’t want another pumpkin pie. Many of the recipes for pumpkin bars end up either dry or more like cake.  I wanted a dense, moist bar. I hope you enjoy this new recipe!

 

Moist Pumpkin Bars

3 eggs

1 cup granulated sugar

1 – 15 oz can pumpkin (not pumpkin pie mix)

1 cup brown rice flour

1/2 cup tapioca flour

1/2 cup corn starch

1 cup water

1/4 cup oil

1 tsp baking powder

1-1/2 tsp baking soda

1/4 tsp ground cloves

2 Tbl cinnamon

Preheat oven to  350 degrees. Grease 9 x 13 cake pan and set aside.

In large bowl, combine eggs and sugar. Beat on high 2 – 3 minutes until light yellow. Reduce to low speed and beat in pumpkin. Add water and oil and mix until blended. Add flours, baking soda and baking powder and mix on medium until well blended. Add cloves, cinnamon and xanthan gum and for 1 – 2 minutes until batter has thickened and is smooth.

Pour batter into prepared pan. Bake at 350 degrees for 30 – 40 minutes, until knife inserted in center comes out clean.

Cool bars in pan. Cut and dust with powdered sugar.

Hooray! Our third book made it to the publisher! This book is perfect for a “newbie” to the gluten-free lifestyle, but has useful information for those who have been living gluten-free for some time.

We cover the various emotions that can be experienced once you switch to a gluten-free lifestyle – relief, fear, panic, denial, self-pity, anger and acceptance to name a few. These emotions are normal and you may experience them more than once – I know I have during the past 2 years of gluten-free living.

We talk about brain fog and bodily functions. Yes, bodily functions. I have learned, from personal experience, if you have Celiac disease you need to be able to discuss “bodily functions” with others. It can be such a big part of the Celiac lifestyle!

We discuss the challenges faced by different age groups – infants, children, teenagers and adults. Each age level has their own unique set of challenges with the gluten-free lifestyle.

Also covered in this book is the 504 Plan for school-aged children and the steps you need to take to start a 504 Plan with your child’s school.

Our book has a retail price of $18.95, but you can order our book – at a discounted introductory price of $15.00 – at https://www.createspace.com/3700105 with delivery expected between Dec 22 and New Years (sorry, holiday shipping is slower than normal).

We are also offering a bundle package of our new book, along with our two previous books for the low price of $35.00 if ordered through our website. This is a great deal – $51.00 in books for $35.00!

“Don’t Feed Me – Gluten-free, dairy-free Cooking” (regular $16.95)

“I Can’t Eat Your Treats – a kid’s guide to gluten-free, casein-free eating” (regular $14.95)

To order the bundle package, visit our website order page at:

My oldest daughter called from California a few weeks ago and told me, “Mom, I just made the BEST coconut cupcakes! You have to try them. I’m sure you can figure out how to convert them to gluten-free.” She emailed the recipe to me and of course, Queen of procrastination that I am, I put off printing it out. I read the recipe and told myself as soon as I have a minute, I’ll print it out. Over the past two weeks, I’ve read the recipe five or six times but, of course, just couldn’t find the time to print it out.

The recipe calls for two 13-oz cans of coconut milk.. I didn’t have any coconut milk on hand, so of course I couldn’t make the cupcakes. There was no point in printing out the recipe if I didn’t have all the ingredients. I’d print it as soon as I bought coconut milk.  This past week I decided that I really needed to make these cupcakes, so I picked the coconut milk up at the local grocery store These cupcakes had been in the back of my mind for over two weeks. My daughter had called twice to ask me how they were and I had to tell her I was still procrastinating. I had the coconut milk, but realized I didn’t have any GF vanilla. I would need to go to the store to buy vanilla – as soon as I had time. Two days ago, I stopped to buy vanilla on my way home from work. Ok, now I had the coconut milk and the vanilla. I needed to bake the cupcakes!

I decided, last night, I had procrastinated long enough. I needed to bake these cupcakes. I printed out the recipe and read the ingredients to determine what I needed to do to convert them to gluten-free. The recipe called for 2 cups all purpose flour. I’ve discovered, through much trial and error, that I can replace 1 cup of all purpose (wheat) flour with 1/2 cup rice flour (white or brown), 1/4 cup tapioca flour and 1/4 cup corn starch. That replaces the flour, but does not replace the gluten that holds it all together. What I’m baking determines the amount of xanthan gum I need to use. If I’m baking cookies, I generally use 1/2 tsp per cup of “flour”. Cakes and cupcakes use a little more and bread uses the most. I generally start with 1/2 tsp and add 1/2 tsp at a time until it just looks like the right consistency. If I measure 1/2 tsp at a time, I know exactly how much to write down on my recipe for the next time.

I was finally at the point where I could mix up the cupcake batter! By the time I had takent them out of the oven and cooled one just long enough to try one . . . . . . .  I was sorry I had procrastinated so long! They were wonderful! Soft, moist, springy – with just a slight coconut flavor. The recipe calls for 2 cans of coconut milk – this is added to the cupcake batter and the frosting, and then they’re topped with shredded coconut. I was sure the coconut would be overpowering! Surprisingly, it’s not. I’m not a huge coconut fan, but these cupcakes are great! You really need to try them!

Divine GF Coconut Cupcakes (makes 18 cupcakes)

Cupcakes:

2  13 – 14 oz cans unsweetened coconut milk

1 cup rice flour

1/2 cup tapioca flour

1/2 cup corn starch

2-1/2  tsp baking powder

3/4 cup margarine (or butter)

1-1/3 cup granulated sugar

3 large eggs

1 tsp GF vanilla

1-1/2 tsp xanthan gum

1 cup reduced coconut milk (see below)

Reduced coconut milk:

Pour both cans of coconut milk into deep saucepan. Coconut milk should only fill the pan half way. Heat coconut milk on medium high heat until it boils. (Coconut milk will boil up high in pan, which is why you need a deep saucepan.) Reduce heat to low and gently boil until it is reduced to 1 – 1/2 cups – about 25 – 35 minutes. Stir occassionaly so it doesn’t burn on the bottom of the pan. Once reduced, the coconut milk with be thick and creamy. Place in refrigerator and cool completely. (You can reduce the coconut milk days ahead and store in the refrigerator until you are ready to bake.)

Cupcakes:

Preheat oven to 350 degrees. In large mixing bowl, combine margarine (or butter) and granulated sugar. Beat on high until smooth and light yellow. Add eggs and beat on high until well blended, about 2 minutes. Turn off mixer, scrape down sides and add rice flour and tapioca flour. Mix on low until well blended. Add 1 cup reduced coconut milk (reserve remaining 1/2 cup for frosting) and vanilla and mix on low until blended. Add cornstarch, baking poweder and baking soda and mix until blended.

Line muffin cups with paper cupcake liners. Fill each until 3/4 full. Bake at 350 degrees for 20 – 30 minutes until slightly brown. Top should spring back when pressed lightly. Remove from pans and cool completely before frosting. (Warm cupcakes will melt your frosting.)

Frosting:

1 cup margarine (or butter)

2-1/2 cup powdered sugar

1/3 cup reduced coconut milk

1/2 tsp GF vanilla

In large mixing bowl, beat margarine until soft and smooth. Add 1 cup of powdered sugar and mix on low until combined. Scrape sides of bowl and add 1 additional cup of powdered sugar. Mix until blended. Add reduced coconut milk and vanilla and mix until well blended. Scrape sides of bowl and add remaining 1/2 cup powdered sugar. Mix until blended. Frost cupcakes with 2 tsp frosting for each cupcake. Sprinkle top of cupcake with sweetened flaked coconut. (If frosting is too thin add a little more powdered sugar or refrigerate before using. Frosting will become firmer if cold. If your kitchen is too hot, the frosting won’t set up well.)

Enjoy!

We were a vendor at the Iowa Celiac Conference in Okoboji, IA yesterday (10/1/11). We had beautiful weather for our 4 hour drive from St. Paul, MN. I took two excellent helpers with me to the Conference – Carter, my 10-year old grandson and Josaphine – my 6-year old granddaughter. Both are Celiacs. Josaphine also has a casein allergy.  They were both diagnosed 2 months ago, so living the Celiac lifestyle is still new to them. They are old enough to realize there are foods they will never be able to eat again. But they are also old enough to see that there are gluten-free alternatives for all of these favorite foods. Their little sister, Aivah, was diagnosed with Celiac disease and a casein allergy three years ago, so the gluten-free, dairy-free lifestyle isn’t new to them. They have lived WITH IT for three years. Now, they LIVE IT for themselves (well, Carter only lives the gluten-free lifestyle because dairy doesn’t bother him.) However, it’s one thing if you need to be careful about what you little sister eats so she doesn’t get sick. It’s quite another thing when YOU are the one who gets sick from eating the wrong foods.

I thought it would be a good experiece for both of them to meet other people who live with Celiac disease and to realize that Celiac disease isn’t something only our family has. There are many, many people who need to eat the same foods they do. There were quite a few adults at the Conference, but there were also children and a few babies. In addition to meeting other Celiacs, my grandchildren were also able to listen to the speakers. They listened to Dr. Joseph Murray, MD who specializes in researching celiac disease or gluten sensitivity and enteropathy (diseases of the intestinal tract) in Rochester, MN. Dr. Murray specializes in researching celiac disease or gluten sensitivity and enteropathy (diseases of the intestinal tract). His studies intersect with programs in the Mayo Comprehensive Clinical Cancer Center and the Clinical Research Unit.

They also listened to Amber Kastler, RE, LD. Ms. Kastler graduated from Iowa State University and joined the Hy-Vee in Fort Dodge, IA as a Dietitian in 2010.  She is a resource to newly diagnosed people, helping them understand the disease and how to manage it. She had a very informative presentation about gluten-free foods. If you live near a Hy-Vee grocery store, you may want to check with the store dietician. Hy-Vee seems to be very involved and informed with the gluten-free lifestyle.

One of the break-out sessions was lead by Betty Bast. She was the co-leader of the Waverly Area Celiac Group for more than 20 years and today remains active as the state coordinator Her daughter was diagnosed with Celiac disease at the age of 6-weeks. That was 46 years ago. Betty is very familiar with the gluten-free lifestyle – most of those years during the time when gluten-free options were few and far between. Betty invited On the Wings of Hope to be part of her break-out session and introduce our book “I Can’t Eat Your Treats” (our children’s book to help children explain Celiac disease to others in a language that children can understand). Our own personal “Food Fairy” (Josaphine) and Carter learned that there are other children who need to eat the way they, and their two sisters, eat. Our thanks to Betty!

There were many vendors at the Conference – some we were familiar with such as Udi’s (we LOVE Udi’s) and Chebe, and a few that were new to us – Midwest Health Foods in Spencer, IA, Gluten-Free Made Simple and Fahlstrom Farms. (Check out Fahlstrom Farms at http://www.fahlstromfarms.com/ – their products taste great!)

 

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