Tag: Gluten Free Foods

Slippery Elm and Marshmallow Root Gluten Free For Coeliac Disease

Slippery Elm and Marshmallow are  gluten-free foods which are very soothing to the digestive tract and mucous membranes.

Because these herbs are gluten-free, they are ideal for people with coeliac disease and with lupus.  They can also help relieve the symptoms of irritable bowel syndrome and colitis.

They both can be used as a healing salve to settle the stomach and the bowels, and to help heal the mucous membranes.

Slippery Elm is high in mucilage, which gives it its healing qualities.  This is what makes it a great soothing food for any conditions of the digestive system.  It is of special value as a food for coeliacs, especially when the intestines have become inflamed.

Because it is so easily digested, slippery elm is  a great food  for convalescents, for babies, and  for old people whose digestive systems have become weak.

Slippery Elm food is a great restorative tonic which can help underweight people normalize their weight.

Slippery Elm is also used to help soothe the bronchial  and sinus passages in cases of colds, flu, bronchitis or pneumonia.

Slippery Elm can help some people who find milk difficult to digest.  The mucilagenous nature of slippery elm breaks up the protein particles in milk, distributing them about in suspension so that they are more readily digested in the intestines.  Some people, who otherwise cannot tolerate milk, find that using slippery elm daily gives them the ability to digest milk without any trouble.

Up to Six Cups of Slippery Elm Tea can be taken daily. Try and take a cup of slippery elm tea half an hour before you have your meals. This will help the digestion of the meal to come.  You can have another cup at morning and afternoon tea-time if you need to.

To make a cup of slippery elm tea to use as a food, simply put one or two teaspoons of slippery elm powder into a cup.  Mix in a little cold water to make a paste, then stir in boiling water to fill up the cup. Stir in the water carefully so that lumps do not form.  Let the mixture cool for ten minutes, then drink.

Cornmeal and Millet Bread Recipe – Wheatfree and Glutenfree

Gluten Free Bread Recipe.  This is a  meal on its own.  It is a protein-rich bread, and is  completely gluten-free and wheat-free.  It makes a marvellous, tasty  addition to a meal with a good big salad, cooked greens,  and rice or potatoes.  It is great nutritious and tasty bread to include in school lunches, and for picnics.

The Recipe for Gluten Free Wheat free Cornmeal Bread:

60 gm of fine yellow cornmeal, or maize flour

60gm fine millet

2 tablespoons of soy flour

2 tablespoons sesame seed

1 heaped teaspoon of baking powder

2 tablespoons melted butter or olive oil

1 grated carrot

2 tablespoons chopped parsley

1/2 onion chopped finely

3 free range eggs

1/2 cup boiling water

1 teaspoon honey

1/2 teaspoon sea salt.

Pre-heat the oven to 200C.

First dry toast the soy flour in a dry frying pan for just a couple of minutes.  Lightly brown it but do not burn.  Keep stirring as it toasts.

Add this to the millet and cornmeal flours with the baking powder

Separate the eggs.  Whisk up the whites to form peaks.

Melt the honey and salt in the boiling water.  Add the butter or olive oil.

Add the grated carrot, the diced onion, parsley, the egg yolk, the honey and water mixture which has the oil or butter in it, to the flours.

Fold in the stiffly beaten egg whites.  Do not stir too much.  Turn the mixture into a greased loaf tin, or a greased square or round  glass pyrex dish. Sprinkle the sesame seeds over the top.

Cook for around half an hour, or until it has browned nicely.   I found that the cast iron frying pan made a great dish for cooking cornmeal breads such as this one.  Be careful not to hold the handle of the fry pan when the bread comes out of the oven, and keep it away from children until it has cooled.

It can be served with a home-made gluten-free tomato sauce:

Simply lightly stew two or three tomatoes with the remainder of the onion from the recipe above, chopped finely,  a little salt, 1 teaspoon honey, and just a tad of water to give a sauce-like consistency.  Add some fresh chopped basil.  Spoon over your cornmeal bread, or serve alongside.

Easy Gluten Free Recipes

from Canon 279Gluten Free Diet:

Many thanks to Lok for this awesome pic of gluten free food:  Stuffed Red Capsicums With Rice.

Here are a few of my most favourite easy gluten free recipes for you to try.

You also  might like to look at merrilyn’s post entitled ‘Complete List of Gluten Free Foods’ and the cookie site  Gluten Free Cookies.info

This collection of gluten free recipes has to begin with the ‘humble-pie’ cornmeal polenta porridge. Cornmeal, and brown rice, are the two grains which you will use a lot in your gluten free cooking. These are very nutritious, and, with the added help of a bit of soy, or chick pea flour, or arrowroot, you can learn to cook delicious wheat-free dishes: your visitors will never know the difference.

Polenta Porridge is a great way to start the day. You can add a grated apple to the serving of polenta, some olive oil, a dash of butter, or cream, or your favorite sort of milk,  and you have a good,  nourishing, high fiber, gluten free breakfast.

To make Polenta Porridge

  • Take a cup of yellow cornmeal groats.   OR  you can use fine, yellow cornmeal instead.
  • Add a 1/4 tsp of sea salt.
  • If you wish, add 1/2 cup of dates, or sultanas or raisins, to sweeten.
  • Add two cups  and a half of water. Groats are best if you can soak them for an hour, as this quickens the cooking time and results in a softer porridge. If you are using fine yellow cornmeal, then mix the water in slowly as you stir, to get all the lumps out before you begin cooking.
  • Stir the polenta as you cook it over the stove. Once it is bubbling, turn the heat down to low and cook for a further five minutes on gentle heat. Remember to stir frequently.
  • If you can digest butter, then stir  a tablespoon or two of butter nto the cooked polenta,  just before you serve it. Butter renders the polenta ‘delicious’. If you do not wish to use butter, then add a tablespoon of olive oil or grapeseed oil to the plate of polenta. Butter or oils  add nourishment to the polenta, and help digestion and assimilation of vitamins and minerals.
  • You can  add sunflower seeds, sesame seeds and chopped almonds to give the polenta great flavor, texture, and added nourishment.

Flours for Gluten Free Pancakes

  • You can use any combination of these flours to make  gluten free pancakes:
  • Arrowroot
  • Chick pea flour, or ‘Besan’ flour
  • Fine yellow cornmeal
  • Potato flour
  • Rice flour
  • Soy flour
  • Tapioca flour

Here is a combination for Gluten Free Pancakes which works well. These gluten free pancakes are great  rolled up as a sweet, with maple syrup and whipped cream, or simply  lemon juice and heavy brown sugar. Or they can be used with your favorite savory filling.

  • Get your  measuring cup. Put in two tablespoons of chickpea flour, and two tablespoons of fine yellow cornmeal.
  • Top up the cup with arrowroot flour, or soy flour.
  • Break two large eggs in a bowl. Beat slightly.
  • Add half a cup of your favorite milk to the eggs,  and beat again.
  • Add two tablespoons of olive oil, or grapeseed oil to the egg and milk mixture.
  • Add the cup of flour and a pinch of salt. Beat until smooth.
  • Add two more cups of milk. Beat.
  • Finally, add the juice of half a lemon.

Let the mixture stand for an hour before cooking.

Heat your heavy fry pan up. Add a teaspoon of butter, and spread it over the pan. Make sure the pan is hot, and then add a good half cup of batter to the pan. Tilt the pan so that the batter covers the base of the pan. Cook until small bubbles begin to appear in the batter, and it has firmed nicely, then flip and cook the other side.

Fill with your favorite filling.

Delicious Gluten Free  Lemon Pudding

This pudding really is delicious, with a firm custard underneath it, and a light foamy sponge on top. It can be made with dairy milk, or with soy milk if you prefer. I have used coconut milk to make this pudding, and this has also been delicious, and a great hit with the family.

First, preheat your oven to 180C.

  • Two tablespoons of butter
  • 200 gm of sugar
  • Juice of two lemons
  • Two teaspoons of finely grated lemon rind. Make sure you do not get any of the white flesh included, as this gives a bitter taste.
  • Four eggs.
  • One tablespoon of chickpea flour
  • One tablespoon of rice flour
  • One tablespoon of arrowroot or tapioca flour.
  • 250 mls of milk
  • Optional – 2 tablespoons of coconut can be added for variety.

Grease your oven proof dish with a smear of butter, or olive oil.

Cream together the butter, sugar and lemon rind. Add the egg YOLKS. Mix in well, then add the flours, milk and lemon juice. Beat again.

In another clean bowl, beat up the egg whites with a pinch of salt. When peaks have formed, fold this beaten egg white  gently into the first mixture.

Pour into your greased baking dish, and bake for about 25 minutes, or until the pudding is set and browned slightly.

Serve with cream, or stewed fruit.