After 48 hours of no gluten in my diet (still awaiting tests on allergy or Celiac, which is autoammune) the symptoms of a very disagreeable tummy that I've had most of my adult life are gone. When I was in my 20's and 30's and working as a pilot I knew what my food triggers were and did OK, but once I hit middle age even that didn't help. In addition to the lack of a "rumbly tummy" the constant severe heartburn I've had since Christmas when I had both two small non-sugary muffins and a small handful of cookies at the same time is almost gone. Both were made with white flour, not the Einkorn flour I normally bake my husband's sandwich bread with and occasionally have a piece of. (it has different DNA than frankenwheat and is more readily digestible to many). I can also eat the Bagel Ladies bagels which have zero wheat starch glucose in them (and they are really really tasty too).
So I have to say I'm going to stick with this reduction in white flour/carbs Not to be indelicate but IBS often means living near the bathroom (which during the use of one is tempted to play John Phillips Sousa music really loud if you have guests). In the last two days, everything "gut-wise" has been normal, something I've not experienced in many years.
So the changes in my diet is going to be a permanent part of my life, no matter what my diagnosis with regards to Celiac. Now the trick is to make gluten free things my husband will like. I didn't mind heating up both regular (and cheaper) spaghetti for him and some Quina/Rice pasta for me last night as a side dish with dinner, but other than his sandwich bread which I make every Saturday morning, I don't want to make gluten AND non-gluten muffins, treats, and breakfast goodies.
Gluten-free Coconut Flour Popovers
I love popovers as does he. Light, rich, eggy, and the perfect platform for butter or honey. Would these taste like bricks or refuse to rise?
Nope - perfect and he said he'd definitely enjoy them again.
4 organic, cage-free eggs
½ cup milk (I used coconut-hemp, any dairy or non dairy milk will work)
3 Tablespoons plus 2 teaspoons organic coconut flour (or use almond or rice flour)
1/4 tsp sea salt (omit if you are salt sensitive - they will still rise)
1 and 1/2 Tablespoons organic, grass fed butter (or coconut oil)
Spray your popover pan with a little non-stick spray. Yes, you will be adding butter, but if you use just butter they will stick.
I got my pan at William Sonoma and have used it for years, they're so much taller if you use a popover pan versus a muffin tin and once you make them you'll make them again and again. I make them with cheese and herbs to go with dinner, or for breakfast. Mine is NOT a nonstick - hence the spray, but their new ones ARE and are less than $40.
Divide the butter into sixths and place a piece into each ramekin.
Place popover pan in oven for 4-5 minutes to melt the butter/oil until it's sizzling but not scorching.
While that heats, in a blender or food processor, combine the eggs, milk, salt, and flour. Stir lightly with a spoon so no flour is sticking to the side. Pulse for about 20 seconds. (be sure to pulse one more time before pouring into the pan, to ensure that it's well mixed).
Fill each cup ½ full with the batter, pouring right over the melted butter or oil.
Bake for 20-22 minutes, until browned on top and cooked through. Don't open the oven door or disturb the pop-overs before 20 minutes are up. The pop-overs will puff up above the pan but will deflate as they cool.
Serve hot with your choice of toppings! At only 100 calories per popover you can even add a little butter or non-dairy spread!