When I bake, buckwheat flour and tiger nut flour are my go-to gluten-free flours. Because I have Non-Celiac Gluten Sensitivity (NCGS) and hypothyroidism, I stopped eating wheat and gluten-containing grains (oats, barley, spelt, rye) about seven years ago. Since then, many symptoms of digestive distress that I once assumed were “normal” have disappeared. Do I […]
Sichuan-Style Chili
Happy Lunar New Year! Once I moved to NYC, I started celebrating Chinese New Year by cooking (and eating) traditional “good luck” dishes. It was fun. And it took place in the winter, the time of year I most craved Chinese food. But, after being diagnosed with Hashimoto’s 7 years ago, I stopped. I seldom […]
Boozy Pumpkin-Ginger Pie with Buckwheat Crust
It’s funny where a healing journey can take you. Before I was diagnosed with Hashimoto’s, flour-based treats—muffins, scones, pancakes, giant chocolate chip cookies from a nearby artisanal bakery or a wedge of chocolate layer cake with chocolate buttercream frosting—were part of my everyday life. I was also a talented baker with a natural “feel” for […]
Banana-Buckwheat-Flax Pancakes
Banana-Buckwheat-Flax Pancakes 1 cup buckwheat flour *Recommended brand: Bob’s Red Mill Organic Buckwheat Flour 1 teaspoon baking powder 1/2 teaspoon finely ground Celtic sea salt 1 tablespoon organic coconut palm sugar* *Recommended brands: Wholesome or Big Tree Farms Optional: 1/2 teaspoon cardamom 1 cup unsweetened full-fat coconut milk or coconut cream 1 beaten egg 1/2 mashed ripe […]
More Bang for the Buck(wheat)
I might never have discovered buckwheat—and how much I love it—if I wasn’t hypothyroid. When I was diagnosed with hypothyroidism a few years ago, my integrative physician advised me to stop eating wheat and gluten. While I had never been keen on eating sandwiches, pizza or pasta, his directive did put the kabosh on certain […]