Goodie Goodie Gluten-Free®

Tate's Bakery is one of my favorite bakeries!  So when I heard they started manufacturing gluten-free cookies and brownies you could imagine my gluten-free happiness.  And we all know that some brands are utterly un-edible, so I'm happy to report their gluten-free versions are superb.  The brownies are super moist and fudgy.  They are dense, but not in a bad way, in a chocolate decadent way.  Well worth the gazillion calories.  They are such a treat!  You will definitely need a non-dairy glass of milk without fail, so make sure you have that sitting by.  Prepare to blast off into decadence.  Gluten-Free decadence.  I would have to say that their brownies reach heaven status. Tate's Bake Shop Brownies Enjoy! xoxo Julie www.goodiegoodiegluten-free.blogspot.com

I have been noticing a LOT of posting through Facebook and other social media websites that Domino's Pizza has come out with a gf crust.  I was super excited to see this!! Because Domino's is a major chain nationwide. I thought Great!!!  But there is a catch!   A big catch .  Domino's is saying that this pizza is made in the same ovens as their gluten pizzas, and are ONLY suitable for those with a gluten-sensitivity!! And therefore NOT suitable for people with Celiac Disease. What is that?  Half-ass GF pizza?  Yes, I agree it is a start, but a half-ass start.  So those that really suffer from the actual disease can't even enjoy this pizza.  I am not sure what the point of that is.  So I think this pizza should be called Gluten-Sensitive Pizza rather then Gluten-Free Pizza.  Let's not get those two confused!! We are too smart for that by now, with all of the research done on Celiac Disease in this decade.  Let's not take a step backwards and make mistakes

**Serves 2 It all started with a box of strawberries.  Well actually, it started with my friend coming over.  I told her I'd make her dinner.  I was feeling experimental and I wanted to cook.  It's no fun cooking for yourself, although I do that all the time, It's always nice to have a taste tester besides yourself.  You could end up being bias.  He he he he! So Marci came over and I made 3 courses, but as you know and can tell from my blog, dessert always should go first, it is most exciting.   After the two courses I figured fruit would be a happy medium, it's sweet and healthy.  So out of the fridge came the box of strawberries.  But then I got in the experimental mood, and I thought what else do I have in my kitchen that I can add to strawberries? Hmmm...I had GF dark chocolate morsels, popcorn, Agave syrup, skim milk and coconut macaroons oh and I almost forgot! Shish Kebab sticks. (always have those in the house!! You can make any kind of shish

I like these better then real Matzoh.  I could definitely live off of these if I had to. You don't have to worry my friends.  There is always a way to tackle a Jewish Gluten-Free holiday like Passover. I will admit Gluten-Free Matzoh is hard to find.  But definitely not impossible.  So when you see it, my advice?  Stock up. Enjoy! xoxo Julie www.goodiegoodiegluten-free.blogspot.com/ 

There is nothing better then having something completely spelled out for you.  That way there is no misinterpretation of any kind.  Certified gluten-free means certified gluten-free.  Well said Red Mango/Wheatley Plaza location in Greenvale, Long Island!!  Well said. xoxo Julie www.goodiegoodiegluten-free.blogspot.com

Nothing like a nice icy cocktail on an outing celebrating Cinco de Mayo!! Also found in Glamour Magazine, May 2012 Issue. The Dream Drink: White Sangria In a large pitcher, combine 1 cup white grape juice, 1 cup pineapple juice; 1 cup Kettle One Vodka, 1/2 cup St. Germain or sub in Ginger Ale; 1 1/2 bottles white wine, 1/2 bunch mint leaves, unchopped; 1 cup total chopped grapes, apples and pears; and 1 tbsp. whole pink peppercorns (optional).  Chill for 1 hour.  Serves 6. Enjoy! xoxo Julie www.goodiegoodiegluten-free.blogspot.com/ 

Another Cinco de Mayo classic found in Glamour Magazine, May 2012 issue "Whether you make them hot or not, these two dips are guaranteed to go fast!". Salsa de Chipotle Serves 6 6 medium-sized plum tomatoes salt 1/4 cup vegetable oil, plus 1 tsp. for pan 1/4 Spanish onion, chopped 2 garlic cloves, minced 2 tbsp. chopped cilantro 1-2 chipotle chilies in adobo (we like La Morena, available at most grocery stores) Preheat oven to 350 degrees.  Cut tomatoes in half, and place them on a baking sheet (for easier cleanup, wrap pan in aluminum foil first).  Season with salt, and place in oven.  Roast for 1 1/2 hours.  In a medium pan, heat 1 tsp. oil, and saute onion and garlic until golden brown; set aside.  When tomatoes are ready, put them into a blender.  Add onions, garlic, cilantro, and chilies.  Blend on slow speed, and add salt.  Gradually increase speed while adding oil, and process until smooth.  Serve with chips or as a sauce on tacos. T

Another fabulous find in Glamour Magazine, May 2012 issue.  Chef Julieta Ballesteros of Crema Restaurant knows her Mexican cooking!! And this just happens to be naturally gluten-free! Yeah!! Tacos de Carne Asada Serves 6 1 cup Pico de gallo (recipe below) 1/4 cup chili powder 2 tbsp. vegetable oil 1 lb. flank or skirt steak 6 four-inch corn tortilla's  1 cup canned black beans, rinsed or drained 1/4 cup chopped red onion 1/4 cup chopped cilantro 1 avocado, cut into 6 slices 6 lime wedges for garnish To make the pico de gallo: 5-6 plum tomatoes, chopped 2 tbsp. chopped Spanish onion 2 tbsp. chopped red onion 1 Serrano or jalapeno pepper, chopped 4 tbsp, chopped cilantro Juice of 1 lime Pinch of Salt Salt, to taste First mix pico de gallo ingredients in a medium bowl.  Set aside.  Make a paste with chili powder and oil, and rub onto meat.  Grill steak (or cook in a lightly oiled grill pan) until medium rare, about 2-3 min

**found in March 5th, 2012 issue of People Magazine, converted GF Well, well, nothing like finding a fabulous easy recipe in People Magazine from a famous Southern Cooking Channel Star!! I love those finds!  Especially Mac n Cheese.  Now with most of these mainstream recipes, most likely the pasta used will not be gluten-free and in this case the bread crumbs as well, but don't fret my dear readers, a simple gf pasta and bread crumb conversion is all you need.  Even if you are a newbie to the Celiac world, you are a smart cookie, well a smart gluten-free cookie.  Experiment, because most likely you will create a fabulous recipe and wow your friends and family. (On the off chance your newly converted recipe is a total bust, just try again, because we have all been there, myself included).  Now the trick is of course, is to find the really good gf pasta brands and bread crumb brands, rather then the soggy ones.  Because those soggy brands are out there!! I know you have tried t