How does a newly diagnosed gluten-free diet needing person find the best reference for their new diet? Guidance on the Gluten-Free Diet is accessible, almost too accessible.
There are blogs, recipes galore, podcasts, videos and cookbooks.
Finding a reference book can be problematic, especially when you don’t know what to ask about or what to ask for to improve your health.
I encourage newly diagnosed people to find their ideal resources. So when Bob’s Red Mill reached out, sending Everyday Gluten-Free Cookbook to review , I was thrilled.
I tell them to look for certified gluten-free manufacturers, for people who have been cooking this way for at least a year, for writers who talk about the chemistry of gluten-free baking. Those people have done the work to be safe and healthy.
Companies like Bob’s Red Mill, with their dedicated gluten-free facility. The one where every grain brought in is tested before being ground into lovely fluffy flours.
Arriving at Natural Products Expo West each year combines the anticipation of Christmas, the eagerness of Adult Trick or Treat and the exhaustion of a three day marathon.
Each year, I’m careful to pack light, bring at least three pairs of one size bigger than usual shoes, lots of business cards and my eager camera.
I search for whole foods, real flavors, organic or non gmo products that will enhance my food development and recipe creation work and ease my day to day cooking. The sheer size of the show makes finding these gems like searching for the proverbial needle in the haystack.
The Anaheim Convention Center is over a MILLION square feet of display, and this year there was an additional floor of display space in the Hilton hotel as well.
Luckily, this year I had a great time working with the #KitchenPLAY bloggers, tracking down some amazing food and supplement items to review.
Gathering multitudes of alliums- onions, chives, and scallions to gently flavor this herbalicious dip. I chose to avoid the strongest of the family, garlic.
Who wants to share a strong sulfury dip at a Superbowl party?
Creamy, flavorful but low fat, pale beautiful green, this combination of Alliums and White bean dip is perfect for Superbowl!
Feel free to change out the herbs to your personal favorites. I especially love sorrel in the summer time for its lemony tang, but in the depths of winter, my thoughts turn to the Allium family.
The Alliums family, those fragrant cooking standards from chives to garlic, from scallions to onions that thrive in the fall and winter. So many of them store well, providing a wonderful winter source of Vitamins A and C, with a big dose of calcium and iron.
Gathering together with friends supporting our favorite teams. Making sure to wear the proper colors, keeping our seats to ward off superstition.
Even folks like me who don’t follow the sport of football ususally want to enjoy the fun, camraderie and the food.
For us gluten-free folks that can mean lots of gluten exposure. It encapsulates the crunchy chicken fingers, fried to a golden brown. It’s in the crusts of the pizza, the dough of the cookies. It is in the flour tortillas rolled up as pinwheels.
Those are the obvious exposures, are so easily seen and avoided. We all know that if something is fried and crunchy, it’s likely to be full of wheat flour. If it is a cookie or pie crust, unless you have a fabulous friend who bakes gluten-free, then you know to avoid those.
The insidious ones are so much harder to discover. It’s hidden in the sauces and marinades brushed onto meats and seafood when your friend uses typical soy sauce.
Hidden when the takeout is made with surimi-the crab like filling in sushi, when someone picks up teriyaki or hoisin chicken satays, when the multi-grain pilaf has barley, or couscous in it.
It’s likely in the melted cheese dip, especially if it is homemade with a roux base.
Funny, that classic processed cheese food melted with spicy tomatoes dip is gluten-free. Full of Genetically Modified Organisms, but gluten-free.
Fresh ingredients truly make this salad special. Fresh tomatillos are available in most stores, but if you have a Mexican grocer in the area, go there. Those stores are likely to have the freshest product.. Pasilla peppers are also known as Poblano peppers, are a dark, spicier pepper than the typical Bell pepper.
Author: Dr. Jean Layton
Serves: 30 shooters
1 pound of tomatillos
1 pasilla pepper
1 paper bag
1 pound raw chicken breast or chicken tenders
2 organic limes
1 punch cilantro
3 cloves garlic
½ tsp cumin powder
Chili Lime Cup Garnish
1 tablespoon honey
grated peel of one organic lime
⅛ teaspoon salt
pinch of cayenne pepper
One avocado- diced with one section reserved for decoration if desired.
Tortilla chips-Color of your choice
Remove the husks from the tomatillos, then wash well to remove the saponin, soapy compounds, from the surface.
Place on baking sheet.
Wash pasilla pepper and add to the baking sheet.
Broil on high for 5 minutes, turn and broil for 5 minutes more.
Add the garlic to the baking pan when you turn the peppers and tomatillos.
Place the pepper inside the paper bag and close tightly. Allow to steam for 5 minutes.
Let the tomatillos cool till you can handle them.
Cook the chicken breast on a grill pan or skillet till thoroughly cooked. Temp will be 165 degrees on instant read thermometer.
Remove the skins from the pepper and tomatillos.
Cut the pepper in half, then remove the seeds and ribs of the pepper. Removing the ribs reduces the heat factor.
Dice the pepper into tiny pieces and place in a medium bowl.
Dice the tomatillos, some will mush up completely and that is fine, just add it all to the bowl.
Dice the chicken finely
Grate one lime's peel and add to the bowl.
Add the cilantro leaves, juice of both limes, the cumin and salt to taste.
Stir in diced avocado just before serving.
Place honey on a small saucer
combine lime peel, salt and cayenne on a second saucer.
Dip each tiny red shooter cup in the honey, then the spicy lime mixture
Fill each cup with Roasted Green Chili chicken salad.
Top with a blue corn chip, serve more on the side for dipping.
Yes, most folks are thinking about a diet of green smoothies, salads and protein instead of baked goods.
But our local Community Association has a tradition for the January meeting, a dessert social.
Who am I to think that I should bring along something without sugar to such an event?
Although I did think about black bean brownies first, somehow this new product at Fred Meyer’s got into my shopping cart, and I just had to use it.
All in the sake of research, mind you. I took the hit for all of you to see if it was as good as the Nutella so prevelant in baked goods today.
It isn’t as good.
It is far, far better, with organic sugar, organic palm oil, organic cocoa and hazelnuts. It even comes in crunchy!
Ok, so tempting Chocolate and Hazelnut Nutella was my inspiration.
Now what to make?
Katie was itching to try a recipe for Nutella brownies, made with nothing but Nutella and eggs. My skeptical mind wonders just how they would come out. Would they be moist and fall apart? fudgy like typical brownies?
I just wasn’t as inspired as Kate, perhaps that is why she made a batch of black bean brownies.
The idea of using an entire jar of Nutella for a single recipe struck me as overkill.
The smooth paste is just too sweet to imagine wanting to eat an entire piece of the finished product.
Hmmm, what to do?
Oh yes, my new swirly pan would be lovely.
I’m joining with a group of bloggers to create special cakes in this lovely pan, blog about it and then send the pan on. Think The Fellowship of the Traveling Pants, but instead of jeans, we will be sending on a pan and recipe book.
Actually, everyone else will be sending Dorothy (the pan has a name) and Toto (the recipe book) on its way. I’m going to be making all of my recipes in Auntie Em (my pan), because she stayed in one place.
Just can’t deal with possible crumbs in the dashing swirls of the pan, those would make me ill.
So when the time comes for my turn, I’ll be baking in my own gluten free pan and linking up with everyone else.
In the mean time, I’ve been having fun figuring out recipes that fill but don’t overflow the pan, cooking times and temperatures, and looking at lots of older bundt cake inspirational recipes.
Thinking back to my childhood, I recalled a tender, buttery vanilla cake that had a deep, rich tunnel of fudge running through the top. Creating that gluten-free would be truly special.
The crowd at the community association event agreed. I had just one piece left to send off to work with my husband today.
Gluten-Free Tunnel of Nutella Swirly Bundt Cake-Almost
This cake is inspired by the 1950's classc right off the bag of Pillsbury flour. That cake was made with chocolate and walnuts in a pound cake like basic cake. One situation us gluten-free bakers need to address is the problem of the fallng tunnel. Our batters have so much more liquid than glutinous cakes, the tunnel won't stay put in the cake. But I figured out a way to make that darn layer of lucious stay right where I want it. Read along and see.