Gluten free, from me to you!

Welcome!
My name is Laura Hill, I was diagnosed with celiac disease ten years ago. Like many others, it was like pulling teeth to get a diagnosis! When my doctor had performed numerous tests and prescribed a vareity of medication with no cure, I requested he test me for celiac disease by the recommendation of a friend and he refused. He told me I could not live the rest of my life without gluten. He also suggested I was making myself sick. I finally decided to seek a second opinion. The next doctor performed the blood work and the results came back confirmed celiac disease. Starting the gluten free diet totally changed my life. The condition I was in before the diagnosis was scary, without the gluten free diet I am not sure I would be here today! From my experience with celiac disease over the years, I have a desire to help others with the condition.

It can be daunting starting the diet and changing over to the gluten free lifestyle. This inspired me to become a dietitian, in order to help those make dietary changes. I just graduated with a B.S. in Nutrition and I am currently a dietetic intern. I enjoy researching celiac disease, recipes, and the correlation between diet and disease. In this blog I want to share recipes and general information to help you navigate the gluten free diet, in the gluten filled world.


Thursday, March 18, 2010

Peanut Butter Banana Bread


One of my favorite things to eat is a banana with peanut butter, or let’s face it anything with peanut butter! It is most definitely a problem. I have at least switched to the natural kind.. that makes it healthy right? So when I saw this recipe for gluten free peanut butter banana bread on a blog called Gluten Free With a Purpose, I had to try it. I did make a few substitutions.I used this recipe as a demonstration this past weekend at the Nashville Celiac Support Group because it is quick and easy. Here is the recipe I used:




1 3/4 cup Bob's Red Mill Gluten Free Pancake Mix
2/3 cup brown sugar
1/2 cup peanut butter (I used Smuckers Natural)
1/4 cup canola oil
1 cup mashed bananas (3 ripe bananas)
2 eggs



Preheat oven to 350. Grease loaf or muffin pans.
Combine the Bob's Red Mill mix with the sugar. Cut in peanut butter until mixture resembles coarse crumbs. Stir in eggs and mashed bananas until just blended. Spread evenly in pan or muffin tins.
Bake muffins 25 minutes or 1 hour for the loaf.
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Hello Angel...

I am extremely behind on my blogging.. I have been super busy with cooking demonstrations, interviews, and life! Hang in there with me, I have lots of recipes and information to share but I will eventually get it all done:).
 I finally have time to sit down and write today because the weather is biterly cold at the beach. This post is inspired by the angel food cake that is served at the hospital I work. Most patients love it! It is one of a few options sutible for those with diabetes or heart disease and they are often the ones to complain. Those poor patients would cut their right arm off for chocolate silk pie or hot cobbler. I have had patients cry because they can't eat chocolate pie.. Come on really?? Thats how they got in the shape they are in!
Angel food cake is always a healthy option for those who need to watch their fat content.. But I thought a gluten free angel food cake would be the perfect way to end a light dinner. We topped ours with  fresh strawberries and whipped cream. This is a recipe from Betty Hagman's Gluten Free Gourmet. Which I will post soon but until now here is a picture.
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