If you have Celiac Disease, you are eligible to deduct the difference in cost between a gluten-free item and a regular item as medical expenses. Further information can be found here:
http://www.celiac.com/categories/Celiac-Disease-&-Gluten%252dFree-Food-Tax-Deduction-Info/
In order to take advantage of this, you need to be formally diagnosed and keep a written copy of the diagnosis. Save all your grocery receipts as well- I would expect if you were audited you'd need to produce them. My accountant had me estimate based on a few receipts, but I've got the whole pile of them in the file cabinet by year anyway.
Another use for your formal diagnosis- I find it helpful to keep a copy of that letter (stating that I must adhere to a gluten free diet for treatment) in my luggage when I travel with my own food. I've had less hassle at airports since bringing the letter.
Monday, March 30, 2009
Sunday, March 29, 2009
45 things to eat RIGHT NOW (gluten-free food list)
If you’ve just been diagnosed with Celiac Diesase or a gluten allergy, you may be wondering what to eat today. Your gluten-free life has already started. It’s time to look in your pantry and find a few safe and delicious items.
Gluten-free items you can eat right now:
1. Washed fresh fruits (great for a snack)
2. Washed fresh vegetables (don’t forget potatoes!)
3. Plain frozen vegetables (Steamfresh packs are great, steer clear of sauces or seasoning)
4. Plain brown, white, or wild rice (instant is fine)
5. Rice Chex (the only mainstream gluten-free cereal!)
6. Classico pasta sauce (most varieties are labeled gluten-free)
7. Butter (use a fresh stick to avoid bread crumbs)
8. Milk
9. Eggs & Egg Beaters
10. Starkist tuna (avoid Tuna Creations or Teriyaki)
11. Olive Oil
12. Ketchup
13. Kraft mayonnaise (be sure it’s a fresh jar or a squeeze bottle)
14. BlueBell Vanilla Ice Cream
15. Boar’s Head pre-packaged cold cuts (will be labeled gluten-free)
16. Plain (unmarinated/unseasoned) cuts of meat (beef, pork, chicken, turkey)
17. Plain (unmarinated/unseasoned) cuts of fish (avoid artificial crab or breaded fish)
18. Canned, diced or stewed tomatoes
19. Canned or dried unseasoned beans
20. Wine & distilled alcohol
21. Fruit juices (watch for wheat or barley in superfruit style juices)
22. Hot-air popped popcorn
23. Kraft Philadelphia cream cheese
24. Olive oil
25. Mustard
26. Coffee
27. International Delight coffee creamers (labeled gluten-free!)
28. Corn tortillas
29. Kraft or Great Value brand shredded cheese
30. Sugar, brown sugar, and honey (use individual packets when possible to avoid cross-contamination)
31. Kozy Shack pudding (all varieties, labeled gluten-free!)
32. Smart Balance buttery spread (labeled gluten-free!)
33. Tabasco sauce
34. Jams and jellies (from an uncontaminated jar)
35. Daisy light sour cream
36. Plain corn tortilla chips
37. Blue diamond nut thins (all flavors!)
38. Lundberg’s risotto mixes (labeled gluten-free!)
39. Distilled vinegar & apple cider vinegar (NOT malt vinegar)
40. HoneyBaked Ham turkey breasts and hams (even the glaze is gluten free, as per the manufacturer!)
41. Plain chocolate
42. Del Monte canned/jarred fruit and snack cups
43. Applesauce
44. Sunmaid Raisins
45. Yoplait yogurt (without crunchies or granola)
While you’re going through your pantry and fridge, keep in mind how easy it is for an item to become cross-contaminated. If your household is not exclusively gluten-free, you should print up some labels and stick them on items vulnerable to cross-contamination (butter, sugar, jam, ice cream, and mayo). The idea is to prevent anyone from putting a utensil that has been exposed to gluten back into the container. It may help to keep a separate drawer in the fridge for gluten-free items. Keep a permanent marker nearby so if someone does accidentally cross-contaminate a product, they can re-label the item as NOT GF. Keep uncontaminated duplicates of all baking items (sugar, baking soda, salt) in a separate cupboard. Don’t share a toaster with gluten- get an inexpensive second toaster and put it in a cupboard when not in use (yes, crumbs do matter). You could also use a toaster oven, since the racks are easier to clean than a traditional toaster. You can also toast gluten-free bread in the oven on tin foil.
Some companies label their gluten-free products. Wal-Mart’s store brand items (Great Value) are often labeled gluten free (this will save you lots of time with shredded cheese and dairy!). Kraft and Nabisco products will list ingredients that contain gluten on the ingredient statement. These items will be listed using commonly known terms such as Wheat, Barley, Oats or Rye. For other ingredients that contain gluten, the grain source will be declared in parenthesis after the ingredient name. For example, if the ingredient "natural flavor" contains a gluten source, the label would read: natural flavor (contains rye). For Kraft-branded products that contain vinegar, information from our vinegar suppliers assures us that the vinegar we use in our products is gluten free. Since Kraft will label gluten sources in a product, you don’t need to worry about natural flavors or modified food starch in their products, unless they say (wheat) or another gluten ingredient on the label.
When you buy meat or fish from the store, be sure that the employee handling your food changes their gloves. Many stores offer pre-seasoned or breaded items in their meat and fish areas, so you have to be proactive in selecting items that are less likely to be cross-contaminated. Many sausages or other combination products contain gluten ingredients as binders, so I suggest buying prepackaged versions of those items whose ingredients are fully disclosed.
I prefer to buy meat that is pre-packaged by a manufacturer who discloses ingredients. A great example of this is Shadybrook Farms ground turkey. Shadybrook Farms' website says there is no gluten in their ground turkey. I try to support manufacturers who will identify their gluten-free products, so I'm happy to buy Shadybrook Farms ground turkey and know that it's gluten-free and was packaged without cross-contamination. In fact, knowing that their ground turkey is gluten-free has led me to substitute turkey for other ground meat in many of my recipes.
When it comes to fish, you can often find frozen individually packaged servings of salmon, tuna, or other fish that is not breaded. Products like this are usually in a case near the fish counter, rather than with the rest of the frozen foods. These are another great option. However, unless they are specifically marked gluten-free, nearly all breaded, seasoned, or prepared frozen fish (like fish sticks or battered fish) will contain gluten.
Since I've advised you to seek out plain, unmarinated meats and fish, you may be worried that gluten-free food will be bland. I've suggested purchasing plain items so that you can control the ingredients used to marinate or season. For example, soy sauce contains gluten, but you can find wheat-free tamari sauce to use instead. Salad dressings make great marinades, and you can find prepackaged marinades that are labeled gluten-free or come from a manufacturer who will disclose gluten ingredients (like Kraft). If you live in the Northeast, many Wegmans store brand marinades and salad dressings are labeled gluten-free.
I’ve given you 45 items you can find in any grocery store. There are many gluten-free products available on the market, including specialty lines such as Glutino, Pamela’s, Gluten-Free Pantry, Ener-G, Bob’s Red Mill, Lundberg’s, Tinkyada, and Bionaturae. You can find these items in most health food stores, as well as online from Amazon.com and glutenfreemall.com (there are tons of other sources for these products). Many of the companies in the gluten-free specialty market test their products to determine if they are truly gluten-free.
Many “substitution” products (gluten-free breads, pretzels, baked goods, and cookies) are higher in calories than their regular counterparts. If you’re watching your weight, I suggest sticking with substitution products that are made from whole grains or avoiding them altogether. Additionally, I believe that less processed foods have fewer opportunities for cross-contamination to occur. I try to save “substitution” products for when I must have a particular item. This allows me to resist temptation and remain healthy. For example, I bring some gluten-free cookies to parties where I know there will be baked goods. I don’t feel awkward or deprived, and no one else notices.
Please remember that wheat free products may not be gluten free (due to barley, rye, or oat ingredients). When you read ingredients to determine if a product is safe, try to think about ways the product may have been cross-contaminated. If the chicken breast is in the butcher’s counter right next to the breaded chicken, you should pass and look for a packaged or frozen version. If a well-meaning friend tries to bake you a gluten-free item, keep in mind that their kitchen is probably not gluten-free, and items like sifters or baking supplies may be contaminated. In my own experience, non-celiacs are rarely able to tell you the level of detail you need to determine the safety of an item they’ve prepared.
You are the most qualified person to determine what is safe for you- don’t eat something suspicious to escape social pressure. I tell my friends and family that I’ll prepare my own food for nearly all situations. I host as many parties and dinners as I can, so that I know which items are genuinely gluten-free, and I can maintain the safety of my gluten-free kitchen.
It takes a lot of work, and the road can be bumpy. You’ll make some mistakes along the way, but by being an educated consumer, you can have a varied, healthy, and satisfying gluten-free lifestyle.
Gluten-free items you can eat right now:
1. Washed fresh fruits (great for a snack)
2. Washed fresh vegetables (don’t forget potatoes!)
3. Plain frozen vegetables (Steamfresh packs are great, steer clear of sauces or seasoning)
4. Plain brown, white, or wild rice (instant is fine)
5. Rice Chex (the only mainstream gluten-free cereal!)
6. Classico pasta sauce (most varieties are labeled gluten-free)
7. Butter (use a fresh stick to avoid bread crumbs)
8. Milk
9. Eggs & Egg Beaters
10. Starkist tuna (avoid Tuna Creations or Teriyaki)
11. Olive Oil
12. Ketchup
13. Kraft mayonnaise (be sure it’s a fresh jar or a squeeze bottle)
14. BlueBell Vanilla Ice Cream
15. Boar’s Head pre-packaged cold cuts (will be labeled gluten-free)
16. Plain (unmarinated/unseasoned) cuts of meat (beef, pork, chicken, turkey)
17. Plain (unmarinated/unseasoned) cuts of fish (avoid artificial crab or breaded fish)
18. Canned, diced or stewed tomatoes
19. Canned or dried unseasoned beans
20. Wine & distilled alcohol
21. Fruit juices (watch for wheat or barley in superfruit style juices)
22. Hot-air popped popcorn
23. Kraft Philadelphia cream cheese
24. Olive oil
25. Mustard
26. Coffee
27. International Delight coffee creamers (labeled gluten-free!)
28. Corn tortillas
29. Kraft or Great Value brand shredded cheese
30. Sugar, brown sugar, and honey (use individual packets when possible to avoid cross-contamination)
31. Kozy Shack pudding (all varieties, labeled gluten-free!)
32. Smart Balance buttery spread (labeled gluten-free!)
33. Tabasco sauce
34. Jams and jellies (from an uncontaminated jar)
35. Daisy light sour cream
36. Plain corn tortilla chips
37. Blue diamond nut thins (all flavors!)
38. Lundberg’s risotto mixes (labeled gluten-free!)
39. Distilled vinegar & apple cider vinegar (NOT malt vinegar)
40. HoneyBaked Ham turkey breasts and hams (even the glaze is gluten free, as per the manufacturer!)
41. Plain chocolate
42. Del Monte canned/jarred fruit and snack cups
43. Applesauce
44. Sunmaid Raisins
45. Yoplait yogurt (without crunchies or granola)
While you’re going through your pantry and fridge, keep in mind how easy it is for an item to become cross-contaminated. If your household is not exclusively gluten-free, you should print up some labels and stick them on items vulnerable to cross-contamination (butter, sugar, jam, ice cream, and mayo). The idea is to prevent anyone from putting a utensil that has been exposed to gluten back into the container. It may help to keep a separate drawer in the fridge for gluten-free items. Keep a permanent marker nearby so if someone does accidentally cross-contaminate a product, they can re-label the item as NOT GF. Keep uncontaminated duplicates of all baking items (sugar, baking soda, salt) in a separate cupboard. Don’t share a toaster with gluten- get an inexpensive second toaster and put it in a cupboard when not in use (yes, crumbs do matter). You could also use a toaster oven, since the racks are easier to clean than a traditional toaster. You can also toast gluten-free bread in the oven on tin foil.
Some companies label their gluten-free products. Wal-Mart’s store brand items (Great Value) are often labeled gluten free (this will save you lots of time with shredded cheese and dairy!). Kraft and Nabisco products will list ingredients that contain gluten on the ingredient statement. These items will be listed using commonly known terms such as Wheat, Barley, Oats or Rye. For other ingredients that contain gluten, the grain source will be declared in parenthesis after the ingredient name. For example, if the ingredient "natural flavor" contains a gluten source, the label would read: natural flavor (contains rye). For Kraft-branded products that contain vinegar, information from our vinegar suppliers assures us that the vinegar we use in our products is gluten free. Since Kraft will label gluten sources in a product, you don’t need to worry about natural flavors or modified food starch in their products, unless they say (wheat) or another gluten ingredient on the label.
When you buy meat or fish from the store, be sure that the employee handling your food changes their gloves. Many stores offer pre-seasoned or breaded items in their meat and fish areas, so you have to be proactive in selecting items that are less likely to be cross-contaminated. Many sausages or other combination products contain gluten ingredients as binders, so I suggest buying prepackaged versions of those items whose ingredients are fully disclosed.
I prefer to buy meat that is pre-packaged by a manufacturer who discloses ingredients. A great example of this is Shadybrook Farms ground turkey. Shadybrook Farms' website says there is no gluten in their ground turkey. I try to support manufacturers who will identify their gluten-free products, so I'm happy to buy Shadybrook Farms ground turkey and know that it's gluten-free and was packaged without cross-contamination. In fact, knowing that their ground turkey is gluten-free has led me to substitute turkey for other ground meat in many of my recipes.
When it comes to fish, you can often find frozen individually packaged servings of salmon, tuna, or other fish that is not breaded. Products like this are usually in a case near the fish counter, rather than with the rest of the frozen foods. These are another great option. However, unless they are specifically marked gluten-free, nearly all breaded, seasoned, or prepared frozen fish (like fish sticks or battered fish) will contain gluten.
Since I've advised you to seek out plain, unmarinated meats and fish, you may be worried that gluten-free food will be bland. I've suggested purchasing plain items so that you can control the ingredients used to marinate or season. For example, soy sauce contains gluten, but you can find wheat-free tamari sauce to use instead. Salad dressings make great marinades, and you can find prepackaged marinades that are labeled gluten-free or come from a manufacturer who will disclose gluten ingredients (like Kraft). If you live in the Northeast, many Wegmans store brand marinades and salad dressings are labeled gluten-free.
I’ve given you 45 items you can find in any grocery store. There are many gluten-free products available on the market, including specialty lines such as Glutino, Pamela’s, Gluten-Free Pantry, Ener-G, Bob’s Red Mill, Lundberg’s, Tinkyada, and Bionaturae. You can find these items in most health food stores, as well as online from Amazon.com and glutenfreemall.com (there are tons of other sources for these products). Many of the companies in the gluten-free specialty market test their products to determine if they are truly gluten-free.
Many “substitution” products (gluten-free breads, pretzels, baked goods, and cookies) are higher in calories than their regular counterparts. If you’re watching your weight, I suggest sticking with substitution products that are made from whole grains or avoiding them altogether. Additionally, I believe that less processed foods have fewer opportunities for cross-contamination to occur. I try to save “substitution” products for when I must have a particular item. This allows me to resist temptation and remain healthy. For example, I bring some gluten-free cookies to parties where I know there will be baked goods. I don’t feel awkward or deprived, and no one else notices.
Please remember that wheat free products may not be gluten free (due to barley, rye, or oat ingredients). When you read ingredients to determine if a product is safe, try to think about ways the product may have been cross-contaminated. If the chicken breast is in the butcher’s counter right next to the breaded chicken, you should pass and look for a packaged or frozen version. If a well-meaning friend tries to bake you a gluten-free item, keep in mind that their kitchen is probably not gluten-free, and items like sifters or baking supplies may be contaminated. In my own experience, non-celiacs are rarely able to tell you the level of detail you need to determine the safety of an item they’ve prepared.
You are the most qualified person to determine what is safe for you- don’t eat something suspicious to escape social pressure. I tell my friends and family that I’ll prepare my own food for nearly all situations. I host as many parties and dinners as I can, so that I know which items are genuinely gluten-free, and I can maintain the safety of my gluten-free kitchen.
It takes a lot of work, and the road can be bumpy. You’ll make some mistakes along the way, but by being an educated consumer, you can have a varied, healthy, and satisfying gluten-free lifestyle.
Columns for Dr. Gourmet.com
I've taken over the gluten-free minisite for www.drgourmet.com - a great resource for healthy eating. Dr. Gourmet is working hard to update and maintain their gluten-free section. My column will be published there every Monday, and I'm thrilled to be able to share what I've learned. I'll cross-post my columns here for future reference!
Tuesday, March 17, 2009
Recipe: Easy Gluten-Free Lasagna
Recipe: Easy Gluten-Free Lasagna
Ingredients:
1 lb ground beef or turkey (optional)
2 25 oz jars Classico pasta sauce, any flavor (or other gluten-free pasta sauce)
16 oz shredded mozzerella
32 oz part skim ricotta cheese
15 oz (1 1/2 boxes) De Boles No-Boil Gluten-Free Rice Lasagna
4 eggs
To prepare:
Brown meat (if desired) and drain.
In a large bowl, combine riccotta, mozzerella (retain approx 1/2 cup for top of lasagna), eggs, and one jar of sauce. Mix well. Cover the bottom of a large baking pan with sauce from the second jar. Layer uncooked lasagna noodles directly over the sauce. Top with meat (if desired), then ricotta mixture. Add another layer of uncooked lasagna noodles, cover with sauce, and ricotta. Repeat until your pan is nearly full. Top with a final layer of sauce, and sprinkle remaining mozzerella on top. Bake at 350 for 1 hour. Since this is no-boil pasta, it truly takes a full hour. Check on the lasagna after a half hour, and if the top is getting too dark, make a lid from aluminum foil and continue baking so pasta will soften.
This dish makes great leftovers. I make a large batch, then freeze individual portions with a side of vegetables so I have "TV dinners" pre-made. Divided storage containers work great for that! You can add frozen vegetables straight to the container and re-freeze. At work, just lift the corner and microwave for about 10 minutes- perfect fresh steamed vegetables and homemade gluten-free lasagna!
Product Review: Glutino Wildberry Organic Bars
Product review: Glutino Wildberry Organic Bars
These bars are made from rice, corn, quinoa, and other good ingredients. As far as taste is concerned, they're not terrible. However, I paid $5.69 for a 5-pack, and each bar is only one ounce. Judging by the size of the box and the dimensions of the picture on the packaging, I was expecting a normal sized bar (perhaps comparable to other small granola bars). What I got, however, was a laughably small 1 oz. bar. At over $1 per ounce, these cost the same as individually sold bars such as Lara Bars (per ounce). I took a photo of a similarly flavored non-gluten-free Luna bar for comparison. Granted, there are only 100 calories in the Glutino bars... but when I first opened the box, a lot of empty space stood out at me. Glutino needs to scale down packaging on several of their products to reflect the actual contents!
Wednesday, March 11, 2009
Recipe: Gluten-Free Shepherd's Pie
Recipe- Gluten-Free Shepherd's Pie
Ingredients:
1 lb lean ground beef or lamb (for a lower fat version, try turkey)
1 bag steamfresh (or similar) mixed vegetables
2-3 lbs red potatoes, boiled and mashed w/skin on (mash with 2-3 tbsp butter and 1/3 c skim milk)
1 packet Maxwell's Kitchen gluten free gravy mix
Instructions:
Preheat oven to 400
Boil potatoes with skin on. When soft (test by poking with a fork), add butter, milk, and mash with an electric mixer on medium speed.
Microwave steamfresh bag of mixed vegetables (usually 5-6 minutes)
Prepare gravy mix according to package directions (most "regular" pre-made gravies or mixes are NOT gluten free.)
Brown the ground beef in a pan, drain excess oil
In an oven-safe container, layer the ground beef at the bottom. Add the vegetables on top of the beef, then top with mashed potatoes. Drizzle gravy over the potatoes, bake at 400 for 15-20 minutes or until potatoes are lightly browned.
Saturday, March 7, 2009
Saturday morning ritual
My roommate and I have a Saturday morning ritual- making latkes (potato pancakes). With two people, the huge task of peeling and grating moves quickly, and we take turns manning the frying pan. By simply substituting a gluten free flour mix (we use Bob's Red Mill All Purpose GF Baking Flour), we were able to adapt a normal recipe with outstanding results. The rewards are well worth it- delicious, golden, and crunchy on the edges. This is probably the most laborious recipe we make in a normal week- but there's no substitute for fresh potato pancakes. There's no evidence at all these are gluten-free. I'm very lucky to have a non-Celiac roommate who was willing to learn to cook (and eat) gluten free. We plan meals each week, which helps me resist temptation and helps us both properly control our grocery bill.
Recipe: Gluten Free Potato Pancakes (latkes)
Recipe: Gluten Free Potato Pancakes (latkes)
Approx 3 pounds potatoes, peeled and grated
1/8 onion, grated
6 eggs
1/2 to 1 cup gluten free all purpose flour mix
Vegetable oil
Optional: sour cream, applesauce, or other desired toppings
Directions:
Peel and grate potatoes and onion into a large bowl. Add eggs, mix thoroughly. Add flour as needed, until mixture is relatively thick but still visibly "wet". Heat oil over medium high heat in a frying pan (enough to cover the bottom of the pan by approx 1/2"). Oil is ready when a drop of water sizzles. Use a spoon or ladle to draw off excess water as it forms in the mixture. Spoon mixture into pan, approximately 2 tablespoons at a time. Use a spatula to flatten mixture into a round "pancake" and cook for 2-3 minutes each side, until golden brown. Transfer to a plate covered in paper towels to absorb excess oil. Serve immediately. Leftovers are best frozen and reheated in the oven.
Friday, March 6, 2009
Product Review: Linny Mac Peanut Butter Crisp Bar
Product Review: Linny Mac Peanut Butter Crisp Bar
This bar is hard to find, but it's labeled gluten-free and it's pretty good (nutritionally and taste-wise). I paid $9.69 plus shipping for a box of 8 from womensfitnesssupplements.com (although I know other folks have found them at Wegman's and some other specialty stores). A non-gluten-free friend tasted them and was pretty impressed- she thought they tasted similar to other nutrition bars. Each bar has 200 calories, 3g of fiber, 10g of fat, and 14g of protein. It's a great substitute for lunch, or as an emergency meal when there are no good gluten-free options. Aside from Lara Bars, there aren't a lot of protein bars that are labeled gluten-free- these are a must have for the purse or desk drawer. The only drawback is that they have partially hydrogenated oil as an ingredient- however, they have a low glycemic index and are very filling and satisfying- and loaded with protein.
This bar is hard to find, but it's labeled gluten-free and it's pretty good (nutritionally and taste-wise). I paid $9.69 plus shipping for a box of 8 from womensfitnesssupplements.com (although I know other folks have found them at Wegman's and some other specialty stores). A non-gluten-free friend tasted them and was pretty impressed- she thought they tasted similar to other nutrition bars. Each bar has 200 calories, 3g of fiber, 10g of fat, and 14g of protein. It's a great substitute for lunch, or as an emergency meal when there are no good gluten-free options. Aside from Lara Bars, there aren't a lot of protein bars that are labeled gluten-free- these are a must have for the purse or desk drawer. The only drawback is that they have partially hydrogenated oil as an ingredient- however, they have a low glycemic index and are very filling and satisfying- and loaded with protein.
Thursday, March 5, 2009
Recipe: Gluten free Turkey and Veggie Taco Filling
Turkey & Veggie taco filling
1 lb ground turkey
1 large sweet potato, cut into 1-2” strips
2 yellow or orange peppers, diced
1 sweet red pepper, diced
2 carrots, peeled and chopped
2 zucchini, peeled and chopped
1 cup cheddar or Monterey jack cheese
1 packet taco seasoning (confirm GF)
Hard taco shells or corn tortillas
Top with:
Sour cream
Sliced black olives if desired
Directions:
1. Brown the meat in a large pan or wok, drain any grease
2. Dice all vegetables, steam in microwave for 5-6 minutes each or until soft (Begin with sweet potatoes and carrots, as these require longer to cook)
3. Add vegetables to meat
4. Add taco seasoning and ½ cup water, bring to a boil while coating all vegetables
5. Add cheese, mix thoroughly
6. Serve on taco shells if desired, top with sour cream, onions, or taco sauce. Also tastes great without a shell.
1 lb ground turkey
1 large sweet potato, cut into 1-2” strips
2 yellow or orange peppers, diced
1 sweet red pepper, diced
2 carrots, peeled and chopped
2 zucchini, peeled and chopped
1 cup cheddar or Monterey jack cheese
1 packet taco seasoning (confirm GF)
Hard taco shells or corn tortillas
Top with:
Sour cream
Sliced black olives if desired
Directions:
1. Brown the meat in a large pan or wok, drain any grease
2. Dice all vegetables, steam in microwave for 5-6 minutes each or until soft (Begin with sweet potatoes and carrots, as these require longer to cook)
3. Add vegetables to meat
4. Add taco seasoning and ½ cup water, bring to a boil while coating all vegetables
5. Add cheese, mix thoroughly
6. Serve on taco shells if desired, top with sour cream, onions, or taco sauce. Also tastes great without a shell.
Monday, March 2, 2009
Recipe- Gluten Free Toll House Cookies
Gluten Free Chocolate chip cookies (adapted from Tollhouse recipe)
Ingredients:
2 ¼ cup chickpea (Garbanzo bean) flour- I recommend Bob's Red Mill
1 tsp baking soda
1 tsp salt
1 cup butter
¾ cup granulated sugar
¾ cup packed brown sugar
1 tsp vanilla
2 eggs
2 cups chocolate chips
Directions:
1. Heat oven to 375
2. Combine flour, baking soda, salt
3. Cream together butter, sugars, and vanilla
4. Add eggs one at a time, beating after each addition
5. Gradually add flour mixture
6. Stir in chocolate chips
7. Drop by spoonful onto ungreased cookie sheet
8. Bake for 9-11 minutes
9. To make bars, use a greased 13 X 9 pan and bake for 20-25 minutes
Note: Don't taste the batter before you bake it. No, really. It's chocolate chip hummous. Something magical happens inside the oven, and the bean taste will disappear. Glutenous friends eat these cookies up every time I make them- they get eaten before "regular" cookies. Just don't taste the batter- I mean it! Credit for this recipe goes to Ann Lee, the nutritionist at the Celiac Disease Center at Columbia University. High protein yummy cookies? Go Ann!
Ingredients:
2 ¼ cup chickpea (Garbanzo bean) flour- I recommend Bob's Red Mill
1 tsp baking soda
1 tsp salt
1 cup butter
¾ cup granulated sugar
¾ cup packed brown sugar
1 tsp vanilla
2 eggs
2 cups chocolate chips
Directions:
1. Heat oven to 375
2. Combine flour, baking soda, salt
3. Cream together butter, sugars, and vanilla
4. Add eggs one at a time, beating after each addition
5. Gradually add flour mixture
6. Stir in chocolate chips
7. Drop by spoonful onto ungreased cookie sheet
8. Bake for 9-11 minutes
9. To make bars, use a greased 13 X 9 pan and bake for 20-25 minutes
Note: Don't taste the batter before you bake it. No, really. It's chocolate chip hummous. Something magical happens inside the oven, and the bean taste will disappear. Glutenous friends eat these cookies up every time I make them- they get eaten before "regular" cookies. Just don't taste the batter- I mean it! Credit for this recipe goes to Ann Lee, the nutritionist at the Celiac Disease Center at Columbia University. High protein yummy cookies? Go Ann!
Dining Experience- Jacques-Imo's in New Orleans
I live in New Orleans- total torture for a celiac. Fried seafood can be found on every street corner- biegnets and other tasties abound. A friend invited me out to Jacques-Imo's (8324 Oak StreetNew Orleans, LA 70118 504-861-0886). I was doubtful about their gluten-free capabilities. I decided I was willing to sit and drink tequila if they couldn't procure food for me, so I stuffed a gluten free nutrition bar in my purse and went on ahead. There was a 2 hour wait (Friday night). A band was playing in the back of a pickup truck outside the restaurant- and the host said the magic words: "Gluten free? Yeah, a couple of menu items are already gluten-free." I was suddenly happy to wait two hours. Our kind server ran back and forth to the kitchen to consult with the staff, and I settled on the grilled mahi-mahi with spicy tomato, avacado, and crab, with mashed potatoes on the side. The staff passed the first gluten test- they denied me a salad, which were pre-plated with a fried oyster on top. I took that as a good sign- that they knew their stuff and could be trusted. The mahi-mahi was delicious. I haven't eaten out at a non-gluten free restaurant in about a year- this was just amazing, and I felt fine afterwards. Of course, I didn't stand over the chef's shoulder- some cross contamination probably did occur, but I believe they knew their stuff and made a reasonably safe dish.
Product Review: Lundberg Fiesta Lime Rice Chips
Lundberg Fiesta Lime Rice Chips are labeled gluten free (yay!). They have a satisfying crunch, aren't greasy, and have good (almost Dorito-like) flavor. I'm not sure what the advantage these chips hold over lime flavored tortilla chips, but I will say this- they're good. A little nutty, kind of whole-grainey, but they taste like bona fide chips. They're a bit too pricey to serve to non-gluten-free people, in my opinion. A 6 oz bag cost $3.37 at my local grocery store, found in the hippie section. These rice chips would stand in nicely for a sun-chips craving.
Other flavors: Sea Salt (great with hummous), Honey Dijon (also very good), Pico de Gallo, Sesame & Seaweed (sounds gross), and Santa Fe Barbecue.
Lundberg products are consistently good, and usually clearly labeled as gluten free, so check out their risotto (I've served their risotto at many gatherings) and rice cakes.
Other flavors: Sea Salt (great with hummous), Honey Dijon (also very good), Pico de Gallo, Sesame & Seaweed (sounds gross), and Santa Fe Barbecue.
Lundberg products are consistently good, and usually clearly labeled as gluten free, so check out their risotto (I've served their risotto at many gatherings) and rice cakes.
Sunday, March 1, 2009
Gluten-free ain't easy
We all know what a challenge it can be to maintain a gluten-free lifestyle. You can have all the cookbooks, nutritionists, and fancy groceries in the world- but when a luscious tuna sandwich on whole wheat is staring you in the face, it's a different world. Much of the gluten-free world is focused on proving that our weird food is as good as "the real thing". It usually isn't. However, when you desire something specific, there are gluten free alternatives to falling off the wagon. The recipes in this blog are focused around my own tastes and cravings, as well as pleasing gluten-eaters around me (hopefully, without them realizing something is missing). This means *not* cooking two separate meals for dinner, *not* substituting weird items you'd never eat, and *not* making incredibly intricate gourmet meals just because you've got a new disease.
I am on a constant quest for foods that a) satisfy a particular glutenous urge without harming my health, b) are palatable to my friends and family, and c) taste so much like the real thing that people accuse me of cheating.
I am on a constant quest for foods that a) satisfy a particular glutenous urge without harming my health, b) are palatable to my friends and family, and c) taste so much like the real thing that people accuse me of cheating.
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