Tag Archives: gluten free

series: inFrequently Asked Questions about Autoimmune Thyroid Disease

The man’s health difficulties in the following article made me glad that my autoimune thyroid condition was diagnosed and treated with only a few weeks having to feel like my heart was pounding out of my chest – A Grave’s Disease Gladiator describes the feeling quite vividly: [Undiagnosed for Years, Now I’m a Grave’s Disease Gladiator]

Feeling like your heart wants to jump right out of your chest is a feeling that you’re unlikely to forget – or to ever want anyone else to have to experience. I have shared some of my medical story in the past because I care about the unnecessary pain and suffering caused by misdiagnosis or lack of diagnosis of autoimmune thyroid conditions. Health care requires a correct diagnosis before effective treatment is likely.

Another article I read today reviews symptoms and treatment of mania and hypomania but hyperthyroidism is mentioned as a differential diagnosis to rule out. One of the medications typically used for the mania condition has been helpful for me since being diagnosed with hyperthyroidism however I haven’t tried the medication for any length of time. It is for controlling mental health symptoms rather than for helping an underlying thyroid problem. However the symptoms of hyperthyroidism can fluctuate with the thyroid levels and autoimmune antibodies. Autoimmune thyroid disease is a long term condition that can cause mental health symptoms during flair ups. [Mania and Hypomania]

The following articles were posted elsewhere and the code copied without paragraphs, sorry about that, however a gluten free diet does seem to have helped keep my autoimmune thyroid condition under control without my requiring much of an anti-thyroid medication that can cause negative effects for the liver and immune system.

  1. inFrequently Asked Questions about Autoimmune Thyroid Disease (March 2, 2013) [link] *A search of the acronym iFAQs suggests that it is already in use to represent internet Frequently Asked Questions rather than inFrequently Asked Questions. However considering what hasn’t been asked sometimes can help find an overlooked solution. I asked myself the following questions about autoimmune thyroid disease when I was diagnosed:  iFAQ #1: Does gluten intolerance increase risk of autoimmune thyroid disease?   iFAQ #2: Is Grave’s disease an autoimmune eye problem and an autoimmune thyroid problem or is it perhaps simply an autoimmune problem?
  2. Title: Autoimmune thyroid disease, pyroluria and gluten (March 18, 2013) [link]
  3. The following article isn’t about autoimmune disease, it continues the Pyroluria topic brought up in the previous link. I have been taking zinc and vitamin B6 since reviewing this material and have found it helpful for reducing various symptoms. Title: Pyroluria, anxiety and deficiency of B6 and zinc  (March 18, 2013) [link]

/Disclaimer: Information presented on this site is not intended as a substitute for medical care and should not be considered as a substitute for medical advice, diagnosis or treatment by your physician. Please see a health professional for individualized health care services./

Buckwheat Muffins: Banana Nut or Blueberry

Buckwheat Banana Muffins, gluten free

makes 12 large and 8 small muffins, bake at 350’F for 35 to 40 minutes

Dry ingredients:

1 and 1/2 cups Buckwheat Flour

1/2 cup Brown Rice or White Rice Flour

1/2 cup Coconut Flour

1/2 cup Sugar

2 1/2 teaspoon Baking Powder

1/2 teaspoon Salt

optional: 1/2 cup Walnuts, chopped finely.

Wet ingredients:

2 or 3 Bananas, about one cup mashed well

1/2 cup Olive Oil, or equivalent

2 Eggs

1 cup Milk, or equivalent

1 teaspoon Vanilla Extract

  1. Mix the dry ingredients together in a large bowl.
  2. Peel and mash the bananas. Scramble the eggs thoroughly and then mix all of the wet ingredients together with the flour mixture.
  3. Oil a regular size, 12 count muffin tin and a small size, 8 or 9 count muffin tin.  Or the batch would make about eighteen regular size muffins.
  4. Bake regular size muffins for about 40 minutes and small ones about 35 minutes.  The muffins will appear crisp and golden.  The surface should pop back up if pressed lightly in the center.

During blueberry season this version is a treat:

Blueberry Buckwheat Muffins, gluten free 

makes 12 large and 8 small muffins, bake at 350’F for 35 to 40 minutes

Dry ingredients:

1 and 1/2 cups Buckwheat Flour

1/2 cup Brown Rice or White Rice Flour

1/2 cup Coconut Flour

1/2 or 1 cup Sugar depending on desired sweetness

2 1/2 teaspoons Baking Powder

1/2 teaspoon Salt

Wet ingredients:

1/2 cup Olive Oil, or equivalent

2 Eggs

1 and 1/2 cups Milk, or equivalent

1 teaspoon Vanilla Extract

and:

1 to 2 cups (a pint) of fresh Blueberries or frozen blueberries, partially thawed and drained of extra liquid.  *or try 1 cup of raspberries or peeled and chopped apples or pears. Fresh pineapple does not bake well due to fresh enzymes that break down the dough but many  other fruits work well in quick breads.

  1. Mix the dry ingredients together in a large bowl.
  2. Scramble the eggs thoroughly and then mix the wet ingredients, except the blueberries, with the flour mixture.  Add the blueberries after the batter is mixed together well.
  3. Oil a regular size, 12 count muffin tin and a small size, 8 or 9 count muffin tin.  Or the batch would make about eighteen regular size muffins.
  4. Bake regular size muffins for about 40 minutes and small ones about 35 minutes.  The muffins will appear crisp and golden.  The surface should pop back up if pressed lightly in the center.

Disclaimer: Opinions are my own and the information is provided for educational purposes within the guidelines of fair use. While I am a Registered Dietitian this information is not intended to provide individual health guidance. Please see a health professional for individual health care purposes.

Gluten free Chocolate Chip Cookies

Fortunately, Gluten free doesn’t have to mean cookie free, but gluten free cookies can be crumblier than traditional wheat flour cookies. The coconut flour and extra egg in the second recipe help to retain moisture and reduce the crumbliness somewhat. 

Plan ahead for National Cookie Day on December 4th and bake enough to have now and later. Cookies can be made ahead for the holidays and stored in the freezer after they are baked or as ready-to-bake cookie dough. Gluten free recipes can usually be adapted by substituting an equivalent amount of regular flour. Substituting white or whole wheat flour will work in either of the following recipes, 2 1/2 cups total flour for the first recipe and 3 to 3/14 cups for the second recipe – the corn flour is finely ground and dense compared to regular wheat flour.

The nutrient content of gluten free recipes can vary depending on the amount of flour or starch that is used. Gluten free cooking is important for people with some types of health conditions but it is not necessarily more nutritious for people of normal health and some of the products made with more starches may be less nutritious than wheat flour products. For the people with autoimmune sensitivities however it can be very important to avoid even trace amounts of gluten. the body makes autoimmune antibodies against gluten in response to encountering gluten.

It can take six months carefully following a gluten free diet before the autoimmune antibody levels decrease to normal but levels can normalize within a month on a gluten free diet for some. The person’s negative symptoms may not start feeling better immediately after they start a gluten free diet because of the circulating levels of autoimmune antibodies. The symptoms get better as the antibody levels decrease. Eating small portions or even trace amounts may cause an increase in the antibody levels again and a flair up in symptoms again. The autoimmune reaction by the body over time can cause chronic degenerative damage to the body so avoiding gluten may be helping a person have fewer symptoms on a daily basis and avoid long term damage to their body.

/Disclosure: This information is provided for educational purposes within the guidelines of fair use. While I am a Registered Dietitian this information is not intended to provide individual health guidance. Please see a health professional for individual health care purposes./

Spicy Chocolate Chip Cookies – version without corn flour, 11/3/2015

Makes 48-60 cookies, bake at 350’F for approximately 20 minutes.

  • 2 sticks Butter, room temperature
  • 2 cups Brown Sugar
  • — mix the softened butter and sugar together and then mix in the eggs and vanilla
  • 2 Eggs
  • 1 teaspoon Vanilla Extract
  • — add the dry ingredients to the bowl and mix thoroughly
  • 1 1/2 cup Buckwheat Flour
  • 1/2 cup Brown Rice Flour
  • 1/2 cup Coconut Flour
  • 2 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Cardamom Powder – this spice works well with the flavor of buckwheat flour
  • —- add the chocolate chips after the batter is mixed well
  • 1 ten or twelve ounce package of Dark Chocolate or Semi-Sweet Chocolate Chips -the cookies also can be made without the chocolate chips

Form one inch balls of dough and roll them in white sugar if desired. Place about 24 per cookie sheet. Bake in the center of the oven and/or rotate the top and bottom pans after 15 minutes of baking. Bake for 20-25 minutes unitl slightly golden brown. These are not low calorie cookies but they do contain more fiber than regular white flour cookies.

Spicy Chocolate Chip Cookies – with corn flour

Makes 48-60 cookies, bake at 350’F for approximately 20 minutes.

  • 2 sticks Butter, room temperature
  • 2 cups Brown Sugar
  • — mix the softened butter and sugar together and then mix in the eggs and vanilla
  • 3 Eggs
  • 1 teaspoon Vanilla Extract
  • — add the dry ingredients to the bowl and mix thoroughly
  • 1 cup Buckwheat Flour
  • 1 1/2 cups Corn Flour, (such as the Maseca brand)
  • 1/2 cup Coconut Flour
  • 2 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1 teaspoon Cardamom Powder – this spice works well with the flavor of buckwheat flour
  • —- add the chocolate chips after the batter is mixed well
  • 1 ten or twelve ounce package of Dark Chocolate or Semi-Sweet Chocolate Chips -the cookies also can be made without the chocolate chips

Form one inch balls of dough and roll them in white sugar if desired. Place about 24 per cookie sheet. Bake in the center of the oven and/or rotate the top and bottom pans after 15 minutes of baking. Bake for 20-25 minutes until slightly golden brown. These are not low calorie cookies but they do contain more fiber than regular white flour cookies.