An art retreat is a lot like summer camp, only without the hospital corners, color war and lights out after taps.
As I write this, I’m in Temecula at the Vina de Lestonnac Retreat Center operated by the Sisters of the Company of Mary, where I’m spending the week making art with 17 very talented friends.
Fortunately, some of these artists also like to bake, and our snack table groans with all manner of temptations. This year’s most popular item was Rose Mary Jameson’s apple cake, which screams fall with its warm spices and deep apple flavor, a cake that can take you from Halloween, through Thanksgiving and Christmas. Of course, I had to get the recipe.
With a few changes, Rose Mary converted King Arthur’s recipe to gluten-free, and no one could tell the difference.
“Four, five years ago I was diagnosed with ischemic colitis,” Jameson explained. “The doctor wanted to give me medications, but I asked if a diet would fix it. His first response was, ‘No dairy, no flour.’ It’s challenging.
“You have to read every label, learn the different chemical words they use to hide flour,” she said. “In restaurants the gravies and sauces have wheat. Even French fries. They look crispy, because they’re dredged in flour. But making these changes really worked. I felt much better right away. I find it easy to make better choices, because it’s just not worth the pain.”
Jameson’s husband does most of the shopping.
“He goes on hunts and researches for me. Canyon Bakehouse makes some of the best tasting gluten-free breads I’ve had. Schatt’s is another really good brand, and Live Free,” she said. “That’s the hardest thing, to find is a bread that doesn’t have a weird aftertaste. Why waste the calories if it doesn’t taste good?
“So Delicious brand non-dairy ice cream is really good,” she added. “I like almond milk, coconut milk and oat milk especially. Hard cheese seems to be okay. I always add an egg to the prepackaged…
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