The gluten free bread diet
By Sallingo lingo
Many people are suffering from obesity or being over weight all over the world and especially in United states where thousands of people are obese because of bad eating habits and of course unhealthy lifestyle. While some people who calls themselves diet experts but actually knows only a thing or two about diet and healthy lifestyle (Yes, there’s a lot of people like this) says that eating bread especially gluten free bread can only make you fat. Is what they are saying true? Certainly not, the real diet experts (professional nutritionists and other health pros) believed that eating bread and gluten free bread for those who have a celiac disease will not cause any unwanted fats if eaten in the right way.
There should be a proper planning of meals for an every day healthy diet that consist of more bread and other healthy treats especially for people with celiac disease and this is called the gluten free bread diet. The first thing to know is always the basic and when it comes to diet programs one must know about a body’s metabolism. In short fat people has a slow metabolism that’s why they grew big and has a lot of fats in their body because their body burns fat very in a very slow manner. Unlike fat people slim people have higher metabolism meaning they can burn fats a lot faster than fat people. After knowing the basic of any diet programs which is to increase a body’s metabolism, the second thing to know if you’re going to try a gluten free bread diet is to know the number of meals every day. In order to increase metabolism you must eat small or just the right amount of food every meal and each day consist of 6 meals. First is the breakfast then a little snack before lunch and after lunch before dinner and the last would be a delicious treat before bedtime. You can look at it as 6:am breakfast, 9:am snack, 12pm lunch, 3pm snack, 6pm dinner, 9pm snack. Basically in gluten free bread diet your meals must consist of healthy foods and a variety of gluten free bread in every meal.
You can eat any of your favorite foods and snacks in this diet program including ice creams, gluten free cake and other gluten free food for as long as you follow the right amount of food every meal and what time to eat. There’s a wide variety and choices of gluten free bread that you can include in your list of meals. There are a lot of gluten foods that can be dangerous for people who have celiac disease and there are also many kinds of gluten free food that they can eat in a gluten free bread diet. Here are some of my favorite; gluten free pizza crust, gluten free cookies, gluten free muffins, gluten free bread crumbs for any desserts and many more. By following these simple steps, you will have effective gluten free diet program for anyone especially for people with a gluten free lifestyle.
Related information for gluten free and gluten free bread
Article Source: http://www.free-articles-zone.com
Saturday, March 27, 2010
Saturday, March 20, 2010
Thursday, March 11, 2010
Susie's Cheesecake
A twist on a creamy New York Cheesecake.
Ingredients:
¼ pound GF sweet butter (unsalted butter)
1 ½ cup sugar
32 ounces whipped GF cream cheese
16 ounces GF sour cream
2 Tbsp corn starch
1 tsp GF vanilla
1 ½ tsp lemon juice
5 eggs
Directions:
Preheat oven to 375°F.
Let cream cheese, sour cream and butter stand at room temperature for 1 hour.
Cream together the butter and the sugar. Mix in cream cheese then add sour cream. Add remaining ingredients except eggs and mix until smooth.
Beat each egg individually and mix into batter one at a time (you can mix by hand or with a mixer on the lowest speed).
Line the pan with aluminium foil and pour the mixture into a 10 inch greased spring form pan. Place the spring form pan into a large roasting pan that is half filled with hot water.
Bake in oven until golden brown for an hour to an hour and a half. When it is golden brown, turn off the oven and let stay in oven for another hour. Remove spring form pan from oven and refrigerate until cold.
Remove from pan and serve.
Contributed by Angie Halten
Ingredients:
¼ pound GF sweet butter (unsalted butter)
1 ½ cup sugar
32 ounces whipped GF cream cheese
16 ounces GF sour cream
2 Tbsp corn starch
1 tsp GF vanilla
1 ½ tsp lemon juice
5 eggs
Directions:
Preheat oven to 375°F.
Let cream cheese, sour cream and butter stand at room temperature for 1 hour.
Cream together the butter and the sugar. Mix in cream cheese then add sour cream. Add remaining ingredients except eggs and mix until smooth.
Beat each egg individually and mix into batter one at a time (you can mix by hand or with a mixer on the lowest speed).
Line the pan with aluminium foil and pour the mixture into a 10 inch greased spring form pan. Place the spring form pan into a large roasting pan that is half filled with hot water.
Bake in oven until golden brown for an hour to an hour and a half. When it is golden brown, turn off the oven and let stay in oven for another hour. Remove spring form pan from oven and refrigerate until cold.
Remove from pan and serve.
Contributed by Angie Halten
Monday, March 8, 2010
Gluten-Free Best Chocolate Chip Cookies
Ingredients:
8 oz. unsalted butter, softened
1 tsp. salt
2 tsp. gluten-free vanilla
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 large eggs
1 1/4 cups Jowar Flour
1 cup white rice flour
1 tsp. baking soda
2 cups walnuts, broken (optional)
2 cups semi-sweet chocolate chips
Directions:
Preheat oven to 375°F.
Line baking sheets with parchment paper or aluminum foil. Beat butter until soft and fluffy. Add salt, vanilla, and both sugars. Beat until smooth. Add eggs and beat.
In a separate bowl combine both flours and baking soda. Add half the flour mixture to the butter mixture and beat on low. Scrape down bowl with a rubber spatula. Add remaining flour.
Fold in walnuts and chocolate chips. For best results, chill mixture for 2 hours.
Scoop into heaping tablespoon-size balls and set, 2 inches apart, on baking sheets. Flatten to about 1/2-inch thickness and bake 12-14 minutes or until browned all over.
These cookies should be crisp; do not under bake. Let baked cookies stand a few minutes before transferring to a wire rack to cool completely. These freeze well.
Contributed by Angie Halten
Click Here for Yeast-Free Cooking
8 oz. unsalted butter, softened
1 tsp. salt
2 tsp. gluten-free vanilla
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 large eggs
1 1/4 cups Jowar Flour
1 cup white rice flour
1 tsp. baking soda
2 cups walnuts, broken (optional)
2 cups semi-sweet chocolate chips
Directions:
Preheat oven to 375°F.
Line baking sheets with parchment paper or aluminum foil. Beat butter until soft and fluffy. Add salt, vanilla, and both sugars. Beat until smooth. Add eggs and beat.
In a separate bowl combine both flours and baking soda. Add half the flour mixture to the butter mixture and beat on low. Scrape down bowl with a rubber spatula. Add remaining flour.
Fold in walnuts and chocolate chips. For best results, chill mixture for 2 hours.
Scoop into heaping tablespoon-size balls and set, 2 inches apart, on baking sheets. Flatten to about 1/2-inch thickness and bake 12-14 minutes or until browned all over.
These cookies should be crisp; do not under bake. Let baked cookies stand a few minutes before transferring to a wire rack to cool completely. These freeze well.
Contributed by Angie Halten
Click Here for Yeast-Free Cooking
Saturday, March 6, 2010
Blueberry Muffins
Gluten-Free Blueberry Muffins
Ingredients:
1/2 cup sugar
2 eggs, beaten
3/4 cup milk
1/4 cup melted butter
1 Tbsp vinegar
1 cup rice flour
1/2 cup tapioca flour
1/4 cup arrowroot flour
1/2 cup potato starch
1 1/4 tsp xanthan gum
1 Tbsp baking powder
1 cup blueberries (fresh or frozen)
2 Tbsp sugar
Directions:
Preheat oven to 400°F.
Thoroughly mix the baking powder, sugar, salt, rice flour, potato starch, tapioca flour, arrowroot flour and xanthan gum together.
Mix in the eggs, milk, melted butter and vinegar. Stir until they just begin to blend.
Finally, add the blueberries and stir in just until mixed.
Lightly grease muffin tins or use paper liners before you fill them with batter. Be sure to sprinkle a bit of sugar on top. Bake for about 20 to 25 minutes or until inserted toothpick comes out clean.
Ingredients:
1/2 cup sugar
2 eggs, beaten
3/4 cup milk
1/4 cup melted butter
1 Tbsp vinegar
1 cup rice flour
1/2 cup tapioca flour
1/4 cup arrowroot flour
1/2 cup potato starch
1 1/4 tsp xanthan gum
1 Tbsp baking powder
1 cup blueberries (fresh or frozen)
2 Tbsp sugar
Directions:
Preheat oven to 400°F.
Thoroughly mix the baking powder, sugar, salt, rice flour, potato starch, tapioca flour, arrowroot flour and xanthan gum together.
Mix in the eggs, milk, melted butter and vinegar. Stir until they just begin to blend.
Finally, add the blueberries and stir in just until mixed.
Lightly grease muffin tins or use paper liners before you fill them with batter. Be sure to sprinkle a bit of sugar on top. Bake for about 20 to 25 minutes or until inserted toothpick comes out clean.
Subscribe to:
Posts (Atom)
