About a month ago I was diagnosed with Celiac Disease.  At first, the diagnosis was terrifying, and as the minutes ticked by at a painful pace I started become increasingly depressed.  How was I going to get through this?  Being a celiac isn’t a temporary thing, it’s a life change.  Complete and total discipline.

The final weekend before my blood test, The Husband and I went on a food crawl.  We hit all of the hot spots that I’d never be able to visit again.  I was in a self-induced gluten-coma, stuffing myself with bread, pasta, pizza and baked goods.  I felt awful, but we went in search of the most gluten-filled foods for a reason.  I needed to have as many glutens in my system as possible so the test would be accurate.

At the same time, we’d already started cleaning out the kitchen, boxing the items in the pantry and fridge that needed to be out of the house so I wouldn’t get sick from cross-contamination.  The Husband stuck by my side all weekend; he knew I was terrified.  Eight new canisters were purchased to hold my new flours.  The Husband made it a point to let me pick out the coolest new things, turning this nightmare into something fun and positive.

The test done and with confirmation in hand, we began this new journey together.  A month into eating gluten free, I feel my body healing.  I feel myself becoming a little more “me” every day.  The “toxins” are leaving my body.  With them, my attitude is positive, I smile more freely, laugh more easily, sleep more soundly.  It’s amazing what can happen when bodies are fed properly.

Why am I telling you all of this?  Two weeks before the diagnosis I met Pattie (one of the great masterminds of this wonderful website) for breakfast.  She and Sara Horn were offering me the position of Food Editor.  I accepted without hesitation, without any doubt this was going to be a great position.  Immediately after I learned that I was being tested, I emailed them both and asked if they’d like me to remove myself as food editor because eating gluten-free isn’t a common practice for many people.  The decision was without a doubt, I could help others by continuing here.

The Husband couldn’t agree more.  In his infinite wisdom, he reminded me that sometimes God puts us in situations where we feel uncertain, but where He is certain we can excel.  I don’t want to give you my first gluten-free recipe and start to immediately go into the benefits of eating ancient grains, I simply pray that you’ll keep an open mind.  Please don’t be scared off by the (what seems like) endless list and high cost of ingredients.  I assure you that a simple exclusion of the ancient flours and addition of all purpose flour will garner the same results.  I promise to share gluten-free recipes that make your taste buds smile, that remind you of home.

Summer is quickly coming to an end, and that means the end of fresh berries.  I say take advantage of them now, while berries are in their prime.  Go pick a huge bushel of them and flash freeze them as my friend Molly suggested yesterday.  Picking berries can be a great activity with your kids or girlfriends; memories are waiting there for your taking.  When you return from picking, set aside a few cups, then lay out the remaining on a large cookie sheet, freeze for about 30 minutes, then bag them up for the long winter that’s creeping up on us.

Gluten Free Blackberry Cobbler
A Delta Whiskey Recipe

1 cup (2 sticks) butter, melted
1/3 cup brown rice flour
1/3 cup tapioca flour (or tapioca starch)
1/3 cup sweet white sorghum flour
1/2 teaspoon xanthan gum
1 1/2 teaspoon baking powder
Pinch of Salt
1 cup buttermilk
3 cups fresh blackberries (you can use frozen too!)
1 cup sugar
1/4 c raw sugar (optional)

Preheat oven to 350 degrees.  Butter a 9″ by 13″ baking dish.

Rinse and pat dry the blackberries.  Set aside.

In a large bowl, mix together the flours, xanthan gum, baking powder and salt.  You really want to always whisk the flours well, so I set the timer and whisk for about 90 seconds, probably overkill, but I’m a little neurotic.  Using a wooden or silicone spoon, mix in the 1 cup sugar, butter and buttermilk until combined.  Pour into buttered baking dish.

Spread the blackberries over the top, very gently pressing them into the batter.  If using, sprinkle with the sugar in the raw.  I used the raw sugar for texture only, wanting a slight candy-crunch with the cobbler.  Bake for 50 to 60 minutes, checking with a toothpick after 50 minutes.  In my (very limited) experience, gluten free foods don’t tend to “brown” as easily as the gluten-full foods we’re used to, so checking the done-ness with a toothpick is important.  The toothpick should come out clean.

Blackberries not in season where you are?  Peaches, blueberries, raspberries, rhubarb, or plums would be a great substitute here.  You can always use flash frozen berries  too (those bags in the freezer section of the grocery) – just don’t defrost them.

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