Wholesome Food Bakery! Yum!

Attention all gluten-free'ers in the DFW area!!  Do I have a treat for you or what?  Wholesome Foods Bakery in Lake Highlands is a mother/ daughter team that creates DELICIOUS gluten free goodies.  They bake incredible muffins, cakes, brownies, snack bars, snack mixes, cookie doughs, biscottis,  breads, rolls, and buns that are all gluten-free and not only edible but out-of-this-world!  You can always stop by their shop on Buckner, or you can now purchase some of these yummy goodies at Eatzi's!  I spoke with the General Manager and Eatzi's is trying to figure out a way to keep the gluten-free bread in the sandwich station which would also be great news considering how I drool when I just peak to see some of the sandwich creations.  (When you don't eat gluten, you get really good at not eating sandwiches, but a chance to would be such a treat!)

I bought the fudge brownies (which came in a pack of four for around $8) and have kept them in my freezer and popped them in the microwave when I need a chocolate fix.  They come out tasting like a molten fudge cake.  I promise you will not be disappointed!  Mine disappeared very quickly....

Here is a link to their page! 

http://www.wholesomefoodsbakery.com/index.php?main_page=page_2/

PS just a few weeks ago, Wholesome Foods Bakery was featured in the New York Times as one of three gluten-free bakeries across the country! 

Thought I Would Share An Interesting Article

Is Novak Djokovic’s new, gluten-free diet behind his win streak?

By Chris Chase

A simple allergy test could have led to one of the most dominant stretches in tennis history. Since Novak Djokovic's nutritionist discovered last year that he was allergic to gluten, the tennis star has switched to a gluten-free diet and is staying away from most processed carbohydrates.

That means no pizza, pasta, pretzels or various other starchy foods that don't necessarily begin with "p." Djokovic made the change last year. Since then he's made the final of the U.S. Open, won the Davis Cup and Australian Open, defeated Rafael Nadal four times, and is currently on a 39-match winning streak, the third longest of the Open era. So much for the idea of a carbo boost.

Those with an allergy to gluten often have trouble digesting the protein, which can lead to various medical issues. When he received the positive allergy test, Djokovic played it safe and cut out the starches altogether.

Is Djokovic better because the gluten allergy was affecting him phsyically or is he better because he improved his diet in general? It's a chicken and egg question. Though as a Cornell nutrition professor told The Wall Street Journal, the effects of the new diet could be more mental than anything.

"If you believe in a cause of your disorder, it becomes the cause," David Levitsky told the newspaper . "We see this in many different studies. If you believe it, you change your behavior in the direction of being cured."

Djokovic spoke about the change earlier this year. "I have lost some weight but it's only helped me because my movement is much sharper now and I feel great physically," he said in April.

The gluten-free diet didn't turn Novak Djokovic into a great tennis player. He was a Grand Slam champion and No. 3 in the world while eating the protein. The change may have turned him into a greater, more fit tennis player or it may have simply made him believe he was a greater, more fit tennis player. And, really, isn't that the same thing?

http://sports.yahoo.com/tennis/blog/busted_racquet/post/Is-Novak-Djokovic-8217-s-new-gluten-free-diet-?urn=ten-wp706

Dining Out Gluten Free

Sorry for the lack of post yesterday.  My computer keeps doing this weird pixelating thing, but only when I am at home and not at computer store (of course!).  Well, as I started typing my blog last night it did it, so I shut my computer so I could show the computer guy.  But we are back up and running and blogging away!

Every once in a while a meal out is a nice break!  It can also be challenging when you are eating gluten-free!  A lot of restaurants use ready-made products that contain gluten.  Here is a small guide by cuisine on gluten-free dining out!

Mexican/TexMex- Most Mexican cuisine is made of corn and not flour.  Just be sure to ask about chips and tortillas.  Some more commercial Mexican restaurants use wheat in the sauces, so the more authentic the better (but you probably knew that any way!)

Gluten Free Restaurants- Cantina Laredo, On the Border

American- American food can be tricky.

Gluten Free Restaurants- Goode Restaurants, Boston Market, BJ’s Restaurant and Brewhouse, Chili’s, Joe’s Crab Shack, Jason’s Deli

Steak House- Because steak houses are usually al carte, they might be the easiest places to eat.  Just check the seasoning but order a piece of grilled chicken, steak or fish with some steamed or sautéed vegetables.

Gluten Free Restaurants- Outback Steak House, Eddie V’s, Capital Grille, Fleming's

Chinese/Asian- a lot of Chinese food contains gluten mainly because soy sauce contains gluten and is used in so many dishes.  Find a dedicated gluten-free restaurant in your area and stick to it! 

Gluten Free Restaurants- Pei Wei, P F Chang

Italian- Because pizza and pasta are both full of gluten, I never think of Italian food as an option.  But because most Italian restaurants make sauted or grilled protein to top a pasts, just order a protein with a gluten free sauce on top! Think marinara, Bolognese, vodka sauce, etc! With a side of sautéed spinach.  

Gluten Free Restaurants- Carraba’s Italian Grill, Carino’s Italian Grill, Maggiano’s Little Italy, Olive Garden, Romano’s Macaroni Grill

Pizza- yes, pizza is a no-no until now! Many restaurants are offering gluten-free pizza crusts and they are actually pretty good.

Gluten Free Restaurants- Boston’s Pizza, Gatti’s Pizza

For more information:

http://www.glutenfreerestaurants.org/

http://www.glutenfreeregistry.com/

Gluten Free Blackberry Crisp

Happy Tax Day!  

Last weekend, we went to a cookout and I decided to make this delicious fruit crisp!  It was a big hit and disappeared before I could blink my eyes.  I served it with homemade vanilla ice cream which didn't hurt either, but it is delicious with anything you can put on it.  Share and enjoy!  

Gluten Free Blackberry Crisp

Ingredients:

5 pints blueberries

3 tablespoons sugar 

2 tablespoon lemon juice 

1 cup gluten free oatmeal (not instant)

1 1/2 cup gluten free flour

1/2 cup sugar

1/2 cup brown sugar 

1 cup melted butter

2/3 cup walnuts

1 teaspoon cinnamon

1/4 teaspoon cardamon

1/2 teaspoon salt

Instructions: 

Preheat oven to 325*.  

Wash and dry blackberries.  Put into a baking dish, sprinkle with sugar, and pout lemon juice over.   

In a food processor, blend the oatmeal until it resembles a coarse flour.  

Add the flour, sugar, walnuts, spices, and melted butter.   

Process until pea size clumps form.   

Evenly distribute the topping over the blackberries.  

Bake for about 30 to 40 minutes or until golden brown.  Serve warm with ice cream or frozen yogurt!  

If those pictures don't make you hungry, you have more restraint than I do!

Product Review: Van's Wheat & Gluten Free Waffle

After a couple snack food reviews, I thought why not a breakfast item!  Breakfast is my favorite meal, but I don't always have time to sit down to eat so I am always on the lookout for yummy and quick gluten-free ideas.  Van's waffles are actually the best frozen waffles I have had gluten-free or not.  They get crisp just like a waffle machine waffle and are more substantial than an Eggo.  I like to put almond butter on mine and sometimes drizzle a little agave nectar.  These are a great freezer staple and couldn't be better or easier! Enjoy and happy weekend! 

Gluten Free Vodka Pasta

A lot of the time when I am eating with someone, I get the, "Wait! That has gluten!"  I have to quickly explain that no rice does have gluten in it.  For a quick guide, here are some common foods that do not contain gluten.  Foods that DO NOT contain gluten:

Alcohol (avoid real ale, beer, lager and stout) 

Beans

Butter 

Candies (just check, but most do not... Twizzlers do!)

Cheese (except for blue)

Chicken

Chocolate 

Coffee (unflavored) 

Corn

Corn meal

Cornstarch 

Cream 

Eggs

Fish 

Fruits (all)

Honey

Ice cream

Juices 

Meat 

Milk

Millet 

Nuts

Nut Butters 

Oils 

Pickles

Polenta

Powdered sugar 

Rice (brown and white)

Rice cakes 

Seeds

Soy 

Sugar

Tea

Quinoa

Vegetables (all)

Vinegars

Yogurt

Well the AC is back on and we are up and cooking!  Thank goodness, I was just beginning to get antsy not being able to use the kitchen.  Today, a favorite recipe of mine...vodka pasta.  True, the only part of regular vodka pasta that has gluten is the pasta, but it is a delicious way to use some brown rice pasta if you have some!

Gluten Free Vodka Pasta 

Ingredients:

1 16 oz bag brown rice penne or rigatoni pasta (gluten-free)

1 tablespoon unsalted butter

1 tablespoon olive oil 

2 shallots, minced

2 garlic cloves, minced 

1 cup vodka 

1 32-ounce can crushed tomatoes

1 cup chicken stock 

1/2 cup cream

parmesan cheese, grated (for garnish)

basil (for garnish) 

salt and pepper 

Instructions:

Heat oil and butter in saucepan over medium heat. 

Mince shallots and garlic.

Add minced shallots and garlic and saute over medium-low heat for 3-5 minutes until shallots are soft and sweet. 

Stir in vodka and reduce by about half. 

Heat salted water for pasta. 

Add crushed tomatoes to reduced vodka mixture. 

Add chicken stock. 

Stir to combine.  Bring to a boil, reduce and let simmer.  Salt and pepper to taste.  

Add pasta to boiling water, stir, and cook according to directions on package. 

Stir cream to tomato sauce mixture.  As soon as sauce comes to a boil, remove from heat. 

Toss sauce in cooked and drained pasta 

Top with parmesan cheese and minced basil. Enjoy!

Note: I tossed roasted aspargus pieces into mine for a little veggie! 

Hidden Gluten

Well, we are going to change things up a bit today.  You see, the air conditioner is out downstairs in our house.  And the thought of standing over a hot stove or oven in a very hot kitchen is just a bit unappealing to me.  I hope you understand and we will be back on track as soon as the AC is up and running.


Back to the 411 on gluten.... So let's say you are shopping at the grocery store and you find a product that doesn't say gluten-free on the label and you think, "Perfect, that sounds delicious AND it doesn't contain gluten!"  Right?  Not so fast, this list below are the foods with hidden gluten.  Foods you would never ever think contain gluten but they do!  Yes, not every variety of these foods has gluten, but most do, so just check labels.

Hidden Gluten

Barley

Binders

Bouillion

Bran

Brewers yeast

Bulgur

Cereal binding

Couscous

Durhum

Edible starch

Emulsifiers

Farina

"Fillers"

Hydrolyzed plant protein

Hydrolyzed vegetable protein

Kamut

Kasha

Malt

Malt flavoring

Malt vinegar

Matzo

Modified food starch

Monosodium glutimate (MSG)

"Natural" flavor

Rye

Seitan

Semolina

Some spice mixtures

Soy sauce

Spelt

Stabilizer

Suet

Teriyaki sauce

Textured Vegetable Protein (TVP)

Wheat

Wheat grass

Wheat protein

Hope that helps you some on your journey to live gluten-free!