I created this gluten free cookbook to bring back childhood memories of food before you were gluten free. I use quality ingredients, and the taste will warm your soul.
I wrote this gluten free cookbook for real people, doing real baking in real kitchens. No fancy dancy stuff, just down-home great food you can take to your next party, and keep the secret between us that this is really gluten free!
Delicious gluten-free recipes like:
- Buttermilk Pie
- Sweet Potato Donut Holes
- Sugar Cookie Muffins
- Pumpkin Gingerbread
- Lemon Squares
- Bacon Jalapeno Bread
- Garlic Pizza Dough
- Fluffy Buttermilk Biscuits
- Tomato Basil Soup
- Turkey and Cheese Pie or Veggie Pot Pie!
But hurry and get some for yourself before it’s all gone. (Tastes delicious, but it is real baking so be sure to follow the 80/20 rule and enjoy in moderation.)
*This digital book includes 20 recipes and Tips for Successful Gluten Free Baking
So What is Gluten?
“Gluten free is a buzzword in many public headlines and many private households.
So just what is gluten? Gluten is a protein composite found in several types of grains, including wheat, spelt, rye and barley. Gluten consists of two proteins: gliadin and glutenin. It is the gliadin protein to which people react negatively.
When flour is mixed with water, gluten forms a sticky cross-linked network of proteins, giving elastic properties to dough and allowing bread to rise when baked. The name gluten, therefore, is derived from these glue-like properties.
In people who are sensitive to gluten, this causes the immune system to mount an attack against their intestines. This immune reaction is an autoimmune disease called Celiac Disease.
But eating gluten free isn’t just for Celiac-positive folks. We all can benefit from giving our digestive tracts a break from this sticky glue interaction in our intestines. Gluten has been linked to “opioid” addictive responses as well. Admittedly, however, you may also experience essential nutrient deficiency if you do not balance your diet in other ways when eliminating gluten all together.
The positive attributes to gluten free are better digestive health and increased levels of energy, to name just two. Now, with all this talk about gluten free, I caution you before you turn to chemical-laden or corn-laden products in lieu of gluten. There are distinct benefits to at least a partially gluten-free lifestyle to support the brain, the digestive tract and overall energy levels.
So enjoy this gluten free cookbook that Christina has created by “baking backwards.” That means she remade all her favorite recipes by creating them gluten free. Her recipes are not “theory” but actual tried and true edible foods that even the kids will eat.
You too will find the benefits, very quickly, of replacing many of your favorites with these gluten free versions.
CAHP-BC, BCND, Dtx Spec
Christina and Kelly shared some holiday favorites in our FB group
What People Have Shared
Christina’s Gluten Free Baking Tips have saved me lots of money and my family loves the recipes. I used to dread baking gluten free. I feel successful now every time. Thank you Christina for taking the time to help me perfect my skills.