GLUTEN-FREE GOODNESS

Celiac disease affects an estimated 141 million people in the United States, according to the National Institutes of Health.

In those affected by celiac, the small intestine reacts to gluten, causing abdominal pain and sickness and often leading to malabsorption of nutrients.

While gluten is in many massproduced foods, it’s becoming easier to fi nd gluten-free options and recipes. Gluten is found in foods containing wheat, barley or rye, including breads, cookies, pasta, pizza crusts, etc. Available gluten-free alternatives to wheat flour now include almond fl our, corn fl our, bean fl our, millet and rice flour make it possible for those with celiac to still enjoy things like crispy bread sticks and baked goods such as brownies.

Cheesy Garlic Cauliflower Bread Sticks (whatsfordinner-momwhatsfordinner.blogspot.com)

1 cup cooked, riced cauliflower

1/2 cup shredded mozzarella cheese

1/2 cup Parmesan cheese

1 egg, beaten

1 teaspoon dried oregano

1/2 teaspoon crushed garlic

1/2 teaspoon garlic salt

olive oil

For Topping:

2 tablespoons softened salted butter

2 cloves garlic, finely minced

1/4 cup grated parmesan cheese

1/4 cup grated mozzarella cheese

*Optional marinara sauce for dipping

Instructions:

Preheat oven to 450 degrees.

Chop the cauliflower florets into chunks and steam them in a

steamer or on the stove for

15 minutes or until slightly soft.

Place in a ricer or grate.

Bake at 450 degrees for

15 minutes.

Remove from oven.

Mix 2 tablespoons butter and garlic in a small bowl and spread the butter and garlic mixture over baked cauliflower bread and top with Parmesan and mozzarella cheeses.

Place back in the 450-degree oven until all cheese is melted.

Slice and serve.

Gluten Free

Dark Chocolate Brownies

(www.glutenfreegoddess.blogspot.com)

5 ounces high quality 60-70% cocoa dark chocolate

1/2 cup organic coconut oil

1 cup light brown sugar (not packed)

1/2 cup almond meal

1/4 cup sorghum flour

1/2 teaspoon fine sea salt

1/4 teaspoon baking soda

2 organic free-range eggs, beaten

1 tablespoon bourbon vanilla

Optional:

1/2 cup chopped pecans or walnuts, if desired

Dark chocolate chips for the top, if desired

Instructions:

Preheat the oven to 350 degrees. Line an 8x8-inch square baking pan with parchment paper.

Melt the dark chocolate and coconut oil in a saucepan over low heat, gently stirring.

(Or melt in a microwavesafe measuring cup and stir together to combine.)

In a mixing bowl whisk together the brown sugar, almond meal, sorghum flour, fine sea salt and baking soda.

Make a well in the center and add the beaten eggs, vanilla extract and melted dark chocolate mixture. Beat on low-medium for two minutes, until the batter begins to come together. At first it will seem thin, like cake batter, but keep beating until it thickens and becomes smooth and glossy.

If you are adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan. Even out the batter with a silicone spatula.

Stud the top with some dark chocolate chips and press in slightly.

Bake in the center of a preheated 350-degree oven for 32 to 35 minutes, or until the brownies are set. The top will crack, like a flourless chocolate cake.

Cool on a wire rack; and remove the cooled brownies from the pan by gripping the foil edges and lifting the brownies out as a whole.

Chill for an hour before cutting. (Though warm and gooey is really divine, if you don’t mind them falling apart.)

Yield: 16 servings