Beyond Zucchini: Spiralize Your Apples!

 

Like most people I know, the stories and accompanying photos of the wonders of low-carb spiralized zucchini sold me on the Paderno spiralizer. I bought one and for the longest time used it only for zucchini pasta. Then I graduated to sweet and russet potatoes for curly fries.  Even with this change, however, I was caught in a spiralized vegetable rut. One day, however, I decided to see how the spiralizer worked with fruit. I had a large apple with which I experimented, using all three blades of my spiralizer (incidentally, I hear that the new, improved Paderno spiralizer has four blades). What happened next was a revelation: the spiralizer churns out apple spaghetti as easily and prettily as it cranks out zucchini spaghetti! Moreover, the flat blade turns out a beautiful, thin apple ribbon! Continue reading

Autumn’s Bounty: Thanksgiving and Variations of Gluten-Free Pecan Pies

I just updated this post from two years ago, to reflect the improvements I’ve made in making gluten-free pie crust dough. I demonstrated the way to make this pastry leaf decorated chocolate coffee liqueur pecan pie in the gluten-free pastry class I taught this past week, through Kitchen Underground. The ladies who attended the class were delightful! I enjoyed visiting with them while we discussed various gluten-free flours, methods for mixing pastry dough, and other such topics. I also prepared a pumpkin pie spice almond pear tart for the class; I will post the recipe for that delicious seasonal pastry soon.

Deglutenized and Delicious

SEASON of mists and mellow fruitfulness,leaf pecan pie final
Close bosom-friend of the maturing sun;
Conspiring with him how to load and bless
With fruit the vines that round the thatch-eves run;
To bend with apples the moss’d cottage-trees,
And fill all fruit with ripeness to the core;
To swell the gourd, and plump the hazel shells
With a sweet kernel; to set budding more,
And still more, later flowers for the bees,
Until they think warm days will never cease,
For Summer has o’er-brimm’d their clammy cells. . . .
(John Keats, from “To Autumn”)

’Neath the autumn rays,
Now the springtide sowing,
All its fruit displays;
Every hill rejoices,
Fields with gladness ring,
Lifting up their voices,
Now the valleys sing,
Lifting up their voices,
Now the valleys sing.
In the dark earth sleeping,
Long the seed hath lain;
Joyful now the reaping,
Fair the garnered grain.
As the gold we…

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Certified Gluten-Free Wheat Starch??? HHhhhmmm.

schar

Image from schar.com

Schar, a European maker of gluten-free foods, is set to release its newest product in March: gluten-free croissants. These croissants contain certified gluten-free wheat starch, which the FDA now allows (new labeling law as of August 2014) as an ingredient in gluten-free foods, as long as it registers under 20 ppm. According to the Schar website:

Certified gluten free wheat starch has been used in Europe for many years.  The safety has been documented in several research studies where individuals with celiac disease consuming wheat starch had comparable results to those consuming a naturally gluten free diet.  There was no adverse effect of adding certified gluten free wheat starch to the diet of individuals with celiac disease.

Also according to the Schar website, the process by which starch is made from the wheat removes the protein that effects people who suffer from Celiac. For this reason, it’s supposedly complete safe for Celiacs and other gluten-intolerant people. Gluten-free wheat starch apparently gives gluten-free foods in which its used an improved texture and quality.

Continue reading

Pizza Hut Announces Certified Gluten-Free Pizza

When I first saw the sign at a Pizza Hut announcing the arrival of gluten-free pizza, I was skeptical. Phil asked me if I

Image from pizzahut.com

Image from pizzahut.com

wanted to try it, and remembering the Domino’s Pizza gluten-free pizza debacle (about which I only read, but never experienced), I decided I’d hold off a while. A plethora of pizza restaurants are offering safely gluten-free pizza these days, so I felt no need to take the Pizza Hut gluten-free purity test. Still, I was curious about Pizza Hut’s success in offering a gluten-free pizza that can be safely consumed by people who have Celiac or suffer from gluten-intolerance. I decided to look into it and found that the Pizza Hut people have taken strong measures to prevent the cross-contamination of its gluten-free pizzas. I don’t know the price of the Pizza Hut gluten-free pizza, but I’m willing to bet that it’s probably less expensive than gluten-free pizzas offered by more exclusive pizza restaurants Currently, Pizza Hut offers its gluten-free pizzas in two flavors: pepperoni and cheese. Customers can order more toppings than pepperoni, of course, but the the Pizza Hut people explain that with the ingredients will have to come from bins from which are taken the ingredients for the regular pizzas; therefore, cross-contamination is more likely if additional ingredients are added to the gluten-free pizzas. Several Pizza Huts in ATX, Cedar Park, and SATX offer the new gluten-free pizza. Has anyone tried the Pizza Hut gluten-free pizza? If so, please leave a comment and let us know what you think of it!

Safe Eating For Celiacs: Personal Gluten-Detecting Device

Imagine eating out without fear of cross-contamination, without fear of being glutenized, without having to trust that your

Image from Reddit.com

Image from Reddit.com

waitperson really knows what gluten is: eating out without risk! Beginning in 2015, all Celiac and gluten-intolerant people will have the ability to dine safely! Shireen Taleghani Yates, co-founder and CEO of 6SensorLabs, has developed a small, portable device that will enable people to test their food for gluten levels right at the table. Read the entire article here. I plan to be first in line to buy THREE of these gluten-detecting instruments: one for me, one for my daughter, and one for my son!

Dr. FAQ: Stefano Guandalini on the Future of Celiac Disease Treatment

See part one of this interview here.

Science Life

Stefano Guandalini, MD, founder and medical director of the University of Chicago Celiac Disease CenterStefano Guandalini, MD, founder and medical director of the University of Chicago Celiac Disease Center

Last week we posted the first part of our conversation with Stefano Guandalini, founder and medical director of the University of Chicago Celiac Disease Center, about the sudden rise in prevalence of celiac, and what he believes is behind it. This week we have the conclusion to that interview, with his thoughts on gluten free diets, the FDA’s recent announcement of strict regulations for labeling of gluten free foods, and what he sees in store for future treatment and a possible cure for celiac disease.

Is a gluten free diet the only treatment for celiac? Is it always effective?

Right now the only available treatment for celiac disease is a gluten free diet for life. The good news about this is that it is effective in the vast majority of patients, especially in…

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EZ’s Brick Oven and Grill Update: No More Gluten-Free Buns??!!

Sad news. I went to fulfill my EZ’s burger craving last week and noticed the absence of the bright green menu that usually hangs over ez's burgerthe cash registers. I asked the girl who waited on us about the menu. She handed us paper menus and explained that EZ’s has changed management companies, and as a result the menu is changing. Until the new menu is finalized the giant menu that hangs over the registers will remain missing. I asked her details about the changes. GONE are the gluten-free pizza crust and the gluten-free hamburger bun! I was able to have a burger that night; the girl explained that the restaurants would use up the gluten-free stock they have and the location where my husband and I ate that night (on DeZavala) still had some gluten-free buns in stock. Life has been really busy of late; however, when I get the chance, I will email EZ’s and beg for the company to continue offering gluten-free hamburger buns and pizza crusts. In the meantime, people who need to eat gluten-free and are thinking about heading out to EZ’s for dinner need to call ahead to the location of their choice and find out if that location still has some gluten-free buns or pizza crusts. EZs serves my favorite gluten-free burger! How very unfortunate that the people who make these decisions for EZs would choose to delete the restaurant’s gluten-free options from the menu. Well, at least I recently discovered the gluten-free burgers Hut’s Hamburgers in Austin, a place that rivals EZs as my favorite go-to place for my burger fix.