Many store in CT sell products for making wheat free baked goods. Many adult and children are on gluten free diets that require them to avoid wheat based flour. There are alternatives flours that taste as good and are sold at many local CT Health food stores and supermarkets. Alternative flours are almond flour and coconut flour which can be used to make delicious cookies, cakes, and desserts. It is more expensive but the point is that most people should eat sweets in moderation. Less is better for both children and adults.
Store in CT that sell almond and coconut flour are New Morning Markets in Woodbury. It is located at 129 Main Street North in Woodbury, CT. They sell other alternative flours that are used in baking for those avoiding wheat and on gluten free diets. Adams Hometown Supermarket located throughout CT also sells these flours in the baking isles. Larger store like Shoprite and Stop and Shop also carry these products.
Almond flour is simply almonds that have been ground into a powder to be used in baking. They have magnesium and Vitamin E. They provide protein and are gluten free. Baking with this flour reduces carbohydrates and increases protein in the diet. It can be used in crumb crusts, cookies, and cakes and to replace bread crumbs. It is tasty and packed with nutrition.
Coconut flour is made from dried and fat removed coconut meat. It is high in fiber and low in carbohydrates. Great alternative baking flour. Often it is combined with almond flour to make a tasty baked goods. It can be used to coat chicken, meat or fish for added flavor in replacement of bread crumbs. It needs an equal amount of liquid to flour for best results. Experimentation and practice often results in some delicious baked goods.
Mocha Macroon Recipe from Wheat Belly by Dr. William David, MD
2 egg white
2 cups shredded coconut
1/2 cup almond flour
1/2 cup coconut flour
1/2 cup sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons instant coffee granules
1/4 teaspoon sea salt
1/2 cup regular milk or coconut milk
Preheat the oven to 350 degrees
In a large bowl mix the coconut, almond flour, sugar, cocoa, coffee granules and salt. Stir in milk and mix evenly using fork or whisk Seperating eggs when cold as this makes it easier. When cracking the egg use both shells to let the egg white fall into a bowl while you keep the yolk in the shell. After seperatubg the yolk from the white let it sit for 1/2 hour at room temperature before beating. In a bowl or blender beat the egg whites until stiff and they form peaks.
Add or fold the egg white into the batter. If it is too runny add some more flour. On a baking sheet spray put a layer of tin foil and coat spray in oil or coat with butter. Using a small cookie or ice cream scoop put batter in mounds spaced evenly apart. Bake for 15 minutes until firm. Using a spatula put on plate and let cool. Store in refrigerator covered when not using. This makes about 20 cookies.