by Trufflemaker » Tue Jul 19, 2005 6:36 pm
#ed_op#DIV#ed_cl#We had one of our children tested for Celiac by a clinic in the States. The results showed that he does not carry the celiac gene, but that he has a "genetic predisposition to gluten sensitivity". So, it is possible to be gluten-sensitive but not actually celiac. And it is possible for tests to be false negative too. #ed_op#/DIV#ed_cl##ed_op#DIV#ed_cl# #ed_op#/DIV#ed_cl##ed_op#DIV#ed_cl#It is kind of hard to get started on the gluten-free way of life, but it is not impossible, and once you know what to look for you will be fine. You can't have anything with wheat, rye, barley, oats, triticale, spelt, or kamut. Oats do not have gluten themselves but are highly cross-contaminated through crop rotation and storage. There are gluten-free products available even at Loblaws, and there are lots of websites and recipe books available. #ed_op#A href="http://www.glutenfree101.com"#ed_cl#www.glutenfree101.com#ed_op#/A#ed_cl# is a good site, and the author of that site has published some cookbooks.#ed_op#/DIV#ed_cl##ed_op#DIV#ed_cl# #ed_op#/DIV#ed_cl##ed_op#DIV#ed_cl#Here is a FIND for you celiacs: a recipe for drop-dead gorgeous chocolate cake. It's a Nigella Lawson recipe and easy-peasy to make. I made it at the cottage for guests, and my gluten-free son was thrilled that he could eat the same dessert as everyone else for a change. #ed_op#/DIV#ed_cl##ed_op#DIV#ed_cl# #ed_op#/DIV#ed_cl##ed_op#DIV#ed_cl#Chocolate Orange Cake#ed_op#/DIV#ed_cl##ed_op#DIV#ed_cl#2 small or 1 large thin-skinned orange, approx. 375 g total weight #ed_op#/DIV#ed_cl##ed_op#DIV#ed_cl#6 eggs#ed_op#/DIV#ed_cl##ed_op#DIV#ed_cl#1 heaped teaspoon baking powder#ed_op#/DIV#ed_cl##ed_op#DIV#ed_cl#1/2 teaspoon baking soda#ed_op#/DIV#ed_cl##ed_op#DIV#ed_cl#200 g ground almonds#ed_op#/DIV#ed_cl##ed_op#DIV#ed_cl#250 g fine sugar#ed_op#/DIV#ed_cl##ed_op#DIV#ed_cl#50 g cocoa powder#ed_op#/DIV#ed_cl##ed_op#DIV#ed_cl#orange peel for decoration if desired#ed_op#/DIV#ed_cl##ed_op#DIV#ed_cl# #ed_op#/DIV#ed_cl##ed_op#DIV#ed_cl#Put the orange(s) in a pan with some cold water, bring to the boil and cook for 2 hours or until soft. Drain and, when cool, cut in half and remove any seeds. (You can do this the day before if you're organized.) Then pulp everything in a food processor. #ed_op#/DIV#ed_cl##ed_op#DIV#ed_cl# #ed_op#/DIV#ed_cl##ed_op#DIV#ed_cl#Once the fruit is cool, preheat the oven to 350F. Butter and line a 20 cm springform pan.#ed_op#/DIV#ed_cl##ed_op#DIV#ed_cl# #ed_op#/DIV#ed_cl##ed_op#DIV#ed_cl#Add everything else to the food processor and whiz it up together. Pour into cake pan and bake for an hour. Check after 45 minutes in case you have to cover with foil to prevent burning edges before cake is cooked through. #ed_op#/DIV#ed_cl##ed_op#DIV#ed_cl# #ed_op#/DIV#ed_cl##ed_op#DIV#ed_cl#Leave the cake to cool in the pan, on a cooling rack. Remove to cake plate when it is cool. #ed_op#/DIV#ed_cl##ed_op#DIV#ed_cl##ed_op#/DIV#ed_cl#
"No one can teach riding so well as a horse."
C.S. Lewis, "The Horse and His Boy"