Starch Substitution

 Oh no, I am out of potato starch. Has this happened to you?

 I was looking online for a starch substitution chart. I found a good one at http://www.foodsubs.com/ThickenStarch.html I will be posting this link at the bottom of the blogspot under Informational Links, which is the place I go to for quick info, and I hope you do too. Meanwhile I hope cornstarch works for my recipe. Fingers crossed!

Readers I hope you a have wonderful Memorial Day. I hope you get to spend this weekend with family and friends. More posts to come, but for now I am going to relax, have fun, and enjoy the FREEDOM that men and women much braver than I have afforded me. God Bless America!

American Classic Potato Salad

Right off the back of a Kraft Mayo jar;  I found what has become a family favorite.  This salad speaks for itself...simply delicious!

Recipe tip: Hellmann's Real Mayonnaise states Gluten Free on their label!  And for a really patriotic presentation, sprinkle a little bit of blue cheese on top.

American Classic Potato Salad
6 cups quartered, unpeeled small red potatoes
3/4 cup mayonnaise
1 Tbsp dijon mustard
8 slices bacon, crisply cooked and crumbled
1/4 cup chives


Add potatoes to boiling water; cook 15 minutes until tender. Drain. Mix mayonnaise and mustard in a large bowl. Add potatoes, bacon,and chives; mix lightly. Refrigerate until cooled completely. Enjoy!

Essential Coleslaw

I refer to this as essential because once you have this recipe, there is no need to look any further.  It receives rave reviews and recipe requests every time. This coleslaw is great any time of year. I have had it in the heat of summer and ice fishing in the dead of winter. Where and when will you have it?

Recipe tip:  A 1 lb. bag of shredded cabbage and carrots works fine, but I suggest shredding small batches of fresh cabbage and carrot a little at a time in your food processor. Simply core the cabbage. Discard core and chop the rest into pieces that won't overwhelm your processor. Pulse hunks in your processor until they reach desired size.
Essential Coleslaw  
1 cup mayonaisse 
1/2 cup sugar
1 Tbsp white horseradish
1 Tbsp white vinegar
1 lb. shredded cabbage
2 carrots, washed, peeled and shredded

In a large mixing bowl combine and mix well the first four ingredients.  Add shredded cabbage and carrots and mix until blended. For best results refrigerate at least two hours. Leftovers are great too. Enjoy!

Gluten- Free: Easy as ABCDE

Readers, have you heard that some people think that eating gluten free is a fad? I have heard this and thanks to the National Foundation for Celiac Awareness many restaurateurs and the like will not only hear that this myth is not true, but will learn the ABC's of gluten free. Standouts in the gluten free community are presenting crucial information during the National Restaurant Association expo being held at McCormick Place, Chicago, Illinois.

U.S. News & World Report estimates that 15 to 25% of consumers look for gluten-free options, as the number of Americans with celiac disease and gluten intolerance is on the rise. Packaged Facts research projects that this segment of the U.S. retail marketplace will continue double-digit growth as it approaches $2.6 billion in 2012, offering tremendous success and profits to those entering this marketplace.

Despite outgrowing other areas of the food industry, the gluten-free marketplace is not keeping up with demand due to perception that the diet is merely trend and that gluten-free initiatives are difficult to implement. 

Gluten-Free: Easy As ABCDE will dispel these myths by presenting a successful system utilized by thriving operations, and explain how to implement a proven 4-part process to confidently provide patrons with safe and delicious gluten-free options, creating a market differentiator that will attract this growing and loyal customer base.

http://www.celiaccentral.org/News/Press-Releases/NFCA-Press-Releases/Celiac-Disease-in-the-News/160/vobId__

The presenters of the Gluten-Free: Easy as ABCDE Education Session:

• Nancy Baker, Director of Education, National Foundation for Celiac Awareness (NFCA)
• Anne Roland Lee MS, RD, Director of Food and Nutritional Services, Schar USA
• Kay Conley, Executive Chef and Owner, Savory Moment
• Jim McCurley, Chef, P.F Chang’s China Bistro
• Doug Radi: Vice-President of Marketing, Rudi’s Gluten-free Bakery
• Richard J. Coppedge, Jr., CMB, professor, Culinary Institute of America
• Tom Herndon, Owner and Chef, Hipp Kitchen and Full Fridge

http://www.celiaccentral.org/News/Press-Releases/NFCA-Press-Releases/Celiac-Disease-in-the-News/160/vobId__2576/

The following is how The National Restaurant Association describes its members:

They're the cornerstones of their communities. At the National Restaurant Association we strive to help every one of our members build customer loyalty, find financial success and provide rewarding careers in foodservice.
Today's restaurant industry is growing rapidly. It employs 12.7 million Americans in 945,000 locations — and 2010 sales are expected to reach $580 billion.
The National Restaurant Association now represents more than 380,000 of those businesses — from restaurants and suppliers to educators and non-profits — and provides each one with the valuable resources needed to stay ahead in a fast-paced industry.
Since 1919 we have been the restaurant industry's leading association and, together with the National Restaurant Association Education Foundation, our goal is to lead America's restaurant industry into a new era of prosperity, prominence and participation, enhancing the quality of life for all we serve.http://www.restaurant.org/aboutus/index.cfm

I am very excited about this expo and dream of the possibility of many more restaurant doors opening up to those who follow a strict gluten free diet.
Readers, if you'd like to see photos of the expo I encourage you to visit http://www.celiacchicks.com/  Kelly of the Celiac Chicks has been reporting from the expo including pictures.  How exciting!

Take Me Out to the Ballgame

Have you considered going to see the Orioles play in Baltimore at the beautiful Camden Yards, but thought I can't eat anything? Well, how does a crabcake sound?

Nation's Restaurant News tells us:

While hot dogs remain the top food item sold at ballparks -- more than 21 million will be served this season, according to National Hot Dog and Sausage Council -- Aramark, Delaware North and Centerplate have several plans in the works to amp up their concessions, from adding gluten-free and vegetarian fare to introducing entirely new concepts built around local tastes.

Aramark Corp., whose major league clients include the Boston Red Sox, Colorado Rockies and New York Mets, has expanded the amount of vegetarian and gluten-free fare at all 14 of its ballparks, said David Freireich, a spokesman at the Philadelphia-based company. New gluten-free items will include hot dogs, burgers and even beer.

Additionally, the company will provide a variety of offerings, such as old-fashioned milkshakes, a classic double cheeseburger, grilled bistro chicken sandwiches and homemade kettle corn on this yearÕs menus. In addition, a number of local favorites, including a fully loaded signature hot dog, will be available at each stadium.

Ballpark concessions also will offer new combo meals and value packages, which continue to grow in popularity, Freireich said.

Visit http://www.nrn.com/article.aspx?menu_id=1368&id=381514# to read the entire article.

ARAMARK reports:

For the 2010 season, ARAMARK continues to work with its partners to further incorporate gluten-free items on their menus. Following is a sampling of ARAMARK ballparks where gluten-free fare is available in general concessions.

• Citi Field (World’s Fare Market): Hot dog and hamburger on gluten-free bun, gluten-free snacks, gluten-free beer.
• Citizens Bank Park (Section 128): Hot dog on gluten-free bun, gluten-free beer.
• Coors Field (Section 143): Hot dog, hamburger and chicken sandwich on gluten-free bun, potato chips, cookies and brownies, gluten-free beer.
• Oriole Park at Camden Yards (Charm City Market): Gluten-free crab cake, Asian noodle salad, hummus and vegetables, hot dog and sausage on gluten-free bun, gluten-free beer.
• Turner Field (Section 112): Grilled sirloin burger served on tapioca-organic rice roll, hot dog on gluten-free bun, potato chips and popcorn, cookies and brownies, gluten-free beer.

Additionally, at ballparks where dedicated gluten-free offerings may not yet be on the menu, fans can contact the ballpark’s concessions manager prior to their visit to make appropriate arrangements and learn more about items that suit their individual diets. Gluten-free food is also readily available in most premium dining areas, such as suites, clubs and restaurants. 

For the entire article from ARAMARK :http://www.aramark.com/PressRoom/PressReleases/ARAMARK-Gluten-Free-Baseball.aspx

Readers, I love baseball and thanks to some very aware vendors, we can now enjoy America's favorite past time free of gluten. Now let's PLAY BALL!

Quinoa Egg Salad

This is something perhaps you haven't tried before.  In fact as of 2 hours ago, I hadn't either. Here is a recipe for Quinoa Egg Salad, a Gluten Free and You original recipe. I hope you like it!

Recipe Tip: I made enough for one serving, but this recipe can easily be doubled even tripled.

1/2 cup cooked  and cooled quinoa

1 hard boiled egg, chopped

1 Tbsp mayonnaise

1 tsp mustard

salt and pepper to taste

Combine all ingredients in a bowl and stir to desired consistency. Salt and pepper to taste, enjoy!

Quinoa, the Mother of All Grains!

Quinoa originated in the Andean region of South America, where it has been an important food for 6,000 years. Its name is the Spanish spelling of the Quechua name. Quinoa is generally undemanding and altitude-hardy, so it can be easily cultivated in the Andes up to about 4,000 meters. Even so, it grows best in well-drained soils and requires a relatively long growing season. In eastern North America, it is susceptible to a leaf miner that may reduce crop success; this leaf miner also affects the common weed and close relative Chenopodium album, but C. album is much more resistant.http://en.wikipedia.org/wiki/Quinoa#Nutritional_value

The Incas, who held the crop to be sacred,^[3] referred to quinoa as chisaya mama or mother of all grains, and it was the Inca emperor who would traditionally sow the first seeds of the season using 'golden implements'.http://en.wikipedia.org/wiki/Quinoa#Nutritional_value

For our purposes I will tell you that quinoa is quick to make, versatile to use, and above all nutritious!

Quinoa is so versatile; it can even be prepared in your rice cooker. The ratio is 1 cup quinoa to 2 cups water. I had some extra time today so I prepared it in the following way:

Recipe Tips: The following amounts made more than enough for my purposes which was 2 salads. I made a bunch so that I would have leftovers, yum!

Although Bob's Red Mill Organic Whole Grain Quinoa does not require rinsing, some brands due. Quinoa has a bitter natural coating referred to as bitter saponins which can be easily rinsed away.

If your quinoa does not specify being pre-rinsed, simply place it in a bowl, pour enough cool water over the quinoa to cover and let sit 15 minutes. You will see air bubbles form on the water. Strain through a fine colander or a large hole colander with a piece of cheese cloth inside. Now it is ready to use.


2 1/4 cups Bob's Red Mill Organic Whole Grain Quinoa
2 1/4 cups water


First place quinoa in saucepan. Then pour the water over top.
Bring quinoa to a boil and then turn down heat to simmer. Stir quinoa freqently. Cook until water has evaporated approximately 20-25 minutes. Cook times will vary. Flake quinoa apart with a fork. Enjoy!

I like quinoa with salt and pepper, but that does not showcase this grain's versatility. Stay tuned because I am going to share some recipes that will give credit to the "Mother of All Grains" For example using quinoa intead of pasta  in your favorite "pasta" salad.

Don't forget if you are short on time and have a rice cooker, use that after rinsing the quinoa!

As promised another poll is in the sidebar.  The new poll question is, "What is your favorite time of day?" The poll questions are just for fun and may often lead to special recipes later, based on poll results. No personal information is gathered from voters except your vote.

Thank you for stopping by and come again soon.  Gluten Free and You welcomes your comments!

And the winner is...

I am happy to announce the winning answer of the first Gluten Free and You poll. The winning season is (drum roll, please) FALL! I realize we are just one month away from summer, but it is not too early for me to prepare to celebrate Autumn in all its glory. I have already begun selecting recipes to share that oooze fall.  So while we all are preparing to kick off summer, let us give a salute to fall as it is the winning season among Gluten Free and You readers!

Thank you to all that participated, and congratulations to all the Autumn lovers!

VOTE TODAY

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 tomorrow. And may the best season win!

University of Maryland Center for Celiac Research International Walk for Celiac Disease

I am posting tonight because I am going to be participating in an upcoming walk/run. My family and I participated last year and I was overwhelmed with the sea of people who all had something in common. We either had celiac disease/gluten intolerance or were there in support of someone who does. We shared stories of heartbreak and satisfaction. It was a very special day for my son, myself and my family. 

 

There is still time to participate in a walk/run to benefit the University of Maryland Center for Celiac Research International Walk for Celiac Disease.  There are still many events in May and June. The link www.celiacwalk.org will provide you with information on events and how to participate and/or donate. 

 

Many, many thanks from my family to the organizers of the walk/runs. The events are large and  getting larger every year with each new diagnosis. The celiac community is a growing one; with the Center's help it is my hope that patients can live better and healthier lives.

 

Raising Our Celiac Kids (R.O.C.K.)

A R.O.C.K. chapter can make a big difference in the life of a child with celiac disease, gluten intolerance and for any child whose pediatrician has suggested a gluten free diet. My family has attended R.O.C.K. activities.  The chapter members were so welcoming and supportive.  This is in part how I learned about many gluten free products that are not just gluten free, but delicious.

If you were to ask me how I found out about R.O.C.K., I would tell you that I got very lucky. It happened on my first trip to the grocery store after my son's diagnosis. My husband and I were wandering around somewhat bewildered, wondering if our son's diet was ever going to include bread again. An employee of the store must have seen my distress and during our conversation she handed me the card of a R.O.CK Chapter Coordinator.

The following is the story of  R.O.C.K  founder, Daana Korn. For the entire article, a list of R.O.C.K. Chapters across the United States, and books written by Danna Korn, see the following link

http://www.celiac.com/articles/563/1/ROCK-Raising-Our-Celiac-Kids---National-Celiac-Disease-Support-Group/Page1.html

Danna Korn founded R.O.C.K. in 1991 after her son, Tyler, was diagnosed with celiac disease. It has grown to international proportions, helping families all over the world deal with the unique challenges of raising a child on a gluten-free diet. When children are diagnosed with celiac disease at an early age, they usually have a severe intolerance to gluten, and are often extremely sick when ultimately diagnosed. Most parents share horror stories of visiting several doctors before finally arriving at a diagnosis, and are frustrated, exasperated, and angry, yet relieved to finally have a direction in which to turn. Sometimes it helps to talk about it, and it always helps to have some guidance when initially diving into the gluten-free diet. Raising Our Celiac Kids is a support group for parents, families and friends of kids with celiac disease or gluten intolerance. We welcome families of autistic kids involved in a gluten-free/casein-free dietary intervention program.

What is Celiac Disease?

Once my son and I were diagnosed with celiac disease, I found the following to be most helpful in understanding what celiac disease is. For this and much more see the National Digestive Diseases Information Clearing House. http://digestive.niddk.nih.gov/

 http://digestive.niddk.nih.gov/ddiseases/pubs/celiac/#what

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.

Asparagus with Sliced Almonds and Parmesan Cheese

I found what has become my favorite asparagus recipe on allrecipes.com, presented by a contributor named BRENOLA. http://allrecipes.com/recipe/asparagus-with-sliced-almonds-and-parmesan-cheese/detail.aspxThe dish is described as a simple side dish. The description is accurate. For me, the simple applies to the prep, but the taste is out of this world. I made this dish just last night. I hope you enjoy it as much as we did.

Recipe Tip: In my home we prefer thin asparagus and that is what I used...mmmm....mmmm good! The entire process from prep to table took approx. 15 minutes. It just doesn't get much easier.

Ingredients
2 Tbsp butter
1 lb. asparagus, bottoms trimmed or snapped off
1/3 cup sliced almonds
1/3 cup Parmesan cheese


Melt butter in a large skillet over medium-high heat. Add the asparagus, and cook, stirring, about 3 minutes. Stir in almonds and Parmesan, and cook until the cheese is slightly browned, about 3 to 5 minutes.

I'll Drink To That

Another great day for celiac sufferers as more and more media attention is driven our way! Just found the following article on the NYDailyNews.com  website.

I must say the attention to Red Bridge Beer made by Anheuser-Busch Inc. is well deserved, I have a six pack in my fridge right now. Please click on the link for the entire article. Cheers!

http://www.nydailynews.com/lifestyle/food/2010/05/11/2010-05-11_as_more_cases_of_celiac_disease_are_diagnosed_the_market_for_glutenfree_foods_is.html

Color Me Impressed

 The following link is to a 16 page insert from the May 7, 2010, USA Today. What wonderful exposure for the Celiac Community. What a great resource for the newly diagnosed and veteran celiac sufferer. Two thumbs up USA Today.

http://www.celiaccentral.org/SiteData/docs/USAToday.C/3e03bb707ddd321e/USAToday.CD.May2010.pdf

I Don't Just Eat Anymore, I Taste.

Everyone knows blogs are popular. Why did I begin Gluten Free and You?  I had a desire to chronicle living without gluten and also document good news and milestones among the gluten free community which grows with each newly diagnosed patient.

Nearly two years ago I sat in a gastroenterologist's office and he said to me, "It's official, you have a life sentence." His words stung me, but even then I knew he was wrong. I might have to live without gluten, but I am alive. No life sentence for me, thank you.

I have made the choice to embrace living without gluten not just because I have to, but I have found that I don't just eat anymore, I taste. That's right, food actually tastes better to me. I eat more fruits, vegetables, fish, quality meats, whole grains, and far less processed foods. You don't have to be gluten intolerant to enjoy the recipes on Gluten Free and You or the articles pertaining to the gluten free community.

So come along and let's celebrate Gluten Free and You!

New Comment Feature

Reaction Tabs

Recently added is a quick way to give your feedback about a post. Under each post readers can write a comment or simply click on a reaction tab. Gluten Free and You understands how busy life can be. So if you'd like to let me know your thoughts, but don't have the time to write a comment, give a click to one the new quick response tabs. Currently the tabs are "funny", "interesting" and "useful".  If after reading a post, you think any of those terms apply, please click it and let me know! As always thank you for stopping by and come again soon!

Mother's Day Menu continued

So when last we met I was discussing a Mother's Day menu. Today I brought some photos and some recipes to share. The salad is so easy and delicious you will want to have these items on hand regularly.
This recipe is brought to you by Gluten Free and You.

Baby Field Greens Tossed with Portobello Mushrooms

1 -2 package(s) baby portobellos, washed and dried

3-4 Tablespoons basting oil with herbs

1-2 handfuls of field greens per person

Newman's Own  Light Balsamic

salt and pepper
shredded parmesan (optional)

Recipe Tip: I used field greens in this recipe, but please use whatever you like. Baby spinach is also delicious.

Preheat oven to 450 degrees. Slice mushrooms into desired size. Coat mushrooms with basting oil in a large bowl.  Place mushrooms on a baking sheet, salt and pepper mushrooms and roast for 12-15 minutes. While mushrooms are roasting wash and dry your greens. Once mushrooms are finished toss mushrooms and field greens together. Drizzle Newman's Own Light Balsamic to taste. Sprinkle parmesan if desired. Salad may be served warm or room temperature. Enjoy.

Steamed Shrimp

The following recipe was taken straight off the can of Old Bay Seasoning, one of my favorites in the kitchen.

http://www.oldbay.com/

Recipe Tips:  Shrimp are delicious alone or accompanied by a small bowl of melted butter for dipping. Although white vinegar is fine, my mother swears apple cider is best for this dish.

2 Tbsp. Old Bay Seasoning

1/2 cup vinegar

1/2 cup water

1 lb. shrimp in shells

In saucepan, combine first 3 ingredients. Bring to a boil. Add shrimp, stir gently. Cover; steam until tender, about 3-5 minutes. Drain, remove shells.

The steak pictured is NY Strip, one of my favorites. If you are interested in a fantastic cheesecake for dessert, please see April's blog comments. You will find a superb cheesecake recipe.

Perhaps the most important thing to remember about Mother's Day is how very special mothers are and to be thankful for all of them.  I love you mom!

.

Mother's Day is May 9, 2010

Just a quick reminder that Mother's Day is less than a week away. If you are lucky enough to be with your mother on her special day consider making her a delicious sit down dinner. While you prepare her feast, have her put her feet up and encourage her to read her favorite magazine or blog!

A gift from the heart doesn't have to be purchased from a store, it can be made with love.

What are mom's favorite things to eat? Try to incorporate one or two of them into the meal.

Menu ideas:
Water with a slice of lemon or iced coffee
Carrot and cucumber sticks
Shrimp canapes

Baby field greens tossed with portobello mushrooms

NY strip prepared to her liking
Steamed shrimp

Coffee
Tea

Fruit salad
Cheesecake
Chocolate cake with a dusting of powered sugar

Celiac Disease Awareness Month

May is Celiac Disease Awareness Month. I encourage all readers to go to theNational Institute of Health website regarding celiac disease
http://celiac.nih.gov/
and also the National Digestive Diseases Information Clearing House
http://digestive.niddk.nih.gov/ddiseases/pubs/celiac/.

Both sites contain information regarding celiac disease. However, if you think you or someone you love has this disease don't just rely on information from websites, go talk to a medical professional. I am so glad I did.