Sunday, January 29, 2012

Gluten Free Cereal

Cereal - the american kids breakfast in a bowl.  Aisles and aisles of sugary cereal with cartoons on the box waiting for kids to pick it up and ask mom "can I get it?"

I too, was brought up with cereal for breakfast.  My favorites from what I remember were Apple Jacks and Honeycombs.

Now I usually have some cheese, a hard boiled egg and some yogurt.  Occasionally I'll do cereal for breakfast on the run but I like it more as a sweet nighttime snack.

In an attempt to have some more food options I went looking and there are a lot of options out there.

First I found out that Chex has been reformulated to be Gluten Free.  So you have Rice Chex, Corn Chex, and Honey Nut Chex.  I sometimes pour all three in a bowl for a little mix of flavor and texture.  Obviously now you can make your own Chex mix with other GF ingredients.  (Stay away from the wheat and multibran they ARE NOT GF).

Snap, Crackle and Pop came out with a GF version too.  The box clearly states Rice Krispies Gluten Free and is made with Brown Rice.  Texture is a little different than the old fashioned kind but still good.

Now, I do miss Cherrios.  As an adult I came to love those little crunchy O's.  I found Nature Path Whole O's which are GF.  For me they were a bit like crunchy cardboard and lacked flavor.

But Nature Path does have a line called EnviroKidz which we have found to be a hit for me and the kids.

Gorilla Munch are little corn balls with a bit of sweetness.  The kids like them better than Kixx.  Our other top favorite is Koala Crisps - essentially cocco krispies.  We have tried their Leapin Lemurs (peanut butter and chocolate balls), Panda Puffs (peanut butter balls), and Amazon frosted flakes too.

With two rice options we have talked about making rice crispy treats with the chocolate Koala Crisps and the brown rice Rice Krispies.

I was never a fan but Fruity Pebbles and Cocca Pebbles are both Gluten Free.

In the meantime pour yourself a bowl and sit back and enjoy.

The Un-Gluten Guy

Saturday, January 28, 2012

Roy's (update 2.16.12)

We used to go to Roy's as a treat for the family.  They do a great jobs with kids and their chocolate soufflé dessert is amazing.

I have not been real comfortable trusting restaurant kitchens so we have stayed away since I was diagnosed.  My wife spoke with the Manager, Brian, who gave her a GF menu and told her that any restaurant that is not offering GF food is behind the times - I totally agree.

If you look online you can find their GF menu for each location.  This is the winter menu from the restaurant near us.

One of things the kids like is the short ribs.  I found the recipe online and we make it at home.  It is not exactly like the restaurant version but still pretty good.  It is best a day or two after so I make it on the weekend and we eat it Monday or Tuesday for a easy weeknight meal.

Braised Ribs
Take 2 lbs of short ribs or equivalent meat, season with salt and pepper and brown all sides.  Add 1 chopped white onion, 1 chopped small carrot, 1 stalk celery and 5 cloves garlic and caramelize.  Add 2 Tbs. tomato paste on low (don't burn).  Add 1 cup red wine and reduce by half then add 4 cups beef stock, 4 sprigs fresh thyme and 1 sprig basil reduce heat to simmer and cook approximately 2 hours or until meat is tender.

Remove the meat, strain the liquid and discard the solids.  Keep the meat in the strained sauce in the fridge and reheat for dinner later in the week (again, its much better a day or two after sitting in the liquid).  I have alternatively cooked it in a slow cooker if you need to cook it while your out.

Roy's Chocolate Soufflé

You can find some of their recipes by the front, they put out dessert, entree and drink recipes.  I picked this up and we make it a lot.

In a bowl mix 1 Cup sugar and 3 Tbsp cornstarch.  Mix 4 eggs + 4 egg yolks in a separate bowl.  In a saucepan bring 12 Tbsp butter to a simmer, add 8 oz. semisweet dark chocolate and mix until smooth and chocolate begins to simmer along the edge.  Add chocolate mixture to the dry ingredients and mix until combined.  Add eggs and mix at low speed until smooth and sugar is dissolved.  Pour into a bowl and refrigerate overnight.

Pre-heat oven to 375.  They use metal rings lined with parchment paper, I make ours in ramekins that I butter on the bottom and line the bottom with a parchment paper round.  Fill 2/3rds with the stuff and bake 28-30 minutes.

I over cooked these in the beginning so it was a good chocolate cake.  If you take it out on time it will have a nice gooey chocolate filling when you cut into it.  I top it with powdered sugar and serve with vanilla ice cream.  This whole recipe usually makes about 6 servings.

I'll let you know how it goes when we visit but we'll try it soon.

The Un-Gluten Guy

Update 2/16/12

So we went.  I told you I would let you know.  It was great.  They offered the GF menu that you see above.  The Chef came out to the table to go over any other questions and I had a few.

Where did they get their polenta?  He wasn't sure.  So to not risk cross contamination I avoided it.

Not knowing how clean the sushi bar could be with all of the tempura waiting to cross contaminate my food I avoided it but they did have tamari sauce if I needed it.

I choose the shrimp appetizer.  He salt and peppered it and sauteed in a pan with butter.  On the side was the wasabi cocktail sauce.  Very simple and good - with just enough heat in the cocktail sauce.

For dinner I had the chicken.  I asked and the pinot reduction was only pinot without any additives.  The potatoes done with butter and cream.  The chicken was done perfectly.

For dessert I have the soufflé.  They omitted the cookie (obviously) and it was good as always.

So as for Roy's and their GF menu - One star

Knowledge - one star (I didn't get to really test the waiter but they fact that the chef came out tops the waitstaff)

Servers - presented my dishes as GF - one star

Food - good as always - one and a half stars

So a total of 4.5 out of 5

The Un-Gluten Guy

Sunday, January 22, 2012

Park City, Utah (Gluten Free Skiing)

We usually go to Park City to ski in the winter.  Now that we were planning our trip the anxiety set in.  Where will I eat, where will I shop, how much food do I have to bring?  Luckily they have a Whole Foods in New Park so as you exit the highway heading to the Canyons, Park City and Deer Valley you can make a stop in to Whole Foods and shop.  They have other supermarkets that we have used before but I'll have to let you know how it is after I get back.

What about skiing, where was I going to eat?  I contacted the resort and Deirdra Walsh, the Director of Food and Beverage from Park City Resort, was very helpful.

She said all of the outlets have GF bread and GF hamburger buns.  Legacy Lodge and Summit house have GF pizza crust and corn tortillas available by request.  Most soups are GF and will be labeled if they are.  Kristi's Coffee shop has GF cookies and muffins.  And all outlets have Redbridge beer.

She also send the Legends Bar & Grill menu.  This is usually where we grab a bite to eat midday.

The GF apps include seared ahi nachos, hot wings, grilled chicken nachos.

Soup and salad options include ahi tuna salad, southwest shrimp salad, mixed green salad.  The french onion soup is available GF by request.

As for entrees there are no GF options but you can request a GF version of the legends burger, grilled chicken sandwich, baja halibut tacos and the grilled flat iron steak sandwich.

The Un-Gluten Guy


So off to dinner last night and the kids wanted a treat.  Into the strip mall and option #1 Baskin Robbins, option #2 Yogurtland.

The kids picked Yogurtland.  This is one of those self serve yogurt places with huge cups to fill with your choice of yogurt and then a topping bar with all sorts of fruit, sweets and cereals.

To my amazement next to each flavor (and there were about 16) was a nutritional bar with, you guessed it, a GF symbol.  Obviously the thin mint and cookies and cream flavors were off limits but there were many Gluten Free options.

I picked the Kona Coffee Blend, but had options such as NY Cheesecake, Lychee, Mango, Strawberry and others.  And at 33 cents an ounce this was cheaper than some other yogurt places.

Taste - superb.  I have avoided places like Coldstone and Baskin Robbins since being diagnosed.  I know they have GF flavors but no telling how many times the serving spoon has been in and out of other flavors then into the water bowl, all the while contaminating the GF flavors.

For a nice treat try them out.  We went to the Mira Mesa location but they also have stores in Pacific Beach, Escondido, Mission Valley, SDSU, Little Italy and soon to Camp Pendelton.

The Un-Gluten Guy

Tuesday, January 17, 2012

Gluten Free Matzo

What is matzo?  It is the flat unleavened bread that the Jewish people took when they were fleeing Egypt.

It is essentially a large flat cracker.  It is used for some holidays but it tastes great all year long.

Well, since being diagnosed I have had to do without matzo - so I started looking and found GF Matzo.
It is made with tapioca starch, potato starch and flour, palm oil, vinegar, egg yolks, honey and salt.  It tastes great (for matzo that is).

You can eat it plain, use it as a cracker for spreads or dips, make a sandwich like peanut butter and jelly or crumble it and use it as crumbs.  For breakfast we make fried matzo.  Break it into pieces and soak in some water to moisten it and then drain off the water.  Mix in eggs to coat the pieces, then fry in a pan with some butter.  You can top with salt and pepper or some people sprinkle sugar on top.

I ordered on line and we received the order in a few days.

The Un-Gluten Guy

Friday, January 13, 2012

Gluten Free Pasta Recipes

I have been a huge fan of pasta.  I became limited after being diagnosed.  Away went the boxes of Barilla and I gave away my pasta roller too (no way to clean all of the flour out of it).

I tried many rice pastas and found the texture to be off.  I have settled on Quinoa Pasta and found the taste and texture are good.  I haven't ventured into making my own Gluten Free pasta but that will be some time soon.

When it comes to pasta I like simple most of the time.  A bit of olive oil, some fresh garlic, fresh chopped tomatoes and some fresh basil are a perfect combination.  Add some grilled shrimp or sausage.  You can spice it up with some dried red pepper flakes or sliced peppers.  And don't forget the cheese - some slices of mozzarella melt nicely over the pasta or shaved parmesan.

1.  Pasta with Proscuitto
I don't remember where I first saw this recipe, but it was on some cooking show but i've tweaked it over the years.

You'll need pasta, prosciutto, can of diced or crushed tomatoes (I like San Marzano), pecoricinni peppers, olive oil and pecorino cheese.

Cook the pasta and reserve a bit of the water (in case the sauce is too thick you can thin it out by adding the pasta water).

The sauce is quick and easy.  Chop the prosciutto and fry in a pan until crispy, then add 2 cloves of crushed garlic and lightly brown.  Next add sliced peppers - how many depends on how hot you like it (I usually cut up about 12).  You can deglaze the pan with some white wine if needed to scrape up all the bits.  Then add the can of tomatoes and let simmer.

Ready to serve?  Dump in the cooked pasta and coat evenly, then throw in a cup of the freshly grated cheese, mix then serve.

The heat of the peppers and the saltiness of the prosciutto are a perfect combination.


The Un-Gluten Guy

Thursday, January 12, 2012

Gluten Free Salads (updated 1.22.12)

Anyone can throw together a bunch of lettuce, tomatoes and cucumbers, but what makes you shell out 10 bucks at a restaurant for a salad.  Its good for starters, it has fresh ingredients, different textures and it usually is visually appealing.

The dressing is also the key.  You can find some good GF dressings - I like San-J Tamari Ginger for when I do an asian salad, Annie's has a few good ones and Ken's Steakhouse is our go to for Ranch and Blue Cheese.  A lot of times I make my own vinaigrette - its easy with oil and vinegar.  You can add salt and pepper or any other spice you want like oregano, fresh tarragon or parsley.  Adding some citrus like lemon juice or a bit of orange juice adds flare as well as a bit of mustard so experiment.

1.  Ceasar Salad.  This one always sounds hard but it isn't and there is no way a store bought ceasar dressing is any good.

You'll need:  lettuce, anchovy paste, garlic, lemon, greek yogurt, Worcestershire (I use Lea & Perrins - its GF), fresh pepper, dijon mustard, fresh parmesan cheese and a bowl.

To make it really fancy put the plates in the freezer to chill them.  Wash the lettuce - use romaine.  I also make and keep some GF croutons in the house.  We don't keep a can of anchovies around but I keep a tube in the refrigerator.  Squeeze a bit of the anchovy paste into a bowl, a clove of garlic, some fresh ground black pepper and 1/2 tsp of worcestershire and 1/2 tsp of dijon mustard.  Mix with a wooden spoon until it forms a nice paste.  Next add a spoonful of yogurt, yes yogurt (I use Chobani greek yogurt), instead of a raw egg.  Then 3 Tablespoons of EVOO - keep mixing.  Add the juice of 1/2 of a lemon.  Add the lettuce and toss until evenly coated.  Throw on a handful of freshly grated parmesan cheese, add the GF croutons and serve on your chilled plates.

2.  Cobb Salad
You can find this on the Williams-Sonoma website but I'll lay it out here.  You can obviously throw some eggs, bacon and tomatoes on some lettuce and add dressing, but the time spent making this salad is worth the effort.

The dressing:  whisk together 1/4 Cup red wine vinegar, 1 tsp Worcestershire sauce, 1/2 tsp dijon mustard, 1 clove minced garlic, 1/4 tsp salt and 1/2 tsp pepper.  Mash in 1 oz. Roquefort cheese until it is like a paste, the whisk in 1/3 EVOO to form the dressing.

Make a bed of lettuce, add eggs, bacon, avocado, turkey or chicken (i've added canned tuna or salmon), cheese (Roquefort, I've usually made it in a pinch and have a tub of Trader Joe's gorgonzola that I substitute) and tomatoes.  You can add parsley, chives, and watercress but I usually only have and add the parsley.

Pour over the dressing and sit back and enjoy.


Wednesday, January 11, 2012

Gluten Free Side Dishes & Quick Bites Recipes

Sometime a great dish needs a little something extra on the plate.  Or maybe you just need a quick bite between meals.

1.  Mango Quesadillas.  This is a great quick bite and if you have guests they will super happy to munch on these treats.  Take two tortillas - I used French Meadow GF tortillas.  You'll need shredded cheese of your choice, diced red onion, chopped cilantro and diced mango.  Lay down one tortilla in a fry pan, cover with the cheese, onion, cilatro and mango and cover with the second tortilla.  Flip to cook both sides and get the cheese nice and melted.  You can then cut into 4 pieces and serve plain or with a side of salsa or guacamole.

2.  Proscuitto Asparagus.  This is the way we got our kids to eat asparagus and they like helping to make them too.  Wash a bunch of asparagus and cut off the bottom tough section.  Wrap each piece with a slice of proscuitto.  Place in the oven under the broiler.  Roll or flip the spears while cooking to crisp all sides of the proscuitto and be careful not to burn it.  Serve as a side for steak, fish or even a quick snack.

3.  Fried Brussel Sprouts.  We even got our kids to like brussel sprouts with this recipe.  I wash and cut the sprouts in half.  Heat a large non-stick fry pan and pour in a small amount of peanut oil.  Lay the flat side of the cut brussel sprouts down and cook until it is nice and brown and crispy.  Toss with a bit of salt and crisp the other side.  Just before serving I drizzel a bit of rice wine vinegar.


Tuesday, January 10, 2012

Gluten Free Steak Recipes

I am not a huge red meat eater but I occasionally like to have a nice steak.  I am a fan of simplicity too.

1.  Simple steak (aka steak florentine).  The key is letting it come to room temp before you cook it.  Rub the steak with EVOO and a crushed clove of garlic.  Salt and pepper both sides and let rest for 20 to 30 minutes.  Get the grill hot and make sure the grate is clean.  Sear one side, then before you flip it rotate the steak 90 degrees to another part of the grill.  Then flip and rotate again so both side are done - adjust your cooking time to the desired doneness.  I then rest the steak on a plate under tinfoil and put a pat of butter on it first.  Then enjoy.

2.  Stuffed Filet.  This works well with filet mignon.  Use a paring knife to create a little pocket inside the meat - BE CAREFUL.  I stuff the inside with crumbled gorganzola.  I use a large garlic clove last to stuff in and rotate to close off the hole.  Season with salt and pepper.  You can grill or broil the steak.  Again, allow it to rest for about 10 minutes after you are done cooking to let the juices return to the meat and enjoy.

3.  Steak and white beans with mustard sauce.  This one takes a bit more time but is worth the effort.

To make the sauce bring some white wine to a boil then whisk in dijon mustard until it forms a nice sauce.  Season with salt and pepper and keep warm.  Add a bit of butter before serving

To make the beans crisp some chopped bacon or pancetta in a fry pan until crisp.  Then add 2 cloves of minced garlic and a diced onion.  Brown the onion and garlic and add a cup of white beans.  These can be from a can or dried beans soaked overnight or cooked in a pressure cooker.  Add juice from a wedge of lemon and season with salt and pepper.  Keep warm.

For the steak you can use any cut you would like.  Season with salt and pepper and grill or broil.

I serve it with a thin layer of the mustard sauce.  I scoop a serving of the bean mixture.  Then top with the steak and finish with a bit more mustard sauce on top.


Sunday, January 8, 2012

Gluten Free Fish Recipes (updated 1/29/2012)

So I have been getting questions about some of my recipes from friends.  Many of them are Gluten Free by design but some I have tweaked to now be GF.

I am going to start listing some in a few topics like Fish, Meat, Apps, Quick Bites and Pizza.

1.  Salsa Fish:  This works well with a thick filet, I have used Opa and Swordfish.  I will lightly coat the filet with Olive Oil Salt and Pepper.  You can pan fry it or grill it.  If you grill it the grill needs to be super clean and oil the grates (I use half an onion dipped in oil to season the grill).

For the salsa I will cut up onion (red or white), tomato (cut out the inners so you have the skin and meat), cilantro, mango or pineapple (or both) and season with salt and lime juice.  This can be made an hour ahead to better meld the flavors.

I will squeeze a bit of fresh lime juice over the fish then top with the salsa before serving.

2.  White fish filet Meuniere

This is a really easy recipe to make and tastes great.  Although known as Sole Meuniere I have made it with trout, tilapia but any white fish filet will work.

Heat a pan with oil.  Season the filet with salt and pepper and then drege it in any GF flour.  You can use  almond flour, corn flour, garbanzo bean or even skip the flour all together.

Sear both sides.  If you are making more than one or two servings you can keep the filet's warm in the oven on a baking sheet.

Using the same pan pour off the excess oil.  Melt some butter and season with salt and pepper.  Squeeze in the juice of a half a lemon and throw in a bit of chopped parsley.  The butter should be nice a brown and nutty and then pour over fish and serve.

3.  Halibut over Cauliflower ( I adapted this from a recipe of Chef John Besch)
Roast a head or two of cauliflower over the grill until it has a bit of char.  Rough chop it and saute in pan with EVOO until soft.  Pour in chicken or veg stock and simmer.  Use immersion blender to blend until smooth, add a bit of cream, salt and pepper to taste.  It should be the consistency of mashed potatoes.

In a second pot put on some beef stock and reduce in half.

Season the Halibut with salt and pepper and cook over the grill or broiler.

Sauté some onions and orange peppers in EVOO with salt and pepper.

To serve:  Plate the cauliflower puree in the center.  Place Halibut filet on top.  Top Halibut with the sauteed onions and peppers.  Spoon the reduced beef broth around the puree on the plate and serve.

This one takes a bit more time but it is a real crowd pleaser.

4.  Fish with Lemon Caper Sauce
You can use Tilapia, Snapper or any thin white fish filet.

Lightly drege it in some GF Flour (almond works well, but you could use rice flour too) that is seasoned with salt and pepper.  Fry both sides to a nice golden brown.

If you are making a lot you can keep it warm on a baking sheet in the oven.

Add a teaspoon more oil to the pan and saute some minced garlic and brown.  Add a tablespoon of capers (careful, they will pop and sizzle).  Add the juice from one lemon.  Add salt and pepper to taste then toss in a 1/4 cup chopped parsley.  Pour a bit over the fish and serve.


The Un-Gluten Guy

Saturday, January 7, 2012

Roppongi in La Jolla

I used to visit Roppongi every so often.  It is an Asian style restaurant with European influences, a sushi bar and indoor and outdoor eating.  They have a large tapas style menus with other apps and entrees.

I actually saw a post on Gluten Free in SD.  They had a meeting there and had a good experience.  So after being away for a while I decided to give it a try.  We went to check it out on weekday for lunch.

Gluten Free menu?  Check.  One star for that.  It stated that the kitchen staff has been trained in gluten allergies and Celiac disease and they make every effort to prevent cross contamination.  You can download it from their website

The waiter was knowledgeable about celiac disease and knew the GF menu.  One star there

The menu offered a few soups, salads and entrees and about 10 tapas.  We ordered the hummus with lamb served with cucumber chips (they offer pita on the regular menu).  We also had the crab stack, it was delicious.
Next, the shisito peppers which has a nice char but the sauce on the side not necessary.  Last, we had the ahi poke.  The poke was served on cucumber slices, I remember having this with chips in the past.

All of the dishes were good.  The server presented each dish as GF, which is something that is missing at a lot of restaurants.  I hate asked every time a dish comes out if it is GF so when they let me know it give me piece of mind that there is communication between the wait staff and the kitchen.  One star.

Overall we had a good experience, the taste of the food was good to great so I'll give the food 1.5 stars out of two.

You can see the new trend - stars.  I am going to borrow this idea from the Bronskis' website No Gluten No Problem  What I'm going to do is use the following

GF Menu up to one star
Waitstaff knowledgeable up to one star
Dishes being served by stating that it is GF (this is going to be hard for each restaurant to earn) up to one star but something I think is important
Food: taste, quality and presentation up to 2 stars

So Roppongi did great at 4.5 stars.

The Un-Gluten Guy

Thursday, January 5, 2012


I like sushi.  Nothing goes better with sushi than beer and sake.  Well, now that some of my favorite beers are off the table what do I have left?  Sake?  Maybe.

So sake is rice wine so should be safe, but what happens in the brewing process.  It is known as the "Drink of the Gods."  They first polish the rice.  This picture shows the unpolished rice above and the polished rice below.

Sake is made with rice, water, sugar and Koji.  Different sakes are produced with different purtiy.  There are sakes that are made with added alcohol : Hojonzo, Ginjo-Sake and Dai Ginjo Sake I would avoid these.

The sake that is made with rice without added alcohol are Junmai-Sake, Junmai-Ginjo and Junmai-Dai-Ginjo.

If you have ever had sake in the US you probably have had Gekkeikan.  I like Gekkeikan Silver.  I contacted the company and they responded that all of their sake is Gluten Free and the produce only sake in their factory and there is no risk of cross contamination.

I have also found Rock Sake and Ty Ku Sake as reported to be Gluten Free.  I could not verify this information on their website so I have contacted them and I am waiting to hear back.  I am also waiting to hear from Takara.

The Steamy Kitchen has a great article about sake that is worth reading if you want to learn more about sake.

I'll add as I find more verified GF Sake.

1/7/12:  I heard back from Adrian Molina from Ty Ku Sake.  He reports that the sake is 100% Gluten Free but the Spirits and Soju are not.  The Sake is produced in a separate facility in Japan thus no risk of cross contamination.


The Un-Gluten Guy

Wednesday, January 4, 2012


I was one of those people that would open up the refrigerator and/or cabinet and whip up a meal.  I was pretty sans-cookbook, I would browse recipes or watch cooking shows on t.v. to get ideas but most of my cooking was done by taste.

Now baking was a different story, it requires more precise measurements.  Now without the use of flour, it became even more difficult.

We were out to lunch one day when the waitress mentioned that she cooks GF at home (for health purposes, she was not a celiac).  She had great success with The Gluten-Free Almond Flour Cookbook by Elana Amsterdam.  So we picked it up at the bookstore although you can find many of her recipes on her website.  So far, we have made scones that were moist and tasty breakfast treats, not as flaky as a normal scone, but good.  She discusses the nutritional benefit of almond flour and her recipes include grapeseed oil and agave nectar.

The other book that we have found to be good (that I have written about previously) is the Artisinal Gluten-Free Cooking by Kelli and Peter Bronski.  Their book (and other books) is based on their blog and reads as such.  Each recipe is accompanied by a story.  He is an author and she is in the food industry.  Their book is based on their flour blend of brown rice flour, potato starch and powder, sorghum flour and xanthan gum.

I have made cinnamon rolls (see the post), muffins and scones.  The scones were chocolate chip, a bit closer to a scone than the almond flour but a bit drier and grainier than a flaky scone.  Next time I am going to do a cranberry walnut scone and I think it will blend perfect with their recipe.  I used to have this at The Bakery in New Paltz, NY which ironically is where they are from - the Hudson Valley of NY.
The muffins.  These were good.  My wife whipped up an almond flour banana chocolate chip and walnut batch.  These were light, fluffy and delicious.  I used the Artisinal recipe to make blueberry muffins.  Both were great.  The blueberry have a crumble on top which not only tastes great but makes they look nice too.  The almond ones were more of the consistency of a regular flour muffin; the blueberry had a bit of a cake like consistency but both tasted great.

While there are lots of websites out there with recipes these have been the first two cookbooks that have been worthwhile.  I still cook food from scratch but both books have some great entrees if you are looking for meals.

Have fun in the kitchen and get cooking,

The Un-Gluten Guy

Tuesday, January 3, 2012

Cinnamon Rolls

So I picked up a new book, the Artisinal Gluten Free Cooking and I have been trying a few of the recipes. New Years Day what better to do than to back a super sweet breakfast treat.

First had to make their flour concoction which includes brown rice flour, potato starch and flour, sorghum flour and xanthan gum.

After making the dough, I have to say that it looked like a dough.  So many times a GF dough looks, well, different.

Then off to roll the dough to prepare it for 'the roll.'

Next, you brush on melted butter then sprinkle with a lot of cinnamon and sugar.  Then you roll it up.  You pinch it shut and cut it into slices.  Next time i'll sacrifice a bit of yumminess and cut the ends flush so it looks nice.
Then into the oven.  After it cools you cover with icing made from milk and powdered sugar.  My wife made up her own cream cheese icing that tasted good too.  Not too shabby, the kids and the neighbors liked it.
I'll definitely make this one again.  Not a quick recipe, but worth the time.

Happy New Year and good GF eating,

The Un-Gluten Guy

Sunday, January 1, 2012

Ice Cream

I scream, you scream, we all scream for ice cream.  Yet another of life's pleasures put on the list of potential problems.

In addition to wheat many Celiacs have lactose problems.  So you can always try Dreams, they have rice, soy and almond ice cream.  You'll have to check the labels to see if each is Gluten Free.

Edy's is pretty much GF except for a few flavors so, as always, check the label.  Chocolate, Chocolate Chip, Coffee, Double Vanilla, French Vanilla, Mint Chocolate Chip, Neapolitan, Real Strawberry, Rocky Road, Vanilla, Vanilla Bean and Vanilla Chocolate are all GF based on the labels.

Skinny Cow - As far as the cups go Dulce de Leche and Strawberry Cheesecake, Gluten Free.

Ben & Jerry's ice cream is great.  But i'll miss mint chocolate cookie.  Luckily Butter Pecan, Cherry Garcia, Choc Peanut Butter Swirl, Chocolate Macadamia, Chunky Monkey, Coconut Almond Fudge Chip, Coffee, Coffee Coffee Buzz Buzz, Creme Brulee, Mint Choc Chunk, NY Super Fudge, Orange and Cream, Phish Food (another one of my favorites), Strawberry, Triple Caramel Chunk, Vanilla, and Vanilla Heath Bar Crunch are GF.

Breyers does not list which flavors are GF but recommends that you read the label.  If there is wheat, barley, rye, or malt it is supposed to be clearly labeled.

Or you can just make your own ice cream and know exactly what goes in it.

We make the following at home.

Mint Chocolate Chip
2 Cups 2% Milk
2 Cups Heavy Cream
1 tsp peppermint extract
1 Cup Sugar
1/2 tsp salt
1 tsp vanilla extract GF
3 drops green food coloring
1 cup mini GF choc chips

Mix everything except the chips and pour into ice cream maker.  Once creamy fold in the chips.

This recipe is from the Artisanal Gluten Free Cookbook by Kelli and Peter Bronski.  I highly recommend this book.  Their recipes are delicious

1/4 Cup cocoa powder
3/4 Cup sugar
2 Cups whole milk
1 Cup heavy cream


1 Cup sugar
1 1/2 Cups Half and Half
1 Cup Heavy Cream
1 tsp vanilla extract
2 tsp ground cinnamon
2 eggs

stir half and half and sugar over medium heat.  remove from heat whisk half into eggs.  pour back and mix with other half.  stir in heavy cream.  continue to cook until thick enough to coat back of metal spoon.  remove from heat stir in vanilla and cinnamon.  cool then add to ice cream maker.


2 Cups heavy cream
1 Cup milk
3/4 Cup sugar
1 tablespoon vanilla extract GF

Obviously, my recommendations are based on today.  Read each label on your own before consuming and if in doubt - skip it.  As for homemade ice cream, if you place the mixture in the freezer for a bit before putting it into the ice cream maker it will churn into ice cream quicker.  We have also used lactose free milk with similar results for those of you that are sensitive to lactose.

Go grab a spoon,

The Un-Gluten Guy