GLUTEN FREE RECIPES

Gluten-Free Recipes & Reviews — The Good, The Bad, & What’s On the Table

Living with Rheumatoid Arthritis and Fibromyalgia means dealing with swollen joints frequently. However, over time, I’ve been able to manage it much better by switching to gluten-free food. Flares, on the other hand, are a whole different story—those are tough, and we all know just how challenging they can be.

I first started thinking about going gluten free approximately two years ago. Back then, I was overweight, inflamed, and every joint was painful. Additionally, my blood pressure was high, and my rheumatoid inflammatory markers were elevated. It wasn’t so much about how much I was eating, but rather what I was eating. This realization marked the beginning of my gluten-free journey. At first, it was extremely hard. For example, my family would often hear me say, “there is nothing to eat!” every day. Nevertheless, I kept going—I started reading, researching, and learning (all while surviving a gluten-free diet that constantly challenged both my patience and my snack stash.). But, gradually, I began to feel better. My inflammation decreased, and my bloodwork started showing reduced inflammatory markers. Over time, I was becoming a little healthier.

I want to share with you my favorite recipes and foods that are gluten free. I went through a lot of food and made a lot of recipes so by sharing with you, you can save some time. I will also review new gluten free foods (have you tried the Chips Ahoy chocolate chip cookies yet?… sooooo good!) & show you foods that have hidden gluten in them.

Bread was a huge issue for me. I am a huge carb eater. Every loaf of gluten free bread I bought was like eating styrofoam. Or stale tasting. And let’s not forget how expensive that bread is!

But now, I am able to make, what I think and a few testers said, the perfect bread machine bread! This is so easy and so good. When I make this (almost every other day), everyone takes a slice and will continue to throughout the day. It doesn’t even taste like it’s gluten free! Especially toasted. I hope you like it as much as I do. I look forward to your feedback! And I look forward to sharing this journey with you!

(this is not medical advice and is definitely not suggestions for people with celiac disease because I have no idea on cross contaminations and other sensitivities that celiacs may have – always consult your doctor.)

Check out my book: https://www.amazon.com/dp/1737090619/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=1625072174&sr=1-3

Gluten Free Bread Machine Bread

by Michelle Eberwein

In a large bowl whisk together dry ingredients:

3 cups Gluten Free Flour (Bob’s Red Mill 1:1 is the best – tried them all)
1 teaspoon salt
1 teaspoon baking powder
2 Tablespoons sugar

Set aside.

In a small bowl whisk together:

2 large eggs (room temperature)
1/4 cup oil ( I used Smart Balance)
1 1/2 cup of water – 112 degrees – (this is so important as the yeast will not work if too hot or cold)

2 teaspoons yeast (bread machine)

Spray your bread machine pan with non cooking spray, add your wet ingredients to the bottom of pan. Slowly add the dry ingredients on top. Make a square indent in the middle of the flour (but not all the way to the wet mixture) Add 1 teaspoon of yeast to that indentation in flour mixture. Use the other teaspoon of yeast to shake on top of the flour mixture…making sure to cover the rest of the flour on top. Place in bread machine and put on gluten free bread setting for 1.5lb loaf.

Enjoy!

https://www.amazon.com/dp/1737090619/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=1625072174&sr=1-3