Following is a general guideline for adapting and modifying recipes to suit both anti inflammatory
and gluten free diet. My wife, and I, found that making these changes took a little
practice.
Climate and altitude also make some difference, so you will have to experiment with the
techniques. Before you know it, though, you’ll be cooking like the pros!
Fruit/Nut Cookies:
Original "gluten-heavy " recipe
6 cups white flour
1 1/2 cups brown sugar
1 1/2 cups white sugar
4 eggs
2 cups butter or shortening
1 teaspoon salt
1 teaspoon baking soda
2 bag chocolate chips
You’ll need to adapt the sugar and flour requirements in the following way ...
3 cups gluten free flour
1 1/2 cups honey
1 cup organic butter
1 teaspoon sea salt
1 teaspoon aluminum-free baking soda
4 organic eggs (or 2 mashed banana with 6 tablespoons ground
Flax-seeds soaked in 1/2 cup water overnight)
2 cup seeds and/or nuts
1 cup cut-up fruit such apples, dates, and apples
Please notice that we’ve reduced the butter by half and replaced the chocolate chips with
seeds, fruit, and nuts. If y ou prefer a flatter cookie, increase the amount of butter.
These cookies
are filling and help to stabilize the blood sugar levels. This new cookie contains some. A little
added cinnamon helps in maintaining a balanced glucose level. There are many great possibilities
for added ingredients!
