I made this gluten-free stuffing at Thanksgiving and it was everyone's favorite (even the wheat-eaters')!! The key is good gluten-free bread.
Melt in pan:
-1/3 c butter or marg
Add and saute until tender:
-1 c chopped celery
-1 c sliced mushrooms
-1/4 c diced onion
Remove from heat and add:
-seasonings such as sage or tarragon or basil or rosemary (or whatever you like)
-salt/pepper
In bowl combine:
-6 c cubed gluten-free bread (I use one Against the Grain Gourmet gf baguette)
-1/2 chopped pecans
-1/2 cup dried cranberries
-the sauteed veggies & butter above
-3/4 c chick broth or water
Bake stuffing inside roast turkey or chicken or cook separately at 325F for 25 mins covered with foil, then remove foil and bake another 15 mins until slightly crispy.
Even better the next day!
Tuesday, December 8, 2009
Sunday, November 29, 2009
GF Sour Cream Choco Chip CAKE
I adapted this by substituting the flour and it's better than the wheat version! Absolutely delicious and moist and doesn't crumble, plus it lasts several days!
1/2 c butter or marg
1 c sugar
2 eggs
2 c gluten-free baking flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 c sour cream
1 tsp vanilla
1 pkg (12oz) mini choc chips
(Preheat @ 350F)
BEAT marg and sugar.
ADD eggs and beat.
COMBINE dry ingredients.
MIX with egg mixture.
STIR in sour cream, vanilla, choc chips (minus 1/3 c chips).
SPREAD in greased 13 x 9 pan.
BAKE 22 - 25 mins, until golden brown.
REMOVE from oven.
SPRINKLE with a mixture of:
(1/4 c white sugar, 1/4 c brown sugar, 1/3 c mini choc chips).
CUT when cool.
1/2 c butter or marg
1 c sugar
2 eggs
2 c gluten-free baking flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 c sour cream
1 tsp vanilla
1 pkg (12oz) mini choc chips
(Preheat @ 350F)
BEAT marg and sugar.
ADD eggs and beat.
COMBINE dry ingredients.
MIX with egg mixture.
STIR in sour cream, vanilla, choc chips (minus 1/3 c chips).
SPREAD in greased 13 x 9 pan.
BAKE 22 - 25 mins, until golden brown.
REMOVE from oven.
SPRINKLE with a mixture of:
(1/4 c white sugar, 1/4 c brown sugar, 1/3 c mini choc chips).
CUT when cool.
Wednesday, November 18, 2009
www.eXaminer.com GFree INTERVIEW
Original Format: http://www.examiner.com/examiner/x-20151-Manchester-Gluten-Free-Examiner~y2009m11d16-Interview-with-Elizabeth-Atkinson-Author-of-GLEE--An-Easy-Guide-to-Gluten-Free-Independence
(by: KIM HOPKINS)
INTERVIEW with Elizabeth Atkinson, author of:
GLEE: An Easy Guide to Gluten Free Independence
Q: What is your background? How did you get involved in developing a book about living with celiac disease?
A: I write novels for tweens, but have a background in freelance writing. My daughter was diagnosed with CD at the end of her junior year. She was very worried about leaving for college in the coming year and surviving on her own, so I wrote a concise survival guide for her. It turned out to be a great book for anyone newly diagnosed.
Q: How did you come up with the concept for GLEE?
A: When I searched around for a very basic, user-friendly GF survival guide for someone newly diagnosed, I only came up with "Gluten-Free for Dummies" by Danna Korn. It's an excellent resource, but still pretty lengthy. I wanted something much more concise and pocket-size.
Q: How did you decide on the title GLEE for your book?
A: Since I'm a writer I'm always creating and redesigning words and concepts. The first thing that came to mind with the "gluten-free" diagnosis was "What an unappealing word!" To me it sounded like food had glue it in! Anyway, I immediately shortened it to GLEE (GL for "Gl"uten and EE for Fr"ee"). so in our house we call gluten-free food "Glee" food. It's also a hopeful word, describing her new energy, health, and outlook on life!
Q: What is the most useful advice you have for people new to the gluten free lifestyle?
A: Besides reading my guide which has everything you need to know when newly diagnosed including food advice, food lists, travel, online resources? : ) I would say don't panic and take it one day at a time. The first most drastic thing you have to do immediately is cut out those wheat-filled carbs, so make a big pot of brown rice. You can add anything fresh to rice like veggies, cheese, fresh meats, nuts, tomato sauce, etc and have a meal. Then you must get a basic list of what you cannot eat either from a book or online. Then give yourself lots of time to do that first grocery shopping! And luckily today, almost all mainstream grocery stores carry gluten-free food - just ask at the desk. (And get used to asking a lot!)
Q: What are some of your family's favorite gluten free foods?
A: My daughter loves baked treats like cookies, brownies and muffins. I pretty much follow the usual recipe substituting store-bought GF flour for regular flour. The rest of the ingredients (like cocoa, chocolate chips, butter, etc) are usually GF. As far as packaged foods we love Against the Grain Gourmet Rolls, Bagels and Baguettes. Amy's Rice Crust pizza is our favorite GF frozen pizza, but there are many good ones. These days we rarely buy the packaged GF foods and cook fresh as often as we can making the correct GF substitutes when necessary.
Q: Can you share something about what you are currently working on?
A: I am going through the editing process with my editor right now for my next tween novel, "I, EMMA FREKE," which will be in bookstores Sept 2010! You can learn more about Elizabeth Atkinson by visiting her website and blog here.
(by: KIM HOPKINS)
INTERVIEW with Elizabeth Atkinson, author of:
GLEE: An Easy Guide to Gluten Free Independence
Q: What is your background? How did you get involved in developing a book about living with celiac disease?
A: I write novels for tweens, but have a background in freelance writing. My daughter was diagnosed with CD at the end of her junior year. She was very worried about leaving for college in the coming year and surviving on her own, so I wrote a concise survival guide for her. It turned out to be a great book for anyone newly diagnosed.
Q: How did you come up with the concept for GLEE?
A: When I searched around for a very basic, user-friendly GF survival guide for someone newly diagnosed, I only came up with "Gluten-Free for Dummies" by Danna Korn. It's an excellent resource, but still pretty lengthy. I wanted something much more concise and pocket-size.
Q: How did you decide on the title GLEE for your book?
A: Since I'm a writer I'm always creating and redesigning words and concepts. The first thing that came to mind with the "gluten-free" diagnosis was "What an unappealing word!" To me it sounded like food had glue it in! Anyway, I immediately shortened it to GLEE (GL for "Gl"uten and EE for Fr"ee"). so in our house we call gluten-free food "Glee" food. It's also a hopeful word, describing her new energy, health, and outlook on life!
Q: What is the most useful advice you have for people new to the gluten free lifestyle?
A: Besides reading my guide which has everything you need to know when newly diagnosed including food advice, food lists, travel, online resources? : ) I would say don't panic and take it one day at a time. The first most drastic thing you have to do immediately is cut out those wheat-filled carbs, so make a big pot of brown rice. You can add anything fresh to rice like veggies, cheese, fresh meats, nuts, tomato sauce, etc and have a meal. Then you must get a basic list of what you cannot eat either from a book or online. Then give yourself lots of time to do that first grocery shopping! And luckily today, almost all mainstream grocery stores carry gluten-free food - just ask at the desk. (And get used to asking a lot!)
Q: What are some of your family's favorite gluten free foods?
A: My daughter loves baked treats like cookies, brownies and muffins. I pretty much follow the usual recipe substituting store-bought GF flour for regular flour. The rest of the ingredients (like cocoa, chocolate chips, butter, etc) are usually GF. As far as packaged foods we love Against the Grain Gourmet Rolls, Bagels and Baguettes. Amy's Rice Crust pizza is our favorite GF frozen pizza, but there are many good ones. These days we rarely buy the packaged GF foods and cook fresh as often as we can making the correct GF substitutes when necessary.
Q: Can you share something about what you are currently working on?
A: I am going through the editing process with my editor right now for my next tween novel, "I, EMMA FREKE," which will be in bookstores Sept 2010! You can learn more about Elizabeth Atkinson by visiting her website and blog here.
Sunday, November 15, 2009
Did you know? Drywall has Gluten!
I recently spoke at the PORTLAND (Maine) CELIAC DISEASE SUPPORT GROUP where an audience member told the story of her daughter arriving home from college and getting gluten attacks.
Now the daughter had been diagnosed years before and her mom kept at GF kitchen, so they couldn't figure it out. But the daughter was getting sicker every day over her break.
Finally her mom wondered about the renovations that were being done on the house. She researched the drywall that was being installed and found it contained wheat starch! In addition, the joint compound also contained a wheat derivative...and this stuff (as you can imagine) was floating all through their house. In fact, the mom was sweeping the floors daily.
Clearly gluten was coating everything!
Does anyone know of any other unsuspecting household substances that might contain gluten??
Wednesday, November 4, 2009
Fun GF Talk/Discussion in Portland, Maine
Please join me and the PORTLAND CELIAC SUPPORT GROUP for a fun informative GF evening/potluck dinner!!
WHEN: Tuesday November 10th (6 - 8pm)
WHERE: Maine Health Learning Resource Center
Falmouth Family Health Care Center
5 Bucknam Road, Suite 1A
Falmouth, ME
For driving directions, go to: http://www.mainehealth.org/mh_healthinformation/falmouthlearningcenter.htm
POTLUCK INFO: Our potluck theme will be Thanksgiving Recipes!!
Please bring a gluten-free item based on your last name. If your name begins with:
A—E Bring a dessert
F—J Bring a side dish
K—O Bring sweet or savory bread or rolls
P—S Bring Fruit, Appetizer, or Salad
T—Z Bring a main dish
FOR MORE INFORMATION: contact Sue Gefvert at 207-602-3543 or Paula Raleigh at 207-787-2279.
Tuesday, November 3, 2009
Tuesday, September 22, 2009
Fun GF Discussion! November 1st in North Conway, NH
Celiac Disease Informational Session
Best of New Hampshire 2009!!
Best of New Hampshire 2009!!
Celiac Disease Informational Session at:
RAFFERTY'S Restaurant in North Conway, NH
Date: Sunday, November 1, 2009 (2 - 4 pm)
Guest speaker will be Elizabeth Atkinson, author of GLEE! speaking about her book, "An Easy Guide to Gluten-Free Independence."
GLEE! An Easy Guide to Gluten-Free Independence was published by Clan Thompson, April 2009. It focuses on helping the newly diagnosed and young adults living on their own for the first time with staying healthy on a gluten free diet. Elizabeth will be giving a fun talk concerning this subject, including a GF grocery store discussion and the gluten-free diet fad!
*A quote from Dana Korn:
"From its name to the information it offers, GLEE! is overflowing with "gleeful" advice for young adults. Leaving the house can be a tough time for ANYONE but toss on top of that the added stress of maintaining a strict gluten-free lifestyle, and it can be downright overwhelming. GLEE! is an upbeat, optimistic guide that helps young adults live a glutenfree lifestyle in a manner that they will revel, not rebel. Knowledge is power, and this book arms young adults with everything they need to be strong and confident in their gluten-free lifestyle."
-DANNA KORN (author of Living Gluten-Free for Dummies, Kids with Celiac Disease, and founder of R.O.C.K.-Raising our Celiac Kids)
As always, we will have gluten-free samples and giveaways!
As always, we will have gluten-free samples and giveaways!
* Rafferty's full menu is gluten-free www.raffspub.com
* For questions, feel free to call Linda, John, or Joe at 603-356-6460
(Copyright © 2009 [Rafferty's Restaurant & Pub]. All rights reserved. Revised: September 15, 2009 )
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