Another Gluten-free Guffaw

"No!  You too can NOT be gluten-free!"  Ah, gluten-free reality bites again!

For the most part I'm a pretty good G/F advocate, but today, racing through the supermarket I dropped the ball and then I kicked it clear out of the parking lot.

Frenzied cashiers don't typically spare brain cells to converse, but this one said, "Purchasing all these gluten free items?  I'm not on a g/f diet, I really don't know anything about it."

With four people in line after me, I slashed my response to, "We have to be, we have the disease."

"Oh," his eyebrows lifted, "What disease?"

Incredulous,  I responded, "Celiac disease?"

"Oh," he goes on, "What is that?"

So with all those behind shooting the stink-eye, I rush on with the short answer, "A disease that makes us sick if we eat gluten."

"Wow, I've never heard of that," says Captain Obvious. "What does it do to you?"

Once again, seeking a short, euphemistic response, I say, "We die."

Oh, I know, bad form, but in my defense, I was in a hurry!  He completed the order, flicked me the receipt, smiled and responded, "Well, I learn something new here every day."

I smile and push my cart toward the door only to feel the shockwave left from the mine I just stepped off of...

"I'm going to have to go gluten-free if I don't want to get that disease!"

I guffaw into the parking lot, imagining the undulating wave of detritis that might result from that accidental blast.

Oh well.


Vacation Return: Dragged in at Midnight

Whew, vacation is over, now I can rest.

We spend summers in one state, and winters in another and while that all sounds nice and happy, there are unforeseen cogs that cobble the works,  and one of them is double the house cleaning.

It's a two-day drive and after 50 car trips we've learned to travel at night, and now that we mainly fly (two children gone, it seems cheaper--and was younger then,) we have clung to the tradition of leaving late and still flying in at midnight.

Another twisty side effect is that to leave the current place of abode winter/summarized with no food, means arriving to a pristine refrigerator, empty of food.  And while it's great to wake to no stench-from-the-fridge, there is also no f in the f.

So To My Point,  I know, long time coming...

It's great to know that G-F Waffles are one step away. I throw together my mix, dry milk, water and egg powder and eat delicious waffles with syrup and bottled applesauce for breakfast.

Now to restocking the fridge with something a bit more green and healthy.

GAAAAAgh.  The husband has been living all summer in the abode.  There will have to be a cleansing purge before I can purchase new comestibles.  Back to the drudge of the current residence.
For me, it's not really a vacation but a change of venue. 

Reality Bite:  "A good vacation is one that makes you grateful to be home again," the over-the-top, fun-hog husband.  Read more about my Misery Vacations here

Pancake Mix
1 tsp baking soda
1/2 tsp salt
1 tablespoon baking powder
1 tsp. xanthum gum (guar gum)
1 T. whole egg powder or egg replacer
1 T. buttermilk powder (opt.)
2 cups rice flour
1 cup sorghum flour
4 T. sugar
1/2 cup garfava bean, or buckwheat, or whatever flour (optional)

I six times this mix and keep in a tightly sealed container. We use this same mix for waffles.

A similar post was also written 3/20/10.  Does history repeat itself or what?

I'll hunt up the essay on what happens when you come home to a month-long dripping water pipe.  

Gluten Insensitivity

"It's your last day tomorrow," the office manager stops at my daughters cubicle and states, "I wanna bring treats. Would you prefer bagels or doughnuts?"

My daughter feels the dread set in, "Actually, I have just been diagnosed with celiac disease and I can't have bagels or doughnuts." She sees the confused look set in and tries to ease the awkwardness by asking, "Could I just make muffins or something that is gluten-free and bring that to the party instead?"

"Yeah, I guess so," says the woman, starting to leave. Then she turns back brightly and says, "But, I'll bring doughnuts too."

"Slap," the daughter says as she is reminded of the Office episode of the birthday party for Meredith who is lactose intolerant and Michael saying, "We'll have icecream cake anyway, because everybody loves icecream."

I suggest to my daugher that she get over it. We must laugh and joke, then move on, or we might lose it and run through the office flapping our arms and screaming at the top of our lungs at the gluten-free intolerant.

This was first posted Summer 2008 - and as an update, the daughter has become even more proficient at straightening the world's learning curve about CD.


GF means Gourmet Food

Gluten-free Backlash?  Did we call it in 2008 or what?   http://abcnews.go.com/Nightline/video/gluten-free-diet-helpful-23789144


Believe it or not, the hottest upcoming trend in handbags is GF and I don't mean Gucci and Fendi.

The fashionesta swear by the newest tilt in food fads--GF. The well dressed won't be caught this season without their Prada stocked with gluten-free salad dressing and GF soy sauce. It's the newest fashion accessory to follow the trend.

Jeff Ruby of Chicago magazine states, "Ten years ago, few people other than nutritionists even knew what gluten was. Now it’s gluten-free this and gluten-free that, and, frankly, we didn’t even know we were enslaved."

But enslaved we are, to the turn of fashion and for right now, the spotlight is on GF (gluten-free is gourmet food--with gourmet prices) In October, Alexis Christophorus on CBS announced that 86% of all new items introduced at this years Consumer New Product Food Convention were gluten free!

It's great to be on the front line of the GF craze. Even if it is just the newest, latest fad 'cause that means lots more research and development money and I'm benefiting.

But be warned, fads are fads, and this can't last, but until then, when your condiment ziplock springs a leak, consider it just another small sacrifice for fashion.

Reality Bite:  RETRO repost from 2-8-09  Wow, how times have changed.  


Garden Party Gluten-Free Cupcake Recipe

Baking for the Summertime Garden Party Wedding shower.  Can't wait to show how everything turns out. 

Working Menu:  Finger Foods
Spinach Balls, Carrot Cake Balls for the GF/CF/SF of us, and Cupcakes!

Gluten-free cupcakes?  Today I needed four different flavors for a fundraiser and I didn't want to make my really complicated recipes for Let Them Eat Cake White and To Die For Devils Food that are both drop-dead delicious, so I made up this fast and easy fill-in.

I split the batter in four bowls and added the flavorings to make vanilla, lemon, chocolate and red velvet batter, baked then frosted them.  Each was delicious and very moist. 
  • 1 1/2 cups white rice flour
  • 3/4 cup tapioca flour
  • 1 teaspoon salt 
  • 1 teaspoon baking soda
  • 3 teaspoons baking powder
  • 1 teaspoon xanthan gum
  • 4 eggs
  • 1 1/4 cups white sugar
  • 2/3 cup mayonnaise
  • 1/2 cup milk
  • 2 teaspoons gluten-free vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Line muffin tin with papers, makes 24 regular sized cupcakes. 

Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.

Mix the eggs, sugar, and mayonnaise until fluffy. While beating, add half the flour mixture, then half the milk and the second half of flour and end with the milk and vanilla and mix well.

Bake at 350 degrees F (175 degrees C) for 15-20 minutes. Cupcakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean.

****Lemon cupcakes – Add 2 teaspoons lemon extract and one drop yellow food color. Fill with a squirt of lemon pudding filling and frost.  

****Chocolate cupcakes – Add ¼ cup dutched cocoa to the batter.  Fill with a squirt of white cream filling and frost with chocolate.  

****Red Velvet cupcakes – After adding ¼ cup cocoa, add 1 drop red coloring at a time until just right. (Mine color is industrially powerful!)   Frost with cream cheese frosting. 

Let cool completely then frost, if desired.


Garden Party Gluten Free

We've been making more than food here...
This is the newest addition to the gluten-free-reality team, the third generation! 

So we've been lazy in the blogosphere lately. But we're planning a garden party for a wedding shower coming up, and starting with this recipe from gluten free goddess.

Stay tuned for more!


Buckwheat Peanut Butter Bars

Last posted 2-23-11  Still Chewy and Delicious.

Old recipe, new flour. GF Peanut Butter Brownies, Delicious, gluten-free and a very close relative of rhubarb--yup made with buckwheat!

Okay, the Grainiac in me is again excited about Buckwheat! Why are we always so trepidatious...
[A side conversation about words:  "Trepidatious. It's not a word?" --me. "No Mom, it's not, you are experiencing trepidation"--Dia, the G-F English- major-headed-for-Hong-Kong daughter. ]  Hey, I'm inventing new words and new recipes, so the courage does tend to slough off into my fashion sense, my hair color, and consequently, my blogging. But the daughter says no, this time it won't work--I can't invent new words.

Okay, okay!!!!! Anyway,

Why are we cautious about using new flours? Most of the store bought (pre-fab) gluten-free food is pretty bad, so do we really expect our creations to taste worse???

Yet still, I have to be low on other flours before I am encouraged to switch to a new grain and that's what happened, so I'm exploring buckwheat.

This recipe (the tried and true stalwart dessert of the pinewood derby) again turned out delicious and I substituted the flour straight across--cup for cup with buckwheat!

I halved the recipe and it still made two pans.

½ cup peanut butter
½ cup butter (margarine)
½ cup sugar
½ cup brown sugar
1 egg
1/2 tsp. vanilla
Sift together MIX
1 cup of a GF flour (in this case, buckwheat)
½ tsp soda
½ tsp salt
½ tsp xanthum gum (guar)
Then add
1 cup GF oatmeal or flaked quinoa and
1/4 cup milk (casein free milks like almond or coconut substitute fine)

Bake in a 9x13 inch cake pan. 350 degrees for 30-35 minutes, just until the center sets.

While hot, spread with peanut butter. Wait to cool and layer on chocolate frosting.

This time I put the batter into a 9x 13, and an 8x8 and baked them for 25 and 15 minutes, respectively, until it smelled up the kitchen and turned toasty tan on top at 350 degrees. They were as chewy as I like, and there were still persons (who shall remain nameless) that ate three big pieces. Delicious!

Flourless Triple Chocolate Cookies

Ate G-F Chocolate, chocolate-chip, peanut butter cookies last night at the daughters and she said, "This is your recipe!"  She made it much better, so I've got to get her recipe modifications and start testing the changes!  YUM!    

12-16-2013  First Posted  

Flourless dense, dark, chocolate chewy cookies, perfect for the holidays. 

WARNING:  Bake these on parchment or on a silpat.  Or use the resulting crumbled mess for pie crusts.  

1/2 cup softened butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1/2 cup dutched cocoa powder
1/2 cup white chocolate chips and more for topping
1/2 cup semi-sweet chocolate chips and more for topping
1/4 cup almond meal (may be omitted, but they spread pretty far without it)

Preheat oven to 350ºF. Mix together the butter and sugars. Add the egg and vanilla and mix until combined. Mix together the soda, salt, and cocoa and add to the wet ingredients, mixing until combined. Stir in the chocolate chips and nuts. 

These spread a lot so drop onto sheet in small balls.
Bake for about 10-15 minutes or until they look done.  I added more chips while still hot as accents.  These are delicious warm and chewy.  

Remove from oven and leave to cool for three minutes.  Use a flat metal scraper to remove from cookie sheet--unless you used parcement or silpat.  That is just a wonderful invention.  


Brazilian GF Salad

reposted from 11-17-08 for my friends who are slimming for summer.  Lori and Lindy? I mean you!  Also reprinted because it's summer, it's delicious and I'm craving it.  Maybe I'm having Grandma cravings--yesterday it was for Dia's p-b double chocolate cookies.  Hope that baby gets here soon, I'm sympathy bulking up!

So here is the finished product (see the story below)

1 lb. cooked small shrimp
1 cup cucumber
2 green onions chopped
2 stalks celery
1 fresh tomato diced
1 cup lettuce sliced/shredded
1 cup red grapes sliced
1/4 cup carrot grated
1/4 cup sliced almonds

1 tube wasabi paste or 1 tsp dry wasabi powder
1/3 cup mayonnaise or olive oil
1 tsp. lemon juice
1 Tablespoon of honey

WOW! I made it and it is delicioso! So, here it is. I guessed at the measurements, but when I replicated the salad it was a success!!!!

Delicioso GF Brazilian Wasabi Salad
Story of its CREATION

I went to a Brazillian girlfriend's baby shower and saw this fabulous salad. I love foods that stretch my cultural bounds, but now that I'm GF, buffets are a big no! So at most buffets, I wile away the time chewing carrors and dissecting the offerings at the buffet, using other bodies as taste testers and imagining what the dishes might taste like if they were certified GF.  It's a way to get social fulfillment now, with less gastro disturbance later.

At this party, I spied a salad that looked promising. From the other effusive compliments, I could tell that it was imperative that I try to replicate this one for GF. I couldn't speak the language well enough to understand how much of whatever the chef put in it, but she did understand enough English to agree with me when I made a guess at what was in the salad. 


Coconut Flour GF Muffins

Trying to get some extra protein and fiber into your diet like 9-months-pregnant me? Coconut flour may be the ticket. These muffins didn't fall, but weren't dry either--firm but moist, gooey but chewy, all that a muffin should be plus tons of fiber and protein. I stole the recipe from Wellness Mama , who sounds like a lady after my own heart (messing with ingredients and making up recipes).

The basics:
***COCONUT FLOUR WARNING: use little and wait long! ie, don't use as much flour as you'd use in a normal recipe, and wait 5 minutes before adding anything else or baking for the flour to soak up the liquid. I was amazed that only 1/2 cup thickened more than 4 cups of liquid in this one.

400* oven

5 eggs
1 cup mashed fruit base (applesauce or banana or etc)
1/4 cup any oil
1 tsp vanilla if you'd like (I like)
2 T honey if you'd like (or add the white grainy stuff, just don't tell Wellness Mama)

1 tsp baking soda
1/4 tsp salt
1/4 cup sugar if your hubby is like my hubby
1/2 cup (NO MORE) coconut flour

Oh, and add nuts... marshmallows... chocolate chips... dried fruit... whatever else you have hanging around.

Mix the stuff all together (she recommends an immersion blender, cool) and LET IT SIT FOR FIVE MINUTES while you preheat the stove, grease muffin tins, etc. THEN pour it in the tins (mine made exactly 12). Cook for 12-15 minutes, mine took about 16 to stop sinking when I plopped a finger in the middle (boiling hot muffin mix, ow!).

Brian and I were wowed: delicious and very filling! Pregnant momma and growing athlete each ate six and we were full until lunch. A breakfast miracle!


Celiac Disease Baby Risk Higher with Prenatal Antibiotic Use

Okay, being pregnant and a celiac does make one read all the stats and new studies.



G-F Buckwheat Pancakes

G-F Pancake Fundraiser for BSA.  What could be better than buckwheat blueberry pancakes?  NOTHING!  

reposted from 6-13-2012

It's again Summer and the Livin' is Easy.  Escaping to the hinterlands is like being in Africa where they only have electricity in daylight hours, only for me it's internet and telephone connections. 

Truly, it's a good thing, for the electronic meth addict in me to take such a break from media connections, except when I need a recipe.  Then I have to hop on the bicycle, race two blocks to the library to get a wifi connection, download the recipe and race home.  Good thing that I'm not too hungry. 

Today, I crave pancakes with blueberry syrup.  

The recipe I'm hunting up is the one for buckwheat pancakes.  Truly one of the Lord's most wonderful creations,  buckwheat--even though the name confuses us gluteenfreers.  It is g-f and most closely related to rhubarb.  If you are interested in more successful recipes using wholegrain buckwheat, search my blog.  I've had lots of success with this versatile flour.  And it's cheap if you buy grain and grind your own!  

Hummm, maybe raspberry rhubarb syrup?  Brilliant!