High Falootin and Gluten Free

Chefs have been challenged by the idea that anything “gluten free” is just another pass for healthy folk to get special treatment. One more fleeting fad…. One more high falootin way to nag your restaurant server,caterer, or kitchen staff go out of their way and to conjure up a way to keep those with the supposed celiac disease, and /or non celiac gluten sensitivity in step with the newest health craze. Besides, wheat and other gluten bearing grains have been consumed since time began … right? Well… who knows. Gluten sensitivity has been blamed on gluten rich varietal grains(wheat, rye), and/or gluten’s popularity in processed foods. In other words, we’re overdoing it in terms of making gluten an over bearing presence at the party. Wheat gluten is simply a protein that is naturally occurring, and the fact is, more and more people are having issues digesting it, why?… again who knows. What we do know for sure is that as far back as 50 years ago the incidence of celiac disease has quadrupled. And so we’ll assume that occurrence of like symptoms (non celiac gluten sensitivity) has run the same course. Whether or not you believe that gluten sensitivity or celiac disease are a matter of delusion or not, the symptoms, affecting approximately 1% of the population are of a very serious nature. Symptoms appear in the form belly aches, bloating, skin rashes, and foggy thinking to name a few. Complications include diarrhea, anemia, and seizures. More people lack the ability to process gluten than are actually aware of it. It’s very important to see your doc if you are experiencing any of these symptoms; 1.) You have severe or recurrent diarrhea, weight loss, and abdominal distension or bloating  2.) You are deficient in iron, folate or vitamin B12 OR  3.) There has been someone in your family that’s been diagnosed with celiac disease.
For those of you that find that you do have some issues digesting wheat, see your doc… ASAP,  in the meantime, try this super easy, and delicious recipe for Banana Oat Pancakes. They’ll definitely put a smile on your face, and your belly will thank you for such a high falootin gluten free food.


Chef Will Hall

Banana-Oat Blender Pancakes

Gluten Free Banana Oat Pancakes:

2 cups gluten free oats
1 1/4 cups vanilla almond milk
1 large ripe, organic banana
1/2 teaspoon ground cinnamon
1 heaping tablespoon local honey
1/4 teaspoon sea salt
1 teaspoon pure vanilla extract
1 1/2 teaspoons baking powder
1 large organic egg – egg substitute can be used
coconut oil or butter for cooking

Place all ingredients, except egg and coconut oil in the base of a blender and blend until smooth. Add egg and pulse a few times until egg is fully incorporated.
Heat a griddle or large sauté pan over medium heat and melt a teaspoon or two of coconut oil. When hot, pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides (about 2-3 minutes per side) and serve hot with maple syrup.
*If batter becomes too thick to pour easily, add a tablespoon or two of almond milk to thin.







Banana-Oat Blender Pancakes. (2013, August 12). Retrieved October 21, 2014, from http://www.mountainmamacooks.com/2013/08/banana-oat-blender-pancakes-gluten-free-dairy-free-recipe/
Birch, J. (2014, May 8). 3 Signs You Should Get Tested for Gluten Sensitivity or Celiac Disease. Retrieved October 21, 2014, from http://www.womenshealthmag.com/nutrition/gluten-sensitivity-test
Steinmetz, K. (2011, May 23). Bad-Mouthing Gluten. Retrieved October 21, 2014, from http://content.time.com/time/magazine/article/0,9171,2071129,00.html
Velasquez-manoff, M. (2013, February 23). Who Has the Guts for Gluten? Retrieved October 21, 2014, from http://www.nytimes.com/2013/02/24/opinion/sunday/what-really-causes-celiac-disease.html?pagewanted=all
Velasquez-manoff, M. (2014, October 11). Can Celiac Disease Affect the Brain? Retrieved October 21, 2014, from http://www.nytimes.com/2014/10/12/opinion/sunday/can-celiac-disease-affect-the-brain.html