17 Andrew St. N, Orillia, Ontario, L3V 5H9 705-325-7143

Thursday, April 15, 2010

RECIPE - Gaudaur's Gluten-Free Bread

If you've been noticing more and more gluten-free products on store shelves lately, there may be good reason. Celiac Disease (CD) is a medical condition in which the absorptive surface of the small intestine is damaged by gluten (a protein found in wheat & some other grains). A gluten-free diet is necessary for sufferers of CD.

One recent study (Rubio-Tapia, et. Al, Gastroenterology. 2009 Jul;137(1):88-93.) has shown that undiagnosed CD has increased 4 fold since the middle of the last century. Going gluten-free may help with digestive disturbances, eczema, multiple sclerosis, Parkinson's, cognitive function, seizures, arthritis, osteoporosis, autism, Down's syndrome, diabetes & loss of balance. Eliminating gluten from your diet is no small step, but luckily there are more products and baking alternatives to ease the transition. We have dedicated an entire section of our store to gluten-free products. So come on in and check it out!

If you have a bread maker & an oven, you can make homemade gluten-free bread that is tastier than any commercial brand.


Dry Ingredients:
1 1/4 C brown rice flour
1/2 C sorghum flour
1/2 C rice bran
1/4 C tapioca starch
1 Tbsp powdered egg replacer
1 Tbsp instant yeast
1 T xanthan gum
1 1/4 tsp sea salt
2 Tbsp black sesame seeds
2 Tbsp chia seeds

Wet Ingredients:
1 1/3 C water
2 Tbsp sunflower oil
2 Tbsp McCutcheon's honey (omit to make vegan)
1 Tbsp molasses
1 tsp apple cider vinegar

1. Combine dry ingredients in a large bowl. Mix well & set aside.

2. Put wet ingredients in your bread maker. Select the dough cycle & start it up. After a few seconds start adding your dry mix bit by bit. Use a spatula to keep the mixture off of the sides of the machine.

3. Preheat oven to 350°. At end of dough cycle, put mixture into prepared loaf pan. Bake for 45 minutes (or until loaf sounds hollow when you tab the bottom). The top can get quite dark. Remove from pan & cool on a wire rack. Enjoy!

Saturday, April 10, 2010

RECIPE - Protein Bites

It is amazing how delicious 4 simple ingredients can be. This recipe is perfect for a potluck, picnic or if you have to make a dessert for a crowd. Get creative and experiment by adding seeds and dried fruit to your mix. Using puffed quinoa will make the end result chewier, but will boost the protein count.

- 1 1/2 cups chocolate chips (or carob chips)
- 1/2 cup almond butter or peanut butter
- 3/4 cup brown rice syrup
- 3 cups of puffed rice (crunchier) or puffed quinoa (chewier)

Melt chocolate chips, almond butter & brown rice syrup together in a large saucepan on medium heat. Once melted, remove from heat & stir in puffed rice or quinoa. Mix well with a strong spoon (we prefer wooden ones). Remove from heat and shape into bite-sized balls. Don't wait too long, or your mixture will harden.

Place in resealable container and store somewhere cool or in the refrigerator.