I think I am seeing enough of a difference that I can call it a change due to diet modification. I have frequent headaches but haven't had one since last Wednesday...that's almost a week without one! One of the biggest things is the bugs crawling on me sensation I have had since 2007 is definitely diminished and I am not having the numbness in my toes like I have had for a long time. I seem to have increased stamina and I am able to do a little more then I have done in months. I still have trouble getting out of bed but I never was an easy riser at any stage in my life.
I went to the local health food store the other day and bought several different gluten free foods for variety and have really enjoyed the foods that I am preparing with it. Want a peek?
Here is breakfast from Sunday morning...
|Ham, eggs, gluten free pancakes with maple syrup!|
|I bought a little doughnut hole maker and used an all purpose baking mix to make these yummy balls.|
This recipe is from the Ginger Lemon Girl, Gluten Free and Guilt Free site.
Entire mix makes roughly 30 servings (1/4 cup of mixture)
2 WW points per serving
1 1/2 cups certified gluten free oat flour - or - millet flour
1 1/2 cups tapioca flour
1 Tbsp. + 1 tsp. xanthan gum
2 tsp. salt.
3 Tbsp. baking powder
1 1/2 cups powdered milk (I bought dry buttermilk)
1/2 cup shortening (I used a butter flavored one)
In a large mixing bowl, whisk together all flours, xanthan gum, salt, baking powder and powdered milk. Make sure to whisk for several minutes to fully incorporate all ingredients evenly. Cut shortening into small squares and cut into flour mixture (like you would for pastry) with a fork or potato ricer until shortening has been fully incorporated throughout the entire mixture. It will look like very tiny peas or specks of shortening throughout the mix. It should look similar to the picture below. When your mix is well combined, place it in a seal-tight plastic or glass container and keep in a cool dry place. I keep this in my cabinet with my gluten free baking supplies. It will be ready anytime you need to use it!! This mix has a very long shelf-life, but we usually have to make it about once a month because we use it so often!
and the recipe for the doughnut holes
14 servings (4 mini muffins per serving)
3 WW points per serving
2 1/4 cups Gluten Free Master Baking Mix (see recipe above)
3/4 cup sugar
2 tsp. ground cinnamon
3 egg whites
1 1/4 cups skim milk (or water since there is powdered milk in the master mix)
2 tsp. vanilla extract
1/4 cup powdered sugar
1 Tbsp. cocoa powder (if desired)
Preheat your oven to 375 degrees. Spray a 24 mini-muffin tin with nonstick cooking spray. In a medium bowl combine gluten free baking mix, sugar, and cinnamon. In a small bowl combine egg whites, milk, and vanilla flavoring. Make a well in the dry ingredients and pour egg white/milk mixture in. Stir until fully incorporated. Batter will be somewhat thin, almost like a pancake batter. Fill mini-muffin tins 2/3 full. You should have enough batter to fill and bake 48 muffins. Bake at 375 degrees around 10 minutes, or until a toothpick inserted in the middle of a donut hole comes out clean. Remove from pan and cool on wire rack for 10 minutes. In a gallon sized plastic bag mix powdered sugar and cocoa powder together. Place 8-10 muffins at a time inside the bag and shake to completely cover donut holes. Allow to cool completely and then place in an airtight container. You can also freeze these wonderful donut holes in individual plastic bags and take out a serving at a time. Enjoy!!