As the holidays approach, many of us crave childhood comfort foods. This Puerto Rican-style bread pudding or budin, was a traditional dish in our household. So when I had to change to a gluten-free diet my challenge was to re-create this family favorite. So here it is! You can download the recipe here.
Following a gluten-free diet doesn't mean you can’t enjoy a complete and satisfying Thanksgiving feast. Turkey, as long as it’s not stuffed, is gluten-free, so is cranberry sauce! And if you use cornstarch or arrowroot to thicken it, your gravy can be gluten-free too. Many traditional Thanksgiving side dishes, including green bean casserole and corn pudding, tend to contain gluten, but by making a few tweaks and turning to wheat alternatives like rice flour and quinoa, you can easily make gluten-free versions. Click here for traditional dishes that are modified to be gluten free.
If you miss turkey dressing (stuffing), Schar's website has some recipes you can try.
Click here to view.
Schar, a gluten-free baked goods company, is conducting a survey with a chance to win a Schar Mega Basket! Their "graham" crackers are the best I have eaten and make a great graham cracker crust for your holiday desserts. They'd love to get your feedback about your experience with Schar. Your responses will be used to help improve their products and will be strictly confidential.
Thanks in advance for taking the time to relate your Schar experience!
For completing the survey you will be entered for a chance to win a Schar Mega Basket! Winners will be contacted in December, 2014 via email.
Click here to begin the survey...
Fall is upon us and it is time to jump into the leaves and enjoy the change in weather. With the holidays coming up, we want to give you some ideas that you can share with family and friends.
Here is a twist on the more traditional sweet bread pudding. This savory version will please a crowd and is perfect for week-end brunch! Get the recipe here.
Recently when discussing food choices with the wait staff at various restaurants, I have been asked questions like, "Are you gluten free by choice or necessity?" or "Is it a lifestyle choice?" or "Is it an allergy?" I usually go with "allergy" because it is a lot easier to explain. I really don't want to turn my dining out experience into a teachable moment on non-celiac gluten intolerance or celiac disease. "Allergy" works just fine for me. Most people understand this concept. I follow with a warning that if I get exposed to gluten the ambulance will have to come and take me away. (Of course this would never happen.) Celia Kaye, blog writer at the Huffington Post, recently posted an article that brings this thought home. You can read her article here.
Black bean spaghetti is a perfect way to incorporate fiber into a gluten-free diet. When I tried it for the first time, I was concerned there was going to be an overwhelming “bean” flavor. What a surprise! There wasn’t. It is flavorful in its own right but didn't overpower sauces or added flavors when combined with other ingredients.
To learn if this spaghetti could really deliver delicious results, I began by cooking it in a large pot of boiling water with just a splash of olive oil and salt added. The package directions state to cook for 6-8 minutes or until tender. I found the perfect al dente texture to occur at just past 7 minutes. I drained the spaghetti and then gave it a quick rinse in cold water to stop the cooking process. The texture remained al dente and did not become mushy like so many gluten-free pastas I have tried.
I have experimented with different sauces and I think my favorite is a simple marinara sauce with sautéed mushrooms and topped with lots of freshly grated Romano cheese!
Here are some reasons why we like black bean spaghetti at our house:
As the summer comes to a close and Labor Day approaches it is time to warm up the kitchen and this is one of my favorites to begin fall cooking. It is a tasty dish that stands on its own as a main dish with a salad. It makes a great pot luck dish when you want to make sure there will be something gluten free at the dinner and you are tired of bringing veggies or cheese and gluten-free crackers! Give it a try and let me now what you think. I haven't tried it with chicken but I think it should work. You can print it here.
I recently attended an allergy-free luncheon sponsored by Frannie's Gluten-Free and Pure Knead. It was a lovely spread with samples of their product lines. Frannie's Gluten-Free produces a line of muffins and cookies distributed in grocery stores in the southeastern US. Muffins are not only gluten free but also dairy, nut and soy free as well as GFCO certified. Pure Knead produces a line of bread products and brownies baked in a dedicated gluten-free facility. All products were delicious and it was a great opportunity to try before buying. Too often I have gotten stuck buying a gluten-free product only to throw it away after trying it at home because it tasted awful.
How do I learn about these events? Well most of the time it is from an announcement sent from our local chapter of the Gluten Intolerance Group (GIG) and sometimes from a local grocery store specialized in organic food products or allergy-free products. I would encourage you to join your local chapter of GIG. It not only is a way to support gluten-free efforts in your community but it is great way to learn new things about living gluten free! If there isn't a chapter near you, think about starting one. You can get information about starting a chapter from the national GIG office.