Abby Lab with TMI Time (which is different from Tea Time)

Abby Lab here - those of you that visit Mom's fitness and healthy eating blog which she started when Oreo and Murphy and Stanley's Moms did really cool healthy eating blogs in their efforts to eat better, know this already.

But Mom was diagnosed with what I think they call "Mad Cow Disease" (I.B.S. - Irritated Bovine Syndrome).  Her tummy was always giving her fits. She cut back on coffee, then dairy (except for goat milk kefir), then sugar, but still. . .

Well, let's just say Mom's a fed with a badge but she doesn't need it as she can clear a room with. . . .

"Hey, what do you mean Mom . . .TMI?"

Anyway - she ditched wheat and wheat flour a week ago at her doctor's suggestion (she was negative for Celiac) and WOW - Dad doesn't have to play John Phillip Sousa music really loud when she is in the bathroom and they have company over.

"Mom - again, what's with the TMI talk?"

Anyway, she's going to be posting some of her experiments with gluten free cooking on her blog but she is definitely feeling better and she lost 4 pounds even having a yummy gluten free treat each day with her veggies, fruits, lean proteins, and lots of green tea and water.

www.abbysmomgetsfit.blogspot.com

Here's todays:

Lemon-Cranberry Loaf

This has a soft but firm texture very similar to pound cake and a very tart refreshing flavor. It was really good with lemon but think it would be even better with orange juice.  It also passed the "I don't like dry gluten-free stuff" husband taste test (he took a big slice to work without being asked!)

1 c.  King Author's gluten-free all-purpose flour (not gritty like some g-f flours)
1/3 c. almond meal
2/3 c. rice flour (can substitute oat flour for a slightly finer texture)
3/4 tsp. xanthan gum
1 tsp. baking powder
1/2 tsp. baking soda
3/4 cup sugar
1/4  tsp salt
3/4 c. lemon juice
dash of gluten-free vanilla flavoring
3 T. canola oil
1 T. lemon zest
1 large egg, lightly beaten
1/2 c. fresh or frozen (unsweetened) cranberries (you can use more, this is just what I had)

Directions:

Preheat to 350 degrees F.

Spray or grease a 9 X 5” loaf pan.

Combine dry ingredients in a large mixing bowl, whisking them to incorporate   In another bowl, combine the wet ingredients.

Mix the wet into the dry using a rubber spatula until just combined, and then carefully fold in the cranberries. (you can chop in half or smaller if you like.

Pour batter into loaf pan. To help it raise more, take a knife dipped in canola oil and run in a line through the center of the loaf.  This helps poof up the top.

Bake 55-60  minutes until a toothpick inserted in the center comes out clean.  If the top is getting too brown and it's not done, just cover with foil.