Gluten Free Living

09.07.12

I myself have Celiac’s Disease, a gluten intolerance that requires me to restrict wheat, barley, and rye from my diet. And while I still can’t help but eye a friend’s lunch sandwiched between two thick slices of bread, many people with gluten sensitivities have to adjust to far stricter diets than I do. There is a strong tendency for people with gluten intolerances to also have problems with eggs and diary. So first, lets focus on some of the positives. Gluten-free diets have proven to have such enormous health benefits that even people who aren’t intolerant have become gluten-free. Gluten free diets promote cardio-vascular health, better cholesterol levels, healthier weight ranges, strong digestive health, increased energy, and heightened ability to focus. The gluten-free diet not only require its followers to reach for more nutritious foods in replace of the often empty-calorie simple carbohydrates, but the diet also eliminates many processed, fried, and high-sugar foods. That is not to say gluten-free food can’t be a treat. So as not to feel restricted, here is a delicious breakfast recipe that is not only gluten free but egg/diary free as well for those who face that extra dietary challenge. Enjoy!

And below are some easy tricks to replace eggs in your recipes so you can still make your favorite gluten-free baked goods, desserts, and dishes without eggs.

 

RECIPEEgg-Free Almond Pancakes

2 Tbs. organic chia seeds

6 Tbs. water

¼ cup organic unsweetened applesauce

½ cup unsweetened organic almond milk

1 ½ tsp. gluten-free vanilla extract

1 ½ cups blanched almond flour

1 ½ tsp. arrowroot powder

½ tsp. unrefined sea salt

½ tsp. baking soda

½ tsp. ground cinnamon

3 Tbs. chopped pecans

Organic extra virgin coconut oil

  1. Place chia seeds in bowl, add water, and let sit 5-1- minutes until mixture reaches consistency of raw egg. Mix in applesauce, almond milk, and vanilla. Set aside.
  2. Mix almond flour, arrowroot, salt, baking soda, cinnamon, and pecans together in separate bowl. Form a well in center of dry ingredients, and pour in wet ingredients. Mix together.
  3. Heat coconut oil in large skillet on medium-low heat. Drop 1 ½ Tbs. batter into pan, and spread out batter slightly for each pancake. Cook pancakes 3-4 minutes until bottoms have browned, then flip and cook 1-2 minutes more. Add more oil to pan and repeat with remaining batter.

 

Egg Replacements:

  1. FOR LIGHT AND FLUFFY BAKED GOODS – Use commercial Egg Replacer, Energ-G Egg Replacer (Vegan and Gluten Free) made from potato and tapioca.
  2. TO BIND PATTIES, MEATLOAF, COOKIES, AND CAKE – Mix 1Tbs. ground Flaxseeds and 3 Tbs. of hot water, let stand for 5 minutes. (Replaces one egg)
  3. FOR HIGH-RISING BAKED GOODS– Soak 1Tbs. chia seeds in 3Tbs. water for 5 minutes. (Replaces one egg)
  4. AS LEAVENING SOURCE –Use ¼cup fruit or vegetable puree and add roughly ½ tsp. baking powder. OR combine 2 Tbs. lemon juice (or vinegar) mixed in liquid cake ingredients and 1tsp baking soda mixed with dry ingredients.  (Replaces one egg)

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