My adventures in gluten free eating continue.
I'm fresh off a trip to Vegas, where I stayed at the Encore (part of the Wynn) and also the most gluten-free friendly place I've ever been. They had gluten-free menus at every single restaurant in both hotels. That removed a lot of the stress of traveling. I also had a fabulous meal at Cut Las Vegas. The wait staff and chef were also super-accommodating to my dietary restrictions.
One reader wrote in to ask if I'd noticed any health benefits from my strict gluten-free eating. And
I've read that gluten antibodies can stay in your system for three to four months (that's so crazy!), and gluten is now in about eighty percent of food. Even so, it's never been easier to be gluten-free with so many products now available. However, it's still important to read labels (gluten-free does not mean it's healthy). But I'm still on some medications and not 100%. I plan to visit my allergist again in a week or two for another treatment and to continue to work to improve my health.
Before I left for Vegas, I baked a batch of my mother's Coconut Macaroons. Not only was it Passover, but I knew that making them gluten-free was an exceptionally easy modification that wouldn't alter the taste. They only require two teaspoons of flour per a huge batch. I'd also been wanting to play around with King Arthur's gluten free products. I used their Gluten Free All Purpose Flour. They're also dairy-free (and I usually try to avoid dairy when possible).
Mostly these addictive little nuggets are made with coconut, organic sugar, and organic egg whites. They can be served with dark chocolate for dipping and/or fresh berries. Thanks to my mother for the recipe! Everybody loved them!
Coconut Macaroonsmakes about thirty macaroons
baking time: about 15 min. per batch
4 egg whites, whipped to soft peaks
1 1/2 cups sugar
2 teaspoons gluten-free flour
14 ounces shredded coconut
1. Preheat oven to 350 degrees. Add egg whites to a stand mixer, or whisk by hand, until they have soft peaks. Then add the sugar and flour, mixing into the egg whites, followed by the coconut.
2. On a cookie sheet lined with parchment paper, spoon one tablespoon mounds of the mixture. Bake them for about 12 to 15 minutes, or until nicely toasted. Keep an eye on them to make sure they don't burn on the bottoms. Using a spatula, transfer to a rack or plate to cool.
3. Serve with dark chocolate dipping sauce and/or fresh berries and whipped cream. Enjoy!