I was very intrigued by the August issue of Cooking Light regarding gluten-free foods. It states that although only 1 percent of the population suffers from celiac disease, more than 30 percent of Americans avoid gluten. This trend has created
I was very intrigued by the August issue of Cooking Light regarding gluten-free foods. It states that although only 1 percent of the population suffers from celiac disease, more than 30 percent of Americans avoid gluten. This trend has created a $105 billion a year business.
Sidney Fry, MS, RD, states that “Going gluten-free can improve your diet if it means cutting out a lot of empty-caloric carbs (like those from sugar), refined flour-based snacks and even foods like salty hot dogs and bottled sauces, where gluten is used as an emulsifier.” If you change your eating habits to one of whole foods such as vegetables, fruits and grains you certainly will improve your diet. But many have this false concept that gluten-free means healthy and lower in calories, therefore a good way to lose weight.
Not always so, says Cooking Light, as they compared a few items and found that a gluten-free muffin had 370 calories, 13 grams of fat and 31 grams of sugar versus an original muffin with 170 calories, 5 grams of fat and 12 grams of sugar. A gluten-free hamburger bun is 190 calories, 5 grams of fat, 5 grams sugar and 360 mg of sodium while the original hamburger bun has 120 calories, 1 gram fat, 3 grams sugar and 280 mg sodium. Comparing a plain bagel, gluten-free is 290 calories, 9 grams fat and 460 mg sodium, the original is 250 calories, 1.5 grams fat, and 310 mg sodium. A gluten-free vanilla cupcake is 480 calories, 21 grams fat and 52 grams sugar, while an original vanilla cupcake is 370 calories, 20 grams fat and 34 grams sugar.
Some tips of how to use your own pantry by Cooking Light are: brown basmati, jasmine, broken rice, red rice and sticky rice are good flour alternatives and studies show that rice eaters tend to eat more vegetables, fiber and iron. To make a gluten-free coating, crush whole-grain Rice Chex and save 180 calories. “Bind casseroles and meat with cooked quinoa and save 110 calories per half cup.” Corn tortilla saves 30 calories and 200 mg sodium versus the same size 6-inch flour tortilla. Chickpea makes great soup thickeners as well as coating for chicken. Coconut flour, with 10 grams of fiber per one-fourth cup is great in baked goods, sauces and soups.
This chocolate cake is 250 calories, with 25 grams fat and 5 grams dietary fiber.
Chocolate Cake
Serves 12
Preheat oven to 350 degrees. Line the bottom of two 9-inch cake pans with parchment paper then grease bottom and sides with coconut oil.
In medium bowl, sift together:
1/2 cup coconut flour
1/2 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
In a smaller separate bowl, whisk together:
6 large eggs
4 teaspoons coffee extract
1/2 cup coconut milk
1/2 cup water
Add dry ingredients with wet ingredients, then slowly add:
1/2 cup coconut oil, melted.
Divide batter into two prepared pans, bake for 22 minutes, remove pans from oven and cool completely on rack.
Frosting
Sift together into a bowl of electric mixer:
1-1/2 cups powdered sugar
1/4 cup plus 2 tablespoons
cocoa powder
1/2 cup plus 1 tablespoon coconut oil
1/4 cup plus 2 tablespoons
coconut mild
1 tablespoon coffee extract
Beat together until frosting is light and fluffy. Place first layer of cake on cake plate, frost first layer, place second layer on top, frost cake.
Foodie Bites:
If you have not already done so, please get your tickets for Mealani’s Taste of The Hawaiian Range at www. TasteoftheHawaiianRange.com. The event is being held Friday, Sept. 26, from 5-8 p.m and costs $45 per person, $60 at the door. Each Taste chef will be given 100 pounds of a specific cut of pasture-raised beef or locally sourced pork, lamb, mutton, goat or USDA-inspected wild boar. Come to see what these chefs come up with. If you are able to go in the early afternoon, there will be a 1:30 p.m. seminar, “A Primer on Local Beef,” by local livestock extension agent and longtime researcher, Glen Fukumoto. Then at 3 p.m. there will be a presentation, “Pasture-Raised Beef Cooking 101,” and culinary demonstration by executive chef Peter Abarcar Jr. of the Hapuna Beach Prince Hotel, who will be preparing Chinese Style Oxtail with Radish and Salt Fish Fried Rice and Grass-Fed Chuck Steak Pipikaula with “Killachurri” sauce for $10, available online or at the door.
Those from East Hawaii planning to attend can take advantage of the special Taste of the Hawaiian Range hotel package at the Hilton Waikoloa Village for $239 plus tax on Friday, Sept. 26. This special includes two tickets to the Taste of the Hawaiian Range. Guests must show valid Hawaii state identification. Pre- and post-event hotel accommodations start at $149 per room, per night, based on availability. Call 1-800-HILTONS for reservations.
For those driving to the event, free parking and shuttle service is available from Anaeho‘omalu Bay from noon until 10 p.m. For more information about parking, call 969-8228.
Please feel free to email me at audreywilson808@gmail.com if you have questions.
