Celiac Information

Gluten-Free Apple-Plum Galette

admin — Wed, 15 May 2013 07:14:59 +0000

Galette is the broad term for a free-formed pastry crust enveloping savory or sweet fillings. Here, I make a gluten-free Apple-Plum Galette the easy way, by using a pie dish to help hold the pastry and the juices in place.

There are lots of options here, and really no “wrong” way to make this beautifully rustic galette. I used Bonne Maman® Golden Plum Mirabelle Preserves with my tart apples because the consistency is perfect for pies and tarts. The naturally sweet flavors of the plum really stand out in this recipe, in contrast to the texture and slight tartness of the diced apples. (Plus, these cute preserve jars make great vases for fresh-cut flowers from your kids!)

Because the consistency of the Bonne Maman® preserves is so thick, I did not need to worry about the crust becoming soggy from the preserves; if you use another brand of preserves that is thin and more juicy, finely crush some gluten-free graham crackers or other cookies and sprinkle them over the bottom of the pastry before adding the fruit, to help absorb the juice.

If you prefer a lot of crust on your pies, double or use 1½ recipes of my Grandma’s Pie Crust recipe; if you would rather the fruit be the star of this show, simply use one recipe of my Grandma’s Pie Crust, and pleat the edge of the rolled pastry by folding it over the edge and on top of the fruit, approximately 1-2 inches. Again, there is no wrong way of making this gorgeous pie, so get creative and make it the way you like it!

Bonne Maman Preserves Giveaway!

Our contest for free Bonne Maman® preserves is now closed. Congratulations to our winners, Beverly & Stephanie!

Rustic Apple-Plum Galette

1 pound slightly tart apples, peeled, cored and cut into smaller chunks (approximately 3 apples)
1/2 cup plum preserves (Bonne Maman® Golden Plum Mirabelle Preserves)
1 Tablespoon lemon juice
1 Tablespoon granulated sugar
1 teaspoon finely grated orange peel
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 large egg, mixed, or milk of choice to brush on crust
Demerara sugar (or regular white sugar) to sprinkle on crust

Prepare 1, 1½ or 2 recipes of my Grandma’s Pie Crust, depending on how much pastry crust you would like to have on top of your pie. Shape into a flat disc, then wrap with plastic and set on the counter while you prepare the filling.

Preheat oven to 400° F.

In a large bowl, toss the diced apples with the preserves, lemon juice, sugar, orange peel and spices. Set aside while preparing the crust.

Roll out the pastry crust onto a clean counter or pastry mat (preferred) dusted well with Jules Gluten Free™ All Purpose Flour or gluten-free starch like cornstarch. (Click to follow step-by-step rolling directions) The crust should be at least 2 inches larger than the edge of your pie plate.

Click for step-by-step pie crust making photos

Transfer the crust into the pie plate (Click to follow step-by-step transfer directions). If using thin, watery preserves, finely crush 3/4 cup gluten-free graham crackers or other cookies and sprinkle onto the pastry. Spread the mixed fruit on top of the pastry or the pastry with cookie crumbs. Gently fold the edges of the pastry over the fruit filling and pleat or arrange however you like.

Brush the mixed egg or milk onto all exposed pastry, then sprinkle with demerara sugar.

Bake for 10 minutes, then reduce temperature to 350° F. Bake for an additional 30 minutes, or until the fruit is bubbling and the crust is lightly browned and slightly crispy outside, but not tough.

Serve warm.

*Note: Bonne Maman provided me with samples of their preserves for use in my recipes. I have not been compensated in any way by Bonne Maman, and my opinions regarding their products are my own.

Gluten-Free Apple-Plum Galette is a post from: Celiac Information celiac-association.ca

Updated 2013 – Gluten-Free Summer Camp for children

admin — Fri, 10 May 2013 08:17:22 +0000

research has now confirmed that someone probably already knew with a child without gluten to be around other children with the same requirements GF diet helps children to feel normal. Children, summer camps can stimulate gluten participate more dedicated. They leave the experience with a positive attitude and self-perception as well as an improved sense of well-being and emotional perspectives.

” Everything seemed to enjoy the camp, no longer feel frustrated with other children or with a diet, “the researchers reported in the journal Pediatrics . While all the children enjoyed the camp experience, benefiting those on a gluten-free diet for less than four years needed most. These children have not left the camp feeling more embarrassed or isolated from other children because of their diet. Campers also learned new coping mechanisms in other camps who had lived without gluten for a long time.

All this to say that the gluten-free camp is laudable, fortunately, many camps across the country to call! There are even “ships cars” available to those who otherwise could not afford to attend

style =. “Color: # 6495ed”> ☼ In May – Awareness Month Celiac Disease – Gluten Free Bakery Rudi holds a span style <= "color: # 6495ed;" select> Elections 10 “Happy Campers” between 8 – age 17 to visit their gluten free summer camp for free choice! If you know a camper, GF share a camp experience safe, visit their Facebook page enter dreams All campers must explain what would be on a gluten-free summer camp mean for them a test of 200 words, 10 campers will be chosen from submissions

class = class =

Enter this picnic $ 100 by leaving a comment here and tell me what you put in your cart gluten victory picnic! Comment by May 31 to be entered to win

Style

= “color: # FF6633″> ☀ If you want to earn Campingpreis adults to post a comment here and tell me what you put in your picnic basket gluten could make you win a picnic basket estimated, barbecue and picnic blanket $ 100, thanks to Rudi gluten free bakery! An entry for each comment before 31 From May!

♦ Tune into my gluten-free radio interview voice with celiac disease Director Marilyn Geller Foundation to learn more about how these programs work.

♦ Click link for an updated list of gluten-free summer camps around the United States

see

Updated 2013 – Gluten-Free Summer Camp for children is a post from: Celiac Information celiac-association.ca

SIMPLE HOMEMADE SHAMPOO/ BODYWASH

admin — Wed, 08 May 2013 16:09:54 +0000

05/08/2013

SIMPLE HOME MADE SHAMPOO / BODY WASH

I love this home made shampoo / body wash.
It is so easy and so moisturizing and best of all no chemicals and no itch just soft supple skin

Half cup any scent or if you wish no scent Dr. Bronner’s liquid Castile soap
Third cup canned Coconut Milk
2 table spoons Aloe Vera either from the plant itself or a pure Aloe Vera organic gel
If your hair is on the drier side add a half teaspoon olive oil
Mix together and put into an empty bottle, each time you use it just reshake the mixture . It cost pennies to make per shampoo use and for me it is one of the best shampoo body washes that I have tried

The next shampoo recipe is really interesting I have not tried this yet but tou get a Yucca plant
You take a pieceof the root off
Then you shave it down w a potatoe peeler until you get to the white part of the plant then you smash that piece with a hammer , it will become soft then just put it under running water and there it will bubble up and you have a shampoo like I said I have not tried this yet but it is supposed to make your hair soft and shinny and full of volume . when I do I will let you know about it. I am looking for a Yucca plant as we speak

Thank you

Ellen Gaffney
thegcats@comcast.net

SIMPLE HOMEMADE SHAMPOO/ BODYWASH is a post from: Celiac Information celiac-association.ca

Gluten Hot Pocket Sandwiches

admin — Sun, 05 May 2013 09:12:33 +0000

pocket sandwiches seem to have many minds lately, a reader even wrote his version of breakfast on my Facebook page last week that inspired me to do some of my own! This recipe is actually quite easy and fun to double, so you extras in the freezer for a quick breakfast at another time.

I have

scrambled eggs with cheese and salsa in me, but do not let that limit your creativity! You may want to add meat or grilled vegetables? All you still love taste better in a sandwich bag handy! You will find that this recipe is a bit like my calzone recipe is gluten-free – it is! Hop to this recipe if you want an Italian spin on this delicious meal!

Sandwiches pocket

1 1/2 cups of Jules Gluten Free ™ All Purpose Flour

3 c. Milk powder (milk or non-dairy products such as Dari-Free ™) or almond meal

1/2 c. Salt

2 egg whites (or 1 whole egg substitute)

2 c. Olive oil

1/2 c. Cider vinegar

4 tbsp. hot water

2 1/4 c. rise / bread machine yeast fast (Red Star ® rapid rise)

Whisk all dry ingredients except the yeast. Mix dry ingredients and add the dry mixture, reserving some of the water. Slowly mix the dry ingredients you add. Add more water than necessary to achieve a stiff dough which can still be propagated. Add yeast and beat on high (with paddle attachment with a single console) for 2 minutes.

Prepare a baking sheet with foil and coat with cooking oil spray. Aside.

prepare. A clean mattress or pastry sprinkled with Jules Gluten Free ™ All Purpose Flour Divide the dough into four distinct parts counter. Scoop some over the counter or mat, roll in flour so it does not prevent sticky. Pat the dough into an elongated plate with the palm. The dough should be about 1/4 inch thick.

pads ball of choice at the center of the dough (no Hill fillings) so that at least 1 inch of circumference with exposed fillings.

With a bench scraper or spatula, raising one half of the dough and fold on itself to form a crescent shape. Set like this with my meal are sufficiently extensible to allow the dough gently into the filling, but do not let the dough so thin it tears

Moisten the edges of the dough by dipping your finger in water and rub it on the edges of the dough. Press the edges together to seal and lightly roll the edges to form a crust on the transfer plate. Brushing the tip to remove any excess flour, brush with olive oil on top of the dough to make it crispy and brown. Cut two small slits on top of each bag to allow steam to escape.

Repeat with remaining dough. With a damp cloth and let rise for 15 minutes in a warming drawer or an oven preheated to 200 ° F and off.

Preheat oven to 425 ° F (convection) or 450 ° F (static).

Discover

pocket sandwiches and bake for 20 minutes. The cooking time depends on the size of your sandwich, but only cook until the dough lightly browned and crisp when you hit it with your finger.

Makes 4 sandwiches.

Gluten Hot Pocket Sandwiches is a post from: Celiac Information celiac-association.ca

Good-for-You Strawberry-Rhubarb Ice Cream Pie

admin — Tue, 30 Apr 2013 10:17:32 +0000

I know, I know, “good-for-you”, “ice cream” and “pie” don’t normally go together in the same sentence, but hear me out!

I’ve been reviewing lots of new gluten-free protein and nutritional bars on the market for the last many weeks since Natural Products Expo West, and the thought occurred to me that I could be putting these bars to another use by baking with them!

I decided to crush some with extra almonds and bake the mixture off in place of a traditional (fat- and vacuous calorie-laden) cookie crust for an ice cream pie. Being that it is early spring, I chose my favorite April-May fruit combo: strawberry-rhubarb. Next, all I had to do was to select the ice cream, which was easy because there are so many yummy dairy-free, vegan “ice cream” options now! Topped with some of my homemade coconut whipped cream, this pie has suddenly become a lot less of a guilty pleasure!

Get creative with your favorite gluten-free bars and see what you come up with. If they are a little on the oily side, toss with some of my Jules Gluten Free™ All Purpose Flour; if they are too dry, add a touch more butter or non-dairy alternative like Earth Balance Buttery Sticks or even coconut oil. As long as the crust holds its shape when pressed in, it will bake off just fine. Line your pie plate with oiled aluminum foil, and once the pie is frozen, you can just lift it right out of the plate for an even prettier presentation!

Strawberry-Rhubarb Ice Cream Pie

Crust:

4 Gluten-Free Chocolate Protein/Nutrition Bars ~ 8-9 oz./1 cup (I used Vega “all-in-one” bars, Chocolate Almond & Chocolate Cherry flavors)
2/3 cup raw almonds
5 Tbs. butter or non-dairy alternative (I used Earth Balance® Buttery Sticks)

Strawberry-Rhubarb Compote:

fresh rhubarb stalks at the market

3/4 lb. fresh rhubarb
1/4 lb. fresh strawberries
1 cup red wine – sweeter than dry (I used a Syrah)
2/3 cup granulated sugar
1/2 cup water
1 Qt. ice cream or non-dairy “ice cream” (I used So Delicous® Creamy Vanilla Soy)

Whipped Cream Layer:

1 can unsweetened coconut milk (full fat – 14gr. or more)
1/3 cup sifted confectioner’s sugar
1/4 cup dairy or non-dairy milk powder (Vance’s DariFree™)
1/4 cup sour cream or non-dairy alternative (I used Vegan Gourmet® Sour Cream)

❋If possible, chill coconut milk by putting the unopened can in the refrigerator for at least 4 hours or overnight – this will help the milk to separate.

❋Preheat oven to 325°F.

❋Line a pie plate with aluminum foil, then spray lightly with oil. Set aside.

Crust:

✻Using a large food processor or blender, chop the protein bars and almonds, pulsing until they are all finely chopped. Transfer to a bowl and stir in melted butter with a fork until totally integrated. All protein bars are different, so if your mixture is too wet, add Jules Gluten Free Flour, 1 tablespoon at a time until it is no longer oily or wet, but will still stick together when pressed into a pie plate; if the mixture is too dry, add more melted butter, 1 tablespoon at a time until it will hold together when pressed into a pie plate.

✻Bake crust for 10-12 minutes, or until it is lightly browning and the butter is sizzling. Remove to cool on a wire rack. Do not overcook, or the crust will become brittle when cut.

Compote:

✻Meanwhile, wash and slice rhubarb lengthwise, then cut off the leaves and ends. Dice the stalks into 1/2″-long slices. Wash and cap strawberries, then slice.

✻Bring wine, sugar and water to a boil in a medium-sized pot, stirring until sugar is dissolved. Reduce to simmer and cook for 10 minutes, or until the liquid is starting to reduce; stir periodically. Add diced rhubarb and strawberries and increase heat; cook an additional 5 minutes to further thicken the compote. Pour into another bowl and refrigerate to cool for 10 minutes, then transfer to the freezer for another 5 minutes.

Ice Cream Filling:

✻Soften the ice cream by storing in the refrigerator for 15 minutes; chill bowl and mixer’s paddle attachment in the refrigerator, as well.

✻Spoon ice cream into the chilled bowl and mix on low speed until smooth and creamy. Scoop 2 cups of lightly drained fruit from the compote into the mixer bowl. Reserve the remaining compote by covering and storing in the refrigerator. Mix until consistently incorporated throughout the ice cream. Spoon into cooled crust and smooth the top with a rubber spatula. Freeze until firm — at least 1 hour.

Whipped Cream:

✻Before preparing the cream, chill a metal mixing bowl and whisk attachment or beaters in the refrigerator or freezer.

✻Remove coconut milk can from refrigerator and open the lid with a can opener. Gently scoop out the thick cream from the top half of the can and spoon into the chilled bowl. Reserve the separated coconut water in the bottom of the can for other uses.

✻Beat the cream with the chilled whisk attachment or beaters until thick and fluffy – at least 3-5 minutes. Meanwhile, sift confectioner’s sugar and mix with non-dairy milk powder. Stir in the sugar mixture with the cream and beat again until integrated. Add the sour cream and whip again until mixed. Remove frozen pie and spoon onto the top of the pie, reserving some extra for topping each slice. Smooth the top with a spatula and return to the freezer until ready to serve. Cover and chill remaining whipped cream until serving.

To Serve:

✻Remove the pie from the freezer and lift it out of the pie plate by pulling up on the aluminum foil (or you may leave the pie in the pie plate if that is easier for you). Run warm water over a large, sharp knife, then cut and plate each piece. Top with compote and a small dollop of extra whipped cream.

Good-for-You Strawberry-Rhubarb Ice Cream Pie is a post from: Celiac Information celiac-association.ca

Coconut homemade whipped cream

admin — Thu, 25 Apr 2013 11:20:12 +0000

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Coconut homemade whipped cream is a post from: Celiac Information celiac-association.ca

Gluten-Free Animal Crackers

admin — Sat, 20 Apr 2013 12:12:09 +0000

Happy Birthday Animal Crackers! What better way to celebrate than to create a yummy gluten-free version that anyone can make at home?

Animal crackers were introduced by the National Biscuit Company (NABISCO) in 1902, apparently on April 18^th. Later that year the now familiar “Barnum’s Animals” boxes with strings were released in time to be hung on Christmas trees as children’s gifts. On the 100^th anniversary of the “birth” of animal crackers, NABISCO added the koala bear to its die-cut lineup.

With this homemade recipe, you can pick whatever animal cookie cutters you prefer, or grab a set of detailed cutters made just for this purpose! Have fun rolling, cutting and eating a tasty lion or giraffe again! And maybe make a few extra to share – everybody loves an animal cracker!

(P.S. – thanks to Rebecca M. who shared that she has been using cutters like these to make graham cracker animal crackers with my Jules Gluten Free Graham Cracker Mix – another easy, great snack idea!)

Animal Crackers

1/4 cup shortening (4 Tbs.) – (I used Earth Balance® Shortening)
3 Tbs. brown sugar
2 Tbs. coconut nectar (or honey or agave nectar – crackers will be lighter in color)
1/4 tsp. lemon juice
1 egg (room temperature)
1 1/4 cups Jules Gluten Free™ All Purpose Flour
1/4 tsp. baking powder
1 tsp. cream of tartar
1/4 tsp. ground nutmeg (optional)

Cream the shortening, sugar and nectar or honey well. Add egg and stir to mix.

In a separate bowl, whisk together the dry ingredients, then add to the sugar mixture. Beat just until fully integrated. The dough should hold together in a ball and not be dry or crumbly.

Refrigerate dough for 2 hours or overnight, to make it less sticky.

Preheat oven to 325° F convection (preferred) or 350° F static.

Line cookie sheets with parchment paper. Prepare a clean counter or pastry mat by sprinkling more Jules flour on the surface. Dip cutters into more Jules flour to coat well.

Animal Cookie Cutters photographed on ThinkGlass®.

Roll the dough out to 1/8 inch thickness – try not to over-work or warm the dough while rolling. Use cutters to form animal shapes, depressing plungers of cutters with detail, if using. If any dough sticks in the plungers, use a toothpick between cookies to remove dough, then dip the cutters in Jules flour again.

Bake in preheated oven for 7-9 minutes, removing when the edges begin to lightly brown.

Makes 60-70 animal crackers.

Gluten-Free Animal Crackers is a post from: Celiac Information celiac-association.ca

Gluten-Free Strawberry-Rhubarb Shortcakes

admin — Mon, 15 Apr 2013 13:14:41 +0000

This time of year always makes me particularly wistful for my grandparents. Tending his enormous garden was one of my grandfather’s greatest passions, and he always kept me stocked with fresh veggies and fruits, starting in April with rhubarb. My dear grandmother never cared for rhubarb, but she would faithfully bake strawberry-rhubarb pies for us every spring to celebrate the sun, warm weather and bounty to come from their garden.

Rather than make my annual berry-rhubarb pie in honor of my grandparents, I thought I would ring in the spring season with strawberry-rhubarb shortcakes in honor of both my grandparents and my mother, whose favorite fair weather food seems to always involve shortcakes. Those of you who have tried my shortcakes recipe already know that it was one of the desserts at the top of my “Must Convert to Gluten-Free List” when I was first diagnosed with celiac disease. It just wouldn’t be warm weather without them!

Enjoy this recipe with your family and friends soon. It tastes as sweet as spring itself, and will leave you eager for all the fresh fruits and veggies on the near horizon! (If you’re still yearning for a Strawberry-Rhubarb Pie, never fear, I’ve got a recipe for that too!)

Strawberry-Rhubarb Reduction

3/4 lb. rhubarb, washed, ends trimmed & sliced in 1 inch sections
1/4 lb. strawberries, washed, hulled and diced
1/3 cup sugar
1/4 cup red wine
1 tsp. pure vanilla extract

Preheat oven to 350° F.

Prepare the rhubarb and strawberries, then combine with remaining ingredients in an oven-safe skillet or baking dish. Stir before baking.

Bake for 30 minutes, or until the rhubarb is at least fork-tender. Remove to cool.

Spoon over warm shortcakes and top with fresh coconut whipped cream, if desired.

✤ Gluten-Free Shortcakes Recipe

✤ Homemade Coconut Whipped Cream Recipe

Gluten-Free Strawberry-Rhubarb Shortcakes is a post from: Celiac Information celiac-association.ca

Gluten-Free Summer Camp for Kids – Update 2013

admin — Wed, 10 Apr 2013 14:15:47 +0000

research has now confirmed what anyone with a gluten-free child probably already knew: that to help other children with the same dietary restrictions GF children feel normal. Children can participate in summer camps dedicated gluten strengthen further. You leave the experience with a positive outlook and self-perception, as well as an improved sense of well-being and emotional standpoint.

journal Pediatrics . Whereas all the children enjoyed the camp experience to benefit those who follow a gluten free diet for less than four years older. these children left the camp not ashamed or feel isolated from other children because of their diet. Campers also learned new mechanisms. To deal with the others in the camp, living gluten free for a while

♦ Click the link to see a updated list of gluten-free summer camps around the U.S.

Gluten-Free Summer Camp for Kids – Update 2013 is a post from: Celiac Information celiac-association.ca

Gluten Easter Lamb Cake

admin — Sun, 31 Mar 2013 16:13:20 +0000

There are many food traditions that go hand in hand with religious festivals. The Easter lamb cake is a story with a wonderful. A tradition whose origins mainly in Catholic families Eastern lamb cake symbolizes the “Lamb of God”, the sacrifice of the lamb, lambs and new / new birth in the spring of this holiest of Christian festivals . Made in medal shapes diecast transmitted from generation to generation, these cakes often have deep roots sentimental.

a lamb was better than too much decoration. (In my view, if you need a good laugh, just google “Images lamb cake” – scroll down a bit and you’ll see how difficult it is, a really beautiful lamb cake is getting much decoration)

Whether you opt for a white cake or chocolate, not a delicious addition to your traditional Easter table!

“> Easter lamb cake

Make cake batter as directed on package, mix recipes or zero (links above).

Preheat oven to 350 ° C.

Prepare the form of lamb oil very well, especially the nooks and crannies (ears, nose, etc., that is). Front side to fill the mold 1/4 inch from the rim. Insert the back of the mold on top of the filled mold. See filled mold on a baking sheet and bake in preheated oven for 40 minutes. Firing by lifting the top of the form with handles and test with a toothpick. The cake is done when a toothpick comes out clean. Remove and let cool completely before frosting.

As my form of lamb is only 7 inches, j ‘ I had left enough dough for about 16 chocolate cupcakes more (bonus!).

Frost, make your favorite icing white and fill a pastry bag with icing and a small star-shaped tip. Stars put the icing on the whole cake, where the “wool” should be. You will loose around the star with a toothpick, swirl the hot stars in “wool”.

Easter Cupcakes cart

Gluten Easter Lamb Cake is a post from: Celiac Information celiac-association.ca