A Gluten Free Guide

Gluten-Free Bread Baked in the Microwave?

Sounds far out doesn’t it? When I first saw the Food Tek Minute Gluten Free mixes, I couldn’t imagine how it could possibly work. So I decided to give it a try. They provide a mix, and a mold. You add water, stir, pop it in the microwave and voila.Food Tek makes gluten free bread, cake, and waffle mixes. I decided to test the cornbread mix, the waffle mix and the white bread mix.

I discovered after purchasing the mixes that the bread and waffle mix are one and the same but use different molds.

The process was fun and very easy. The cornbread tasted surprisingly good but the texture wasn’t fantastic. It immediately crumbled and fell apart when I tried to slice it.

I didn’t love the taste of the bread and waffle but it “wasn’t bad.” I am not willing to compromise with gluten free products though. If the taste isn’t great then I am not willing to spend the money or calories on a merely satisfactory product. The most surprising thing to me about these products was the high number of calories in each slice/waffle. Gluten free breads tend to have higher calorie and fat content as a result of the extra fat and different flours needed to imitate gluten. I was still shocked to see that one slice had 30 grams of carbs and 4.5 grams of fat.

Food Tek also produces a line of mixes for the Easy Bake Oven. I remember having an Easy Bake Oven when I was younger. While I hadn’t been diagnosed with Celiac at the time, I can imagine that mixes like these would be great fun for young Celiacs who want to use their Easy Bake Oven just like everyone else.

I salute any effort to make new and innovative gluten free products. I don’t think that these particular items will have a place in my everyday diet. But I also realize that many people with Celiac don’t enjoy baking and might find the convenience worth the price.

Gluten-Free at American Girl Cafe

The American Girl phenomenon started after I was out of the target demographic. If you are unacquainted with the force that is “American Girl” let me tell you it is quite an enterprise. You can purchase a doll exactly to your specifications, skin tone, eye color, hair color etc. Then of course they have every possible outfit and accessory a little girl could imagine. Then there are the books, t-shirts, key chains and various other “American Girl” branded items.

I braved the crowded New York storefront in search of a gift for my youngest sister Gabby. I must say I had a mixed feeling of awe and nostalgia as I explored the 4 floors of the store. I would have loved to spend an entire day in this place if it had existed when I was a little girl.

Well, the American Girl store not only sells dolls but it also has a Café. Imagine getting tea service in this type of wonderland with your American Girl dolls. Now imagine being able to get GLUTEN FREE tea service. That’s right, if you call the café in advance you can get tea sandwiches served on gluten free bread, accompanied by gluten free scones, cookies and sorbet for dessert.

There are currently American Girl Stores in Los Angeles, New York and Chicago. Just the thought of a little girl being able to feel “normal” while eating gluten free with her American Girl warms my heart.

A Gluten-Free Flour Mix You Will Love

Every person who experiments with gluten free baking finds a flour mix that seems to work for them. I feel as though I have tried every “general purpose” gluten free flour mix out there. I recently had mixed success using Pamela’s. The taste and texture is nice but it required a bit of playing with the original gluten version of the recipe.

While this mix requires a bit of effort to put together, the final product behaves almost exactly like general all purpose white flour. When I first discovered this mix I really loved touching it. Many gluten free flours have slightly different (not worse or better) textures. I was amazed to find that this mix had the familiar texture of the flour I used for years before becoming gluten free.

If you have a flour mix that works for you, I’m not trying to convince you to switch. But if you are still looking – you won’t regret giving this one a try.

Mireille’s All Purpose Gluten Free Flour Mix (from Delphi Forums)

4 cups Brown rice flour

1 1/2 cups Sweet rice flour

1 cup Tapioca Starch Flour

1 cup Rice polish (no longer avail from Ener-G Foods – use Rice Bran instead)

1 tablespoon Guar or Xanthan Gum

1/4 t. ascorbic acid (powdered version available at Trader Joe’s)

2 T. unflavored gelatin

Last two ingredients hold baked goods together better.
Whisk all ingredients together.

Tip: Make large batches and store in plastic zip lock bags in freezer.

Gluten-Free Orange Vanilla Dream Cookies

I was invited to a Cookie Exchange party this weekend by my lovely friend Molly. The rules were to bring 5 dozen cookies (no chocolate chip) and an empty box so that you could take home some of the cookies everyone else brought. I was excited to have an excuse to make some cookies even though I knew I wouldn’t be able to take anyone else’s cookies home with me.

Since the party was on Saturday I decided to spend Friday night at home experimenting in my little gluten free kitchen. It was 5 degrees Fahrenheit outside so I couldn’t imagine a better way to avoid exposure to the elements.

When I bake gluten free versions of cookies, cakes, pies etc I do not accept anything less than delicious. I don’t see any reason to waste the calories or effort on gluten free substitutions if they are just “so-so.” I decided to try a new flour mix with a tried and true recipe. That said, it takes patience and experimentation to develop the correct formula with gluten free baked goods.

Here is the recipe I started with:

Gluten Free Orange Vanilla Dream Cookies (adapted from the Magnolia Bakery Cookbook)

2 cups gluten free flour mix
¾ teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
½ cup granulated sugar
½ cup firmly backed brown sugar
1 large egg, at room temperature
1 tablespoon grated orange zest
1 cup vanilla chips (I used Guittard brand)

Preheat oven to 350 degrees

Sift together the dry ingredients. In a separate bowl, cream the butter with the sugars until smooth. Add the egg and mix well. Add the flour mixture and beat thoroughly. Stir in the orange zest and vanilla chips. Drop by rounded teaspoonfuls onto parchment paper or aluminum foil leaving several inches for expansion. Bake for 10-12 minutes or until lightly golden brown. Move the foil or parchment paper to a rack to cool then remove the cookies from the foil or paper once the cookies are completely cool.

The “gluten” version of the recipe calls for slightly more flour but the gluten free flour blend I had been using needed to be cut to 2 cups. So this time, experimenting with Pamela’s baking mix I tried baking a test cookie after adding the dry ingredients but before adding the zest or vanilla chips.

It tasted great but flattened out completely. So I added more of the gluten free mix and stirred in the zest and vanilla chips. Well, it wasn’t quite the right combination because this is what I how my first tray turned out.

Ok, so I knew I needed more flour. When I confirmed that I had enough flour, by testing one cookie rather than a whole tray, I had to add an extra egg white for texture and more orange zest and vanilla chips to balance out the flavor. I like the flavor and convenience of Pamela’s baking mix. The final version turned out great. The cookies were light and crispy, as good as any of the other cookies at the party. (or so I am told since I could only have the gluten free ones!)

Orange Zest!

I love how the use of a citrus zest flavors baked goods. However, having the right tool – a microplane grater – makes getting zest exponentially easier. I bought my microplane five years ago and it was a revelation. I no longer shuddered at the amount of energy it would take for me to get the tablespoon of zest required for a recipe. When I was home for Thankgiving, my mom used the microplane for the first time. Her oohs and ahhs reminded me of what an incredible tool it is. Yet someone like my mom who has been baking for years had never seen one before.

So if any of you out there don’t have one yet, do yourself a favor and spend $10-15 for one more tool to clutter up your kitchen drawer. You won’t regret it. The versions that have come out since I bought mine even have convenient handles and plastic covers.

When you are zesting an orange (or lemon or lime) wash and dry the fruit thoroughly. As you are zesting be sure to stop as soon as you reach the pith. (The white pith won’t add flavor or moisture to your baked goods so don’t expend that extra energy.) After you get all of the zest off of the outside of the fruit, you can keep the orange in the fridge and peel and eat it later.

I used the zest pictured above for some yummy orange vanilla cookies I will write about tomorrow.

Santa Finally Brought Me A Trader Joe’s

Growing up in Southern California, trips to Trader Joe’s were common. Even my Mom who hates grocery shopping didn’t mind a Trader Joe’s outting. Much to my surprise and dismay, when I moved to the East Coast in 1996 there was not a Trader Joe’s to be found.

When stores finally started opening on the East Coast they were never within easy driving distance. During that time I would have my parents send me packages with dried mangoes, Cranberry Trail Mix, Vanilla Meringues, “The World’s Largest Almonds,” and many other great and reasonably priced products. When I went home I would fill up my suitcase with Trader Joe’s goods. I bought vitamins and salsa and cooking sauces when I visited my Grandmother in Falls Church or my friend in Westchester.Finally, after 10 years of waiting, a Trader Joe’s opened in Manhattan this year. I braved the crowds on the first day it opened. I waited in line OUTSIDE to get in to the store in the following weeks. My friend had finally arrived, and crowds and lines weren’t going to keep us apart. The first night it was open I exchanged hugs and declarations of glee, gidddyness and delight with total strangers who shared my love for Trader Joe’s. This all may sound a little ridiculous to the uninitiated, but to the true Trader Joe’s devotee, you understand.

Well, now that the Union Square store in Manhattan has been open for more than six months the lines are still long (though only the checkout line, I no longer have to wait outside just to get in the store) but definitely worth the wait.

They have every variety of nut and trail mix you could possibly want. And forget those ridiculous prices charged at regular grocery stores – $3-4 for a four oz bag of almonds – at Trader Joe’s you will pay that much for a whole pound. Trader Joe’s prices are LOW and the quality is high. They also have products you wouldn’t find other places – frozen roasted peppers, frozen tamales almost as good as home, a 10 pound chocolate bar. I don’t even like chocolate and I can appreciate this.

TJ’s (as his friends know him) also has a gluten free list that I found quite useful when I was newly diagnosed. Now I know how to navigate the store and read the labels without the list but it was a gift during those first few months.

Not all TJ’s have the same offerings. They work to provide the freshest items at each of their stores so certain items are only available regionally. The Union Square TJ’s currently has two gluten free bread options – the Food For Life pecan bread and Trader Joe’s brand French rolls. The rolls are not my favorite but I am glad to have the option.

They have a wide selection of gourmet cheeses. I plan on doing most of my shopping for my holiday party here.

They have broths, soups, and Indian and Thai meals (perfect for travel) with “gluten free” right on the label. In the past few years they have also expanded their stores to include produce, meat and fish. Get your organic apples at a fraction of the cost of most grocery stores.Try the Chicken Chile Verde next time you stop by. It’s my most recent discovery. My severe lack of Mexican food offerings in NYC has been partly remedied by having Trader Joe’s a short subway ride away. It’s has a great flavor without being too heavy or greasy.

There are so many options at Trader Joe’s you won’t get bored. I keep hoping they will open more in NYC. At least then I might not have to wait 20 minutes in line to check out on a busy night. Thankfully I can still do some shopping while I’m in line.

Gluten-Free Menu in Midtown Manhattan

I was taking a class in midtown Manhattan this week. With a little advanced research, I learned I didn’t have to bring a gluten free travel lunch with me because class was within walking distance of Bloom’s Deli and Café, part of the Gluten Free Restaurant Awareness Program.

Luckily we arrived before the crowd and were seated immediately. I requested a gluten free menu which consisted of a printed out sheet of paper with the various gluten free appetizers, entrees, sides and desserts. There were plenty of options.

The décor is kitschy but cute – this is the back area before the restaurant was flooded with its lunch crowd. Considering the number of office buildings in the neighborhood, I would guess that it’s less crowded at dinner.

All diners are given a selection of pickles and a serving of cole slaw when seated. I was tempted by the feta and tomato appetizer but I wasn’t that hungry so that will stay on my list of things to try on my next visit.

I ordered a Portabello mushroom salad with fresh mozzarella, olives, and tomatoes. It was tasty, though next time I will order the vinaigrette on the side so that I can control the amount of dressing.

My co-worker ordered a smoked salmon salad with brie and avocadoes. She agreed that it was delicious but would have liked a little less dressing.

While I didn’t get any photos, Bloom’s also offers gluten free french fries. While potatoes are naturally gluten free, it’s not always easy to find gluten free french fries due to cross-contamination of the oil in the fryers. If you are craving french fries, check to make sure the restaurant uses a dedicated fryer.

There are only two gluten free dessert options at Bloom’s, a vanilla rice pudding and fresh fruit platter. We ordered the rice pudding. It had a nice taste and texture – the cinnamon topping complemented the vanilla well.

Bloom’s is a great, quick, gluten free restaurant option in midtown. Next time you are in New York, looking for a break from the chaos of Times Square, head a few blocks east to Bloom’s.

Bloom’s is located at 350 Lexington Ave, New York 10016 At 40th St Phone: 212-922-3663

Gluten-Free Granola Taste Test

I have been on the hunt for a good gluten free granola since I saw this post about homemade gluten free granola. I have grand plans to try the recipe at some point. It definitely looks better than anything I have found in the store.In the meantime, here is my analysis of a few of the packaged gluten free granolas that are currently available.

The best tasting granola by far was from “Bakery On Main.” Be aware that they do have some gluten containing granolas, so make sure you are buying one of the three gluten free flavors. I tried the Extreme Fruit and Nut flavor and the Apple Raisin Walnut flavor. They were both delicious, though there weren’t nearly as many nuts as the titles would indicate. I would definitely recommend these if you like your granola rich and sweet.

If you are looking for a less sweet option or Muesli the best thing I have found recently was the breakfast from Eat Natural. Second to that would be the Orgran brand muesli. The Glutano Organic Muesli came in last place. It was just too dry and lacked flavor and extra crunch – not to mention the fact that it was by far the most expensive. To a certain extent I have become dulled to the outrageous prices of some gluten free products, but at my local health food store the Glutano brand cost $7 for one box.

I tried the Enjoy Life Very Berry Granola without much success. It tasted like cardboard with a few flecks of dried fruit. The bright packaging lured me in, but don’t be fooled! Perhaps the other flavors are better, but I wasn’t willing to try after my experience with the first one.

I am determined to try making my own when I have a few days off over the holidays. I will let you know how it goes. If you have any other recommendations, please share!

Gluten-Free Pumpkin Pie Made Easy

While the cheesecake I made on Thanksgiving was great, the meal wouldn’t have been complete without gluten free pumpkin pie. Luckily, Libby’s pumpkin and the recipe on the can is naturally gluten free. That leaves only the crust to make.Now I know many people buy pre-made pie crusts – well not in my family. The thought of buying a pre-made crust or even a whole pre-made pie would never cross our minds. Well, I’m sure figuring out a gluten free pie crust becomes that much harder if you are used to buying a pre-prepared curst or pie.

There are a wealth of gluten free pie crust recipes that require one to purchase multiple types of flour and ingredients such as xanthan or guar gum. Well lucky for us The Gluten Free Pantry makes a “Perfect Pie Crust” mix to help out those of us without the time or inclination to experiment with flours every time we bake.

It’s not as easy to roll out or work with as a crust made with gluten flour, but the final product is the perfect balance of flaky and sweet to complement a pumpkin pie. I follow the directions on the package with a few hints.

It is absolutely necessary to refrigerate the crust before rolling it out.
Lightly spray two pieces of plastic wrap and roll the crust out between the two sheets. Hold the pan above the crust to check for size. (While the instructions say that the mix will make four pie crusts, I find it much easier to work with it for three pies to allow more “wiggle room.”) To place the crust in the pan, remove the top piece of plastic wrap, slide your hand gently underneath the bottom sheet then with your other hand, place the pan on top of the crust upside down. Flip it all over and hopefully the crust is about centered. Remove the last piece of plastic wrap, cut the edges of the crust off and smooth out any uneven parts gently with your hands. Voila, fill the crust with the pie filling and bake!

Gluten-Free Italian at Bistango!

I was a regular customer at this charming Italian restaurant in Manhattan’s midtown east before ever hearing the term gluten. Now that I have Celiac disease and eat at restaurants that can accommodate my gluten free needs, Bistango is still one of my favorites. It is a small trattoria-style restaurant with a wonderful owner who knows his regulars and greets them with joy. One of the best things about Bistango is the ambiance.

You can make a reservation for large or small groups even though it’s not a huge restaurant. They are part of the Gluten Free Restaurant Awareness Program. While they used to have a gluten free menu, the owner recently changed the kitchen so that virtually anything on the menu can be adapted to be gluten free.

Everyone who dines at Bistango is served bruschetta. Tell any one of their staff that you are eating “gluten free” and you will be served your bruschetta on a piece of fresh radicchio. No awkward explanation is necessary, your needs are immediately accommodated. The food is wonderful but the environment and experience of eating gluten free at Bistango is truly unparalleled.

When you are eating gluten free it’s always a luxury to have more choices than you could possibly consume at one sitting. Broccoli rabe sautéed with garlic and their insalata tropicale with avocadoes, shaved romano and hearts of palm sated my palate this visit.

I am always amazed when I can order gluten free pasta at an Italian restaurant now. The only part of their menu that is truly off limits is the Pizza. They are happy to adjust any of their other dishes.

Some of my favorites are the Mussels with white wine sauce, the Salsiccia with Broccoli Rabe, Il Cantinone appetizer with prosciutto, roasted peppers, fresh mozzarella and tomatoes, Funghi Tre Follati – cremini, portabello and shiitake mushrooms sautéed with garlic and olive oil. And I haven’t even started on the pasta or main courses that will surely delight gluten and gluten free palates alike.

It’s times like these that I am glad I live in New York with it’s incredible options for delicious gluten free dining.

Bistango 415 3rd Ave, New York 10016 At 29th St Phone: 212-725-8484