gluten free guy biting into his favorite chocolate cupcake!

I use All Purpose Flour mix from Gluten Free Pantry for all of my baking. To make the most divine chocolate cake/cupcakes I use a few different recipes.  One is from the back of the Hershey un-sweetened cocoa box. This recipe makes about 18 regular size cupcakes, 36 mini cupcakes or two 8" round cakes. Top with the richest frosting you are able to find or.....use the glaze recipe below...

I promise, no one will be able to tell these are Gluten free....

Fail proof chocolate glaze/frosting:


In a small pot melt one stick un-salted butter together with 8 oz semi sweet chocolate pieces and 1 Table spoon corn syrup.  stir until combined and smooth.  This glaze may be used while warm poured over hot cupcakes or when allowed to cool, it is thick enough for frosting. 

out for dinner with the gluten free guy-gluten free restaurants chicago

this is always fun! the drill typically goes like this: first, even if you have been there before, call ahead to the restaurant. when the manager on duty isn't in yet ask for the chef.  after holding for 10 minutes on the phone- make sure you are speaking with the actual person who will be preparing the meal later in the evening. since this guy is new, you will have to go through the whole story from scratch. "no, he is not intolerant to wheat or a celiac, rather he is severely allergic, anaphylactic to be exact. there can't be any 'uh oh's'. are you able to hand cut the fries using a fresh potato, and fry in clean oil which has never been used before? also, please be sure the potatos are cut in a clean place, away from bread and flour. for the burger, is there bread on the grill where the burger will be cooked? if yes, can you please wash a pan and fry the burger in the clean pan- with a clean spatula. does your beef contain any fillers or is it 100% beef? one last thing, may we have a fresh bottle of ketchup which hasn't been opened?"
then we cross our fingers and hope the chef understood the seriousness of our situation.
we live in chicago. a city of more then 9.5 million people. i'm not sure how many celiacs or gluten allergy people live here but obviously not enough to make a difference where the restaurants are concerned.
 as a family we are regulars at a few amazing places who know our son and they go out of their way to accommodate us. please remember to call ahead and speak directly with the chef or at least the manager who will be on duty at the time you are planning to eat.

Mon ami gabi --GF bread, hamburger, perfect fries


M Burger--hamburger, fries--only fries in the fryer

Oak Tree-312.751.1988 harvest vegetable soup, hamburgers, their skinny crunchy fries
are fried in a dedicated fryer.

Piccolo Sogno- 312.421.0177 they will make gluten free pasta with any of their sauces! the grilled vegetables, meats and fish are all gluten free. This place has the best outdoor garden in the city of Chicago. In the winter the place is cozy and the food is always consistent and divine! Make contact with Ciro or Toni when asking for a gluten free meal. www.piccolosognorestaurant.com


pf changs--asian, extensive GF menu--divine!

five guys--fries, burger--craving it now!

homers ice-cream-available at whole 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--312.640.0999 they make hamburgers, steak, bbq chicken, their awesome crispy fries are fried in a dedicated fryer! www.hugosfrogbar.com


adobogrill-mexican-chips, guacamole, corn tortilla quesadillas etc---amazing! gluten free menu

Le Colonial--Vietnamese, gluten free menu

Vinci- Italian--gluten free menu

Happ Inn-Northfield, Illinois--mexican/american, gluten free menu

Fattoush-lebanese--gluten free menu

Big Bowl-Asian--gluten free menu

Coco Pazzo-Chicago--312.836.0900 they will make anything if you call ahead- great grilled vegetables, steak and divine tuscan fries!


Steve's deli--Chicago 312.467.6868 they will wash down the cutting station and cut any deli meat or cheese. Love their turkey pastrami! www.stevesdeli.com


Dalucianos--Chicago-Italian--the mecca in West Chicago for Gluten free food!

Shang Hi Terrace, Penninsula Hotel Chicago--phone ahead and let the manager know about the gluten allergy--remind them again when you arrive- chef will make you a divine meal!

Tocco--Italian--call ahead, they wil make gluten free pasta with any of their sauces--fish and steak also gluten free

Four Seasons Hotel--Chicago they will accommodate most allergies--head chef Kevin Hickey

Spiaggia cafe/ or restaurant--call ahead--they will safely accommodate a gluten allergy

Jewel Grocery store--Chicago Broadway-has a great selection of gluten free items

Surprise...we're having a treat today!

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any mother (parent) of a food allergic child feels a tinge of anxiety when birthday party invitations come in the mail. in addition to finding an appropriate gift last minute, food allergy mothers have to be prepared for the mandatory pizza, cake and goodie bag. in addition we have to be ready at a moments notice with pop-up school treats, snacks and other annoying food related issues.


my "go to"flour is always  beth's gluten free flour mix from gluten free pantry. i use this flour cup for cup in all recipes with total success.


below is my recipe for the best gluten free chocolate cake and amazing chocolate frosting!  in my research, i have found that recipes with little flour ratio to the rest of ingredients yields an amazing result.....oftentimes i make the batter and freeze into cupcakes or small 4" round cake pans.  this way, i have a fresh treat within a few minutes.

easy and divine chocolate glaze or frosting.  
this recipe can be used as a glaze poured when warm or you can whip it into a frosting after it has cooled completely to room temperature.

• 8 ounces semi sweet chocolate cut into small pieces
• 8 ounces unsweetened butter
• 2 tablespoons corn syrup
• melt butter, chocolate and corn syrup in the top of a double broiler.  stir until smooth. pour while warm for glaze or let sit at room temperature and use as frosting. 

classic and amazing chocolate cake...better than grandma used to make!

• one stick plus 4 tablespoons butter, softened to room temperature
• 1 3/4 cup gluten free flour mix (i like beth's gf flour mix from gluten free pantry)
• 3/4 cup  unsweetened cocoa powder (i like ghiradelli)
• 1 1/2 teaspoon baking powder
• pinch salt
• 1 3/4 cup sugar
• 2 teaspoons vanilla
• 2 large eggs (leave out of refrigerator for 15 minutes before mixing into the batter)
• 2 cups sour cream (or buttermilk)

 -sift together flour, cocoa powder, sugar, baking powder and salt- set aside.

-in bowl of standing mixer beat butter and sugar until creamy.  add eggs and sour cream.

-add flour mixture to above.

-beat on medium for 3 minutes  (make sure all flour is mixed in)

-makes two 8" round cakes-bake 25-35 minutes until toothpick comes out clean

 -30 regular size cupcakes-bake 18 minutes- until toothpick comes out clean

- 48 small size cupcakes -bake 14 minutes

- 1 11x14 rectangular sheet cake- bake 30-35 minutes

bake at 350 (convection oven)

                                                              

 gluten free"hostess" cupcakes with chocolate glaze

                     triple layer chocolate cake with chocolate frosting (mint frosting center)

Crunchy Chicken-Gluten free!

It is a serious challenge to find healthy, appealing and great tasting food for a child allergic to wheat!  You may have noticed that most food contains wheat.  Chicken nuggets, pasta, pizza, commercial french fries, soups, hamburgers (with the bun) even McDonalds french fries now contain wheat as part of the ingredients.
It was a very lucky day when I discovered crunchy chicken.   My friend Beth casually mentioned that every Friday she makes something called "corn flake chicken." I was so excited at the thought and the description that she shared her family recipe with me.
Since the day Beth gave me her recipe, I have probably made crunchy chicken 2000 times! When we travel, I bring bags of the crunched seasoned crumbs with me on the airplane.  Below are some  interpretations from chefs around the world...

Here's to Beth and her corn flake chicken!

-Chicken breasts, cut into thin strips, season with olive oil, Lawry's salt, 2 cloves minced garlic and oregano.

-Toss the seasoned chicken into mashed and seasoned gluten-free (natures path) corn flake crumbs (I use oregano and lawry's salt to season)*

-Bake 17 minutes in a 360 oven ( I use a convection oven) if you do not use convection, try baking at 360 for 20 minutes.

-Allow to cool for 5 minutes. Chicken should be golden and very crunchy!

-Best eaten while warm...doesn't taste so great the next day or cold from the refrigerator!

  *After three years of painstakingly making this chicken I had an epiphany!  I finally figured out that I could prepare the chicken strips and freeze them!  After I clean, cut, season and roll in the crumbs those little suckers go in the freezer!  I store the prepared chicken strips in between layers of parchment paper in a plastic freezer bag.  I bake them as needed
 ( and they are needed a lot!)

Chef Roberto's version of crunchy chicken Istanbul, Turkey July 2009

Gluten free dad's version of crunchy chicken #1

                                                             
                             Gluten free Dad's version #2 stacked high

Crunchy Chicken-  Jerusalem, Israel 2007.

Crunchy Chicken - London, England July 2009

Caterers large platter of crunchy chicken Chicago, Illinois  August 2009

Crunchy Chicken-  Paris, France June 2008

Crunchy Chicken- New York  Septmeber 2009

Feasting on some crunchy...

gluten free sugar cookies! get ready for the sugar rush....

I use Glutenfree pantry Sugar Cookies Mix to make the BEST sugar cookies! Add a Tablespoon brown sugar and go to town. These last 5-6 days in a sealed container.