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Annika Posted - Sep 23 2015 : 3:07:59 PM
So, much to my dismay and displeasure, I was diagnoses with severe gluten intolerance a couple of years ago. While removing gluten from my diet has vastly improved my health, it has laid waste to my recipe box. But I've discovered that some of the more interesting and delicious baked goods on earth are gluten free. Amaretti, macarons and meringues are wonderful. No Gluten. I'm sure that I'm not the only gluten free farmgirl around, so lets share GF holiday recipes and fill up our recipe boxes with divine GF goodies.
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sherone_13 Posted - Oct 21 2015 : 08:54:40 AM
I have just been diagnosed with gluten intolerance. I am watching this thread very closely.


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Annika Posted - Oct 21 2015 : 07:00:36 AM
Last weekend I discovered this recipe and adapted it for my husband's diabetic diet needs. It is delicious! I plan on making it for Christmas morning breakfast.

Low Carb Blueberry Cheese Danish Coffee Cake

This low carb & gluten free blueberry cheese danish coffee cake has four amazing layers! I have made notes where I've changed it.

For the cake layer:

6 Tbsp butter
1/2 cup Swerve sweetener (Splenda because we know how it works reliably with his diabetic diet)
2 eggs
1 Tbsp vanilla extract
1 cup almond flour
cup coconut flour
pinch of salt
2 tsp baking powder
tsp xanthan gum (we omitted this and it didn't seem to matter, though it may have been less fluffy than the original)
cup almond milk (I used half and half since that was what I had)
1 cups blueberries (I used 1 1/2 cups because I'm a pig! )

For the cream cheese layer:

3 oz cream cheese ( I used the entire pkg of cream cheese, drew wanted it cheesier)
1 egg
1 Tbsp Swerve sweetener (Splenda again)
I added: 1/4 tsp lemon extract

For the streusel topping:

3 Tbsp butter
1 cup almond flour
3 Tbsp Swerve Sweetener (Splenda)
tsp lemon zest (Omitted. I didn't have any)
I added:
A small palm full of rolled oats
1/4 tsp of mixed cinnamon/ginger and nutmeg)
Enough extra butter to just mix in the oats

For the cake layer:

Preheat your oven to 375 degrees (F)
Cream the butter and sweetener together in a medium bowl until smooth.
Add the eggs, beating well after each.
Add the vanilla extract and mix well.
Combine the almond flour, coconut flour, salt, baking powder, and xanthan gum in a separate medium bowl. Add to the wet ingredients and mix well. Pour in the almond milk and blend until smooth.
Grease a 9x9 (or equivalent) pan with butter. Spread the cake batter evenly over the bottom of the pan.
Sprinkle the blueberries evenly over the top of the batter.

For the cream cheese mixture:

Heat the cream cheese for 30 seconds in the microwave until soft. Beat with a fork until smooth. Add the egg and sweetener and beat with a fork until smooth. Pour over the top of the blueberries.

For the streusel topping:

Melt the butter in a microwave safe bowl or on the stove. Stir in the almond flour, sweetener, and lemon zest until fully combined. Crumble over the top of the cake.
Bake the cake at 375 degrees (F) for 35 minutes or until a knife inserted in the center comes out clean and the top is golden brown.

Original recipe is here --->
churunga Posted - Sep 24 2015 : 3:44:01 PM
If you can get it, Fonio, a grain from Senegal is almost the perfect grain. It is native to Africa and can grow quickly in the harshest conditions and worst soil. It is a cross between couscous and quinoa and is gluten free. It is sold in New York city in Little Senegal for $6 per 32 oz. Chef Pierre Thiam is trying to rebrand it and get it to the American market.

Marie, Sister #5142
Farmgirl of the Month May 2014

Try everything once and the fun things twice.
hudsonsinaf Posted - Sep 23 2015 : 4:14:46 PM
ohhhhhhhh and speaking of meringues, you can always make a pavlova!

~ Shannon
hudsonsinaf Posted - Sep 23 2015 : 3:58:43 PM
Our family LOVES crustless pies... especially pumpkin!

~ Shannon

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