Tag Archives: Gluten-free

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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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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Salty almond butter and chocolate rice crispy treats

Posted on November 17, 2011 | 3 comments

Regular rice crispy treats are one of my favorite things. They’re gooey and buttery, and I can eat about 20 of them in a sitting.

This is a dressed up and more decadent version that was inspired by these salted marcona almond bars from spabettie.

Almond butter and chocolate rice crispy treats

2 T butter
1 bag of marshmallows (mine was 7 oz.)
1/2 c. almond butter
5 cups of rice cereal (I estimated this, but so each kernel is just coated)
1/4 c. peanut butter
1 t. vanilla
1/2 t. salt (my almond butter wasn’t very salty)
1/2 package chocolate chips (I had semi-sweet on hand)

In a large saucepan on low heat, melt butter, adding almond butter, vanilla, and salt, and stirring until completely melted.

Add marshmallows and stir until melted. Remove from heat and add cereal, one cup at a time until incorporated. Press into prepared pan, let cool.

Melt peanut butter a bit in the microwave and spread over top. Let cool.

Cut bars into squares. Melt chocolate and drizzle or pour on top of each bar.

Try not to eat ten at once.

Enjoy!


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How to date someone who’s gluten free

Posted on November 16, 2011 | 4 comments

After reading Gluten Dude’s post about the importance of spousal support when you have Celiac’s, I started thinking about the similarities/differences when you are still in the dating stage with someone who had to eat gluten free. Since you haven’t pledged to be around “in sickness and in health” yet, how accommodating or supportive do you need to be?

So, here are a few “Do’s” and “Don’ts” on how to successfully date someone with Celiac’s – or at least not completely piss them off.

1. DON’T feel like you have to be an expert in gluten free food.
Especially when first dating someone, I wouldn’t expect them to know that I can’t eat say, malt extract.That’s for me to know.

2. DO know the basics.
It is pretty easy to remember that I can’t eat anything with flour in it, or the word “wheat”. Plus if you know the basics I won’t have to give you a blank stare when you pass me the bread basket at dinner.

3. DON’T mock me.
If you think it’s funny to make overly exaggerated “mmm” sounds, or wave a bagel in front of my face. It’s not. Really… it’s not. I get it, I can’t eat yummy food. You can feel free to enjoy it, and even tell me how much you’re enjoying it, but just don’t make fun of me that I can’t have it.

4. DO let me smell your food.
Yeah, I know it’s weird. But smell is seventy to seventy-five percent of what we perceive as taste, so it’s the closest I can get to eating some foods. I might be fooling myself, but sometimes just taking a whiff of something is enough to give me an idea of how it tastes and allow me to enjoy whatever it is I’m eating.

5. DON’T speak for me.
There are some times I really don’t feel like answering questions or talking about Celiac’s. So if we’re at a party, don’t just randomly announce that I have it. “Oh, she can’t have that, she has this DISEASE.” Unless I’m starving to death, and give you some kind of signal that I’m going to pass out, I’m okay. I’ll bring it up if necessary or I feel like it.

6. DO be willing to try new things.
If I want to make you a gluten free pancake breakfast, or go out to a random vegan/gluten free bakery, don’t turn your nose up at it. Try it: if you hate it we’ll go get you an Egg McMuffin or something. I promise gluten free soy sauce tastes the same, and most of what I make will be so delicious you won’t care it isn’t the “normal” way you’re used to having it.

7. DON’T fawn over me.
This kind of goes along with #5. I can take care of myself, and I don’t need special considerations made for me at every turn. Sure, I won’t be overly ecstatic to go to a deep dish pizza place for dinner with your friends, but I’ll deal. I’ll feel worse if every one else has to go somewhere they’re not stoked about, and won’t enjoy myself anyway. Of course, if there’s a logical substitution (ie: there’s a place that’s equally as good that carries gluten free crust) then by all means, suggest it.

8. DO be understanding, and make an effort.
Sometimes having Celiac’s can be really frustrating. I can get grumpy if I can’t find anything to eat somewhere, or have to eat a salad when I really want something hearty. It’s not you, it’s the gluten.

Extra points if you make some kind of effort to be overly understanding – pick up a gluten free cookie you see at the store, take me to a restaurant I haven’t heard of that’s gfree-friendly, or make dinner. It’s not too difficult and I’ll love it way more than flowers.

Have you ever dated someone who did a really good job of supporting you, or a really bad job of it? What tips would you give to someone dating someone with Celiac’s?

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Dino

Posted on November 14, 2011 | Leave a comment

This weekend I finally used my Living Social deal to Dino in Cleveland Park. Even though the outside is unassuming, I’d heard good things about it, and their menu is marked with gluten free/”can be made gluten free” items.

For an appetizer we got the spinach soup and a radicchio/arugula salad.

Shaved grana cheese and hazelnuts.


The spinach soup might not win any food beauty contests, but it was great. Really… spinachy?

Then as an entree I got the Autumn risotto. I love anything with squash in it, but this was really good.

For dessert we got the “Nico”, which I can’t believe I didn’t take a picture of. Probably because I was too busy getting high on chocolate endorphins. It’s basically a fancy gelato layered dessert – bittersweet chocolate gelato with chopped chocolate, hazelnut gelato with toasted hazelnuts, chocolate sauce, and amaretto whipped cream.

I will definitely be back to Dino – the menu is huge and seasonal, they have reasonably priced bottles of wine, and they have the best dessert I’ve had yet in DC. So, win/win/win.

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Snickerdoodle blondies

Posted on November 10, 2011 | Leave a comment

My coworkers are lucky people. I’m bringing them these snickerdoodle blondies today AND they get to work with me on a daily basis 😉

Gluten free snickerdoodle blondies (Adapted from Chocoloate-Covered Katie)

  • 1 1/2 cups chickpeas (1 can, drained and rinsed) (250g)
  • 3 T almond butter
  • 3/4 tsp baking powder
  • 1-2 tsp vanilla extract
  • 1/8 tsp baking soda
  • heaping 1/8 tsp salt
  • 1/2 cup brown sugar (I used the half Splenda blend, so you can up to 3/4 cup)
  • 1-2 T milk (I used almond)
  • 1/4 cup ground flax (20g)
  • 2 and 1/4 tsp cinnamon

Preheat oven to 350 degrees. Blend all ingredients except milk in a food processor, then add in milk until it’s very smooth. Scoop into a greased (or tinfoil-lined) 8×8 pan (I used my weird IKEA pan). Bake for 35 minutes.

If I could make these again, I would have never baked them. The dough was so crazy delicious, and no raw eggs. The blondies are good, but the dough – I could eat with a spoon all day. Would be great mixed into vanilla ice cream too I think.

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