Your Gluten Free Life – Learn to live gluten and wheat free

Product Name: Your Gluten Free Life – Learn to live gluten and wheat free

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Welcome back, I don’t know about you, but I take a few vitamins and minerals to supplement my diet. As well as a multi-vitamin, I take essential fatty acids (flaxseed oil), turmeric (I’ll cover this one in a later blog entry), and calcium and vitamin D.

However, I regularly read and hear news articles that say, if your diet is adequate, taking vitamin supplements is a waste of money. While I was zooming around a couple of science sites I found an article that interested me. I’ve put the details here, but effectively they have found that dietary supplements are actually useful for celiac disease sufferers.

In fact, my doctor pretty much admitted as much the other day. To explain, I need to take a slight leap sideways: A few months ago I bought a new, you beaut set of digital scales. As well as telling me my body fat level (depressing!) it also tells me my bone density.

I was somewhat alarmed when I jumped on it to discover it was telling me my bone density was low. So I made an appointment to see my GP, who sent me off for a proper bone density scan. And, I am low dammit! That means, while I don’t have osteoporosis yet, if I don’t do something about it now, then I will develop it in a few years time.

While we were chatting, she indicated that the fact that I had celiac disease, meant that I was at a higher risk because of issues with being able to absorb vital nutrients including calcium.

So now I have to ramp up my calcium and vitamin D intake, and I’ll happily continue to take my other supplements regardless of what others say.

My recipe for you this week is gluten free puff pastry. I have to admit, this is not an easy recipe. But, if you persist and practice, you can crack it. And then you can have delicious pies and pastries. And, once you can make gluten free puff pastry you can then graduate to croissants and Danish Pastries.

Check out the recipe here, then go away and practice. You may go through a lot of flour and butter getting this one right, but persist! And you can always drop me a line and ask me what’s going wrong. I’m happy to help where I can.

Until next week, take care and eat well.

Welcome back, April 25 is Anzac Day in Australia and New Zealand.

For those of you not from these parts, ANZAC stands for Australian and New Zealand Army Corps. During World War 1 the Anzacs fought together at Gallipoli in a doomed attempt to take a peninsula in the then Ottoman Empire. They fought for 8 months, suffering huge casualties before abandoning the attempt.

Since then, Australians and New Zealanders have commemorated our war dead on the anniversary of the first landing at Gallipoli. Australia has a holiday, and thousands attend dawn services and marches to say thank you to those who fought and died in battle.

While we didn’t attend the dawn service we did take time to acknowledge those who had gone before. One of my ancestors fought at Gallipoli before ultimately dying on the Western Front in Ypres. In the Second World War, one of my uncles was a Rat of Tobruck, and my grandfathers both fought in the war.

One of my other uncles was actually a maths whiz and was involved in the work done in Bletchley Park in the UK where they worked to decode the German signals and commniques. I wish I’d inherited his flair for maths!

During the wars, the women left at home would create packages of clothes and treats to send to their menfolk fighting at the front. Amongst the treats they would make were Anzac biscuits. These were a sweet treat that could be packaged up and survive the travel from Australia to Europe. They are now a traditional biscuit loved by many.

The problem for us celiacs is they are made with flour (obviously) and oats. Here in Australia, oats are on the banned list for celiacs because they can cause a reaction for some people. So, the trick with making Anzac biscuits, is not so much the flour, but finding a substitute for the oats. So I decided to give quinoa flakes a go. They have a nutty sort of flavour, and I felt they should hold their shape when baking. So I had a go, and the result was delicious. My partner kept claiming they had “fallen on the floor” so he had to keep eating them. I’ve put the recipe here for you to try.

Even if you’re not an Aussie or Kiwi you should enjoy these. They are not too sweet, and are a nice crunchy snack for morning tea.

After a hectic few weeks dealing with my mother taking a tumble, Easter and school holidays, I’m about to get back into the baking again. I was thinking of having a go at some of those bread recipes I’ve missed like bread sticks, and cinnamon scrolls. Is there anything you’ve been missing since going gluten or wheat free?

Why not drop me a line and let me know so I can take a look and see if I can work out a recipe for you? Just jump scroll down and leave me a message to let me know what breads or rolls you’ve been missing? If you’re in the Northern Hemisphere, you’re coming into winter. What about a nice fruit loaf to toast and have with hot chocolate or coffee for breakfast?

Until next week, stay safe and eat well.

Gluten Free Anzac Biscuits

Welcome back,I hope you all had a Happy Easter.

Twice Baked Souffle on Mushroom Steak

It’s been a busy week here. My mother took a tumble and ended up in hospital. So I’ve been shuttling to and from the hospital sorting out things for her and making sure she’s ok. Like so many people, my parents are getting older but wanting to age in their own homes. But this comes with inevitable risks such as falling over in the garden and not being able to get up.

How long is it since you had Hot Cross Buns? For me, it had been far too long. I tried the ones in the stores but they were just not like the real thing! Too heavy, and not enough fruit or spices.

Gluten Free Hot Cross Buns

So, I decided the best thing to do was to make my own. I made them a couple of days ago and have been enjoying a couple each morning for breakfast. The recipe is here. Why not whip some up this weekend so you can indulge in nice soft, buttery Hot Cross buns like all your friends?

During the week I read a really interesting article on how researchers have discovered that a seemingly harmless virus, if contracted in infancy seems to trigger celiac disease.

Welcome back. Did you know someone was working on a vaccine for Celiac Disease? If you didn’t – well neither did I until today. Maybe, like me, you have mixed feelings about a vaccine. I have absolutely no objections to vaccinations. They have saved millions of lives around the world. But, if your Celiac Disease is as well controlled as mine is now, then I’m not sure I’d be jumping in for a vaccine.

Welcome back. Here is Australia, Winter is coming. So far it’s just a hint in the air. Mornings are chilly and there’s dew on the plants in my garden.

Broccoli and Blue Cheese Soup

In celebration of the cooler weather I’ve decide to dust off my Broccoli and Blue Cheese soup recipe for lunch today. If you’ve never tried this, you really should give it a go. Even if you’re not a big fan of either blue cheese or broccoli this one is worth a try. The subtle smokiness of the cheese just goes so well together with the broccoli. In fact, even my determinedly carnivorous son-in-law likes this soup! Pair it with delicious soft gluten free bread rolls for a lunch made in heaven.

Gluten Free Blue Cheese and Leek Tart

Following on from last week, this week I want to share with you some of my recipes for foolproof gluten free pastry. Also, there has been some interesting research into how young (or old) your child should be before you start feeding them gluten.

Welcome back. Following on from last week, this week I want to share with you my tips for baking gluten free bread. And, because we all deserve a little sweetness in our lives, I’ll be sharing with you my incredibly popular recipe for Monte Carlo Biscuits.Gluten free flours respond very differently to yeast compared to wheat flours. You need to learn how to work with them to make sure you get tasty bread that doesn’t end up like a brick.

Gluten free flours respond very differently to yeast compared to wheat flours. You need to learn how to work with them to make sure you get tasty bread that doesn’t end up like a brick. Click here to learn all my tips for making foolproof gluten free bread. Then head to my Gluten Free Bread Recipes section for my GF bread recipes for you to try.

Gluten Free Monte Carlo Biscuits

Welcome to Your Gluten Free Life – the new place to learn to live gluten and wheat free. My name is Suzanne Crouchley and I have been a celiac all my life. I have learned to cook completely wheat and gluten free, and now I want to share what I have learned with you.

Gluten Free Bread – White Sandwich Loaf and Rice Flour Bread

suzanne@yourglutenfreelife.biz

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Click here to get Your Gluten Free Life – Learn to live gluten and wheat free at discounted price while it’s still available…

All orders are protected by SSL encryption – the highest industry standard for online security from trusted vendors.

Your Gluten Free Life – Learn to live gluten and wheat free is backed with a 60 Day No Questions Asked Money Back Guarantee. If within the first 60 days of receipt you are not satisfied with Wake Up Lean™, you can request a refund by sending an email to the address given inside the product and we will immediately refund your entire purchase price, with no questions asked.

 

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