The Un-Gluten Guy (My Gluten Free Recipes & GF Adventures)

Visiting family is stressful but sometimes helpful.  The stress of cooking in a non-GF kitchen and finding restaurants that can cater to a GF diner is difficult.  Finding GF products that you are accustom to using is hard. We usually pack some staples (pasta, snacks, oatmeal, etc) and send stuff.  This week we were visiting my parents in Florida and we sent down a box ahead of time with our favorites - peanut butter, risotto rice, GF quinoa, rice pasta and my pre-made flour blends. Like all mothers with a son visiting - she felt the inner need to feed her child. She did some shopping and understood how difficult it can be for someone who has to eat gluten free.  She visiting 6 different shopping markets and found some new items.  Some were good, some not so good. First up. BOPS oven baked Potato Snacks.  They are made by their parent company  Good Boy Organics  out of New York.  They produce non-GMO, organic, GF products. They has an Organicasaurus cheddar snack that we w

Osteoporosis can be a deadly disease.  Osteoporosis related fractures (hip, spine, wrist) may be preventable but currently account for 1.5 million fractures per year in the US in patients over the age of 65.  Many patients admitted to the hospital with a hip fracture may die or suffer medical complications in the year following their fracture, and many have a life-long deterioration in function. So what does this have to do with Celiac Disease? When I was diagnosed with celiac disease I had my vitamin D level checked.   It was low.   After going GF, allowing my GI tract to heal, and supplementing my diet with calcium and vitamin D I was able to bring my levels back into the normal range. Some Signs/Symptoms of Vitamin D Deficieny Fatigue Muscle weakness or soreness Joint Pain Depression Our body stores calcium in our bones and if we do not have sufficient stores of vitamin D we can not absorb the calcium from our GI tract.  When the small intestines are damaged due to celi

Come fall and winter, as the leaves change and the weather turns cold, nothing goes down as nice as a hot bowl of soup.  Soup can be a snack, side dish or a whole meal.  It is  great for leftovers (stored in the freezer) and is usually welcomed by neighbors (I always make a big pot which is more than we can eat). This soup is super easy to make.  It can be tweaked many ways by changing what vegetables you use. Ingredients: garlic - 2-3 cloves crushed and finely chopped large yellow onion - about 2 cups of diced (diced is going to be equal size of all ingredients) celery ribs - 1 cup of diced celery large carrots - 1 cup of diced carrots bell pepper - 1 cup de-ribbed and diced new potatoes - 1 cup diced, peeled potatoes 1 baby zucchini (optional but it was in my fridge and fresh) - diced but before to cut out the inner white part and leave the green skin and tougher meat underneath otherwise it will be mushy in the soup beans - 1 cup cooked beans (slightly undercooked o

What American kid does not grow up eating Mac & Cheese?  Well, my daughter did eat it and love it.  One of the big concerns we had early on was what were we going to do about her Mac & Cheese now that she had to be GF. We tried many different brands - Amy's, Pastaristo and Namaste.  But after many different attempts to find one that she liked we found Trader Joe's GF Rice Pasta & Cheddar In a box just like Kraft (which used to be her favorite).  It comes with the same packet of bright yellow powder.  The pasta is rice pasta and the flavoring contains milk but no other allergens.  Its easy to make and fills a small shelf in our pantry. Me, I prefer a homemade mac & cheese with cheddar and blue and gruyere topped with GF bread crumbs that are toasted.  But what my little one wants, she gets (sometimes). Put on some water to boil and cook up some TJ's GF M&C, The Un-Gluten Guy

Potato latkes are a favorite food during Hannukkah.  Hanukkah is the Jewish festival of lights and although they only had enough oil to burn their candles for one night it magically lasted 8 nights.  In addition to lighting the menorah and eating sufganiyot (jelly donuts) we eat potato pancakes or latkes. These are great anytime of year and at anytime.  Make them for breakfast, have for a snack, this time of year they become a dinner time appetizer.  There are numerous ways to make them.  Many people add flour, some add eggs, some add cornstarch.  I have made them every way and I like them best made simple - potatoes, onions and salt.  Cornstarch or eggs are a simple GF binding agents and if you want to use eggs add 1 beaten egg for 3 large potatoes big.  But for a nice size, tasty latka you can get by with out it. For this batch I grated 3 large russet potatoes after pealing them.  I also grated in 1/2 of a large yellow onion.  Next take it all and place into a heavy dish cloth, o

What's in your lunch box.  Lunch is one of those things that I constantly deal with.  At work there are no safe food items at the cafeteria and if a company brings in lunch from a restaurant there is never a GF item on table. So I bring my lunch - every day.  When I decide what I will bring for lunch it usually depends on how much time I have the night before to prepare my food for the next day. Factors include - do you have a refrigerator, microwave or toaster at work?  Is there a risk of cross contamination?(such as in the toaster)  I luckily have a personal refrigerator and microwave in my office. I decided to keep track of what I brought to work for lunch for two weeks.  Hopefully this helps you and gives you some ideas for lunch.  Please comment on what you bring for lunch.  We may all learn some new packable GF lunches. Week One Monday - Turkey salad (the last of Thanksgiving leftovers).  I brought GF Matzo crackers to eat the turkey salad with (since I do not have

A friend introduced me to  Pamela's  a while back.  I am not a believer that any one blend is perfect for everything, but this is good for many recipes.  I have tried many commercial blends and mixed up blends from various cookbook authors.  I have found I use my own blends for very specific recipes but sometimes you want something handy that you can go to quickly. Her blend contains brown, white and sweet white rice flour, cultured buttermilk, almond meal, tapioca starch, potato starch, baking powder, baking soda, salt and xanthan gum.  So obviously you need to avoid it if you have dairy or nut allergies. Pamela's baking mix is one that we keep handy in the large size.  We routinely make pancakes and her recipe of her mix plus egg, water and oil is very simple and produces breakfast quickly.  We usually make a large batch on the weekend and the kids reheat them during the week for breakfast.  They have the appearance of a pancake (some GF I tried in the early phases wer

When it comes to spices you have many options.  We initially went through our spice cabinet and threw out many things when I was first diagnosed.  We have found some things that were okay and technically did not contain any gluten ingredients.  But when you look into many companies that produce many products and state that they clean lines but do not test batches to verify that they are GF. Then I ran across  Spicely .  They are a company out of Fremont, California that produces spices and extracts.  They are certified organic, vegan, kosher and GF.  Yes, certified GF.  This always reduces my anxiety level, especially if I am making a dish and adding a lot of spice. It was time to clean out our spices anyway - they all tend to lose flavor over time so we picked up a bunch of things that I commonly use. I have used the chili powder and smoked paprika on chili and taco seasoning.  The dry chili flakes are great on pasta and pizza.  Garlic and oregano on garlic bread.  Herbs de P

I have a few salads that we make and this one is always a favorite.  Caesar always sounds hard but it is really easy. What you will need: Anchovies or anchovy paste (optional) garlic GF Dijon Mustard (I use Grey Poupon) GF Worcestershire Sauce (I use Lea & Perrins) lemon greek yogurt EVOO pepper parmesan cheese GF Croutons (I place some EVOO, salt, garlic powder, oregano and paprika on GF bread and toast.  I then remove and cut into cubes and put back in the toaster at 200 until dry and crispy.) 1.  In a bowl add a few anchovies or about 1 inch of anchovy paste, 1 clove of garlic and some fresh ground pepper.  Mix it all together, crushing the garlic and anchovy until it is a mash. 2.  Add 1/2 tsp of GF Dijon Mustard and 1/2 tsp of Worcestershire and continue to mix.  Add the juice of 1/2 of a lemon and mix some more. 3.  Add a large tablespoon of plain greek yogurt and keep mixing.  Then add 3 tablespoons of EVOO (extra virgin olive oil) and keep mixing. 4.  

Update 4/17/13 - I found that using chips to melt left a oil residue.  I switched to using chocolate (you can use any chocolate bar or baking chocolate) I use Endangered Species. Brownies continue to be a favorite in my house.  When I make them they usually do not last more than a few days.  We have made some changes and this is my latest version. 1.  In a bowl combine 1/4 cup almond flour 1/4 cup white rice flour 1/4 cup black bean flour 3 tablespoons unsweetened cocoa powder (I use Ghirardelli) 1/2 tsp sea salt 1 tsp xanthan gum and mix with a whisk or place in a sealed tuberware container and shake. 2.  Over a double boiler combine 12 tablespoons of GF butter or butter substitute 4 oz of GF chocolate (I use Ghirardelli 60% bittersweet) melt and turn off heat and do not let it burn. 3.  In a bowl whisk together 2 cups sugar 1 teaspoon of GF vanilla extract 4 eggs whisk for a few minutes until the graininess of the sugar is gone. 4.  Add the m

This is a dish that was adapted from a meal I had in Colorado.  I liked it then and I love it now.  It is light, fresh and gluten free.  The veg is good on its own. For the fall vegetables 1 cup pine nuts 1 cup yellow raisins 1 cup cauliflower cut into bits 1 clove garlic 1.  Heat the pan.  Toast the pine nuts and then set aside. 2.  Add 1 tablespoon grapeseed oil to the pan and add cauliflower and garlic.  Cook until it starts to brown. 3.  Add the pine nuts and raisins and toss.  Salt and pepper to taste. 4.  Add 1-2 tablespoons butter toss and serve. For the fish Trout Filet GF white rice flour 1.  Heat the pan. 2.  Season the filets with gluten free white rice flour, salt and pepper. 3.  Place the filet meat side down until you have a nice brown sear then flip onto the skin side. Plate the fish and cover with the fall veg mixture. You can see it here on You Tube Enjoy, The Un-Gluten Guy

I find the most important thing is having a plan and cooking whatever you can ahead of time.  Everyone knows that come Turkey Day there is never enough room in the oven or on the stove. Sunday I made my ice cream.   Cinnamon ice cream consisted of 1 Cup of sugar with 1 1/2 Cups Half and half heated over the stove until it bubbles on the edges.  Pour it into a bowl with two mixed eggs and mix together then back to the stove and add 1 Cup Heavy Cream, 2 tsp cinnamon and 1 tsp vanilla extract.  Continue to stir until it has a slightly thickened consistency.  Cool overnight in the refrigerator. Kids also wanted mint chocolate chip ice cream  (I usually would do vanilla).  This is a Philadelphia Style ice cream (therefore no eggs or cooking).  2 Cups 2% milk and 2 Cups Heavy cream, 1 cup sugar, 1/2 tsp salt, 1 tsp vanilla extract and 1 tsp peppermint extract.  Mix and through into ice cream maker.  When ready pour into a container, mix in 1 Cup mini chocolate chips and freeze.

Its the day before the big feast.  Here are a few things to consider. Brine your turkey .  I made my brine the other day.  This is what I did I used 1 gallon of vegetable broth, 1 Cup salt, 1/2 cup brown sugar, 1 Tbsp black peppercorns, 1 tsp thyme, 1 tsp sage, 5 bay leaves and bring to boil.  Then add 1 gallon cold water and 1/2 cup apple cider and place into refrigerator. I added my turkey today and will remove it tomorrow, rinse it, season it and put it in the oven. Today you can make your cranberry sauce . This is how I make it. In a sauce pan add 1 Cup water, 1 Cup OJ, 2 cups sugar and the two packages of cranberries.  Cook until all the berries pop then add a bit of gluten free maple syrup and a handful of dried cranberries.  Put this in the refrigarator until tomorrow. Need a fall side dish?  Try this cauliflower pine nut raisin mixture . Get equal parts pine-nuts, yellow raisins and cauliflower.  Cut up the cauliflower so the pieces are slightly larger than th

Yum!  Soup is great when its cold outside.  Soup is something I always tend to avoid when I go out unless I am 100% sure that they are aware of gluten issues and those with Celiac disease.  There are too many ways to contaminate the pot - broth, thickeners, etc.  Add a nice piece of french bread topped with cheese and my GF cells cringe. So, just make it yourself.  I've been making it for years and it is quite simple but it does take some time. You only need a few ingredients, a large stock pot and some time. Ingredients: Onions (lots of them) Shallot Leaks (optional) Bay leaf Thyme Red Wine Beef Broth Comte cheese GF Bread Directions: 1.  Slice the onions into thin (1/4 inch or less) slices.  For a 3 quarts of broth I will use about 8 medium size onions.  Slice one large shallot.  For some added flavor I will also use one or two leeks.  For the leak you need to rinse thoroughly to get all of the sand out. 2.  Heat a large stock pot and add olive oil to coat

I had to travel to Colorado Springs for a meeting and we took the whole family.  The  Broadmoor Hotel is a beautiful 5 star hotel in Colorado Springs surrounded by beauty. As with any trip I had to look into the Gluten Free options.  When I called to speak with the hotel they told me that they do not have a GF menu but each restaurant would be able to accomodate us.  They did an amazing job. We ate at some other places too and there are many GF options around Colorado Springs.  In downtown Colorado Springs we stopped at  The Olive Branch , which has been in buisness for 32 years and offering GF options for just as long.  They have an extensive GF menu for breakfast, lunch and dinner and have GF baked goods. My daughter had their rice pasta (Tinkyada) with homemade marinara sauce and liked it so much we went back a second time for lunch during our trip.  The first time I had a chicken breast braised in a basil tomato sauce over spinach with rice.  The second time I had the

I do not think I could state it any better so here is information from the NFCA .  This is our attempt to get the government to make it mandatory for labeling allergens.  Please sign the petition. You can get to the government website here . This is what they said: Dear Friends, In 2004, the historic Food Allergen Labeling and Consumer Protection Act (FALCPA) was passed, making life significantly easier for individuals with food allergies to manage their potentially life-threatening health condition. The celiac disease community worked for those requirements understanding that the benefits would flow to them as well.  Today, only one provision of FALCPA remains to be implemented - setting a standard for gluten-free food labeling rules.  To help educate decision-makers about the need for this standard, the celiac disease community is taking advantage of a new forum to make sure its voice is heard loud and clear.  A " We the People " petition was launched

Back to  Jsix  last night.  As usual they were very helpful.  Sous Chef Leland Heaton came out to our table to double check with us after we ordered to make sure that everything would be safe.  This time the kids came with so we needed something GF for my daughter too. I had the garlic thyme grilled shrimp with grilled watermelon.  This was delicious - I could have eaten a dozen of them.  They added a bit of heat with some jalapenos. For dinner my daughter ate the GF short ribs and devoured them.  I guess they were good. I had the grilled pork chop for dinner.  It was served with a mustard vinegar sauce that was made from scratch in house.  On the side were roasted potatoes with rosemary.  The pork was cooked perfectly and the potatoes were crispy and seasoned well. For dessert the little ones had creme brulee and lemon sorbet - both GF and very good. On the way out we ran into the Red Bull girls as they pulled up in a Red Bull car.  What do you know, its Gluten Free.  T

Ratatouille - you may know the Disney film by the same name.  Possibly you have seen a recipe for it in a book such as Julia Childs' cookbook.  It can be made as a side dish or eaten as a meal.  It can be served in layers or all tossed together. I had actually never made ratatouille and actually I do not think I had ever eaten ratatouille until recently.  My little guy, after watching the movie, decided he wanted Ratatouille and it had to be in a circle just like the movie.  Well, as Gusto says in the movie - "Anyone can cook!" So I read through a bunch of recipes to get an idea for what I was going to make and this is what I put together.  Not only was it good - but the kids ate it up. Ingredient list: roma tomatoes tomatos zuchinni yellow squash bell peppers (I used red) onion garlic salt & pepper EVOO (extra virgin olive oil - if you weren't sure) optional - bay leaf, herb de provance Notice I did not specify how much.  If you were makin

This is a dish I have not made in a while.  It is actually quite easy once you do the shopping.  It does require a few steps but it is not complicated.  I usually prepare it over a flat, crispy potato pancake, but you could easily serve it with rice or eat it on its own. You'll need: 1 Green Pepper 1 Red Pepper 1 Orange Pepper 1 Can whole tomatoes 1 Onion 1 lb white fish that is a thick filet (I like halibut or monkfish) rice flour (optional) 2 potatoes To make the base: 1.  Slice the peppers and onions into thin slices 2.  Strain the liquid from the tomatoes (reserve for later) and cut the tomatoes into quaters 3.  Add about a 1/2 TBSP coconut oil to a pan over medium heat and add the peppers & onions.  Saute until they just start to soften. 4.  Add the tomatoes and simmer over low heat. 5.  Taste and season with salt and pepper to taste. To make the fish: 1.  Optional, but I season some rice flour with salt, pepper and paprika and set aside. 2.  Wash a

Ocean Vodka  is a family owned vodka maker on the island of Maui.  Although all vodkas should be gluten free secondary to the distillation process I want to be extra safe.  I gave away all of my wheat distilled vodka.  Even if the distillation process rids the vodka of the gluten protein I could not be certain that cross contamination did not occur in the factory. So I recently found Ocean Vodka at my nearby BevMo.  It is a vodka made from organic sugar cane.   It is distilled off site with water from Hawaii and then sent back and bottled in Maui. As far as taste it is a great vodka - clean, crisp and no stinging alcohol on the back of the throat.  Enjoy it on the rocks or with your favorite mixer. Cheers, The Un-Gluten Guy

It can get hot in the summer.  Sometimes a nice cool drink is what you need. We make this from time to time and it is easy and delicious. All you need is a watermelon, mint, a mesh strainer and a blender. Cut or scoop out the watermelon making sure not to get the bitter white rind.  Place into a blender. For a full blender of melon I add about 5 to 6 mint leaves.  Add more or less to your liking. Hit the on button a let the blender do its work. Strain the mixture through a mesh strainer to get rid of excess pulp and seeds. Pour into glasses and enjoy, The Un-Gluten Guy

This is a group effort by me and my daughter.  She also has gluten issues and is 100% GF. One of the issues I have is knowing how difficult being a child is and the added difficulty of having to watch what you eat is an addition burden to her just being a kid.  At school, friends houses, parties and camp it is always a challenge to make sure she has food and does not feel the stigma of being different. I made some gluten free thin mints and do-si-dos and her and the other girls in her girl scout troop loved the do-si-dos (the thin mints were not so good).  We look at this as an opportunity for other kids to enjoy her food and think it is special and good. At home we have made some simple GF things are fun to eat.  This is the first in hopefully many posts that will show you what she likes so that you may develop some ideas to share with your kids or yourself. Apple-Cheddar Sandwich This one is simple.  We toast two slices of Udi's bread or any one of your favorite GF brea

I never ate a lot of fried foods.  I even passed up deep fried pickles and other strange concoctions at the county fair.  But on occasion I enjoyed tempura if I went out for sushi.  Now it is rare to find a dedicated GF fryer at a restaurant and I have never found one at a sushi place.  So I had this craving for tempura and looked into it. Well, this is what I came up with and it was pretty damn good. Sauce .  You need a dipping sauce. Add 1/4 cup tamari, 1/2 cup water, 2 tablespoons sugar and 1 tablespoon rice wine vinegar to a small sauce pan.  Heat to dissolve the sugar.  If you cook it down, it will become more concentrated so adjust to your liking. For the tempura you'll need rice flour, xanthan gum, salt and cold club soda. Heat some oil in a bowl.  I used peanut oil heated to 375. In a bowl mix 2 Cups of rice flour, 1/2 tsp xanthan gum, 1 tsp salt and about 2 cups of cold club soda.  It should be the consistency between paste (remember that from grade school)

I received a new magazine subscription as a gift - Gluten Free Living . The third issue of 2012 just arrived, but the magazine has been around for decades.  The editor, Amy Ratner, has a daughter with Celiac Disease.  The magazine is a great source of information, articles, recipes and living.  They have a board of physicians and dietitians.  I also for the first time ever find myself looking at the ads.  I have found some new GF products that I had not heard of, and turned out to be pretty good.  I learned about Whirl butter substitute.  Avoid it.  It is a butter substitute that contains gluten.  It is mainly a European product - be cautious when abroad.  I have asked restaurants if they use it but have never come across it in the States. This month is pizza month.  They have dough recipes and different pizza combinations to try. The also have a section called In the Mix.  I give special attention to  Pure Tacos .  The magazine featured this 100% GF taco stand on the boardwalk

Breakfast during the week is quick - hard boiled egg, a yogurt, sometimes instant oatmeal. On the weekend its pancakes, waffles, eggs or sometimes - Steel Cut Oats. What I do is cook the Steel Cut Oats (we use Bob's Red Mill GF Oats).  When they are done I remove the pan from the heat and mash in a banana. I heat up some butter and blend in some honey or agave necter. To plate, pour the oats with the mashed banana into a bowl.  Top with your fresh berries (add granola if you wish).  Then drizzle the honey butter over top and grab a spoon. Enjoy, The Un-Gluten Guy

Urban Solace  in North Park, San Diego was one of the first restaurants I went to after being diagnosed.  They offer a GF menu, and that was my main reason for going.  Our first trip out was educational too, because the waiter let us know about the fryers and cross contamination and even avoiding salads that are dressed in wooden bowls (they can be contaminated from croutons).  So obviously we have been back. Look for their GF menus on their webpage on the bottom right. We stopped in for lunch.  I let my server know about my dietary restrictions and got the GF menu from the hostess as we were seated.  I also spoke with the manager and he let me know that everything is GF except those main ingredients that are not.  For example, they use no soy sauce.  They also switched their worstechires sauce to a GF and vegan (no anchoivies) version. I had the Creamy Tomato Fennel soup.  As always it was delicious.  It is topped with a bit of creme fraiche.  The non-GF version comes with a cro

We are always on the lookout for new food or treats.  We stopped into our local Fresh & Easy to look around.  In the GF section we found a new brand of snacks. Mrs. Crimble's  is an English company that has been around for 25 years.  Looking through their website I saw other cakes and cookies that all appear to be Gluten Free. We found a bag of their Cheese Bites.  They are made from cheese, potato starch, egg yolk, yeast extract, milk protein, salt and cheese flavoring.  Obviously, not good for those sensitive or intolerant to dairy. They were light, crispy and tasty.  The bag only lasted a few hours on a Sunday afternoon between the four of us.  We will have to go back and pick up another bag and try some of their other products. Enjoy, The Un-Gluten Guy

Answer these 4 questions 1.   Celiac disease is a genetic, auto-immune disease that is triggered by glucose.  True or False? 2.   Gluten is a protein found in what 3 common grains?  Can you name all 3? 3.   What kind of oats can be used in a gluten-free dish? a. Steel-cut b. Irish c. Organic d. All of the above e. None of the above 4.   Look at the list of pantry items.  You have read the labels, but some ingredients might contain gluten.  Find the trio that most likely needs verification by the manufacturer or distributor. a.  Cornstarch, Romano tomatoes, lentils b.  Olive oil, oregano, walnuts, apple cider vinegar c.  Rice vinegar, Worcestershire sauce, curry paste d.  Canned pears, basmati rice, tomato juice This was a test given by the  NFCA  at the 2012 National Restaurant Association Show.  They quizzed 150 chefs and restauranteurs and only 95% of them passed the test.  Less than 50% of chefs could name a gluten-containing grain other than wheat. You can

Guess?  Really, guess? So, its summer.  Time for fresh food.  Simple is sometimes better.  So what is it? Locally caught rockfish and asparagus.  Yes, asparagus. What you need: Fish Capers One lemon juiced Asparagus Walnuts 1 Clove garlic - minced Parmesan Cheese Olive Oil Butter Salt and Pepper The Fish 1.  Make sure to remove any bones from the fish and season with salt and pepper. 2.  Heat a skillet and add a bit of olive oil.  Cook each side and remove to a plate. 3.  Wipe the pan clean and add 1 Tbsp butter and about a tbsp of capers then add the lemon juice.  Season with salt and pepper. 4.  Return the filets to the pan to coat both sides. 5.  Plate the fish and pour a bit of the remaining liquid and capers over the fish. The asparagus 1.  Using a peeler, peal off shavings of the asparagus.  You could also use a mandoline. 2.  Heat a skillet and toast some walnuts then remove and set aside. 3.  Add some oil to the skillet and add the garlic.  Bef