CELIAC- things I find useful

Here is a list of things that *help* .   Having them say “Go gluten free, and good luck with that” at the doctor’s office was not helpful. At all. Ever. Still not very helpful over there at doctor central, so I wrote this out for them to give to their newly diagnosed persons.

This list IS helpful. Pass it on.

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• Start here——>   http://www.triumphdining.com/glutenfree/gluten-free-foods.php and BUY the grocery guide. It’s completly worth it, and will save you months of research. Seriously. Make it easy for yourself.

• –Gluten Intolerance Group–

http://www.gluten.net – they have a lot of handouts that you can reprint

• –www.csaceliacs.org

• –Unendingly helpful book: Recognizing Celiac Disease, Cleo Libonati

(www.glutenfreeworks.com)

• --Very helpful book: Celiac Disease, Peter Greene, MD

www.celiacdiseasecenter.org
Celiac Disease Center at Columbia University
Harkness Pavilion
180 Fort Washington Avenue
New York New York 10032
212.342.4529

• –http://www.celiac.com – good reference website for all things celiac

–Best magazine: www.livingwithout.com

--Best cookbook: You Won’t Believe It’s Gluten Free- Roben Ryberg

–More cookbooks, anything by Bette Hageman

–Helpful: Gluten Free, For Dummies. (sadly, it’s pretty helpful)

–http://www.celiacsite.com/index.php3 – they put out a free newsletter that lists mainstream products that are gluten free….. very helpful.

–Amazon.com has 4,000 products in their online store listed as gluten free

–Betty Crocker released 4 new mixes in the baking section, 2 cakes, 1 cookie mix and a brownie mix., all gluten free. And delicious.

–Chex cereals have gone gluten free as of June 2009: Rice Chex and Chocolate Chex as well as Honey-Nut, Strawberry, and Cinnamon Chex are now *safe*

Raspberry Pie

Pie. Who doesn’t like P-I-E? seriously.

So we had some festivities that seemed pie worthy, and made this pie. It was delicious.  You should totally make one. Really. It’s easy. Easy as pie. Ha.

• 3-4 C raspberries (I used thawed, previously frozen berries)
• 1 C sugar
• 1 T lemon juice
• 2 1/2 T tapioca pearls
• 6 T potato starch

Mix these together well, and pour into unbaked pie shell, that used 1/2 of the crust recipe.  found here.

Top with another crust made from the other 1/2 of the dough, and crimp edges to make it fancy.

Bake at 425 for 15minutes, then turn the oven down to 375 for another 25 minutes.

Let cool. (if you can stand it) and even refrigerate it overnight to let the filling set up.

“Yum”

Menehune-Brownies

The menehune are small persons believed to inhabit Hawaii. In Europe they call them “brownies”. Or hobbits, or gnomes. 

These are just delicious.  Gluten free, dairy free, soy free, egg free goodness, and the menehune here just love them. 

• 1/2 C potato flour
• 1/4 C brown rice flour
• 1 C sugar
• 6 T cocoa powder
• 1/2 tsp salt
• 1/4 C palm shortening
• 2 eggs <replaced with flax and hot water>
• 2 tsp vanilla

Stir, put in oiled 8 x 8 pan. Sprinkle 1/2 C chocolate chips on top. Bake at 350 for 25- 30 minutes.

Cup of Cake

Got 3 minutes? have some cake. 

Mix:

• 4 T sugar
• 4 T GF flour mix (I used potato starch and rice flour) 
• 4T cocoa
• 1 egg (I replaced it with flax meal + HOT water)
• 3 T hemp milk
• 3 T oil 
• 3 T choc chips

Pour into a large coffee mug. Cook 3 minutes in the microwave on high power. Drizzle some frosting on it. Poof Cake. 

Butterscotch Rice

This is from a recipe card from grandma’s recipe box. Sounds fabulous. It is gluten free, but clearly not dairy free.

Butterscotch Rice- original recipe circa 1955

• 1 1/2 C scalded milk
• 1/3 C rice
• 2 T butter
• 1/4 tsp salt
• 1 C brown sugar

Put thoroughly washed rice into a double boiler and add the scalded milk. Cover and cook until rice is tender. Blend the butter, brown sugar and salt in a saucepan and heat over a slow fire until sugar is melted. Stir into hot rice and finish cooking. Pour into molds or dish. Chill and serve with plain or whipped cream.

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Butterscotch Rice – GF CF

• 1 1/2 C hemp milk
• 1/3 C rice
• 1 T palm shortening
• 1/4 tsp salt
• 1 C Brown Sugar

It sounds so good!

Soup Soup Soup

This is great for a rainy cold weekend lunch. Guess what we are having today? It’s great over a bowl of rice, too. (SOME!!!)people at my house insist on meat in their diets… I could care less and don’t really eat meat. So this is good either way. Sometimes I just get out two giant pots on the stove and make both versions at the same time.

Freezes great.

Veggie Veggie Soup

• 1 lb chicken thighs – cut into bite sized pieces (optional)
• 1 chopped onion
• 1 box of Pacific chicken stock
• 3 peeled and chopped carrots
• 2 peeled and chopped potatoes
• 1 C frozen chopped spinach
• 1 1/2 C frozen chopped broccoli
• 1 can cut green beans
• 1 peeled and chopped zucchini salt and pepper to taste
• 1 tsp poultry seasoning
• 1 T oregano
• 1 T Italian seasoning

Cover chicken bits with a little water- 2 cups?maybe. simmer until cooked through. Add all the veggies and chicken stock. Add seasonings. Simmer an hour, or until the carrots are cookedto your liking.

Yummy Breakfast Muffins

Muffins for breakfast, with a little bit of fruit.  Perfect.

 Oh, who am I kidding.. these are good anytime of day. Snacks on the run now covered. These freeze well too, so make a big batch. : )

• 1/2 C palm shortening
• 2 eggs – (replaced with 2 T flax meal and hot water)
• 3/4 C brown sugar
• 1/2 C brown rice flour
• 3/4 C potato starch
• 1/4 C tapioca starch
• 2 tsp vanilla
• 1/4 tsp ginger
• 1/9 tsp nutmeg
• 1 C coconut milk/hemp milk
• 1 tsp xanthan gum
• 1 tsp soda
• 1 tsp baking powder
• 1 tsp cream of tartar
•  1 C mini chocolate chips
• Optional: 1/2 C unsweetened coconut flakes

Bake mini-muffins at 350 for about 10 minutes.

Jam Pockets

Who doesn’t love Mardi Gras? Well. It’s over, for this year anyway…but I found a new treat. It mimics the jam filled donuts that I loved when I could still eat wheat, eggs, cream and butter things, fried in oil. … yadda yadda.

These are better. Really. I promise. And baked, not fried… sweet dough.

I added  raspberry jam to each “pocket”  that I made with a dumpling folder I found at an asian market. (They also sell the dumpling folders in several sizes on Amazon.com)

I made the dough with:

• one recipe of wonder dough, and added……
• 1 T gluten free vanilla (found at Costco)
• 3 T granulated sugar

Mix dough. Pat out a golf ball sized bit of dough into a flattened circle. Set that on the dumpling folder. Spoon in a teaspoon of jam. Fold it to press the edges. You could also just do this with a fork.

Bake for 20 minutes at 400.

Roll each Jam Pocket in powdered sugar, (I use Trader Joe’s powdered sugar with tapioca starch- most other brands use corn starch)  and let cool on a wire rack.

Marshmallow Peeps

My PEEPS!

They are not only gluten-free, but they are also soy and egg-free.  Be still my heart.

I heart PEEPS.  Is it any wonder that candy that does not make me sick is surprisingly a fav? really??

http://en.wikipedia.org/wiki/Peeps

 I hoarded the Halloween ghost PEEPS, until the Christmas PEEPS were out. But I have now gone completely through my stash of Christmas PEEPS and am looking forward to all the Easter PEEP-y goodness that is bound to hit stores shelves any darn second. It’s only six weeks until Easter… they should have it out soon.

PEEPS!

Chocolate Pretzel Snack Treats

I have sunk to new lows in making “cookies” but I have to admit, they are cute. So we will just call them chocolate pretzel snack TREATS, and it will all be fine.

• Melted Enjoy Life Chocolate Chips (gluten free, dairy free, soy free)
• Glutino Pretzel Twists (gluten free) – (but not corn or soy free by any stretch of the imagination.)
• Sprinkles (gluten free sprinkles found at Whole Foods)

Melt the chocolate chips. Dip the pretzels in the chocolate and remove with a fork to a waxed paper lined plate. Put some sprinkles across the top of each one.

Place the “cookies” in the freezer to harden.

Sadly, it’s that easy. And I can’t have any because of the soy … but the kids like them. : )

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