Most people love bread. It’s one of the first foods humans learned to make and there are few things as comforting as hunk of fresh, warm French, Italian, Cuban or other excellent bread spread with butter, jam or whatever floats your boat. But if you have celiac disease, that bread is something to fear and avoid at all costs and gluten-free options used to be awful! Thankfully, that’s not the case now.
According to EverydayHealth.com, “Celiac disease is an autoimmune condition that prevents proper nutrient absorption and the digestion of gluten. When people diagnosed with celiac are exposed to gluten — a binding protein common in grains but also in makeup products — the immune system malfunctions and attacks the walls of the small intestine, which is responsible for absorbing nutrients from food.” The website says that about 1% of the U.S. population has celiac disease and that it is underdiagnosed.
Living with celiac disease isn’t easy, because gluten, which the Celiac Disease Foundation says is a protein found in wheat, rye, barley and triticale, is found in a LOT of things we eat regularly. As awareness of the condition has grown in recent years, more gluten-free products are becoming available. King Arthur, Bob’s Red Mill, Pillsbury and other companies have created 1 to 1 flours that are a blend of ingredients like peas, lentils and almonds and can be swapped out for regular flour in any recipe. The finished product may be slightly heavier than traditional, but they taste just as good and make gluten-free baking super easy! Single ingredient flours like coconut and almond can also be used, but they may require more tinkering with the recipe.
October is Celiac Disease Awareness Month in the U.S., so we wanted to share some of our favorite gluten-free recipes. If you’re looking for more great info on living gluten-free, whether you have celiac disease or other concerns, check out EverydayHealth for more information.
P.S. Going gluten-free doesn’t mean missing out on holiday celebrations! Check out our guides for delicious, beautiful gluten-free cocktails and mocktails!
- 3 Ripe Bananas
- 2 cups Old-Fashioned Rolled Oats
- 2 Eggs beaten
- 1/2 cup Pure Maple Syrup
- 1 tsp Baking Soda
- 1 tsp Pure Vanilla Extract
- 1/2 tsp Kosher Salt
- 1/2 cup Toasted Walnuts
- Parent prep: Preheat the oven to 350 degrees Fahrenheit and line an 8" x 5" pan with parchment paper.
- Kids' turn: Combine bananas, oats, eggs, maple syrup, baking soda, vanilla and salt in a blender. Blend until you have a smooth batter (about one minute). Fold walnuts into mixture (Parents: make sure to monitor this step!).
- Parents: Pour batter into prepared pan, arrange banana slices on top and bake about 20 minutes (or until a toothpick comes out clean). Let cool in pan for 15 minutes.
- 2/3 cups Gluten Free Oats
- 1/2 tsp Cinnamon
- 1 tsp Baking Soda
- 1 Egg beaten
- 1 cup Peanut Butter
- 6 tbsp Light Brown Sugar
- 1/2 cup Dark Chocolate Chips
- Mix nuts, cinnamon and baking soda in a medium bowl. Meanwhile, in another bowl, beat an egg, then use a large rubber spatula to mix in peanut butter and brown sugar. Pour the dry ingredients into the mix and stir thoroughly (depending on how thick or cold the peanut butter is, you may have to use some elbow grease). Once the ingredients are mixed and combined, fold in the chocolate chips.
- Place the cookie dough in the fridge to chill for 30 minutes.
- Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
- Scoop the dough onto the baking sheets. Each cookie dough ball should be roughly 1.5 tablespoons. Bake 9 to 10 minutes for soft cookies. For crispier cookies, bake 11 to 12 minutes. Cool cookies for 15 minutes before eating.
- 9 tbsp Unsalted Butter room temperature
- 1 3/4 cups Gluten-Free All-Purpose Flour
- 1 1/2 tsp Gluten-Free Baking Powder
- 1/2 tsp Baking Soda
- 3/4 tsp Salt
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1 1/4 cups Sugar
- 3 Large Eggs
- 2 tsp Vanilla Extract
- 1 1/4 cups Pumpkin Puree
- 3/4 cup Buttermilk
- Preheat oven to 350 degrees. Lightly grease loaf pan with one tablespoon butter. Set aside.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
- In a separate large mixing bowl, use an electric mixer on medium-high to beat butter and sugar until light and fluffy, about seven minutes.
- Add eggs one at a time, beating well and scraping down bowl as needed until thoroughly combined. Beat in vanilla.
- Gradually add flour mixture and beat until just combined. Add pumpkin and buttermilk and beat until just combined.
- Pour batter in pan, smooth top and bake for one hour and 15 minutes, or until toothpick inserted into center comes out clean.
- Cool in loaf pans for 15 minutes. Remove bread and allow to cool completely on wire racks. Wrap and store at room temperature up to three days.