I love sweets; cookies, cakes, cupcakes, doughnuts, it doesn't matter I love them all. The worst part of eating gluten free is having to give up many of these sweets at my favorite restaurants. My solution is trying to find homemade recipes to satisfy the void. I recently found this chocolate chip cookie recipe and it has quickly become my go-to to satisfy my chocolate chip cookie craving.
Gluten Free Chocolate Chip Cookies**
1 cup packed light brown sugar
1/3 cup plus 2 tbs white sugar
1 teaspoon kosher salt
2 sticks unsalted butter, at room temperature
1 tablespoon vanilla extract
2 large eggs, at room temperature
1 cup dark or semisweet chocolate chips
1/2 cup chocolate chips
1/2 cup white chocolate chips
1 3/4 cups white rice flour
3/4 cup cornstarch
1/3 cup plus 1 tsp tapioca flour
1 tsp xanthan gum
1 1/2 teaspoons baking soda
1.) Combine sugars, salt, butter, and vanilla extract in stand mixer bowl. Beat on medium speed.
2.) Add the eggs, one at a time, beat on medium speed until fully incorporated.
3.) Combine flour, starch, baking soda and xanthan gum in a separate bowl.
4.) Gradually add the dry mixture into the bowl containing the wet ingredients. Beat on medium speed until fully combined.
5.) Turn mixer off, scrape bowl.
6.) Add chocolate and incorporate into the mixture by hand being careful to keep the chips intact.
7.) Scoop mixture, using a cookie scoop, onto lined cookie sheets.
8.) Bake for approximately 10-12 minutes in a 350 degree oven until golden brown.
9.) Remove cookies, transfer cookies to cooling rack, and allow to cool.
One dish that I enjoy fixing on a work night, since I'm tired and short on time, is Mexican Lasagna. G frequently requests the dish and I'm only happy to oblige since it's super easy; plus it's also gluten-free so no modifications were needed, bonus.
Photo Belongs to the EverDay diary.
8 corn tortilla shells, halved (I use a 9x9 baking dish)
1 pound ground beef (you could sub ground chicken or turkey, if desired)
1 packet taco seasoning
2 tomatoes, diced/ or 1 can diced tomatoes, drained
1 jar salsa
Sour Cream (if desired)
Start by browning the meat. Next add the taco seasoning, stir until combined. Finally add the tomatoes.
Line your dish with the taco shells (halved shells laying flat). Cover with meat and tomato mixture.
Place another layer of taco shells over the meat and tomato mixture. Top with salsa. Top with cheese.
Place in a 350 degree oven for approximately 20 minutes, or until the cheese is melted and bubbling.
Remove from the oven and top with lettuce and sour cream, if desired.
Growing up in West Virginia and having since moved away, I have a strong desire to stay close to my roots. I'm proud of where I call home, and the majority of my family are still in WV. Now I can show off my love for my home state without going over the top. Check out the country and initial necklaces as well.
A few months ago I realized that my body was going through some changes (i.e. unexplained weight gain) thinking maybe I needed to frequent the gym more often I tried with no success. Thinking I wasn't eating 'right' I went on a slight diet with again no success. I researched and researched some more online until I started a food diary. A few weeks of monitoring my food and my body I found the culprit, gluten. But I didn't even really know what gluten was, come to find out gluten is a key building block in a lot of my favorite foods: cupcakes, cookies, brownies, doughnuts, pizza, pasta, and bread.
It's been about a month, give or take, that I have been completely gluten free. G is eating what I fix at the house but when we are out eating he eats gluten, like normal. I can tell a huge difference and the issues I was experiencing with my body have for the most part disappeared. I have yet to receive a diagnosis, but after the holidays I hope to find out the extent of my intolerance. No matter which way the results sway I think this is going to be the new me, the new gluten free me.
The holidays were probably the worst time to have to start such an "extreme" diet; the parties, the dinners, the sweets. I'm slowly learning to cook and bake gluten free but it will be a long road until I master eating at home and eating out. I still slip up from time to time, as I learn what I can and cannot eat, and I can tell almost immediately if I've eaten a gluten food; I gain about 10 pounds in a matter of minutes and my skin itches all over.
I'm not one for making resolutions; studies show people only stick to them for approximately 21 days. But my one 'goal' is too get a better handle on my gluten sensitivity. I've only been eating gluten free since November and there is so much I don't know; with time and some research hopefully it will all get easier.