Bring a basket of old–fashioned banana nut muffins to your breakfast table and watch them disappear. They are a delicious way to start the morning, and they smell heavenly while baking in the oven. Even if you didn’t think you were a banana bread lover, this simple, flavorful recipe will convert you. Loaded with ripe bananas and sweet walnuts, these muffins are full of vitamin B, vitamin C, potassium, dietary fiber, and omega–3 fatty acids. They take just a few minutes to make and they keep well in the refrigerator and freezer so you can enjoy them for several days, or even weeks after you make them. Annalise Roberts

Makes 12 muffins or three 5 x 3–inch loaves

2 cups Brown Rice Flour Mix (see below)
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana  (about 2 medium bananas)
1/2 cup chopped walnuts, optional
2 large eggs
1/2 cup milk (or rice milk)
1/2 cup canola oil
Granulated sugar for garnish, optional

1. Preheat oven to 350ºF. Position rack in center of oven. Grease muffin pan with cooking spray (or three 5 x 3 -inch loaf pans).

2. Mix flour, sugar, baking powder, baking soda, xanthan gum, salt and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

3. Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

4. Fill muffin pans 2/3 full. Bake 18–25 minutes until golden brown (35–44 minutes for loaf pans). Remove from pan and serve immediately or cool on a rack.

Cook’s notes: Muffins and bread can be stored in a tightly sealed plastic container in refrigerator or covered with plastic wrap and then with foil, and stored in freezer for up to three weeks.

Best when eaten within three days of baking. Re-warm briefly in microwave.

Brown Rice Flour Mix
2 cups extra finely ground brown rice flour, 2/3 cup potato starch (not potato flour), 1/3 cup tapioca starch/flour. It is very important that you use an extra finely ground brown rice flour, (and not just any grind) or the muffins will be gritty and heavy. Authentic Foods in California and King Arthur Flour Company make a good one.

For more Food Philosopher’s® Gluten-Free recipes go to: www.foodphilosopher.com.

© 2008 by Annalise Roberts

Annalise Roberts – Annalise is one of the Food Philosophers®, two sisters who have collaborated to become a voice of reason in a world of mealtime disorder. After being diagnosed with celiac disease in 2002, Annalise devoted herself to developing gluten-free baking recipes that taste just as good (if not better than) their wheat flour counterparts. Gourmet magazine featured several of her recipes in their November, 2005 issue. An expanded and revised edition of her best-selling book, Gluten-Free Baking Classics, was released in September 2008. Gluten-Free Baking Classics for the Bread Machine, a collection of recipes developed for the Zojirushi bread machine came next. Annalise and her sister, Claudia Pillow then joined forces to write The Gluten-Free-Good Health Cookbook, (released January 2010). The focus of this unique work is on managing daily food-related decisions in order to strengthen the immune system, prevent disease and lose weight by eating real food. It provides food choice explanations and guidance, cooking advice, and more than 100 flavorful, culturally diverse (gluten-free) recipes. Annalise works with gluten-intolerant individuals and support groups across North America and teaches gluten-free cooking and baking classes in the New York metropolitan area. She loves to cook and entertain and as a result, spends a lot of time on a treadmill and doing weight resistance training. But she is also careful about what she eats, tries to balance alkaline and acid based foods, and drinks a couple quarts of water a day.

Tina Turbin
www.GlutenFreeHelp.info

Gluten-Free Recipes for the Conscious Cook:

A Seasonal, Vegetarian Cookbook

Author Leslie Cerier

Friend Leslie Cerier has just published another fabulous cookbook, proudly released by Harbinger, Inc. to the world at large, for which I had the fabulous opportunity to do a gluten-free review and write a testimony on.

As many people discover intolerance or sensitivities to wheat, an interest in delicious and gluten-free foods and recipes increases. Cerier truly shows that a diet lacking gluten does not mean a diet without flavor. People with wheat allergies can now enjoy a broad range of “interesting” grain foods. She creates flavorful appetizers, breakfasts, lunches, dinners, and desserts.

The key point that I want to share about this book is her unique approach to introducing grains not found on the ordinary table. She freely offers resources to locate any and all which are needed throughout her recipes if they are not readily available in your local stores.

Leslie emphasizes the importance of using seasonal and organic ingredients in her cooking with attention to detail for preserving the integrity of our planet.

Read many testimonies inside the book including mine:

“With our health and the health of our planet in mind, Cerier has successfully created exquisite culinary sensations using grains, exotic rices, fruits and vegetables.”  Tina Turbin

The book is available through Harbinger Press (1-800-748-6273), Amazon.com, and her website, or for your autographed copy go to http://LeslieCerier.com/cookbooks.html.

I was happy to see the book proudly displayed in this months Living Without magazine for everyone to see.

Tina Turbin
www.GlutenFreeHelp.info

Kendall Conrad has done a lovely job of recreating her gourmet recipes and customizing them to suit the principles which healed her child’s body- More Than 150 Delicious Specific Carbohydrate Diet(TM)-Compliant Recipes.

Author Kendall Conrad was faced with the fact that her youngest child’s gut and immune system had been severely compromised after her first ten months of life after being on many antibiotics to address severe ear infections. Her daughter finally needed surgery to drain her ears at only ten months old, which did resolve the ear troubles, but she was left with digestive troubles, wasn’t thriving, and wasn’t absorbing nutrients. Conrad spent a year visiting many doctors to no avail.

Conrad was introduced to a nutritionist who introduced her to the Specific Carbohydrate Diet, which eliminated virtually all starch and complex sugars. The result was that her daughter began to grow and feel much better. She is now a thriving healthy child.

This cookbook and its detailed introduction shares many aspects of the Specific Carbohydrate Diet’s effects on many people with Crohn’s disease, celiac disease, ulcerative colitis,  IBS, diverticulitis, and other digestive conditions—to incredible results.

The recipes in Kendall’s book are gourmet in every sense of the word, and your family and guests will have no clue that each one of them is a strict adherent to the SCD.

This cookbook is given a thumbs up and is HIGHLY recommended by me.
Tina Turbin
www.glutenfreehelp.info

The number of allergy-free eaters has skyrocketed, leaving many people in dire need for foods that are not only safe but appetizing, for themselves, their loved ones, and oftentimes children. Allergen Free Baker’s Handbook offers 100 recipes which are free of the ingredients responsible for 90% of the allergens facing our society. If you’re concerned only about artificial and refined ingredients, look no further.

Author Cybele Pascal allows none of that in her kitchen, let alone her recipes. The least tolerated foods are eggs, tree nuts, milk, wheat, soy, fish and shellfish, including gluten, sesame, and dairy according to many tests as well as according to Cybele.

To ease the challenges faced by most families and cooks when confronted with a scene of multiple allergies, Cybele looked over many recipes, making the necessary “adjustments,” and tested these on two strict critics—her two sons, Lennon and Monte. My personal opinion is her two sons approved of 100 recipes with an exact science all of their own—and to a pass—using standards much higher than even my own.

Cybele has gone a step further by taking into account the subject of nutrients and has adjusted each recipe to include healthful flours such as quinoa, sorghum, and amaranth, without losing the flavor and texture of the particular recipe’s “traditional counterpart.”

While sweetness is not a concern for most bakers, Cybele did take concern to use agave in at least 30% of her recipes and substitutions can be made in her other recipes with some testing in one’s own kitchen.

Knowing personally how much goes into cooking and testing recipes, I can give this book a thumbs up based alone on her care and consideration in successfully omitting 90% of the allergens people and families face. The recipes are absolutely delicious, beautifully presented and quite easy to make.

I give Cybele Pascal a  thumbs up for all her hard work and is HIGHLY recommend her book to anyone with celiac disease or food allergies.
Tina Turbin
www.glutenfreehelp.info

MAKES 1 LOAF (ABOUT 12 SLICES)
To make a great base for hors d’oeuvres, cut this loaf into thin slices, spread on a baking sheet, and toast in the oven at 350°F for 5 to 10 minutes. The resulting crackers are great with goat cheese, drizzled with a good cold-pressed olive oil, or spread with fig tapenade (find the recipe on my blog).

3/4 cup creamy roasted almond butter, at room temperature
2 tablespoons olive oil
3 large eggs
1 tablespoon agave nectar
1/4 cup blanched almond flour
1/4 cup arrowroot powder
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/4 cup kalamata olives, pitted and finely chopped
1 tablespoon finely chopped fresh rosemary

Preheat the oven to 350°F. Grease a 7 by 3-inch loaf pan with grapeseed oil and dust with almond flour.
In a large bowl, mix the almond butter and olive oil with a handheld mixer until smooth, then blend in the eggs and agave nectar. In a medium bowl, combine the almond flour, arrowroot powder, salt, and baking soda. Blend the almond flour mixture into the wet ingredients until thoroughly combined, then fold in the olives and rosemary. Pour the batter into the loaf pan.
Bake for 45 to 55 minutes on the bottom rack of the oven, until a knife inserted into the center of the loaf comes out clean. Let the bread cool in the pan for 1 hour, then serve.

Tina Turbin

Enter the Gluten-Free Giveaway: Elana Amsterdam is generously donating 3 of her the GLUTEN-FREE ALMOND FLOUR cookbooks!  Deadline: April 1 – 17th.

“Reprinted with permission from The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrées, and More. Copyright © 2009 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo credit: Annabelle Breakey.”

Author Bruce Fife has done a tremendous job in researching and writing an informative book and cookbook in one, all about coconut flour, replacing wheat and all grains in each recipe with only coconut flour!

Coconut flour is ground coconut that’s been defatted and dehydrated which results in a wheat-like texture. He shows us how coconut flour is simply and successfully used in place of other flours to make all our “usual” baked goods—bar none.

Any celiac or anyone on a gluten-free diet or with food allergies can safely eat and enjoy the delicious recipes he includes in his cookbook. The goods come out of the oven light, soft, and airy, fooling others into thinking they’re eating a white flour concoction.

Cooking with Coconut Flour shares many nutritional details showing the health benefits as well as the good taste and ease of cooking. Any unusual expectations you may have in using coconut flour in your own recipes are addressed, leaving you room to be creative with your own favorite recipes.

Bruce takes into account the concerns many have about the common high-carb, high-sugar gluten-free desserts. I’m pleased to say his recipes are low in sugar, lending more flavor to entire recipes. All I tested were absolutely delicious. My three favorites so far are the Tamale Pie, Cheese Puffs, and Chicken and Dumplings. It’s just amazing one can make such savory meals using only coconut flour.

I really can say I HIGHLY recommend this book. This cookbook and resource book is given a thumbs up all the way.
Tina Turbin
www.glutenfreehelp.info

These chocolaty cookies are a favorite in my household and vanish from my countertop in no time flat. The double dose of dark antioxidant-rich chocolate along with almond flour (rich in cholesterol-lowering omega fatty acids) makes these cookies a heart-healthy treat.  Elana Amsterdam

MAKES 24 COOKIES

2- 3/4 cups blanched almond flour

1/2 teaspoon sea salt

1/2 teaspoon baking soda
1/4 cup unsweetened cocoa powder
1/2 cup grapeseed oil
3/4 cup agave nectar
1 tablespoon vanilla extract
1 cup coarsely chopped dark chocolate (73% cacao)
1 cup dried fruit-juice-sweetened cherries

Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
In a large bowl, combine the almond flour, salt, baking soda, and cocoa powder. In a medium bowl, whisk together the grapeseed oil, agave nectar, and vanilla extract. Fold the wet ingredients into the almond flour mixture until thoroughly combined. Fold in the chocolate and cherries. Spoon the dough 1 heaping tablespoon at a time onto the prepared baking sheets, leaving 2 inches between each cookie.

Bake for 10 to 15 minutes, until the tops of the cookies look dry and start to crack—be careful not to overcook. Let the cookies cool on the baking sheets for 20 minutes, then serve warm.

Tina Turbin

Enter the Gluten-Free Giveaway: Elana Amsterdam is generously donating 3 of her the GLUTEN-FREE ALMOND FLOUR cookbooks!  Deadline: April 1 – 17th.

“Reprinted with permission from The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrées, and More. Copyright © 2009 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo credit: Annabelle Breakey.”

We can all get quite tired of the basic egg recipes, pancakes and maybe some gluten-free toast for breakfast. Look no further. Lisa Bishop has authored an entire book devoted to not only gluten-free breakfast but the added step of a grain-free breakfast.
Many recipes are simply coconut flour, flax, or neither, or offer unusual ways to play with vegetables to make for example fake fried potatoes—with no potatoes!
This book is a real solution to the problems many grain-free dieters face. The difficulties of making crispy waffles, creamy cereals, or softy pillowy pancakes are all resolved.
Delicious breakfasts are at your fingertips with each presentation unlike the other. This book truly presents variety in every sense of the word.
Start your day out right—enjoy a home-cooked grain-free meal in Fun & Fabulous Grain-Free Breakfast Recipes.
This cookbook is given a thumbs up and is HIGHLY recommended by me.
Tina Turbin
www.glutenfreehelp.info

I love Elana Amsterdam’s theory about cooking as well as her sincere desire to find healthy alternatives to avoiding the highs and lows of blood sugar without giving up the taste. I have taken her choc. chip recipe and made a fun gift out of  it and made ony a minor adjustment to suit my needs.

NO GRAINS IN THESE COOKIES!

I hope you enjoy and please write in or share your pictures of how your gift-jar turned out, before giving it away.

Place in a  mason jar in layers : use pop top or screw top mason jars

2-1/2 cups blanched almond flour

½ tsp. salt

1/2 tsp. baking soda

½  cup dark chocolate OPTIONS: or 1/4 cup chocolate and 1/4 cup chopped nuts OR 1/4 cup dried cranberries and 1/4 cup chocolate OR 1/4 cup dried cranberries and white chocolate chips- just be imaginative, it is fun and easy!

Create a little decorative gift tag that says this:

Directions:

Preheat your oven to 350 degrees

In a bowl mix”½ cup light agave

½ cup grapeseed

1 tsp. vanilla-optional( I leave this out)

Add your wet ingredients to your dry( in the jar)

Mix real well – it will be  moist

Refrig 30 minutes

Drop onto parchment paper as 1 TBL balls

Flatten them down to about 1/3 inch thick

Bake approx 7-10 minutes

Thank you Elana Amsterdam

Gluten Free Almond Flour Cookbook , Celestial Arts, 2009

Tina Turbin