Grocery

Kokua Market has a new Gluten Free section across from the frozen breads.  Two of the several new items that came in are Xanthan Gum, and Guar Gum. Both of these products can be used as a thickener or as a binder in gluten-free baking.

Cheryl’s pick for a gluten free Valentine's Day breakfast is amaranth pancakes. Whole grain amaranth flour has a sweet nutty flavor, and has 4 g of protein and 3 g of fiber per 1/4 cup of flour. Recipe from Bob's Red Mill.

2 eggs
1/2 cup apple juice, hemp, rice, or low fat milk
2 tsp light vegetable oil
1/2 cup whole grain amaranth flour
1/2 cup tapioca flour
1/3 cup potato starch/flour
2 tsp baking powder
1/4 to 1 tsp cinnamon

Beat eggs and add in liquid ingredients. Mix dry ingredients in a separate bowl and then mix wet and dry to combine. Cheryl adds a teaspoon of inulin or psyllium husk just before cooking the pancakes to add fiber. Cook on medium high griddle. The pancakes puff up a bit. To plate, Cheryl tops her pancakes with one over easy egg, a teaspoon of earth balance, and maple syrup on the side in a small dish just for dipping. Enjoy!

January was Peanut Butter Cookies made with Whole Grain Teff Flour.  Teff is the smallest grain in the world, but it is a good source of fiber, protein and iron, and it makes an excellent Peanut Butter Cookie (only six ingredients). The recipe can be found on the back of the Teff Flour package.

E-mail Cheryl at frontend@kokua.coop with your gluten-free ideas, so that she can share them with everyone who needs or wants to eat gluten-free.