The Flour Gurl

And introducing...The Flour Gurl.  Yes, that's me - your personal guide to gluten-free living.  I am now providing real-life gluten-free tutoring services.....not just through a screen!

This is something I have been wanting to do for years, and I am starting off this year with a new adventure or two, but first we will start with this one:

The Flour Gurl

The name of my blog will not change, it will just be 'Gluten-Free Musings" by The Flour Gurl.  But now, I will be doing much more than just having a blog.  I want to put a name with what I have been doing for years...directly helping people navigate the world of gluten-free living.  This can be overwhelming and daunting to someone new to this way of life.  For someone who is newly diagnosed, has a child who is newly diagnosed, or having to accommodate gluten-free guests, this can seem downright isolating and impossible.

I remember how I felt when I was diagnosed 6 years ago, when the doctor's nurse told me casually over the phone that I tested positive for celiac disease.  It sent me in a whirlwind of emotions, I felt like the bottom had just been taken out from under me.  I felt completely alone. I was in disbelief, I was in anger, I was in denial, I cried....a lot.  For all the details, read here.

My goal is to help people, who are new to the gluten-free diet, navigate the overwhelming world of gluten-free living, as a tutor would help a student learn French.  Being new to the gluten-free diet really is like learning a new language.  One has to relearn how to approach food, dining situations and even personal care products.  I am not a doctor, nor do I have any medical training, but I live the life 24 hours a day, 7 days a week, with absolutely no exceptions.  

For several years I have worked on the corporate side as a consultant for gluten-free companies helping them fine tune their message for the consumer, and working with individuals here and there.  But now, I would like to turn that around and really focus on the individual, which is what I enjoy most. I love working with people, and I love talking "gluten-free".  Some topics I will cover include, but are not limited to: 

- converting your kitchen, and home, into a safe gluten-free environment;

- addressing cross-contamination;

- shopping and label reading;

- dining out and travel;

- attending social events and holiday gatherings;

- recipe conversion;

I really look forward to this new adventure and working with those new to the gluten-free lifestyle. Please email me at anne@theflourgurl.com to set up an appointment, and for current rates.

And, as for my next adventure........you will just have to wait, and read.....

Truffles, truffles and more truffles.....

Pumpkin truffles

Truffles....bite-sized pieces of amazingness!

I find baking a fun challenge, especially baking gluten-free.  There is something about baking that is thrilling when it is my first time trying something.  It is like I want to be able to prove that I can make something amazing, specifically when it is gluten-free.  You know the reactions you get at parties after you divulge the piece of information that you are gluten-free....either people feel bad for you, or people don't believe you, and just roll their eyes at you, or they even try to explain why it isn't really necessary. And that's ok.  You know why....because people will be so shocked with how good these little bite-sized treats are, they won't care if you are gluten-free or not, they will just want more!

Hot chocolate peppermint truffles

I got the idea to make the pumpkin truffles after a neighborhood children's Halloween parade.  There was a bake sale, and while I usually don't even approach the table, because I know I am not going to be able to eat anything, I decided to take a look, and I saw some adorable little cookie pumpkins.  It listed the ingredients, and while it looked safe to eat, I decided not to risk it, but couldn't wait to look it up when I got home.

White chocolate peppermint truffles

The closest thing I could find were Brazilian brigadeiro, which are little truffles popular at Brazilian parties.  I couldn't wait, I had to try them that night.  The ingredients are simple - sweetened condensed milk (one of the greatest inventions ever!), pumpkin, butter and sugar.  And, wow did they taste delicious. It is impossible to stop at one.  They are the perfect treat to bring to a party!

I couldn't stop there.  With the holidays around the corner and my love for peppermint, I was determined to make a wintery equivalent.

One key thing to keep in mind while making these truffles - you must stir!  And not stop.  So, put on some good music, a good TV show - you will be stirring until they are done.  It doesn't take long, but you can't walk away.  Don't walk away!  You don't want any stickage on the bottom of the saucepan.  Just keep stirring, and you will be pleased you did.


Pumpkin Truffles

1 can (14 oz) sweetened condensed milk
1/2 cup canned pure pumpkin
1 tablespoon butter
dash of cinnamon

------------------------

1/4 cup sugar
1/4 teaspoon cinnamon
whole cloves (optional)

Combine the first 4 ingredients in a saucepan on medium heat, stirring constantly;

Stir for about 20-25 minutes until it thickens, and all comes together in a kind of pumpkin blob;

Remove from heat, and place in a glass bowl to cool in the refrigerator for about 30 minutes;

Combine the sugar and cinnamon in a small bowl;

When the pumpkin mixture is chilled, lightly wet your hands and use a teaspoon to scoop up a ball and roll in your hands, and then roll in the sugar/cinnamon mixture.  Add a clove stem if you would like (but remind people not to eat them);

Place in small paper candy cups.


Hot Chocolate and Peppermint Truffles

1 can (14 oz.) sweetened condensed milk
1/4 cup chocolate powder
1 tablespoon butter
1/2 teaspoon cinnamon
------------------------
1/3 cup candy cane sugar (recipe)

Combine the first 4 ingredients in a saucepan on medium heat, stirring constantly;

Stir for about 15 minutes until it thickens, and all comes together in a chocolate blob;

Remove from heat, and place in a glass bowl to cool in the refrigerator for about 30 minutes;

Place the candy cane sugar in a small bowl;

When the chocolate mixture is chilled, lightly wet your hands and use a teaspoon to scoop up a ball and roll in your hands, and then roll in the peppermint;

Place in small paper candy cups.


White Chocolate Peppermint Truffles

8 ounces white chocolate
3 tablespoons butter
3 tablespoons heavy cream

------------------------

1/3 cup candy cane sugar (recipe)

Combine the first 3 ingredients in a saucepan on medium heat, stirring constantly;

Stir for about 10 minutes until it thickens;

Remove from heat, and place in a glass bowl to cool in the refrigerator for about 30 minutes;

Place the candy cane sugar in a small bowl;

When the chocolate mixture is chilled, lightly wet your hands and use a teaspoon to scoop up a ball and roll in your hands, and then roll in the peppermint;

Place in small paper candy cups.

These are just 3 examples, but I think it would be really fun to try out different toppings - coconut, almonds, pistachios, pretty sugar toppings, the possibilities are endless.  Making an assortment over the holidays would be a great teacher or hostess gift.

Or, if you are really brave, have a truffle making party with friends!

Easy Peasy Refrigerated Oats

Who doesn't like easy and yummy? I am all about easy and yummy!  And here it is - refrigerated oats....there is no cooking involved....no cooking! How does this work?  Just mix a few items together, let them sit overnight, and viola!  You have breakfast, a snack, or even dessert ready to go!  I have really enjoyed these over the summer, but I will definitely continue to make these year-round.  I can't take credit for being the mastermind who came up with this sensational jar-sized snack, but as usual, I look at a bunch of recipes, and come up with my own.

These are individual 8-ounce servings, and work perfectly in small Ball jars.  I choose the plastic ones, they are cute, and I can take them to the pool.  You can buy plastic lids that fit specially on the glass version which is nice too.

I like preparing these at night, and then they are ready the next day as soon as I need a snack, and before I go for a handful of chips.  I like that these are full of fiber and protein, so they keep me going for a couple of hours.  Being gluten-free, and for the most part vegetarian, it can be really difficult to get protein throughout the day, and this solves that question.

One ingredient I love is chai seeds, one of today's "superfoods". They act as a thickener and are full of nutritious fiber and protein. And let's not forget, two words....chia pet.

The following recipe is for maple blueberry oats, but you can try any combination. I love blueberries, so this is my favorite, but I have also replaced the blueberries with raspberries and strawberries.  For my daughter, I replaced the blueberries with bananas, and the maple syrup with Nutella. She absolutely loved it. You could use cocoa powder, peanut butter, mango, agave, coconut, the possibilities are endless...

Maple Blueberry Refrigerated Oats
(recipe is for one 8-ounce jar serving)

1/3 cup uncooked old-fashioned gluten-free oats

2 teaspoons chia seeds

1/3 cup milk (I like to use almond milk)

1/4 cup 2% Greek yogurt
2 teaspoons maple syrup
1/4 cup fresh, washed blueberries

Combine the first 5 ingredients directly in the jar, cover and shake;

Add the blueberries, cover and shake again gently;

Place in the fridge overnight, and enjoy the next day!

I like to make several at once, and leave them in the fridge up to 3 days.

Black Bean Flourless Brownies

Yes, you read that correctly.  Beans and chocolate.  All right, all right, all right!  Bizarre combo...maybe.  Does it work..absolutely!  For the cynics....there will be no bean flavor in this chocolatey goodness.  My daughter gobbled these up, and when I tried to tell her I made them using black beans, she laughed and thought I was joking.

You might be skeptical, but I promise you, you will not be disappointed, and you will amaze your friends!  Just don't tell them until after they try them.

Black Bean Flourless Brownies

1 can of black beans (drained and rinsed)
2 eggs
3 tablespoon grapeseed oil (or other vegetable oil)
1 teaspoon vanilla
1/3 cup raw sugar
1/4 cup cocoa powder
1 teaspoon baking powder
1/8 teaspoon sea salt
handful of chocolate chips for topping


Preheat oven to 350F and lightly grease an 8x8 baking dish;

Place all ingredients, except the chocolate chips in a food processor, and blend until smooth;

Pour batter into greased baking dish, and top with chocolate chips;

Bake for 30 minutes or until a toothpick/knife comes out clean from the center;

Let cool on a cooling rack for 30 minutes before serving.



Don't say I didn't warn you. These brownies are yum!

Can you trust it?

Having celiac, trust is something I think about often.

Can I trust the local taqueria where I have eaten countless times, to get it right again?

Can I trust my friend who vowed they only used gluten-free ingredients?

Can I trust the gluten-free items sold at the local farmers market without a list of ingredients attached?

Can I trust the caterer who says he is knowledgeable in the gluten-free diet?

Hmm......this is a tough one.  After several years with celiac, I have decided the risk is not worth getting sick.  I will avoid most situations to avoid that horrible feeling that happens after I accidentally ingest gluten...or the vomit extravaganza that is sure to follow.  Not to mention the damage it is doing to my body.  Not worth it!

It can quickly become a sticky situation, because you don't want to offend people, yet your health has to come before other's feelings.  I am sure I have insulted friends and family who really tried to go out of their way for me, but at the end of the day.....I can deal with that. What I cannot deal with is getting sick, and then not being able to function for my family, or myself.

You may ask...."why would my friends be offended if they know I have celiac, they should be understanding, right?"  Yes, you would think this, and I really do hate to hurt someone's feelings or make them feel like their efforts were not worth it, but let's look at a few examples, and then you tell me how you would handle it...

1. Dinner at friend's house.  They talk to you beforehand about what you can/can't eat.  When you arrive, they tell you they researched it, and are so proud of the efforts they made so you could all eat the same thing.  You then ask the prerequisite questions about what ingredients were used down to the spices.  Unfortunately, you find out they missed one.  They used soy sauce.  They didn't know that was even a consideration for containing gluten.  You thank them profusely for trying, but politely decline the soy sauce laden item.  You know your friend feels awful, but what can you do?

2. Friend bakes special treat just for you.  You have a friend who is excited to try out the gluten-free diet themselves, so they start experimenting with new recipes and alternative flours.  They tell you they came up with this fabulous new treat, it only contains X flour.  It sounds safe.  But you also know this person handles a lot of gluten in their kitchen on a daily basis, and don't feel completely safe eating something made in that environment.  They are excited to try the gluten-free diet, but they won't suffer if they make a mistake. You will.  You are grateful for their effort, but again...what do you do?

3. Dinner party catered by a someone knowledgeable in allergies/gluten-free diet.  A close friend organizes a dinner party, and instead of cooking the food themselves, hires a caterer.  Friend knows there are various allergies and dietary needs, so feels this will be best solution  in handling that situation.  After arriving, you talk to caterer personally, and he tells you the ingredients in everything he made, and points out what is safe.  Seems to be knowledgable.  Then we get to desserts and caterer points out the gluten-free items...yet, they sit on the same plate as the gluten-filled items.  You try to just avoid the dessert area, but eventually the caterer brings them to you and asks you to try them. You tell caterer you don't feel comfortable about them being on the same plate.  Caterer tells you to take one from the middle of the gluten-free side.  You still don't feel comfortable.  If serving them was not handled properly, what else was not handled properly the kitchen when preparing them?  You continued to decline and the caterer was clearly annoyed.  What would you do?

I am sure the I could come up with endless examples, but these are some situations that stick out from recent months.

What sticky situations have you encountered?

Giveaway: Glutino Peppermint Yogurt Covered Pretzels

First, let me say, I love all things peppermint, and I love the holidays!  I am one of those people that want to put my decorations up right now!  When I feel a chill in the air, I am ready to snuggle up to Love Actually, and a mug of Mexican hot chocolate with a sprinkling of crushed peppermint on top.

I even bought extra candy canes last year, just so I could crush them in my food processor and enjoy "peppermint sugar" year round.  So, when these babies arrived in the mail today from Glutino, I almost could not not contain myself. It took major self control to wait the hour I had, to pick my daughter up at school, so we could enjoy the first bite together.

Glutino yogurt covered pretzels are already one of my favorite snacks...add peppermint to them, and I will follow you anywhere.  They were even better than I could have imagined, a total treat! You cannot eat just 1, or 20!  My daughter loved them just as much, and I have had to put a couple away in the corner out of reach, just so my husband can try them when he gets home from work.  But really, I am the one with celiac in my family, so I am allowed to inhale all of the gluten-free goodies that come my way, right?

So, because I am so enamored with this savory, sweet minty treat, I asked Glutino if I could give some away to a fellow gluten-free eater out there.  To enter this giveaway of 2 bags of gluten-free Glutino Peppermint Yogurt Covered Pretzels please leave a comment below about your favorite holiday treat with your email (or how else will I be able to get these sent to you), and tweet about this giveaway on Twitter, with a link to this post.

I will draw a winner, at random, on Friday, November 22nd at 10pm.

Good luck, you will not be disappointed!

Pumpkin Spice Oatmeal Pancakes

2013 seems to be the year of "pumpkin spice".  Everything from coffee to Hershey's kisses, so I figured I would play this game too. Why not....everything in fall is better with pumpkin, right?  Like pumpkin brownies, can't go wrong with pumpkin. Tis' the season!

I have made pumpkin pancakes previously, with caramelized bananas, but this time I added oatmeal to make them a bit heartier, and for an added bonus I added some chocolate chips.  This is basically my guarantee that Z will eat her breakfast.  And who am I kidding, I like the chocolate too. They really taste more like a big cookies, but a bit healthier.  They are also just as tasty sans chocolate chips.

Pumpkin Spice Oatmeal Pancakes

1 cup gluten-free oats
1 1/2 cup buttermilk
1/3 cup cooked pumpkin (canned or fresh)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

2 tablespoons vegetable oil (I use grapeseed oil)
2 eggs
1 tablespoon sugar

1 cup + 1 tablespoon gluten-free baking mix/all-purpose flour, (I use Pamela's Baking & Pancake Mix)
1 teaspoon baking powder
1/2 teaspoon baking soda

1/3 cup semi-sweet chocolate chips (optional)

butter or coconut oil for the griddle


Combine the oats with the following 4 ingredients in a large mixing bowl, and let sit for an hour or overnight;

After sitting, whisk in the eggs, oil and sugar;

Add the flour, baking powder, and baking soda, mix until combined;

Stir in the chocolate chips if using.

Heat a lightly oiled griddle or frying pan over medium high heat.  Ladle the batter onto the griddle using approximately 1/4 cup for each pancake. Lightly brown on both sides and serve warm.

You can keep the pancakes in the oven set at 150' while finishing the batch, or serve/eat as you cook.

I like to serve with a dollop of Greek yogurt and a sprinkling of cinnamon, and a side of fruit.



Now, you will be ready to take on the day!

Pumpkin Brownies - easy peasy

'Tis the season of the pumpkin.  The possibilities are endless...pumpkin pancakes, pumpkin soup, pumpkin pie, pumpkin crisp, pumpkin bread, pumpkin cookies, pumpkin pasta, pumpkin spice chai......  And the great part is that pumpkin is good for you too, so you can at least make yourself think....this dessert is ok, it has pumpkin in it.  At least that is how I justify it, and I'm ok with that.  With the changing leaves and cooler weather, the comforting flavor of pumpkin just feels right.

So, when Glutino sent me a box of their Gluten-free Pantry Brownie Mix, I knew what I had to do.

I know I really should have made the brownies according to the directions to give proper feedback, so I cheated a bit.  But, I have made their brownies before and loved them, so I thought I would dress them up a bit and give this box of brownie mix a fall makeover.

It's so simple, I really don't even need to write a recipe.  These brownies have only 2 ingredients in them! Yes, you read that correctly - 2 ingredients!!!

Pumpkin Brownies

1 package of gluten-free brownie mix

1 15-oz. can of 100% pure pumpkin


Preheat the oven to 350'

Prepare a 8x8 baking dish lined with parchment paper;

In a mixing bowl, combine the brownie mix with  the pumpkin until combined, and viola! That's it.  It is really that easy!

Now, pour the pumpkin brownie mix into the prepared baking dish and bake until set.  I baked the brownies for about 50 minutes;

Let brownies sit for about 30 min, and then cut.


The texture will be more fudge-like and less cakey, and it will be hard to eat just one...but hey, there is pumpkin in it...so go ahead have 5!

No-bake Peanut Butter Chocolate Bars

Peanut butter and chocolate, how can you go wrong?  And when it doesn't involve heating up an oven, hot mitts and cooling racks, it really is a win-win for everyone involved.  The calories are simply not an important factor here.

The other day I was thinking to myself about how I love baking even if I give most of my goodies away, it is just fun to go through the process in making it.  I think it is because I love the challenge.  I love proving that gluten-free baked goods can be just as good, if not better than their gluten-filled doppelgangers.  I had a friend announce the other day, whose wife is gluten-free, that gluten-free baked goods are horrible tasting, dense and dry.  I couldn't believe it...well, yes, I could believe it, but he obviously hasn't really gotten "out there" in the gluten-free world.  Sure, if you grab a random box of gluten-free cookies off the grocery store shelf, you are very likely to be disappointed and discouraged with what the gluten-free world holds.

Once you start baking at home, you will be amazed at how you don't miss the gluten.

I was craving making something easy that included peanut butter, and I thought chocolate peanut butter bars would fit the bill.  Most versions of this recipe include cookie crumbs, but I did not let that stop me. I used crumbled Vanilla Chex instead.  Really, any kind of Chex, or gluten-free cookie will do.

Peanut Butter Chocolate Bars

1/2 cup butter, melted

1 cup powdered sugar

1 cup of gluten-free cookie or cereal crumbs (I used Vanilla Chex)

3/4 cup peanut butter 

1 cup of semi-sweet chocolate chips, or baking chocolate

In a large mixing bowl, combine the melted butter, powdered sugar and cookie crumbs; 

Stir in the peanut butter until well combined;

Line an 8x8 baking dish with aluminum foil or parchment paper, and spread the peanut butter mixture evenly in the dish, set aside;

Place the chocolate in a microwaveable bowl, and heat for 30 seconds at a time, stir, and repeat until chocolate is a smooth sauce;

Carefully pour the smooth chocolate sauce over the peanut butter and spread so it covers completely;

Chill in the fridge for about 4 hours;

Remove from baking dish and cut into squares.  Store uneaten bars in the fridge.

It's a homemade peanut butter cup......only better!

Vanilla Chex Winners!!

Thank you to everyone for entering the Vanilla Chex giveaway.  I loved all of the good snack ideas.  I never thought to use Chex for cheesecake, I will have to try that next time! And my husband would love Chex mix with Sriracha.

The following names are winners of the coupons for 2 free boxes of Vanilla Chex.

Michelle
Teal
Missy

Please contact me with your contact information so I can send you the coupons. You can email me at anne (at) glutenfreemusings (dot) com.

Thanks, and enjoy your Vanilla Chex!!

Pavlova - Southern Style

The first time I tried a pavlova was in my single days living in Chicago, and my dear Australian friend made this for my birthday.  I couldn't get enough, and I wasn't even gluten-free at the time!  I just thought it was the greatest thing ever and wished my friend would make it for me on a regular basis.  The pavlova originated as a dessert from Australian and New Zealand, and is traditionally topped with cream, strawberries, kiwi and passionfruit.

And the best thing of all about this wondrous thing called a pavlova, it is naturally gluten-free!! Yippee, don't you just love when some of your favorite foods are safe for you just the way they are? Score!

For my "big" birthday last year, I requested from my mom, who was visiting from Florida, to make me one, and she didn't disappoint. I saw the cover of the April 2012 issue of Southern Living and knew I had to have it!  I had this issue saved since April on my coffee table, just because I couldn't get enough of the cover.  She did not follow the recipe exactly, but it was our inspiration.

And it came out looking just as beautiful.  Thank you mom!

This past weekend, I was lucky enough to ring in another year with my family.  And while I love my family more than anything, I know them, and I knew I wasn't getting a homemade birthday dessert from my husband or daughter, so I had to take matters into my own hands.

As my very good friend, Julie, in Chicago once told me....I will set myself up for disappointment if I wait for something to be done, so I need to do it myself and just enjoy the occasion.  And that is what I did.  I made my own birthday dessert.  Of course, M had to clean up the kitchen, but hey, I cook, I don't do the messy stuff.  It's the least fun part of the whole cooking experience.

Since, I picked up fresh Georgia peaches that morning from the Grant Park Farmers Market, I decided to whip up a pavlova (just one layer this time) with a Southern twist as this year's birthday treat.

A pavlova looks and sounds a lot more intimidating than it is.  It is simple....meringue, cream and fruit, and viola! There you have it.  The fact that it is simple is what makes it so good!  It also keeps easily in the fridge if you can't finish it, but it will be difficult not to go back for second, thirds......

The most crucial step in the whole pavlova-making process is to get good, clean egg whites.  My suggestion...seperate them one egg at a time, so if you do mess up, you will not ruin all the eggs at once, and need to run out to buy more in a frenzy of panic.  Trust me on this one.

We went out for an amazing birthday dinner with my family, to Wisteria, which had a delicious gluten-free menu, and then came home to this:

I may have made my own birthday dessert, and received funny looks from my friends, but hey, I wasn't disappointed. Thank you Julie for that wise tip!

It is important to make sure you have parchment paper before you start this recipe.  It is also important to note, that you don't want to assemble the meringue, cream and fruit until just before serving, so it is at its freshest.

Pavlova with Fresh Peaches

Meringue

4 egg whites

1/2 cup fine, white sugar

1/2 teaspoon creme of tartar

parchment paper 

Cream topping

1 cup of heavy cream

1/2 cup of mascarpone or ricotta (different textures, but equally as delicious)

1 tablespoon sugar

1/2 teaspoon vanilla

fresh fruit for topping - sliced strawberries, blueberries, or sliced ripe peaches.  Any fruit will do. If using sliced fruit, you can slice ahead of time and toss in a bowl with a teaspoon of sugar and let sit for an hour, which will make them juicy and saucy.

Preheat oven to 250'

In a mixing bowl, beat the egg whites and the cream of tartar at high speed with an electric hand-mixture until foamy.  Gradually add the sugar until it dissolves.  Continue mixing until the egg whites become firm, stiff and spoonable, about 4 or 5 minutes;

Place parchment paper on a large cookie sheet.  Place a dinner plate upside down on the parchment paper and use a pen to trace around it.  Remove the plate.

Gently spoon the egg white mixture into the traced circle, and spread evenly;

Place in the oven, and bake for one hour, turning tray after 30 minutes;

Turn the oven off, and let the meringue sit in the oven with the door closed, but oven light on for 2 hours, or until meringue is completely dry.

For the cream topping, combine the 4 ingredients in a mixing bowl, and use an electric hand-mixer until it becomes stiff, and spoonable.

Once ready to serve, spoon the cream onto the finished meringue, top with the fresh fruit and serve.  To save leftovers (if there are any), carefully cover in plastic wrap, and the pavlova will be equally enjoyable the next day.

Bon Appetit mate!

Farro: It is *not* gluten-free

Today, while eating at one of my favorite places for lunch, I had an very unfortunate experience.

I go to this place because their menu changes daily and they use fresh ingredients.  Best of all, they clearly mark what items are gluten-free, which is usually a majority of them.  Score!  I have been going here for years, and I trust them when they say something is gluten-free.  It is so comforting to have a place like this.

And because of these reasons above is why today's experience was so disappointing to me.

I noticed on their daily menu that one item contained farro, and it was listed as gluten-free.  I figured I would tell them about the mistake before someone got sick.  The response I received was surprising.  The server assured me they had done research and farro was safe, and the least gluten of all the wheat grains.  I probably had to pull my jaw up from the floor at this point, as I just didn't have words, and of course did not order that lunch item.  The server, who I can only assume does not have celiac himself, was telling me it was gluten-free!

My own crisis was averted when I ordered something not containing any grains, gluten-free or otherwise.

Later, I emailed the owner to let him know about this mistake and that just because something is "low gluten", it is not free of gluten, and should not be listed as so.  This is a place, I and many others have come to trust, and if all the sudden they are marking items gluten-free, when they should not be gluten-free, how can I continue to trust it?

Imagine, if a friend, or a co-worker were to pick up lunch there for you, and since it is labeled as "gluten-free", it is assumed to be safe.  And then you eat it, because you also assume it must be safe.  Only to be sick later.

Farro is an ancient variety of wheat grown in Italy.  It *is* wheat, folks!  It contains gluten!!  And while it may contain less gluten than other commercially grown wheat, it is not free of gluten.  Those with celiac should not eat farro, period.

When I hear back from the owner, I will update here.  Until then, have you ever had a similar experience?  Have you lost trust in a restaurant or company that you felt was a trusted source when labeling their items gluten-free?

Giveaway: Vanilla Chex

I have to admit, I do like to indulge in Chex cereal every now and then, for breakfast, as a snack or even dessert at the end of the day.  And if not to eat in a bowl with milk, then I love make Chex mix, like Reindeer Chow during the holidays.  Sometimes I will even use the Rice or Corn Chex in place of bread crumbs in savory dishes.

General Mills recently introduced the newest flavor of Chex cereal, Vanilla, to their gang of gluten-free Chex cereals*.  I have to admit, while most people are fans of chocolate, I love me some vanilla!  Hot chocolate, egg creams, ice cream....I always go for vanilla!

And you should too!  Vanilla Chex are now available on grocery store shelves nationwide.  And to make it a little bit easier and sweeter, General Mills sent me some coupons for a free boxes of cereal to pass onto others.

Just respond here with your favorite gluten-free snack ideas, and I will choose 3 names to receive 2 coupons each on Wednesday, August 28th.  That gives you one week to give me your favorite snack ideas!

*Gluten-free Chex cereals include: Rice Chex, Corn Chex, Honey Nut Chex, Chocolate Chex, Cinnamon Chex and Apple Cinnamon Chex.

Dunkin' Donuts gluten-free options, yay or nay?

Earlier this year Dunkin' Donuts announced it would be testing some gluten-free products in a few of it's stores, and now it looks as if by the end of the year, we can expect to see them nationwide at their stores.  They will be offering gluten-free cinnamon sugar donuts and gluten-free blueberry muffins that are baked in a dedicated facility and individually packaged to avoid cross-contamination.

After reading Gluten Dude's post this morning, I am in full agreement... I just don't see this as exciting, at least not to me personally. I get it, there are people out there jumping for joy, and I can see how it would be great for special occasions, or for children who are no longer told they can't eat anything there when other kids are able to indulge.  Or when your child is at a birthday party watching all of the other kids enjoying donuts.  Sure, the donuts may not be warm and freshly baked, but they are something.

But will you eat them?

I won't.

Maybe, when I was first diagnosed, I would have been in the excited club,  and ran over to Dunkin' Donuts to try one, but not now.  Mainly, I didn't go to Dunkin' Donuts before I was diagnosed with celiac, so why would I go now?  I don't need to be adding something packed with calories, and non-pronounceable ingredients which I wasn't eating in the first place.

And, let's talk a little bit about the calories.... gluten-free items are often higher in fat and sugar so that they can keep up with the gluten-filled counterparts in taste and texture, and this is definitely true with the Dunkin' Donuts offerings.  The cinnamon sugar donut will be packed full with 320 calories, which is more than their gluten-filled glazed donuts (260 calories)!  Their blueberry muffin will contain 400 calories!  I don't know about you, but that doesn't sound like a deal for me.  That's a meal's worth or non-nutritious calories.

I have read several announcements online about this new introduction to the gluten-free world, and what gets me, is when the media makes Dunkin' Donuts out to be offering healthier options.  This is misleading.  Call it what it is...yes, they are providing options for those who are gluten-free, and kudos for that!  But, this is not a healthier option.  These items are still packed full of sugar, fats and non-pronounceable ingredients, so they can stay "fresh" in their plastic packaging.

The most important thing to realize is that, yes, celebrities might be touting the gluten-free "diet" as a way to loose weight.  The new gluten-free donut and muffin at Dunkin' Donuts will not help you loose weight like a celebrity, or even a non-celebrity for that matter.

Is it nice to have a gluten-free alternative when everyone else at the office or a birthday party is able to dig into that warm, jelly-filled donut...sure it is!  I am not denying that one bit.  But, if you weren't going to eat it before, why would you eat it now.

What are your thoughts on Dunkin' Donuts new gluten-free menu items?  Yay, or nay?

Are the trendies giving gluten-free a bad name?

We all know how "gluten-free" is a buzz word now.  It seems it is easier than ever to find "gluten-free" labeled packaging at the local grocery store chain.  Restaurants are labeling more food "gf" to try and attract more customers.  But is this helping us?  Or is it making more people just roll their eyes?

I get so excited when I see places near me offering "gluten-free" donuts, or "gluten-free" fries, or "gluten-free" pizza, and when anything on their menu is specifically labeled gluten-free.  It gets me giddy with excitement, even if I wouldn't normally eat a donut, or fries.  I like to know if I want them, I can have them.    But then when it comes down to it, and I am at the restaurant and I ask if their menu items are really gluten-free, and fried in a dedicated fryer, I get a response that is more and more common lately: "No, we do not use a dedicated fryer.  Our gluten-free items are not appropriate for people who must be gluten-free, or who have celiac."  I want to say a big...What the F*&k!!??? Seriously??????!!!!

Yes, you heard that correctly...I am told, they are not for people who actually *need* to be gluten-free. Well, wow.  So, basically, these places are printing up these menus, putting efforts into social media and marketing for those that are gluten-free by choice, not those of us who are gluten-free because it is medically necessary.  And apparently, these restaurant owners don't mind.  So, when I go to a restaurant now and see the lovely "gf" or whatever symbol they are using to denote a dish is gluten-free, do I believe it?

I mean really, people who are gluten-free because it is the "in" thing, because they want to stay away from carbs....are they the ones who are really ordering donuts and fries?? I can't imagine someone who is gluten-free because it is trendy eating food like this. They would be ordering a salad, and grilled fish....gluten-free, maybe, but not ordering some item using replacement flours.

And because of so many people wanting to eat gluten-free, when I am ordering at a restaurant, how do I know people will take me seriously when I say I need to eat gluten-free.  Maybe they will roll their eyes and think I am like all the other people doing it for fun.  Now, I feel I must say I have an allergy, so it is taken seriously.  Do servers need to think we will go into shock when ingesting gluten to be taken seriously, and that we are not just following some fad because it is fashionable?

Is it fair that anyone can slap a gluten-free label on their menu?

When you see a menu item labeled as gluten-free, do you feel safe, or do you feel you need to investigate just a little bit more?

Do you think the gluten-free craze it helping to bring awareness, or do you think it is a hinderance on the people who really need to be gluten-free to be healthy?

Parmesan Parsnip Fries

We all like French fries, who are we trying to kid, but sometimes it is nice to mix it up a bit, and maybe be a bit healthier.  Sure, we miss the days when we could go through the drive-thru and eat our favorite fast food fries, but really, homemade is so much tastier.  These are baked and not fried.

If you have never had a parsnip before, think a carrot on steroids.  They are a root vegetable, and located near the carrots or the turnips in the produce section.  They look like a bigger carrot, but they are white, and a little tougher to cut.  They have a nice sweet, earthly flavor.  In addition to making parsnip fries, I also like mashing them with some potatoes for some extra pizazz!

I use parsley in this version, but feel free to play around, and add whatever you have around or in your garden.  You can also leave off the parmesan for a vegan version.

These are pretty easy to pull together, and make a great side dish with just about anything.  Last night, I served this with our Summery Pea Soup with Fresh Herbs.

Parmesan Parsnip Fries

2 lbs of parsnips, cleaned, peeled and sliced into "fries" (see photo above)
2 tablespoons olive oil
1/2 teaspoon fresh ground sea salt (regular salt will do too)
1/2 teaspoon fresh ground pepper
2 tablespoons finely grated parmesan
2 tablespoons finely chopped fresh flat Italian parsley

Pre-heat oven to 425'

In a large mixing bowl, toss the sliced parsnips with the olive oil, salt and pepper;

Place parsnips in a roasting pan, in a single layer;

Cook for 20 minutes;

Sprinkle the parmesan on the parsnips, toss the parsnips and cook for an additional 15 minutes or until done;

Take roasting pan from oven and sprinkle parsnips with chopped parsley, toss again;

Eat while warm. You won't even need ketchup!

Enjoy!

Summery Pea Soup with Fresh Herbs

I love soup, and I might be able to eat it 24/7/365!  Usually, when I think of pea soup I think of heavy, chilly weather worthy split pea soup.  I will be first to say, I love split pea soup as much as the next person, but Atlanta, in the summer, isn't the time to have rib-sticking split pea soup, so I thought it would be fun to have a lighter version for summer.

The first thing Z said when she sat down for dinner, "it's green."  You betcha' it's green, it's full of peas and fresh herbs!  I will admit, I used frozen peas.  Because while I am all for shelling peas and using super fresh ingredients, I just didn't have the time.  If you do, great, if not, frozen peas will be just as delightful.

This is a pretty simple and quick dinner to put together, and I am already looking forward to having leftovers tomorrow.

You may be scared to use so much mint and cilantro, but don't.  Trust me, it will not taste like candy cane soup.  The herbs help create the summery, refreshing feel of the soup.  If you do not have mint or cilantro on hand, you can be creative and use basil, or whatever you are feeling like at the moment.

This recipe can also be easily be converted to vegan, just omit the step with the cream.  The potatoes will thicken the soup enough without it.

Summery Pea Soup with Fresh Herbs

2 tablespoons olive oil
1 cup onion, chopped
5 cups broth (my favorite is "chicken bouillon" by Celifbr - gluten-free and vegetarian)
2 packages 10-oz frozen peas
1/3 cup chopped fresh mint leaves
1/3 cup chopped fresh cilantro
2 small red potato, peeled and chopped into 1-inch cubes
1/8 cup heavy cream, could also use sour cream, or Greek yogurt (these are all optional)
fresh ground salt & pepper to taste

Heat olive oil in your favorite soup pot on medium heat;

Add the onions and sauté until softened, about 8 minutes;

In the meantime, boil the potatoes in a saucepan for 12 minutes or until tender;

Add the broth to the onions and heat to a boil.  Add the frozen peas and cook for 4 minutes;

Turn off the heat and add the chopped herbs;

When potatoes are finished, use a slotted spoon and add the potatoes to the soup;

Using an immersion blender, or working in batches with a traditional blender, blend the soup until smooth on slow speed (be careful not to fill the blender too much, or you will have hot green soup all over your kitchen and you);

Return the soup to your soup pot.  Stir in the cream/sour cream/yogurt if you are using.

May be served very warm, or can sit  for a bit and served at room temperature.


I served this soup with Parmesan Parsnip Fries.

Enjoy!

Return to being meat-free?

(I am going to ask for comments at the end, so please be prepared to write something)

Yesterday was a very lazy Saturday, so lazy that I never got out of my pajamas or even put in my contacts.  Z was feeling blah, so it was an excuse to stay in, catch up on reading, work on some crafty fun, and watch some movies.

We watched the 80s classic, Girls Just Want to Have Fun, which Z got a real kick out of.  She loved the clothes and the hair.  And I will admit I loved it as much as I did when I saw it in the cinema in 1985, Z saw it as an old-fashioned version of the series Shake it Up!  After the fun 80s nostalgia, I decided to watch something a bit more "educational", and put on the documentary Vegucated, which promotes a vegan lifestyle.

Vegucated is like many other documentaries I have seen before on the benefits of being meat-free and the atrocious treatment of animals.  I assume it is kind of preaching to the choir, because die hard meat and potato eaters will probably not be swayed. I love it, but I am sure there are many who would not consider to watch it as they are flipping through Netflix.

I was a vegetarian for almost 5 years after I had my daughter, though I did eat fish once in a while, so technically, I guess you can say I was a pescatarian.  After I was diagnosed with celiac, I gradually started eating bits of meat here and there.  It started because I would be at parties and BBQs, and there was very little to eat unless I brought my own food, so I ate a bratwurst here, some smoked turkey there.  From then on out, I probably eat meat about once every two weeks.  So compared to people who can't fathom a meatless meal, it is still relatively little, but I am still eating it.  Z likes meat and sees it as a treat, so about once a month I will make pork carnitas, meatballs, tacos or chili.

I try to stay on the periphery of the grocery store, and try to limit the buying of processed food items.  When Z asks for a snack, I give her fresh cut fruit, or yogurt.  Though, she won't refuse cheddar bunnies (who would?)  I try to visit farmers markets as much as I can, and I buy my meat at Whole Foods, which makes me feel like I am getting "happy" meat, but really, how "happy" and humane is it?

In the documentary Vegucated, what stuck with me most was a a scene where someone called an organic meat company asking how the animals were treated, how the cows were castrated, what happened to animals who were sick, how they killed animals...and guess what??  It wasn't much different that conventional methods!!  Animals are not given painkillers, they are killed with metal rods through their brain, baby boy chicks are killed alive, because they are not needed, chickens beaks are burned down, and I could go on and on...but you get the point.

Many of us have seen something like this before, and we know in our subconscious what really happens, but we try and push it out of our minds, because hey...we like bacon, we like pot roast, we like our Thanksgiving turkey.  And I do too!  I am not trying to pretend I don't.

So, how do we know if a small, organic farm is actually small enough that they treat the animals humanely?

I don't think I could be completely vegan, I do love yogurt and eggs, and while I know these animals are also included in the group above, I am just not sure it is realistic for me to think I could cut out all animal-based foods.  But, I have cut out meat before, so I know I could do it.

I know if I could go completely gluten-free there is really no other eating habit I could not accomplish.  In the past couple of months, I have cut out many of the processed foods I was still holding onto. I have cut out pasta, bread, crackers, chips (of course I may have an occasional chip at a party), cut down on tofu to once a week, even rice, which I love!  I always say I could live on rice and cheese, risotto is my favorite all time food, but I have stayed away from rice since March. And just a side note..cutting out these foods, finally allowed me to shed some pounds! Whoo hoo!

I am still baking...but I am giving it away, and not eating it.  I realized, I just love the act of baking.  And I am holding onto our traditional of Sunday pancakes.

But the focus of this post is meat, and how I really want to cut it out.  I don't think I would have a problem with it if I know it is form a humane, local farm, but I don't want to eat it otherwise.  I feel I am already very conscious about the food I buy (I try not to buy conventional veggies from outside the US), but I am going to be even more so (and buy more organic veggies/fruit that are from Georgia and the Southeast).

Please don't think I wrote this post to be preachy, it is just really a stream of consciousness about my own thoughts about meat and cheese.  I feel I have lots of research I need to do, before I know what really is "happy" meat, and does it even exist outside of me hunting and killing it myself?

I am very curious to know the thoughts of others?  How do you feel about meat?  What is most important to you regarding what you eat?  Please post your honest comments.  Thanks!!

Atlanta Gluten & Allergen Free Wellness Event, May 5th

How much do you love going somewhere where everyone is like you?  People don't look at you like you have a third eye.  Where you can eat food and not ask question after question, and then think so much about it that food no longer seems fun?

This is definitely me!  And that is why this weekend I am going to attend the Atlanta Gluten & Allergen Free Wellness Event on Sunday, May 5th at Gwinnett Center, about 30 minutes north of Atlanta.

The day is going to be packed with well known gluten-free speakers and endless gluten-free treats to sample from national and local Atlanta-area vendors.

For a full list of speakers and vendors, visit the event's website.

Hope to see you there! But if you cannot make it, you can follow the event on Twitter #ATLGFAFGWell.

Alton Brown's basics on celiac and living gluten-free

This link was posted on Facebook by the lovely Jules Shepard (who I have been lucky to meet in person) of Jules Gluten Free Flour, and I just wanted to pass it on and share it with others.

I thought this was a good clip to share with family members and friends who may be totally confused when you talk to them about gluten and celiac and think it is all nonsense. This puts it in fun, simple terms and may shed some light on why we really do have to ask 20 questions when we go out to eat.

Check the video out. It is not long...so you have no excuse!