A Gluten Free Guide

And the winner is…..

Congratulations to the author of GF Road Warrior who’s “favorite breakfast is scrambled eggs, grits, country ham with red-eye gravy, fresh squeezed orange, juice and a cup of good black coffee!” This week’s prize was the sampler pack of Kay’s Naturals Products.  Thanks to everyone for your favorite breakfast ideas.  They made me hungry for breakfast foods all week, perhaps that explains all the eggs I ate!

More giveaways to come (I need more excuses to post photos of my nephew after all ) – and stay tuned for more gluten-free recipes, gluten-free restaurant and product reviews. Happy Spring Everyone!

Gluten-Free Mac and Cheese at Trader Joe’s

That’s right, for a mere $1.99 you can satisfy your craving for boxed Macaroni and Cheese that is completely gluten-free.  It definitely doesn’t compare to S’mac’s gluten-free mac and cheese in the East Village, but it’s nice to have gluten-free products that are actually affordable.  I’ve already professed my love for Trader Joe’s many times, but seeing them carry and sample gluten-free mac and cheese further cemented TJ’s place in my heart.

Check out the cute box:

And for you fellow TJ lovers – you must watch this video.

Gluten-Free Products Giveaway – Cereal, Pretzels and More!

After a bit of a blogging break (real life gets in the way of sometimes), I am excited to announce another gluten-free guide giveaway.  I recently received a sampler pack from Kay’s Naturals.  They make a variety of gluten-free low-carb snacks.  One of the challenges of managing Celiac and Diabetes are the varied and usually higher number of carbs in gluten-free versions of cereals and breads.  I was excited to try Kay’s to see how they tasted and if they were actually lower-carb.

The results were mixed.  I LOVED a few items – the cinnamon toast pretzels had a hint of sweet and a nice pretzel crunch.  The white cheddar cheese Kruncheeze have a delicious cheddar flavor and are a satisfying snack.  My favorite though was the French Vanilla Protein Cereal which is surprisingly low in carbs, holds up well in milk with great crunch and flavor that isn’t too sweet.

A few of their products were just ok (e.g. the apple cinnamon cereal) and a couple tasted like vegetables or what I imagine cat food to taste like – stay clear of the golden butter pretzels.  As much as I like vegetables it wasn’t what I was looking for in a pretzel and though Cat is one of my nicknames, I don’t aspire to maintain a feline diet…

That said, I will be placing a big order of French Vanilla Protein Cereal and am pretty excited to have more options for plane/travel food since Kay’s Naturals come in individual serving packs.

Now to the good part – one lucky reader will receive their very own Kay’s Naturals sampler pack.  Leave a comment below describing your favorite breakfast by Wednesday April 22, 2009 at 11:59 EDT.  The winner will be selected at random from the entries.

Does anyone eat a savory breakfast like Mark Bittman?   My favorite breakfast is soft scrambled eggs with fresh whole milk ricotta and truffle salt or a super healthy frittata (seriously I’d rather make that at home than pay for some fancy NYC brunch – yum)

Gluten-Free Restaurants NYC – Casellula Cheese and Wine Cafe

I LOVE cheese – I love wine – I love cute little restaurants.  Imagine my delight when I first heard about Casellula, a cheese and wine café in Manhattan’s Hell’s Kitchen, who’s mission is to share their “passion for hand-made cheeses with as many people as possible.”

They serve over 40 cheeses and more than 100 different ‘compliments’ to pair with the cheeses.  Everything from the typical honey and nut pairings to the inventive – spiced popcorn, pesto or pickled okra.  On my first visit, I told the server that I couldn’t eat gluten and asked her not to bring any bread.  She returned with our order of cheese and a plate of gluten-free rice crackers. This was a complete surprise; like my visit to Prune, this gluten-free ‘bread alternative’ had not yet hit the blogosphere. To add to my glee, they actually tasted good.  Crispier and not as sweet as the rice krispy treats they resemble, they invited questions and looks of envy from nearby diners.  On a recent visit, my gluten-eating friend Jed liked the crackers better than the bread (or at least he told me he did).

Unlike many wine bars, I was not limited to just a cheese plate to satisfy my appetite. There are plenty of gluten-free options on the menu – charcuterie, salads, mixed olives, goat cheese-stuffed pappadew peppers wrapped in prosciutto. While I can’t partake in their famed mac n cheese, I never felt deprived.  I’ll just have to satisfy my cravings for gluten-free mac n cheese with a visit to S’mac.  If Ninth ave is too far west for your plans, great cheese plates and gluten-free food offerings abound at Mario Batali’s Otto Pizzeria, Prune , Knife + Fork, or Gramercy Tavern’s more casual Front Room.

Be sure to double check that all of the pairings are gluten-free, one visit I had a close call with some soy sauce, but otherwise enjoy all of the cheesy goodness.

Casellula Cheese and Wine Café
Address: 401 West 52nd Street (at Ninth Ave)
NY, NY 10019
Telephone: 212-427-8137

Betty Crocker – Gluten Free Cake Mixes and More!

UPDATE – Mixes are now available on Amazon.com, and are eligible for free shipping, the only bummer is that you have to order a 6-pack, which is not ideal for sampling so hopefully they live up to the hype –

Here is my review of the Betty Crocker Gluten-Free Yellow Cake Mix

Here is my review of the Betty Crocker Gluten-Free Chocolate Chip Cookie Mix

Links to Amazon:

Betty Crocker Gluten-Free Brownie Mix

Betty Crocker Gluten-Free Chocolate Chip Cookie Mix

Betty Crocker Gluten-Free Devil’s Food Chocolate Cake Mix

Betty Crocker Gluten-Free Yellow Cake Mix

That’s right – B to the C, the queen of baking, Betty Crocker.  It seems like a dream, but it’s true – June 1, 2009 Betty Crocker gluten-free baking mixes will be available nationwide.  Betty Crocker Gluten-Free Yellow Cake Mix!!! Gluten-Free Devil’s Food Cake Mix, Gluten-Free Chocolate Chunk Brownies and Gluten-Free Chocolate Chip Cookies.

Here are the ingredients of each of the mixes:

Betty Crocker Gluten-Free Yellow Cake Mix Ingredients: Rice Flour, Potato Starch, Sugar, Potato Starch, Leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate), Xanthan Gum, Salt.

Betty Crocker Gluten-Free Devils Food Cake Mix Ingredients: Sugar, Rice Flour, Potato Starch, Cocoa Processed wtih Alkali, Tapioca Starch, Leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate), Salt, Guar Gum.

Betty Crocker Gluten-Free Chocolate Brownies Mix Ingredients: Sugar, Semi-sweet Chocolate Chips (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla), Cocoa Processed wtih Alkali, Rice Flour, Potato Starch, Corn Starch, Xanthan Gum, Salt.

Betty Crocker Gluten-Free Chocolate Chip Cookies Mix Ingredients: Rice Flour, Semi-sweet Chocolate Chips (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla), Brown Sugar, Sugar, Potato Starch, Potato Flour, Leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate) Salt.

Now the real test will be if they are better than my gluten-free yellow cupcake recipe and the best gluten-free brownies recipe…

Here is the letter I received from General Mills (who I already love for Gluten-Free Rice Chex, Gluten-Free Corn Chex, Honey Nut Chex and more):

“Thank you for contacting General Mills.  Your comments are important to us.

We are committed to making a difference in the lives of our consumers.  Feedback such as yours is important to the nature of our business.

We have enclosed the information that you have requested below.  The products will begin national distribution on June 1, 2009.

We appreciate your loyalty and the time you took to contact us.  Please be assured that we will share your thoughts with the appropriate individuals.

Sincerely,
Consumer Services

Betty Crocker Gluten-Free Products:

 

·         Betty Crocker Gluten Free Yellow Cake Mix – UPC: 16000-27791

o   Size:  15 oz

o   Consumer adds:  1/2c butter softened, 1 t gluten-free vanilla, 2 eggs and ½ c milk/or water

o   Makes an 8-inch square or 9-inch round pan

 

·         BC Gluten Free Devil’s Food Cake Mix – UPC:  16000-27792

o   Size: 15 oz

o   Consumer adds:  5 T Butter-softened, ½ t. gluten free vanilla, 2 eggs, 1c low-fat buttermilk or low-fat yogurt

o   Makes an 8-inch square or 9-inch round pan

 

·         BC Gluten Free Chocolate Chunk Brownies – UPC:  16000-27793

o   Size:  16 oz

o   Consumer adds:  2 Eggs and 7 T butter, melted.

o   Makes an 8-inch square or 11×7-inch pan

 

·         BC Gluten Free Chocolate Chip Cookie Mix – UPC: 16000-27794

o   Size: 19 oz

o   Consumer adds: 5 T butter-softened, 2 t. gluten-free vanilla and 2 eggs

o   Consumer should line the cookie sheet with cooking parchment paper.  “

Here is my review of the Betty Crocker Gluten-Free Yellow Cake Mix

Food Should Taste Good Sampler Pack — Gluten-Free Giveaway Winner

And the winner of the Food Should Taste Good gluten-free tortilla chip sampler pack is….Cassandra, who professed her love for the Multi-grain chip.  We got tons of great tips for good gluten-free snacks.  Check out the rest of the comments – everything from Orgran crispbreads to Clif Nectar dark chocolate and walnut bars and one of my favorites, the Blue Diamond Nut Thins.  Thanks to everyone for participating.  More giveaways to come – especially since it gives me an excuse to post a picture of my nephew (completely irrelevant to gluten-free food, but we don’t really need to see another picture of the prize…. : )   ).

(winner selected by random numbers generated Mar 15 2009 at 21:20:32)

Cooking – When is it worth the effort?

My cooking philosophy is ‘maximum flavor with minimum effort.’ I’ve taken a few cooking classes where afterwards I have never made any of the recipes again because they required too much work for the reward.  Because I have a full-time job with long hours, quick and easy is essential for day-to-day cooking.  Projects like sushi (pictured above) or homemade tamales are great for weekends or dinner parties. Most of my favorite cooking comes from food experimentation – prosciutto-wrapped figs, delicata squash or my favorite avocado and cilantro salad.

I learned to make this Ethiopian Chicken Stew at a recent cooking class and was amazed at the way the flavors melded together.  Don’t let the long list of ingredients scare you.  They are easy to assemble, and the entire recipe cooks up quickly with rich, full flavors as a reward.  This was our second-favorite recipe in a class full of winners (like the Sorghum Cauliflower Curry Recipe).  I highly recommend serving the chicken with gluten-free polenta; the sauce will coat the base and the spices will be highlighted by the subtle flavor of the corn.

Gluten-Free Ethiopian Chicken Stew
4-6 Servings
Adapted from Whole Grains Every Day Every Way by Lorna Sass

Ingredients
1 tablespoon sweet paprika
3/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom (or 4 cardamom pods, crushed to reveal the seeds)
1/4 teaspoon ground cloves
1/4 teaspoon ground cayenne
1/2 teaspoon black pepper
3 pounds bone-in chicken parts, trimmed of excess fat
salt to taste
2 to 3 Tablespoons of olive oil
1 large onion, coarsely chopped
2 large garlic cloves, peeled and minced
1 cup reduced-sodium chicken broth

Directions:

Combine paprika, ginger, cinnamon, cardamom, cloves, cayenne, and black pepper in a small bowl and set aside.

Season chicken evenly with salt and pepper and divide into 2 batches (depending upon the size of your pan).  Heat oil in a large wide saucepan over medium-high heat.  Arrange first batch of chicken in asingle layer in saucepan and brown on all sides (about 8 minutes).  Set aside. Repeat with second batch and set aside.

Add onion to pan, adding more oil if needed.  Cook until onion begins to soften, about 3 minutes.  Stir in garlic and cook for 1 minute.  Stir in the ground spices and cook, stirring continuously, until well combined.

Stir in chicken broth to deglaze the pan.  Bring to a boil, then reduce heat to a simmer.  Return all browned chicken to pan, cover and simmer until chicken is tender and cooked through, about 35 to 45 minutes.  Add more broth or water if mixture becomes dry.  Turn chicken half way through cooking if certain pieces are not completely immersed in the liquid.

Serve warm atop polenta, rice or the veggie of your choice. 

Gluten-Free Products – Gluten-Free Corn Chex coming soon to a store near you!

I know you all were excited when Rice Chex was reformulated to be gluten-free – but the good news on mainstream gluten-free products just keeps on coming.  Gluten-Free Corn Chex and Cinnamon Chex are coming soon.  General Mills is still rolling out the gluten-free version. As of March 15th, their Web site still lists barley malt as an ingredient, so be sure to check for the updated box before making a purchase.  [The gluten-free formulation replaces barley malt with brown sugar syrup.]  And over on Gluten-Free Philly, the news continues – Gluten-Free Honey Nut Chex are available already in New Jersey.   Strawberry Chex are already listed at gluten-free on the General Mills Web site.  Check out Gluten-Free Post for more on the Gluten-Free Corn Chex.

Thanks to Cream Hill Estates’ Beth Armour for the tip – she’s looking forward to making Gluten-Free Nuts and Bolts mix soon. (I have a soft spot in my heart for Cream Hill Estates because I made my gluten-free Oatmeal Cranberry Cookies using Cream Hill Estates Gluten-Free Oats)

Have you made any other great gluten-free product finds lately?

Food Crush and GIVEAWAY – Chocolate Tortilla Chips

For this week’s Food Crush, I am excited to also be bringing you a giveaway.  I was sent a sampler pack of chips from Food Should Taste Good recently and was absolutely delighted by what I found. I know you might be saying to yourself “but gluten-free corn tortilla chips aren’t that difficult to find.” And I agree, so something had to be extra-special to give them Food Crush status. While all of their chips were delicious, the Multigrain chips and Chocolate Tortilla Chips are absolutely crush-worthy now let me explain.

The idea of “Chocolate Tortilla Chips” was initially rather under-whelming.  Even though I have used chocolate in savory dishes like gluten-free tamales and my healthy turkey chili recipe, I was less than enthused.  However when I finally tried these, my tastebuds were tantalized.  The hint of sweet is really just an undertone to a savory, crispy chip.  I also LOVE that they provide ‘flavor pairings’ for all of their chips.  That inspired me to try the chocolate chips with salsa – which was another wonderful surprise.  Don’t look to these chips to satisfy a hard-core chocolate craving, but they would be a great conversation starter at your next party.

Now the snack that truly has won my heart – the “Multigrain”chip. It’s not a sexy name, but it IS my new favorite snack.  It also has a hint of sweetness, but the combination of grains is wonderful and the flavor hearkens back to a cracker I haven’t had in years – Wheat Thins. Don’t let that comparison scare you away; they have been tested and certified to be gluten-free.  I too was wary at first, as one of the ingredients is ‘oat fiber.’ So I asked the manufacturer about the source of their oats, as well as the type of vinegar used in their other chips. Their response is below.  Suffice it to say, it quelled by concerns and I am excited to see another company reaching out to the gluten-free community with products that are truly gluten-free.

Don’t let my effusive love of the Multigrain and Chocolate Tortilla Chips deter you from trying the other varieties.  The Buffalo flavor has a nice kick, reminiscent of an ‘all-natural’ nacho cheese Dorito (though I’m sure they wouldn’t appreciate that comparison –ha!) and the Olive chip truly seems infused with Kalamata olives.  I was expecting ‘The Works’ chip to be too much, but the garlic isn’t too strong and I loved the caraway seeds.  The Sweet Potato chips are nice but I would prefer slightly more sweet potato flavor.  The Jalapeno chips are pretty, but surprisingly bland if you are expecting a spicy kick.

Their response to my gluten-free questioning:
“I appreciate your concern for the oat fiber and I will say that we have had a lot of questions regarding our Multigrain chips, but they most definitely are gluten free. Our chips are certified gluten free by GIG of North America.  I will send you some information regarding the oats if you like.  In the extraction process any gluten is removed from the oats early on in the process of manufacturing so they are safe for Celiacs to eat.  The Buffalo chips are made with white vinegar, which is also gluten-free.  In addition: ‘We test our products regularly for GFCO compliance.  Gliadin is the targeted allergen and the detection limit is identified in parts per million.  This analysis is the most stringent level of detection that can be performed.  Levels of 5ppm Gliadin is equivalent to 10ppm Gluten.  As you are probably aware, there is no test that will measure absolute zero. Our certification assures that the product contains less than 5 ppm of Gliadin and similar proteins from rye and barley by AOAC methods which have been approved by the GFCO.    The FDA is proposing a labeling rule to identify Gluten Free as product containing less than 20 ppm Gluten or 10 ppm Gliadin, we are well with in these proposed rules’”

THE GIVEAWAY
One of the reasons I wanted to start a blog was to share my favorite product discoveries and keep you from wasting your money on  the ‘cardboard-esque’ gluten-free foodstuffs.  To be eligible for your very own sampler pack of Food Should Taste Good chips, leave a comment with your favorite gluten-free snack below by 11pm Eastern on Saturday, March 14th.  The winner will be selected randomly and announced on Sunday March 15th.

Giving in to Twitter

It took a while, but I finally gave in to the Twitter trend – you can find my ‘tweets’ at http://twitter.com/yumcat – see you there!