Archive for October, 2008

All That & A Bag Of Gluten Free Chips

Oct 30

Posted by Maureen in Hold The Gluten Podcast | 4 Comments

The latest episode of my Hold The Gluten Podcast is now live!

Episode 11 “All That & A Bag Of Gluten Free Chips” Features:

  • Cross contamination addendum – wheat gluten in dog & cat food/treats.
  • “On The Go” lunch suggestions for listener Angela.
  • 2008 Gluten Free Halloween Candy List.
  • SillyYaks On-Line Support Group founded by Melonie Katz.
  • Cooking gluten free:  finally feeding and nurturing myself.
  • New gluten free alcohols – stay tuned for future updates on my purchases (Green’s Beer & Roth Vodka for the Philadelphia Eagles tailgate party.
  • Are you an Gluten Free Eagles Fan?  Check out EaglesFanCast blog & podcast. Yes, this is a shameless plug for hubby!

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

Click the player below to listen to the show! Subscribe to the podcast using iTunes (or whatever media player you use) at http://feeds.feedburner.com/htgpodcast

Audio clip: Adobe Flash Player (version 9 or above) is required to play this audio clip. Download the latest version here. You also need to have JavaScript enabled in your browser.

Tags: , , , , , , , , , , , , , , ,

Pumpkin Cinnamon Chip Bread (and Muffins!)

Oct 27

Posted by Maureen in GF Recipe Compilation | 11 Comments

I have a confession to make.  Not to boast, but I am an awesome mom and an amazing wife.  I try to be as attentive and supportive as humanly possible with friends, family members, and even random strangers.

But I totally suck at taking care of myself.

In the three years since being diagnosed with Celiac Disease, I’ve eaten many bowls of cereal for dinner.  Why?  Because I didn’t take the time to plan a gluten free meal for myself.  Kids fed?  Check.  Husband fed?  Check.  Celiac fed?  Not so much.  In a weird (need a therapy session) way, I’ve treated “me” as though I didn’t deserve to be made “special” meals.  I didn’t enjoy food any longer and I was punishing myself for having Celiac Disease.

Until now…

The inception of this blog back in May 2007 really opened my eyes.  I have learned so much from the huge number of gluten free people on-line.  I was amazed at the creative, mouth-watering, gluten free recipes and wanted in on the action.  I feel as though I am finally coming into my own.  Cooking and baking is now enjoyable (even cathartic!).  It is my personal challenge to make not only a delicious gluten free meal, but a meal that rivals (and trumps) a glutenous one!

After three years and too many cereal dinners to count, I am feeding and nurturing myself.  It feels pretty darn good!  It may have taken me some time to realize, but I am so going to kick gluten’s posterior region!

With force.

Pumpkin Cinnamon Chip Bread (and Muffins!)

3 eggs
1 cup milk
1 1/2 cups pumpkin puree
1 1/2 teaspoons orange extract
1/4 cup sour cream (I used low fat)
1/2 cup canola oil
1/4 cup agave nectar
1 cup brown sugar
1 cup white rice flour
1 cup sorghum flour
1/2 cup tapioca starch
1/2 cup almond meal
2 teaspoons xanthan gum
2 teaspoons pumpkin pie spice
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
3/4 cup mini cinnamon chips

Preheat oven to 350 degrees. In a large mixing bowl, combine eggs, milk, puree, orange extract, sour cream, canola oil, agave nectar, and brown sugar. Using a sifter, sift white rice flour, tapioca starch, almond meal, and sorghum flour as well as xanthan gum, pumpkin pie spice, baking soda, baking powder, and salt. Add into mixing bowl. Stir until combined and then fold in mini-cinnamon chips.Divide batter into four mini-loaf pans (or 24 muffins). Bake 30 – 35 minutes (until tester inserted in the center comes out clean).

Tags: , , , , , , , , , ,

There’s A Vegetable In My Bread

Oct 22

Posted by Maureen in GF Recipe Compilation, Hold the Gluten Blog, Recipes: Desserts & Baked Goods | 17 Comments

I’ve mentioned before that I am a vegetarian. Swore off meat, fish, and chicken at the rebellious age of 18. Well, except for bacon. Just couldn’t give up the bacony goodness. So, in reality, I am a bacon eating (fraud) vegetarian. Being a vegetarian, one would think that I love, ahem, vegetables. Truth be told, I am not a huge fan. I do have my favorites, but I’m not screaming from the rooftops, “I can’t survive without Dinosaur Kale!”

That being noted, I wholeheartedly enjoy any vegetable that can (safely) be combined with chocolate. After a few noxious attempts (do NOT try chocolate covered asparagus!), I have found a lovely and prolific vegetable to marry with my need for sweets.

Chocolate Chip Zucchini Bread

3 eggs
1/2 cup canola oil
1/4 cup agave nectar
1 cup sugar (I used demerara raw cane sugar)
1 1/2 teaspoon vanilla extract
3 cups grated zucchini
1 cup brown rice flour
3/4 cup millet flour
1/4 cup sorghum flour
1/4 cup potato starch
2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon xanthan gum
1 teaspoon salt
3/4 cup mini chocolate chips

Preheat oven to 350 degrees. In a large mixing bowl, combine eggs, canola oil, agave nectar, sugar, and vanilla extract. Shred zucchini and place in a clean dishtowel. Use the dishtowel to wring out excess water (this will help prevent your bread from becoming too mushy). Stir in shredded zucchini into mixing bowl. Using a sifter, sift brown rice, millet, sorghum, and potato starch flours as well as baking soda, baking powder, xanthan gum, and salt. Add into mixing bowl. Stir until combined and then fold in mini-chocolate chips.

Divide batter into four mini-loaf pans. Bake 25 – 30 minutes (until tester inserted in the center comes out clean).

Tags: , , , , , , , , ,

Avoiding Cross Contamination

Oct 16

Posted by Maureen in Hold The Gluten Podcast | 3 Comments

The latest episode of my Hold The Gluten Podcast is now live!

Episode 10 “Avoiding Cross Contamination” Features:

  • Listener Sally (newly diagnosed) asks about avoiding cross contamination in the home.
  • Toaster vs. Toaster Oven (purchase extra rack & tray for GF foods).
  • Separate container of spreads, condiments (i.e. butter, mayo, cream cheese, jelly, peanut butter).
  • Non-food items such as sifters, baking sheets, & wooden utensils.
  • Did you know?  Flour dust can stay airborne for hours after use.
  • Storage containers for gluten free food.
  • Label, label, label!
  • Bread makers and deep fryers.

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

Click the player below to listen to the show! Subscribe to the podcast using iTunes (or whatever media player you use) at http://feeds.feedburner.com/htgpodcast

Audio clip: Adobe Flash Player (version 9 or above) is required to play this audio clip. Download the latest version here. You also need to have JavaScript enabled in your browser.

Tags: , , , , , , , , ,

Crazy For Cornbread

Oct 12

Posted by Maureen in GF Recipe Compilation | 16 Comments

I like corn.

Well except for the year and a half that I had braces. Corn mocked me during that time.

But this post is not about corn on the cob nor my childhood orthodontic woes… This post is on my super-fantastic-tasty-scrumptious-delectable Cornbread!!

I recently rediscovered cooking with cast iron. “Rediscovered’ might be a stretch as I never actually cooked in the cast iron pans I had purchased. I used them more for decoration on my kitchen wall. However, I stumbled upon the benefits of cooking with cast iron and decided to give my teflon a break. Cast iron pans provide a very even heat distribution. They are perfect for stovetop, oven, or the grill. In addition, cooking with cast iron adds a significant amount of iron as it leeches into the food. As a vegetarian AND celiac, I can always use a little extra iron!

This cornbread came out deliciously moist. The sugar on the bottom of the pan added a nice sweetness. This is the first time I have baked with millet flour and I was very pleased with the outcome (I am used to putting millet in my bird feeders, not my baking!).

Cornbread Skillet Recipe

Coat bottom & sides of cast iron skillet with oil (I used canola)

1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1/2 cup millet flour
1/4 cup sugar
1 cup cornmeal
1 cup milk
1 egg
1/2 cup sour cream (I used Daisy Reduced Fat)
1/4 cup canola oil
1 can corn kernels (11 ounce)
Additional sugar for pan bottom (approx 1/4 cup)

Preheat oven to 400 degrees. Mix all ingredients except corn kernels into a batter. Then fold in one can of drained corn kernels. Sprinkle sugar into bottom of pan (enough to coat) before pouring batter. Bake 20 to 25 minutes.

Tags: , , , , , ,

Deep Fried Deliciousness

Oct 5

Posted by Maureen in GF Recipe Compilation, Recipes: Appetizers & Dips | 9 Comments

I have a confession to make: I used to be a half price appetizer kind of girl. Downright shocking, isn’t it?

I fondly recall many an evening spent with friends, family, and my future hubby dining out. Our local Houlihan’s would have 1/2 price apps on Tuesdays from 5 to 7 p.m.; Chi Chi’s was Thursdays and Casa Lupita was Fridays. For a mere twenty dollars, we’d dine like kings ordering (practically) one of each item from the appetizer menu. I’d make a glorious meal of fried raviolis, onion rings, jalapeno poppers and mozzarella sticks.  Glutenous fried food was my BFF (total pinkie swear!).

Then said fried food became a back stabbing frenemy and we had to go our separate ways.

Through time apart and a great deal of therapy, I’ve decided to let bygones be bygones with fried food.  Recently I found a way to recreate deep fried delights that are gluten free and run no risk of cross contamination. 

Um, they still aren’t healthy, so moderation is key.

Beer Battered Onion Rings

In a bowl combine:

1 12 ounce gluten free beer (I used Bard’s Tale)
2 1/2 cups Pamela’s Pancake & Baking Mix
2 eggs
2 tablespoons McCormick Cajun Seasoning
1 teaspoon salt
1 teaspoon pepper

Set your deep fryer oil temperature to 375 degrees. Whisk all ingredients listed above until thoroughly combined. Cut vidalia onions into 3/4 inch slices (thick slices, no wimpy onion rings!). Use the larger rings as these deep fry the best. One at a time, dip the rings into the batter and then drop into the deep fryer. Turn rings over once and fry until golden brown. Remove and drain on paper towels to absorb excess oil. You can keep the rings warmed in the oven at 200 degrees or in a warming drawer.

*I purchased the Presto Cool Daddy Deep Fryer as I was always afraid of the kids (or me!) getting burned while I was using a regular pan to fry foods.  There are many deep fryers on the market, so check out the reviews.  I absolutely LOVE my new deep fryer as no bodily harm occurred during the making of these onion rings.

Tags: , , , , , , ,

Celiac Palooza!

Oct 2

Posted by Maureen in Hold The Gluten Podcast | 1 Comment

The latest episode of my Hold The Gluten Podcast is now live!

Episode 9 “Celiac Palooza!” Features:

  • Huge gluten-free Thank You!
  • NFCA “Appetite For Awareness” event synopsis
  • Cold River Blueberry Potato Vodka
  • Boar’s Head Lunch Meats, Cheeses, & Condiments
  • Food Tek individual microwavable slices/rolls
  • October is Celiac Awareness Month – get the word out!
  • Gluten Free Fried Foods – Cool Daddy Deep Fryer joy.

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

Click the player below to listen to the show! Subscribe to the podcast using iTunes (or whatever media player you use) at http://feeds.feedburner.com/htgpodcast

Audio clip: Adobe Flash Player (version 9 or above) is required to play this audio clip. Download the latest version here. You also need to have JavaScript enabled in your browser.

Tags: , , , , , , , , , , , , , ,