The January/February 2012 issue of Women’s Health has an article titled, “When Your Body Attacks Itself” by Tracy Erb Middleton. In it, Ms. Middleton presents case studies of different people with various symptoms and diagnoses. “Case Study 3” introduces a 22-year-old presenting with symptoms of celiac disease. The information discussed will probably ring true for many people who were at first diagnosed with another condition before receiving a diagnosis of celiac disease. Alessio Fasano, MD is quoted within the case study.
As I’m sure readers of this blog know, it is frustrating to read inaccurate accounts of what celiac disease is/is not, e.g. an allergy or a condition one can outgrow. Kudos to Women’s Health for recognizing that it has an intelligent readership and for sharing accurate information with us.
Enjoy these gluten-free recipes for Oatmeal and Chocolate Chip Cookies!
Gluten-Free Oatmeal Cookies
- 1-1/2 cups Better Batter All-Purpose Flour
- 2 tsp xanthan gum
- 2 large eggs
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 1 tsp baking soda
- 1 tsp vanilla
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 1 cup softened unsalted butter
- 2 cups gluten-free rolled oats
Preheat oven to 350°F. In stand mixer, beat butter and sugars together until smooth. Add vanilla and eggs; beat well. In a separate bowl, blend flour, cinnamon, baking soda, salt and xanthan gum. Stir flour blend into wet ingredients. Add oats and and mix well by hand with wooden spoon. Drop rounded tablespoons of dough onto ungreased cookie sheets or sheets lined with parchment paper. Bake for 10–12 minutes, or until golden brown. Cool one minute then transfer to wire racks to cool completely. Makes about 3 dozen cookies. Store in air-tight container or freeze.
“I Can’t Believe It’s Gluten-free Peanut Butter Cookies”
Adapted from http://www.emerils.com
1 cup creamy peanut butter
1/2 cup granulated sugar*
1/2 cup semisweet chocolate chips (I’m partial to using chunks instead of chips)
1 large egg, beaten
1 tsp vanilla extract
*I used 2/3 cup the second time around just to make the cookies a smidge sweeter.
Position (2) oven racks in the center of the oven and preheat to 350 degrees.
Combine all ingredients in a bowl and stir with a wooden spoon until smooth.
Roll 1 heaping tablespoon of dough between hands to form a smooth ball. Place balls of dough (you should have 24) on ungreased cookie sheets or ones lined with parchment paper, spacing them about 1″ apart. Using a fork, press tines on dough in two directions (criss-cross) and bake 10 minutes. Cool slightly, then remove with a spatula and let cool on wire racks.
Store in air-tight containers or freeze.
If you are looking for an alternative to the “traditional” protein or granola bar, check out Nosh-A-Bars, all natural protein bars that are homemade by exercise and “clean food” enthusiast Sharon Trinker. Gluten-free flavors include Chocolate Chip Vegan Gluten-Free Almond Butter and Cinnamon Raisin Vegan Gluten-Free Almond Butter, both made with organic gluten-free rolled oats. Other, non-gluten-free varieties are also available. Trinker suggests the bars for pre- or post-workout snacks. If you have a fridge and microwave at work, take them along for a midday snack!
Check out Noshabar.blogspot.com or Nosh-A-Bar on Facebook for more information.