Tag Archives: gluten-free

The Daily Treat….Valentine’s Day

14 Feb

Roses and chocolate and pink champagne are gluten-free!

Happy Valentine’s Day!

 from the GFBs

Today’s Taste Test Challange: These pink champagne cupcakes look yummy, but so did that hempseed coconut cake. If someone wants to test them for us we would be oh so happy!

http://www.theculinarylife.com/2009/gluten-free-champagne-cupcakes/

I’m taking the day off from bitching.

14 Feb

Romance in a box.  Over the past 20 plus years, my husband and I have shared many lovely Valentine’s Days.  There was red wine.  There was chocolate (there was a lot of chocolate).  There was some lingerie.  There have been vases full of red roses. But this year takes the cake (pun intended).  What did he give me to celebrate our love today?  A year full of gluten-free treats.

That’s right.  Over the past few months, he’s been right there at my side, as I snivel and scowl through the supermarket, and our favorite Thai restaurant (“chicken satay with no sauce, please”), and Christmas (no persimmon pudding, no french toast, no Yorkshire pudding, yuck).  He even offered to go gluten-free with me, which I completed rejected.   I mean, really, it’s bad enough that I have to give up hamburgers; should he have to do it, too?

Basically, he has been a champ.  And now, on this day of love and romance, he comes through with the box of Pirate’s Booty, Glutino Pretzels, and Macrobars.  Plus — as he gleefully informed me when he got home from work tonight —this Valentine’s gift is deductible as a business expense!  Ahh… the romance of it.

It’s not too late.  If you are reading this blog as a way to support your Celiac Loved One, you can still go online and join the Gluten Free Tasting Club.  Or…possibly less emotionally complicated, you can buy it for yourself.  Here’s the link:  http://www.gfreepantry.com.  And here’s what they say:

GFreePantry makes gluten free dieting simple. Stop scouring the aisles for certified gluten free snacks. Subscribe to the gluten free tasting club and discover new tasty gluten free snacks each month. Discover your next favorite snack, learn a new recipe, share your own gluten free recipes with the GFree world.

I’ll keep you posted on what comes in the box, and whether  it tastes like… the box.

Bye bye for now,

Enid

Daily Treat:  Dinner out with my thoughtful hubby, where I will eat something gluten-free and (hopefully) good.  I know there will be a gluten-free choice on the prix-fixe menu because I called the restaurant in advance and asked.  Now, is that brutal or what?  Now I have to call ahead before I go on our romantic dinner.

The Daily Bitch…Gluten Invades the Bedroom.

11 Feb

Last night I had a dream about cheese.  And when I say dream, what I really mean is “nightmare.”  There I was in my kitchen (as I often am), rooting around the cheese drawer (as I often do), and I discovered that my go-to cheese, Fromager d’Affinois, had gluten in it.  It said it right there on the label, in teeny tiny letters that I could barely read.  In fact, in my dream I had to go get my glasses because the print was so small that no normal person could ever hope to read it.

Of course, I had a complete breakdown right there in front of the fridge.  For the past three months – as I have been getting used to all the deprivation associated with celiac – I have had to console myself with something, and what has that something been?  Cheese.  Now my consolation was gone.  All my efforts to be gluten-free were for nought.  Three months of no bread, no cake, no bourbon, and now this?  Betrayed by brie?

It was a very bad dream.

Ahh... cheese. So gluten-free and yet so naughty.

But then I woke up and, even though it was only five a.m., I went right downstairs and Googled “cheese gluten free”.  I was pretty sure cheese is okay, but I just had to know.  Oh, I just love the Internet.  By 5:05 I knew I was home free.  With the exception of some blue cheeses, cheese is definitely gluten-free.  There’s a great website called CeliacCentral that answers questions like this.  You can see the post on cheese right here: http://www.celiaccentral.org/ask-the-dietitian/is-brie-cheese-gluten-free/pg–1/.

If you’ve been reading this blog at all, you’ve probably noticed how much Sarah and I think about those two pillars of gluten-free gastronomy: chocolate and liquor But cheese plays a pretty major role, too.   It is salty.  It has great mouth feel — smooth and soft, or hard and crumbly, or even a bit grainy (like a great parmesan).  It is oozing with umami, that great taste best defined as “savoriness”.  It lends a certain, I don’t know, heft to your meal, and when you’ve given up on farro, and whole wheat bread, and basically everything good, you need a bit of umami to get you through the day. (If you’re not in the mood for chocolate, that is.)

Don’t get me wrong. Given the choice, I would love to smear my brie, my camembert, my soft blue cheese on a crusty baguette, but in a pinch I’m perfectly happy to eat it on a slice of apple.  Or a (gasp) gluten-free cracker.  Or my finger.  Anything, really.

It’s nice to know I’m not going to have to give up Humboldt Fog anytime soon.  

Bye Bye for now,

Enid

Daily Treat:  Scrumptious cheese plate with Honeycrisp apple slices and Mary’s Gone Crackers.  If you don’t love your local cheese shop, try Murray’s Cheese online, at www.murrayscheese.com.  You can find Mary’s Gone Crackers gluten-free crackers at your local market or online. I like the original flavor, but they are all (surprisingly) good.  www.marysgonecrackers.com.

The Daily Bitch…I Was Born This Way

9 Feb

Lady Gaga

The other day I happened upon a conversation between a gluten-free woman, her husband, and a young shopkeeper.  I had literally just finished a meeting with Enid about launching this blog, so it was very serendipitous. This gluten-freer was in the middle of explaining how annoying it is for people who can’t have gluten to be put in the same boat with people who won’t have gluten.  I don’t know how they got on the subject. I can only assume that the gluten-freer, like so many marginalized and slightly bitter people, wanted to be heard, validated, and perhaps *pitied just a little bit. I imagine she worked it into the conversation as smoothly as butter on a nice warm piece of bread (the kind with gluten).

I listened for a few minutes and considered walking out of the store. But then I asked myself  what would a gluten-free bitch do-would she walk away? I think not.  I think she would belly up to the bar, make some new gluten-free friends, spread the news about her blog  and make sure that shopkeeper never asked a customer how they were doing ever again.  So that’s what I did.  Also, I saw a really cute dress I wanted to try on.

And yes! It is so annoying to hear about people like Gwyneth Paltrow who choose to be gluten-free.  They give the rest of us a bad name. Like in a restaurant for instance, asking about every ingredient, explaining what gluten is, seeing the glazed or annoyed look in the waitresses eyes.  You don’t really want to have to say, “I’m not doing this  because I want to look like Gwyneth Paltrow, it’s just that if I eat even one crumb of gluten my immune system will go all crazy on my small intestine and start destroying my cilia [cut to horrified waitress].

Also, I do not:

  • have a personal chef (which would possibly make up for the whole celiac thing)
  • already have years of veganism under my belt
  • spend 4 hours a day doing Pilates
  • have a ton of money to spend on whatever I want to make up for the fact that I can’t eat bread (I’m not saying she does this I’m just saying she could if she wanted to)

So what is my point?   I didn’t choose this “lifestyle”   I WAS BORN THIS WAY

So what are my other points?

  1. I hate to cook
  2. I like eating animals and things that come from animals
  3. I’m not good at Pilates
  4. I have a shopping problem

Todays Treat: A new dress  (retail therapy, it’s more expensive than psychotherapy but just as fun.)

 

 

 

 

 

 

 

 

 

 

 

*Pity and especially self-pity has gotten a bad rap. Sometimes a girl (or a guy) just has to wallow for a while.  Look for my Pity Party Planner, coming to  a blog near you soon!

The Daily Bitch… Celiac. It’s a Good Thing: The Final Frontier.

3 Feb

Time to wrap up the list.  If blog posts didn’t have to be so short (because we all have the attention spans of fleas), I would have put them all in one piece. But that would require scrolling down, and apparently no one does that.  In fact, I don’t even do that.  If I don’t see something gripping on my screen the instant I arrive at a new site, I just click on something else.  And people used to read multi-volume novels.  Go figure.

Anyway, here are the last, the best, the most glorious reasons why it’s great to be diagnosed with celiac.  Read it and weep.

  1. There’s never been a better time to go gluten-free.  As everyone is quick to remind me, I have entered the gluten-free world just when it has gone mainstream.  Everywhere I go, I see gluten-free products: gluten-free beer, gluten-free corn flakes, gluten-free cheese (although you’ve got to ask yourself, who puts wheat into cheese in the first place, and why?).  Plus, I live in Santa Cruz, where they serve quinoa salad at my kids’ school, and there is actually a store called the Herb Room where they sell nothing but herbs and seeds.  But when you come right down to it, how am I benefiting from the wide availability of gluten-free products, when the fact is most of them taste absolutely awful?  It means that when I go to buy a bag of cookies, there are loads and loads of really horrible gluten-free cookies for me to choose from.  It may be a mitigating factor, but really – does it make me lucky?  I think not.

    I really love cinnamon toast. The yeasty, wheat-y kind.

  1. Eating gluten-free means I’m going to lose a bunch of weight.  Oh, I so wanted this to be true.  It made sense logically (cut out baked goods, and you will get skinnier) and, even more important, it made sense cosmically (give up all the joys of eating, and you will be compensated).   And it might be true for some people, like good old Gwyneth Paltrow and tennis star Novak Djokovic, who go gluten-free for fun.  But guess what, folks?  If you have celiac and go gluten-free you are likely to gain weight, not lose it. I know I have.  That’s right – I gave up chocolate cake, cinnamon toast, and pasta primavera, and I put on the pounds Lucky, lucky me.

The fact is, I’m not happy I have celiac and I’m not enjoying my brand new, incredibly restrictive diet.  That’s why they call me a gluten-free bitch.

Hey look! In addition to the delightful lemon drop, everything else on the table is gluten-free too! Wait... that's water and salt and pepper. Lucky me.

Today’s Treat: Big fat Lemon Drop.  Because lemon juice is gluten-free.  And so is vodka.

Bye-bye for now,

Enid

The Daily Bitch…. Celiac. It’s a Good Thing. Six Reasons for Gluten-Free Rejoicing.

1 Feb

Ever since I was diagnosed with celiac, everyone has been telling me how great it is that I’m going gluten-free.  They bring me gluten-free muffins and send me links to new recipes for cornbread and piecrust.  They’re waiting for me to embrace my new reality, and I want to be grateful, really I do.  But try as I might, I still haven’t discovered the upside of giving up gluten.  Maybe I’ll get there, but right now I’m working on making it through my errands without having a mini-breakdown.

For example, today I really felt like making angel food cake with chocolate frosting.  It’s a favorite of mine.  But angel food cake is all about fluffy, airy stretchiness and, as we all know, if you want a cake like that, you need gluten.  So when I walked down the aisle with the angel food cake mixes (okay, I don’t bake this from scratch – shoot me), I had to put on my dark glasses so all the other shoppers wouldn’t think I was going through a bad divorce.  Yesterday was similar, except yesterday I was fantasizing about chicken pot pie with a buttermilk biscuit crust.  Different aisle, same sunglasses.

Angel food cake.

You think I’m exaggerating, and I wish I were.  I’m not proud of my obsessive focus on food, or my inability to recognize – no matter how often I’m told – how fortunate I am to be eating the same diet as Gwyneth Paltrow.  I’ve been working on a little list of reasons I should be grateful I’m gluten-free, a list I can pull out every time I start to feel pissed off about never, ever again taking bite of sourdough bread without feeling guilty.

In case you ever start feeling sad about having celiac disease, I will share my list with you.  I’ll give you a sneak peek right now, of just the first reason.  Tomorrow and the next day, I’ll tell you the rest.  Then you, too, will be able to look on the bright side of gluten-free. In a world without angel food cake, you need a nice list every now and again.

How lucky am I to have celiac? Let me count the ways…

  1. I’ve been diagnosed!  A lot of people with celiac go to doctor after doctor trying to figure out why they feel so lousy, only to be misdiagnosed or told it’s all in their head.  So, and this is what my doctor says, how wonderful that I know for sure I have celiac.  But here’s the thing: I got my diagnosis out of the blue, when I felt just fine.  What would you rather do: feel fine and eat whatever you want, or feel fine and order “grilled chicken, no sauce,” when you go out for Thai food? I know it’s wrong, but in this case I would definitely go for blissful, glutinous ignorance.

Tune in tomorrow for more reasons to be glad you’ve got celiac.   Woo hoo.  Really.

Today’s Treat:  Black Salt Caramel Bar, by Vosges.  It is ridiculously expensive, so expensive I am too ashamed to tell you how much it costs.  I hide the bar in my desk and my daughters find it.  Then we have a little fight about how to divide it up.  Then I go back to the store the next day and buy another one.  It’s better than Oxycontin (not that I would know). www.vosgeschocolate.com, but I buy them at Whole Foods and New Leaf in Santa Cruz.  BTW – Vosges sells gluten-free truffles, too.  And yet they don’t identify my favorite candy bar as “gluten-free.”  Which makes me wonder….  But not enough to do anything about it.

Black Salt Caramel Bar, hiding with the flashcards.

Bye-bye for now,

Enid

But to be nice for just a minute… First things first.

30 Jan

When I told the kids I had to go gluten-free, one of their first questions was, “What about the pancakes??”

We’re big into breakfast around here, and when we have something besides eggs it is usually pancakes.  Baba’s cottage cheese pancakes.  Baba is my mother.  Her pancakes are amazing, very high in protein (you’ll see), and just basically perfect in every way.  Light like a crepe, but toothsome, and a bit sour (again like a crepe, or like a very smooth sourdough pancake).

So, within 48 hours of getting the dreaded diagnosis, there I was, mixing up a test batch of pancakes with my new g-f flour mix, hoping against hope that they would taste at least okay.

And here’s the good part:  they taste just the same as when I made them with wheat flour. 

Moment of surpassing joy.   Let’s all pause and enjoy it, because since I’ve gone gluten-free those moments don’t happen too often, at least not in reference to food.

Baba's Cottage Cheese Pancakes, after two Margaritas! Did I mention they're good for dinner, too??

So, even though you aren’t going to see a lot of recipes on this blog, in this case I’m going to make an exception.  I hope you enjoy them!

Baba’s Cottage Cheese Pancakes 

8 extra large eggs

2 cups (16 oz) small curd cottage cheese  (one medium container)

1/4 teaspoon salt

4 Tablespoons oil (I use melted coconut oil, but canola works fine too)

1 teaspoon vanilla

1 cup  gluten-free flour (see my favorite concoction, below)

To Do:  Add all ingredients to the large bowl of your food processor.  Blend well (until you don’t see any more curds).  Melt butter on the griddle and cook as any other pancake recipe.  Finished pancakes should be about 3 inches in diameter.

Serves 4.

My friend Terry, who is a gluten-free chef, came running to my rescue right after my diagnosis.   I’ll talk more about her later.  But for now, here is her gluten-free flour mix:

Terry’s Gluten-Free Flour Mix

½ cup rice flour (white or brown – I use white)

¼ cup tapioca flour

¼ cup corn starch

 

Mix it up – and do a good job, because this stuff won’t work if it isn’t blended.  Then put it in a jar. Presto – you’re a gluten-free baker!

Today’s Treat:  I went out to lunch in Los Gatos today with my friend Allison, and because she is so wonderful she asked the waiter if they had any gluten-free desserts. And they did!  So my treat today was pomegranate panna cotta on an almond meringue crust.  Delish!  Go have some yourself (and share the ridiculously priced but fabulous Steak Cobb Salad with a friend.)  www.steamers-restaurant.com.

Bye-bye for now,

Enid

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