Friday, February 26, 2010

Speaking of Starbucks...

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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

Extra Extra Read All About It: Starbucks GF Comeback

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The 1 month I decide to fall of the coffee planet...I happened to be in Starbucks today after a very long halt.  I'm trying to save money and Starbucks tends to be pricey on their coffee.  But I do love my decaf latte's!!  So I had gotten a gift card for Valentines day from Starbucks and as you could imagine I have been there twice in a row.  While on line to pay, I noticed 4 gluten free cookie options.  I was so flaberggasted!  For one, I am usually so in the know with these things!  I thought to myself when did this birdie land?  I whipped out my blackberry and started taking pictures of two of the products, made by Dr. Lucy.  They are packaged cookies that come in four flavors: Cinnamon Thin, Chocolate Chip, Oatmeal and Sugar Cookie.  

(**Person's diagnosed with CD or a GI that cannot digest GF Oats should not consume the Oatmeal Cookie by Dr. Lucy)

I'm quite sure that the people in line were starring at me strangely, probably wondering in this winter wonderland snow storm why some dripping wet girl was taking pictures of cookie packages with her blackberry.

I was so happy about this venture that Starbucks finally got back in the groove with the "GF" after their short and sweet stint with the Orange Valencia Cake.

 The packages are just the right size.  They each hold a few cookies inside.  Now I did not taste these babies, but I have to assume if Starbucks is willing to take a chance on these cookies all over the  U.S. then they must be good.  These cookies are also peanut free, egg free, Vegan and tree nut free.  From what I hear around the GF Water cooler, is that these GF newbies are being carried in all New York City, LI, NY, AK, CO, NE, OR, WA, CA and Canada locations.  Some more great news is that Starbucks is trying to make these cookies and snacks available at every Starbucks nationwide.  Little by little these cookies are trickling in to your nearest Starbucks!! Woo hoo!

After some research on Dr. Lucy and her cookie products I found out that there are also dried fruits options, blueberry Granola options and BBQ Almond options all from Dr. Lucy.  Great! Finally!  Now I too can enjoy something other then just my latte.  I know Starbucks was selling those KIND bars, but I have to say for 17 grams of fat I would rather have something a bit tastier then a fruit/nut bar.  But hey, that's just me.

See how cute the packaging is?  And they were presented in a big woven wicker basket, right in front for the world to see.  Now.  That's more like it.

You can find Dr. Lucy on Facebook and Twitter.

To find out more click the following links:

You can find Dr. Lucy's cookies in over 7,000 retailers across the U.S. and Canada.  Click HERE for a Location list

Bringing you cookie sweetness all the way from NYC!
xoxo Julie

Wednesday, February 24, 2010

A Taste of Magic From Tully's Gluten Free Bakery-Retailers

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Hey guys!  So back in the beginning of February I did a POST on Tully's Gluten Free Bakery located in the heart of the East Village in New York City (338 E. 11th St.  Bet. 1st and 2nd Ave 10003.  Tel: 212-777-2227).  Since her opening, Tully has gotten rave reviews on her bakery and products.  I'm talking pages and pages on google of blog reviews, the reviews, food critic reviews and more.  She is the 2nd GF bakery to enter the Gluten Free Scene.  I love how now Gluten Free has become a scene, and I would like to say that I am a proud member!  As some would say "Gluten Free is in"!   I am actually ordering her Vegan Gluten Free Brownies for my 33rd Birthday Party coming up next week.  I want all of my "gluten" friends to try something new as part of my goodie bag (I am a huge goodie bag maker, even at age 33).

What's so great about her baked goods, besides being delicious is that she also sells to other retailers!!  So if you don't have the time to stop by her bakery there are 7 other locations where you can pick up one of her gourmet goodies.  Tully offers her goodies at places in New York City like Zabar's, Smac, Blanche's at DKNY, Royale Bakery, Food Liberation, Ground Support and Sip.  So there you have it.  You can go uptown or downtown, east or west for some of Tully's Gluten Free Magic.  

She also sells her goodies to a retailer in Memphis, TN!! So if you live in the South stop on by to Muddy's Bakery and have yourself a snack.

Another fantastic perk is that Tully ships  all over the U.S.

This is wonderful news!  Because let's be frank.  It is really hard to find a fabulous, delicious tasting gluten free bakery!

xoxo Julie

GF Chocolate Chip Cookie Recipe

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 Originally when I was diagnosed almost four years ago, I was devastated because that meant I had to start my eating lifestyle from scratch.  I didn't know what to do, how to do it, or where to start.  I had only known of Wheat Flour.  So for a while I was only using mixes.  About two years later a co-worker told me about Westerly Natural Market.  She had told me that this market specialized in "all natural", "Gluten-Free" and other specialty diet products.  Well, I marched myself over there during my lunch break and I felt like I was in heaven.  Of course being NYC, the aisles were so narrow that it made it almost impossible to shop there, but I was on a mission.  I stood in the baking isle for what seemed hours starring at all the Gluten Free flours.  WOW.  There were so many.  More then I could count on my fingers.  I didn't know anything about Gluten Free baking, but even two years ago, the processed baked goods just were not cutting it.  So like any other experimental baker I piled each and every flour into my cart.  I decided it was time to take matters into my own hands.  I started looking through baking books and recipe magazines to refresh myself on what ingredients would go into a "normal" recipe and with the magic in my mind I began to create.

Of course some recipes turned out so disgusting they went right into the garbage.  I remember trying to convert a Martha Stewart recipe and it backfired.  They turned out like brown fiber bars that tasted like sh*t.  I literally spit them out and fast!  They were supposed to be double chocolate fudge cookies.  Another time I decided to experiment with Coconut flour and Tapioca flour.  Not a good mix.  The batter was to thick and I put the batter in a pastry piping bag and tried to make them into tiny starlet cookies.  The batter got stuck in the bag, and ended up turning out like small burnt coconut balls.  Oh the trials.  As it turns out, certain Gluten Free flours compliment each other and certain ones don't. 

The recipe below is a classic one.  A super delicious chocolate chip cookie.  You can't go wrong here.

GF Chocolate Chip Cookie Recipe:

Copyright©2009 Recipes By Julie Rosenthal.  All Rights Reserved.

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

Monday, February 22, 2010

GF Toffee Butterscotch Chocolate Heaven Cookies

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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, 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

Copyright©2009 by Julie Rosenthal  All Rights Reserved.

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 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

Copyright©2009 by Julie Rosenthal
All Rights Reserved

Pizza and Cake...

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Ok you got me.  You caught me!  The Mozzarelli's Pizza and cake were not for a group of friends, unless you count me as a full group of people.  What was I going to write, that I ordered an entire gluten-free Pizza and an amazingly GF chocolaty piece of cake just for little ole me?  Well I did.  I admit it.  We all fall off the healthy food wagon sometimes.

My mother, so supportive suscribes to my feed by email.  When she saw this post, she called me up and said "you little heifer"!  "I know that Pizza and cake was not for a group of friends".  I have to admit that on most occasions when I have gatherings this is the pizza I order in.   And I was not lying when I said that no one ever realizes that this pizza is gluten-free.  But, in this case she was right.

I had the post-Valentines blues, mixed with my 33rd birthday coming up (March 3rd).  So to make myself feel better I chowed down.  I am not afraid to admit it.

Once you have gone gluten-free for a while, you come to realize that there are SOOOOOO many gluten-free goodies out there!  Breads, cakes, cookies, candies, pizza, pasta's and more, it's as if we have been deprived for so long that we have to and want to try everything, which obviously leads to weight gain unless you know of a secret that I don't.  It's hard to say no, when we were feeling so badly before.  In the last year I have gained 10 pounds.  And this is only because I have decided to give myself no boundaries and eat whatever I want.  I haven't said NO in a long time when it comes to goodies.  And sadly I notice it, because I can't fit into my clothes anymore.  My friends say they don't notice; which is nice but not true, and my mom says and looks at me with that look that I have gained more weight then she has ever seen me gain.  It all goes to my boobs  (I have the biggest boobs right now)! and stomach, so I'm round in the middle and super skinny in my legs and arms.  So not the look I was aiming for.  So a while ago I started to diet.  But then I stopped.  And then I started to workout, but had some foot surgery and stopped.  And well you know the rest.  Pizza and Cake.  

I recently went on Vacation and thought, I will definitely diet here, because I am gluten-free, and most likely will not be able to eat most of the goodies.  Well, I ate healthy for part of it, and then I just forgot my own motto and went for the Snickers.  Oye!

So now.  Today.  02/22/10 I am starting my diet.  And a real diet.  Not a half-ass diet where I quit in the middle and go for the candy.  I am saying no to myself, and I am giving myself two months to start the slimming.  When the two months are over I will see where I am at.  If I need to continue then I will go forth.  But this will be hard discipline on my end.  Constant working out and eating right, because you can't do one without the other.  Gym and diet go hand in hand.

But alas! Don't fret.  This will not stop me from baking and sharing wonderful recipes both goodie goodie and healthy healthy.  Anything I bake will be handed out.  I am starting a free giveaway contest every time I bake.  Each product I make I will photograph and post for documentation.  Whomever wins the finished product must write a review on my blog.   If you live in the New York City/Hoboken/Queens/Brooklyn area and would like to participate in my free goodies giveaway please send me an email with your name and email address so I can contact you.  Each time I bake I will announce a post, with the finished product and pictures.  You can email me at and I will pick one person out of the list each time and we can arrange to meet at a Starbucks and I will give you the goodies.  I on the other hand will only eat 1/4 of a piece just to make sure it tastes right.

xoxo Julie

My diet becomes your goodie!  Everybody wins.  : )

Sunday, February 21, 2010


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Something I never participate in are contests.  I guess I just have this bazaar doubt that I would be the last to win.  Though in High School I won the Halloween Contest being Martha Washington in a white wig from the old days and my mother's black silk taffeta gown that was more couture then costume and I won.  Then when they were announcing the surprise I left, too embarrassed to claim my prize.  To this day I don't know why.  

But back to baking.  I am a member of Gluten Free Faces and have become a member of some of the groups on this site.  There was a contest from Mixes From The Heartland a manufacturer of gluten-free foods posted on Gluten Free Faces.  I decided to enter never thinking for a second that I would win.  I won!  It was crazy.  So many people entered.  I soon forgot about it, and then got an email a few days after the contest was over naming four people out of the hundreds that entered.  I never expected to see my name on this list, until I did.  I was literally jumping for joy.  I have never really won anything.  So in the mail I got $50 worth of free mixes; cornbread mixes, muffin mixes, Italian Bean Soup mixes, Dip mixes, pasta mixes, baking mixes and more!!!  Soups and meals I would never think of making!  This was so exciting!  In the next month I will be baking a few of these mixes and writing my reviews so stay tuned for more "easy" meals to come.

xoxo Julie

Saturday, February 20, 2010

Mozzarelli's White Pizzia

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                                                                          Thin Crust

I recently ordered take-in from Mozzarelli's Pizza in NYC (38 E. 23rd Street between Park and Madison) and ordered a White GF Pie and chocolate layer cake also gluten-free.  I wowed my friends!  An amazing sicilian like pizza pie with ricotta cheese, romano cheese and garlic on a thin crust pizza.  Never would my friends have guessed gluten free.

Their pizza is one of my favorites in nyc.  If you are strolling in Chelsea you too can just slip into a nyc pizza joint and order a slice of gluten free pizza.  One of my favorite foods I left behind was pizza.  Well, I great, amazing slice that tastes like a regular slice.  Mozzarelli's has definitely accomplished this.

I remember about 2 1/2 years ago I had first heard of Mozzarelli's.  The pizza and penne ala vodka was so good, I called the restaurant and insisted that I speak to the chef.  I had to make sure it was gluten-free.  It tasted too good to be true.  When I finally got a hold of the chef he told me the ingredients.  I was shocked.  He then told me how he started making GF pizza.  The story was delightful and goes something like everyone else's story.  A family member had been diagnosed, and having a restaurant he wanted his family member to be able to enjoy what everyone else did.  Pizza.  And good Pizza.  And so after many trials, he finally came up with the perfect GF recipe.  

Their desserts are fantastic.  Kinda like the kind you would get at a diner but homemade.  I can always count on Mozzarelli's to satisfy my dessert cravings.

I have used Mozzarelli's Pizza for many parties, gatherings and just plain old dinners with friends.

Mozzarelli's: 212-475-6777

Enjoy! xoxo Julie

Sweet Beer Battered GF Sauteed Chicken

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What you will need:

Raw fillets of chicken (thinly sliced)
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.


xoxo Julie

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

Wednesday, February 17, 2010

Italian Tuna Cheddar Chopped Salad

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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) (These days I am loving the Italian Tuna at Clover Deli on 34th Street and 2nd Ave).
A few think slices of Aged White Cheddar to garnish  (I prefer aged 10 years or so for the extra nutty flavor)

Drizzle with Lime or Mandarin Olive Oil and Balsamic Vinegar


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

Sweet Basil vs. tangy Arugula presents a nice palate.

xoxo Julie

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

Tuesday, February 16, 2010

GF Warm Chickpea Salad with Mandarin Drizzle:

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 Hello Ladies and Gents!  I blog so much about the sweet goodies, I wanted to blog about some healthy goodies!  This is one of my favorite salads and is filling.  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.  I also enjoy experimenting with different flavored olive oils, and Mandarin Olive Oil adds a bit of a citrus flavor to this salad medley.  Enjoy!!

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

Place Basil first, followed by Arugula leaves, Chickpea's and dried Cranberries on top

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.

**Feeds 1 person

To serve multiple people double/triple the recipe using your judgement.

xoxo Julie

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

Cookies, Cookies, Cookies

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Hello my fellow readers!  I know I have promised to give out my utra amazing GF Cookie recipes!!  Don't think I won't!! But I am currently out of the state and don't have my recipes on hand.  Not to worry, I will offer these once I get back.  I would never want to disappoint my readers with broken promises!!  I will be back in New York on Friday and Pinky Swear you will have these recipes.  And by the way they are so worth the wait!

Stay tuned for:

Cake Batter Cookies
Coconut Drop Cookies
Triple Chocolate Chunk
Chocolate Chip
Butterscotch Chocolate Chunk
Peanut Butter White Chocolate Chunk
Fugly Toffee Cookies

That's 7 amazing  cookie recipes!  So get ready, they are coming!!

**Please understand that these are my own personal recipes and cannot be published, re-written or redistributed without written permission of the author (me).  But don't let that stop you from posting and linking and spreading the word and baking!!

xoxo Julie

Sunday, February 14, 2010

GF Cranberry Flourless Angel Food Muffins

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The one thing I can never do while baking is multi-task.  And what I mean by that is that I cannot gab on the phone while baking.  I loose all concentration and most of the time I end up reading the directions wrong to either my own recipes or other recipes.  For me baking is theraputic, but it also takes concentration.  On this particular day I was trying to bake the Vanilla Flourless Cupcake recipe I had found on the web, and ended up reversing two major ingredients, and baked an entirely different cupcake which ended up being a muffin.  The original cupcake recipe called for 3/4 cup of Sugar and 2/3 cup of Milk.  I reversed the two, and what a difference.  As they were baking, I turned on the oven light to see and noticed that something just did not look right.  They tops of the cupcakes were not smooth or even, but rather a bit more mountain and uneven.  But like any other baker out there, I do not get discouraged.  I continue onward to see where my mistakes were made.  Of course once I re-read the recipe I had to get off the telephone, because I had then realized my mistake.  Oh well I thought, let's see how these come out.

When they were ready they came out of the oven in a muffin like texture.  Not sweet enough for a cupcake no matter how much frosting I'd used.  Ok, I thought.  How can I turn this recipe around and make it taste fantastic.  What does it need?  Because they were not that sugary, a cupcake would not do.  But what about a muffin I thought?  If I wanted to turn this into a muffin what could I add?  I noticed that the consistancy of the batter was too thin, so I added in more cornstarch and more potato starch.  I kept the reversal of the two major ingredients but this muffin was going to need some zing.

I am not a lover of putting fruit into my muffins like my mom, but I decided to give it a whirl.  I did this muffin Donna style (that's my mom) and I added in my favorite fruit: Cranberries.  Fresh and Dried.  Voila.  What a difference.

So I started out with a recipe for a sugary cupcake and ended up creating my own Cranberry Flourless Angel Food Muffins.  Wow.  Genius I thought.  Because sometimes you want something besides a cupcake.  These were also fairly easy to make with detailed instructions.

What I like about these muffins is that the consistancy on the inside was light and fluffy like angel food, but the muffin top had mounds and were uneven.  When you opened them up fresh cranberries oozed out with the fluffy texture of the cooked batter.  It was delightful.  Almost like drinking tea and eating scones on a cool Spring day in England.

GF 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

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


Gluten Free In Any Country

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I noticed that has great posts on travel.  I am traveling to Paris at the end of May and although I have done a ton of research I am a bit worried I won't be able to enjoy what most do when traveling: Eating.  But fear not.  I have found through Celiac Chicks and Truimph Dining that Triumph dining can supply you laminated cards in every language explaining our disease and intolerance so that we too can enjoy the beauty of eating in a foreign country.  Yay!  These cards are on sale and are now $18.95.  Included in this package you have access to every country including Japan.  They are written in many languages.  I think this is a perfect solution.  I know I will be ordering these cards.  It's just what I need.  Maybe you need them too?

Click HERE for the link to Triumph Dining Cards around the world.

xoxo Julie

Saturday, February 13, 2010

Necco Candy Hearts

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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

Valentines Day Love Cookies

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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.  I had so much fun, though it was a bit messy.  It was worth it.  Inside each cookie was a generous amount of white royal icing toppled by a second heart shaped sugar cookie.  Then on top I added a dollop of pink royal icing in the center and off centers of each cookie letting the icing spread in the direction it wanted to go.  I didn't want it perfect, I wanted it to look like a messy center, because love is messy, wonderful and sweet.  I gave them out to my trainer, my friends, my family all of whom (except my mom) are not gluten free.  Actually one friend asked me if I could eat them.  I laughed out loud before telling her that I only bake gluten free in my home and I would never bake something I couldn't also eat.  

So if you are looking to bake on this fine Valentines Day be sure to check out 1-2-3 Gluten Free and order a box or two and get ready to have some fun in a quick amount of time.  This brand has a variety of cookies, brownies, pancakes mixes, bread mixes and more to suit every Gluten Free need your heart can desire.

Speaking of hearts...

 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

I put two cookies in a cellophane bag wrapped with curled ribbons and handed them out to my friends and family.  A pre-Valentines Cookie Surprise.

xoxo Julie

Friday, February 12, 2010

Tully's Gluten-Free Bakery-A Taste of Magic


 Inside this box is the GF Brownie, the Red Velvet Mini Cupcake and the Double Fudge Mini Cupcake

I will start off by saying Sweet Success.  This hidden gem of a bakery located in the East Village-East 11th Street between 1st and 2nd Avenues in the heart of downtown Manhattan is absolutely divine.  There are no words to express how scrumptious, delectable and magical these sweets and treats are.  I was so excited to visit this bakery which just opened this past Monday.  My friend Lauren who is not gluten free, read a review in the New Yorker and instantly text messaged me to notify me of a new gluten free bakery opening.  She said this bakery had rave reviews and gave me the name and website.  I thanked her immediately because of course I would want to try the baked goods and do a review on my blog.  

When I had gotten home that day I checked out her website.  Tully's GF Bakery.  The website was Southern Sweet with an old fashioned bakery feeling.  The colors were light pastel in shades of yellow and pink.  A perfect sweet confectionary, and all I wanted to do at that moment was to reach into the computer and pull out one of her desserts.  Even in her website they looked delicious.  I couldn't wait, my mouth was already watering!

Tully the owner, creator and baker grew up in Memphis, TN and pursued her culinary dreams after graduating from SMU, and continued her passion at Le Cordon Blue in Austin, Texas followed by taking an internship at the Gramercy Tavern in New York City.  In July 2008, Tully was diagnosed with Celiac Disease and well, the rest is history.  Currently residing in NYC, she has a FANTASTIC bakery.  As my mom always says, and I am a firm believer that everything happens for a reason, use the tools that are given to you and in return you will receive pure splendor.  That is what I can say about this wonderful bakery.

On that Monday of their very first day, I had toe surgery and was told to go straight home.  My foot was wrapped in bandages in my Ugg boot, but I took a taxi anyways in pursuit of this wonderful bakery that had come alive on it's website.  There was no way I was not going to go on that Monday, even though I was all the way downtown on the west side of Manhattan and had to go all the way east in a $15 dollar cab ride, it was worth it!  I started walking fast towards the bakery and tripped on a crack in the side walk forcing me to almost fall.  Instead I banged my bandaged toe, and sadly could not enjoy the wonderful desserts upon arrival.  I thought my toe would be a bloody mess inside my Ugg boot, so It was a quick visit but a well worth visit.

Upon showing up at the bakery I told the young woman behind the counter that I wanted to write a review in my blog and that was why I had come on by.  I had also told her I too had Celiac Disease.  I had no idea that this young woman behind the counter was in fact Tully herself!  She was so sweet and friendly and so young I was shocked!  She gave me a run through on all the baked goods, describing what each one was and how they were made and I was overwelmed.  NEVER had I been able to go into a bakery and be able to have anything I wanted!  It was all gluten free, and there were so many options!  It was so exciting! There were mini cupcakes, large cupcakes, brownies, cookies and muffins in various varieties.  For me I skipped the muffins and went straight for the pure decadence!  

Tully's bakery is quaint, soft and bright.  The walls are white with a painted decal of a tree on one side.  It's peaceful.  It is perfect, just like a bakery you would see in a movie down south.  It was picture perfect!

I will start with my favorite, that of course I ate so fast in the taxi I didn't get to take a picture of it.  This was a Vegan and Gluten-Free Brownie.  I had never tried anything Vegan, and always just assumed it would not taste so good.  It was one of the best brownies I have EVER had!  In fact I will be serving them at my own Birthday Party in March as the desserts.  It was so rich and chocolaty, moist and melted in my mouth yet substantial enough that it held together perfectly.  It almost tasted like a Chocolate Souffle with a brownie structure.  And Vegan? OMG!  I called my mom immediately in the middle of the street as I chowed down! 

After that I walked very fast to my apartment with the tiny white box of GF mini cupcakes and the GF Brownie so I could have a taste.  There were five cupcake flavors maybe six, but I bought two.  I bought the Double Fudge Chocolate inside/Chocolate Cream Cheese Icing outside and the Red Velvet.  I will describe them as light, airy and sweet heaven.  Heavenly.  Delicious.  Like no other.

And then the Cookies.  She had an Oatmeal version with White chocolate and a Chocolate Chip.  I went with Oatmeal because I wanted variety.  GF Oatmeal can be tough, so I wanted to see what all the buzz was about.  Big, chunky, chewy and crispy all in one.  The outside edges were perfectly crispy, and the inside was chewy, moist and very well baked.  The white chocolate medley with the oatmeal was a perfect combonation, almost surprising.  Unexpected, yet divine.  

Last but not least the GF Brownie, also fantastic and big!  Flaky on the outside.  You almost don't realize how amazing they are going to taste on the inside until you bite into it.  I remember standing in my kitchen as I took a bite and almost fell to the floor.  I couldn't believe something so good was gluten-free!  Let's just say I am very glad I do not live near her bakery, because I will end up becoming a very heavy lady in a very short time span!!  

Click HERE for Tully's GF Bakery Menu and get ready for your mouth to water!

What's great about her bakery and her baked goods, is that you can get special orders done for Birthdays and other occassions, just call ahead by 2 days.  Tully's also offers GF Panini's as well as rotating cupcakes flavors on different days.  You can sit at this lovely bakery at the breakfast bar have a sweet brown sugar lemonade, a cup of coffee or a glass of milk (I recommend the milk)!

This bakery is also child friendly.  Children of all ages gluten free would only dream of having treats as good as Tully's.  You would and could NEVER EVER taste the difference.  I actually think it's better then any Gluten Dessert I have ever had pre-diagnosis.  

Now I don't know if you have noticed, but there seems to be a great lack of Gluten Free bakeries in NYC or for that matter anywhere.  There are bakeries, and they pop up here and there, but barely.  It was grand when Starbucks offered one single Gluten Free dessert.  But then they took it off the market due to lack of sales.  That was a sad day in history.  But there was also only one option.  One dessert for people with Celiac Disease.  Just one.  At Tully's the bakery is your GF oyster!  

And last but not least another fantastic upside to this bakery is that you don't have to break the piggy bank for a taste of magic!  In this economy that goes a long way!!  So what are you waiting for?  Go on and get yourself a treat! 

Bravo Tully!  I think you have created a masterpiece in a decade where Gluten-Free Awareness has finally started to peak.  I wish you continued success!  

xoxo Julie

Valentines Day Is Just Around The Corner!!

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Valentines Day is just around the corner!! Love is in the air.  Spring is near and relationships are blossoming.  Men are proposing, sharing their love, stealing romantic kisses outside on the street.  It's crispy and cold, but love remains tender and warm, especially with oodles of GF Chocolate and baked goods in the shapes of hearts.  This holiday is so easy for those without allergies.  Any guy or girl can walk into a CVS or Duane Read and grab a heart filled with dark and milk chocolate with no worries that their girl or guy will heal over in stomach pain.  Our allergy kinda takes the romantic out of Valentines day.  

But not to worry!  There is time!! And there are new GF Bakeries to frequent and chocolates to buy-you just have to know where to go to get the goods.  And even a GF gal or guy likes ourselves could use a chocolatey center to brighten up our Valentines day eh?  Yes, I think so.

Below are a few places you can go to get your special gal or guy a Valentines treat!  Baked goods from bakeries, candies and homemade treats to show that special someone, that they are worth it-Gluten-Free style.  

Sadly and just so you know Godiva and Lindt are not gluten free.  Not one kind of chocolate from these brands can someone like us sink our teeth into!!  Godiva's customer service confirms that they cannot guarantee their products as gluten free.  They do use flours and other non gluten free ingredients so steer clear!! It is not worth it! Especially on Valentines day!  Do you want to end up spending your night in the bathroom?  I cannot imagine you would.  Lindt cannot confirm that they use gluten ingredients or can confirm that there is cross contamination.  This is sad.  Hopefully they will get on the bandwagon soon! Mourn your possible past favorite and see below for new Valentine chocolate loves that are gluten free!

GF Chocolate:

Dagoba-All bars are gluten free and can be found at Westerly Market 54th and 8th Ave

Enjoy Life-All chocolate rice bars are Gluten Free.  There are three to choose from: Milk Rice, Dark Chocolate Rice and a third option found at Whole Foods, Natural Grocer, Henry's, Mr. Green's Natural Market, Ukrops, Westerly Market, and more!  Now on Enjoy Life's website save .75cents on two bars!! Love is in the air with a discount!  Who doesn't love that?

Hershey's Chocolate bars: Milk and Dark are gluten-free, and so are chocolate kisses (the solid ones)
Peppermint Patties, Milk Way Dark, M & M's (not the crunchy ones), Baby Ruth, Heath Bars, Dove Promises, Snickers, Reeses Peanut Butter Cups, 3 Musketeers, Almond Joy, Junior Mints and Clark Bars are all Gluten Free!!

Newmans Own: Milk Chocolate, Toffee Chocolate, Chocolate Peanut Butter Cups and Peppermint Cups are all Gluten-Free

Equal Exchange Chocolate -All bars and there is quite a variety are all gluten free and Vegan!  There are many milk chocolate varieties such as Hazelnut milk chocolate and Espresso Bean Milk Chocolate as well as others, and then there are the Dark Chocolate varieties also with hazelnut, espresso chocolate, mint chocolate, orange chocolate and more!! And they are all organic!

Endangered Species Chocolate  are all gluten free!  They even have a ton of Valentines Specials/gift boxes etc, and 10% of their proceeds goes to support Species, Habitat and Humanity.  Click HERE  for their official website and click HERE for their Valentines Collections.  Their brand offers many varieties of chocolates between Dark, Semi Sweet and Milk.  Also organic and with hints of espresso, oranges, mint and more!  And for all of you animal lovers and supporters out there you can adopt an African Animal.  

Another great site for Chocolate GF of course is the Not only do they have great GF Chocolate selections but they have an overall great Gluten Free selection for all of your needs.

Russell Stover's and Whitman's Chocolates do contain cross contamination and have Caramel Coloring in them.  Not all of them.  I have enclosed their statement that they say to the best of their knowledge most of their chocolates can be considered gluten free, with the exception of the cookie pieces and smore's and other obvious sources of gluten.  Those pieces they have confirmed do have a small amount of gluten in them.  They do however confirm that all chocolates are made on the same equipment.  In other words, there is cross-contamination.  In this instance, I would say use your judgement.  I cannot tell you how your body is going to feel, only you can.

Cadbury Chocolate I am glad to say some are gluten free!  Cadbury's website provides a well detailed list of what products are completely gluten free and which products have traces.  Their website is very detailed!  So definitely check it out.  I have provided it here just click on the brand name.  : )  Their solid bars are Gluten free, their Flaky bars are gluten free and more.  That's just a taste off the top of my head.

YaMate Chocolates  are Gluten-Free and can be bought at the Gluten-Free Mall

Chocolate Decadence has a variety of Gluten Free, Dairy Free and Vegan chocolate options and many Valentines specials!!

Looking for Valentine Gift Baskets that are gluten free?

Gifts Gone Gourmet-has many GF Valentines gift basket options with candy and cookies galore.
Vanilla Spoons-is a GF gift basket company that makes wonderful GF gifts baskets, and right in time for Valentines day! is a great source for Gluten Free information!  And they have a handy list for some pretty cool Gluten Free gift baskets!  

Want to make GF Chocolates for Valentines day?
Chocolate GF Cherries-Recipe from Elana's Pantry Blog

GF Chocolate Mousse Sundae  from


xoxo Julie


Monday, February 8, 2010

Mom, Me, Kath Day and Quinoa

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Last night for the superbowl my mom came over and I for a change cooked her dinner! I had gone food shopping but didn't buy any grains at the market, so I fiddled through my cabinets looking for something new to experiment with.  At the tippy top of the highest cabinet I found a package of Red Quinoa.  I must have had that in there for about a year.  Luckily It hadn't expired yet.  I tend to buy things and out of fear steer clear of an unknown product and never make them until I am desperate,  just like that pizza mix I made from Risotteria.  I'm a baker at heart and cooking for me is a bit on the tough side.  Many people in passing I have noticed say it's harder to bake, but I guess it all comes down to what you are trained in.  I have been baking all my life, I can do it with my eyes closed but when it comes to cooking? Not so much.  I starred at the package for a while.  Red Quinoa; a grain completely foreign to me.  I thought to myself, I don't even like cold Quinoa, I probably won't like this either, but I'll give it a go. 

Lately, I am all about chances.  Because chances are you never know.  Something you didn't like in the past could be a new palate pleaser for the present and future. 

I followed the directions are drained the Quinoa.  At first they were hard small pellets in a red clay color.  I took one cup and poured it into a soup pan and added 2 cups of water as directed.  I brought it to a boil and then let it simmer for 15 minutes.  The more it simmered the more the shells came off the grain became clear and got softer.  I was so proud!  It was easy to make and very tasty, not bland like I had thought.  Red Quinoa is known to have a bit more flavor and if toasted after in a pan with herbs and a bit of cider Vinegar or Balsamic Vinegar it will even have more of a zing.  I think I might even like it more then rice, which is great, because it's healthier then rice.

I served the Red Quinoa with:

Baked chicken with Gillian's Bread Crumbs
Roasted Yellow Squash and Zucchini
A Chopped Salad with Orange Pepper, Cherry Tomato's, Raisins, Shredded Parmesan Cheese dressed with Olive Oil, Lemon Juice, Salt and Pepper
Sliced Baby Roasted Potatoes infused marinated in a light Thyme Olive Oil (2 TBSP max)

And for dessert the FUGLIEST best tasting cookie ever made by moi.  (I'm talking ugly)! This is a recipe I have made up on my own.  It is a recipe I will use when I create a cookbook.  I took the base of this recipe and decided to experiment, but even as a great baker, I do make mistakes.  A tasty mistake.  This was a Double Chocolate, Butterscotch Toffee Cookie.  The toffee was originally Marshmallow, but never ever use Marshmallow's in thin cookies is what I learned.  It exploded in my oven, and looked like these cookies literally went to the moon and back and hit a volcano on the way.  Where the marshmallow's once were, were filled with oozing crater like holes of what became melted toffee.  The marshmallow also created a thin layer of toffee that attached itself to the cookie in what looked like puddles in irregular shapes of chewy substance all around each cookie or well partly around.  I can't even explain it without the picture, and I am posting that recipe tomorrow.  I am posting it because not only was it one of the most fantastic tasting cookies I have ever had, but also to show you that sometimes ugly mistakes prove miracles. 

I had four cookies for my mom, as I had used the rest for a bachelorette party the night before.  She ate them all in one sitting as we watched repeats of Kath and Kim; a sitcom that sadly got canceled starring Molly Shannon and Selma Blair.  All the good shows always get canceled.

Sunday, February 7, 2010

GF Cooking and Baking 2010-NYC

I had an unusual bachelorette party this weekend.  It was called for Saturday night and instead of doing the usual drinking, bar hopping and dancing/strip club kind of party this was a cooking and baking party called  We made Baked Egglpant Rolatini stuffed with a mixture of Ricotta cheese, Mozzarella, fresh Garlic and Italian Herbs, Roasted Chicken-Smoked Mozarella Ravioli served with a Pomodoro Sauce, Banana-Nutella Purses with Hazelnut Chocolate, Apples, Raspberry Coulis and Rice Pasta for the Gluten-Free girl (that's me).  What a buzz kill!

We made pasta (ravoli) from scratch and I must say just me touching and handling Wheat Flour made my face break out in hives and a red hot rash on my cheeks and ears.  My face felt like it was on fire.  I couldn't believe it.  My mom had told me that her Gluten-Free cooking class teacher couldn't even be around raw wheat and gluten-filled ingredients because she got violent headaches.  I thought my mom was nutso!  Turns out I was.  Because having Celiac Disease is serious, and it effects your body in many, many ways.  Sometimes I'm so stubborn, I should have listened.  My bad and lesson learned!

We were with about 10 girls making these fantastic dishes.  Dishes that were so mouth watering even I wanted to eat them! But, after the heated rash on my face incident I decided to just watch, and in my mind I was thinking of fabulous ways to convert these recipes to a gluten-free-friendly menu.  When I figure it out, the menu will be offered on my blog.  : )

But wouldn't it be nice if there were organized Gluten-Free baking classes out there where we could make tarts, pies, pie crusts, Quiches and pastry purses simular to the ones in the bachelorette party class I took over the weekend?  Well now you can.  Natural Gourmet Institute for Food and Health has some great classes going on for Spring/Summer 2010.    Classes like Gluten-Free Vegan Masterpieces where you will make Spiced Sweet Potato Cupcakes with Creamy Coconut Frosting, Cappuccino Walnut Brownies,  Caramelized Buckwheat Pancakes and more or a Gluten-Free Bread class learning to make gluten free breads like Dark Tangy Pumpernickel, French Baguettes, chewy Bagels, English Muffins and more?

Or how about a class on making amazing Gluten-Free tarts, pies, pie crusts, Quiches? Making jam's from scratch or learning how to make your own gluten-free graham cracker pie crust?  Making Gluten-free purses (GF Phyllo dough wrapped with delicious centers of apples and fudge)?  Or what about famous Italian desserts but Gluten-Free like Homemade GF Cream Puffs with Homemade GF Chocolate Sauce or Hand Chocolate Dipped Biscotti, GF Canoli's and GF Love Knots?  Well you can!  Did you hear what I just said?  It exists at the Natural Gourmet Institute.  Classes run for abou $200 a class, but then again that's a whole lot of baking.  The classes run for the day some are from 11am-5pm.  I think it's worth it!  This is so exciting! 

Check out the website.  Absorb.  And have fun baking!

xoxo Julie

Saturday, February 6, 2010

TGIS!! Weekend Guide

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Hello Ladies and Gents!

Get ready for the snow!! Stock up on your gluten-free goods and stay warm with a cup of Joe.  Just an update, I will be adding more recipes this weekend!! Yummy dessert recipes like Triple Chocolate Explosion cookies made from Garbanzo flour, White chocolate and peanut butter cookies made from white rice flour and scrumptious butterscotch and chocolate cookies made from Tapioca flour.  Sounds yummy hmmm?  And on the healthy side, amazing salads with a bit of sweet and zing! So stay tuned and check back often, as my email feed updates and feed subscriptions seem to have gone a bit haywire. 

Stop on by and say hi, post a comment, tell me what you have been making lately, tell me what you would like to see more of on my blog, and let me know if there are any products you would like me to try.

xoxo Julie

Shout out to

1 comment:
I am a member of  It's a great website that is simular to facebook, but for the gluten-intolerant and celiac's all around the world.  You can post blogs, comments, add friends, comment in groups, forums etc just like facebook.  It's great.

I just accepted a friend request from Accustomed Chaos and when I went to her page, she had a post for Gluten-Free Lasagna!  Now, I have not made this because I can never find gf lasagna.  But her recipe looks fantastic, I just had to share!

Bravo Mama!  Looks like you have yourself a winner!

Her blog also has a website link to get this amazing lasagna!!  Happy cooking!

xoxo Julie

Friday, February 5, 2010

Daily Candy Post-Gluten-Free-Seattle, WA

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I just found this on Daily Candy and it caught my eye.  In Seattle, Washington at Planet Happy, kids can decorate Gluten-Free gingerbread giant confections and cookies with GF Icing and GF sprinkles of their choice!  I love finding tidbits like this, especially when it involves children.  How great is this?

I remember all the birthday parties I used to go to as a child, and now they can be gluten-free.  This is fantastic news.

So if you live in the Seattle, Washington area, be sure to check out Planet Happy located on 2914 NE 55th St.  Seattle, Washington 98105  (206) 729-0154

What a hoot!

xoxo Julie

GF Chocolate Dipped Tortilla Chips

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Sometimes I get crazy cravings.  What kind of cravings do you get?  Feel free and jot down your thoughts at the bottom of this post in my comments section-I'd love to hear!  For the last two days all I have been thinking about are chocolate covered tortilla chips!  In my brain it sounded so good, but I wasn't sure how it would actually taste.  Actually, in my vision of chocolate covered chips I also envisioned dipping them in hot salsa, but I am very glad I did not try that.  No, I'm not pregnant, but you would think so right? Ha!  Nope, just a random near midnight craving.  So I made them, and to my surprise they were very good!  It was a salty and sweet treat and was very satisfying.

But since we are on the topic: for all you pregnant gals and pms'ing women out there, this treat is for you!

What you will need:

4-5 squares of GF dark chocolate
GF tortilla chips (try R.W. Garcia Gluten-Free Tortilla Chips

Heat chocolate in microwave for about 1 minute

Serve immediately and dip as an appetizer or pre-dip your chips and freeze them.


Enjoy!! xoxo Julie

Olive Garden Goes Gluten-Free

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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

Thursday, February 4, 2010

Blogger Trouble

Sadly I am having some serious issues with my blog.  My blog is not sending updates to other reader's blog roll or sending accurate email updates.  I hope this get's fixed soon!  Until then, kindly advise by posting comments in my comments sections if you too are having this issue with my blog.



Tuesday, February 2, 2010

Gluten-Free Butterscotch Chips

No comments:
Hey guys and gals-

Just a quick note to let you know about Butterscotch.  I have been getting a lot of inquiries on which brand of butterscotch chips are gluten-free.  I did some research and the two that I know about on hand are:

Hershey's Butterscotch chips (can be found on or in bulk)


Kroger (There are sooo many articles on google about Kroger)

I have used Hershey's Butterscotch chips in my baking and they are fantastic.

Sadly Nestle Tollhouse Butterscotch chips are NOT gluten-free.

I am not familiar with Kroger, but I am getting more information on both of these products.  In the meantime just in case you wanted to bake and needed to know a.s.a.p., I wanted to provide you with this info!!

Happy Baking!

xoxo Julie