A blog for those with celiac disease and/or following a gluten-free diet.
Why pay for salad bar salads when they're a cinch to make at home for much less per serving? My favorite includes gluten-free turkey and roast beef, Craisins, slivered almonds and some fresh lettuce and tomatoes, topped off with a gluten-free raspberry or balsamic vinaigrette. Delicioso!
On Friday, March 9, I had the pleasure of making a presentation to nurses in the East Penn (Pa.) school district. My presentation titled, "When a Child has Celiac Disease: A Guide for Educators and Healthcare Professionals" allowed for an interactive discussion about what it means to be a parent of a child with celiac disease and how to navigate the sometimes rough waters of living with--and educating others about--this condition. We talked about the condition itself, what it was like for my family from diagnosis to present day (my 20-year-old daughter has had celiac disease since she was 15 months old), how we handled the diet in school and social situations when my daughter was younger (including how to handle it when your child goes away to college) and what educators can do to help students on a gluten-free diet, among other topics. Thanks to Ann Johnson and all of the nurses I met on Friday. You made me feel welcome, and your questions and feedback were insightful.
For information on how to bring this presentation to your school, contact Christine Krahling at WriteAtHome2012@gmail.com.
The January/February 2012 issue of Women's Health has an article titled, "When Your Body Attacks Itself" by Tracy Erb Middleton. In it, Ms. Middleton presents case studies of different people with various symptoms and diagnoses. "Case Study 3" introduces a 22-year-old presenting with symptoms of celiac disease. The information discussed will probably ring true for many people who were at first diagnosed with another condition before receiving a diagnosis of celiac disease. Alessio Fasano, MD is quoted within the case study. As I'm sure readers of this blog know, it is frustrating to read inaccurate accounts of what celiac disease is/is not, e.g. an allergy or a condition one can outgrow. Kudos to Women's Health for recognizing that it has an intelligent readership and for sharing accurate information with us.
Enjoy these gluten-free recipes for Oatmeal and Chocolate Chip Cookies!
Gluten-Free Oatmeal Cookies
Ingredients:
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.
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.
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.
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.
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.
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!
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/
