“Oh Chrissa, thank you so much for inviting me to this picnic. It’s too beautiful a day to be spent indoors.”
“Yes Kirsten, the weather’s impeccable. Would you like a cookie?”
“No, I have celiac disease.”
“What in the world is that?”
“It’s an autoimmune disease in your small intestine. If you have the right genes, your small intestine can be damaged. The only known way to treat celiac disease is to not eat gluten.”
“Wait, I’ve heard of gluten! Let’s see……it’s in salt, no milk…”
“Nope. Gluten is a protein found in the tribe Triticeae, which includes wheat, rye and barley. Wheat is what makes most flours, so that’s why I can’t eat your delicious looking cookie.”
“Kirsten, suppose you had eaten that cookie, what would have happened?
“It depends on the person, but my stomach feels horrible. With other people, even tiny bit of flour left over on a pan can set off a severe anaphylactic reaction. In addition to celiacs, people with gluten sensitivity, wheat allergies and people who just like it better without wheat have a gluten free diet.”
“Well, I’m so sorry that you can’t have those cookies I brought.”
“That’s okay Chrissa, I brought gluten free cupcakes to share! They’re made with rice flour, instead of wheat.”
“They’re yummy! Thanks for sharing your gluten free cupcakes!”
Bonus: here’s my family’s famous gluten free cake recipe! Enjoy!
Gluten Free Chocolate Cake
2 cup gluten free flour mix
1 cup sugar (210 g)
½ cup cocoa powder (55 g)
1 teaspoon cream of tartar
2 ½ teaspoon baking soda
½ teaspoon salt
1 teaspoon xanthan gum
2 Tablespoon ground flax seeds
1/3 cup water
15 oz can beets
1 cup water
1/3 cup canola oil
2 teaspoon apple cider vinegar
2 teaspoon vanilla extract
1. Preheat oven to 350. Grease (2) 8″ square, 9″ round or 18 regular sized or 24 mini muffin tins
2. Mix flour, sugar, cocoa, baking powder, baking soda, salt, xanthan gum in bowl. Combine well.
4. Place in blender ground flax seeds and 1/3 cup of water and liquefy for 30 seconds.
5. To blender, add beets, 1 c water, oil, vinegar and vanilla. Process until frothy and well blended.
6. Pour liquid mixture into dry ingredients. Mix quickly just until everything is evenly moistened.
7. Pour batter into prepared pan. Bake *immediately* for 35-40 mins or until tester comes out clean
Frost when completely cool.
Note: if you use wheat flour, the xanthan gum can be cut.