The Cake Hag - Available in store and by special order. 233 Mitchell Street SW, Atlanta 30303. 678-760-6300.
Cake in the Box - Available in store and by special order. 2730 Peachtree Industrial Boulevard, Suite 204, Duluth, 30097. 678-417-5855.
Carolyn's Cupcakes - Vanilla and chocolate on a daily basis and by special order. 2745 LaVista Road, Decatur, 30033. 404-343.1964.
Doctor Bombay's Underwater Tea Party - Sometimes available in store, and special order. 1645 McLendon Avenue NE, Atlanta, 30307. 404-474-1402.
Gigi's Cupcakes - Available in store on Wednesdays, or by special order. Vanilla, chocolate and spice cake with cream cheese frosting. 3655 Roswell Road, Atlanta 30342. 404-846-4400.
Lenox Cupcakes - Available by special order with 24-hour notice, any of their flavors. Phipps Plaza, 3500 Peachtree Road, Atlanta 30326. 404-949-0409.
Little Cake Bakery - Available by special order only, chocolate or vanilla with any of their frostings. 3792 Roswell Road, Atlanta 30342. 404-841-8856.
Magnolia Manor Sweets - Available by special order, and Peachtree City Farmers Market (seasonal). 631-793-9715.
Metrotainment Bakery - Available by special order with 48-hour notice, yellow and chocolate cupcakes. 1119 Logan Circle, Atlanta 30318. 404-873-6307.
Sugar Shack - Available in store and by special order. Double chocolate fudge flavor only. 4058 Peachtree Road, Atlanta 30319. 404-816-6161. (owned by Metrotainment)
Whole Foods - Available in the gluten-free freezer section with their Gluten-Free Bakehouse products. Atlanta-area stores.
Wednesday, December 15, 2010
Thursday, December 2, 2010
Saturday, November 27, 2010
Baked brie with cranberries and crackers - yum!Roasted pumpkin seeds - yum!Wine - enough said.
Honey Baked turkey - felt kind of blah about this. I only bought the turkey so that my guests wouldn't feel cheated of turkey and I didn't want to mess with bones, raw poultry and gluten, so I went with the safe bet...but I was not a fan. I should have picked up that pre-cooked half-turkey I saw at Trader Joes.Garlic and ginger salmon - I made this myself, and just baked salmon on a bed of fresh spinach, slathered with a quick sauce of olive oil, fresh ginger and garlic.Mashed potatoes - my usual super sinful mashed potatoes, always a hit, and a day's worth of calories.Balsamic roasted root vegetables - I took this recipe from this month's Southern Living. It is made in the crockpot with sweet potatoes, parsnips, carrots and dried cranberries. Came out great and loved the ease of doing it in the crockpot and just leaving it alone. I think I will repeat for xmas.Cream corn - again, this is sinful in fat and calories and quickly eaten.Roasted brussels sprouts - simple and tasty. Green was definitely needed to round out this meal of yellow and orange.Cornbread stuffing - I kind of made this up as I went along. I made the cornbread the night before (using Bob's Red Mill gluten-free cornbread mix), cut it into cubes and let it dry overnight, then added cooked carrots, boy choy, onions, sage and veggie broth...turned out surprisingly good.Gravy - I made gravy using the Gluten-Free Girl's method, but used veggie broth, and added chopped parsley right at the end, before serving.
Pumpkin pie - I make this mostly from scratch with a real pumpkin (roasted seeds for a starter) and a crust from Whole Foods, served with a side of freshly whipped cream - yummy!!
What were some of your hits and misses this Thanksgiving?
Friday, November 26, 2010
Eggnog French Toast2 eggs1 1/2 cup of eggnog1 t. of cinnamon10 slices of gluten-free bread (I used Udi's)butter, or oil for greasing panMelt butter (or oil) in a pan or skillet over medium heat, and warm the oven to 200';Meanwhile, mix the eggs, eggnog and cinnamon in a bowl;Dip each slice of bread in the egg mixture for 5 seconds to allow to soak and place in the warmed heated pan/skillet, or a plate until you have room on your pan for the next batch;Cook and flip until each side is slightly browned and place in a single layer on a cookie sheet or large baking pan to keep warm until you are finished with the 10 slices.You can avoid that last step if you plan on eating them straight out of the pan.
Tuesday, November 23, 2010
Sunday, November 21, 2010
Reindeer Chow1 cup of creamy peanut butter1 bag of milk chocolate chips7 cups of Chex cereal (I used Corn, but Rice or Honey Nut would be great too)2 cups of powdered sugarMelt the peanut butter and chocolate in a large glass bowl in the microwave for about a minute, stir and another 30-45 seconds, until smooth;Add the Chex cereal and combine;If you had a lid for your bowl, add powdered sugar to your bowl, if not place the cereal mixture and sugar into a 2-gallon resealable plastic bag, and shake to coat;Place on wax paper to cool, and if you can control yourself from eating it right away, store in the fridge in a sealed container.
Saturday, November 20, 2010
Monday, November 15, 2010
It is contest time again. I love these!
General Mills offers over 300 gluten-free products and you will get a chance to win some of the fun ones through a giveaway with MyBlogSpark and LiveGlutenFreely.com. Live Gluten Freely is an online community created by General Mills which discusses gluten-free living and eating.
Sunday, November 14, 2010
Willy’s prepares all food items in the restaurant. Provided below is a list of items to avoid
Rice, Black Beans, and Pinto Beans are made with a vegetable base that contains:
Ingredients: Vegetables (celery, onions, and carrots) hydrolyzed corn protein, salt, sugar, onion powder, autolyzed yeast extract, natural flavorings, corn starch, corn syrup solids, carrot powder, modified food starch, tomato paste, garlic powder, spices. turmeric
Tortillas and Chips: are not made in the restaurant
Corn Tortillas: ground corn, calcium propionate and carboxymethyl cellulose
Flour Tortillas: wheat flour,( Enriched, bleached wheat flour, niacin, reduced iron, thiamine, mononitrate, riboflavin, and folic acid),water, margarine, (liquid soybean oil partially hydrogenated soybean oil water, salt, vegetable mono and diglyocrides, soy lecithin, potassium sorbateand citric acid (as preservatives), artificial flavor, beta carotene (color), vitamin A palmitate added) shortening (fully refined palm oil and BHT, BHA, and TBHO (to preserve freshness) contains less then 2%of salt, baking powder (sodium bicarbonate, corn phosphate) rice flour, guar gum, dextrose, cellulose gum, , potato starch, mono diglycrides, fumaric acid, calcium propionate (to maintain freshness), and sodium metab sulfite (dough conditioner).
Avoid fried food: oils may contain hydrolyzed plant or vegetable protein chips, and tofu are fried at Willy’s
Salsa and canned goods: Willy’s uses canned product in most of the salsas.
Canned Items: Salsa tomatoes, tomatillo, black olive, pickled jalapeño, roasted red pepper, and chipotle peppers. Avoid Chili d‘Arbo
Willy’s marinades: our marinades are made with fresh ingredients orange juice and pine nuts. Avoid the Adobe or spicy marinade is made with a chili powder.
I apologize once again for making this such a confusing issue. Since there were some conflicting opinions within Willy’s, we went to the manufacturers to verify. We do have an issue with our chili d’arbol sauce because the spices are made with a wheat based thickener. We are now working to have that switched to a non gluten spice and hope to have it rolled out within the next 1-2 months.
For now, the following items are not gluten free:
Chili d’Arbol sauce
The other items listed have chili d sauce in them too. Once we are able to make this change, we will be completely gluten free except for flour tortillas. I will be glad to let you know or check back with us to confirm.
Sunday, November 7, 2010
Tuesday, November 2, 2010
Sweet potato chili3 T olive oil1 onion, chopped3 t chili powder2 cups broth (I use Celifibr bouillon cubes, which is vegan "chicken" and gluten-free)2 sweet potatoes, diced into 1/2-inch pieces1 15-oz can of pinto beans, drained and rinsed1 15-oz can of black beans, drained and rinsed1 10-oz can of Rotel, mild diced tomatoes with green chilies1 28-oz can of fire-roasted crushed tomatoes (I use Muir Glen)4 T chopped cilantro1 limeHeat the olive oil in a large, heavy pot or dutch oven, stir in onions and sauté until translucent;Add the chili powder and combine well;Add the diced sweet potatoes and broth, bring to a boil, cover and simmer for 10 minutes;Add the beans and tomatoes, continue to simmer, uncovered for about 20 minutes, and the potatoes are tender;Add the cilantro and juice of one lime.
Tuesday, October 26, 2010
Sunday, October 17, 2010
Saturday, October 16, 2010
Musings pizza sauce2 T. olive oil2 large cloves of garlic, minced1 - 28 oz. can of Muir Glen organic chunky tomato sauce or crushed tomatoes with basil1 t. sugar1 t. white balsamic vinegar1 1/2 T. flax seed mealHeat the olive oil over medium heat and add the minced garlic. Sauté the garlic until slightly brown, be careful not to burn.Add the crushed tomatoes, and the sugar. Stir.Simmer over medium heat for 45 min to an hour, stirring occasionally, and covered with a splatter protector (otherwise you will have red sauce all over your stove).About 40 min. into cooking, stir in the vinegar.When sauce is reduced by about a third to a half, and the consistency of a thick sauce (that you can tell would work great on your pizza) you know you are close, add the flax seed meal.Turn off heat and let sit for about 5 minutes.
Tuesday, September 28, 2010
Monday, September 20, 2010
Sunday, September 19, 2010
Saturday, September 18, 2010
I shared these tasty treats with my gluten-able family and we all agreed they were both wonderful, and tasted no different, and maybe even better than their gluten-filled counterparts. I will definitely be buying these in the future.
Wednesday, September 8, 2010
Friday, August 27, 2010
- Hamburger buns, hot dog buns, dinner rolls
- New muffins, including bran muffins
- Cinnamon raisin and whole grain bagels
- A new bread
Monday, August 2, 2010
One of my favorite weekly activities during the summer is going to the farmers market. Freshly picked local produce just tastes so much better than anything that could be found at the big grocery stores. And let's not forget local eggs and cheese. Buying a tomato at the store during the summer is just wrong. I am even starting to see more and more gluten-free baked goods being offered.
I love a fresh, local summer salad. Hopefully by moving to the South I can enjoy it for more of the year.
Saturday, July 17, 2010
Thursday, June 17, 2010
Wednesday, June 16, 2010
Recently, I had the chance to speak with British drummer Andy Roberston and talk about how he manages touring and the rock ‘n roll lifestyle being gluten-free. Andy has been in the music business for 20 years and has performed with such acts as Roachford, Jocelyn Brown, Hamish Stewart, Jim Mullen, Siobhan Donaghy, Alexander O'Neil, Morcheeba and Jackdaw4, who is releasing their new album, The Eternal Struggle for Justice, next week.
When were you first diagnosed with celiac and what was your reaction to the news?
About 10 years ago. I have not been formally diagnosed as celiac but through a process of elimination discovered that I was definitely allergic to gluten. I did research into what gluten allergies were and what I could and couldn't eat as a result.
Drumming is a very physical job; did you notice a difference in your performance before and after you were diagnosed?
I noticed an instant improvement in energy and stamina after cutting out gluten from my diet. Before, I would eat a big bowl of pasta and go off to a gig and nearly be asleep by the time I got to the end of the road, pasta as energy food had the opposite effect for me.
Have you turned your home and kitchen into a gluten free zone? If so, how does your family cope with it?
The kitchen is pretty much a gluten-free zone, my wife sometimes has normal bread when I'm away, but she's been really cool about eating gluten-free bread and our diet being gluten-free so not having to cook two different meals everyday. My parents are really cool with it and my mom gets gluten-free bread when we go to visit and does gluten-free meals for me. My mom has always been very switched on when it came to food and diet so she helped me, I was allergic to dairy as a kid so had to have goat’s milk.
How do you manage your diet when touring in foreign countries, what countries have you had the most success eating gluten-free?
Touring can be a hassle especially when you're in the middle of America at a truck stop and the only option I can eat is fries, the salads are not worth bothering with, and the coleslaw is usually pretty bad and probably has flour in it. If I'm capital/major cities I'm ok, it's more provincial places where I struggle.
The band I play with are really cool with my diet, the tour manager always lets catering know I can't eat wheat and every country we've been to has had some sort of alternative. I was in Italy last month and you'd think they would be the worst but they had a great selection and even cooked stuff just for me.
Spain is great for gluten-free food, Hungary is also good and Japan and China, anywhere really that has lots of rice dishes.
If we eat out the band always makes sure we go somewhere I can get a good feed. If we take ourselves out for food we always have a good wander around first so that everyone is happy.
The tour manager always makes sure the rider contains plenty of extra fruit, rarely is there nothing for me to eat.
Do you feel that the caterers on tour are well aware of a gluten-free diet, and how to avoid cross-contamination?
I don’t think caterers are aware of cross contamination, as we do have to explain, a lot, what we mean by gluten-free food. They are getting much better. I still do sometimes get the feeling that caterers think I’m being a showbiz diet ponce.
What are some go-to snacks that you carry with you when on tour?
I travel with loads of natural bars and peanuts, the biggest problem for me is flying. The options for gluten-free can be terrible, and if the agent hasn't informed the airline it's back to the snacks, but then sometimes I'm really not missing much!!
Have you toured or worked with other gluten-free people in the music business?
I've just started playing with a bass player who is gluten free, and his wife, the singer, is dairy-free, I worked with Dannii Minogue for a while, she is gluten-free but not celiac. I do get a lot of people say they think they're allergic but don't do anything about it.
What is the most interesting reaction you get when you tell people you can't eat gluten?
Andy is currently touring through Europe with Morcheeba, before they come to the US for a few shows at the end of July.