I will be posting on
http://everythinggluten-free.blogspot.com/
from now on
Saturday, July 2, 2011
Monday, May 9, 2011
Frosted Cakery inTower District
the cake is beautiful but the taste was OK not great. the service on the other hand was BAD....
better off going to the store and buy a mix and bake it yourself, might not look as pretty but it will taste better
Friday, May 6, 2011
 May 6, 2011  Pizza is truly an all-time favorite food. Of course, living gluten-free can mean less than desirable crusts or other alternatives leaving you wanting more. This recipe delivers. This recipe is for a crunchy pizza crust, and while we think it's great, we know that some people like a more fluffy and chewy crust. We don't normally do this, but here is a link to the chewy version of this crust. Make the one that makes you and happy and enjoy with friends! Click for a shopping list specific to this recipe. Click for a more printable version of this recipe. Always, let us know what you think info@GoGFchalenge.com. | Dry Ingredients Wet Ingredients 1 3/4 cups white rice flour 1 Egg 1 1/4 cups Tapioca flour 1 1/2 Tbs Oil 2 tsp Xanthan gum 1/2 tsp Vinegar 1 packet Unflavored gelatin 3/4 cup WARM Water 3 Tbs Dry power milk 1 Tbs Italian Pizza Seasoning 1/2 tsp Salt 1/8 cup sugar 2 1/2 Tsp Dry Yeast saw this recipe and it is pretty close to my from scratch but easier, just buy the Mix Crunchy Pizza Crust 1 bag (3-1/2 cups) Pamela's Gluten-Free Bread Mix 1 yeast packet (enclosed in 19oz mix bag) 1/4 cup oil 1-1/2 cups warm water Optional: Add 2 tsp Italian herbs and/or 1/2 cup grated cheese to dough Optional: Add 2 tsp fresh rosemary to dough Dough makes two, 12- to 14-inch crusts, or 3 to 4 smaller personal sized crusts. Combine Pamela's Gluten-Free Bread Mix, yeast packet, oil and water (no eggs are used). With a Heavy Duty Stand Mixer mix on medium for 2 minutes. Cut dough into two or three portions (based on your desired pizza size). Spread one portion of dough per pizza onto parchment paper (do not use wax paper). Use oil or non-stick spray on dough and fingers to keep fingers from sticking when spreading dough into pizza shape. Let rise 60 to 90 minutes. With a pizza stone in the oven preheat oven to 375°. For a thinner crust, spread dough thinner again, after it has rested for the 60 to 90 minutes. Bake without sauce on the parchment paper on hot pizza stone for 15 to 20 minutes until pizza is lightly browned. If a pizza stone is not available you could use a cookie sheet under the parchment paper. Pull lightly browned crust from the oven and dress with sauce and toppings. Return to oven and bake on stone until toppings are hot, approximately 5 minutes. OR remove crust from oven after initial baking, let cool, wrap and freeze or refrigerate for later use. To bake frozen or refrigerated par-baked crust: remove from freezer or refrigerator. Let thaw if frozen, or warm to room temperature. Dress with sauce and topping, With a pizza stone in the oven preheat oven to 375°, then bake on hot pizza stone until toppings are hot, approximately 5 minutes. Pizza Ideas: #1. Ready-made pasta sauces make a quick pizza sauce and come in a variety of flavor combinations. #2. Try adding seasonings or cheese to the dough for interesting flavors. Consumers concerned about gluten should check that all flavorings and additional ingredients added to recipes are gluten-free. |
Thursday, May 5, 2011
Combo PizzaDry Ingredients Wet Ingredients
1 3/4 cups white rice flour 1 Egg
1 1/4 cups Tapioca flour 1 1/2 Tbs Oil
2 tsp Xanthan gum 1/2 tsp Vinegar
1 packet Unflavored gelatin 3/4 cup WARM Water
3 Tbs Dry power milk
1 Tbs Italian Pizza Seasoning
1/2 tsp Salt
1/8 cup sugar
2 1/2 Tsp Dry Yeast Granules
Preheat oven to 350. Grease 1 large pizza pan
Blend the dry ingredients in a bowl. Set aside.
Place the wet ingredients in a heavy-duty mixer and blend.( I use my bread machine)
Add the flour mix and beat on high for 3 minutes.
Spoon the dough onto the greased pizza pan and spread with a thin spatula.
let rise about 10 minutes and then bake for about 10 minutes.
Take out and turn the crust over and bake for another 10 minutes.
Spread on pizza sauces, cheeses, meats, mushrooms, bell peppers,onions,olives or many other toppings of your choice.
Bake again for about 15 to 20 minutes
Makes 1 12-inch thick or 14-inch thin pizza
So close to the regular pizza even the non-gluten free friends LOVE this pizza
Sunday, May 1, 2011
G-Free Foodie Eat Well Event
It was an awesome event day at the Birdstone Winery in madera!
We had a great time with all the people that stopped by over and over again to taste our products. The Udi's muffins were a hit with the kids :-)
We had a great time with all the people that stopped by over and over again to taste our products. The Udi's muffins were a hit with the kids :-)
Monday, April 25, 2011
An estimated 6 percent of people have gluten sensitivity, the author included.
Date published: 4/22/2011
MY FIRST EXPERIENCE trying to eat gluten-free food at a fast food drive-through was a disaster.
I said “gluten free” into the speaker, and the teen on the other end said, “Nothing is free, m’am.”
Last fall, I was just learning that the issue of gluten sensitivity is not universally—or even scientifically—understood. But today, six months later, new research led by Dr. Alessio Fasano introduces “gluten sensitivity” as a part of a spectrum of gluten related disorders—of which celiac disease is the most well-known.
The identification of gluten sensitivity as a legitimate condition is a big step. It gives hope that more people will start seeing a gluten-free diet as a medical necessity for many of us—instead of a trendy dietary choice.
The Center for Celiac Research at the University of Maryland now estimates that at least 6 percent of the U.S. population, or as many as 18 million people, are gluten sensitive. While not surprising, the fact that this is making headlines is welcome news to those of us who are gluten sensitive.
You can almost hear the collective sigh of relief from gluten-free bloggers and other advocates of a gluten-free lifestyle. In fact, the Wall Street Journal’s recent coverage of the study ends in a quote containing four sweet words: “These people aren’t crazy.”
I wrote of my discovery that I had this condition in my “Mindset” column last fall. Many who have traveled this path before me admit that the biggest part of the struggle has not been changingthe diet ; it has been explaining the problem to skeptical waiters, family, friends and even doctors.
DEFINING THE PROBLEM
Celiac disease is an autoimmune disorder of the small intestine that, left untreated, can damage almost any organ in the body. Once thought to be rare, it strikes an estimated one in every 133 individuals.
This was surprising news when Fasano, of the Center for Celiac Research, announced it in 2003. Fortunately, we know what triggers celiac—gluten.
Gluten is a protein that is found in wheat, barley and rye. In celiac disease, exposure to gluten can trigger the autoimmune response, and in turn, the small intestine is damaged.
When a person is on a strictly gluten-free diet, there is nothing to trigger the response, and the small intestine can heal. Not as much is known about gluten sensitivity.
“With gluten sensitivity, we are now where we were with celiac disease 30 years ago,” Fasano said in my recent interview with him.
A POWERFUL SENSITIVITY
I found out I was gluten sensitive last fall after visiting six specialists who each had different ideas about what was going on in my belly—which would randomly swell 6 or 7 inches.
With the extreme bloating I also gotsevere back pain and a general feeling of having the flu. My face would erupt in bright red bumps, and I became increasingly debilitated by the symptoms.
Most of this I tried to conceal, but one day I showed my swollen belly to a girlfriend, who responded: “You have gluten intolerance!”
Ready to try anything, I went completely gluten-free from that moment on. To my surprise, each day I lost one inch of bloating for ten consecutive days, without losing any weight. The morning I awoke after two weeks on a strictly gluten-free diet, I opened my eyes and said out loud, “Wow, I feel great!”
I was energetic again, and my face and mind were clear. The contrast was so extreme I couldn’t believe it myself. I challenged my body several times during the following weeks by consuming gluten intentionally. Each time, I had exactly the same results.
I ate half a buttery roll and two hours later, I looked six months pregnant and felt like I had the flu. It would take a week to recover.
You may know someone who is gluten sensitive and wonder how they can be so sure. It is because we can conduct this kind of personal experiment on our own bodies with reliable results. When our body speaks to us this loudly, we need to listen.
Most of us also know our level of sensitivity. I am very sensitive and needed to remove all gluten from my own kitchen in order to prevent a weekly, unintended exposure. It sounds radical, but it is not unusual. For many, the response can be triggered by just one crumb. According to Fasano, “your system will perceive it like you ate a whole loaf of bread.”
MAKING MEALS SAFE
As a practicing psychotherapist, I am eagerly awaiting conclusive information about two illnesses, autism andschizophrenia , where at least a subgroup show improvement on a gluten-free diet. With awareness increasing and so many people facing a potential diagnosis of celiac disease or gluten sensitivity, I look forward to the fact that these people may enjoy, as I did, unexpected healing.
Since the sharing of food contributes so much to our sense of belonging in a community, I look forward to those who are not physiologically gluten sensitive learning to be more psychologically gluten sensitive and respectful of our strict dietary needs.
I like to think of the attitude my brother had during our first Christmas together as we struggled to accommodate my new gluten related restrictions. I was a gluten-free “newbie” and embarrassed about all the necessary label reading, and recipe adjustments.
He simply said: “This is an opportunity to show you we love you, by making this meal safe for you, too.”
I don’t have scientific proof—but I’d call that psychological gluten sensitivity. I think that is on the rise, too.
Dr. Delise Dickard welcomes reader comments and questions. For contact information, see
riversidecounseling.org.
author
I said “gluten free” into the speaker, and the teen on the other end said, “Nothing is free, m’am.”
Last fall, I was just learning that the issue of gluten sensitivity is not universally—or even scientifically—understood. But today, six months later, new research led by Dr. Alessio Fasano introduces “gluten sensitivity” as a part of a spectrum of gluten related disorders—of which celiac disease is the most well-known.
The identification of gluten sensitivity as a legitimate condition is a big step. It gives hope that more people will start seeing a gluten-free diet as a medical necessity for many of us—instead of a trendy dietary choice.
The Center for Celiac Research at the University of Maryland now estimates that at least 6 percent of the U.S. population, or as many as 18 million people, are gluten sensitive. While not surprising, the fact that this is making headlines is welcome news to those of us who are gluten sensitive.
You can almost hear the collective sigh of relief from gluten-free bloggers and other advocates of a gluten-free lifestyle. In fact, the Wall Street Journal’s recent coverage of the study ends in a quote containing four sweet words: “These people aren’t crazy.”
I wrote of my discovery that I had this condition in my “Mindset” column last fall. Many who have traveled this path before me admit that the biggest part of the struggle has not been changing
DEFINING THE PROBLEM
Celiac disease is an autoimmune disorder of the small intestine that, left untreated, can damage almost any organ in the body. Once thought to be rare, it strikes an estimated one in every 133 individuals.
This was surprising news when Fasano, of the Center for Celiac Research, announced it in 2003. Fortunately, we know what triggers celiac—gluten.
Gluten is a protein that is found in wheat, barley and rye. In celiac disease, exposure to gluten can trigger the autoimmune response, and in turn, the small intestine is damaged.
When a person is on a strictly gluten-free diet, there is nothing to trigger the response, and the small intestine can heal. Not as much is known about gluten sensitivity.
“With gluten sensitivity, we are now where we were with celiac disease 30 years ago,” Fasano said in my recent interview with him.
A POWERFUL SENSITIVITY
I found out I was gluten sensitive last fall after visiting six specialists who each had different ideas about what was going on in my belly—which would randomly swell 6 or 7 inches.
With the extreme bloating I also got
Most of this I tried to conceal, but one day I showed my swollen belly to a girlfriend, who responded: “You have gluten intolerance!”
Ready to try anything, I went completely gluten-free from that moment on. To my surprise, each day I lost one inch of bloating for ten consecutive days, without losing any weight. The morning I awoke after two weeks on a strictly gluten-free diet, I opened my eyes and said out loud, “Wow, I feel great!”
I was energetic again, and my face and mind were clear. The contrast was so extreme I couldn’t believe it myself. I challenged my body several times during the following weeks by consuming gluten intentionally. Each time, I had exactly the same results.
I ate half a buttery roll and two hours later, I looked six months pregnant and felt like I had the flu. It would take a week to recover.
You may know someone who is gluten sensitive and wonder how they can be so sure. It is because we can conduct this kind of personal experiment on our own bodies with reliable results. When our body speaks to us this loudly, we need to listen.
Most of us also know our level of sensitivity. I am very sensitive and needed to remove all gluten from my own kitchen in order to prevent a weekly, unintended exposure. It sounds radical, but it is not unusual. For many, the response can be triggered by just one crumb. According to Fasano, “your system will perceive it like you ate a whole loaf of bread.”
MAKING MEALS SAFE
As a practicing psychotherapist, I am eagerly awaiting conclusive information about two illnesses, autism and
Since the sharing of food contributes so much to our sense of belonging in a community, I look forward to those who are not physiologically gluten sensitive learning to be more psychologically gluten sensitive and respectful of our strict dietary needs.
I like to think of the attitude my brother had during our first Christmas together as we struggled to accommodate my new gluten related restrictions. I was a gluten-free “newbie” and embarrassed about all the necessary label reading, and recipe adjustments.
He simply said: “This is an opportunity to show you we love you, by making this meal safe for you, too.”
I don’t have scientific proof—but I’d call that psychological gluten sensitivity. I think that is on the rise, too.
Dr. Delise Dickard welcomes reader comments and questions. For contact information, see
riversidecounseling.org.
author
Easter Day dinnerSunday, April 24, 2011
Friday, April 22, 2011
Wednesday, April 20, 2011
Baked Sweet Potato Fries
Serves 4 to 6
Enjoy this treat with little guilt since the "fries" are baked and not actually deep fried. Baking at this high temperature requires a little extra attention but it will be worth it. Serve simply with just sea salt and pepper or season using a blend of 1 to 2 teaspoons of ground spices such as ginger, paprika or cinnamon.
Ingredients
4 medium (8 ounces each) sweet potatoes
4 teaspoons canola oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
4 teaspoons canola oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Method
Preheat oven to 450°F. Peel potatoes and cut into matchsticks about 1/4-inch to 3/8-inch wide. Place potatoes in a large bowl. Add oil, salt and pepper and toss until coated.
Spread potatoes on 2 large baking sheets in a single layer and bake 15 minutes. Rotate baking sheets and gently turn over potatoes. Continue baking about 20 minutes or until crisp. Watch potatoes and turn frequently to prevent burning or sticking to the pan. Serve immediately.
Spread potatoes on 2 large baking sheets in a single layer and bake 15 minutes. Rotate baking sheets and gently turn over potatoes. Continue baking about 20 minutes or until crisp. Watch potatoes and turn frequently to prevent burning or sticking to the pan. Serve immediately.
Nutrition
Per serving: 170 calories (35 from fat), 3.5g total fat, 0g saturated fat, 0mg cholesterol, 330mg sodium, 32g total carbohydrate (6g dietary fiber, 10g sugar), 3g protein
Brown Rice Vegatable Risotto
Brown Rice Spring Vegetable Risotto
Serves 6
While the nature of brown rice means that this dish takes longer to cook than standard risotto, it is well worth the wait. Feel free to adapt the recipe according to the seasonal produce available.
Ingredients
1 quart vegetable broth
5 cups water
1/2 pound (about 1/2 bunch) asparagus, trimmed and cut into 2-inch pieces
2 tablespoons olive oil
1 cup finely chopped onion
2 cloves garlic, finely chopped
2 cups uncooked short-grain brown rice
2 carrots, trimmed and chopped
2 zucchini, trimmed and chopped
1/2 cup fresh or frozen and thawed peas
2/3 cup grated Parmesan cheese
1 tablespoon butter
Sea salt and pepper to taste
5 cups water
1/2 pound (about 1/2 bunch) asparagus, trimmed and cut into 2-inch pieces
2 tablespoons olive oil
1 cup finely chopped onion
2 cloves garlic, finely chopped
2 cups uncooked short-grain brown rice
2 carrots, trimmed and chopped
2 zucchini, trimmed and chopped
1/2 cup fresh or frozen and thawed peas
2/3 cup grated Parmesan cheese
1 tablespoon butter
Sea salt and pepper to taste
Method
Bring broth and water to a boil in a medium pot. Add asparagus and simmer until just tender, 2 to 3 minutes. Using a slotted spoon, transfer asparagus to a bowl of ice water until well chilled, then drain and set aside. Cover broth-water mixture and bring back to a simmer.
Heat oil in a medium pot over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, 4 to 5 minutes. Add rice and cook, stirring gently, until toasted and fragrant, 4 to 5 minutes. Add 1 cup of the broth-water mixture and cook, stirring constantly and adjusting heat if needed to maintain a simmer, until liquid is almost absorbed. Repeat process, adding about 1/2 cup of the broth-water mixture each time, until rice is just beginning to get tender, about 25 minutes. Add carrots and continue process with broth-water mixture. When rice is just al dente and carrots are just tender, add zucchini and cook 5 minutes more. (If broth mixture gets low, add water as needed.)
Stir peas and asparagus into rice and cook until hot throughout, 2 to 3 minutes more. Add cheese, butter, salt and pepper and stir to combine. Add about 1/2 cup more of the broth-water mixture to finished risotto before serving, if you like.
Heat oil in a medium pot over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, 4 to 5 minutes. Add rice and cook, stirring gently, until toasted and fragrant, 4 to 5 minutes. Add 1 cup of the broth-water mixture and cook, stirring constantly and adjusting heat if needed to maintain a simmer, until liquid is almost absorbed. Repeat process, adding about 1/2 cup of the broth-water mixture each time, until rice is just beginning to get tender, about 25 minutes. Add carrots and continue process with broth-water mixture. When rice is just al dente and carrots are just tender, add zucchini and cook 5 minutes more. (If broth mixture gets low, add water as needed.)
Stir peas and asparagus into rice and cook until hot throughout, 2 to 3 minutes more. Add cheese, butter, salt and pepper and stir to combine. Add about 1/2 cup more of the broth-water mixture to finished risotto before serving, if you like.
Nutrition
Per serving (about 21oz/596g-wt.): 380 calories (100 from fat), 11g total fat, 4g saturated fat, 10mg cholesterol, 770mg sodium, 64g total carbohydrate (7g dietary fiber, 6g sugar), 10g protein
Tuesday, April 19, 2011
There is no single “symptom” – or even cluster of symptoms – that defines celiac disease. The symptoms of celiac disease are as individual as the people who have it. However, there are certain symptoms of celiac that many people share:
Common Celiac Disease Symptoms:
- Diarrhea
- Unexplained weight loss
- Poor growth (in children)
- Bloating
- Abdominal pain
- Anemia
- Bruising easily
- Vitamin deficiencies (especially vitamin A, D, E, K, and B-12)
Less Common Celiac Disease Symptoms:
- Mouth ulcers
- Delayed puberty (in children)
- Infertility
- Liver damage
- Anxiety
- Depression
Celiac.com 04/12/2011 - Paul Seelig was found guilty today of 23 counts of obtaining property by false pretense after a two-week trial in Durham, NC. The jury found that he illegally represented baked goods as gluten-free, but they actually contained gluten. Mr. Seelig received an 11 year prison sentence for his crimes, which included the sickening of more than two dozen customers, one of whom had a premature delivery that was possibly caused by her involuntary gluten consumption.
Seelig's company, Great Specialty Products, purchased regular gluten-containing items from companies in New Jersey such as Costco, and then repackaged them in his home kitchen and sold them as "gluten-free" at the NC State Fair, various street fairs and via home delivery. Seelig claimed that his baked items were homemade in his company's 150,000-square-foot commercial kitchen, and that his company raised its own grains on its 400-acre farm. High gluten levels were detected by both customers and investigators in Seelig's supposedly gluten-free bread, even though he claimed that he tested his bread weekly for gluten and found none. Mr. Seelig could not produce any of his test results at trial.
Monday, April 18, 2011
Basic Gluten-Free Flour Mix MAKES 6 CUPS 4 cups super-fine brown rice flour 1⅓ cups potato starch (not potato flour) ⅔ cup tapioca flour/starch 1. To measure flour, use a large spoon to scoop flour into the measuring cup and level it off with the back of a knife. Do not use the measuring cup to scoop your flour when measuring. It will compact the flour and you will wind up with too much for the recipe. 2. Combine all ingredients in a gallon-size zipper-top bag. Shake until well blended. Store in the refrigerator until ready to use.
Great Easter Egg Salad Recipe Ingredients: 8 hard boiled eggs 1 tablespoon mayonnaise 2 tablespoons prepared Dijon-style mustard 1/2 teaspoon dried dill weed 1 teaspoon paprika salt and pepper to taste Preparation: If you don't already have plenty of hard boiled eggs from Easter, then place eight eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, and salt and pepper. Mash well with a fork or wooden spoon. Serve on gluten-free bread as a sandwich or over crisp, fresh lettuce as a salad.
thanks,Whole Foods Market
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