Articles that are just so good, I want to send you directly to the source.
Magnesium: The Lamp of Life
If you've read my writings on magnesium, you'll know immediately that this article would be quick to make it to the list. It explains the links between magnesium deficiency, insulin and muscle tension.
There's an ah-ha moment when the reader realizes... of course this explains the link between diabetes and celiac, which commonly occur concurrently. It also explains why so many of us gluten sensitive people (perhaps people who malabsorb due to gluten) have chronic muscle tension and type-A personality headaches that magically disappear when we get rid of gluten.
Tuesday, November 25, 2008
Thursday, November 20, 2008
The Perfect Pie Crust
Sorghum and Vanilla Potato Vodka
I must admit that usually I like to write something nice and long... and maybe add a few photos... definitely quoting a bunch of science abstracts.
Today, however, I defer to The Smitten Kitchen (link below). Though not necessarily gluten free, this article brings a great deal of good advice to the table.
One of the pie crust tips I will definitely be using is the vodka tip.
Every year, I buy a fair-sized bottle of potato vodka and drop a few vanilla beans in it. This is my own version of 'vanilla extract' for baking days. It is this vanilla flavoured vodka that I will be using to make my pie crusts this Christmas.
For the flour, I must admit to getting tired of using rice flour. My daughter has decided that she doesn't like the flavour of quinoa... and so I will defer to a mix of sorghum, amaranth and arrowroot.
Also, I'll defer to lard for my crust and save any of our dairy splurges for the fillings... like in a pecan pie, for instance.
2 cups sorghum
1/4 cup amaranth
1/4 cup arrowroot
1 teaspoon sea salt
2 tablespoons powdered demerara sugar (yes I buy full sugar and powder it myself with a coffee grinder)
(I'd use date sugar instead if I could get my hands on some.)
3/4 cup cold organic lard
1/4 cup cold vanilla potato vodka
1/4 cup cold water
Mix dry stuff all together.
Add half of the dry mix to the lard.
Cut the lard into half the dry mix.
Add the rest of the dry mix and continue cutting the lard.
After the mix is very well crumbled, shape into two balls and refrigerate until firm.
Roll between rolls of plastic and place into pie dish.
Sandwich this dough between two pie dishes (must be clear or light - not dark dishes).
Place pie dishes upside down in oven and bake at 200 F until done (check every 10 minutes).
I'll try for the photos later today... if I can find my camera.
References:
Smitten Kitchen - Pie Crust 101
Sorghum
Fermented Sorghum: gluten free bread
Is Sorghum Safe for Celiacs?
I must admit that usually I like to write something nice and long... and maybe add a few photos... definitely quoting a bunch of science abstracts.
Today, however, I defer to The Smitten Kitchen (link below). Though not necessarily gluten free, this article brings a great deal of good advice to the table.
One of the pie crust tips I will definitely be using is the vodka tip.
Every year, I buy a fair-sized bottle of potato vodka and drop a few vanilla beans in it. This is my own version of 'vanilla extract' for baking days. It is this vanilla flavoured vodka that I will be using to make my pie crusts this Christmas.
For the flour, I must admit to getting tired of using rice flour. My daughter has decided that she doesn't like the flavour of quinoa... and so I will defer to a mix of sorghum, amaranth and arrowroot.
Also, I'll defer to lard for my crust and save any of our dairy splurges for the fillings... like in a pecan pie, for instance.
2 cups sorghum
1/4 cup amaranth
1/4 cup arrowroot
1 teaspoon sea salt
2 tablespoons powdered demerara sugar (yes I buy full sugar and powder it myself with a coffee grinder)
(I'd use date sugar instead if I could get my hands on some.)
3/4 cup cold organic lard
1/4 cup cold vanilla potato vodka
1/4 cup cold water
Mix dry stuff all together.
Add half of the dry mix to the lard.
Cut the lard into half the dry mix.
Add the rest of the dry mix and continue cutting the lard.
After the mix is very well crumbled, shape into two balls and refrigerate until firm.
Roll between rolls of plastic and place into pie dish.
Sandwich this dough between two pie dishes (must be clear or light - not dark dishes).
Place pie dishes upside down in oven and bake at 200 F until done (check every 10 minutes).
I'll try for the photos later today... if I can find my camera.
References:
Smitten Kitchen - Pie Crust 101
Sorghum
Fermented Sorghum: gluten free bread
Is Sorghum Safe for Celiacs?
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