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Have you had joint issues before? The other person I knew that had this dx also had an iron overload (hemochromatosis) which can damage joints and cause them to lock. If you haven't had your iron/ferritin levels checked, you might want to.
These are delicious, I use Better Batter gluten free flour in them and they store really well. We used to have them (non gluten-free, from the market) when my kids were younger and they loved them. I was tickled when I found this recipe and was able to alter it.
1 stick unsalted butter, melted
1/2 c + 2 T sugar
1 t vanilla
1 1/2 t baking powder
3/4 c + 2 T cornmeal
1 1/4 c all-purpose gluten free flour
1/4 tsp xanthan gum (omit if flour blend has it)
1/2 t salt
1 c milk
Preheat oven to 350 F.
In a medium-sized bowl mix together the melted butter & sugar. Stir in the eggs and vanilla. Add the baking powder, cornmeal, flour & salt. Mix until everything is moistened. Stir in milk & mix until almost smooth (a few lumps are fine).
Lightly grease a 10" x 15" baking sheet with 1/2" sides. Pour the batter into the baking sheet, spreading into all the corners. Tap the baking sheet on the counter 1 or 2 times to even the batter out.
Bake for about 25 minutes. The edges should be brown & pulling away from the side of the pan & the top show be set. Allow to rest in the pan on a rack for 5 to 10 minutes. Using a sharp knife cut into individual pieces I cut it into eight 2 1/2" x 3 3/4" rectangles.
Store the toasties wrapped in plastic wrap or in a resealable bag in the refrigerator for use over the next week. For longer storage keep them in the freezer.
To serve toast until browning & top with butter, syrup, honey or jam.
this is super easy and tasty: you could leave the cinnamon out.
Peanut Butter Banana Oatmeal Squares
1 1/2 cups quick cooking oats
1/4 cup packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup milk
1 large egg, lightly beaten
1 large mashed banana
1/4 cup creamy peanut butter
Mix together the quick cooking oats, light brown sugar, baking powder, kosher salt and ground cinnamon.
Add in the vanilla extract, milk and egg. Mix the ingredients together.
Then add in the mashed banana and peanut butter. Combine all of the ingredients.
Pour the mixture into a lightly greased 8 by 8 inch metal baking pan. Bake at 350 F degrees for 20 minutes.
Cut into squares and enjoy!
If you have a good all purpose gluten free flour, you could try your recipes with that. I've had pretty good luck that way: I use Better Batter. In some cases you may have to adjust your liquids because gluten free flours act like a sponge, so it is a matter of experimenting. I also find that recipes with buttermilk, yogurt or cream seem to turn out best. i think the trick here is you need the flavors from the heavy fats to fool your mouth from missing the "wheat". at least, in my opinion.
My daughter was having stomach pains, bowel issues (constantly) and severe migraines. After I was dx'd and had started the 'diet', and I was commenting on how much better I was feeling I started encouraging her to give it a try. (she had been tested for celiacs, her endo showed some villi were "flattened" but he would not give a dx of celiac at the time) She was so reluctant to try the gluten-free diet and "eat like YOU?" (teenager, lol) but, after a few months she agreed to try it for a month. after a week she was feeling so much better, she swore she'd never go back, and she hasn't! I'm telling you, once you get a little time of feeling great under your belt, you are no longer tempted.
As far as the baked goods go, I too was a huge cake/cookie/pie person (I'm a baker) and at the time of my dx, was managing a bakery/restaurant! It's been a rocky road, but I have learned a ton about the art of gluten free baking and (am still learning...) but am confident enough in my skills to bring desserts to family functions that everyone eats, and no one knows the difference.
So, it's not a death sentence by any means. It's merely a bump in the road.
The internet is chock full of resources, recipes, flours that aren't gritty, tips and tricks. Pretty soon it'll become second nature.
so I had my appointment with the new gastro doc, and it was, I guess uneventful.
She seems mystified about what is causing the pain, as I am. I am going for an ultrasound of my gallbladder/liver this week and then an endoscopy in June, although that would be to really just check for an ulcer or stomach damage as she didn't expect to see any celiac evidence as I've been gluten free for so long.
As I suspected, I've lost weight (5 lbs.) which was not good news, and she didn't really have any suggestions/medications/ideas until we see what's going on after the tests.
I recently started keeping a food journal, so hopefully that will help, although it even feels like water starts a chain reaction of pain. I was wondering about the "delayed reaction" thing, because sometimes it feels like if I've eaten something, I have the bowel issue 2 or 3 days later. Almost like I can 'trace' it's path, if you know what I mean.
I'm also trying to follow the FODMAP diet...which is prescribed for IBS. if you google it you can see that it limits certain sugars, etc. hoping that will help.
it's hard to tell how much cake batter this is going to make, etc...and therefore what pan size you would use, which would effect the baking time. Does it make 12 or 24 cupcakes? usually a 24 cupcake recipe will yield 2 8"-9" layers. those I would bake for 25-30 min. at 350. but I would also be "toothpick" checking at the 25 min mark. The worst thing to do to gluten-free cakes is over bake. They will also continue to bake a wee bit in the pan after you take them out.
I have a really delicious, fail proof chocolate cake recipe that only uses 2 rice flours if you'd like the recipe.
I was in the hospital in March for an intractable migraine.
Had been there 3 days, severe pain, many tests run, lots of narcotics.
the ...maybe.... 29 year old on call resident who was an idiot from the moment I checked in ordered a
When the nurse told me,
I sat up in the bed, yelled at the top of my lungs,
"You tell him to read my (expletive) chart! I had a hysterectomy in 2003, (expletive)!! I'm not paying for THAT!!"
(even funnier, I'm on the financial aid program, and wasn't paying for ANY of it...we all got a kick out of my refusal to pay)
I also filed a complaint with the hospital. I mean, seriously. READ THE CHART.
I haven't posted in a while, but it seems as though I'm right back where I started. I've been strictly following the gluten-free diet since Summer 2010, with only a few cross contaminations, and the occasional (maybe twice?) purposeful "cheat". Yet I can't seem to eat anything that doesn't feel like I've just swallowed a bag of rocks as they make their way through my digestive tract. I'm only able to tolerate two or three forkfuls of food and then the pain is just too much. Then I'm either constipated for 4-5 days, followed by 3-4 days of diarrhea. Slowly dropping weight, hating food again and wanting to sleep all the time. I can't for the life of me figure out what is doing it.
I'm 99% dairy free, I only drink one cup of caffeine a day, I've eliminated alcohol (but was only drinking 1-2 times a week, and not a lot). I don't do soy. I'm banging my head against the wall.
My original GI doc was the one who "caught" the hemochromatosis (iron overload) dx and then pretty much washed his hands of me, saying that once I was de-ironed (which I'm nearly) I will return to normal....that is that my GI tract will miraculously be healed. Yeah right. So I am heading to a new gastroenterologist in a few weeks and I'm sure she'll order up a bunch of tests, hopefully with an answer at the end of all of it.
just a quick thought, I know you mentioned your iron levels were low, but have they checked you for hemochromatosis? that would mean you are actually storing iron, but the symptoms include fatigue, among other various things that can seem like chronic fatigue. I was diagnosed to the surprise of everyone (including my gastro) almost 2 years ago, and still struggle with symptoms. joint pain, hair loss, gut issues, tired all the time....etc. it's a genetic disorder and it's actually quite common.
just a thought. good luck. it's no fun, I can relate
I made this using all rice flour (I have a severe taste aversion to buckwheat) and it is fantastic! the recipe made 2 loaves, and I only used the lemon glaze on one....the other loaf turned out like a "regular" banana bread and even fooled my son, who had multiple slices with nutella on it.
I did think it was a wee bit "buttery" and would cut down on the butter next time I make it. (It was a little too oily tasting...too rich)