Friday, February 26, 2010

Starbucks & Caramel Coloring

1 comment:
On a more tragic note...Did you know that there is GLUTEN in some of the flavored syrups Starbucks uses?  It took me a very long time to figure out this piece of information.  One day I had noticed my hair was thinning more then it should ( I mean every time I'd brush or run my hands through quite a bit would come out), I had also noticed that I was having episodes of horrible breakouts -welt like! Little by little, day by day my symptoms would worsen and I couldn't figure out why.   I knew there was no gluten in my diet, for pete's sake I was cooking all of my meals and nothing that I had noticed in my diet had changed.  And I never would think that my coffee was the culprit. One doctor and one Nutritionist later, I was told there was Caramel coloring and other types of HIDDEN GLUTEN in some of their flavored drinks. 

Caramel coloring according to the FDA is considered gluten free, but that is only because the FDA has approved even gluten filled foods, gluten free if they are below 20ppm of gluten.  Translation: The standard according to the FDA is that any product that tests 20ppm and below can be considered gluten free.  The FDA has not yet been able to determine 100% gluten free.  Some manufacturers can detect up to 5% gluten free, and that is also considered gluten free.  This has become the standard.  So some of you might not react to the caramel coloring and other hidden sources but some of you might depending on how sensitive you are to Gluten.  So If you are ever wondering where "random symptoms" are coming from, you might want to re evaluate what you are eating, and do some investigating to see if anything you have been ingesting has HIDDEN GLUTEN.

You know I have to admit, I was totally bummed when I found this out.  I used to live on those Starbucks flavored lattes.  Every morning on the way to work, or at the train station, airport or while shopping on the weekend.  I was the girl who always had a Starbucks in her hand.  I even gave Starbucks a nickname!  Starbys.  About 1 full month after I stopped drinking the flavored coffee's my hair started to restore itself and grow in and the breakouts stopped.  Bye, bye vanilla, gingerbread, eggnog and other flavored lattes, hello PLAIN. 

PLAIN and I have had a relationship for about 1 1/2 years maybe even more, and I'd say it's been going pretty well.  When you think about it, PLAIN won with flying colors.  I could for the remaining of my existence continue to drink my favorite flavored lattes, loose my hair, break out and turn out to be one super ugly bald chick and never go on anymore dates or I could drink PLAIN.  PLAIN won.

To find out more about Starbucks Nutrition, diet, allergy and Ingredient Information click HERE 

To call Starbucks head quaters dial: 1-800-23LATTE

xoxo Julie

Wednesday, February 24, 2010

The BEST Chocolate Chip Cookie Recipe

No comments:
Chocolate Chip Cookie Recipe:

1 cup white rice flour
1/4 cup tapioca flour
1/2 cup dark brown sugar (you can also use light brown sugar)
1/4 tsp. xanthan gum
1 tsp. baking soda
1 tsp. potato flour
1 large egg
1/2 cup of butter (1 stick)
1/4 cup superfine sugar
1 tsp. pure vanilla gf extract (tahitian vanilla and mexican vanilla is also fantastic if you can find it)
1/2 tsp. salt
1 1/2 cups gf milk chocolate chips
1/2 cup of gf bittersweet (dark) chocolate chips

Preheat oven to 350 degree's

1. In a small bowl, combine and sift (using a sifter) rice flour, tapioca flour, xanthan gum, baking soda , salt and potato flour.  Once sifted in bowl mix with fork.  Sifting the ingredients gives a finer texture of a cookie.  Put bowl aside for later use.
2.  In a large bowl, with an electric mixer at medium speed, beat butter, dark brown sugar and superfine sugars until light and fluffy (aprox. 10 minutes).  If the butter is slightly softened or slightly melted then it will take less time with the electric mixer (aprox. 5-6 minutes).  You want the consistency of the batter to be light and almost colorless.  You will notice this once you achieve it.  Figure it's better to beat the butter and sugars for a longer time then a shorter time.  It does make a difference in the cookie.  

3.  Once you have gotten the colorless consistency you need, beat in the large egg and vanilla extract until well combined (do not over mix). 

4.  Reduce electric mixer to low speed; beat in flour mixture until blended-adding a bit at a time.


5.  Add the the milk chocolate chips and mix, then add the bittersweet chocolate chips and mix.  Once all goodies have been mixed in take fork or a spoon (large) and do another grand mixing of the ingredients.  You want to make sure that each cookie gets a bit of all the goodies.

**You will notice that the consistency of these cookies will almost feel like a thick icing.  This is normal.  The consistency is very thin.  

6.  Foil 3-4 baking sheets, but DO NOT grease sheets.  My gluten free cookies do not need it.

7.  Take small SMALL spoonfuls of cookie mixture and place on cookie sheet 2" apart.

 *Above are the small balls of cookie dough before they are flattened and put in the oven*

8.  THIS IS THE MOST IMPORTANT.  Once cookies are placed on cookie sheet, BEFORE you put the trays in the oven make sure that you FLATTEN each cookie.  Use the PALM or your hand or use your fingers and press down on each cookie and flatten them.  You can rinse your hands with water to make the job easier if needed.  If you don't then the cookies will not spread and you will have a mushy ball of goo.

*Cookie dough will look like the example above once flattened.  After flattening, place in the oven*

9.  Place in oven.  Turn your oven light on so you can watch the magic.  Bake for about 3 -4minutes on 350 degree's and then raise heat to about 365 degree's and bake for remaining 2 minutes.  These cookies are temperamental so you will need to watch them to make sure they do not burn.

 *Baking in the oven.  At this point they are not ready.  Above pic is shown after baking for 2-3 min*

10.  Once they are ready to be taken out of the oven let them cool on a cooling rack for about 10 minutes or more.

***Cookie Tip.  GF cookie baking is very different then "regular" baking.  Cookies bake fast, and they burn fast as well.  Even if they don't look like they are ready to come out of the oven, chances are, they are.  You wait that one extra minutes with these and they will burn, so keep an on your chocolate chip cookies.

**makes about 30-35 cookies

Enjoy!! xoxo Julie

http://www.goodiegoodiegluten-free.blogspot.com/

Monday, February 22, 2010

Toffee Butterscotch Chocolate Cookies

No comments:
Now.  With this recipe, I beg you not to judge a book by its cover.  This is my own recipe that I made up from the fabulousness in my mind, but I didn't think this recipe entirely through.  I never imagined that when using marshmallows in a thin cookie that the marshmallow would explode in my oven and create a thin layer of toffee.  So of course the cookies look like they went to the moon and back and serving them at a party without this explanation might leave a party guest wondering, but what I can tell you is that my mistake made them out of this world.

I'm just warning you.  These are the fugliest and ugliest cookies you will ever see.  And I hate to post these and have my readers (you) think that I don't know how to bake, but they were so good, it is so worth it.  As a tip from me to you.  Sometimes your mistakes turn out to be the best decision.  And well, mistakes happen.  

After visiting Tully's Gluten-Free Bakery, I had the itch to bake.  And I had just ordered GF Butterscotch chips from Hershey's on Amazon.com, so obviously it was a sign to bake.  And to top it all off I had a cooking bachelorette party, so I thought it would be perfect if I made my special cookie recipe.  When I got to the kitchen I decided to get experimental.   I used different extracts and actually combined two as well as using mini marshmallows.  Well, I only had the big ones, so I cut them up into smaller pieces.  I mixed the batter, and oh it looked so good.

 
My beautiful batter.
 
 Mixed in are butterscotch chips, dark chocolate chips and milk chocolate chips...oh and the marshmallow that later explodes into an amazing chewy toffee.


GF Toffee Butterscotch Chocolate Heaven Cookies


Preheat oven to 350 degree's

1 Cup White Rice Flour
1/4 Cup Tapioca Flour
1/2 Cup Dark Brown Sugar
1/4 Cup Superfine Sugar
1/2 Cup of Butter (unsalted)
1/4 Tsp. Xanthan gum
1 Tsp. Baking Soda
1 Tsp. Potato Flour
1 Large Egg
1/2 Tsp. GF Cocoa Extract
1/2 Tsp. GF Butterscotch Extract  (this extract is delightful and has the consistancy of honey)
1/2+dash Cup Butterscotch chips (Try Hershey's and order from Amazon.com-they are gluten free)
1/2+dash Cup Milk Chocolate GF chips
1/2 Cup of Bittersweet Dark Chocolate GF Chips
3/4 Cup of Marshmallows

1. In a small bowl, combine and sift (using a sifter) rice flour, tapioca flour, xanthan gum, baking soda and potato flour.  Once sifted in bowl mix with fork.  Sifting the ingredients gives a finer texture of a cookie.  Put bowl aside for later use.
2.  In a large bowl, with an electric mixer at medium speed, beat butter, dark brown sugar and superfine sugars until light and fluffy (aprox 10 minutes).  If the butter is slightly softened or slightly melted then it will take less time with the electric mixer (aprox 5-6 minutes).  You want the consistency of the batter to be light and almost colorless.  You will notice this once you achieve it.  Figure it's better to beat the butter and sugars for a longer time then a shorter time.  It does make a difference in the cookie.  

3.  Once you have gotten the colorless consistancy you need, beat in the large egg and both the butterscotch and cocoa extract until well combined (do not overmix). 

4.  Reduce electric mixer to low speed; beat in flour mixture until blended adding a bit at a time.

5.  Add the Marshmallows and Butterscotch chips and mix with a fork or spoon.  Then spoon in Dark Chocolate chips and Milk Chocolate chips to follow.  Once all goodies have been mixed in take fork or a spoon (large) and do another grand mixing of the ingredients.  You want to make sure that each cookie gets a bit of all the goodies.

**You will notice that the consistency of these cookies will almost feel like a thick icing.  This is normal.  The consistency is very thin.  

6.  Foil 3-4 baking sheets, but DO NOT grease sheets.  My gluten free cookies do not need it.

7.  Take small spoonfuls of cookie mixture and place on cookie sheet 2" apart.  

8.  THIS IS THE MOST IMPORTANT.  Once cookies are placed on cookie sheet, BEFORE you put the trays in the oven make sure that you FLATTEN each cookie.  Use the PALM or your hand or use your fingers and press down on each cookie and flatten them.  You can rinse your hands with water to make the job easier if needed.  If you don't then the cookies will not spread and you will have a mushy ball of goo.

9.  Place in oven.  Turn your oven light on so you can watch the magic.  Bake for about 5 minutes on 350 degree's and then raise heat to about 365 degree's and bake for remaining 4-5 minutes.  These cookies are tempermental so you will need to watch them to make sure they do not burn.  Now you want the marshmallows to explode because the marshmallows are what creates the toffee layer.  Don't worry!! They will explode, but that's part of the science of this cookie. Where the marshmallows explodes leaves a think chewy toffee layer.  Even after days of them sitting in a glass jar in your cabinet you will still taste the chewy toffee layer.

You can say it.  Scary looking right? 

Craters from the moon right?  To space and back? he he...


Fugly but downright delicious!!  See for yourself.  Make these heavenly cookies and let me know what you think.  I guarantee you will not be dissapointed!  But don't forget to share!

xoxo Julie

http://www.goodiegoodiegluten-free.blogspot.com/

Copyright©2009 by Julie Rosenthal
All Rights Reserved

Saturday, February 20, 2010

Mozzarelli's Pizza and Desserts-Swoon

No comments:
Hands down!  Best gluten-free pizza in Manhattan. 

 


                                                                          Thin Crust
 Mozzarelli's Pizza in NYC (38 E. 23rd Street between Park and Madison) 

With the best dessert in town as well.  Thumbs up to this Pizzeria.



You would never know gluten was not used.  It's just that good.

Mozzarelli's: 212-475-6777

Enjoy! xoxo Julie

http://www.goodiegoodiegluten-free.blogspot.com/

Sweet Beer Battered Chicken

No comments:
What you will need:

Raw fillets of chicken (thinly sliced)
Eggs
Quinoa or Amaranth flour

Beat two eggs together and put in a dish
dip raw fillets in egg
Coat raw fillets in Qunioa or Amaranth flour

Put aside on cutting board

In a saucepan on Medium/High saute the following ingredients until brought to a slight boil:

1/2 cup of Granny Smith Woodchuck Beer
1-2 Tbsp. of unsalted butter
1/4 cup white cooking wine with lemon
A dash of garlic powder
1 Tsp. GF Berry Hot Jam
 1 Tbsp. Thyme infused olive oil
1/2 Tbsp. Lemon olive oil
2 Tsp. Sesame Seeds

Saute, flipping fillets occasionally for about 4-5 minutes on each side depending on the thickness of the fillet.  For chunkier pieces cook longer.  If you like a crunchier chicken cook longer.

Enjoy!

xoxo Julie

Copyright© 2009-2010 Julie Rosenthal.  All recipes cannot be copied without owner's permission.  All Rights Reserved. 

http://www.goodiegoodiegluten-free.blogspot.com/

Wednesday, February 17, 2010

Italian Tuna Cheddar Chopped Salad

No comments:
Italian Tuna Cheddar Chopped Salad

1 1/2 Cup of chopped fresh Basil Leaves
1/2 Cup chopped Arugula
3/4 Cup Grape Tomatos (halved)
1/2-1 Cup of Italian Tuna (White tuna, Lima Beans, chopped Red Onion, chopped green Olives and Capers)
3-4 think slices of Aged White Cheddar to garnish

Drizzle with Lime or Mandarin Olive Oil and Balsamic Vinegar

or

Drizzle with Light Olive Oil, Lemon Juice, Salt and Pepper

Sweet Basil vs. tangy Arugula presents a nice palate.

TIPS:

-the more aged the cheddar the better

xoxo Julie



http://www.goodiegoodiegluten-free.blogspot.com/

Tuesday, February 16, 2010

Chickpea Salad with Mandarin Drizzle

No comments:
 Chickpea's are a great source of nutrition.  The Basil combined with the Arugula adds different levels of flavor and is complimented by the Cranberries.

Warm Chickpea Salad with Mandarin Drizzle:

1 Cup Chickpeas (canned)
1/3 Cup dried Cranberries
1/2 + 1/8 Cup fresh Basil Leaves (whole leaves, not chopped)
1/2 Cup Baby Arugula

Add all ingredients into a microwave safe bowl.

Heat in microwave for 10 seconds.

Drizzle with Mandarin Olive Oil and Balsamic Vinegar

Heat in microwave for another 10 seconds.

Salad should be slightly warmed and Arugula and Basil will be ever so slightly wilted.

Add a dollop of Goat Cheese for some extra creamy flavor.

Serves 1.

Enjoy!!
xoxo Julie


http://www.goodiegoodiegluten-free.blogspot.com/

Sunday, February 14, 2010

Cranberry Flourless Angel Food Muffins

No comments:
 Flourless Cranberry Angel Food Muffins:

2/3 + 1/8 cup Cornstarch
2/3 + 1/8 cup Potato Starch
1/2 Tsp. Baking Soda
1 Tsp. Xanathan Gum
2 Tsp. Baking Powder (GF)
Pinch of Salt
1 TBSP. of natural extract of your choice (i.e. Vanilla, Lemon, Orange) I used Orange
1 Egg
2/3 cup Milk (Skim, Soy, Lactose Free)
3/4 cup Sugar (Superfine)
3 TBSP. Light Vegetable Oil

Handful of Dried Cranberries and Handful of FRESH Cranberries

Sift dry ingedients: Sugar, Cornstarch, Potato Starch.  Then add Baking Soda, Xanathan Gum, Baking Powder, Salt.  Mix together with a fork so that there are not pockets of just one ingredient.  Then add Extract, Egg, Milk and Oil.  Beat with an electric mixer at low-medium speed till well blended.

Spoon Mixture into cupcake cups only 1/2 way, because these babies rise!!

Bake at 350 degree's for about 20-25 minutes or until toothpic dipped into center comes out clean.  Muffin tops should be lightly browned and tops will be uneven.

Advice: Serve with GF Raspberry Jam or Pipe Jam into middle of the muffin with a pastry bag and tip.
For pastry bag info and directions please go to baking demonstrations in my Index.

xoxo Julie



GoodieGoodieGluten-Free

Saturday, February 13, 2010

Necco Candy Hearts

No comments:
Good news gals and guys!

Necco Candy Hearts are gluten-free!  One of my favorite past times are those little sugary hearts with terms of endearment on them.  Love me, Love you, Have a Sweet day and so on.  Now you can enjoy those colorful sugary hearts on Valentines day too!

xoxo Julie

www.goodiegoodiegluten-free.blogspot.com/

Glazed Heart Sugar Cookies

No comments:
Love is in the air and apparently in my kitchen too!  I have been feeling very inspired by this lovely holiday approaching us.  It's just around the corner and what better way then to experiment in my kitchen will a rollable sugar cookie mix that's easy to make and fun to decorate?  If you check in my blog archives or blog index you will see that I have already written a post about 1-2-3 Gluten Free Mixes.  These mixes are fantastic.  All I had to add was eggs and oil.  Until I found this mix I had never been able to use cookie cutters while baking gluten-free.  This made me so happy.  I used Lindsay's Lipsmackin Sugar Cookie Mix and was happily surprised when they tasted as good as they looked!

I decided to make heart shaped sandwich cookies and made royal icing from scratch.  I piped the royal icing over each cookie like strands of white delicate string hugging the cookie.  This was so much fun to make and so easy.  Check out these awesome mixes!

 Out of the oven they came...ready to dry on the rack before being iced...

With a paper towel to catch the mess and a pastry bag to pipe the icing...

1-2-3 Gluten-Free Heart shaped cookies were made...

With the finished product drying and almost ready to be packaged


xoxo Julie
http://www.goodiegoodiegluten-free.blogspot.com/

Friday, February 12, 2010

Tu-Lu's Gluten-Free Bakery-A Taste of Magic

4 comments:
 

 

Out of all the gluten-free bakeries in Manhattan this one rules the roost and it is my favorite.  Since the day I showed up there a few years back to today.  I can tell you now that I have tried every single concoction this bakery creates and I fall in love every single time.  

The cupcakes are moist.  The frostings are creamy, the chocolate is decadent.  Her dairy-free and vegan versions are above and beyond.  In fact my all time favorite item in this bakery is the Vegan Brownie.  It's so rich, divine and thick in a very, very good way.  A beautiful, amazing, delicious way.  The vegan brownie always satisfies my chocolate cravings.  Even her Pies.  Oh dear lord, her pies.  I can tell you I used to hate Pie.  Always hated pie.  Now I love pie.  And I am thankful she does pie ordering for holidays like Thanksgiving.  Her breads, her donuts, her cookies, her bread stuffing crumbs (when she sells them), her sweet, her savory.  Her everything.  Tully's has outdone herself with this bakery, and lucky for those out there in Texas she has opened bakeries there too.  

My first visit to Tu-Lu's bakery which was back then called Tully's, I tried quite a few items.  I mean, I had to!  Tu-Lu's came around a bit after Babycakes NYC Bakery.  And before the rest of the gluten-free bakeries opened up shop in Manhattan.  Tu-Lu's Bakery was the first sugary sweet decadent bakery to hit town and it was a turning point in my gluten-free life!  To have a baker that understood Celiac Disease and a gluten-Intolerance because of her own struggles on her gluten-free journey, and therefore understood the lifestyle was comforting.  Because Tully had her own struggles, she then understood what it meant to feel deprived, what it meant to want and seek out a gluten-free baked good that tasted the same as the baked goods tasted pre-Celiac.  Pair that with a Southern upbringing, and we have ourselves an amazing bakery.

The first time I went to TuLu's, as I learned through the years wouldn't be my last, I bought a Gluten-free brownie, a Red Velvet Mini Cupcake (cuz let's face it, had I bought a regular cupcake I would have devoured that too) and a double fudge mini cupcake.  And I devoured all 3 items in less then an hour.  Should I even admit that?

When I think of Tulu's Bakery the words that come to mind are:

Magical

Scrumptious

Delicious

Epic

Beautiful

Mouthwatering

Do I need to continue?  

Her bakery is located in the East Village on East 11th Street between 1st and 2nd Avenues in the heart of downtown Manhattan.  It's a small cozy spot with a super friendly staff, and sometimes you can even catch Tully herself behind the counter.

She has a great website, available for catering, wedding cakes, birthday cakes, holidays and special occasions.

In fact my sister recently got married and her cake was made by Tu-Lu's bakery.  Gluten-Free fondant and all.  It was bliss.

Stop by Tu-Lu's today and snag yourself a piece of bakery delight!  



xx Julie

Like Goodie and wanna Fall In Love?


Do you love Nutrition, Health and Wellness?





Friday, February 5, 2010

Olive Garden Goes Gluten-Free

No comments:
Great news!  I just heard that Olive Garden now serves Gluten-Free pasta!!  For all of you Olive Garden lovers, they serve a pre-packaged meal of gluten-free pasta with Marinara sauce and a salad with no croutons!  They even have it on their menu!!

Sadly the breadsticks are not gluten-free, which I remember as a college student as being the best part of the meal, but hey it's a start!

Actually I just checked their website, and there is a whole lot more that is offered as gluten-free!  So exciting!  Click HERE for Olive Garden's GF Menu.

For apps you can order their signature salad with Italian dressing (no croutons) or their Caesar Salad (no croutons).

For an Entree you can order:

Penne Rigatoni with Marinara Sauce GF

Steak Toscano GF

Herb Grilled Salmon GF

Mixed Grill Chicken GF

Mixed Grill Chicken and Steak GF

or Children's Grill Chicken GF

I love how the chain restaurants are finally understanding Celiac Disease.  It is great to see that this world is evolving, and from here with patience it only gets better!

xoxo Julie

www.goodiegoodiegluten-free.blogspot.com/

Tuesday, February 2, 2010

Gluten-Free Butterscotch Chips

No comments:
Just a quick note for all of you baking lovers out there...

Hershey's Butterscotch chips are gluten-free and Kroger butterscotch chips are as well.

Nestle Tollhouse Butterscotch chips are NOT gluten-free.

xx Julie




Like Goodie and wanna Fall In LOVE?

Follow me on InstagramPinterest, Twitter and Facebook

Do you love health, wellness and nutrition?  Check out the Institute For Integrative Nutrition