Image via Wikipedia | Posted: Tuesday, October 18, 2011 11:00 am Last week I promised you a column with recipes designed for gluten intolerant folks. I knew just where to find them - the Celiac Sprue Association headquartered in Omaha, Nebraska.
This organization's goal is to offer information to those who are living with gluten intolerance and offer them the opportunity to meet with others who are also living a gluten-free lifestyle. To that end, the organization publishes a newsletter entitled Lifeline. This publication offers extensive first person narrative about the effects of celiac disease and suggestions on how to live well with this challenging diagnosis.
Lifeline also features ads that show common products on our grocery shelves that are gluten free and therefore acceptable for a celiac patient's diet. In addition, the publication deals with legislative issues that benefit the celiac community and tax code changes that offer deductions for those who must follow a special diet and deal with the extra cost that the diet entails.
By reading this publication, I also learned that there is a gluten-free dining and travel club that allows those who must live a gluten-free lifestyle the joy of exploring this beautiful world we inhabit without worrying about the availability of food to support their nutritional needs.
This publication can be obtained by contacting the Celiac Sprue Association at P.O. Box 31700, Omaha, Nebraska or by telephone at (402) 558-0600 or by going on their website at www.csaceliacs.org. They will explain to you the many benefits of membership in the Celiac Sprue Association.
The following recipes are from Lifeline and are delicious additions to anyone's cooking repertoire. Since it is very likely that most of us know someone who is gluten-intolerant, these recipes allow you to serve healthful and delicious food safe for their consumption.
Quick and Fabulous Chickpea Soup
Melissa Belser
- 1 chicken breast, skinless, boneless
- 1 can (16-ounce) chickpeas, drained
- 1 can (10-ounces) Rotel tomatoes, original recipe
- 1 cup brown rice
- 1 tablespoon garlic powder
- 1 tablespoon minced onion
- 2 teaspoons thyme
- 2 teaspoons oregano
- 1 teaspoon salt
- 1 stalk celery, diced
- 1 large carrot, peeled and diced
- 32 ounces gluten-free chicken stock
- Sauté chicken on medium heat until just cooked. While chicken is cooking, peel, chop and assemble the remaining ingredients. Remove chicken from heat and let cool for 5 minutes. Cut the chicken into cubes and add back into the pan. Add the rest of the ingredients to the pan with the chicken. Cook on a medium or low heat for 30 minutes and serve. This recipe freezes well.
Coconut Banana Muffins
Mary Buchman
- 1/2 cup butter or palm shortening
- 2 eggs
- 3 very ripe bananas
- 1 teaspoon vanilla
- 2 cups gluten-free all-purpose flour mix
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 and one-half teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup sugar
- 1/2 cup chopped nuts
- 1/2 cup shredded coconut
- Preheat oven to 350 degrees. Cream together the butter or palm shortening and eggs in a medium size bowl, add mashed bananas and set aside. Place the dry ingredients in a large bowl and mix well. Add the wet ingredients into the dry just until moistened. Spoon the resulting batter into greased muffin tins. Bake at 350 degrees for 25 to 30 minutes.
Easy Flourless Brownies
- 2 cups chopped pecans
- 2 tablespoons dark cocoa
- 3 tablespoons regular cocoa
- 4 eggs
- 1 teaspoon vanilla
- 3/4 cup sugar
- 1/3 cup oil
- Preheat oven to 350 degrees. In a food processor, blend nuts until they have the appearance of sand granules. Add the rest of ingredients and blend for about minutes. Place brownie mixture in a greased 8-inch-by-8-inch pan and bake for about 25-30 minutes.
Taken from FremontTribune.com; source article is below:
Recipes for those with a gluten intolerance
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