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Okay, that didn't work. The first one. This blog will be dedicated to sharing recipes that are gluten free and to other allergy free recipes according to those who share them. At no time will these lists be shared with any advertisers!

To get started, I found out about five years ago I had a moderate allergy to wheat. At times I am more devoted to a gluten free regimen than others, i.e., not during Christmas when everyone is sharing holiday goodies. I wasn't tested for other food allergies, but my body doesn't like huge amounts of whipped cream or milk.

Now the great side of this is that it is fairly easy to maintain a healthy weight when you can't buy doughnuts, cookies, pastries, pies, cakes, etc. and wolf them down. I do love my veggies and salads. I have always loved to read, so now I just read all the labels in the grocery store. Life is just what it is, right?

I have found that I can eat one or two pieces of sprouted wheat products a day or my homemade wheat bread ground the wheat myself just before making. The freshness and pureness factors make a huge difference! My digestive tract can attest to this.

Right now, I am trying to get back on the gluten free bandwagon again. This part is a bit scary, but my doctor son says that gluten allergic people and celiac disease people who do not stay away from wheat can get cancer--the cancer they get is lymphoma. That is something I don't want to deal with. Life has enough other problems without bringing that one on. I don't care enough about brownies and chocolate chip cookies to want lymphoma!

This is my adaptation from my old waffle recipe:

Gluten Free Waffles (that taste really good!)

In a small coffee grinder, or using a mallet, or hammer, or food blender, get a total of 1 Cup almonds and oats. If you oatmeal allergic, just use 1/2 Cup. Keep aside for now.

1/2 cup combination butter and olive oil. You really part of this to be butter to keep the waffles from sticking. I tried just the olive oil and it was disaster!
3 eggs
2 Cups milk--soy, almond, cow's, etc.
4 teaspoons baking powder
1 teaspoon salt
1/2 Cup tapioca flour (so light and gives the waffle the ability to brown)
1 Cup other flours (buckwheat, your almond/oat mixture, soy flour, corn flour, quinoa flour, millet flour, garbanza, potato) I use a combination. If using potato or bean flours, you will need to keep adding more water as the mixture sits or you will end up with something that looks like cement!

Mix together and add two ladles full to waffle iron.

Please share recipes and let's get this blog going! We aren't alone. Dondi

Just Starting Out