Gluten Free? Hmmm

May 21, 2011

In the beginning of March, I had the pleasure of attending a hospitality trade show for both hotels and restaurants in Ocean City, Maryland. It was an outstanding show on many levels. I had been invited to present tips and ideas for menu nutrition labeling, allergen management and gluten awareness in any type of foodservice establishment.
Ground-breaking, earth-shattering topics, I think not, but all of these are hot topics in the minds of the dining public. More and more, people are deciding where to dine based on specific nutritional needs and desire. They are voting with their wallets and restaurants everywhere are trying to keep up with the latest trends and needs.

Quinoa Chocolate Cake

May 19, 2011
Not only does this cake contain no wheat, it contains no flour – made with cooked quinoa (rather than quinoa flour), it has a dense, moist texture and intense chocolate flavour. Excerpted from Quinoa 365 by Patricia Green and Carolyn Hemming (Whitecap)
2/3 cup white or golden quinoa
1 1/3 cup water
1/3 cup milk
4 large eggs
1 tsp. pure vanilla extract
3/4 cup butter, melted and cooled
1 1/2 cups sugar
1 cup cocoa powder
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
  • Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool.
  • Preheat the oven to 350°F. Lightly grease two 8-inch round or square cake pans. Line the bottoms of the pans with parchment paper.
  • Combine the milk, eggs and vanilla in a blender or food processor. Add 2 cups cooked quinoa and the butter and continue to blend until smooth.
  • Whisk together the sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Add the contents of the blender and mix well. Divide the batter evenly between the 2 pans and bake on the center oven rack for 40 to 45 minutes or until a knife inserted in the center comes out clean. Remove the cake from the oven and cool completely in the pan before serving. Frost if desired. Store in a sealed container in the refrigerator for up to 1 week or freeze for up to 1 month. Serves 8-16.source

Coconut ice

May 16, 2011



  • 500g (1lb 2oz) icing sugar
  • 1 x 397g cans condensed milk
  • 400g (14oz) desiccated coconut
  • Pink food colouring

MAPLE WALNUT RICE CAKES

May 13, 2011

Looking for an unexpected and delicious way to use leftover rice? These tender and delicious rice cakes have an appealing nutty flavour and the added bonus of being gluten-free. Recipe courtesy USA Rice Federation (riceinfo.com).
2 eggs
2 Tbsp. (30 ml) milk
1 Tbsp. (15 ml) maple syrup
2 cups (500 ml) cooked long grain white or brown rice
1/2 cup (125 ml) rice flour
1/2 cup (125 ml) chopped toasted walnuts
1/2 tsp. (2 ml) salt
1/2 tsp (2 ml) ground cinnamon
2 Tbsp. (30 ml) melted butter
Additional maple syrup
Chopped fresh fruit (optional)
In a large bowl, whisk eggs with milk and maple syrup; stir in rice, rice flour, walnuts, salt and cinnamon.
Brush a large, nonstick skillet with some of butter and set over medium heat. Working in batches, spoon 1/3 cup (75 ml) of rice mixture per cake into the skillet. Press lightly with the back of the spatula to flatten.
Cook for 3 minutes or until set and bottoms are golden. Turn and cook for 3 minutes or until golden. Repeat, brushing skillet with butter as needed, until all the rice mixture is used. Serve with additional maple syrup and fresh fruit (if using).
Makes 4 servings. source

Pretty in Pink

May 9, 2011


Make Fluffy Quinoa

May 7, 2011


Note: it may contain trace amounts of gluten if processed in a factory using gluten-containing products – like wheat. Be sure to read the labels for gluten-free status.
How-to Make Fluffy Quinoa Every Time: Tips
Tip 1: Rinse it.
Rinse your dry quinoa in water before cooking. This removes some of the ‘mush-promoting’ grit on the grain.
Tip 2: Less is More. (Water)
Most boxes of quinoa say to add 2 cups of water for every one cup of dry quinoa. I say that is too much! And remember if you are rinsing your quinoa you will be adding a bit more water anyways. For fluffy quinoa, less water is more. I do 1 part dry quinoa : 1 1/2 parts water ratio – then I rinse the quinoa and drain as much water as I can. For the Spiced Quinoa recipe below I added in some dry spices so the water amount increases a tad.
Tip 3: No Peeking!
Once you close that pot lid over your cooking quinoa – no peeking! And no stirring! You don’t want to disturb the quinoa fluff factory bubbling inside.
Tip 4: Let it Sit.
After cooking and before you lift the lid, turn OFF the stove and in the words of Kelly Clarkson, “Just Walk Away.” Let the quinoa sit for a good 5-10 minutes. Again – no peeking!
Tip 5: Stick a Fork in it.
Fluff your cooked quinoa with a fork. No mush-enhancing spoons allowed. source

Gluten-Free Bistro Now Sold at Whole Food

May 4, 2011

The Gluten Free Bistro’s line of products are now available retail at Whole Foods Market in the Rocky Mountain Region. The launch will begin with five stores and shortly after include the entire region. The first five stores include: Pearl St., Alpine Ideal, Baseline, Tamarac and Superior. The line offers an array of gluten-free products, including: frozen pizza crust, dough ball (prepared food), fresh-style (frozen) penne and fettuccine, and Bistro Blend all-purpose flour.
This product launch contains a refrigerated gluten-free dough ball that can be found in the prepared food area and toppings for easy make-at-home pizza.
Barb Verson, C.N, COO for The Gluten Free Bistro, said: “We are so excited to offer our whole-grain line of products retail and give everyone a chance to try healthy and delicious gluten-free foods. All of our products are made with our nutritious Bistro Blend, which was designed to have 76 percent whole-grain flours and contain only 22 percent starch. We look forward to announcing more retail locations soon and hope to be nationwide by the end of this year."
 All the products are made with whole-grain, non-GMO, gluten-free flours that provide protein, fiber, minerals, antioxidants and B vitamins. They are also low in sodium and sugar. 

Gluten-Free Diet is the Future says Pulse Canada

May 2, 2011

Gluten-Free Diet is being promoted by Pulse Canada as a response to the increasing demand by ordinary consumers. They have just released a downloadable PDF that contains recipes for foods that are free of the protein gluten.The eBook contains food preparation instructions for meals, baked goods and even snacks that are totally gluten-free.This project was developed by Shelley Case, RD, a renowned author and expert dietitian and Carol Fenster, PhD, a specialist on health and the so-called authority on gluten-free diet. Fernster has written several gluten-free recipe manuals over the past years.

Peter Watts, Director of Market Innovation for Pulse Canada stressed the importance of the book in an interview. “Gluten-free is one of the fastest growing food market segments. As many as one in 133 people are affected by some level of gluten intolerance. Pulses and pulse ingredients are gluten-free and easy to use in many recipes including baked goods, snacks and meals,” said Watts.
Chronic health issues can be avoided by taking in healthy diet according to experts. This explains why gluten-free diet is fast rising in popularity. This food type is characterized by having a good amount of vegetable protein and the much needed complex carbohydrates. Dietary fibers which are needed for good digestion and other minerals and vitamins like iron and potassium can also be found in these foods. source

Researchers Find Differences in Celiac Disease, Gluten Sensitivity

Apr 30, 2011

Molecular-level differences change immune response



Researchers at the University of Maryland say they have proven that gluten sensitivity is different from celiac disease.

According to a research published online in BMC Medicine, scientific evidence shows a difference at the molecular level and in the response elicited from the immune system; however, it also shows that both are part of a spectrum of gluten-related disorders.

Dr. Alessio Fasano, professor of pediatrics, medicine and physiology at the University of Maryland School of Medicine and director of the Center for Celiac Research, said that the differences were seen in intestinal complications and genes that regulate immune response in the digestive tract.

“Identifying and isolating specific ‘biomarkers’ in the immune response of people with gluten sensitivity could lead to diagnostic tools for the condition,” says Dr. Fasano, who also directs the University of Maryland School of Medicine Mucosal Biology Research Center.

Color Coordinated...

Apr 27, 2011

All featured work by linda lundgren

ron van der ende

Apr 24, 2011
ron van der ende focuses on creating wall-mounted bas-reliefs
constructed from salvaged wood. he utilizes all of the reclaimed wood's original colors -
not painting it himself - and textures to create his three-dimensional compositions of
photo realistic mosaics. van der ende collects old planks and doors to develop his sculptures,
many of which mimick various iconic forms of transportation. his work was recently presented
by seattle gallery ambach & rice at the armory show 2011.


'still life', 2010
bas-relief in salvaged wood
180 x 102 x 12 cm


This looks like....
x 

Study shows celiac disease can develop later in life

Apr 21, 2011



Celiac disease, an autoimmune illness affecting about one in 133 Americans, is showing an increasing presence among the elderly, says a study released today.

Read more

Recipe: Bread

Apr 17, 2011

Makes: 1 loaf (15 slices/1 per serving)

Alexander Crispin

Apr 15, 2011

The portfolio of Alexander Crispin. -interesting visual.


source

Gluten-free baking: Two new cookbooks offer recipes and tips for people with celiac disease - latimes.com

Apr 13, 2011



Amelia E. Pohl, of Boca Raton, says baking is in her genes.

Her grandfather was a pastry chef at Ferrara Bakery and Cafe in New York City's Little Italy. When he came home from work, she would cuddle on his lap.

"I would sniff his clothes," Pohl says. "He always smelled like powdered sugar and I loved the smell."

A lifelong baker and cook, she baked whatever she wanted until 10 years ago, when her husband, Joseph, was diagnosed with celiac disease. Symptoms can range from abdominal pain, bloating and gas to osteoporosis, vitamin deficiencies and weight loss. While it can't be cured, following a gluten-free diet erases the symptoms for the estimated 3 million Americans who have celiac disease. Gluten is a protein found in wheat.



Gluten-free baking: Two new cookbooks offer recipes and tips for people with celiac disease - latimes.com

Notice:

Apr 12, 2011
From now all of you will be seeing post written by Glutenine instead of just T.

Better Decisions About Food

Apr 10, 2011


Christopher Elliott who writes “The Navigator” travel column for The Washington Post and serves as National Geographic Traveler magazine's reader advocate, remembers life as a stress eater.
“I’ve been there,” Elliott said. “Enough so that I’ve had to pack the pants that are a little baggy because two weeks into a business trip I’d fit snuggly into those pants.”

He put on a lot of “sympathy weight” when his wife, Kari was pregnant with their first of three children. “I was drinking a lot because I was stressed out about having a baby,”Elliott said . That meant having a half bottle of wine and half pint of ice cream each night. It led to weighing 230-pounds. It took Elliott, 34 years-old  and 6'1 at the time, a full year to drop 55 pounds to reach his ideal weight of 175-pounds. He did it by running five times a week, working up to five miles a day and more importantly, he said, by changing his eating routine.

Elliott, 42, now adheres to a strict eating regiment to maintain his weight. That becomes particularly difficult when traveling for business.“I’ve actually been mocked at meals,” said Elliott, who writes a syndicated travel column for Tribune media services. “I want to be polite, and maybe this comes across as being smug, but the people who are making fun of me for not eating dessert definitely look like they haven’t ever missed a meal.”

Even though there are double standards for men and women, Elliott said, “Men can’t get away with being fat like they used to. There’s nothing endearing about having a beer gut.”


Read More: here

Celiac Disease Not a Risk Factor for Colorectal Cancer

Apr 7, 2011

Celiac disease has long been linked to an increased risk of gastrointestinal problems including lymphoma and small bowel malignancy. Despite the connections to other GI problems, there has not been a conclusive link between celiac disease and colorectal cancer, the most common form of GI cancer in the world today.
A team of doctors recently investigated the connection in a medical study they published in Alimentary Pharmacology & Therapeutics. The research team included B. Lebwohl, E. Stavsky, A. I. Neugut, and P. H. R. Green.

http://www.thirdage.com/news/celiac-disease-not-risk-factor-colorectal-cancer_2-28-2011

Food Inspire Part 4

Apr 4, 2011

New Treatment for celiac disease

Apr 1, 2011


Feb. 9, 2011 -- Blocking an inflammatory protein called interleukin-15 (IL-15) may help treat the symptoms of celiac disease and prevent the development of celiac disease in certain at-risk people, according to new research in mice published in Nature. http://www.webmd.com/digestive-disorders/celiac-disease/news/20110208/new-treatment-for-celiac-disease

Food Packaging: Part 2

Mar 28, 2011
Here is part two. I hope you enjoy!

Food Design: Packaging

Mar 25, 2011
This is going to be part one of my food packaging because I don't want to slow down your internet

Food Inspire Part 3

Mar 21, 2011

Food Styling: Sweet Paul

Mar 17, 2011
Hey! In continuation of food designs, Gltutenine features prop stylist Paul Lowe. This is for future book authors who need to take some tips on how to style your book from Sweet Paul.

Pancakes

Mar 14, 2011


Tried these gluten free pancakes, and I just wanted to share it with you!
  • 1 cup rice flour
  • 3 tablespoons tapioca flour
  • 1/3 cup potato starch
  • 4 tablespoons dry buttermilk powder
  • 1 packet sugar substitute
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 2 eggs
  • 3 tablespoons canola oil
  • 2 cups water

Directions

  1. In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.
  2. Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice. 
  3.  
     
    http://allrecipes.com//Recipe/delicious-gluten-free-pancakes/Detail.aspx

May 2011 as Celiac Disease Awareness Month in California?

Mar 11, 2011


Celiac disease is the #1 genetic autoimmune disease in the United States as well as the most common in the world. It is estimated that 3 million Americans are affected by celiac disease, yet 97% of them don't even know it....yet. The average delay in diagnosis is 9 years.

If left undiagnosed, related autoimmunediseases include Type 1 Diabetes, Rheumatoid Arthritis, Osteoporosis, Thyroid Disease and certain types of cancers.
  • There is no cure. Celiac disease is the only disease completely controlled by diet. The "cure" requires a life-time commitment to a strict Gluten-Free diet. Ingestion of even a crumb of wheat, rye and/or barley can cause a severe reaction.
  • Symptoms may include: diarrhea, weight loss/gain, migraine headaches, anemia and infertility.
  • Research shows that the numbers of affected Americans doubles every 20 years.

    http://www.celiac.com/blogs/269/CA-State-Senate-Introduces-Resolution-to-Declare-May-2011-as-Celiac-Disease-Awareness-Month-in-California.html

    Grilled Shrimp

    Mar 8, 2011


    Is gluten bad for you?

    Mar 4, 2011




    Gluten-free diets are being touted as the solution to everything from digestive troubles to excess fat. But before you hop on the bandwagon, read this
    By Karen Ansel, R.D., Women’s Health

    Chelsea Clinton’s wedding got a lot of press play a few months ago for the gorgeous locale, the esteemed guests, and her beautiful dress. But what also took the cake in terms of media coverage was, well, the cake. The gluten-free cake.

    Just 10 years ago, barely anyone knew what the word gluten meant, let alone gave any thought to avoiding it. But now gluten-free diet menus are all the rage, and high-profile stars such as Gwyneth Paltrow, Rachel Weisz, and Victoria Beckham have been linked to the gluten-free lifestyle, which is said to contribute to increased energy, thinner thighs, and reduced belly bloat.

    Read more: http://www.care2.com/greenliving/is-gluten-bad-for-you.html#ixzz1EerIF9q8

    Gluten Free Does Not Equal Weight Loss

    Mar 1, 2011
    One of the fastest growing segments of the nutrition industry is the Gluten-Free segment, with new products hitting the shelves every day. The gluten-free phenomenon is a huge advancement for the millions of Americans that suffer from Celiac disease. Recently, however it seems as though more than those who suffer from Celiac disease are jumping on the Gluten-Free bandwagon in hopes of losing weight.


    Read more: http://www.chicagonow.com/blogs/chicago-fit-club/2011/02/gluten-free-does-not-equal-weight-loss.html#ixzz1EejbX98o

    Feds toughen food labelling laws | Canada | News | Toronto Sun

    Feb 27, 2011
    OTTAWA -­ The federal government is toughening food labelling laws for products containing allergens and gluten.
    Health Minister Leona Aglukkaq announced Monday the new regulations will force companies to have additional labelling and to declare any and all ingredients that may cause adverse effects.
    Manufacturers will have to adopt standardized labelling that either includes allergens in or below the ingredients list.
    Component ingredients, like 'spices,' will also have to be labelled if they contain allergens, gluten, or sulphites.
    The industry will have 18 months to implement the new labelling laws.
    About 5% of children and 4% of adults suffer from food allergies, according to Health Canada.
    Roughly 1% of Canadians have celiac disease and can't eat products containing gluten.


    Feds toughen food labelling laws | Canada | News | Toronto Sun

    Food Inspire Part II

    Feb 21, 2011


    Ghirardelli Fudgy Gluten-Free Brownies

    Feb 19, 2011

    Ingredients

    * 1/2 cup whole almonds*
    * 1/3 cup brown rice flour
    * 1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips
    * 6 tablespoons unsalted butter, cut into chunks
    * 1/2 teaspoon salt
    * 3/4 cup sugar
    * 1 teaspoon vanilla extract
    * 2 eggs
    * 1 cup walnut or pecan pieces (optional)

    Directions

    1. Preheat the oven to 325 degrees with a rack in the lower third of the oven. Line an 8x8-inch metal baking pan across the bottom and up two opposite sides with parchment paper.
    2. If using whole almonds, add them to a food process with the rice flour and pulse until the nuts are finely ground. If using almond flour, mix it with the rice flour. Set aside.
    3. Place the chocolate, butter and salt in the top of a large double boiler over barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth. Remove the bowl and let cool for 5 minutes. Stir in the sugar and vanilla. Stir in the eggs one at a time. Add the almond and rice flour mixture and stir until moistened, and then mix briskly about 40 strokes. Stir in the walnuts or pecans if using.
    4. Scrape the batter into the prepared pan and spread it evenly. Bake 20 to 25 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean. Cool the pan on a rack. Run a knife along the unlined sides of the pan to detach the brownies. Lift the edges of the parchment paper to remove the brownies. Cut into squares.



    Substitution: You can use 2/3 cup almond flour in place of the 1/2 cup whole almonds.
    link

    Using Alternative Flours

    Feb 17, 2011

    Gluten-Free in a Carb-Filled Society

    Feb 15, 2011


    Gluten is a protein and is what gives various doughs (think pizza, pasta, cake, etc) their elasticity and volume. Often, gluten free foods can be dense, dry, and even crumbly, so they tend to get a bad rap.  Gluten is also found in foods with starch, malt, dextrose, and even soy based products.

    Gluten-free Valentine’s recipes and a twist on classic Red Velvet

    Feb 12, 2011
    Millie Delfino, Linda Monahan and Marlene Zollo of the American Celiac Family Support Group of Rhode Island share gluten-free recipes for celebrating Valentine’s Day. Any questions on these recipes, e-mail Delfino at Celiac2003@aol.com or find more recipes at Celiacsupportgroup.com.
    Find a dinner recipe at foodblog.projo.com.


    Celiac disease may have little influence on soaring gluten free market

    Feb 7, 2011



    Celiac disease may have little influence on soaring gluten free market: "Packaged Facts says the US market for gluten free products is growing faster than expected – but few consumers buy gluten free foods to address celiac disease or dietary intolerances."

    Food Design Part 4: Sarah A King

    Feb 6, 2011
    London based designer Sarah A King masters typography on fruits:

    Food Design Part III: sung yeonju

    Feb 1, 2011
    In part three of food design, we will feature fashion and food. You will meet  Sung Yeonju who creates dresses out of gum, cabbage, and so on.




    Go Gluten-Free in 2011

    Jan 30, 2011
    If your New Year's resolution is to eat healthier by decreasing or eliminating gluten from your diet, you can learn how to get started from Whole Foods Market this month.

    In-store educator Julie Pratt will walk you through the store, sharing her knowledge of gluten and how to avoid it in your everyday diet 7 to 8 p.m. Jan. 13 and 27.

    A gluten-free diet is one without wheat, rye, spelt and barley.

    The gluten in wheat products tends to be the most irritating. It's not uncommon for people to avoid wheat products. Those with celiac disease and more severe allergies avoid all products containing gluten (wheat, spelt, barley and rye).

    Some people need to avoid oats, too. The grain is gluten free, but usually is grown and processed with wheat. So, those with celiac disease or severe allergies need to avoid oats, dietitians say. Some companies now offer gluten-free oats.

    Pratt suggests cutting down on gluten even if you don't have celiac disease or allergies.


    "Gluten is a heavy, sticky protein that takes a lot of energy to digest," she said. "This is why after you eat bagels and pastries your stomach tends to stick out a bit and feel uncomfortably fuller. Many of us consume more gluten than we need in our day-to-day diets."

    Food Design Part II: Patterns

    Jan 25, 2011
    In part two of food and design, We feature food found in patterns.

    How common is celiac disease?

    Jan 22, 2011


    Celiac disease affects people in all parts of the world. Originally thought to be a rare childhood syndrome, celiac disease is now known to be a common genetic disorder. More than 2 million people in the United States have the disease, or about 1 in 133 people.1 Among people who have a first-degree relative—a parent, sibling, or child—diagnosed with celiac disease, as many as 1 in 22 people may have the disease.2

    Celiac disease is also more common among people with other genetic disorders including Down syndrome and Turner syndrome, a condition that affects girls’ development.
    1Fasano A, Berti I, Gerarduzzi T, et al. Prevalence of celiac disease in at-risk and not-at-risk groups in the United States. Archives of Internal Medicine. 2003;163(3):268–292.
    2Ibid.source

    What is celiac disease?

    Jan 20, 2011
    Celiac disease is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. People who have celiac disease cannot tolerate gluten, a protein in wheat, rye, and barley. Gluten is found mainly in foods but may also be found in everyday products such as medicines, vitamins, and lip balms.


    The small intestine is shaded above.
     When people with celiac disease eat foods or use products containing gluten, their immune system responds by damaging or destroying villi—the tiny, fingerlike protrusions lining the small intestine. Villi normally allow nutrients from food to be absorbed through the walls of the small intestine into the bloodstream. Without healthy villi, a person becomes malnourished, no matter how much food one eats.

    Villi on the lining of the small intestine help absorb nutrients.

    Celiac disease is both a disease of malabsorption—meaning nutrients are not absorbed properly—and an abnormal immune reaction to gluten. Celiac disease is also known as celiac sprue, nontropical sprue, and gluten-sensitive enteropathy. Celiac disease is genetic, meaning it runs in families. Sometimes the disease is triggered—or becomes active for the first time—after surgery, pregnancy, childbirth, viral infection, or severe emotional stress.source

    Food Design Part 1

    Jan 18, 2011

    Gluten Free Chocolate Chip cookies

    Jan 15, 2011


    By far these are the best recipe for gluten free chocalate chip cookies:

    Ingredients

    • 3/4 cup butter, softened
    • 1 1/4 cups packed brown sugar
    • 1/4 cup white sugar
    • 1 teaspoon gluten-free vanilla extract
    • 1/4 cup egg substitute
    • 2 1/4 cups gluten-free baking mix
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 12 ounces semisweet chocolate chips

    Directions

    1. Preheat oven to 375 degrees F ( 190 degrees C). Prepare a greased baking sheet.
    2. In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.
    3. Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks. 
    source

    Food Inspire Part 1

    Jan 10, 2011

    Along with design with food, I would like to introduce you to this new series called food inspiration.



    source

    Subway testing gluten-free options

    Jan 8, 2011

    The Subway restaurant chain is currently testing two gluten-free menu items in the Dallas and Tyler, Texas markets. The trial options roll out Jan. 10.

    According to celiac.com, the gluten-free rolls and brownies will come prepackaged and individually wrapped. Sandwich Artists in those two markets will be trained on how to cut the roll with a pre-wrapped knife for one use only.

    Gluten-Free Ingredients to Cook With in the New Year: Daniel Bortnick

    Jan 6, 2011

    Whether you're one of the 1 in 133 Americans that is affected by a gluten intolerance, or just deciding to have a go at gluten-free, Chef Daniel Bortnick of Firefly restaurant has got the goods - and they're flourless.


    1. Vegetables
    "You can’t beat the range of flavors and textures that you can get simply from using a variety of vegetables and cooking techniques. For optimal flavor, I only use what’s in season and love nutrient-rich options like arugula and spinach for salads, squash and pumpkin for soups and pastas, and carrots and beans for healthier sides."
    2. Quinoa
    "One of the healthiest 'grains,' quinoa is delicious and can be used in many different ways. Quinoa cooks up as simple as rice and has a texture similar to couscous. At the moment, we serve green onion and fennel quinoa with pan-roasted fish at the restaurant. It can be added to salads for more texture and flavor, and quinoa flour is a great gluten-free substitute for baked goods."
    3. Beans
    "A great way to replace the starchy component of a meal with a healthy alternative. Not only are they gluten-free, but they are a great vegetarian source for protein. I love them in salads and soups (read: chili) and enjoy using your non-garden variety types like scarlet runner beans, French beans and pole varieties."
    4. Eggs
    "Eggs can be used to give stability, thicken and also set up baked goods like flourless chocolate cake. They are a really versatile ingredient: great for breakfast, lunch and dinner, starters, mains and desserts. The deviled eggs at Firefly are one of our most popular dishes - we spice them up with smoked paprika, caper powder and garlic chips. Who said gluten-free dishes can’t have great flavor?"
    5. Nuts and seeds
    "A healthy and crunchy substitution in place of croutons and breadcrumbs. Also great in salads, soups, and baked goods (with quinoa flour of course). A few of my go-to favorites include smoked almonds, pistachios, and sesame and pumpkin seeds, which are also great for making brittles for gluten-free desserts."
    Are you adhering to a gluten-free diet? If so, tell us some of your favorite ingredients in the comments.
    Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down.

    Happy New Year from Glutenine

    Jan 1, 2011
    Related Posts Plugin for WordPress, Blogger...