A Gluten Free Guide

Friends and Gluten-Free Cookies

My friend Mark, mentioned in my previous post on Annisa and Savoy, recently became very domestic. A man who previously avoided the kitchen, leapfrogged over a simple weeknight meal to dive right into the more complicated world of pastries. Then not satisfied with the relatively simple challenge of a ‘regular’ cookie, he decided to take on gluten-free baking as well. I’m not quite sure what has come over him, but I am happy to be a benefactor.

When he first came to me for advice on how to adapt his Ranger Cookies recipe to be ‘Catherine-friendly’ I sent him a link to this gluten-free cookies post and told him he needed to experiment along the way. He was meticulous in making sure that none of his ingredients or supplies were cross-contaminated in his care or in previous processing. When he brought them to a BBQ I threw earlier in the summer, no one could believe they were gluten-free. My friend Erica even got nervous when she saw me eating them, because “they are too good to be gluten-free.”

I am lucky to have such caring friends, so I feel the need to pay it forward by sharing the recipe with you. He tells me this version is even improved from the batch he brought to the BBQ; they were a resounding success with his coworkers. He’s offered to make some for my upcoming birthday. I can’t imagine a more delicious way to celebrate.

Gluten-Free Ranger Cookies (makes 12-14 three-inch cookies)

Ingredients:
1 cup Gluten-Free Pantry all-purpose flour mix
1/2 teaspoon baking soda
1/4 teaspoon baking powder
2 cups gluten free corn flakes (crush them to lessen the air in the
measuring cup)
1/8 cup flax seeds
1/4 cup semi-sweet chocolate chips (I find about 1/2 cup starts
getting too sweet)
1 cup gluten-free rolled oats (quick oats work better but can’t find gf version)
1 cup flaked coconut (packed into the measuring cup since flakes have
lots more air than shredded coconut)

1/2 cup light brown sugar
1/2 cup cane sugar
1 stick unsalted butter (8 Tablespoons)
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 large eggs room temperature

Directions:

Preheat oven to 355 degrees Fahrenheit.

In a large bowl sift together flour, baking soda and baking powder. Stir in corn flakes, flax seeds, chocolate chips, oats, and coconut. In a large stand mixer combine sugar, butter, salt, vanilla and eggs. Gradually add the dry mixture 1/2 cup at a time while beating on low speed until thoroughly mixed.

On a slightly greased cookie sheet place heaping tablespoons of cookie dough at least 2″ apart.

Bake for 12-13 minutes, until golden brown around the edges, be careful not to overcook, checking at 10 min for doneness.

Photos (and cookies) by Mark Chen.

Gluten-Free Guide to London

Traveling somewhere exotic for Thanksgiving may be my new obsession. Ok, so maybe it can’t be an obsession if it only happens once a year. But I had the chance to go to London for Thanksgiving this year and it was incredible. I know, you may be thinking, “but Catherine, you’ve done so much work getting your gluten-free Thanksgiving recipes just right. You can’t always leave – what about your family?” Well, I do love a traditional Thanksgiving but it sometimes seems silly to go all the way back to CA for one big meal when I am going to head there again in December. Though I must admit, I didn’t abandon the Holiday entirely since my friend Christos, who lives in London as an ex-pat, hosted an American-style Thanksgiving dinner to give his British friends a taste our most gluttonous day.

The UK in general is a gluten-free dream. During a trip to Scotland and now two trips to London since going gluten-free, I found everyone to be so well-educated about the gluten-free diet it made eating out simple. I had incredible meals this year at The Fat Duck and St. John but we also got gluten-free take out from Imli Indian and satisfied my curry craving again at Masala Zone.

If you are looking for a classic English High Tea – you can book a gluten-free tea service at The Ritz or The Savoy. Small tea sandwiches service on gluten-free toast and gluten-free pastries tasty enough to make your gluten-eating companions look longing at your plate.

During my first gluten-free trip to London in 2006, I went to Wagamama noodle shop. They have a gluten-free menu. Not a huge number of options, but since I wouldn’t normally expect to be able to eat at a noodle shop I wasn’t terribly disappointed.

The list of restaurants in London with gluten-free menus is constantly expanding. Though I would feel comfortable eating in many places without specific gluten-free menus because they are so much better educated about Celiac disease.  And if you are cooking for yourself, almost every grocery store, even small urban markets, has a dedicated gluten-free section with a plethora of products.

The “Genius” gluten-free bread, launched at Tesco, is getting lots of hype over there. I must say, it was as good of a pre-packaged gluten-free bread as I’ve ever tasted. Soft and chewy right out of the package – no toasting necessary. The stay-at-home mom who came up with the recipe when baking for her gluten-intolerant son is now a self-made millionaire.

I planned my trip to London as a food adventure and was not disappointed. Though, I think the raclette at Borough Market alone was enough of a reason to book a ticket.

[side note: Yes I realize it’s May and Thanksgiving is far from everyone’s mind, but it took me a little while to get this post done - I've had a new addition to the family and his name is Luca : ) ]

It’s Finally Spring – Enjoy a Gluten-Free Treat!

Did you know that you can roast Peeps just like you would a regular marshmallow?  Only when you roast a Peep, the sugar crystallizes into a sweet shell of delightful crunch.

And they are “naturally” gluten-free.

Happy Holidays!

Gluten-Free Restaurants NYC – Pizza at Keste

Starting this week, Keste Pizza & Vino will be serving gluten-free pizza every Monday and Tuesday.  The gluten-free pizzas are prepared with a special gluten-free flour mix and cooked in a separate electric oven dedicated to the gluten-free pies. Gluten-free diners will have the option of three different pies – margherita, marinara or lardo-topped mastincola.

A fellow gluten-free food and pizza aficionado went to check out their offerings yesterday and  the praise is high.  He proclaimed it to be “the best gluten-free pizza in NYC, followed by 2. Mozzarelli’s and 3. Pala.”  And this is from someone who had made it his mission to sample all of the gluten-free pizza options including Risotteria, Uno’s and Opus.

Keste Pizza & Vino

Address: 271 Bleecker St., nr. Morton St.;

Telephone: 212-243-1500

The Gluten-Free Diet and Tax Deductions

One of the frustrating things with Celiac Disease is how expensive ‘gluten-free’ versions of mainstream products are. $5 for a box of Italian gluten-free pasta, $7 for a bag of gluten-free bagels, $8 for a loaf of decent tasting gluten-free bread. It can quickly become quite a burden to a family or even an individual to live on a diet with gluten-free replacements. Well there is some good news at tax time, you may be eligible to deduct some of that extra expense on your taxes.

Suzanne on the NYC Celiac Meetup message board and Celiac.com were great sources in helping me to pull together this guide to tax deductions and the gluten-free diet.

If you refer to IRS ruling 02-19 & IRS medical pamphlet 502 & COMPLY with their REQUISITES you can include your gluten-free food, toiletries, cosmetics, even envelopes with gluten-free glue as part of a medical deduction.

A few things you need first:

• This will be part of your medical expenses deduction so you must have sufficient medical expenses (as a % of your earnings) to itemize your deductions.
• A doctor’s letter to substantiate your condition as DIAGNOSED Celiac Disease.
• Receipts.

What you can deduct:

• You can claim mileage expenses, and postage/shipping fees for special needs shopping.
• The price difference between regular and gluten-free products. If you were buying wheat pasta for .99 and now buy gluten free pasta for $5.00, you have to deduct the difference and that amount is used for the deduction. If you eat cereal, for example & regular corn flakes are $3.50 but gluten-free corn flakes are $5.49 for a box half the size, you have to figure the cost per ounce then calculate the difference.
• The full cost of some replacement items such as gluten-free flour and xanthan gum. Some items are not interchangeable i.e. rice flour is not a one-to-one replacement for wheat flour the way pasta or cereal is so the entire cost is deductible.
• Restaurant surcharges – any extra fees that restaurants charge for gluten-free bread or pasta can be completely deducted.

According to Celiac.com:

“After you file, your IRS office may refer you to Publication 17 and tell you these deductions are not permissible. IRS representatives have ruled otherwise and this is applicable throughout the US Refer them to the following Citations:

Revenue Ruling 55-261
Cohen 38 TC 387
Revenue Ruling 76-80, 67 TC 481
Flemming TC MEMO 1980 583
Van Kalb TC MEMO 1978 366″

I am not an account or a tax attorney so please read all of the pamphlets carefully to check for updates and be sure that you are following their guidelines correctly.  While it’s not super-convenient or easy, it has the potential to provide substantial savings each year.  And if you are already tracking your spending with one of the many tools now available for free online it may not even be that inconvenient.

Udi’s Gluten-Free Bread in NYC!

Good news, thanks to Fresh Direct, New Yorkers can now get Udi’s gluten-free bread, muffins and pizza crusts delivered with the rest of their groceries.  Each loaf is priced a full $2 cheaper than the Food for Life gluten-free brown rice bread and Udi’s is so much tastier.  I swooned over their bread last year when I enjoyed amazing gluten-free toast using Udi’s gluten-free bread.

I feel so lucky to be in NYC right now, in spite of the freezing weather. Brrrrrr!

Congratulations to the Tully’s Gluten-Free Bakery Sampler Winner

Congratulations to Heidi, winner of the Tully’s Gluten-Free Bakery Sampler.

As always, announcing a winner gives me an excuse to post a picture of my nephew. This is a picture of Cam smashing grandpa’s finger with a nutcracker and laughing with sheer joy. I also have a new nephew, Parker who was born on December 20, 2009. So I’ll have to find more giveaways so I have an excuse to post pictures of him too!

I hope you all had a wonderful holiday season.

Winner selected by random.org

Tulu’s Gluten-Free Bakery Hits Manhattan – and a Giveaway!

 UPDATE: Tully’s has been rebranded as Tulu’s Gluten-Free Bakery

I first heard rumors of Tully’s new line of gluten-free baked goods on twitter back in October.  I found their cute web site, with drool-worthy photos, but at the time it didn’t have much info.  Then I got an email – they wanted me to sample their wares.  They didn’t yet have distribution, but it didn’t take long for the buyers at my local health food store and even Zabar’s to get on the Tully’s bandwagon.  Then, just yesterday I got an email from a friend alerting me to the arrival of Tully’s Gluten-Free Bakery in the East Village.  Oh joy!  Finally, Manhattanites avoiding gluten can enjoy a cupcake from a charming little bakery like the rest of the sweets-obsessed New Yorkers.

While Babycakes offers a range of gluten-free treats, they don’t have a dedicated gluten-free facility so there is always a risk for cross-contamination.  Tully’s new shop though? It’s completely gluten-free!   Not since Happy Happy Happy, shuttered have we had a truly gluten-free bakery in Manhattan.

The shop is on 338 East 11th between 1st and 2nd Ave is opening in mid-January 2010. I can personally vouch to the deliciousness of their cookies, brownies and cupcakes. The oatmeal raisin cookies are so tasty, my gluten-glutton co-worker who considers himself an ‘oatmeal cookie connoisseur’ deemed them “spectacular.” The brownies are moist and chocolate-y and the memory of the frosting on the adorable mini-cupcakes is making my mouth water as I type. Those sweets plus an expanded menu of gluten-free goodness (including paninis!) will be available once the retail space opens.

Fear not you, non-NYers, you can order the brownies and cookies online for delivery across the country.

I asked Tully herself to give us all a little background on her and the gluten-free bakery.

Q&A with Chef Tully:

What inspired you to start a gluten-free bakery? When is it opening?

I had been cooking professionally for four years before I was diagnosed as gluten intolerant. I went for a while without any baked goods, which was pretty devastating, until I got back in my kitchen and began experimenting. I started with box mixes and gradually worked up the courage to try gluten-free flours. I came up with some really great recipes and wanted to share them with the rest of the GF community. It is still hard for us to find freshly baked, delicious treats, and I want to change that! I hope to open my retail location in mid-January.

Will you be expanding your menu beyond the items currently offered on your Web site?

Yes, we will be baking six different varieties of cupcakes daily in both mini and regular sizes. There will also be muffins, scones and cookies, along with a few vegan items. We will also have several different gluten-free paninis.

Is your kitchen a dedicated gluten-free facility?

Yes, we will be 100% gluten-free!

How long have you been following a gluten-free diet?

Almost a year and a half, I was diagnosed in July 2008.

What did you miss the most when you were first diagnosed?

Cupcakes and sandwiches. Thank goodness I can eat them now!

What was your first job in food?

My internship at Gramercy Tavern right after culinary school.

Gramercy Tavern is one of the top restaurants in NYC. What was your biggest takeaway?

Working at Gramercy Tavern actually made me become more excited about the idea of working in catering, where the menu changes everyday, and there is more time in advance to prepare each dish.

What was the biggest challenge when you started baking gluten-free? Biggest triumph when you finally figured it out?  

I really wanted every one of my products to taste exactly the same as gluten baked goods. Once I figured out how to make that happen, I was thrilled!

Are there any gluten-free baked goods you are still working on but haven’t been able to adapt to gluten-free yet?

I’m working on gluten-free donuts and would love to be able to make a great loaf of homemade bread. I am also testing out more vegan items to add to the menu.

How long have you lived in NYC? What are your favorite gluten-free restaurant finds in New York?

I’ve lived in New York for about four years now. The pizza at Pala in the Lower East Side is incredible. Caracas in the East Village has amazing arepas made entirely of masa (corn), and I love the falafel at Taim in the West Village.

What’s your favorite trick for eating gluten-free on the go?
I always bring a few slices of gluten-free bread when I travel or for sandwich orders at lunchtime. Mary’s Gone Crackers are a staple for cocktail parties.

What’s your favorite type of apple?

Organic Fuji

What’s your favorite cooking show?

The Barefoot Contessa and Top Chef

What’s one ingredient you can’t live without?

Cheese….any kind! And corn tortillas

What would you wish for your last meal?

An H&H onion bagel toasted with cream cheese. Oh how I miss those.

While NYers wait for the opening, you can find Tully’s gluten-free cookies and brownies at S’mac, Royale Bakery, Ground Support and more.

Tully has also generously offered a giveaway to one lucky reader – you will get the choice between a Tully’s sampler pack including brownies and both types of cookies to be shipped direct to you or a dozen mini-cupcakes if you live in the NY area and want to pick them at the bakery once it opens.

To enter, leave a comment telling us what you hope to see on Tully’s new menu by 6pm Eastern on Monday December 28th, you must live in the U.S. to be eligible. Blog or tweet about this giveaway and link to this post and you can comment twice (be sure to put @yumcat in the tweet) which will increase your chance of winning.

Happy Holidays!

Food Crush and Giveaway – Gluten-Free Granola from JK Gourmet

At the Fancy Food Show this year I discovered a plethora of new gluten-free goodies, but one of my favorites was a gluten-free granola from JK Grain Free Gourmet.  I was smitten after trying their Cranberry and Cashew gluten-free granola, but a full-fledged food crush developed later when I received a sample of their Hazelnut and Date concoction made with coconut, dates, walnuts, pecans, hazelnuts, honey, sunflower seeds, almonds, sesame seeds and pumpkin seeds.  The combination of sweet, savory, crunch and chew is utterly delightful. While I loved it in big handfuls straight from the bag, it was completely decadent on top of ice cream.

I haven’t yet seen JK Gourmet in any stores near me, but I put in a request at my local health food store.  You can see a list of current stores on their web site or place an order directly.  One lucky reader will get a package sent directly to them with 2 flavors of the JK Gourmet gluten-free granola.  Just leave a comment below telling us your favorite way to eat granola (as a topping? like cereal? a dry snack?)  A winner will be selected randomly from all of the comments left by Monday, December 14th at 6:00pm Eastern.  US and Canadian residents only.

Baconalia – an Evening of Indulgence

So we are right in the middle of (gluten-free) Thanksgiving and holiday food overload. It’s a time when I should be preparing for over-indulgence with extra exercise and less prurient food choices. But what did I do last weekend? I had a bacon party. That’s right, a whole evening dedicated to the fatty, tasty, cholesterol-increasing, lip-smacking, heavy, awe-inspiring, salty, favorite foodstuff.

I first read of Shauna’s bacon party almost two years ago and tucked it away in the back of my mind as something that would be fun to try someday. Well that day came and it was a glorious and fun as I imagined. Designed as a pot-luck to maximize the number of bacon-containing dishes, my friends delivered deliciousness in way I didn’t know possible.

There were even bacon prizes for the top culinary creatives. The top prizes went to Joy for her bacon-wrapped dates stuffed with blue cheese and almonds and Rob’s Bacon Old Fashioned made with bacon-infused bourbon. There were bacon-y drinks and rules not to be broken.

There was bacon-nog, candied bacon, bacon and brussels sprouts, a cheesy/potato/slab bacon/slice of heaven, bacon-wrapped asparagus and okra, and gluten-free bacon mac and cheese. That’s right my incredibly thoughtful friends (I was the only one at the party who couldn’t eat gluten) went out and got gluten-free pasta to make homemade gluten-free macaroni and cheese with crispy bits of bacon.

I conducted a bacon tasting of two of the top bacons in the US – Benton’s Bacon from Tennessee and Dakin Farms Bacon from Vermont. At a time that I am trying to eat local and am limiting the amount of meat in my diet, I abandoned all of those environmentally friendly and healthy choices to just enjoy.

I have one recipe to share from the baconalia, a dessert incorporating the salty treat. Because I was the hostess, I wasn’t eligible for the prizes, but I assure you these truffles were drool-worthy and one of the highlights of Bacon-Fest 2009. Yes, I plan on making this an annual event. What’s in store for next year? I don’t know, but surely with a year to plan, the dishes will just continue to get better and I can’t wait to find out….

Chocolate Bacon and Peanut Truffles Recipe (adapted from The Bacon Cookbook by James Villas)
Makes 20-25 truffles

Ingredients:
6 slices lean streaky bacon
1/2 cup salted peanuts
1 tablespoon granulated sugar
1/2 cup smooth cashew butter (you can substitute peanut butter or the nut butter of your choice)
4 tablespoons butter
6 ounces semisweet gluten-free chocolate
1/2 cup cocoa

Directions:
In a large skillet, fry the bacon over moderate heat until crips, drain on paper towels and let cool completely. In a food processor or blender, combine the bacon, peanuts and sugar and grind to a fine texture but with little flecks of bacon still visible. Transfer the mixture to a bowl, add the cashew butter and stir till well blended and smooth. Cover and chill in the fridge for one hour.

Roll the mixture into balls about 3/4-inch in diameter, place on a baking sheet, return to fridge to chill for another 30 minutes.

Meanwhile, combine the butter and chocolate in a small microwave safe dish. Microwave for 20 seconds at a time, stirring between until smooth and fully melted. Remove from microwave and let cool until warm. Sift the cocoa into a bowl. Coat the chilled bacon and peanut balls completely in the melted chocolate. Dredge thoroughly in the cocoa and store in the refrigerator until ready to serve.

What’s your favorite way to enjoy bacon?