September 29, 2010

New products from Glutino


If you haven't heard the news already, Glutino introduced gluten free chocolate covered and yogurt covered pretzels! Yum...I was finally able to get my hands on some last week and they were divine! Some of the non-celiacs in my family chowed down as well, saying they couldn't tell these chocolate covered pretzels were gluten free.


Another discovery - Glutino's Table Crackers. If you loved/miss Saltines or similar thin, crispy crackers, these are them!


Yet another newbie on Glutino's product list is Gluten Free Pepperoni Pizza. I couldn't find it online to buy, but I'm sure it will be popping up soon.


They didn't stop there. They introduced 3 new breakfast cereals. Their Sensible Beginnings are a corn rice flake cereal that comes in Original, Frosted, and Berry. I haven't had a chance to try these yet, but if you have, what did you think?



I've always been a fan of Glutino's, so I'm always happy when they roll out something new. What new products would you like to see from Glutino?

September 20, 2010

Vote for me!

I've entered Foodbuzz's Project Food Blog to become the Next Food Blogger. Vote for my last entry, Peanut Butter Chocolate Chip Banana Pancakes!


Vote here! (http://www.foodbuzz.com/project_food_blog/challenges/1/view/604)

September 19, 2010

Peanut Butter Chocolate Chip Banana Pancakes

Last week I had a hankering for pancakes. I love making chocolate chip pancakes on the weekends. My favorite gluten free mix for pancakes is Pamela's Baking and Pancake Mix. It's simply the best!

I kind of deviated from the recipe printed on the side of the bag, that is usually followed to the T. I added a bit of vanilla yogurt and a scoop of peanut butter instead of oil. I tossed in some bananas and chocolate chips and it was a flavor explosion. Topped off with a little maple syrup and breakfast was served!



What's your favorite weekend breakfast?

September 13, 2010

Sorry for the delay - we have winners!!

The winners for the Smart Treat are:



#26, CDM who wanted to try the chocolate almond joy cup.
#6, GFree_Meil, who's following me on the Twitter (and now Facebook!)
#11, Jane, who wanted to try the Chocolate Oatmeal cookies.

Congratulations!

BUT!

Since I was late posting this and everyone was in suspense the entire weekend, I picked two more winners!



#16, Diane Gallegos, who thought everything looked good. (Me too!)
#8, Jenn Sutherland, who wanted to try the cranberry walnut bread.

Congratulations everyone and please remember to check out Smart Treat. Their products are wonderful and if you spend over $40, you get free shipping AND a free item. That free product offer has been extended until 10/15/2010. Just enter code BETSY40FREE1 in the shopping cart comments field. Happy shopping!

September 9, 2010

Gluten Free Pizza Party!

About a million years ago I used to make pizza crust with a package of cream cheese, a couple of eggs, parmesan cheese, garlic powder, and Italian seasoning. I hadn't had pizza in years and when I came across the recipe in a Suzanne Somer's cookbook and saw that flour was not used, I was too excited. First bite was heaven.

I made that pizza a few years later for a party I had and one of my friends said it was "disgusting". Granted, he was not gluten free, so it was a traumatic pizza experience for him. A few more years passed and I decided to throw a pizza party. I remember being in a TGIF mood and wanting to relive childhood memories of watching Full House and Family Matters while eating a frozen pizza in my best friend's basement. So I made about 8 different gluten free pizzas and invited some friends over.

By this time, gluten free pizza crust mixes were widely available and I was able to find those without a problem. I had all different varieties from Namaste to Whole Food's 365 Brand, which is sadly no more. As I was pulling the pizzas out of the oven, my buddy who dubbed my previous pizzas disgusting said, "those aren't gluten free, are they?" "Of course not!" I replied. I was the only person there that was gluten free and I know some people have the mindset of gluten free foods being yucky and will not even try them. I was not about to waste 8 pizzas.

After most of the pizzas were laid out, everyone started to dig in. I was still putting the finishing touches on my s'mores pizza (used Crushed Cocoa Pebbles, butter, and cinnamon for the crust), so I had not yet grabbed a piece. When I joined everyone and started eating a slice, my friend stared at me wide-eyed..."WHAT ARE YOU DOING?!" "Hahaha...gotcha!" I replied.

In just a few short years my gluten free pizza evolved from "disgusting" to not even being able to tell the difference. Not bad. In case you were wondering the eight pizzas I made that night were cheese, meat lovers, veggies lovers, chicken/spinach/alfredo, reuben, BBQ chicken, S'mores, and "Dessert" (sugar cookie crust, butter cream frosting, mini M&Ms. This was waaaaaaay before my gluten free blogging days, but I did manage to find some pics in the archives...bringing ya back to October 2008. (You can tell I was still a rookie with the camera!)



If that didn't get you craving pizza, you'll be happy to hear that there is an UPCOMING GLUTEN FREE PIZZA PARTY! It's true...
It's TGIF all over again Friday, September 17th at OMG....It's Gluten Free from 6-8pm.

They are having a pizza party to celebrate Chef AJ as he returns home from Orlando, FL fresh from the American Pizza Championship! He was asked to participate by a major gluten-free flour company using the OMG's pizza recipe. If chosen, AJ will become a member of the U.S. Pizza Team and is invited to participate in future culinary competitions. Locations include Brazil, New York and Italy. Good luck, AJ!

They will be sampling OMG pizza and washing it down with gluten-free beer and wine. Freezers and shelves will be stocked so for every $10 you spend, you will recieve a raffle ticket for a chance to win their new OMG gift basket!

September 7, 2010

Gluten Free Banana Butterscotch Cupcakes

A few weeks ago Borders was having a massive tent sale with all items $1.99 and up. After having a marvelous meal at The Cheesecake Factory (The Incredible Grilled Eggplant sandwich sans toasted bun with a side salad), I headed over there with a friend to stock up on back to school reading. Unfortunately there wasn't much of a selection. Fortunately I did find this gem:
The Cupcake Deck.

Since I'm a bit of a cupcake fanatic, it was a definite sale. They weren't gluten free recipes, but I can turn any recipe into gluten free - easy peasy. One of the cards in the deck was for Banana Butterscotch Cupcakes, which sounded amazing! I love bananas AND butterscotch so throwing those two flavors into a cupcake is pure bliss.

Over the weekend, my brother and his bride threw a party to celebrate their recent marriage. (They were wed by Elvis in Vegas...so cool!) Since every party needs to have cupcakes, I did the honor by supplying them. And with Elvis being famous for his love of bananas, I thought why not? (I could go for a fried peanut butter, banana, bacon sandwich right about now...)

I obviously made them gluten free and boy, were they yummy!

Banana Butterscotch Cupcakes
adapted from Chronicle Books

Makes 12 regular cupcakes

For the Cupcakes:
1 ¼ cups gluten free all purpose flour (I used Jules)
1 tsp of baking powder
½ tsp baking soda
¼ tsp salt
6 Tbsp unsalted butter (at room temp)
1 cup sugar
2 medium bananas mushed (use overripe 'naners)
2 large eggs
½ tsp vanilla extract
¼ cup buttermilk
1 cup butterscotch chips (I used Hershey's, beware Nestle's Butterscotch chips have barley)

For the Frosting:
¼ cup half and half
¾ cup packed light brown sugar
1 stick unsalted butter
1 cup powdered sugar
½ tsp vanilla extract

Preheat oven to 350 degrees and start lining those cupcake tins with baking cups.

In a medium bowl, mix together gluten free flour, baking powder, baking soda, and salt.

In a large bowl, beat the butter and sugar with a mixer until blended and creamy, roughly 2 minutes.

Add the banana, mixing until they are blended into the mixture. It's OK if you still see small pieces of banana.

Add one of the eggs, mixing until blended, add the second egg and blend well.

Add vanilla and beat for a minute.

On a low mixer setting, add half of the flour mixture, mixing just enough to incorporate it.

Mix in the buttermilk and the add the remaining flour until the mixture is smooth.

Stir in the butterscotch chips.

Fill the cups ¾ full and bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.

***While those cupcakes are baking, start mixing up the frosting***

Cool the cupcakes for 10 minutes before removing from tin. Cool completely on a wire rack.

Now to the frosting....

In a medium saucepan, heat half and half and brown sugar over low heat, stirring often until the brown sugar melts. Increase heat to medium-high and bring to a boil. Boil for 1 minute, stirring constantly.

Pour sugar mixture in a heat safe bowl and refrigerate for 45 minutes. (Aren't you glad you started this while the cupcakes were still baking?)

After 45 minutes, using a large bowl, beat the butter and powdered sugar with a mixer on low speed until smooth, about 2 minutes.

Add vanilla and the brown sugar mixture and beat on medium speed until smooth and creamy, about 1 minute.

Frost each cupcake with about 1½ tablespoons of frosting.

Enjoy!!


Feel free to make yourself fun cupcake toppers for these fun cupcakes! :)

September 4, 2010

Annual FREE Celiac Screening - Registration is now open

It's the time of year again! Time for The University of Chicago's Annual Free Celiac Screening.


Annual Free Blood Screening and Ask the Experts Panel
October 9, 2010,
8:30 a.m. to Noon.
There is no charge to be screened, but pre-registration is MANDATORY!
Call 773-702-7593


You are eligible for the Blood Screening if:

  • You have a close family member that has celiac disease or Type-1 diabetes;
  • You have Down Syndrome;
  • You have a related autoimmune condition such as, rheumatoidarthritis or Addison's Disease;
  • You have digestive problems, chronic fatigue, osteopenia/osteoporosis;
  • You have other related symptoms or conditions. (visit http://www.celiacdisease.net/ for more information)

ASK THE EXPERTS!
10:30-11:30
Open to the public!

Bring your questions for a Q&A session with our world-renowned experts in celiac disease. We will also host an exhibit area for our sponsors: samples and information will be available beginning at 8:30 am. The event will take place at the Duchossois Center for Advanced Medicine (DCAM) at 5758 South Maryland Avenue. Please click here for directions and parking information.

Advanced registration for the screening is required. Call 773-702-7593 Contact our office or visit http://www.celiacdisease.net/ for more information.

September 3, 2010

Grain Alert: "Freekeh" is wheat!

I received this in an email from the Celiac Disease Foundation and thought I'd pass along:

There is a “new” grain gaining popularity right now called Freekeh (pronounced free-ka).

It is also known as farik or frikeh. It is made of young green durum wheat that has been harvested early while the grains are still soft and full of moisture. The grains are polished, cracked, and roasted which makes them look like their cousins faro, spelt and bulgur wheat.

According to Trader Joe’s Markets “freekeh is higher in protein and fiber than most mature grains like wheat and rice”. There are claims that it contains more proteins, vitamins and minerals than other grains, and can be used as a substitute for rice or quinoa, but make no mistake -- it is wheat and not gluten-free.

So whether you see it individually packaged like rice or pasta, or as an ingredient in ready-made foods such as veggie burgers, do not consume it in any form.

Just a reminder to always read labels and “when in doubt, leave it out”.


Photo credit: LTHForum.com

September 2, 2010

Smart Treat Discount Code


My friends at Smart Treat are thrilled that everyone is so excited with the current giveaway that they are offering a special offer through the month of September.


1 free item with a $40 order (because $40 will get free shipping)


Enter code BETSY40FREE1 in the comments section. Valid with orders until 9/30/10.


Here's how it works: The customer places $40 worth of items in the shopping cart. The customer will ALSO need to place the "free item" in the checkout cart (so that it will end up on our bake schedule). The customer will need to enter the code "BETSY40FREE1" in the comments section. When we see the discount code, we will MANUALLY deduct the price of the most expensive item (that's the one you'd want free, right??) before running the credit card.(Unfortunately, we do not have a way to automatically/immediately show the discount in the shopping cart -- it's a manual process.)


For example, if Suzy orders $42 in product, then adds a "free" $6 item, the shopping cart will show a total of $48. However, when we see BETSY40FREE1 in the comments section, the $6 will be manually deducted, and the credit card will actually be run for only $42.


Happy Shopping! :)