Gluten Free and Not By Choice

cropped-img_0634.jpgSon-of-a-motherless-goat, ugh.

I was recently told I have Ulcerative Colitis; a form of Inflammatory Bowel Disease. I won’t go into the details of that. But certain foods can trigger “flare ups” and it is usually brought on by stress, hormonal changes among other things. Upon looking up what foods are most common to cause a “flare up” I found EVERYTHING on the list. It appeared that not eating was the best way to remedy the situation. Unfortunately I can’t do that. So a removal diet is the next step to find out what triggers the flare. I have found that wheat is the biggest culprit. Which poses an even bigger problem.

I live for baked goods. By trade I am a baker. I have the general food schooling and then went on to further my education in baking and pastries. Formally my title would be Journeyman Pastry Chef. However, I prefer the more humble approach of a baker. I don’t get too wrapped up in fancy titles. Sometimes it makes people sound (and act) too big for their britches. Not to mention the apprentice, journeyman, master code seems to be getting forgotten and only recognized in the construction trades anymore. But that’s a whole nother rant.

My love for grains has always been. I grew up in the kitchen making breads, poticas and more with mom and grandma. For a few years in my very early 20’s I had a successful Patisserie. Where we made artisan breads, pastries, desserts and such. When our first child was born I became a mom and began my baking out of the house instead. Selling most of my goods at the local farmers market and the few phone requests I get.

I am about to embark on a whole new side of grains though. Gluten free. There are still many options. Working with such grains is very different than those containing the gluten protein; as they act much different. The exploration of grains that are gluten free, satisfying and taste good is going to be quite a learning adventure.

I have used many of such grains in the past but usually to accompany wheat or something of the sort. Now to use them on their own  will be a challenge. The short term goal is three months gluten free and then reevaluate.

As a special treat I love a giant molasses cookie and a hot cup of coffee for breakfast. I adapted my usual recipe to use oat flour and fresh ginger. Oat flour, even organic,from the us has the possibility to contain gluten because it is often processed near wheat flour. Irish oats tend to be the safest when buying for gluten free. I’m lucky enough to have fresh oats that my dad grew and a little mill at home so I am able to grind my own. I also use fresh ginger because of it’s anti-inflammatory properties. (however, baking the ginger may very well kill those properties)

The result is a very soft and chewy molasses cookie that is most certainly a treat!

Gluten Free Oatmeal Cookies
Print Recipe
Gluten Free Oatmeal Cookies
Print Recipe
Ingredients
  • 3/4 cup Butter
  • 1 cup Brown Sugar
  • 1 each Egg
  • 1/4 cup Molasses
  • 2 tsp Baking Soda
  • 1 tsp Baking Power
  • 1 inch Fresh Ginger grated
  • 1 tsp Cinnamon
  • 1/2 tsp Kosher Salt
  • 3 cup Oat Flour
Servings:
Instructions
  1. Combine all the ingredients and refrigerate over night.
  2. Scoop onto a cookie sheet lined with parchment.
  3. Bake at 350 degrees for 7-10 minutes.
Recipe Notes

Not all oats are created equal. Be sure of your source because some oat can contain very small amounts of gluten when grown too close to wheat or other gluten containing grains.

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2 Comments

  1. I’m sorry to hear about your recent diagnosis! Switching to a GF diet can be tough when it’s not a personal choice to do so! Although I’m not a baker by trade, I do love baking and cooking, and sometimes it’s a challenge to find new ways to prepare things, but I’m getting used to it. I wish you luck in your journey!

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