Posts Tagged coeliac disease

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:

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Rock on Celiacs!

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Infertility and Undiagnosed Celiac Disease – Hold The Gluten Podcast Episode 40

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

Episode 40 “Infertility and Undiagnosed Celiac Disease ” 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 Groceries – Hold The Gluten Podcast Episode 38

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

Episode 38 “Gluten Free Groceries ” Features:

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Rock on Celiacs!

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Gluten Free Coffee Cake

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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…

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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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Gluten Free Savory Pumpkin Macaroni and Cheese

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Savory Pumpkin Macaroni and Cheese

Linus, “I’ve learned there are three things you don’t discuss with people: religion, politics and the Great Pumpkin.”  (From the classic movie, It’s The Great Pumpkin, Charlie Brown)

I’m totally having a love affair with Fall right now!  We’re in the “honeymoon phase” so I’ve yet to find out that Fall doesn’t take out the trash, put the toilet seat down, or pick up his socks.  Ahem, anyway…  My last few posts have been about “eating seasonally” and I’m happy to continue the theme!  Our local farm stand has pumpkins out the wazoo right now.  Did you know that you can buy a pumpkin, cook it, and make puree?  I guess that’s where the canned stuff comes from!  If you need step by step instructions, check this out.  What’s better than a savory baked pumpkin mac n cheese on a blustery day?  Did I mention this is topped with homemade parmeasan cheese bread crumbs?  Oh yeah, I totally went there!  By the way, the health benefits of pumpkin aren’t too shabby either.  Enjoy!

Pumpkin Macaroni and Cheese

  • 16 ounce bag of gluten free pasta
  • 1 1/2 cups pumpkin puree
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded fontina cheese
  • 3/4 cup shredded gouda cheese
  • 1/2 cup half & half
  • 1/2 teaspoon nutmeg
  • salt/pepper to taste
  • 4 slices of gluten free bread
  • 1 cup grated parmesan cheese
  • 2 tablespoon olive oil

Preheat oven to 375 degrees.  Cook pasta to al dente.  While pasta is cooking, combine pumpkin, cheddar, fontina, gouda, half & half, nutmeg, salt & pepper in a saucepan over low/medium heat.  Stir pumpkin/cheese mixture until melted and thoroughly combined.  Put drained al dente pasta into a large bowl.  Pour pumpkin/cheese mixture onto pasta and toss to coat.  Once combined, pour pasta into an 11 x 7 inch baking dish.  Toast four pieces of gluten free bread and break into small breadcrumbs.  In a bowl combine breadcrumbs, olive oil and parmesan cheese.  Sprinkle mixture evenly over the top of the mac n cheese.  Tent with tin foil.  Bake covered for 20 minutes.  Remove tin foil and bake for five minutes uncovered.  Remove from oven and top with additional grated parmesan cheese.

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gluten free pumpkin macaroni and cheese

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