Wednesday, December 31, 2008
Honeysuckle White: The All Natural Whole Turkey, Fresh Bone-In Turkey Breast, Frozen Whole Turkey, Frozen Bone-In Turkey Breast are gluten free.
Jennie-O: Jennie-O Prime Young Turkey—fresh or frozen (the gravy packet contains gluten), Jennie-O Turkey Oven Ready Turkey Breast (the gravy packet contains gluten).
Empire Kosher Turkey Products: Empire Whole Frozen Turkey, Empire Frozen Turkey Breast are gluten-free along with many other products. To see the complete list, visit: www.empirekosher.com
Perdue: According to Perdue, "All fresh, minimally processed chicken and turkey whole bird and parts, (legs, breasts, wings and giblets) are gluten free" To see the complete list, visit: www.perdue.com/util/Perdue-Gluten_Free_List_062408.pdf
Honey Baked Hams: According to their website, "they have reformulated their glaze to be considered free of allergens. This means their hams and turkey breasts do not contain gluten. www.honeybakedonline.com
Dietz & Watson Meats: Nearly all of their meats are gluten-free. To see the list of their few products that are NOT gluten-free so you can avoid them, visit: http://www.dietzandwatson.com/go/faq/health/
Thursday, December 18, 2008
2 cups gf flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups unsalted butter, softened
2 cups sugar
1/2 cup sour cream
1 cup gf vanilla yogurt
1 teaspoon gf vanilla
1-1/2 Tablespoon cinnamon
1/4 cup brown sugar
1 cup granulated sugar
1/3 cup water
1/4 teaspoon cream of tartar
dash of salt
2 egg whites
1 teasoon gf vanilla
Preheat the oven to 350°F. Grease and gf flour the bundt pan. In a large bowl, beat the butter and sugar until light and fluffy. Beat in eggs, sour cream, yogurt and vanilla.
In a separate bowl, combine gf flour, baking powder, and salt. Add dry ingredients to egg mixture and beat on high speed for about 3 minutes.
In a small bowl, combine cinnamon and brown sugar. Set aside.
Pour 1/2 of the batter into the prepared bundt pan. With a spoon make a groove in the center of the batter. Sprinkle cinnamon mixture into the groove. Pour remaining batter into the bundt pan. Bake at 350°F for 50 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes in the pan. Remove from pan and cool completely.
Frosting the Cake:
In a small saucepan, combine sugar, water, cream of tartar and dash of salt. Bring mixture to a boil, stirring until sugar has completely dissolved. Very slowly, add the sugar syrup to 2 unbeaten egg whites. Beat constantly with an electric mixer until stiff peaks form, about 7 minutes. Beat in 1 teaspoon vanilla. Frost cake and serve.
Sunbutter Crunch snack bars dipped in chocolate. A perfect combination!
NO: wheat, gluten, dairy, peanuts, tree nuts, egg or soy.
1 pkg Enjoy Life® Sunbutter Crunch snack bars
½ cup sunflower seeds, crushed (optional)
1-10 oz bag (1 1/2 cups) Enjoy Life® semi-sweet chocolate chips
1/2 tsp canola oil
1.) Line a tray with parchment or wax paper, set aside.
2.) Cut Sunbutter Crunch snack bars in half lengthwise, set aside.
3.) To melt chocolate, place chocolate chips, and oil in a microwavable container. Heat for 1 minute, stir. Heat for 30 seconds, stir. Continue process until chips are melted. Be careful not to over heat: chocolate may scorch.
4.) Dip 1/2 of Sunbutter Crunch bar into chocolate. Gently tap dipped bar to remove excess chocolate. Dip into crushed sunflower seeds (optional)
5.) Set cut side down on lined tray. Set aside to cool until firm.
6.) Share and enjoy with your family and friends!
A finger-friendly dessert for everyone!
NO: wheat, gluten, dairy, peanuts, tree nuts, egg or soy
1 pkg Enjoy Life® Coco Loco Bars
1/2 cup Peppermint Candy Canes (crushed)
1-10oz bag Enjoy Life semi-sweet chocolate chips
1/2 tsp canola
1.) Line a tray with parchment or wax paper, set aside.
2.) Cut Cocoa Loco bars in half lengthwise, set aside.
3.) Melt chocolate. Place chocolate chips and oil in a microwavable container. Heat for 1 minute, stir. Heat for 30 seconds, stir. Continue process until chips are melted. Be careful not to overheat: chocolate may scorch.
4.) Dip half of the Coco Loco snack bar into chocolate. Gently tap dipped bar to remove excess chocolate. Dip into or sprinkle on crushed peppermint candy cane. Set cut side down on tray. Set aside to cool until firm.
5.) Enjoy life and the holidays, with our Cocoa Loco Peppermint Pleasers!
Chocolate fudge with sunbuttery swirls.
NO: wheat, gluten, dairy, peanuts, tree nuts, egg or soy
1/4 cup Sunbutter®
1/2 tsp canola oil
½ tsp brown rice syrup
2-10oz bags (3 cups) Enjoy Life® semi-sweet chocolate chips,
1 1/2 tsp canola oil
1/2 -1 tbsp sunflower seeds (optional)
1.) Grease an 8'x8' pan. Set aside
2.) Mix Sunbutter with brown rice syrup, mixture will get thicker. Add the canola oil and mix until combined well, mixture should thin out. Set aside.
3.) Place chocolate chips, and oil in a microwavable container. Heat for one minute, stir. Heat for 30 seconds, stir. Continue process until chips are melted. Be careful not to over heat!
4.) Pour chocolate mixture into the greased pan and spread evenly.
5.) Using a tablespoon, dollop the Sunbutter mixture on top of the chocolate. With a FORK swirl the tines of the fork gently thru the Sunbutter dollops. Sprinkle with sun flower seeds, optional.
6.) Cover and set aside to cool until firm (overnite). To cool faster, place in refrigerator until firm (typically a couple hours). When removing from refrigerator, keep covered until candies reach room temperature. This will help keep the chocolate from blooming.
7.) Cut into desired piece size. Serve and enjoy!
Tuesday, December 2, 2008
It got so bad I told my mother that we need to leave.
They really hurt my feelings. There is a part of me that never what to see or talk to them again!
All of you out there that have problems with your family, I understand.
Thanks for letting me blow of some steam!
2 ½ cups all purpose gluten free flour
¼ cup packed brown sugar
1 tablespoon baking powder
1 ½ teaspoon xanthium gum
¾ teaspoon salt
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground allspice
½ cup vegetable shortening
¾ cup mashed canned sweet potatoes
½ cup milk
Preheat oven to 450 F. combine flour, sugar, baking powder salt, xanthium gum, cinnamon, ginger and allspice in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans.
Combine sweet potatoes and milk in separate medium bowl with wire whisk until smooth. Make well in center of dry ingredients. Add sweet potato mixture; stir until mixture forms soft dough that clings together and forms a ball.
Turn out dough onto well floured surface. Grease or wet hands well. Knead dough gently 10 to 12 times. Roll or pat dough to ½ inch thickness. Cut out dough with floured 2 ½ inch biscuit cutter. Place biscuits 2 inches apart on ungreased large baking sheet. Can cover baking sheet with parchment paper. Bake 12 to 14 minutes or until tops and bottoms are golden brown. Serve warm. Makes about 12 biscuits.
Monday, November 17, 2008
Tuesday, November 11, 2008
Gluten free stuffing
Bush Original Baked Beans
Jello salad with fruit
Green bean casserole
Gluten Free Stuffing
3-4 cups gluten free bread cubes or crumbs
1 8 oz package mushrooms sliced
1 bunch celery chopped
2 medium onions chopped
1 cup raisins
1/2 cup butter cubed
1 can chicken broth (Meijer or Swanson brand is gf)
2 to 3 Tablespoons rubbed sage (McCormick is fine most will be ok just check the ingredients)
1 Tablespoon poultry seasoning (McCormick is fine most will be ok just check the ingredients)
1/2 teaspoon pepper
Melt butter in pan saute celery onions mushroom until tender. Stir in broth seasonings and raisins bring to a boil, reduce heat simmer uncovered for 10 minutes. remove from heat and fold cubed bread crumbs into mixture.
Loosely stuff the Turkey just before baking or baked the stuffing in a separate greased baking dish in the oven for 45-50 minutes at 350.
If you are going to stuff the turkey cook it like you would a normal stuffed bird.
2 cups chicken broth (Meijer or Swanson is fine)
1/3 cups cornstarch
1/4 cups turkey drippings
pepper to taste
Stir water and cornstarch until smooth over medium heat. Stir in drippings until smooth cook until it boils and thickened stirring continuously. Cook until desired thickness. (If you need it thicker just add a little more cornstarch). Season with pepper.
Green Bean Casserole
1 large package green beans
1 can Progresso Cream of Mushroom soup
1 bag of Funions ( in the potato chip ales)
Make green bean casserole as usual. Use Funions in place of Frenches dried onions on the top. Bake at 350 for 30 minutes.
4 tablespoon shorting
3 tablespoons honey
1 packet yeast (about 1 tablespoon)
1 cup sour cream
1/2 cup potato starch
1 cup cornstarch
1/2 teaspoon baking soda
1 tablespoon baking powder
2 teaspoons Xantham gum
3/4 teaspoon salt
3/4 teaspoon vineger
Preheat oven to 350. Combine all ingredients. Mix well to remove all lumps.
the dough will be wet. Wet hands to handle dough. Take about 1/4 cup of dough and shape into a ball. Drop into greased muffin tin. repeat until all dough is used.
Bake 18 - 20 minutes until golden brown and tooth pick inserted in the middle test clean. Makes 9 rolls.
Make pie crust form Gluten Free Pantry pie crust mix (can find at Apple valley, Harvest Health, and sometimes Meijer)
1 15 to 16 ounce can pumpkin (Libby, Mejier, and Spartan is fine)
1 12 ounce can evaporated milk
3/4 cup light brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
Prepare 9 inch pie crust and set aside do not bake
In medium bowl combine all ingredients. Mix well to remove any lumps Pour batter into prepared pie crust. Bake 15 minutes. Reduce heat to 350. Bake an additional 45-50 minutes until knife inserted in middle of the pie tests clean. the filling will appear puffy.
Thursday, November 6, 2008
Click to Print This Page
Gluten-Free, Dairy Free Mississippi Mud Pie
This chocolate dessert is certain to be a hit with kids of all ages. It’s delicious served warm, straight from the oven, or at room temperature.
¾ cup granulated sugar
1 cup gluten-free flour blend of choice (Try our high-protein, gluten-free flour blend, below)
2 tablespoons plus ¼ cup unsweetened cocoa
2 teaspoons gluten-free baking powder
¼ teaspoon xanthan gum
½ cup warm milk of choice (plain rice, soy, almond)
¼ cup vegetable oil
¾ cup light brown sugar
1½ cups boiling water
1. Preheat oven to 350 degrees. Lightly grease an 8-inch square baking pan.
2. Mix together granulated sugar, gluten-free flour blend, 2 tablespoons cocoa, baking powder, xanthan gum and salt.
3. Stir in warm milk and oil. Spoon mixture into pan.
4. In a separate bowl, mix brown sugar and remaining ¼ cup cocoa together. Sprinkle mixture over batter in the pan. Slowly pour boiling water over the top.
5. Bake on middle rack of preheated oven for 30 to 35 minutes. Dessert is done when the cake portion feels somewhat firm to the touch.
Each serving contains: 292 calories, 8g total fat, 2g saturated fat, 0g trans fat, 2mg cholesterol, 58g carbohydrate, 163mg sodium, 2g fiber, 2g protein
Living Without’s High-Protein, Gluten-Free Flour Blend
Makes 4¼ Cups
1¼ cups bean flour, chickpea flour or soy flour
1 cup arrowroot starch, cornstarch or potato starch
1 cup tapioca starch/flour
1 cup white or brown rice flour
Blend all ingredients together. Store in the refrigerator until used.
Recipe by Rebecca Reilly.
4 tablespoons butter
3/4 cup sugar
1/2 teaspoon vanilla extract
1/3 cup Flour Blend Number 1 (recipe follows)
1/2 cup and 1 tablespoon Flour Blend Number 3 (recipe follows)
4 teaspoons cocoa powder
1/2 plus 2 tablespoons buttermilk
3/4 teaspoon baking soda
3/4 teaspoon vinegar
1 recipe Velvet Cake Frosting (recipe follows)
Preheat the oven to 350 degrees and grease one 6-inch layer cake pan.
Beat the butter on medium speed until fluffy. Gradually add the sugar, beating well. Add the egg and beat until blended. Add vanilla and blend well.
In separate medium bowl, combine flour blends and cocoa powder.
Add flour mixture to creamed shortening, alternating with buttermilk. After each addition, beat on low speed until blended. Take off mixer and fold in baking soda and vinegar until combined. Pour into the prepared pan and bake for 20 to 25 minutes.
Cool completely before unmolding, cutting in half and frosting.
Red Velvet Cake Frosting
Makes enough for 1 cake
1 cup softened cream cheese
1 stick softened butter
1 cup confectioner's sugar
1 teaspoon vanilla extract
3 tablespoons cocoa powder
Cream the cream cheese and butter until light and fluffy.
Sift the sugar into the cream cheese mixture and blend thoroughly. Add vanilla and cocoa powder and mix until combined. Chill until needed, then whip to desired consistency. Spread over cooled cake - one layer in between the two layers of cake and one on top.
Flour Blend Number 1
Makes 5 1/4 cups
1 3/4 cups white rice flour
2 cups potato starch
1 1/2 cups tapioca starch
Combine all ingredients and store in 2-quart container.
Flour Blend Number 3
Makes 5 1/2 cups
3/4 cup white rice flour
4 cups potato starch
5 tablespoons xanthum gum
1/2 cup albumen Combine all ingredients and store in a 2-quart container.
Thursday, October 9, 2008
Here is the recipe
Emeril's Gluten-Free Pizza Dough, White And Red Pizzas
Recipes Courtesy of Emeril's Food of Love Productions, 2008
Yield: 2 16 to 18-inch pizza crusts
1 cup water (105 – 115 degrees F)
1 tablespoon sugar
2 tablespoons active dry yeast
1 1/2cups white rice flour
1/2 cup soy flour
1/2 cup rice flour
2 cups tapioca flour
2/3 cup instant non-fat dry milk powder
3 teaspoons xantham gum
1 teaspoon salt
1/2 cup hot water
3 tablespoons olive oil
4 egg whites at room temperature
Vegetable oil spray
Preheat the oven to 400º F. Combine 1 cup of water (105 – 115 degrees
F), 2 tablespoons active dry yeast and sugar. Let the yeast "bloom" in
the water. Liberally spray two large baking pans with vegetable oil
and set aside. Combine the white rice flour, soy flour, rice flour,
milk powder, tapioca flour, xantham gum and salt in a bowl of a
standing mixer with a paddle and set on low. Mix the flour well and
then add the olive oil with the remaining 1/2 cup of water, slowly
pouring into the bowl. Add the egg whites slowly until the mixture is
well incorporated. Add the yeast mixture and increase the speed to
high and continue to mix for 4 minutes.
Remove the dough from the mixing bowl and evenly divide into two
balls. Place one of the dough balls onto each pan. Place a plastic
glove or a plastic sandwich bag onto one of your hands and spray some
of the vegetable oil onto the gloved hand. Using that hand, gently
press each dough ball into a 13-inch circle about 1/4 inch thick,
leaving the edges a bit thicker to prevent sauce from dripping onto
the pan. Set aside for 10 minutes to rise.
Place the dough into the oven and let cook for 5 minutes. Remove from
the oven and top with your favorite sauce (recipes below) and
ingredients. Place back into the oven and continue to cook until the
crust is golden brown and crispy, 10 to 12 minutes longer. (Note: if
the baking pan is not liberally greased, the dough will stick. If this
happens, use a flat metal spatula to separate the dough from the
For the White Sauce Pizza:
Top the Gluten Free Pizza Dough with:
2 tablespoons olive oil
2 cups part skim ricotta
1/2 cup grated Parmesan
1/2 cup crumbled ricotta salata
For the Red Sauce Pizza:
Top the Gluten Free Pizza Dough with:
1 cup your favorite marinara sauce
1 cup grated mozzarella
1/2 cup basil leaves, torn
1/2 cup cubed fontina
This recipe was featured on the Gluten Free Episode of Emeril Green.
Sunday, October 5, 2008
After Eight Dinner Mints
Allan Brand Candy Canes
Almond Joy by Hershey's
Altoids - gluten will be listed on label as wheat, rye, barley, or oats (Kraft product)
Ande's Mints (March 2005)
ANDI Bars (Gluten Free and Casein Free) available through www.glutenfreepantry.com Astro Pops
Baby Ruth by Nestle (February 2004)
Bazooka Gum (August 2004)
Beechnut: Peppermint, Spearmint, Cinnamon flavors (September 2003)
Big League Chew Gum (Original, Grape, Strawberry)
Bit O Honey (February 2004)
Break Bar by Glutino (looks/tastes like a Kit Kat, but it IS gluten-free, whereas KitKats are not) available at www.allergygrocer.com
Breath savers Mints (Sugar Free, Iced Mint, Mint Cinnamon, Peppermint, Spearmint, Vanilla Mint, WinterGreen)
Bubbilicious Gum (April 2003)
Bubble Yum Gum
Butterfinger (February 2004)
Butterfinger BBs (February 2004)
Butterfinger: Pumpkins (September 2003)
Cadbury Candy Bars (Fundraising Bar, Bunnies, Caramilk, Caramilk Roll, Crunchie, Dairy Milk, Easter Egg Creams, Easter Parade, Fruit & Nut, Golden Caramel, Hazelnut, Mini Eggs, Roast Almond, Rum & Butter)
Cadbury List (March 2005)
o Bunny Eggs
o Bassetts American Hard Gums
o Bassetts and Beyond: (Big Bruiser Blackcurrant and Apple, Big Brusier Cherry, Bruiser Kola, Black Jack and fruit Salad Chews, Black Jack and Fruit Salad Lollies, Bootie Bags, Dolly Mixtures, Flumps, Frosties Fizzy, Frosties Fruit, Fruit Salad Chew Bar, Fruit Salad Chews, Fruitang, Grummy Fruit Gaces, Gummy Jungle Mix, Gummy Kola Bottles, Gummy Milk Bottles, Gummy Zingy Fruits, Mega Mix, Nougat, Refresher, Refresher Lollies, Refresher Cola. Refresher Gums, Sweet Treats)
o Bassetts (Aniseed Imperials, Assorted Toffeees, Cherry Drops, Everton Mints, Fruit BonBons, Fruit Favorites, Jelly Babies, Just Fruit Gums, Just Fruit Jellies, Lemon Bon Bons, Mint Creams, Mint Favourites, Mint Imperials, Murray Mints, Pear Drops, Shermon Lemon, Spearmint Imperials, Strawberry BonBons, Sweetshop Favorites, Toffee Bonbons, Toffees and Fudge Favorites, Traditions Favourites)
o Best English Mints Barket and Dobson
o Blackcurrant and Liquorice Barker/Craven/Sharps
o Blackcurrant Hacks
o Bonbons All Flavours Sharps
o Butterscotch Keiller
o Cadbury World Choco Notes
o Cafi 12 Truffles (Bucks Fizz, Cappuccino, Champagne, Cherry Brandy, Cointreau, Forest Fruits, Irish Cream, Lemon, Malibu, Orange, Rum, Tia Maria)
o Cafi 6 Truffles (Cappuccino, Champagne, Irish Cream, Malibu, Rum, Tia Maria)
o Cafi (Apple and Hazelnut, Apricot and Almond, Assorted Fudge, Caramelized Pecan, Chocolate Fudge, City of Bath, Classic Collection, Clotted Cream Fudge, Dairy Milk, Fondue, Football, Giant Curly Wurly, Giant Egg Milk, Giant Fudge, Large Egg Mik, Large Egg Plain, Lemon, Letters, Lime, Luxury Hearts, Mandarin, Mint Thins, Orange and Walnut, Papple and Macadamia, Pineapple, Rugby Ball, Rum and Raisin Fudge, Sorbet Thins, Vanilla Fudge, Vintage)
o Candy Bananas Barratt
o Candy Seafood Barratt
o Candy Shrimps Barratt
o Caramel Egg
o Caramelt Tree Novelties
o Chocolate Brazils Jamesons
o Chocolate Caramel Creams Jamesons
o Chocolate Limes Barket and Dobson
o Chocolate Limes Craven
o Chocolate Mint Crisp Barker and Dobs
o Chocolate Orange Creams Jamesons
o Chocolate Peanuts Jamesons
o Chocolate Raisins Jamesons
o Chocolate Strawb Creams Jamesons
o Chocolate Turkish Delight Jamesons
o Coconut Mushrooms Wilkinsons
o Comforters Barratt
o Cough Candy Twist Bassett Fundays
o Cream Toffees All Flavours Sharps
o Creamy White Buttons
o Crhme Egg
o Crunchie Nuggets
o Curly Wurly
o Curly Wurly Squirlies
o Dairy Fudge All Flavours Sharps
o Dairy Milk (Advent Calendars, Milk Coins, Miniatures, Shots, Tasters, Tree Novelties, With Turkish,
o Dream Egg ( CREAMY WHITE)
o Easter Eggs Shells
o Everton Mints Barker and Dobson
o Flake/ Flake 99/ Flake 99 Family Box
o Flake Dipped
o Flake Snow
o Fruit and Nut Tasters
o Fruit Bonbons Pascall
o Frys (Chocolate Cream, Orange Cream, Peppermint Cream, Turkish Delight)
o Fudge (Fudge, All Flavours Keiller, Craven)
o Fundays (Buttermints, Chocolate Limes)
o Hazel Whirls
o Hazels in Caramel
o Heroes ( Caramel, Dairy Milk, Fudge, Nuts about Caramel, Twirl)
o Hollow Bunny
o Jelly Beans Bassetts
o Just Fruit (Gums Maynards, Jellies, Pastilles Bassett Fundays, Pastilles Maynards)
o Kola (Chews Barratt, Cubes Pascall, Drops Pascall)
o Kopp Kopps Pascall
o Marshmallow Pascal
o Massive Chew Bars All Bassetts and Beyond
o Maynards (Sors, Wine Gums, Wine Gums Reds and Blacks, Wine Pastilles)
o Menthol and Eucalyptus Mints
o Merry Maid Caramels Jamesons
o Microwave Butter Butterkist
o Microwave Salty Butterkist
o Microwave Savoury Butterkist
o Microwave Savoury Butterkist
o Midget Gems Bassett (Fundays, Maynards)
o Milk Chocolate Coins
o Milk Gums Bassett FUndays
o Milk Gums Maynards
o Milk Teeth Barratt
o Milk Tray (Milk Tray Orange Truffle, Eastern Delight, Fudge Dream, Hazelnut Caress, Honey Love, Nut Secret, Soft Whisper, Strawberries Kiss, Caramel Charm, Caramel Hear, Hazelnut Heaven, Mocha Mystery)
o Mini Caramel Egg
o Mini Crhme Egg
o Mini Eggs
o Mint (Creams Clarnico Bassett Fundays, Crisp, Holldy, Humbugs Barker and Dobson)
o Mint Humbugs Craven
o Mint Imperials
o Milk Gums Bassett Fundays
o Murry Buttermints Bassett Fundays
o Nuts about Caramel
o Original Hacks
o Peanut Brittel Trebor
o Pineapple Chunks Pascall
o Roses (Cadbury Dairy Milk, Hazel Whirl, Assortment, Brazilian Darkness, Caramel, Caramel Velvet, Chocolate Bite, Chunky Truffle, Country Fudge, Golden Barrel, Hazel in Caramel, Nutty Log, Praline Moment, Strawberries and Crhme, Tangy Orange
o Ruffles All Flavours Jamesons
o Salad Gums Maynards
o Sherbet (Dippers All Barratt, Fruits Pascal, Strawberrry Pascal)
o Soft Fruit Centres Barker and Dobson
o Soft Fruit Centres Craven
o Spearmint Chews Barratt
o Sugared Popcorn Butterkist
o Sweet Peanuts Pascall
o Toasted Teacakes Wilkinsons
o Toffee All Flavours (Bards, Butterkists, Pims)
o Toffee Lollies Barratt
o Trebor (24-7 Mighty Mints, Coolmints- contains Sorbitol, Extra Strong Mints, Extra Strong Mints Menthol and Eucalyptus, Extra Strong Mints Spearmint, Mightly Mints, Mini Softmints, Mints, Soft Fruits, Soft Mints Spearmint, Soft Minuts Peppermint)
o Tree Novelties Holly
o Turkish Delight (Jamesons, Selfline)
o Wholenut Taste
7 CAMBRIDGE BRANDS, INC. (March 2005) (thank you for contacting us. We are delighted to be able to inform you that, at this time, to the very best of our knowledge, all of our confections are gluten free. We do not use wheat, barley, rye, oats, triticale, spelt or any of their components and that includes our dusting on our conveyor belts. We do use corn and soy products in the manufacturing of our products.) Junior Mints, Charleston Chew, Junior Caramels
7 Candy Corn by Goelitz (October 2003) is also VEGETARIAN. Verified: 10/22/03
7 Carefree Gum (September 2003)
7 Carmel-a-lot by Cambridge (September 2003)
7 CELLA'S CONFECTIONS (March 2005) (thank you for contacting us. We are delighted to be able to inform you that, at this time, to the very best of our knowledge, all of our confections are gluten free. We do not use wheat, barley, rye, oats, triticale, spelt or any of their components and that includes our dusting on our conveyor belts. We do use corn and soy products in the manufacturing of our products.) Cella's Milk Chocolate Covered Cherries, Cella's Dark Chocolate Covered Cherries
7 Certs Mints
7 Charleston Chews by Cambridge (September 2003)
7 Charms Company (March 2005) (thank you for contacting us. We are delighted to be able to inform you that, at this time, to the very best of our knowledge, all of our confections are gluten free. We do not use wheat, barley, rye, oats, triticale, spelt or any of their components and that includes our dusting on our conveyor belts. We do use corn and soy products in the manufacturing of our products.) Blow Pops, Charms Squares, Super Blow Pops, Charms Sour Balls, Charms Pops, Family Fun, Zip-A-Dee-Doo-Da Pops, Pops Galore, Fluffy Stuff, Cotton Candy, Andes Mints, Sugar Daddy Pops, Sugar Babies)
7 Chicklets - regular and tiny size (January 2004)
7 Chunky by Nestle (February 2004)
7 Clark Bars (September 2003)
7 Clorets Gum
7 Clorets Mints
7 Crowes by Tootsie (March 2005)
7 Dentyne Gum all September 2003
7 Dots by Tootsie - Regular, Tropical, or Wild Berry are GF (March 2005)
7 Double Bubble Gum (October 2003)
7 Dove (September 2003)
7 Eclipse Gum by Wrigleys (is also vegetarian) (August 2003)
7 EnjoyLifeFoods BIG Cookies GF and available through www.glutenfreepantry.com
7 EnviroKidz Cereal Bars (marked gluten-free) (September 2004)
7 Extra Gum by Wrigleys (is also vegetarian) (August 2003)
7 Farley: Candy Corn, Harvest Mix, Jellybird Eggs, Holiday Creams (Christmas Easter) (September 2003)
7 Farley: Yogurt Raisins, Banana Chips, Pineapple Wedges, Fruit Snacks (September 2003)
7 Farley candies: Fruit Flavored Jells & JuJu & Bears, Giant Jellies, Gummy Bears, Jelly Bird Eggs, Jelly Rings, JuJu Coins, Jumbo Jelly Beans, Orange & Lemon Slices, Speckled Bird Eggs, Tiny Jelly Eggs
7 Ferrara Pan: all, including Red Hots, Lemonheads, Jaw Busters, Boston Baked Beans, Atomic Fireballs, Black Forest Gummies, Grape Heads, Jellybeans (March 2003)
7 Freedent: peppermint, spearmint, winter fresh (September 2003)
7 Fresh Fruit, Of course!!!!
7 Fruit Stripe gum - all (September 2003)
7 Fun Dip (March 2005)
7 General Mills general statement: read label. Wheat, rye, barley, oats will be listed
7 Glennys Potato Crisps and Soy Crisps (assorted flavors are gluten free and can be found at www.GlutenSolutions.com)
7 Goobers by Nestle (February 2004)
7 Heide products: all products made gluten-free in GF plant
7 Hersheys Almond Kisses
7 Hersheys Bites
7 Hersheys Plain Chocolate Bars
7 Hersheys Plain Kisses
7 Hersheys Kisses with Almonds
7 Hersheys Hugs (although I have had several people question this one)
7 Hersheys Giant Kiss
7 Hersheys Swoops (plain): check label. Gluten will be listed as wheat, rye, barley or oats
7 Hershey's general statement: check label. Gluten will be listed as wheat, rye, barley or oats
7 Honey Acres candies: Honey Gummies (are also vegetarian), and Honey Mints (are also vegetarian) (September 2003)
7 Hot Tamales (February 2004)
7 Ice Breakers Gum
7 Jelly Belly (except buttered toast flavor) (March 2005)
7 JollyRancher JellyBeans (March 2005)
7 Jolly Rancher Lollipops
7 Jolly Ranchers (Hershey's product. Check label. Gluten will be listed as wheat, rye, barley or oats)
7 Junior Mint & Junior Mint Chews by Cambridge (September 2003)
7 Just Born: Valentines Day Mike and Ike, Valentines Day Peep Hearts, Easter Peeps, Eggs, Bunnies, Easter Mike and Ike, Jelly Beans, Halloween Pumpkins, Ghosts, Cats, Christmas Trees, Snowmen, Teenie Beanie Holiday Mix (February 2004)
7 Kettle Valley brand Fruit Leather (apple, Tropical Blend, Watermelon, Strawberry, Raspberry, WildBerry) available at www.allergygrocer.com
7 Kraft Caramels (September 2003)
7 Kraft will list major allergens
7 Laffy Taffy by Willy Wonka (October 2003)
7 Lifesavers general statement: gluten will be listed on label as wheat, rye, barley or oats (Kraft product)
7 Lifesavers Gummies
7 M&Ms Plain (March 2005)
7 M&Ms Peanut (no date)
7 Manischewitz: Milk and Dark Chocolate Coins (January 2003)
7 Mars Bar
7 Marvel Candy Sticks (marked as gluten-free) and found at some Wal-Mart stores
7 Mega WarHeads (June 2003)
7 Mike and Ike (February 2004)
7 Milky Way Midnight (January 2004); note: other Milky Ways are NOT gluten-free
7 Nabisco general statement: read label. Wheat, rye, barley, oats will be listed
7 Necco Brands (Canada Mints, Candy Stix, Haviland Peppermint Patties/Thin Mints, Mary Janes, Mary Janes Peanut Butter Kisses, Wafers, Talking Pumpkins, Wintergreen Lozenges, Conversation Hearts (September 2003)
7 Nerds by Willy Wonka (October 2003)
7 Nestle general statement: gluten will be listed as wheat, rye, barley oats (February 2004)
7 Newman's Own: all sweet dark chocolate products, choc bar, butter toffee crunch (January 2004)
7 Oh Henry by Nestle (February 2004)
7 Orbit Gum by Wrigleys (is also vegetarian) (August 2003)
7 Palmers Candy Note: All are produced on equipment that also produces Gluten containing products. (you will need to make an educated decision regarding these products). Palmers Info generously provided by: Mim Lush, East Coast Sales Rep, R.M. Palmer Co., (610) 372-8971 x 319, (610) 320-9366 fax, firstname.lastname@example.org
7 Palmers State Quarters Milk Chocolate UPS 100 41269 60156 7 (September 2004)
7 Palmers State Quarters- 1.75 oz Milk Chocolate UPC 0 41269 60155 3 (September 2004)
7 Palmers Chocolate Quarters-Bulk UPC 100 41269 70989 8 (September 2004)
7 Palmers Chocolate Half Dollars-Bulk UPC 100 41269 70990 4 (September 2004)
7 Palmers Coins of All Nations-Milk Chocolate 0.81 oz UPC 0 41269 70936 5 (September 2004)
7 Palmers Coins of All Nations-Milk Chocolate 1.9 oz UPC 0 41269 70941 9 (September 2004)
7 Palmers Solid Milk Chocolate Santa Pops UPC 0 41269 00730 0 (September 2004)
7 Palmers Solid Milk Chocolate Santa Pops 3-pack UPC 0 41269 00778 2 (September 2004)
7 Palmers Stak-Pak Milk Chocolate Balls UPC 0 41269 00357 9 (September 2004)
7 Palmers Stak-Pak Milk Chocolate Balls UPC 0 41269 20070 1 (September 2004)
7 Palmers Milk Chocolate Balls Bulk UPC 100 41269 22040 9 (September 2004)
7 Palmers Delux Milk Chocolate Mix UPC 0 41269 00370 8 (September 2004)
7 Palmers Santa & Friends Tray Assort. (Milk Chocolate) UPC 0 41269 00011 0 (September 2004)
7 Palmers Oddballs (Mugs w/Milk Chocolate Sport Balls) UPC 0 41269 20091 6 (September 2004)
7 Palmers Rudolph Jelly Pop 1 oz UPC 0 41269 23003 6 (September 2004)
7 Palmers Rudolph Jelly Pop 3-pack UPC 0 41269 23009 8 (September 2004)
7 Palmers NASCAR Hollow Milk Chocolate Car UPC 0 41269 60036 5 (September 2004)
7 Pearson Nips (by Nestle February 2004)
7 Pez (June 2004)
7 Pixie Sticks
7 Pretzel Packs made by Ener-G Foods or Glutino (specially marked gluten free) and are available at www.GlutenSolutions.com
7 Raisnettes by Nestle (February 2004)
7 Reeses Peanut Butter Cup Miniatures
7 Reeses Peanut Butter Cups
7 Running Rabbit Licorice (confirm GF status) (Ingredients: corn syrup, turbinado sugar, cornstarch, dextrose, licorice root extract, tapioca dextrin, anise oil, salt, separating agents (mineral oil & bees wax). 5oz box (approx. 35 pieces) Free of: Wheat, Gluten, Dairy, Peanuts, Tree Nuts, Egg, Soy, Rice, Potato, Yeast, Sesame and is available at www.allergygrocer.com
7 Russell Stover: check label. Gluten will be listed as wheat, rye, barley or oats
7 Russell Stover: PB Ghost, Buzzard Nest, Marshmallow Pumpkins (September 2003)
7 Sees ( Almond Royal, Toffee-ettes, Asst Sugar Sticks, Sugar Twists, Dark Chocolate with Almonds Candy Bar, Candy Canes) (January 2003)
7 Skittles (September 2003)
7 Smarties Brand Smarties (October 2003)
7 Smarties Double Lolly, Mega Lolly (October 2003)
7 Snickers (No Crispy or No Poppables!!)
7 Snickers Pumpkins (September 2003)
7 SnoCaps by Nestle (February 2004)
7 Sour Patch Kids by Trebor Allen Swedish Fish (Sepetmber 2003)
7 Spangler LolliPops: Dum Dums, Astro Pops, Picture Pops (June 2004)
7 Spangler: all candy canes, xmas shop pops (December 2003)
7 Spree (February 2004)
7 St. Claires Sweets (All are gluten, casein, nut, egg, GMO, soy, corn, peanut, shell fish free and they are certified organic. They have certifications from all their suppliers that they are gluten and all the other allergens free. And available through www.econturalsolutions.com.
7 Starburst Fruit Chews (September 2003)
7 Starburst JellyBeans (March 2005)
7 Stretch Island 100% Fruit Snack (Apricot*, Berry, Blackberry, Great Grape, Rare Raspberry available at most East Coast Trader Joes) (September 2004)
7 Sugar Babies (September 2003)
7 Sugar Daddies (September 2003)
7 Sunkist chewy candies - Fruit Gems, Jelly Beans, Orange & Cream Chews, Super Sour Stars October 2003)
7 Sunkist Fruit Slices (April 2004)
7 Swedish Fish by Trebor Allen (September 2003)
7 SweetTarts (February 2004)
7 Swoops by Hersheys (Regular, Reeces, Almond Joy, York)
7 Tangy Taffy
7 Tart N Tiny
7 Teenee Beanie made by Just Born (February 2004)
7 TicTacs (April 2003)
7 Tootsie Roll Industries, Inc. (March 2005) (thank you for contacting us. We are delighted to be able to inform you that, at this time, to the very best of our knowledge, all of our confections are gluten free. We do not use wheat, barley, rye, oats, triticale, spelt or any of their components and that includes our dusting on our conveyor belts. We do use corn and soy products in the manufacturing of our products.) Tootsie Rolls, Tootsie Pops, Fruit Rolls,
7 Tops: all, including Ring Pops, Push Pops, Baby Bottle Pops, Juicy Drop Pops and Chews, etc. (August 2004)
7 Trident Gum all (June 2004)
7 Trolli Gummi: Peachie O's, Squiggles, Sour Bite Crawlers, Octopus (September 2003)
7 Turtles by Nestle (February 2004)
7 Welchs Fruit Snacks all (April 2004)
7 Werthers Originals
7 WonderBall by Nestle (February 2004)
7 Wonka: check label. Gluten will be listed as wheat, rye, barley or oats Wonka Statement: Thank you for contacting us. Your comments regarding Nestli & Wonka. Products are very important to us. In regards to your inquiry, there are eight major food allergens, including milk, eggs, peanuts, tree nuts (such as walnuts and almonds), soy, wheat, fish and shellfish. Labeling regulation requires that all ingredients added to products be listed in the ingredient statement. For these eight major allergens, Nestli ensures that they are labeled, regardless of the amount or whether a supplier may have added it to their ingredient. It is the responsibility of Nestli to ensure that these ingredients are properly labeled by their common or usual name in the ingredient statement. We want to help our consumers avoid inadvertent ingestion of their specific allergens of concern by accurately informing them about the product ingredients and by following Good Manufacturing Practices in our factories. All factories using a critical allergen as an ingredient must take all reasonable precautions to avoid cross-contact of products that do not normally contain these allergens and products that do not carry a specific mention in the ingredient statement. These precautionary measures include efficient cleaning of production lines and equipment And strict separation of materials that may contain critical allergens. If an allergen does not appear on the ingredient statement, then it has not been added to the product and the likelihood of cross-contamination contact is so extremely low that the risk is insignificant. We have also attached a copy of our gluten-free confection list. We hope you find it helpful. We appreciate the opportunity to be of service to you and hope your inquiry was handled to your satisfaction. Nestli Confections & Snacks Gluten Free Products: This information includes products, which, to the best of our knowledge, do not contain wheat, rye, or barley/malt ingredients. The list may not be complete subsequent to the date of issue due to formula changes and new product information. Please read each product ingredient statement for the most current information.: Candy Bars-Baby Ruth; Butterfinger; Chunky; Nestli Milk Chocolate; Oh Henry! Candy Pieces-Nestli Turtles; Sno-Caps; Butterfinger BB's; Goobers; Raisinets; Nestli Treasures; Bit O Honey Sugar Candy- SPREE; Nips Wonka Candy-Bottlecaps; Fun Dip (Lik-M-Aid); Gobstopper; Laffy Taffy; Mix Ups; Nerds; Shock Tarts; Tart N Tiny; Runts; Tangy Taffy; SweeTARTS Seasonal Candy/Easter-Milk Chocolate NestEggs; Caramel NestEggs; Peanut Butter NestEggs; Butterfinger NestEggs; Baby Ruth Crhme Egg Seasonal Candies/Christmas-Milk Chocolate Jingles; Baby Ruth Winter Wobbler; Spree and SweeTARTS Candy Canes; Butterfinger in Milk Chocolate Jingles Seasonal Candies/Valentine's-Milk Chocolate Hearts; Butterfinger in Milk Chocolate Hearts; Butterfinger in Milk Chocolate Solid Tigger; SweeTARTS Lollipop
7 Wrigleys Gum (all are GF June 2004)
7 York Peppermint Patties
7 Zours made by JustBorn (February 2004)
Wednesday, October 1, 2008
If you are in the area of Grand Rapids, Calendonia, Wyoming, Grandville,etc... are welcome to come. We will be having lots of baking lessons, hands on activities, resturant visiting, feild trips, and baking classes at Coco Charlotte Bakery.
This group is were you can get all your question answered and make friends!
I hope to see you at our first meeting on Oct 6, 2008 at 7:00pm
Feel free to email me any question at email@example.com
Go to mapquest.com for directions (address: 1000 Slobey SE Kentwood, Mi 49508)
This recipe is a sampling from a new cookbook tentatively titled The Gluten-Free Baker by Roben Ryberg, scheduled for publication in the spring of 1999.
Roben Ryberg: This dough is great fun to work with. My kids like to play with the scraps. This dough is quite soft, and so are the biscuits.
1/3 cup shortening
½ cup potato starch
¾ cup cornstarch
1 ¾ teaspoon xanthan gum
1 tablespoon baking powder
¼ teaspoon baking soda
1 tablespoon sugar
¾ cup milk
½ teaspoon salt
Preheat oven to 375 . In medium bowl, blend all ingredients. Mix very well to remove any lumps. Dough will be quite soft and a bit sticky. Roll or pat our dough on a lightly floured (cornstarch) surface. Dough should be about ½ inch thick. Cut out biscuits with 2 ½ inch cookie cutters. An inverted glass will also do the job. Place biscuits on lightly-greased baking sheet. Bake for 12-15 minutes, until lightly browned.
Makes 6-8 large biscuits.
Email me and tell me if you like them: email me at firstname.lastname@example.org
Friday, September 12, 2008
4 large baking potatoes
1/2 cup low fat milk
3 oz. gf cream cheese, softened
2 Tablespoons gf sour cream
2 teaspoons fresh oregano, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup green onions, thinly sliced
2 bacon slices, cooked and crumbled
Preheat oven to 400 degrees F.
Pierce potatoes with a fork; bake at
400 degrees F. for 1 hour, or until tender. Cool slightly.
Cut each potato in half lengthwise; scoop out pulp, leaving 14" thick shells. Place potato pulp in a large bowl; mash with a potato masher or a fork. Add milk, cream cheese and sour cream to bowl and stir well with a whisk. Add oregano, salt and pepper; combine thoroughly.
Spoon potato mixture into shells. Place on a baking sheet; bake at 400 degrees F. for 15 minutes, or until thoroughly heated.
Garnish with with green onions and crumbled bacon bits.
Email:email@example.com (Tell them you want delievery in your area)
Pizza Delivery is finally on its way. This website will tell you the places that deliver. Call your local pizza place and bug them about delievering Gluten Free, by asking them to order pizza's from Coco Charlotte!!
Coco Charlotte information is on this blog so look around!
Wednesday, September 3, 2008
Pierre Herm钳 Cream Puff Dough with Gluten-free variation and modified instructions
(makes 20-24 ɣlairs)
1/2 cup (125g) whole milk
1/2 cup (125g) water
1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces
1/4 teaspoon sugar
1/4 teaspoon salt
*1 cup (140g) Rebecca Reilly GF flour mix
5 large eggs, at room temperature
1 tsp. vanilla
Chocolate glaze (see separate recipe)
Vanilla and/ or Espresso pastry cream (see separate recipe)
*Rebecca Reilly’s GF flour mix uses 2 cups brown rice flour, 2/3 cup potato starch, and 1/3 cup tapioca starch mixed together. Although you only use one cup in this recipe, I keep it on hand- it’s great for many different things.
1) In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the
2) Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium
and start to stir the mixture vigorously with a wooden spoon. The dough comes together very
quickly. Do not worry if a slight crust forms at the bottom of the pan, it?s supposed to. You
need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough
will be very soft and smooth.
3) Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your
handmixer or if you still have the energy, continue by hand. Add the eggs one at a time,
beating after each egg has been added to incorporate it into the dough.
You will notice that after you have added the first egg, the dough will separate, once again do
not worry. As you keep working the dough, it will come back all together again by the time you
have added the third egg. In the end the dough should be thick and shiny and when lifted it
should fall back into the bowl in a ribbon.
4) The dough should be still warm. It is now ready to be used for the 飬airs as directed below. Once the dough is made you need to shape it immediately.
Baking the eclairs (directions for making about 10 eclairs and freezing 10 for later):
? Cream Puff Dough Recipe (above), fresh and still warm
1) Preheat your oven to 375 degrees F (190 degrees C). Position the rack in the lower half of the oven. Line two baking sheets with waxed or parchment paper.
2) Prepare a large Ziploc gallon or quart freezer bag by cutting out 2/3 of an inch slice out of the lower corner of the bag. Fill the bag with the warm cream puff dough and pipe the dough onto the baking sheets in long, 4 to 4 1/2 inches (about 11 cm) chubby fingers.
Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff. The dough should give you enough to pipe 20-24 飬airs. Put ONE of the baking sheets in the freezer and then once the eclair dough is frozen, put them in a plastic bag back in the freezer and wash the baking sheet.
3) Slide the OTHER baking sheets into the oven and bake for 15 minutes. Rotate the baking sheet so that the front is in the back and the back is in the front. Bake for another ten minutes or until eclairs are golden and sound hollow when you tap on them. It is really important that they not be undercooked as they will deflate if so. Turn off the oven and open the door, letting them cool slowly in the oven. Place on a rack to finish cooling.
1) The 飬airs can be kept in a cool, dry place for several hours before filling, or stored in a tupperware overnight, making sure they are completely cool before you close the lid. If you store them overnight, re-crisp them in the oven for 5 minutes and let cool again before filling.
Assembling the 飬airs:
1) Slice the 飬airs horizontally, using a serrated knife and a gently sawing motion. Set aside the
bottoms and place the tops on a rack over a piece of parchment paper.
2) The glaze should be barely warm to the touch (between 95 ? 104 degrees F or 35 ? 40
degrees C, as measured on an instant read thermometer). Spread the glaze over the tops of
the 飬airs using a metal icing spatula. Allow the tops to set and in the meantime fill the
bottoms with the pastry cream.
3) Pipe or spoon the pastry cream into the bottoms of the 飬airs. I made half with Vanilla pastry cream and half with Espresso pastry cream. Make sure you fill the bottoms with enough cream to mound above the pastry. Place the glazed tops onto the pastry cream
and wriggle gently to settle them.
Notes on baking GF eclair dough:
1) Once the dough is made you need to shape it immediately.
2) You can pipe the dough and the freeze it. Simply pipe the dough onto parchment-lined baking
sheets and slide the sheets into the freezer. Once the dough is completely frozen, transfer the
piped shapes into freezer bags. They can be kept in the freezer for up to a month
Notes on assembling eclairs:
1) If you have chilled your chocolate glaze, reheat by placing it in a bowl over simmering water,
stirring it gently with a wooden spoon. Do not stir too vigorously as you do not want to create
2) The 飬airs should be served as soon as they have been filled.
VANILLA PASTRY CREAM RECIPE
2 large eggs
2 egg yolks
1/2 cup sugar
1/3 cup cornstarch
2 cups half-and-half
2 tablespoons butter, softened
2 teaspoons vanilla extract
WHISK together first 4 ingredients in a 3-quart saucepan. Gradually whisk in half-and-half. Cook over medium heat, whisking constantly, until mixture comes to a boil. Cook 1 minute or until mixture is thickened and bubbly. Remove from heat; whisk in butter and vanilla. Cover and chill 4 hours. Yield: 3 cups.
Peanut Butter Pastry Cream: Omit 2 tablespoons butter, and stir in 1/3 cup creamy peanut butter.
Coffee Pastry Cream: Stir 1 tablespoon shot of espresso in with half-and-half. (My version)
Recipe from Chocolate Desserts by Pierre Herm鼢r />(makes 1 cup or 300g)
? 1/3 cup (80g) heavy cream
? 3? oz (100g) bittersweet chocolate, finely chopped
? 4 tsp (20 g) unsalted butter, cut into 4 pieces, at room temperature
? 7 tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature
1)In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.
2) Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.
1) If the chocolate glaze is too cool (i.e. not liquid enough) you may heat it briefly in the microwave or over a double boiler. A double boiler is basically a bowl sitting over (not touching) simmering water.
2) It is best to glaze the eclairs after the glaze is made, but if you are pressed for time, you can make the glaze a couple days ahead of time, store it in the fridge and bring it up to the proper temperature (95 to 104 F) when ready to glaze.
Recipe from Chocolate Desserts by Pierre Herm鼢r />(makes 1? cups or 525 g)
? 4? oz (130 g) bittersweet chocolate, finely chopped
? 1 cup (250 g) water
? ? cup (125 g) cr譥 frae, or heavy cream
? 1/3 cup (70 g) sugar
1) Place all the ingredients into a heavy‐bottomed saucepan and bring to a boil, making sure to stir constantly. Then reduce the heat to low and continue stirring with a wooden spoon until the sauce thickens.
2) It may take 10‐15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of your spoon.
1) You can make this sauce ahead of time and store it in the refrigerator for two weeks. Reheat the sauce in a microwave oven or a double boiler before using.
2) This sauce is also great for cakes, ice-cream and tarts.
Wednesday, August 6, 2008
3770 Alpine Ave NW Comstock Park MI Phone: 616-647-9902
Please call to see what soup they made for the day.
Gluten Free Soups are:
Chunky Tomato Chili
Spicy Italian Vegetable
Fire Roasted Tomato Bisque
Lentil with Roasted Garlic
Ginger Butternut Squash
Spicy Black Bean Chili
Vegetarian Split Pea
Monday, July 28, 2008
1/3 c. peanut butter
1/4 c. dark Karo syrup
Mix well. Grease 9 or 10 inch pie plate and press above mixture into bottom and up sides.
Add: 1/2 (1 qt.) chocolate chip mint or desired flavored, slightly softened
Top with slivered chocolate or chopped nuts. Freeze for 1 hour before serving.
Wednesday, July 23, 2008
Tuesday, July 22, 2008
1 cup whole milk, chilled
3/4 cup sugar
1 teaspoon vanilla
1/2 Hershey's chocolate chips, chopped
Sunday, July 13, 2008
1 clove garlic, minced
1/2 onion, chopped
1 teaspoon chili powder
1/4 teaspoon ground cumin
1 teaspoon salt
1 cup fresh salsa
1/4 cup sour cream
1 tomato, sliced
1 avocado, peeled and sliced
Friday, June 27, 2008
Yield: 12 cookies.
1/3 cup sugar
2 tablespoons corn oil
2 tablespoons water
¼ cup cornstarch
Have fortunes prepared in advance. Beat egg on low speed until frothy. Beat in sugar, a little at a time, and continue beating until mixture is a very light yellow and thick. Fold in corn oil. Blend water and a little of the egg mixture into cornstarch, then stir into the remaining egg mix.
Heat in a heavy, well seasoned griddle to 350F, or until drops of water bounce when dropped on the griddle (For griddles without temperature control, keep heat between low and medium), Drop heaping tablespoon of batter on the griddle and spread with the back of a spoon to about 4 inches wide and 1/8 inch thick. Cook until edges are slightly brown and cookies can be easily lifted from griddle with a spatula—about 5 to 8 minutes.. If they stick the bottoms need to cooked a little longer. Turn and cook the other side, until light brown. Be careful to keep temperature even.
Place fortune paper on cookie as soon as it is removed from the griddle. Folding is easier to do than to describe, but the end result is shaped like a horseshoe. Fold opposite edges together, forming a semicircle. Crease crosswise at the center of the straight edge to form a flattened side, then bend the opposing corners together for the traditional shape. Set in a small glass or muffin tin until cookie cools and holds its shape. Wipe griddle and stir batter. Repeat.
Sunday, June 22, 2008
1 teaspoon vanilla extract
2 pints fresh strawberries, tops removed
2 Tablespoons brown sugar
3 Tablespoons dry red wine
1-1/2 Tablespoons balsamic vinegar
1 Tablespoon unsalted butter, chilled
Gf vanilla ice cream
Wednesday, June 18, 2008
Lemon-pucker Pie (Contains NO: wheat/gluten, egg, peanut, tree nut)
1 box Enjoy Life® Lively Lemon cookies, crumbled into small pieces
1/4 cup plus 1 Tbsp. butter or Spectrum shortening
1/2 cup brown rice flour
2 Tbsp. tapioca flour
1 (.25 ounce) pkg. unflavored gelatin
1/2 cup lemon juice
1/4 cup water
2 tsp. grated lemon zest
1(12 oz.) pkg. SILKEN FIRM Tofu
1/4 cup plus
3 Tbsp. sugar
1 (10 oz) container frozen Cool Whip (contains casein)*
1 tsp lemon zest (optional)
1) To prepare crust, mix together crumbled cookies, brown rice flour and tapioca flour.
2) With a fork, cut in butter until mixed.
3) Lightly spray a 9" pie plate. Press crumbs into bottom and sides. Bake for 12 minutes to set the crust.
4) To prepare filling, combine gelatin, sugar, lemon juice and water in a medium saucepan. Stir over medium heat until dissolved, scraping sides if needed. Set aside to cool, about 5 minutes.
5) With a food processor, blender, or hand mixer, beat tofu for 1 minute or until almost smooth. Blend in gelatin mixture. Refrigerate 15 minutes. Mixture will thicken.
6) Break frozen whipped topping into pieces and add to the gelatin/tofu mixture. Process until smooth. Add lemon zest if desired. Spoon filling into the baked crust. Refrigerate 1 hour or until firm.
Enjoy! Store any remaining pie in refrigerator.
She is open on Wednesday 9:00am-6:00pm, Friday 9:00am-6:00pm, and Saturday 9:00am-4:00pm.
There address is: Coco Charlotte2481 32nd Street SEGrand Rapids, MI 49512
So if you are traveling in town or live in the area stop in and see. Also it is worth the trip!!
Acetaminophen w Codeine 30 mg (Teva)
Acyclovir (Teva, Roxane,Schein, Novapharm)
Adderal (all strengths)
Alavert (all forms)
Albee w C
Albuterol tabs (Novapharm)
Alka Seltzer Gold
Aminophyllin tabs (West-Ward)
Amoxicillin chewable (Novapharm,Teva)
Amox/Clavulanic Acid (Prasco)
Anusol HC Cream
Anusol HC Supp
Aspirin Enteric Coated 325mg (Leiner,code #44/227, Watson)
Aspirin 81 mg chewable (Watson)
Ativan (all strengths)
Augmentin tabs and liquids
Azithromycin (Teva, Pliva)
Baby aspirin (Walgreens, Perrigo)
Bactrim (tabs & liq)
Baycol (now questionable)
Bentyl (all forms)
Bufferin-all products EXCEPT
Bufferin regular 325mg tablet
which does contain some gluten
Bugs Bunny Chewables
Bupropion Sustain Release (Purepac)
Carafate (tabs & suspension)
Carbidopa/Levodopa tabs (Endo)
Carisoprodol (Watson, West-Ward)
Cardia XT (all strengths)
Cefadroxil tabs & caps (Ranbaxy)
Centrum Jr-possibly contains gluten
Cephalexin (Teva, Novopharm)
Chlortrimeton 4 mg tabs
Chlortrimeton 8mg and 12 mg extend tabs
Citrical (all forms)
Clarinex Reditabs-company does not know source of starch
Codiclear DH (sugar and dye free)
Coly-Mycin M Inj
Coly-Mycin S Otic
Comtrex Deep Chest Cold
Comtrex Non Drowsy
Corizide (NOT GF)
Cortisporin Cream & Oint
Cortisporin Otic Solution
Coumadin (all strengths)
Crestor-contains no starch but company won't verify
that product is GF
Cyclobenzaprine (Mylan, Schein, Watson)
Cymbalta (all strengths)
Depakote (all forms)
Dicyclomine (Lakeside, Mylan, Rugby, West-Ward)
Digel liquid & tabs
Dimetane tabs-contains gluten
Dimetapp tabs-contain gluten
Diovan / Diovan HCT
Disney Princess Gummies Vitamins
Durahist D caplets
Duraphen 100 caplets
DuraTan DM Susp
DuraTan Forte Susp
Ecotrin (all strengths)
Effexor (all strengths)
Erythromycin tabs (Abbott labs)
Esgic (all forms)
Estratab-possible gluten in active ingredient
Estratest-possible gluten in active ingredient
Excedrin Extra Strength
Extendryl syrup, JR and SR caps
Famvir (all strengths)
Feosol-traces of gluten
Ferrous Gluconate (Paddock)
Ferrous Sulfate (Goldline)
Fioricet / with Codeine
Fiorinal caps-generic (West-Ward)
Fiorinal tabs-generic (West-Ward)
Fiorinal with Codeine
Fluconazole (Apotex, Barr, Greenstone)
Fluoxetine-all strengths/forms(Barr, Par)
Folic Acid (Schein, West-Ward)
Furosemide (Watson-doesn't test but uses corn starch)
Furoxone (tabs & liquid)
Gabitril (all strengths)
GenTeal eye drops
GenTeal eye gel
Glucovance (all strenghts)
Glypyrrolate tab (URL, Mikart)
Glyset (company not able to determine)
Grifulvin 5- "weak" gluten content
Guaifenesin LA 600 mg (URL/Mutual)
Haldol (tabs, concentrate)
Hydrocodone/APAP all strengths (Mallinckrodt, Watson)
Hyoscyamine 0.375mg tab (Amide)
Ibuprofen (Pharm. Formulations)
Imodium AD Caplets
Isoniazid 100 & 300 mg (West-Ward labs)
Isosorbide Dinitrate (West-Ward)
Junel (all strengths)
Keppra (all strengths)
Ketoprofen XR (Andrx)
Kirkman (all products are GF)
Lactaid liquid drops
Lactaid original strength caplets
Lactaid ultra caplets
Leflunomide (Apotex, Sandoz)
Lescol / XL
Levaquin (all strengths)
L'il Critters Gummy Bear Vitamins
Lisinopril (Apotex, Mylan, Teva, Watson, West-Ward; Ranbaxy is unsure of this specific product)
Lisinopril/HCTZ (Ranbaxy, West-Ward)
Lomir / SRO
Loperamide tabs & caps (Novapharm)
Lopressor / HCT
Lorazepam (Geneva contains gluten)
Lorazepam (Mylan, Ranbaxy, Watson are GF)
Lozol (1.25 & 2.5)
Lunsesta (all strengths)
Menest (NOT GF)
Metoprolol (Watson-doesn't test but uses potato starch)
Metoprolol (Apothecon, Novapharm)
Minocycline caps (Ranbaxy,Schein)
Morphine Sulfate Ext Release Tab (Endo)
Motrin (Children's) oral susp
Motrin Childrens DF Conc. Drops
Motrin Cold DF Berry
Motrin DF Oral Susp Berry
Motrin IB caplets
Motrin IB tabs
Mucinex (all forms)
MultiTech Formula Isotonix
Naldecon DX Children's syrup
Naldecon DX ped drops-may contain gluten
Naldecon generic (Rugby)
Nature Made brand multivits
Natures Plus Animal Parade
Neosporin (all forms)
Nifedipine cap (Novapharm)
Nifedipine ER (Mylan)
Nortrel (all strengths)
Nucofed (all forms)
Nutrilite Corps Double X
One A Day (entire line)
Ortho Novum (entire line)
OsCal Plus D
Pancrease MT 10
Pancrease MT 16
Pancrease MT 20
Pancrease MT 4
Parafon (generic from Lemmon Pharm)
Phen-Guai 25/900 (Prasco)
Phenergan w/ Codeine syrup
Poly Vi Flor
Poly Vi Flor w Iron
Poly Vi Sol
Prevacid (all forms)
Procaine Pen G (Monarch)
Proloprim (status unsure)
Promethazine w/ Codeine Syrup (Hi-Tech Pharmacal)
Propoxyphene Napsylate (Mallinckrodt)
Ranitidine (, Geneva,Novapharm)
Ritalin (all strengths)
Robitussin Cold & Congestion Caplet
Robitussin Cold & Cough Liqui-Gels
Robitussin Cold Severe Congestion liqui-gels
Robitussin Cold, Cough & Flu Liqui-Gels
Robitussin Multi Symptom Cold & Flu Caplets
Robitussin Night Time liqui-gels
Septra (tabs & liq)
Sesame Street Complete Vitamins & Minerals
Simvastatin (Ranbaxy, Teva)
Singulair (all stregnths)
Slobid (all strengths)
SMZ-TMP (generic Bactrim-Lemmon Pharm)
Strattera (all strengths)
Sudafed Cold & Sinus Liquid Caps
Sunkist Multivit Complete
Suprax tabs-contain gluten
Synthroid (all strengths)
Tamoxifen (Barr pharmaceuticals)
Tegretol (tabs/chew tabs/suspension/XR tabs)
Tegretol / XR
Terazol (all forms)
Testosterone 2% cream
Thalomid (all strengths)
TheraFlu Cough and Cold
Theragran Heart Right
Theragran M Advance
Tigan (all forms)
Tigan (caps & suppositories)
Timolol tabs (Novapharm)
Tolectin (all strengths)
Topamax (all strengths)
Tr iVi Sol
Trazadone (Schein, Sidmak, Teva)
Tri Vi Flor
Triamterene/Hydrochlorothiazide cap (Barr,Duramed,Novartis,Watson)
Tricor-contains gluten on the coating
Triglide (all strengths)
Trovan (all strengths)
Tums-all are GF except as noted below
Tums Smoothies-contain gluten
Twin Lab Animal Friends Multivit wafers
Twin Lab Animal Parade Cherry
Tylenol allergy sinus caplets, maximum strength
Tylenol Arthritis Pain Extended Relief Caplets
Tylenol cherry suspension infants drops
Tylenol chewable fruit burst flavor tabs
Tylenol Childrens Susp Grape Liquid
Tylenol cold multi-symptom plus cough chewable tab
Tylenol Cold Plus Cough Chew Tab
Tylenol extended relief caplets
Tylenol extra strength caplets
Tylenol extra strength liquid
Tylenol extra strength PM gelcaps
Tylenol with Codeine
Ultramega Gold (GNC)
Vascor (all strengths)
Verapamil (Mylan, Watson)
Vibramycin (tabs & caps)
Vitamin D (Pliva)
VitaminShoppe brand all GF
Voltaren / XR
Warfarin (Barr-all strengths)
Xylociane Flavored Oint
Zenate Advanced Formula
Zithromax (caps & suspension)
Zofran (all forms)
Zovirax tabs and caps
Zyrtec (tabs & liquid)
Monday, June 16, 2008
1 Tablespoon butter
3 ears corn on the cob, kernels cut from cob
4 scallions, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1/4 cup fresh salsa
Kosher salt to taste
Fresh ground pepper
1 Tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon brown sugar
1/4 cup chopped fresh cilantro
Thursday, June 5, 2008
6 ounces semi-sweet gf chocolate, chopped
2 sticks unsalted butter, cut into pieces
4 large eggs
1/4 teaspoon salt
3/4 cup gf brown sugar, packed
3/4 cup sugar
1 teaspoon vanilla
3/4 cup gf all-purpose flour
1 stick unsalted butter
1-1/2 cups gf brown sugar, packed
1/2 light corn syrup
1 cup whipping cream
1 teaspoon vanilla
1-1/2 cup pecans, chopped
Place a rack in center of oven and heat oven to 350 degrees F. Butter a 13"x9"x2" baking pan; lining bottom with parchment paper. Butter the top of the parchment paper.
Place a saucepan or bottom of a double boiler with about an inch of water over medium heat and bring to a simmer. Place the chocolate and butter in the top of a double boiler or a metal bowl and place over the pan of simmering water. Melt and stir the chocolate butter mixture with a rubber spatula until almost melted. Remove from heat and continue to stir until completely melted. In a large bowl whisk the eggs and salt together. Stir in both sugars and vanilla until completely blended. Whisk in chocolate mixture. Fold in the flour.
Pour the batter into the baking pan and smooth to even out. Bake for 30 minutes and place on a rack to cool.
Melt the butter in a saucepan over low heat. Add brown sugar and corn syrup and bring to a boil. Using a candy thermometer, cook until mixture reaches 240 degrees F. Remove from heat and add the cream slowly. Return to heat and cook until the temperature reaches 248 degrees F. Remove from heat and stir in pecans and vanilla. Cool for 30 minutes. Pour the caramel over the brownie and spread evenly with a spatula. Place in the freezer for one hour.
Sunday, June 1, 2008
Saturday, May 31, 2008
1 Tablespoon balsamic vinegar
1 Tablespoon olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepperFor pasta:8 ounces gf penne pasta
1 medium garlic clove, minced
1/4 cup kalamata olives, pitted and chopped
2 tomatoes, seeded and chopped
1/2 teaspoon fresh tarragon, minced
1-1/2 Tablespoons fresh basil, chopped
About 1/4 cup feta, crumbledFor dressing:1 Tablespoon good quality balsamic vinegar
3 Tablespoons good quality olive oil
1 teaspoon gf dijon mustard
Salt and freshly ground black pepper to taste
Thursday, May 29, 2008
Special to the Tribune
May 21, 2008
Cindy Erwin was tired of having to shop at numerous stores to find gluten-free items. So Erwin, who has celiac disease and cannot eat gluten, opened Gluten-Free Grocery, a 1,400-square-foot storefront in west suburban Westchester.
"We're carrying strictly products that serve as substitutions for products that have gluten in them," Erwin said. (Thus, you won't find produce or dairy items here because they are naturally gluten-free and readily sold elsewhere.)
While many grocery chains might carry a few items from brands specializing in gluten-free food, Erwin sells a fuller line of products such as cookies, crackers, cake mixes, cereals and pastas from brands including as The Cravings Place, Pamela's Products Gluten-Free Pantry, Glutino, Enjoy Life, Bob's Red Mill and Kinnikinnick. In addition, the store has fresh baked goods from Whole Bakers, a local gluten-free bakery.
Frozen foods include bagels, pizza crusts, breadsticks and fish sticks. For the home baker, the grocery has an excellent selection of gluten-free flours including flour made from brown rice, potato, tapioca, sorghum, oats and Italian chestnuts.
Hours: 10 a.m.-6 p.m. Mon.-Sat. (closed 11:45 a.m.-12:15 p.m. Mon.-Fri.); 1922 Mannheim Rd., Westchester, 708-483-8785, gfgrocery.com
Thursday, May 22, 2008
Makes 4 Servings
- 1/2 cup peanuts
- 1 Tablespoon honey
- 1 garlic clove, minced
- 1/2 inch piece of ginger, peeled and minced
- 3 Tablespoons gf soy sauce
- 2 teaspoons rice wine vinegar
- 2 teaspoons sugar
- 1 teaspoon sesame oil
- 1/4 teaspoon hot red pepper flakes
- 1 pound large shrimp, shelled and deveined
- 2 teaspoons gf soy sauce
- 1 Tablespoon sherry
- 1 teaspoon salt
- 8 ounces gf spiral or penne pasta
- 2 Tablespoons vegetable oil, divided
- 1/3 cup red onion, chopped
- 2 celery stalks, sliced
- 1 red bell pepper, diced
- 3 scallions, chopped
- 2 Tablespoons cilantro, chopped
- Salt and freshly ground black pepper to taste
Place the shrimp in a small bowl. Add the gf soy sauce, sherry and salt. Let marinate while you prepare the rest of the ingredients.
Place the peanuts in a small skillet. Drizzle honey over the top. Cook over medium heat, turning peanuts occasionally, until they are completely coated with honey and warmed throughout, about 5 minutes. Transfer to a sheet of wax paper and let cool.
In a small bowl, combine the garlic, ginger, 3 tablespoons gf soy sauce, rice wine vinegar, sugar, sesame oil and hot red pepper flakes. Set aside.
Prepare pasta according to package directions. Drain.
Heat 1 tablespoon of vegetable oil over medium-heat in a wok or large skillet. When hot add the onions; stir fry for 3-4 minutes. Add the celery and bell peppers; stir fry for 3-4 minutes or until just tender. Remove the vegetables from the wok and set aside on a plate. Add the remaining tablespoon of vegetable oil to the wok.
Remove the shrimp from the marinade with a slotted spoon. When the wok is hot add the shrimp. Stir-fry just until opaque and cooked through. Add the pasta, onions, peppers, celery, scallions, cilantro and peanuts to the wok. Drizzle the garlic and ginger sauce over the pasta. Stir fry for 2 minutes or until the pasta is heated through.
Adjust seasonings to taste with salt and freshly ground black pepper. Serve immediately.
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