Stephanie Life of Determination

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

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

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.

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 (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 t

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.

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!