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How Foods You Can Has Helped Me
Written by Emma C. Monday, January 9th, 2012
When I was first diagnosed with coeliac disease in 2009 I was initially hugely relieved that I finally knew what was wrong with me. For 18 months I had lived in constant pain. I lost two stone in weight during that period, yet my belly was permanently bloated. I became a virtual prisoner in my own home, too frightened to go out in case I had an urgent need for the loo. It was a hellish time.
After the initial relief came the shock and the feeling that I was alone, that I would never enjoy foods again. But that all changed when I was introduced to the Foods You Can Website by a friend. Some of the recipes are amazing – even my husband rates them (and he’s a very picky eater)! And the inspirational stories – particularly Bunmi’s – have been a tremendous support and comfort to me.
Almost three years on from my diagnosis, I am now far healthier, happier and optimistic about the future. Eliminating certain ingredients from my diet has not meant that I have had to eliminate great taste!
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Gluten Free Dutch Sugar Cookies 1 cup rice flour1/2 cup tapioca flour1 cup ctsrroanch1 teaspoon baking powder2 1/2 teaspoons xanthan gum1 teaspoon salt1 cup sugar1 cup Butter Flavor Crisco1 egg or 1/4 cup liquid egg substitute2 teaspoons vanilla1/4 cup potato starch, for kneading 1. Preheat oven to 350 degrees.Have on hand 2 ungreased cookie sheets. 2. In a small bowl, whish together the flour mix, baking powder, xanthan gum, and salt. Set aside. 3. In the bowl of your mixer, cream sugar and crisco. Beat in the egg and vanilla. Add the dry ingredients, mixing enough to combine. The dough will be a soft ball. With your hands, knead in enough of the potato starch to make the dough easy to handle and roll out. 4. Using about half at a time, place a piece of plastic wrap over the ball and roll out to about 1/8 inch thickness. 5. Cut into desired shapes and place on pan. 6. Decorate with coloured sugars before baking or use frosting to decorate after baking. 7. (With this dough, you can use all the scraps.) Just scrape them together and roll out again. They will not get tough. 8. Bake for about 13 minutes. Cool very slightly before removing from the pan. Was this answer helpful?