Thursday, August 19, 2010

Saffron's Gluten Free Store on Plainfield MI

Saturday Aug 28th is their sample day. It starts at 11:00am-2:00pm. The theme is snacks and lunch items. Gluten Free items are expensive. It is heart breaking spending money on a GF food and end up not liking it. That is why I love the Sample events. I think that all stores should have these type of events.

In October they will have be having Sample Saturdays for Celiac Disease Month.

Address: 4196 Plainfield, MI

Tuesday, August 17, 2010

List of Gluten Free Restaurants

1- Uccello's has a gluten-free menu. You will need to request at gluten-free menu. Also you will need to talk to he waiter and manager.

2- Chipotle's. Again make sure to ask for a gluten-free menu and make sure that waiter knows that you are gluten-free.

3- Olive Garden has many different meals that are gluten-free. Ask the greeter for a gluten-free menu. Also mention that you are gluten-free.

4- Ruby Tuesday

5- ABC Pizza offers gluten-free pizza

6- Boston's the one by Celebration Cinema North on the Beltline.

7- Noodles, also near Celebration Cinema North. I believe that all Noodles have gluten free items.

8- Red Robins- Ask the waiter not to but Red Robin's Seasoning.

9- Wendys. You can even eat the Chili.

Just remember where every eat always ask to speak with the manager. Ask the manager about using clean gloves, utensils, pans, etc. Don't be afraid to question your meal. If the meal isn't how you order it tell the manager and don't eat it.

Harvest Health Foods' Gluten Free Fair

Harvest Health Foods is throwing their annual Mini Gluten Free Fair at the Hudsonville location on Saturday Aug 21,2010. It starts at 10:00am- 3:00pm. The address is: 4150 32nd Avenue in Hudsonville, MI

Thursday, August 5, 2010

Family Estate Sale Business

My mom's dream has always been starting an estate sale services. Now, that my health is getting back on track and things are starting to look good she has started her buisness- Legacy Estate Sale Services.

We have watched other Estate Sale companies ruin items and are only there for money.  My mom has done estate sale for friends and enjoys helping people. 

It is nice to watch my mom do what she wants to do and not have to worry about taking care of me.

Her website is http://www.legacyestatesaleservices.com/

We do travel, but fees will apply.

I love my mom so much and enjoy watching her do what she enjoys.

Sunday, August 1, 2010

Celiac Disease Linked to Modestly Increased Mortality

by Laurie Barclay, MD
September 15, 2009 — Mortality risk is modestly increased in patients with celiac disease, inflammation, or latent celiac disease, according to the results of a retrospective cohort study reported in the September 16 issue of the Journal of the American Medical Association.




"Studies of mortality in celiac disease have not taken small-intestinal pathology into account," write Jonas F. Ludvigsson, MD, PhD, from Karolinska Institutet in Stockholm, Sweden, and colleagues. "We used nationwide histopathology data to examine the overall risk of death in individuals with celiac disease and inflammation. Through regional data linkage, we were also able to examine mortality in latent celiac disease."



The investigators studied duodenal/jejunal biopsies performed at all 28 pathology departments in Sweden between July 1969 and February 2008 on celiac disease (Marsh stage III: villous atrophy; n = 29,096 individuals) and inflammation (Marsh stage I - II; n = 13,306).



A third cohort of 3719 individuals with latent celiac disease, defined as positive celiac disease serology results in individuals with normal-appearing mucosa (Marsh stage 0), was obtained from 8 university hospitals. All-cause mortality risk through August 31, 2008, vs age- and sex-matched control subjects from the general population, was estimated through linkage with the Swedish Total Population Register.



There were 3049 deaths among patients with celiac disease (hazard ratio [HR], 1.39; 95% confidence interval [CI], 1.33 - 1.45; median follow-up, 8.8 years), 2967 among patients with inflammation (HR, 1.72; 95% CI, 1.64 - 1.79; median follow-up, 7.2 years), and 183 deaths among patients with latent celiac disease (HR, 1.35; 95% CI, 1.14 - 1.58; median follow-up, 6.7 years).



Absolute mortality rate was 10.4 (95% CI, 10.0 - 10.8) per 1000 person-years in celiac disease, 25.9 (95% CI, 25.0 - 26.8) in inflammation, and 6.7 (95% CI, 5.7 - 7.6) in latent celiac disease; excess mortality rate was 2.9, 10.8, and 1.7, respectively. Similar risk increases also occurred in children. When the first year of follow-up was excluded, HRs were somewhat decreased.



"Risk of death among patients with celiac disease, inflammation, or latent celiac disease is modestly increased," the study authors write.



Limitations of this study include possible misclassification of some pathologic features, the possibility that some patients with inflammation did not have celiac disease, lack of adjustment for smoking, and lack of weight and height data.



"Individuals undergoing small-intestinal biopsy in childhood had increased HRs for death," the study authors conclude. "Cardiovascular disease and malignancy were the main causes of death in celiac disease."



In an accompanying editorial, Peter H.R. Green, MD, notes the increasing evidence for the presence of celiac disease in patients with various neurologic and psychiatric disorders.



"The study by Ludvigsson and colleagues reinforces the importance of celiac disease as a diagnosis that should be sought by physicians," Dr. Green writes. "It also suggests that more attention should be given to the lesser degrees of intestinal inflammation and gluten sensitivity."



The Swedish Society of Medicine, the Swedish Research Council, the Sven Jerring Foundation, the Örebro Society of Medicine, the Karolinska Institutet, the Clas Groschinsky Foundation, the Juhlin Foundation, the Majblomman Foundation, Uppsala-Örebro Regional Research Council, and the Swedish Celiac Society supported this study. The study authors and Dr. Green have disclosed no relevant financial relationships.



JAMA. 2009;302:1171-1178, 1225-1226.

Experts Identify Three Culprits for Gluten Allergy

HONG KONG (Reuters) Jul 21 - Researchers have identified three fragments in gluten that appear to trigger the autoimmune response in people with celiac disease.




The findings, published online July 21st in Science Translational Medicine, may lead to a more targeted cure for the disease instead of what patients do now - abstain completely from food containing wheat, barley and rye and their by-products.



"If you can (narrow down) the toxicity of an allergen to a few components, that enables you to make a highly targeted therapy in a way that you no longer need to target the whole immune system," said researcher Dr. Robert Anderson of The Walter and Eliza Hall Institute of Medical Research in Victoria, Australia.



In the case of celiac disease, which is not an allergy but an autoimmune disorder, autoantibodies produced in response to gluten damage the lining of the small intestine.



In order to identify the antigenic peptides recognized by the T cells that cause this disease, the researchers asked 244 patients in Australia and Britain to eat gluten-containing cereals over three days. The researchers then analyzed blood samples from the patients to quantify their responses to all celiac toxic prolamins (a class of plant storage protein).



The peptides that stimulated the T cells "were the same among patients who ate the same cereal, but were different after wheat, barley and rye ingestion," the authors report. To their surprise, a sequence from wheat and barley "was immunodominant regardless of the grain consumed."



"Furthermore," they said, "T cells specific for just three peptides accounted for the majority of gluten-specific T cells, and their recognition of gluten peptides was highly redundant."



The surprising finding that "the majority of the immune response to gluten can fall back to just three components of gluten... means the immune response is highly focused on maybe some particular forbidden fragments of the gluten," Dr. Anderson said by telephone.



He and some colleagues have since gone on to design an experimental injectable vaccine containing very small doses of each of the three components.



SOURCE: http://link.reuters.com/gew78m



Sci Transl Med 2010.

Tuesday, June 8, 2010

New and Improved Products!

I have been crazy busy with Graduation, Picnics, Family Reunions, and summer parties coming it is hard to spend hours of baking from scratch. These products have made my life simple for all these busy days. I use Pancakes for a sandwich wrap and hook it together with a tooth pick. Using pancake for bread reminds me of Oga’s Restaurant Sandwiches. I have always loved a fast spaghetti pasta salad that has noodles that taste good.

The best pasta in the world is:

1) De Boles Gluten-Free Multi-Grain Spaghetti Style Pasta- I love this pasta because it taste fantastic and doesn’t get mushy after a couple of days. The key is to make sure you don’t over boil the noodles. It is the only pasta out there that has great nutrition. It is made with Brown Rice Flour, Quinoa & Amaranth. Only has 1.5 grams of total fat, 12% Fiber, 30% Folic Acid, 15% Iron, 40% Thiamin, 30% Niacin, 15% Riboflavin. A quick pasta salad is putting together Olive Oil, Tomatoes, Black Olives (canned sliced), chop a small onion (the smallest you can find), and some parsley. When it comes to pasta salads you have to experiment. Also DeBoles has Gluten Free Mulit Grain Pasta in different shapes such as Penne.

Gluten Free Pantry has always had quick and easy dessert mixes and flours. Now with a different look and improved taste, this is a must in all pantries. Glutino & Gluten Free Pantry's mission is to provide a healthy lifestyle to all those with Celiac Disease and those who follow a gluten-free/wheat-free diet. They are the two brands of gluten-free foods made with the goodness of home. You can put your trust in this company because they make sure they use good quality gluten-free ingredients. They have more than 60 gluten-free products from meals- breads and even desserts. They also have a tasty All Purpose Flour that I use in all my recipes where I substitute the wheat all purpose flour with Gluten-Free Pantry's all purpose mix.

Some of the Gluten-Free Pantry that I most recently tried:

2) Gluten Free Pantry's Chocolate Chip Cookie Mix: This simple mix makes 25-36 delicious chocolate chip cookies depending on the scoop size. It contains chocolate chips. You can also make chocolate chip bars by putting the mix in a 7x11 inch pan. I also added Nestle's chocolate chunk chips to make it even more chocolate. The ingredients: White Rice Flour, Chocolate Chips (sugar, chocolate liquor, coca butter, soy lecithin, vanilla extract), brown sugar, sugar, potato starch, potato flour, sodium bicarbonate, salt, sodium acid, pyrophosphate, monocalcium phosphate.



3) Gluten Free Pantry's Chocolate Truffle Brownie Mix: This is one of their better products because they are chewy and is very moist. I like to eat it right out of the oven with a scoop of vanilla ice cream. Has an easy-to-follow recipe that even small kids can help with. Each package makes a single 9x13 pan of fudge brownies. It also has a recipe on the box to make it low-fat. Ingredients: Sugar, Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Vanillin), Cocoa Powder, White Rice Flour, Potato Starch, Corn Starch, Xanthum Gum, Salt.



4) Gluten Free Pantry's Brown Rice Pancake Mix- Irish Soda Bread or two batches of delicious pancakes or waffles. The pancakes turn out soft and fluffy. I didn't get a chance, but there is a recipe on the box on how to make Irish Soda Bread. In my pancakes I like fresh blueberries, strawberries, chocolate chips, and even raisins with cinnamon. I have also used a pancake for making a turkey sandwich. If you make then big you can use it as a wrap or you can use them to make a peanut butter and jelly sandwich. Another way of using this mix is for making Muffins. Ingredients: Brown Rice Flour, White Rice Flour, Corn Starch, Buttermilk, Granulated Honey, Baking Powder (Corn), Sodium Bicarbonate, Salt, Xanthum Gum.



5) Beth's All-Purpose GF Baking Flour- I substitute this Gluten Free flour for Wheat All Purpose flour. Just remember to add 1 tsp of xanthium gum for every 1 cup of Gluten-Free flour. This mix is trans-fat free and cholesterol free. Ingredients: White Rice Flour, Potato Starch, Guar Gum, Salt.



6) Glutino Breakfast Bars Strawberry: I have never cared for these bars when they first came out. They have defiantly improved the taste. This bars reminds me of those Fruit and Grain bars except better. The improved taste is great. The one thing I would change about this product is adding more fiber and nutrition to it. This bar would be great for on the go, keeping in your purse, snacks, and even lunch for school and/or work. It is gluten-free, milk/dairy free, low in fat, no trans fatty acids, and no sugar added.





7) Erewhon Gluten Free Crispy Brown Rice Cereal: This cereal does crackle and pop like Kellog's Rice Crispies. It is made from whole grains of organically grown brown rice. It is also low fat, low sugar. It is great for making rice crispy treats. If you eat it for breakfast you may want to put some fruit in it. The only problem with this cereal is nutritional value because it doesn't have any fiber or vitamins and calcium. This has always been the problem with gluten-free foods.



8) Gluten Free Cafe Chicken Noodle Soup Can: I was so excited to see canned chicken noodle soup that is gluten-free. I have missed that fast and easy lunch. Gluten Free Cafe Soups are the only line of gluten-free foods fortified with vitamins and minerals to provide nutrients that may be missing from certain diets and pro-biotic to aid with digestion. It contains Vitamins B1, B2, B3, folic acid and vitamin D and minerals-- iron and calcium.





Pamela’s have been in business since 1988 because she wanted everyone to have delicious foods. Her product’s has had a far reaching impact on the gluten-free food market and the Natural Food Industry. They continue to take pleasure in finding new flavor combinations and creating tasty new products to celebrate with friends. These are a couple of new and new improved products that I have tried recently:



9) Pamela's Pancake Mix: Pamela' productss have always been my favorite because the taste is never gritty and is all natural. Plus this mix makes up light and fluffy. You can also use this mix as an All Purpose Flour Mix too. My friends don't even know that it is gluten-free because it taste just like regular wheat flour. On the package has a couple of recipes and baking tips.






10) Pamela's Cornbread Mix: I was excited to see that Pamela came out with a cornbread mix. I have always loved corn bread. This mix is made from organic corn. On the bag has many different recipes from buttermilk cornbread , Sweet Pepper Cornbread, Cranberry Orange Cornbread.. This is the best Cornbread mix I have tasted and I have tasted many cornbread mixes. It is even better then Jiffy’s cornbread. Pamela;s mix is very moist and sweet but not too sweet. I love pouring warm milk on it. This is a must in gluten-free pantries, but also non-gluten free pantries



11) Tropical Source’s Chocolate Chips: These chocolate chips taste have been improved. These are well worth it. I feel that Tropical Source taste the same as Nestle, Hershey’s, and store brand chocolate chips. If it were me I would get whatever chips are on sale or cheap. If you are dairy-free then you may want to get Tropical Source.

Monday, May 24, 2010

Grand Rapid's Michigan Whitecaps Gluten Free Menu!

I have gone to Whitecaps games and watch my friends and family eat baseball game foods. I always felt left out. I won't be feeling left out any more because the Whitecaps has a gluten free menu!! All you have to do is ask to see the gluten free selections. Now you can cheer and eat just like your family and friends.

Starbucks Has GF Cookies!!

I always go with friends to our local Starbucks and talk. I have always loved going to Starbucks and getting warm milk with french vanilla. My friends always order a cookie or a bagel. They always ask me why I don't like cookies. I have to remind them about me being gluten-free. I wish I could eat Starbucks cookies. I always feel like they think I am weird. But now some locations of Starbucks carry gluten-free cookies. According to the spokesperson, Starbucks will have gluten-free cookies at all corporation locations (freestanding locations). Any Starbucks in malls or stores may or may not carry GF cookies.

Suggestions on Baking Cookies

Gluten-Free cookies can be a pain to make. I had a hard time with regular cookies.  I don't know about you, but my GF cookies come on flat and hard. It spreads all over the pan even when I lessen the butter. I love switching out the butter and putting applesauce in the place. Applesauce is a work of art. You have to play around with it. Here are some suggestions that other gluten-freeers have told me: 
-Bake on a Silpat mat placed onto your cookie sheet – this helps keep the dough from spreading too much.


- For cookies that are rolled out and cut out, place the dough between two Silpat mats, or between two sheets of plastic wrap. The plastic wrap can also be moistened to help it from slipping around on the counter and also water can help spread out the cookie dough.

- Use a small ice-cream scoop with a lever to help release the dough onto your cookie sheet.

- Use an offset spatula, moistened, to help smooth the batter after dropping it onto the cookie sheet.

- Refrigerate, or even freeze the cookie dough before baking.

- Place cookie dough into those paper cupcake paper liners and then place onto the cookie sheet to help keep cookies from spreading too much.
 
I have learned that you must use a flour blend not just one type of flour say white rice. There are many different blends online. If you are looking for blend you don't have to put together, Kinnkinnick All Purpose Flour. Using a blend of gluten free flour will make it taste and look better. 
 
Combine some of these gluten- free flours. Experiment with them.: rice flour, brown rice flour, tapioca flour,  Corn flour (Cornstarch), sorghum flour, amaranth flour, potato flour, and sweet potato flour.
 
My favorite flour is amaranth flour because it is high in fiber and has a great amount of nutrition.
 
All flour mixes or pre-made mixes should be in the refrigerator because they say it keeps them fresh longer.
I have always bought my rice flour, tapioca flour, cornstarch at my local oriental store because it was a lot cheaper. Just be careful if they are side by side to any of the gluten flours. I am very sensitive and I have no problem. All Oriental stores are different, so listen to your instincts. Try to find a clean, well organized oriental store.
 
Have fun baking your cookies and experimenting with  gluten-free flour
 

Ian's Foods Now Has Animal Cookies


Animal cookies have come in handy for children on the go, lunches, snacks, picnics, car rides. It has been very hard to find great tasting gluten free animal cookies that kids and parents like. Ian's Animal Cookies taste great. They taste a lot like the non-gluten free animal cookies.  They are sweet and addicting. These animal cookies are not only good for kid, they are great for young adults and adults. They are handy not only for children, but also for adults on the run too.  Ian's Animal Cookies are my favorite. It also has a sealable bag to keep them fresh. This is a must in your pantry!

Monday, May 17, 2010

New Gluten Free Products!

Gluten Free Pantry has a new look and the same wonderful taste. I have always loved their All Purpose Flour and used it in every recipes I make. Gluten Free Pantry’s  has some more wonderful mixes: the Chocolate Chip Cookie mix is simple and tasty. I love this mix. I am a college student and always busy, so this mix comes in handy for quick cookies. The cookie has no grittiness or weird tastes like some gluten free cookies have. I like them because my non-gluten free friends can’t tell the difference. This product is very nice for anyone who has a busy schedule or that doesn’t like to bake.
Another product that is simply and very tasty is the Gluten Free Pantry Brownie Mix. I have never been a brownie fan until I tried this mix. I like my brownies soft. I put them in a smaller pan then the box said because I like it soft. If I wanted it hard I would stick it into a larger pan. I also added some chocolate chunk chips because I love the melting chocolate. I liked this product because it is fast and easy. These brownies would be great for parties, picnics, or any event.
 The third Gluten Free Pantry mix is the Pancake mix. My family has always did pancakes for dinner because it was quick and easy. When I was diagnosed with Celiac Disease pancake night stopped because it wasn't quick anymore. Now with this product cooking pancakes will be quick again. This pancake mix is different then any other pancakes mix because the pancakes are not gritty tasting and are fluffy. I love adding blueberries and even chocolate chips sometimes. IHop was are place for pancakes because of the cool creations they make. Now with this mix you can do the same. I like to take and cream cheese in the middle of the a pancake. Another thing I love to do with pancakes is make a warm turkey sandwich with lettuce, tomato, and mayo. Yummy!

The Multiseed Crackers are low in fat and good for you. These crackers are the best with melted cheese or for dips such as chicken salad, artichoke dip or just plan salsa. They have a wonderful light salty taste. I had a hard time stopping.

Gluten Free cereals that are healthy are hard to find. Barbara's Puffins Multi Grain Cereal is one of those cereals that call out healthy. The tast and texture reminds me alot of Post Shredded Wheat. I love eating it with strawberries!   Another one of Barbara's cereal is the Brown Rice crisp. This cereal has a nice taste. It is great for making rice crispy treats.


Glutino has always been one of my favorite company because there is not one product I don't like. Glutino's Breakfest bars are great for snacks and great for kids lunches. These bars can also be used as a grab and go. My favorite part is the center. Last but not least is my favorite, Glutino's Chocolate Covered Pretzels. II have always loved their plain pretzels. I had these at a party and no one knew the difference. These pretzels are a must.

More people that know about Celiac Disease brings more gluten free products. It is nice watching new great tasting products coming out that is gluten free. With all these wonderful products out there I am not sad that I am gluten free. Just remember: the more products that you purchase the more new products you will get.

Monday, April 26, 2010

Annual Gluten Free Food Fair in Grand Rapids MI on May 8th

Fourth Annual Gluten Free Fair is on Saturday May 8th 10:00-3:00.Free. Fun.Door Prizes every half hour.  This is a not to miss event. You will gather lots of information. This is a wonderful opportunity to sample products so you don't have to waste your hard earn money. Please preregister if you can, at registration@glutenfreegr.com. If you would like to volunteer at the Food Fair, that address is foodfair@glutenfreegr.com.

Some of the Attending Businesses Include:
Boston's Gourmet Pizza
Gluten Free Sensations
Breads From Anna
Against the Grain
Celiac Specialties
Full Flavor Foods
Midge's Muffins
Meijer, Inc.
Food Tek
Spartan Stores
Harvest Health
French Meadow
Pamela's Products
Life Beyond Wheat
Qdoba's Mexican Grill
Making Thyme Kitchen
Dreams Specialty Bakery
Saffron's GF Marketplace
And Much More!

100% Gluten-Free Marketplace in Grand Rapids Michigan!

Grand opening of the new gluten-free store, Saffrons Gluten Free Marketplace is onSaturday, May 1 at 12 noon.

Saffrons- A Gluten-Free Marketplace
4196 Plainfield NE-SuiteA
Grand Rapids, Michigan 49525
Website: saffronsglutenfree.com
616-447-9902

Thursday, April 15, 2010

Please Take Time to Do This Survey!

The U.S. Food and Drug Administration (FDA) is seeking adults diagnosed with celiac disease or gluten-intolerance or caregivers to such individuals to participate in a research study on their grocery shopping habits. Participants will be asked to take an Internet survey, which will take approximately 10 minutes to complete.




The survey is available at www.synovate.net/forgluten

Please contact Katherine Kosa at kkosa@rti.org or 1-800-334-8571, extension 23901, if you have any questions about the study. To request a paper copy of the survey, please call 1-877-4GLUTN1.

Friday, March 19, 2010

Guido's Premium Pizza's Working on Gluten Free Pizza

The owner, Steven Pollard, from Guido's Premuim Pizza are working on making the best gluten-free pizza in all of Michigan. He owns the franchise location in Okemos/Haslett, MI.  He has a personal connection to this cause. Steven is very passionate and committed to provideing safe and exceptional dining experience for people with Celiac Disease, gluten intolerence, and food allergies. He wants to make sure that the gluten-free community can have wonderful tasty pizzas. 
          “I started my gluten free business by making a gluten-free pizza for my mom. After a year of failed        attempts and hundreds of hours of research, I finally created the best gluten-free pizza that I sell to the public.”

Guido’s Pizza of Okemos/Haslett, MI a gluten-free menu that features pizzas, pastas, salads, and even gluten-free garlic breadsticks! Guido’s Pizza also completed NFCA’s GREAT training in an effort to safeguard their gluten-free options by adopting safe serving practices.

By the many wonderful reactions from his customers, it’s safe to say Steven’s hard work has paid off!



“I was amazed at how good this pizza was, but I was more amazed at Steve's commitment to providing a quality product and knowing/researching everything gluten-free - You've done a great job, and again, this is hands-down the best gluten-free pizza ever (and I have searched!). I highly recommend to all!"

Decadent Gluten Free Brownies

Ingredients
3 sticks butter, sliced

24 ounces semisweet gf chocolate

6 eggs

2-1/4 cups sugar

1 Tablespoon gf vanilla

3/4 cup gf flour

3 cups walnuts, roasted & chopped

Powdered sugar as needed

Directions:
Preheat oven to 400ºF.
Bring a large pan of water to boil and reduce heat to low.
Place butter in a large bowl.
Put the bowl over the hot water but do not allow it to touch the water. Add the chocolate chips to the butter.
Heat the chocolate until it begins to look glossy.
Work the mixture with a rubber spatula. Remove the bowl from the hot water when the mixture is about half-way melted.
Continue to work the chocolate while off the heat until smooth and glossy.
In the large bowl, beat the eggs at high speed until slightly thickened. Gradually add the sugar to the eggs and beat until mixture is pale and thick, about 5 minutes.
On medium speed, add the cooled chocolate and vanilla to the eggs.
Reduce mixture speed to low and gradually add flour by spoonfuls.
Blend briefly and stir in the nuts.
Pour the batter into a buttered jelly roll pan and distribute it evenly using a rubber spatula.
Place pan on the middle rack of oven. Reduce heat to 375ºF.
Bake for 30 to 40 minutes (for a soft to firm texture) or until a toothpick comes out clean when inserted in center. Watch the brownies carefully towards the end of baking time to avoid burning edges.
Place the baking sheet over a wire rack to cool brownies.
Sprinkle them generously with powdered sugar. Cut and serve. Or, when cool, you may cover the brownies with plastic wrap and store them overnight.
Storing them overnight will result in a more chewy texture.

Tips:
These brownies are wonderfully rich and moist. You can divide the batter in half and spread the batter into a 9x9" baking pan. This results in 9 large, thick brownies.
They will keep a couple of days covered with saran wrap

Gluten Free Baking Tips

Baking with gluten-free flours is another matter – a bit more complicated. There are some good basic gluten-free flour mixes on the market (Bob’s Red Mill, Hodson Mills,).
In order to substitute gluten-free flours for the wheat flour, you will need to have a good mix or variety of flours, such as Bette Hagman’s flour mix or any premixed Gluten Free All Purpose Mixes. This would be a mix consisting of perhaps rice flour, tapioca flour, potato starch flour as a basic mix. Then you can expand on that depending on what type of item you are making.

Millet flour: can make breads lighter,
sorghum flour: can add a bit of sweetness,
amaranth: holds moisture – which is good for quick breads like date bread.
Bean flours: add protein.

You can purchase Rice flour at your local Oriental Food Market. Orenital Flour is much finer, which makes it better for recipes. It is also a lot cheaper.

When you bake (cookies, breads, cakes, etc...) you will always need to put Xanthan Gum. For baking, the gum is of used to replace gluten. It can be used to replace gluten in wheat flour but you’ve got to mix the gum in a right amount to form a proportionate flour blend.

There is kind of a general guide as follows:

For 1 cup of flour mix, xanthan gum addition would be approximately:
Scant 1 teaspoon in breads,
½ teaspoon for cakes,
¼ teaspoon for cookies
¾ teaspoon for muffins
2 teaspoon for pizza
(You have to play with it)

You can also add an extra egg to your mix, or ½ to 1 teaspoon of unflavored gelatin. Or even a small package of instant vanilla pudding mix to your recipe.

And “bake with a pencil”. Write down what ingredient and what quantity you used in that particular recipe conversion, and then after you will know if it is OK as is, or needs to be tweaked a bit yet.

There will be baked goods that fail - - it has happened to all of us! Don’t let those discourage you - - keep trying and you’ll become a Gluten Free Baker!

O'Charleys Restaurant


O’Charley’s now has a gluten-free menu also, and you can check out their website at www.ocharleys.com. They do show their allergen information on their website. O’Charley’s is located at 1600 E. Beltline, N.E.

Hungry? Good Food and Good Times. Whether you live in, or are just passing through, one of the twenty states with O'Charley's fun restaurants, your fantastic dining adventure awaits.

The steaks that we grill to perfection, seafood, chicken, salads, desserts and more. And on Sundays, O'Charley's is the brunch restaurant that starts your day full of flavor and lets you linger as long as you please. In a hurry? Enjoy brunch, lunch or dinner to-go. Don’t pass by without stopping in, even if it’s just for a few minutes.

Tuesday, March 2, 2010

New Facebook Site, but for Celiac

This is a new fun site that is like Facebook, but for people who are suffering from Celiac Disease, Gluten Allergy or have just decided to stay away from gluten.

Sign up, start your profile on

http://www.glutenfreefaces.com/

Join and have fun. I love it.

Saturday, January 23, 2010

Gorden Food Services

Gordon Foods has come out with a list of their foods that are gluten free (brownies, pizza crust). If you shop at Gordon Foods, you can ask the manager about it, or go online to (and this is a long address!):

mpappsrvp.mps.gfs.com:8022/productInquuiry/app/search/productSearch.do

Gluten Free Food Fair

It time for Grand Rapids Gluten Free Food Fair.

Saturday May 8, 2010
10:00am-3:00pm
Location: Kuyper College
3333 East Beltline NE
Grand Rapids, MI

More information will be posted.

Anchor Baptist Church sponsors the fourth annual Gluten Free Food Fair for people with Celiac Disease and those following a gluten free diet.

ZOUP! The Restaurants

Most Zoup restaurants have training they go through to handle all types of dietary issues, gluten-free, dairy-free, nut allergies, preventing cross-contamination, etc.. They use designated areas, knives, cutting boards, new gloves etc.. They make hundreds of soups, usually twelve a day. They have several that are gluten-free.
They can also make gluten-free salad, and the Ranch dressing and Caesar dressing are both gluten-free. They are other soups that are gluten-free, you can go to their website to see other soups they have that are gluten-free.
Some locations in Grand Rapids Michigan are Byron Center in Wyoming,, Casacade Road in GR, MI.
to one of their locations to try them! They have two locations at the present timA new one will be opening up in Holland Michigan.

Couple GF soups are

A Fire-Roasted Tomato Bisque, and a Seven Bean.
Website : www.zoup.com.

Thursday, January 14, 2010

Superbowl Party Menus

I am not a Superbowl fan. I only like to beer commercials. But I know that there is my readers that like to throw Superbowl parties. I want to give you ideas to make your 2010 Superbowl gluten-free. Here is some recipes that is so good that your guest won't even relize that it is gluten free.

What a Superbowl without Bufflo Wing:
- 2 ibs chicken wings (about 12 wings)- make sure that the wings don't have any seasoning so check the labels.
- 3 Tablespoons unsalted butter, melted (if you don't have unslated regular works too)
-4 Tablespoons Gluten Free bottled hot pepper sauce
Some gf hot peppers that are GF are Franks Original Red Hot Sauce, TABASCO brand pepper sauce. Soland chili sauce, 365 organic hot sauce, Edward and Sons brand The Wizard's Organic Hot Sauce ( Please read labels and call company if you have questions)
- 1 Tablespoon of paprika
- 1/2 teaspoon salt
-1/2 teaspoon cayenne pepper
-1/4 teaspoon black pepper

Direction:
1.Cut the drummet portion of the chicken wings away from the rest of the wings. Use drummet portion only.
2.Combine all other ingredients in a sealable plastic bag and add drummets.
3.Let marinate over night in refrigerator.
4.Heat the oven to broil. Remove wings from marinade and shake off excess liquid. 5.Place on a broiler pan and broil about 6" from the heat for 10 minutes.
6.Turn wings over and broil for 10 more minutes.
7.Serve immediately.

Beef Stew:

2 Tablespoons unsalted butter
2 medium onions, chopped
3 pounds. beef stew meat, cut into 1 inch cubes
2 teaspoons fresh thyme
6 medium potatoes, peeled and cut into 1 inch cubes
3 cups gf Chicken Stock (Swason Chicken broth is Gluten-Free but read the label)
1/2 teaspoon of Worcestershire sauce (Lea & Perrins Worcestershire sauce is GF, but check label)
1 can diced tomatoes
1 Tablespoon tomato paste
8 medium carrots, peeled and cut into 1/2 inch pieces
1/4 cup heavy cream (can use milk)
Salt and freshly ground black pepper
( You can also add peas, corn)

Direction:

Preheat oven to 325°F

In a eat butter over medium heat. Add onions and sauté until tender. Add stew meat and thyme. When meat is browned on all sides add potatoes, chicken stock, Worcestershire sauce, tomatoes, tomato paste, and wine. Cover and bake for 1 hour.

Remove from oven and add carrots and cream. Cover and return to oven. Bake until meat is very tender, about 45 to 60 minutes longer. Adjust seasonings to taste with salt and freshly ground black pepper.

Spinach and Artichoke dip:

2 cups shredded gf mozzarella cheese, divided
1/2 cup gf sour cream (can use fat free, reduced fat)
1/4 cup parmesan cheese, grated & divided
1/4 teaspoon freshly ground black pepper
3 roasted garlic cloves
One 14 ounce can gf artichoke hearts (in water), drained & chopped
16 ounces cream cheese (Can use fat free, reduced fat)
5 ounces frozen spinach, thawed, drained & chopped
tortilla chips (Tostitioso scoop tortilla chips are GF, pretty much all of Tostitioso tortilla chips are GF just read labels.)
Can also use vegetables to dip instead of the tortilla chips

Directions:
Preheat oven to 350 degrees F.

In a large bowl, combine 1-1/2 cups mozzarella, sour cream, 2 tablespoons parmesan cheese, pepper, garlic, artichoke hearts, cream cheese and spinach. Stir until thoroughly blended.

Spoon mixture into a 1-1/2 quart baking dish. Sprinkle with remaining mozzarella and parmesan cheese.

Bake for 30 minutes or until bubbly and golden brown on top.

Chocolate Cinnimon Bars:
1 cup unsalted butter, at room temperature
1 cup sugar
1 large egg, separated
2 cups gf all purpose flour mix
1 teaspoon cinnamon
1 cup chopped pecans
1 cup Hershey’s semisweet chocolate chips

Direction:

Preheat oven to 275 degrees F. Butter a 13"x9" baking dish.
In the bowl of an electric mixer, beat together butter and sugar until smooth. Add egg yolk and beat until light. In a small bowl, mix the flour and cinnamon together. Add the flour mixture to the butter mixture and stir with a wooden spoon until a dough forms. Spread evenly into baking dish. In a medium bowl, beat the egg white until stiff. Spread over the dough. Sprinkle top with nuts, pressing them into the egg white. Bake for 1 hour or until the top is golden. Sprinkle the top with the chocolate chips and return to oven for 1 minute. Remove from oven and let stand 1 more minute. Swirl the chocolate with a knife. Cut into squares.


Please remember to always read labels and if you aren't sure if it is gluten free then call the company. Keep watching for more menus for Superbowl, holidays, or just plain good recipes.

Cream of Mushroom

Cream of Mushroom can sometimes be hard to find Gluten-Free. Progresso's Cream of Muschroom is Gluten-Free,but check the label to make sure they have not changed it. But Progresso can be expensive if not on sale. This recipe gives you a natural perservative free cream of mushroom. You can make a batch up and freeze it in an airtight container. Here is a recipe that is quick and easy:

BASE:
-1 cup of mushrooms, sliced.
- 2 tablespoons onion, chopped
- 2 Tablespoons unsalted butter
-2 Tablespoons of a Gluten Free glour mix (All purpose Gluten Free mix such as Kinnikinnick mix which is my favorite. Another GF all purpose mix is BOB MILL, Arrowhead Mills)
- 2 cups of Gluten Free beef stock. I like to use Swason chicken broth because it is a better taste.
- Salt and freshly ground pepper.
Add when going to eat:
-1/2 cup of cream (Can use fat free milk, 2% milk, whole milk)
- can add a teaspon of nutmeg.

Direction:
1. Melt butter over medium heat in a medium saucepan
2. add mushrooms, onions
3. cook for about 5 minutes or until tender
4. Blend in flour
5. add broth
6. Cook and stir until slightly thickened about three minutes.
7. (If you are freezer it wait to do the cream until you are going to eat it) Slowly add cream over low heat and adjust seasonings to taste with salt, pepper, and nutmeg.
Note: if you want to freeze it them make the recipe without the cream and them add it when you are going to eat it.

To freeze the base soup, just freeze the BASE from the heat to cool once it cooled then put in an airtight container. When ready to eat simply add the cream (milk) rewarm.

It is a little bit of work,but when you need it and don't have a can availble then this is a great recipe to use.

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