Saturday, December 31, 2011

Gluten Free Lipstick?

Yes, Lipstick.  No, I do not wear women's makeup, but my wife does.  In a way to prevent me from getting contaminated I looked into Gluten Free lipstick to match some of her colors for stocking stuffers.

Well, not that easy.  I first looked on websites - not that great.  I emailed some more companies and the responses were all over the board.

This is what I can summarize for you.

Dior give the okay that none of their lipsticks contain gluten and are not produced on lines that contain gluten.

Estee Lauder okay except signature Hydra Lustre which has wheat.

The Bobbi Brown rep of Estee was extremely helpful and responsive.  This is what she sent

Lip Color - Ingredients derived from Soy and Corn.
Rich Lip color SPF 12- contains ingredients derived from Soy and Corn.
Creamy Lip Color - Ingredients derived from Soy and Corn.
Metallic Lip Color - Ingredients derived from Corn and Soy.
Treatment Lip Shine SPF 15 - Contains ingredients derived from Wheat, Soy and Corn

Lancome sent a list of 36, yes 36, ingredients that contain gluten and recommended cross referencing each box.

     Avena Sativa (Oat) Kernel Flour
     Avena Sativa (Oat) Kernel Extract
     Avena Sativa (Oat) Kernel Oil
     Avena Sativa (Oat) Bran
     Cocodimonium Hydroxypropyl Hydrolyzed Wheat Protein
     Dextrin Palmitate
     Disodium Wheatgermamphodiacetate
     Hordeum Vulgare Extract
     Hydrolyzed Malt Extract
     Hydrolyzed Oat Flour
     Hydrolyzed Oat Protein
     Hydrolyzed Oats
     Hydrolyzed Wheat Flour
     Hydrolyzed Wheat Gluten
     Hydrolyzed Wheat Protein
     Hydrolyzed Wheat Protein/PVP Crosspolymer
     Hydrolyzed Wheat Starch
     Hydroxypropyltrimonium Hydrolyzed Wheat Protein
     Laurdimonium Hydroxypropyl Hydrolyzed Wheat Protein
     Malt Extract
     Secale Cereale (Rye) Seed Flour
     Sodium C8-16 Isoalkylsuccinyl Wheat Protein Sulfonate
     Sodium Lauroyl Oat Amino Acid
     Triticum Vulgare (Wheat) Germ Extract
     Triticum Vulgare (Wheat) Germ Oil
     Triticum Vulgare (Wheat) Gluten
     Triticum Vulgare (Wheat) Starch
     Wheat Amino Acids
     Wheat Germ Glycerides
     Wheat Germamidopropalkonium Chloride
     Wheat Protein
     Wheatgermamidopropyl Ethyldimonium Ethosulfate
     Yeast Extract

MAC asked me to write back with the exact color and style and they would then check back with the lab and then get back to me.  Great if you have a color.  Not very helpful if you are going shopping.

Revlon can't make a statement on being GF.

Sephora was very responsive.  All Tarte lipsticks are GF.  They also sent an email with other beauty products that are GF, if you want it email me and i'll forward you their email.

There you have it, my adventure in lipstick shopping for the holidays.  Pucker up and have a happy New Year.

The Un-Gluten Guy

Wednesday, December 28, 2011


We attempted to get away.  Dropped the dog at the doggie hotel and the kids at my sisters and we booked a night at the Ritz in Laguna Nigel.

The restaurant Raya is the brainchild of Chef Richard Sandoval and under Executive Chef Andres Jimenez it is run by Restarant Chef Marissa Gerlach.  It overlooks the Pacific in a quiet yet casual setting.

Their menu is marked with those items that are Gluten Free (always a nice start).  I let our waitress know that I had a gluten allergy and she said she would let the chef know.

They asked if we would like bread as they had bread plate but could bring out GF bread for me.  On with the bread, it was hot and freshly toasted, it was delicious - and it was Udi's of course.

I wanted to start with the smoked swordfish with pickled jalapenos that was marked as GF.  Not knowing where the corn tortilla chips came from I asked for cucumber slices instead.  Our waitress returned to say the Chef was putting on a pot of oil and would make my chips separate.  Well the dip was great with the cucumbers and the chips.

On to the soup.  They offered a pumpkin coconut soup.  It was a light and refreshing soup, not a thick bisque but with more texture than a broth.  It had a flare of thai cuisine but the topping gave off some heat in the Mexican style noted through the menu.

Dinner I had the Chimchurri Jidori Chicken.  Delicious.  This was over a bed of rice, kale, pomegranate and apples.  It was perfect blend of savory and sweet with a combo of textures that was over the top.

Chef Marissa even took the time to come out to see us at the end of the meal.  I hope I let her know not only how good the food was, but how impressed I was by the extra time and effort she took to prepare my meal due to my gluten allergy.

I would definitely go back and would recommend dinner at Raya to anyone staying in the area.

The only downside I had on the trip was breakfast.  Hate to cast a cloud on a great meal but breakfast with a new staff was a different story.  I let the waitress know about the gluten allergy.  I ordered an omelet with capers and salmon.  She offered the fruit instead of the potatoes but unfortunately they were out of the GF bread.

Out comes the plate from the runner.  I questioned the potatoes - a bit too crisp.  "Are they GF?", yes I was told.  "Are the cooked in a pan or a deep fryer?", fryer I was told.  Me, I won't eat anything out of a fryer for fear of cross contamination.  At this point I had eaten about half of the omelet and realized the capers were crunchy.  I cook my capers in a small fry pan at home but the fear settled in - would they cook them in the fryer?

Out comes the manager.  Yes, the potatoes are fried and they would bring the fruit that was supposed to come out instead.  And, Yes, the capers were fried in the fryer - Shit.  Out comes the Chef who apologized.  They comped the meal.  Luckily,  it didn't hit me too hard - a bit funny in the belly but otherwise okay - hopefully my intestinal lining isn't destroyed because I have had a few good months.

So, Raya.  Definitely go for dinner - you will be happy you went.  As for breakfast - I would go elsewhere or order plain eggs in a fry pan.  They said they would take in consideration marking the menu for breakfast with safe GF items and being the Ritz I would expect that in the future they will be extremely aware of the diners allergies.

The Un-Gluten Guy

Stella & Lucy

Stella Lucy was actually introduced to me when my mom was looking through a local magazine.  Luckily for me it is half way between my sister in Orange County and where I live in San Diego.

I didn't even know that they have a second store in Claremont.  The store was put together in 2008 in San Clemente after her husband was diagnosed with Celiac Disease.

This does make shopping easy when the entire store is GF.  This was actually one of the first real shopping trips we took when I was diagnosed.  Right up front they have some kid toys which kept my kids busy while we shopped.  They have been very helpful and friendly every time we have been there.

Not knowing what was what my first trip was a bit of buying two or three brands of everything so we could figure out what we liked.

I found GF hoisin sauce made by Premier Japan.

They carry WOW cookies from the WOW Bakery in Washington, my favorite are the peanut butter cookies.

They have Udi's, my favorite GF bread.  But in addition to the sandwich bread and pizza crusts they also have the hard to find hot dog buns and hamburger buns.

The Pure Pantry, a local company, is also stocked.  Along with Snap Dragon rice noodles dishes are other asian style products.  They carry all sorts of pasta, pasta sauces and salsas.  Cereal and chips.

So basically everything.  If you can't make it to them they will deliver to you and you can order online.

For those of you, like me, that hate going to Whole Foods for one thing, Trader Joe's for another, Von's for another, etc, etc;  here you get one stop shopping and it is all GF.

Time to put away the groceries.

The Un-Gluten Guy

Sunday, December 18, 2011

Casa de Bandini (Update 2.29.2012)

So one of the issues since I was diagnosed was mexican food.  I have had a hard time finding non-contaminated food.

As for restaurants I stopped going for fear of cross contamination.  For tortillas I found french meadow tortillas.  Salsa I make on my own.  For chipotles in adobo sauce I found San Marcos brand.

How happy was I to see a line at the San Diego GF Convention for food from Casa de Bandini.  This was the first mexican I was taken to in San Diego when it was in Old Town.  Magaritas, Mariachi Bands, good food and fun atmosphere make it a fun time.  They moved to Carlsbad recently and it is doing well.

For us, they have a separate fryer just for the Gluten Free menu and the only thing that goes in that fryer is corn.  They have a GF menu that you can view as a PDF on the website.

We tried it last night.  GF menu - check.  Waiter informed of allergy - check - no issues.  Asked for the manager who was extremely helpful, reassured me about the separate fryer and that the kitchen is aware of the GF food and cross contamination - check.

They brought out special GF chips - cooked in the corn only fryer.  Took a bit longer than the regualar basket of chips but they were hot, crisp and good.

I ordered their GF Rolls Royce Margarita which came with a shot of Pomegranate tequila which was so good we ordered a second shot.  I am usually a beer guy with mexican but the waiter didn't know if they had any GF beer so I just went with the margarita.

I had their chicken tortilla soup with a hearty broth, chicken, avacado and carrots - good.

For dinner I had the tequila shrimp over a bed of rice.  The plate had a tortilla bowl with the beans inside - manager please - yes, they cook them early in the day in the GF fryer and they are safe.

Dinner was good, no stomach issues and I'll definitely go back.  I am happy I found a place for mexican food.  In San Diego you can find a taco shop on every corner I am not comfortable eating at any of them anymore; Casa de Bandini fills my eating out void.

2.29.2012  We have been back a few times and not had any issues until tonight.  I ordered from the GF menu, told the waiter I wanted the GF arroz con pollo (chicken and rice for the non-spanish speaking crowd).  The runner caught it before I did - the cheese on the plate which I was informed is not GF.  He said that the kitchen didn't know that it was supposed to be GF.  The runner was on top of it, communicated with the kitchen and had a GF dish in front of me in a short period of time.  I got the bill and no 'GF' in front of my order (it had always been there before).  I spoke with the manager who said there are two ways for the waiter to input the order as GF.  He said they take it seriously but didn't seem too concerned about the issue.  I'll definitely order with the waiter and have the manager come over to double check the order and help communicate with the kitchen.

The Un-Gluten Guy

Saturday, December 17, 2011

Ruth's Chris

So I ventured back to a steak house for the first time since being diagnosed.  You would think simple, right - it's steak.  But I was unsure and researched it.  Luckily they have a GF menu and they seemed knowledgeable.

A few items are off the menu for me now.  Obviously the battered onion rings and the fries cooked in the same fryer.  Unfortunately the au gratin potatoes are off too.

Their Gluten Free menu is not online so let me give you a brief sample

Apps:  BBQ shrimp, shrimp cocktail, onion soup (no crouton), ahi tuna (no sauce), salads (no crouton and ask to make in separate bowl), all salad dressing okay except ranch

Entrees:  All steaks/seafood okay but no veal butter, so for the veal or lamb they put regular butter

Sides:  All okay except fried foods, creamed veg and au gratin potatoes and veg

Dessert:  Chocolate sin cake, creme brulee, berries

I had the shrimp cocktail and it was so nice to have the runner drop it off as the "Gluten Free Shrimp."

Dinner I had - you guess it - steak.

Dessert I had the Chocolate sin Cake.

The waitress was helpful and relayed the info to the kitchen and everything that was brought out was stated to be GF.  I had called earlier and spoke with the Manager - they had a GF menu when I checked in, and he stopped by the table to make sure everything was okay with the meal.

Great meal, great company and no issues with the food or my stomach.

The Un-Gluten Guy

Sunday, December 11, 2011

Gluten Free BEER

As a guy I obviously like beer.  I was not a beer only guy, I enjoy a glass of wine too, but I really enjoy beer.  After a day of climbing or skiing it hits the spot and on a summer day a cold one is the perfect drink to cool you off.  My favorites have been Fat Tire, Stone Pale Ale and the Stone Levitation.  A Negro Modela with mexican or an ice cold Corona on a hot summer day.

So you can imagine my inability to consume a good brew one I was diagnosed with Celiac disease.

So what to do?  I looked into it and there were a bunch of GF Beers out there.  So off to the store I went and picked up every beer I could find.

I got Red Bridge, Bard's, New Grist, Green's and New Planet Tread Lightly Ale.  To not bore you with a long dissertation on all of them I thought they were fair to poor.  Now, I used to enjoy a nice hoppy beer most of the time and making a beer with Sorghum makes it a bit light, a bit sweet and a bit unlike a beer.

If I had to settle on two, my favorites of the bunch were Red Bridge and New Planet's Tread Lightly.

Then I heard about New Planets' Off Grid Pale Ale.  I picked up a few four packs (yes, they come in 4's) and I was happily surprised.  This is the closest to a beer that I have found so far and I would say most people would not even know it is GF.  This now makes up a portion of my fridge and I'll be happy to enjoy this after a long, hard day.

Thank you New Planet!!

The Un-Gluten Guy

Friday, December 2, 2011


I found this in the strangest of places - World Market.  I was in there, killing time before a movie, and wandered back to the food section.  They had a bunch of Snapdragon food products on the shelf.  They have a few different flavors in the rice noodle boxes but they are not all Gluten Free so look carefully at the box.

Usually I am into cooking all from scratch but when its late and there is not time to cook this can save the day.

Indonesian Peanut was the first one I picked up.  Inside are some GF noodles and a seasoning packet.  The noodles are easy to make with some boiling water.  Easy so far - right?

Next you need to have some imagination.  I cooked up some shrimp with chopped ginger then added some red peppers, peas and carrots.  Add the noodles, a few tablespoons of water and the seasoning packet from the box and mix until it is all coated evenly.

Viola - dinner is served.

I have another box of Indonesian Peanut (obviously avoid if you have a peanut allergy) and we found a few more GF flavors (Pad Thai Ginger and Hunan Sweet & Sour) that I look forward to trying.

The Un-Gluten Guy

P.s.  Well since I first posted we have tried the Pad Thai and Hunan Sweet and Sour and both were good.  I made the Pad Thai with shrimp and snow peas and onions.  I prepared the Sweet & Sour with asparagus, carrots and corn and it was a good combination.

Monday, November 28, 2011


So I heard, or I should say my wife heard, about this company called Udi's.  They are based in Denver, Colorado.  They are not only a Gluten Free Food company but by looking at their website they are truly interested in those with Celiac Disease.  They have a forum, they have a step by step for those recently diagnosed and a page reviewing the signs and symptoms of the disease.  You should also check out the article today (11/28/2012) in the NY Times on going GF.

We picked up some frozen bagels although I have not tried them yet.  But I did get a chance to try their whole grain bread.  I have tried a few GF breads and they were horrible - and that is being nice.  I have made my own but it usually only lasts a day or so.  Being that I have just made 3 loaves of bread for stuffing and cooked for Thanksgiving the last thing I wanted to do was cook more bread.  In comes Udi's to the rescue for my leftover sandwich.
Let's just say it was a welcome surprise as to how good it was.  I toasted the bread and spread some of my homemade cranberry sauce, topped with stuffing and turkey and it hit the spot.  It was so good I went back and made another.  This would be great for morning toast and probably for french toast too.

A staple we used to keep around the house for a quick snack for me and the kids was frozen pizza.  Now that frozen pizza is out we needed an alternative.  Udi's to the rescue again.
Udi's frozen GF Pizza Crust is a must have for your freezer.  We top it with homemade sauce, cheese and sometimes pepperoni and into the toaster oven for 8 minutes and viola - pizza.  The kids like it, our nephew was over and downed have a pizza and he is 3.  Great for a late night snack once the kids are in bed and I have even made it and brought it to work for lunch the next day.

I am looking forward to trying their hotdog and hamburger rolls.  They also just released cookies, which if they are as good as their other products, may just be our go to cookie when we are out of homemade.

Good GF Eating,

The Un-Gluten Guy

Saturday, November 26, 2011

C Level / Island Prime

The Cohn Family owns a number of Southern Cali restaurants and I have eaten at a few, including 333 Pacific, Prado, Indigo Grill and Corvette Diner (we have kids).  C Level is within the Island Prime building but a more casual dining experience all located at the end of Harbor Island.

This was my first time going back since being diagnosed and I'll give them an overall grade of a B; let me explain.

We called ahead.  Yes, they have a separate GF menu.  The chef even got on the phone with my wife and asked if I had Celiac and to ask for him when we arrived so he could be sure that there was no cross contamination.  He said they had a separate GF fryer.

So this is where things go downhill.  After arriving I asked for the GF menu.  First three items: fried potato chips, french fries, and tuna stack with fried taro chips.  But they have a GF fryer right?  I ordered the tuna stack (did not have soy sauce, I checked) and the chicken.  I asked the waitress to have the chef come out because he had said to ask for him when we arrived.  I also told her I had Celiac Disease and I saw her write it on the check.

No chef and out comes the tuna stack with the taro chips.  I asked the runner for the waitress or chef.  In comes the manager, Jeff, I believe.  When I gave him the story he quickly took the dish back, saying that I could not have anything from the fryer (but didn't the chef say they had a GF fryer?).  I told him I was also having the chicken and he said he would pull the ticket and inform the chef/kitchen.

Most times at this point I would be done and would have waited to eat at home but he said they have just been educated.  He told us they had a Doctor come in and go over Celiac Disease with the whole restaurant staff (but my waitress was not there that day, I was told).  He said they were very concerned about those with Celiac and surprised at how common it was.  I felt better at this point.

The tuna stack returned now over a bed of sliced cucumbers and it was delicious.

Out came the Chicken with a spicy, smoky rub over spinach and mashed potatoes.  This was moist and tasty.  Once again the runner, my feared weak link, did not mention my dish was GF and was not really sure what I was talking about.

Test complete: no symptoms.  So based on the initial fumbles I gave them a C for execution but due to their comeback and the recent effort to educate the staff I gave them an A for effort for an overall grade of B.  They should update their GF menu - Do you or do you not have a GF fryer?  It sounds like they have GF food but will adjust that for those with Celiac Disease.  I'll try it again but I'll ask for the manager first (which I do at some restaurants).

Hopefully, C Level and others can find a way to pass the info from the kitchen to the runners so that when the food hits the table the allergen free dish is verbally introduced as GF - it makes eating out a less stressful experience.

The Un-Gluten Guy

Thursday, November 24, 2011

Gluten Free Thanksgiving 2011

So this is my first gluten free Thanksgiving.

We have gone to friends in the past where everyone brought a dish.  No way I can be sure that everything is GF or cross contaminated so that was out.  So we invited friends and family and had a house of adults, children and one in the oven.

I will preface this by saying I am a foodie and like to cook.  So I put the menu together, we made a list of ingredients and then a layout of what could be made when; because, there is never enough oven space.

To take the risk of cross contamination out of the picture we had our friends who are Napa lovers bring the wine.  It was delicious.  I used to be able to drink a few glasses a night, especially on a long, special night.  But since I was diagnosed I can usually drink one glass otherwise my stomach feels a little rough.  The wines they brought were delicious.  The Arns is a delicate but full wine with nice oaky tones and Pride is a full napa cab.

My sister and brother-in-law brought over cheeses.  They got them from a cheese store and they were out of this world.  Some washed rind cheese, goat and hard cheese, with quince paste and apples and pears.

The menu

APPS:  confit tomato, tomato-basil-mozzarella, melon-prosciutto
SOUP:  Creamy Tomato Fennel
SIDES:  Creamy corn polenta, Brussel spouts, green beans, cranberry sauce, sweet potatoes, mashed potatoes, stuffing
TURKEY:  Roasted brined breast and confit leg and thigh
DESSERT:  Pumpkin Pie, Apple Pie, Flourless Chocolate Cake, Cinnamon Ice Cream, Vanilla Ice Cream

I prepared some confit tomatoes.  This is done days ahead.  Score the bottom of the cherry tomatoes.  In a large pot pour 4 cups EVOO, a bunch of thyme, rosemary and 12 garlic cloves and a few tablespoons salt.  Cook for an hour at 200 or until tender.  Peal the skin and store in the olive oil.  We also made skewers of tomato, basil and mozzarella and another with honeydew and prosciutto.

Soup.  I made a tomato fennel soup.  I sauteed two fennel and two large onions until translucent then added 10 large tomatoes and simmered.  Once soft I immersion blended.  Salt and pepper to taste and a bit of heavy cream.

Sides:  The polenta I actually got off the side of Rice dreams box but this was rice milk, green chiles, polenta (GF Bob's Red Mill), cheese and corn kernels.

For the brussel sprouts I fry up in a bit of peanut oil with salt and pour a little rice vinegar over it before serving.

Green beans sautéed in some oil and prosciutto fat and and shallots with a dash of GF soy sauce.

Cranberry sauce.  I used two 12 oz bags.  One cup water, one cup OJ, two cups sugar and cooked until all berries popped.  Then I add a handful of dried cranberries and a bit of Vermont maple syrup.  This I made a few days ahead and stored in the fridge.

Potatoes are the realm of my wife.

Stuffing, here comes the dilemma.  So I baked 3 loaves of GF bread.  Then cut them into bits and toasted them in the oven.

They have to be dry.  They add onions and celery that we cooked in some rendered bacon fat and then salt, pepper, chicken stock.  It was good, it was different but not in a bad way.  Everyone seemed to enjoy it.

Turkey two ways seems to be "the thing" this year.  So I cut off the legs and wings Tuesday and dry rubbed with salt, sage, thyme and bay leaf.  Wednesday I confit in duck fat and peanut oil for 3 hours and stored in the fat until Thursday.  I reheated to 500 degrees and pulled the legs out and then put under the broiler to crisp the skin.  The meat was soft and tender and moist and delicious.

For the breast I brined on Wednesday in a salt bath with aromatics and buttermilk.  Rinsed and roasted with the cavity stuffed with lemon, onion and pear.  Rubbed the skin with butter, salt, pepper, onion powder, garlic powder and paprika.

For Dessert with got a GF pumpkin and apple pie from 2 Good 2 Be Bakery and they were a hit.  As expected you could not tell they were GF.  I made my flourless chocolate cake which was enjoyed by all.  You can find the recipe here from

Cinnamon Ice Cream I found the recipe here on allrecipes and my vanilla recipe I found here on

At this point there is still a pile of dishes to clean but dinner was great, the dessert was awesome and the company even better.  Hope you had a good Turkey Day and this may give you some ideas for next year.

The Un-Gluten Guy

Wednesday, November 23, 2011

My Wife

I have to say I really do love her.  She has been great through all of this.  I would hope that I would be as accomodating as she has been but I can be a bit hard headed.

She was the one that saw that something was wrong but backed off and gave me space for a while.  She eventually pushed me to see someone and since the diagnosis she has been great.

Our house now is probably 90% GF and moving to 100%.

It's expensive.  We threw out or gave away wood cutting boards and tons of food.  The next expensive issues was buying and tasting GF food.  We tasted many things only to throw them away because of how bad they tasted.

Currently we have one cabinet of "gluten" foods (kid cereal, dog treats (they have flour too so I have to be careful handling them - but we are going to GF dog and cat food), and some snacks).

But we have found a ton of GF snack, chips and treats.  Enviro kids cereal has been great for me and the kids but more on that another time.

She has watched my weight more than I have and she has encouged me to eat as I have felt better.  I am almost back to where I started.  A bowl of ice cream every night probably helps.

She has gone through cabinet after cabinet cleaning all of the pots, pans and then scrubbing the cabinet down.  We have a few more drawers to do but the kitchen is GF clean.

I can't thank her enough for how supportive she has been.  She was the one who found the GF Expo here in SD that we went to (see other post for that one).  She has changed how and where she shops.  She has started cooking differently too.  Although the kids had blood tests which were normal she has tweaked their diets and found equivalent tasting food that is GF so they don't even know the difference and we don't have to worry about "Gluten Crumbs."

Well, today she is off to pick up our GF pies for Thanksgiving.  I'll fill you in on our GF Turkey Day in another post.

But tomorrow being Thanksgiving, I am sure thankful for her.

The Un-Gluten Guy

Tuesday, November 22, 2011

Pressure Cookers

So my new kitchen gadget is a pressure cooker.  I had been talking about getting one for years and finally my wife went out and bought one for me.  We got the Cuisinart electric pressure cooker and at first I thought, "no I wanted an on the stove pressure cooker like all the cool chefs on t.v. have.  I have to admit this is a nice product.  I can program it and take the dog for a walk or go to the park with the kids and it will shut off and stay warm (you still have to relieve the pressure but it gives you some leeway).

The pressure cooker purchase came about due to beans.  I wanted beans for my dishes and the more I looked into canned beans, many were processed in a factory that processes wheat.

I contacted Organics, which is a branch of Safeway.  After three emails going back and forth about what store did I buy the can at, what was the bar code number, etc I gave up.  Either they are or they are not and if some of the beans are processed in a factory with wheat I am not touching any of them.

SW Beans: "Yes, wheat is present in the manufacturing facility." was their response.

Many cans that I looked at in all of the supermarkets list on the label that they are processed in a factory that processes wheat.  I know some of you have not had any issue with canned beans but I'm not taking a chance with cross contamination.

So back the pressure cooker, I needed a way to cook dry beans at home - quickly.

Well, this is now super easy thanks to my handy, dandy new pressure cooker.

Dish #1 - Hummus.  I pressure cooked some dried garbanzo beans for 30 minutes.  Then into the strainer and off to the food processor with lemon, tahini, garlic, salt and parsley.  Delicious.

I found a company Gold Mine Natural Foods for my beans - they list that they are Gluten free.

They have a lot of GF products that you can order online.  I found mine at Jimbo's.

Dish #2 - Chili.  I pressure cooked Kidney beans, 20 minutes.  I then used the browning button and seared the mean in the cooker then put it aside after it was browned.  Then into the cooker some oil, onions and peppers.  Then added chopped tomatoes, meat, beans, tomato juice, tomato pasta and seasoning.  I used salt, pepper, garlic powder, onion powder, chili powder and smoked paprika.  On with the lid and now on low pressure cooking for an hour.  Yum.  This was lunch on Sunday and lunch for work and I still had some left over that I froze for a last minute meal.

Well, hope that stirs up some ideas for you.  I'll be creating more and more with the pressure cooker and if I come up with some great recipes I'll let you know.

The UGG (Un-Gluten Guy)

Sunday, November 20, 2011

Gluten Free Cookies

Is it just me or is all of the Gluten Free craze about sweets - cookies, brownies, cakes and muffins.  Me, I miss scones, cranberry walnut scones to be exact.  That is my next project is trying to recreate that in a GF form.

Cookies are the other big one.  We have tried many but the house hold standard has been Nestle Tollhouse right off the back of the bag.

So we went big and started with Thomas Keller's Gluten free Bouchon cookies.
You can find them at Williams Sonoma.  They do taste good but they are flat and crunchy.  If that is how you like your cookies you will be happy.  If you like chewy and soft it will disappoint.  The flavor is great though - as you would expect.  I am going to retry them and turn down the oven temp and cook for a few minutes less.  We tried a batch in the fridge before baking but they still came out flat and crunchy.  I don't mind crunchy and the taste did have you thinking you were eating a GF product.

They also passed the kid test.  They did not last more than a few days in the house.

Next up - Bob's Red Mill.  Now, I have used a lot of their products and I have been happy with them.  So I picked up the Gluten Free Chocolate Cookie Mix.
Easy to make and this is how they turned out.  Soft and chewy.  Unfortunately, the taste left something to be desired.  I am not sure what caused the flavor twist but I personally didn't care for it.  And they failed the kid test - after a week of sitting on the counter I emptied them in the trash.

Next test.  I am going to try the Tollhouse recipe but substitute in GF flour.  This might take a bit and that means lots of taste testing.  I guess that is one way I can put some weight back on.

The Un-Gluten Guy

Saturday, November 19, 2011

Rendezvous Del Mar

Well, I found it.  I thought after being diagnosed that chinese food was out.  I figured that there was no way to prevent cross contamination.  I assumed that wonton soup and fried food dishes would keep me away from the woks and fryers.

Well, luckily I was wrong.  I found Rendezvous in Del Mar.  Actually I have driven by here for years but never ventured in to try the food.

They have a GF menu and it is big.  Three tapas, four soups, 27 entrees.  And they are super receptive to those with Gluten allergies.  We did take out the other day and they even put my GF food in a completely separate take out bag then the rest of the families food.

And it was delicious.

I had their hot and sour soup.  Tofu and mushrooms in a delicate broth.

Next I had the Curry chicken over rice.  Tender pieces of chicken in a pungent curry sauce (I know, not typical american Chinese food).

Next, (I just got off a crazy long day at work and was super hungry) I had the shrimp pad thai.  Usually I am fearful that aside from a thai restaurant the pad thai will be disgusting but this proves that theory wrong.  Perfectly cooked noodles and and savory sauce topped with shrimp. has others reviews which are also positive.

If you have been looking for a Chinese restaurant - this is it.

The Un-Gluten Guy

Tuesday, November 15, 2011

Pizza Night

I mentioned it before, so here it is.  Sunday used to be homemade pizza night.  We would make the dough and sauce in the morning and cook it up for dinner on the grill with a pizza stone.  It tastes great, works for leftovers and is fun for the kids to help out.

Now I get diagnosed with celiac disease.  Well I tried a few mixes and they just didn't cut it.  I starting using Thomas Keller's Cup 4 Cup and that has worked.  Although it is gluten free it is not dairy free, but luckily I don't have any dairy issues.

Here is the recipe I use.  If you are able to eat anything use regular flour but if you have celiac or a gluten sensitivity replace with your own mix or some other GF flour.

1.  1/4 Cup warm water in a bowl and a packet of yeast (make sure it activates)
2.  Add 1 1/2 Cups flour, 1/2 cup water, 1 tsp salt, 3 TBSP EVOO and mix
3.  Knead it on a board with some extra flour.
4.  I usually split it into two doughs and place in bowls, cover with dish towel and let rise a few hours.

Here are a few slices from this weekend.  The kids ate the rest.

With regular flour I could throw it real thin.  With GF flour I roll it out with a rolling pin.  You need to have some corn meal or corn grits (make sure it is GF) and pull the rolled out dough onto a pizza spatula.  Then add toppings.  I cook my pizza on a pizza stone on the grill and get it up to 550 or 600 degrees.  At that temp it doesn't take long to cook but crisps the dough nicely.

For sauce I use San Marzano crush tomatoes.  I puree two garlic cloves in a blender, pour in the can of tomatoes and add dried oregano, salt and sugar (yes, sugar) to taste.

The pies I have made
1.  plain (sauce and cheese)
2.  pepperoni
3.  our red and green pizza which is drops of red sauce, drops of pesto, broccoli, and tomatoes
4.  bbq sauce with shrimp or chicken, gouda cheese, cilantro and red onion
5.  caramelized onions, thinly sliced filet, gouda and mozerella, garlic and olive oil


The UnGluten Guy

Monday, November 14, 2011

My Advice for Restaurants

For all of those chefs, owners, managers out there please learn about celiac disease as one of the 8 common food allergens.  If you don't have the time to learn and a patron calls to ask if you have a GF menu just say no, we can eat elsewhere.

You can check out The Celiac Disease Foundation and a local site Gluten Free in San Diego.

Those places that are GF friendly usually offer a separate menu.  This takes away the issue of dealing with a wait staff person who does not fully know the menu or is not educated on Celiac Disease.  Nothing makes the restaurant look worse than when the waiter recommends an item that clearly contains gluten after being told that I have celiac disease and can only eat GF foods.

We are not on a fad GF diet but it is a treatable disease by avoiding all gluten.  This even means cross contamination.  That means nothing in the fryer unless you have a dedicated GF fryer.  Hand washing, cleaning knives and utensils to serve the food are essential to prevent cross contamination.

When the staff know the menu and understand the disease they make us happy to eat there.

Please educate the staff.
1.  Make sure the waitstaff know the menu and what items contain gluten.
2.  Find a way for the waitstaff to communicate to the kitchen that a patron has an allergy / sensitivity.
3.  Make sure the kitchen communicates back to the waistaff when the food is served.  Especially if there is a runner.
4.  It really puts us at ease when the staff serves the plate and confirms it is GF.
5.  Make sure the kitchen has an area dedicated to GF food prep or cleans the area prior to prepping a GF plate.

Putting together a short GF menu helps.  It doesn't have to be fancy or expensive.  I would rather have a choice of 2 or 3 apps and 2 or 3 entrees that I know are GF then having to digest a large menu, read every accompaniment and garnish.

Create an area of the kitchen for GF food preparation.

Understand if we get glutened we are sick, we have pain, it attacks our gut, we miss school or work for days, and won't be coming back to the restauarnt.

I applaud a few SD establishments and hope to find more.  They include George's Modern, Urban Solace, Rendezvous, Mountain Mike's Pizza, and 2 Good 2 B.

The UnGluten Guy

Sunday, November 13, 2011

Kappa Sushi

Kappa Sushi is a sushi place in SD at the end of Mira Mesa near the 15.  We found the place by following one of our favorite Sushi Chefs - Kat.  We met her at Roy's in La Jolla then followed her to Nozomi in Carlsbad and now to Kappa Sushi.  One of the owner's Eric we knew from Sushi on the Rock in La Jolla.  This place is hands down great sushi and the myth about women's hands being too warm - she does not ruin the fish - it is delicious and melts in your mouth.

When I was diagnosed even sushi became a problem.  I had to search out new GF soy sauce.  I tried Tamari but it didn't agree with me, I think, on two separate occasions, I then tried Bragg's soy alternative.  That was okay but I was not fond of the taste.  I then found Kikkoman's GF soy and that is my choice now.  I bring it with when ever we go out.

I still have to find GF ponzu or make it myself. So unfortunately, that takes away some of the great plates they make.

I usually stick with the chef's shasimi plate.  The fish is always fresh and delicious.  The spicy sauce is made with sirachi and is GF so I usually have a few spicy tuna handrolls.

I have talked to Kat and Eric and they clean the area to prevent cross contamination.  I was afraid to eat rolls since some of the rolls are made with tempura ingredients.  They will use a clean roller if you order roll sushi.  I have eaten here numerous times and never be glutened.

A full and content Un-Guten Guy

Saturday, November 12, 2011

SD GF Food Expo

Today was the 1st ever GF Expo in San Diego and we got there.  Boy was it raining hard.

Inside there were many vendors with lots of things to taste.  I can't touch on everything but I'm gonna give you my favorites.

I'll start with Mountain Mike's Pizza.  Let didn't have any to try but I've seen there ads and website and was curious.  The owner said his daughter has Celiac Disease.  They have the dough produced offsite to prevent contamination.  The sauce and other bins of toppings for the GF pizza is kept separate and remade everyday.  The flour used in the entire place to prevent sticking is corn flour.  I am definitely gonna try this one.

As far as bars.  I have been using Lara Bars or Think Thin.  A company that I saw today was PureFit.  These were really good.  I tried the berry almond crunch and almond crunch.  They look like the texture of old power bars but taste good.  For athletes the are 40/30/30.  I'll definitely pick these up.

Cookies.  There were so many my kids were walking past cookies and cupcakes at the end - they actually had enough.  The Pure Pantry stood out.  I have made their pancakes before and they were good.  Today I tried their sugar cookies and you could not tell they were GF.  They are a local company based out of Encinitas so I would strongly recommend trying their stuff.
Mac and cheese.  Me I would prefer pasta and a homemade 4 cheese sauce but my kids were kraft kids.  We have tried other brands but they have not liked them.  Pastariso had their GF microwavable mac and cheese and the kids loved it.  Great for a quick snack and you can buy it on Amazon.
The Sauce Goddess.  We tried her Sticky Sweet grill sauce and it was out of this world.  The other flavors were good too.  She said they are available at Sprouts.  She said there is a GF and non-GF bottle for each style so be sure to pick up the jar that says Gluten Free.

My favorite Bakery was there 2 Good 2 B.  I had a new cookie that I have not had before, the cranberry walnut, and it was good.  There was also a table for Three Senses Gourmet.  The offer basically a flour-less cake/soufflĂ© in oven safe plastic that you throw in the oven.  These were a hit with all of us.  A great freezer item for when you get a chocolate craving.

As far as restaurants two new ones that I found were The Trails and Casa de Bandini.  The Trails is on Jackson in San Diego and offers a GF menu (you can find it on the website) - I'll try this place.  The longest line was was for Casa de Bandini in Carlsbad.  They have a large GF menu on their website and they were serving up plate after plate of food at the Expo.

Speaking of Mexican I think I have found my tortillas.  The French Meadow Bakery is based in Georgia.  We found them at Jimbo's and Ralphs.  The tortillas were perfect.  Even though you can find corn tortillas the risk of cross contamination has kept me away.  These tasted like a flour tortilla and were so good, the kids even circled around for a second round of quesadillas.  They also offer cookies, brownies, pizza crusts and bread.

If you missed it this year you missed out.  I hope they have another one next year and based on the turn out I will expect an even bigger space because it was packed.  I only wish they would allow sales at the venue because they were not allowed to sell products this year.

Hope you find this helpful, I know I did.

The Un-Gluten Guy

Friday, November 11, 2011


If you are in a rush let me get right to the point.  If you have Celiac Disease DO NOT go here.

I am sad to say that because before I was diagnosed I have eaten there and liked the food.  Chef Jason Knibb does a great job, BUT.

We went for dinner and we were meeting friends.  Called in advance and spoke with the manager who said that although there is not a GF menu but to let the server know and they would communicate that to the kitchen.  Sounds good so far, right?  I thought so too.

Sit down at the table and asked the waiter if he could direct me to what was GF on the menu.  He bends down to look at my menu with a big UM?  Soon as he started with "I think"  I should have walked.  But you know the situation, I am out with friends, don't want to make a scene, and I'm hungry.  After pointing out that I could have the farro I let him know that farro was part of the wheat family, a whole grain form, and is something I have to avoid we moved on.

Lets say I have the parsnip soup and the swordfish I asked.  Please check with the kitchen and let me know if it is GF.  I reminded him nothing fried (i.e. from the fryer).

We are all good, he says the kitchen says that both are GF.  Out comes the amuse bouche.  I check with the server and I'm good, parsnip puree, apple and truffle.  And it was good.

Apps hit the table, parsnip soup.  Good.  Not great but good, garnished with pork belly and some pickled veg.

Dinner arrives.  Okay what is the fried garnish?  Fried salsify I'm told.  I nicely let him know that I can't eat from the fryer if anything has gone in the fryer with wheat.  I hear the ever common comment - "Oh, you are that sensitive?"  Nicely, I say yes, I have celiac disease and I'll have 3 days of pain if I have any contact to wheat.  I want to say, yes you jackass that is what I told you when I started.  Nine-Ten is that your IQ, somewhere between 9 and 10.

Now, I have been to other restaurants, told them I have celiac and they not only pick out the menu item but say sorry but I can't have anything from the fryer.

If you are curious as to what Salsify here is a picture.  It is a root veg, looks like but does not taste like carrots.

I should have just sent it back and had a glass of wine.  I allowed him to take it back and re-plate.  Oh, I ordered the swordfish, the side dish was broccoli with potatoes with fried salsify.

Now I'm starving, the other members of our party are eating and my food comes back.  At first glance looks okay.  I eat the swordfish and then look - Salsify in the broccoli.  Crap, they must have picked it off.  I call over the waiter and and he says he watched them re-plate.  What that actually means I don't know but as far as I'm concerned it means they did a half assed job of protecting their diner.

Needless to say I skipped dessert.

Maybe the Chef doesn't know what celiac disease is, maybe the staff is un-educated, maybe I just got the worst waiter.  In any event - I am not going back and would recommend avoiding it if you have Celiac.

The Un-Gluten Guy, hungry, at home, eating Rice Chex and hoping I don't feel like crap tomorrow but already don't feel great.

Wednesday, November 9, 2011

GF Cooking. The never ending battle

My wife says it's good that I like to cook.

I have always liked to cook.  It is a way to relax and I like my food.  Only now I have to change what I cook.

So this weekend we had rain.  An uncommon occurance in Southern California but a great reason to stay in the kitchen.

I made another batch of Brownies from Ad Hoc (see my other post on Brownies).

I made my French Onion soup.  I use a combination of yellow onions, a few sweet onions and leeks.  I cook them down slowly until they just about carmelize.  I add beef broth and some fresh thyme and bay leaves.

As for the cruoton, I made a loaf of GF bread, nothing special.  It worked great for a panini style grilled cheese with gruyere, provalone, swiss and mozarella. and now I had something for my soup

A thin slice of toasted bread on top of the soup then covered with a slice of gruyere and under the broiler until bubbling. YUM.

Then, another way to do chicken.  Green Curry.  I start with some oil in a pan, wack a stalk of lemongrass and let it simmer then add carrots and onions.  After this a bit of green curry paste.
I like Thai Kitchen stuff, I have used it for years and it even labels itself as GF.  Then add chicken broth, coconut milk, fish sauce (also from Thai Kitchen and also GF), brown sugar, potatoes and chicken.  Let it come to a boil then reduce and simmer.  Great over rice, great for lunch and great for leftovers.

Hope that helps with a few more Un-Glutened foods.  This saturday 11/12/2011 in San Diego there is a GF food Expo

The Un-Glutened Guy

Friday, November 4, 2011

What to bring for Lunch

This was a big problem once I was diagnosed with Celiac Disease.  I used to live on PB&J for a breakfast snack on the go at work.  Lunch usually consisted of a sandwich (tuna, turkey, chickenbreast).

So now what?

I can't have bread, no pasta, can't go the cafeteria and risk cross contamination (that is, even if they had something that was GF).  On top of that no kitchen, so it has to keep in the fridge or be easily heated in the nuke machine.

So this is what I have come up with so far, hopefully it helps you.

1.  SALAD, no shit.  But I have come up with variations with tuna, chicken, salmon, nuts, cheese.  Use your imagination but it is possible to make a salad at work more than a boring pile of lettuce.

2.  Quinoa.  I have done it cold and heated.  The leftover dinner is usually an easy lunch.  Usually sauted onions &/or peppers mixed in.  My new cold dish is a take on the greek salad.  Quinoa with olives, cucumbers, tomatoes, feta cheese and a little drizzle of a vinaigrette (I make my own but you could use any salad dressing out there).

3.  Left over pizza.  I'll get to my pizza story sometime but Sunday night is usually pizza night.  I make extra and bring in a few slices for lunch.

4.  Antipasti.  I have made a few platters of salami, cheese, roasted peppers.  It's nice to have some variety and pick and choose from the pieces on the platter.  I'll load up at the deli on the weekend and make a platter for an easy lunch one night when I'm tired.  No cooking required.  I like Molinari meats.  I contacted the company and they said all of their meats are GF.

5.  Chicken.  How many ways can you skin a bird?  My kid likes chicken nuggets so my wife gets chicken tender strips and breads them in a GF breading.  He eats them and I get to bring them to lunch.  Eat them hot, cold, plain, with BBQ sauce.  I'll sometimes make a side of Kasha, you might know it as Buckwheat, but contrary to the name there is no wheat in it, its actually a fruit.  It's a nice grain, nutty in flavor and about the size of barley but not as mushy.

Well, that gets you a few days.  Hope it helps.  I'll post more as I come up with new ideas.

Saturday, October 29, 2011

Disneyland Gluten Free

We were taking the kids to Disneyland for the day; to do the Halloween thing.  And this is my first time back since my diagnosis.

What am I going to eat?  How many hours are we going to be there?  How much food do I have to bring?  You know the same old same old - worries and concerns.

Well, Disney has done a great job for those of us with Gluten issues.  I searched the web and found many people with good experiences.

First step:  Go to City Hall in Disneyland (it is on the left soon as you enter the park) and ask for their Gluten Free list.  The lady behind the counter knew exactly what I was looking for and handed over the 6 page list which included Disneyland and California Adventure.  It said it was valid until the end of the month so they must keep it up to date.

The list included snack and vending carts that have GF products.  A few examples are the fresh fruit carts, frozen lemonade, cotton candy, popcorn, kettle corn, turkey legs and some ice cream.

It also listed the restaurants and what GF items that they had.  This list included the Tomorrowland Terrace, Redd Rockett's Pizza Port, Rancho Del Zocalo, River Belle Terrace (only 1 item available here - so I would recommend skipping it),  Hungry Bear Restaurant and Plaza Inn.

For your sweet tooth they list the Cone Shop and all ice cream is Dreyers and they state it is all GF except Cookies and Cream and Tollhouse Swirl.

At the Disneyland Grand Hotel you have a few options too.  The Storyteller's Cafe for Breakfast, Lunch and Dinner.  We have stayed here before and had Breakfast there every morning and it was good.  I was not GF at that time but they have a decent list on the handout.  The Napa Rose is they higher end restaurant and you can sit in the Lounge and get the full menu.

In California Adventure you have a bunch of choices too.  They list Award Wieners (request a GF bun), Ariel's Grotto (here you are prompted to ask to speak to the manager), Boardwalk Pizza (they list you can request a GF shell), and the Golden Vine Winery - Trattoria.

We have eaten at the Winery - Trattoria and after more that half a day with the kids, nephews, wife and sister a glass of wine was a necessity so we headed over.  The waitress was not surprised by the GF request and she stated that they serve about 20 Celiacs a day.  I had the Caprese Salad and the Garlic & Herb Roasted Chicken.  When the chicken arrived it sure a hell looked like they covered it with breading and stuck it under the broiler.  I questioned the waitress and she agreed that it looks like breading but was only parmesean cheese.  Well, both dishes were good and I had no symptoms following my meal.

As with any place you need to be vigilant and check with the wait staff, manager, kitchen regarding any food you order.  I don't know if the Pizza Port has a separate oven for the GF crust - if not the risk of cross contamination may be high.

I arrived with my own fruit, bars (my favorite are larabars and think thin), nuts and I brought some of my own homemade GF pizza.

You can do it and the folks at Disney seemed to be very helpful.  Grab your friends or family and kids and head on up to see Mickey and the gang.


The Un-Gluten Guy

Thursday, October 27, 2011


So I am not a real sweets person but the occasional cupcake is always a treat. Muffins and scones used to be my favorite, especially walnut cranberry scones.

Well, what the hell am I to do now.

Enter 2 Good 2 B located in Encinitas

Their who we are page tells the story of Mike, a self proclaimed foodie, who was diagnosed with Celiac Disease in 2007 and his attempt at creating GF food that was more than edible, it was delicious.

They have cupcakes and cakes that are out of this world.  And we are not talking just the GF world.  People that have tried these don't know they are GF and still rave about the soft, moist texture of the cake.

Bread, they have that too (and sometimes croutons and breadcrumbs).  I have had the rosemary and the baguette.  Both delicious.

As far as muffins, I am a fan of the banana walnut.  They even stay good for about 3 days.  The first time I had one of these soft, moist muffins with just the right balance of bananas and nut I went back to the counter for a second.

Breakfast I have not done yet but the have waffles, muffins, panini's and toast.

For lunch I have had a pressed sandwich on their homemade bread.  This was the first sandwich I had had in over a month so I has a small place in my heart.  I thought, wow, I can have a sandwich made of bread - and it was delicious.  Turkey and cheese on the rosemary bread.  It hit the spot.

So if you are in the area stop in, I guarantee you will be happy.

Happy GF eating.

Monday, October 24, 2011

Where the hell am I going to eat??

This list hopefully will get quite big but so far I have found two that I trust.

First is George's California Modern in La Jolla, California.  See my previous BGF (before Gluten Free) blog on food at The food here is by far my favorite restaurant in San Diego and has the best food.  For most though it will be a bit pricey.

The take all food allergies into account.  They do not have a GF menu but the waiters all know what is gluten free and what is not and what can be altered to be GF.

This has been my big issue.  If the waiter doesn't even know what celiac disease is, or what items contain gluten I am just about out the door.  At George's they know their stuff.

I had the Chino Corn Soup (sans crouton to make mine GF).  This is a rich creamy soup with fresh corn from Chino Farms in Rancho Santa Fe.  The bone in Halibut is prepared perfectly with a nice sauce.  Flourless chocolate cake for dessert.  Most important no upset stomach the next day so no cross contamination.  Definitely plan a meal here.

My second find was Urban Solace.  This quaint restaurant is in North Park in San Diego.  They have a GF menu which is big.  It has a number of entrees and apps.  I had the tomato fennel soup - delicious.  We split a blackened shrimp with corn grits (GF of course).  For dinner I had the chicken, roasted perfectly with potatoes on the side.

They just opened a new restaurant in Encinitas that I was told does not have a GF menu but approximately 80% of the menu is GF.  That is the next one on the list so check back for more.

The UnGluten Guy

Sunday, October 23, 2011

Gluten Free Brownies

I am not a sweet tooth guy, more of the savory type.  But when I cut just about everything out of my diet I was looking for something cake-like and sweet.  I was at Trader Joe's and saw their gluten free brownie mix.

Now if you have been to TJ's they have a good size list of their gluten free products.  If you live in San Diego, I have been to the Trader Joe's on Mira Mesa Blvd and they have made your life easy.  All around the store they have placed little blue G's to indicate that the product is gluten free.

And now - Back to the Brownies.

The TJ's were easy to mix and bake.  Taste wise they were good.  A bit dense and chocolately.  Not really a cake like quality.  Although there are many things at TJ's I like.  I won't but this product again.

Wildtree.  My mother-in-law found this company and gave me a few of their products.  These were also easy to make.  A bit more light and fluffy than the TJ's.  The chocolate flavor was average.  They had that gluten free taste unfortunately, you know, like something is missing (yeah - gluten).

Well, what is my favorite.  A bit pricey but for 18.95 it is worth the money.  These are a bit more complex to make.  You need to melt the chocolate and butter over a double boiler, mix the eggs & sugar, mix in the mix, fold in the chips then bake.

All I can say is that they are the best Brownies I have ever had.  My family wolfed them down (I'm the only one that has celiac).  You would never know they were gluten free.

Who makes them you ask?  Thomas Keller's Ad Hoc mix.  I found it at Williams Sonoma who now carries more and more gluten free stuff (but more on that later (see flour and cookies)).

When you need that soft, chewy, chocolatey, moist dessert - here it is and well worth the 10 to 15 minutes of prep and the price.


The Un-Gluten Guy

My new Un-Gluten Life

I grew up eating everything and anything.  I would cook up a storm at home and that was always full of homemade pizza, pasta, cakes, cookies, bread, sandwiches - get the idea.  Then it hit me.

At age 38, out of the clear blue, like an anvil in some looney tunes cartoon falling out of the sky onto my head.  Days, then weeks of pain, stomach bloating, lethargy, weight loss.  Being a guy and being stubborn it took a while before I finally sought out medical intervention.

They thought maybe an ulcer.  Off to the endoscopy lab and down the throat with a scope.  Well, no ulcer and really not much of anything.

Until, the biopsy came back.  Looks like celiac disease.  Off to the lab for blood tests.  Yep, celiac disease.

Well, at least its not cancer.  Don't like that answer.  If it was cancer I could eat whatever I want.  But probably good it was not cancer.

After the disbelief, depression, anger, confusion and a few more weeks of eating gluten free before I felt better it was time to get started.

Damn, this is hard.  Have to clean the kitchen, search out gluten free food for the house and gluten free restaurants.  Time to get rid of the beer - the friends liked that one.

Its only been a few months but its getting better and easier.  Note, I did not say easy, but easier.

I thought I would keep a blog.  To remind me and let you know what I have learned.  So i'm gonna put down all of the things I have found, tried and taste tasted.  Things such as pizza dough, bread mixes, chips, treats, beer and give you my two cents.

The other thing is lunch.  It used to be easy to make a sandwich for work.  Now it takes a bit more time and ingenuity but i'm learning.  So I thought I would throw in my recipes so you can make them too.

Enjoy (but without the Gluten)