Welcome
My name is Mark, and some members of my family have been living Gluten free for some time now. Some time ago, my son was diagnosed with Asperger Syndrome (a disorder in the Autism spectrum). While researching Asperger Syndrome, looking to understand all of its symptoms, causes and possible treatments, my wife and I discovered that a promising food therapy is the Gluten Free/Casein Free (GFCF) diet. The theory is that a child with Asperger Syndrome cannot digest Gluten (which is found in grains), or Casein (which is found in dairy). It is a fact that undigested molecules of these substances frequently show up in their urine samples. These amino acid chains (referred to as peptides) affect neurological function and can worsen a child’s symptoms. Peptides may also have an opiate effect on some children. The gluten free diet has had a significantly positive effect on my son. Since completely cutting out Gluten, my son has developed much greater focus, a greater ability to deal with stress, and all-around better behavior and personality.
Please view the ‘About this site’ page for the full story.
GFCF Tasty Living Forum
One hope of mine is that the forum here will become a major part of this site. I would love for people to use it to share their recipes and advice, as well as to benefit from the postings of others. To access the forum, click on the link on the right side of the page. There are several forum categories already established, so go ahead and pick the appropriate category and become part of our community.
If there is anything that you would like to see on this site, any new forum categories, an idea for a blog post, please feel free to email me at info@gfcftastyliving.com.
Mark
GF/CF Cereal Meringue Macaroons
GF/CF Cereal Meringue Macaroons
Use your kid’s favorite GF/CF flake cereal to make a tasty treat!
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Ingredients: |
2 egg whites 1/8 teaspoon salt 1/2 cup granulated sugar 1 teaspoon vanilla or 2 teaspoon almond extract 1 1/2 cups GF/CF flaked cereal |
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Step 1 |
Heat oven to 350 degrees Fahrenheit
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Step 2 |
Grease cookie sheets. I prefer to use parchment paper without grease.
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Step 3 |
In a medium bowl beat the egg whites and salt until foamy.
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Step 4 |
Gradually add sugar and beat continuously until stiff peaks form. Do not over beat.
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Step 5 |
Fold in remaining ingredients by hand.
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Step 6 |
Drop by teaspoonfuls 2 inches apart onto prepared cookie sheets.
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Step 7 |
Bake a 350 degrees Fahrenheit for 12 – 15 minutes or until lightly browned.
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Step 8 |
Cool for 1 minute and remove from cookie sheet. |
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Yields 2 1/2 dozen cookies. Store in an airtight container. |
GF/CF Chocolate Zucchini Cake
GF/CF Chocolate Zucchini Cake
This is one of my son’s favorite desserts. We omit the walnuts. It is the cake that he requests for his birthday and the recipe I use when I need to bring cup cakes to school.
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Ingredients:
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1 cup White Rice Flour 1-1/4 cups White Bean Flour 2 tsp Xanthan Gum 1/2 cup Unsweetened Cocoa Powder 1 Tb Baking Powder 1-1/2 tsp Baking Soda 1 tsp Sea Salt 1 tsp Cinnamon, Saigon (Premium) 1/2 cup + 1 Tbsp Star® extra light in flavor olive oil 2 cups Sugar 3 Eggs 2 tsp Vanilla 2 tsp Grated Orange Peel 2 cups Shredded Zucchini 1/2 cup Rice DreamTM original classic rice drink 1 cup Walnuts-Baker’s Pieces |
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Preheat oven to 325 degrees. Use a GFCF cooking spray, such as Pam® original, to grease a tube pan or loaf pan.
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In a mixing bowl combine the first 8 ingredients (rice flour through cinnamon), set aside.
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In another bowl, cream together the oil and sugar; add eggs one at a time and vanilla extract, orange peel and zucchini. Stir in, alternately, the flour mixture and rice milk (or water); add nuts, if desired, and stir. Pour batter into prepared pan.
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Bake for approximately 1-1/2 hours; cool with oven door open for 30 minutes. Turn out and cool completely on a wire rack. May be served with or without frosting. |
