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Showing posts with label books and cookbooks. Show all posts
Showing posts with label books and cookbooks. Show all posts

Tuesday, May 31, 2011

celebrating a milestone: gluten free red velvet cake


we are very very pleased to announce that our blog has recently reached over 100,000 page views, and to us that is something worth celebrating! we started our blog in late 2009 in the hopes of sharing our gluten free lifestyle experiences with anyone and everyone. we had virtually no help at the beginning of our diagnosis in 2005 and really had no idea where to turn. our blog was created out of our desire to help even just one person overcome the challenges of a Celiac Disease diagnosis. over the years we have come to realize that living with Celiac Disease is not just about cutting out gluten, but rather integrating this new diet into a normal and enjoyable lifestyle, and this is the focus of our blog.
to celebrate we would like to share with you an awesome Red Velvet Cake recipe adapted from The Allergen-Free Baker's Handbook by Cybele Pascal. this recipe was easy to follow, and most importantly turned out well without any drama! and the cake was delicious! all of the recipes in Pascal's book are dairy free, soy free, nut free, and of course, gluten free!
first you need to whip up Pascal's gluten free flour mix:
4 cups of superfile brown rice flour
1 1/3 cups potato starch (not potato flour)
2/3 cup tapioca flour
and here is the cake recipe:
2 3/4 cups gluten free flour mix (see above)
1/4 cup unsweetened cocoa powder (mine was sweetened, and I used it anyway)
3/4 tsp xanthan gum
1 1/2 tsp double-acting baking power (I use Bob's Red Mill)
1 1/2 tsp baking soda
1 1/2 tsp salt
1 1/2 cups of hemp milk/ rice milk (I use Manitoba Harvest Hemp Bliss unsweetened)
1 1/2 tsp cider vinegar (I use Bragg apple cider vinegar)
3/4 cup vegetable shortening (I used Earth Balance's shortening, which contains soy)
1 1/2 cups granulated sugar
4 1/2 tsp Ener-G egg replacer mixed with 6 tbsp rice milk (I used eggs and hemp milk)
1 tsp pure vanilla extract (I use Simply Organic)
1 oz bottle red food coloring (Pascal recommends Seelect Natural Food Coloring, order online)


•preheat your oven to 350° F. grease two eight inch round cake pans. Pascal recommends lining each with parchment paper, greasing again, then dusting with cocoa powder. I did this and it really helped get the cakes out.

•whisk together the flour mix, the cocoa powder, xanthan gum, baking powder, baking soda, and salt. set aside.

•combine the rice milk and the apple cider vinegar, and set aside.

•using your stand mixer with the paddle attachment, combine the shortening, sugar, egg replacer, and vanilla. beat on medium speed until light and fluffy, which takes about two minutes. next add the food coloring and mix until all the ingredients are combined. sift the flour mixture into the mixing bowl in three batches while alternating with the rice milk mixture. beat until smooth, this takes about thirty seconds. scrape down the sides of the bowl if necessary.

•divide the batter into the two pans and smooth down the surface using a spatula.

•bake in the center of the oven for approximately thirty-five minutes, or until a skewer inserted into the center comes out clean. rotate the pans half way though the baking time.

•let the cakes cool on a rack for thirty minutes. then flip the cakes onto a plate, remove the parchment paper, then flip back right side up and let cool completely.

•once the cakes have cooled, use a serrated knife to level off the tops of the cakes. frost with velvet frosting (see recipe below).


velvet frosting recipe:
1 cup vegetable shortening (I used Earth Balance's shortening, which contains soy)
pinch of salt
3 cups confectioners sugar (I use Wholesome Sweeteners fair trade organic sugar)
3 tbsps of hemp/ rice milk (I use Manitoba Harvest Hemp Bliss unsweetened)
1 tbsps of freshly squeezed  lemon juice (I buy all my organic produce from SPUD)
1 tsp pure vanilla extract (I use Simply Organic)


•in your stand mixer fitted with the paddle attachment, cream together the shortening and salt on medium speed for one minute.

•add the confectioner's sugar in three batches.

•add the rice/ hemp milk, lemon juice, and vanilla. beat on medium speed until smooth and fluffy, takes about five minutes.

•frost your cake and enjoy!


don't think we would let our milestone pass by without a giveaway to thank our readers, we have an exciting giveaway coming very soon, stay tuned for the announcement!  Andrea.


celiac disease   |   the allergen-free baker's handbook   |   follow us on twitter   |   follow us on facebook



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Tuesday, July 27, 2010

gluten free, sugar free cooking: falafels

a while back I mentioned that I am experimenting with a few cookbooks in order to learn something new about gluten free cooking and baking, as well as to generally open up my repertoire of gluten free favorites. the first book I have been experimenting with is titled "Gluten-Free, Sugar-Free Cooking", by Susan O'Brien. over the past weeks I have already tried her recipes for brown rice pudding, and quinoa tabbouleh. last week I tried O'Brien's recipe for falafels.

 falafel is a Middle Eastern food originating in Egypt, and is now an iconic part of Israeli cuisine. I am not exactly sure why out of over two hundred recipes in O'Bien's book, I happened to choose two middle eastern dishes, but I digress. the main ingredient in falafels is either chick peas, or fava beans, or a combination of both, and both are gluten free. chickpeas are high in protein, complex carbohydrates, and fiber. unfortunately many falafel recipes and most mixes use wheat flour. additionally, the falafels are typically served inside a pita bread pocket, which is obviously not safe for people on a gluten free diet.

 if you are craving your beloved falafels, or would like to try them for the first time, you can try a gluten free falafel mix, such as OrgraN Falafel Mix, Fantastic Foods Falafel Mix, or Authentic Foods Falafel Mix. however, you can also make them on your own from scratch! (come on... you can do it!)

 O'Brien's book includes two recipes, one for the falafels on page 89, and one for the falafel sauce on page 188. 

 the falafels:
1/4 cup canola oil
1 large onion, chopped
1/4 cup chopped parsley
2 cloves garlic, minced
2 (15 oz.) cans of chickpeas (garbanzo beans) drained, but reserve juice
1/4 cup quinoa flour (I got mine at Whole Foods)
1 tablespoon wheat-free tamari sauce (try San-J brand)
4 tablespoons chopped fresh coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder

 there are two ways you can cook the falafels, in the oven, or in a deep fryer. I tried both, and I have to say I preferred the deep fried version, the outer crust was just so crispy, and the inside was nice and soft. the oven method was good too, but a little more consistent in the cooked texture between inside and outside. the deep fryer that I have is by Waring Pro, which has been great, but this smaller version would actually be perfect since it is deeper than it is long, better deep frying proportions in my opinion.

 directions:
if you are going to cook in the oven, set your oven to 350°F. in a large frying pan heat one tablespoon of oil and saute the onion until soft, then add the parsley and garlic and keep cooking for another minute. in a blender or food processor, combine the rest of the ingredients (except the remaining oil) and blend. next I added the sauted onions mixture and blended again. 

 if you are cooking in the oven, then form your the falafel mixture into patties and place on a greased baking sheet, and bake for 15 minutes each side, 30 minutes total. if you are using a deep fryer, form your mixture into one inch balls and drop into the hot oil. I did not time them, but when the outside crust is dark golden brown, they should be ready. 

 obviously pita bead shells are out of the question for holding your falafels, unless you can buy or make gluten free pita bread. I decided to follow O'Brien's recommendation to make lettuce wraps. I bought fresh organic butter lettuce and added a few falafel balls, and lots of falafel sauce! you can garnish with more of your chopped fresh herbs. you could also try making a wrap using gluten free tortillas, I like the Food For Life brand. this recipe makes approximately four servings.

 here is the recipe for the falafel sauce:
1/2 cup water
1 cup sesame tahini
3 cloves garlic, minced
1/2 cup lemon juice, use freshly squeezed
1 tablespoon chopped parsely
dash of fresh ground pepper

 place all of the ingredients in a food processor or blender, and process until smooth.

 this seems like a lot of work, but believe me you are going to love these! my husband and I kept half of the wet falafel mix in the fridge over night and deep fried the next day for another round of yummy gluten free falafels! enjoy!  Andrea.

get the book   |   susan o'brien   |   benefits of chickpeas

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Friday, June 11, 2010

gluten free, sugar free cooking: quinoa tabbouleh

last week I wrote about how I am learning new recipes from gluten free cookbooks which I signed out from the library. the first book I have been trying is Susan O'Brien's "Gluten-Free, Sugar-Free Cooking". last week I wrote about my version of O'Brien's brown rice pudding, and this week I am going to share with you her recipe for gluten free tabbouleh. I mentioned last week that O'Brien has over 200 recipes in her book, and I am not going to attempt them all. instead I am going to try recipes for which I already have most of the ingredients, or which contain ingredients that if I have to purchase, I will most likely use again. next to rice, quinoa is the grain I cook most frequently because it's extremely healthy, so I decided to try O'Brien's quinoa tabbouleh. 

quinoa, pronounced keen-wa, is an ancient "grain" once considered "the gold of the incas". native to south america, quinoa however is not actually a grain, it is the seed of a plant type called a chenopod, and is closely related to species such as beets and spinach, and chard. quinoa's nutritional value is hard to beat. it is high in complete protein, which means that it contains all of the nine essential amino acids making it a well balanced source of protein, and ideal for people on a vegan diet looking for adequate protein intake. quinoa is also a good source of dietary fiber, phosphorus, and it is high in magnesium and iron. the best part is that quinoa is gluten free! 

I normally buy the Ancient Harvest brand of quinoa, but the last time I was shopping at Greens Organic & Natural Market I came across another brand of quinoa called Alter Eco Fair Trade. each brand has it's own cooking recommendations, ie water to quinoa ratio. Ancient Harvest recommends a ratio of 2:1 water to quinoa, and Alter Eco suggests a cooking ratio of 1 1/2:1 water to quinoa. since I was always using the Ancient Harvest brand before I used their recommended 2:1 ratio, and found that making perfect quinoa was hit and miss. sometimes it burnt on the bottom of the saucepan and got stuck, and sometimes is was too mushy, and occasionally it turned out ok. but I hated it when it burnt and I had to scrape so much of it off the pan and throw it away. if you are already a quinoa consumer then you know it isn't cheap! 

what I learned from reading Susan O'Brien's quinoa tabbouleh recipe is that she recommends a ratio of 1:1, for this recipe at least, and it turned out perfectly! actually she doesn't recommend water for the quinoa tabbouleh, she recommends cooking the quinoa in a cup of vegetable broth, Pacific Natural Foods organic vegetable broth is gluten free. not only does the quinoa cook perfectly, but it also has a wonderful flavour to it. if you are not familiar with tabbouleh, it is a very popular middle eastern salad, also a Lebanese main dish, made with bulgur wheat, lots of parsley, tomatoes, onion, mint, and other seasonings like lemon juice, salt and pepper, and olive oil. quinoa is an excellent alternative to bulgur wheat, and it tastes great too. in fact, since our Lebanese friend introduced us to tabbouleh years ago, our family has become experts in tabbouleh preparation and taste, and when I made this quinoa recipe, even they raved about it! now that we have a gluten free alternative, Robyn and I can enjoy this great nutritious salad with our family once again.

 this is the recipe that I adapted from O'Brien's book based on what I had at home, and in the garden at the time.

the salad:
1 cup quinoa
1 cup gluten free vegetable broth
1/2 cup grated carrots (I love this grater)
1 stalk of celery, chopped (organic is best, read why here)
1 cup diced tomatoes
1 cup diced cucumber
1 cup/ large bunch parsley finely chopped

the dressing:
1/4 cup freshly squeezed lemon juice
1/8 cup olive oil (I used grapeseed oil)
2 tbsp minced garlic
2 tbsp chopped fresh mint (I used orange mint since it's what I have in my herb garden)
salt & pepper to taste (I didn't use salt or pepper)

directions:
prepare the salad dressing first. in a small bowl combine the lemon juice, oil, garlic, and mint. next rinse the quinoa and put in a saucepan with the vegetable broth. bring to a boil and reduce heat and simmer on low for for about twelve minutes. make sure all the broth is absorbed, then remove from heat and let cool. in a large salad bowl combine the carrots, celery, tomatoes, and cucumber, then add the quinoa and the parsley. once everything is combined, add the dressing and toss well. you can season with salt and pepper.

this recipe serves eight. if your family is small, tabbouleh keeps well in the fridge for a few days, so you can easily enjoy this for dinner, and lunch and dinner again! double the recipe for your next gluten free potluck! enjoy your summer, and stay cool with this refreshing salad.  Andrea.



get the book   |   susan o'brien   |   benefits of parsely   |   benefits of quinoa
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Wednesday, June 2, 2010

gluten free, sugar free cooking: brown rice pudding

I recently took out several cookbooks from the library in order to help me expand my gluten free cooking knowledge and to help me get out of the rut of cooking the same things over and over again. over the coming weeks I will post recipes I have found that are delicious, easy to make, and don't require a gazillion ingredients. the recipes that I will try out are going to be those for which I already have most of the ingredients at home, or those which use ingredients that I will likely use again.

 the first book I am trying out is titled "Gluten-free, Sugar-free Cooking" by Susan O'Brien. what interested me about this book, is the sugar-free part. last summer, after reading the book "Spent: End Exhaustion and Feel Great Again" by Dr. Frank Lipman, I realized why sugar is unhealthy, and I went the through process of eliminating it, and it was really difficult! I eventually broke through the withdrawl period, and felt great! after a few months I eventually slipped back into my sugar eating comas with a cookie here and a soda there, and before I knew it I was craving sugar once again. in my own defense, I don't drink coffee, or caffeinated soft drinks, so sugar is my 3pm pick-me-up.
recently, after consuming sugary foods, like ice cream, sodas (even natural ones), cookies, and brownies, I don't feel well. so it dawned on me that even though I am craving these sweet foods, they are making me feel terrible. I get stomachaches and headaches, I feel tired, lethargic, and then of course I feel guilty! not to mention the baby weight on my belly that keeps me looking like I am four months pregnant. I need to stop eating sugar, and start eating more balanced whole foods! it also doesn't help that Robyn and I have been meeting so many fabulous boutique bakers here in Vancouver, but fortunately they are all aware of sugar's bad reputation and have great sugar free options too.

 through an elimination diet, the author, Susan O'Brien, discovered that she is wheat/ gluten sensitive, and embarked on finding foods she could enjoy and that would be easy to make. O'Brien's book, which was published in 2006, contains over two hundred recipes geared to helping you live "a healthier, allergy-free life". 

 the recipes are all gluten free, sugar free, and some are dairy free. O'Brien, who wrote this book in order to help "millions of people suffering from food allergies, obesity, and generally less-than-perfect health," feels that the connection between what we eat and how we feel has never been more obvious. O'Brien notes that the gluten free sugar free diet can be beneficial to people suffering not only from Celiac Disease, but also Candida, Fibromylagia, Crohn's Disease, Diabetes, Autism, ADHD, and chemical sensitivity. O'Brien is a gourmet cook, baker, cooking instructor, guest speaker, and a food management consultant. 

 in the beginning of the book O'Brien discusses what the alternatives to sugar and gluten are, and she explains how they are used in cooking. what follows is a section on where to find gluten, dairy, and sugar free products, mainly in the United States, followed by a section on alternative ingredients. the recipes are broken down into the following categories: 
breakfast dishes • breads and muffins • appetizers • soups, stews, and casseroles • main courses • pasta, rice, and beans • salads and vegetables • sauces • drinks • desserts
the only thing missing from O'Brien's cookbook are photos of the dishes, however her recipes are easy to follow and O'Brien offers the nutritional analysis for each recipe (yay!), and offers many substitutions and variations of the recipes.

 the first recipe I tried is O'Brien's brown rice pudding on page 208. I chose this recipe because I love rice pudding, and I prefer brown rice for its nutritional value, but I have never seen brown rice pudding sold commercially. O'Brien notes that you can make this dish suitable for breakfast (I know, yum!) by adding more protein, such as nuts, dates, or raisins. 

this is the recipe that I adapted from O'Brien's book based on what I had at home at the time.

2-1/2 cups almond milk (you can use rice milk, coconut milk, hemp milk, or soy milk)
1 small can of coconut milk
1 cup brown rice
3 tablespoons agave nectar (you can use brown rice syrup or fruit sweetener)
1/2 teaspoon vanilla extract (use natural, and avoid artificial)
1/2 teaspoon ground cinnamon

directions:
place the milk, rice, and agave nectar in a saucepan and bring to a boil. when it begins to boil, lower the heat to medium/ low and cover. simmer for 50 to 60 minutes, or until the rice is cooked through, but not dry. remove from the heat and add the vanilla, nutmeg and cinnamon.

garnish per serving:
1 tablespoon of unsweetened shredded coconut (I used Bob's Red Mill)
2 to 3 tablespoons of raisins
2 to 3 tablespoons of crushed almonds

when cooking O'Brien also suggests adding mangoes or bananas! I cooked mine the night before for our next morning's breakfast, and put it in the fridge overnight. the rice pudding lost some of its creaminess, so I simply put individual portions into bowls, and warmed the rice pudding for 30 seconds in the microwave. I then added some almond milk to get the pudding creamy again, and put in the microwave for another 30 seconds. you can add as much non-dairy milk as you like to achieve the consistency that you prefer. give it a try, and I hope you like it! 

I will be posting more recipes over the coming weeks from O'Brien's book, and in the meantime look for this book at your local library, or purchase online. look for her other book titled "The Gluten Free Vegan".  Andrea.
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Tuesday, February 9, 2010

gluten free: books

reading, originally uploaded by yives.
as great as the internet and networking applications like twitter are for finding information on the gluten free diet, there are many books that are essential to have, especially if you are a newly diagnosed celiac or are learning to live gluten free. Andrea and I will periodically post on our new favorites to keep our readers, reading!

my first recommendation is the Canadian Encyclopedia of Natural Medicine by Sherry Torkos. this book is an excellent and comprehensive A-Z guide on hundreds of common health concerns and conditions and also provides information on natural supplements and herbal remedies that can aid in treatment.

Celiac Disease is often associated with a range of secondary disorders including lactose intolerance, skin conditions, anemia, thyroid imbalances, and diabetes. if you experience one or more of these related conditions, this book is a great resource to have on hand.

Gluten Free Girl, by Shauna James Ahern is widely popular in the gluten free community, but if you have not read it, I highly recommend it. Shauna is a passionate writer and her story is all about the journey toward living a healthy, gluten free lifestyle. Andrea and I have learned a lot about food and healthy eating as well and we especially enjoyed the opening chapter, a ‘brand-name childhood’. I think most of us can relate to the wheat filled days of the past, and I will say that I miss the sugary taste of cap’n crunch!  Robyn.

canadian encyclopedia of natural medicine   |   gluten free girl

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Showing posts with label books and cookbooks. Show all posts
Showing posts with label books and cookbooks. Show all posts

Tuesday, May 31, 2011

celebrating a milestone: gluten free red velvet cake


we are very very pleased to announce that our blog has recently reached over 100,000 page views, and to us that is something worth celebrating! we started our blog in late 2009 in the hopes of sharing our gluten free lifestyle experiences with anyone and everyone. we had virtually no help at the beginning of our diagnosis in 2005 and really had no idea where to turn. our blog was created out of our desire to help even just one person overcome the challenges of a Celiac Disease diagnosis. over the years we have come to realize that living with Celiac Disease is not just about cutting out gluten, but rather integrating this new diet into a normal and enjoyable lifestyle, and this is the focus of our blog.
to celebrate we would like to share with you an awesome Red Velvet Cake recipe adapted from The Allergen-Free Baker's Handbook by Cybele Pascal. this recipe was easy to follow, and most importantly turned out well without any drama! and the cake was delicious! all of the recipes in Pascal's book are dairy free, soy free, nut free, and of course, gluten free!
first you need to whip up Pascal's gluten free flour mix:
4 cups of superfile brown rice flour
1 1/3 cups potato starch (not potato flour)
2/3 cup tapioca flour
and here is the cake recipe:
2 3/4 cups gluten free flour mix (see above)
1/4 cup unsweetened cocoa powder (mine was sweetened, and I used it anyway)
3/4 tsp xanthan gum
1 1/2 tsp double-acting baking power (I use Bob's Red Mill)
1 1/2 tsp baking soda
1 1/2 tsp salt
1 1/2 cups of hemp milk/ rice milk (I use Manitoba Harvest Hemp Bliss unsweetened)
1 1/2 tsp cider vinegar (I use Bragg apple cider vinegar)
3/4 cup vegetable shortening (I used Earth Balance's shortening, which contains soy)
1 1/2 cups granulated sugar
4 1/2 tsp Ener-G egg replacer mixed with 6 tbsp rice milk (I used eggs and hemp milk)
1 tsp pure vanilla extract (I use Simply Organic)
1 oz bottle red food coloring (Pascal recommends Seelect Natural Food Coloring, order online)


•preheat your oven to 350° F. grease two eight inch round cake pans. Pascal recommends lining each with parchment paper, greasing again, then dusting with cocoa powder. I did this and it really helped get the cakes out.

•whisk together the flour mix, the cocoa powder, xanthan gum, baking powder, baking soda, and salt. set aside.

•combine the rice milk and the apple cider vinegar, and set aside.

•using your stand mixer with the paddle attachment, combine the shortening, sugar, egg replacer, and vanilla. beat on medium speed until light and fluffy, which takes about two minutes. next add the food coloring and mix until all the ingredients are combined. sift the flour mixture into the mixing bowl in three batches while alternating with the rice milk mixture. beat until smooth, this takes about thirty seconds. scrape down the sides of the bowl if necessary.

•divide the batter into the two pans and smooth down the surface using a spatula.

•bake in the center of the oven for approximately thirty-five minutes, or until a skewer inserted into the center comes out clean. rotate the pans half way though the baking time.

•let the cakes cool on a rack for thirty minutes. then flip the cakes onto a plate, remove the parchment paper, then flip back right side up and let cool completely.

•once the cakes have cooled, use a serrated knife to level off the tops of the cakes. frost with velvet frosting (see recipe below).


velvet frosting recipe:
1 cup vegetable shortening (I used Earth Balance's shortening, which contains soy)
pinch of salt
3 cups confectioners sugar (I use Wholesome Sweeteners fair trade organic sugar)
3 tbsps of hemp/ rice milk (I use Manitoba Harvest Hemp Bliss unsweetened)
1 tbsps of freshly squeezed  lemon juice (I buy all my organic produce from SPUD)
1 tsp pure vanilla extract (I use Simply Organic)


•in your stand mixer fitted with the paddle attachment, cream together the shortening and salt on medium speed for one minute.

•add the confectioner's sugar in three batches.

•add the rice/ hemp milk, lemon juice, and vanilla. beat on medium speed until smooth and fluffy, takes about five minutes.

•frost your cake and enjoy!


don't think we would let our milestone pass by without a giveaway to thank our readers, we have an exciting giveaway coming very soon, stay tuned for the announcement!  Andrea.


celiac disease   |   the allergen-free baker's handbook   |   follow us on twitter   |   follow us on facebook



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Tuesday, July 27, 2010

gluten free, sugar free cooking: falafels

a while back I mentioned that I am experimenting with a few cookbooks in order to learn something new about gluten free cooking and baking, as well as to generally open up my repertoire of gluten free favorites. the first book I have been experimenting with is titled "Gluten-Free, Sugar-Free Cooking", by Susan O'Brien. over the past weeks I have already tried her recipes for brown rice pudding, and quinoa tabbouleh. last week I tried O'Brien's recipe for falafels.

 falafel is a Middle Eastern food originating in Egypt, and is now an iconic part of Israeli cuisine. I am not exactly sure why out of over two hundred recipes in O'Bien's book, I happened to choose two middle eastern dishes, but I digress. the main ingredient in falafels is either chick peas, or fava beans, or a combination of both, and both are gluten free. chickpeas are high in protein, complex carbohydrates, and fiber. unfortunately many falafel recipes and most mixes use wheat flour. additionally, the falafels are typically served inside a pita bread pocket, which is obviously not safe for people on a gluten free diet.

 if you are craving your beloved falafels, or would like to try them for the first time, you can try a gluten free falafel mix, such as OrgraN Falafel Mix, Fantastic Foods Falafel Mix, or Authentic Foods Falafel Mix. however, you can also make them on your own from scratch! (come on... you can do it!)

 O'Brien's book includes two recipes, one for the falafels on page 89, and one for the falafel sauce on page 188. 

 the falafels:
1/4 cup canola oil
1 large onion, chopped
1/4 cup chopped parsley
2 cloves garlic, minced
2 (15 oz.) cans of chickpeas (garbanzo beans) drained, but reserve juice
1/4 cup quinoa flour (I got mine at Whole Foods)
1 tablespoon wheat-free tamari sauce (try San-J brand)
4 tablespoons chopped fresh coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder

 there are two ways you can cook the falafels, in the oven, or in a deep fryer. I tried both, and I have to say I preferred the deep fried version, the outer crust was just so crispy, and the inside was nice and soft. the oven method was good too, but a little more consistent in the cooked texture between inside and outside. the deep fryer that I have is by Waring Pro, which has been great, but this smaller version would actually be perfect since it is deeper than it is long, better deep frying proportions in my opinion.

 directions:
if you are going to cook in the oven, set your oven to 350°F. in a large frying pan heat one tablespoon of oil and saute the onion until soft, then add the parsley and garlic and keep cooking for another minute. in a blender or food processor, combine the rest of the ingredients (except the remaining oil) and blend. next I added the sauted onions mixture and blended again. 

 if you are cooking in the oven, then form your the falafel mixture into patties and place on a greased baking sheet, and bake for 15 minutes each side, 30 minutes total. if you are using a deep fryer, form your mixture into one inch balls and drop into the hot oil. I did not time them, but when the outside crust is dark golden brown, they should be ready. 

 obviously pita bead shells are out of the question for holding your falafels, unless you can buy or make gluten free pita bread. I decided to follow O'Brien's recommendation to make lettuce wraps. I bought fresh organic butter lettuce and added a few falafel balls, and lots of falafel sauce! you can garnish with more of your chopped fresh herbs. you could also try making a wrap using gluten free tortillas, I like the Food For Life brand. this recipe makes approximately four servings.

 here is the recipe for the falafel sauce:
1/2 cup water
1 cup sesame tahini
3 cloves garlic, minced
1/2 cup lemon juice, use freshly squeezed
1 tablespoon chopped parsely
dash of fresh ground pepper

 place all of the ingredients in a food processor or blender, and process until smooth.

 this seems like a lot of work, but believe me you are going to love these! my husband and I kept half of the wet falafel mix in the fridge over night and deep fried the next day for another round of yummy gluten free falafels! enjoy!  Andrea.

get the book   |   susan o'brien   |   benefits of chickpeas

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Friday, June 11, 2010

gluten free, sugar free cooking: quinoa tabbouleh

last week I wrote about how I am learning new recipes from gluten free cookbooks which I signed out from the library. the first book I have been trying is Susan O'Brien's "Gluten-Free, Sugar-Free Cooking". last week I wrote about my version of O'Brien's brown rice pudding, and this week I am going to share with you her recipe for gluten free tabbouleh. I mentioned last week that O'Brien has over 200 recipes in her book, and I am not going to attempt them all. instead I am going to try recipes for which I already have most of the ingredients, or which contain ingredients that if I have to purchase, I will most likely use again. next to rice, quinoa is the grain I cook most frequently because it's extremely healthy, so I decided to try O'Brien's quinoa tabbouleh. 

quinoa, pronounced keen-wa, is an ancient "grain" once considered "the gold of the incas". native to south america, quinoa however is not actually a grain, it is the seed of a plant type called a chenopod, and is closely related to species such as beets and spinach, and chard. quinoa's nutritional value is hard to beat. it is high in complete protein, which means that it contains all of the nine essential amino acids making it a well balanced source of protein, and ideal for people on a vegan diet looking for adequate protein intake. quinoa is also a good source of dietary fiber, phosphorus, and it is high in magnesium and iron. the best part is that quinoa is gluten free! 

I normally buy the Ancient Harvest brand of quinoa, but the last time I was shopping at Greens Organic & Natural Market I came across another brand of quinoa called Alter Eco Fair Trade. each brand has it's own cooking recommendations, ie water to quinoa ratio. Ancient Harvest recommends a ratio of 2:1 water to quinoa, and Alter Eco suggests a cooking ratio of 1 1/2:1 water to quinoa. since I was always using the Ancient Harvest brand before I used their recommended 2:1 ratio, and found that making perfect quinoa was hit and miss. sometimes it burnt on the bottom of the saucepan and got stuck, and sometimes is was too mushy, and occasionally it turned out ok. but I hated it when it burnt and I had to scrape so much of it off the pan and throw it away. if you are already a quinoa consumer then you know it isn't cheap! 

what I learned from reading Susan O'Brien's quinoa tabbouleh recipe is that she recommends a ratio of 1:1, for this recipe at least, and it turned out perfectly! actually she doesn't recommend water for the quinoa tabbouleh, she recommends cooking the quinoa in a cup of vegetable broth, Pacific Natural Foods organic vegetable broth is gluten free. not only does the quinoa cook perfectly, but it also has a wonderful flavour to it. if you are not familiar with tabbouleh, it is a very popular middle eastern salad, also a Lebanese main dish, made with bulgur wheat, lots of parsley, tomatoes, onion, mint, and other seasonings like lemon juice, salt and pepper, and olive oil. quinoa is an excellent alternative to bulgur wheat, and it tastes great too. in fact, since our Lebanese friend introduced us to tabbouleh years ago, our family has become experts in tabbouleh preparation and taste, and when I made this quinoa recipe, even they raved about it! now that we have a gluten free alternative, Robyn and I can enjoy this great nutritious salad with our family once again.

 this is the recipe that I adapted from O'Brien's book based on what I had at home, and in the garden at the time.

the salad:
1 cup quinoa
1 cup gluten free vegetable broth
1/2 cup grated carrots (I love this grater)
1 stalk of celery, chopped (organic is best, read why here)
1 cup diced tomatoes
1 cup diced cucumber
1 cup/ large bunch parsley finely chopped

the dressing:
1/4 cup freshly squeezed lemon juice
1/8 cup olive oil (I used grapeseed oil)
2 tbsp minced garlic
2 tbsp chopped fresh mint (I used orange mint since it's what I have in my herb garden)
salt & pepper to taste (I didn't use salt or pepper)

directions:
prepare the salad dressing first. in a small bowl combine the lemon juice, oil, garlic, and mint. next rinse the quinoa and put in a saucepan with the vegetable broth. bring to a boil and reduce heat and simmer on low for for about twelve minutes. make sure all the broth is absorbed, then remove from heat and let cool. in a large salad bowl combine the carrots, celery, tomatoes, and cucumber, then add the quinoa and the parsley. once everything is combined, add the dressing and toss well. you can season with salt and pepper.

this recipe serves eight. if your family is small, tabbouleh keeps well in the fridge for a few days, so you can easily enjoy this for dinner, and lunch and dinner again! double the recipe for your next gluten free potluck! enjoy your summer, and stay cool with this refreshing salad.  Andrea.



get the book   |   susan o'brien   |   benefits of parsely   |   benefits of quinoa
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Wednesday, June 2, 2010

gluten free, sugar free cooking: brown rice pudding

I recently took out several cookbooks from the library in order to help me expand my gluten free cooking knowledge and to help me get out of the rut of cooking the same things over and over again. over the coming weeks I will post recipes I have found that are delicious, easy to make, and don't require a gazillion ingredients. the recipes that I will try out are going to be those for which I already have most of the ingredients at home, or those which use ingredients that I will likely use again.

 the first book I am trying out is titled "Gluten-free, Sugar-free Cooking" by Susan O'Brien. what interested me about this book, is the sugar-free part. last summer, after reading the book "Spent: End Exhaustion and Feel Great Again" by Dr. Frank Lipman, I realized why sugar is unhealthy, and I went the through process of eliminating it, and it was really difficult! I eventually broke through the withdrawl period, and felt great! after a few months I eventually slipped back into my sugar eating comas with a cookie here and a soda there, and before I knew it I was craving sugar once again. in my own defense, I don't drink coffee, or caffeinated soft drinks, so sugar is my 3pm pick-me-up.
recently, after consuming sugary foods, like ice cream, sodas (even natural ones), cookies, and brownies, I don't feel well. so it dawned on me that even though I am craving these sweet foods, they are making me feel terrible. I get stomachaches and headaches, I feel tired, lethargic, and then of course I feel guilty! not to mention the baby weight on my belly that keeps me looking like I am four months pregnant. I need to stop eating sugar, and start eating more balanced whole foods! it also doesn't help that Robyn and I have been meeting so many fabulous boutique bakers here in Vancouver, but fortunately they are all aware of sugar's bad reputation and have great sugar free options too.

 through an elimination diet, the author, Susan O'Brien, discovered that she is wheat/ gluten sensitive, and embarked on finding foods she could enjoy and that would be easy to make. O'Brien's book, which was published in 2006, contains over two hundred recipes geared to helping you live "a healthier, allergy-free life". 

 the recipes are all gluten free, sugar free, and some are dairy free. O'Brien, who wrote this book in order to help "millions of people suffering from food allergies, obesity, and generally less-than-perfect health," feels that the connection between what we eat and how we feel has never been more obvious. O'Brien notes that the gluten free sugar free diet can be beneficial to people suffering not only from Celiac Disease, but also Candida, Fibromylagia, Crohn's Disease, Diabetes, Autism, ADHD, and chemical sensitivity. O'Brien is a gourmet cook, baker, cooking instructor, guest speaker, and a food management consultant. 

 in the beginning of the book O'Brien discusses what the alternatives to sugar and gluten are, and she explains how they are used in cooking. what follows is a section on where to find gluten, dairy, and sugar free products, mainly in the United States, followed by a section on alternative ingredients. the recipes are broken down into the following categories: 
breakfast dishes • breads and muffins • appetizers • soups, stews, and casseroles • main courses • pasta, rice, and beans • salads and vegetables • sauces • drinks • desserts
the only thing missing from O'Brien's cookbook are photos of the dishes, however her recipes are easy to follow and O'Brien offers the nutritional analysis for each recipe (yay!), and offers many substitutions and variations of the recipes.

 the first recipe I tried is O'Brien's brown rice pudding on page 208. I chose this recipe because I love rice pudding, and I prefer brown rice for its nutritional value, but I have never seen brown rice pudding sold commercially. O'Brien notes that you can make this dish suitable for breakfast (I know, yum!) by adding more protein, such as nuts, dates, or raisins. 

this is the recipe that I adapted from O'Brien's book based on what I had at home at the time.

2-1/2 cups almond milk (you can use rice milk, coconut milk, hemp milk, or soy milk)
1 small can of coconut milk
1 cup brown rice
3 tablespoons agave nectar (you can use brown rice syrup or fruit sweetener)
1/2 teaspoon vanilla extract (use natural, and avoid artificial)
1/2 teaspoon ground cinnamon

directions:
place the milk, rice, and agave nectar in a saucepan and bring to a boil. when it begins to boil, lower the heat to medium/ low and cover. simmer for 50 to 60 minutes, or until the rice is cooked through, but not dry. remove from the heat and add the vanilla, nutmeg and cinnamon.

garnish per serving:
1 tablespoon of unsweetened shredded coconut (I used Bob's Red Mill)
2 to 3 tablespoons of raisins
2 to 3 tablespoons of crushed almonds

when cooking O'Brien also suggests adding mangoes or bananas! I cooked mine the night before for our next morning's breakfast, and put it in the fridge overnight. the rice pudding lost some of its creaminess, so I simply put individual portions into bowls, and warmed the rice pudding for 30 seconds in the microwave. I then added some almond milk to get the pudding creamy again, and put in the microwave for another 30 seconds. you can add as much non-dairy milk as you like to achieve the consistency that you prefer. give it a try, and I hope you like it! 

I will be posting more recipes over the coming weeks from O'Brien's book, and in the meantime look for this book at your local library, or purchase online. look for her other book titled "The Gluten Free Vegan".  Andrea.
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Tuesday, February 9, 2010

gluten free: books

reading, originally uploaded by yives.
as great as the internet and networking applications like twitter are for finding information on the gluten free diet, there are many books that are essential to have, especially if you are a newly diagnosed celiac or are learning to live gluten free. Andrea and I will periodically post on our new favorites to keep our readers, reading!

my first recommendation is the Canadian Encyclopedia of Natural Medicine by Sherry Torkos. this book is an excellent and comprehensive A-Z guide on hundreds of common health concerns and conditions and also provides information on natural supplements and herbal remedies that can aid in treatment.

Celiac Disease is often associated with a range of secondary disorders including lactose intolerance, skin conditions, anemia, thyroid imbalances, and diabetes. if you experience one or more of these related conditions, this book is a great resource to have on hand.

Gluten Free Girl, by Shauna James Ahern is widely popular in the gluten free community, but if you have not read it, I highly recommend it. Shauna is a passionate writer and her story is all about the journey toward living a healthy, gluten free lifestyle. Andrea and I have learned a lot about food and healthy eating as well and we especially enjoyed the opening chapter, a ‘brand-name childhood’. I think most of us can relate to the wheat filled days of the past, and I will say that I miss the sugary taste of cap’n crunch!  Robyn.

canadian encyclopedia of natural medicine   |   gluten free girl

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Showing posts with label books and cookbooks. Show all posts
Showing posts with label books and cookbooks. Show all posts

Tuesday, May 31, 2011

celebrating a milestone: gluten free red velvet cake


we are very very pleased to announce that our blog has recently reached over 100,000 page views, and to us that is something worth celebrating! we started our blog in late 2009 in the hopes of sharing our gluten free lifestyle experiences with anyone and everyone. we had virtually no help at the beginning of our diagnosis in 2005 and really had no idea where to turn. our blog was created out of our desire to help even just one person overcome the challenges of a Celiac Disease diagnosis. over the years we have come to realize that living with Celiac Disease is not just about cutting out gluten, but rather integrating this new diet into a normal and enjoyable lifestyle, and this is the focus of our blog.
to celebrate we would like to share with you an awesome Red Velvet Cake recipe adapted from The Allergen-Free Baker's Handbook by Cybele Pascal. this recipe was easy to follow, and most importantly turned out well without any drama! and the cake was delicious! all of the recipes in Pascal's book are dairy free, soy free, nut free, and of course, gluten free!
first you need to whip up Pascal's gluten free flour mix:
4 cups of superfile brown rice flour
1 1/3 cups potato starch (not potato flour)
2/3 cup tapioca flour
and here is the cake recipe:
2 3/4 cups gluten free flour mix (see above)
1/4 cup unsweetened cocoa powder (mine was sweetened, and I used it anyway)
3/4 tsp xanthan gum
1 1/2 tsp double-acting baking power (I use Bob's Red Mill)
1 1/2 tsp baking soda
1 1/2 tsp salt
1 1/2 cups of hemp milk/ rice milk (I use Manitoba Harvest Hemp Bliss unsweetened)
1 1/2 tsp cider vinegar (I use Bragg apple cider vinegar)
3/4 cup vegetable shortening (I used Earth Balance's shortening, which contains soy)
1 1/2 cups granulated sugar
4 1/2 tsp Ener-G egg replacer mixed with 6 tbsp rice milk (I used eggs and hemp milk)
1 tsp pure vanilla extract (I use Simply Organic)
1 oz bottle red food coloring (Pascal recommends Seelect Natural Food Coloring, order online)


•preheat your oven to 350° F. grease two eight inch round cake pans. Pascal recommends lining each with parchment paper, greasing again, then dusting with cocoa powder. I did this and it really helped get the cakes out.

•whisk together the flour mix, the cocoa powder, xanthan gum, baking powder, baking soda, and salt. set aside.

•combine the rice milk and the apple cider vinegar, and set aside.

•using your stand mixer with the paddle attachment, combine the shortening, sugar, egg replacer, and vanilla. beat on medium speed until light and fluffy, which takes about two minutes. next add the food coloring and mix until all the ingredients are combined. sift the flour mixture into the mixing bowl in three batches while alternating with the rice milk mixture. beat until smooth, this takes about thirty seconds. scrape down the sides of the bowl if necessary.

•divide the batter into the two pans and smooth down the surface using a spatula.

•bake in the center of the oven for approximately thirty-five minutes, or until a skewer inserted into the center comes out clean. rotate the pans half way though the baking time.

•let the cakes cool on a rack for thirty minutes. then flip the cakes onto a plate, remove the parchment paper, then flip back right side up and let cool completely.

•once the cakes have cooled, use a serrated knife to level off the tops of the cakes. frost with velvet frosting (see recipe below).


velvet frosting recipe:
1 cup vegetable shortening (I used Earth Balance's shortening, which contains soy)
pinch of salt
3 cups confectioners sugar (I use Wholesome Sweeteners fair trade organic sugar)
3 tbsps of hemp/ rice milk (I use Manitoba Harvest Hemp Bliss unsweetened)
1 tbsps of freshly squeezed  lemon juice (I buy all my organic produce from SPUD)
1 tsp pure vanilla extract (I use Simply Organic)


•in your stand mixer fitted with the paddle attachment, cream together the shortening and salt on medium speed for one minute.

•add the confectioner's sugar in three batches.

•add the rice/ hemp milk, lemon juice, and vanilla. beat on medium speed until smooth and fluffy, takes about five minutes.

•frost your cake and enjoy!


don't think we would let our milestone pass by without a giveaway to thank our readers, we have an exciting giveaway coming very soon, stay tuned for the announcement!  Andrea.


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Tuesday, July 27, 2010

gluten free, sugar free cooking: falafels

a while back I mentioned that I am experimenting with a few cookbooks in order to learn something new about gluten free cooking and baking, as well as to generally open up my repertoire of gluten free favorites. the first book I have been experimenting with is titled "Gluten-Free, Sugar-Free Cooking", by Susan O'Brien. over the past weeks I have already tried her recipes for brown rice pudding, and quinoa tabbouleh. last week I tried O'Brien's recipe for falafels.

 falafel is a Middle Eastern food originating in Egypt, and is now an iconic part of Israeli cuisine. I am not exactly sure why out of over two hundred recipes in O'Bien's book, I happened to choose two middle eastern dishes, but I digress. the main ingredient in falafels is either chick peas, or fava beans, or a combination of both, and both are gluten free. chickpeas are high in protein, complex carbohydrates, and fiber. unfortunately many falafel recipes and most mixes use wheat flour. additionally, the falafels are typically served inside a pita bread pocket, which is obviously not safe for people on a gluten free diet.

 if you are craving your beloved falafels, or would like to try them for the first time, you can try a gluten free falafel mix, such as OrgraN Falafel Mix, Fantastic Foods Falafel Mix, or Authentic Foods Falafel Mix. however, you can also make them on your own from scratch! (come on... you can do it!)

 O'Brien's book includes two recipes, one for the falafels on page 89, and one for the falafel sauce on page 188. 

 the falafels:
1/4 cup canola oil
1 large onion, chopped
1/4 cup chopped parsley
2 cloves garlic, minced
2 (15 oz.) cans of chickpeas (garbanzo beans) drained, but reserve juice
1/4 cup quinoa flour (I got mine at Whole Foods)
1 tablespoon wheat-free tamari sauce (try San-J brand)
4 tablespoons chopped fresh coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder

 there are two ways you can cook the falafels, in the oven, or in a deep fryer. I tried both, and I have to say I preferred the deep fried version, the outer crust was just so crispy, and the inside was nice and soft. the oven method was good too, but a little more consistent in the cooked texture between inside and outside. the deep fryer that I have is by Waring Pro, which has been great, but this smaller version would actually be perfect since it is deeper than it is long, better deep frying proportions in my opinion.

 directions:
if you are going to cook in the oven, set your oven to 350°F. in a large frying pan heat one tablespoon of oil and saute the onion until soft, then add the parsley and garlic and keep cooking for another minute. in a blender or food processor, combine the rest of the ingredients (except the remaining oil) and blend. next I added the sauted onions mixture and blended again. 

 if you are cooking in the oven, then form your the falafel mixture into patties and place on a greased baking sheet, and bake for 15 minutes each side, 30 minutes total. if you are using a deep fryer, form your mixture into one inch balls and drop into the hot oil. I did not time them, but when the outside crust is dark golden brown, they should be ready. 

 obviously pita bead shells are out of the question for holding your falafels, unless you can buy or make gluten free pita bread. I decided to follow O'Brien's recommendation to make lettuce wraps. I bought fresh organic butter lettuce and added a few falafel balls, and lots of falafel sauce! you can garnish with more of your chopped fresh herbs. you could also try making a wrap using gluten free tortillas, I like the Food For Life brand. this recipe makes approximately four servings.

 here is the recipe for the falafel sauce:
1/2 cup water
1 cup sesame tahini
3 cloves garlic, minced
1/2 cup lemon juice, use freshly squeezed
1 tablespoon chopped parsely
dash of fresh ground pepper

 place all of the ingredients in a food processor or blender, and process until smooth.

 this seems like a lot of work, but believe me you are going to love these! my husband and I kept half of the wet falafel mix in the fridge over night and deep fried the next day for another round of yummy gluten free falafels! enjoy!  Andrea.

get the book   |   susan o'brien   |   benefits of chickpeas

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Friday, June 11, 2010

gluten free, sugar free cooking: quinoa tabbouleh

last week I wrote about how I am learning new recipes from gluten free cookbooks which I signed out from the library. the first book I have been trying is Susan O'Brien's "Gluten-Free, Sugar-Free Cooking". last week I wrote about my version of O'Brien's brown rice pudding, and this week I am going to share with you her recipe for gluten free tabbouleh. I mentioned last week that O'Brien has over 200 recipes in her book, and I am not going to attempt them all. instead I am going to try recipes for which I already have most of the ingredients, or which contain ingredients that if I have to purchase, I will most likely use again. next to rice, quinoa is the grain I cook most frequently because it's extremely healthy, so I decided to try O'Brien's quinoa tabbouleh. 

quinoa, pronounced keen-wa, is an ancient "grain" once considered "the gold of the incas". native to south america, quinoa however is not actually a grain, it is the seed of a plant type called a chenopod, and is closely related to species such as beets and spinach, and chard. quinoa's nutritional value is hard to beat. it is high in complete protein, which means that it contains all of the nine essential amino acids making it a well balanced source of protein, and ideal for people on a vegan diet looking for adequate protein intake. quinoa is also a good source of dietary fiber, phosphorus, and it is high in magnesium and iron. the best part is that quinoa is gluten free! 

I normally buy the Ancient Harvest brand of quinoa, but the last time I was shopping at Greens Organic & Natural Market I came across another brand of quinoa called Alter Eco Fair Trade. each brand has it's own cooking recommendations, ie water to quinoa ratio. Ancient Harvest recommends a ratio of 2:1 water to quinoa, and Alter Eco suggests a cooking ratio of 1 1/2:1 water to quinoa. since I was always using the Ancient Harvest brand before I used their recommended 2:1 ratio, and found that making perfect quinoa was hit and miss. sometimes it burnt on the bottom of the saucepan and got stuck, and sometimes is was too mushy, and occasionally it turned out ok. but I hated it when it burnt and I had to scrape so much of it off the pan and throw it away. if you are already a quinoa consumer then you know it isn't cheap! 

what I learned from reading Susan O'Brien's quinoa tabbouleh recipe is that she recommends a ratio of 1:1, for this recipe at least, and it turned out perfectly! actually she doesn't recommend water for the quinoa tabbouleh, she recommends cooking the quinoa in a cup of vegetable broth, Pacific Natural Foods organic vegetable broth is gluten free. not only does the quinoa cook perfectly, but it also has a wonderful flavour to it. if you are not familiar with tabbouleh, it is a very popular middle eastern salad, also a Lebanese main dish, made with bulgur wheat, lots of parsley, tomatoes, onion, mint, and other seasonings like lemon juice, salt and pepper, and olive oil. quinoa is an excellent alternative to bulgur wheat, and it tastes great too. in fact, since our Lebanese friend introduced us to tabbouleh years ago, our family has become experts in tabbouleh preparation and taste, and when I made this quinoa recipe, even they raved about it! now that we have a gluten free alternative, Robyn and I can enjoy this great nutritious salad with our family once again.

 this is the recipe that I adapted from O'Brien's book based on what I had at home, and in the garden at the time.

the salad:
1 cup quinoa
1 cup gluten free vegetable broth
1/2 cup grated carrots (I love this grater)
1 stalk of celery, chopped (organic is best, read why here)
1 cup diced tomatoes
1 cup diced cucumber
1 cup/ large bunch parsley finely chopped

the dressing:
1/4 cup freshly squeezed lemon juice
1/8 cup olive oil (I used grapeseed oil)
2 tbsp minced garlic
2 tbsp chopped fresh mint (I used orange mint since it's what I have in my herb garden)
salt & pepper to taste (I didn't use salt or pepper)

directions:
prepare the salad dressing first. in a small bowl combine the lemon juice, oil, garlic, and mint. next rinse the quinoa and put in a saucepan with the vegetable broth. bring to a boil and reduce heat and simmer on low for for about twelve minutes. make sure all the broth is absorbed, then remove from heat and let cool. in a large salad bowl combine the carrots, celery, tomatoes, and cucumber, then add the quinoa and the parsley. once everything is combined, add the dressing and toss well. you can season with salt and pepper.

this recipe serves eight. if your family is small, tabbouleh keeps well in the fridge for a few days, so you can easily enjoy this for dinner, and lunch and dinner again! double the recipe for your next gluten free potluck! enjoy your summer, and stay cool with this refreshing salad.  Andrea.



get the book   |   susan o'brien   |   benefits of parsely   |   benefits of quinoa
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Wednesday, June 2, 2010

gluten free, sugar free cooking: brown rice pudding

I recently took out several cookbooks from the library in order to help me expand my gluten free cooking knowledge and to help me get out of the rut of cooking the same things over and over again. over the coming weeks I will post recipes I have found that are delicious, easy to make, and don't require a gazillion ingredients. the recipes that I will try out are going to be those for which I already have most of the ingredients at home, or those which use ingredients that I will likely use again.

 the first book I am trying out is titled "Gluten-free, Sugar-free Cooking" by Susan O'Brien. what interested me about this book, is the sugar-free part. last summer, after reading the book "Spent: End Exhaustion and Feel Great Again" by Dr. Frank Lipman, I realized why sugar is unhealthy, and I went the through process of eliminating it, and it was really difficult! I eventually broke through the withdrawl period, and felt great! after a few months I eventually slipped back into my sugar eating comas with a cookie here and a soda there, and before I knew it I was craving sugar once again. in my own defense, I don't drink coffee, or caffeinated soft drinks, so sugar is my 3pm pick-me-up.
recently, after consuming sugary foods, like ice cream, sodas (even natural ones), cookies, and brownies, I don't feel well. so it dawned on me that even though I am craving these sweet foods, they are making me feel terrible. I get stomachaches and headaches, I feel tired, lethargic, and then of course I feel guilty! not to mention the baby weight on my belly that keeps me looking like I am four months pregnant. I need to stop eating sugar, and start eating more balanced whole foods! it also doesn't help that Robyn and I have been meeting so many fabulous boutique bakers here in Vancouver, but fortunately they are all aware of sugar's bad reputation and have great sugar free options too.

 through an elimination diet, the author, Susan O'Brien, discovered that she is wheat/ gluten sensitive, and embarked on finding foods she could enjoy and that would be easy to make. O'Brien's book, which was published in 2006, contains over two hundred recipes geared to helping you live "a healthier, allergy-free life". 

 the recipes are all gluten free, sugar free, and some are dairy free. O'Brien, who wrote this book in order to help "millions of people suffering from food allergies, obesity, and generally less-than-perfect health," feels that the connection between what we eat and how we feel has never been more obvious. O'Brien notes that the gluten free sugar free diet can be beneficial to people suffering not only from Celiac Disease, but also Candida, Fibromylagia, Crohn's Disease, Diabetes, Autism, ADHD, and chemical sensitivity. O'Brien is a gourmet cook, baker, cooking instructor, guest speaker, and a food management consultant. 

 in the beginning of the book O'Brien discusses what the alternatives to sugar and gluten are, and she explains how they are used in cooking. what follows is a section on where to find gluten, dairy, and sugar free products, mainly in the United States, followed by a section on alternative ingredients. the recipes are broken down into the following categories: 
breakfast dishes • breads and muffins • appetizers • soups, stews, and casseroles • main courses • pasta, rice, and beans • salads and vegetables • sauces • drinks • desserts
the only thing missing from O'Brien's cookbook are photos of the dishes, however her recipes are easy to follow and O'Brien offers the nutritional analysis for each recipe (yay!), and offers many substitutions and variations of the recipes.

 the first recipe I tried is O'Brien's brown rice pudding on page 208. I chose this recipe because I love rice pudding, and I prefer brown rice for its nutritional value, but I have never seen brown rice pudding sold commercially. O'Brien notes that you can make this dish suitable for breakfast (I know, yum!) by adding more protein, such as nuts, dates, or raisins. 

this is the recipe that I adapted from O'Brien's book based on what I had at home at the time.

2-1/2 cups almond milk (you can use rice milk, coconut milk, hemp milk, or soy milk)
1 small can of coconut milk
1 cup brown rice
3 tablespoons agave nectar (you can use brown rice syrup or fruit sweetener)
1/2 teaspoon vanilla extract (use natural, and avoid artificial)
1/2 teaspoon ground cinnamon

directions:
place the milk, rice, and agave nectar in a saucepan and bring to a boil. when it begins to boil, lower the heat to medium/ low and cover. simmer for 50 to 60 minutes, or until the rice is cooked through, but not dry. remove from the heat and add the vanilla, nutmeg and cinnamon.

garnish per serving:
1 tablespoon of unsweetened shredded coconut (I used Bob's Red Mill)
2 to 3 tablespoons of raisins
2 to 3 tablespoons of crushed almonds

when cooking O'Brien also suggests adding mangoes or bananas! I cooked mine the night before for our next morning's breakfast, and put it in the fridge overnight. the rice pudding lost some of its creaminess, so I simply put individual portions into bowls, and warmed the rice pudding for 30 seconds in the microwave. I then added some almond milk to get the pudding creamy again, and put in the microwave for another 30 seconds. you can add as much non-dairy milk as you like to achieve the consistency that you prefer. give it a try, and I hope you like it! 

I will be posting more recipes over the coming weeks from O'Brien's book, and in the meantime look for this book at your local library, or purchase online. look for her other book titled "The Gluten Free Vegan".  Andrea.
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Tuesday, February 9, 2010

gluten free: books

reading, originally uploaded by yives.
as great as the internet and networking applications like twitter are for finding information on the gluten free diet, there are many books that are essential to have, especially if you are a newly diagnosed celiac or are learning to live gluten free. Andrea and I will periodically post on our new favorites to keep our readers, reading!

my first recommendation is the Canadian Encyclopedia of Natural Medicine by Sherry Torkos. this book is an excellent and comprehensive A-Z guide on hundreds of common health concerns and conditions and also provides information on natural supplements and herbal remedies that can aid in treatment.

Celiac Disease is often associated with a range of secondary disorders including lactose intolerance, skin conditions, anemia, thyroid imbalances, and diabetes. if you experience one or more of these related conditions, this book is a great resource to have on hand.

Gluten Free Girl, by Shauna James Ahern is widely popular in the gluten free community, but if you have not read it, I highly recommend it. Shauna is a passionate writer and her story is all about the journey toward living a healthy, gluten free lifestyle. Andrea and I have learned a lot about food and healthy eating as well and we especially enjoyed the opening chapter, a ‘brand-name childhood’. I think most of us can relate to the wheat filled days of the past, and I will say that I miss the sugary taste of cap’n crunch!  Robyn.

canadian encyclopedia of natural medicine   |   gluten free girl

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Tuesday, May 31, 2011

celebrating a milestone: gluten free red velvet cake


we are very very pleased to announce that our blog has recently reached over 100,000 page views, and to us that is something worth celebrating! we started our blog in late 2009 in the hopes of sharing our gluten free lifestyle experiences with anyone and everyone. we had virtually no help at the beginning of our diagnosis in 2005 and really had no idea where to turn. our blog was created out of our desire to help even just one person overcome the challenges of a Celiac Disease diagnosis. over the years we have come to realize that living with Celiac Disease is not just about cutting out gluten, but rather integrating this new diet into a normal and enjoyable lifestyle, and this is the focus of our blog.
to celebrate we would like to share with you an awesome Red Velvet Cake recipe adapted from The Allergen-Free Baker's Handbook by Cybele Pascal. this recipe was easy to follow, and most importantly turned out well without any drama! and the cake was delicious! all of the recipes in Pascal's book are dairy free, soy free, nut free, and of course, gluten free!
first you need to whip up Pascal's gluten free flour mix:
4 cups of superfile brown rice flour
1 1/3 cups potato starch (not potato flour)
2/3 cup tapioca flour
and here is the cake recipe:
2 3/4 cups gluten free flour mix (see above)
1/4 cup unsweetened cocoa powder (mine was sweetened, and I used it anyway)
3/4 tsp xanthan gum
1 1/2 tsp double-acting baking power (I use Bob's Red Mill)
1 1/2 tsp baking soda
1 1/2 tsp salt
1 1/2 cups of hemp milk/ rice milk (I use Manitoba Harvest Hemp Bliss unsweetened)
1 1/2 tsp cider vinegar (I use Bragg apple cider vinegar)
3/4 cup vegetable shortening (I used Earth Balance's shortening, which contains soy)
1 1/2 cups granulated sugar
4 1/2 tsp Ener-G egg replacer mixed with 6 tbsp rice milk (I used eggs and hemp milk)
1 tsp pure vanilla extract (I use Simply Organic)
1 oz bottle red food coloring (Pascal recommends Seelect Natural Food Coloring, order online)


•preheat your oven to 350° F. grease two eight inch round cake pans. Pascal recommends lining each with parchment paper, greasing again, then dusting with cocoa powder. I did this and it really helped get the cakes out.

•whisk together the flour mix, the cocoa powder, xanthan gum, baking powder, baking soda, and salt. set aside.

•combine the rice milk and the apple cider vinegar, and set aside.

•using your stand mixer with the paddle attachment, combine the shortening, sugar, egg replacer, and vanilla. beat on medium speed until light and fluffy, which takes about two minutes. next add the food coloring and mix until all the ingredients are combined. sift the flour mixture into the mixing bowl in three batches while alternating with the rice milk mixture. beat until smooth, this takes about thirty seconds. scrape down the sides of the bowl if necessary.

•divide the batter into the two pans and smooth down the surface using a spatula.

•bake in the center of the oven for approximately thirty-five minutes, or until a skewer inserted into the center comes out clean. rotate the pans half way though the baking time.

•let the cakes cool on a rack for thirty minutes. then flip the cakes onto a plate, remove the parchment paper, then flip back right side up and let cool completely.

•once the cakes have cooled, use a serrated knife to level off the tops of the cakes. frost with velvet frosting (see recipe below).


velvet frosting recipe:
1 cup vegetable shortening (I used Earth Balance's shortening, which contains soy)
pinch of salt
3 cups confectioners sugar (I use Wholesome Sweeteners fair trade organic sugar)
3 tbsps of hemp/ rice milk (I use Manitoba Harvest Hemp Bliss unsweetened)
1 tbsps of freshly squeezed  lemon juice (I buy all my organic produce from SPUD)
1 tsp pure vanilla extract (I use Simply Organic)


•in your stand mixer fitted with the paddle attachment, cream together the shortening and salt on medium speed for one minute.

•add the confectioner's sugar in three batches.

•add the rice/ hemp milk, lemon juice, and vanilla. beat on medium speed until smooth and fluffy, takes about five minutes.

•frost your cake and enjoy!


don't think we would let our milestone pass by without a giveaway to thank our readers, we have an exciting giveaway coming very soon, stay tuned for the announcement!  Andrea.


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Tuesday, July 27, 2010

gluten free, sugar free cooking: falafels

a while back I mentioned that I am experimenting with a few cookbooks in order to learn something new about gluten free cooking and baking, as well as to generally open up my repertoire of gluten free favorites. the first book I have been experimenting with is titled "Gluten-Free, Sugar-Free Cooking", by Susan O'Brien. over the past weeks I have already tried her recipes for brown rice pudding, and quinoa tabbouleh. last week I tried O'Brien's recipe for falafels.

 falafel is a Middle Eastern food originating in Egypt, and is now an iconic part of Israeli cuisine. I am not exactly sure why out of over two hundred recipes in O'Bien's book, I happened to choose two middle eastern dishes, but I digress. the main ingredient in falafels is either chick peas, or fava beans, or a combination of both, and both are gluten free. chickpeas are high in protein, complex carbohydrates, and fiber. unfortunately many falafel recipes and most mixes use wheat flour. additionally, the falafels are typically served inside a pita bread pocket, which is obviously not safe for people on a gluten free diet.

 if you are craving your beloved falafels, or would like to try them for the first time, you can try a gluten free falafel mix, such as OrgraN Falafel Mix, Fantastic Foods Falafel Mix, or Authentic Foods Falafel Mix. however, you can also make them on your own from scratch! (come on... you can do it!)

 O'Brien's book includes two recipes, one for the falafels on page 89, and one for the falafel sauce on page 188. 

 the falafels:
1/4 cup canola oil
1 large onion, chopped
1/4 cup chopped parsley
2 cloves garlic, minced
2 (15 oz.) cans of chickpeas (garbanzo beans) drained, but reserve juice
1/4 cup quinoa flour (I got mine at Whole Foods)
1 tablespoon wheat-free tamari sauce (try San-J brand)
4 tablespoons chopped fresh coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder

 there are two ways you can cook the falafels, in the oven, or in a deep fryer. I tried both, and I have to say I preferred the deep fried version, the outer crust was just so crispy, and the inside was nice and soft. the oven method was good too, but a little more consistent in the cooked texture between inside and outside. the deep fryer that I have is by Waring Pro, which has been great, but this smaller version would actually be perfect since it is deeper than it is long, better deep frying proportions in my opinion.

 directions:
if you are going to cook in the oven, set your oven to 350°F. in a large frying pan heat one tablespoon of oil and saute the onion until soft, then add the parsley and garlic and keep cooking for another minute. in a blender or food processor, combine the rest of the ingredients (except the remaining oil) and blend. next I added the sauted onions mixture and blended again. 

 if you are cooking in the oven, then form your the falafel mixture into patties and place on a greased baking sheet, and bake for 15 minutes each side, 30 minutes total. if you are using a deep fryer, form your mixture into one inch balls and drop into the hot oil. I did not time them, but when the outside crust is dark golden brown, they should be ready. 

 obviously pita bead shells are out of the question for holding your falafels, unless you can buy or make gluten free pita bread. I decided to follow O'Brien's recommendation to make lettuce wraps. I bought fresh organic butter lettuce and added a few falafel balls, and lots of falafel sauce! you can garnish with more of your chopped fresh herbs. you could also try making a wrap using gluten free tortillas, I like the Food For Life brand. this recipe makes approximately four servings.

 here is the recipe for the falafel sauce:
1/2 cup water
1 cup sesame tahini
3 cloves garlic, minced
1/2 cup lemon juice, use freshly squeezed
1 tablespoon chopped parsely
dash of fresh ground pepper

 place all of the ingredients in a food processor or blender, and process until smooth.

 this seems like a lot of work, but believe me you are going to love these! my husband and I kept half of the wet falafel mix in the fridge over night and deep fried the next day for another round of yummy gluten free falafels! enjoy!  Andrea.

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Friday, June 11, 2010

gluten free, sugar free cooking: quinoa tabbouleh

last week I wrote about how I am learning new recipes from gluten free cookbooks which I signed out from the library. the first book I have been trying is Susan O'Brien's "Gluten-Free, Sugar-Free Cooking". last week I wrote about my version of O'Brien's brown rice pudding, and this week I am going to share with you her recipe for gluten free tabbouleh. I mentioned last week that O'Brien has over 200 recipes in her book, and I am not going to attempt them all. instead I am going to try recipes for which I already have most of the ingredients, or which contain ingredients that if I have to purchase, I will most likely use again. next to rice, quinoa is the grain I cook most frequently because it's extremely healthy, so I decided to try O'Brien's quinoa tabbouleh. 

quinoa, pronounced keen-wa, is an ancient "grain" once considered "the gold of the incas". native to south america, quinoa however is not actually a grain, it is the seed of a plant type called a chenopod, and is closely related to species such as beets and spinach, and chard. quinoa's nutritional value is hard to beat. it is high in complete protein, which means that it contains all of the nine essential amino acids making it a well balanced source of protein, and ideal for people on a vegan diet looking for adequate protein intake. quinoa is also a good source of dietary fiber, phosphorus, and it is high in magnesium and iron. the best part is that quinoa is gluten free! 

I normally buy the Ancient Harvest brand of quinoa, but the last time I was shopping at Greens Organic & Natural Market I came across another brand of quinoa called Alter Eco Fair Trade. each brand has it's own cooking recommendations, ie water to quinoa ratio. Ancient Harvest recommends a ratio of 2:1 water to quinoa, and Alter Eco suggests a cooking ratio of 1 1/2:1 water to quinoa. since I was always using the Ancient Harvest brand before I used their recommended 2:1 ratio, and found that making perfect quinoa was hit and miss. sometimes it burnt on the bottom of the saucepan and got stuck, and sometimes is was too mushy, and occasionally it turned out ok. but I hated it when it burnt and I had to scrape so much of it off the pan and throw it away. if you are already a quinoa consumer then you know it isn't cheap! 

what I learned from reading Susan O'Brien's quinoa tabbouleh recipe is that she recommends a ratio of 1:1, for this recipe at least, and it turned out perfectly! actually she doesn't recommend water for the quinoa tabbouleh, she recommends cooking the quinoa in a cup of vegetable broth, Pacific Natural Foods organic vegetable broth is gluten free. not only does the quinoa cook perfectly, but it also has a wonderful flavour to it. if you are not familiar with tabbouleh, it is a very popular middle eastern salad, also a Lebanese main dish, made with bulgur wheat, lots of parsley, tomatoes, onion, mint, and other seasonings like lemon juice, salt and pepper, and olive oil. quinoa is an excellent alternative to bulgur wheat, and it tastes great too. in fact, since our Lebanese friend introduced us to tabbouleh years ago, our family has become experts in tabbouleh preparation and taste, and when I made this quinoa recipe, even they raved about it! now that we have a gluten free alternative, Robyn and I can enjoy this great nutritious salad with our family once again.

 this is the recipe that I adapted from O'Brien's book based on what I had at home, and in the garden at the time.

the salad:
1 cup quinoa
1 cup gluten free vegetable broth
1/2 cup grated carrots (I love this grater)
1 stalk of celery, chopped (organic is best, read why here)
1 cup diced tomatoes
1 cup diced cucumber
1 cup/ large bunch parsley finely chopped

the dressing:
1/4 cup freshly squeezed lemon juice
1/8 cup olive oil (I used grapeseed oil)
2 tbsp minced garlic
2 tbsp chopped fresh mint (I used orange mint since it's what I have in my herb garden)
salt & pepper to taste (I didn't use salt or pepper)

directions:
prepare the salad dressing first. in a small bowl combine the lemon juice, oil, garlic, and mint. next rinse the quinoa and put in a saucepan with the vegetable broth. bring to a boil and reduce heat and simmer on low for for about twelve minutes. make sure all the broth is absorbed, then remove from heat and let cool. in a large salad bowl combine the carrots, celery, tomatoes, and cucumber, then add the quinoa and the parsley. once everything is combined, add the dressing and toss well. you can season with salt and pepper.

this recipe serves eight. if your family is small, tabbouleh keeps well in the fridge for a few days, so you can easily enjoy this for dinner, and lunch and dinner again! double the recipe for your next gluten free potluck! enjoy your summer, and stay cool with this refreshing salad.  Andrea.



get the book   |   susan o'brien   |   benefits of parsely   |   benefits of quinoa
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Wednesday, June 2, 2010

gluten free, sugar free cooking: brown rice pudding

I recently took out several cookbooks from the library in order to help me expand my gluten free cooking knowledge and to help me get out of the rut of cooking the same things over and over again. over the coming weeks I will post recipes I have found that are delicious, easy to make, and don't require a gazillion ingredients. the recipes that I will try out are going to be those for which I already have most of the ingredients at home, or those which use ingredients that I will likely use again.

 the first book I am trying out is titled "Gluten-free, Sugar-free Cooking" by Susan O'Brien. what interested me about this book, is the sugar-free part. last summer, after reading the book "Spent: End Exhaustion and Feel Great Again" by Dr. Frank Lipman, I realized why sugar is unhealthy, and I went the through process of eliminating it, and it was really difficult! I eventually broke through the withdrawl period, and felt great! after a few months I eventually slipped back into my sugar eating comas with a cookie here and a soda there, and before I knew it I was craving sugar once again. in my own defense, I don't drink coffee, or caffeinated soft drinks, so sugar is my 3pm pick-me-up.
recently, after consuming sugary foods, like ice cream, sodas (even natural ones), cookies, and brownies, I don't feel well. so it dawned on me that even though I am craving these sweet foods, they are making me feel terrible. I get stomachaches and headaches, I feel tired, lethargic, and then of course I feel guilty! not to mention the baby weight on my belly that keeps me looking like I am four months pregnant. I need to stop eating sugar, and start eating more balanced whole foods! it also doesn't help that Robyn and I have been meeting so many fabulous boutique bakers here in Vancouver, but fortunately they are all aware of sugar's bad reputation and have great sugar free options too.

 through an elimination diet, the author, Susan O'Brien, discovered that she is wheat/ gluten sensitive, and embarked on finding foods she could enjoy and that would be easy to make. O'Brien's book, which was published in 2006, contains over two hundred recipes geared to helping you live "a healthier, allergy-free life". 

 the recipes are all gluten free, sugar free, and some are dairy free. O'Brien, who wrote this book in order to help "millions of people suffering from food allergies, obesity, and generally less-than-perfect health," feels that the connection between what we eat and how we feel has never been more obvious. O'Brien notes that the gluten free sugar free diet can be beneficial to people suffering not only from Celiac Disease, but also Candida, Fibromylagia, Crohn's Disease, Diabetes, Autism, ADHD, and chemical sensitivity. O'Brien is a gourmet cook, baker, cooking instructor, guest speaker, and a food management consultant. 

 in the beginning of the book O'Brien discusses what the alternatives to sugar and gluten are, and she explains how they are used in cooking. what follows is a section on where to find gluten, dairy, and sugar free products, mainly in the United States, followed by a section on alternative ingredients. the recipes are broken down into the following categories: 
breakfast dishes • breads and muffins • appetizers • soups, stews, and casseroles • main courses • pasta, rice, and beans • salads and vegetables • sauces • drinks • desserts
the only thing missing from O'Brien's cookbook are photos of the dishes, however her recipes are easy to follow and O'Brien offers the nutritional analysis for each recipe (yay!), and offers many substitutions and variations of the recipes.

 the first recipe I tried is O'Brien's brown rice pudding on page 208. I chose this recipe because I love rice pudding, and I prefer brown rice for its nutritional value, but I have never seen brown rice pudding sold commercially. O'Brien notes that you can make this dish suitable for breakfast (I know, yum!) by adding more protein, such as nuts, dates, or raisins. 

this is the recipe that I adapted from O'Brien's book based on what I had at home at the time.

2-1/2 cups almond milk (you can use rice milk, coconut milk, hemp milk, or soy milk)
1 small can of coconut milk
1 cup brown rice
3 tablespoons agave nectar (you can use brown rice syrup or fruit sweetener)
1/2 teaspoon vanilla extract (use natural, and avoid artificial)
1/2 teaspoon ground cinnamon

directions:
place the milk, rice, and agave nectar in a saucepan and bring to a boil. when it begins to boil, lower the heat to medium/ low and cover. simmer for 50 to 60 minutes, or until the rice is cooked through, but not dry. remove from the heat and add the vanilla, nutmeg and cinnamon.

garnish per serving:
1 tablespoon of unsweetened shredded coconut (I used Bob's Red Mill)
2 to 3 tablespoons of raisins
2 to 3 tablespoons of crushed almonds

when cooking O'Brien also suggests adding mangoes or bananas! I cooked mine the night before for our next morning's breakfast, and put it in the fridge overnight. the rice pudding lost some of its creaminess, so I simply put individual portions into bowls, and warmed the rice pudding for 30 seconds in the microwave. I then added some almond milk to get the pudding creamy again, and put in the microwave for another 30 seconds. you can add as much non-dairy milk as you like to achieve the consistency that you prefer. give it a try, and I hope you like it! 

I will be posting more recipes over the coming weeks from O'Brien's book, and in the meantime look for this book at your local library, or purchase online. look for her other book titled "The Gluten Free Vegan".  Andrea.
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Tuesday, February 9, 2010

gluten free: books

reading, originally uploaded by yives.
as great as the internet and networking applications like twitter are for finding information on the gluten free diet, there are many books that are essential to have, especially if you are a newly diagnosed celiac or are learning to live gluten free. Andrea and I will periodically post on our new favorites to keep our readers, reading!

my first recommendation is the Canadian Encyclopedia of Natural Medicine by Sherry Torkos. this book is an excellent and comprehensive A-Z guide on hundreds of common health concerns and conditions and also provides information on natural supplements and herbal remedies that can aid in treatment.

Celiac Disease is often associated with a range of secondary disorders including lactose intolerance, skin conditions, anemia, thyroid imbalances, and diabetes. if you experience one or more of these related conditions, this book is a great resource to have on hand.

Gluten Free Girl, by Shauna James Ahern is widely popular in the gluten free community, but if you have not read it, I highly recommend it. Shauna is a passionate writer and her story is all about the journey toward living a healthy, gluten free lifestyle. Andrea and I have learned a lot about food and healthy eating as well and we especially enjoyed the opening chapter, a ‘brand-name childhood’. I think most of us can relate to the wheat filled days of the past, and I will say that I miss the sugary taste of cap’n crunch!  Robyn.

canadian encyclopedia of natural medicine   |   gluten free girl

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Tuesday, May 31, 2011

celebrating a milestone: gluten free red velvet cake


we are very very pleased to announce that our blog has recently reached over 100,000 page views, and to us that is something worth celebrating! we started our blog in late 2009 in the hopes of sharing our gluten free lifestyle experiences with anyone and everyone. we had virtually no help at the beginning of our diagnosis in 2005 and really had no idea where to turn. our blog was created out of our desire to help even just one person overcome the challenges of a Celiac Disease diagnosis. over the years we have come to realize that living with Celiac Disease is not just about cutting out gluten, but rather integrating this new diet into a normal and enjoyable lifestyle, and this is the focus of our blog.
to celebrate we would like to share with you an awesome Red Velvet Cake recipe adapted from The Allergen-Free Baker's Handbook by Cybele Pascal. this recipe was easy to follow, and most importantly turned out well without any drama! and the cake was delicious! all of the recipes in Pascal's book are dairy free, soy free, nut free, and of course, gluten free!
first you need to whip up Pascal's gluten free flour mix:
4 cups of superfile brown rice flour
1 1/3 cups potato starch (not potato flour)
2/3 cup tapioca flour
and here is the cake recipe:
2 3/4 cups gluten free flour mix (see above)
1/4 cup unsweetened cocoa powder (mine was sweetened, and I used it anyway)
3/4 tsp xanthan gum
1 1/2 tsp double-acting baking power (I use Bob's Red Mill)
1 1/2 tsp baking soda
1 1/2 tsp salt
1 1/2 cups of hemp milk/ rice milk (I use Manitoba Harvest Hemp Bliss unsweetened)
1 1/2 tsp cider vinegar (I use Bragg apple cider vinegar)
3/4 cup vegetable shortening (I used Earth Balance's shortening, which contains soy)
1 1/2 cups granulated sugar
4 1/2 tsp Ener-G egg replacer mixed with 6 tbsp rice milk (I used eggs and hemp milk)
1 tsp pure vanilla extract (I use Simply Organic)
1 oz bottle red food coloring (Pascal recommends Seelect Natural Food Coloring, order online)


•preheat your oven to 350° F. grease two eight inch round cake pans. Pascal recommends lining each with parchment paper, greasing again, then dusting with cocoa powder. I did this and it really helped get the cakes out.

•whisk together the flour mix, the cocoa powder, xanthan gum, baking powder, baking soda, and salt. set aside.

•combine the rice milk and the apple cider vinegar, and set aside.

•using your stand mixer with the paddle attachment, combine the shortening, sugar, egg replacer, and vanilla. beat on medium speed until light and fluffy, which takes about two minutes. next add the food coloring and mix until all the ingredients are combined. sift the flour mixture into the mixing bowl in three batches while alternating with the rice milk mixture. beat until smooth, this takes about thirty seconds. scrape down the sides of the bowl if necessary.

•divide the batter into the two pans and smooth down the surface using a spatula.

•bake in the center of the oven for approximately thirty-five minutes, or until a skewer inserted into the center comes out clean. rotate the pans half way though the baking time.

•let the cakes cool on a rack for thirty minutes. then flip the cakes onto a plate, remove the parchment paper, then flip back right side up and let cool completely.

•once the cakes have cooled, use a serrated knife to level off the tops of the cakes. frost with velvet frosting (see recipe below).


velvet frosting recipe:
1 cup vegetable shortening (I used Earth Balance's shortening, which contains soy)
pinch of salt
3 cups confectioners sugar (I use Wholesome Sweeteners fair trade organic sugar)
3 tbsps of hemp/ rice milk (I use Manitoba Harvest Hemp Bliss unsweetened)
1 tbsps of freshly squeezed  lemon juice (I buy all my organic produce from SPUD)
1 tsp pure vanilla extract (I use Simply Organic)


•in your stand mixer fitted with the paddle attachment, cream together the shortening and salt on medium speed for one minute.

•add the confectioner's sugar in three batches.

•add the rice/ hemp milk, lemon juice, and vanilla. beat on medium speed until smooth and fluffy, takes about five minutes.

•frost your cake and enjoy!


don't think we would let our milestone pass by without a giveaway to thank our readers, we have an exciting giveaway coming very soon, stay tuned for the announcement!  Andrea.


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Tuesday, July 27, 2010

gluten free, sugar free cooking: falafels

a while back I mentioned that I am experimenting with a few cookbooks in order to learn something new about gluten free cooking and baking, as well as to generally open up my repertoire of gluten free favorites. the first book I have been experimenting with is titled "Gluten-Free, Sugar-Free Cooking", by Susan O'Brien. over the past weeks I have already tried her recipes for brown rice pudding, and quinoa tabbouleh. last week I tried O'Brien's recipe for falafels.

 falafel is a Middle Eastern food originating in Egypt, and is now an iconic part of Israeli cuisine. I am not exactly sure why out of over two hundred recipes in O'Bien's book, I happened to choose two middle eastern dishes, but I digress. the main ingredient in falafels is either chick peas, or fava beans, or a combination of both, and both are gluten free. chickpeas are high in protein, complex carbohydrates, and fiber. unfortunately many falafel recipes and most mixes use wheat flour. additionally, the falafels are typically served inside a pita bread pocket, which is obviously not safe for people on a gluten free diet.

 if you are craving your beloved falafels, or would like to try them for the first time, you can try a gluten free falafel mix, such as OrgraN Falafel Mix, Fantastic Foods Falafel Mix, or Authentic Foods Falafel Mix. however, you can also make them on your own from scratch! (come on... you can do it!)

 O'Brien's book includes two recipes, one for the falafels on page 89, and one for the falafel sauce on page 188. 

 the falafels:
1/4 cup canola oil
1 large onion, chopped
1/4 cup chopped parsley
2 cloves garlic, minced
2 (15 oz.) cans of chickpeas (garbanzo beans) drained, but reserve juice
1/4 cup quinoa flour (I got mine at Whole Foods)
1 tablespoon wheat-free tamari sauce (try San-J brand)
4 tablespoons chopped fresh coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder

 there are two ways you can cook the falafels, in the oven, or in a deep fryer. I tried both, and I have to say I preferred the deep fried version, the outer crust was just so crispy, and the inside was nice and soft. the oven method was good too, but a little more consistent in the cooked texture between inside and outside. the deep fryer that I have is by Waring Pro, which has been great, but this smaller version would actually be perfect since it is deeper than it is long, better deep frying proportions in my opinion.

 directions:
if you are going to cook in the oven, set your oven to 350°F. in a large frying pan heat one tablespoon of oil and saute the onion until soft, then add the parsley and garlic and keep cooking for another minute. in a blender or food processor, combine the rest of the ingredients (except the remaining oil) and blend. next I added the sauted onions mixture and blended again. 

 if you are cooking in the oven, then form your the falafel mixture into patties and place on a greased baking sheet, and bake for 15 minutes each side, 30 minutes total. if you are using a deep fryer, form your mixture into one inch balls and drop into the hot oil. I did not time them, but when the outside crust is dark golden brown, they should be ready. 

 obviously pita bead shells are out of the question for holding your falafels, unless you can buy or make gluten free pita bread. I decided to follow O'Brien's recommendation to make lettuce wraps. I bought fresh organic butter lettuce and added a few falafel balls, and lots of falafel sauce! you can garnish with more of your chopped fresh herbs. you could also try making a wrap using gluten free tortillas, I like the Food For Life brand. this recipe makes approximately four servings.

 here is the recipe for the falafel sauce:
1/2 cup water
1 cup sesame tahini
3 cloves garlic, minced
1/2 cup lemon juice, use freshly squeezed
1 tablespoon chopped parsely
dash of fresh ground pepper

 place all of the ingredients in a food processor or blender, and process until smooth.

 this seems like a lot of work, but believe me you are going to love these! my husband and I kept half of the wet falafel mix in the fridge over night and deep fried the next day for another round of yummy gluten free falafels! enjoy!  Andrea.

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Friday, June 11, 2010

gluten free, sugar free cooking: quinoa tabbouleh

last week I wrote about how I am learning new recipes from gluten free cookbooks which I signed out from the library. the first book I have been trying is Susan O'Brien's "Gluten-Free, Sugar-Free Cooking". last week I wrote about my version of O'Brien's brown rice pudding, and this week I am going to share with you her recipe for gluten free tabbouleh. I mentioned last week that O'Brien has over 200 recipes in her book, and I am not going to attempt them all. instead I am going to try recipes for which I already have most of the ingredients, or which contain ingredients that if I have to purchase, I will most likely use again. next to rice, quinoa is the grain I cook most frequently because it's extremely healthy, so I decided to try O'Brien's quinoa tabbouleh. 

quinoa, pronounced keen-wa, is an ancient "grain" once considered "the gold of the incas". native to south america, quinoa however is not actually a grain, it is the seed of a plant type called a chenopod, and is closely related to species such as beets and spinach, and chard. quinoa's nutritional value is hard to beat. it is high in complete protein, which means that it contains all of the nine essential amino acids making it a well balanced source of protein, and ideal for people on a vegan diet looking for adequate protein intake. quinoa is also a good source of dietary fiber, phosphorus, and it is high in magnesium and iron. the best part is that quinoa is gluten free! 

I normally buy the Ancient Harvest brand of quinoa, but the last time I was shopping at Greens Organic & Natural Market I came across another brand of quinoa called Alter Eco Fair Trade. each brand has it's own cooking recommendations, ie water to quinoa ratio. Ancient Harvest recommends a ratio of 2:1 water to quinoa, and Alter Eco suggests a cooking ratio of 1 1/2:1 water to quinoa. since I was always using the Ancient Harvest brand before I used their recommended 2:1 ratio, and found that making perfect quinoa was hit and miss. sometimes it burnt on the bottom of the saucepan and got stuck, and sometimes is was too mushy, and occasionally it turned out ok. but I hated it when it burnt and I had to scrape so much of it off the pan and throw it away. if you are already a quinoa consumer then you know it isn't cheap! 

what I learned from reading Susan O'Brien's quinoa tabbouleh recipe is that she recommends a ratio of 1:1, for this recipe at least, and it turned out perfectly! actually she doesn't recommend water for the quinoa tabbouleh, she recommends cooking the quinoa in a cup of vegetable broth, Pacific Natural Foods organic vegetable broth is gluten free. not only does the quinoa cook perfectly, but it also has a wonderful flavour to it. if you are not familiar with tabbouleh, it is a very popular middle eastern salad, also a Lebanese main dish, made with bulgur wheat, lots of parsley, tomatoes, onion, mint, and other seasonings like lemon juice, salt and pepper, and olive oil. quinoa is an excellent alternative to bulgur wheat, and it tastes great too. in fact, since our Lebanese friend introduced us to tabbouleh years ago, our family has become experts in tabbouleh preparation and taste, and when I made this quinoa recipe, even they raved about it! now that we have a gluten free alternative, Robyn and I can enjoy this great nutritious salad with our family once again.

 this is the recipe that I adapted from O'Brien's book based on what I had at home, and in the garden at the time.

the salad:
1 cup quinoa
1 cup gluten free vegetable broth
1/2 cup grated carrots (I love this grater)
1 stalk of celery, chopped (organic is best, read why here)
1 cup diced tomatoes
1 cup diced cucumber
1 cup/ large bunch parsley finely chopped

the dressing:
1/4 cup freshly squeezed lemon juice
1/8 cup olive oil (I used grapeseed oil)
2 tbsp minced garlic
2 tbsp chopped fresh mint (I used orange mint since it's what I have in my herb garden)
salt & pepper to taste (I didn't use salt or pepper)

directions:
prepare the salad dressing first. in a small bowl combine the lemon juice, oil, garlic, and mint. next rinse the quinoa and put in a saucepan with the vegetable broth. bring to a boil and reduce heat and simmer on low for for about twelve minutes. make sure all the broth is absorbed, then remove from heat and let cool. in a large salad bowl combine the carrots, celery, tomatoes, and cucumber, then add the quinoa and the parsley. once everything is combined, add the dressing and toss well. you can season with salt and pepper.

this recipe serves eight. if your family is small, tabbouleh keeps well in the fridge for a few days, so you can easily enjoy this for dinner, and lunch and dinner again! double the recipe for your next gluten free potluck! enjoy your summer, and stay cool with this refreshing salad.  Andrea.



get the book   |   susan o'brien   |   benefits of parsely   |   benefits of quinoa
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Wednesday, June 2, 2010

gluten free, sugar free cooking: brown rice pudding

I recently took out several cookbooks from the library in order to help me expand my gluten free cooking knowledge and to help me get out of the rut of cooking the same things over and over again. over the coming weeks I will post recipes I have found that are delicious, easy to make, and don't require a gazillion ingredients. the recipes that I will try out are going to be those for which I already have most of the ingredients at home, or those which use ingredients that I will likely use again.

 the first book I am trying out is titled "Gluten-free, Sugar-free Cooking" by Susan O'Brien. what interested me about this book, is the sugar-free part. last summer, after reading the book "Spent: End Exhaustion and Feel Great Again" by Dr. Frank Lipman, I realized why sugar is unhealthy, and I went the through process of eliminating it, and it was really difficult! I eventually broke through the withdrawl period, and felt great! after a few months I eventually slipped back into my sugar eating comas with a cookie here and a soda there, and before I knew it I was craving sugar once again. in my own defense, I don't drink coffee, or caffeinated soft drinks, so sugar is my 3pm pick-me-up.
recently, after consuming sugary foods, like ice cream, sodas (even natural ones), cookies, and brownies, I don't feel well. so it dawned on me that even though I am craving these sweet foods, they are making me feel terrible. I get stomachaches and headaches, I feel tired, lethargic, and then of course I feel guilty! not to mention the baby weight on my belly that keeps me looking like I am four months pregnant. I need to stop eating sugar, and start eating more balanced whole foods! it also doesn't help that Robyn and I have been meeting so many fabulous boutique bakers here in Vancouver, but fortunately they are all aware of sugar's bad reputation and have great sugar free options too.

 through an elimination diet, the author, Susan O'Brien, discovered that she is wheat/ gluten sensitive, and embarked on finding foods she could enjoy and that would be easy to make. O'Brien's book, which was published in 2006, contains over two hundred recipes geared to helping you live "a healthier, allergy-free life". 

 the recipes are all gluten free, sugar free, and some are dairy free. O'Brien, who wrote this book in order to help "millions of people suffering from food allergies, obesity, and generally less-than-perfect health," feels that the connection between what we eat and how we feel has never been more obvious. O'Brien notes that the gluten free sugar free diet can be beneficial to people suffering not only from Celiac Disease, but also Candida, Fibromylagia, Crohn's Disease, Diabetes, Autism, ADHD, and chemical sensitivity. O'Brien is a gourmet cook, baker, cooking instructor, guest speaker, and a food management consultant. 

 in the beginning of the book O'Brien discusses what the alternatives to sugar and gluten are, and she explains how they are used in cooking. what follows is a section on where to find gluten, dairy, and sugar free products, mainly in the United States, followed by a section on alternative ingredients. the recipes are broken down into the following categories: 
breakfast dishes • breads and muffins • appetizers • soups, stews, and casseroles • main courses • pasta, rice, and beans • salads and vegetables • sauces • drinks • desserts
the only thing missing from O'Brien's cookbook are photos of the dishes, however her recipes are easy to follow and O'Brien offers the nutritional analysis for each recipe (yay!), and offers many substitutions and variations of the recipes.

 the first recipe I tried is O'Brien's brown rice pudding on page 208. I chose this recipe because I love rice pudding, and I prefer brown rice for its nutritional value, but I have never seen brown rice pudding sold commercially. O'Brien notes that you can make this dish suitable for breakfast (I know, yum!) by adding more protein, such as nuts, dates, or raisins. 

this is the recipe that I adapted from O'Brien's book based on what I had at home at the time.

2-1/2 cups almond milk (you can use rice milk, coconut milk, hemp milk, or soy milk)
1 small can of coconut milk
1 cup brown rice
3 tablespoons agave nectar (you can use brown rice syrup or fruit sweetener)
1/2 teaspoon vanilla extract (use natural, and avoid artificial)
1/2 teaspoon ground cinnamon

directions:
place the milk, rice, and agave nectar in a saucepan and bring to a boil. when it begins to boil, lower the heat to medium/ low and cover. simmer for 50 to 60 minutes, or until the rice is cooked through, but not dry. remove from the heat and add the vanilla, nutmeg and cinnamon.

garnish per serving:
1 tablespoon of unsweetened shredded coconut (I used Bob's Red Mill)
2 to 3 tablespoons of raisins
2 to 3 tablespoons of crushed almonds

when cooking O'Brien also suggests adding mangoes or bananas! I cooked mine the night before for our next morning's breakfast, and put it in the fridge overnight. the rice pudding lost some of its creaminess, so I simply put individual portions into bowls, and warmed the rice pudding for 30 seconds in the microwave. I then added some almond milk to get the pudding creamy again, and put in the microwave for another 30 seconds. you can add as much non-dairy milk as you like to achieve the consistency that you prefer. give it a try, and I hope you like it! 

I will be posting more recipes over the coming weeks from O'Brien's book, and in the meantime look for this book at your local library, or purchase online. look for her other book titled "The Gluten Free Vegan".  Andrea.
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Tuesday, February 9, 2010

gluten free: books

reading, originally uploaded by yives.
as great as the internet and networking applications like twitter are for finding information on the gluten free diet, there are many books that are essential to have, especially if you are a newly diagnosed celiac or are learning to live gluten free. Andrea and I will periodically post on our new favorites to keep our readers, reading!

my first recommendation is the Canadian Encyclopedia of Natural Medicine by Sherry Torkos. this book is an excellent and comprehensive A-Z guide on hundreds of common health concerns and conditions and also provides information on natural supplements and herbal remedies that can aid in treatment.

Celiac Disease is often associated with a range of secondary disorders including lactose intolerance, skin conditions, anemia, thyroid imbalances, and diabetes. if you experience one or more of these related conditions, this book is a great resource to have on hand.

Gluten Free Girl, by Shauna James Ahern is widely popular in the gluten free community, but if you have not read it, I highly recommend it. Shauna is a passionate writer and her story is all about the journey toward living a healthy, gluten free lifestyle. Andrea and I have learned a lot about food and healthy eating as well and we especially enjoyed the opening chapter, a ‘brand-name childhood’. I think most of us can relate to the wheat filled days of the past, and I will say that I miss the sugary taste of cap’n crunch!  Robyn.

canadian encyclopedia of natural medicine   |   gluten free girl

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