Learning To Live Gluten Free in College

Posted on May 24, 2012 by bilrob

Gluten-free pizza

Learning To Live Gluten Free in College

Sometimes when you’ve been sick for so long you begin to think that your exhaustion, irritability and stomachaches are your normal state. I didn’t realize until this past year that my body had an aversion to gluten and that I needed to regain my health. By definition, gluten is “A substance present in cereal grains, esp. wheat, that is responsible for the elastic texture of dough.”

The most common occurrence of gluten intolerance is found in people with celiac disease. Celiac disease causes the body to be unable to break down gluten in the intestinal track with causes great discomfort to celiac patients. Gluten is found in many processed and manufactured foods. As I began to research what new foods I would be able to eat on my new food regime, I discovered many foods that I did not expect to find gluten in, and were now off limits to me. Foods such as soy sauce and even certain types of chocolate syrups contained wheat. Some of my personal favorite foods were now deemed toxic to my body, such as pretzels, pizza and pasta.

Even though my diet would not be completely changed, I was determined to find a way to eat gluten free while in college. My first warning to my peers is that I would not recommend being gluten free if you are not allergic to gluten. Many wheat products contain essential nutrients that the body needs. By going gluten free when you don’t need to, you could develop a deficiency in those nutrients. My other piece of advice is that you should develop a variety of options of gluten free meals, that way you won’t get tired of the same meal. When grocery shopping, look at the labels of everything you buy. Some foods may appear gluten free, but are cross contaminated because they are produced on the same machines that product wheat products. By law, companies are required to put all allergy information on their products. A good rule to abide by is that if it doesn’t specifically say it’s “gluten free” then it’s probably not.

Foods such as beans, brown rice and vegetables can be a good focal point for many different meals. Personally, as a snacker, I was worried that I wouldn’t be able to eat many snacks. This, however, was far from the truth. Rice cakes, popcorn and chips are gluten-free and absolutely delicious! As someone who is gluten intolerant, I feel extremely lucky to be living during this time period. Twenty years ago my choices would have been even more limited on what I could eat and many less restaurants and food companies would make accommodations for costumers who can’t have gluten.

One of the biggest challenges of being gluten free is that eating out has become much more difficult. Almost all foods in restaurants contain wheat or are cross-contaminated with wheat. However, certain restaurants such as Mellow Mushroom and The Red Elephant have gluten-free menus. After I learned to eat gluten-free, I found that my body was at a much more healthy weight and I was much more energetic and pleasant. Eating gluten free is definitely manageable with practice and the benefits are numerous for those who are allergic. If you are gluten intolerant, like myself, keep positive and get informed on your dining options!

By S. Binder, Florida State University

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NHS 'paid £17 for gluten free pizza base'

Posted on May 24, 2012 by bilrob

By Liz MacKean
BBC Newsnight

Pizza

NHS ‘paid £17 for gluten free pizza base’

Handling charges mean the NHS is paying four times the price for pizza bases

Two prescription gluten free pizza bases can cost the NHS as much as £34, BBC Newsnight has learned.

The NHS spent £27m on gluten free prescriptions in 2011, but handling and delivery charges, which can quadruple the cost, are not recorded.

Without prescriptions, health campaigners argue, sufferers can go on to develop serious illnesses.

Health Secretary Andrew Lansley said the prescription area was “under ongoing review”.

“The aim of providing gluten free food products on NHS prescription is to encourage patients with coeliac disease to stick to a gluten-free, nutritious diet so they do not go on to develop more serious illnesses, which can affect their quality of life as well as being much more costly for the NHS,” he said in a statement.

“However, we keep this area of prescribing under ongoing review and are currently considering how we might get better value from the prescribing of gluten free products whilst ensuring patients continue to get the products they need.”

Gluten free bread, cake mixes and bourbon biscuits are also available to people with coeliac disease, triggered by gluten intolerance.

In an example from Rotherham, it was discovered that the NHS had been paying four times the original price for pizza bases.

Continue reading the main story

“Start Quote

Geoff Martin

This is a lifetime complaint. When you’ve got it there is no cure for it”

End Quote
Geoff Martin, who has coeliac disease

The two pizza bases originally cost £8.95. But by the time manufacturing, handling and delivery fees were added on, the bill for the NHS had been driven up to nearly £34.00.

Another example comes from Dr Fayyaz Choudri, a GP who was responsible for overhauling gluten free prescriptions in Allerdale, Cumbria.

“We saw there were occasions where there was a bread loaf costing £2.50 and there was a handling fee of £32.00,” he says.

Dr Choudri has coeliac disease himself and knows the importance of a gluten free diet.

Without it, symptoms can range from digestive disorders to very serious illnesses including osteoporosis and bowel cancer.

Geoff Martin is one of a growing number of people in the UK diagnosed with the disease.

“This is a lifetime complaint. When you’ve got it there is no cure for it,” he says.

The condition is triggered by an intolerance to gluten, a protein found in wheat, barley and rye – and therefore a common ingredient in many processed foods.

Gluten-free foods Gluten free biscuits and cakes are currently available on NHS prescription

“The only solution to it,” Geoff continues, “is eating food that is gluten free.”

Living as he does in rural Oxfordshire, this is a problem. In order to guarantee a varied and balanced diet, Geoff relies on his prescriptions for gluten-free food.

Geoff’s NHS trust is one of many now reviewing its policy on gluten free food.

With an estimated one in 100 people affected by gluten intolerance, campaigners want the NHS to continue providing staple foods like bread and pasta.

These are increasingly available in shops, along with a wide range of gluten-free products. But they are often much more expensive than regular foods.

Coeliac UK, which represents sufferers, worries that the hidden costs of prescriptions is giving the whole system a bad name.

Allergy advice label on food product Coeliac disease leads to tiredness, anaemia, weight loss, diarrhoea and constipation

Newsnight contacted one of the leading manufacturers of gluten free food, Juvela. They blamed wholesalers for adding “extra charges, sometimes adding a £20 handling charge to a £3 loaf”.

This is questioned by the British Association of Pharmaceutical Wholesalers, which represents some of the biggest companies.

They told us they would be “keen to investigate any relevant cases of alleged poor standards or distribution practice.”

To try to safeguard prescriptions, Coeliac UK has drawn up guidelines for NHS trusts on what sort of items should be prescribed – recommending that biscuits and cake mixes should only be given in “exceptional circumstances.”

But Newsnight has contacted five trusts which say they have not passed on the guidelines, and that cakes and biscuits are still available on prescription.

With NHS budgets under relentless pressure, these are increasingly being seen as rations the NHS cannot afford.

Watch Liz MacKean’s full report on gluten free prescriptions on Thursday 24 May at 22:30 BST on BBC Two, then afterwards on the BBC iPlayer and Newsnight website.

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Gluten free is not always the way to be

Posted on May 23, 2012 by bilrob

Gluten free is not always the way to be

Kim Kardashian and Miley Cyrus are two of the latest celebrities to tout the gluten-free diet as the way to go when it comes to leading a healthy lifestyle, following in the footsteps of the likes of Victoria Beckham, Elisabeth Hasselbeck and Gwyneth Paltrow.

Associated PressSinger and actress Miley Cyrus recently touted the benefits of a gluten free diet, adding to the hype behind the meal plan that eliminates products made with wheat, barley and rye.

As the popularity of the diet — which is used to control celiac disease and can be helpful to those who have a gluten sensitivity — increases, food manufacturers and restaurants are turning out more gluten free products. But is the diet really necessary to lose weight and be health-conscious?

“It depends what you mean by a ‘gluten-free diet,’” said Marilyn Geller, chief operating officer of the Celiac Disease Foundation.

“If you give up bread and pasta, tortillas and pizza crust and concentrate on a diet that’s more about protein, fruits and vegetables, you’re going to lose weight,” she continued. “But if you truly just substitute gluten free products for regular things, you can actually gain weight.”

NO ‘MAGIC BULLET’

Dee Sandquist, a spokeswoman for the Academy of Nutrition and Dietetics (formerly the American Dietetic Association), agreed that the gluten free diet, which includes staying away from items made with wheat, rye and barley, is not a “magic bullet” for weight loss.

“What’s important with weight loss is the level of physical activities to balance calories consumed,” Ms. Sandquist said. “This is related to activity level and food intake, not gluten.”

She added that when people go gluten-free, the quality of their diet often increases, as they eat fewer sweet treats like cookies and cake and focus more on whole grains like brown rice, buckwheat and quinoa.

But like Ms. Geller, she warns consumers about buying into the hype of the various products on the market.

“If you eat, say, a dinner roll that’s gluten free and a dinner roll that has gluten, the chances are the gluten free version will have more fat,” Ms. Sandquist said. “In general, gluten free baked products have more fat and less fiber.”

She encourages those who follow the diet to eat more fiber-rich foods and make sure they’re getting enough B vitamins and iron, which also often are lacking in gluten free foods.

“You really need to make wise food decisions,” Ms. Sandquist said. “Variety is very important so you can maximize your nutrition.”

Andrea Boyarsky is the Health editor for the Advance. She may be reached at [email protected].

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Gluten Free: Not a Fad But a Necessity for 18 Million Americans

Posted on May 22, 2012 by bilrob

Gluten Free: Not a Fad But a Necessity for 18 Million Americans

Gluten free products seem to be everywhere — from pasta and cookies to bread and even ice cream. Major food retailers such as WalMart, Whole Foods, Wegman’s and Target carry a number of gluten free products, and PF Chang’s, Outback, Chili’s and other chain restaurants have added several gluten-free menu items.

Although it may seem as though gluten free is a fad in a society obsessed with new diets, the reality is that for those who suffer from gluten intolerance, gluten sensitivity or celiac disease, this is not a choice, but a necessity. In fact, experts estimate that 1 in 16 Americans have some form of gluten sensitivity.

So what is gluten and why is it such a big deal for nearly 18 million Americans? Gluten is a protein found in wheat, rye and barley that is responsible for the elastic nature of dough. For many individuals this protein is easily digestible and has no effect on their overall health. But for those with any type of gluten sensitivity or intolerance, the ramifications of consuming gluten can range from constipation and bloating to diarrhea and malabsorption, which can result in malnutrition and severe weight loss. While there is a diagnostic test for celiac disease, there are no tests or a defined set of symptoms that identify gluten intolerances.

The increasing population of gluten free eaters has not gone unnoticed by food manufacturers. Those that suffer from gluten intolerance have a much wider array of gluten free foods to choose from today. The once small selection of gluten free foods now makes up a $6.3 billion industry and growing.

The increasing availability of gluten-free foods is especially important to those that suffer from the most severe form of gluten intolerance, a condition called celiac disease. This autoimmune disease is a genetic disorder that affects 3 million Americans. Untreated, celiac disease can lead to a number of other health issues including malnutrition, osteoporosis, infertility, neurological disorders and other autoimmune diseases, according to the National Foundation for Celiac Awareness (NFCA). Seventeen percent of family members of celiac patients also have celiac disease, making it one of the most commonly occurring lifelong, genetically determined diseases.

People with celiac disease suffer on average for nine years before they are correctly diagnosed.. For this group, a strict gluten-free diet is the only treatment. There are no pharmaceutical or surgical cures for celiac disease, so finding gluten free foods are key to maintaining their health. This is why accurately labeling gluten free food is crucial.

Here are a few things to keep in mind if you or a loved one suffers from gluten intolerance, gluten sensitivity or celiac disease:

Look for certification. Growing awareness about gluten intolerance has prompted manufacturers to step up their labeling practices and indicate products that contain gluten; however, without gluten labeling mandates from the FDA this practice is inconsistent across products and manufacturers. As a consumer, it’s important to look for the certified gluten free seal issued by Quality Assurance International (QAI), and the healthcare nonprofit National Foundation for Celiac Awareness (NFCA). This seal ensures consumers that the food was produced in a facility without gluten and that it has gone through a supply chain free of gluten. Similar to the certification for organic and kosher foods, gluten free certification is now much more commonplace.

Be aware. Some things that contain gluten are obvious, such as wheat pasta or bread. But gluten is also found in foods that aren’t as apparent, such as soy sauce, beer, some salad dressings and gelatin. The Food and Drug Administration (FDA) requires food manufacturers to list the eight most common ingredients that trigger food allergies on labels: milk, eggs, peanuts, tree nuts, fish, shellfish, soy, and wheat. Gluten is not included on that list because technically it’s not an allergen, but there are efforts being made now to change this in the near future. In the meantime though, it’s still necessary to be hyper vigilant about reading labels. If you see ingredients including wheat, rye and barley or ingredients made from these grains such as malt (made from barley), then it means there is gluten in the product.

Keep it fresh. Talk to any dietician and you’ll hear that the best way to shop in the supermarket is to stick to the outer aisles, the thinking being that everything in that location — fruit and vegetables, meat, dairy, etc — is not processed, and therefore less likely to contain gluten. Certainly there are some processed foods, such as some cookies and potato chips, that are gluten free and therefore safe, but as a rule the more processed it is, the more likely it is to contain gluten.

Living with gluten intolerance, gluten sensitivity or celiac disease isn’t easy, but it’s manageable. It requires a complete change in diet that lasts a lifetime. It doesn’t have to mean a life without flavorful and exciting foods. By knowing what to look for — in the supermarket or on restaurant menus — eating a gluten free diet is accessible and can be a pain-free and healthful transition.

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Gluten free is not a fad

Posted on May 12, 2012 by bilrob

Gluten free is not a fad

Gluten intolerance is real. It’s not a fad. It’s certainly not a joke. The medical community has become much more aware of what this human condition is and the damage it can do.

A group known as the Gluten Intolerance Group of North America was formed in 1974 and is a leader in education and the distribution of information regarding gluten intolerance. Headquartered in Auburn, Wash., this organization has 75 branches across America and has a presence in 13 other countries.

GIG says about itself: “We care for celiac and non-celiac gluten-intolerant individuals on a local and regional level through programs tailored to their community. GIG envisions a healthy gluten-intolerant community in which all persons are involved contributing citizens.” That’s a pretty strong mission and one under the leadership of executive director Cynthia Kupper that it is performing well.

What is gluten, anyway? How much trouble can it really cause?

Gluten refers to the proteins found in all grains including wheat, rye, oats and barley. Common foods like bread and pasta often contain wheat. The other three are less common but are still around. Cereal can be a problem. So can our friend beer — and simple gravy.

People with gluten intolerance cannot absorb the proteins found in foods containing these grains. Eating them can cause serious health problems, including malnourishment, fatigue and damage to the small intestine.

The tough thing is that the amount of gluten needed to trigger a problem is quite small. The flour in a ¼ teaspoon of roux used to thicken a sauce can result in bloating and great physical discomfort in a short time. For celiac patients and others experiencing gluten intolerance such as dermatitis herpetiformis and non-celiac gluten, sensitivity it is a real concern.

GIG has a program known as Gluten-Free Certification Organization. This program certifies foods safe for gluten-intolerant individuals. They also have a Gluten-Free Food Service program that helps that industry employ the proper strategies and techniques to produce gluten-free products.

There is also a Gluten-Free Restaurant Awareness program for large operations. This program assists in the availability of gluten-free meals. Chains like Outback and The Melting Pot have participated in this program.

At Jimmy’s, we are a part of GIG’s Chef to Plate. This is an awareness campaign designed to celebrate restaurants serving gluten-free items. In 2011, more than 900 restaurants participated, and the program reached more than 7 million people. We just received our 2012 certificate and are proud to display it.

In researching this article, I communicated with Rebecca Powell with GIG. She provided me with additional information about the organization. I asked her for a list of participating restaurants in our area including Montgomery and Columbus. Since she is so far away and not familiar with “these parts,” she sent me a list of everybody in Alabama and Georgia. To my great surprise, the list has less than 50 entries. This includes multiple locations of some operations.

Granted, there are restaurants that offer gluten-free options that do not participate in Chef to Plate. And there are chefs out there that will accommodate dietary concerns with absolute accuracy. But this low number, I think, tells us that real awareness of gluten intolerance is far from where it needs to be.

Remember the low-carb craze? The Atkins and South Beach diets? Sure you do. I did the very-low-carb regimen for well over a year way back when. I enjoyed it. I felt great and redistributed some weight. Yet it was a cooking challenge and really was difficult outside your own household. This was before restaurants had low-carb offerings.

How serious was I? If I got a burger, I threw away the bun. The same was true with a breakfast biscuit. Pasta once a month, and it had meat and cheese to balance the carbs. (At that time, no-carb pasta was awful.) Otherwise, I used zucchini or eggplant to hold the tomato sauce and cheese.

No chips or crackers was the rule. I ate the toppings from a canapé and tossed the base. I ate almost no bread for 18 months — just a nibble at a restaurant. Ditto for pizza and rice. Not many beans ever came my way. Thank goodness all the aromas were carb-free.

I say all of this to illustrate that eating gluten-free is much easier than carb-free. And it’s much more fun. Flavor is not off-limits. Rice is OK and so are rice noodles. Meats and seafood are fine. Just don’t coat with flour.

As you read earlier, there are lots of gluten-free products available. I get gluten-free pizza bases for customers. I made gluten-free dishes for a wedding rehearsal dinner this year. The bride was gluten-intolerant. I made canapé bases from gluten-free pizza mix and bound sauces with cornstarch. There was no bread pudding for dessert, however.

Here’s an idea for you. Try having a gluten-free weekend this summer. Make a party out if it. Challenge your guests to bring a gluten-free dish if you want. Get children or grandchildren on board and make it fun. You will find how easy this really is to accomplish. You just have to plan a little and be careful about packaged foods and sauces.

The next time you visit a food store, look for gluten-free products. You will see a number of them. Check the ingredients list of your favorite things. You will find that many contain no gluten already. There will be others that sneak wheat into something that you had no idea about.

And the next time you encounter diners who are asking about gluten-free dishes, realize that these people have an actual problem with serious consequences. They are working hard to deal with a life-threatening condition. Be considerate. Gluten intolerance is real.

Jim Sikes is an Opelika resident, restaurant owner and columnist for the Opelika-Auburn News. You can find this and other columns here and at www.jimmysopelika.com.

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Eating Gluten Free Pizza at Delancey

Posted on May 3, 2012 by bilrob

Gluten-free pizza

Eating Gluten Free Pizza at Delancey

For the past year or so, I’ve been working on a gluten free pizza crust recipe I love. Built of whole-grain flours and white ones, it rises high thanks to the yeast and gets crusty on the edges with a shattering crunch; this pizza pleases me no end. (That’s something after months of being frustrated by it.)

One night, a few months ago, I brought a ball of dough in with me. When I showed it to Brandon, his eyes grew wide. This man loves a challenge.

Now you have to understand–less than a teaspoon of flour can make me sick. In a pizza place, the flour is flying. I should have been scared. But Brandon and I had talked about the protocol for making a pizza without making me sick. He went back to the walk-in for fresh tomato sauce (one that had not been spooned into, then rubbed on a gluten crust, and put back into the Cambro storage rack). He gathered ingredients he knew had not been touched.

Then he patted out my dough between 2 pieces of parchment paper, put olive oil on the bottom of a large skillet, put in my pizza dough, and stuck it in the oven. When it had almost-fried in the oil, he pulled it out. Char marks on the bottom, just like a proper pizza. Then he topped my pizza and fired it in the oven so it had that wood-fire oven taste, just like everyone else’s. But he cooked it in its own skillet, so there was no chance of cross-contamination.

Need I say how good this tasted?

Here’s the good news. Brandon wants to do this for anyone who needs a gluten free pizza. So, if you’re near Seattle, and you want a gluten free pizza, here’s what you do.

1. Call a day in advance. Tell them you’re coming in and you need them to set aside some ingredients for you, so no one has to worry about cross-contamination.

2. Tell them who you are when you walk through the door. Be solicitous of the servers. (They’re lovely.)

3. Bring in a ball of gluten free pizza dough. (There are good ones on the market or you can make your own.) I’d bring it in a zipper-lock bag. Brandon–or someone else there–will take it from you, wash his hands, then pat it out between 2 pieces of parchment paper. And then he’ll make it for you, just the way he made mine.

Delancey has some of the finest pizzas I’ve ever seen. Normally, I just stare at that pizza as my husband and daughter share it. Now, I eat some whenever we go in.

If you’re gluten free, now you can too.

Gluten free Recipes with Bill & Sheila

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What's new in gluten-free beer

Posted on May 3, 2012 by bilrob

What’s new in gluten-free beer

Fortunately, Mother Nature is generous in supplying alternative fermentables. Sorghum is the most common, but brewers of gluten-free beers also use millet, buckwheat, rice, tapioca and honey. The Goose Island brewpub in Chicago’s Clybourn neighborhood has crafted a beer from quinoa, while Harvester Brewing in Portland, Ore., uses crushed chestnuts as a raw ingredient.

Neither of those is available in the Washington area, but New Planet Beer in Boulder, Colo., markets three sorghum-based brews in the District and Maryland and plans to start shipping to Virginia this month.

“It was one of the most bittersweet days of my life,” says founder Pedro Gonzalez of his celiac disease diagnosis in 2003. A special diet restored his health but left him with a craving for simple pleasures like a frosty mug. Unhappy with the gluten-free beers on the market, Gonzalez hired several professional brew masters to formulate his beers. His lineup consists of Tread Lightly Ale, a golden ale flavored with orange peel; the aggressively hopped Off Grid Pale Ale; and 3R Raspberry Ale, which won a bronze medal in 2010 at the Great American Beer Festival in Denver.

Gonzalez contract-brews his beers but plans to open a half-barrel “demo” brewery where he can test new recipes. What other styles would he like to brew? “How many categories are there at the GABF?” he asks. “Over 100? I’d like to have over 100 categories of gluten-free beer!”

Sam Calagione, president of Dogfish Head Craft Brewery in Milton, Del., isn’t gluten intolerant, but he crafted Tweason’ale after reading the plaintive e-mails of drinkers who wanted a “gluten-free beer with gusto.” Made with sorghum, strawberries and buckwheat honey, the effervescent brew comes off as a cross between a mead and a pink champagne. Calagione plans to release the beer four times a year, in between seasonal brews. Look for four-packs to reappear in late May.

Many gluten-free beers finish with a cidery twang, a taste that some drinkers refer to as Belgian. The Green’s line, brewed at the DeProef Brewery in Lochristi, Belgium, is actually fermented with a Belgian yeast strain and undergoes a second fermentation in the bottle. Of the three brands imported by Merchant du Vin of Tukwila, Wash., the best is Endeavor Dubbel Dark Ale, with sweet, roasty, molasses-like notes. At 7 percent alcohol by volume, it’s stronger than most gluten-free offerings. More potent still (8.5 percent) is another attempt at a Belgian abbey beer, Green’s Tripel Blonde Ale, with its spicy flavor and hints of apple and pear in the finish.

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Spring Cleaning Tips for Gluten free Pantries

Posted on May 1, 2012 by bilrob

Spring Cleaning Tips for Gluten free Pantries

The term “spring cleaning” usually refers to cleaning closets. But the kitchen pantry deserves that same level of attention, says gluten free cooking expert, Carol Fenster. The same principles apply -what to toss, keep, or donate – but gluten free ingredients such as flours and grains are often more expensive and not shelf-stable so the following tips are important to limit spoilage and save money.

Protect Gluten Free Ingredients

Buy gluten free flours, whole grains, rice, and legumes from reputable stores that have a high shelf turnover. Keep these items in food-quality storage containers with tight-sealing lids to avoid spills and deter pests. Label the containers so out-dated items can be purged.

Clean Canisters Between Fillings

Before refilling a container of flour or grains, first empty it, then wash and dry thoroughly. Why? Food at the bottom of a container can turn rancid or stale, even when topped by fresh layers, and can produce an off-taste in gluten free baking.

The same holds true for gluten free whole grains, says Fenster, the author of 10 gluten free cookbooks. In fact, whole grains (and the flours ground from them) contain all three parts of the grain (the germ, endosperm, and bran) which means higher oil content which in turn hastens deterioration.

Choose the Proper Storage Location

Be sure to store containers in dark, dry places away from heat or direct sunlight. Otherwise, a warm location or the hot sun shining on the containers causes moisture to build up inside, hastening spoilage. In fact, says Fenster, who blogs at CarolFensterCooks, many people store flours and grains in the refrigerator or freezer to preserve freshness. Be sure to bring chilled ingredients to room temperature before baking, she says, so the chill won’t hamper the leavening’s rising ability.

Clean and Organize the Storage Areas

Shelves, cupboards, and countertops should be cleared and then wiped down thoroughly with an appropriate cleaning solution to remove dirt, but also any spills that can attract pests. Take the time to organize what goes back on the shelf by placing similar foods together. For example, all flours together and all whole grains together in a systematic order for easier access and better inventory management. Knowing what’s on the shelf prevents inadvertently buying duplicates. If the refrigerator or freezer is the prime storage area, clean and organize them as well.

Purge Unused Utensils, Appliances, and Gadgets

Appliances take up precious space, so if they’re important, but not used frequently, relegate them to easily-accessible storage to avoid cluttered workspaces. Fenster’s counter-top appliances include a heavy-duty stand mixer for mixing heavy, gluten-free bread dough, a heavy-duty food processor for gluten free cookie dough, and a powerful blender for gluten free batters and smoothies. All other appliances must earn the right to occupy precious counter space. Items in good working order -including utensils and gadgets that haven’t been used during the past year – can be donated to charity or to a friend who can use them.

“Keeping a clean, well-organized gluten free pantry makes day-to-day cooking and baking so much easier and saves money,” says Fenster, “so invest the time now to make life easier throughout the year.”

For the original version on PRWeb visit: http://www.prweb.com/releases/prweb2012/4/prweb9446915.htm

Gluten free Recipes with Bill & Sheila

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Summer Classics with a Gluten Free twist

Posted on May 1, 2012 by bilrob

Summer Classics with a Gluten Free twist

May is National Celiac Awarness Month Gluten Free Living Now is hosting CampGlutenFreedom.

The camp is a gluten free camp for kids, just like any other camp, but the food being served at the camp is all gluten free. Children that are on the gluten free diet because of Celiac disease, gluten sensitvity, dematitis herpetiformus, and gluten allergies from the ages of 9-14 may attend this camp.

The camp is being held June 26th, 9am-June 29th,5pm.The location of the camp this year will be held at the Jameson Camp, 2001 Bridgeport Rd., Indianapolis, In. 46231.

We are having this camp so that children that need to be on the gluten free diet because of medical reasons can enjoy a camp experience where they don’t have to worry about the food that is being prepared. For kids with Celiac disease, adhering to a strict gluten free diet is imperative to their health.

Gluten Free Fried Chicken Tenders

INGREDIENTS

6 Boneless skinless chicken breasts

Buttermilk (or you may use a milk substitute, add 2 tsp of vinegar per I cup of milk sub)

Vegetable Oil

Flour for Coating Combine :

1 cup White Rice Flour or brown rice flour

1 Cup of Sorghum Rice Flour

1 cup Potato Starch Flour

Whisk flours together with:

1 teaspoon garlic powder

1 teaspoon sea salt

1 teaspoon black pepper

½ (one-half) teaspoon onion powder.

Cut chicken breast into thin slices and soak in a pan of buttermilk for at least 4 – 6 hours. Keep refrigerated until ready to use.

Fill a large shallow baking dish with the flour mixture.

Heat a deep skillet filled with 1 inch to 1 1/2 inch of vegetable oil. While the oil is heating coat the chicken pieces with the seasoned flour mixture.

Fry chicken in heated oil until done turning occasionally. The size of the chicken breast pieces will determine the cooking time but it is approximately 10 minutes per batch.

Spring Roll Recipe

Ingredients:

Basil leaves

Cilantro

Jumbo Shrimp ( butterflied ,cooked and deveined)

Mung Bean Sprouts

Rice Wrappers

Romaine Lettuce

Thin rice noodles (cooked and drained)

You can also make these with seasoned ground chicken or pork

To make these vegetarian use chopped uncooked mushrooms in place of the meat

Directions : Soften rice wrapper round by soaking in hot water until it becomes transparent and pliable. I use a large shallow baking dish filled with hot water to soak the rice wrappers. I usually soak one or two at a time. Soaking the wrappers too long will make them more fragile. Once you do a couple of these you will get a feel for how long to leave these in the hot water. Once softened, lift the wrapper out of the water carefully, let excess water drip off the rice wrapper and set this on a flat surface. Pat dry with a paper towel.

Place one romaine lettuce leaf on the wrapper (you may have to cut the lettuce leaf in half or even thirds depending on the size, you want the leaf to be smaller than the width of your rice wrapper circle. Add your rice noodles next, then your shrimp, basil leaves, sprouts and cilantro in the middle of the lettuce leaf. Roll this ¼ of the way up, then fold up one side and then fold over the other side and continue rolling the rest of the way.

When you serve these, you may cut them in half and serve with a gluten free dipping sauce of your choice. These are really great with a sweet chili sauce which you can usually find in the ethnic food section at your local grocery store.

Gluten free Recipes with Bill & Sheila

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Betty Crocker® Gluten Free Cooking Cookbook

Posted on May 1, 2012 by bilrob

Gluten Free Recipes, Betty Crocker, Jean Duane, Alternative Cook

Betty Crocker Gluten Free Cooking

I am thrilled to work again with the team at Betty Crocker and to contribute so many gluten-free recipes to this fabulous book!

Centennial, CO (PRWEB) April 30, 2012

With a growing number of Americans correlating health problems with diet, gluten free, allergy-free cooking is becoming more popular. Betty Crocker® Gluten Free Cooking makes it easier than ever to make delicious appetizers, snacks, breakfasts, meals and desserts. Color photos of recipes and tips to customize the recipes to accommodate other allergies fill nearly every page.

“I am thrilled to work again with the team at Betty Crocker® and to contribute so many gluten-free recipes to this fabulous book” says Jean Duane, Alternative Cook. Betty Crocker® Gluten Free Cooking includes mouth-watering favorites such as Gluten Free Quick Bread Mix, Sesame Crackers, Orange Cranberry Cinnamon Chex® Breakfast Bars, Waffles, Cheesy Vegetable Pizza with Fresh Basil, Gluten Free Quick Bread Mix, Cinnamon Raison Bread, Applesauce Quick Bread, Gingerbread Molasses Flax Muffins, Chocolate Chip Muffins, Apricot Muffins with Almond Streusel Topping, Cinnamon Scones. Sandwich Bread, Sesame Seed Hamburger Buns, Poppy Seed Crackers, Cornbread, Dinner Rolls, Best Ever Banana Bread, Glazed Lemon Pecan Bread, Soft Pretzels, Gravy, Delicious Chocolate Cake with White Frosting, Chocolate Snack Cake with Creamy Butterscotch Frosting, Spicy Pumpkin Cake, Lemon Poppy Seed Cup Cakes with Lemon Buttery Frosting, Apple Pie, Luscious Meringue Lemon Pie, Strawberry Pie, Apple-Cranberry Crisp, Double Peanut Butter Cookies, Jean’s Snickerdoodles, Nutty Chocolate- Chocolate Chip Cookies, Sugar Cookies, Lemon Wedding Cookies, Peppermint Frosted Brownies and much more.

Working with the Betty Crocker® team was a terrific experience, says Jean Duane. Their professionals triple test every recipe, and then present the finished product to a five-person taste panel. Only the most delicious, easy-to-make, satisfying recipes make the cookbook cut. I am honored to have so many recipes in this book!

Those with gluten intolerance often have other allergies to dairy and/or soy as well. Substitutions are a breeze with this cookbook. Allergic to dairy? Just substitute almond, rice, soy or hemp seed milk for cow’s milk. Instead of dairy-based cheddar or Swiss, use a substitute such as the products made by Follow Your Heart for cheese. Can’t tolerate corn? Simply substitute any other grain-flour. The recipes will still taste great – without the allergens. Still need help with substitutions to fit your dietary needs? Please feel free to contact Jean Duane at http://www.alternativecook.com.

Betty Crocker® teamed with Jean Duane, Alternative Cook and Everyday with Rachael Ray magazine editor Sylvia Nardone to offer an array of recipes that will excite even the veteran gluten free cook with creative new ideas for meals, snacks and baked treats. It is a ‘must-have’ addition to your recipe collection.

Jean Duane, Alternative Cook, LLC produces full-length instructional DVDs (Chocolate, Mexican, Italian and Kids’ Meals), video streams (alternativecook.com) and Bake Deliciously! Gluten free Dairy Free Cookbook (available in paperback and ebook); and The Complete Idiot’s Guide for Gluten Free Cooking. Ms. Duane has produced several spots for Comcast’s Video on Demand, made television appearances on PBS and has been a featured speaker at the 2009 and 2010 International Association for Culinary Professionals’ Conferences. Jean has developed recipes for Betty Crocker®, for Beautiful Sweets bakery and been featured in Better Homes and Gardens special Christmas Cookies 2010. Ms. Duane an instructor at Denver-based Seasoned Chef Cooking School. A regular speaker and magazine writer, she won Kiplinger’s “Dream in You” contest in 2006.

Gluten free Recipes with Bill & Sheila

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