Saturday, January 26, 2013

Aleia's Cookies

When visiting family in Florida my mom went shopping in anticipation of our arrival.  She picked up anything she could find that was GF in hopes that we would have things to munch on during our stay.  Thanks, mom.

One of the items she found was Aleia's Cookies.  She picked up a bag of their almond horn cookies and a bag of the peanut butter cookies.  Needless to say she had to go back to the store because she devoured the bag of almond cookies and she does not have any food restrictions (they do not taste GF).

Aleia's was created by Kim Snow who received her training at the CIA (Culinary Institute of America) located in Hyde Park, NY.  They produce cookies, bread, bread crumbs, stuffing, croutons and panko flakes in a dedicated GF bakery.

If her name is Kim why is it called Aleia's?  It is named after her grandmother - Angelina.

The peanut butter cookies are good, they even have that nice fork-print on top.  Not too hard, but not soft and chewy.  It is packed with peanut flavor.

As for the almond cookies.  I do not like and have never enjoyed almond cookies (so I am biased) but I tried them and they are good.  As for my mom, wife and daughter who all love almond cookies - they raved about them.

Pick these up and try them out.  If these two products are anything like the rest of their GF products I am sure you will be happy with their entire GF line of food.

I am going to search out their panko flakes.  I used to like panko breaded fish and I would toast the flakes and sprinkle over mac & cheese.


The Un-Gluten Guy

Wednesday, January 23, 2013


The shish kebab.  Its fun to say, easy to make and fun to eat.  We have no problem getting the kids to eat shrimp, chicken and meat along with many vegetables.

The kebab is orignally a middle eastern dish and usually is lamb and cooked over a flame.  But you can skewer just about anything and cook it over a flame, gas grill or even in the oven.

The big mistake most people make is trying to make a combo skewer with vegetables and meat.  You are going to undercook things like chicken (that's dangerous) or you are going to overcook everything else.

So arange your skewers with like items and afterward you can serve from the skwere so you get a bit of everything.
This night we made chicken, shrimp, steak, tomatoes and a veg skwer with zuchinnin, onion and bell pepper.
You can simple season with a bit of salt and pepper.  Add some dipping sauces for fun.  If you have time make a marinade or use a store bought marinade to add flavor.

We used terriyaki sauce for the steak and San-J Gluten free sweet & tangy sauce for the chicken and shrimp.  Heat up your grill and make sure the grill is clean and well oiled.  You can use half an onion dipped in oil to clean, oil and season the grate before you cook.

To have the food cooked and warm at the same time start your chicken and vegetables first, next add your steak and last add the shrimp (they do not take long to cook).

It make for a quick and easy meal.  Have the kids help skewer the tomatoes and veggies (be careful).  You can even make the skewers the night before so making dinner is not a chore during the week.  If you use bamboo skewers be sure to soak them so they do not burn.


The Un-Gluten Guy

Sunday, January 20, 2013

Gluten Free Bisquick

I try to test out most new things because you never know what you might find.  Although home cookin from scratch is great, sometimes you do not always have the time.

This past weekend (right before I got the flu that everyone across the US had) I was making my GF Buttermilk fried chicken.  That is a story for a different day.  What goes best with fried chicken? Biscuits.

I remembered that we saw a box of GF Bisquick at the store a few weeks ago and it was living in our cabinet.  It is made by Betty Crocker in a Gluten Free Facility and contains: Rice Flour, Sugar, baking soda and powder, potato starch, salt and xanthan gum.  They state that it may contain soy ingredients.

They have recipes for pancakes, waffles, biscuits, pizza crust and more on the box.

We made a batch of biscuits which included the Bisquick mix, shortening, milk and eggs.  It looks crumbly and lumpy and then softened.  Into the oven they went.  Browned up nicely.

How did it taste?  Not bad, good, but not great.  A bit dry and grainy but biscuits are meant to taste dry, the graininess I attribute to the rice flour.  I was never a Bisquick person so I can't really say how close or different it is from their regular Bisquick.  We made some honey butter and it made for a good tasting biscuit.  I'm sure with some gravy it would be delicious.

But what else could we do?  We grated some cheddar cheese and folded it into the batter.  Ahh, cheddar cheese biscuits - these were better.

Sky's the limit.  I was thinking next time adding some chives and jalapeno to the cheddar and that should make for a good biscuit.

All and all, not a bad thing to keep around the pantry for baking a quick biscuit or strawberry shortcake.

The Un-Gluten Guy

Saturday, January 5, 2013

Absolutely Gluten Free Crackers & Flatbread

This was find #2 when we were visiting family in Florida and this was a big hit, even with family members that do not have to eat GF.  My mother found it at a small natural food store near her house but you can order direct from the company.

Absolutely Gluten Free is a company out of Spring Valley, New York that produces, according to their website, gluten free and additive free snacks and aims to change the perception of gluten free food.  I think they met their goal.

We tried the everything and onion flavor crackers and flatbread.  They also have a plain version and cracked pepper.  The crackers are small squares and the flatbread is a long piece, essentially three squares in length.

Plain they are just fine but also good with a dip.  Try cream cheese or hummus.  I haven't tried this yet but they would work as a good GF bread crumb if you crumbled them up.

Looking for a GF cracker?  Look no further.  These are "Absolutely" great.

The Un-Gluten Guy

Tuesday, January 1, 2013

Happy New Year Gluten Free Fondue

Happy New Year!!

We just got back from visiting family in Florida and did not want to do anything crazy so we had a great family New Years at home.  We have been to The Melting Pot restaurants a few times and they do a great GF menu.  When I asked my daughter what she wanted for dinner she replied "FONDUE!"

No fancy step by step recipes for this one.  It was a fly by the seat of your pants dinner and it tasted great.

First Course - Protein
Steak, Chicken and Shrimp Fondue.  I put two pots on the stove.  In the first pot went chicken broth with salt, pepper, onion powder and garlic powder.  In the second pot I put beef broth with a sprig of rosemary, garlic powder and onion powder.  Brought the pots to a boil and lowered to a simmer.

I had cut up some NY strip and chicken breast and we defrosted some shrimp.  Be super careful with raw chicken and make sure to clean the area well when you are done.  Be sure that the chicken is cooked through (smaller pieces cook faster).  We had fun dipping and cooking and eating and sharing.  The shrimp actually tasted better in the beef broth.

Second Course - Cheese
I made a cheese fondue.  I made a double boiler by putting some water in a pot and placing a metal bowl on top (the water was just below but did not touch the metal bowl).  I added my favorite beer, New Planet Off Grid, and a ton of Gruyere cheese.  Add the cheese a little at a time and keep stirring to get a smooth fondue.  Only use about a 1/4 to 1/3 of the beer; you can add more later.

In the cheese we dipped apples, broccoli, carrots and bread.  Yes, bread.  I cut up some Udi's hotdog buns and they worked great.

Third Course - Chocolate
For dessert I made a double boiler again and added a bit of heavy cream and then about a cup of semi-sweet chocolate chips and a cup of dark chocolate chips.  In this one we dipped bananas and strawberries.

The kids had fun, they were covered in chocolate and the kitchen was a mess.  It was a great way to bring in the New Year.

Happy New Year, 

The Un-Gluten Guy