Sweet Seasons Orchard gluten free bread – Lansing, MI

Posted on January 8, 2012 | Leave a comment

I love that more and more gluten free products and specialty shops are making their way to my home state of Michigan. When I was home for Christmas, in addition to finding a new gluten free beer at Horrock’s, I found a freezer full of gluten free baked goods at City Market in Lansing.

I nabbed up a loaf of this Amish made gluten free bread from Sweet Season’s Orchard. They also had pies, cinnamon rolls, pizza crusts, etc.

The bread was sweet and eggy, with a beautiful golden brown crust. I think that the potato flakes in this bread made it extra dense and helped it stay moist.

It was used to make french toast for breakfast.


With strawberry syrup and pecans.

And a grilled cheese.

Since I don’t travel with my bread maker, it’s awesome to be able to find quality gluten free baked goods at home! Plus, at $6.50 a loaf it’s actually less expensive than buying a mix.

 

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Brunehaut: The best gluten free beer you’ve never heard of

Posted on January 5, 2012 | 46 comments

I’ve tried my share of gluten free beers. I’ve tried every one I can get my hands on.

And these were the best.

The BEST.

I had never heard of Brunehaut brewery before I saw their beers on a shelf at Horrock’s in Lansing, MI. Probably because they seem to be a really old, obscure brewery in Belgium that just happens to make two amazing gluten free beers. Wikipedia says that they’ve been in operation since 1890, which explains how they’ve actually managed to make a gluten free beer that has that lovely thing called taste.

I got one of their blonde ales, which I basically chugged the second I got home from the store. Amazing. Wish I had three more. Right now.

And an amber ale.

Both were full bodied, smooth, with no hint of weird sorghum or grass.

Both were also gold medal winners at the 2011 United States Open Beer Championships. I am so proud that our country has one of those. Go USA! 😉

I wish I could tell you where to find this beer, but the locations map on their website only has where you can find it in Belgium. I don’t know what twist of fate brought them to this random store in Michigan that I happened to go to; it just must have been my lucky day!

The best I can say is to beg a locally specialty store to order it for you. Cost should be no object, just get it.

These Brunehaut beers give me hope that one day us Celiacs can also enjoy specialty beers.

Cheers 😉

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Baked and Wired. Best gluten free baked goods in DC

Posted on December 12, 2011 | 2 comments

This weekend I did some shopping in Georgetown, and I shop best on a steady fuel of sugar and coffee. I’d heard that Baked and Wired carried gluten free baked goods, so I decided to go and see what was on the menu. I wish that their online menu was separated for gluten free items so I knew what to expect, but I decided to take a chance and go anyway.

And boy am I glad I did.

The first thing that caught my eye was a strawberry and chocolate cupcake. But, that’s not really my style.

Then I asked if they had anything else that was gluten free and they pointed me to this.

The best gluten free baked good I’ve had in DC. And in my top ten gluten free desserts I’ve ever had. Not exaggerating.

Caramel blondie, chock full of peanuts, chocolate chips, peanut butter chips, and caramel sauce. Insanely rich and buttery, chewy, and full of fun toppings.

I savored every bite, and pulled out some will power to save half of it for later.


Do you see that giant lump of caramel? And drool a bit? Yeah, I thought so.

They also had flourless peanut butter cookies. But who would get that when there’s the blondie from heaven available?

Their coffee is also great – I had an Americano made with Stumptown espresso. The guys who work there are a bit smug, but I overlooked it as I was too busy stuffing my mouth with caramel to care.

Baked and Wired

1052 Thomas Jefferson Street NW
Washington, DC 20007

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Maker’s Mark bourbon pecan brownies

Posted on December 8, 2011 | Leave a comment

After a healthy dinner of bok choy and tofu, I decided that I needed to make something totally indulgent.

Bourbon.
Pecan.
Brownies.
Amen.

Hello, gorgeous.

I don’t think that my nose has ever smelled something this good. This is a winner and I can’t wait to bring them to work and get other people’s reactions. They’re chocolaty, sweet, nutty, with just that slight after taste of bourbon.

Bourbon Pecan Pie Brownies

adapted from how sweet it is

makes about 16 brownies

for brownies:

1/2 cup gluten free flour (I used C4C)

1/4 teaspoon salt

3/4 cup cocoa powder

1 cup sugar

10 tablespoons butter

1 teaspoon vanilla extract

2 eggs

Preheat oven to 325.

In a small bowl, beat eggs and vanilla and set aside. In a double boiler (or over a very low flame), add butter, cocoa, sugar and salt. Mix until the mixture becomes a batter – this will take approximately 10 minutes. Remove from heat and whisk in the egg mixture and combine. Stir in flour until batter is smooth, then pour in a baking dish (I used  6 X 10 dish from IKEA). Bake for 20 minutes, then let cool completely.

pecan filling:

1/2 cup packed brown sugar (or 1/4 cup Splenda mix)

1/2 cup corn syrup

2 eggs

1 tablespoon vanilla extract

1/4 teaspoon cinnamon

1/4 cup butter, melted

2 tablespoons whiskey (Makers Mark is gluten free. Make sure that the bourbon is distilled from corn)

1 1/2 – 2 cups chopped pecans

Whisk syrup and sugar until smooth. Add in eggs and vanilla and beat until combined, then add butter and whiskey. Once mixture is thoroughly combined, fold in chopped pecans, then pour over brownies. Bake for 30-35 minutes, or until pecan filling is set.

Let cool completely, then refrigerate for 2 hours before serving (I put them in the freezer for an hour). Top with freshly whipped cream.

Can’t wait to bring these to Christmas!

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Grinds my gears: gluten free labeling and cross contamination

Posted on December 6, 2011 | Leave a comment

You know what really grinds my gears?

1. When things aren’t labeled as gluten free, but they are.

The other day I got a craving for peppermint ice cream. It comes along with my Christmas spirit. I checked the label of Edy’s, and nothing contained gluten, so I bought it. Then, just to be sure, I checked their website when I got home to see if they had allergen information on it.

They did, and they labeled it as gluten free, nut free, and kosher.

So why not do it on the actual package? Makes no sense.

Although, on the bright side, I can still enjoy this delicious ice cream, even if it’s not labeled.

2. When things are labeled as gluten free, and they obviously aren’t.

This weekend I was in Baltimore and we stopped into a Vaccaro’s bakery in Little Italy. I was planning on getting gelato, but after waiting for about 15 minutes with no service or acknowledgement we decided to leave. But, while we were waiting we had plenty of time to ogle the cookie display, and at first I was excited because one was labeled gluten free.

Then I realized that it was on the second shelf, and there was powdered sugar and crumbs from the other cookies all over the tray.

For some people who aren’t as intolerant or don’t have Celiac’s, that might not be a problem. But it’s incredibly irresponsible to label something gluten free without taking any precautions to make sure that it actually is.

They can expect a strongly worded letter from yours truly.

Hopefully in the near future the FDA gets its act together and puts together sound regulations on gluten free labeling. Until then it’s every woman for herself.

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This is my gluten free Christmas list: Second Edition

Posted on December 5, 2011 | Leave a comment

Last year I made a list of some great gluten free gifts, including cookbooks, t-shirts, and chocolate-dipped pretzels.

This year I have a few more suggestions of things to buy for someone gluten free in your life, or things to ask for yourself.

1. Breadmaker

If I didn’t already have one, this would be top on my list. It makes the most delicious gluten free bread that I’ve ever had, and even non-gluten free people say that it’s so good they could easily substitute it for their “normal” bread.

My breadmaker has a gluten free setting, but most of the mixes that I’ve seen say that you shouldn’t use it. So, I don’t think it’s completely necessary.

I have this Breadmaker one:

Add on a couple of Pamela’s bread mixes, and you’re all set!

2. Magazine Subscription

A subscription to Delight, Gluten-free Living, or Living Without is on my list this year. Even though there are so many resources and recipes online, it’s way more fun to get  nice glossy magazine in the mail. Plus they’re inexpensive and easy to buy.

3. CSA Box

A CSA box is a great way to experiment with new ingredients in a healthy way. It’s also a great way to share with friends and family and support local farms. Find one near you here, or if you’re in DC I recommend Green Grocer.

4. Chocolate dipped potato chips

Last year I recommended chocolate-dipped pretzels, but these are just as good, if not better. They’re so simple to make and are great to have around during the holidays as a treat.

5. This shirt – Eat like a tiger. Go gluten free.

Or, if your “special someone” is gluten free, try one of these “My celiac girl/guy is hot” shirts.

Happy shopping!

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The power of the Silent Thank You

Posted on November 29, 2011 | Leave a comment

This morning I was cutting up my grapefruit, and I was thinking about how much I love it. It reminds me of being a kid and having it cut up for me by my mom before school, it’s delicious, it’s refreshing, and it’s good for me.

And then it happened – in my head I said, “Thank you, Grapefruit. Thank you for being gluten free.”

And it was awesome!

I realize I do that with other foods too, but there is definite power in the Silent Thank You. For all of the time that we spend thinking of what we can’t eat, it’s important to take time to show some gratitude for the foods we can.

I’m hereby instituting the Silent Thank You as a habit in my life.

I hope you do too 🙂

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Is that you, Gluten?

Posted on November 28, 2011 | 3 comments

I’m lucky in that I rarely get sick in the traditional sense of the word. Colds? Nope. Flu? Nah. Migranes? No. Cough and sore throat? Hardly.

I try to take really good care of myself, and that results in me being a healthy and happy person most of the time. I can’t remember the last time I was bedridden, took a sick day, or needed to hit up the pharmacy for cough syrup.

That said. Sometimes, I just don’t know what the heck my body is doing.

Is it gluten? Is it the three glasses of wine I had last night? Is it just the weather? Is it the ab workout I did? Can’t tell!

We all know the “classic” signs that you’ve had gluten. But what about the other little things? These are a few signs that I’m still not sure if they’re gluten-related or not.

1. Random cramp on the left side of my stomach

At one point I thought I might have appendicitis because I just get one bad cramp on my left side sometimes, especially when I’m working out. It will be really painful right when I start running, but then I can usually work it out by the time I’m done with my run.  So, it could just be that my abs are sore? Or I have a normal cramp, but it’s only every so often.

2. Fatigue

Usually I’m a 7 hour sleeper. If I go to bed at 11, then I’m up at 6 or 6:30 with no alarm. But then there are periods of a week or so where I can sleep 9 hours, and still need an alarm. I’ll also find myself wanting to nap in the middle of the day.

3. Dizziness

I’ve been known to faint when giving blood, or getting a shot, or just randomly on the subway when I get too hot. I’ve noticed, however, that sometimes I’m a bit dizzy just walking around. Or maybe foggy? I still haven’t figured out if it’s a nutrient deficiency, dehydration, or just in my head.

4. Aches

Sometimes I’ll get lower back pain, or my neck will get a huge kink in it. It could just be my mattress, or a long run – but it could be gluten.

Any random things happen to your body/health that you question if it’s gluten or not?

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Brilliant gluten free foods

Posted on November 27, 2011 | 2 comments

There are some food creations that you just wish you had come up with yourself. Like the taco shell made out of a Dorito, pizza muffins, or bear pancakes.

These are two of my latest food obsessions.

1. Cinnamon raisin peanut butter from Peanut Butter & Co.

Put this on an apple and your whole day will be better. I can eat this right out of the container – but it’s also great spread on toast. Such a great idea – peanut butter tastes great on cinnamon raisin bread – so why not just blend it all together?

2.Chocolate covered strawberry ice cream

I don’t know who came up with the brilliant idea to create this ice cream, but I would like to make them my best friend. Or possibly marry them.

I found this ice cream at Giant, but I’m pretty sure it’s the same kind that they sell as the Kroger “Black Label”.


See that fudgy chocolate goodness?

One day I’m going to come up with something equally as brilliant. Until then, I’ll be finishing up this ice cream 🙂

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Mushroom, Apple, and Cranberry Stuffing

Posted on November 26, 2011 | Leave a comment

When I was thinking about what to make for Thanksgiving, it dawned on me that I haven’t eaten stuffing since I was diagnosed in 2007. Something had to be done.

Luckily I had a great bread base to work with from WOW Gluten Free in Okemos, MI. When I went in it seemed like they were still getting off the ground, and didn’t have a lot of product out. I did get a chocolate chip cookie, which was really tasty.

After a few slices of toast for breakfast, I had about 2/3 of the loaf left for stuffing. It had sat out for a couple of days, so it was at the perfect slightly-stale state it needs to be in.

Mushroom, Apple, and Cranberry Stuffing

Ingredients:

About 6 cups of gluten free bread cubes (mine filled a large bowl)
1 1/2 eggs, beaten
2 cups vegetable stock
2 T. butter
3/4 cup apple, diced (I used Granny Smith)
1/2 cup dried cranberries
3/4 cup mushrooms
1 cup diced celery
1 cup diced onion
1-2 t. sage
1-2 t. thyme
1 clove garlic, minced

Directions:

1. Preheat oven to 350 degrees, butter baking dish (I used two loaf pans).
2. Melt butter in large pan. Add in onions, celery, garlic, and herbs. Saute until translucent. Add in apples, mushrooms, cranberries, and salt and pepper to taste.


3. Heat broth (I microwaved for about 2 minutes). While broth is heating, beat eggs and pour over bread to coat.
4. Toss vegetable mixture in with bread/egg mixture. Slowly add in broth, stirring until bread is moist but not soggy.
5. Divide into pans and bake for 20-25 minutes covered in aluminum foil, then an additional 20 minutes uncovered.

6. Eat your Thanksgiving dinner and know that your stuffing is way better than Stouffer’s.

Hope everyone had a great holiday!

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