I read numerous blogs written by people who eat gluten free diets because it has greatly improved how they feel, so I would never discount that. No one person's body reacts exactly the same to each food or type of food. And when a food is removed from someone's diet for awhile, the reintroduction can have pretty obvious and undesirable effects. As Dr. Gibson states, gluten is usually attached to FODMAPs, so they may be the bigger cause of sensitivity than the actual gluten in many people.
I know from personal experience that I feel much better when I completely remove processed sugar from my diet. I used to feel awful for hours after I ate pancakes at a restaurant that were made from 100 percent white flour (which I stopped doing because of this). I could continue my list and go into great detail about how different foods affect me, but my point is that although Peter Gibson's study was sound, if people feel better when they eat gluten free, let them eat gluten free. Not everyone has chosen to eat this way just because it sounded like the cool thing to do this month. It seems that educated people on a gluten free diet eat a more healthy diet because they have to eliminate so many processed foods and cook real food (like all of us should do anyway). Although the food industry is trying to ruin this necessity by jumping on the gluten free train, offering more processed gluten free foods by the day.
I have no plans to completely remove gluten from my family's diet, and I will continue to post the occasional recipe with white flour, but I'm always interested in trying new ways of reducing the amount of white flour that we eat. Everything in moderation is a good rule to live by.
From my reading, the gluten-free diet is a healthy one when done correctly. Other than the fact that it doesn't contain white flour, what I like most is the minimal amount of highly processed foods, which we already mostly avoid in our house.
After some experimentation, I'm excited to share my first gluten-free baked good on the blog. I had so much fun coming up with this, like I was back in a laboratory, recording all of my data in my notebook, and of course testing the results. Ewan even helped me test my final recipe a second time. The cookies got two thumbs up from my toddler tester.
The base of my recipe came from my favorite chocolate chip cookie recipe. It's definitely not anything close to that now, but it gave me a general guideline to start from as far as ingredient ratios go. The final product is a cookie with a soft and chewy consistency.
1 1/3 cup almond flour
2/3 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup coconut oil
1/2 cup coconut sugar
1 large egg
1/2 teaspoon vanilla
shredded coconut, optional
Preheat oven to 350F.
Whisk flours, baking powder, baking soda, and salt together in a medium bowl. Set aside.
In a mixer fitted with a paddle attachment, cream oil and sugar together for 2-3 minutes. Add egg and mix well. Stir in the vanilla.
Reduce speed to low, add dry ingredients, and mix until just combined.
Using a tablespoon, scoop dough and roll into balls. Roll the balls in the shredded coconut if desired. Place onto ungreased cookie sheet and flatten slightly. The cookies barely change shape while baking.
Place in preheated oven and bake for 10-12 minutes. Keep a close eye on them because they brown very quickly.
Makes about two and a half dozen cookies.