I was excited to see that Lauren was the host of the January challenge as I have been researching on gluten/wheat free recipes. Lauren has celiac's disease. Celiac disease is when the lining of the small intestine is damaged from eating gluten and other proteins found in wheat, barley, rye, and possibly oats.
Doing research about celiac disease and cooking gluten/wheat free has definitely opened my mind and I sympathize with anyone who has a food allergy.Being conscience about what you eat, reading labels, and asking the restaurant on how the food is made to make sure you can consume it. I was excited to see that this month's challenge was gluten free graham crackers and nanaimo bars. Nanaimo bars. What's a nanaimo bar? The Nanaimo bar is a dessert of Canadian origin popular across North America. A type of chocolate no-bake square, it is named after the West-Coast city of Nanaimo, British Columbia.
Here is my attempt at gluten free graham crackers. One thing I learned is that baking gluten free is a science. Trying to get a bunch of different flours mixed together to produce what you what is a challenge. I was expecting my dough to be denser, but my dough was really sticky. I was so worried that it wouldn't bake. In the end, it did come out. It was pretty delicious!
Take a look at those fudgy bars! I didn't get an opportunity to taste them, but my whole office was very excited to have a sugary treat for the Monday blues. People were asking for them again.Thanks Lauren for the wonderful baking challenge!
4 comments:
that looks so nommy nommy... i heart your creations, even when I haven't even had a bite of them.
You did such a fantastic job on my challenge! Thank you for trying the gluten-free version - it looks sensational =D.
great work, these bars are addictive
I made some gluten free cupcakes at work today! They were wonderful! :)
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