Mac-nut Biscuits |
We
started a wheat-free diet after two recent gout attacks that occurred after
eating a lot of bread. We have not found
any studies that show that wheat causes gout. However, some doctors claim that the modern
hybrid dwarf wheat, the primary wheat available today, causes insulin spikes,
inflammation, and is responsible for many other health problems. Though we
find it hard to believe that wheat is as toxic as Dr. Davis claims in his
book: Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health having a gout attack after eating a lot
of bread motivated us to see if a wheat
free diet would improve our health. After only six weeks on a wheat free
diet, my feet are less swollen and shoes that were too small a year ago
suddenly fit which makes me suspect that bread may indeed be the cause in my most
recent gout attacks. Though we miss bread, we have found healthy replacements
for our favorite foods using local products from the Big Island of Hawaii.
Here
are two of the recipes we used last week for Thanksgiving.
Wheat-free
Biscuits
2½
cups dry-roasted macadamia meal (we ground Mauna Loa Baking pieces)
½
tsp baking soda
½
tsp gluten free baking powder
3
Tbsp coconut oil
3
tsp coconut milk
2
eggs
Mix
the baking powder and soda with the macadamia nut meal. Whisk the eggs,
coconut oil, and coconut milk and add to dry ingredients. The mixture is
very wet – you can roll it into flat balls or spoon it on to an oiled flat
pan. Cook in oven (preheated 350 degrees) for about 20 minutes until lightly
brown. This makes about 12 biscuits.
Coconut
Cream Gravy
2
Tbsp rice flour
3
Tbsp coconut flour
4
Tbsp coconut oil
1/2
cup broth
1/2
cup coconut milk
Salt
and pepper to taste
Mix
the flours and oil in a pan and heat the roux. Slowly
stir in the cup of broth and coconut milk until all the roux is absorbed. Turn
up the heat and stir until it boils, then lower the heat. Stir
until the gravy thickens – makes 1 cup of gravy.
Coconut Cream Gravy |