gluten free chocolate chip pancakes!

i often find articles describing gluten free pancakes which taste like cardboard and feel like hockey pucks--not anymore!
in the early days of my son's gluten free diagnosis, i made pancakes using various gluten free pancake mixes.  these were never light and fluffy.  the terms flat as a pancake, cardboard and hockey puck definitely come to mind to describe those early pancake disasters.  i have finally figured out a recipe for gluten free pancakes which are light, fluffy and taste divine!  this batter does not do well the next day- it becomes very thick and gummy.  i have tried to loosen up by adding additional milk-the result is pancakes which are fluffy but raw on the inside.
bottom line: do not keep the mix to use the second day. instead, make it fresh from scratch every time!

recipe makes 14  2" pancakes 
1/2 cup gluten free flour blend ( i use gluten free pantry or whole foods)
1 Tablespoon white sugar
1 teaspoon baking powder
1 egg
1/2 cup milk (2% or whole milk)
1 Tablespoon vegetable oil
1 teaspoon vanilla extract
1/4 cup mini chocolate chips (plus additional for sprinkling on top)


to double this recipe, do not simply double all the ingredients- instead, do this:
1 cup gluten free flour blend ( i use gluten free pantry or whole foods)

1 Tablespoon white sugar

1-1/8 teaspoon baking powder

1 egg

1 cup milk (2% or whole milk)

2 Tablespoons vegetable oil

1-1/2 teaspoon vanilla extract

1/3 cup mini chocolate chips (plus additional for sprinkling on top)

• in a large mixing bowl-combine wet ingredients (milk, oil, vanilla, egg)
• in separate bowl whisk together flour, sugar, baking powder chocolate chips
• mix dry ingredients into the liquid.  stir lightly until clumps disappear. allow batter to sit 3-5 minutes before using.
• make sure your pan is hot and lightly oiled
• proceed to make pancakes as you would the old fashioned gluten filled ones! i drop the batter by teaspoonfuls onto the hot skillet--wait until the first side bubbles and then flip 'em!
• these pancakes will rise to be light, fluffy and divine! enjoy--  

gluten free disneyland and los angeles!

i love it when companies have their #@%# together! over the period of 5 days the gluten free boy ate lunch and snacks at disneyland, lunch at a fancy LA restaurant, gelato in los angeles and several dinners in newport beach.

disney offers an information pamphlet on gluten free dining at the los angeles theme park. as you will read below the list includes several options--because of the gluten free boy's picky nature we stuck to the burger and fry place for lunch.

some gluten free options at disney

• fresh pineapple spears
• dippin' dots (pre packages)
• cotton candy
• various gluten free candy at all candy shops
• pre packaged popcorn and caramel corn
• giant turkey leg
• several dine in restaurants--please see manager first.

the ivy restaurant los angeles

if you have scanned the glorious pages of people magazine, us weekly or in style lately you will notice that the favorite lunch spot of the stars is the ivy restaurant in los angeles.  when i phoned for a last minute reservation i explained the allergy situation to the woman who answered the phone--my call was immediately transferred "downstairs."  "downstairs" the phone was answered by one of the hosts, jaimie.   jaimie went thru the menu and told me exactly what would be safe for the gluten free boy.  before we hung up he said, " i look forward to meeting all of you at lunch."  not what i was expecting.  i expected full LA attitude--snotty, obnoxious and offensive.  jaimie was the opposite!

when we arrived we were quickly seated at a coveted banquette table--outside and in the shade! our server already knew about the allergy and he was able and willing to answer all questions.

we started with warm, soft house made corn tortillas and fresh made guacamole.  after i was assured the tortillas were made of pure corn and house made the gluten boy began to eat--he loved them!  as he was enjoying the tortillas i couldn't stop thinking about the two times he suffered allergic reactions from tainted corn tortillas in our own home.  still a little panicky-- i'm sure the busboy saw the fear on my face when i asked him in my best high school spanish, "son estos mais de tortillas o farina?"  the busboy smiled and said,  " los totrtillas de mais por supesto!"  at that point, already 15 minutes into devouring the divine tortillas no allergic reaction started --we ordered more, he loved them!

next came an awesome crisp baby romaine salad and afterwards was the perfectly grilled  burger and hand cut fries- we loved our lunch, the people and the ivy!

warm, soft house made corn tortillas

the ivy grilled chicken salad with balsamic vinaigrette

M burger-chicago, gluten free awesomeness!

the gluten free boy has been very busy eating his way thru chicago this summer.  today we ate "the best fries EVER and an awesome burger too!"  we stopped by chicago's new M burger.  this is another brainchild of the lettuce entertain you group--these guys really know their business and their customer.

i emailed them a few weeks ago--not really expecting a quick reply. within 30 minutes a manager of M burger emailed me to say, "the potatoes are gluten free and they are fried in a fryer which only makes fries.  further--the burgers can be ordered with a wrap of lettuce instead of the bun."   thats what i'm talking about!  fast, knowledgeable and precise response.  finally today we ventured into the chicago summer heat and into M burger.

on a typical weekday at lunch there is a very long line to get inside the tiny M burger. today thankfully the line was small.  we ordered for the gluten free boy first--immediately mike, one of the managers appeared and while he was scrubbing his hands (seriously scrubbing like a doctor) he asked, "is your order for a gluten allergy?"  when i said, "yes, a very serious one." he continued to wash his hands and said, " i will take care of your entire order."  i was feeling really good at that point!

when i saw the skinny crispy fries (imagine mcdonalds only non-hydrogenated and crispier or in n' out burger only better!)  the skinny burger wrapped in crispy lettuce and frosty house made lemonade--i knew we hit the jackpot!

for dessert they make milk shakes--really thick and creamy milkshakes.  after a thorough investigation with the very patient and kind manager mike heberlein it was determined that both the soft serve ice cream and the chocolate which goes into the shake are all gluten free.  since they do add malt  (made from barley) on request to some shakes, they would have to carefully wash the blender--which they were very willing to do.  since the gluten free boy really only likes mint chip ice cream--i knew i would end up devouring the entire milkshake.  after wolfing down the fries and burger i didn't want to be rolled back into my car!

we have found another awesome gluten free alternative in chicago--thank you M burger!  we will be back!

Teuscher chocolates--

we have a certain drill when we go out to eat with the gluten free boy--after loading everyone in the car my husband usually asks--"do we have the epi -pens?" 99% of the time, the answer is "yes".  on a very rare and often stressful occasion we have to go back home for the red epi pen bag.  leaving home without the medicine bag is a scary and naked feeling.  the kind of feeling which makes my heart race--kind of like being in severe turbulence 35,000 miles in the sky.

after the bag in safely in my reach--we go out to eat!  if oak tree is the destination (and in the winter months saturday lunch is usually oak tree) we order the usual--harvest vegetable soup for the GF boy, housemade lemonade and several orders of fries!

for dessert we always go down one floor to teuscher chocolates.  these aren't the cheapest chocolates in the planet but they are certainly the best!  teuscher does not have an allergy statement relating to wheat/gluten for their truffles.  but--our son has been eating them without incident for the past several years.  at teuscher the gf boy usually gets any combinations of the following:

milk, dark or coco truffles
milk or dark chocolate horses, fish, ducks
mint truffles

since the gluten free boy is severely allergic to wheat, barley and oats--i am ASSUMING there isn't even a trace of those allergens in the teuscher candy which we purchase.

please remember, i am not a professional--merely a parent trying to make this pain in the ass allergy somehow manageable. hopefully, you will be able to eat and enjoy the teuscher chocolate truffles as much as we do!

ooh ooh ooh udi's! gluten free bagels and bread!

oh my is all i can say---what do they possibly do to this bread?  the other day i noticed some gluten free bagels and bread at our local whole foods.  i noticed it because it wasn't frozen and it was soft to the touch.  in over 10 years of baking gluten free, i have NEVER felt anything like UDI's  gluten free bread.   i just checked (two days later) it is still soft--kind of like the wonderbread of my youth.

when i bake bread for the gluten free boy, it stays fresh for exactly 1/2  a day.  it is divine warm from the oven and it gets progressively hard as it cools down.  typically i slice and freeze it.  my GF bread must be toasted and served warm after freezing-- it is still pretty good.  no cold turkey sandwiches or peanut butter and jelly with my homemade GF bread--- the bread breaks apart and it is most unappealing.

most commercial GF bread is sold frozen and it sucks--but not UDI'S!  these bagels and bread are the real deal.  they feel like wheat, taste better then wheat and look like wheat--it is really weird.

today the gluten free boy had his first turkey sandwich--he is 12 years old and he LOVED it!

we used an Udi's GF bagel, toasted and rubbed with a little olive oil and garlic inside and filled with it turkey pastrami from steve's deli (in chicago).  this child was ecstatic.

Udi's is exciting news for the GF community and our family---i see mornings of french toast, soft bread with peanut butter, jelly and potato chips stuffed inside, homemade 'un-crustables', snacks of toasted cinnamon bagel chips, lunches with bagels piled high with turkey pastrami and corned beef, and even thanksgiving stuffing made with Udi's toasted bagels and bread.

i love you Udi---and the gluten free boy loves you too!

p.s it it now 6 days after my first purchase of the Udi's bread and bagels.  the bags have been out of the refrigerator--AND the consistency is the same as the day i bought it.  what's going on UDI?  how have you managed to create PERFECT gluten free bread and bagels? is it the high altitude baking? no matter the method, we are eternally grateful for your product.  a whole new sandwich world has opened up for the gluten free boy-- if someone would get him to try a baked potato or a grilled cheese our lives would really easy.

since the bagels are a little fat for our toaster--we used the middle 1/4" slice to make cinnamon bagel chips---divine!

i am off to whole foods to buy some UDI's blueberry muffins and cinnamon rolls---


turkey pastrami on UDI's GF bagel

chocolate bagel breakfast sandwich

   

homemade GF cinnamon bagel chips--using UDI's GF bagels

cinnamon bagel chips using Udi's GF bagels

the Udi's bagels are a little too thick for our toaster--but no worries!  this is great news because we can get something awesome out of the thickness!

• pre heat oven to 300, butter a cookie sheet 
• slice 1/4" thick piece form th e larger side of the pre-cut bagel
• rub the bagel slice with melted butter and sprinkle generously with cinnamon sugar
• bake the bagel chips in the oven for 10-15 minutes--checking often to make sure they don't burn, turn over once to brown the opposite side.

garlic bread bagel chips using Udi's GF bagels

using the same method as above instead of butter--rub the bagel chip with olive oil and fresh garlic--sprinkle with salt and fresh cracked pepper



chocolate chip breakfast  bagel


toast bagel, spread with mini chocolate chips--place half bagel on top of the other--smush together---enjoy!

gluten free ice cream cake and homemade amaretto cookies

ice cream cake---some people who hate regular cake only like ice cream cake because it doesn't have actual "cake" in it.  my ice-cream cake is a "cake" in name only.  there is actually a cookie crust, not a "cake" for the base.  all the cake haters get ready to like this "cake"!

there are several schools of thought on the ideal cookie crust base for ice-cream cake-- GF amaretto, GF oreo and GF graham cracker are my crusts of choice.   what eventually determines the crust is the type of ice-cream my audience is clamoring for.  below are what i have determined are the best combinations--if you don't like them---get creative on your own!

GF oreo crust ice-cream cake

• 
  

•  9" springform cake pan with at least 3" high sides
• 1 quart each of the following ice cream: mint chip, coffee, chocolate
• 2 cups store bought GF hot fudge sauce
• 2 packages Gf oreo cookies, 1/2 stick unsalted butter--melted

-put the spring form pan in the freezer for 30 minutes--take out just before forming cookie crust

-in a small pan melt the butter

-in a food processor, crush the oreos until small crumbs form

-in a large bowl toss the crumbs with the melted butter until crumbs form a shape when squeezed in your hand

-grab fist fulls of the oreo crumbs and start to shape along the sides and bottom of the spring form pan.  cookie crumbs mixed with melted butter should stick together to make a perfect crust.  layer as thick or thin as you like.  my kids like a thick crust, so i layer it on!

-place the newly crusted spring form back in the freezer for at least one hour.

-drizzle the bottom of the crust with hot fudge sauce, freeze again for 30 minutes.

-allow each quart of ice cream to sit at room temperature for about 10 minutes before scooping in to the crust.
-with a large spoon, dig out flattened large pieces of ice cream and 'smoosh' it into the bottom of the crusted pan.  flatten the layer of ice cream and smooth it as well as you are able before applying the next layer of ice-cream. each ice cream layer will be approximately 1 1/2" thick.

-continue with the next two flavors until you have reached the top of the spring form pan
-frost the top with hot fudge if desired or make decorations with your favorite candy or GF cookies!


GF oreo ice cream cake--
mint chip, homemade cookies n' cream & coffee peanut butter cup

GF amaretto cookie crust, chocolate fudge, homemade sugar pastels  decoration

homemade amaretto crust, chocolate fudge decoration

amaretto cookies for crust

makes 5 dozen 1 1/2 " cookies--enough for a 9" spring form pan

• 4 cups almond flour (slivered almonds--ground in a food processor into fine grain)
• 2 cups granulated white sugar
• 4 large egg whites
• 1 teaspoon pure almond extract

-preheat the oven to 300 convection

-in food processor mix the almond flour (or slivered almonds) with the granulated sugar until very fine.

in the bowl of an electric mixer--beat the egg whites until stiff peaks form--add almond extract.

-gently fold the almond/sugar mixture into the beaten egg whites.  the mixture will make a thick paste.

-drop the mixture into rounded teaspoon full sizes onto  parchment lined cookie sheets.

-allow the cookie mounds to sit at room temperature for 2 hours.

-bake the cookies until golden and the cookies are firm--actually they should be almost like rocks!

-allow the amaretti to cool and transfer in a food processor to pulverize for the cookie crust.

-when all the cookies have been crushed--add 1/2 stick melted butter--toss through with the amaretti crumbs and begin forming the amaretto crust in your pre frozen spring form pan.

graham cracker crust

this crust works well with home made rocky road, coffee-toffee or plain chocolate ice cream.  i also use graham cracker crust to make homemade chocolate pudding pies!  the two brands of GF graham crackers we like the best are kinnikinnick S'morables or Josef's gluten free.  both are amazing and indistinguishable from their wheat filled counterpart!  they have been taste tasted and approved by some very discerning kids--and adults!

• 3 boxes GF graham crackers
• 1/2 stick melted butter

-in a food processor--pulverize the graham crackers to make fine crumbs

-toss the crumbs with the melted butter

-form the graham cracker crust in the pre frozen spring form pan

gluten free cookies n' cream ice cream and gluten free ice cream mix ins!

  in 1973 a guy named steve herrell became the granddaddy of gourmet ice-cream and the inventor of ice cream mix-in's.  ben and jerry's wasn't born (they served their first scoop in 1978) and cold stone wasn't even conceived!  the grandfather took plain coffee, vanilla or chocolate ice cream and mixed in greatness---reeses, oreos, toffee bits, brownie bites and even raw cookie dough!

fast forward 37 years and my gluten allergic child wants to taste cookies and cream ice cream-  thank god for creativity!  read on to make your own steve herrell's ice-cream gluten free mix-ins!

gluten free cookies n' cream

• 1 pint vanilla ice cream (i like haagen daaz)
• 1/2 batch chilled raw GF chocolate chip cookie dough. NO, i don't worry about the raw eggs--has anyone ever actually DIED from eating raw cookie dough? (see chocolate chip cookie recipe in the blog) 

-allow the ice cream to sit out of freezer for about 10 minutes

-take approximately 3/4 cup of 1/2 teaspoon chunks of the cookie dough and chop (mix) it into the softened ice -cream.

-re-freeze the cookie dough ice cream in the original container or eat it all that second! 

gluten free fudge brownie chunk ice cream (aka rocky road)

• 1 pint chocolate ice-cream
• 3 pieces 2" individual GF brownies
• 1 dozen mini marshmallows
• hershey bar-cut into chunks

         -on cutting board, mix all of the above together---eat and enjoy!

gluten free coffee peanut butter cup

• 1 pint haagen daaz coffee ice cream
• 4 reeses peanut butter cups

         -on cutting board mix it all up!

gluten free peppermint pattie ice cream

in lakeside michigan the ice cream store OINKS has this flavor---they get a fresh vat for the gluten free boy---it is his favorite!

• 1 pint chocolate ice cream
• 5 peppermint patties cut into chunks

         - get out that cutting board and mix it all up!

gluten free cookies n' cream part 2

• 1 pint mint chip ice cream
• 5 gluten free oreos cut into peices (kinnikinnick or glutino brand)

         -mix it all together---once again!

gluten free coffee toffee ice cream

• one pint haagen daaz coffee ice cream
• 1 1/2 heath bars

         -you figured it out?  mix it all together and eat it!

i love whole foods! gluten free ice cream cones

ten years ago when we discovered about our sons wheat allergy the choices were very limited in the grocery store. i remember buying disgusting wheat free frozen bread and rice cakes.  this might be the reason i have become such an obsessive gluten free baker--it was out of pure necessity.

i used to make homemade ice cream cones (using gluten free waffle mix and a special waffle iron) they were fun to make and tasted great but they weren't like "normal" ice cream cones.

fast forward 10 years- now even target has a tiny gluten free food section.  it seems as though each time i enter whole foods i find another awesome gluten free product.  my newest find is gluten free safety cones.

the gluten free boy has tasted and approved--over and over and over again!

the cones i bought are gluten free, vegan and kosher, pareve.
www.edwardandsons.com

gluten free ice cream cone topped with homers mint chip ice cream!  homers ice cream is located in wilmette, illinois.  they are very accommodating to allergic clients.  whenever we go there, they are happy to get a fresh vat of ice cream and a clean scooper.
we also frequently purchase baskin robins (aka 31 flavors) pre-packed mint chip, chocolate and chocolate hip ice cream) AND in chicago, bobtail ice cream accommodates allergy customers with a clean scooper and a fresh vat of ice cream.
we have never tried the toppings because of the worry about cross contamination and in addition no gluten free ice cream cones--YET at any of these places!

lick away---

more gluten free chicago!

not far from where we live in chicago there is a neighborhood restaurant called Mon Ami Gabi. this is a lettuce entertain you restaurant--and they did entertain us!

of course it all started with my usual phone call to the manager on duty, stephanie--after a pleasant conversation she asked me if i wanted to speak with the chef who would prepare our son's dinner that evening.  my requests were met with, "of course, we will be able to make that for him.  would he like a gluten free bun to go with the flat and seasoned hamburger?" i have only been asked this question once before (at bistro 110, which by the way was also divine and a total GF success for us!)---i must have stammered something like, " uh...no thank you, no bun but are you able to make your cripsy pommes frites  in a dedicated gluten free fryer?"  the answer was again,  "absolutely."  ya baby...BINGO once again!

after checking in with the hostess, i informed her of my earlier conversation with the chef.  she knew all about it.  the very knowledgeable waitress came over and hand delivered a loaf of hot and crusty gluten free french baguette bread.  this freaked us out because it was completely unexpected.  after smelling, tasting and quadruple checking that the bread was warmed up in it's own container away from the deadly wheat--it was safe for our son to eat---and he did  TWO loafs!

when the perfectly cooked and seasoned burger arrived (two loafs of bread later) he wasn't so hungry.  my husband ate most of the burger and the GF boy ate the amazing skinny and crispy fries!

even though he was too full for the burger, the GF housemade chocolate mousse was devoured!

Mon Ami Gabi and lettuce entertain you totally "gets " the allergy thing.  the fact that they have a normal looking gluten free menu actually made me cry.  i still suggest phoning ahead of time to speak with the manager or the chef who will prepare your allergy free meal.

while dining out allergy parents always get the pit in the stomach feeling until they don't see swelling of the lips or hives around the mouth. it takes a giant leap of faith to dine out with a life threatening food allergy. it also takes a giant leap of faith for restaurants to put themselves at risk to provide this much desired and appreciated service.

thank you to all the chefs at our favorite chicago restaurants who have used my pots and strainers, answered my probing questions and provided those perfect flat hamburgers and skinny gluten free fries!  if you are in chicago, call ahead and try one of these places--you should be very safe and happy!

mon ami gabi --GF bread, hamburger, perfect fries
m burger--hamburger, fries--only fries in the fryer
bistro 110--Gf bun, perfect hamburder, perfect fries--GREAT SERVICE!
oak tree--amazing hand cut fried, housemaned vegetable soup
piccolo sogno--chef tony will make GF pasta, roast potatoes--call ahead and he will make almost anything for you!
ben pao--asian, extensive GF menu--
pf changs--asian, extensive GF menu--divine!
daluciano-extensive GF menu--traditional italian
five guys--fries, burger--i am craving it now!
homers ice-cream-available at wholoe foods or their store in wilmette--ask for a clean scooper!
bob tail--ice cream--ask for a clean scooper
dairy queen--dilly bars--we only get the packaged ice cream treats
hugo's frog bar/gibsons--huge list of items which are naturally GF--they will make fries in clean oil--crispy and perfect
adobogrill-mexican-chips, guacamole, corn tortilla quesadillas etc---amazing!

Food Allergy Initiative- please watch--it will take 30 seconds!

    








 









Food Allergy Initiative <-- click here

Every 15 minutes, one child is rushed to the emergency room because of food allergies.

It's our hope that by sending this video around, we will increase awareness about the seriousness of food allergies and help protect the lives of food allergic children.

Join us in creating more food allergy awareness by sending this video to your friends and family.

-Food Allergy Initiative 2010
click on the 'this video' link to watch!

2010 food allergy initiative video--get your kleenex!

this week in new york the following food allergy video had it's debut. for those of you who are not yet conversant with food allergies--after the next 6 minutes, you will be! to my friend who wasn't sure if the gluten free boy has celiac disease or "just a regular allergy"--watch and learn!
i agree the term 'celiac disease' does sound menacing and scary. the truth is that the diet between a wheat allergy and celiac disease is basically the same. the bottom line difference between the two is the immediate life threatening reaction( throat closing, tongue swelling, stop breathing) which comes from an anaphylactic food allergy versus painful but not immediately fatal gastro intestinal reactions from celiac disease. i am not an expert in celiac disease, so please if i have the facts wrong, please let me know!

new york style-gluten free crumb cake

i haven't yet met a gluten free challenge i was afraid to tackle!  last week my sister made a new york style crumb cake--it was divine!  i'm not really sure why this is called 'new york style crumb cake' because i am pretty sure i have eaten similar coffee cakes in other american cities!  after taking a look at the recipe, i realized the ingredients were almost identical to both my streusel coffee cake recipe from when i was a little girl and the gluten free pantry 'favorite coffee' cake recipe i have used so many times in the past.

with a little tweaking for gluten free i came up with the following...sweet success! you can easily half this recipe to make an 8" square or 8" round coffee cake OR 48 mini muffins, 12 regular size muffins.

this time i used a 9x13 pyrex pan and i also made mini muffins using the same recipe!

coffee cake/new york style crumb cake

• 2 1/2  cups gluten free flour mix--i use the mix from gluten free pantry
• 5 teaspoons baking powder
• 2 eggs and 2 egg yolks
• 1 1/2 cups white and brown sugar mixed
• 12 tablespoons melted butter
• 2 tablespoons vanilla extract
• 1 1/2 cup sour cream

crumb topping/filling

• 1 cup packed brown sugar
• 4 tablespoons softened butter
• 4 tablespoons GF flour blend
• 2 teaspoons cinnamon
• 1 cup mini chocolate chips

cake:

• melt butter--set aside to cool
• in bowl of mixer combine eggs and sour cream and vanilla extract
• add sugar and blend
• add flour and baking powder
• add melted butter, blend
• fold in chocolate chips 

-pour 1/2 batter into a greased 9x14 pyrex baking pan--sprinkle crumble topping over the batter

-place remaining half batter and finish with remaining crumble topping

-bake 35 minute at 350--cake is done when toothpick comes out clean 

OR

fill mini or regular size cupcake/muffin liners with batter and sprinkle on top with crumble.

mini muffins bake for 12 minutes

large muffins bake for 18-20 minutes

i got creative and drizzled chocolate glaze over the tops of these--a little overkill in the chocolate department!

Chicago Sun-Times Gluten free article--celiac disease vs. wheat allergy

Today at lunch with a really good friend she casually mentioned, " Hey there was some article about gluten free in the Sun-Times yesterday."  I asked, "Was it about allergies or celiac?" she said, " I have no idea."  I asked back, " Do you know if Matthew has celiac or a wheat allergy?" Her response, "Whats the difference?"

Clearly there is a communication breakdown here with my good friend.  My response was, " Matthew has an anaphylactic allergy to wheat. If Matthew eats a bit of wheat, there will be an immediate life threatening reaction."  As I know it,  Celiac disease does not cause an immediate life threatening reaction.  It is more of a slow painful reaction to the ingested gluten including amoung other things hideous cramps and other horrible intestinal  issues.  I am not so conversant with symptoms and reactions of Celiac disease so please read on!

Gluten-free is more than just the latest health kick

April 21, 2010
BY PHIL LEMPERT

What’s the deal with “gluten-free”?

Gluten is a protein that is extremely harmful to people with the autoimmune intestinal disorder celiac disease, and less harmful but still avoided by people with a gluten intolerance.

Celiac disease is very different from a food allergy. A food allergy leads to the body producing a specific reaction (itching or nasal, gastrointestinal or respiratory symptoms) after eating a certain food. For those with celiac disease, when gluten is ingested, the body experiences an autoimmune reaction that damages the tiny, hair-like projections in the small intestine. The damage inhibits proper nutrient absorption from foods.

Celiac disease is arguably one of the most common autoimmune disorders. According to the National Institute of Health, it affects 1 in 133 people; this amounts to approximately 3 million Americans.

Its prevalence is significantly underestimated. In fact, more Americans have celiac disease than type 1 diabetes, ulcerative colitis, Crohn’s disease, multiple sclerosis and cystic fibrosis combined.

When repeatedly exposed to gluten, those with celiac face an increased risk of both nutritional and immune-related disorders such as anemia, osteoporosis, GI cancers and nervous system disorders.

The only treatment for celiac disease is through adhering to a strict gluten-free diet. That means avoiding all products that contain gluten, which is in wheat (including durum, semolina, spelt, kamut, einkorn and faro), barley and rye.

Gluten can be found in cold cuts, soups, marinades, dressings, soy sauce, candies and chocolates.

Other possible hidden sources of gluten include: caramel color, artificial and natural flavor and color, smoke flavor, stock/gravy cubes, mixed spices or seasonings and dry-roasted nuts.

So how do those following a gluten-free diet find safe products to eat? They read labels for gluten-containing ingredients or look for gluten-free certification on food packages.

Still, the gluten-free diet can be hard to navigate and sometimes the list of “avoids” seems endless. I have had a lot of experiencing reading labels and agree they can be tricky to navigate, especially for those on a gluten-free diet.

My best advice: Read the labels and, if you’re still not sure, contact the manufacturer for further clarification. It’s not worth the risk!

If you have a food allergy or intolerance, or are cooking for someone who does, it is important that you respect their requests, as the consequences can be life-threatening.

For some, gluten-free may be the new trendy health kick, but celiacs will not be ditching this diet any time soon.

Phil Lempert is the editor of SupermarketGuru.com and reports on the latest trends on NBC’s “Today” show, ABC’s “The View” and local Chicago news programs. E-mail Phil@SupermarketGuru.com.

Gluten free birthday and school treats!

ah yes, the school birthday treat!  most people dont think twice about it.  my life used to be dictated by the spur of the moment, "oh, i forgot to tell you but _________ brought in a birthday treat today.  are you able to have something here for matthew by 8:05 am?" those phonecalls made for some very stressful mornings.  even though i had the frozen cupcake batter ready to go, it was still a pain.

after 8 school years of dealing with the multitude of last minute birthday treats, my friend suzanne clued me in on what she instituted at her child's school--BRILLIANT!!!!!!

the kids with a birthday in a given month all celebrate on one designated day and i bring in the snack for the whole grade!  since most of these very fortunate children already have birthday celebrations with friends and family outside of school, the school birthday treat wasn't such an important event. 

since i am the only allergy mother in the grade, i was the obvious volunteer to organize and bring in the treat.  i don't mind.  i get to travel up to the middle school hallway, spy on the kids for a few minutes and drop off the treats in the classooms.  each parent already contributes to the class fund now they add an extra $10 for the birthday treat.  simple, clean and easy for everyone involved!

listed below are some options for Gluten free birthday treats--many are kosher and peanut free as well! 

junior mints
mini and regular hershey bars
m & m packs
hershey kisses
lemonheads candy
sweedish fish
tootsie pops, tootsie rolls
after eight candies
popsicle brand popsicles--many types, check packaging!
push-ups, italian ice, lemon chills
milk duds
gogurt--great frozen
silhouette brand fudgesicles
dove ice cream  minis or regular
haagan daaz mini ice cream cups --obviously not with cookies or brownie pieces!
kinnikinnick k-toos (just like oreos) and chocolate chip cookies (really divine!)
wholefoods frozen brownies, cupcakes
chooclate covered strawberries, fruti kabobs
edy mini ice cream cups
edy's dibs
jello pudding snack packs
smarites--roll candies
dairy queen pre-packaged ice cream bars
starburst fruit chews
three muskateer bars

individual flourless chocolate souffle cakes

• 4 ounces butter-unsalted
• 8.8 ounces bittersweet chocolate
• 1/4 cup un-sweetened cocoa powder, less 1 tablespoon
• 2 1/2 ounces sugar 
• 4 whole eggs 

1. in a double boiler--melt chocolate, butter and cocoa powder.  set aside to cool 
2. whisk 1/2 of the sugar into the egg yolks.  mix egg yolks and sugar into the chocolate mixture.
3. in a clean bowl, whip egg whites to stiff peaks slowly adding the remaining sugar.
4. gently fold whipped egg whites into the chocolate mixture 
5. butter baby ramekins (2" or 3")and fill batter 3/4 way to the top.
6. bake at 425 for about 8 minutes.  if you like a gooey center they will be done in 8 minutes--if you like a more solid cake bake 10 minutes. 
7. dust with powdered sugar 
8. serve warm with ice cream on the side!   
9. makes 6 individual 3"soufflés or 8 individual 2" soufflés