Gluten-Free Scandinavian Baking & Cooking (Your Feedback Needed)

blackberry and almond cake

While out walking with a friend yesterday, the topic of food came up. Specifically, gluten-free food. There was a time when I wouldn’t have given GF eating a second thought, having no known sensitivities myself. But then I started hearing more and more about it: Celiac disease and gluten intolerance seemed to be popping up more and more in people I know and on blogs I read.

I’ve come a long way in my understanding of how gluten affects people. I no longer take for granted the ability to order a pizza or sandwich or any number of items at a restaurant without having to scan the menu for special selections. Still, I have a lot to learn.

Though there are no dietary restrictions in my household right now, we eat much less bread and pasta than we used to. Dessert is a rare treat, despite how often I write about sweets here on the blog. We keep processed foods to a minimum.

I’ve been reading more about gluten-free cooking lately, especially after signing up for a food styling and photography class with Aran Goyoaga of Cannelle and Vanille and subsequently buying a copy of her “Small Plates and Sweet Treats.” Through her stories, recipes, and stunning photos, Aran showcases a lifestyle that—though avoiding gluten—looks as rich and abundant as any other. Her way of incorporating gluten-free flours into recipes sounds delicious rather than restrictive, and she and her family appear to be a picture of health.

I have been thinking about ways to make Outside Oslo accessible for those with gluten or dairy intolerance, as well as vegetarians, vegans, and people with nut allergies. But I need to hear from you. Are you interested in gluten-free Scandinavian baking? Dairy-free? Nut-free? What are the things that interest you most? Would you like to read about special adaptations of your favorite classic Scandinavian dishes? What about being able to search or browse the recipes by diet? Please leave a comment and let me know.

This blog is as much for you as it is for me; it’s a place where we can share our love of great food and connection to or appreciation of Scandinavian culture and heritage. I would love to hear what you think about these ideas.

Cheers!

Daytona

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15 thoughts on “Gluten-Free Scandinavian Baking & Cooking (Your Feedback Needed)

  1. Dairy-free (or, rather lactose-free) would be amazing! I’m always trying to find ways around cream and cheese. Often I find a goat or sheep cheese sub for anything cheesy, but the cream that is so prevalent in the most awesome recipes is a tough one!

  2. I don’t have intolerance to gluten and dairy either, but, like you, I know more and more people that do and who are always looking for good recipes to try without.
    I do think we Americans (in general) consume way too many processed grains and flours and for that reason I like to experiment with gluten and grain free recipes. I’d love to see some Scandinavian recipes adapted in that way!

  3. Hi Daytona,
    Our family became gluten free after reading about the potential effects of gluten to our health, specifically the types of wheat that are used in flours and breads and even in foods where no one would suspect gluten (soy sauce and many condiments for example). My husband whose knees had become so bad that he was unable to sleep comfortably became gluten free to see if it would help reduce inflammation. And it did, 100% in about a week. We’ve been gf for about six months. Big difference in both of us.

    But that’s not really what you asked. As a baker myself, I have been able to find ways to make healthier versions of everything I enjoyed…except a big boule. But I’m working on it. It’s easy to convert most recipes to a gf version and those of us who are starting to understand it are not really concerned if the recipe is or is not gluten free because many of us already know how to work around it.

    Still, I love seeing more and more people switching over and coming up with great new foods and recipes. It’s fun and tastes terrific.

    Thanks for all you do!!!
    Janet in LA

    • Hi Janet – Thank you for sharing your family’s story, and for your feedback about whether this would be helpful on the blog. I really appreciate you taking the time to write in and share. Please keep in touch!

  4. I would most certainly appreciate gluten free Scandinavian recipes. I have an adult daughter recently diagnosed gluten intolerant and that means that many of the Scandinavian recipes, especially the cookies and cakes, I grew up with and continued with my daughters are on the ‘no longer allowed’ list. thanks for considering this project.

  5. Since going gluten free, I do miss making some of the Scandinavian treats that always make the “holiday season” feel like the holiday season! So far, I have only found recipes for krumkake (which wasn’t too bad) and ebelskivers (also not terrible). Would love to have some more to try!
    I used to make sandbakkels a couple times a year, and I really miss those. Glad I found your blog!
    Brianne
    Iowa

  6. I have been mulling over how to take our families traditional Danish Christmas cookies–su h as pebbernuts. Coconut butter cookies, vanilla butter cookies, and the hard dark brown crispy spice ones—and making them with gluten freew flour … It is a bit intimidating to figure out, lol!

  7. I just stumbled upon your blog. Thank you for great Scandinavian recipes! I’m not Scandinavian, but my husband is, so finding good recipes in such format is appreciated. Our son was diagnosed with Celiac, so I’ve run a gluten free kitchen since October 2012. At the time, the GI doc asked if he was of Scandinavian descent due to the high incidence rate of celiac in those countries, even though my side had a history. Good GF recipes, especially those that are culturally specific are fantastic!

  8. I have been recently diagnosed as Celiac, and with a strong Scandinavian heritage, was about to mourn the loss of my favorite treats at Christmas and all throughout the year. Many traditional Scandinavian food are already gluten free, but the sweets, and heaven forbid, lefse? My world was reeling. I have found gluten free lefse recipes, but I want my meatballs, rosettes, and krumkake too!I admit, the thought of Swedish timescales made with almond and rice flour (ooh, give me more almondy timeliness) makes my mouth water! Please post and share, and I would be happy to share my redeveloped traditional recipes with you as I stumble across successful experiments. Another goodie I will miss is fattigman, which are heavy with flour, eggs and cream!

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