Celiac disease is a digestive problem that some people have with foods that contain gluten. Gluten is a type of protein that’s found in the grains wheat, barley, rye, and triticale (a wheat-rye cross). For people with Celiac disease not following a gluten free diet can create issues with the small intestine. When you have this disease and you eat food with gluten in it, the gluten triggers an immune response that can affect the absorption of nutrients.
Browse these delicious gluten free recipes that will aid in better digestive health!
Gluten-Free Carrot and Date Muffins
• 2 medium carrots, coarsely chopped
• 1 cup chopped pitted dates
• 1/2 cup chopped walnuts
• 1/4 cup melted virgin coconut or high-heat sunflower oil
• 2 eggs, lightly beaten
• 1/4 cup plus 2 tablespoons pure maple syrup
• 3/4 cup amaranth flour or millet flour
• 3/4 cup ground almond flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon fine sea salt
Line 12 muffin cups with paper liners or oil with natural cooking spray and set aside. Preheat the oven to 375°F. Place carrots and dates in the bowl of a food processor. Pulse and then blend until finely chopped. Add walnuts and pulse to finely chop. Transfer to a bowl; add oil, eggs and maple syrup, stir to combine completely. In a separate bowl, combine all remaining dry ingredients. Pour liquid ingredients over dry ingredients and stir until just combined. Spoon batter into prepared muffin tins and bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool on a wire rack.
Nutritional Info: Per Serving: 240 calories (110 from fat), 13g total fat, 1.5g saturated fat, 35mg cholesterol, 170mg sodium, 29g carbohydrates, (4 g dietary fiber, 16g sugar), 6g protein.
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Gluten-Free Pancakes Recipe Ingredients:
- 1 cup brown rice flour
- 1/2 cup potato starch
- 1/2 cup ground almonds
- 3 teaspoons sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 cup fat-free milk
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1/3 cup miniature semisweet chocolate chips, optional
In a large bowl, combine the rice flour, potato starch, almonds, sugar, baking powder and salt.In another bowl, whisk the eggs, milk, butter and vanilla; stir into dry ingredients just until moistened. Stir in chocolate chips if desired.Pour batter by 1/4 cupful’s onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Yield: 12 pancakes.
Nutritional Facts : 2 each: 242 calories, 10g fat (3g saturated fat), 81mg cholesterol, 464mg sodium, 33g carbohydrate (5g sugars, 2g fiber), 7g protein Diabetic Exchanges:2 starch, 2 fat
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