I’m having a craving for muffins, and was just wondering if you had a recommended substitute for whole wheat flour that is gluten-free (so I can make the breakfast muffin recipe on here). – Penelope, London
Sorghum is what would most commonly be used, but you might want to mix it 3:1 with Bob’s Red Mill gluten-free all-purpose mix for texture and fiber. As you may already know, if you want the benefits of a gluten-free diet, you can’t do it casually. It is an all or nothing prospect, and that is especially hard to maneuver over the holidays. So, I have a treat for you! Some of you may remember a fabulous guest post that naturopath physician, Dr. Samantha Brody, wrote for Jewels from The Roving Stove called Eat Your Way to Health?
We asked you all on the Facebook page to send in your questions about how to eat for various health conditions. Many of you said you were considering a gluten-free diet, or had just started one, and needed help and advice to guide you. I’d like to introduce you all to Kelly at Celiac Chicks. She has a whole website devoted to navigating your way through the gluten-free maze. Kelly will be hosting a virtual happy hour with Dr. Samantha this coming Tuesday, December 18th at 8:00PM EST to answer all your questions, and help you navigate the holiday party celebrations gluten-free.
To join Kelly and Dr. Samantha click here , fill out the newsletter form, and you will receive an email with directions on how to join the call. Don’t worry if you’re unavailable on Tuesday – you will still get the 411, since they’ll be sending out a recording of the call too.
But, that’s not all – Dr. Samantha has very kindly offered to take time out from her busy practice at the Evergreen Natural Health Center (she is already booked two months on advance, so if your considering one on one help, I recommend booking now) to do another guest post for Jewels from The Roving Stove! What do you need to know about eating your way back to health in the New Year? Please leave us your health and diet related questions for Dr. Samantha in the comment section below.
BRIGHT EYE MUFFINS
There’s nothing like warm, freshly baked whole wheat muffins with the scent of cinnamon and banana wafting through the house to start your day – bright eyed and bushy tailed. Your family will not even notice all the extra nutrients packed in there with carrots, parsnips, dried apricots, sunflower seeds, and just enough mini chocolate chips to add a huge smile to those bright eyes, and breakfast on the go. For a gluten-free version, just substitute the 2 cups of whole wheat flour with 1 1/3 cups sorghum, and 2/3 cup Bob’s Red Mill gluten-free all-purpose mix.