This post has been about a month in the making, and when I have news to share I don’t beat around the bush. Like the time I had this whole story ready for my former boss (whom I love and adore) when I was leaving my desk job to blog full time. I marched into her office ready to wax poetic about following my dreams and such, then immediately broke down crying and blabbed, I’m quitting! Nice.
Ok, ok – bush lightly beaten around. Here I go. As the title of this post implies, I am going gluten-free. (See 50+ Gluten-Free Recipes here! >>)
Specifically, I was recently diagnosed with Celiac Disease which means I cannot eat gluten found in wheat, barley, nor rye as it damages the lining of the small intestine, preventing it from absorbing vital nutrients. Simply put, celiac disease can cause malnutrition if left untreated. The disease was likely triggered by the birth of my son who was delivered via emergency c-section after a very long and very painful labor.
Many people have asked if I’m “going gluten free” over the past month after noticing me sharing gluten free recipes and products on Instagram and Facebook. I’ve prolonged posting about it here on IGE because it’s out of the norm for me to share health news on this site and also, I don’t want to turn people off from this food blog. So, hear me out (and sorry if this is kind of all over the place!)
I’m still learning about celiac disease but from what I’ve researched and my doctor has agreed to is that the disease can lay dormant in some people only to be triggered or “awakened” by traumatic events to your body – think a car crash or unplanned emergency c-section. After Lincoln’s birth I felt very sick for 6 months. I weighed less than I did pre-pregnancy (which was cool for like, a second,) felt like a zombie even after Lincoln started sleeping through the night, and basically just felt like hell. I had an inkling that gluten might be the culprit and after undergoing a few procedures to get the final diagnosis, and cutting gluten from my diet, I feel like a new woman.
Clear head, a healthy weight, and energy through the roof.
At first all I could do was laugh at the irony of a food blogger being diagnosed with celiac disease. I seriously wondered how I’d go on posting knowing I’d be limited to cooking foods that do not contain wheat (I don’t cook much with either barley or rye.) Then I started analyzing my diet and realized that 90% of the foods I already ate were naturally gluten free. As I scrolled through past posts here on IGE, I was tickled to find that many of them were centered around meat, beans, cheeses, rice, potatoes, fruits, nuts, seeds, and vegetables – all of which do not contain gluten. In short, eating gluten free at home has not been difficult.
I could go on and on – talking about what I’ve missed so far (pizza! BEER! Not loving GF beer so far…) my feelings about eating out at restaurants (apprehensive – contamination is a huge issue,) and how gluten is hiding in a bajillion products at the grocery store (bitter, though I’ve been finding some great GF products,) but I’ll wrap it up and talk to you real quick about what this means for IGE.
I will not be posting recipes with gluten. Ben and I eat the food I cook for the blog and it would be wasteful to cook foods that I cannot consume. Furthermore, how can I write about something I can’t taste? I will also not be posting notes alongside ingredients like worcestershire sauce or soy sauce, which sometimes contain gluten, that say make sure you check for gluten! because that would get redundant, and if you have celiac disease or a gluten intolerance then you know to check for things like that.
What I can promise you is that the recipes posted here will remain easy, seasonal, family-friendly, and most importantly, delicious. If you’ve enjoyed the past month’s recipes (all of which are gluten free, with the exception of one – Creamy Chicken Pasta,) then you will continue to enjoy my recipes moving forward.
I’ve quickly learned that gluten free does NOT mean taste free, nor full of weird, hard to find ingredients. On the contrary, it means fresh and flavorful food! Like I said, my diet was already largely based around gluten free foods anyway, and I bet yours might be too.
So if you’ve made it this far, thank you! And I’ve also got a humdinger of a recipe for you today. I’m going absolutely bananas for Lemon Blackberry Breakfast Cookies which are egg free, dairy free and, yes, gluten free. With all those restrictions you might think these babies taste like cardboard, but I literally can. not. stop. eating them.
I mean, healthy, great-tasting cookies for breakfast! Who can’t get down with that?
Old fashioned oats are mixed with honey instead of refined sugar, applesauce instead of oil, banana instead of egg (though they do not taste banana-y) fresh blackberries, lemon zest, and lemon juice then baked. These breakfast cookies are chewy, perfectly sweet, dense and absolutely delicious. Good for the heart, taste buds and soul!
Bake these cookies then pair with a piece of fruit or yogurt for breakfast, or serve to the kids as an after-school snack. They’ll love ’em (and you’ll love serving them!) I can’t even confess to you how many I’ve eaten over the past week. I had to freeze the leftovers to stop myself! Which, by the way, is another awesome perk of this recipe. Freeze the extra cookies then microwave for just 20 seconds for an insta-delish breakfast.
Ooo, oo, it’s also made in just one bowl so clean up is nearly nil!
Start with 3-3/4 cups old fashioned oats. I know I said I wouldn’t do this, but it’s important to note that if you have celiac disease or a gluten intolerance you’ll want to buy certified gluten free oats. Oats are naturally gluten free but are usually processed in facilities that also process wheat which means they can be contaminated with gluten. Even GF oats might trigger a reaction in severe cases of celiac disease, but so far I’ve been fine with them.
Anyway, I’ve found these GF Bob’s Red Mill Old Fashioned Oats at every single grocery store in town!
Add 1-3/4 cups of the oats to a food processor then process until the oats have turned into flour, about 3-4 minutes.
Dump the flour into a large bowl then add the remaining 2 cups oats, 1 Tablespoons lemon zest (about 1 lemon worth,) 1/2 teaspoon salt, 1/2 teaspoon baking soda, and 1/4 cup ground flaxseed and mix everything all up. That’s a wrap for the dry ingredients.
Time for the wet ingredients. That includes 1/4 cup + 2 Tablespoons honey, 1/2 cup mashed VERY RIPE banana (about 1 medium-sized banana,) 1/4 cup fresh lemon juice (about 1 lemon,) and 1/2 cup unsweetened applesauce (2 of those single serving cups.)
Finally, add 1/4 cup + 1 Tablespoon coconut oil that’s been zapped in the microwave for about 20 seconds to melt.
Mix the wet and dry ingredients together then fold in blackberries. Blackberries are selling for next to nothing right now at the grocery store so stock up for the freezer, and for these cookies of course! I’ve also used blueberries in here and they are awesome.
Let the batter sit and thicken for 10 minutes then scoop 1/4 cup of the batter (I used an ice cream scoop) onto a baking sheet lined with a silpat or parchment paper. Wet your fingers with water then press down slightly on the tops of the cookies, as they won’t spread much if at all in the oven.
Bake for 8-10 minutes at 350 degrees or until the edges are golden brown and the top is set, then cool completely. Store the cookies in an airtight container on the counter for 2 days, in the fridge for up to 4 days, or pop into a freezer bag and freeze. Like I said, just 20 seconds or so to reheat in the microwave – whee!
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Lemon Blackberry Breakfast Cookies (Gluten, Egg, and Dairy-Free)
Description
Gluten, egg, and dairy-free Lemon Blackberry Breakfast Cookies are perfect for busy mornings!
Ingredients
- 3-3/4 cups gluten-free certified old fashioned oats, divided
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup ground flaxseed
- 1/2 cup unsweetened applesauce
- 1/2 cup mashed very ripe banana (about 1 medium banana)
- 1/4 cup + 2 Tablespoons honey
- 1/4 cup + 1 Tablespoons coconut oil, melted
- 1 Tablespoon lemon zest
- 1/4 cup lemon juice (about 1 lemon)
- 1 pint blackberries or blueberries, rinsed then patted dry
Directions
- Preheat oven to 350 degrees then line a baking sheet with a silpat or parchment paper and set aside. Add 1-3/4 cups oats to a food processor then process for 3-4 minutes or until very fine to make oat flour.
- Add oat flour, remaining 2 cups oats, baking soda, salt, and ground flaxseed to a large bowl then mix to combine. Add applesauce, banana, honey, coconut oil, lemon zest, and lemon juice then mix until just combined. Carefully fold in blackberries then let batter sit for 10 minutes to thicken.
- Scoop 1/4 cup batter (I used an ice cream scoop) onto prepared baking sheet then wet hand with water and press down to flatten slightly (cookies will not spread.) Bake for 8-10 minutes, or until cookies are golden brown around the edges and set on top. Cool completely then store in an airtight container for up to 2 days, in the refrigerator for up to 4 days, or wrap individually in plastic wrap then freeze in a freezer bag. Wrap in a paper towel then microwave for 20 seconds to thaw.
Notes
Adapted from Gluten Free on a Shoestring.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
I tell you what – the taste of fresh lemon with sweet blackberries is simply scrumptious. The flavors taste like a fancy dessert – you’ll just love them. Enjoy!
Oh, gluten-y recipes are still fair game for Friday Favorites. A girl can still dream!
Canadian Celiac 03.14.2014
Not one to ever post a comment on your blog (or any blog for that matter), but today I felt compelled. I have been diagnosed celiac for almost 10 years (so grateful) and have been reading your blog for 2 years. I have made and enjoyed countless recipes off of your blog and have found ways to make them GF as needed. It’s a lifestyle change for sure, but one, I’m certain, you will make with ease.
In Canada we have lots of gf beer to choose from; my new favourite is called Boxer (it’s brewed in the States). When in the USA I really enjoy Red Bridge.
All the best on your GF journey.
Hannah 03.14.2014
I’m so glad you have found out what is wrong with you ad that you are feeling better! I love your blog and will enjoy and try your gluten free recipes as much as I did in the past!
JennP 03.14.2014
Oh my goodness! I’m so glad you were properly diagnosed and are feeling better. The first 6 months with a baby are hard enough without the burden of a mystery illness. My house is mostly GF because of my husband’s very low gluten tolerance. He can have a small slice of pizza or a cookie or two, but more than that and it’s bad news. I’ve been a reader since ’09, and I’m sure your blog will continue to be a great recipe resource. Happy {GF} blogging!!
lauren 03.14.2014
Glad you figured this out! I am GF because gluten affects my arthritis and my digestive system since I had mono. Took me way longer than 6mos to figure out!
I can’t wait to see what you continue to post. My favorite gluten free flours are sorghum, almond, millet and tapioca, although we don’t eat a ton of baked goods anymore :) It’s fun to experiment!
Robin 03.14.2014
Thank you for sharing your journey (as well as awesome recipes!). I’m so happy you were able to find the culprit and are feeling better.
Rebecca L 03.14.2014
Thanks so much for sharing your experience. I will still love your blog no matter if it’s GF or not.:o)
Heidi @foodiecrush 03.14.2014
When life throws us a curve ball we have to adapt and that goes for everything, including us and our blogs. So glad you figured out what was going on and I’m thrilled you’re rolling with it. And I highly doubt you’ll lose any readers because IGE is more than just food, it’s you, and that’s what we love.
Jazz 03.14.2014
I never, ever, ever, ever make comments …
I just can’t keep my excitement to myself at the moment! IGE was the first blog I ever read, approximately two years ago, and IGE is still the only food blog that I follow. I truly appreciate and enjoy your recipes, as well as, the opportunity to follow along with the highlights of your exciting life changes. Lincoln is an absolute doll baby!
We are a military family and I have taken IGE with us on our ever-changing journey. I started reading your blog while we were stationed in Nebraska and I continue to do so currently from Japan. Life is an adventure!
Due to recently diagnosed medical conditions I cannot consume gluten(among other things). I have been trying my best, but it is a little overwhelming at times, especially living in a foreign country. I am adjusting and I look at this as an opportunity to make positive changes. I am really sorry that you felt bad for so long, and I feel guilty that I feel so darn excited that IGE is going gluten free, as I know you paid the price to get to this point. However, I look forward to going gluten free with IGE!
Best wishes to you and your beautiful family. May y’all continue to be blessed …
Mollie 03.14.2014
I was so excited to see the title of this post! My boyfriend was recently diagnosed with celiac disease and I’ve been looking for great, easy gluten-free recipes. I’ve been a loyal fan for years and now I’m here to stay! :)
Tessa 03.14.2014
you probably already know this, but america’s test kitchen (cook’s illustrated) just came out with a gluten free cook book! just an fyi.
Cindy 03.14.2014
I’m so happy you are starting to feel better!! I love your blog, it is my favorite! Best of luck to you!
Ti 03.14.2014
I came across your blog not long ago and have been following for a month or so, but I also have Celiac so I can certainly relate to your situation. I’ve been GF for almost 4 years now and it’s still a struggle but an easier struggle. Cross contamination and hidden gluten (soy sauce, gravy mixes, medications and cosmetics even shampoo) still plague me every now and then.
I’m not sure what triggered my body to go this route. I have an emergency section as well, but it seems like it’s here to stay so I cope.
Haley @Cupcakes and Sunshine 03.14.2014
I had a Celiac scare. (it didn’t end up being the case though) The difficult part to me for the time I thought I had to be gluten free was the restaurants! Thank goodness many restaurants are now becoming more knowledgeable about cross contamination. There are also many more products and places opening that are certified GF. I love all of your recipes and am so happy to try the new ones!
Lucy 03.14.2014
I am allergic to flaxseeds, are they necessary in the recipe? Unfortunately I’m allergic to EVERYTHING!
Kristin 03.14.2014
I’d grind 3 additional Tablespoons of oats into flour – they’re a bit more dense than flaxseed so you won’t need quite as much!
Carey 03.14.2014
Holy cow. I feel like I just read my own memoir! I went GF a few months ago. I have not been tested for Celiac, but my results have been identical to yours. I am SO excited that my fav food blogger will be giving out all GF recipes now!
Steve Perry 03.14.2014
Glad yaou are feeling better, This won’t change a thing for any of us out here, I’ve been IGE fan, I think it was in the fall of Oct. or Nov. of 2010, and evey morning at 700 AM at work i have to see what’s new on IGE, So feel the love from all of us and keep on keepin on. THANKS
Meg 03.14.2014
Welcome to the Celiac world!
You’ll find that its a great, supportive community- especially when you really need to vent your frustration at all the unnecessary ways the mainstream world is contaminated with gluten!
You bet I will become a MORE AVID FOLLOWER with the knowledge that you are gluten free and actually know what it means to be a Celiac dealing with contamination issues.
Good luck! I look forward to following your journey :)
Jennie M. 03.14.2014
Just throwing in my support! It’s a hard transition but keep your chin up. Every day you don’t have a reaction or feel sick is a blessing and relief.
I’m not only GF but grain-free. My body just cannot handle corn, oats, brown rice, any of it. I got a really bad virus (under extreme stress) back in 2006 and then my health completely went out the window after that. I hadn’t even heard of Celiac’s at the time so I spent six years not knowing what was going on.
Now over a year into the Great Diet Change, I am a completely new person. Down 70 pounds, no crazy migraines, joint pain / muscle inflammation gone, skin issues clear up, no more acid reflux, and a stomach that doesn’t feel like it’s going to explode everytime I eat.
I just wanted to share because I lost years of my life being sick. I’m so glad more people are talking about this and being open because we really need this kind of awareness. You are brave to share!
http://wheneverypennycounts.blogspot.com/2013/05/how-i-ditched-grains-to-reclaim-my.html
PS – I tried your hasbrown quiche crust and omg, it tastes so similar to a wheat one! I made it with ham and cheese, but having a crust with an egg dish was amazing!
Katie C. 03.14.2014
I’m very sorry that you have been feeling so sick for the past 6 months but happy that your diagnosis came so quickly. I have a few friends who also have Celiac and am (somewhat) familiar with their journey. I’m quite sure you have done plenty of research, but just in case, I thought I would share my friend’s blog with you, http://celiacinthecity.wordpress.com/. She was diagnosed a few years ago and has really turned into a great resource for anyone who is GF. Good luck, and as a gluten consumer, I will still look forward to your blog posts!
Devora Geller 03.14.2014
Glad you’re feeling better. When my boyfriend went gluten free a few years ago, it was a hard transition, but led to some serious changes in our diets that have left us feeling much better overall. The main thing is we eat much less bread and pasta, saving these items (in gluten free form) for special occasions. We’ve found that Pamela’s baking mix is very handy to have around–I sub it for flour all the time in roux sauces and also in some quick bread recipes. After trying several different kinds of GF pasta, we both agree that Sam Mills pasta (we get ours on Amazon) is the best in terms of taste and texture (and also most similar to ‘normal’ pasta).