Tuesday, August 31, 2010

Guy and Gallard Cafe-GF Service

2 comments:
Are you looking to cater a work event or a party gluten-free?  Guess what!  Guy and Gallard take special request orders for those who sport a Gluten-Free lifestyle.  Orders have to be placed in advance.  Guy and Gallard have done many GF functions and they now pride themselves on being able to acommodate those in need.

Guy and Gallard is a cafe chain around NYC with many locations.  Just google it or click HERE

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

Friday, August 27, 2010

Gluten-Fee Celebs speak OUT

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Who knew?  All these popular celebs in the public eye are coming out with...Celiac Disease!  The hype is no longer what celeb has come out of the closet, or what celeb is wearing so and so's designs...no.  It is now all about Celiac Disease.

According to a valuable source Jennifer Esposito has Celiac Disease and was talking about it on the Today Show!  She is even writing a book and making a food line of goodie gluten free products like cookies and cakes, breads and pancake mixes!  To place an order simply email butterandsugarglutenfree@yahoo.com.

Other celebs such as Zooey Deschanel and Heidi Collins are also gluten free.  Zooey talks about it in a Time Out magazine article, and Heidi gets diagnosed with Celiac Disease .
 Rachel weisz, and Victoria Beckham who has a wheat allergy as well as Sussie Essman who was diagnosed last year and Emmy Rossum who has been seen reading labels at various supermarkets because of Celiac Disease.  Let's not forget President Clinton's Daughter Chelsea who is Vegan and Gluten-free.  And Bill himself who has a wheat and dairy allergy.
 
And Keith Olbermann, Jane Swift (Mass. Lieutenant), Katherine, Duchess of Kent, Rich Gannon''s (NFL Quaterback) daughter, Danielle, Joe C (Kid Rock's close friend and rapper), Mickey Redmon (former Pro Hockey player),  Sarah Vowell, Thom Hartmann (Air America Radio), Amy Yoder Bergley (Beijing Olympics), Cedric Benson (NFL running back for the Cincinnati Bengals-formerly Chicago Bears), Joe Stanton (Cartoonist who draws Batman, Green Lantern, Archie and Scooby Do).

Then there are the celebs that have been tied to the Gluten-Free diet for dietary reasons:  Gwyneth Paltrow blogs gf recipes and is a huge advocate for the gluten-free diet-check out Goop.com, Jennifer Aniston who has been heard to eat gluten-free for weight loss, Bill Clinton for weight loss, Drew Brees (NFL Quaterback has a gluten-intolerance), Sarah Vowell (Comedian), Terence Stamp (Actor), Amanda Donohoe (Actress), Dannii Minogue (Pop Star/Actress/Model), Dr. Phil's wife Robin, Goldie Hawn (Actress), Juliette Lewis (Actress) and even Madonna who is not gluten-free but prefers those treats over others.

According to another source Ryan Phillipe has a wheat allergy and Jenny McCarthy serves up a diet of Gluten-free.

And Jesse James the Ex hubby of Sandra Bullock also leads a gluten-free diet.

Check out Jen's Blog for a great article on GF Celebs and their histories.

Enjoy!

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

Tao-NYC Hotspot now serves up Gluten-Free!

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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 2007, the waitstaff didn't even understand or comprehend what I was talking about. 

Tao was a hotspot quite a bit ago and has remained a strong restaurant close to the theater district.  It draws in a work crowd with their fancy drinks and buddha interior.  It's a huge space and great for drinks, a dinner or a party.  It still remains to this day hard to get a table, and in New York City that is a plus.  That means it's still booming with a buzz of a hipster crowd.

Tao's gluten-free menu was small, but fantastic.  Even from their regular menu they can make you any of the tar tare's without the sauce.  I had the sashimi yellowtail with jalepeno's hold the sauce.  It was really good and fresh!  Then for my entree I chose from the GF menu.  I enjoyed the Filet Mignon Pepper Steak with Bell Peppers, Onions and Asparagus.  It was delicious!  So good I must say that I am letting you know.

Other entree's that appeared on their GF menu were Singapore Mei Fun (Thin Rice Noodles with Shrimp, Chicken, Snow Peas, Carrots and Shiitake Mushrooms in a Light Yellow Curry Sauce), Grilled Red Snapper (Red Snapper with Steamed Bok Choy and Giner, with a Lime Vinigrette), General Tso's Chicken (Stir-Fried Chicken, Broccoli and Water Chestnuts in a Sweet and Spicy Sauce), Buddha's Vegetarian Pad Thai (Pad Thai Noodles with an Assortment of Vegetables in a Coconut-Chili Sauce), and last but not least Vegetarian Brown Rice (Stir Fried Brown Rice with Fresh Vegetables with Stir Fry Chicken or Grilled Shrimp).

All Gluten-Free and two other dishes that are Gluten-Free and Vegetarian.

Three cheers for TAO!

TAO is located on 42 E. 58th Street between Park and Madison Avenue.  Phone: 212-888-2288 open Monday-Sunday with a Price Fix during the weekdays M-F for just $25.00

And Tao also has a Las Vegas location along with a Gluten-free menu there as well.  So if you are out and about in Vegas gambling and you need a gluten-free bite, don't forget about the fabulous and GF Tao.

Enjoy! and spread the goodie good news!

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

Sunday, August 15, 2010

GF Grilled Nectarines with Honey-Balsamic Glaze

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**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

Chocolate Cinnamon Vanilla Cupcakes

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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/

Vanilla Cinnamon Cupcakes

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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 bake them myself.  But I didn't want to go the extra mile by baking from scratch.  If only I had a Betty Crocker mix it would be so easy.  Well it must have been my lucky day because I opened the cupboard to find one more mix.  Betty Crocker's Yellow Cake mix was calling my name.  I also just happened to have White Whipped Frosting and Chocolate Frosting from Betty Crocker in my cupboard.  Yum!

Here is why I love Betty Crocker mixes.  They are super easy to make and taste so good!  All you have to do is add the mix, 1 stick of butter, 3 eggs, water and extract to a bowl and mix on medium speed till smooth.  Pour the batter into the cupcake tins, bake for 18 minutes and done.

**I always add Xanthan gum to my mixes about 1/4 tsp.  This is so important!

And this time I was a bit experimental.  Instead of using 2 tsp vanilla extract I used 1 tsp Cinnamon extract and 1 tsp of Mexican Vanilla extract.  I was looking for a bit of spice.

I frosted the cupcakes with White Whipped Frosting and piped into the middle of each cupcake Fig Jam. I wanted to create a Jelly Donut style cupcakes.  They came out yummy!

It can't get better then this! Yum!!



Enjoy!
xoxo Julie

Friday, August 13, 2010

Belizzi Restaurant

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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.  Larchmont, NY 10538
Tel 914-833-5800/Fax 914-833-5875

There is also another location in Mount Kisco.  Yum!!  Click HERE for their menu.  153 Main Street  Mount Kisco, NY 10549    Tel 914-241-1200/Fax 914-241-1371

Both locations do Birthday parties, Events, Catering, Special Events, Outdoor BBQ's, Delivery and more!  GF Pizzas are offered in both 9 inch and 12 inch.

This restaurant is not all gluten-free, but they have a gluten-free menu, and understanding that Cross Contamination is a huge deal!

Enjoy!
xoxo Julie

Crab Cucumber Yogurt Soup

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**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

Watermelon Lemonade Ice Pops

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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

Royal Blueberry Ice Pops

No comments:

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

Lemon Buttermilk Ice Pops

No comments:

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

Bocconcini and Peaches

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                                         **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

Double Chocolate Cupcakes

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                               **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 cup and leven with a knife.  Combine flour, cocoa, baking soda and salt (first sifted with a sifter) into bowl and stir with a whisk.
3. Place granulated sugar and butter in a large blowl; beating with a mixer at medium speed until well combined (about 3 minutes).  Add egg substitute and vanilla, beating well.  Add flour mixture and buttermilk alternately to granulated sugar mixture, beginning and ending with flour mixture.  Fold in chocolate.  Spoon batter into muffin cups lined with muffin cup liners.  Bake at 350 degrees for about 18 minutes or until cake springs back when touched lightly in center or until wooden pick inserted in center comes out clean.  Remove from pan; cool completely on a wire rack.  Sprinkle with powdered sugar just before serving.  Yield: 12 cupcakes.

Enjoy!

xoxo Julie

Grilled Peanut Butter & Banana Split Sandwiches

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                                            **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.

Recipe can be repeated to make multiple sandwiches.

Enjoy!

xoxo Julie

Monday, August 2, 2010

Awesome Appetizer Party Snacks

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*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


Flourless Chocolate Cake w/ Caramel Sauce

No comments:
*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 refrigerate.

For Caramel Sauce: Stir sugar, water and lemon juice in a heavy medium saucepan over low heat until sugar dissolves.  Increase heat; boil without stirring until syrup is deep amber color, about 7 minutes.  Remove from heat.  Add in cream (mixture will bubble vigorously).  Return to low heat; stir until any bits of caramel issolve.  Add butter; whisk until smooth.  (can be made 1 day ahead.  Cover and chill).  Cut cake into wedges on baking sheet and rewarm in 350 degrees in oven for 10 minutes.  Re-warm caramel sauce over medium-low heat, stirring often.  Place 1 cake wedge on each plate.  Drizzle with warm caramel sauce.  Serve with ice cream.

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

Sweet Quinoa

No comments:
**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 minutes.  Stir in blueberries, and cook for 30 seconds.  Serve with additional milk, syrup, cinnamon and blueberries.

Sunday, August 1, 2010

Watermelon and Feta Salad

No comments:

**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/

Double Chocolate Pudding

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**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 baking spray has gluten).  Place ramekins in a baking pan; add hot water to pan to a depth of 1 inch.  Bake at 325 degrees for 30 minutes or until almost set.  Remove from oven; cool in pan 30 minutes.  Remove ramekins from pan; drain water.

4.  To prepare cake layer, place dark chocolate in a small glass bowl.  Microwave at hight 2 minutes or until almost melted; stir after 1 minute.  Set aside.  Beat 1/3 cup sugar and 1/3 cup egg substitute with a mixer at medium speed until well blended (about 5 minutes).  Add dark chocolate and applesauce; beat until well blended.  Pour evenly over the custard layer.  Place ramekins in baking pan; add hot water to pan to a depth of 1 inch.  Bake at 325 degrees for 20 minutes.  Remove ramekins from pan.  Top each serving with 1 tablespoon whipped topping.

Yields: 6 servings.

Enjoy! 
xoxo Julie

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

Gluten-Free Cake Catering

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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.  Can you guess which one?  So if Chelsea can make her dreams come true by being true to her Wheat-free and vegan fabulous self, so can you!

Lulu's Bakery located in Scarsdale, NY


Macaron Cafe Wedding located in NYC

Baby Cakes located in NYC and L.A.


Pink Cake Box Bakery located in N.J. but serves many states with their gorgeous cakes!

She Takes The Cake located in Central NY and serves the Syracuse, Hamilton and surrounding Central NY areas.

Wild Earth Cafe and Bakery located in Canada (Toronto)

Black Hound Bakery located in NY


Enjoy!

xoxo Julie

Chelsea Clinton and Gluten-Free Wedding Cakes

2 comments:





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 gluten-free for just for you!

Other bakers that will create spectacular GF wedding cakes for your special day are:

Lulu's Bakery located in Scarsdale, NY


Macaron Cafe Wedding located in NYC

Baby Cakes located in NYC and L.A.


Pink Cake Box Bakery located in N.J. but serves many states with their gorgeous cakes!

She Takes The Cake located in Central NY and serves the Syracuse, Hamilton and surrounding Central NY areas.

Wild Earth Cafe and Bakery located in Canada (Toronto)

Black Hound Bakery located in NY


Enjoy!

xoxo Julie