Goodie Goodie Gluten-Free®

These are the brands that are always in my household on a regular basis.  When I went GF, I found Bionaturae and fell in GF pasta love.  And I really only liked that brand for a while.  Later on in life I found Tinkyada Spagetti.  Yum! So good.   And most recently I have fallen for De Boles rice pasta and tonight?  I tried Ancient Harvest Quinoa pasta, and that is by far my ultimate fav!  What I like about Ancient Harvest is that the spaghetti never looses its structure and does not get mushy!  The taste of the quinoa is quite spectacular and I will now keep this as a staple in my home. De Boles is also a fabulous brand, and lately have been eating a lot of it.  However it is made from rice so if you are sensitive to rice this would not be the brand for you. These top 4 brands do not get mushy or soft or taste extremely different from the real gluten-thing.  I find with these pastas this is as close as you are going to get.  They are my favs.   De Boles Ancient Har

Top  Favorite Gluten-Free Friendly Mexican Restaurants in NYC Dos Caminos Rosa Mexicana Mercadito La Esquina Centrico Mama Mexicana Enjoy! xoxo Julie www.goodiegoodiegluten-free.blogspot.com 

I do not suggest anyone that is gluten-free go to this restaurant!   There are not many restaurants these days that I can't get a gluten-free dish or worry about major cross contamination but this spot really does take the cake.  Or shall I say non-Gluten-Free corn chip...Oh no wait!  It's not corn, it's flour! AHHHHH! I had a birthday party on sunday at Diablo Royale , a tiny Mexican Saloon in the heart of the West Village. My friend Felicia always chooses these spectacular divvy spots (like Fish , Garage and others), so I didn't think twice when my friend told me that she had notified the Manager that I had Celiac and couldn't have gluten.  No problem.  She said they were going to change anything on our shared menu that had a flour taco/chip with 100% Corn.  I was psyched!, because this spot was family style.  So I sent my friend a list of questions to ask the chef: Are the corn chips 100% corn? Are the corn chips made in house or outside of the

Yummy yum yum!  I love baking with this mix!! I like to be creative when adding in my "add ins", my "extras". This time I added Tahitian Vanilla extract, maple syrup, bittersweet chocolate chips, semisweet chocolate chips, xanthan gum and raisins. The mix is King Arthur . First I prepare what the mix calls for: water, butter, eggs, the mix and vanilla extract. Then I wii out my special tahitian vanilla pure extract.  It gives it a little kick. Then I take out of the fridge the unsalted butter, 1 stick.  I soften it in the microwave and begin to follow instructions for this mix.  This mix comes plain.  No chips, so be prepared to add in your own special stuff.   Before I added the extras I added in 1 tbsp. maple syrup, 1/4 tsp xanthan gum, 1tsp tahitian vanilla extract and I mixed well with an electric mixer. Then I added in 2/3 cup of bittersweet chocolate chips Almost 1 cup of mini semisweet chocolate chips 1 box of raisins

**found in InStyle Magazine October 2010 Black Shadow serves 1 1 lemon wedge sanding sugar 1 shot potato vodka mixed with 2 drops of black food coloring 1.  Moisten rim of martini glass with lemon, coat with sugar (sanding sugar) and refrigerate until ready to serve. 2.  In a cocktail shaker filled halfway with ice, shake vodka. 3.  Strain into a chilled glass Kiss Of Dealth serves 1 Prosecco or champagne Maraschino Cherry Fill a champagne flute with cold bubbly.  Garnish with a cherry. Sweeney Todd serves 1 3 oz. concentrated mango juice 5 drops of red food coloring 1 shot of tequila 1 oz. fresh lime juice 1/2 oz. Cointreau 1 oz. cranberry juice 3 drops black food coloring (plus 3-4 additional drops) 1 white rock candy swizzle stick 1.  Pour mango juice into a high ball glass; stir in red food coloring.  2.  In a cocktail shaker filled halfway with ice, combine tequila, lime juice, Coi

**found in InStyle Magazine October 2010 Serves 12 (makes 36 skewers) 10 oz. semisweet chocolate, coarsely chopped 1 1/3 cups sweetened condensed milk 1/2 cup milk Brown raffia for broomsticks (try MJtrimmings ) 1 pint blueberries, raspberries or blackberries Chocolate Sauce: 1.  In a heavy saucepan over low heat, melt chocolate, stirring constantly 2.  Pour in condensed milk, continuing to stir until combined 3.  Add regular milk and mix until smooth 4. Pour into a serving dish **If you do not want to use whole milk, try soy milk, almond milk, buttermilk or low fat milk Broomsticks: 1. Cut a piece of raffia into ten 1 and 1-half-inch lengths. 2.  Bunch cut pieces together; tie one end with another piece of raffia 3.  Knot securely and trim 4.  Insert a long toothpick in middle.  Repeat steps 1 to 3 for each broomstick. 5. Skewer 3 berries per stick **you can also use a mix of all berries combined! Enjoy! Have a spooktacul

**found in InStyle Magazine October 2010 Serves 12 (24 Brownies) 6 oz. bittersweet chocolate, chopped 2 oz. unsweetened chocolate, chopped 6 tbsp. unsalted butter, softened 1 1/2 cups sugar 2 tsp. vanilla extract (try Tahitian Vanilla or Mexican Vanilla-It gives it a sweeter taste) 4 large eggs 1 tsp. salt 1/4 tsp. xanthan gum 1 cups GF all purpose flour (try Bob's Red Mill) 1 cup semisweet chocolate chips 1 sheet of vellum for stencil  Powdered Sugar (Confections Sugar) **the original recipe calls for silver sanding sugar, but I am not 100% sure that something like that is gluten-free, so I offer confections sugar which will do the same trick and taste better.  This recipe is covered gluten free. If you don't have vellum, wax paper will do.  And if you don't have a utility knife, then scissors or an exacto knife will do, if you don't have confections sugar, colored sugar will do. 1. Preheat oven to 350 degrees.  Grease

**found in InStyle Magazine October 2010 and converted. Serves 12 (24 Smores) 2 cups GF Graham Cracker crumbs (try  The Grainless Baker ,  Enjoy Life ,  Kinnikinnick  or  Jo-sef ) 1/4 tsp salt 4 tbsp sugar 2 sticks unsalted butter softened 4 egg yolks, slightly beaten 3 cups GF white chocolate chips 1 10.5 oz. bag of mini marshmallows 1.  In a food processor or large mixing bowl, combine graham cracker crumbs, salt, sugar, butter and egg yolks.  Mix thoroughly.   2.  Press mixture evenly into a greased 12 x 17 inch baking tray; place in refrigerator to chill for about 30 minutes. 3.  Melt chocolate chips in a saucepan over low heat, stirring continuously. 4.   Pour melted chocolate over graham cracker mixture; spread evenly 5.  Return tray to refrigerator for another 30 minutes, or until chocolate hardens 6.  Cut out rounds using a cookie cutter or an upside-down drinking glass.  Set aside. 7.  Place about 30 mini marshmallows in a microwav

**Found in InStyle Magazine, October 2010 You don't have to be a gluten feene to eat licorice!  No..out there in the world of gluten free markets and health food stores you can actually find amazing gluten-free licorice!   For some diagnosed with CD or a gluten-intolerance it was the cake, cookies, pie and pasta that made joining the gluten-free world even harder.  For me it was black licorice.  I love licorice!  Passionately.  I do.  And when I went gluten free and was reading ingredients at markets, I saw the first ingredient in licorice: wheat starch.  Ugh bummer!  Eventually I got used to it, and stopped looking for licorice...but every now and again I would find a random brand at the market and hope it would be gluten-free.  Of course after turning the package over and reading the ingredients it wasn't.  And then I'd be disappointed all over again. I kept thinking why is there no gluten-free licorice?  But alas there is!  And with that gluten-free licorice

There are always going to be candies that you should use caution with.  There is so much that offer gluten-free ingredients which is great, but what about cross-contamination?  You have to be careful.  Below is a list compiled by many of the great bloggers out there.  I found this post while googling and I find that these lists ALWAYS help. Use Caution: Air heads (manufactured in a facility that processes wheat flour) Brach's Autumn Mix (milk, egg, wheat, peanuts, tree nuts and soy are present on the equipment) Brach's Candy Corn (milk, egg, wheat, peanuts, tree nuts and soy are present on the equipment) Brach's Mellowcreme Pumpkins, Branch's Milk Maid Caramel Apple Candy Corn, Brach's Milk Maid Royals Nougats (milk, egg, wheat, peanuts, tree nuts and soy are present on the equipment) Chuckles (packed on equipment that also packages products containing traces of milk, egg, wheat, peanuts, tree nuts and/or soy ingredients) Farley's Harvest Mix a

Well, well...In one week it will be my FAVORITE holiday of the year!  Halloween!! And what I would want nothing more is to help others celebrate this holiday gluten-free.  Below is a fabulous list of gluten-free candy!! yay! that should help you have a gluten-free spooktacular Halloween.  I have found quite a few great lists and I am combining them and sharing them with you and your children! SAFE AND DELICIOUS GLUTEN-FREE CANDY:   3 Musketeers Mint w/ dark chocolate bar and fun size Act II Popcorn Balls Annie's Organic Bunny Fruit Snacks Applehead, Grapehead, Cherryhead Alberts Iced Halloween Pops Almond Joy fun size bars (manufactured in a facility that also processes peanuts) Baby Ruth fun size and bars Barrels of Candy by Treat Street Bazooka Big Mix (includes bubble gum filled candy, candy chews, and bubble gum filled lollipops) Betty Crocker Fruit By The Foot Wicked Webs Berry Wave Mini Feet Betty Crocker Halloween fruit flavored snacks (inclu

Socca is a crispy pancake made from chickpea flour (and or garbanzo flour).  These flours are made from ground chickpeas. Socca is generally gluten-free, but there are some recipes that call for gluten, so double check. I first found out about Socca while I was in Nice, France last year.  I must say going to France, not knowing the language and then trying to ask for gluten-free options was quite difficult.  I was lucky to find a pizza parlor that only made GF Socca!  How psyched was I?  I may have put on a pound or two, but I was super excited to have found a spot where I did not have to worry. Enjoy! xoxo Julie http://www.goodiegoodiegluten-free.blogspot.com/

Well this is the restaurant that Jennifer Esposito wrote about in her blog.  What where her words? That they understood what gluten was and that she had this amazing chicken dish and the sorbet was dairy free and gluten-free.  I had to check out this  menu  and it has occurred to me after reading the mouth watering options that I MUST make a ressie here.  I don't know how this restaurant slipped on by, because I did not know about it, but now I am intrigued.  I also saw a quick mention on buckwheat pancakes.  I cannot even remember the last time I sat down at a trendy spot in NYC eating pancakes. Check out  Goat Town  located at 511 E. 5th Street, NYC (212) 687-3641 Enjoy! xoxo Julie www.goodiegoodiegluten-free.blogspot.com

One of my favorite actresses!  She has played such great characters and all my favorite cancelled shows like Samantha Who and varying other ones I can't remember the names of, but remember her character.  Well we all knew Jennifer was gluten-free, I had done a post on her a while back-a brief post.  But now after 2 years of her diagnosis Jennifer is getting smart.  Jennifer cares about the gluten-free world.  She wants to educate those who are unaware or struggling with the same disease.  My step-sister sent me a post from Grub Street on Jennifer, Celiac Disease and eating gluten-free.  It's definitely worthy to check out, as she reviews a very gf friendly restaurant in nyc called Goat Town.  I think I may need to make a ressie!   In addition Jennifer will have her very own line of gf products.  I think this might be a very worthy product and no, not because Jennifer is an actress or a celebrity...more because of her diagnosis.  When you are diagnosed with CD or have a g

Chickpea Flour (aka garbanzo flour, besan flour) is one of the many gluten-free flours.  In addition it is nutritious because its base is made from chickpeas.  I use chickpea flour in my chocolate chip recipe.   Today I ate Socca for lunch (chickpea pizza)...so good.  It was a mini pie topped with tons of veggies.  The dough is thin and crispy.  But in every bite you tasted the oil.  Delicious, but...That got me thinking to calories...I wondered how many I had consumed.   It also got me thinking about my chocolate chip cookies...I am going to have to assume my recipe must be very fattening.  ; ) So I called Nizza , a casual italian eatery in Chelsea that has quite a few Socca options on their menu (not to mention a very NICE gf menu ).  I was put on hold for a while.  I would assume whomever answered the phone was baffled by my question "Do you by any chance know the ballpark amount of calories in your socca? your gluten-free pizza?".  In return i received a &qu

Another amazing frosting recipe from Magnolia!  I swear by these recipes, this is my go-to book for icing when I bake!! 1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces 6 tbsp. unsalted butter, softened and cut into small pieces 1 1/2 tsp. pure vanilla extract 5 cups sifted confectioners' sugar In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes.  Add the vanilla and beat well.  Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy.  Cover and refrigerate icing for 2-3 hours, but no longer, to thicken before using. Makes enough for one 2-or 3-layer 9-inch cake Enjoy! xoxo Julie www.goodiegoodiegluten-free.blogspot.com  

If you are a New Yorker or live in New York you MUST know about Magnolia Bakery!  Sadly, it's not gluten-free, but some of their recipes are and the rest? You can convert.  Most icing does not use flour, but you'd be surprised, as some do!   This is one of my favorite recipes and I always make this with some sort of variation on cupcakes and cakes!  It's the perfect buttercream icing recipe! 1 cup (2 sticks) unsalted butter, softened 6-8 cups confectioners' sugar 1/2 cup milk 2 tsp. pure vanilla extract, or cocoa extract, or chocolate extract, or orange, lemon or cinnamon extract or even and what I usually use is fresh fruit juice like fresh lemon or orange juice-(then it really tastes like a fruit) Place the butter in a large mixing bowl.  Add 4 cups of the sugar and then the milk and vanilla (or which ever ingredient for the "extract" you choose.  On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.  

**found in Food and Wine Magazine-Michael Symon uses this recipe for Thanksgiving as a tangle of multicolored veggies tossed in a light dressing. 1/2 cup sliced almonds 1 small celery root, peeled and very thinly sliced cross wise 1 small golden beet, peeled and very thinly sliced crosswise 1 small red onion, very thinly sliced crosswise 2 medium carrots, very thinly sliced crosswise 6 radishes, very thinly sliced crosswise 1 garlic clove, minced 1/4 cup fresh lemon juice 1/4 cup plus 2 tbsp. extra-virgin olive oil 2 tbsp. chopped dill salt and freshly ground pepper 6 ounces feta cheese, sliced 1. Preheat then oven to 350 degrees.  Spread the almonds in a pie plate and toast until golden, about 7 minutes, let cool. 2.  In a large bowl, combine the celery root, beet, onion, carrots and radishes.  In a small bowl, whisk the garlic with the lemon juice, oil and dill and season with salt and pepper.  Add the dressing and feta to the sliced veggies and to

**found in Food and Wine Magazine Coverted by moi! I have never found so many tears in my life as I did today while reading Food and Wine Magazine.  Super excited as I am, I must blog about this Thanksgiving themed issue!  Now of course most the recipes are not gluten-free, but that doesn't mean you can't make them gluten-free!  And the ones that are gluten-free are great recipes that just happen to be naturally and sinfully delicious gluten-free.  So let's get started.  I have at least 15 new recipes to share and all of them are super fabulous for Thanksgiving dinner.  Like everyone else in our boat I know that the holidays are the worst when it comes to enjoying this feast.  Easy when you didn't have to worry about gluten, but now? Ugh, what a buzz kill.  Seriously!  Too much worrying on this holiday with breadcrumbs, thickeners, gravy, and breads.  Fear not!  I am prepared this year thanks to Food and Wine Magazine and all the fabulous cooking magazines out

Extra, Extra read all about it!  Looks like Udi's is up to more gf goodies!  New products on the shelves are GF Chocolate Chip Cookies, GF Millet-Chia Bread, GF Oatmeal Raisin Cookies and GF Snickerdoodle Cookies! Yum! Enjoy! xoxo Julie www.goodiegoodiegluten-free.blogspot.com

Pamela's mixes are some of my favorite products!  No matter how you make them or what you add, these recipes always come out delicious and rich.  For an easy printable version click  HERE . Easy GF Pie Crust 1 bag (3 1/2 cups)  Pamela's GF Bread Mix (there is no yeast in this recipe) 8 tbsp. unsalted butter, chilled 8 tbsp. shortening, chilled 7-8 tbsp. ice cold water yield: 2 x 9" pie crusts or 1 double for apple pie crust In a bowl cut chilled button and shortening into Pamela's GF Bread Mix with two knives or a pastry knife until small pea sized pieces form.  Slowly add water until dough comes together, not sticky.  Add 1 tsp. additional water if dough is too dry.  Do not over handle the dough.  Roll out half the dough between two pieces of parchment paper or plastic wrap.  Peel off top paper and invert into a lightly greased pie dish.  Peel off second sheet and fix crust edge.  Bake on lower rack of oven on bottom rack for about 35-40 minute

Right on time, my GFLiving latest magazine issue came in the mail a few weeks ago.  I have been putting it off for a while because I have been so busy.  But today was the perfect day to sit outside during lunch and read.  In the last few months I have been hearing about 2 grains that are believed to possibly have gluten cross-contamination.  Rice and Quinoa.  Rice has been having a large debate for a while now, with certain studies showing cross-contamination.  There are two thoughts here.  Some believe it is ok and others do not.  It is however stated that rice is considered a gluten-free grain.  Now that rice is out of the way...It should not shock me that Quinoa is in the spotlight... Lately I have been hearing quite a bit about Quinoa.  Is quinoa gluten-free?  Is there cross-contamination by wheat?  There has been a lot of scruitney about Quinoa and the end result?  Quinoa is considered a gluten-free grain. So where is this scruitney coming from?  There is one Kosher grou

Copyright© 2011 Julie Rosenthal. All recipes cannot be copied without owner's permission. All Rights Reserved. How gorgeous was it yesterday in NYC?  A wooping 82 degrees all day long.  The sun shone through my windows and made me feel like Summer was here again.  Even if for a visit, I could feel the sun touch my face and it felt surreal.  Yesterday was a great day to relax, I could feel the vitamin D shine through my windows while I went about my day.  It was lovely. Around mid afternoon I got hungry, but I wanted something healthy.  I didn't have time to go to the market so I had to use what was already in my house.  I had canned artichokes and beets.  I went with beets. I toppled them on my plate in a tower like stack and took shavings of a semi-soft cheese and placed each slice around the plate.  I then grabbed my light brown agave syrup and drizzled about 1 tablespoon at the top of the tower and around the plate.  I put it in the microwave for about 1 minute, a b

It's no secret that Beauty and Essex is one of my all time favorite restaurants in NYC.  Located in lower Manhattan a trendy, artsy dig behind an old vintage pawn shop lay another fantastic Chris Santos Restaurant.  Famous for its champagne bar in the ladies bathroom and all time great sharring dishes, this lovely dig also has an amazing GF menu including salty fries!  A place, where yes the fries are gluten-free and not cross-contaminated.  I have sent so many people to this restaurant!  My previous POST  on this fine restaurant was last year when I took a friend of mine out for her birthday.  I wrote in detail the decor, the friendly and gf savvy wait staff, drinks and menu pics and I was there yet again and took some great pics of the GF dishes we had and I wanted to share them.                                  Yellowtail Crudo Avocado-MOUTH WATERING                                  Salt and Vinegar Fries-AMAZING!                                  Rosemary Fillet-Sli

Another great Japanese snack!  Light, flakey and crunchy!  I found these at Food Emporium in NYC.  So good that you'll eat the whole bag!  Luckily they are individually packed in sets of two. Enjoy! xoxo Julie www.goodiegoodiegluten-free.blogspot.com/ 

Sick and tired of peanut butter?  Why not try a different spread?  After going gluten-free I did enough research to figure out that there were more options to eat then just the typical options I was so used to.  When I was not gluten-free it was super easy to have whatever I wanted whenever I wanted.  Then I got the news and I was worried about finding options. It wasn't until after 5 years of being diagnosed did I even embark on GF bread.  They all tasted funny, and heavy and grainy.  It was disgusting.  I had decided since I wasn't a huge bread eater that I didn't need to have it in my diet. Then last year Katz sent me some of their breads and cookies to try and blog.  I said yes, but I had my doubts.  I thought it would NEVER taste like regular bread and it was probably going to be disgusting and I would have to blog nicely about something so gross.  Ah quite the contrary!  Katz opened my world to gf bread.  I was shocked when I received the fluffy, spongy and

 Lately I have been writing a LOT about snacks.  Essentially snacks are what makes the day go by a little more fuller.  When it comes to eating gluten-free I find that the meals are easy and its the snacks that leave you pondering where and what for that day.  Where am I going to find gluten-free processed snacks and what processed snack will I eat that have some kind of nutritional value. PopCorners  are another GREAT snack to much on that are gluten-free.  Woo hoo!  Actually, my brother who is only 16 has been educating himself on the gluten-free diet, he is such a good sport.  He is not gluten-free but every now and again he will text me his latest gluten-free find.  And if I have not had it before I will make sure to try it with him.  After all he did discover Tates GF chocolate chip cookies, Skinny popcorn and a few other gluten free processed snack options. And why did he find them before me?  Because he's a teenager, and kids and teens thrive on processed sn

Guess who has GF Macaroons?  Le Pain Quotedien!  It's a French chain restaurant that is usually found in work areas around Manahattan and other neighboring states and even across the US in California. But be careful!  There is definitely cross-contamination! Click HERE  for various locations in New York, California, Washington, DC, Maryland, Virginia, Connecticut and Pennsylvania.  Enjoy! xoxo Julie www.goodiegoodiegluten-free.blogspot.com/

I have done quite a few posts thus far on Red Mango, one of my favorite frozen yogurt spots that has signs all over their parlors on being gluten-free.  I love this spot.  I'm always stopping at my nearest location when I am visiting the rents in Long Island.  My favorite location is in Wheatley Plaza, Roslyn. Last time I was there I was so happy to see oodles of flavors like Coconut, Chocolate, Vanilla, Strawberry, Original, Coffee and others and always with a plethora of toppings. Nix the toppings right?  Because they are probably not gluten-free, but actually some are.  But not the good stuff right?  Not the cookies or the sprinkes.  Wait, hold up!  What's that you say?? The cookies are gluten-free? Say what? Word on the street and with the Manager of that location (not all locations carry this), that there is a young lady that started a gluten-free cookie and bakery company with her mom, both of which were diagnosed with Celiac Disease.  An Italian family that