Radio Noon - Tuesday March 6, 2012
Carl Lake is editor of The Sports Page.ca. He speaks on phone with Ramona Dearing on how the Brad Gushue Rink is faring at the Brier in Saskatoon. http://www.thesportspage.ca/
Crosstalk: Are you trying to figure out how to cook gluten-free food for someone you care about? Maybe they have Celiac disease, or maybe they're avoiding gluten because they believe it's better for their health. At any rate, avoiding wheat and other sources of wheat can be tricky. Get some tips from Janeway dietician Lisa Dooley.
Albert Garland's gluten free power cookies
two tablespoons of margarine
¼ cup of sugar
flavorings (5 drops of mint, 1 teaspoon of cocoa powder)
blend these first four ingredients together until creamy
add ¼ cup of flax
add ¼ cup of lecithin
add ¼ cup of low fat yogourt
Add one egg (Optional if you don't use the egg double the amount of yogourt)
Mix well until creamy
Add ¼ cup of coconut flour, ¼ cup sorghum flour, ¼ cup soya flour
Add two teaspoons of magic baking powder
Mix dry ingredients with creamy base
If the batter is two thick add a little more yogourt
Add and mix in ¼ cup of crushed nuts
Spoon onto ungreased glass baking dish (makes 12-16 cookies)
Bake in preheated oven 350 for 12-13 minutes
allow to cool for five minutes before removing from pan
These cookies are good as a base . You just crumble one into a small dish add about 3 tablespoons of a vanilla yogourt and top with fresh fruit of your choice.
Albert Garland's gluten free rumballs
two tablespoons of margarine
¼ cup sugar
cream first two ingredients together
add 5 drops of rum flavouring and 1 teaspoon of cocoa powder
Add ¼ cup ground flax, ¼ cup of lecithin ,¼ cup of walnuts
add ¼ cup of coconut flour
mix well and form into balls (makes 10-12 balls)
If mixture is too dry add another small amount of margarine if the mixture is too wet add a little more coconut flour
refrigerate overnight to allow flavour to ripen
Variations I use natural peanut butter ( 1 teaspoon to make a peanut butter variation and leave out the rum flavoring)
A Radio Noon listener sent in the following recipe.
I love buckwheat as a grain substitute, and i'm including an excellent pancake recipe for your webpage.
It uses almond milk and olive il, but I use sunflower oil and regular milk. When I want to make crepes I just add more milk to thin the mixture to the consistency I want.
* 1 cup of buckwheat flour
* 2.5 tbsp. of brown sugar
* 2 tsp. of baking powder
* 3/4 cup of almond milk
* 2 tsp. of olive oil
* 1 large egg, beaten
* 2 tsp. of vanilla
* Mix all dry ingredients together and then combine with all wet ingredients, mix well.
* Preheat a griddle or large skillet (if electric) to 375°F (or medium heat) and grease lightly with oil.
* Pour 1/4 cup batter for each pancake onto hot griddle.
* Cook 1 to 1½ minutes, turning when edges look cooked and bubbles begin to break on the surface.
* Continue to cook 1 to 1½ minutes or until golden brown.
* Serve hot!Vicky Hammond