ROCK- A Good Place to Start

Raising Our Celiac Kids or ROCK for short is support group developed by Danna Korn with chapters across the United States. Members of ROCK chapters get and give advice on all aspects of living gluten free whether you have celiac disease or another affliction which requires adherence to a gluten free diet.

I have already posted about ROCK before, but decided it was worth repeating for a few reasons. One, it is a fantastic organization and two I am wondering how many people are being told right now, "You really need to have your child on a strict gluten free diet.", and don't know where to begin. That was me just over two years ago. Well, ROCK is a good place to start. The organizer of the ROCK chapter I belong to was the voice of reason in the early stages of accepting that my child and I had celiac disease.

Don't hesitate, check the list on the link and see if there is a ROCK chapter near you. Call the organizer of the closest one to you. They can offer advice to you as your child goes back to school and a host of other issues.

This is Gluten Free and YOU because you are important and I appreciate you checking out my blogspot. Thank you and come again soon!

Friendship is Gluten Free

As we settle into the middle of summer I wanted to take a moment and say how very thankful I am for friendship. I have been blessed with many wonderful people in my life. The photo currently taking center stage on the blog is of flowers and vegetables given to my family by friends. To me, it is one of the prettiest photos I have ever seen. It reflects caring and generosity.

Something else that reflects caring and generosity is the lengths friends have gone to make me and members of my family feel comfortable. This summer alone we have traveled to a friend's home two times.  And twice she and her family have gone out of their way to make sure that we not only could eat, but eat safely several days at a time. This was all done with a grace that made it seem effortless. Eating gluten free 100% of the time is a challenge, but to invite people into your home when you do not generally eat gluten free is another matter all together.

Since being diagnosed with celiac disease two years ago many friends have served me meals in which they sought out brand new recipes, gluten free products or converted recipes specifically to make them safe for me to eat. No one has shied away from inviting me to dinner or been skeptical to try something that I made. No one has joked about whether something was going to taste good based on its gluten free nature. That is not to say that I haven't heard any negative comments about gluten free dining, but never once from a friend. These unfunny jokes were generally from uneducated media personnel or folks who I guess simply do not handle change very well.

So tonight, it is with a humble heart that I say "THANK YOU". Thank you for your love and support and for being you, my dear friends. I don't know what I would do if friendship weren't gluten free.

Mascarpone Peaches

I found this luscious peach recipe last year. It was pleasing to the eye as well as the taste buds. So, on your next stop to your local farmer's market pick up some peaches. Eat them plain and enjoy their own sweet goodness or add a few simple ingredients and create a beautiful masterpiece.

Recipe tip: This recipe is from  Wegman's, a fanstastic grocery store that is convenient to me. The maple syrup can be whatever brand you like. I also did not prepare this recipe with the rasberry puree, but don't doubt it would be a great addition. Enjoy!

Mascarpone Peaches


SERVES 6   ACTIVE TIME: 15 min    TOTAL TIME: 20 min 
6   peaches (about 1 lb total), halved, pit removed
6   tsp Wegmans Organic Maple Syrup
Berry Puree (see Wegmans link for recipe)
6   tsp mascarpone cheese
1   pkg (6 oz) fresh raspberries
12   mint leaves

Preheat oven to 350 degrees

1. Brush peach halves with syrup; place on baking sheet.
    
2. Roast 10-15 min or until just tender when pierced with fork.
    
3. Make berry puree while peaches are roasting. Drizzle 1/4 cup puree on each of four small plates.
    
4. Remove peaches from oven; place two halves on each plate. Top each peach half with 1/2 tsp mascarpone and a few raspberries. 

Rise and Shine

The second poll question has revealed that voters prefer morning over other times of day. Stay tuned for a special feature honoring morning. The post will contain recipes inspired by this favorite time of day! Do I smell  quiche or frittata, or both?

To all who voted, thank you for being a part of Gluten Free and You. If you have a poll question suggestion, by all means, type your idea in the comments section under this post or email me at glutenfreeandyou@gmail.com.

Tuna Topped Corn Thins

This little gem of a recipe is a Gluten Free and You original and can be made in less than 15 minutes. Although I think this recipe cries out to be served at a brunch; I have whipped it up in a jiffy and served it to my family on a Tuesday night before running out to karate.

Tuna Topped Corn Thins

Recipe tips: The corn thins I use are called Corn Thins by Real Foods. http://www.cornthins.com/ Although I don't always have it on hand, freshly shredded Parmesan adds the best flavor to this recipe.  Recipe can easily be doubled.

2 cans tuna packed in water, drained
2 1/2 Tbsp. mayonnaise
2 Tbsp pine nuts, roasted
2 Tbsp dried cranberries
2 tsp herbed basting oil
Parmesan cheese, shredded
Corn thins, two per serving

Place pine nuts on a pan in the toaster oven, toast for approximately 2 minutes.  Watch them carefully; do not allow them to burn.  In a medium sized mixing bowl, break up tuna gently with a fork and stir in mayonnaise.  Add toasted pine nuts, dried cranberries and herbed basting oil, stir to combine.  Divide the tuna mixture evenly among the corn thins. Top with shredded Parmesan. Serves 2-4 people.  Enjoy!

This recipe submitted to The Gluten Free Homemaker's Monthly Challenge on June 15, 2011. 

Essential Coleslaw, Chopped

I love the seasons!  All four of them.  I welcome summer, because my boys are out of school and it just seems my family spends more time together, whether it be boating on the lake, visiting friends, or heading "down the ocean".   Ahhhh summers in Ocean City, Maryland. Such great memories I have from childhood.

All this reminiscing and I have lost track of the task at hand. Well, over the weekend I was experimenting and it turns out that I prefer chopping my own cabbage as opposed to shredding it in the food processor or buying it in the bag. So the following is an amended recipe to Essential Coleslaw. The dressing stayed the same with one exception, adding a dash of celery seed. This recipe also omits the carrots, but please add them if you desire.

 Essential Coleslaw, Chopped 
1 cup mayonnaise 
1/2 cup sugar
1 Tbsp white horseradish
1 Tbsp white vinegar
1 lb. cabbage, chopped
A dash or two of celery seed


Purchase one green cabbage head and one purple cabbage head. Slice each head in half, discard outer layer of leaves and core.  Save halves in airtight containers for other recipes or more coleslaw. Lay head halves flat on cutting board and slice lengthwise into thin strips. Next cut horizontally into smaller bite size pieces.  In a large mixing bowl combine and mix well the first four ingredients.  Add chopped cabbage and a dash or two of celery seed;  mix until blended.  If you have time, allow dish to cool in the refrigerator and serve once chilled. Enjoy! 

Simply the Best Carrot Cake Recipe

Using Pamela's Baking & Pancake Mix and following the recipe below will bring your carrot cake baking abilities to new heights. Whether you require a gluten free diet or not; give your taste buds and those of your guests a flavorful treat with the recipe for carrot cake found on Pamela's Products website. You won't regret it! http://www.pamelasproducts.com/recipe_frames.html

Recipe Tip: I have always frosted this cake with Pillsbury Vanilla Frosting, but use what you like best.

Carrot Cake (loaf or layer)

3/4 cup oil
2 eggs
3/4 cup sugar
1-1/2 cups grated carrots
1 teaspoon vanilla
1-1/2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
2 cups Pamela's Baking & Pancake Mix
1/2 cups walnuts (optional)

Yield: one layer or one loaf

Beat oil, eggs, and sugar together, then mix in the rest of the ingredients. Batter will be thick. Poor into a greased loaf pan (8 x 4) and bake at 350° for 40-45 minutes (toothpick should come out clean), or use a greased 8-inch layer cake pan and bake at 350° for 25 minutes.

Pamela also has a package to make frosting. I have never used this product, but I am quite sure it would be delicious. I have had much success with all of Pamela's Products that I have tried.

Cream Cheese Frosting

1 bag Pamela's Vanilla Frosting Mix
2 Tablespoons butter or margarine, room temp/no melted
6 ounces cream cheese, room temp
1 teaspoon water

Soften butter or margarine. Add remaining ingredients and mix together on medium for 1 to 2 minutes or until smooth. If frosting is too thick, add more water one teaspoon at a time.

Optional: Add 1 teaspoon ground cinnamon.

Frost on a cooled cake.