Issue link: https://www.massageandbodyworkdigital.com/i/108504
savv y self-care sorghum, teff); some from starches (arrowroot, corn, potato, tapioca); some from beans and legumes (chickpea, fava, lentil, pea); and others from nuts and/ or seeds (almond, coconut, flax, hemp). Make It Moist Gluten-free baked goods have a tendency to turn out drier or harder than wheat-based baked goods. The reason is that gluten-free treats require more moisture at the outset to ensure a final result that remains moist beyond one day. When raw, your batter should be substantially wetter than it would with a wheat-based recipe. Bread dough, for instance, should be thin enough to spread in the loaf pan, rather than thick enough to be shaped into dough by hand; cake batter should usually be thin and liquid. Give It Structure Because gluten is the natural "binder" in wheat-based products, gluten-free foods need a suitable replacement or baked goods will crumble once they come out of the pan. The go-to binder is often xanthan gum, but when choosing this option, it's important to check from what it's derived, as it can be sourced from corn, dairy, soy, or wheat—which contains gluten. Another binding option is guar gum, which is derived from a seed native to Asia and can usually be used in place of xanthan. Finally, psyllium husks can also be used to provide a gluten-like structure to baked goods. Use Smart Storage Most gluten-free flours are made from whole grains, so along with starch and fiber, they contain oils. These oils are healthy, but they also are very susceptible to damage from air, heat, or light and can become rancid fairly quickly. To prevent spoilage, store flour in an airtight container in the refrigerator for a week or two, or in sealable bags in the freezer for longer shelf life. Be sure to bring flour to room temperature before using. When it comes to gluten-free baked goods themselves, they can lose moisture and quality quickly. The best way to keep them fresh is to wrap them tightly and store in the refrigerator or freezer in an airtight container. Note 1. MassGeneral Hospital for Children, "Center for Celiac Research: Gluten Sensitivity FAQ," accessed February 2013, http:// www.massgeneral.org/children/services/ celiac-disease/gluten-sensitivity-faq.aspx. A nutritional anthropologist by training, Linda Knittel works as a nutritional counselor and health writer. She is the author of User's Guide to Natural Remedies for Depression (Basic Health Publications, 2003). "Vanilla Bean" Cake Bake for approximately 30 minutes. (Check Preheat oven to 325 degrees. to see if it's done by inserting a knife into the For cupcakes, bake approximately 22 minutes. middle. If it comes out mostly clean, it's done.) Using a food processor, puree ingredients well. Mix: 2 cups white beans at room temperature 6 eggs 3 ⁄4 teaspoon vanilla-flavored liquid stevia (do not measure over the batter, just in case it spills out) 1 teaspoon vanilla extract 1 ⁄3 cup honey Courtesy of Kelly V. Brozyna, author of The Spunky Coconut cookbooks and www.thespunkycoconut.com. Frosting: Melt over double boiler: 11⁄2 bars of 3.2-ounce dark chocolate (about 3⁄4 cup of chocolate chips) 3 ⁄4 cup coconut milk When the chocolate has just barely melted, remove from heat and add: 2 tablespoons honey 10 drops liquid stevia 2–4 tablespoons coconut flour, sifted Add the following ingredients: 1 ⁄4 cup coconut oil, liquefied 1 ⁄3 cup coconut flour, sifted 1 ⁄2 teaspoon sea salt 1 teaspoon baking soda 11⁄2 teaspoons baking powder Refrigerate until the frosting has cooled, about 15 minutes. Pour mixture into a springform pan lined with unbleached parchment paper on the bottom and greased all around. When the cake has fully cooled, top the cake with the frosting. www.abmp.com. See what benefits await you. 41