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Posts Tagged ‘Gluten-Free Desserts’
Monday, January 30th, 2012
Celiac Symptoms in Children
The symptoms of celiac disease cover a wide range and are variable from person to person, but according to the Canadian Celiac Association, there are some symptoms that seem to be particularly common among celiac children.
These are: vomiting, irritability, behavioral changes, delayed growth or puberty, short stature, and dental enamel abnormalities.
According to Celiacs, Inc., the symptoms of celiac disease usually manifest in children after three to five months after they first ingest gluten, but this period of time may be shorter (“as short as one month”). Their website lists additional celiac symptoms commonly found in children, such as a large abdomen, abnormal stools (large, pale, or floating), flattened buttocks, and acute diarrhea and dehydration. Older children will experience “more subtle” symptoms such as: poor appetite, poor growth, and anemia.
Tina Turbin
http://www.GlutenFreeHelp.info
b.a.
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Monday, January 23rd, 2012
Associated Celiac Conditions
Celaic disease, which has a wide variety of symptoms in itself, often is attended by other health conditions. According to the Canadian Celiac Association, for this reason, it’s recommended that people with celiac disease symptoms or a family history of celiac disease get tested for the following associated conditions:
-Osteoporosis
-Type 1 diabetes mellitus
-Other autoimmune disease (such as autoimmune hepatitis or autoimmune thyroid disease)
-Down syndrome
-Turner syndrome
-Lymphoma
Tina Turbin
http://www.GlutenFreeHelp.info
b.a.
If you would like permission to reprint informaton from this page, please contact me.
Tuesday, January 17th, 2012
My Article on U.S. Gluten-Free Food Labeling to Appear in Journal of Gluten Sensitivity
You can order a copy of the Winter print edition of the Journal of Gluten Sensitivity to read my article, “U.S. Has Yet to Define ‘Gluten-Free’ for Food Labels,” in which I take up the critical subject of the FDA’s gluten-free labeling regulations.
The Journal of Gluten Sensitivity is a print and online quarterly newsletter co-edited by the founder of Celiac.com, Scott Adams. It publishes articles geared toward those on the gluten-free diet for reasons of celiac disease, gluten intolerance, as well as wheat allergies, keeping readers up-to-date on the latest scientific research and developments in the gluten-free arena. I am honored to have my article included in its Winter publication.
Check out the link below to subscribe to the newsletter:
Tina Turbin
www.GlutenFreeHelp.info
b.a.
If you would like permission to reprint informaton from this page, please contact me.
Tuesday, January 10th, 2012
Raw Sunflower Spirulina Cookies
Experimenting in the kitchen one day with spirulina, I discovered some amazing cookies that are also good for you. These raw cookies are gluten-free and grain-free.
INGREDIENTS:
1 c sunflower seeds, soaked 5-10 hrs
3 tbsp macadamia nut butter
3 ½ tbsp date paste
1 tsp powdered vanilla bean
¼ tsp salt
DIRECTIONS:
1. Place in greased liner in dehydrator and make about 1/6-inch thick.
2. Dehydrate 10 hrs at 105 degrees. Turn over cookies. Dehydrate another 5 hrs or to desired texture.
3. Store in an airtight container in the fridge.
4. Place by heaping tbsp on a greased cookie sheet and flatten slightly so they’re somewhat evenly thick.
5. Bake for 8 mins, turn around in the oven, and bake 1-2 more mins.
6. Let cool only 5 mins then remove.
Tina Turbin
k.m.
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Friday, January 6th, 2012
My Gluten-Free Recipe Is Featured in the Canadian Celiac Association’s Newsletter!
I’m pleased to say that my popular Gluten-Free “No Pudge” Brownies in a Cup recipe has made it into the latest Vancouver Chapter Canadian Celiac Association’s Newsletter! My “No Pudge” brownies are one of my favorite quick gluten-free desserts. These babies are low-fat and don’t even taste gluten-free. The best part? They take just a minute to make in the microwave!
The CCA is a fantastic organization—what an honor to have my recipe featured by them.
Hungry for some delicious brownies? Check out my “No Pudge” Brownies in a Cup recipe here:
http://glutenfreehelp.info/20-minute-recipes/no-pudge-brownies-in-a-cup-2-points-weight-watchers/
Tina Turbin
www.GlutenFreeHelp.info
If you would like permission to reprint informaton from this page, please contact me.
Thursday, December 15th, 2011
Gluten Free Apple Pie with Crumble Topping
This was contributed by Brenna Jensen, who writes, “I have made this pie so often; the crust is great as posted in the recipe, but I’ve also used it to make pumpkin and berry pie as well. Enjoy!” Thanks, Brenna!
INGREDIENTS
Pastry Crust
(makes two crusts)
1 1/2 cups gluten-free flour (Bob’s Red Mills All Purpose Gluten Free Flour, Avail at Kroger & online)
1/3 cup cornstarch
1/2 cup sugar
1 teaspoon xanthan gum (Bob’s Red Mills)
8 tablespoons butter, cut into pieces
1 large egg
1 tablespoon gluten-free vanilla extract (Available online at the Gluten Free Pantry)
Apple Filling
7 medium apples, peeled, cored and very thinly sliced. Use mildly sweet to tart very crisp apple (such as Granny Smith, Braeburn, Cortlands)
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Crumble Topping
3/4 cup light brown sugar
3/4 cup gluten-free flour (See above)
1/2 teaspoon ground nutmeg
1/3 cup butter, chilled & cut into small pieces
DIRECTIONS
Pastry Crust
1. In a mixing bowl stir together the flour, xanthan gum and cornstarch.
2. Then add the sugar, butter, egg and vanilla and mix until combined.
3. Remove dough from bowl and knead and fold on a surface dusted with GF flour until well well combined.
4. Divide into two pieces and wrap in plastic wrap, place one in the refrigerator to chill and place the other in the freezer for later use.
5. Go ahead and make Apple Filling while the Pastry Crust is chilling.
6. After approx 20 minutes, remove dough from refrigerator and roll into a ball.
7. Using a rolling pin, roll the dough out on a lightly GF floured surface until it is the thickness of a normal pie crust.
8. Place crust in a 9 inch glass pie dish that is lightly sprayed with non stick spray.
9. Using a fork poke a bunch of holes in the sides and bottom of the crust.
Apple Filling Instructions
10. In a large bowl mix apples, sugar, cinnamon, nutmeg and salt.
11. Set aside and let the juices mix.
Crumble Topping Instructions
12. In a small bowl mix together brown sugar, GF flour and nutmeg.
13. Next mix in the chilled butter and cut it in with a fork or other tool until you have a course crumbly mixture.
Assembling your Pie
14. Preheat oven to 400°F.
15. Spoon apples into your pie crust, mounding in the middle and pouring the sugary juices over top.
16. Sprinkle your Crumble Topping all over the top (use it all).
17. Use tin foil to cover edges of crust as it will burn easily.
18. Bake for approximately 35 minutes, topping will be lightly browned and filling will be bubbly.
19. Let cool for at least an hour before serving.
Yum!
Contributed by Brenna Jensen
Tina Turbin
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Thursday, November 10th, 2011
Chocolate Tofu Filling
You are going to love this delicious dessert! It’s a simple, fast, and rewarding dessert to present to the table. It really brings the smiles. Kids love it and so does my chocolate-lover husband.
(1 filling for a pie or 8 little ramekins)
INGREDIENTS
16 oz (2 packs) firm silken tofu
½ c cocoa dark powder (not sugar)
1/3 c maple syrup
2 tbsp sugar
1 tbsp vanilla 
DIRECTIONS
1. Mix with your Bullet, Vita-Mix or blender.
2. Pour in a pre-baked pie shell or in 8-10 small ramekins.
3. Refrigerate.
Optional: 3 Wilmar Truffles (grate them and sprinkle on top) or gluten-free marshmallows
Tina Turbin
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Thursday, October 27th, 2011
Amazing "Nut Crust"
You sure won’t miss your old favorite pie crust recipes when you taste this delicious one! I love to mix and match nut flours and these three are three of my favorites, in this ratio. Everyone raves when I use this recipe. Use for fruit pies, hearty quiches, tofu cream pies and even meat pies. Enjoy!
INGREDIENTS
¾ c hazelnut flour
¾ c cashew flour
2 tbsp coconut oil (melted or soft)
¼ c maple syrup
¼ tsp salt
DIRECTIONS
1. Preheat oven 375 degrees. Mix ingredients well.
2. Press into your pie dish.
3. Bake 12 minutes in center of oven.
4. Cool completely.
Tina Turbin
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Friday, October 21st, 2011
Just Poppin’ “Crunchy Munchy”
This recipe is an adaptation of a recipe submitted to one of my testers, Miranda Jade. She loved some of the holiday treats that are on sale and decided to make a slight change and come up with her own recipe. Hint: her favorite starts with the word Moose.
After a couple tries- the below simple recipe was her winner! Thanks Miranda Jade!
Ingredients:
12 oz Chocolate Chips
12 oz Caramel
½ cup nuts crushed up
Sorghum- 6cups popped
Directions:
- Pop enough sorghum to fill up 6 cups.
- Spread sorghum on waxed paper evenly.
- Melt chocolate and drizzle evenly on top of half of the sorghum.
- Melt caramel and drizzle evenly over the other half of the sorghum.
- Sprinkle nuts evenly over all sorghum.
- Let sorghum cool completely.
- Peal sorghum off wax paper and put in a jar in hunks.
- Shake jar lightly to mix.
Enjoy!
Again, thanks Miranda Jade.
Check out the review I did on the company Just Poppin. They have the best sorghum!
Tina Turbin
mt
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About Me | see more
Tina Turbin became extremely interested and involved in the subjects of gluten free, gluten sensitive and celiac disease a number of years ago as a result of...
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