I'm the antithesis of gluten-free. I'm a vegetarian, so I get a significant portion of my protein from hard winter wheat, which I buy directly from my chemical free farmer in 50 pound bags. And I love to bake. Except for sugar, which I reduce significantly when following a recipe, the ingredients in my baking are foods I want in my diet anyway - I just have to be careful when I bake a couple loaves of buttermilk bread that I don't eat all of the first loaf when it first comes out of the oven, fragrant and tempting me!
He drew a circle that shut me out-- Heretic, a rebel, a thing to flout. But Love and I had the wit to win: We drew a circle that took him in! -Edwin Markham
0 Days until: Hudson River Swim
Fitness Minutes: (125,622) Posts: 4,958 6/7/13 8:31 A
My 'go to' recipe for banana bread comes from Civilized Caveman. It has no added sweetener - just the bananas, nut butter, nut or coconut flour, cinnamon, eggs, coconut oil (or butter) and leavening (soda/b powder). (I may have left out something - my memory isn't always accurate).
It's not ever the same twice, as I will swap out one nut butter or flour for another, and things like that, but it's always good. It freezes well (the slice and separate method works best for me).
Another thing I've made successfully (although I don't think I froze them, because hubby took them to his class - there are a few gluten intolerant folk) is "Good Morning" GF Muffins. They have shredded carrots, apples, coconut, pineapple, and a lot of nice healthy stuff in them. If I remember correctly, there's no added sugars, but I could be wrong.
I recently bought a 'paleo' dessert book and I was quite disappointed to find that there were so many 'franken' ingredients, including (but not limited to) - "Just Like Sugar" artificial sweetener. I ordered some online, and MAY try a recipe or two to use it up, but after learning more, it makes me sad I even invested the $$ in the book and the specialty ingredients.
Fitness Minutes: (3,088) Posts: 359 6/6/13 1:22 P
I do lots of baking. I, too, am gluten-free and I have dairy-free children, and yeast free children, etc. So I make lots of batches of various things and freeze them for quick breakfasts - especially for school mornings.
Mom of 8 (27b, 23b, 22b, 21g, 19g, 16g, 14b, 12g) Mom-in-law to 1 (21g) Future Mom-in-law to 1 (27g) Mimi of 2 (1b & due June 2015)
Marine Veteran / Army Daughter / Air Force Mom / Navy Niece
Pounds lost: 5.0
Fitness Minutes: (125,622) Posts: 4,958 6/5/13 3:22 P
I'm Celiac, so obviously I've got gluten plus a bazillion other issues.
I still bake SOME. Of course, not like I used to do because a) gf foods are weird if they're trying to 'fake' something else -- let's be honest! b) many of the ingredients I *can* use, actually don't do me well if I eat too much. Like tapioca. Yup, can do but if I eat like 1 C of pudding made with it? Trouble!
I'm sorry but I sock away more than 1 C of pudding. I know that I shouldn't but I just made a treat! It's hard for me to exercise any kind of THOUGHT.
I'm with you on the give-aways. I have ample mouths to fill (my elderly parents and coworkers) if I can get it out of my house.
I haven't tried freezing much of anything (sweet/baked; I bulk cook savory foods). I'm interested in what you or others come up with.
That's my goodie bag for it :)
my SparkPage is friends-only because I'm paranoid and boring, anyway
I love to bake, however, I don't necessarily want to eat the entire thing (especially Banana Bread - which hubby won't touch).
So, sometimes I'll bake and give it away instead, or slice it and freeze it (separating each slice with waxed paper or something - so I can defrost one at a time).
Do you have strategies for baked goods?
Now, I don't necessarily mean the high sugar, wheat laden products. I do work at making healthy alternatives (except for hubby, who won't even consider most of my 'healthy' options). He's set in his ways, and I'll accommodate him occasionally, which is fine with him - he doesn't want them often, but there are a few things he likes that I've made for him previously.
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