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

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 ....

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 cr...

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...

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 remov...

Addison Restaurant  at the Grand Del Mar is the only 5 star restaurant in San Diego. DO NOT go there. I have been there before and had a great dining experience and food to match.  The last time I was there they were working me up for Celiac but I was still eating without restrictions.  This time we called in advance, informed them the day before and when we arrived that I had Celiac Disease and therefore a gluten allergy.  Each time I was informed that it would be taken care of. Although Chef William Bradley has high acclaims for his food and menu.  I think he and his kitchen brigade need some serious education about allergens and Celiac Disease.  I did hand the manager a flyer for the GREAT Kitchen education program from the  NFCA .  I carry them with me when I go to any new restaurant hoping that some places in San Diego will take the course.  The manager had a smug expression as if my request was no problem - he was very wrong. I...

We went to  Delicias  in Rancho Sante Fe for dinner.  I had called in advance because I did not see a GF menu online but was told that they will work with me and can go over all of the ingredients and adjust almost anything to make it GF.  I spoke with Alex, the manager, and he said he would look for us when we arrived. We were seated outside - the nice thing about San Diego is that it is always nice outside.  We were given menus and an IPad.  The IPad had the wine list, by the glass or by the bottle.   Click on the wine and you are treated to more info about the wine, where it was from and a description of the flavors. Alex came out to the table and said that he spoke with Chef Paul McCabe about my food allergy.  Chef was voted one of the top 50 people in 2012 to watch by San Diego Magazine and previously worked at Kitchen 1540 in Del Mar.  Chef came out to the table and told us about how he was willing to help make my meal safe. ...

Popcorn - a nice healthy treat.  Easy to make in an air popper, on the stove, even over a campfire.  Pretty easy to be GF unless you add questionable flavorings.  Here is a look at some of the popcorn treats we have had when we were out or didn't want to bust out the hot air popper. Halfpops  I found on display at Bristol Farms in San Diego.  No my hands aren't huge, the pops are small.  There were different.  The flavor was good but I constantly was fearful to bite down too hard in case I got a solid kernel.  All in all an okay treat. Oogie's  is another GF popcorn out there.  We found this at the snack stands at Legoland.  We had the cheddar flavor and it was good and tasty.  Lightly popped corn with the right amount of cheese.  The bag does not make it too far before it is empty. Next up is  Popcorn, Indiana , which has a shipping address in New Jersey.  I found these at my local Von's in San Die...