Cookie Comforts

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Enjoy these gluten-free recipes for Oatmeal and Chocolate Chip Cookies!

Gluten-Free Oatmeal Cookies

Ingredients:

• 1-1/2 cups Better Batter All-Purpose Flour
• 2 tsp xanthan gum
• 2 large eggs
• 1 tsp cinnamon
• 1/2 tsp sea salt
• 1 tsp baking soda
• 1 tsp vanilla
• 1/2 cup granulated sugar
• 1 cup brown sugar
• 1 cup softened unsalted butter
• 2 cups gluten-free rolled oats

Directions:

Preheat oven to 350°F. In stand mixer, beat butter and sugars together until smooth. Add vanilla and eggs; beat well. In a separate bowl, blend flour, cinnamon, baking soda, salt and xanthan gum. Stir flour blend into wet ingredients. Add oats and and mix well by hand with wooden spoon. Drop rounded tablespoons of dough onto ungreased cookie sheets or sheets lined with parchment paper. Bake for 10–12 minutes, or until golden brown. Cool one minute then transfer to wire racks to cool completely. Makes about 3 dozen cookies. Store in air-tight container or freeze.

"I Can't Believe It's Gluten-free Peanut Butter Cookies"

Adapted from www.emerils.com

Ingredients

1 cup creamy peanut butter 1/2 cup granulated sugar* 1/2 cup semisweet chocolate chips (I'm partial to using chunks instead of chips) 1 large egg, beaten 1 tsp vanilla extract

*I used 2/3 cup the second time around just to make the cookies a smidge sweeter.

Directions

Position (2) oven racks in the center of the oven and preheat to 350 degrees.

Combine all ingredients in a bowl and stir with a wooden spoon until smooth.

Roll 1 heaping tablespoon of dough between hands to form a smooth ball. Place balls of dough (you should have 24) on ungreased cookie sheets or ones lined with parchment paper, spacing them about 1" apart. Using a fork, press tines on dough in two directions (criss-cross) and bake 10 minutes. Cool slightly, then remove with a spatula and let cool on wire racks.

Store in air-tight containers or freeze.

Something to "Nosh" On

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If you are looking for an alternative to the “traditional” protein or granola bar, check out Nosh-A-Bars, all natural protein bars that are homemade by exercise and “clean food” enthusiast Sharon Trinker. Gluten-free flavors include Chocolate Chip Vegan Gluten-Free Almond Butter and Cinnamon Raisin Vegan Gluten-Free Almond Butter, both made with organic gluten-free rolled oats. Other, non-gluten-free varieties are also available. Trinker suggests the bars for pre- or post-workout snacks. If you have a fridge and microwave at work, take them along for a midday snack!

Check out Noshabar.blogspot.com or Nosh-A-Bar on Facebook for more information.

A Big "Thumbs Down" for "Man Up!"

Imagine my excitement when I read that the family on the ABC comedy "Man Up!" was going gluten-free. What a great way to raise awareness about gluten intolerance, if not celiac disease itself, on national television. Unfortunately, the episode turned out to be quite a disappointment. When the mom (played by actress Teri Polo, who I enjoyed seeing in the "Focker" movies) comes home from the doctor with her son, she tells her husband that they discovered that he has a "gluten allergy." Perhaps they meant "wheat allergy?" The family then decides to go gluten-free, discarding all foods in the house that contain gluten. Soon after, they find themselves cheating on the diet. While this is certainly not heinous in and of itself, the fact that the characters ate out of the garbage can was ridiculous. And not just the kitchen garbage can but the ones outside of their house. Who does that? Perhaps a midnight run to the local convenience store for a bag of pretzels would have been more in line.

The most disappointing part of all, though, was when the mom attempts to serve gluten-free pizza for dinner and puts something that could only be described as slop on a spoon on her husband's plate. ABC lost me here. They had a perfectly good opportunity to show how great-tasting gluten-free foods could be and instead added to the misconception that gluten-free foods have no taste.

If a network wants to incorporate real-life medical conditions and situations into their shows, perhaps they should consider hiring consultants who have experience dealing with the things about which they are clearly uninformed.

I'm available, ABC, call me.

Gluten-Free "Cheat Sheet"

I found a great "Gluten-Free Cheat Sheet" on blogher.com. Check out www.blogher.com/gluten-free-cheat-sheet for a primer from Gluten-Free Goddess Karina Allrich. She gives you the scoop on what gluten is, exactly, in what foods it can be found, and much more. If you are a newly-diagnosed celiac, or know someone who is, I highly recommend reading this post.

Book Review: The Cake Mix Doctor Bakes Gluten-Free

The Cake Mix Doctor Bakes Gluten-Freeby Ann Byrn (Workman Publishing New York)

Reviewed by Christine A. Krahling

If you have been a fan of The Cake Mix Doctor’s cookbooks but find they’re collecting dust on your bookshelf since you started a gluten-free diet, this one’s for you. As a result of reader feedback that included a demand for the same great-tasting “doctored up” cake recipes her fans had come to know and love, Byrn began reading and researching celiac disease and “baking every (gluten-free) mix” she could get her hands on to please her fans. The result: The Cake Mix Doctor Bakes Gluten-Free.

The book includes helpful tips for newbies such as “Choosing the Right Equipment,” “How to Bake Gluten-Free in a Gluten-Filled Kitchen” and “High-Altitude Gluten-Free Baking.” Byrn’s “Finishing the Cake” section on page 8 discusses the method for cooling a cake properly (which varies between layer and bundt cakes). You’ll find that Byrn is not a fan of canned frosting (though there are several gluten-free canned frostings on the market) but instead offers simple recipes for delightful concoctions such as Quick Caramel Frosting and Strawberry Cream Cheese frosting, among others.

Gluten-Free is divided into several chapters including: Layers; Make-Your-Own-Gluten-Free Wedding Cake; Bundts; Straight from the Pan (sheet cakes); Cupcakes and Muffins; Brownies, Bars and Cookies, and Frostings.

Byrn includes a section of full-color photos at the front of the book (which I love) as well as conversion tables and online resources.

For more information visit www.cakemixdoctor.com.

Blogger’s Note: I tried the Banana Bread Cake recipe (minus the Caramel Glaze but adding mini semisweet chocolate morsels to the mix) and it was fantastic! I gave it to people who were not on a gluten-free diet and they could not believe it was gluten free. This is by far the best—and simplest--banana bread recipe I’ve baked yet.

Homemade "Hamburger Helper"

This gluten-free twist on the 70s classic makes for an easy dinner on a busy night. Ingredients

1lb gluten-free short cut pasta (I used Schar brand fusilli)

1lb ground beef, at least 80/20

8oz can tomato sauce

Shredded mozzarella or cheese of your choice

Salt and pepper

Olive oil (extra virgin or other)

Directions

Preheat oven to 425°

Cover bottom of saucepan with olive oil and brown beef in it. Do not drain beef.

In a separate pot, cook pasta ‘til al dente, about 8 minutes. Drain.

Pour just enough tomato sauce to cover bottom of baking dish. Add pasta, ground beef and remaining tomato sauce; stir to combine. Add salt and pepper to taste. Sprinkle cheese on top.

Bake for 20 minutes or until cheese is melted.

Serve with salad and your favorite gluten-free bread.

Enjoy!

Subway's Gluten-Free Sandwiches!

Check out the Celiac Diva's great report on the introduction of gluten-free sandwiches at select Subway locations, and their plans for expanding to other cities! www.theceliacdiva.com/subway-new-gluten-free-sandwiches/

Chocolate Almond Clusters

I adapted this recipe from one that appeared in Good Housekeeping magazine in 2010. It is simple to make and is a great idea for gift-giving or bake sales, granted  no one has a nut allergy, that is!Chocolate Almond Clusters Makes 2 dozen

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8oz bittersweet chocolate, chopped 1 cup roasted, salted almonds* Mini candy cups

On a large cookie sheet, arrange 24 mini candy cups in a single layer. In a microwave safe bowl, heat half of the chocolate on high for 20 seconds; stir and repeat for 1 additional minute or until chocolate just melts. Stir in remaining chocolate and microwave at 50% power (medium) in increments of 30 seconds at a time, stirring after each interval. Total melting time will vary based on your microwave’s power.

Once all chocolate is melted, let cool for about 3 minutes so that chocolate achieves a shiny finish.

Stir in almonds until evenly coated by chocolate.

With a teaspoon, drop 1 spoonful of mixture into each candy cup.

Refrigerate at least 15 minutes or until set.

According to the GH website, chocolate clusters can be kept in an airtight container for up to a month. After nearly a week, mine are still fresh!

*I used Wegmans’ brand, which were quite delicious, even without the chocolate!

Book Review: Complete Gluten-Free Diet & Nutrition Guide by Alexandra Anca, MHSc, RD with Theresa Santandrea-Cull (Robert Rose, Inc.)

By Christine A. Krahling From its fact-filled preface to the over 100 recipes included within, the Complete Gluten-Free Diet & Nutrition Guide is a must-read for newly diagnosed celiacs. Author Anca notes, “It is no longer sufficient for newly diagnosed celiac patients to be handed a sheet with two columns listing, ‘Foods Allowed’ and ‘Foods Not Allowed’” (page 7). Amen to that. As a parent of a young adult who was diagnosed with celiac disease nearly 20 years ago, I know all too well the feelings of confusion and isolation that come with leaving a medical professional’s office with a list similar to what Anca mentions, and then left to figure it out on my own.

On page 28, the section, “How Will This Disease Affect My Life?” touches on emotions that often accompany a diagnosis of celiac disease, such as denial, resentment, feelings of neglect and information overload. The fact that the authors discuss that “coming to terms with the disease is not always easy” shows that they truly “get” what a newly diagnosed celiac is feeling and that it is okay to have these types of feelings.

The section titled, “Shopping for Gluten-Free Groceries” (page 50) provides great tips for that first, often-daunting trip to the grocery store and “Gluten-Proofing the Kitchen (page 62) breaks down in simple steps how you can effectively keep your pantry and appliances gluten-free so as to avoid cross-contamination when cooking or preparing foods for yourself or a family member.

The “30-Day Gluten-Free Meal Plans” section (page 126) not only provides guidelines for what types of foods to prepare but a Daily Nutritional Analysis is included as well, emphasizing the importance of proper calorie intake, fiber, iron and other vitamin and mineral content  of foods, and how to best incorporate them into a gluten-free diet.

Recipes are divided into sections titled, “Breakfast and Brunch,” “Breads and Muffins,” “Soups and Salads,” “Pizza and Pasta,” “Vegetarian Mains and Seafood,” “Meat and Poultry,” “Side Dishes,” and “Snacks and Desserts.”

This will make a welcome addition to the celiac’s bookshelf.

Order your copy at http://www.robertrose.ca/book/complete-gluten-free-diet-and-nutrition-guide.

When in Rome...

My Facebook friend Silvana Nardone posted a link to this article on her page. The article is titled "Gluttony Without Gluten" and can be found on the Atlantic's website (see link below). The author discusses how when she was looking for gluten-free foods on a trip to Italy, she discovered that nearly every pharmacy carried them. The reason, it seems, for the abundance of gluten-free shopping options is because the Italian government pays a monthly stipend to everyone that is prescribed a gluten-free diet. The article states, "The amount varies by region, but many adults get nearly $200 a month." Could you imagine how wonderful that would be, especially for people in the United States who cannot afford the cost of a gluten-free diet? I mean, let's face it, the stuff's expensive. Thanks, Silvana, for sharing a great article.

www.theatlantic.com/magazine/archive/2011/10/gluttony-without-gluten/8638.