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Life After Gluten: Cookies & Bars e-Book

11/19/2021

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I can't believe I am saying this but I have a 60 page e-Cookbook available on Amazon Kindle and Kobo.
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Whether you are a seasoned home-cook, or a newbie, beginning to bake gluten-free can be like learning a whole new branch of cooking. Some concepts, like beating an egg until frothy transfer word for word; others like kneading bread require a new technique. This book makes it simply with helpful hints on how to make gluten-free baking convenient and tasty. I hope you find all of these recipes as delightful to your taste buds as they are to mine.

My book features 17 gluten-free recipes, as well as dairy-free, diabetic & vegan recipes, including: Banana chocolate chip cookies, gingerbread, honey-lemon squares, sugar-free oatmeal cookies, double-chocolate salted cookies, brownies and more!
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If you are looking for a gluten-free cookbook, I encourage you to check out my book it is only $4.97 CAD and make a great gift for the newly diagnosed celiac.

Find on Amazon: Life After Gluten: Cookies & Bars
Find on Kobo: Life After Gluten: Cookies & Bars

Buy the book and send me your review of one or more recipes before January 7th, 2022 and get a printed acknowledgment in my 320 page hardcover cookbook, which will be published early 2022.
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Tamara Green is a food blogger, recipe developer and highest ranking graduate from Durham College’s Culinary Management program (2017) and Advanced Baking and Pastry Arts, post-graduate certificate (2018). For years she has been devoted to making gluten-free living convenient, tasty and extravagant.
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15 Basic Tips for Going Gluten-Free

8/24/2020

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FIFTEEN BASIC GLUTEN-FREE BAKING TIPS

Starting a gluten-free lifestyle can be a huge change, and often a hard one—but cheer up it gets smoother! I am not just filling you with optimistic dreams, I have experienced it, heard testimony of it, and read about how after a year (or give or take some time) you relax in the gluten-free lifestyle. Soon it all becomes a new normal.

Making a gluten-free lifestyle practical is one key achieving a satisfactory diet. What follows are gluten-free cooking/lifestyle tips that will expedite this process.

One: Find a cooking buddy. Trying new things is much more fun when you have got a friend to work with and laugh over failures with.

Two: Keep mixes handy at all times. For instance: pancakes, muffins, flours, and what ever else you eat on a fairly regular basis. There are a number of varieties of gluten-free mixes available in stores. You can also mix all the drys of recipes found in this book (i.e. flours, rising agents, and spices) and seal in an airtight ziplock bag or tin. For the list of flour mixes used in this book see page XX.

Three: Once you pull your bread out of the oven, let it sit for about five minutes, then turn it upside down in its pan for five minutes. This will make the top and sides of your bread softer. It also helps your bread to stay light and fluffy, instead of compacting. If you leave it in the pan, the condensed steam from the bread will make the sides of the bread wet and cause the sides to fall.

Four: Do not eat gluten-free bread cold. If possible always warm up your bread before making a sandwich or eating it for dinner. This makes it more pliable and less crumbly. It also gives it that freshly baked taste!

Five: Make sure to cook the bread at the right temperature. If you cook it at a temperature that is too low, the bread will need to cook longer and will turn out dry and gritty, because it was over baked. If your temperature is too high, the top and bottom of your bread will cook, but the middle will still be gooey. The ideal internal temperature for bread is ninety-six to one hundred degrees Celsius (two hundred- and five- and two hundred- and ten-degrees Fahrenheit).
Six: If you have leftovers, stale, or crumbly baked goods, take that food and break it into crumbs. There are so many uses for crumbs in the kitchen. A few are: To make meatloaf, hamburgers, meatballs, french toast bake, croutons, sprinkle on top of pudding, and last but not least bread pudding.

Seven: Gluten-free baked goods and breads get soggy if they stay in their cozy pans too long. Remove loaves and cakes and muffins from the pan as after a minute, unless otherwise stated. The longer a gluten-free baked good remains in a hot pan, the soggier it gets.

Eight: Lactose? There are many gluten-free substitutes for milk such as: goat milk, almond milk, rice milk, soy milk (soy is tied to Alzheimers), coconut milk, hemp milk, and lactose free milk. Some experts say that half of all Cealiacs are allergic to casein (the protein in dairy). Watch out for gums in the lactose free milks as many of the brands add carageenan, guar gum, and xanthan gum (page XX).

Nine: Honey is a humectant, adds moistness, if your using honey use less liquid in the recipe. Honey to sugar conversions are four parts sugar to three parts honey; in other words, use three-quarters the amount of honey to replace granulated sugar.

Ten: Add warming spices like cinnamon and nutmeg to deepen flavor complexity. I do not know if it is just mean but I find there is a bit of a hostile tango between quinoa flour and spices like these, so I suggest not using quinoa with such spices, but go for it with other flours!

Twelve: Ice cold ingredients or room temperature? Room temperature has always been best in cooking (unless your adding butter to a biscuit recipe than ice cold is best). When making gluten-free bread, eggs at room temperature are a must (place eggs in a cup of warmish water briefly until they reach room temperature).

Thirteen: Oven temperatures vary slightly from oven to oven. Get an oven thermometer. You might be surprised how far off your oven is. Our food kept burning no matter what we did to compensate. When we gauged it with an oven thermometer we found that our oven temperature would swing rapidly upward two-hundred degrees in the mater of three minutes!

Fourteen: If your using a conventional oven, place pans in the center of a pre-heated oven even baking.

Fifteen: Freezing gluten-free baked goods. I am a make ahead of time person, so I like after I have tried a recipe a few time with success, to make a large batch (or a lot of small batches) and freezing what I wont use with in the next few days that way I am only baking one day not seven. Often times freezing actually improves texture. Think your cookies or brownies are a flop? Try cutting, wrapping and freezing them. Eat slightly chille




"So, whether you eat or drink, or whatever you do, do all to the glory of God."
1 Corinthians 10:31



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GF Grocery Shopping Quick Reference Guide

8/10/2020

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When I first found out about my developing allergies (gluten, dairy, soy, mushrooms, shellfish, yeast and at the time garlic, onion, and chicken), I was hopeful that my health would get better but in deep sorrow when it came to grocery shopping. I mean seriously, I cried for the first weeks, anytime I had to go the store because it was an endless reminder or what I couldn't have.

Never loose sight of the 'why.' Why are you on a gluten-free diet? Not because you have to be but because you want a better life, one without brain fog, dermatitis herpetiformis, bloating, diarrhea, depression, auto-immune disorders.

Thankfully, I already had the developed habit of reading labels, but there was still a mount to climb. But I have climbed every mountain and am fording every stream (sound of music reference)!

Weekly GF Grocery Shopping List

This is a handy list to make grocery shopping easy. You can post it on your fridge and when ever you are out of an item just tick the check box that way you will never forget to buy that ingredient.

I suggest, printing the list and laminating it because then you can mark it with a dry erase marker and you will be able to reuse the same list a hundred times!
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Glutenous groceries shopping hot spot list

I know you can feel, when first switching to a gluten-free diet there are so few foods you can eat. However there are more that you can eat than not. That is why this list of what not to eat will come in handy ten times more than what to eat.
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Download the complete gf shopping guide

Join the community, and I will keep you up to date on the latest post and helpful guides like this one.

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Tips for the Gluten-Free Shopper

8/3/2020

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Whether you are a newbie at shopping gluten-free or an old hand at it it seems that there are always more product to discover secretly are harboring gluten.

In fact it can be down right frustrating at times when a beloved brand re-formulates their recipe and all of the sudden it contains wheat. Sometimes, however, this is not the result of re-formulation but of greater label transparency. What used to hide under the auspices of "spices" now is being called out for what it is: wheat flour.

Half a decade ago Forbes magazine published an article contributed by the Hartman Group projecting gluten-free product sales to go up $2 billion over the next couple or years. Well meet the projected future. One out of four homes purchases gluten-free foods (to be clear the homes are not the entities actually doing the purchasing that would be a scary future I hope Alexa never makes that possible). 25% is no drop in the bucket percentage! And thankfully food producers have caught on, some in the way of now declaring wheat on their labels others by re-formulating their recipes to brand their original item as gluten-free or made without wheat products. Which is great news, no?

It is great news, yes. However, this swing in product recipes and labeling shed light on a set of challenges celiacs and the gluten sensitive have to face everyday... paranoia. Products on the shelves are always changing sometimes they rebrand to warn you of this but sometimes the package looks deceivingly identical.

How does a gluten-free shopper face this?


Know how to identify red flag ingredients

It is a good idea to keep a complete list of glutenous red flag ingredients with you when your out grocery shopping or dinning. If you find an ingredient listed you cannot identified look it up then and there or make a note of it to research later.

I am posting a blog series on identified these red flag ingredients. Each post will contain a list of a specific category of ingredients (grains, meats, condiments, etc.) you can print out or bookmark as a handy shoppers' reference card. To find more blog posts on this topic, navigate to the Life After Gluten blog page, in the side bar labeled "Categories" click "Starting GF Diet."

Happy shopping friends!
Tamara Green

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Gluten-Free Grain List

7/27/2020

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This article is for those who are beginning or considered a gluten-free lifestyle. I suggest printing this off and keeping it in your wallet for the next time you go shopping.

Gluten finds itself in the following grains: wheat, barley, rye, triticale.

Common derivatives of those grains are:

BARLEY: barley, malt, malt syrup, malt vinegar

WHEAT: all-purpose flour; besan flour; bran; bread crumbs; bread flour; bulgur; cake and pastry flour; cracked wheat flour; durum; enriched flour; farina; farro; fu (wheat gluten); gluten flour; graham flour; hard flour; kamut, phosphated flour; pizza '00' flour; self-rising flour; semolina; spelt flour; triticale; triticum; wheat flour; wheat germ; white flour; whole wheat flour

RYE: beer, rye flour, whiskey, and some vodkas, triticale

OTHER COMMON HIDING PLACES FOR WHEAT: baking powder; hydrolyzed vegetable protein (hvp), monosodium glutamate, non-certified oats, spices, powdered seasonings, sauce mixes (including some everyday condiments), soy sauce, prepared soup, bulk bins. *Note: all the items in this list do not inherently contain wheat/gluten but often do.

AND NOW THAT YOU’RE WARNED, HERE'S WHAT TO BUY.

Grains to avoid

While we find gluten in so many products there are countless more free of it. However, most if not all gluten-free flours/starches should be used in combination with others for best results.

AN EXHAUSTIVE LIST OF GLUTEN FREE GRAINS, FLOURS, AND THE LIKE: agar; almond flour; almond meal; amaranth flour; arrowroot starch/flour; bean flour; buckwheat flour, light and dark; brown rice flour; cassava flour; coconut flour; cornflour; cornstarch; chia seed; chickpea flour; flaxseed; glutinous rice flour; kasha, which is toasted buckwheat; lentil flour; maca root; millet flour; mung bean starch; nut meal/flour; oat flour, certified gluten-free; potato starch; potato flour; pysllium husk; quinoa flour; soy flour, although I do not recommend it for health reasons; sorghum flour; sweet potato flour; sweet rice flour; tapioca starch/flour; teff flour; white rice flour; wheat starch (all gluten has been striped from the starch); xanthan gum, see article on page xx; yam flour; yuca flour

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    Happy to meet you,

    If you are that person with a million and one allergies and intolerance I am there to say you are not alone! Life After Gluten can be better than life with wheat. Living lactose-free since 2007 and gluten-free since 2013. Also intolerant and/or allergic to mushrooms, soy, and yeast.

    Your Blogger, Tamara Green


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  • Home
  • Cookbook
    • Vol 2. Subscription
    • EBOOK
  • RECIPES
    • All Gluten-Free Recipes
    • Dairy-Free Recipes
    • Holiday Recipes
    • Low Gylcemic
    • Savoury Recipes
    • Vegan Recipes
  • Blog Articles
  • About
    • Contact
  • Life A.G. T.V.