Why are so many people choosing to eat gluten-free? What is the problem with gluten? People with celiac disease experience a change in the intestinal lining as their body tries to digest gluten. Other people have a gluten sensitivity.
A number of theories suggest the reason for the increasing number of people experiencing a gluten sensitivity. Research studies show that children born by cesarean section have an increased rate of allergy.
Parents in Europe sought the advice of Dr. Wakefield (a gastroenterologist) when their children had changes in their digestion following the MMR vaccine.
Another theory is that the biotechnology involved in producing large crops may be changing the quality of wheat.
My family began pursuing a gluten-free diet when our twins (born by cesarean section) had food intolerances. Their problems increased after the MMR vaccine.
I have experimented with gluten-free baking over the years. These muffins are a favorite with the grandchildren.
½ C. melted butter
2 eggs beaten
1 C. almond milk or rice milk
1 Tblsp. lemon juice
1 + ½ C. gluten free flour
(A gluten free flour blend by Namaste Foods is available at Cosco)
½ C. sugar
½ C. almond meal (available at Trader Joe’s)
1 tsp. baking soda
¼ tsp. salt
1 C. raspberries or blueberries
Preheat the oven to 375° Grease the muffin cups—preparing for 16 muffins (eighteen if you stretch the batter for smaller muffins). I like to put the muffin tins in the oven about 5 minutes before I add the batter. This procedure (melted grease in hot muffin cups) seems to make it easy to remove the muffins after baking.
In a medium size bowl combine the melted butter, eggs and milk. Add the tablespoon of lemon juice.
In a large bowl combine the flour, almond meal, baking soda and salt. Mix well. Mix in the berries, coating them with the flour mixture. Fold the wet ingredients into the dry, stirring just to combine. Then spoon the batter into the hot muffin cups. Bake at 375° for 20 – 25 minutes.