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May/June 2008 Alternative Health
Everyday Grain-Free Gourmet

by Jodi Bager and Jenny Lass

Many people with digestive disorders have discovered the benefits of the specific carbohydrate diet (SCD) and choose it over the gluten-free diet.

People with digestive disorders such as celiac disease, Crohn's disease, ulcerative colitis and irritable bowel syndrome may prefer the SCD because in many ways it's easier to follow, despite its tighter restrictions.

For example, the SCD's almond-flour baked goods are simple to make and authentic tasting, while standard gluten-free baking recipes can involve long lists of hard-to-find ingredients and produce baked goods that don't always measure up in terms of taste and texture. The SCD is also extremely nutritious because it is a whole foods diet, unlike the gluten-free diet, which allows many processed, less nutritious foods that are loaded with preservatives, fillers and refined sugars.

In addition, people with both celiac disease and diabetes are becoming interested in the SCD because it lets them simultaneously meet the dietary requirements of these two conditions - the SCD not only heals the intestines, but can also help control insulin levels thanks to its low-carb nut-based baked goods.

The Grain-Free Gourmet series is co-authored by Jodi Bager, president of baked goods manufacturer Grain-Free JK Gourmet, and Jenny Lass, a Toronto-based medical writer and cooking consultant. Visit www.grainfreegourmet.com.

Waffles and Pancakes

Makes about 8 small waffles or about 15 pancakes

The batter is quick to make and produces waffles and pancakes that taste exactly like those you used to eat. The pancakes can be a bit hard to flip, so make them small. Be aware that the batter cooks and burns faster because of the honey. Serve topped with plain yogurt or whipped cream made from whipping cream yogurt (see Whipped Cream below), or berries and banana slices.

1 cup almond flour

¼ tsp salt

¼ tsp baking soda

4 large eggs

2 Tbsp honey

1 tsp pure vanilla extract

1. Heat the waffle iron or pancake griddle.
2. Mix the almond flour, salt and baking soda in a medium-sized bowl.
3. Add the eggs, honey and vanilla to the flour mixture and combine thoroughly - it is easiest to mix with a whisk. If you would like the batter to be thicker, refrigerate for about 15 minutes or add more almond flour.
4. Spoon the batter onto the hot waffle iron or pancake griddle and cook according to the manufacturer's instructions.
5. Serve immediately or store in the refrigerator or freezer for future use.

Whipped Cream

It's easy to make whipped cream from yogurt made from whipping cream. Just beat the whipping cream yogurt with an electric mixer as you would regular whipping cream and add honey to taste.