Over the past week I have discovered some new gluten-free products.  I am always excited to try something new & love to share my finds with you guys. 

Kinnikinnick has a new product on the market – Gluten-free Panko Style Bread Crumbs!  How exciting!  I have seen so many recipes that use Panko style bread crumbs & now they will be so much easier to follow now.  🙂  Another new product that I saw on their site – Jumbo Muffins!  Kinnikinnick always has a $10 flat rate shipping on their site, so stock up!  I may be ordering these bread crumbs & some of the Kinni-TOOS and Multi-Wonder Bread that I love so much.  They also have Fruit Cake available for the holiday season.  🙂

Amy’s Kitchen has 2 new gluten-free products available – Gluten-free Non-Dairy Chocolate Cake & Gluten-free Non-Dairy Rice Mac & Cheeze.  Amy’s is a great company & has a number of options available for those of us who have to eat gluten-free. 

And last, but certainly not least, GFL Foods, Inc has gluten-free pitas!  Yes, pitas!  I will have a review up of them later today or tomorrow.  We are having them for dinner tonight with BBQ Pulled Pork. 

Hope you are all having a great weekend!  It is very, very chilly here.  No snow, yet, but I think that winter is finally here. 

Interested in help from Dr. Oz?  Go here and enter your information.  Dr. Oz is doing a show on Celiac Disease on December 10, 2009. 

I just have to say that since Jon & I were diagnosed in 2006, the gluten-free diet & diagnosing Celiac Disease has come such a long way.  This makes me all warm & fuzzy inside for more that just 1 reason.  Most importantly, I hate for people to suffer if they don’t have to.  If gluten is making you sick in one way, shape or form, a gluten-free diet can only help.  Secondly, the availability of gluten-free food in grocery stores and restaurants has just exploded.  I can only imagine what it was like 10 years ago, let alone 20. 

So, kudos to all who work hard to get the word out there.  There are so many people & companies that are making the gluten-free diet easier to follow & going to great lengths to get the word out about Celiac Disease.  I even saw a letter in my January Runner’s World this morning from a reader!  She wrote in to thank RW for including quinoa pasta in the list of pastas to eat in the last issue.  Baby steps really do add up.  🙂

Today I bring you what I was hoping to be a near replica of my beloved “Pecan Sandies” that I loved back in the day.  The cookies turned out more cake-like then they did like shortbread, but that may have been my decision to use Pamela’s Baking & Pancake Mix instead of my GF Flour Mix (Carol’s sorghum mix).  See, the recipe doesn’t call for any baking powder or soda, and Pamela’s has both.  The cookies are still very tasty, just a different texture that I think I was hoping they would have.  As a matter of fact, both Hannah & Jon loved these!  The recipe for these comes from a friend, Lori, of Fake Food Free. Lori doesn’t bake gluten-free yet, but is interested in giving it a try.  I can’t wait to see how her treats turn out.

Here are the changes that I made to the recipe:

• I used 1/4 cup of granulated sugar (I didn’t have any demerara).
• I used Pamela’s Baking & Pancake Mix in place of the whole wheat flour.  Next time I am using Carol’s sorghum mix.

That is it.  Very simple to mix & make.  A perfect treat with coffee or tea.

Hope you all enjoyed week 1 of Cookie-A-Day!  Next week will have 5 days of cookies!  I am going to be making some old favorites next week, so make sure to keep coming back!  Also, if you have any requests, post them in the comments & I will see what I can do to make them.  Any old favorites you want converted to gluten-free?  Email or leave a comment.  I am happy to give it a go!

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Found out some exciting news yesterday….Dr. Oz will have a show on Celiac on December 10th!  Be sure to tune in.  I love Dr. Oz!

” When life takes the wind out of your sails, it is to test you at the oars. “

– Robert Brault

This quote was in my email this AM, but I didn’t read it until almost 6 PM.  It is interesting how it that applies to my life today.  My day started off okay, for the first 45 minutes or so.  Then my friend shows up with her daughter, my God daughter, that I watch daily.  She asked me if I was planning on putting my trash out today – it was trash day after all.  &*%@#(*& Guess who didn’t remember his chores last night?  Yep.  Jon.  I ran to the garage (cursing all the way) and got the cans to the curb.  Then I realize that not only did Captain Facebook not remember to empty the trash & take it out, but he neglected to sweep the floor – again – after I reminded him 4,356 times.  Okay, maybe not that many, but those of you who are parents know exactly what I mean.  How do I know he forgot?  Well, aside from the crumbs, which doesn’t always make it obvious because he is not the most efficient sweeper, I had surreptitiously left a blueberry under the table.  We hadn’t had blueberries since Tuesday, so, that has now become “Exhibit A”.  On the surface this all seems minor, however, this has been on ongoing battle with Jon.  I know, he is 13, and this is just the beginning.  I should be thankful that he is healthy and I am, but it doesn’t make days like this any easier to deal with.  Then home comes the interim grades report from school.  Don’t even get me started on that.  Not only has the wind been taken out of my sails, but I think someone stole one of my oars.  😉

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Now, I am not normally one to boo hoo on my blog, so now I am going to share something positive & useful.  I got this email from Dee Valdez (Gluten-free Dee) today and want to help spread the news. 

Would love to have you join us physcially, in mind or in spirit for this great event next Tuesday, Dec. 8 from 4-6 pm in Loveland, CO, my hometown. If you can’t make it, feel free to send a donation. Special thanks to one of my clients, family owned, Denver based Raquelita’s Tortillas for donating their wonderful gluten free flatbread, Sandwich Petals and challenging other corporations to join the cause. Thanks to Glow Gluten Free for being the first to accept the challenge and send their yummy gluten free cookies.

Press Release Follows – Please forward to any friends you have in the media or to your favorite bloggers.  Would love to do some radio, TV, Newspaper, blog interviews before and after event.

A heartfelt thank for your continued support, friendship and encouragement. This is so exciting and humbling.

FOR IMMEDIATE RELEASE Contact:

December 3, 2009 Dee Valdez 970-308-1062

Nationwide Movement To Get Gluten Free Food Into Food Banks Begins In Loveland Colorado

Loveland, CO, December 3, 2009 – “There is a great need to develop a systematic approach to establishing Gluten Free Food Banks across the nation,” says Dee Valdez, who was diagnosed with Celiac Disease 17 years ago. About 15 years ago, Valdez remembers talking to a mother with a sick 7 year old who had Celiac Disease. The exasperated mom said she had to choose between feeding her whole family or just feeding her sick daughter the very expensive gluten free food she could find. The distraught mother said, referring to her Celiac daughter, “She’s just going to have to live with diarrhea. “

“I was devastated by her reality,” says Valdez, “so I gathered as much gluten free food as I could and left it on her doorstep. Unfortunately, my reality didn’t allow me to help parents like her again, until now.”

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Bread is plentiful in food banks across the county.

Gluten free bread is not.

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Loveland’s House of Neighborly Service will be the test site for the new program Valdez is designing to be implemented in communities across the country. There are scattered efforts to gather gluten free food for the holidays or offer a monthly gift card to help offset the extra expense of a gluten free diet. “What I see that is missing is a systematic approach to feeding gluten free families in need,” say Valdez. “If someone has Celiac Disease or a gluten intolerance, they can become very ill in the short and long term if they eat gluten containing food because that is all they have.” Bread is plentiful in food banks across the country. Gluten free bread is not. Valdez, or Gluten Free Dee, as she is called, intends to change that.

Gluten free food donations are now being accepted at House of Neighborly Service, 565 N. Cleveland, Loveland, CO 80537. It is asked that the food be identified as such when dropped off. Anyone available to deliver their gluten free food Tuesday, December 8, between 4 – 6 pm can be part of an exclusive group dedicating the new gluten free section of the existing food bank with a Ribbon Cutting, Press Conference and Festivities.

“We are excited to be able to provide an option for people with gluten sensitivities who are financially struggling, especially considering the cost of a gluten free diet,” says Erin Becerra House of Neighborly Service (HNS) Food Program Manager.

HNS provides food baskets for an average of more than 500 Loveland/Berthoud area households each month. The mission of the food program is to provide wholesome food to nourish people who are food-insecure.

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Although only about 1% of the U.S. population

has Celiac disease…

12% of U.S. households want to eliminate

or reduce their gluten intake.

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Although only about 1% of the U.S. population has Celiac disease, new gluten free food manufacturer General Mills says its research shows about 12% of U.S. households want to eliminate or reduce their gluten intake.            July 2, 2009 WSJ.com article             For General Mills, Wheat-Free Items Are Tricky to Make, Cheap to Market

“I honestly don’t know how many additional people will come in for help knowing that we now have gluten free food available and how many of the families we are already serving will take advantage of this new option,” says Becerra. “I believe that we will be able to provide assistance with the help of our generous community, and the support of gluten free food manufacturers and retailers who are willing to donate products for those who cannot afford them.”

Families in need of gluten free food, who live in the Berthoud, Loveland areas served by House of Neighborly Service need to be screened for services Monday – Thursday. Please call 970-667-4939 to find out the appropriate paperwork to bring to determine eligibility.

“This is an opportunity to be part of a group setting a precedent that will spread nationwide,” says Valdez. “We can make a difference.  We can change someone’s life.”

 

Tuesday, December 8, 2009

4:00 – 6:00 pm

4:00 – 4:15 Music and Gluten Free Snacks

Tours of Gluten Free Pantry

Locals Bringing Donations

Interview Opportunities

4:15 – 4:45 Press Conference

Gluten Free Dee

House of Neighborly Service Officials

Celiac Sprue Association Representatives

4:45 – 5:00 Gluten Free Food Manufacturer Challenge to Donate

Rich Schneider, Product Developer

Gluten Free Sandwich P
etals by Denver’s Raquelita’s Tortillas

5:00 – 5:15 Ribbon Cutting and Dedication

First Family Receives Gluten Free Food Basket

5:15 – 6:00 Music and Gluten Free Snacks

Tours of Gluten Free Pantry

Interview Opportunities

Please give us a tentative RSVP to Dee Valdez 970-308-1062 so we can reserve a parking spot in the overcrowded parking lot adjacent to House of Neighborly Service

I wish I lived in Colorado so that I could go.  That is a long drive from Ohio! 

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Check out my newest Examiner article for places to get gluten-free holiday baking supplies in Columbus. 

I knew as soon as I found this recipe that I had to convert it to a gluten-free one.  I love chocolate.  I don’t think I can express how much I love chocolate.  I love the added touch of the powdered sugar, adding a “holiday” feel. 

Dark Chocolate Snowstorms

1 1/2 cups GF flour mix (I used Carol’s Sorghum Mix)

1/2 cup Hershey’s Special Dark Cocoa

3/4 tsp salt

3/4 tsp baking soda

3/4 tsp xanthan gum

1 1/4 cup dark brown sugar

1 stick of butter (1/2 cup)

1 egg

1 tsp vanilla

Directions

1.  Best sugar & butter in mixing bowl until fluffy.  Beat in egg & vanilla. 

2.  Mix all dry ingredients together and then blend into the wet mix.  Mix well.

3.  Chill dough for 30 minutes.

4.  Roll dough into balls & bake at 350 for 12 minutes. 

5.  Let cool for 3-5 minutes on sheet & then remove to cooling rack.

6.  Dip in powdered sugar while still slightly warm.

***Tip for gluten-free cookie baking:  Chill the dough at least 30 minutes, even if the recipe does not call for it.  This helps the cookies not spread out too much on your baking sheet.  I speak from lots of tears & experience.  😉

Ready to go in the oven:

Ready to inhale:

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I had some people asking about the Catholic Potatoes I had on our Thanksgiving menu.  You can find the recipe for them here, on The Examiner. 

See you tomorrow for the end of week 1 of Cookie-A-Day!

As I was tweeting about today in twitterland, I saw a tweet that said that General Mills had a new gluten-free product list on their website.  I immediately clicked right on over to check it out.  I was very pleased to see the number of items on the list.  I did happen to notice that Strawberry Chex was not listed, however, the box states “Gluten-free” on the front.  Wonder what that is all about.  I have noticed in the stores lately that more & more of the products that are made by General Mills that are GF are being labeled “gluten-free”.  I will gladly support a company that makes my life easier.  🙂

In addition to the gluten-free product list on the site, they also have gluten-free recipes.  I may or may not have found a new recipe to try out from the site that I may include in “Cookie-A-Day”.  🙂

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Make sure to keep checking back daily for new cookie recipes! 🙂  I hope you guys are having as much fun with the “Cookie-A-Day” posts as I am.  I am going to have a wonderful selection of cookies come Christmas!

A few weeks back I was contacted by  Ben from Rios of Austin to sample their Gluten-free Cheese Bread.  I accepted the offer of free samples & have really enjoyed testing them out.  Rios of Austin has 3 different flavors of cheese breads to choose from: Original, Basil & Roasted Red Pepper. 

First we tried out the Original with a meal of chicken parmesan, spaghetti & asparagus.

They were very tasty & cheesy.  They reminded me a bit of Chebe bread, but better.  These were fun to dip in the sauce, too!  I only got 2 from the package – Jon snagged the rest! 

The Basil breads were awesome with a wonderful flavor.  They are perfect for pairing with an Italian meal.  I also like to eat them with a large salad. 

The Roasted Red Pepper were my favorite.  I love the texture of cheese breads & the red pepper flavor really added a nice layer to them. 

If you are looking to try some Rios of Austin Cheese Breads, you can go here to see if they are at a store close to you.  If you can’t find them in a store near you, you can order them online here. 

For this cookie, I was inspired by Tina of Carrots’n’Cake.  She made Sweet Potato Oatmeal Raisin Cookies.  I knew once I read that post that I had to make them.  I just happened to have a can of sweet potato puree on hand, so off I went!  I made a few alterations to make the recipe gluten-free.  My changes are below:

• 1 cup old fashioned oats (Used Bob’s Red Mill GF Oats)
• 1/4 cup all-purpose flour (I used Pamela’s Baking & Pancake Mix)
• 1 tsp. vanilla

These cookies were awesome!  They aren’t as sweet as a typical oatmeal raisin cookie, but that is fine.  They are chewy & I love the different textures going on. 

A great cookie to offer at Christmas time as a healthier choice.  I went ahead & froze most of these to test out how they freeze.  The result?  They don’t only freeze well, but they are pretty darn good when frozen, too! 

I made my monthly Trader Joe’s trip today.  Okay, who am I kidding?  I go to Trader Joe’s more than once a month, though my budget says I should only go once.  I had my list & I stuck to it, for the most part.  😉  One of the most important thing on my list was Advent Calendars for the kids.  The calendars only cost $.99 and they have a gluten-free milk chocolate candy behind each door!  Truly an unbeatable deal. 

Look how cute:

And that “no gluten ingredients” symbol:

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Head over to Amy’s blog – Simply Sugar & Gluten-free for Slightly Indulgent Tuesday.  Lots of great recipes there or share your own! 

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Check out Iowa Girl Eats for a fun Pop Chips giveaway.  Kristin is doing a month of holiday giveaways! 

Growing up stuffing (what we always called it regardless of whether or not it was stuffed into the turkey).  I know that some call it “dressing” and I believe that is a southern term, but also refers to the dish that is not stuffed into the turkey.  Who knows – whatever – it ROCKS!  😉  My first year of gluten-free eating was 2006 (January 12th, to be exact).  We used a gluten-free bread, not cornbread, and it was not good.  I think it was Ener-G, but I am not positive.  I just know that it didn’t turn out well at all.  I was so disappointed.  The following year I thought about using cornbread instead.  The cornbread I had made gluten-free was darn near the same as the cornbread I had made before.  It had to be better in the stuffing.  It was!  This is what we have now used for the past few years for stuffing/dressing.  We do not stuff the turkey with it, but that has nothing to do with the gluten-free status, but more of my OCD fears of it not getting cooked enough.  I prefer it crisped up on top anyway. 

Cornbread Stuffing with Sausage – ingredients

2 batches of cornbread

1 roll of sausage (check to make sure it is GF)

2 sticks of butter

Chopped celery

Chopped onion (I omit b/c I can’t eat onions)

Salt

Pepper

Poultry Seasoning

Broth – turkey or chicken

I am going to go through the entire method below.  From baking the cornbread to making the sausage and combining it all together.  Also, I make the cornbread a few days in advance.  You can leave it partially uncovered to help dry it out.

Cornbread

**From the back of the Quaker Yellow Corn Meal Box

***Double this for the stuffing

1 ¼ cups Pamela’s Baking Mix

¾ cup cornmeal (Used Bob’s Red Mill Stone Ground Cornmeal)

¼ cup sugar (1/8 cup for stuffing cornbread)

2 tsp baking powder

½ tsp salt (I omitted this b/c there is salt in Pamela’s baking mix)

1 cup buttermilk (the box says to use skim, I like buttermilk in my cornbread)

¼ cup vegetable oil (I use canola)

2 egg whites or 1 egg beaten (I used the beaten egg.

Heat oven to 400. Pam 8 or 9 inch baking pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour into pan. Bake 20 to 25 minutes or until golden brown and toothpick comes out clean. (I did 20 minutes).

The day of preparation.

Crumble the cornbread onto cookie sheets in a single layer & place in oven at 250 – 300 degrees and check frequently until it gets dried out, but not burnt.  While you are doing this, you can prepare the sausage (I used Tennesee Pride Mild). 

Melt butter in large frying pan.  Add chopped celery & onion & cook until translucent.  Add seasonings – salt, pepper & poultry seasoning to taste.  My Mom is the pro at this.  You can always add more, so taste as y0u go. 

Mix bread, sausage and butter/celery/onion mixture together in a large bowl. 

You will need to add broth to moisten the stuffing before placing in the oven.  How much depends on your preference.  The more, the moister.  Cover & bake at 350 – 375 for 30-40 minutes.  Take cover off for the last 10 minutes or so to crisp up the top if you like.

Notice the different dish?  I had so much stuffing I had 2 dishes full and forgot which one I had been taking pictures of!