Easy Gluten Free Living

Posts Tagged ‘Celiac Disease’

 Hi Mary,  Newbie celiac here with a question.  Other than really not liking the gf breads from the supermarkets, the transition has been fairly easy.  I never liked bread anyway, but I do miss pita bread.  I haven’t been able to find a gf pita bread anywhere, even though my town has three major markets with gf sections and several gf bakeries.  Do you have any suggestions for a recipe or a source?  (Vegan too if possible – that would be beyon heaven.)

Phyllis

Hi Phyllis.  I know what you mean about the storebought breads.  Believe it or not they have actually gotten better over the years since I was first diagnosed, but I try not to have to eat them.    I haven’t really seen it in any of my grocery stores where I shop for gluten free supplies either.  But I did find a Focaccia Flat Bread Mix online.  I’m not sure if it is vegan or not, but it is lactose and casien-free and yeast free.

I haven’t tried this mix for myself yet, but it is going to be on my list to try.  I hope this helped a little.

Keep asking those questions, I love getting them and answering them.

Barbara asked me last week, “What do you do to make good bread?”.  Bread is probably the hardest thing to make gluten free and still taste good.  I have yet to find a good store bought loaf.  Most of it tastes like cardboard or a dried out sponge.

Barbara also asked if I’d be willing to share a recipe.  So I decided that I would share a bread recipe from my new gluten free cookbook, A Gluten Free Holiday, that will be available within the next month.

A Gluten Free Holiday E-book Cookbook is filled with recipes and tips for getting together with family and friends.  It has the kind of food that you will be able to serve your guests or take with you to pot luck dinners and no one will guess that they are eating gluten free.

I hope you all enjoy this recipe.

                              Better Than Store Bought Gluten Free Bread 

• 3   Extra Large Eggs, beaten
• 3   Tablespoons Olive Oil
• 1 1/2   Cups Warm Water
• 1   Cup Sweet Rice Flour
• 1   Cup Rice Bran
• 1 1/2   Cups Brown Rice Flour
• 2 1/4   Teaspoons Xanthan Gum
• 3 1/2   Tablespoons Granulated Sugar
• 1 1/2   Teaspoons Salt
• 1/2   Cup Powdered Milk
• 2 1/4   Teaspoon Active Dry Yeast

Preheat oven to 375 degrees.  Sift all dry ingredients in a bowl.  In a separate large mixing bowl, mix all wet ingredients until well blended.  (I use my electric stand mixer with the dough hook attachment.)  Add dry ingredients to wet ingredients, 1/2 cup at a time while mixer is mixing and beat well, until dough is thick but not too stiff.  Pour batter into a greased loaf pan. 

Cover and set aside in a warm location for one hour to rise.*  Once dough rises, bake for 50 – 60 minutes or until edges are well browned.  Remove immediately from pan and brush butter or margarine on top of bread.

Yield:  1 loaf (about 12 – 16 slices)

*I heat a cup of water in my microwave oven for about 1 – 2 minutes and then place my bread dough in the warm microwave to rise.

This bread is more like a whole wheat loaf of bread, rather than a loaf of white bread.

If you try this recipe, please let me know what you think of it.

I forgot to say that you want to keep your gluten free flours in the refridgerator or freezer.  Then bring to room temperature before using.    

Actually, gluten free baking works best with all ingredients at room temperature before using.

Just in time for the Memorial Day holiday weekend, my husband brought home some gluten free beer.  Two different kinds to be exact.  Bards and Redbridge.  Both are made from Sorghum.

Just as some background, I like to mow the lawn.  I have a gas powered, push mower with the big wheels on the back.  We have two acres that are cleared and the rest is wooded.  When I mow the grass, it’s my time to think, reflect, and get some much needed outdoor exercise.  And when I am   finished I always love having a nice cold beer. 

Of course that was way before celiac disease.  Now I haven’t had a beer in almost 25 years.  My drink of choice since celiac has been ice cold lemon water.  (I know,  far cry from a beer, but it quenches a thirst.  So when my husband arrived with two bottles of gluten free beer, I was really excited and just a little hesitant to try it.  Would it be as good as I remembered ice cold beer tasting?

First I tried the Bards, it was really good.  I mean really good.  It tasted like real beer.  (At least what I thought I remembered real beer tasting like.)  So I said to my hubby, “Taste this and tell me what you think.”  He said, “It’s good”.

Later I tried the Redbridge, it was good too.  More like a pale ale, than a regular beer.  I used to drink a darker beer, when I drank beer, so the Redbridge seemed a little weak to me.

My preference…..Bards.  It just tasted more like a regular beer.   Even though Redbridge by Anheuser-Busch was the first ever produced, I think the guys at Bard’s Tale Beer Company have nailed it.

By the way, there are more and more restaurants adding gluten free beer to their menus.  Outback Steakhouse for one and P.F. Chang’s for another.  If they don’t serve it yet at your favorite restaurant, keep asking.  The more they realize there are a lot of us out here, the more they will be willing to provide for their gluten intolerant patrons.

If you have tried any of the other gluten free beers, please leave a comment below and let me know what you think of them.  What was your favorite and why?

And I feel I have to say this, drink responsibly, please do not drink and drive.  The life you save will very likely be an innocent sober person.

I had a newly diagnosed reader ask me if there was any food straight off the store shelf that she could eat.  So I decided that I would post some regular food products that I use regularly.

• Meat:  Poultry, Fish, Canned Salmon, Canned Chicken, Canned Tuna, 100% Ground Beef, Pork, Turkey, Chicken
• Prego Spaghetti Sauce
• Joan of Arc Kidney Beans
• Canned Tomatoes / Dei Fratelli Seasoned Diced Tomatoes
• Hormel Pepperoni and Hormel Turkey Pepperoni
• Any and all fresh fruits and vegetables
• Frozen Vegetables (Not packaged with sauces)
• Potatoes both white and sweet
• Pure Rice – Brown, white, basmati, (Not Rice a Roni or such, it has wheat pasta mixed in)
• Corn Tortilla Shells / Corn Taco Shells
• Ortega Brand Taco Seasoning Mix
• Quaker Plain Rice Cakes (not the flavored ones)
• Salsa
• Cereals – Chex Brand, Corn, Rice (or any with the new Gluten Free Label), Cream of Rice, Grits
• Eggs
• Milk – Cow, Soy, Rice, Goat
• Real Cheese (such as mozzerella, cheddar, and such), Velveeta Cheese, Philadelphia Cream Cheese (plain), Cheeze Whiz
• Sour Cream (not light or reduced calorie or fat free, they can contain fillers that could have wheat in them)
• Butter
• I Can’t Believe It’s Not Butter brand Margarine (there may be others but this is the only brand I know for certain)
• Yoplait, Breyers, Yogurt, (check ingredient label, not all flavors are gluten free) 
• Cracker Barrel Cheeze
• Kaukauna Cheese
• Beans and Bean Flours
• Lay’s Potato Chips
• Dorito’s Cool Ranch Tortilla Chips
• Cheeto’s Brand corn snacks
• Salted or Plain Nuts and Seeds (as long as they are not seasoned)
• Nut Flour
• Heinz ketchup
• Kraft Miracle Whip Salad Dressing
• All Vinegars except Malt Vinegar
• Lea & Perrins Worcestershire Sauce (in the United States)
• French’s Yellow and Spicy Brown Mustard
• Guldens Spicy Brown Mustard
• Pickles
• Pickle Relish
• Be Wary of Soy Sauce there are some gluten free brands but you need to check labels.
• Most of Kraft Salad Dressings

Just remember to read labels.  All labels.  If you have any favorites that are not listed here feel free to leave a comment letting me know what I’ve missed.

Just as an addendum, my husband bought a bag of Snyder’s of Berlin Potato Chips the other day.  Snyder’s of Berlin Potato chips are not gluten free.  They say right on the bag that they are processed in a factory that also processes wheat products.

So please be sure to check package labels, always.

Today I would like to welcome my friend Karon Thackston of  glutenfreeproductlist.com. 

Karon is guest blogging for me today, and she has some really good information for you here.   She has some great ideas on Gluten Free Easter Baskets.  Karon has a very informative website full of  everything gluten free.  Thank you Karon for sharing your expertise on gluten free Easter baskets.

Living gluten free can be hard for adults, but if you have kids with Celiac disease, the challenge is even greater. With so many things they can’t enjoy with their friends, you might feel like the Wicked Witch of the West for saying “no” so often. Christmas cookies are out. S’mores are off limits. Boisterous birthday parties at Chuck E. Cheese’s are a no-no. Even the kid-food staple, a peanut butter and jelly sandwich, carries a serious risk if not carefully prepared using only gluten free ingredients.

 Easter, the Gluten Free Holiday

 There is one holiday that lets you be Super Mom, though – Easter. Do you remember the baskets the Easter bunny used to bring when you were little? They were probably full of chocolate rabbits, Tootsie Rolls, and Marshmallow Peeps. You didn’t know it at the time, but those sweet treats are all gluten free. In fact, so are lots of popular candies, which makes Easter a very happy holiday for your gluten intolerant children.

 A gluten free Easter basket can be stuffed with all these favorites: Jelly Belly Jelly Beans, Marshmallow Peeps, Junior Mints, Sugar Babies, Tootsie Pops and Tootsie Rolls, Baby Ruth, Bit-O-Honey, Goobers, and Raisinets. Aside from the obvious sweet choices, don’t forget that a well-planned Easter basket can contain other items as well. Small toys, books, and other gifts are a fun addition.

 However, if you purchase from a mainstream store, remember that even gluten free candies are at risk for cross contamination if they are produced in factories which also make foods containing wheat, rye, or barley. In the United States, food manufacturers are required to indicate the possibility of cross contamination on the label, so be sure to take the time to carefully check each item before including it in your child’s basket. You can also contact the candy manufacturers if you have questions.

 Gluten Free Easter Baskets without All the Work

 Easter is just around the corner. This year it falls on April 4, 2010.  If you don’t have the time to build your own gluten free Easter basket, or if you’re planning on giving the basket as a gift and would rather stick with “certified” gluten free products, then purchasing a premade basket is the best choice. You’ll find a lot of options on the Internet, but use caution. Just because an item is gluten free doesn’t make it a good choice.

 Many manufacturers have tried to redesign traditional favorites into gluten free alternatives by substituting ingredients. Sometimes the results are delicious, but often what you end up with is not only expensive, but nearly inedible. No gluten free Easter basket is going to be well-received if the treats don’t taste good. The safest and least time-consuming alternative is to shop sites that only offer top-rated gluten free products. You’ll save yourself, and your little ones, a lot of disappointment on Easter morning.

 No time to create gluten free Easter baskets? Not sure what to include?  GlutenFreeProductList.com ONLY offers gluten free baskets and candy with 3, 4 or 5 star ratings. Shop with confidence today.

It’s hard to believe that Easter is only a little over 5 weeks away.  Here in Southwestern Pennsylvania we are preparing for another major snow storm that is already hammering the eastern part of the state and due to hit us later this afternoon and evening.  But with Easter this close I thought I would give parents of children with celiac disease some ideas for Easter Baskets.

First let me just say that all Jelly Belly jelly beans are gluten free.  YAY!  I love jelly beans. 

• All Just Born Brand candies are gluten free.  That includes their Peep brand marshmellow candies, (all varieties), Mike & Ike, Teenie Beanie Jelly Beans and more.
• M & M’s, all brands except the krispy kind
• Skittles
• Tootsie Roll Industries, posts that all their candies are gluten free
• as does Ferrara Pan Candy Company
• Laffy Taffy
• Heath Milk Chocolate English Toffee small size bars
• Swedish Fish
• Snickers Bars fun size and minis
• Wonka Giant Pixy Stix
• Starburst Fruit Chews
• and Double Bubble Bubble Gum
• Cadbury Dairy Milk Chocolate Bunny
• Hershey’s milk chocolate eggs
• Hershey’s Special Dark chocolate eggs
• Hershey’s Milk Chocolate Bunnies

If you just don’t feel like going through the whole list of gluten free candy, my friend Karon Thackston has done all the work for you by coming up with Gluten Free Easter Baskets .  Be sure to check them out.

If you don’t want to give your kids too much candy, there is always crayons, or other school supplies.

• Crayola Brand Crayons are gluten free this includes their markers, washable markers, 3D markers, chalk, oil pastels, model magic, colored pencils, glue paint and Silly Putty.  However, Crayola Dough is not gluten free.
• All Palmer Paints are gluten free
• All Ross products except the finger paints.

I hope that I have given you some ideas for your childs Easter Basket and that you have a very Happy Easter.

When I was first diagnosed with Celiac Disease, I thought the last thing I would ever need to worry about was losing weight.  Well that was 22 years ago and over those years I have put on a few pounds.  A few “extra” pounds I should say.  So since this is the beginning of a new year and I hope a healthier me, I am starting an exercise program.

My friend Scott Tousignant of Fat Loss Quickie , has a program that he says will get me in shape and feeling stronger in just 30 days and the kicker is:  in Just 10 minutes a day.

I am not a full time, stay at home entrepreneur, yet.  I work a full day at my husbands business and then come home to work on my fledgling business.  I barely have time to sleep let alone go to a gym to work out.

So I’m giving Scott the next 30 days to help me get back into shape and feeling more energetic.  And I’ll keep you all posted on how it is going.

I thought I should let you all know why I have been  missing in action this week.

After 22 years of a gluten free diet and never having any follow-ups, my daughter thought that I should have a check up. 

I’ve been having some indigestion type discomfort for the past several months.  My daughter is a Cardiovascular Technologist in the cath lab of one of the major hospitals in Pittsburgh, so naturally we went down the road of ruling out heart disease.  I had a walking stress test which was fine, in fact the cardiologist told me that my “heart was as healthy as a horse”.  Thank you, I think. 

So next off to the Gastroenterologist.  She read my diagnosis from 22 years ago, asked me my age and said, “I want you to have an Endoscopy and a Colonoscopy.  Yeah

So this week I’ve been preparing for my tests that I had done yesterday.  Monday night was my last real meal.  Tuesday was a day of all liquids.  That was fun, especially being at work. 

Tuesday evening at 6:30 pm I got to start my magic elixer.  It wasn’t a glass of fine wine, but it didn’t taste as bad as everyone kept telling me it would.  I’ll spare you the details of what happened over the next 3 hours, but bright and early Wednesday morning I was off to the hospital for my tests.

The testing went smoothly and a lot faster than I anticipated.  I got most of the results back right away.  Everything was normal and the doctor said that there was some rippling typical of celiac disease but not abnormal.  In fact if he wouldn’t have known I had Celiac Disease he would not have attributed the rippling to that.   So my vigilance of a gluten free diet has been successful. 

Proof positive that if you are careful, watch your diet and stay on a gluten free diet.  You can stay healthy, even without follow up medical attention.

Oh and the diagnosis for my digestive discomfort?  Acid Reflux.  So I take an acid controller twice a day.  Well at least I know I’m still healthy.

I can’t believe that Christmas is over and we are winding down the last few days of 2009.  New Year’s Eve will be here before you know it.  So for todays Menu Monday I thought I would give you some gluten free appetizer recipes that you can use for your New Year’s Eve Party or to take with you to a party that you’ve been invited to. 

If you are going to a party instead of hosting your own you may want to check out last weeks Menu Monday, 10 Tips to a Gluten Free Holiday, if you haven’t already.

                                               Bruschetta Bites

• 1  (32 ounce) can whole tomatoes drained
• 1 Cup fresh Basil leaves, and a few more for garnish
• 4 Tablespoons olive oil
• 4 cloves of garlic peeled
• 2 large French-Syle Gluten Free Baguettes, sliced 1-inch thick (you can get these in the freezer section at Whole Foods or other specialty stores that carry gluten free breads)
• 1 1/2 pounds shreded mozzarella cheese

Preheat oven to 375 degrees F.  In a food processor bowl add tomatoes, basil leaves, olive oil, 4 cloves of garlic, salt and pepper.  Pulse until smooth, but still chunky. 

On a baking sheet , place gluten free baguette slices.  Toast in the oven until light golden brown, about 3 minutes.  Sprinkle grated cheese on hot bread and put back in oven for about 45 seconds, to melt the cheese.  Remove from oven and put about 1 tablespoon of the tomatoe mixture on each piece.  Chiffonade (slice thinly) the extra basil leaves and place on top to garnish.

                                               Broccoli Cheese Party Quiches

• 1 can evaporated milk
• 3 large eggs, beaten
• 2 Tablespoons Bob’s Red Mill All Purpose Flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 Cups shredded sharp cheddar cheese
• 2 Cups chopped frozen broccoli, thawed and drained
• 1/2 cup red bell pepper

Preheat oven to 350 degrees.  Grease and lightly flour 12 mini muffin cups.  Whisk evaporated milk, eggs, flour salt and pepper in a medium bowl until blended.  Spoon 1/4 cup of mixture into muffin cups, filling almost to the top.  Stir mixture frequently to keep ingredients evenly mixed.

Bake for 25 to 30 minutes until a knife inserted into the center comes out clean and the tops are lightly brown.  Cool in pans for about 15 minutes.  To remove from pans, run a knife around the inside edges of the muffin cups.  Remove quiches carefully.

                                               Spinich Dip

• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 container gluten free sour cream
• 1 cup mayonnaise (not salad dressing)
• 1 package Knorr Vegetable recipe mix
• 1 small onion finely diced

Combine all ingredients well and refridgerate at least 2 hours.  Serve with your favorite raw vegetables or gluten free crackers or chips.

                                               Polenta Bites

• 1 Cup cornmeal
• 3 cups water
• 1 teaspoon salt
• 2 Tablespoons butter or margarine
• 1 Tablespoon Oil
• 1/2 Cup grated Parmesan cheese
• 1 Tablespoon Tabasco sauce

Grease a jelly roll pan and set aside.  In a 2 quart saucepan over high heat bring 2 cups of water, 1 tablespoon of butter, and salt to a boil.

Meanwhile, combine cornmeal and 1 cup cold water and stir.  Add cornmeal mixture to boiling water mixture, bring back up to a boil and reduce heat to low.  Continue to cook until mixture thickens, about 5 to 10 minutes.  Remove from heat and add cheese and tabasco sauce.

Spread cooked cornmeal mixture into prepared jelly roll pan evenly to about 1/2 inch thick.  Refrigerate, uncovered for at least 30 minutes.

After the polenta is cool, cut in to bitesized shapes, about 2 1/2 inch in diameter.  In a large skillet over medium heat, heat remaining butter and oil.  Add polenta shapes and cook 2 minutes on each side, until lightly browned.  Serve with Spicy Salsa.  (Recipe follows)

                                              Spicy Salsa

• 1 Cup Fresh ripe tomatoes diced
• 3 tablespoons minced onions
• 1 Tablespoon cilantro
• 1 teaspoon lemon juice
• 1/2 teaspoon Tabasco sauce
• 1/4 teaspoon ground cumin
• 1/8 teaspoon salt

Mix all ingredients together in a small bowl.  Cover and refrigerate for about 2 hours to blend the flavors.  (Makes about 1 Cup)

                                             Cheese Ball

• 1 (16 ounce) tub Philadelphia cream cheese, (not the bricks of cheese)
• 2 (8 ounce) tubs Kaukauna extra sharp cheddar cheese  (check the ingredient list, besides Kraft Cracker Barrel in the tub which has become next to impossible to find this is the only brand I know of that is all cheese)

Set these out to soften for about 2 hours.  In a medium size mixing bowl, combine the cream cheese and the extra sharp cheddar cheese with an electric mixer.  Refrigerate until firm, place on a platter or cheese plate and form into a ball.  Sprinkle with parsley flakes and serve with your favorite gluten free crackers.

Both of my granddaughters love this cheese so much they eat it on everything.

I hope you enjoy these recipes.  Please let me know how you and your guests liked them. 

Have a safe and Happy New Year and may your 2010 bring you all that you hope for.

Mary Blackburn

Living Gluten Free

If you have Celiac Disease, you know that the days of dinner in a hurry pretty much came crashing to a halt with your diagnosis.  Gone were the days of coming home and slapping a frozen pizza in the oven or calling the pizza delivery man or if you had half an hour, Hamburger Helper.

However, last week I found a product that has changed all that.  I was in a grocery store that I don’t usually frequent and came across an end-cap that had all Gluten Free products on it.  There was a chocolate cake mix, brownie mix, pasta, cookies and crackers.  All products that I’ve seen before. 

As I looked over the products to see if there was anything new, I came across Hamburger Helper look alike boxes.  Mrs. Leeper’s Gluten Free Dinners. 

Since I don’t have the luxury of being a full time work at home woman, “yet”, I was extremely interested in trying these.  However, since my husband is not a celiac, and not completely gluten free, I asked him if he wanted to try them.

My husband has been so supportive throughout my whole celiac ordeal, so of course he said yes.

We took home the Beef Stroganoff, and the Creamy Tuna (the tuna was my husband’s choice).  We tried the beef stroganoff that night.  It was very good for a boxed dinner.  I’ve become very spoiled in that I really like to cook and bake, so I’m very critical of boxed foods, but these were good. 

We tried the Creamy Tuna a few days later.  I was not too excited to try this because I didn’t think a boxed tuna dinner could taste very good.   But since we didn’t get home from work until late, this would be a quick dinner.

I was pleasantly surprised.  It was very creamy and flavorful.  Since my husband has high cholesterol, we used ground turkey breast instead of ground beef for the stroganoff and tuna packed in water instead of oil for a more healthful meal.  I will definately buy these again and try all the other flavors.

Mrs Leeper’s makes 6 different varieties of dinners:    

• Beef Stroganoff
• Creamy Tuna
• Cheeseburger Mac
• Chicken Alfredo
• Beef Lasagna
• Mac & Cheese       

There are also topping suggestions on the side of the box, that are appropriate for the dinner being made.                    

I would suggest you try these.

Mary Blackburn

Living Gluten Free