Archives – April, 2010
If you’re reading this, chances are you’re already leading a gluten-free life. Have you noticed that you’re hearing about more and more people who also have allergies or intolerance to gluten-containing grains? In fact, Dr. Tom O’Bryan, expert on gluten sensitivity and Celiac disease, found that 77% of patients who walked into his Chicago clinic had elevated anti-bodies to gluten! Fortunately, both food companies and restaurants are responding: every month, there are new gluten-free products in grocery stores and on menus.
April 29, 2010
Even if you lack the gene that fuels your all-American baseball spirit, now’s the time to get yourself to a game! Because on Tuesday, June 1st, AT&T Park is sponsoring Celiac Disease Awareness Night. As the Giants play the Colorado Rockies (which may be mere consequential information to some of you), a special $25 ticket buys you pre-game catered goodies from Mariposa Bakery, a seat in the special Celiac Awareness section of the ballpark, and a complimentary Mariposa Bakery gluten-free sandwich. Need a little something special to wash down all that gluten-free ballpark fare? Look no further…Redbridge beer will be available for purchase. Let’s team up, celebrate this one-night event, and eat with wild abandon!
April 27, 2010
Imagine youʼve just arrived in Brazil (because we all could use a little vacay, right?). Whatʼs that tempting aroma wafting from that vendor cart? Smells like fresh bread, you think in gluten free dismay. But wait! Step right up and order yourself some Pao de Quejio! This bread is gluten free, enjoyed in Brazil by countless people. It is made from manioc (tapioca) flour which is from the Cassava root. The good news is that this bread is just moments away. While you save up for that trip to Brazil, check out how you can get your Pao de Quejio on at home. Chebe (say: CHEE-bee) mixes and frozen baked goods are gluten free and couldnʼt be easier to use. They are also free of soy, corn and nuts. Check out three mixes Iʼve used over and over again:
April 23, 2010
Quinoa with kale and gouda
1 cup uncooked quinoa
1 large bunch or 2 small bunches kale
1 or 2 green onions
4-6 ounces firm cheese, such as Gouda or Parmesan, cubed
Cook the quinoa per the package directions.
April 19, 2010
A perfect nearly-summer al fresco meal. Top this curried quinoa salad with grilled pork or chicken and viola! A meal that’s worthy to serve to guests, but is easy enough for a regular ol’ weeknight at home. The flavors are even richer the next day, so make enough for leftovers!
Curried quinoa salad
April 16, 2010
Orgran’s Multigrain O’s with Quinoa are wonderfully yummy with a light touch of sweetness and a lasting crunch that holds to the bottom of the bowl. There’s an evident “whole grain” flavor to the O’s, and with a topping of sliced strawberries and mangoes, I couldn’t ask for a more satisfying breakfast.
April 15, 2010
For starters, let’s talk about how to pronounce our grain of the month. Ready? It’s KEEN-wah.
Quinoa was cultivated by the Incas in the pre-Columbian era. While distinctly grain-like, quinoa is actually a seed, and it’s related to beets, spinach and tumbleweeds (!!). It’s a versatile shining star in our queue of grains, it’s just as delicious sweet as it is savory, it comes in flake, whole grain and flour forms, and, most of all, it’s just plain ol’ delicious. It’s also high in protein, magneseum and iron, a great source of fiber, and, most importantly, it’s gluten-free.
April 12, 2010
The Bay Area is a veritable playground for GFers. And this post goes out to our hometeam! (Sonoma County residents, that is.) It’s a quick snapshot of what’s goin’ on in GF-landia in the coming months:
April 6, 2010
First, we loved the packaging (that’s the graphic designers in us). Then we cracked the pint-sized, old-fashioned bottle, and we loved the beer inside. Granted, we’re not big beer drinkers (question: can a GFer really BE a big beer drinker?), so our tastebuds might be out of practice when it comes to evaluating beer. But after sipping for ourselves – and then asking our non-GF friends & spouses to taste & evaluate – here’s what we think:
April 5, 2010
This is NOT an April Fools prank: The Gluten Free Lab was interviewed and given voice in a local weekly. We should’ve told you about it sooner (like when the paper was still on the stands, for instance), but you can read all about it online.
April 1, 2010
