Saturday, June 28, 2014
"Mom's Island Bakens" Cookbook Shares a Simple Gluten-Free Flour Mix Recipe for People with Celiac Disease
his has been a fun week with the new release of Mom’s Island Bakens and it now being available on Amazon! One of the first people who bought my book, author Mamie Adkins, has emailed me and asked me if I would suggest this book for people with Celiac disease. Thank you, Mamie, because that is a great question and I think other people may wonder the same thing. Celiac is a disease in which eating gluten triggers an immune system reaction in the small intestines and overtime causes mal-absorption of some important nutrients. Following a gluten-free diet can help manage the symptoms and promote intestinal healing. While Mom’s Island Bakens is not written specifically for those with Celiac disease who are needing to become gluten-free, it does include in most of its recipes that use grains a substitute flour mix suggestion that is gluten-free. There are also a few delicious gluten free recipes using other gluten free grains than suggested in the gluten-free mix.
Likewise, the ingredients included in a few of the recipes in Mom's Island Bakens may have dairy products listed but usually also will include suggestions for non-dairy alternatives like almond or rice milk. I almost always use almond milk in all the recipes. And best of all, Mom’s Island Bakens takes a look at other important things to consider in your ingredient lists like how to make a recipe nutrient dense and have every bite packed with as much nutrition as possible. There are times that I select to forgo making a recipe absolutely dairy-free (even though most of my recipes include suggestions for doing so if you are allergic to dairy) because I want to make sure the nutrient density is as high as possible.
An example of allowing for milk products in a recipe to increase nutrient density is seen in the chocolate cream pie recipe on page 99 of Mom’s Island Bakens. I noticed tonight that for the chocolate pie recipe (I made one as a birthday gift for a family member) that I have listed as one ingredient a cup of almond milk thickened to kefir consistency using organic non-fat dried milk. The dried milk makes this recipe not absolutely dairy-free. However, you can make this recipe without using the non-fat dried milk and instead add two more tablespoons of cornstarch to thicken the almond milk. Since cornstarch has no nutritious value what-so-ever, I prefer to use dried milk as a thickener when possible. Of course, you would need to consider your own health needs to make this decision. I have cooked this pie both ways and it is delicious either way!
And yes, there are a number of recipes that are gluten free in Mom’s Island Baken’s. However, if you would like to simply have the gluten free baking mix recipe that I include in Mom’s Island Bakens, I am happy to give that out freely. Just use this mix to substitute 1 to 1 for wheat or other gluten flours in any of your favorite recipes and enjoy good health:
1 cup certified gluten free organic millet flour or certified gluten free oat flour
1/2 cup organic almond meal
1 cup potato starch
1 teaspoon xanthan gum
So back to the original question, is Mom’s Island Bakens a good cookbook for people with Celiac disease? My answer is yes, because it is written to help everyone consider how to make ingredient substitutions for good health. And if you would like to consider not just how to substitute ingredients to make your diet gluten-free, but also how to have your cooked food higher in nutrient density, lower on the glycemic index, using all heart healthy oils like olive oil, and more digestible as a more alkaline diet, then you would certainly find Mom’s Island Bakens helpful. I suggest Mom’s Island Bakens to anyone as a helpful guide in making an overall more healthy diet change through learning to alter recipes for gut and heart health. And surely, you will find a number of Mom’s tried and true recipes not only healthy for you but also very delicious.