Gluten Free Goodness
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About this ebook
"Gluten Free Goodness" has 150 recipes and 46 full color photos.
Your family will never know that what you make is gluten free. If you want soft bread, muffins, donuts, hamburger and hotdog buns then this is the first step. All the foods you were missing can be made with these easy to follow recipes in this cookbook. You want to be free of relying on the pre-made gluten free flour mixes that you buy at the store, they are expensive! Things aren't always in stock and all of the products change and sometimes they get discontinued. You are then left trying to figure out how to make something with that item no longer being an option. That's a lot of obstacles, but it can be done with this book.
April Buergel
April is a married mother of 1. She has lived in the Northwest all her life and has been married for nearly 22 years. Before April was married she was a figure skater for over twenty years and after competing she went on to do some ice shows and coaching. As time went by April realized she wanted to devote her time towards raising a family. She has dealt with a number of health issues along with her 17 year old son Ryan who was diagnosed with Type 1 diabetes in 2010 and Celiac disease in 2012. It was then that April started her quest to keep her family healthy by going totally gluten free. When she started this journey she had no resources and very little help so through trial and error she is now ready to share her hard work and help others. We hope you can all enjoy some of those treats and great meals that you've missed. Enjoy and God bless
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Gluten Free Goodness - April Buergel
Our Story
Our family had been blessed with good health until we noticed our son Ryan had shown some big changes in energy and weight loss. He complained of shortness of breath, stomach aches and had a fruity smell to his breath. Before we knew it he was vomiting constantly, losing even more weight. When it wasn't clear anymore whether or not it was the flu, I took him to the emergency room. I was told it was just in time and that his blood sugar had reached a critical level that could've caused him to fall into a coma. After numerous tests, he was diagnosed with Type 1 Diabetes in 2010.
It took our family awhile to adjust. Reading labels, counting carbs, balancing foods with fiber, sugars, proteins, and fats. Factoring in exercise, sickness, growth spurts, hormones, and even stress.
After a year of adjusting, we started to notice that he stopped growing. He started getting repeated stomach aches, headaches, and had trouble sleeping. This continued with constipation and diarrhea. He developed horrible canker sores, along with noticeable behavior changes and his blood sugar was always high, even though the proper amount of insulin had been given to him. A well-meaning friend whom also had a son with Type 1 diabetes also had Celiac Disease. She suggested Ryan get tested. I was desperate for answers because none of it made sense and I knew something was wrong. We scheduled a blood test and followed that test with an endoscopy. His blood test came back positive for Celiac Disease with a elevated number at 42. Due to the damage shown from the pictures, and tissue taken during his endoscopy, it was confirmed in 2012 that he did in fact have Celiac Disease.
A couple months later, we also had Ryan tested to see if he had ADD. He was diagnosed with this as well.
The numerous changes that had occurred in just two years caused me to take a long hard look at my personal health issues. I'd had a history of migraines, joint pain, inflammation, 4 miscarriages, hormone imbalance, vertigo, lactose intolerance, IBS and more. I decided that It was time for me to take my health into my own hands and make a big change too. I was desperate to feel better and to protect our son, so we all went gluten free. It was one of the best decisions we ever made. I've worked really hard the last 5 years trying to provide enjoyable and safe food for my family.
Dedication
To my son Ryan, a hero in my eyes. I love you so much. I'm so proud of you and very blessed to be your Mother.
To my husband Mark, who never doubted me when I was doubting myself. I love you more than words can say.
To my Mom, who showed me that cooking and baking wasn't just something fun to do, but also brought family and friends together creating wonderful memories that last a lifetime.
To all my family and friends that tried all my treats and cooking before I told them what I put in them.
To my special Type 1 diabetes and Gluten Free friends for your unwavering support and friendship that will always be cherished. I love you all!
Book Reviews
My name is Arlene, I'm 70 years old.
I've fought being 90 lbs, over weight, high cholesterol, thyroid and type 2 Diabetes for years.
I've had to take metformin, cholesterol and thyroid medicine for years to correct my health problems.
I started cooking gluten free with the help of April's recipes and started watching how I prepared my food.
Within 6 months the doctor and I saw a difference. April's recipes are healthy and delicious, and easy to use. Using her recipes, I was able to turn my health around. I've lost 90 lbs, I no longer have to take any medicine and my health is excellent. I started doing this 4 years ago and my doctor is overwhelmed with my progress. So, thanks to Aprils help and her recipes I can maintain my weight loss. I have more energy and I feel great.
Arlene Lumper
My daughter was diagnosed Celiac in January 2017. We were all shocked and saddened as we had to enter into the gluten free
world. It was a big transition to turn my family of 5 all gluten free. April has provided me with numerous recipes from her cookbook and I can honestly say we LOVE them all. It is so nice to be able to make one recipe that the entire family loves. From the homemade buns, breads, desserts, appetizers and dinners, they really do love the taste of them all. Gluten free foods can have great flavor, texture and consistency and April's recipes are very easy to follow. This cookbook has made our transition into gluten free so easy. I HIGHLY recommend April's cookbook to anyone looking for delicious and easy gluten free recipes!
Amy Ward
Getting Started
Gluten Free Biscuit Mix
1 cup sweet rice flour
1 cup potato starch
1/2 cup corn starch
1 Tbsp evaporated cane sugar
5 tsp baking powder
2 tsp xanthan gum
2 tsp fine sea salt
Blend ingredients well and store in an airtight container. This may be doubled.
This can be stored in the refrigerator or freezer for longer life. Make sure that whatever flour you use you bring it to room temperature before mixing it with ingredients.
If you happen to bake and cook as often as I do, there is no need to store it because it will get used up fast.
I designed this mix to use as a replacement for Bisquick.
Gluten Free AP Flour Blend
1 Bag (24oz) Brown Rice Flour(fine)
1 Bag (24oz) White Rice Flour
1 Bag (24oz) Sweet Rice Flour
1 Bag (20oz) Potato Starch
2 1/2 Tbsp Xanthan gum
Blend together by using a KitchenAid Mixer or stir well until incorporated and store in an airtight container.
This blend can be stored in the refrigerator or freezer for longer life. Tip: Make sure that you bring the flour that you use to room temperature before adding to a recipe.
If you happen to bake and cook as often as I do, there is no need to store it because it will get used up fast.
Yields almost 6 lbs.
Notes: I buy Bob's Red Mill, so I only used 20oz from the 24oz bag of the Potato Starch. What's leftover I put into airtight container and use it to thicken soups, stews, gravy, etc.
This blend was designed with xanthan gum already added for more ease in making some recipes. If you try a recipe that is not in this book using this AP flour blend and the recipe calls for xanthan or guar gum, don't add the amount it calls for in the recipe. If the recipe appears to be crumbly, you'll have to possibly add extra gum in addition to the amount of gum already in the mix.
If you are making yeast breads that are not in this book using this blend, it will be trial and error because there is already xanthan gum in this blend and it always requires more gum and adjustments to get it right as you'll see in some of the recipes listed in this book.
Gluten Free Cake Flour Blend
2 cups brown rice flour(fine)
2 cups white rice flour
2 cups tapioca flour
2 cups potato starch
Blend well by using a KitchenAid Mixer or stir until incorporated and store in an airtight container. Recipe can be cut in half or doubled.
Can be stored in refrigerator or freezer for longer life. If storing this in the fridge or freezer, the flour needs to be room temperature before making any recipes.
If you bake or cook as much as I do, there is no need to store it.
If you want a bigger batch with this recipe, you can just add all the bags together without measuring them. Bob's Red Mill all come in 24oz, so the ratio still works and takes less time than measuring. Just make sure you stir or blend the flours really well to incorporated them. The smaller batch listed in this recipe is great for just starting out until you figure out just how fast you'll go through it.
This blend is designed for cookies, quick breads, muffins, and cakes.
Some of my yeast bread recipes worked well with this blend.
Yields 4 lbs.
Tip: If making a recipe that's not in this book, using this blend, here's a guideline for adding xanthan gum or guar gum. This is just a guide. You might have to tweak things until you get it to your liking. Not enough gum, things fall apart. Too much gum, it can turn gooey or too chewy depending on the recipe.
Breads 1 1/2- 3 tsp (My bread machine Bread required 1 Tbsp after several attempts)
Pancakes or waffles 1/8-1/4 tsp
Cookies 3/4-1 1/2 tsp
Cakes or Muffins 1- 1 1/2 tsp
Kitchen Gadgets I Use
* Kitchen Aid Mixer
Always use the flat paddle for mixing. The dough hook doesn't work for gluten free dough.
* USA Bakeware Nonstick, Quick Release with Non-Stick Coating. They have the best performance. Breads, muffins, and cakes all yield a taller size. I bought all of mine on Amazon.
They also have loaf pans, regular cupcake pans, mini cupcake pans and best of all the New England Hotdog pan and Hamburger pans (You'll need two of these to make my hamburger bun recipe. It yields 12).
* Stoneware works great for quick breads.
* Glass 13x9x2 pan. Works great for my Jello recipe and apple crisp.
* 10-inch round baking pan. Perfect size for my Cinnamon Rolls.
* French loaf pans are everywhere and inexpensive. Mine have the tiny holes in them which I believe to have better heating and even baking.
* Silicone spatulas. These are awesome since gluten free dough is so sticky.
* Food scale! Extremely important! Inexpensive and it's an amazing tool. We've all been in a hurry and accidentally packed our ingredients into our measuring cups. Packing ingredients when baking gluten free can send some baked goods to the trash.
* Bread machine that is a 2 lb capacity. I spent a little extra money and got one with the gluten free setting. The two recipes in this book don't require the gluten free setting, but it's always good to have the option for future recipes.
* Dutch oven 6quart capacity. They are great because they go from the stove top to the oven.
* Two 16' wide pizza pans. Many varieties out there. I've had great success with the Airbake brand that has the tiny holes in it.
* Pie Gadgets
9 and 10-inch, Pyrex glass or ceramic pie plates
A good pastry cutter to make everything easier. Two knives work great too.
A good rolling pin. I use a light weight one.
Unbleached parchment paper and a silicone pastry mat. This is a huge help in rolling out cinnamon roll dough and pie crust dough.
Silicone pie rings. They are adjustable, washable and food safe. I found them way easier than trying to shape aluminum foil around my pies.
* Standard donut pan, non-stick. You'll need two of these to