Showing posts with label celiac. Show all posts
Showing posts with label celiac. Show all posts
Sunday, March 3, 2013
Sometimes getting your panties in a bunch is a good thing
As I work on my celiac disease blog, GF2, I am forced to take action on some tasks I have been putting off for quite some time. For example, I just finished writing McDonald's a strongly-worded letter (okay, webpage comment) on the inadequacies of their menu and nutrition information:
The choice is obvious--am I right?
Because of a family tradition, I eat at McDonald's once a year on Christmas Eve--and I hate it. While you have many delicious menu options, I can eat none of them with confidence because I have celiac disease and lactose intolerance. Even your fries, which are made from naturally gluten-free potatoes, contain wheat! On top of that, your nutrition and ingredients list is almost impossible to read, and certainly tedious to use. Typically, I eat a hamburger patty (often pulled off of a wheat bun), the fruit from the fruit and walnut salad, and a drink. Do you know how depressing that meal is?
Because of this experience, I have placed you on the "Places to avoid" list for my celiac disease blog. If you want me (and gluten-free diners everywhere) to consider you with an open mind, give us a nutritional chart we can actually understand and something to eat other than meat, select condiments, and fruit.
Here is a sample to get you started: http://www.wendys.com/food/pdf/us/gluten_free_list.pdfBefore you call me crazy, compare the online information provided by McDonald's to that of Wendy's.
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Sunday, February 24, 2013
My, oh my!
Wow. I probably shouldn't have, but I just spent some time working on my gluten-free blog, GF2. I cannot wait to start blogging on it.
I am still not ready to share a link, but here is a preview of the custom title I designed and uploaded a few minutes ago:
I am still not ready to share a link, but here is a preview of the custom title I designed and uploaded a few minutes ago:
Kind of snazzy, right?
Saturday, February 16, 2013
A smattering of gluten-free recipes for the non-chef
If you are intimidated by gluten free recipes that have enormous lists of ingredients including things like guar gum and tapioca starch, have no fear. I, too, think a microwave and a freezer are a hungry girl's best friend, and these recipes cause me minimal anxiety. These are my tried-and-true favorites, each of which features a short list of easy-to-find familiar ingredients and fairly straight-forward directions.
If you are worried about being the only celiac in your household, don't be. Neither my three-year-old son nor my husband have celiac disease, and they clamor for all of these dishes every time I make it. If your family still makes a fuss, I recommend a "try it once" rule: they have to try any gluten-free item at least one before they write it off.
Brand-names are included only if they are the product mentioned is labeled gluten free. All of these recipes have come to me via my mom, who is most definitely a "chef"--some are original, some are not.
Flourless Gluten-Free Peanut Butter Cookies
Yields: about 2 dozen cookies
2 cups peanut butter
1 1/4 cups sugar
2 eggs
small bag of chocolate chips (optional)
In a mixing bowl, cream peanut butter and sugar. Add each egg, one at a time, beating well after each addition. The batter may start out runny. Continue mixing until it turns thick, like typical cookie dough. If you're using chocolate chips, add them now. Roll tablespoons-full into balls. Place about two inches apart on an un-greased cookie sheet and press on each cookie slightly to flatten--use a fork for a more decorative touch.
Bake at 350 degrees for 14-16 minutes or until tops are cracked. Remove to wire cooking racks. Let cool completely.
Gluten-Free Cornbread
Because this cornbread is gluten-free, it tends be drier and crumblier than regular gluten-containing cornbread, but it tastes delicious! My mom uses it as a base to make gluten-free stuffing each year.
Yields: 9 three-inch squares
2 cups cornmeal
1 tablespoon baking powder
1/4 cup sugar
1 teaspoon salt
1 egg
1 cup milk
1/4 cup corn oil or vegetable oil
Combine cornmeal, baking powder, sugar, and salt. Beat egg in a large bowl, add milk and oil and beat well. Gradually beat in the dry ingredients. Pour into a greased 9x9x2 inch pan. Bake in a preheated 375 degree oven for 25 minutes. Let cool before serving.
Gluten-Free Spicy Vegetable Soup:
Pairs wonderfully with the gluten-free cornbread!
Feeds about 4-6 people
1 to 1 1/2 pound ground beef
1 cup chopped onion
1 cup sliced celery
1 diced red bell pepper (substitute other colors if preferred)
2 cloves garlic minced
1 30oz.* jar Prego Chunky Garden Style spaghetti sauce (or similar sauce)
1 10oz.* can diced tomatoes
16 oz. frozen mixed vegetables
*amounts are appoximate--it's okay if the package is a little larger or smaller
Add at end to taste:
1/2 to 1 1/2 tablespoons red pepper flakes (also known as crushed red pepper)
1-2 tablespoons sugar (it cuts the acidity)
1 teaspoon salt
1/2 teaspoon pepper
Cook beef in a large stock pot, stirring until browned and broken up. Add onion, celery, bell pepper, and garlic. Cook until limp.
Add spaghetti sauce, canned tomatoes, frozen vegetables, red pepper flakes, salt, pepper, and sugar. Cove and cook at least 10-15 minutes or until frozen vegetables are done and soup is warm throughout. Add additional red pepper flakes to taste.
Gluten-Free Apple Crisp:
This one has a bit more prep work, so be prepared to be cutting, slicing, and peeling for a while. It is a huge hit every time I make it, though, and totally worth it. Most people don't even realize it is gluten free!
Yields: 8x8 pan
For the topping:
3/4 cup brown sugar
3/4 cup rice flour (brown works best, but white will do)
1/4 teaspoon ground cloves
1/2 cup butter or non-dairy substitute, softened
Mix all of the dry ingredients first, and then add the softened butter. Mix thoroughly--my mom recommends using your hands.
For the apples:
4 cups of apples (peeled, sliced, and pared)
2 rounded teaspoons cinnamon
3-4 tablespoons white sugar
3 tablespoons orange juice
Preheat oven to 350 degrees. Put the apples in a greased 8x8 pan, sprinkle with orange juice to keep them fresh, and then mix. (If you are out of orange juice, you can leave it out without much of a problem.) In a separate bowl, combine cinnamon and white sugar. Sprinkle on the apples and mix thoroughly. Follow the topping recipe above, and then crumble the topping mixture evenly over the apples. Bake for 40-50 minutes. When it's ready, the apples will be soft when poked.
If you are worried about being the only celiac in your household, don't be. Neither my three-year-old son nor my husband have celiac disease, and they clamor for all of these dishes every time I make it. If your family still makes a fuss, I recommend a "try it once" rule: they have to try any gluten-free item at least one before they write it off.
Brand-names are included only if they are the product mentioned is labeled gluten free. All of these recipes have come to me via my mom, who is most definitely a "chef"--some are original, some are not.
Flourless Gluten-Free Peanut Butter Cookies
Yields: about 2 dozen cookies
2 cups peanut butter
1 1/4 cups sugar
2 eggs
small bag of chocolate chips (optional)
In a mixing bowl, cream peanut butter and sugar. Add each egg, one at a time, beating well after each addition. The batter may start out runny. Continue mixing until it turns thick, like typical cookie dough. If you're using chocolate chips, add them now. Roll tablespoons-full into balls. Place about two inches apart on an un-greased cookie sheet and press on each cookie slightly to flatten--use a fork for a more decorative touch.
Bake at 350 degrees for 14-16 minutes or until tops are cracked. Remove to wire cooking racks. Let cool completely.
Gluten-Free Cornbread
Because this cornbread is gluten-free, it tends be drier and crumblier than regular gluten-containing cornbread, but it tastes delicious! My mom uses it as a base to make gluten-free stuffing each year.
Yields: 9 three-inch squares
2 cups cornmeal
1 tablespoon baking powder
1/4 cup sugar
1 teaspoon salt
1 egg
1 cup milk
1/4 cup corn oil or vegetable oil
Combine cornmeal, baking powder, sugar, and salt. Beat egg in a large bowl, add milk and oil and beat well. Gradually beat in the dry ingredients. Pour into a greased 9x9x2 inch pan. Bake in a preheated 375 degree oven for 25 minutes. Let cool before serving.
Gluten-Free Spicy Vegetable Soup:
Pairs wonderfully with the gluten-free cornbread!
Feeds about 4-6 people
1 to 1 1/2 pound ground beef
1 cup chopped onion
1 cup sliced celery
1 diced red bell pepper (substitute other colors if preferred)
2 cloves garlic minced
1 30oz.* jar Prego Chunky Garden Style spaghetti sauce (or similar sauce)
1 10oz.* can diced tomatoes
16 oz. frozen mixed vegetables
*amounts are appoximate--it's okay if the package is a little larger or smaller
Add at end to taste:
1/2 to 1 1/2 tablespoons red pepper flakes (also known as crushed red pepper)
1-2 tablespoons sugar (it cuts the acidity)
1 teaspoon salt
1/2 teaspoon pepper
Cook beef in a large stock pot, stirring until browned and broken up. Add onion, celery, bell pepper, and garlic. Cook until limp.
Add spaghetti sauce, canned tomatoes, frozen vegetables, red pepper flakes, salt, pepper, and sugar. Cove and cook at least 10-15 minutes or until frozen vegetables are done and soup is warm throughout. Add additional red pepper flakes to taste.
Gluten-Free Apple Crisp:
This one has a bit more prep work, so be prepared to be cutting, slicing, and peeling for a while. It is a huge hit every time I make it, though, and totally worth it. Most people don't even realize it is gluten free!
Yields: 8x8 pan
For the topping:
3/4 cup brown sugar
3/4 cup rice flour (brown works best, but white will do)
1/4 teaspoon ground cloves
1/2 cup butter or non-dairy substitute, softened
Mix all of the dry ingredients first, and then add the softened butter. Mix thoroughly--my mom recommends using your hands.
For the apples:
4 cups of apples (peeled, sliced, and pared)
2 rounded teaspoons cinnamon
3-4 tablespoons white sugar
3 tablespoons orange juice
Preheat oven to 350 degrees. Put the apples in a greased 8x8 pan, sprinkle with orange juice to keep them fresh, and then mix. (If you are out of orange juice, you can leave it out without much of a problem.) In a separate bowl, combine cinnamon and white sugar. Sprinkle on the apples and mix thoroughly. Follow the topping recipe above, and then crumble the topping mixture evenly over the apples. Bake for 40-50 minutes. When it's ready, the apples will be soft when poked.
Have a gluten-free recipe you would like to share? Want to learn more about coping with celiac disease? I welcome any and all comments.
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