Archives – June, 2010
If you’re a local reader, you may be interested in attending the gluten-free Italian lunch hosted by North Bay Celiacs at Pasta Bella restaurant in Sebastopol, Calif. Mark your calendar for Saturday, July 10th, at 12 noon and enjoy the company of fellow GFers as well as award-winning cookbook author Jacqueline Mallorca, who will discuss her new book Gluten-Free Italian: Over 150 Irresistible Recipes without Wheat — from Crostini to Tiramisu. Copies of this fantastic new book will be available for purchase for just $12, and be sure to mention in your RSVP whether you’re interested in purchasing a copy at the event since there is a limited supply.
June 30, 2010
We don’t know very much about how Glenn, the pastry chef over at ZIX Cookies, is able to achieve the tender and short crumb in his uniquely delicious gluten-free ravioli cookies, but we do know this: he uses millet flour. And what better way to send off millet month than to draw attention to such a unique product. It’s a cookie! It’s a tiny pie! It’s a ravioli cookie!
June 29, 2010
A while back The Gluten Free Lab met a really nice guy who gave us a delicious cookie. Our loyal readers already know that’s the way to our heart, but he didn’t happen to be a loyal reader; he just wanted to show us how good his GF oats taste. The cookie was delicious – we all agreed – and we needed to know more.
June 24, 2010
Goodness I love epicurious. I mean, how else would I have discovered this ancient recipe dated nineteen-ninety-EIGHT featuring a millet crust on a veggie cassoulet?! Just one easy substitution: use Udi’s in place of the French bread crumbs.
. . .
White bean & vegetable cassoulet with millet crust.
June 22, 2010
I have a weakness for breads. And, boy, did my body pick the wrong food intolerance, because my craving for breads has not abated since going gluten-free in 2006! A few standbys keep me going, among them Udi’s gluten-free Whole Grain Bread. But, oh! To have a bowl of clam chowder in a sourdough bowl again! To eat Indian food with a soft and buttery naan!
June 16, 2010
Do you know Christopher Kimball (pictured above)? Well, not personally, I mean, but do you know who he is? Because I sure like him, and I’d like for you to like him too.
June 10, 2010
1-2-3 Gluten Free is a company we learned about during our whirlwind through the halls of the Natural Foods Expo back in March. It’s a feel-good sort of company, one that donates lots of foodstuffs to Camp Celiac at Camp Arroyo and was founded by a mother-daughter team based out of Cleveland, Ohio. Our memory of their products was pleasantly refreshed when a box of goodies arrived at The Lab headquarters. Pulling out four boxes with cute packaging only served to heighten our desire to bake yummy things. Thank goodness 1-2-3 Gluten Free is a company committed to providing foods that are easy as 1-2-3 to prepare and that taste delicious! Here’s what we baked and tasted:
June 9, 2010
Newsflash!
Trader Joe’s organic powdered sugar is corn free. Thassright, all you corn intolerants can once again enjoy a slice of french toast with a light dusting of powdered sugar; a freshly fried donut rolled in powdery goodness; icing on your cake.
June 8, 2010
Ah, summer. Lazy days on the river, backyard barbeques, campouts…doesn’t it just make you think “millet”?
What? IT DOESN’T?! What’s wrong with you.
Millet is a tiny round seed used for food and fodder around the globe. The grain grows as part of a small-seeded grass, which is oftentimes grown in challenging environments (the kind that are prone to drought, for example). Millet has been in cultivation in East Asia for the last 10,000 years.
June 3, 2010
Put your creative cooking to work to win and put the gluten-free category on the map!
Creative consumer cooks can stir up their culinary creativity in the 2010 Chex® Party Mix Recipe Contest. Chex cereals and Katie Lee, best-selling cookbook author and entertaining expert, kicked off this year’s recipe contest at www.ChexPartyMix.com. Creative cooks are encouraged to submit their original, homemade 15-minute recipes now through July 7.
June 2, 2010
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