Fitness Minutes: (21,052)
7,509 5/16/10 9:21 P
You don't have to follow SP's diet plan. You can certainly create your own using your recipes. That's what I do, and many other members do that. Since you have celiac, you probably have several recipes. You can enter them in SparkRecipes. If they're copyrighted, just don't share them. You will still be able to add them to your nutrition tracker and have accurate information. I did that with many of my recipes when I first started. It took quite a bit of time, but it has really been worth it. If you need some ideas for recipes, this is a great GF blog glutenfreegoddess.blogspot.com/ , and this is a link to recipes on the Celiac Sprue Association website www.csaceliacs.org/recipes.php There's also a Celiac and Gluten Free Team here on SP www.sparkpeople.com/myspark/groups_individ ual.asp?gid=948 that you might find helpful.
Patt in Minneapolis Leader, Forks Over Knives & Engine 2 Diet ~~~~~~~~~~~~~~~~~~~~~ It is never too late to take an inventory of your life and change the things that no longer serve you. - Thich Nhat Hanh
Mistakes are the portals of discovery. - James Joyce
The amount of happiness that you have depends on the amount of freedom you have in your heart. - Thich Nhat Hanh ~~~~~~~~~~~~~~~~~~~~~ WEIGHT TICKER RESET TO ZERO 7.31.2015 TO REFLECT NEW GOAL
Gluten-Free Irish Soda Bread (with raisins--non-traditional)
1 cup sweet rice flour 3/4 cup teff flour 1/4 cup tapioca flour 2 tablespoons sugar or for sweeter bread 1/3 cup plus 1 tbs sugar, divided) 1 teaspoon xanthan gum 1 teaspoon baking soda 1 teaspoon baking powder
1 cup golden raisins, soaked in hot water for fifteen minutes 1 cup buttermilk 6 tablespoons butter, melted 1 egg
Preheat the oven to 350°. Grease a small souffle dish for a round loaf or nine-by-five-by-three-inch loaf pan (the standard size) for a square loaf.
Put all (except 1 tbs sugar)the dry ingredients into a large bowl and stir them together until you have a consistent mixture. In a second, smaller bowl, mix all the wet ingredients together. Make a small well in the dry ingredients, then slowly pour the wet ingredients into the well, then stir until just combined. The dough will be quite sticky, but it should not be too dry.
Form the dough into the shape you desire, then place it in the baking pan (sprinkle with 1 tbs sugar). Bake for thirty minutes or so, or until a butter knife inserted into the center of the bread comes out clean.
There are gluten-free recipes on SparkRecipes, also.
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