“What do Metamucil and baking Gluten Free Artisan Bread have in common?”, you ask. Excellent question.

The mucilaginous quality that is inherent to psyllium (and what helps you, um, you know, go #2), an ingredient in Metamucil, is the very ingredient that performs magic on gluten free bread when it bakes. In short, it helps it stay together, similar to the way xanthan gum behaves when baking gluten free. Because a lot of people who read my blog and subscribe to my Facebook, Twitter and Pinterest posts have issues with corn-derived xanthan gum, I decided to experiment with psyllium and see what would transpire.

Now, before you run to the kitchen and don your apron, a word of explanation. This is a dense bread. Not like a brick, but definitely a heavy bread. Smeared with your choice of spread, it is a slice of heaven. And dipped into a bowl of hot soup, a gastronomic gluten free and vegan homerun.

I did my homework before entering the world of gluten free baking with psyllium. I went right to one of my heroes – Gluten Free Girl, and watched her video about psyllium. And I also read about psyllium on Whole Life Nutrition Kitchen’s blog. And lastly, I’d had my eyes on this recipe for a Gluten Free Artisan Boule (though it doesn’t use psyllium AND isn’t vegan, as it uses eggs) and really wanted to try my hand at it. So after some study and mathematical maneuvering, I give you my recipe for Gluten Free, Vegan Artisan Bread, a blend of all of my studies. Next up, I will definitely be trying the Whole Life Nutrition Kitchen’s recipe as well as the Gluten Free Artisan Boule from Artisan Bread in Five.

Can’t wait to try some of these:
Luce’s Gluten Free Bread
Kitchen Travels Gluten free Artisan Bread
Gluten Free Girl’s Artisan Bread
Jenn Cuisine’s Artisan Bread

    

This post is a result of showing my sister-in-law how to make gluten free, dairy free homemade almond milk and having her be amazed at how easy and delicious it was. I figured there would be others interested in making it from scratch, so I created this video.

I’ve been making it homemade for a few years, but will admit that of late, I’ve been buying it at the grocery store. That is until recently. I discovered that all (at least all of the ones I’ve checked out) alternative milks have carrageenan in them. And it is a carcinogen.

Read about it here. Dr. Weil is one of the most respected sources for this type of information.

I don’t know about you, but I’m a pretty busy woman. The thought of making homemade almond milk on a regular basis (it’s my milk of choice)???? I might’ve said ” no way” but after learning this news about carrageenan, I’ll be making my almond milk from here on in.

Won’t you give it a try? Come back and let me know how yours comes out, ok?!?

    

I’ve been making the same homemade gluten free balsamic vinaigrette for years. It’s become my signature and I’m proud of it. I used to measure but after awhile I could tell just by the color and consistency when it was just right. Problem is, now I can’t give you proportions. But the truth is, I WANT you to become self-sufficient. I encourage you to try things, a little bit of this, a little bit of that, until it meets your specifications.

One more thing. A friend of mine, Hayley Hobson (www.hayleyhobson.com), suggested I add a few drops of doTERRA Lavender Essential Oil. It was a smashing success. It took a fabulous salad dressing and made it soar. Now that I’ve become a crazed-for-doTERRA-essential-oils consultant, I’m adding the magic potions to everything I possibly can. If you’re interested in learning more about the oils, click on the far right tab in my nav bar.

So, I’ll give you the basic template, and then I’ll let you go to town with it.

    

Yes, I realize that I’m one week late on posting my recipe for Valentine’s Day Gluten Free Chocolate Peppermint Love Bites. Please forgive this Gluten Free Diva, won’t you?!? (Gluten Free or gluten free?!?!?)

I have a confession to make; I hope you won’t hold it against me. My friend says I have a tendency for making bold statements, and he’d probably say that what I’m about to share with you would fit under that category.

I’ve not bought refined white cane sugar in awhile. I used up my last bag of it a good three months ago and haven’t replaced it. And I don’t intend on replacing it (bold statement?!?). Instead, I’m using coconut sugar, dates, agave, and stevia as my sweeteners of choice. Will I ever go back to the evil white stuff? No. With everything I learned from my studies at the Institute for Integrative Nutrition and the importance with which I approach my work as a Certified Gluten Free Health Coach, I know that white refined cane sugar has no redeeming value. No nutrition at all, nothing but empty calories and an invitation for tooth decay. Not to mention other problems it carries with it. It is evil, in my opinion. And if you want further information about why we shouldn’t be eating sugar, read this.

But I don’t want to get on a pedestal and preach, so instead, please let me share an updated version of my Raw Chocolate Balls of Deliciousness with you. I made them for my “Ooh La La Essential Oils For You & Your Sweetheart” class I taught last night.* I must say that it’s totally cool to be able to marry my passion for doTERRA Essential Oils with my cooking. The peppermint oil is optional, of course, but such a lovely touch that will make your mouth smile and your taste buds wake up and be glad they saw another day.

*I am a doTERRA Essential Oils Consultant and have made it my mission to teach others about the therapeutic value of pure essential oils made by doTERRA. It’s not just about putting lavender on your pillow so that you’ll sleep peacefully. There are SO many ways you can use them as alternatives to over-the-counter meds you buy at your local pharmacy. And they work! And they’re naturally gluten free! If you’re interested, let me know. Happy to share!

    

Dear Gluten Free Diva subscribers:

I am excited to announce that I’ve begun participating in a month long blog challenge via two amazing business women – Michelle Shaeffer of http://michelleshaeffer.com and Michele Scism of http://decisiveminds.com. I hope you’ll stick around and read each of my posts. I’m not sure I’ll post each and every day, but I’m trying to at least post for half of the challenges. And I especially hope you find the information valuable. My goal, always, is to make your gluten free life better, one step at a time.

I’m so grateful to have almost 2000 people who subscribe to my Gluten Free Diva blog. At the risk of sounding sappy, you are like family. I love writing posts for you and I especially love writing posts that serve a need you have. I’m always open to hearing about anything you’d like me to write about so feel free to leave a comment below.

Meanwhile, though, I want to bring your attention to some of my colleagues. These are women who have been writing their own blogs for a number of years and who are prominent in the world of gluten free blogging. If you’re not familiar with them, I invite you to click on over and read through some of their posts. I think you’ll be very pleased.

If you’re a blogger and I haven’t included you on the list, please know that my intention was to simply whet the appetite of my readers with some of my favorite (though not exclusive) blogs. Feel free to leave a comment with your blog url in the comments below.

Gluten Free Easily

The Whole Gang

The Whole Life Nutrition Kitchen

Gluten Free Girl

And when you’re done, if you haven’t seen my recent post for Gluten Free Flax Bread, please take a moment and read through it. I only made and posted it a few days ago but it’s already become my new favorite go-to homemade Gluten Free Sandwich Bread. I’ve been eating it every day, mostly toasted with Earth Balance Organic Coconut Spread and a little bit of himalayan pink salt. And a cup of Sweet & Spicy Tea, of course.

P.S. I just added a snazzy new Facebook Like box in the sidebar. If you’re not yet a fan of my Facebook Gluten Free Diva page, feel free to click on “like”. Thank you!