Because it is apparently impossible to find gluten-free tomato soup for anything less than $5.00 per meal, I offer the following recipe:
Small-batch tomato soup
Ingredients:
1 small can tomato paste (6 oz, or about 1/3 cup)
1/2 small onion (approx 1/3 cup chopped)
2 cloves garlic, minced
1/2 teaspoon dried basil or 1 tsp fresh, finely chopped
1 tablespoon unsalted butter or olive oil
2 cups vegetable stock (or 2 tsp Better than Bullion vegetable base and 2 cups hot water)
Up to 1/2 cup heavy cream or whole milk (to taste)
You may also need up to 1/4 tsp baking soda
Optional: 1/2 cup canned diced tomatoes, salt-free, if you like "chunky" soup
Melt the butter (or heat the oil) in the bottom of a medium size pot on medium heat
Sautee the onion and garlic until soft
add the basil
continue to sautee until browned
add the tomato paste and vegetable stock
If you want chunky soup, add the canned diced tomatoes
stir well to combine
simmer for 20-30 minutes
taste the mixture. If it is too sour or acid, add 1/8 teaspoon baking soda and stir well while it foams. Wait one minute and taste again, adding another 1/8 tsp if necessary. The soda will neutralize the acidity of the tomatoes, but too much will make the soup bland.
let soup cool slightly, then stir in cream or milk to whatever preference you have for creaminess. Start with 1/4 cup, taste, and increase as needed. I have not tried substitute milks (soy, coconut, rice, etc.) and do not know how they behave, but since you're not "cooking" the milk, I suspect it would work just fine.
Wednesday, February 27, 2013
Saturday, February 23, 2013
Gluten-Free Featured Product: Peter Pan Peanut Butter
GLUTEN FREE FEATURED PRODUCT
A regular postings of gluten-free products that I use myself and are available in my local grocery store. You can check your local store for these items, order them online, or ask your store to stock them. I do not have any relationship with the companies in question, nor do I receive any form of compensation for these reviews. Gluten-Free status is based on information from the manufacturer, the current Cecelia's Marketplace shopping guide and personal experience, and may change if the company changes formulation or manufacturing processes.
Peter Pan Peanut Butter
I try to avoid corn syrup, primarily because it makes things too sweet. Peter Pan doesn't use corn syrup, and they're the best reasonably-priced peanut butter that's listed as gluten-free by Cecelia's Marketplace Guide or package labeled. I particularly like the crunchy to make GF peanut butter cookies :-)
A regular postings of gluten-free products that I use myself and are available in my local grocery store. You can check your local store for these items, order them online, or ask your store to stock them. I do not have any relationship with the companies in question, nor do I receive any form of compensation for these reviews. Gluten-Free status is based on information from the manufacturer, the current Cecelia's Marketplace shopping guide and personal experience, and may change if the company changes formulation or manufacturing processes.
I try to avoid corn syrup, primarily because it makes things too sweet. Peter Pan doesn't use corn syrup, and they're the best reasonably-priced peanut butter that's listed as gluten-free by Cecelia's Marketplace Guide or package labeled. I particularly like the crunchy to make GF peanut butter cookies :-)
Friday, February 22, 2013
Roasted Balsamic Brussel Sprouts (Gluten-Free)
Brussel Sprouts have an unearned reputation as the child torture device of the vegetable world. They do have a cabbage-like flavor when steamed (or too old), but it turns out that when you roast them, they come out pretty darn tasty. I made these for someone who despises brussel sprouts in any shape or form, and he took seconds. The vinegar browns to a sweet glaze on the sprouts.
Preheat oven to 350 degrees F
Ingredients:
1/2 pound brussel sprouts
2 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste
You can leave brussel sprouts less than 1/4" diameter, but cut larger sprouts into halves or quarters. Cut the end off the stem, then slice lengthwise along the stem so that the leaves are held together with part of the stem in each piece.
Combine the oil and vinegar and toss brussel sprouts. Set in a pan so that they are 1-2 layers deep. Sprinkle with salt and pepper.
Bake at 350 for 25 minutes.
Serve immediately (they reheat well but don't keep long).
This works beautifully with other dark green vegetables, including broccoli or parboiled green beans.
Preheat oven to 350 degrees F
Ingredients:
1/2 pound brussel sprouts
2 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste
You can leave brussel sprouts less than 1/4" diameter, but cut larger sprouts into halves or quarters. Cut the end off the stem, then slice lengthwise along the stem so that the leaves are held together with part of the stem in each piece.
Combine the oil and vinegar and toss brussel sprouts. Set in a pan so that they are 1-2 layers deep. Sprinkle with salt and pepper.
Bake at 350 for 25 minutes.
Serve immediately (they reheat well but don't keep long).
This works beautifully with other dark green vegetables, including broccoli or parboiled green beans.
Wednesday, February 20, 2013
Gluten-Free Featured Product: Yoplait Yogurt
GLUTEN FREE FEATURED PRODUCT
A regular postings of gluten-free products that I use myself and are available in my local grocery store. You can check your local store for these items, order them online, or ask your store to stock them. I do not have any relationship with the companies in question, nor do I receive any form of compensation for these reviews. Gluten-Free status is based on information from the manufacturer, the current Cecelia's Marketplace shopping guide and personal experience, and may change if the company changes formulation or manufacturing processes.
Yoplait Yogurt
Yoplait is a gluten-free hero in my book, because they actually label which of their yogurts are gluten-free. Check the back of the container, near the middle. The labels are there for their original and light yogurts, but I did not have one of their greek yogurts to check. Even flavors you would expect to be off the table (like strawberry cheesecake) are actually gluten-free (and also now in my fridge...). Remember to double-check the package, as they will remove the gluten-free label if their manufacturing processes change and it is no longer gluten-free.
A regular postings of gluten-free products that I use myself and are available in my local grocery store. You can check your local store for these items, order them online, or ask your store to stock them. I do not have any relationship with the companies in question, nor do I receive any form of compensation for these reviews. Gluten-Free status is based on information from the manufacturer, the current Cecelia's Marketplace shopping guide and personal experience, and may change if the company changes formulation or manufacturing processes.
Yoplait is a gluten-free hero in my book, because they actually label which of their yogurts are gluten-free. Check the back of the container, near the middle. The labels are there for their original and light yogurts, but I did not have one of their greek yogurts to check. Even flavors you would expect to be off the table (like strawberry cheesecake) are actually gluten-free (and also now in my fridge...). Remember to double-check the package, as they will remove the gluten-free label if their manufacturing processes change and it is no longer gluten-free.
Saturday, February 16, 2013
Gluten-Free Tip: Evaluate a New Restaurant
Depending on your level of gluten sensitivity, a restaurant visit can
be anywhere from no big deal to an ordeal. There are many restaurants
out there who have attempted to expand business by jumping on the GF
bandwagon, but many do it without research first. I have encountered
restaurants who advertised a gluten-free menu that consisted of a plain
iceberg salad with no dressing, and those who have listed items as
"gluten-free" without actually checking with the supplier because they
didn't actually contain bread.
When checking out a new restaurant, first try their website. If they offer an online gluten-free menu it is a good way to see the extent of their selection. Signs that they may have done their homework include:
* Detailed ordering instructions (i.e. with or without a particular sauce or side)
* Specifics on which flavors of dressing or sauces are GF (meaning they have at least checked with the manufacturer)
* Wide variety, including both sides and dessert options
* Mention of a gluten-free agency such as the NFCA
* Mention of dedicated gluten-free fryers or equipment in the kitchen
* Gluten-Free flags on the primary menu, instead of having a separate allergens menu (more likely that the servers are gluten-aware).
Red flags that there may be a problem include:
* Extensive legal disclaimers about not guaranteeing absence of allergens and "at your own risk".
* presence of deep-fried foods on the gluten-free menu (such as french fries) without mention of a dedicated GF fryer (You can call and ask)
* an extremely limited menu that includes mostly salads
* a primary menu that would require extremely careful handling by kitchen staff to prevent cross-contamination (e.g. a worker in a pizza place is going to be covered with flour and it will be in the air; to make a GF pizza in that environment is extremely tricky)
Check reviews on http://www.glutenfreeregistry.com/ and http://www.urbanspoon.com and look for reports of people being glutened. Pay attention to the reviewer's gluten status, if given (i.e. how sensitive they are).
Once you have evaluated online, call or visit the restaurant during off-peak hours and talk to the manager and chef. Ask if their kitchen and serving staff are trained in gluten-free food handling to prevent cross-contamination of the food. Ask if the gluten-free items are prepared on a separate cooking surface, or what other measures are taken to prevent cross-contamination. Ask if the gluten-free status of the ingredients are verified every 6 months or more with the manufacturer to know they are gluten-free.
A visit may even be better, because you can also evaluate the cleanliness of the place. If the food is gluten-free but the booths are full of crumbs and the plates are greasy, then you are still risking getting sick. If you ask about the gluten-free menu and the hostess gives you a blank look or they have to go fetch a separate notebook or print it from online, that may be a red flag that the corporate office went gluten-free without telling the staff. If the manager, chef and staff are knowledgeable and confident in their gluten-free status and you are confident that they are taking proper precautions, it may be time to try the food.
The first three times you eat at a new restaurant, do so on a day when you can afford to be sick. If you work M-F, then visit on a Friday afternoon so that you can sacrifice the weekend if you get glutened. If you're a student, try new restaurants on a semester break when you don't have other plans. I say the first three times, because we have had a good first experience with a place, only to be glutened on subsequent visits. The kitchen staff is not the same from day to day. Only you know how much time you need to allow for a glutening; for my partner a bad exposure can give him pain and brain fog for up to three days.
Go to the restaurant on off-peak hours (either before or after the noon or dinner rush.) We have found that if we show up at a restaurant between 4pm and 5pm, we get kitchen staff who have the time and energy to be careful. They aren't rushed off their feet or exhausted from the dinner rush.
Afterwards, take the time to post reviews on gluten-free registry and other resources. Mention your level of gluten-sensitivity and whether or not you were glutened by the food. This will help others better evaluate the restaurant.
When checking out a new restaurant, first try their website. If they offer an online gluten-free menu it is a good way to see the extent of their selection. Signs that they may have done their homework include:
* Detailed ordering instructions (i.e. with or without a particular sauce or side)
* Specifics on which flavors of dressing or sauces are GF (meaning they have at least checked with the manufacturer)
* Wide variety, including both sides and dessert options
* Mention of a gluten-free agency such as the NFCA
* Mention of dedicated gluten-free fryers or equipment in the kitchen
* Gluten-Free flags on the primary menu, instead of having a separate allergens menu (more likely that the servers are gluten-aware).
Red flags that there may be a problem include:
* Extensive legal disclaimers about not guaranteeing absence of allergens and "at your own risk".
* presence of deep-fried foods on the gluten-free menu (such as french fries) without mention of a dedicated GF fryer (You can call and ask)
* an extremely limited menu that includes mostly salads
* a primary menu that would require extremely careful handling by kitchen staff to prevent cross-contamination (e.g. a worker in a pizza place is going to be covered with flour and it will be in the air; to make a GF pizza in that environment is extremely tricky)
Check reviews on http://www.glutenfreeregistry.com/ and http://www.urbanspoon.com and look for reports of people being glutened. Pay attention to the reviewer's gluten status, if given (i.e. how sensitive they are).
Once you have evaluated online, call or visit the restaurant during off-peak hours and talk to the manager and chef. Ask if their kitchen and serving staff are trained in gluten-free food handling to prevent cross-contamination of the food. Ask if the gluten-free items are prepared on a separate cooking surface, or what other measures are taken to prevent cross-contamination. Ask if the gluten-free status of the ingredients are verified every 6 months or more with the manufacturer to know they are gluten-free.
A visit may even be better, because you can also evaluate the cleanliness of the place. If the food is gluten-free but the booths are full of crumbs and the plates are greasy, then you are still risking getting sick. If you ask about the gluten-free menu and the hostess gives you a blank look or they have to go fetch a separate notebook or print it from online, that may be a red flag that the corporate office went gluten-free without telling the staff. If the manager, chef and staff are knowledgeable and confident in their gluten-free status and you are confident that they are taking proper precautions, it may be time to try the food.
The first three times you eat at a new restaurant, do so on a day when you can afford to be sick. If you work M-F, then visit on a Friday afternoon so that you can sacrifice the weekend if you get glutened. If you're a student, try new restaurants on a semester break when you don't have other plans. I say the first three times, because we have had a good first experience with a place, only to be glutened on subsequent visits. The kitchen staff is not the same from day to day. Only you know how much time you need to allow for a glutening; for my partner a bad exposure can give him pain and brain fog for up to three days.
Go to the restaurant on off-peak hours (either before or after the noon or dinner rush.) We have found that if we show up at a restaurant between 4pm and 5pm, we get kitchen staff who have the time and energy to be careful. They aren't rushed off their feet or exhausted from the dinner rush.
Afterwards, take the time to post reviews on gluten-free registry and other resources. Mention your level of gluten-sensitivity and whether or not you were glutened by the food. This will help others better evaluate the restaurant.
Friday, February 15, 2013
Ranch Dressing and Dip (Gluten-Free)
I have yet to find a good gluten-free ranch dressing. I don't know
what it is about ranch, but while some (Kraft and Publix, for example)
are gluten-free, I just don't like the taste. And ranch veggie dip?
Forget it.
This dressing keeps for a few days in the refrigerator, so it's best made up in small, frequent batches. I adapted it from this recipe, adding and adjusting the herb ratio.
Ingredients
1 cup mayonnaise
1/2 cup sour cream
1 teaspoon dried chives
1 teaspoon dried parsley
3/4 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Optional: 1 tablespoon buttermilk powder
Double the ingredient amount if using fresh instead of dried.
Whisk everything together very well and let sit in fridge for at least 1/2 hour. I've found this to be good for at least 3 days, but the garlic eventually takes over the flavor, battling the other spices to the death and screaming, "there can be only one!"
This dressing keeps for a few days in the refrigerator, so it's best made up in small, frequent batches. I adapted it from this recipe, adding and adjusting the herb ratio.
Ingredients
1 cup mayonnaise
1/2 cup sour cream
1 teaspoon dried chives
1 teaspoon dried parsley
3/4 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Optional: 1 tablespoon buttermilk powder
Double the ingredient amount if using fresh instead of dried.
Whisk everything together very well and let sit in fridge for at least 1/2 hour. I've found this to be good for at least 3 days, but the garlic eventually takes over the flavor, battling the other spices to the death and screaming, "there can be only one!"
Thursday, February 14, 2013
Gluten-Free Product Review: Better Than Bouillon
GLUTEN FREE FEATURED PRODUCT
A regular postings of gluten-free products that I use myself and are available in my local grocery store. You can check your local store for these items, order them online, or ask your store to stock them. I do not have any relationship with the companies in question, nor do I receive any form of compensation for these reviews. Gluten-Free status is based on information from the manufacturer, the current Cecelia's Marketplace shopping guide and personal experience, and may change if the company changes formulation or manufacturing processes.
Better Than Bouillon
Bouillon and broth are two really hard-to-find items in gluten-free. It's probably because wheat is such a good flavor enhancer for this kind of item. Better than Bouillon food bases are in most grocery stores, and make an excellent foundation for soups, sauces, or even flavorings for meat. Their au jus is perfect for a gluten-free french dip, and I've had great success rubbing a teaspoon of it on a pot roast before cooking. It adds a fantastic rich flavor to the finished meat.
The manufacturer's website states that they will list any gluten ingredients clearly on the label (i.e. if their "natural flavor" contains a problem ingredient, they will specify it as "natural flavor (contains wheat)"). Cecelia's Marketplace lists the Better than Bouillon bases that are gluten-free, including their premium and organic beef and chicken flavors and their vegetarian "no beef" and "no chicken" flavors.
Wednesday, February 13, 2013
Gluten-Free Resource: Celiac.com
I have no relationship with the companies I review, nor do I receive any compensation for my reviews.
Celiac.com is a resource that has been covering gluten-free since 1995. They have forums, recipes, articles and a newsletter covering both personal gluten-free living and gluten-free awareness in the broader world. They're a great first stop for the newly gluten-free, because they offer starter information, like lists of safe foods and ingredients that may pose a risk, information on diagnosis, testing and treatment, and information to help understand what's going on with your body when you're gluten-intolerant.
You can visit them at http://www.celiac.com/.
Celiac.com is a resource that has been covering gluten-free since 1995. They have forums, recipes, articles and a newsletter covering both personal gluten-free living and gluten-free awareness in the broader world. They're a great first stop for the newly gluten-free, because they offer starter information, like lists of safe foods and ingredients that may pose a risk, information on diagnosis, testing and treatment, and information to help understand what's going on with your body when you're gluten-intolerant.
You can visit them at http://www.celiac.com/.
Monday, February 11, 2013
Roasted Garlic-Herb Potatoes (Gluten-Free)
Ingredients:
5 pounds of potatoes, washed and cut into 2" chunks
1/2 cup (1 stick) butter (sub olive oil for vegan)
3 Tablespoons fresh chopped chives (half the amount dried)
5 cloves fresh garlic, minced (or 1 teaspoon garlic powder)
2 teaspoons fresh thyme (or 1 tsp dried)
2 teaspoons fresh oregano (or 1 tsp dried)
salt and pepper to taste
Instructions:
Preheat oven to 350 degrees Fahrenheit
Spread potato chunks in 9x12 casserole dish.
Cut pats of butter and place on top of potatoes.
Evenly distribute herbs over top of potatoes and butter.
Sprinkle with salt and pepper
Cover with foil.
Bake at 350 F for 1 hour or until potatoes are tender, stirring potatoes halfway through.
Remove foil, stir potatoes.
Turn oven up to broil.
Broil 3-5 minutes until tops are crusty brown.
5 pounds of potatoes, washed and cut into 2" chunks
1/2 cup (1 stick) butter (sub olive oil for vegan)
3 Tablespoons fresh chopped chives (half the amount dried)
5 cloves fresh garlic, minced (or 1 teaspoon garlic powder)
2 teaspoons fresh thyme (or 1 tsp dried)
2 teaspoons fresh oregano (or 1 tsp dried)
salt and pepper to taste
Instructions:
Preheat oven to 350 degrees Fahrenheit
Spread potato chunks in 9x12 casserole dish.
Cut pats of butter and place on top of potatoes.
Evenly distribute herbs over top of potatoes and butter.
Sprinkle with salt and pepper
Cover with foil.
Bake at 350 F for 1 hour or until potatoes are tender, stirring potatoes halfway through.
Remove foil, stir potatoes.
Turn oven up to broil.
Broil 3-5 minutes until tops are crusty brown.
Sunday, February 10, 2013
Gluten-Free Tip: Intuitive Eating
Intuitive Eating means paying attention to your body's needs through
hunger cues. Many of us have spent a long time destroying our ability
to listen to our bodies by manipulating our diets to meet some external
guideline. Most people who discover they have Celiac or
gluten-intolerance have already experienced malnutrition to some
extent. When you're glutened, your body cannot absorb essential
nutrients. If it goes untreated long enough, you can develop things
like osteopenia (loss of bone density) due to calcium deficiency or
severe anemia. Once you go gluten-free, it is important to pay
attention to what your body needs to rebuild itself after a long-term
deficit.
At first you may simply crave calories. This is a normal response to starvation and your body may urge you to consume easy-to-digest sources such as simple sugars and fats. You may have a sudden craving for dairy products as you body looks to rebuild your bones. You may crave iron foods such as red meat or dark green vegetables, or high-protein foods.
Listen to your body. You are recovering from an illness, and now is the time to give your body what it needs, not what you think it "should" need. If you seek a dietician, you'll want to find one who has experience with eating disorder recovery, because your body's starvation experience and recovery (regardless of your weight or what you've been eating) is probably similar enough to compare dietary recovery plans.
Some people may be tempted to avoid food they're craving from a fear of gaining weight. Right now your focus should be on healing the damage to your body. People who practice intuitive eating sometimes do gain some initial weight. But as your body rebuilds itself and learns to trust you to fulfill its needs, the cravings will taper off and your weight will return to a natural level for you.
See the 10 Principles of Intuitive Eating at Intuitiveeating.org for more information.
At first you may simply crave calories. This is a normal response to starvation and your body may urge you to consume easy-to-digest sources such as simple sugars and fats. You may have a sudden craving for dairy products as you body looks to rebuild your bones. You may crave iron foods such as red meat or dark green vegetables, or high-protein foods.
Listen to your body. You are recovering from an illness, and now is the time to give your body what it needs, not what you think it "should" need. If you seek a dietician, you'll want to find one who has experience with eating disorder recovery, because your body's starvation experience and recovery (regardless of your weight or what you've been eating) is probably similar enough to compare dietary recovery plans.
Some people may be tempted to avoid food they're craving from a fear of gaining weight. Right now your focus should be on healing the damage to your body. People who practice intuitive eating sometimes do gain some initial weight. But as your body rebuilds itself and learns to trust you to fulfill its needs, the cravings will taper off and your weight will return to a natural level for you.
See the 10 Principles of Intuitive Eating at Intuitiveeating.org for more information.
Friday, February 8, 2013
Gluten-Free Featured Product: York Peppermint Patties
GLUTEN FREE FEATURED PRODUCT
A regular postings of gluten-free products that I use myself and are available in my local grocery store. You can check your local store for these items, order them online, or ask your store to stock them. I do not have any relationship with the companies in question, nor do I receive any form of compensation for these reviews. Gluten-Free status is based on information from the manufacturer, the current Cecelia's Marketplace shopping guide and personal experience, and may change if the company changes formulation or manufacturing processes.
York Peppermint Patties
Dark chocolate over peppermint, and oh so tasty without being too rich! These are a favorite to keep around the house, especially as the mint helps calm an upset stomach. Hershey's website states that all the Peppermint Pattie candies are gluten-free, so it doesn't matter whether you buy them in full or snack size.
A regular postings of gluten-free products that I use myself and are available in my local grocery store. You can check your local store for these items, order them online, or ask your store to stock them. I do not have any relationship with the companies in question, nor do I receive any form of compensation for these reviews. Gluten-Free status is based on information from the manufacturer, the current Cecelia's Marketplace shopping guide and personal experience, and may change if the company changes formulation or manufacturing processes.
York Peppermint Patties
Dark chocolate over peppermint, and oh so tasty without being too rich! These are a favorite to keep around the house, especially as the mint helps calm an upset stomach. Hershey's website states that all the Peppermint Pattie candies are gluten-free, so it doesn't matter whether you buy them in full or snack size.
Thursday, February 7, 2013
Gluten-Free Tip: Match Your Snacks
One of the hardest parts of having to avoid gluten is how so many
cultures use food as a social bonding event. The potluck at work, the
family dinner, and the barbecue or pizza party amongst friends are not
about gathering fuel for the body; they're about connecting with people
and "breaking bread" together. When you have to bring a baked potato to the pizza and beer party, it naturally makes most people feel self-conscious.
Try to find out in advance what kind of food will be present at whatever gathering you attend. If everyone eats bagels at the morning meeting, keep a bag of gluten-free bagels in the freezer at work and thaw one in the toaster. If It's a pizza and beer party amongst friends, make a small gluten-free pizza for yourself (or better yet, a big one to share!) and maybe even track down one of the gluten-free beers on the market (Redbridge will be the easiest to find nationally, but there are many regional microbrews experimenting with gluten-free). A movie night is a chance to bring your own microwave popcorn, or even your own air popper and butter to share with everyone. If there's a potluck, bring a gluten-free offering and ask around to see what other people are bringing so that you can approximate it. If your child's class has a birthday party, send them to school with a gluten-free piece of cake or a cupcake in tupperware, so that they're not the only ones left out.
Note that in the last case, coordinate with the teacher so that they don't call attention to the food differences or urge the child to try unsafe foods and drinks. Also pack your child their own plastic fork, napkin and juice or milk mini-bottle, as both the kids and teacher will be handling the utensils and bottles for the class after covering their hands in cake crumbs. See if the teacher will have all the students wash their hands after eating to prevent cross-contamination on the playground.
Celiac and food allergies are not just a barrier to food, they can become a social barrier as well. The recent wide availability in recipe books and websites, gluten-free bakeries and manufacturers who ship can help reduce the sense of otherness in a food-centered gathering.
Try to find out in advance what kind of food will be present at whatever gathering you attend. If everyone eats bagels at the morning meeting, keep a bag of gluten-free bagels in the freezer at work and thaw one in the toaster. If It's a pizza and beer party amongst friends, make a small gluten-free pizza for yourself (or better yet, a big one to share!) and maybe even track down one of the gluten-free beers on the market (Redbridge will be the easiest to find nationally, but there are many regional microbrews experimenting with gluten-free). A movie night is a chance to bring your own microwave popcorn, or even your own air popper and butter to share with everyone. If there's a potluck, bring a gluten-free offering and ask around to see what other people are bringing so that you can approximate it. If your child's class has a birthday party, send them to school with a gluten-free piece of cake or a cupcake in tupperware, so that they're not the only ones left out.
Note that in the last case, coordinate with the teacher so that they don't call attention to the food differences or urge the child to try unsafe foods and drinks. Also pack your child their own plastic fork, napkin and juice or milk mini-bottle, as both the kids and teacher will be handling the utensils and bottles for the class after covering their hands in cake crumbs. See if the teacher will have all the students wash their hands after eating to prevent cross-contamination on the playground.
Celiac and food allergies are not just a barrier to food, they can become a social barrier as well. The recent wide availability in recipe books and websites, gluten-free bakeries and manufacturers who ship can help reduce the sense of otherness in a food-centered gathering.
Wednesday, February 6, 2013
Featured Gluten-Free Resource: NFCA
The National Foundation for Celiac Awareness (NFCA) is a
comprehensive website that is a great ongoing resource for Celiac and
gluten-intolerant individuals. They cover recent news and research,
offer fantastic tips and resources, recipes, and community resources
such as gluten-free events and webinars. They also offer training for
health professionals to increase awareness and up-to-date treatment for
Celiac.
You can visit the NFCA at http://www.celiaccentral.org/
You can visit the NFCA at http://www.celiaccentral.org/
Tuesday, February 5, 2013
Almond Toffee Brittle (Gluten-Free)
Almond Toffee Brittle (Gluten-Free)
Perfect for multiple day potlucks, as it doesn't need to be refrigerated and handles heat/cold just fine. You'll need a candy thermometer that goes up to at least 280 degrees F. Make it on a day with low humidity! It won't set up correctly in high humidity so the resulting candy will be sticky and soften quickly.
Ingredients:
3 Tablespoons water
1.5 cups white sugar (cane sugar is best)
1 cup butter
1 tablespoon corn syrup (white Karo syrup)
1 cup slivered almonds
Place slivered almonds on a cookie sheet and bake in oven at 300 degrees F until golden brown.
Meanwhile, combine sugar, butter, syrup and water in a medium saucepan.
Cook over medium heat, stirring frequently, until it reaches 280 degrees F (soft crack stage).
Stir in toasted almonds and heat, stirring constantly, until it reaches 280 degrees again (mixture will rapidly darken).
Pour onto ungreased cookie sheet and let cool.
Break into pieces and store in an air-tight container (ziplock bag is fine).
Perfect for multiple day potlucks, as it doesn't need to be refrigerated and handles heat/cold just fine. You'll need a candy thermometer that goes up to at least 280 degrees F. Make it on a day with low humidity! It won't set up correctly in high humidity so the resulting candy will be sticky and soften quickly.
Ingredients:
3 Tablespoons water
1.5 cups white sugar (cane sugar is best)
1 cup butter
1 tablespoon corn syrup (white Karo syrup)
1 cup slivered almonds
Place slivered almonds on a cookie sheet and bake in oven at 300 degrees F until golden brown.
Meanwhile, combine sugar, butter, syrup and water in a medium saucepan.
Cook over medium heat, stirring frequently, until it reaches 280 degrees F (soft crack stage).
Stir in toasted almonds and heat, stirring constantly, until it reaches 280 degrees again (mixture will rapidly darken).
Pour onto ungreased cookie sheet and let cool.
Break into pieces and store in an air-tight container (ziplock bag is fine).
Monday, February 4, 2013
Gluten-Free Featured Product: Santitas Corn Chips
GLUTEN FREE FEATURED PRODUCT
A regular postings of gluten-free products that I use myself and are available in my local grocery store. You can check your local store for these items, order them online, or ask your store to stock them. I do not have any relationship with the companies in question, nor do I receive any form of compensation for these reviews. Gluten-Free status is based on information from the manufacturer, the current Cecelia's Marketplace shopping guide and personal experience, and may change if the company changes formulation or manufacturing processes.
Santitas Corn Chips
The best cheap corn chips I've found, and gluten-free. Frito Lay is the parent company, and has been doing a fantastic job of both testing and labeling gluten-free products. They maintain a separate list on their website of items that are actually tested for gluten-and those which contain no gluten ingredients. It shows good gluten awareness that they make that distinction! Santitas chips, by the way, are on the list of products they actually test for gluten.
Sunday, February 3, 2013
Baked Caramel Corn (Gluten-Free)
You will need:
6 quarts of popped corn (this is 2/3 cup raw in an air popper)
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 tsp salt
1 tsp vanilla
1/2 teaspoon baking soda
1 pound salted peanuts (optional)
Pop popcorn (don't add butter or salt) mix with peanuts (if using) in large bowl.
Preheat oven to 250 degrees F
in 3 quart saucepan, melt butter over medium heat.
Stir in sugar, corn syrup and salt.
Bring to a boil, stirring constantly.
Boil without stirring 5 minutes or until soft-ball stage on candy thermometer.
Remove from heat and stir in vanilla.
Add baking soda all at once and stir vigorously (mixture will foam up!)
Pour over popcorn and mix well.
Divide popcorn into 2 large baking pans or roasters.
Bake at 250F for one hour, stirring every 15 minutes. Use a buttered wooden spoon if you have trouble with it sticking while stirring.
Let cool and store in airtight container (plastic bags work fine!). Does not need refrigeration.
6 quarts of popped corn (this is 2/3 cup raw in an air popper)
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 tsp salt
1 tsp vanilla
1/2 teaspoon baking soda
1 pound salted peanuts (optional)
Pop popcorn (don't add butter or salt) mix with peanuts (if using) in large bowl.
Preheat oven to 250 degrees F
in 3 quart saucepan, melt butter over medium heat.
Stir in sugar, corn syrup and salt.
Bring to a boil, stirring constantly.
Boil without stirring 5 minutes or until soft-ball stage on candy thermometer.
Remove from heat and stir in vanilla.
Add baking soda all at once and stir vigorously (mixture will foam up!)
Pour over popcorn and mix well.
Divide popcorn into 2 large baking pans or roasters.
Bake at 250F for one hour, stirring every 15 minutes. Use a buttered wooden spoon if you have trouble with it sticking while stirring.
Let cool and store in airtight container (plastic bags work fine!). Does not need refrigeration.
Saturday, February 2, 2013
Gluten Free Featured Product: Cape Cod Chips
GLUTEN FREE FEATURED PRODUCT
A regular postings of gluten-free products that I use myself and are available in my local grocery store. You can check your local store for these items, order them online, or ask your store to stock them. I do not have any relationship with the companies in question, nor do I receive any form of compensation for these reviews. Gluten-Free status is based on information from the manufacturer, the current Cecelia's Marketplace shopping guide and personal experience, and may change if the company changes formulation or manufacturing processes.
Cape Cod Potato Chips
Kettle-cooked potato chips, available in typical flavors along with the new Chef's Recipe wonders like Feta and Rosemary, and Roasted Garlic and Red Pepper (my favorite). Some flavors are available in a smaller snack-size bag. The chips are labeled on the back of the package, and some are not gluten-free so be sure to look. I believe most of the potato chips are safe. If you have questions, you can contact Cape Cod at their website http://www.capecodchips.com.
A regular postings of gluten-free products that I use myself and are available in my local grocery store. You can check your local store for these items, order them online, or ask your store to stock them. I do not have any relationship with the companies in question, nor do I receive any form of compensation for these reviews. Gluten-Free status is based on information from the manufacturer, the current Cecelia's Marketplace shopping guide and personal experience, and may change if the company changes formulation or manufacturing processes.
Kettle-cooked potato chips, available in typical flavors along with the new Chef's Recipe wonders like Feta and Rosemary, and Roasted Garlic and Red Pepper (my favorite). Some flavors are available in a smaller snack-size bag. The chips are labeled on the back of the package, and some are not gluten-free so be sure to look. I believe most of the potato chips are safe. If you have questions, you can contact Cape Cod at their website http://www.capecodchips.com.
Friday, February 1, 2013
Jicama: A Crunchy, Gluten-Free Snack
Jicama is a satisfying crunchy snack that is starchy enough to
satisfy a craving for chips or toast. It has a texture close to a crisp
apple, but a flavor that is bland and slightly sweet with a spicy,
earthy edge and so goes well with strong flavors.
To prepare:
Cut the peel from the jicama.
Slice into carrot-stick size portions (approx 1/4" to 1/2" thick by 3" to 4" long)
sprinkle liberally with lime juice
sprinkle lightly with sea salt
sprinkle moderately with chili powder
If you want to combine flavors on a veggie platter, jicama pairs well with cucumbers, carrots, and (odd as it sounds) watermelon or mango.
To prepare:
Cut the peel from the jicama.
Slice into carrot-stick size portions (approx 1/4" to 1/2" thick by 3" to 4" long)
sprinkle liberally with lime juice
sprinkle lightly with sea salt
sprinkle moderately with chili powder
If you want to combine flavors on a veggie platter, jicama pairs well with cucumbers, carrots, and (odd as it sounds) watermelon or mango.
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