Baking success - first timer!

[Guest guest]

We aren't yet doing the SCD. My son has been very strictly gfcf for

3+ years, and is also off many other offending foods. I've read

Elaine's book, and am assembling a notebook of recipes, tips, etc.

for SCD. I've felt a little intimidated by learning a new way to

cook & bake, because I can shop & cook gfcf with my eyes closed. I'm

getting myself prepared to start the intro, but wanted to test the

waters with baking. So today I experimented making muffins with

cashew flour (ground at home from raw cashews). My son has always

tolerated cashew butter well, and I wanted to start by NOT

introducing a new food. He is also very phenol sensitive, so I knew

almond flour was out. I read through some recipes, and adjusted for

no dairy. The muffins came out AWESOME. I can't believe how much

better they are than the gfcf ones my son has been eating!!! The

texture was so light & fluffy - similar to soft white bread. My son

was DELIGHTED. It seems like the baking is rather " forgiving " ,

because I totally just guessed. I'm even more excited now to get

going, and will probably do the intro in February when he has a week

off school.

[Guest guest]

Sweetie, this is only the beginning!

On Sunday, January 18, 2004, at 06:57 PM, sillymilo2002 wrote:

>   The muffins came out AWESOME.  I can't believe how much

> better they are than the gfcf ones my son has been eating!!!  The

> texture was so light & fluffy - similar to soft white bread. My son

> was DELIGHTED.  It seems like the baking is rather " forgiving " ,

> because I totally just guessed.  I'm even more excited now to get

> going, and will probably do the intro in February when he has a week

> off school. 

>

>

>

Carol F.

---------

c.frilegh@...

Toronto , Celiac SCD 2 years

There is no substitute for the right food!

[Guest guest]

Would very much appreciate the recipe for your muffins. Thanks, Sam.

Baking success - first timer!

> We aren't yet doing the SCD. My son has been very strictly gfcf for

> 3+ years, and is also off many other offending foods. I've read

> Elaine's book, and am assembling a notebook of recipes, tips, etc.

> for SCD. I've felt a little intimidated by learning a new way to

> cook & bake, because I can shop & cook gfcf with my eyes closed. I'm

> getting myself prepared to start the intro, but wanted to test the

> waters with baking. So today I experimented making muffins with

> cashew flour (ground at home from raw cashews). My son has always

> tolerated cashew butter well, and I wanted to start by NOT

> introducing a new food. He is also very phenol sensitive, so I knew

> almond flour was out. I read through some recipes, and adjusted for

> no dairy. The muffins came out AWESOME. I can't believe how much

> better they are than the gfcf ones my son has been eating!!! The

> texture was so light & fluffy - similar to soft white bread. My son

> was DELIGHTED. It seems like the baking is rather " forgiving " ,

> because I totally just guessed. I'm even more excited now to get

> going, and will probably do the intro in February when he has a week

> off school.

>

>

>

[Guest guest]

" The muffins came out AWESOME. I can't believe how much better they

are than the gfcf ones my son has been eating!!! "

I am so glad that you were successful!

The baked goods are must tastier than anything storebought that is GFCF.

You should definitely try the peanut butter cake. It's just wonderful.

In recipes that call for almonds, you can use pecan flour instead.

There are also dairy free substitutes for yogurt and DCCC (both made

from nuts).

Welcome to the list!

Jody

mom to -5.1 and -7.4