I have a bunch of besties. I’m a very lucky kid, indeed. I have one in particular who’s been my girl since, well, 10 minutes ago when we were barely teenagers. We’ve been through a heck of a lot together, but also, have missed out on much of each other’s twenties. We went our separate ways for a spell, and It sucked. But that’s life, right?
So, now that we’re peas and carrots again, we eat a lot of peas and carrots. Because they’re gluten-free. Why, you may ask?
My bestie was diagnosed a few years ago with something called Celiac disease. In a nutshell, it means that her body can’t process anything with gluten in it. Gluten is defined as anything containing wheat, barley or rye. Just a bite of whole-wheat bread would cause her violent sickness within minutes. Not fun at all.
I remember listening to and processing her words when she told me about what she couldn’t have anymore and the repercussions if she did. You see, as you probably have guessed, I love food. I love growing it, cooking it and especially eating it.
What about the breads? The cakes? The cookies? I would die. I would literally die without cookies. Probably.
This was brand new to me, and although she had already done her research, I felt compelled to do my own; after all, we like to go out for dinner on the weekends! Now, I like to eat gluten-free meals as often as I can. I like the challenge of cooking gluten-free, and I also enjoy the recipes I’ve collected over the past couple years!
Celiac has no pharmaceutical cure, and the only existing treatment is a 100% gluten-free diet. Celiac affects approximately 1 in 133 people in the United States and can affect both men and women of all ages and races. It is estimated that 83% of Americans who have it are either undiagnosed or misdiagnosed with other conditions, according to the National Foundation for Celiac Awareness.
If you feel that you may have a gluten intolerance, contact your doctor. Celiac can only be verified by specific medical testing.
Go make something awesome,
Gluten-free Oatmeal Raisin Cookies
- 3/4 cup all-purpose gluten-free flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp cinnamon
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 2 tbsp maple syrup
- 1/4 cup applesauce
- 1/4 cup coconut oil
- 1/2 tsp vanilla
- 1 1/2 cup gluten-free rolled oats
- 1/2 cup raisins
Preheat oven to 350° F. Line two cookie sheets with Silpats or parchment paper. Mix together the flour, baking soda, salt, and cinnamon. Set aside. Mix both sugars, maple syrup, applesauce, oil, and vanilla together in a medium bowl. Add the flour mixture and stir until blended. Stir in the oats, followed by the raisins. Let sit for 10 minutes. Drop by rounded tablespoonfuls onto the cookie sheets. Bake for 12-14 minutes. Let cool for about 5-8 minutes on cookie sheets, then carefully place on wire rack to cool.
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