Friday, December 31, 2010

Spiced Apple Cider with Rum Whipping Cream

**found in the January 2011 Bon Appetit 

8 servings


1 cup chilled heavy whipping cream
2 tbsp (packed brown sugar)
2 tbsp dark rum
Freshly grated nutmeg


12 cups (3 quarts) apple cider
40 whole cloves
10 cinnamon sticks
8 2-inch long strips orange peel
4 2-inch long strips lemon peel
2 tsp whole allspice
1/2 cup Tuaca (yes it is gluten-free, see Link)
1/2 cup gold rum

Ingredient info:  Tuaca is a liqueur with vanilla, brandy, and orange flavors.  It is gluten-free.

Cream: Stir all ingredients in medium bowl.  Chill until ready to use, up to one day

Cider:  Bring first 6 ingredients to boil in heavy large pot, stirring occasionally.  Reduce heat to medium and simmer until mixture is reduced to 6 cups, 35-40 minutes.  Strain cider into medium saucepan.  Do ahead:  Can be made  day ahead.  Cool, cover and chill.

Return cider to simmer.  Remove from heat.  Mix in 1/2 cup Tuaca and 1/4 cup dark rum.  Divide cider among 8 mugs.

Beat cream until peaks form.  Spoon whipped cream atop cider and serve.

Enjoy! xoxo Julie

Thursday, December 30, 2010

Honey-Caramel Ice Cream Sundaes with Apples

**found in the January 2011 Bon Appetit 

8 servings

1 cup (packed) golden brown sugar
1/2 cup heavy whipping cream
1/4 cup unsalted butter
2 tbsp honey
1 tsp ground cardamon
1/2 tsp ground allspice
1/4 tsp ground cloves
1 tsp vanilla extract

3 tbsp butter
3 large golden delicious apples, peeled, cored, each cut into 8 wedges
3 tbsp packed golden brown sugar
Vanilla ice cream
toasted pecan halves (optional)

Sauce: Stir sugar, cream, butter, honey and 3 tbsp. water in heavy medium saucepan over low heat until sugar dissolves.  Increase heat; bring syrup to boil.  Add spices, pinch of salt, and pinch of black pepper, shaking pan to blend.  Boil without stirring until sauce coats spoon, about 3 minutes.  Remove from  heat; stir in vanilla.

Do ahead: Can be made 1 week ahead.  Cool, cover and chill.  Re-warm before using.

Apples:  Melt butter in large skillet over medium-high heat.  Add apples; sprinkle with sugar.  Saute apples until tender and brown in spots, about 12 minutes.  

Scoop ice cream into dishes.  Top with sauce, apples, and pecans, if using.

Enjoy! xoxo Julie

Veggie Detox Smoothie

**found in January 2011 Bon Appetit

2 firm bosc pears, stemmed, cut into wedges
1 3/4-inch piece peeled fresh ginger
5 medium carrots, scrubbed (about 1/2 pound), cut into 2-to 3-inch pieces
2 celery stalks, trimmed, cut into 2-to 3-inch pieces
1 baby beet, trimmed, scrubbed
1/2 cup (packed) fresh italian parsley (stems and leaves)
2 tsp fresh lemon juice

*You will need a juice extractor

Push pears and ginger through juice extractor.  Working in batches, push carrots, celery, beet, and parsley through juice extractor.  Stir in lemon juice.  Divide between two 8-ounce glasses and serve.

Enjoy! xoxo julie

Green Energy Smoothie

**found in January 2011 issue of Bon Appetit

You do not need a juicer for this drink.  A simple blender will do.

1 1/2 cups fresh orange juice
1 banana, peeled, cut into 2-inch pieces
1/2 cup (packed) coarsely chopped kale leaves, center salt and stem removed
1/2 kiwi, peeled
2 pitted medjool dates, coarsely chopped

Test kitchen tip: Freeze the banana for a colder, thicker beverage

Combine orange juice, banana, chopped kale, kiwi, and chopped dates in blender.  Puree until smooth, stopping and scraping down sides of blender as needed.  Divide between two 12-ounce glasses and serve.

Enjoy! xoxo Julie

Mozzarella, Raspberry & Brown Sugar Panini

**found in January 2011 InStyle Magazine

**kid friendly

Serves 6

12 1/2-inch thick GF White Bread (try Udi's or Rudi's)
1/3 cup olive oil
3/4 cup raspberry jam
3 tsp. chopped fresh rosemary
12 oz. fresh mozzarella cheese, patted dry and sliced
3 tbsp light brown sugar

1.  Preheat panini press or gill pan on a stove top over medium heat.  2.  Using a pastry brush, paint bread on both sides with oil.  Spread one side of each slice with jam.  Sprinkle rosemary over jam.  3.  Cut mozzarella into 12 slices.  Place 2 slices each on 6 pieces of bread.  Season cheese with a pinch of salt, if using.  4.  Place remaining slices of bread on top, jam side down.  Sprinkle with sugar.  5.  Grill panini for 3-5 minutes, until cheese has melted and bread is golden and crispy.  Cut in half and serve.

Cook's note:  If using a grill pan, preheat pan, add sandwiches (in batches, if necessary), and put a weight (such as a brick wrapped in aluminum foil or a heavy cast-iron skillet) on top press them down.  Grill for 2-3 minutes to brown first side, flip sandwich, replace weight, and grill for 2-3 minutes to brown other side and finish melting cheese.

Try buying a grill pan with press at

Wednesday, December 29, 2010

Golden Parmesan Biscuits

**Makes 12
found in InStyle Magazine January 2011

1 1/2 cups all purpose GF flour ( try Bob's Red Mill All-Purpose GF Flour)
1/2 cup fine yellow conrmeal
1 tsp fine sea salt
2 tsp baking powder
1 tsp baking soda 
4 tbsp cold unsalted butter, cut into 1/2-inch cubes
2 cups freshly grated Parmesan cheese
1/2 cup finely chopped scallions, white and green parts
3/4 cup buttermilk
1/3 cup olive oil
1/2 cup lemon butter at room temp. (see recipe below)


3 cups baby arugula
10 oz. smoked salmon or prosciutto

Lemon Butter:

1/2 cup unsalted butter, at room temperature.  
Grated zest of one lemon

In a small bowl, mix butter and lemon zest together using a fork.  Cover and refrigerate until ready to use.  Bring to room temperature before serving.

1. Place oven Rack in center of oven and preheat to 400 degrees.  Line a baking sheet with parchment paper.

2.  in a medium bowl, combine flour, cornmeal, salt, baking powder and baking soda; add butter.  using your fingertips, work butter into GF flour until mixture resembles a coarse meal.  Stir in cheese and scallions.  Add buttermilk and olive oil.  Stir until mixture forms a dough.  

3.  Drop dough onto prepared baking sheet in 12 equal-size portions.  With GF baking you can make smaller portions and flatten them a bit with your fingers for thorough baking.  Bake for 15-20 minutes or until golden.  Cool biscuits for 10 minutes, then transfer to a rack to cool completely.

4.  Slice each biscuit in half horizontally and spread each half with lemon butter.  Serve biscuits whole.  Optional: Add arugula leaves and a small slice of smoked salmon or prosciutto to each biscuit.

Enjoy! xoxo Julie

Indian Eggplant Onion Dip

Prep: 35 minutes  Total: 1 hour 12 Servings 108 Calories

**found in the December 2010 Bon Appetit

4 tbsp. olive oil
1 1 1/4-pound eggplant, quartered lengthwise
2 1/2 cups chopped onions
2 un-peeled garlic cloves
2 tbsp chopped fresh mint
2 tbsp chopped fresh cilantro
1/2 tsp garam masala

Preheat oven to 475 degrees.   Place eggplant, skin side down, on half of another rimmed baking sheet.  Place onions and garlic on other half of sheet.  Brush eggplant with 2 tbsp oil; drizzle onions and garlic with 1 tbsp oil.  Toss vegetables; spread in thin layer.

Roast vegetables until browned and tender, about 30 minutes.  Peel garlic.  Scoop out pulp from eggplant and transfer to processor.  Add onions and peeled garlic; puree until almost smooth.  Transfer puree to bowl; mix in mint, cilantro and garam masala.  Season with salt and pepper; serve with GF pita chips.

GF Pita chips:

Use GF bread from Katz, Udi's or Rudi's .  Cut into squares, drizzle with olive oil and bake on a baking sheet under 475 degrees for 4 minutes, until crispy.


xoxo Julie

Tuesday, December 28, 2010

Sauteed Scallops w/ Sweet Chili-Lime Butter

**found in the December 2010 issue of Bon Appetit

prep time: 30 minutes 2 servings 398 calories

2 large limes
3 tbsp unsalted Butter or Ghee, room temp
1 1/2 tbsp Asian sweet chili sauce (make sure it is gluten free) (you can find this in the asian market)
1 tbsp minced green onion (otherwise known as scallions)
12 sea scallops, side muscles removed, patted dry

Using Microplane (or grater), finely grate enough peel from limes to measure 2 tsp.  Cut one lime into wedges and reserve.

Mix butter, chili sauce, green onion and lime peel in small bowl.  Season to taste with salt and pepper.

Sprinkle scallops with salt and pepper.

Melt 1 tbsp. butter mixture in large nonstick skillet over medium-high heat.  Add scallops and cook just until opaque in center, 2-3 minutes per side.

Divide scallops between 2 plates.  Drop butter mixture in small dollops over scallops on each plate and squeeze lime wedges over.

**If the chili sauce you find has gluten, always know you can sub in an GF asian sauce like San-J's GF sauces.  There are so many like Teryaki sauce, Thai Peanut, Sweet and Tangy and more...and these are gluten free.  Each one is fantastic!  And sold at most markets.  

Enjoy! xoxo Julie

Beet and Tangerine Salad

*found in the December 2010 issue of Bon Appetit

Prep time: 25 minutes 6 Servings 134 calories

3 2 1/2-inch-diameter red beets, tops trimmed
3 large tangerines (such as Murcott)
3 tbsp extra-virgin olive oil
3 tbsp frozen cranberry juice cocktail concentrate, thawed or juiced cranberries
1 tbsp raspberry vinegar or Cider vinegar
1/3 cup paper-thin slices red onion
1 large bunch watercress, thick stems trimmed

Place beets in deep large microwave-safe bowl.  Add enough water to reach depth of 1 inch.  Cover with plastic wrap and microwave on high until beets are tender, about 15 minutes.

Meanwhile, finely grate enough peel from tangerines to measure 2 tsp.  Cut top and bottom off each tangerine.  Cut off all peel and white pitch, following contour of fruit.  Cut each tangerine horizontally into 1/3-inch-thick rounds, removing any seeds.  Whisk oil, cranberry juice concentrate, vinegar, and reserved tangerine peel in small bowl to blend.  Season dressing to taste with salt and pepper.  Mix in onion.

Hold 1 beet under cold running water and rub off skin.  Repeat with remaining 2 beets.  Cut beets horizontally into 1/4-to-1/3-inch-thick=rounds.  Sprinkle beets with salt and pepper.

Arrange watercress springs on large platter to cover.  Arrange beet rounds and tangerine rounds atop watercress.  Using fork, lift onion slices from dressing and arrange over salad.  Drizzle with dressing.  

Gluten-Free Watercooler-Markt Restaurant

This is a restaurant that used to be on my favorites list.  It is now on the Do Not Go If You Are Celiac List.  This restaurant, that although wants to cater to their customers, does not cater easily to the gluten-free.  I find that their wait staff is extremely non-understanding of the disease or the intolerance.  It is a shame.  

The last time I was there was a few weeks ago.  Our waiter was horrid.  I left the restaurant appalled, with a vow of never to return.  It is belgium food.  And most of the foods there are fish, stews, chicken and mussels with various sauces.  I usually get White Wine Mussels and a salad when I go, because for the most part, the menu is not gluten free friendly, but I always know I'm safe with this meal.  Regardless of being safe, I always alert my waiter that I have a gluten-allergy.  I explain it very clearly, and I always ask the waiter to alert the chef, even if I always order the same thing.  I want my waiter to know the severity, and I need my waiter to understand cross-contamination.  Because at a restaurant is the most likely place that one would experience cross-contamination.

My waiter was rude.  So above and beyond rude that his speech to me on gluten free, led my mouth to remain open the whole time.  He mocked me.  He mocked my words.  He said "yada, yada, yada" to me, as I explained the allergy.  He was testy, and told me he knew of the allergy and started listing in slow motion (as if i were mentally challenged) the ingredients.  I briefly looked at my friends faces.  They were aghast too.  I looked back up at him, and nicely mentioned, that although he understood the GF allergy, it would make me feel better if he checked with the chef.  He said that he didn't need to because he knew of the allergy.  I said again, that i was not undermining his knowledge , but merely explained I could get very sick.  As I was asking more questions, he walked off, in mid conversation!  I turned to my friends and i said "Am I crazy? or what that waiter just the biggest As*hole"?  My friends both looked at each other and said, no.  He was really obnoxious.  I said I would not tolerate this type of behavior and I complained to the manager.

I am NEVER one to complain to a manager about anything, but I felt that I did not deserve being spoken to in that manner.  I have CD and i'm not ashamed, and If I am going to spend money for a good meal, I expect the wait staff at the restaurant to be understanding and do everything in their power to alert the staff and prepare correctly my meal.

My friends thought that maybe he was studying to be an actor and that might have been his way, but I do not accept that at all.  If you are a waiter or a waitress at a fine restaurant, it is your duty to serve your customers regardless of their allergy, and it would be nice if kindness went along with it!

If you are gluten-free do not bother with this restaurant.  

xoxo Julie

Monday, December 27, 2010

Tiki Revival Cocktail

Winter months always make me think of tropical vacations.  When it's so bitter and snowing out, all I can think about is florida.  Sipping a pina colada on the beach with no care in the world.  Why not bring the world of Tiki into your own home with The GF Tiki Revival cocktail.

1/2 cup sugar
2 fresh young coconuts (green skin cut away)
1/4 cup canned unsweetened coconut milk
1/4 cup light rum
1/4 cup gold rum
2 tbsp plus 2 tsp fresh lime juice
2 tbsp pineapple juice
ice cubes
2 limes for garnish
2 maraschino cherries for garnish

Bring sugar and 1/4 cup water to boil in a small saucepan over medium-high heat, stirring until sugar dissolves.  Cool simple syrup.  Cut off top 2 inches of coconuts; reserve coconut water.  Mix 1/4 cup simple syrup, coconut, milk, light rum, gold rum, lime juice, pineapple juice, and 1/2 cup reserved coconut water in large cocktail shaker.  Fill with ice; cover and shake vigorously 20 times.  pour contents of shaker into coconuts, dividing equally (do not strain).  Garnish each with lime slice and maraschino cherry.  Serve with straw and spoon for scraping out fresh coconut from inside of shell.

Cannoli Salad w/ Cream

**Serves 6
found in January 2011 InStyle Magazine

1/2 cup whole-milk ricotta cheese
2 tbsp plus 1/3 cup whipping cream (make sure it is gluten free, or make your own from scratch)
1/3 cup powdered sugar
1/3 tsp. ground cinnamon
4 large grapefruits
5 medium oranges
3 kiwi, peeled, cut into 1/2-inch slices
3 oz. pomegranate seeds
5 tbsp sliced almonds, toasted

1.  Stir ricotta and 2 tbsp cream in a medium bowl to blend.  2.  In a separate large bowl, use an electric mixer to beat remaining 1/3 cup of cream, powdered sugar, and cinnamon until semi-firm peaks form.  3.  Fold ricotta into whipped cream.  (this can be prepared 4 hours ahead.  Cover and refrigerate).  4.  Peel and trim ends from each grapefruit and orange.  Using a paring knife, cut along membrane on both sides of each segment.  Free segments and place in a medium bowl.  5.  Mix in kiwi slices and pomegranate seeds.  6.  Spoon fruit mixture into dessert bowls.  7.  Dollop cannoli cream atop fruit.  Sprinkle with almonds and serve.

Yum! Enjoy! xoxo Julie

ChickPea Lettuce Wraps

Served at The Hurricane Club in NYC.  Makes 6-8 lettuce wraps/keeps 2-3 days refrigerated.

1 cup canned chickpeas, rinsed and drained
1 ripe avocado, roughly chopped
1 large tomato chopped
3/4 tsp. ground cumin
1 tsp. Tabasco sauce (make sure it is GF)
1/4 cup chopped cilantro
1 tbsp. chopped chives
1/2 tsp. salt
2 tbsp. extra-virgin olive oil
1/2 lemon juiced
6-8 lettuce leaves (washed and dried (Bibb and red leaf work the best)

In a large mixing bowl, combine all the ingredients and incorporate well.  Pack lettuce seperately; when ready to eat, spoon mixture onto the leaves.

Enjoy! xoxo Julie

Sunday, December 26, 2010

Spangler Candy Canes

Spangler Candy Canes are gluten-free! (All Spangler candy is, and is made on GF equipment.  In fact their entire factory is free of gluten-fyi)

In case you didn't know, and this post is super late, almost past the point...but just in case you didn't know...Most candy canes are NOT gluten-free.  It's a real shame.  And who knew?!  I mentioned Candy Canes in my Gluten-Free 101 section while talking of Hidden Gluten about a year ago, but I will mention it here in more depth.  

Last year when I had my tree up, and kept taking all the candy canes and eating them, a bit here and a bit there.  After about 3 days, I started to REALLY notice my Gluten symptoms (hair loss, hives, breakouts...the whole 9 yards).  But I kept thinking it was something else.  Something I was ingesting and not realizing.  I racked my brains trying to figure it out and only came up with cross-contamination.  Never thinking the candy I was eating daily during the holidays was causing such havoc.  

I finally had an inkling on the candy canes.  I then did some research.  Just in case.  And to my surprise, I am right.  The candy canes themselves do not use gluten ingredients, but the coated flour cellophane wrapper does.  If you ever wonder how these candy canes lay so nicely and neatly in their clear wrapper you can thank Wheat flour.  Most companies spray coat the wrappers with flour.  It makes sense.  A sticky substance? How would they get that in the wrapper so nicely? Ah.  Flour.  Similar to when baking a pie or a cake.  How does the cake come out without rips and tears on the sides? We usually have to coat the sides.  Whether it be flour, butter or cooking spray, something has to be the coating.

So keep this in mind while thinking candy canes are innocent.  Because they really are not unless they are Spanglers.  Kids and adults of all ages will feel the symptoms.  And symptoms in each child and adult of all ages is different.  Where I may have hair loss, hives and stomach pains, you may have constipation, migranes and severe acne.  It varies.  But the moment you notice something "off".  Look at what you are eating.  And even the things you think are harmless.  

You can find Spangler candy canes almost anywhere, so yay on it being so widespread!  In NYC, try CVS, Duane Read, Food Emporium, Whole Foods, Gristedes, D'agostino's, Wallgreens, Wal-Mart and more!


xoxo Julie

Spumoni Gelato Wedges

Just found these at my grocer last week and they are gluten-free!  Even the Tortoni's!  These Italian desserts are package individually and come with 2 or more in each package.  Ice cream is Ice cream but did you ever think you'd be able to have a Tortoni again or Praline Pecan Truffles or even Spumoni?   Well these versions are made with Gelato and gluten-free ingredients. I had to buy one to taste before I blogged about it...yeah that's what I tell myself...It's for the blog.  Anyways, I chose the Spumoni.  An even mix of Strawberry, Chocolate and Vanilla made with swirls or cherry and nuts.  What can I say, I'm nuts for Spumoni's!  The brand is a branch of off the supermaket Food Emporium.  It is called The Food Emporium Trading Company.  Now Food Emporium has been the last market on the spectrum to carry or support Celiac Disease.  It's the market I go to because I like their produce, but I have been waiting.  Lately and slowly they are bringing in GF products.  But VERY slowly.  This is why I got so excited when I saw this Gelato.  Some of these desserts are encrusted in chocolate shells, something I thought for sure would have gluten.  But I was wrong.  It's all good!

 Try your favorite ole time Italian Desserts, guilt free!  Spumoni, Tortoni, Truffles, Sweethearts...
 As you can see, Gluten-Free labeling is important to this brand.  New labeling makes me happy!
With this brand you don't have to call the 800 number in the back.  Their easy listing of ingredients and labeling makes any GF person a happy person.
For me this one was the real shocker.  I picked this up and thought, this is sooo not gluten-free.  I thought maybe a few of them were, but not all.  But I picked up each box including this one, and check.  All labeled GF.

I highly recommned these dessert treats!  If you can get your hands on them, stock up.

You can find these treats at all Food Emporium Locations.  The Murray Hill location on 31st and Third Ave carries them as well.


xoxo Julie

Tuesday, December 21, 2010

Spiked Hibiscus Tea

There is nothing more fun, then getting dressed up and having some fine cocktails on New Year's Eve.  It is a time to celebrate, to reflect and to make resolutions.  Why not have a cocktail in hand to cheer yourself off to the New Year.

Hibiscus Tea w/ Vodka and Citrus

serves 6
**found in January 2011 InStyle Magazine

6 cups water
3 cups dried hibiscus flowers ($12/lb;
2 1/2 cups sugar
3 tbsp lemon juice
2 tbsp lime juice
1 1/2 cups vodka, chilled (I prefer Kettle One, as it does not bother me as a Celiac, I notice that Grey Goose and other fine vodka's do)
2 cups ice
Fresh slices of lemon for garish

In a medium saucepan, combine water, hibiscus flowers, and sugar over medium-high heat.  Bring mixture to a boil, stirring occasionally, until sugar has dissolved.  Allow mixture to cool for 25 minutes.  Add lemon juice, lime juice, and vodka.  Place ice in a tall pitcher.  Strain tea into pitcher and discard flowers.  Refrigerate until ready to use.  Serve with a think slice of lemon.

Enjoy!! xoxo Julie

Saturday, December 11, 2010

Gluten-Free Watercooler-Qdoba Restaurant

Everyone always thinks that Mexican food is gluten-free.  What a general statement.  Everyone knows that the flour tortillas are a no go, but we all tend to think that if it is corn based it must be gluten-free.  This is not the case.  Qdoba fast food Mexicana chain is not gluten-free.  In fact the only product you can have there is go figure there cheese sauce and their guacamole.  That's it!  No taco, no burrito, no corn tortilla...ZIP, ZILCH...NOTHING.

Qdoba is very clear about gluten on their website and in their ingredients list.  So to all of my Gluten-free peeps, steer clear of this chain!

xoxo Julie

Friday, December 10, 2010

Baking Powder Recipe

**found in Karina's Gluten-Free Goddess Blog

Recipe 1:

1/4 cup bicarbonate soda (baking soda)
1/2 cup cream of tarter

Recipe 2:

1/3 cup baking soda
2/3 cup cream of tarter
2/3 cup arrowroot or potato starch
Mix well.  Store in an air tight container.
1-1 1/2 tsp of this mixture = 1 tsp. of regular baking powder

You an also buy pre-made baking powder such as Bob's Red Mill, Hain's (corn free and gf), BarKat, Davis, Bakewell or Rumford (which is what I always use-and so easy to find in the markets).

Now you can use the above to create your own baking soda or you can just use baking powder you have found in the market.  It depends on what you trust. And the tricky part is, is that some baking powders are not gluten-free.  You must read the ingredients.  What most people don't know is that baking powder consists of an Moisture Absorption Agent that is usually made with corn, but not always.  Many times it can be wheat based.  Plan ahead, and don't just buy what you see on the shelf.

Baking Powder is a leavening agent that helps your baked goods rise.  Product freshness is extremely important.  If the Baking Powder is expired it will not provide the same "rise" to your baked goods.  Always check the expiration date!

Always remember that ingredients can change.  So even if you are used to buying a specific product, check the ingredients anyway.

Happy baking! xoxo Julie

For the most part 

Gluten-Free Pastry Flour

I found this one while researching GF recipes online on Karina's Gluten-Free Goddess Blog.  I always find great GF treasures...I found this post extremely helpful during my baking adventures...

GF Pastry Flour Mixture

60g (2 oz) cornstartch (maize cornflour) (try Bob's Red Mill)
3/4 cup non-instant dry milk powder
1 1/2 cups coconut 
120g (4 oz) melted butter

Simply mix and press into a dish.  This isn't exactly pastry, so don't roll it.

To replace the gluten:
If you simply take the gluten out of your baking, you are likely to have disappointing results.  Gluten is the sticky stuff which helps prevent your baked goodies from crumbling.  It also traps pockets of air, improving the texture of your bread, cakes, cookies and biscuits.

Bakers replace it with Xanthan Gum or Guar Gum.  Xanthan Gum is a natural product made from Xanthomonas Campestris.  This microorganism is grown in the lab for its cell coat, which is dried and ground to form xanthan gum.  Xanthan gum is added as a powder to the dry bread ingredients.  1/4 tsp-1tsp is needed for your recipe for every 1 1/2 cups of GF flour.  You can buy Xanthan gum at Whole Foods, Westerly Market, Health Markets, Health Source, Health Smart and other local Specialty Markets and Health food stores.  (The above markets I have mentioned are all in NYC).

Gluten-Free Flour Recipes

**found in Karina's Gluten-Free Goddess Blog

GF Flour Recipe-Millet Based

2 cups Millet Flour
2/3 cup potato starch
1/3 cup tapioca flour
1-2 tsp. of Xanthan Gum

GF Flour Recipe-White Rice Flour Base

2 cups White Rice Flour
2/3 cup potato starch
1/3 cup tapioca flour
1-2 tsp. of Xanthan Gum

I usually like to use less xanthan gum then more.  I find in cookies I use about 1/4 tsp.  In cakes, pies and tarts I use 1 tsp and in pastry 1-2 tsp.

Keep in mind that changing one piece of the GF flour recipe will change THE ENTIRE RECIPE.  Gluten-free flours are tricky.  Just one change and boom, you have an new combo.  Sometimes the results are treasures and other times garbage.  But you have to experiment to figure out what works.

So the Millet Flour Base recipe will taste VERY DIFFERENT from your White Rice Flour Base.  You would also use them for different things.  For example-The white rice flour recipe I would use in cakes and cookies like a chocolate chip, butterscotch or sugar cookie, where the Millet Flour recipe I might use for muffins.  It all depends.  Before baking the final goods for the holidays, test out the gf flour mixture you use.

Last but not least, you can make these flour mixtures ahead of time.  Store the flour mixture in the Fridge, as it is best to keep GF flours cooler then room temperature.  And if your recipe calls for less of this mixture? No problem!  Just mix it up and take what you need.  Don't be afraid of Trial and Error.  Trial and Error will become your new BFF when it comes to GF baking.  Embrace.

Happy Baking! xoxo Julie

Frito Lay

While doing research for another post, I came across Frito Lay in the midst.  I have always been wary about buying processed junk food, worried that it might contain gluten.  Up until my research today, I always steered clear of anything Frito Lay, and I just found out that I don't have to.  I ended up steering away from my original research to take a gander at their website.  Frito Lay is quite the health conscious brand!  Their website has a tab for the gluten-sensitive.  Who knew!?

There are many products from Frito Lay that are gluten-free.  However, Frito Lay informs the gluten-sensitive that although they do wash the machines between batches, it is possible that there could be cross-contamination due to gluten residue from the machinery being shared with other gluten ingredients.  Depending on how sensitive you are, please keep this in mind.

On that note, there is one junk food product that Frito Lay makes ON GLUTEN FREE LINES is the Lays Stax Crisps

Baked Doritos Nacho Cheese Flavor do not contain gluten.  Baked Lay's Sour Cream and Onion Chips do not contain gluten.  Cheetos Cheddar Jalapeno Cheese Flavored snacks are gluten-free,  Ruffles Lightly Salted Chips are gluten free...AND SO MUCH MORE!

Below I have created links to some great lists for those of you wondering what is your your snack.  It's great info to have and it will open your horizons about what you can and cannot eat.

For U.S. products not containing Gluten ingredients click HERE
For Canadian products not containing Gluten ingredients click HERE

For products not containing Egg ingredients click HERE

For products not containing Gluten or Casein click HERE

For products not containing Milk or Lactose click HERE
For Canadian products not containing Milk or Lactose click HERE

For products not containing MSG click HERE
For Canadian products not containing MSG click HERE

For products not containing or produced on equipment that uses Peanuts and Tree nuts click HERE

For products not containing Soy click HERE
For Canadian products not containing Soy click HERE

Enjoy!! Xoxo Julie

Thursday, December 9, 2010

Self-Rising Flour Blend Recipe

Oh boy, is this recipe needed for any cook in the house who is gluten-free! I tend to make my own flour blends by purely experimenting, but I do actually use a few that I have found on the internet.  

If you are a baker like me, your first thoughts after going GF will be about baked goods.  When I went GF I stayed away from cakes, cookies, pies and cupcakes.  A favorite past time of mine stunted by the truth of my Gluten Allergy.  So sad.  Baking became foreign to me.  At first, I felt that I would never be able to bake again, let alone taste a scrumptious piece of Cake!  But then I decided to embrace Celiac Disease and  I started baking again, and have been ever since.  

However, it took me a while to get here.  And some of you may just be starting out, or need a quick fix...and easy recipe.  Easy to follow.  

GF Self Rising Flour

2 Tbsp potato flour
1 Cup white rice flour
1/2 tsp baking soda
1/2 tsp cream of tarter
1 tsp xanthan gum

Enjoy!! xoxo Julie

Crave Bakery

Crave's Bakery Mission Statement for those with the Gluten-free and Casein-Free Diet: 

"At Crave, our mission is for our products to be so scrumptious that you'll forget your cravings for traditional baked goods made with wheat and butter!"

Another fabulous bakery makes its mark!  Yippie!

Born in San Fran, now a wholesaler who sells to many states in the U.S. including San Fran Bay area, Arkansas, California, Foothills, Central California, Central Coast, Greater Sacramento Area, Southern California, Colorado, Kansas, Louisiana, Nevada, New Mexico, Oklahoma, Oregon, Texas, Utah and Washington.  Too bad not NY.  But one day I am confident this brand will make its way east.

Their products look amazing.  They are beautifully crafted and from what I hear quite amazing.  I have to get my hands on these products in 

They have scrumptious brownies, beautiful cakes, cupcakes, delicate tarts and cookies!  There is nothing like an amazing Dark Chocolate or Toasted Pecan Brownie, each individually packaged or packaged as "mini's" in plastic tubs.  This is the Brownie that got the ball rolling at this bakery!  Crave made their mark with this fantastic packaged brownie.  Guess it goes to show not everything has to be wrapped with a pretty ribbon to taste gourmet.

Next are there square shaped Blondie cookies with huge chocolate chunks.  My mouth is watering writing this post.  I've got to get me some Crave!  

...and their cupcakes that I would seriously devour in a heartbeat.  The frosting so creamy compliments its spongy cake.  And there are 4 different much to choose from!  You have the Confetti Cup cake, Chocolate cupcakes and Vanilla Cupcakes.

And for those who need GFCF cakes for multiple people there are always Crave's Cakes.  Crave's cake flavors consist of Mama Z's Chocolate Cake (served in restaurants in San Fran), 6" decorated cakes and 8" Sugar-Free Cheesecake!  YUM!!

Last but not least the Tarts.  I leave them for last, because these are really good.  And I don't even like tarts!  Between their four flavors you will find a love.  A favorite.  From their Lemon Tart, to Pumpkin to their 4" Apple Frangipane Tart and their 4" Apricot Frangipane.  Double, triple and fourple YUM!  If that is even a word.

And the BEST part!!?? These fantastic desserts are GLUTEN-FREE AND CASEIN FREE.  How much does that rock?

And to answer your questions in case you are wondering...

-yes, Crave makes custom cakes for birthdays, weddings, anniversaries, office parties and any other event.

-yes, Crave does mail order

-yes, Crave tests their products for gluten presence

-yes, Crave's bakery goods are Kosher

-yes, Crave's bakery products are suitable for those who are Autistic and need to follow the GFCF diet

-no, Crave's bakery goods are not suitable for those who practice a Vegan Lifestyle

-yes, Crave makes sure they avoid any kind of cross-contamination and only produce their products on gluten-free lines.

Check it out for yourself!! You don't have to CRAVE anymore!!

Enjoy! xoxo Julie

Skinny Cow

Three cheers for Skinny Cow!  I often used to find myself standing and starring in the ice cream isle wondering what was, and what was not gluten-free.  Sometimes ingredients are not always accurate.  On occasions you will find a product that doesn't state gluten, but when researching it on their website seeing confirmed gluten in either the product or the processing can sometimes be misleading.  After passing by Skinny Cow many times, I finally took the box home and called the number on the box.  I researched it.  And I found that my fav fudge pops are gluten-free.  Yeah!

I feel I must share the news, because for all of you missing the idea of the ice cream you don't have to.  Indulge in Skinny Cow!  For those of you curious and seek the Questionaire section of the website click HERE.  

Chocolate Truffle Bars are gluten free and nut free.  Caramel Truffle Bars are gluten free and nut free.  White Mint Truffle Bars as well as French Vanilla Truffle Bars are also gluten and nut free.  Mini Fudge BarsFudge Bars do not contain gluten or nuts.

Dulce De Leche Ice Cream and Strawberry Cheesecake Ice Cream do not contain gluten or nuts.

My gluten-free lifestyle just keeps getting better!!

Enjoy! xoxo Julie

Pumpkin-Spiced Chicken Tacos

**Found in InStyle Magazine October 2010

Serves 12 (makes 36 mini tacos)

1 lb. ground chicken
1 tbsp McCormick Pumpkin Pie Spice 
1 package taco seasoning mix (try Simply Organic GF or Ortega GF)
1 cup water
1 bag tostitos Scoops tortilla chips (these are gluten free)


1 avocado, pureed
1 white onion, finely chopped
3 tbsp cilantro, minced

1.  Brown meat in a large skillet on medium-high heat for about 20 minutes.  Use a spoon to skim fat from pan.  

2.  Stir in pumpkin pie spice and taco seasoning mix.

3.  Add water and bring to a boil.

4.  Reduce heat to low; simmer for 5 minutes, stirring occasionally.

5.  Spoon into warmed chips; sprinkle with assorted toppings.

xoxo Julie


Wednesday, December 8, 2010

Flour Baking Combo's

**found in Karina's Gluten-Free Goddess Blog

The following combinations work well together when baking gluten-free:

2 cups White Rice Flour, 2/3 Cup Potato Flour, 1/3 cup Tapioca Flour-1 tsp. Xanthan Gum

2 cups White Rice Flour, 2/3 cup Potato Starch, 1/3 cup Tapioca Flour+1 tsp. Xanthan Gum

1/2 Soy Flour, 1/2 Potato Flour+1/4tsp Xanthan gum

1/2 Soy Flour, 1/2 Cornstartch+1/4tsp Xanthan gum

1/2 Soy Flour and 1/2 Rice Flour (Sweet, Brown or White) -Keep in mind that each rice flour tastes differently and the consistency is different.  This will change your recipe. Always add in Xanthan Gum, for this recipe about 1/4.

1/2 Soy Flour, 1/4 Potato Flour, 1/4 Rice Flour (Sweet, Brown or White)-Keep in mind that each rice flour tastes differently and the consistency is different.  This will change your recipe.  Always add in Xanthan Gum, for this recipe about 1/4.

Enjoy! xoxo Julie

Caviar and Corn Blini

**Found in October 2010, InStyle Magazine

1 1/2 cups GF All-purpose flour
1 tbsp granulated sugar
2 tsp baking powder
1/2 tsp salt
1 egg
4 tbsp vegetable oil, divided
1 cup fat-free milk
1/2 cup corn kernels (fresh or canned; drained)
2 tbsp chives, finely chopped (reserve 1 tbsp for garnish)
2 oz caviar (any type)
4 oz. creme fraiche

1.  In a large bowl, mix gf flour, sugar, baking powder, and salt.  Set aside.  2.  In a separate bowl, whisk together egg, 2 tbsp oil, milk, corn and chives.  3.  Fold wet mixture into dry ingredients; whisk until combined.  4.  Heat a large non stick skillet over medium-low heat.  Add remaining oil to skillet.  5.  Use a soup spoon to pour batter into a pan, forming small pancakes.  6.  Flip pancakes with a spatula when small bubbles appear on surface.  Continue to cook for 1-2 minutes, or until both sides are golden brown.  7.  Remove from pan; transfer to a serving plate.  8.  Place a spoonful of caviar and a dollop of creme fraiche on each blini.  Sprinkle with remaining chopped chives.


xoxo Julie

Creamy Tomato Soup

** Found in October 2010 InStyle Magazine

4 cups chopped fresh tomatoes
1 small onion, sliced
4 whole cloves
2 cups chicken broth
2 tbsp butter
2 tbsp GF all-purpose flour ( try Bob's Red Mill.  His flours are the best!  Also try using a different flour besides all-purpose.  There are so many gf flours to choose from, and each has a different flavor)
2 tsp. sugar, or to taste
1 tsp salt
4 oz. creme fraiche

1.  Over medium heat, combine tomatoes, onion, cloves and broth in a large saucepan.  Bring to a boil, then simmer for 20 minutes, stirring occasionally.  

2.  Remove from heat.  Use a strainer to transfer liquid into a pan; discard leftover vegetables.  Set tomato liquid aside.

3.  In a clean pot, melt butter over medium heat.  Add gf flour; cook for 10-15 minutes, stirring until mixture turns medium brown.  

4.  Slowly whisk strained tomato juice into pot.  

5.  Season with sugar and salt.  Simmer on low heat for 10 minutes, stirring occasionally.  Serve in tiny bowls or shot glasses, and top with a spoonful of creme fraiche.



Tuesday, December 7, 2010

Mini Grilled Cheese Apps

**found in October 2010 InStyle Magazine

GF Mini Grilled Cheese Triangles

2 tbsp horseradish mustard (make sure it is gluten-free-read the ingredients)
6 slices of GF Sandwich Bread (try Rudi's or Katz)
6 slices of Muenster cheese
4 tbsp butter

1. Spread horseradish mustard on 1 slice of GF bread and layer with 2 slices of cheese.  Top with a second slice of GF bread.  Butter outside of sandwich on both sides.

2.  Grill GF sandwich in a large skillet over medium heat for about 3 minutes, or until bread is lightly browned on one side.  Flip over with a spatula, and continue to grill until cheese has melted.  Remove from skillet and cut off crusts.

3.  Slice each sandwich diagonally in half until you have 8 wedges.

4.  Repeat steps 1-3 for remaining sandwiches

Enjoy this as an appetizer and serve a dry full bodied red wine.

xoxo Julie

Parmesan Roasted Potatoes

**found in Gourmet Magazine December 2000

Active time: 30 minutes Start to finish: 2 1/2 hr

1/2 cup finely grated parmesan (1 1/2 oz)
1/2 cup GF all-purpose flour
1 tsp salt
1/4 tsp black pepper
8 large boiling potatoes ( 3 1/2 lb), 
peeled and quartered lengthwise
1 stick (1/2 cup) unsalted butter, melted

1. Preheat oven to 350 degrees

2. Sprinkle cheese on wax paper or foil and dry 1 hour.  Transfer to a large sealable bag with flour, salt and pepper, then shake to mix.

3. Rinse potatoes and drain in a colander.  Add potatoes to flour mixture, tightly sealing bag, and shake to coat well.

4. Pour butter into a large shallow baking pan.  Lift potatoes from bag and arrange in 1 layer in butter.

5.  Roast in middle or lower third of oven, turning twice, until browned and crisp, about 1 1/4 hours.


xoxo Julie

Sunday, December 5, 2010

Potato Latkes

**found in Gourmet Magazine December 2000

Makes 12-16 latkes
active time: 45 minutes Start to finish: 45 minutes

1 lb potatoes
1/2 cup finely chopped onion
1 large egg, lightly beaten
1/2 tsp salt
1/2-3/4 cup olive oil

**Use a dollop of Sour cream or Applesauce 

1. Preheat oven to 250 degrees

2. Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated.  Soak potatoes 1-2 minutes after last batch is added to water, then drain well in a colander.

3.  Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style.  Twist towel tightly to wring out as much liquid as possible.  Transfer potato mixture to a bowl and stir in egg and salt.

4.  Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking.  Working in batches of 4 latkes, spoon 2 tbsp potato mixture per latke into skillet, spreading into 3-inch rounds with a fork.  Reduce heat to moderate and cook until undersides are browned, about 5 minutes.  Turn latkes over and cook until undersides are browned, about 5 minutes.  Transfer to paper towels to drain and season with salt.  Add more oil to skillet as needed.  Keep latkes warm on a wire rack set in a shallow baking pan in oven.

Cooks' notes:

Latkes may be made up to 8 hours ahead.  Reheat on a rack set over a baking sheet in a 350 degree oven, about 5 minutes.

xoxo Julie


Mashed Honey-Roasted Sweet Potatoes

**found in an old issue of Cooking Light

6 pounds sweet potatoes, peeled and cut into (1-inch) cubes
Cooking spray
5 tbsp honey, divided
4 tbsp unsalted butter or Ghee
3/4 tsp salt

1. Preheat oven to 375 degrees

2. Place potatoes in a single layer on 2 large baking sheets coated with cooking spray.  Lightly spray potatoes with cooking spray.  Bake at 375 degrees for 1 hour or until tender, stirring occasionally.  Place the potatoes, 1/4 cup honey, butter, and salt in a large bowl, and beat with a mixer at medium speed until smooth.  Drizzle with 1 tbsp honey.  Yield: 12 servings


xoxo Julie

Baked Onions with Feta

I'm going to let you in on a little secret.  Sometimes the best recipes are those found in magazines, and then converted to gluten free.  

**found in an old issue of Cooking Light

4 medium Vidalia or other sweet onions
Olive oil-flavored cooking spray (make sure it is gluten-free like PAM)
1/2 cup fat-free, less-sodium chicken broth
1/2 cup (2 ounces) crumbled feta cheese **make sure that the feta is packed with water
1/4 cup dry Gluten-Free bread crumbs (try Gillian's or Schar)
1/2 tsp chopped fresh or 1/8 tsp dried thyme
Dash of black pepper

1. Preheat oven to 450 degrees

2. Peel onions, leaving root ends intact.  Trim top third of each onion, reserve for another use.  Arrange onions, cut sides down, in a 8-inch square baking pan coated with cooking spray; add chicken broth.  Cover pan with foil, bake at 450 degrees for 30 minutes.  Uncover and bake an additional 30 minutes.  Cafefully turn onions over with a spatula; bake an additional 30 minutes or until onions are soft and liquid has almost evaporated.  Remove from oven.

3.  Preheat broiler

4.  Combine feta, breadcrumbs, thyme, and pepper; stir with a fork until well blended.  Gently pat cheese mixture evenly onto cut sides of onions.  Broil onions until cheese mixture begins to brown (about 1 minute).  Yield: 4 Servings (serving size: 1 onion).

Only 106 calories!


xoxo Julie

Roasted Asparagus Salad with Fried Sage

**found in an older issue of Elle Magazine

2lbs fresh asparagus, trimmed
1 tbsp fresh sage, finely chopped
1 1/2 tbsp olive oil; 1 extra cup for frying
30 medium-size fresh sage leaves, patted dry
1 cup shaved Parmigiano-Reggiano cheese


Zest of 1 large lemon
3 tbsp lemon juice
1 tbsp fresh sage, chopped
1/4 tsp salt
Freshly ground pepper to taste 
1/4 cup extra virgin olive oil

Preheat oven to 450 degrees.  In bowl, toss asparagus with chopped sage and olive oil, then lightly salt.  Spread asparagus in single layer on baking sheet and roast until slightly sauced, 4-8 minutes.  Remove from oven and let cool.  In a 2-quart saucepan, heat 1 cup oil to 330 degrees.  Drop in half of sage leaves and turn with slotted spoon.  Fry 10-15 seconds, then remove to paper towel to drain.  Do not let leaves brown.  Fry remaining sage leaves and sprinkle lightly with salt.  Combine dressing ingredients, except olive oil, in small mixing bowl, then whisk in oil.  Toss asparagus with dressing in large bowl.  Arrange dressed asparagus in fan shape on serving platter.  Sprinkle with Parmigiano shavings and fried sage leaves.