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You are here: Home / Archives for Gluten Free

Gluten Free

My Story

June 13, 2011 by KerryAnn 49 Comments

Note: I am neither a dietitian nor a doctor.  I do not dispense medical advice nor do I offer any information on treatments nor cures for any medical condition. Always consult a physician before proceeding with any treatment.  Our full disclaimer is at the bottom of this page.

—

In June and July on the blog, we’re going to discuss gut health.  Gut health is a hot topic in the traditional foods world because so many people are not healing despite a traditional foods diet.  I became seriously ill and healed my gut before the currently fashionable diets came out.  This is my story.

A very wise man in my life often tells me, “A problem well stated is half solved.”  Five years ago, we knew all of the problems, but had none of the answers.

I was born 7 weeks early to an undernourished mother who was 95 pounds when I was conceived.  My childhood was rather uneventful health wise, other than huge tonsils and repeat ear infections.  I grew normally and had none of the digestive problems associated with celiac disease.

I was diagnosed with PCOS in 2001 and was told I’d never had kids.   I changed my diet to traditional foods after seeing my cat, Blue, have an ‘incurable’ and life-shortening health problem healed by a species-appropriate diet. I was told he wouldn’t live long and would require expensive, difficult medication until his death.

It had worked for him why can’t it work for me?

 

[Read more…] about My Story

Filed Under: Best Of, Celiac disease, Dairy, Food Allergies, Food Matters, Grains, Gut Health, Health, Series Tagged With: butter, Celiac Disease, children, dairy, Enjoy Life, ER, fat, flu, food, Gluten Free, IQ, kids, liver, MSG, October, ONE, PCOS, Whole Foods

Gluten-Free Soft Oatmeal Bread

November 15, 2018 by KerryAnn Leave a Comment

Recently, I’ve been adding more carbs to my diet, as carbs help me stay warm.  As a result, I’ve been experimenting with baking with grains.  After not being able to eat grains for several years, being able to return to grains has really opened up my options.

I discovered a wonderful gluten-free flour mix called Better Batter.  It is the best textured gluten-free baked goods I’ve ever had!  Breads stay soft and flexible after baking.  No more cardboard!

You’ll see me using Better Batter in more recipes going forward on the blog.  I now order it twenty pounds at a time and it our main flour for baking.

This is a hearty bread, more hearty than my sandwich bread (which I will be posting soon) and it will hold up to heavy toppings while still being sliced rather thin, especially if the bread is two or three days old.

As this bread ages, the texture becomes better. I like to cook it the day before and allow it to sit on the counter, sealed in a plastic bag to have it ready to eat the next day.

The other benefit of this bread is that it doesn’t require a second rise, so you mix, shape, rise and bake.  It only takes about fifteen minutes of hands-on time to get loaves into the oven.

This recipe does require a stand mixer to handle the batter.  And because you beat the batter on high, I recommend you use a 6-quart mixer to avoid batter flying everywhere.

 

Gluten-Free Soft Oatmeal Bread

Supplies:
6-quart or larger stand mixer
2-quart or larger saucepan
Two 8×4 one pound loaf pans- Norpro or USA Pan
rubber spatula
Cooking spray
plastic wrap
sharp knife or lame
Cooling rack
Serrated knife or electric knife
airtight bread container

Ingredients:
2 cups left-over cooked rolled oats or quick oats – use only certified GF oats!!
1/4 cups apple cider vinegar
6 Tbs butter, coconut oil or dairy-free margarine
1 cup water
3/4 cup milk or dairy-free milk alternative (or use more water)
3 Tbs sugar or rapadura
1 Tbs salt
2 packages active dry yeast (or 4 teaspoons bulk yeast)
475g to 570g (5-6 cups) Better Batter Gluten Free Flour (20 ounces, 5 pound or 20 pound sizes available)

 

Grease two 8×4 loaf pans and set aside.

In the bowl of a 6-quart or larger stand mixer, combine the left-over oatmeal and the apple cider vinegar. Set aside.

in a 2-quart or larger saucepan, melt the butter. Add the water, milk, sugar and salt. Place over medium heat and heat until the mixture reaches 110 degrees. Remove from the heat.

Whisk in the yeast. Allow to sit for 5-10 minutes, until the yeast becomes foamy. Pour the milk and yeast mixture into the mixer. Turn the mixer on low and slowly add 475 grams of the Better Batter flour mix. Cover the mixer, turn to high and allow to beat for 4 minutes.

Uncover the mixer and turn it to low. The dough should look like chocolate chip cookie dough minus the chocolate chips. If it does not have that texture, leave the mixer on low and add one tablespoon of the remaining 95 grams of flour mix at a time until it does look like cooking dough. Turn the mixer back on high and run 30 more seconds to ensure all of the flour mixture is incorporated.

Transfer the mixture to your greased loaf pans, using a gram scale to divide it evenly between the two pans.

Push the dough into the corners and flatten the top of the batter. With a thin, oiled spatula or wet fingers, pull the top edges of the batter towards the center of the loaf to form a rounded edge, then smooth the top of the loaf. With a sharp knife, slash the top of the loaf into four diagonal cuts.

Spray a piece of plastic wrap with cooking spray, and place over the two loaf pans. Allow to sit for 30 minutes to one hour, until the top of the bread is even with or slightly higher than the top edge of the loaf pan.

Place into a 375 degree oven and bake for 50-60 minutes, until golden brown.

Remove from oven and allow to sit, undisturbed in the bread pans, for ten minutes. Then turn the loaves out onto a cooling rack and place on their sides until completely cool.

Once completely cool, you can slice the bread. Slice with a serrated knife. An electric knife is perfect for this.

Store in an airtight container or zip top bag. If you wish to freeze this bread, slice it then wrap individual or paired slices in plastic wrap. Freeze in a rigid freezer container for up to one month.

Filed Under: Better Batter, Breads, Casein-Free, Egg-Free, Gluten-Free, Nut-Free, Recipes, Soy-Free Tagged With: baking, better batter, bread, breakfast, dairy-free, egg-free, Gluten Free, grains, nut-free, soy-free

Ingles Market Gluten-Free Fair

April 25, 2011 by KerryAnn Leave a Comment

Cooking Traditional Foods will be a vendor at the Ingles Market Gluten-Free Fair.  Over 50 national brands, such as Bob’s Red Mill, Earthbound Farms and Enjoy Life, will be present along with many local vendors.  All will be sampling and selling gluten-free food, books and more.  In addition to the food vendors, there will be companies that support a gluten-free lifestyle, including book authors, gluten-free personal care, local conventional and alternative care providers.  There will also be speakers, panel discussions, presentations and more.  Come join us!

If you’re in the area, please drop by and say hello. We will be selling a variety of cookbooks, CDs, Menu Mailers and other items, including some new items that haven’t debuted on the website yet.

When: Saturday, April 30, 11am-2pm

Where: Doubletree Hotel- Biltmore
115 Hendersonville Road, Asheville, NC [Read more…] about Ingles Market Gluten-Free Fair

Filed Under: Uncategorized Tagged With: fair, gluten, Gluten Free, Ingles

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Meet KerryAnn

I'm KerryAnn Foster, a crazy vibrant Jesus Freak with a heart full of hope. I'm not afraid to love on the least of these or get my hands dirty. This blog is my journey from ineffective, uptight, obese wallflower to a woman on fire for God and living the most vibrant, passionate life possible!

I live in the mountains of Western North Carolina with my husband, Jeff, and our two teens. I blog about self-confidence, health and home, homeschooling and living a vibrant, wide-open Jesus-centered lifestyle. I have over seventeen years of real food, natural lifestyle and health experience. We have homeschooled our children since birth and both Jeff and I run home-based businesses. We're crazy, we know it, and we love every second of it!

Read about my journey to health through celiac disease, PCOS, food allergies, obesity, adrenal fatigue and heavy metals.

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We make a good faith effort to keep up-to-date on the allergen content status of products. However, product formulations change frequently. Always check product labels for the most recent ingredient information and call the company if you have any questions as to the gluten content of a product.

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