Here’s a quick video detailing a healthy, inexpensive and filling gluten-free breakfast, complete with nutritional information. Enjoy!
Tag Archives: wheat intolerance
Gluten-Free Goodies at Whole Earth Center
Date of Visit: 2-9-11
Whole Earth Center
360 Nassau Street
Princeton, NJ 08540
www.wholeearthcenter.com
Out of bread, snacks and patience during my cross-country adventure, my face became bright with hope as the Whole Earth Center on the eastern side of Princeton came into view.
When I walked in, the store’s aromas soothed my mind, wooing me into a better mood. An oasis of healthy living, its shelves loaded with organic goods, a deli offering gluten-free options, and an entire separate area dedicated to colorful produce from local growers. As I had anticipated, the prices were a little higher than I was used to, but in the face of hunger, one has to make choices.
I chose a loaf of frozen bread for $7.19 and couldn’t resist the fresh-baked gluten-free cookies despite their $11/pound price. Their assortment was excellent – at least 6 different flavors – and the homemade consistency and flavor were exceptional – worth every penny. Even my non-gluten-free partner enjoyed them.
The staff was helpful and friendly, and the bathrooms were clean.
If you’re on the road and in need of something good to eat – stop in to the Whole Earth Center.
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Gluten-Free Dining at the Ninety Nine
2-5-11
RESTAURANT:
Ninety Nine Restaurant
149 So. Broadway
Salem, NH 03079
http://www.99restaurants.com/
Well this was a fun evening. I hadn’t been to a 99 Restaurant in a very long time, and I’ll be honest with you, I was expecting it to be mediocre. We picked the restaurant because of its convenient proximity to Route 93 in Salem, NH. I didn’t realize at the time that the “Nines” even had a gluten-free menu – one of my friends who met us there told me. You can see the gluten-free menu on their website – the link is above.
To start, our waitress Connie was patient and gracious over the fact that our party arrived in spurts. Then, when I asked for a gluten-free menu, she was very responsive. That always gives me a good feeling. (On the bill, it even says “allergy alert” next to my meal.)
The food was served hot and in a timely manner. And it was really good. My 16 ounce sirloin tips were marinated and perfectly cooked until they were tender and delicious. They came with excellent mashed potatoes and broccoli for only $11.99. There was so much food I couldn’t eat it all.
Everyone at the table enjoyed their food, and Connie was even nice enough to take a photo of our group. Well done, 99!
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Namaste Foods Gluten-Free Baking Mixes
Howdy all,
Sorry I’ve been scarce. I’ve been writing articles for Celiac-Disease.com. If you are looking for product suggestions and/or reviews, that site is extremely thorough.
Meanwhile, I’ve tried the Brownie Mix and Spice Cake Mix by Namaste Foods. They are awesome: moist, rich, and great flavor. I didn’t even think the Spice Cake needed the gluten-free cream cheese icing I made. Check out their website at www.namastefoods.com
That’s my tip for today…eat well!
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Feeling Kind of ‘Nutty…Franz Macaroons
I was in the grocery store on the hunt for a Gluten-Free nosh. I was out of my usual stash of snacks, and wanted something satisfying. Trying to stay gluten-free makes that next to impossible, I’m sure I don’t have to tell you that. The words ‘satisfying’ and ‘gluten-free’ are seldom used to describe the same item.
Curiously, Franz Macaroon Cookies jumped out at me. I checked the package, and the ingredients: Dessicated Coconut, Sugar, Water, High Fructose Corn Syrup, Corn Syrup, Potato Starch, Dextrose, Egg Whites, Artificial Flavor, Soy Lecithin (Soybean), Nonfat Milk. Those ingredients certainly didn’t seem dangerous to me, so I decided to purchase the package and check the Franz web site to see if I could get further information about the gluten content.
Their web site, www.usbakery.com did not have the answers I sought, however, a spokesperson for Franz Family Bakeries did reply to my inquiry with incredible speed: “These cookies are produced in a bakery with other cookies that do contain gluten and on shared equipment. We do have an allergen washout between production of the other varieties and the macaroon cookies, but there is never a 100% guarantee that there is no gluten present. At this point, we don’t make the claim that they are gluten free.”
I do not believe I am as sensitive as most people to gluten, so I dug right in. They are chewy, loaded with coconut, moist, tasty and sweet. They are, in fact, satisfying when that quick snack urge rears its ugly head. There are none of the tell-tale drawbacks that normally accompany gluten-free cookies like dryness or grittiness. These are like the macaroons I enjoyed during my childhood.
Franz’ slogan on the package reads “The Good Cookie.” And their macaroons certainly are good!
Franz is the largest family-owned independent bakery on the West Coast. Their products are available primarily in the Pacific Northwest. For more information, please visit their web site www.usbakery.com
© K. S. Brooks – Gluten-Free Gusto
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Betty Crocker Gluten-Free Brownies
Betty Crocker Gluten-Free Brownies Part One: The Social Dilemma
Ever have a shock that just messes you up? That happened to me last Wednesday while I was shopping at Wal-Mart. I was in the baking mix aisle looking for the Jiffy Cornbread Mix for my gluten-mongering spouse when my sight unintentionally fell on something completely unexpected: Betty Crocker Gluten-Free Brownies.
Say what? Damn straight. You heard me right. I did a double-take. I stood frozen in the aisle behind my cart. No frikkin way…really? Gluten-free brownies by…Betty Crocker? I had to have read it wrong. So I touched the box to make sure it was real. It was, indeed. $3.79 was the price. I don’t tend to bake gluten-free brownies, but I had to try this out, so I gingerly placed it in the cart.
It was time to go to produce, but I still couldn’t move. What exactly did this mean? As mainstream as Betty Crocker, and as universal as Wal-Mart: were Celiacs finally getting the service we have been asking for? Or are the numbers of gluten-intolerant people becoming so staggering that a conglomeration as large as Betty Crocker saw a profit potential there? Part of me was incredulous on a happy level, while another part of me was stunned by the possible gravity of it.
Then I started to feel a little badly for the companies who have supported Celiacs all along, producing gluten-free cooking mixes because they cared. And now, here was Betty Crocker, jumping on the band wagon, getting prime real estate at Wal-Mart, and selling the mix for only $3.79 (compared to $5.00 and more for other brands). How are the little companies who have supported folks suffering from gluten-intolerance going to compete with this? What about Pamela’s, and Bob’s Red Mill, and all the other “little guys”? These companies started producing gluten-free foods long ago. How will they compete…and survive?
So, I will try one batch of these Betty Crocker Gluten-Free Brownies in order to review them. I understand that many people do not have access to small health food stores which carry gluten-free products, or the internet, but do have a Wal-Mart in their town. But my heart will be with the little guys who were there for me when I was first diagnosed and didn’t know what to do.
Stay tuned for Part Two…The Product Review!
Betty Crocker Gluten-Free Brownies Part Two: The Review
Okay, it was time to try out the Betty Crocker Gluten-Free Brownie Mix. Part of me was reluctant, as I mentioned in Part One, because if this mix turned out to be good, that meant trouble for the “little guys” like Pamela’s and Bob’s Red Mill. And since I have been eating more healthily with less gooey sweets, brownies were really not on my diet. But the box had been sitting on the counter, staring at me, daring me to try it despite the horrendous stove in my apartment. I accepted the challenge.
The directions are incredibly easy. The mix requires only eggs and melted butter. Betty Crocker’s web site even offers butter-free directions for non-dairy diets. The directions state that the “batter will be thick.” That is an understatement. They offer three different size pans; don’t even THINK about doing anything larger than the smallest: the 8×8 pan. It is so thick and elastic-like that you couldn’t spread it any farther if you had to. I’m not kidding.
31 minutes later, I pulled my little square pan of brownies from the oven. I let them cool most of the way, then tasted a sample. Honestly, I have to say, these brownies were incredible. Thick, rich, moist, chocolately, and I really couldn’t tell that they were gluten-free. There was no grittiness whatsoever. They were crispy on the outside and chewy on the inside. I covered and refrigerated them, and they lasted for about a week between myself and my gluten-mongering spouse. He actually found them to be a little too rich for his taste. I did notice that I would cut 1 inch squares for a quick snack and that would more than fulfill any food or chocolate craving. After being refrigerated for a few days, they did become somewhat fudge-like and if you don’t seal them tightly (as it instructs to right on the box), they will get pretty crispy/stale.
The three plusses are there: inexpensive (compared to other gluten-free brownie mixes), easy to prepare, and delicious.
So, that is my verdict: Betty Crocker’s Gluten-Free Brownie Mix is a winner.
Betty Crocker Gluten-Free Brownie Mix
http://www.bettycrocker.com/products/gluten-free/gluten-free.htm
© 2009 K. S. Brooks / Gluten-Free Gusto
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Gluten-Free Shopping in Scarborough, Maine
On 9-22-08 I discovered a fantastic store on Route 1 in Scarborough, Maine. It’s called Lois’ Natural Marketplace and I felt like a kid in a candy store!
If you would like to read the rest of this article, please click on http://www.celiacchicks.com/maine/ – This column appeared last September as part of the ongoing CeliacChicks Around The World feature.
For other Gluten-Free food information and lifestyle tips, check out www.celiacchicks.com
K. S. Brooks is a guest blogger for CeliacChicks.com, an author and photographer. © 2008
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Review – Woody’s on the Water
“Almost heaven, West Virginia,” John Denver did say. And that’s true, I have found some wonderful gluten-free food at the Press Room restaurant in Shepherdstown, WV. But I found gluten-free heaven itself in Tacoma, Washington – at Woody’s on the Water.
Upon our arrival in Tacoma, I searched online for a restaurant nearby where my gluten mongering spousal-type unit, David, could get fish and chips, and I stood a fraction of a chance to find something free of wheat, soy, and the fourteen other foods that I can’t tolerate. I didn’t go into it feeling very hopeful. Most of the restaurants I found were extremely pricey, and the menu selections were certainly not geared to my dietary needs. Then I found the Woody’s on the Water website – and saw, right in the left-hand side navigation bar that they had a gluten-free menu. “This is the place!” I told David. Finally, I was looking forward to eating out somewhere – but of course, I had a tinge of skepticism.
Off we went. We followed the signs to Woody’s and arrived quite easily at the Thea Foss waterway. Woody’s was next to the stunning waterfront Museum of Glass. The outside of the restaurant is modern, with a large dockside patio.
Woody's on the Water, Tacoma, WA
The inside is sophisticated yet still cozy, with a trendy atmosphere. If I hadn’t seen the prices on the online menu myself, I would have thought this was a place at which I couldn’t afford to dine.
The Bar at Woody's
We were greeted by a cordial hostess at which time I requested the gluten-free menu. It’s not part of the regular menu – it is completely separate. The table was clean, nicely set, and intimate.
Intimate Booth at Woody's on the Water, Tacoma
One of the owners, Thomas, came over. We discussed the gluten-free menu at which time he told me his daughter was gluten intolerant, so he understood the dilemmas of finding good restaurant food. He even offered us two different gluten-free beers. It was the first time, that I felt relaxed and confident ordering gluten free food in a restaurant. That was a really nice feeling.
I had the House Salad to start. The Balsamic Bleu Cheese dressing was an excellent and harmonious combination of flavors. David had the clam chowder, which he said was the best he’d had since our stop in Newburyport, Massachusetts three years earlier.
A huge plateful of Smoked Salmon Pasta arrived before me. Perfectly cooked rice pasta, salmon, onions and cream sauce graced my palate with flavors which rivaled the best of New York City Italian cuisine. David thoroughly enjoyed his monstrous serving of Fish and Chips as well. We shared a Crème Brulee for dessert, although Woody’s offered a few other gluten-free specialty desserts. Including our micro-brewed root beers, this entire meal was under fifty dollars.
The next morning our business meeting ended at eleven. We needed to be in Vancouver that night. It was a no-brainer: Woody’s for lunch.
I had the Smoked Salmon and Fresh Blueberry Salad. The portion was enormous, and delicious. Although I did enjoy it – I frankly preferred the Balsamic Bleu Cheese dressing from the evening before. David got a bowl of the clam chowder. I had to sneak a taste of it – it really was as good as he raved. And I grew up in New England, so I should hope that I am a good judge!
My opinion in a nutshell: Woody’s on the Water is loaded with atmosphere at an elegant location, serving gourmet level food at affordable prices. Their Gluten-Free menu offers an excellent selection of entrees, appetizers, desserts and even beer. We were only in town eighteen hours, but we managed to eat at Woody’s twice. That’s really how good it is.
K. S. Brooks is an author, photographer and guest blogger for CeliacChicks.com.
- Woody’s on the Water
- 175 Dock Street
- Tacoma, WA 98402
- 253-272-1433
- info@woodystacoma.com
- www.woodystacoma.com
Gluten-Free menu: http://www.woodystacoma.com/index.php/menus/glutenfree/
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The Crunch Factor
If you have food allergies, you know that little things can make a big difference. Many foods, especially salads, have been ruined for me. So when I found two alternatives to croutons for people with gluten- and/or wheat-intolerance, I got excited.
Since I have always been a fan of croutons, it was time to take the dive and try these.
The first type I invested in was the Olive Oil & Garlic Gluten-Free Croutons by the Gluten-Free Pantry. They do contain eggs, corn and yeast. They do also contain a lot of flavor. I located my first package of these wheat free croutons in the gluten- free section at an NRG Organic Supermarket on the East Coast. They were so good that I went back for more and they were already out. They never got more in. A couple of years later, I gave in and ordered some online. The consistency of this package was different, in fact, they were rock hard. I’m uncertain if they changed the recipe, or if it was just a lot inconsistency, but for some reason they weren’t as enjoyable. The flavor of the first package was good enough, however, that I would give these a try again sometime.
One afternoon I was in the produce section at Safeway when I discovered the Fresh Gourmet Tortilla Strips Lightly Salted. It states “Naturally Gluten Free” right on the front of the package. I like these “Crunchy Toppings for Salad” for a number of reasons. The list of ingredients is literally this short: corn masa flour, safflower and/or sunflower oil, salt, trace of lime. I like things simple. I also like that they are easy to break up, and that they add a great crunch to salad. I have even use them on top of soup instead of oyster crackers.
Either way, if you are missing the crunch or that little extra substance to your salad, either of these products should fit the bill.
Gluten-Free Croutons
Product Information:
Olive Oil & Garlic Gluten-Free Croutons by the Gluten-Free Pantry – 5 oz. ~ $4.99
Ingredients: corn starch, tapioca starch, water, liquid whole egg, chickpea flour, canola oil, sugar, extra virgin olive oil, xanthan gum, garlic powder, yeast, salt, spices, cream of tartar.
http://www.glutenfree.com/Gluten-Free-Pantry-Olive-Oil-Garlic-Croutons/Item129070
Tortilla Strips by Fresh Gourmet – 3.5 oz ~ $2.00 on sale.
Ingredients: corn masa flour, safflower and/or sunflower oil, salt, trace of lime.
http://www.freshgourmet.com/FreshGourmet/Retail/html/crunchyToppings/tortillas.html
For other Gluten-Free food information and lifestyle tips, check out www.celiacchicks.com
K. S. Brooks is a guest blogger for CeliacChicks.com, an author and photographer. © 2009
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When Life Gives You Lemons, Make Gluten-Free Lemon Coconut Loaf
The Glazed Lemon Coconut Loaf recipe can be found on page 71 in the quick bread section. I have been experimenting with quick bread recipes, and although this is not as nutritionally beneficial as I would like, so far it is my favorite because a) by the light and moist consistency you cannot tell it is gluten-free; b) it didn’t require a pre-made “gluten-free flour mix;” and c) it uses simple ingredients, allowing bakers to add nutritional ingredients without drastically altering the outcome to the negative. In an attempt to reduce the sugar content, I halved the amount of sugar and elected not to make the glaze. Because of that, I probably should have reduced the amount of lemon zest, but it’s still tasty. My quest, however, may be different than yours – I’m just looking for a quick in-between-meals snack in case my stomach starts to growl. I’m not in the market for sweets. Next time I plan to add walnuts or pecans and more coconut. I can even imagine blueberries or chopped apples working well with this recipe.
Ingredients for the Lemon Coconut Loaf
Glazed Lemon Coconut Loaf
Preheat oven to 350 (please see note below). Lightly grease a 9×5 loaf pan.
Ingredients:
- 1 cup brown rice flour
- 1/3 cup potato starch
- ¼ cup tapioca starch
- 1 cup granulated sugar (I used ½ cup raw, organic sugar)
- 1-1/2 tsp xantham gum
- 1 tbsp GF baking powder (Clabber Girl is GF)
- ¼ tsp salt
- 2 tbsp lemon zest
- ¾ cup unsweetened coconut(reduce sugar 2 tbsp if sweetened)
- ¾ cup milk
- ¼ cup vegetable oil
- 2 eggs
- ¼ cup freshly squeezed lemon juice
Lemon Glaze
- 1 cup GF sifted confectioner’s sugar
- ¼ cup freshly squeezed lemon juice
Note: I keep the flours and starches in the refrigerator. The two starches tend to come out in clumps and can be hard to measure. I have learned to pour more than what I need into the measuring cup and then spoon the overage back into the container. Otherwise it can get somewhat frustrating and very messy.
In a large bowl, stir together brown rice flour, potato starch, tapioca starch, sugar, xanthan gum, baking powder, salt, zest and coconut. Set aside.
- In a separate bowl, using an electric mixer or whisk (I used a whisk), beat milk, oil and eggs until combined. Add lemon juice while mixing. Pour milk mixture over dry ingredients and stir just until combined (a spatula will work). Spoon into prepared pan. Let stand for 30 minutes. (This, I believe, is one reason why the bread is so light. Don’t skip this step. Preheat your oven now).
- Bake in preheated oven for 55 to 65 minutes or until a cake tester (I used a toothpick) inserted in the center comes out clean.
- Meanwhile, prepare Lemon Glaze. In a small bowl, stir together confectioner’s sugar and lemon juice. With a wooden skewer, poke several holes through the hot loaf as soon as it is removed from the oven. Spoon the glaze over the hot loaf. Let the loaf cool in the pan on a rack for 30 minutes. Remove from the pan and let cool completely on a rack.
The authors list a variation of substituting orange juice and zest for a sweeter and milder flavored loaf. I may try that next time.
Lemon Coconut Loaf, Right out of the Oven!
I have to say, out of all the GF recipes I have tried so far, this takes the cake. (Okay, sorry, really bad pun). There was no labor intensive creaming butter or heavy batter, clean up was a breeze, there were no leftover ingredients (partial cans or flour mixes) and it tastes great. I will definitely make this again.
Footnote: If you still have lemons left over, you can try the Lemon Garlic Chicken recipe on page 110 of “the Best Gluten-Free Family Cookbook” also by Donna Washburn and Heather Butt. It’s a simple recipe using common ingredients found in non GF homes. I marinated for a lot longer than they recommend and the chicken came out tasty and extremely tender.
For other Gluten-Free cooking and lifestyle tips, check out www.celiacchicks.com
K.S. Brooks is a guest blogger for celiacchicks.com, a novelist and photographer. ©2009
Gluten-Free Gusto Blog 