Baking with allergies...it's easier than you might think!

I love to bake. I especially love to bake in the fall. I don’t know why. Possibly because the idea of heating up the house in the middle of a hot Texas summer does not sound pleasant, or perhaps it’s because of my fond memories of my mom baking and then leaving the oven door slightly cracked so the oven would warm our small kitchen. Whatever the reason, I love baking in the fall with the smells of pumpkin, cinnamon, and all the spices wafting through my house. I feel like Betty Crocker, and my home smells warm, cozy, and inviting.

So imagine the heart sick feeling I had when I realized I was sensitive to gluten... AND dairy! How do you bake without “regular” flour? What about my famous cheesecake? Those were hard questions I had to answer. I remember sitting at the dinner table one evening, talking to my husband in tears. On this particular evening, my emotional attachment to food hit me square in the face. I sat there crying, saying, “I can’t eat anything!” ( insert crying emoji). I genuinely felt that way. Keep in mind; this was before I fell in love with veggies. I want butter on my meat and a roll on the side. But that night was a turning point. I had to make a decision. Was I going to wallow in pity or learn how to do this gluten-free/dairy-free thing or not? Keep in mind; this was about ten years ago before there were many gluten-free options or websites and blogs. That week I went to a gluten-free bakery and talked with the owner. That conversation changed my perspective, and I realized I could do this.

Why eat gluten and dairy-free?

Before we get to some “how-to’s,” I want to address why you might consider eating gluten /dairy-free. Some life-giving health benefits come with this lifestyle change. So often, we eat mindlessly. We don’t think about what we’re eating or its effect on our body.

Gluten causes something called leaky gut. Leaky gut is where toxins and particles “leak” into your bloodstream, causing many health issues. Eating gluten can contribute to inflammation, neurotoxicity, and organ damage. If you have migraines, ADD, or suffer from anxiety issues, gluten might be the culprit. Just because you don’t have an intestinal reaction does not mean your health issues are not related to what you’re eating. The only known cause of autoimmune disease is gluten. Dr. Peter Osbourne said: “We are blind fools to ignore this connection because it does not fit the status quo of the allopathic medical paradigm.”

Although marketing has told us our whole lives that milk is nutritious, that it strengthens our bones, etc., studies now show that milk and dairy products may not be as good for you as those commercials have said. There are many health risks with consuming dairy products. Some of those include a higher risk of certain cancers and weaker bones. What I find fascinating is that humans are the only species to consume milk as adults, and we are the only species that drink another animal's milk. Also milk is supposed to fatten up a baby cow or elephant…so you get the idea...I certainly don’t need any help fattening up…lol

How do I bake gluten and dairy-free?

Now to the fun part! At first, baking gluten-free can be intimidating. Be patient with yourself. Realize the consistency is going to be different, don’t expect it to be identical. Some things to remember are:

• Use different GF flours for your blend

• Add 25% more of your leavening agent (i.e., baking soda or powder

• GF flours tend to be dryer; add about a tablespoon more of your liquid

• When a recipe calls for butter, I use the Earth Balance brand

• When a recipe calls for milk, I use an alternative such as almond or coconut

I use a store-bought GF all-purpose flour. They have done the hard work of mixing the right flours in the right amounts. My favorite brand is King Arthur. Bob’s Red Mill is another good brand. I do recommend looking for a non-GMO brand.

Keep in mind, if you are switching to a gluten-free diet because of a health issue, be careful not to replace your “gluten” with the myriad of replacements that line our grocery shelves. Often our health issues, primarily autoimmune conditions, are caused by inflammation. The gluten-free replacements are without gluten but still loaded with inflammatory ingredients, such as rice or potato flour and gums, like guar gum.

That being said, for the holidays, I do make some of our favorites with a gluten-free all-purpose flour mix. I make pumpkin bread, cookies, and cranberry bread. Our bodies can handle some treats during the holidays but it cannot take an all year onslaught of these highly inflammatory foods.

Because even gluten-free foods' inflammatory nature, I try to eat grain-free most of the time. If you have the right blend of grain-free flours, even your favorite holiday foods can taste amazing. My two favorite websites for grain-free baking is everylastbite and againstallgrain. Both ladies also have mouth-watering cookbooks. Everything I have made from their sites and cookbooks has tasted amazingly delicious.

Let’s face it, shifting to a gluten-free/dairy-free lifestyle can be quite daunting. That is where a health coach can be incredibly helpful. I had to make this transition myself about ten years ago. I have moved the “big rocks” on the path that is ahead of you. Let me be your guide on this path to less pain and better health.