I'm loving these crackers and they are available on and off at Sams Club. If you see them, buy them. They are my new staple. 
Among the five of us we have a myriad of other ills that we are staving off with healthier dietary habits and sticking to a GF diet. We no longer suffer from our initial diagnoses of pernicious anemia, crohns, migraines, lupus, IBS, restless leg syndrome, reflux, early onset osteoporosis, rheumatoid arthritis, and premenapausal symptoms.
This evening's loaf: 1/4 cup of flax meal added.
The loaf mixes up in a regular mixer and a medium loaf bakes nicely in my loaf pan. It is tasty for days and has cheap ingredients millet, tapioca and corn starch. Finally! A loaf left long enough to photograph!
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1 cup millet flour
1 cup potato flour
1 cup tapioca starch
2 1/4 teaspoon xanthun gum
1 1/2 teaspoon egg replacer
1 1/2 teaspoon gelatin
1/3 cup dry milk powder
2 Tablespoons of sugar
2 1/2 teaspoons of yeast
1 teaspoon salt
1 tablespoon each of these grains: oatmeal, millet, teff, and these seeds: flax, sesame seeds, sunflower seeds, and caroway seeds.
2 eggs
1 cup warm water
1/4 cup canola oil
1 tsp cider vinegar
SPONGE first: I combine the yeast with the sugar, water and a cup of the flour mixture and set aside for ten minutes. Then I add the eggs, oil and vinegar and add this mixture to the remaining flour. Add ¼ cup more warm water if the mixture is too thick. Mix on high for five minutes.
I greased a 12x3" stone French bread pan, and poured the dough into the pan and sprinkled oatmeal and caraway seeds on the top of the loaf. I allowed the dough to rise for 40 minutes. It raised to the very top of the pan. I preheated the oven to 450F and baked for approximately 10 minutes to start. I turned down the oven to 350 and baked the loaf a further 30 minutes. The crust was golden-brown. I allowed to cool slightly then removed it
from the pan to finish cooling. I did not slice until the bread was cool.
courtesy of doberdog.com / Thanks!
The phrase cowboy cooking brings to mind an imagine of the open range and a chef named Cookie, who for the most part fried or boiled beans and coffee interchangably in the same pot and for the same length of time. Consequently, persons who cowboy cook, probably should cook for persons like those cowboys, who didn't have too high of expectations. The cast-iron tastebud kids, (my boys and husband) fall into that category.
The daughter at college has tripped into the puddle of my gene pool and she calls what she does pot cooking. At the end of the week, she tosses whatever leftovers into a pot and drifting from the English tradition of calling it bobble and squeak, she terms it pottage. Last week she left a post-it on the fridge saying, "The pottage this week turned out exceptional, help yourselves!"
It is... and they do... and the six of them, (college cowboys) who are as diversified as California to New England, feast.
So we continue to explore, expand, and reach beyond ourselves and are pleasantly surprised at the results of exploratory gluten-free baking. Some of my best experiments have resulted in magnificent gastrophanies.
The tragedy is, these are rarely, if ever, repeatable.
I'll take a picture as soon as the loaves are out of the oven, if they don't get consumed today because the boys are out of school. We are iced in! That makes a great day for baking though.
Crumble 2 lbs ground beef or turkey, fry with one small chopped onion and 1/2 green pepper chopped. Drain, Stir in one 8 oz can tomato sauce and 1 cup water and 1 can (14.5 oz.) dinced tomatoes, Add 1 can red kidney beans, Blend in 1 pkg. Gf chili seasoning.
Preparation Instructions:
Mix yeast packet with one cup warm water (set aside for 5 minutes).
Blend together 1 Egg or ¼ c. egg substitute and 1 Tbs. olive oil, then add it to the yeast mixture.
Blend in the flour mix in a mixer on high two minutes. Pour the very thin dough onto greased jelly roll pan. (10x15 or 12x18) Top with 2 Tbs. olive oil, salt and pepper and 2 Tbs. parmesan cheese. Add other toppings tomato, basil olives, onions,
Let rise 20 minutes. Bake 20-25 minutes at 400 degrees.
Yeast Packet:
2 tsp. sugar and 1 Tbs. dry yeast - Package this separately as yeast stored within dry ingredients soon loses it potency.
Flour blend:
1 cup rice flour ½ c. tapioca flour
1 ½ tsp. xanthan gum 1 Tbls. dry minced onion
1 tsp. fennel seed ½ tsp. salt
These are good! My friend purchased them for me at Whole Foods. (She looks for the oddest packaging and they are usually gluten-free).
Posted Updated
Parasitic hookworms: the key to treating coeliac disease? (US Centres for Disease Control and Prevention)
There has been a global increase in the prevalence of allergies and auto-immune diseases, particularly in developed countries.
One theory is that such illnesses could be the unintended consequence of modern hygiene in preventing childhood infection.
Now a new Australian study has lent some credence to that hypothesis.
Researchers at Brisbane 's Princess Alexandra Hospital have shown for the first time that parasitic hookworms could hold the key to treating coeliac disease, which is caused by gluten intolerance.
The scientists recruited 20 participants for their human trial through the Coeliac Society.
They infected half of them with live human hookworms. The parasites burrowed into participants' skin and entered the bloodstream after being applied to the forearm.
They then travelled via the lungs to the gut where they happily colonised.
For 21 weeks, the coeliac patients were fed white bread each day and were examined for a reaction.
The study's co-author, Dr James Daveson, says patients with the parasitic gut worm fared dramatically better to gluten exposure than those without.
"They experienced less inflammation and less damage was seen in the intestinal wall," he said.
At the end of the trial, the volunteers were offered worm medication to rid themselves of the parasites, but all chose to keep their worms.
The study will be presented at the Australian Gastroenterology Week conference in Sydney .
The researchers say further trials are needed, but they believe the findings could help in the treatment of other auto-immune diseases including Crohn's disease and multiple sclerosis.
Dr Daveson says people need parasites for optimum health.
"Over the last two to three generations we've got cleaner and lived in more hygienic surrounds and we've effectively de-wormed ourselves," he said.
"But parasites have been in our bowels for millions of years and we think they probably should be.
"Without them, one arm of our immune system gets up-regulated too much - it becomes too strong - and by introducing these parasites, downplays that arm of the immune system and brings out the other arm back into equilibrium."
But Dr Daveson cautions against rushing out to try and catch hookworms.
"The best treatment for coeliac disease remains a strict gluten-free diet," he said.
"We're commencing the next phase of this trial this month, but until further work is done and things are clearer, patients should remain on that diet."
Why in heaven's name would anyone add lentils to a perfectly good and delicious enchilada recipe? I think it's the rush of a challenge and the potential flush of success!
This one of those dishes that creates in the tastbuds a gastrophany--an allknowing awareness of the wonderfulness of food.
