By Chef Jill McCollum, CC
Cutting out gluten - the protein part of grains such as wheat, rye, and barley - is a choice people usually make for health reasons.
Going gluten-free isn't always easy, but there are a variety of resources available nowadays to help.
Additionally, more and more stores are carrying gluten-free products.
Here are some helpful tips to help cope with a gluten-free diet:
â€¢ Pay careful attention to labels. Some are obvious, but learn the vocabulary so you know what to look out for.
â€¢ Look to potatoes and rice for some non-gluten food offerings.
â€¢ Looking on the internet will give you access to good information. You will be able to find good gluten-free guides.
â€¢ Join a support group - there is no need to learn everything yourself.
â€¢ Find gluten-free recipes you like. On the next few pages you will find a couple to get you started (for breakfast and for a gluten-free life).
Dairy and Gluten-Free Pancakes
1 cup sweet rice flour
2 teaspoons baking powder
Â½ teaspoon baking soda
Â½ teaspoon ground cinnamon
Â½ teaspoon salt
2 eggs, beaten
1 Â¼ cups soy yogurt
Â¼ cup rice milk
2 tablespoons vegetable oil
Sift the rice flour, baking powder, baking soda, cinnamon, and salt in a bowl. In another bowl, whisk together the beaten eggs, soy yogurt, rice milk, and oil, and pour into the flour mixture. Stir briefly just to combine.
Heat a lightly oiled griddle or frying pan over medium-high heat. Scoop about Â¼ cup of batter per pancake onto the heated griddle, and cook for 1 to 2 minutes, until bubbles appear on the surface. Flip the pancake and cook 1 to 2 minutes more, until the pancake is golden brown on both sides.
Chocolate Caramel Crunch
8 cups Chocolate Chex cereal
Â¾ cup packed brown sugar
6 tablespoons margarine or butter
3 tablespoons light corn syrup
Â¼ teaspoon baking soda
Â¼ cup white vanilla baking chips
Into a large microwavable bowl, measure cereal; set aside. Line cookie sheet with wax paper. In a 2-cup microwavable measuring cup, microwave brown sugar, butter, and corn syrup uncovered on high 1 to 2 minutes, stirring after1 minute until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on high 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces.
In a small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Store in tightly covered container.
The Bake Sale of all Bake Sales!
Come support Conway Christian School's Fourth Annual Easter Bake Sale. The bake sale is on Thursday, April 1st from 8 a.m. to 2 p.m. at Antioch Baptist Church located on Amity Road. With over 450 baked items ranging from bread, rolls, canned jams, and jellies to fried pies and fudge.
There are also many specialty items such as Sugar-Free and Gluten-Free baked goods with a copy of ingredients for these diet restricted items.
New this year is a refrigerated display cooler for specialty pies and cakes ranging from four layer fresh Coconut Cake, to Italian Cream Cake, to wonderful Cream Cheese Pumpkin Rolls. These are just a few items that will be available!
All proceeds from the Bake Sale benefit the school's scholarship fund, library books, teacher training, and playground equipment.