Goodie Goodie Gluten-Free®

Well, well.  I just can't believe it.  In a good way of course!  I was dining at Tao the other night in NYC for a friends birthday party and I knew I would not be able to eat anything.  It's Asian Fusion.  I knew ahead that I would have to eat sushi and only sushi.  (sad face) but I am a trooper and it was for a good friends birthday.  I had even forgotten my gf soy sauce.  Bummer. As the waiter approaches I am already prepared to explain my allergy.  He stops me in my tracks and says "don't worry, I am very familiar with the allergy (so not an allergy, but i'll let that slide), and he hands me a gluten-free menu.  I was like "shut up! You have a GF Menu? This is new! Can I keep it? I'll blog about it" Which is exaclty what I am doing.  This was exciting!  So exciting I would have screamed it from the roof top, had I been able to get to the roof! Tao is the last place I would figure to have a gluten free menu.  The last time I was there in 2

**found in 2002 Bon Appetit 6 servings 1/2 cup honey plus 2 tbsp. honey 1/4 cup balsamic vinegar 1/2 tsp vanilla extract 1 8-ounce container of creme fraiche (you can sub in sour cream for this recipe) 6 firm but ripe nectarines, halved and pitted 1. Whisk 1/2 cup honey, vinegar and vanilla in a small bowl.  Whisk creme fraiche and remaining 2 tablespoons honey in a medium bowl to blend.  (Glaze and creme fraiche mixture can be made 1 day ahead.  Cover separately.  refrigerate creme fraiche mixture.  Re-Whisk Both before using). 2.  Prepare barbecue (medium-high heat).  Brush nectarines generously with half of the glaze.  Grill until heated through, turning occasionally, about 4 minutes. 3.  Arrange 2 nectarine halves, cut side up, on each plate.  Drizzle with remaining glaze.  Spoon some creme fraiche mixture into center of each nectarine half and serve. Enjoy! xoxo Julie http://www.goodiegoodiegluten-free.blogspot.com/

In addition to the GF Jelly Donut Cupcakes  I made, I also made Cinnamon Vanilla cupcakes with Chocolate frosting all with that one Betty Crocker Mix. Baking with Betty Crocker is easy.  All you need is 1 stick of butter, 3 eggs, 2 tsp's of your desired extract, 1/4 tsp xanthan gum, water and the mix.  Stir it up nice and smooth for a few minutes with an electric beater and Ta Da.  Cupcake heaven. Interested in decorating your cupcakes like this?  Simply buy a disposable pastry bag, a large star tip, fill the bag with frosting, push the frosting downward, and pipe  frosting.  Visit  Wilton  for your  decorating  needs. Enjoy! xoxo Julie http://www.goodiegoodiegluten-free.blogspot.com/

My "in" weekend turned into a serious cupcake craving after watching an episode of Curb Your Enthusiasm  with Larry David.  Remember that one where Larry buys 12 Sponge cakes because the bakery is going out of business and they are the best sponge cakes?  He buys them for his friend Jeff Greene and Susie his wife freaks out because Jeff doesn't need 12 sponge cakes.  In this episode Larry refers a wacky nanny to Susie and in the end the wacky nanny tries to kill Susie by pushing her off the ledge of her house.  The sponge cakes break Susie's fall and is saved by sponge cake.  The episode is a classic, in case you haven't seen it, tune into HBO on demand for a Larry David laugh. After watching the episode, I wanted cake.  So I fished through loads of take-out menus looking for a place to delivery me gluten-free cake.  There was this great GF pizza place but they wouldn't deliver to my neck of the woods.  After a few hours of no luck, I decided to ba

Ever since Chelsea Clinton got married in Rhinebeck, NY there has been a lot of  GF buzz in the surrounding areas like Mount Kisco and Larchmont!  I have the lastest in from my co-worker who's daughter was just diagnosed with Celiac Disease at the age of 4-has dined at this amazing and fantastic Italian eatery that serves a large amount of Westchester's GF population!  According to my co-worker the food was fantastic!  My co-worker felt that you could not even tell that this food was gluten-free.  Now isn't that how it should be? She, her sister and her two daughters munched on Penne Ala Vodka, Pizza and Spinach with fresh garlic-what's the surprise? It was all gluten-free!! I just checked their menu, and wowee! What a selection!  Check out their menu .  I am salivating already!  I might just hop in my car and drive on up there!! (just kidding-I don't have a car-but if i did, i would). If you live in the Westchester area, stop on by!  1272 Boston Post Rd. 

**found in InStyle Magazine June 2010 Serves 10-12 served in shot glasses 1 English cucumber, about 3/4 of skin peeled (lengthwise to create stripes), and chopped into large chunks. 1 1/2 cups full-fat plain greek yogurt 1/2 cup sour cream 1 shallot, very finely chopped 1/4 cup extra virgin olive oil Fresh dill fronds 3/4 tsp kosher salt White pepper, preferably freshly ground 6 oz. crabmeat, broken up Lemon olive oil for drizzling (optional) Chill 12 shot glasses.  Meanwhile, in a food processor bowl or in a blender, combine cucumber, yogurt, sour cream, shallot, oil, 1 dill frond, salt, and plenty of pepper to taste.  Pulse, scraping down sides with a rubber spatula, until completely smooth.  Cover and refrigerate until ready to serve.  Pour into chilled shot glasses, and place a spoonful of crabmeat in center.  Garnish with remaining dill and, if desired, a drizzle of lemon olive oil.  Serve on a groovy tray. Enjoy! xoxo Julie http://www.goo

Are you getting your groove on this summer?? Summer has been HOT, HOT, HOT! The best way to cool off is to sit by a pool with your suit on. No pool? Can't take the time off? Busy working in the grind? Close your eyes and take a lick of this sweet Royal Blueberry Ice pop! It's a refreshing way to stay cool this summer! **Found in July 2002-Bon Appetit-Makes 8 2 cups (packed) finely chopped seeded watermelon 3/4 cup frozen lemonade concentrate (half of 12-ounce can), thawed 3 tbsp sugar pinch of salt Combine all ingredients in a processor and puree until smooth. Divide mixture among 8 ice pop molds (each about 1/4-1/3 cup capacity). Cover and freeze until firm, at least 4 hours and up to 5 days. Recipe by Rozanne Gold. Her book Desserts 1-2-3 is now in stores. Want retro popsicle mold? Try William Sonoma Enjoy! xoxo Julie http://www.goodiegoodiegluten-free.blogspot.com/

Are you getting your groove on this summer?? Summer has been HOT, HOT, HOT! The best way to cool off is to sit by a pool with your suit on. No pool? Can't take the time off? Busy working in the grind? Close your eyes and take a lick of this sweet Royal Blueberry Ice pop! It's a refreshing way to stay cool this summer! **Found in July 2002-Bon Appetit Makes 8 2 1/2 pint baskets fresh blueberries, rinsed, drained 1 8-ounce container blueberry yogurt (Try gf Greek Yogurt or Stonyfield Organic) 1/4 cup water 1/4 cup honey 2 tbsp. sugar Combine all ingredients in a processor and puree until smooth.  Divide mixture among 8 ice pop molds (each about 1/4-1/3 cup capacity).  Cover and freeze until firm, at least 4 hours and up to 5 days. Recipe by Rozanne Gold. Her book Desserts 1-2-3 is now in stores. Want retro popsicle mold? Try William Sonoma Enjoy! xoxo Julie http://www.goodiegoodiegluten-free.blogspot.com/

Are you getting your groove on this summer?? Summer has been HOT, HOT, HOT! The best way to cool off is to sit by a pool with your suit on.  No pool? Can't take the time off? Busy working in the grind? Close your eyes and take a lick of this sweet Lemon Buttermilk Ice pop!  It's a refreshing way to stay cool this summer! **Found in July 2002-Bon Appetit-Makes 8 3/4 cup sugar 5 tbsp. fresh lemon juice 2 tbsp. grated lemon peel pinch of salt 1 2/3 cups buttermilk (or low fat buttermilk) Whisk sugar, lemon juice, lemon peel, and salt in a 4-cup measuring cup until sugar dissolves.  Whisk in buttermilk.  Divide mixture among 8 ice pop molds (each about 1/4 to 1/3 cup capacity).  Cover and freeze until firm, at least 4 hours and up to 5 days. Recipe by Rozanne Gold.  Her book Desserts 1-2-3 is now in stores.  Want retro popsicle mold? Try William Sonoma Enjoy! xoxo Julie http://www.goodiegoodiegluten-free.blogspot.com/

                                         **found in June 2010 In Style Magazine Serves 10-12 1/4 cup extra virgin olive oil, plus more for drizzling 4-6 ripe peaches, halved, and pits removed, and each half cut into 3 wedges 1 lb. bocconcini, packed in water 20 small basil leaves, plus more for garnish 2 medium shallots, finely chopped 3 tbsp balsamic vinegar Sea salt and freshly ground black pepper Drizzle some oil onto a ridged stove-top grill and place over high heat.  Grill peach wedges for 2-3 minutes per side, until nicely charred.  Slice each wedge in half and place in a large blowl.  Add bocconcini, basil, shallots, oil and vinegar.  Toss gently until well coated.  Season with salt and pepper to taste; let marinate at room temperature for 15 minutes.  Slide bocconcini and peach pieces onto skewers.  Tuck fresh basil leaves in between.  Serve on a platter. Sub in Mozzarella cheese for Bocconcini cheese. Enjoy! xoxo Julie http://www.goodieg

                                **found in December 2007 Cooking Light These cupcakes were the cover to the 2007 December issue of Cooking Light.  They are delicious.  I converted them to gluten-free.  These cupcakes are easy to make, and because simple ingredients are used, its best to purchase premium cocoa powder and dark chocolate.  Since they are studded with dark chocolate chunks, just dusting them with confections sugar is enough to decorate these treats.  Bake them in muffin cup liners.  A dozen of these are a terrific holiday treat to bring co-workers at the office. 1 cup all-purpose GF flour 1/3 cup unsweetened cocoa 1 tsp. baking soda 1/8 tsp. salt 2/3 cup granulated sugar 1/4 cup butter, softened 1/2 cup egg substitute 1 tsp GF vanilla 1/2 cup 1 percent low fat buttermilk 1 1/4 ounces dark (70 percent cocoa) chocolate, finely chopped 2 tbsp powdered sugar 1. Prheat oven to 350 degree's 2. Lightly spoon flour into a dry measurig cu

                                             **found in December 2007 Cooking Light 2 (1 onunce) slices firm sandwich bread, divided (Try Ud's GF Bread ) 1 tsp. butter, softened 1 tbsp creamy peanut butter (try Peanut Butter and Co  Smooth Operator ) 2 Tsp. honey 1/2 tsp semisweet chocolate mini chips (try Hershey's) 1 large strawberry, thinly sliced about 1/8 inch thick 1/2 banana, cut lengthwise into 3 slices (about 2 ounces) 1 tbsp pineapple jam 1.  Spread one side of each white bread slice with 1/2 tsp. butter.  Combine creamy peanut butter and 2 tsp honey; spread over plain side of 1 bread slice.  Sprinkle with chocolate mini chips; top evenly with strawberry slices and banana slices. 2.  Spread pineapple jam over plain side of remaining bread slice.  Carefully assemble sandwich. 3.  Heat a small non stick skillet over medium-high heat.  Add sandwich, and cook for 2 minutes on each side or until lightly browned.  Yield: 1 serving. Re

*found in Glamour Magazine                                   GF/DF Baby Artichoke Canapes Mix 2 tbsp. mayonnaise and 1tsp. fresh lemon juice in a bowl.  Set aside.  Toast 15 slices of gf bread on both sides under the broiler.  Rinse and quarter baby artichokes from a jar.  Spread bread with mayo mixture, and top with one artichoke piece.  Garnish with Parsley.                              GF/DF Bruschetta Al Pomodoro Dice 10 ripe plum tomatoes, and toss with salt and pepper in a bowl.  Toast 12 slices GF bread on both sides under the broiler.  Halve 4 garlic cloves; rub a clove on each slice of bread for a hint of garlicky flavor.  Top with tomatoes and a drizzle of extra-virgin olive oil. Enjoy! xoxo Julie http://www.goodiegoodiegluten-free.blogspot.com/

*found in Bon Appetit, October 2002 10-12 servings Cake 1 cups (2 sticks butter), cut into pieces 8 ounces semisweet chocolate chips (about 1 1/2 cups) (try dagoba or Hershey's) 1 1/4 cup sugar 1 cup sifted unsweetened cocoa powder 6 large eggs Caramel Sauce 1 1/2 cups sugar 1/4 cup water 1 1/2 tsp fresh lemon juice 1 cup whipping cream 2 tbsp (1/4 stick) unsalted butter Vanilla ice cream For Cake:  Preheat oven to 350 degrees.  Butter 10-inch-diameter springform pan.  Line bottom with waxed paper.  Stir butter and chocolate in heavy large saucepan over low heat until melted.  Mix sugar and cocoa in a large bowl.  Add eggs; whisk until well blended.  Whisk in chocolate butter mixture.  Pour batter into prepared pan.  Bake until tester inserted into center comes out clean, about 45 minutes.  Cool cake completely in pan on rack.  Run knife around pan sides to loosen cake.  Release pan sides.  (can be made 1 day ahead.  Cover and refrigera

**Altered recipe.  Original recipe from  Martha Stewart Magazine-GF section Makes 2 cups Going gluten free can be tough, because although we extract the bad grains, we often forget to incorporate back in, the good grains.  Quinoa is an important and high fiber grain that all celiac's should include in their diet.  Often suggested as a plain and tasteless, adding berries, dried fruits and spices adds a kick. I altered this recipe by changing the sugar source and the milk source. 2 cups non-dairy milk or milk 1 cup Quinoa rinsed 3 tbsp. Maple Syrup 1/8 tsp. ground cinnamon 1 cup (1/2 pint) fresh blueberries (add more for more servings on all ingredients) 1.  Bring milk to a boil in a small saucepan.  Add quinoa, and return to a boil.  Reduce heat to low, and simmer, covered, until three-quaters of the milk has been absorbed, about 15 minutes. 2.  Stir in maple syrup and cinnamon.  cook, covered, until almost all the milk has been absorbed, about 8

**found in InStyle Magazine-June 2009 Serves 6 1 cup olive oil 1 tbsp fresh lime juice 2 tbsp champagne vinegar 2 tsp chopped fresh thyme 1 small shallot, minced 1 serrano chile, stemmed and sliced into small half-rounds salt to taste 1 small seedless watermelon 1/3 lb. wedge feta cheese, sliced 1/8 inch thick (about 12 slices) 1 bunch of arugula Sliced serrano chile for garnish 1.  In a jar with tight fitting lid, combine olive oil, lime juice, vinegar, thyme, shallot and serrano chile.  Shake well.  Season with salt to taste; chill in refrigerator. 2.  Remove rind from watermelon and slice flesh into 3 inch squares. 3.  To assemble salad, layer one piece of watermelon on one piece of feta.  Repeat.  Drizzle with vinaigrette and garnish with arugula and sliced serrano chile. Enjoy! xoxo Julie http://www.goodiegoodiegluten-free.blogspot.com/

**found in Cooking Light Custard Layer: 1/4 cup sugar 1/4 cup egg substitute 1 cup plus 2 tablespoons evaporated fat-free milk 1 1/2 ounces semisweet baking chocolate (gf) such as Dagoba or Hershey's chopped cooking spray Cake Layer: 3 ounces dark chocolate candy bar, chopped 1/3 cup sugar 1/3 cup egg substitute 1/4 cup apple sauce 6 tablespoons frozen fat-free whipped topping (gf) 1.  Preheat oven to 325 degrees 2. To prepare custard layer, combine 1/4 cup sugar and 1/4 cup egg substitute, stirring well with a whisk.  Cook the milk in a small, heavy saucepan over medium-high heat to 180 degrees or until tiny bubbles form around edge (do NOT boil).  Remove from heat; add semisweet chocolate, stirring until chocolate melts.  Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk. 3. Pour the hot milk mixture into 6 (4-ounce) ramekins or custard cups coated with gf Pam cooking spray (not baking spray, Pam baki

Going gluten-free can be hard when you have to think of all your special occasions and imagine them gluten-free.  Whether you just got engaged, have a Bar Mitzvah, a Christening, a Baby Naming or a wedding, it gets a bit depressing when you can't think of a bakery to make your gluten-free, vegan or dairy free cake (even sugar free)!.  The aggravation we have to deal with in addition to all of the other plans we must make for these very special events.  Don't fret I say!  Just do a bit of research or follow my blog.  I can provide the info for you.  What's great news, is that Celiac Disease is up and coming.  That means bakeries all over the world are going to start catering you, Miss allergy.  And many of these bakeries ship there cakes to various states.  Good thing, because even though this disease is finally up on the scene, it's scattered around the country.   Even Chelsea Clinton sported a Gluten-free and Vegan cake from one of the bakeries below.

Hello my fellow readers!  I hope you had a blissful weekend!  It's beautiful out, it's summertime...who could ask for anything more?  How about some juicy gossip  to go with that Sunday Post of yours?  For those of you who haven't heard Chelsea Clinton's wedding cake was gluten-free!  The Sunday Post outlined a description of the Clinton wedding along with a great selection of pictures, courtesy of the Clinton family only after the wedding had taken place.  Chelsea has been a vegan since her mid-teens and is known to have a gluten-allergy.  Her amazing wedding cake was vegan and gluten-free made and designed by  La Tulipe Desserts It's wonderful to know that your special day can be filled with gluten-free goodness.  Have your Gluten-Free cake and eat it too!  Now you can, and it doesn't have to be bland and your guests will not even notice the lack of wheat!  There are tons of bakers and chefs out there willing and ready to cook and bake