Wednesday, December 31, 2008

New Allergy Food Shopping Site

https://www.navanfoods.com

Turkeys that are Gluten Free

Butterball: Butterball Fresh Turkey and Butterball Fresh Breast of Turkey are all-natural and contain no added ingredients. The gravy packets that come with some Butterball Turkey products contain gluten and are indicated on the gravy packet label.

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

Christmas Cake

Christmas Cake:
Ingredients
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
4 eggs
1/2 cup sour cream
1 cup gf vanilla yogurt
1 teaspoon gf vanilla
1-1/2 Tablespoon cinnamon
1/4 cup brown sugar

Frosting:
1 cup granulated sugar
1/3 cup water
1/4 teaspoon cream of tartar
dash of salt
2 egg whites
1 teasoon gf vanilla

Directions
Cake:
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.

Crunchy Chocolate Dipper Sticks

Crunchy Chocolate Dipper Sticks
Sunbutter Crunch snack bars dipped in chocolate. A perfect combination!
NO: wheat, gluten, dairy, peanuts, tree nuts, egg or soy.



Ingredients:
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

Directions:
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!

Coca Loco Peppermint Pleasers

Cocoa Loco Peppermint Pleasers
A finger-friendly dessert for everyone!
NO: wheat, gluten, dairy, peanuts, tree nuts, egg or soy




Ingredients:
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

Directions:
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!

Fudgey Swirly Bars

Fudgey Swirly Bars
Chocolate fudge with sunbuttery swirls.
NO: wheat, gluten, dairy, peanuts, tree nuts, egg or soy



Ingredients
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)


Directions:
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!

Bistro Bella Vita Resturant

Bistro Bella Vita Resturant has a gluten free menu.

44 Grandville Avem, Grand Rapids MI

Phone 616-222-4600


http://www.bistrobellavita.com/

Tuesday, December 2, 2008

My Thanksgiving

I had a horrid Thanksgiving. My mother side of the family had totally ganged up on me. Their conversations were mainly about how horrid it is to be gluten free and that people are crazy for going on a gluten free diet. My grandmother told my dad, who has Celiac but hasn't done the blood test yet, that he was crazy for eating gluten free before getting a blood test. My dad likes the gluten free food. My family just does not what to take the time to learn about what the disease is and how to cook gluten free. Honestly it's not that hard to be gluten free. It is my 8th year and I found there is more and more gluten free items out there. Things taste alot better then when I was first diagnosed. My grandmother had the hardest time saying that the pumpkin pie is just a pumpkin pie, but she could not. She had to say the pumpkin pie was a gluten free pumpkin pie. The pumpkin pie was also sugarless, but that was ok.She didnt have to say that. My grandfather and my Uncle are both diabetic and have to be sugarless. I know that my mother side has Celiac Disease.
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!

Sweet Potato Biscuits

Sweet Potato Biscuits

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

Da Lucianos

http://glutenfree.dalucianos.com/index.aspx

If you are ever in Chicago this a must go to resturant. Order some frozen items to ship to your house and you will not regret it!!

Tuesday, November 11, 2008

Here is a Great Thanksgiving Menu

Butterball Turkey (don't use season packet if it comes with one)
Gluten free stuffing
Tossed Salad
Bush Original Baked Beans
Jello salad with fruit
Mashed potatoes
Gravy
Cranberry sauce
Green bean casserole
Dinner rolls
Pumpkin Pie


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.

Gravy
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.

Dinner Rolls
4 tablespoon shorting
3 tablespoons honey
2 eggs
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.


Pumpkin Pie

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
2 eggs

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.
Serves 6

Thursday, November 6, 2008

Mississippi Mud Pie

Living Without Magazine - Gluten Free Recipes

Click to Print This Page

Gluten-Free, Dairy Free Mississippi Mud Pie
Serves 8

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
Pinch salt
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.

Red Velvet Cake

Velvet Cake

Serves 6

4 tablespoons butter
3/4 cup sugar
1 egg
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.
__._,_.___

Product Alert

Bob's Red Mill Corn Grits are not Gluten Free anymore!

Thursday, October 9, 2008

Emerils Gluten Free Pizza

On Tuesday at 8:30 est on Green Channel. Emeril showed us how to make a gluten free pizza.
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

Ingredients:
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

Method:
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

baking pan.)

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

Its Candy Time. List of Gluten Free Candy

This list is updated in 2007. So watch labels!

3 Muskateers
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)
Bottle caps
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 Poppables
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 Buttons

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

o Caramel Egg

o Caramelt Tree Novelties

o Caramels

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 Chomp

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

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 Football

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 Marble

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 Mye

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 Snowbites

o Soft Fruit Centres Barker and Dobson

o Soft Fruit Centres Craven

o Spearmint Chews Barratt

o Spira

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 Twirl

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 Gobstoppers

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 Mounds

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, mim@rmpalmer.com

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 Payday

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 Rolo

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 Runts

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

Online Support

http://health.groups.yahoo.com/group/KentwoodCeliacSupport/

The Kentwood Celiac Support Group is know online. Sign up and get up coming event dates. If you could not make it to the meeting go online to the group and get the information we talked about.

Support Group Starting

It time to celebrate! A great Celiac Disease, Gluten/Wheat Allergy/Intolerence support group is here. The meeting are the 1st mondays at 7:00pm at 1000 Slobey SE Kentwood MI 49508.

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 sn11386@gmail.com

Go to mapquest.com for directions (address: 1000 Slobey SE Kentwood, Mi 49508)

Roben Ryberg's Biscuits

Roben Ryberg's Biscuits (Gluten-Free)
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.

Ingredients:

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

Directions:

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 sn11386@gmail.com

Friday, September 12, 2008

Twice Baked Potato


Ingredients:
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

Directions:
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.

Pizza Delivery

http://www.stillridingpizza.com/At-Restaurants.aspx

Email:info@stillridingpizza.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

Kids Easy Bake Oven


http://www.foodtek.com/Products/QBKids.html

THis is great for the Kids Easy Bake Oven!!

Gluten Free Elcairs


Ingredients
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.

Directions
1) In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the
boil.

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.

Notes:
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
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
bubbles.

2) The 飬airs should be served as soon as they have been filled.



Ingredients
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

Directions

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.
Notes

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)

Ingredients
Chocolate Glaze
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

Directions

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.

Notes:
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.

Chocolate Sauce
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 frae, 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.

Notes
Notes
:
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

Eat In Season

What months is the best time to buy certain fruits and vegetables?

Janurary:
Kiwis
Kumquats
Leeks
Spinach
Sunchokes
Jersalem Artichokes


Febuary:
Grapefruit
Radishes
Red potatos

March:
Artichokes
Cabbage
Carrots
Cauliflower
Key Limes
Navel Oranges

April:
Asparagus
Broccoli
Celery
Mushrooms
Rhubarb

May:
Peas
Salad Greens
Strawberries
Vidalia Onions

June:
Apricots
Bell Peppers
Blackberries
Honeydew

July:
Blueberries
Cherries
Green Beans
Nectarines
Peaches
Red Onions
Summer Squash
Watermelon

August:
Avocados
Corn
Cucumbers
Grapes
Okra
Plums
Tomatoes

September:
Apples
Asian Pears
Cantaloupe
Eggplant
Garlic
Raspberries
Zucchini

October:
Acorn Squash
Parsnips
Persimmons
Pomegranates
Pumpkins
Radishes

November:
Beets
Bok Choy
Bosc Pears
Cranberries
Daikon
Rutabagas
Sweet Potatoes
Yams

December:
Brussels Sprouts
Butternut Squash
Dates
Mandarin Oranges
Red Currants
Tangerines
Turnips

Zoup Restuarant

4021 Cascade Road SE Grand Rapids MI. Phone: 616-956-3052
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
Gazpacho

Monday, July 28, 2008

Gluten Free Product of the Day



Starburst Candy

Gluten Free Product


Old El Paso

Spanish Rice

Coco Pebbles Crust For Ice Cream Pie

2 c. Coco Pebbles
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.

Tuesday, July 22, 2008

Homemade Chocolate Chip Icecream


Ingredients:
2 cups heavy cream, chilled
1 cup whole milk, chilled
3/4 cup sugar
1 teaspoon vanilla
1/2 Hershey's chocolate chips, chopped
Directions:
Place all ingredients except chocolate chips in a bowl and combine until well blended. Pour into freezer bowl and turn the machine on. Mix for 20-25 minutes. Mix in chocolate chips. Serve right away, or transfer to airtight container and freeze.

Product of the Day


Hawaiian Punch

Sunday, July 13, 2008

Gluten Free Product


Kraft

Regular Cool Whip

Fat Free Cool Whip

No Sugar Added Cool Whip

Gluten Free Product


Alexia

Waffle Fries

Crispy Waffle-Cut Potatoes with Seasoned Salt

South of the Border Burger


Difficulty: Easy
Serves: four

Ingredients:

1 lb. ground beef
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
Lettuce
1 tomato, sliced
1 avocado, peeled and sliced


Directions:

Prepare a grill.In a small bowl, combine salsa and sour cream and mix well. Set aside.


In a large bowl, combine ground beef, garlic, onion, chili powder, cumin and salt.

Mix well with your hands. Form into 4 patties.


When grill is hot, grill burgers over high flame or hot coals for 5 minutes, then turn over and grill for 4-5 minutes more or until cooked through.


Meanwhile, place one or two lettuce leaves on each serving plate. Place one cooked burger on each plate of lettuce then top with a generous dollop of salsa mixture.


Top with a tomato slice and then two slices of avocado.


Serve immediately.Tips:

You can also pan fry the burgers.

Friday, June 27, 2008

Gluten Free Fortune Cookies

Chinese Fortune Cookies (Gluten-Free)This recipe comes to us from Jay Perlman.
Yield: 12 cookies.
Ingredients:
l egg
1/3 cup sugar
2 tablespoons corn oil
2 tablespoons water
¼ cup cornstarch

Directions:
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

Roasted Strawberries w/Wine & Balsamic Vinegar Sauce


Ingredients:

2 Tablespoons unsalted butter
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


Directions:

Preheat oven to 400°F.Add 2 Tablespoons butter to an oven-safe skillet and melt butter in oven.

Add vanilla extract to butter and stir to combine.

Place strawberries, cut-sides down, in skillet and sprinkle with brown sugar. Bake at 400°F for 10 minutes or until berries are soft.

Remove pan from oven.With a slotted spoon, remove berries from pan and set aside to let cool.

Add wine and vinegar to skillet and simmer over medium heat until reduced slightly.

Remove from heat and whisk in chilled butter.

To serve, spoon ice cream into dessert bowls, top with warm strawberries and drizzle with sauce.

Wednesday, June 18, 2008

Enjoy Life Lemon Pucker Pie

Let the Summer Celebrations Begin!Summertime is here! Celebrate summer's simple pleasures with our tempt-sational dessert that's allergy-friendly and gluten-free, so everyone can enjoy! It's rich and creamy, yet refreshing. It's the perfect treat for warm summer evenings.

Lemon-pucker Pie (Contains NO: wheat/gluten, egg, peanut, tree nut)

Ingredients:

Crust:
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

Lemon Filling:
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)

Directions:
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.

Celiac Disease Research Needs You


The Celiac Sprue Association, as a service to the membership and celiac community, provides the following opportunity to participate in Alba Therapeutics clinical trials with larazotide acetate (AT-1001). Of special interest to Alba are people who have been diagnosed within the past year. This is the first drug therapy to reach this stage of clinical trials. Participants from all parts of the United States are needed.

COCO CHARLOTTE GOURMET GLUTEN FREE BAKERY

If you are looking for a gluten free bakery Coco Charlotte in Grand Rapids Michigan has the best GF Bake goods and you don't have to worry about contamination because she only cooks Gluten Free.
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!!
Website is:
http://www.coco-charlotte.com/contact.shtml

Walgreens OTC Gluten free List

http://glutenfreedrugs.com/Walgreensgflist.pdf

Medication Gluten Free List

All of the following medications are gluten free unless otherwise noted (Iwould still contact OTC companies to make sure nothing changed, and have Pharmacists contact prescribtion meds@@)

Abilify
Accolate
Accupril
Acetaminophen w Codeine 30 mg (Teva)
Aci-Jel
Aciphex
Actifed
Actonel
Actos
Acular
Acyclovir (Teva, Roxane,Schein, Novapharm)
Adalat
Adderal (all strengths)
Adrenalin inj
Advair
Advil
Aerobid
Afrin
Aggrenox
AK Mycin
Alamast
Alavert (all forms)
Albee w C
Albuterol tabs (Novapharm)
Aldactone
Aldoclor
Aldomet
Aldoril
Alesse
Aleve
Alka Seltzer Gold
Alkeran
Allegra
Allegra D
Allopurinol (Mylan)
Almora
Alocril
Alomide
Alprazolam (Novapharm)
Altace
Alupent (tabs/syrup)
Alupent inhaler
Amaryl
Ambien
Amerge
Amicar (tabs,syrup)
Aminophyllin tabs (West-Ward)
Amitriptyline (Geneva)
Amlodipine/Benazepril (Teva)
Amoxicillin (Apothecon,Novapharm,Teva)
Amoxicillin chewable (Novapharm,Teva)
Amox/Clavulanic Acid (Prasco)
Amoxil
Anafranil
Anaprox
Anaprox DS
Angiscein
Antivert
Anturan
Anusol HC Cream
Anusol HC Supp
Anzemet
Apligraf
Apresoline
Apri-28
AquaSite
Aquasol A
Aquasol E
Aranelle
Arava
Aredia
Aricept
Arimidex
Armour Thyroid
Arthrotec
Asacol
Aspirin Enteric Coated 325mg (Leiner,code #44/227, Watson)
Aspirin 81 mg chewable (Watson)
Atacand
Atacand HCT
Atarax
Atenolol (Novapharm)
Ativan (all strengths)
Atrovent
Attenuvax
Augmentin tabs and liquids
Avalide
Avandia
Avapro
Avelox
Aviane-28
Axert
Azithromycin (Teva, Pliva)
Azmacort
Azopt
Baby aspirin (Walgreens, Perrigo)
Bactrim (tabs & liq)
Bancaps HC
Basic vitamins
Baycol (now questionable)
Beclovent
Beconase
Beconase AQ
Bellaspas
Benadryl Elixir
Benicar
Bentyl (all forms)
Benzonatate (Pliva)
Betapace
Betaseron
Betoptic
Bextra
Biavax
Biaxin (tabs/liquid)
Bicillin
Brevital Inj
Bufferin-all products EXCEPT
Bufferin regular 325mg tablet
which does contain some gluten
Bugs Bunny Chewables
Bupropion Sustain Release (Purepac)
Buspar
Butazolidin
Cafergot
Cal-Quick
Caltrate
Camila
Cantil
Captopril (Novapharm)
Carafate (tabs & suspension)
Carbamazepine (Teva)
Carbatrol
Carbidopa/Levodopa tabs (Endo)
Cardizem SR
Carisoprodol (Watson, West-Ward)
Cardia XT (all strengths)
Casodex
Cataflam
Catapres patch
Catapres tablets
Ceclor
Cefaclor (Novapharm)
Cefadroxil tabs & caps (Ranbaxy)
Ceftin
Cefzil
Cefuroxime (Ranbaxy)
Celebrex
Celexa
Celontin
Centrum
Centrum Chewable(all)
Centrum Jr-possibly contains gluten
Centrum Liquid
Centrum Performance
Centrum Silver
Cephalexin (Teva, Novopharm)
Chibroxin
Chlortrimeton 4 mg tabs
Chlortrimeton 8mg and 12 mg extend tabs
Chlortrimeton liquid
Chromagen Forte
Chromagen Forte
Cibacalcin
Ciloxin
Cimetidine (Novapharm)
Cinobac
Cipro
Citrical (all forms)
Citrucel
Clarinex
Clarinex D
Clarinex Reditabs-company does not know source of starch
Claritin
Claritin D
Claritin D-24
Claritin liquid
Cleocin
Cleocin
Clinoril
Clofibrate (Novapharm)
Clomid
Clomipramate (Novapharm)
Clorazepate (Watson)
Clorpres
Clozaril
Codiclear DH (sugar and dye free)
Cognex
Colace
Colchicine (West-Ward)
Colested
Colestipol
Coly-Mycin M Inj
Coly-Mycin S Otic
Combipatch
Combipres
Combivent
Comtan
Comtrex (tabs/caplets/liquid)
Comtrex Deep Chest Cold
Comtrex Non Drowsy
Comvax
CoPyronil
Coreg
Corgard
Corizide (NOT GF)
Cortenema
Cortisone (West-Ward)
Cortisporin Cream & Oint
Cortisporin Ophth
Cortisporin Otic Solution
Cortone
Cosopt
Coumadin (all strengths)
Covera
Cozaar
Creomulsion
Creon
Crestor-contains no starch but company won't verify
that product is GF
Cromolyn (Teva)
Cryselle
Cyclobenzaprine (Mylan, Schein, Watson)
Cylert chewable
Cymbalta (all strengths)
Cystospaz
Cystospaz M
Cytadren
Cytomel
Cytomel
Danazol (Barr)
Dapsone
Daypro
Dayquil
DDAVP
Decadron
Deconamine caps
Deconamine SR
Deconsal
Demerol
Denavir
Depakote (all forms)
Desferal
Desogen
Desyrel
Detrol
Detrol LA
Dexacidin
Dexedrine (Smith-Kline-Beecham)
Dexone
Diabeta
Diastat
Dicloxacillin (Bristol-Myers-Squibb)
Dicyclomine (Lakeside, Mylan, Rugby, West-Ward)
Didronel
Diflucan
Diflucan tabs
Digel liquid & tabs
Digitek
Dihydergo
Dilantin
Dimetane tabs-contains gluten
Dimetapp elixir
Dimetapp tabs-contain gluten
Diovan / Diovan HCT
Disney Princess Gummies Vitamins
Ditorpan
Ditropan XL
Diuril
Dolobid
Doxycycline (Zenith/Goldline)
Drixoral
Duphalac
Durabac Forte
Duraflu
Durahist D caplets
Duraphen 100 caplets
Duraphen Forte
DuraTan DM Susp
DuraTan Forte Susp
Duricef
Dyazide
Ecotrin (all strengths)
Edecrin
Effexor (all strengths)
Elavil
Elidel
Elspar
Emadine
Enablex
Endafed
Endagen-D
Endocet
Endodan
Enpresse-28
Entex
Entex LA
Entocort EC
Entuss D
Errin
Erythromycin tabs (Abbott labs)
Esgic (all forms)
Esidrex
Eskalith
Eskalith CR
Estrace
Estraderm
Estratab-possible gluten in active ingredient
Estratest-possible gluten in active ingredient
Estrostep
Etodolac (Taro)
Eudal SR
Evista
Excedrin Extra Strength
Exelon
Extendryl syrup, JR and SR caps
Famvir (all strengths)
Feldene-contains gluten
Femara
Fenesin
Fenesin DM
Fenofexadine (Teva)
Feosol-traces of gluten
Feostat
FerInSol
Ferrous Gluconate (Paddock)
Ferrous Sulfate (Goldline)
FiberCon
Fiberlax
Fioricet / with Codeine
Fiorinal
Fiorinal caps-generic (West-Ward)
Fiorinal tabs-generic (West-Ward)
Fiorinal with Codeine
Flagyl tabs
Flexeril
Flomax
Flonase
Florinef
Flovent
Flovent Rotadisk
Floxin
Floxin
Flubriprofen (Novapharm)
Fluconazole (Apotex, Barr, Greenstone)
Flumadine
Fluoxetine-all strengths/forms(Barr, Par)
Flurazepam (West-Ward)
FML
FML Forte
Focalin
Folgard
Folgard RX
Folic Acid (Schein, West-Ward)
Foradil Aerolizer
Fosamax
Fosrenol
Freeda's Vitamins
Frova
Furosemide (Watson-doesn't test but uses corn starch)
Furosemide (Ivax,Sandoz)
Furoxone (tabs & liquid)
Gabitril (all strengths)
Gas-X
Gaviscon
GenTeal eye drops
GenTeal eye gel
Geodon
Gleevec
Glipizide (Novapharm)
Glivec
Glucophage
Glucotrol
Glucotrol XL
Glucovance (all strenghts)
Glyburide (Novapharm)
Glypyrrolate tab (URL, Mikart)
Glynase
Glyset (company not able to determine)
Gonisol
Grifulvin 5- "weak" gluten content
Guaifenesin (URL)
Guaifenesin LA 600 mg (URL/Mutual)
Haldol (tabs, concentrate)
Herplex
Humatin
Hycodan
Hycomine
Hydergine
Hydrochlorothiazide (Qualitest)
Hydrocodone/APAP all strengths (Mallinckrodt, Watson)
Hydrocortone
HydroDiuril
Hygroton
Hyoscyamine 0.375mg tab (Amide)
Hyzaar
Ibuprofen (Pharm. Formulations)
Imitrex
Imodium
Imodium AD Caplets
Inapamide (Novapharm)
Indocin
Indomethacin (Novapharm)
Intal inhalations
Isoniazid 100 & 300 mg (West-Ward labs)
Isosorbide Dinitrate (West-Ward)
Junel (all strengths)
Kaopectate
Kariva-28
Kayexalate
Keflex
Kemadrin
Keppra (all strengths)
Ketek
Ketoprofen XR (Andrx)
Kirkman (all products are GF)
Klor-Con
Lacrisert
Lactaid liquid drops
Lactaid original strength caplets
Lactaid ultra caplets
Lamictal
Lamisil
Lamprene
Lanoxin
Lasix
Leflunomide (Apotex, Sandoz)
Lescol / XL
Lessina-28
Leucovorin
Leurkeran-contains gluten
Levaquin (all strengths)
Levlin
Levora
Levothroid
Levothyroxine (Mova)
Levoxyl
Levsin
Levsinex
Lexapro
Lexxel
L'il Critters Gummy Bear Vitamins
Lioresal
Lioresal Intrathecal
Lipitor
Liqui-Char
Lisinopril (Apotex, Mylan, Teva, Watson, West-Ward; Ranbaxy is unsure of this specific product)
Lisinopril/HCTZ (Ranbaxy, West-Ward)
Lithobid
Lithonate
Lithotabs
Livostin
Lodine (tabs/caps/XL)
Loestrin
Logroton Retard
Lomir / SRO
Lomotil
Lomox
LoOvral
Loperamide tabs & caps (Novapharm)
Lopid
Lopressor / HCT
Lorabid
Lorazepam (Geneva contains gluten)
Lorazepam (Mylan, Ranbaxy, Watson are GF)
Lorcet 10/650
Lorcet Plus
Lortab
Lotemax
Lotensin
Lotensin HCT
Lotrel
Low Ogestrel
Lozol (1.25 & 2.5)
Ludiomil
Lunsesta (all strengths)
Lutera
Luvox
Lyrica
Macrobid
Maginex
Mag-Ox
Maxair
Maxalt
Maxalt-MLT
Maxzide
Mebaral-contains gluten
Medrol
Melaleuca Vitabears
Melleril
Menest (NOT GF)
Mephyton
Metamucil
Metformin (Teva)
Methergin
Methimazole (Monarch)
Metopirone
Metoprolol (Watson-doesn't test but uses potato starch)
Metoprolol (Apothecon, Novapharm)
Mevacor
Mexiletine (Novapharm)
Mexitil
Miacalcin
Micardis
Micogestrin
Micronase
Micronor
Midamor
Minocycline caps (Ranbaxy,Schein)
Mirapex
Mircette
M-M-R II
Moban
Mobic
Modicon
Moduretic
Monopril
Morphine Sulfate Ext Release Tab (Endo)
Motesan
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
M-R-VAX II
Mucinex (all forms)
MultiTech Formula Isotonix
Mysoline
Mytussin AC
Mytussin DAC
Naldecon (tabs/syrup)
Naldecon DX Children's syrup
Naldecon DX ped drops-may contain gluten
Naldecon generic (Rugby)
Naphcon
Naphcon A
Naprelan
Naprosyn
Naproxen (Novapharm)
Nasacort
Nasacort AQ
Nasalcrom
Nasalide
Nasonex
Natalcare Advance
Natalins
Natalins RX
Nature Made brand multivits
Natures Plus Animal Parade
Necon
Neoral
Neosporin (all forms)
Nephrocaps
Nephro-Fer
Nepresol
Nestabs FA
Neurontin
Nexium
Nifedipine cap (Novapharm)
Nifedipine ER (Mylan)
Niferex 150
Nilandron
Nimotop
Niquil
Nitroderm TTS
Nitrogard
Nitroquick
Nitrostat
Nizoral
NoDoze
Nolvadex
Nordette
Noroxin
Norpramin
Norprolac
NorQD
Nortrel (all strengths)
Norvasc
Nucofed (all forms)
Nuprin
Nutrilite Corps Double X
Ocufen
Ocuflox
Ocuhist
Ogestrel
One A Day (entire line)
Orasone
Ortho Cept
Ortho Cyclen
Ortho Est
Ortho Novum (entire line)
Ortho Prefest
Ortho TriCyclen
OsCal Plus D
Osteo Bi-Flex
Otocain Drops
Ovcon 35
Ovral
Pancrease
Pancrease MT 10
Pancrease MT 16
Pancrease MT 20
Pancrease MT 4
Pangestine CN20
Parafon (generic from Lemmon Pharm)
Parafon DSC
Parlodel
Paroxetine (Apotex)
Patanol
Paxil
PCE
Pedvax HIB
Pentasa
Pepcid
Pepcid RPD
Pepto Bismol
Percocet
Percodan
Periactin
Permax
Persantine
Phazyme
Phen-Guai 25/900 (Prasco)
Phenergan w/ Codeine syrup
Phoslo
Pindolol (Novapharm)
Piroxicam (Novapharm)
Pitocin
Plaquenil
Plavix
Plendil
Pletal
Pneumovax 23
Poly Vi Flor
Poly Vi Flor w Iron
Poly Vi Sol
Polysporin
Polytrim
Ponstel
Portia
Prandin
Pravachol
Prazosin (Mylan)
Precose
Pred Forte
Pred G
Prednisone (West-Ward)
Premarin
Prenatal Advance
Prevacid (all forms)
Priftin
Prinivil
Prinzide
Pro-Banthine
Procaine Pen G (Monarch)
Procanbid
Proctocort
Proloprim (status unsure)
Promethazine (Breckenridge)
Promethazine w/ Codeine Syrup (Hi-Tech Pharmacal)
Propecia
Propoxyphene Napsylate (Mallinckrodt)
Propulcid
Proscar
Protonix
Proventil (tabs/syrup)
Proventil HFA
Proventil inhalation
Proventil solution
Provera
Prozac
Pulmicort
Purinethol
Questran/Questran Lite
Quibron
Quinaglute
Ranitidine (, Geneva,Novapharm)
Recombivax
Regitin
Reglan
Regranex Gel
Relafen
Relpax
Remeron
Renagel
Requip
RESCULA
Restoril
Retrovir
Retrovir
Rezulin
Rhinocort
Rhinocort AQ
Rifadin
Rifamate
Rifater
Rilutek
Risperdal
Ritalin (all strengths)
Ritalin LA
Ritalin SR
Robaxin
Robitussin Cold & Congestion Caplet
Robitussin Cold & Cough Liqui-Gels
Robitussin Cold Severe Congestion liqui-gels
Robitussin Cold, Cough & Flu Liqui-Gels
Robitussin line
Robitussin Multi Symptom Cold & Flu Caplets
Robitussin Night Time liqui-gels
Rolaids
Rowasa
Ryna C
Ryna D
Rynatan
Safetussin 30
Salsalate (Caraco)
Saluron
Salutensin
Sandimmune
Sandoglobulin
Sandostatin
Sansert
Scot-Tussin DM
Seldane
Seldane D
Selegiline (Novapharm)
Septra (tabs & liq)
Ser-Ap-Es
Serentil
Serevent Diskus
Serevnt Inhaler
Seroquel
Serzone
Sesame Street Complete Vitamins & Minerals
Silvadene
Silvadene
Simulect
Simvastatin (Ranbaxy, Teva)
Sinemet
Sinemet CR
Singulair (all stregnths)
Skelaxin
Slobid (all strengths)
Slo-Mag
Slow Fe
Slow-Mag
SMZ-TMP (generic Bactrim-Lemmon Pharm)
Solgar
Soma
Sonata
Sorbitrate
Spersallerg
Sporonox
Sprintec
Starlix
Strattera (all strengths)
Sudafed
Sudafed Cold & Sinus Liquid Caps
Sudafed Plus
Sulamyd
Sular
Sulf-10
Sunkist Multivit Complete
Suprax susp
Suprax tabs-contain gluten
Symmetrel
Synercid
Synthroid (all strengths)
Syntocinon
Tambacor
Tamiflu
Tamoxifen (Barr pharmaceuticals)
Tapazole
Tavist
Tavist D
Tegretol (tabs/chew tabs/suspension/XR tabs)
Tegretol / XR
Tenoretic
Tenormin
Tenuate
Tequin
Terazol (all forms)
Testosterone 2% cream
Tetracaine
Thalitone
Thalomid (all strengths)
TheraFlu Cough and Cold
Theragran
Theragran Heart Right
Theragran M
Theragran M Advance
Thrombin Inj
Thyrolar
Tiazac
Tigan (all forms)
Tigan (caps & suppositories)
Tilade
Timolide
Timolol tabs (Novapharm)
Timoptic
Timoptic XE
Tizanidine Purepac)
Tobradex
Tobrex
Tofranil
Tolectin (all strengths)
Tolmetin (Novapharm)
Topamax (all strengths)
Toprol XL
Tr iVi Sol
Tracleer
Trandate
Trazadone (Schein, Sidmak, Teva)
Trental
Tri Vi Flor
Triaminic AM
Triamterene/Hydrochlorothiazide cap (Barr,Duramed,Novartis,Watson)
Tricor-contains gluten on the coating
Triglide (all strengths)
Trileptal
Trilevlin
Trimox
Triostat Inj
TriPhasil
Tri-Sprintec
Trovan (all strengths)
Trusopt
Tums-all are GF except as noted below
Tums Smoothies-contain gluten
Tuss DM
Tussend
Tussigon
Tussin 30
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 tabs
Tylenol ultratab
Tylenol with Codeine
Tylox
Ultracet
Ultram
Ultramega Gold (GNC)
Urised
Uro-Mag
Vancenase
Vancenase AQ
Vanceril
Vanex
Varivax
Vascor (all strengths)
Vaseretic
Vasocidin
Vasocon
Vasocon A
Vasosulf
Vasotec
Velivet
Venlafaxine (Teva)
Ventolin (tabs/syrup)
Ventolin inhaler
Ventolin solution
Verapamil (Mylan, Watson)
Vesicare
Vexol
Viactive
Viagra
Vibramycin (tabs & caps)
Vicodin
Viokase
Vioxx
Vira A
Viracept
Viroptic
Visine
Visine A
Visken
Vitamin D (Pliva)
VitaminShoppe brand all GF
Vitravene
Vivactil
Vivelle
Vivelle Dot
Voltaren
Voltaren / XR
Warfarin (Barr-all strengths)
Welbutrin
Welchol
Xalatan
Xanax
Xopenex
Xylociane Flavored Oint
Yasmin
Yaz
Zaditen
Zaditor
Zanaflex
Zantac (tabs/caps/liq/granules)
Zarontin
Zelnorm
Zemplar
Zenate Advanced Formula
Zestoretic
Zestril
Zetia
Ziac
Zithromax (caps & suspension)
Zocor
Zofran (all forms)
Zoladex
Zoloft
Zometa
Zomig
Zomig-ZMT
Zonegran
Zovia
Zovirax
Zovirax tabs and caps
Zydone
Zyloprim
Zyprexia
Zyrtec (tabs & liquid)
Zyrtec D

Monday, June 16, 2008

Grilled Steak with Warm Corn Salsa


Ingredients:

For corn salsa:

1 Tablespoon vegetable or canola oil
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


For steak:

4 New York or Rib Eye steaks, trimmed of fat
Kosher salt
Fresh ground pepper
1 Tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon brown sugar
1/4 cup chopped fresh cilantro


Directions:

Prepare a grill.

For corn salsa:Add oil and butter to a medium skillet over medium-high heat. Add corn, red pepper and onions and saute for 2 minutes. Add garlic and salsa and season to taste with salt and pepper. Continue to saute for 2-3 minutes or until the vegetables are softened and the corn begins to turn a golden color.


Remove from heat.


In a small bowl combine salt, pepper, chili powder, cumin and sugar. Sprinkle spice mixture over both sides of steaks.


Grill steaks over high flames for gas grill or hot coals for charcoal grill for about 5 minutes per side for medium-rare. Re-warm corn salsa.


Remove steaks from grill and transfer to serving plates. Spoon warm corn salsa over part of and next to steaks. Garnish with cilantro.


Serve immediately.

Thursday, June 5, 2008

Pecan Caramel Topped Brownies


Pecan Caramel Topped Brownies

Ingredients

For brownie:
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

For caramel:
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

Directions
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.

For brownies:
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.

For caramel:
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

Please Respond to This Post!!

I am starting to write up a magazine for Celiac and Gluten intolerence people. If you have anything that you would like to see in the magazine or if you have written an article and what to put it in something. I would like to know what all you Celiacs would like to see in a magazine. You can email your responses to sn11386@gmail.com Thanks!!

Grand Rapids Gluten Free Food Fair Video

http://www.youtube.com/watch?v=pEt5s6Gb-S4

Thanks you for making this Gluten Free Food Fair a success.

On May 17 over 1,000 people came to this wonderful fair. They got to try amazing products. I can't wait for next year!!

Saturday, May 31, 2008

Chicken Pasta Salad w/ Tomatoes & Kalamata Olives


Difficulty: EasyMakes 4-6 Servings

Ingredients:

For chicken:2 chicken breast halves, boned & skinned
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


Directions:

Prepare a grill.


Place chicken in a shallow baking dish.


Cut small slits throughout chicken breasts to allow marinade to quickly penetrate into meat. Drizzle chicken breasts with balsamic vinegar, olive oil and season with salt and freshly ground black pepper. Turn chicken breasts so that they are covered with marinade. Let sit for at least 5-10 minutes before grilling.


Meanwhile, cook gf pasta according to package directions. Drain and toss with about 1/2 tablespoon of olive oil. Set aside.


Grill chicken for 3 minutes per side or until cooked through. Remove from grill and let cool.


Slice chicken against grain into 1/2" strips.


In a small bowl whisk together 1 tablespoon balsamic vinegar, 3 tablespoons olive oil, and 1 teaspoon gf dijon. Season to taste with salt and freshly ground black pepper. Set aside.


Place gf pasta, garlic, kalamata olives, tomatoes, tarragon, basil and feta in a large bowl. Toss to distribute vegetables and feta throughout pasta. Drizzle about 1/4 of the dressing onto salad and gently toss. Continue to add more dressing until pasta tastes flavorful but not drenched in dressing.


To serve, spoon pasta salad on plates and top with grilled chicken. Garnish with several tarragon leaves if desired.

Thursday, May 29, 2008

MarketplaceGluten-Free Grocery opens in WestchesterShop caters to those with celiac diseaseBy Susan Taylor
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

Asian Pasta Stir-Fry


Difficulty: Easy
Makes 4 Servings


Ingredients:
  • 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

Directions:

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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SYNOPSIS No matter what you see, no matter what you’ve heard, assume nothing. Adam and Sophi e Warner and their three-year-old dau...