There are many wonderful blogs out there. I am honored that you are reading mine!

Tuesday, April 27, 2010

Good News

I found this article today and it is worth reading. I will follow this story and report back with any future details. The research that will be possible from the Vatican's donation could be groundbreaking for people with intestinal disorders.

Vatican gives $2.7M to U-Md. research

The Vatican has donated $2.7 million to a project led by the University of Maryland's School of Medicine to finance new research into the potential use of adult stem cells in the treatment of intestinal and possibly other diseases.

Officials say the project is at a very preliminary phase, and it will be years before any clinical treatment might be available.

The Church is opposed to embryonic stem cell research because it involves the destruction of embryos, but it supports the use of adult stem cells.

Researchers involved in the Vatican-financed project say they want to assess the potential of intestinal stem cells for therapeutic use.

"We want to harvest them, we want to isolate them, we want to make them grow outside our body and see if they are pluripotent," said Alessio Fasano, the scientist leading the project and the director of the university's Center for Celiac Research.

-- Associated Press

Monday, April 26, 2010

Soup Glorious Soup

Creamy Potato Leek Soup II

I love soup, all kinds of soup. I found this creamy and delicious gem of a recipe on It was submitted by ANABANANA, with the comment of, "Really easy, satisfying soup. Can be prepared in less than an hour. Serve hot and garnish with grated cheese."

I couldn't agree more Anabanana! So if are like me and simply love soup make sure you add this to your recipe box.

Personal tips regarding this recipe. I am fond of red skin potatoes, so that is what I used in this recipe. I also substituted 1/2 and 1/2 for the cream.

If you are not familiar with leeks. Be sure to wash them thoroughly as they are grown in very sandy soil. After cutting a few inches off the top, also cut off the very bottom where the roots grow and discard. Slice the leek lengthwise, while holding the two sides together slice into desired pieces. Place the leek(s) in a bowl of cold water and rinse thoroughly. Transfer them to a colander and rinse once more. Pat dry with a clean cloth and proceed with recipe. It sounds complicated but it is worth the extra steps to make this delicious and hardy soup. Enjoy!

8 potatoes, peeled and cubed
4 cups chicken broth
1 pound bacon, cut into 1 inch pieces
3 leeks, sliced
1 cup heavy cream

In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Saute the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.

When the potatoes are tender, stir in the fried leeks, cream, and bacon. Stir to blend and remove from heat. Serve hot.

Red Kettle Award

The Red Kettle Award is a segment where I award a product for its versatility or simply because it makes me say, "I wish everyone had one of these", or "I wish I had two of these".

Today's Red Kettle recipient is the Kitchen Aid Silicone Baking Mat which was recommended to me by a good friend. Now that I have been using one for quite some time, I can see why. The one that I own is 11" x 16.625". My mat and pan do not match up exactly, but guess what, it doesn't matter. The mat is so versatile. It eliminates cooking spray which by the way will probably be a future Red Kettle recipient. It also eliminates parchment paper. Cookies go in, come out, and it's ready to use for the next batch. The mat is also useful for rolling dough. Its reusable nature is fabulous on so many levels. Have you ever gone to bake something and reached for your ever faithful parchment paper, and it's not there? Perhaps you forgot to replace the last roll after you finished some delicious masterpiece and you were so delirious with joy over that recipe you didn't write parchment on the list. Well, I have, but no more.

So hats off to the "mat"! Readers if you have a mat, please feel free to comment on it.

Friday, April 23, 2010

Let Your Voice Be Heard

Gluten Free and You wouldn't be true to its title if it didn't involve YOU. With you in mind, polls will be located in the sidebar. So during your visit please let your voice be heard. VOTE!

Don't forget to vote in the current Gluten Free and You poll, "What is your favorite season?" The season with the most votes will receive a special feature to be showcased later this year! Be sure to check back once the poll closes. And may the best season win!

Hear Ye Hear Ye Come One, Come All!

I cordially invite you to become a "follower" of my newly made blogspot so that if you like what you are reading you don't miss a new post in the future. I would be honored and humbled if you would consider following Gluten Free and You!

Making Tracks for Celiacs

May is Celiac Disease Awareness Month! is the best place to visit right now if you'd like to support The Center for Celiac Research. The website will guide you in finding out more about celiac disease as well as informing you on how to donate and/or participate in one of this year's many walk/run events. is the web address for The University of Maryland Center for Celiac Research. I highly recommend checking out this website for valuable insight and information regarding celiac disease.

The Center's Commitment Statement.
"The University of Maryland Center for Celiac Research is dedicated to improving the quality of life for patients with celiac disease, while learning the cause of the disease and finding a cure. Located in downtown Baltimore, the Center for Celiac Research provides comprehensive clinical care and long-term support for adults and children who suffer from celiac disease. Celiac Disease, a genetically based-autoimmune disease, affects 1 out of every 133 people in the United States."

Wednesday, April 21, 2010

Cheesecake, Gluten Free Style

Ahhh Cheesecake!

The following recipe was one of my first gluten free successes. It got rave reviews and is so simple to make. It is perfect anytime of year and can be whipped up for a special occasion or when you have a cheesecake craving. I get them, don't you? The recipe is taken from one of my favorite blogs, The Crispy Cook,

Personal tips regarding this recipe: I opted for Pamela's mini chocolate chip cookies for the crust and a simple sliced strawberry garnish. Any crunchy cookie should do. Enjoy!

Mom's Famous Cheesecake

3/4 cup crushed gluten-free cookies (we used gluten-free animal crackers from the store, but homemade gluten-free cookies would of course be preferable)
2 Tbsp. melted butter
1/2 cup sugar
2 (8 oz.) pkgs. cream cheese, softened
1 tsp. vanilla
1 cup sour cream
2 eggs
Raspberry preserves

Preheat oven to 325 degrees. Line one round 9 inch cake pan with aluminum foil, folding edges over sides of pan.

Mix cookie crumbs with butter and 1 Tbsp. of the sugar. Press crumb mixture into bottom of cake pan.

Beat cream cheese, remaining sugar and 1/2 tsp. vanilla in large bowl with mixer until well blended. Add 1/2 cup sour cream and continue mixing. Add eggs, one at a time, blending well. Pour into cake pan.

Bake 40 minutes or until center is almost set. Mix remaining sour cream, another 1 Tbsp. sugar and remaining vanilla until well blended. Spread over top of cheesecake and bake an additional 10 minutes. Cool cheesecake.

When completely cooled, cover with plastic wrap and refrigerate at least 2-3 hours before serving.

Gluten Free and You is Born

Gluten Free and You was born out of a desire to chronicle my family's ongoing gluten free adventure. Nearly two years ago my son was diagnosed with celiac disease. All too many parents know that the struggles and sickness leading up to the diagnosis can be almost too much to bare. When the pediatrician called with this information a flood of emotion filled me, for not only did we hear what was making our son so sick, but I knew what I had been suffering from for more than a decade.
After a solid confirmation from a medical professional, our lives changed for the better.  My family is my inspiration and this blogspot is dedicated to them.

Since you are visiting please know how much I appreciate your interest in this very young blog. I hope you come back often and with any luck read something that livens up your adventure whether it be gluten free or not.  This blog will be brimming with delicious recipes, relevant articles and more. Showcased will be recipes from a variety of chefs.  Also included will be original recipes and tips from yours truly. 
Thank you for stopping by and come again soon!