Goodie Goodie Gluten-Free®

According to the September, 5th issue of the Daily News New York, going Gluten-Free is the hottest new trend.  For me and anyone else that cannot tolerate Gluten, I hardly call this a trend.  But more and more people based on diet alone are switching to gluten-free. My boss passed this group of articles to me back in september.  It has taken me a while to blog about it.  When she passed it to me originally I thought I had to blog this immediately, but alas, my schedule did not permit, so here I am now.  Better late then never. The headline read: Daily News New York Eats...Never Say Diet... Why is going Gluten-Free so deliciously easy I'd say hardly.  First off, going gluten-free is so not easy, so don't let these easy breezy catch phrases fool you or make you think you are doing something wrong.  LOL, it is a journey. What I liked about the article was that everyone reads the daily news, and for those that are un-familiar or need more underst...

Another great find in my fashion mags was a cluster of articles baking with kids cereal.  This cereal just happens to be gluten-free! It's not one of those bland cereals that your children will hate, it's Fruity Pebbles.  This cereal has been around for a long time, and for a long time it was gluten-free.  This is a safe cereal for your kids.  I also found this in the Feb. 2011 issue of InStyle Magazine.  This is a colorful festive treat that's great for groups or on the go.  Who can go wrong with bars?  Serves 8-10 1 10 oz. bag mini marshmallows 4 tbsp. (1/2 stick) unsalted butter 11 cups Fruity Pebbles crunch  (see below recipe) 2 sprigs fresh thyme or lemon verbena for garnish 1.  In a microwave, heat marshmallows and butter on high in a large microwave-safe bowl for 2-3 minutes, stirring intermittently with a wooden spoon until mixture is completely melted and smooth.   2.  Pour Fruity Pebbles Crunch on t...

So I found this recipe in the Feb. 2011 issue of In Style Magazine.  It looked so good I could not pass up the opportunity to convert it and then blog about it.  This is a decadent piece of cake on page 212 of the magazine.  It makes my mouth water.  It makes me think I would want to eat cake every day for the rest of my life...It looks that good.  It's a 3-layer chocolate cake made with Cocoa Pebbles!  Then topped and sandwiched with marshmallow fluff.  Superb! and lucky for us Gluten free.  And how is it gluten-free you ask? Well, for starters I merely replaced what "called" for "cake rising flour" to a medley of GF flours that make up a blend.  Or and a surefire never fail GF all purpose flour.  That works every time!  Then I added Xanthan Gum because that is a necessary ingredient and a must have for gf baking.  Anywhere from 1/8 tsp - 1/2 tsp will do just fine.  And the rest of the ingredients including the fluff an...

Hooray for Serafina's !  This great Italian eatery which has many locations (UES, Midtown West, UWS, East Hampton and Brazil), known for their amazing pastas and great drinks now serves up Gluten-Free Pasta!!  Woo hoo!  I'm so excited because prior to being gf I would always eat there, but then when I was diagnosed I concluded that it would be Chicken Paillard going forward. Last week I was there for a post holiday party with my co-workers and we went to Serafina.  I was about to order the Chicken when I suddenly noticed that the menu mentioned GF pasta.  I was so shocked and excited that I took a picture of the menu!  Under the pasta section of the menu in bold lettering it says "We Have Whole Wheat Pasta and Gluten-Free Pasta".  WOW. In NYC alone, this eatery has three locations.  One is located on in the 50's on Broadway, another is located on the Upper East Side and the last on 49th Street near Barney's on the west side. ...