Posts Tagged celiac sprue

GFreek Gluten Free Awards & Delight Magazine Giveaway – Hold The Gluten Podcast Episode 42

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

Episode 42 “GFreek Gluten Free Awards & Delight Magazine Giveaway ” Features:

delight gluten-free magazineGiveaway!  Enter to win one FREE download of the Winter/Holiday 2011 digital issue of Delight Gluten-Free Magazine.  Delight Gluten-Free Magazine is a quarterly international food and lifestyle publication for people living with food allergies and sensitivities.  This issue is full of tips for a perfect gluten-free holiday season.  Deadline to enter is December 21st .  Winner will be chosen on December 22nd, just in time for a holiday download!

Here’s how to enter:
1. Leave a comment here with your favorite gluten-free cookie for the holidays.
2. Include your email address and whether you want the Apple or Android download.

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

Rock on Celiacs!

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Holiday Peppermint Bark Trees, Stockings, and Gingerbread Men

peppermint bark

I’ve been racking my tinsel-filled brain trying to come up some little holiday gifts for teachers, friends, and that random aunt who only likes cats and QVC.  Since I didn’t want to give my gluten-free cookies away, the kids and I decided to make peppermint bark.  Traditional peppermint bark is made in sheets and broken up to resemble bark (clever, huh?).  However, being the crazy family that we are, we decided to go off the grid.  I have a slight addiction to Michael’s Craft Store, Joann Fabrics, and AC Moore (I’m like the Norm of Cheers but with a glue gun).  I found these cute silicone molds that we could use for our peppermint bark.  Truth be told, I’d never used silicone baking stuff before as it sort of creeped me out.  But I have to tell you, these molds worked perfectly.  The peppermint bark popped right out (and into our mouths).  One tip – you need helpers to successfully make this recipe.  I made a batch by myself (kids were bored at that point) and the chocolate hardened before I could sprinkle the crushed candy canes on top.

Happy Holidays to my Hold The Gluten family!

Holiday Peppermint Bark

1 bag of Wilton’s white chocolate melts (12 ounces)
1 bag of Wilton’s dark chocolate melts (12 ounces)
1/2 teaspoon peppermint extract
2 teaspoons canola oil
crushed candy canes

Place molds on a cutting board or cookie tray (since they are rubbery, it will be tough to pick them up on their own).  Lightly mist the silicone molds with canola or olive oil spray.  Put the dark chocolate melts, 1/4 teaspoon of peppermint extract, and 1 teaspoon canola oil in a microwave safe bowl.  Microwave for 45 second intervals at 50 percent.  Stir and continue microwaving until the chocolate is melted.  Evenly distribute melted dark chocolate in molds – filling approximately 1/3 of the way.  Transfer to the refrigerator and let harden for 30 minutes.  While the molds are chilling in the refrigerator, begin crushing the candy canes.  Put candy canes in a large  zip top bag and seal.  Using the smooth side of a meat mallet, gently break the candy canes in to small/medium pieces.  Don’t let your frustrations out on the candy canes or you’ll end up with candy cane powder.  Put crushed candy canes in a bowl and set aside.  Once the dark chocolate has chilled for 30 minutes, melt the white chocolate using the above directions and begin filling molds 1/3 of the way.  Immediately top with crushed candy cane pieces and return to the refrigerator to chill for 30 minutes.  One chilled, remove from refrigerator and pop the bark out of the molds.  Refrigerate in a container.  Makes approximately 40 small molds or 24 large molds.

These sweet treats would be perfect in a candy gift bag, tin, or holiday themed “take out” box.

 

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NOT So Gluten Free Primetime – Hold The Gluten Podcast Episode 41

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

Episode 41 “NOT So Gluten Free Primetime ” Features:

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

Rock on Celiacs!

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Cup For Cup Gluten Free Flour Launch at Per Se – Hold The Gluten Podcast Episode 39

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

Episode 39 “Cup For Cup Gluten Free Flour Launch at Per Se” Features:

  • Maureen and Vanessa attend the Thomas Keller & Lena Kwak Cup For Cup Gluten Free Flour Launch
  • Chef Keller and Chef Kwak speak about what makes C4C so remarkable
  • Find C4C at Williams Sonoma and Bouchon Bakery
  • What do YOU think of the HTG Podcast? Leave your feedback wherever you download this podcast!

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

Rock on Celiacs!

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Cup For Cup Gluten Free Flour

Devil’s Food Cupcakes, Lemon Cupcakes, and Raspberry Cupcakes

“TKO’s” (Thomas Keller Oreos), Chocolate Chunk Cookies, and “Nutter Butters”

Gluten Free Crackers

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Gluten Free Coffee Cake

gluten free

The holidays are coming!

Let the panic/stress/I’m off my rocker festivities begin!  All joking aside, I seriously love celebrating the holiday season by serving up a delicious breakfast buffet.  Breakfast is much more manageable than attempting to clean a turkey and make like 26 side dishes from scratch.  Don’t forget the hand stamped and embossed place cards.  Yeah, I’m so over it!  Why not join my holiday mutiny and kick off your celebration with a warm and cozy gluten free breakfast?  Since we’re all family here at Hold The Gluten, I’m sharing my Good Morning Gluten Free Coffee Cake recipe with you!  Now don’t you feel special?!  You’ll not only find the cinnamon-sugary streusel mix on the top of this fabulous coffee cake, but in the center as well.  Can you say gluten free goodness?  I would but my mouth is totally full of coffee cake…

gluten free

Good Morning Gluten Free Coffee Cake Recipe

Streusel Mix
2/3 cup Bisquick Gluten Free mix
1 cup packed dark brown sugar
2 teaspoons ground cinnamon
½ cup butter

Coffee Cake
2 ½ cups Bisquick Gluten Free mix
¼ cup sugar
¾ cup milk
2 teaspoons vanilla
4 eggs
½ cup sour cream

Pre-heat oven oven to 350°F. Spray an 11-inch round springform pan with cooking spray. In a small bowl, prepare the streusel mix using 2/3 cup Bisquick mix, brown sugar and cinnamon.  Cut in butter, using a mixer until mixture is crumbly; set aside.  In medium bowl, stir all coffee cake ingredients until blended. Spread half of the coffee cake batter in pan; sprinkle with half of the streusel topping, spread remaining batter and then top with remaining streusel topping.  Bake 35 minutes or until golden brown. Serve warm! Store tightly covered.

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Hold The Gluten Podcast Episode 37 – Gluten Free Food Fanatics

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

Episode 37 “Gluten Free Food Fanatics ” Features:

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

Rock on Celiacs!

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Gluten Free Peanut Butter Pancakes

 

gluten free pancakes

As a little girl, pancakes for supper was a special treat.  We’d feast on stacks of pancakes, crispy bacon (nom nom nom), and hash browns.  What kid wouldn’t love a meal like that?  Way better than roast beef and (gag) turnips.  Although watching my grandfather eat scrapple still traumatizes me just a bit even to this day.  That stuff is just nasty!  To keep the tradition going, my kids and I eat a lot of pancakes for dinner.  We even get a little crazy and add chocolate or vanilla chips or fresh berries.  A few nights ago I decided to add a little chunky peanut butter to the batter.  The result?  Totally awesome!

Peanut Butter Pancakes

1 cup Gluten Free Bisquick Mix
1 cup milk
2 tbsp oil
1 egg
2 tbsp peanut butter

Stir ingredients until blended.  Make sure the peanut butter is thorouglhy mixed in.  Pour 1/4 cup of the batter onto a hot greased griddle.  Cook until the batter starts to form bubbles and the edges are dry.  Flip pancake and cook until golden brown.  Serve with warm maple syrup.  Makes about 8 pancakes (we like ours on the big side).

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Hold The Gluten Podcast Episode 36 – PIX11 Health & Wellness Expo

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

Episode 36 “PIX11 Health & Wellness Expo 2011” Features:

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://feeds2.feedburner.com/htgpodcast

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Corey and Dom of the fabulous Gluten Freely!

Corey and Dom of the fabulous Gluten Freely along with Nicole Hunn of Gluten Free on a Shoestring!

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Eating for the Season – Roasted Butternut Squash

Hi, I’m Maureen and I like butternut squash.  A lot.  If there was a Butternut Squash Anonymous group, I would totally join it.

Now that we’ve got my deep, dark secret out of the way, let me share with you how tasty this humble squash can be!  I love to eat what’s in season.  Firstly, you know it’s fresh and hasn’t traveled 3,502 miles to get to your table.  Second, it’s cheap.  We are so on the budget in our house.  I not only count the change in our pockets but the lint as well.  Third, it’s ridiculously easy to prepare.  So easy a monkey could do it!  There are several variations for roasting butternut squash…  Here are two recipes – one savory & one sweet.  A word of caution though:  I felt as though I was taking my life in my hands when peeling the butternut squash.  The skin is like Fort Knox.  I used a chef’s knife and almost lost a few fingers.  After some research, I realized there is a contraption that makes squash peeling so much easier and safer (duh, why didn’t I think of that?).

gluten free butternut squash

Roasted Butternut Squash with Fresh Garlic

  • 1 large butternut squash
  • fresh garlic cloves
  • olive oil
  • salt & pepper

Preheat oven to 400 degrees.  Slice approximately one inch from the top and bottom of the squash.  Discard these slices.  (Carefully) peel the butternut squash removing all outer skin.  Slice squash in half and remove the seeds & membrane.  Discard seeds/membrane.  Cut squash into one inch cubes.  Add squash to a 9 x 13 inch baking dish.  Season with salt & pepper and as many smashed garlic cloves as you prefer.  Drizzle with olive oil and toss to coat.  Bake approximately 30 minutes.  I like my squash mushy so I tend to bake it a bit longer.

Roasted Butternut Squash with Brown Sugar & Cinnamon

  • 1 large butternut squash
  • 1 tsp cinnamon
  • 1 tbsp dark brown sugar
  • olive oil

Preheat oven to 400 degrees.  Slice approximately one inch from the top and bottom of the squash.  Discard these slices.  (Carefully) peel the butternut squash.  Slice squash in half and remove the seeds & membrane.  Discard seeds/membranes.  Cut squash into one inch cubes.  Add squash to a 9 x 13 inch baking dish along with cinnamon and dark brown sugar.  Drizzle with olive oil and toss to coat.  Bake approximately 30 minutes.

Here’s an awesome and time saving tip:  peel and cut up several butternut squash and store in a airtight container in your fridge.  Prep work for future dishes is done & the squash will stay fresh for several days.

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Carol Fenster’s 125 Gluten Free Vegetarian Recipes Cookbook

I was sent a copy of Carol Fenster’s latest cookbook 125 Gluten Free Vegetarian Recipes.  I have huge respect for Carol Fenster as when I was diagnosed with Celiac Disease six years ago, Carol’s books were the first I read.  They helped understand the gluten free “lifestyle” as well as what the heck to eat/cook.  I was a vegetarian for 15 years prior to going gluten free (well except for bacon, but that’s another story) and struggled to find gluten free vegetarian recipe ideas.  I love the concept of this recipe book and the vegan recipes are definitely a bonus!.  Carol has penned an impressive nine cookbooks and decided it was time for a gluten free vegetarian primer.  “With over 22 million people following a vegetarian-inclined diet and seven percent adhering to a gluten-free diet, the time is right for a cookbook that combines these two popular diets into one practical guide,” says Fenster, who has been gluten-free for over 20 years.  I made the gluten free granola recipe and LOVED it!  The recipe was easy, quick and the granola bars were moist and tasty.  The possibilities of what nuts/dried fruit to use as add ins were endless (I’m all about variety).  Overall, this is a great cookbook if you are looking for new gluten free vegetarian recipes.

 

Review of 125 Gluten-Free Vegetarian Recipes by Carol Fenster, Ph.D

Pros:

  • Excellent assortment of gluten free vegetarian recipes.
  • Bonus vegan recipes.
  • Details the calories, fat, protein, carbs, cholesterol, sodium and fiber for each recipe.

Cons:

  • No food photographs.  Prior to going gluten free, I didn’t cook much at all.  After being diagnosed with Celiac Disease, I was essentially forced to get in my kitchen. I need pictures of what the end result will look like!

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