Bring a basket of old–fashioned banana nut muffins to your breakfast table and watch them disappear. They are a delicious way to start the morning, and they smell heavenly while baking in the oven. Even if you didn’t think you were a banana bread lover, this simple, flavorful recipe will convert you. Loaded with ripe bananas and sweet walnuts, these muffins are full of vitamin B, vitamin C, potassium, dietary fiber, and omega–3 fatty acids. They take just a few minutes to make and they keep well in the refrigerator and freezer so you can enjoy them for several days, or even weeks after you make them. Annalise Roberts

Makes 12 muffins or three 5 x 3–inch loaves

2 cups Brown Rice Flour Mix (see below)
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana  (about 2 medium bananas)
1/2 cup chopped walnuts, optional
2 large eggs
1/2 cup milk (or rice milk)
1/2 cup canola oil
Granulated sugar for garnish, optional

1. Preheat oven to 350ºF. Position rack in center of oven. Grease muffin pan with cooking spray (or three 5 x 3 -inch loaf pans).

2. Mix flour, sugar, baking powder, baking soda, xanthan gum, salt and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

3. Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

4. Fill muffin pans 2/3 full. Bake 18–25 minutes until golden brown (35–44 minutes for loaf pans). Remove from pan and serve immediately or cool on a rack.

Cook’s notes: Muffins and bread can be stored in a tightly sealed plastic container in refrigerator or covered with plastic wrap and then with foil, and stored in freezer for up to three weeks.

Best when eaten within three days of baking. Re-warm briefly in microwave.

Brown Rice Flour Mix
2 cups extra finely ground brown rice flour, 2/3 cup potato starch (not potato flour), 1/3 cup tapioca starch/flour. It is very important that you use an extra finely ground brown rice flour, (and not just any grind) or the muffins will be gritty and heavy. Authentic Foods in California and King Arthur Flour Company make a good one.

For more Food Philosopher’s® Gluten-Free recipes go to: www.foodphilosopher.com.

© 2008 by Annalise Roberts

Annalise Roberts – Annalise is one of the Food Philosophers®, two sisters who have collaborated to become a voice of reason in a world of mealtime disorder. After being diagnosed with celiac disease in 2002, Annalise devoted herself to developing gluten-free baking recipes that taste just as good (if not better than) their wheat flour counterparts. Gourmet magazine featured several of her recipes in their November, 2005 issue. An expanded and revised edition of her best-selling book, Gluten-Free Baking Classics, was released in September 2008. Gluten-Free Baking Classics for the Bread Machine, a collection of recipes developed for the Zojirushi bread machine came next. Annalise and her sister, Claudia Pillow then joined forces to write The Gluten-Free-Good Health Cookbook, (released January 2010). The focus of this unique work is on managing daily food-related decisions in order to strengthen the immune system, prevent disease and lose weight by eating real food. It provides food choice explanations and guidance, cooking advice, and more than 100 flavorful, culturally diverse (gluten-free) recipes. Annalise works with gluten-intolerant individuals and support groups across North America and teaches gluten-free cooking and baking classes in the New York metropolitan area. She loves to cook and entertain and as a result, spends a lot of time on a treadmill and doing weight resistance training. But she is also careful about what she eats, tries to balance alkaline and acid based foods, and drinks a couple quarts of water a day.

Tina Turbin
www.GlutenFreeHelp.info

This delicious gluten-free dip made fresh is great on sandwiches as well as served with your favorite raw vegetables as a delectable appetizer or snack.

INGREDIENTS

1 tbsp extra-virgin olive oil

2 tsp fresh lemon juice

2 c low-fat Greek yogurt

5 cloves garlic

1 c Kirby or English cucumber

3 tbsp chopped fresh mint

DIRECTIONS

1. Whisk oil and lemon juice in a medium bowl until emulsified.

2. Slowly add yogurt, mixing thoroughly.

3. Add garlic, cucumber, and mint. Mix gently.

4. Chill overnight.

Tina Turbin

Author Julianne Karow’s husband was diagnosed with celiac disease, opening their eyes to a world unknown to them before the shocking day of the diagnosis. Walking out of the doctor’s office without guidance, living in a small town with no active celiac groups, Julianne was at a loss. She was the cook and grocery shopper in the family.

Her sleeves rolled up, she gained determination to satisfy her husband’s palate. Her awareness of the the world of gluten-free increased measurably. Along her journey to becoming educated about gluten-free, she realized the need for a resourceful book for the celiac community at large.

Julianne has done an incredibly good and thorough job of organizing all manner of gluten-free needs any celiac or gluten-intolerant individual will need. Some topics covered are: physicians, medications, online discussions forums, cookbooks, online grocery stores, and so much more.

Her details are well-researched and appear under item clearly listed. She leaves out nothing! One chapter I found most interesting was travel. She covers hotels and specific chefs, as well as yachts and celiac travel clubs. I was left with so many options and a desire to travel now, rather than the common travel regrets so many of us celiacs are left with.
Her chapter on food company links makes it extremely easy to do time-saving shop online. Not only did Julianne list out the company, address, link, phone number, and e-mail address, she concisely describes the company’s main products, saving a lot of Internet research.

Julianne went onto start a celiac support group and has co-hosted celiac and food allergy food expos. She has perfected the art of GF cooking, refers to many of her resources in her own book, and you can bet she’s satisfying her husband’s palate these days.

Julianne’s book, Celiac Resource Guide, is a wonderful addition to any celiac’s GF book resources, which we all seem to accumulate.    This resource book is HIGHLY recommended.
Tina Turbin

www.GlutenFreeHelp.info

Studies on the genetic links to celiac disease are leading to more research and new and more effective treatment, an exciting prospect for celiacs who may want to enjoy some gluten now and then!

David van Heel, a gastrointestinal genetics professor at Barts and The London School of Medicine and Dentistry, headed a group of researchers from around the world who studied the genetic maps of more than 9,400 celiacs. They have found what they term “substantial” evidence that the genes which are connected with celiac disease are also linked to other autoimmune diseases such as rheumatoid arthritis.

As a result, scientists are able to understand how the genetic risk factors for the disease operate—by changing the number of immune system genes that cells make. Furthermore, it is now understood that there are “hundreds” of genetic risk factors, which means that scientists should be able to “have a good guess at nearly half of the genetic risks at present,” van Heel wrote in the Nature Genetics journal in his published study.

We can look forward to more research, more awareness, and perhaps even a pill! Meanwhile, it’s best to keep doing our parts to raise awareness and funds for research.

Tina Turbin
www.GlutenFreeHelp.info

We tested a number of Kay’s Naturals cereals and Cracker and were quite impressed with the flavor and nutritional content. All the products have a high protein content with approximately ten grams of protein per 1 oz. This is very impressive.

Before getting too involved in testing such a variety of products, as I felt so many of these would great for kids, I needed to ensure the purity of the products. I had the opportunity to speak the owner and founder, Dr. Massoud Kazemzadeh (Dr. Kay), and I asked all my questions with the end result of being well-informed and at ease about pursuing the testing personally and with other celiacs.

The doctor informed that all his products test under 5 ppm, and his facility became 100% dedicated GF two years ago, as he concluded this was the best way to go since the company manufactures only gluten-free products.

Prior to that, a few of his products tested near 30 ppm and he was at a loss as to where this high count was coming from. He had every ingredient tested and all came in under the 5 ppm, except his source for almond flour. Since then, this has been resolved and he’s had standards set which are very well known. He assured me his soy isolate is the best, as its source is Solae, where they produce soy and nothing else.

With my mind at ease, I proceeded to test the products, and I was more than impressed with all I had at hand. The cinnamon toast pretzels taste like mini “cinnabons.” 1.5 oz. has only 9 g carbs, 10 g protein and 6 g sugar). Any child or adult would enjoy these as a quick pick-me-up snack.

They have a large assortment of crackers which are extremely impressive with names like Crispy Parmesan, Chili Nacho Cheese, and Lemon Herb, etc.

My testers felt their cheese chips were the perfect substitute for the long-gone Cheese Nips, which they can no longer eat, and I agree. Without a doubt, kids will enjoy these snacks of approximately 150 calories and 15 g of protein per bag—incredible!

The cereals are much like Cheerios, but better, and come in a variety of flavors and taste delicious alone or with fruit on top. We all agree that Kay’s Naturals (Dr. Kay) has a heartfelt story to share along and deserve our accolades for their products, taste, nutritional content, and well-packaged simple portion sizes.

Dr. Kay worked for years for several Fortune 500 Companies, developing new snacks and cereals for consumers. His wife Linda was a juvenile diabetic, and he was always concerned about the nutritional value of the products he developed—high-carb, low-calorie, and lacking fiber

He saw his wife’s suffering with her illness and saw the need for good products for the diabetic market. He shared his views with Linda and they agreed to start a company offering healthier options. They registered “Kay’s Naturals,” and he began creating prototypes. Unfortunately his wife passed away from complications with diabetes. Years later, Dr. Kay’s and Linda’s dream was rekindled, and he understood the dire need for healthier snacks and cereals and the need to help diabetics. Dr. Kay is remarried to attorney Ann Jones who eventually took over the company, pursuing the plan Dr. Kay and Linda created, and now Dr. Kay can devote time to product development. They currently offer 12 gluten-free and diabetic-friendly (low-carb and low-sugar) products, and he assures me he has no intention of quitting. He is proud to state that his products are now staple in diets addressing obesity, another concern he’s currently at the helm of.

This company, the food, and this incredible man, Dr. Massoud Kazemzadeh (Dr. Kay) are to be commended for exceptional products and purpose.

Tina Turbin

www.GlutenFreeHelp.info

I loved knowing that Starbucks was going to carry gluten-free treats for those on a gluten-free diet, gluten intolerant or who have celiac disease. I am celiac.

I also love how they will accommodate you by allowing you to read ingredients as well as substitute soy milk for milk in case you are dairy, lactose or casein sensitive or have an allergy. When I hear of a large company taking notice of the statistics of those in need of gluten-free foods and then catering to those needs- well thank you Starbucks! ….PAUSE…. DUMBFOUNDED…What did you say?…Excuuuuuse me, this can’t be. There must be a mistake. This is unbelievable.

OK, read it for yourself. Melissa Alison reveals the latest changes to the light Frappuccino- they ADDED gluten! Now are you thinking what I am thinking? Even my daughter asked me the obvious “Why, why would they ADD it with all they know!” That’s what I want to know- why?

Read for yourself that the new base mix for light Frappuccinos now includes gluten yet the regular Frappuccino base mix doesn’t have gluten listed in the ingredients, but is not designated gluten-free because of the risk of cross-contamination- read the full details:

http://seattletimes.nwsource.com/html/coffeecity/2011829401_new_frappuccino_recipe_deletes.html

Read, get informed and be very aware that things can change overnight- ingredients can change. Be aware, read your labels and stay in tune with changes of ingredients always for your safety and health.

Tina Turbin

Just released news: UCLA (University of California Los Angeles) is now offering a CELIAC CLINIC to service anyone in need of help.

Gastroenterologists, Eric Esrailian MD and Shannon Lewis MD, will be seeing patients on Tuesday mornings at 100 UCLA Medical Plaza, Suite 700, Los Angeles CA.

The UCLA Celiac Clinic will service anyone who requires testing, is seeking a diagnosis or who is already diagnosed and needs follow-up care or even a referral to another specialist. This is wonderful news folks!

You may call 310-208-5400 to make an appointment and ask further questions.

Tina Turbin
www.GlutenFreeHelp.info

This spread is one of my favorite holiday specialties! Try making these fun gluten-free tarts as well.

INGREDIENTS

1 c butter, softened

3 tbsp confectioners’ sugar

2 tbsp cranberry preserves

DIRECTIONS

1. In a medium bowl, beat butter at medium speed with an electric mixer until cream.

2. Beat in confectioners’ sugar and preserves.

3. Cover and chill. Bring to room temperature before serving.

Tina Turbin

Drs. Vikki and Richard Petersen, D.C., C.C.N., a husband-and-wife team of chiropractors and certified clinical nutritionists who founded the HealthNOW Medical Center in Sunnyvale, California, have co-authored an extremely valuable and informative book, The Gluten Effect.

Anyone with gluten intolerance or sensitivities knows that gluten causes widespread problems for many people. The list of conditions caused by gluten alone is numbered in the hundreds. Luckily, the solutions are far simpler than the symptoms. This book explains why and how.

The Gluten Effect points out the major problems and minor problems associated with gluten intolerance or sensitivities, explaining it all in a simple-to-understand manner. Anyone can comfortably get educated about gluten with this very book.

Dr. Vikki Petersen, who is gluten-intolerant, noticed while conducting routine business at the HealthNOW Medical Center familiar signs over and over again with many patients. These patients suffered from a variety of symptoms: fatigue, hormone issues, skin disorders, mental issues, diarrhea, weight gain, and thyroid issues to name a few. Through research she learned they all were gluten-intolerant. This book shares some in-depth discoveries and incredible stories of transformed lives and bodies by addressing the culprit, gluten.

The HealthNOW Medical Center does not “specialize” in gluten issues; in fact the center prides itself at getting to the “root” of the problems of their patients. They couldn’t ignore the fact that so many of these “roots” were indeed gluten. Supported with vast experience, this book was destined to be written and shared with others.

The Gluten Effect explains in detail the vast ramifications and other problems which can arise with undetected effects of gluten. The doctors go on to explain the complexities of the body’s systems and how they interrelate, but again in a way which any reader can grasp and make use of to better his life and his health. The book clears up the confusions of testing, diet, allergies, and connected auto-immune diseases and much more. It’s packed with truly valuable information.

Celiac and gluten awareness is on the rise. A book like this is one which helps to get the truth out there. When a book is so well-written that doctors can gain a better understanding of the topic–but also any mother, father, teacher, or the general layman–then I know it is a book that will make it and should be well-promoted.

I HIGHLY recommend this book.

Tina Turbin

www.GlutenFreeHelp.info