There is a lot of attention in some ASD circles surrounding different biomedical approaches to 'treating' (I use the the term loosely but with cautious optimism) the symptoms of autism. One such approach is something called the GFCF diet. This stands for gluten free and casein free. For those of you, like me not so long ago, who don't know what casein is, it is the main protein found in milk. So, to be clear, GFCF diet = no wheat and no diary. There is growing interest in the link between autism and gastrointestinal (GI) ailments and both gluten and casein have high instances of sensitivity or allergy. The prevailing wisdom is, remove the offenders and symptoms improve. Some people even report they disappear entirely. I am a born skeptic but when it comes to my son, I am willing to give anything a shot. We have not ventured into the land of diary free yet, but with the last week solid of Mylo having non-stop squits, it may be on the horizon.
So, both M and I have been off gluten for a few months now and to be honest, I am not sure I see much of a difference in Mylo or his symptoms, but as an unexpected bonus, it appears my body is a much, much happier place sans gluten! It is amazing to me that I have suffered nearly my entire life with debilitating stomach issues and it turns out much of it could be attributed to that little bastard gluten. It is also very cool that a good few of my newest friends, whom I truly adore, are also gluten free! This really helped to give me better understanding and pave the way into learning the ways of GF living.
The real point of this post is to share with you a recipe for the yummiest oatcakes you will ever have. This recipe comes from my good friend K, who adapted it from a Canadian Living recipe to make it GF. I have used her recipe lovingly and have since adapted it a little myself. I promise, if you have never had an oatcake or you have and think that a GF oatcake is going to suck, you will fall instantly in love with these delicious little cakes. Without further adieu......
- -1/2 cups (375 mL) Bob's red mill rolled oats
- 1-1/2 cups (375 mL) either Gluten Free Pantry french bread mix or all purpose GF Flour (see below)
- 1/4 cup (60 mL) granulated sugar
- 1/2 tsp (2 mL) baking soda
- 1/2 salt
- 3/4 cup (175 mL) cold butter
- 1/3 cup (75 mL) ice water
PreparationIn large bowl, combine oats, flour, sugar, baking soda and salt. With pastry blender or 2 knives, cut in butter until mixture is pebbly.
Sprinkle water, a little at a time, over dry ingredients while pressing with fork to form a ball. Add just enough water to hold dry ingredients together. Shape into 3 balls and flatten each ball. (Wrap each portion in plastic wrap and refrigerate or freeze at this point if making ahead. Bring to room temperature before rolling.)
Place dough between two sheets of parchment paper and roll out to desired thickness. I tend to make them on the thicker side, about a 1/4 inch thick. Use whatever cutter you like to form your cakes, I use a little dog bone cutter, just for shits and giggles. At this point, I sprinkle beautiful coarse grain silver sugar on top of each cookie, cause it looks pretty and tastes yummy.
Transfer cakes to a baking sheet covered with either parchment or silpat (greased works too) and bake in 350°F (180°C) oven for 15 minutes or until crisp and golden. Let cool on wire rack and store in airtight container.
The GF flour recipe I use is one I found on Gluten Free Girl and the Chef's blog.....it is fabulous. Here it is:
200 grams brown rice flour
150 grams sorghum flour
50 grams potato flour
250 grams sweet rice flour
150 grams potato starch
100 grams arrowroot powder
100 grams cornstarch
Weigh out each flour, toss them in a container, make sure the lid is on tight and shake that bad boy up. Done. A kick ass GF flour blend.
I sure hope you enjoy these little yummies as much as my household does. They are truly a staple now. woof!