Tuesday, November 23, 2010

Gluten-Free Thanksgiving tips

On my Examiner.com page, I have some great information on local places offering deals for Thanksving week, as well as some links to companies and blogs that have information and recipes for making your Thanksgiving Gluten-freelicious!



Sunday, November 21, 2010

My Gluten-Free Thanksgiving!

My Gluten-Free Thanksgiving

Each Holiday I am “responsible” for making my share of the gluten-free food. I wouldn’t want anyone else to have to figure out how to substitute, cook and prepare a gluten-free meal for me so I usually take this into my own hands. Turkey, which of course is naturally gluten-free is easy. All I have to do is remind the person making the Turkey that year to look for one that is Gluten-Free (and not injected or basted with any “flavorings” that could contain gluten- my favorite, Stony Brook Farms). Next, the vegetables, which again is another easy naturally gluten-free dish to prepare. (sometimes I do make string beans with almonds, garlic and San-J gluten-free soy sauce, and it is fabulous!) So the items below are the gluten-free versions of great dishes for Thanksgiving! I also get Cranberry Sauce (most are naturally GF) and gluten-free gravy is now readily available such as Imagine's Organic Roasted Turkey Gravy pictured below!

Gluten-Free Stuffing
Source:Christel King, GFCF Kids, Yahoo Group
1 Tbsp margarine, melted
¼ cup onion (chopped or diced)
¼ cup celery (chopped or diced)
½ peeled, cored and sliced apple
½ can gluten free chicken broth
½ loaf gluten free bread (cubed) *the recipe calls for gf “white” bread- but I have used raisin bread in the past and it is delicious as well!*

Mix all ingredients thoroughly together. Pour into small greased casserole dish and cover. Bake at 350 degrees F for 20 Minutes, remove cover, bake for additional 5 to 10 minutes. Serve while hot. Obviously you can adapt this with any vegetables that you like such as mushrooms or whatever. The recipe can be doubled, tripled or made in any amount. Remember, NEVER stuff your turkey with any kind of stuffing, this is to prevent food-borne illness.

Gluten-Free Broccoli & Swiss Cheese Quiche
(source unknown- ingredients and steps given to me by a co-worker, and adapted by me to be Gluten-Free)

1 lb. Broccoli
1 med. Yellow onion, peeled & sliced
2 tbsp. butter
1 Gluten-Free Pie Crust (I used Whole Foods Frozen Gluten Free Pie Crust, thawed to room temp)
4 eggs, beaten
¾ cup cream
1 ¼ cup milk
Salt and pepper to taste
½ lb. Swiss cheese, grated into coarse pieces

Clean the broccoli and cut into flowerets. (I used a bag of frozen Broccoli florets to save time). Sauté the onion and broccoli in butter until tender, but not soft. Place the vegetables in the bottom of the pie crust. Mix the eggs, cream, milk, salt and pepper. Fill the shell and top with the Swiss cheese. Bake at 375 degrees for 30 to 40 minutes or until a knife inserted in the center of the quiche comes out dry. Cool for 10 minutes before cutting. Can be served at room temperature.

OK, I know this next dish is naturally Gluten-Free, but I make it every Thanksgiving because it is SO yummy! (the one pictured below came out a little crisp- but was still yummy!)

Gluten-Free Mallow Topped Sweet Potato Bake
Source: Kraft Interactive Kitchen

30 Jet-Puffed Marshmallows, divided (or any gluten-free Marshmallows)*
¼ cup (1/2 stick) butter or margarine
1 tsp. ground cinnamon
¾ tsp. salt
3 cans (15 oz each) sweet potatoes drained (I used fresh sweet potatoes, about 5-6 of them, cooked, and mashed)

Place 6 of the marshmallows, butter, cinnamon and salt in medium saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring constantly.

Beat sweet potatoes and marshmallow mixture in large bowl with electric mixer on medium speed until well blended. Spoon into lightly greased 1-1/2 quart baking dish; top with remaining marshmallows. (the store was out of “large” marshmallows, so I had to get mini ones- it looks much prettier with the large ones, but either will work).

Bake uncovered at 350 degrees for 15 to 20 minutes or until sweet potato mixture is thoroughly heated and marshmallows are lightly browned.
*substitute 3 cups Miniature Marshmallows for the regular marshmallows

For dessert I make a gluten-free pumpkin pie and a gluten-free chocolate trifle!

For the GF pumpkin pie-just use your favorite pumpkin pie recipe (insuring all ingredients are GF) and substitute a gluten-free pie crust in place of a “regular” pie crust- my favorite is Whole Food's GF Pie Crust.

Gluten-Free Chocolate Trifle:
(Adapted from the Betty Crocker Chocolate Trifle recipe online- http://www.bettycrocker.com/recipes/fudgy-brownie-trifle/ce60975e-de0e-4206-8cda-7350a544bee1 )

I use GF chocolate cake mix in place of the brownies- (I think brownies would make this dish VERY heavy- but I’m sure they are both delicious!). I also use Pamela’s GF chocolate cake mix or Bob’s Red Mill GF chocolate cake mix, because it yields two 8 or 9 inch rounds, otherwise you would have to use 2 boxes, which is OK- but it’s much easier if there is enough mix in one box to make both at the same time! Just use your favorite GF cake or brownie mix! Some others to try: Betty Crocker GF Chocolate Cake Mix, Cherrybook Kitchen GF Chocolate Cake Mix, Gluten-Free Pantry GF Chocolate Cake Mix. (but yield 1 cake each box)

What you will need:
2 -8 inch GF Chocolate Cakes prepared (I make it right into 2 rounds, so it just fits perfectly in the trifle bowl!)- if you make it with the brownie pan, you just have to cut up the brownies, and fit them into the bottom of the bowl (and for the second layer)
Cool Whip- big tub
Kozy Shack Chocolate Pudding – big tub (or other GF Chocolate pudding prepared)
Bag of Heath Toffee Bits

Bake the chocolate cakes as directed on the packaging. Let them cool. Once they are cook, take the first round cake, and push into the bottom of the trifle bowl, then fill with a layer of chocolate pudding, followed by a layer of cool whip, then top with toffee bits. Repeat all the steps (use second chocolate cake, followed by another layer of chocolate pudding, cool whip, and then top cake with toffee bits). If you use brownies or non-round cake tins, just make sure to have a layer of cake/brownies, followed by the steps above).

Nobody could tell that this delicious treat was gluten-free!! :)

Step 1- put a layer of cake in bottom of bowl
Step 2- put a layer of chocolate pudding
Step 3- put a layer of cool whip

Step 4- sprinkle toffee bits
Step 5- starting with chocolate cake repeat steps 1-4!

Thursday, November 18, 2010

Beware of Crispy Cat Candy Bars by GoNutrition- "May Contain Wheat"

BEWARE: Crispy Cat GoNutrition Bars state that they are "Dairy Free, Gluten Free, Non GMO, All Natural, and No Preservatives", BUT on the back of the bar in a small font size the Allergens info shows: Contains Soy, May Contain Traces of Peanuts, Wheat and Dairy!!
Wait-Which is it? The bar cannot be gluten free AND contain wheat?

I know that the FDA has no current rulling on GF status- but this labeling should just be illegal! This further shows us HOW important it is for us to ALWAYS read the ingrediant labels! I have gotten into a bad habbit of not reading the ingrediants if the package states "Gluten Free", so this is a good reminder to all of us how important it is to read all of the package before consuming anything.

I had posted a warning about this company on my facebook page- www.Facebook.com/GlutenFreeLI back in August- but one of my readers just wrote in and said they bought these candy bars because they said "Gluten Free" on them, gave them to their kids and after their kids ate them THEN they saw the warning on the back- that said "may contain traces of WHEAT"!! I want to warn everyone about these bars!! I am so annoyed at this company for what they are doing. We should all write in to them and complain and let them know that they do not take our health seriously by labeling their packages this way.

www.crispycatcandybars.com BEWARE OF THIS COMPANY!

Wednesday, November 17, 2010

Triumph Dining 1st Annual "Best of Gluten-Free Awards" survey and FREE Dining Cards!

Triumph Dining is conducting a survey of the "Best of Gluten-Free" products and needs your help! After taking the survey- the first 2,000 people will receive FREE Triumph Dining Cards (they will even cover the shipping - so it's totally free!). All you have to do is vote for your favorite GF products on their survey, sign up for their newsletter with your email address- and be one of the first 2,000 people to do this- and they will send you your free cards!

Read below to learn how to get your free Triumph Dining Cards and enter your votes!

Triumph Dining is launching the first-annual Best of Gluten-Free Awards to select the best gluten-free products on the market and to thank the companies that provide them. And we've been given the chance to pick the winners. Not only will you get to honor your favorite brands and products, but they will also give the first 2,000 voters a chance to sign up for their newsletter and get a FREE five-pack of American Dining Cards (worth $11!). The dining cards are completely free to anyone with a US shipping address, just for completing the survey (they're even covering shipping).

The Best of Gluten-Free Awards consist of 43 different categories like “Best Gluten-Free Bread Mix” and “Best Gluten-Free Chocolate Chip Cookie.” Winners will be announced in early 2011.

You can recognize your favorites by voting here: www.triumphdining.com/blog/best-of-gluten-free .

They can only give free dining cards to the first 2,000 participants, and they're expecting at least 5,000 voters, so make sure you vote early to get in on the deal!