Belated tributes…

The world lost some icons this past week.  Whether or not you were fans of Farrah, Michael or Ed McMahon, they were all legends in their (and well, our) lifetime. 

Since the TV and video outlets are running tributes, why not the online gluten free community?

So with that, I give you my gluten free tributes:

Farrah - Yes, I had your poster. And yes, I was a fan of the show (the early years, before Angels came and went).  You were an Angel, so it’s only fitting we honor you with a Gluten Free Angel Food cake recipe

Michael - You really did bring together people with your music, and I think everyone from my generation (and other generations as well) has their own favorite song of yours.  While it’s not my favorite song, here’s a recipe for Black and White Cookies.

Ed – You were the sidekick to one of late night’s legends.  How else to honor you but by giving a recipe for a “side”.  Quinoa is one of my favorite “sides” and I am making it tonight to honor you!

And while the world lost other celebrities this past week, you three were icons, and you’ll be missed.

GFS

 

What’s your favorite gluten free recipe for Summer?

Strawberry shortcake? Bruschetta?  Simple berries and cream?  Leave a comment and let’s share some great gluten free summer recipes!

Happy Wedding Day Scott and Sara

The Artist and I attended the wedding of our friend’s Scott and Sara today.  The Artist made close to 200 cupcakes (”regular” ones), and I made about 2 dozen gluten free for the bride, as she’s gluten free.  It was a lot of work for us both, but a lot of fun.

The Artist even made their cupcake toppers!  How many people get original art for their cupcake topper?

These two are just perfect together, and are a true match!  We hope they are as happy in life as we are, and wish them all the best!

GFS

Ready to go!

Cupcake tower

Boxing up the cupcakes

Do you have a gluten free menu?

Conversation from today when I called Tosh’s Cantina, a local Mexican restaurant across the street from work.

Me: I am wondering if you have a gluten free menu?
Employee: A what?
Me: A gluten free menu?
Employee: Sorry, one more time – a what?
Me: (slowly) A. Gluuuuteeen freeeee mennuuuu.  (My coworker is in my office who now says “I’d take that as a no”)
Employee:  I’m not sure, let me check. 

I can hear her asking a coworker.  Coworker asks “What’s that?”

Employee:  What exactly is in gluten?
Me:  It’s a protein found in wheat, barley, oats, rye and malt.
Employee:  Well, we have flour tortillas, and flour in this and flour in that…
Me: I’ll take that as a no, then. 

Hang up.

Blue Bonnet, here I come!

GFS

What year are we living in?

 

 

 

 

 

 

 

 
It amazes me that I can get legally married in Iowa but not California.  It’s 2009, right? Why is this still such an issue? I am surprised as to what California Supreme Court ruled….

GFS

 

A picture is worth a thousand words.

I heart Betty Crocker.  Read all about it on their site.

Challenge to Denver Celiac Support Group

May is Celiac Awareness Month.  When I was diagnosed with Celiac in 2006, thankfully, the Internet was there for help and resources.  I reached out to the local Denver Celiac support group as a newbie, and barely got any information or response from them.  It was frustrating.  And I have to say, I still think they could be doing a better job. For example, since May is Celiac Awareness Month, how about having an event to promote this? Perhaps a table at a local Sunflower or Vitamin Cottage, or at one of the Farmer’s Markets?  I’ve seen nothing.  This is the best time to have some articles and information in the Denver Post, 5280 magazine or even Westword.

When I checked their website out today, there is no mention of May being Celiac Awareness Month.  And better yet, while their site states “We are an educational, service and support organization for individuals and their families and friends living with celiac sprue or dermatitis herpetiformis.”, when you go to their newsletter section, it states that section was last updated in November 2008 and has no newsletters from January, March or May 2009.  To their credit though, they did launch a much  better website then what was there when I first checked them out in April 2006. Yes, I am frustrated with the lack of awareness, education and service they COULD be providing.

How can you be an educational, service and support organization if you don’t provide what is needed? I realize it’s a volunteer run organization and we are all short on time.  I sit on a volunteer board and know it’s a lot of personal committment at times. However, I am challenging them to get their site updated, and maintain their updates.  It’s important for not only current members (which I admit, I’m not because I’ve not been shown the value of joining their organization) and newly diagnosed seeking information.

So here’s what I am challenging them to fix (at this time):

1) Update their newsletter area to provide all of the newsletters, especially the 2009 issues
2) Fix the neighborhood huddle link as it doesn’t work
3) Update their info packet from January 2008, as I am sure things have changed
4)  The membership link takes you to an application form – I think it’s important for folks to know what their membership gets them.
5) Recipe section – coming soon.  There are a ton of gf recipes online, from your own members and from previous newsletters.  Shouldn’t be hard to update.

If anyone from the local chapter has concerns about this posting, you can email me .  But I highly encourage you to help others by making these changes.

GFS

South Florida travels, travel snacks + giveaway

Recently, I took some time out of work and daily life to go visit my mom in South Florida.  The Artist and I left Denver on a day when it was supposed to be 75 to head to sunny Florida where the temp was going to be….75.  Huh?!  We did get lucky in our weather, as we had temperatures that weren’t too hot and missed some cold and snow back home!

I had some great meals down there including chicken parmesean and pasta at Angelo’s Kitchen, where they have a gluten free menu (though it’s not online).  The staff, including the hostess, all seemed to know what they were talking about, so I felt safe.

And finally, FINALLY, I got to try Pizza Fusion.  WOW!  While it’s a bit pricey, it was worth it as the pizza was amazing.  They use fresh, organic ingredients throughout their menu.  Great crust, great cheese and sauce.  It was – well, real pizza.  They also have gluten free beer and brownies, which they make fresh daily.  Adam, who I presume is the manager at the location we visited, treated me to a gluten free beer while we waited.  Even though I’m not a beer fan, it was good!   And after a day at the beach, the pizza was fantastic.  I realized too late that I didn’t save any for a photo!  When are you coming to Colorado, Pizza Fusion??!

We also ate out at First Watch for breakfast.  I brought a copy of their gluten free list from their website, and had no problems.

Besides dining out, I got to enjoy some great shrimp scampi that my mom made!  And with my Glutino bagels, we had bagels and lox one morning.  Yum!  It was nice to eat out during vacation and have some safe meals. 

GFS

Glutino coupon giveaway

 

 

 

 

 
The generous folks at Glutino have provided me with some coupons to share with my readers.  I am going to give away to five lucky readers a set of coupons that include 1 free item from Glutino or Gluten Free Pantry; a BOGO of any Glutino or Gluten Free Pantry item and a coupon for $1 off any Glutino or Gluten Free Pantry item.

Glutino has really expanded their gf line since I went gf back in 2006.  I think they’re bagels are the best gf bagels out there.  Their english muffins – darn good! I’ve only had them once, and found them at this tiny little health food store in Half Moon Bay, CA.  I would love to see them offered up in Denver!

How can you get the coupons?  Leave me a comment on this posting by May 31st of what your favorite Glutino or Gluten Free Pantry item is, and why it’s your favorite.  If you’ve not tried any Glutino or Gluten Free items yet, well, shame on you.  But tell me what you’d like to try, and you’ll still be entered!  I’ll pull five random entries after May 31st.  And if you don’t win, don’t worry, as I have a great giveaway next month, courtesy of Starfish, for some of their gluten free battered fish!

GFS

Move over Toll House…

Before

After

It’s official.  I’ve found my favorite chocolate chip cookie recipe.  I had been a fan of Ginger Lemon Girl’s recipe, but not everyone can stomach sorghum flour.  And don’t get me wrong, her’s is good.  But I’ve got to say, you have to give these a try.  These bake golden brown, and are light and fluffy.

They’re easy to make and taste just so darn good! 

Gluten Free Chocolate Chip Cookies
1 1/4 cups white rice flour
1/2 cup sweet rice flour
1/4 cup cornstarch or potato starch (NOT POTATO FLOUR!)
1 teaspoon baking soda
1/2 teaspoon salt*
3/4 cup butter (butter, not margarine.  Butter makes it better).  Make sure it’s at room temp so it’s soft.
1/4 cup sugar
3/4 cup brown sugar
2 eggs
2 teaspoons vanilla
1 bag chocolate chips (I used Ghiradelli)
3/4 cup chopped, lightly toasted pecans

Your oven will need to be at 350, but I don’t preheat mine until after the dough is made, as I chill the dough a bit.  Once you have the dough in the fridge, preheat the oven. *As for the salt, if you are using salted butter (which I do), use slighly less then 1/4 teaspoon salt.

In a medium sized bowl, combine flours, cornstarch, baking soda and salt.  Whisk thoroughly.

In a large bowl, beat butter for a few minutes to slightly whip and then beat in the sugars until a paste forms.  I beat mine for about two minutes or so.  

Add the eggs, one at a time and mix after each egg is added. I slightly beat the eggs before adding, so the yolk/white is mixed. 

Add the dry ingredients, 1/4 cup at a time and then the vanilla.  Mix until dough forms together.

Stir in chocolate chips and pecans by hand – do not use a mixer!

Chill the dough for about 15 minutes.  I keep the dough in the fridge between each batch, baking only one sheet at a time.

Drop rounded tablespoon of dough onto cookie sheets lined with parchment paper, about 2 inches apart.

Bake for 10 -12 minutes.  It’s always best to test bake one cookie first, to see how long to bake the rest.  My oven worked best at 12 minutes.

Remove the cookie sheet from the oven, and cool on a wire rack for five minutes.  While cooling, make the next tray of cookies (remember to put the dough back in the fridge between baking!). 

When the sheet has cooled for five minutes, transfer to a wire rack to continue cooling.

These freeze really well and taste great even a few days later if you don’t freeze!

GFS