Pizza Fusion is coming to Denver

Pizza Fusion is looking at getting into the Colorado market.  Stay tuned for details, or check their site out as well.  I’m excited!

New gluten free bakery in Denver - The Flying Whisk

This morning, the Artist and I decided to brave the wind and chilly temps and walk down to the Farmer’s Market. It’s about a two mile walk from our house, and I went full well knowing that there wouldn’t be that many fruits/veggies this time of year, and probably little for me to eat.  Most of the booths there are all specialty food booths - pastas and pastries.  LOTS of them. Might as well call it the Gluten Market.  Seriously.

But there we were looking at something (local honey, it might have been) when we saw the flag whipping in the sky - “GLUTEN FREE”.

I was at that booth before you could even say the words “GLUTEN FREE”.  There before my eyes were samples and rows and rows of beautiful, perfect looking cookies.  My heart sank.

“They’ll have maybe one variety that’s gf”, I thought to myself.  So I asked the woman behind the booth, “Which are gluten free?”. 

“All of them.”

Holy moly - I couldn’t believe it.  I sampled everyone, and they were all just great.  I bought two “zebra” cookies which are like chocolate crackle cookies.

The bakery’s name is The Flying Whisk and while they do not have a retail store front yet, they do sell the general public, and everything, yes everything, is gluten free.

For those of you here in the Denver area, I urge you to check them out, and give them some business. 

I need to sample their cakes, and icing. That’s where the true test is.  They didn’t have any cakes/cupcakes today.  Maybe I’ll email them and ask them to bring some for next weekend….hmm, not a bad idea.

GFS

Marzetti brands salad dressings - gluten free list

I reached out to Marzetti’s last week to find out which of their salad dressings were gluten free, as I was having trouble finding the info. on their site.  They responded quickly (points!) and gave me a thorough list (more points!) so I am sharing it here.  Remember, items may change, so it’s always best to read the ingredients on anything you buy.  I did request they start to label “gluten free” where applicable but who knows if they’ll listen to just one guy.  But if each of you called as well…

Product Code      Description      Gluten-Free (Y/N)
CARDINI’S CLASSIC DRESSINGS (Mfg. UPC Code #71475)
01080 Lemon Herb Y
01081 Poppyseed w/Shallots    Y
01082 Original Caesar   Y
01083 Italian     Y
01084 Balsamic Vinaigrette    Y
01085 Roasted Garlic    Y
01086 Honey Mustard     Y
01087 Fat Free Caesar   Y
01088 Light Caesar      Y
01089 Aged Parmesan Ranch     Y
01090 Kalamata Olive w/Romano Cheese      Y
01091 Southwest Caesar Y
01092 Roasted Asian Sesame    N
01093 Pesto Pasta Y
01094 Italian w/Blue Cheese Crumbles      Y
01095 Vintage White Wine      Y
01074 Pear Vinaigrette - NEW  Y
01076 Raspberry Pomegranate Vinaigrette - NEW   Y
06021 Original Caesar   Y
00013 Original Caesar   Y

CARDINI’S CAESAR SALAD KITS (Mfg. UPC Code #71475)
00015 Cardini’s Caesar Salad Kit    N

GIRARD’S POURABLE SALAD DRESSINGS (Mfg. UPC Code #70200)
58015 Original French   Y
58019 Balsamic Basil Vinaigrette    Y
58035 Olde Venice Italian     Y
58045 White Balsamic Vinaigrette - New    Y
58046 Wasabi Ginger Vinaigrette - New     Y
58065 Romano Cheese Italian   Y
58085 Parmesan Peppercorn     Y
58091 Blue Cheese Vinaigrette       Y
58115 Champagne   Y
58125 Caesar      Y
58130 Greek Vinaigrette Y
58135 Raspberry   Y
58159 Spinach Salad Dressing  Y
58165 Chinese Chicken Salad   N

GIRARD’S LIGHT/FAT FREE SALAD DRESSINGS (Mfg. UPC Code #70200)
58215 Light Champagne   Y
58235 Light Caesar      Y
58400 Fat Free Balsamic Vinaigrette Y
58401 Fat Free Red Wine Vinaigrette Y
58402 Fat Free Raspberry      Y
58403 Fat Free Caesar   Y

MARZETTI POURABLE DRESSINGS - 8 OZ. (k)=Kosher (Mfg. UPC Code #70200)
20000 (k)   Country French    Y
20006 (k)   California French Y
20010 (k)   Italian     Y
20014 (k)   Ranch       Y
20020 (k)   Thousand Island    Y
20036       Caesar      Y
20060 (k)   Creamy Italian    Y
20091 (k)   Sweet & Sour      Y

TERESA’S SELECT RECIPES SALAD DRESSINGS (Mfg. UPC Code #70200)
20102 Balsamic Vinaigrette   (UPC # 7020020022) Y
21207 Fat Free Honey Dijon   (UPC # 7020020207)  Y
20119 Roasted Garlic Vinaigrette  (UPC # 7020020019)  Y
20129 Sun Dried Tomato Vinaigrette  (UPC # 7020020029)      Y
20134 Red Wine Vinaigrette  (UPC # 7020020034)  Y
20169 Sesame Oriental  (UPC # 7020020069) N
20081 Asian Ginger  (UPC # 7020020081)    N
20086 Blackberry Poppyseed  (UPC # 7020020086)  Y
20082 Asiago Pepper Crème  (UPC # 7020020082)   Y
20079 Raspberry White Balsamic  (UPC # 7020020079)    Y
20080 Strawberry Chardonnay  (UPC # 7020020080) Y

MARZETTI CONDIMENT SAUCES - Plastic Squeeze Bottles  (Mfg. UPC Code #70200)
53406 Cocktail Sauce    Y
53407 Tarter Sauce      Y
53408 Horseradish Sauce Y

JACK DANIEL’S ® MUSTARDS (k)=Kosher (Mfg. UPC Code #70200)
50230 (k)   Horseradish Mustard     Y
50231 (k)   Hickory Smoke Mustard   Y
50232 (k)   Stone Ground Dijon Mustard    Y
50233 (k)   Honey Dijon Mustard     Y
50234 Old No. 7 Mustard Y
50235 (k)   Spicy Southwest Mustard       Y

ROMANOFF PASTEURIZED CAVIAR (Mfg. UPC Code #70200)
23000 jars Black Lumpfish     Y
23002 jars Black Lumpfish     Y
23015 jars Red Lumpfish Y
23016 jars Red Lumpfish Y
23035 (k)   jars Black Whitefish    Y
23036 (k)   jars Black Whitefish    Y
23050 (k)   jars Natural Salmon     Y
23054 (k)   jars Red Salmon   Y

ORIGINAL SLAW DRESSINGS - POTATO SALAD DRESSING
11000 Slaw Dressing     Y
11001 Slaw Dressing     Y
11002 Slaw Dressing     Y
11003 Slaw Dressing (upc=7020011001)      Y
11005 Potato Salad Dressing   Y
11006 Southern Recipe Slaw Dressing Y
31000 “Lite” Slaw Dressing    Y
31001 “Lite” Slaw Dressing    Y
31004 Low Fat Slaw Dressing   Y

MARZETTI POURABLE DRESSINGS 16 oz. (k)=Kosher (Mfg. UPC Code #70200)
20001 (k)   Country French    Y
20007 (k)   California French Y
20011 (k)   Italian     Y
20016 (k)   Ranch       Y
20018 (k)   Honey Dijon Y
20021 (k)   Thousand Island    Y
20024 Poppyseed   Y
20061 (k)   Creamy Italian    Y
20039 Creamy Caesar     Y
20092 (k)   Sweet & Sour      Y
20015 Balsamic Vinaigrette    Y
20211 (k)   Fat Free Sweet & Sour   Y
20214 (k)   Fat Free Italian  Y
20217 (k)   Fat Free Honey Dijon     Y
02211 Strawberry Vinaigrette Y
02212 Sesame Ginger     N
02213 Honey Balsamic    Y
02214 Aged Parmesan Ranch     Y
02215 Venice Italian    Y
02216 Italian with Blue Cheese Crumbles   Y
02217(k)    Peppercorn Vinaigrette Y
02254 Light Balsamic    Y
02220(k)    Sweet Vidalia® Onion    Y
02221 House Italian     Y
02255 Asiago Peppercorn       Y

MARZETTI POURABLE DRESSINGS - 24 oz. (k)=Kosher (Mfg. UPC Code #70200)
20150 (k)   California French Y
20151 (k)   Italian     Y
20153 (k)   Ranch Y
20154 (k)   Sweet & Sour      Y

PFEIFFER COLE SLAW DRESSING - 8 OZ. (k)=Kosher (Mfg. UPC Code #70200)
21071 (k)   Cole Slaw Dressing      Y

PFEIFFER “LIGHT” REDUCED CALORIE DRESSINGS - 8 & 16 oz. (k)=Kosher (Mfg. UPC Code #70200)
21092 (k)   “Light” Italian   Y
21093 (k)   “Light” Thousand Island Y
21018 (k)   “Light” Ranch     Y
21097 (k)   “Light” Italian   Y
21098 (k)   “Light” Thousand Island Y

PFEIFFER POURABLE DRESSINGS - 8 OZ. (k)=Kosher (Mfg. UPC Code #70200)
21001 (k)   French      Y
21003 (k)   Ranch       Y
21004 Balsamic Vinaigrette    Y
21005 Roasted Garlic Vinaigrette    Y
21011 (k)   Italian     Y
21014 Tuscan Italian    Y
21015 (k)   Thousand Island    Y
21021 (k)   Russian     Y
21025 Red Wine Vinaigrette    Y
21031 Caesar      Y
21037 (k)   Creamy Italian    Y
21043 Blue Cheese Y

PFEIFFER POURABLE DRESSINGS - 16 oz. (k)=Kosher (Mfg. UPC Code #70200)
21002 (k)   French      Y
21008 (k)   California French Y
21009 (k)   Ranch       Y
21012 (k)   Italian     Y
21013 Zesty Garlic Italian    Y
21016 (k)   Thousand Island    Y
21017 (k)   Honey Dijon Y
21026 Red Wine Vinaigrette    Y
21027 (k)   Peppercorn Ranch Y
21032 Caesar      Y
21048 (k)   Sweet & Sour      Y
21056 Garden Ranch      Y
21158 Poppyseed  Y
21030 Tuscan Italian    Y

PFEIFFER FAT FREE POURABLE SALAD DRESSINGS - 8 & 16 oz. (k)=Kosher (Mfg. UPC Code #70200)
21075 (k)   Fat Free Italian  Y
21074 (k)   Fat Free Ranch    Y
21076 (k)   Fat Free Italian  Y

PFEIFFER POURABLE SALAD DRESSING - 24 oz. (k)=Kosher (Mfg. UPC Code #70200)
21151 (k)   Italian     Y
21153 (k)   Ranch Y
21154 (k)   French      Y
21157 (k)   Thousand Island   Y

T. MARZETTI REFRIGERATED PRODUCE SALAD DRESSINGS
50021 Chunky Blue Cheese      Y
50025 Classic Ranch     Y
50020 Original Slaw     Y
50022 Thousand Island   Y
50024 Sweet Italian     Y
50027 Honey Dijon       Y
50031 Poppyseed   Y
50033 French Blue Cheese      Y
50037 Spinach Salad     Y
50039 Supreme Caesar    Y
50044 Honey French      Y
50035 Bistro Blue Cheese      Y
52049 Buffalo Blue Cheese     Y
52048 Baja Ranch Y
52047 Asian Ginger      N
52053 Honey Balsamic    Y
52054 Three Cheese Italian    Y
52055 Asiago Peppercorn       Y

T. MARZETTI REFRIGERATED PRODUCE LIGHT SALAD DRESSINGS
51000 “Light” Original Slaw   Y
51001 “Light” Chunky Blue Cheese    Y
51002 “Light” Honey French    Y
51006 “Light” Honey Dijon      Y
51007 “Light” Supreme Caesar  Y
51009 “Light” Classic Ranch   Y

T. MARZETTI REFRIGERATED PREMIUM DRESSING
50052 Gorgonzola  Y
52052 The Ultimate Blue Cheese      Y

T. MARZETTI REFRIGERATED PRODUCE VALUE SIZE DRESSINGS
54030 Classic Ranch     Y
54029 Chunky Blue Cheese      Y

T. MARZETTI PRODUCE VINAIGRETTE DRESSINGS
54005 Blue Cheese Italian Vinaigrette     Y
54007 Roasted Garlic Italian Vinaigrette Y
54010 Light Balsamic Vinaigrette    Y
54012 Light Caesar Vinaigrette      Y
54014 White Balsamic Vinaigrette    Y
54015 Strawberry Chardonnay Vinaigrette   Y
54016 Ginger Mango Vinaigrette      N
54017 Light Raspberry Cabernet Vinaigrette      Y

T. MARZETTI ORGANIC DRESSINGS
55007 Organic Balsamic Vinaigrette  Y
55008 Organic Caesar    Y
55009 Organic Parmesan Ranch  Y
55010 Organic Blue Cheese     Y

T. MARZETTI SALAD ACCENTS
58950 Asian Sesame Salad Accents    N
58952 Fruit and Nut Salad Accents   N
58951 Bac’n Almond Crunch Salad Accents   N
58960 Salad Accent Shipper Display  N

T. MARZETTI REGULAR VEGGIE DIPS
52001 Blue Cheese       Y
52002 Dill Y
52059 Spinach     Y
52004 Southwestern Ranch      N
52018 French Onion      Y
52024 Ranch       Y
52044 Buffalo Ranch     Y
52045 Bacon Tomato      Y
52012 Guacamole   Y
52056 Roasted Red Pepper      Y
52057 Horseradish Y
52058 Sesame Ginger     N

T. MARZETTI LIGHT VEGGIE DIPS
52008 “Light” Ranch     Y
52016 “Light” French Onion    Y
52026 “Light” Dill      Y

T. MARZETTI FAT FREE VEGGIE DIPS
52031 Fat Free Ranch    Y
52032 Fat Free Dill     Y
52033 Fat Free Southwestern Ranch   N

T. MARZETTI ORGANIC VEGGIE DIP
55012 Organic Ranch     Y

T. MARZETTI TUBETTE VEGGIE DIP
00212 Ranch Veggie Dip Tubette      Y
53036 Blue Cheese Veggie Dip Tubette      Y

T. MARZETTI SLEEVE VEGGIE DIP
52019 Ranch Veggie Dip Singles      Y
52021 Light Ranch Singles     Y

T. MARZETTI FRESH TRAY VEGGIE DIPS
52014 Ranch Veggie Dip  Y
52100 Ranch Veggie Dip Y

T. MARZETTI VALUE SIZE VEGGIE DIP
52065 Ranch Veggie Dip–NEW   Y

T. MARZETTI PACK-A-SNACK
52038 Ranch Carrot & Celery Dip     Y

T. MARZETTI HUMMUS-NEW!
52040 Roasted Red Pepper Hummus     Y
52041 Roasted Garlic Hummus   Y
52042 Original Hummus   Y

T. MARZETTI HOMESTYLE COOKED CRANBERRIES
56100 Homestyle Cooked Cranberries  Y

T. MARZETTI FRUIT GLAZES
57010 Glaze for Strawberries (tub)  Y
57011 Sugar Free Strawberry Glaze (tub)   Y
57012 Blueberry Glaze (tub)   Y
57013 Peach Glaze (tub) Y

T. MARZETTI CHOCOLATE FRUIT DIPS
00226 Chocolate Dip Tubette   Y
53003 Fat Free Chocolate Dip  Y
53004 Chocolate Fruit Dip     Y

T. MARZETTI CREAM CHEESE FRUIT DIPS
00222 Cream Cheese Fruit Dip Tubette      Y
53007 Cream Cheese Fruit Dip  Y
53014 Strawberry Cream Cheese Fruit Dip   Y
53033 Cream Cheese Sleeve     Y

T. MARZETTI YOGURT FRUIT DIP
53052 Light French Vanilla    Y

T. MARZETTI FRUIT DIP FOR FRESH FRUIT TRAYS
80260 Cream Cheese Fruit Dip  Y

T. MARZETTI APPLE DIPS
55600 Original Caramel Apple Dip    Y
55601 Fat Free Caramel Apple Dip    Y
55602 Light Caramel Apple Dip       Y
55620 Peanut Butter Caramel Apple Dip     Y

T. MARZETTI APPLE DIP TUBETTES
00227 Original Caramel Apple Dip    Y
00217 Fat Free Caramel Apple Dip    Y

T. MARZETTI APPLE DIP TUBETTE SINGLE DUMP BINS
00219 Fat Free Caramel Apple Dip    Y

T. MARZETTI TUBETTE APPLE DIP PACK-A-SNACK
52029 Original Caramel Sleeve Snack Pack  Y
52030 Fat Free Caramel Sleeve Snack Pack  Y

T. MARZETTI APPLE CRISP
53020 Apple Crisp Mix   N

T. MARZETTI FOODSERVICE SINGLE SERVE DRESSING POUCHES:
MARZETTI SINGLE SERVE POUCHES 1.5 OZ
81290  ASIAN SESAME  N
81909  PARMESAN PEPPERCORN  Y
81979 HOUSE ITALIAN Y
81987 THOUSAND ISLAND Y
81995 SWEET & SOUR Y
81996 DIJON HONEY MUSTARD Y
81998 GOLDEN ITALIAN Y
82000 CREAMY CAESAR Y
83911 GREEK OLIVE WITH FETA CHEESE Y
84258 BALSAMIC VINAIGRETTE Y
81978 LIGHT RANCH Y
81985  LIGHT ITALIAN Y
81958  FAT FREE HONEY MUSTARD Y
81969 FAT FREE CALIFORNIA FRENCH Y
81974  FAT FREE THOUSAND ISLAND Y
81975 FAT FREE ITALIAN Y
81976  FAT FREE RANCH Y
82553 FAT FREE RASPBERRY VINAIGRETTE Y
81918 BLUE CHEESE Y
81919 HONEY FRENCH Y
81992 RANCH Y
81210 GARDEN RANCH Y

GFS

Blogging With A Purpose

Tiffany, from Life After Gluten, has chosen me as one of the five bloggers to receive this award.  I’m honored she chose me as one of her five (I feel like I’m in a T-Mobile commercial for your favorite five!).  Anyhow, I think she’s got a great blog, and hopefully one day soon, we’ll get together for lunch here in Denver and talk shop, so to speak!

I started blogging as a way to help others, to find support, and to vent frustrations.  It’s been a great journey so far, and I correspond with more and more people each week.  So many people are learning what Celiac is, what they can’t or can’t eat, and turn to us, the bloggers for help, support and guidance.  And I am so glad to be a part of this community and to have made some great connections.

So here are the rules for the award:

1) Pick 5 blogs that you consider deserve this award with their creativity, design, interesting material, and also contribute to the blogger community, no matter what language.
2) Each award has to have the name of the author and also a link to his or her blog to be visited by everyone.
3) Each award-winner has to show the award and put the name and link to the blog that has given her or him the award itself.
4) Post the rules.

So here are my five choices to pass this award to:

Ginger - one of my favorite bloggers, as you know.  I can’t say enough good things about this woman who has a heart of gold.

Another Ginger, this time - Ginger Lemon Girl (a.k.a. Carrie).  Carrie has a great blog, great ideas, great recipes and I am telling you once again, if you haven’t tried her chocolate chip cookies, you’re a fool.

Mike’s Gluten Free Blog - Mike does a great job with his blog, sometimes getting more into the science of Celiac which helps me understand just what it all means.

Jill of Hey That Tastes Good - She’s lively, she’s funny and down right honest.  I mean, not many of us would title a post “Ugly but delicious spring rolls with sweet chili sauce”.

Cassandra - She’s delightfully gluten free, and the main reason I decided, it’s ok to buy a deep fryer!

Each of these five bloggers have great blogs to bookmark, and you can be sure they won’t steer you wrong!

GFS

Peanut Butter Cookies - these are really gluten free? I had my doubts, but they are…

About two weeks ago, I had these cookies at a Passover Seder as part of dessert.  After scarfing down three, I thought, there is no way these are gluten free.  They were so fluffy, and yummy and doughy.  I asked our wonderful hostess for the recipe and she shared it with me.  It’s from epicurious.com, actually.

It’s a great recipe, and here’s a challenge to all of you bakers.  How would you make this wonderful cookie even better?! 

http://www.epicurious.com/recipes/food/views/102200

FLOURLESS PEANUT BUTTER AND CHOCOLATE CHIP COOKIES
1 cup super chunky peanut butter (she used Safeway Organic brand - you can bet I’m buying some of that soon! She mentioned she made sure it was stirred quite well.)
1 cup (packed) golden brown sugar
1 large egg
1 teaspoon baking soda
1/2 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips (about 6 ounces)

Preheat oven to 350°F. Mix first 5 ingredients in medium bowl. Mix in chocolate chips. Using moistened hands, form generous 1 tablespoon dough for each cookie into ball. Arrange on 2 ungreased baking sheets, spacing 2 inches apart.

Bake cookies until puffed, golden on bottom and still soft to touch in center, about 12 minutes. Cool on sheets 5 minutes. Transfer to racks; cool completely.

Sandwich roll recipe - bakes great, freezes great, tastes great!

I’ve been on the quest for a good hamburger bun recipe recently. Kate, over at Gluten Free Gobsmacked came up with a great hamburger bun recipe I need to try (once I get my butt in gear and get some millet flour!). I’ve adapted my yeast roll recipe to make some pretty darn good rolls, I have to say. Great for burgers, or just a turkey sandwich.

These freeze great, and are chewy and doughy like “regular” rolls. They’re light and airy and just a winner of a recipe. Either recipe, Kate’s or mine, I am sure you can’t go wrong. I was motivated enough again to snap some photos. Enjoy!

Sandwich roll recipe
1 1/4 cups water, 110 - 115 degrees
2 1/4 teaspoons yeast
3 Tablespoons vegetable or canola oil
3 large eggs, slightly beaten
3 Tablespoons honey
3 cups flour (I used 1 cup Featherlight and then 2 cups of Carol Fenster blend - see below for details on both).
1 Tablespoon xantham gum
1 teaspoon salt (I used to omit salt alot from recipes, but unless you are using salted butter in any recipe, I don’t omit. It adds good flavor and helps with the baking)

Preheat your oven to 250 degrees and then turn it off once it reaches that temp. Keep the oven door closed, as you want the oven warm so your rolls can rise in there.

In your mixing bowl, place your yeast and pour water over top. Let sit for five minutes so the yeast can start to foam.

Meanwhile, get two large cookie sheets ready by placing parchment paper on them (it’s that easy!). You can also combine the flour, xantham, and salt in a seperate bowl. Thoroughly mix with a whisk to combine dry ingredients.

After five minutes or so, once the yeast is foaming, add your eggs (slightly beaten), oil and honey and mix thoroughly on low. Gradually add the dry ingredients into the wet, and mix until well blended. Medium speed for three minutes should suffice.

Your dough, as with most gf doughs, will be very wet. Not like regular dough.

From here, you can either “pipe” the dough into roll shapes on the cookie sheets, using a ziploc bag with a corner cut off. Or, you can spray a 1/2 cup measuring cup with non-stick spray and scoop out the dough to “form” the rolls.

Place the cookie sheets in the warmed oven for 25 minutes to rise. What I do is then pull them out, let the rise as the oven preheats to 375 to bake. These will be VERY soft when you pull them out so be careful.

Lightly brush with egg wash (they are delicate!) and bake for 15 minutes at 375 until tops are golden brown.

Featherlight Flour - click here for info.
Carol Fenster blend - 1 1/2 cups sorghum, 1 1/2 cups potato starch (NOT FLOUR!) or cornstarch (I use corn starch), 1 cup tapioca flour. Combine all thoroughly and store in a dark, dry place.

Rolls after they have risen from the warm oven

Fresh from the oven!

Sandwich ready! Now where is that turkey breast and swiss cheese?!

GFS

Sure fire, never miss, without a doubt the best gf Cinnamon Rolls

I think I’ve posted this recipe before, but if not, I should have.  This recipe has never failed me, and I made it again this morning.  Super doughy, not heavy or gritty and oh-so-yummy.  I was motivated enough to take pictures this morning!   And yes, these have no yeast!  No waiting for them to rise!

Sure fire, never miss, without a doubt the best gf Cinnamon Rolls
1/2 cup white rice flour (not sweet rice)
1/4 cup tapioca flour
3/4 cup potato starch (NOT POTATO FLOUR.  TRUST ME, THERE IS A DIFFERENCE!)
2 teaspoons baking powder
1/2 teaspoon xantham gum
1/2 teaspoon salt
1 Tablespoon sugar

2 eggs
1/3 cup vegetable or canola oil
1/2 cup milk

3 Tablespoons melted butter
2 teaspoons cinnamon
1/2 cup sugar

Icing
1 cup powdered sugar
1/4 teaspoon vanilla
1 Tablespoon milk

Preheat oven to 400 degrees.
In a small bowl, mix cinnamon and 1/2 cup sugar and set aside.  In another bowl, mix together the rice flour, tapioca, potato starch, baking powder, xantham gum, salt and 1 T sugar.  I usually run a whisk through it to thoroughly combine.

In a seperate bowl, mix the eggs, oil and 1/2 cup milk.  Add to the dry ingredients and blend thoroughly.  Your dough will be VERY wet.

Spray a piece of waxed paper or plastic wrap (I use plastic wrap) about 20″ long with non-stick vegetable spray.  You want it sprayed well so that the dough doesn’t stick.

Spray a spatula with non-stick spray and spread the dough out onto a 10 x 14 rectangle (I never really measure - just long enough so that the dough isn’t too thin).  Drizzle the melted butter over the dough.   Sprinkle cinnamon and sugar over the buttered dough. 

Carefully start to roll the dough over until a log is formed.  When you get towards the end, flip the end that hasn’t been rolled (furthest from you) back over the part that is already rolled (the part closest to you).  (Does that make sense? See the pictures below if not) Spray a knife with non-stick spray and cut into pieces (I got about 8 pieces today).

Options:  You can now bake in individual muffin pans that have been sprayed, or put into a sprayed 8 x 8 pan.

Bake 15-18 minutes. 

While it is baking, combine the powdered sugar, milk and vanilla for the icing.  Drizzle the icing over the rolls after they come out of the oven and are still warm.

Trust me, this is a no-fail recipe.  I know, it’s a lot of claim to stake, but the only time it didn’t work was when I used potato flour instead of potato starch.

Enjoy!.

Rolled out dough with the melted butter.  One side has the cinnamon/sugar mixture on it, the other side is still all melted butter.

Rolling out the dough

Rolling out the dough. Gently roll that last part that is unrolled back over the already rolled part. 

Pre-baked rolls

Ready to eat!

GFS

Passover gluten free flourless chocolate cake

This is a big hit, and can be made during the year as well, but it’s a great cake for Passover.

8 ounces semi-sweet chocolate
1/2 cup butter
8 eggs, seperated
1 cup sugar
1 teaspoon vanilla

Preheat oven to 325 degrees.

Melt chocolate with butter over very low heat.  Stir until smooth and set aside.

Beat egg yolks with 3/4 cup sugar.  Gradually stir in chocolate mixture and vanilla. 

In a seperate bowl, beat egg whites until soft peaks form.  Gradually add in the remaining sugar and continue beating until stiff.

Gently fold whites into chocolate mixture.  It will be light and airy when you are done.

Pour the batter into a large springform pan and bake for 35 minutes.  The cake usually looks as if it will burst out over the top when you pull it out of the oven, but usually settles back down as it cools.

Serve with fresh whipped cream and berries.

As I am typing this, I thought, I might have to experiment with adding some cinnamon in the batter next time!  If you try this, let me know.

GFS

Gluten free from A to Z

I’ve been working on this idea for a while now as part of Gluten Freedom Day, which was last week (so yes, my posting is late!).  Gluten Freedom Day was a day to celebrate being gluten free.  Here’s an A to Z guide of gluten free living.    Just some random thoughts…

A - A is for amaranth flour - something I want to try using in 2008.  It’s a goal of mine
B - B is for baking.  It’s not as challenging as you may think.  Find a few a few good recipes and stick with them.
C - C is for cookies (ok, that sounds a bit too much like Sesame Street, I know!).  But C is for Chocolate Chip Cookies.  Ginger Lemon Girl has the best chocolate chip cookie recipe I’ve tried so far.
D - D is for dairy.  For many who are gf newbies, dairy is a no-no.  But in time, as you slowly go gluten free and your tummy heals, you should be fine to have dairy again. 
E - E is for events.  Being gf is always hard at events (parties).  I suggest always make sure to eat something before you go, just in case there’s nothing to eat.  And don’t hesitate to ask the host/hostess “What are the ingredients?”  I’m trying to get better at that myself. It’s all for our own benefit to be safe.
F - F is for friends.  Thank goodness for the likes of Adam & Renee and Scott & Sara.  Two couples who go out of their way to make sure I can always eat safe at their houses.
G - G is for Ginger.  Not the spice, but for my gf blogging pal, Ginger.  She’s got a heart of gold.
H - H is for Holidays.  They’re always hard being gf.  So many goodies around that you can’t partake of. But, there are goodies to make for each holiday you CAN partake of.  We made our favorite gluten free cupcakes for Easter, and I’ve got a great gf flourless chocolate cake for Passover (I’ll post the recipe tomorrow).  Holidays - rough, but manageable. 
I - I is for the Internet.  Thank goodness we have the ‘Net to bring us together, to do research and and to share ideas/hints/tips.  I can’t imagine being gluten free without the Internet.
J - is for Just Ask.  Just Ask what’s in that.  Or is that gluten free.  Or do you have anything gluten free?  The more we ask, the more familiar people and companies become with gluten free, and the more we all benefit.
K - K is for Kate.  Another gf blogging pal who is just so passionate about food and it shows.  Another heart of gold.
L - L is for lemons and limes.  Such wonderful flavor!  Why not make some fresh lemonade or limeade with them?  I love limeade…
M - M is for millet flour.  Another flour I want to experiment with soon.  We had an old bag of it in the house when I went gf.  It was OLD, trust me.  We made some decent chicken nuggets with it, but I need to get a new bag.
N - N is for No gluten?  No problem.  Life without gluten can be done.
O - O is for Others (no, you Lost fans, not those Others!). I’m talking about other people’s blogs.  There are a great number of gf blogs out there, so definitely check my Blogroll out to hit a few and leave them a comment.
P - P is for pretzels.  I do miss a good “real” pretzel, and a soft pretzel at that.  But, I think Glutino has the best gf pretzels out there, as well as the best gf frozen pizza (much better then Amy’s brand)
Q - Q is for quinoa.  I’m slowly experimenting more and more with this grain.  If you haven’t checked it out, do so.
R - R is for Rice.  Thankfully, rice is gluten free. I’ve always loved rice and never was a huge pasta fan (hmm, all makes sense, doesn’t it!). 
S - S is for sorghum.  I’ve been experimenting with baking with sorghum flour, and I like the texture and taste.  It doesn’t leave that nasty aftertaste that soy flour leaves.
T - T is for Teff flour.  Yet another flour I want to try experimenting with this year!
U - U is for unhealthy.  You were unhealthy eating gluten.  You felt like crap.  Tired.  Brainfog.  Gas.  Couldn’t poop.  Or you could poop and couldn’t stop!  But now you are gluten free and you are healthy!
V - V is for Victory!  You’re gluten free, and you’re doing it!  What a true victory.  You’re taking charge and getting healthier and healing your body. 
W - W is for Work.  It’s always hard to go to the office parties where there’s cake and gluten filled items you can’t partake in.  But hopefully, you’ve got some good co-workers that understand what you can/can’t eat.  I’ve got two co-workers, one in my office, and one in Michigan, that are always on the lookout for gf items for me, or share recipes or ask questions.  They are such a great asset to me, since so many other coworkers don’t take my dietary needs into consideration.
X - X is for Xantham gum, of course.  Before going gf I would see that in some ingredients and think, what the heck is that.  Now it’s a key part to gf baking to give your breads/cookies/brownies some elasticity where needed.
Y - Y is for yumminess.  So many people think, “Oh it’s gluten free, it can’t be good.” But you know what, they’re wrong!  True, some gf stuff tastes like crap.  But does roasted red reppers with balsamic vinegar atop fresh mozzerella cheese and basil sound bad?  Sounds yummy to me!
Z - Z is for me.  Those who know me, know why.

GFS

Chex Mix recipes

Not only has General Mills made Rice Chex gluten free (and marked it on the FRONT of the box), they’ve also created a site for gluten free Chex Mix recipes.  Go General Mills!

GFS