Nowadays I hear of more and more people who are allergic to gluten. Unfortunately, most food products are made with gluten- the protein found in wheat, barley, rye and oats- but there are ways in which markets and bakers are helping people afflicted with the allergy, by coming up with foods that are yummy and gluten-free.
One of my dear friends often complained of stomach aches, weight gain and fatigue. No matter how much she exercised, she still just wasn’t losing weight. After she eliminated gluten from her diet, her skin has cleared up, she’s less bloated and has more energy. It’s incredible what food can do to your overall feelings of wellness.
Some symptoms of allergic reactions to gluten can include: indigestion, diarrhea, gas, fatigue, bloating, weight gain and weight loss. A more severe form of gluten allergies is called celiac disease. This condition can inflame your digestive tract and wreak havoc on your intestines. So go to a doctor today and get a blood test to see if you have the condition. You can prevent the disease from coming back and heal your intestines by eliminating gluten from your diet.
Wondering where to go to partake in delicious gluten-free foods? There is now an app you can download on your smartphones that will tell you the gluten-free food places in your area.
A great bakery started by a woman who is allergic to gluten herself, Erin McKenna Erin McKenna, is called Baby Cakes, with bakeries in New York City, Los Angeles and Downtown Disney, Orlando. Check out her delicious gluten free treats today! This place is also great if you’re vegan, as all of her pastries are 100 percent vegan!
Check Out This Delicious Gluten-Free Raspberry Scone Recipe For More Inspiration.
2 cups whole spelt flour (such as Bob’s Red Mill brand)
1 tablespoon baking powder
1∕2 teaspoon salt
1∕3 cup coconut oil, plus more for brushing
1 tablespoon pure vanilla extract, 1∕3 cup agave nectar, plus more for brushing
1∕4 cup hot water
1 cup fresh raspberries
Serves 8. Per serving: 277 calories, 12 g fat (9 g saturated), 4 g protein, 38 g carbohydrates, 5 g fiber, 353 mg sodium.
1. Preheat the oven to 350 ̊ F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder and salt. Add the oil, agave nectar and vanilla and stir together until a thick, slightly dry batter is formed. Pour hot water into the batter and mix. Using a rubber spatula, gently fold in the raspberries just until they are marbled throughout the batter.
3. For each scone, scoop 1∕3 cup batter onto the prepared baking sheet. Space the scoops approximately 1-inch apart to allow them to spread. Lightly brush the tops of each with the remaining coconut oil.
4. Bake the scones on the center rack for 14 minutes, rotating the sheet 180 degrees after 7 minutes. The finished scones will be golden and slightly firm. Remove from the oven and brush with agave nectar.
5. Let the scones stand on the sheet for 15 minutes, then carefully slide a spatula under each and transfer to a wire rack to cool completely. Store the scones in an airtight container at room temperature for up to 2 days.
Remember to consult your physician or chiropractor before taking any health advice.
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