Gluten Free PSA #11: June Celiac Events

Summer is meant for fun. 

Cookouts. Festivals. Picnics. Artwalks. Sports games. Parades. Crafts' Fairs. Concerts. 

Memorial day may signal the beginning of the carefree summer season, but I knew summer had arrived the moment the muzak tone of Yankee Doodle rose above the near constant din of landscapers' lawnmowers as the neighborhood ice cream truck rounded the corner and inched it's way down my street. (Suddenly, I find myself living in a neighborhood with an ice cream truck, how adorable is that?) 

But for official purposes, I ushered in summer by making my way out to Chagrin Falls for their Blossom Summer Festival that includes three days of hot air balloon launches. If there's one thing I love, it's people who are overly enthusiastic about their craft. And there's nothing more endearing that hear a really enthusiastic lifelong balloonist talk for forty minutes about the past 500 year history of hot air balloons to a crowd of people only half listening, his words merely background noise for their kettle corn munching or Frisbee throwing. I mean, that's full on dedication, no, love, for ballooning. How many people do you know who are that passionate about anything, much less something that requires sailing up into the sky in a gigantic balloon you painstakingly sewed yourself?

Sorry you missed out on ballooning? Worry not, there's another balloon festival in August. Not so interested in ballooning? Be sure to check out this list of Ohio Festivals to find something more suited to your interests.  

And speaking of your interests, time to get those datebooks out and flip ahead to June....

June 13th  - The Raisin Rack is having an huuuuge vendor's fair. Don't be worried about being stuck inside on a warm, sunny Saturday, this yummy event will be held outdoors (under a tent, in their parking lot) and will feature products from Celiac Specialties and Mr. Ritt's Bakery. As Denise wrote to me in her email, "Celiac Specialties is of course famous for their donut holes and Mr. Ritt's for their flour mix, Angel Food cakes, Bavarian butter cream cake...need I say more??" 

June 14th - All that gluten-free goodness got you wishing you could meet people with celiac disease and get advice on how to use all the cool gluten-free products you just picked up? Has actually shopping with other celiacs made you long for a sense of gluten-free community outside of cyberspace? Well then, you'll want to check out the Greater Cleveland Celiac Association's June meeting, held this month at the Parma Community Hospital. 

June 28th - Grab your mitts and your appetite because it's Gluten-Free Night at the Akron Aeros! Enjoy a gluten-free hot dog and a gluten-free hot dog bun and root for the home team! Please click here for more information on how to register. 

Happy June!! 

Light, Bright Mac & Cheese and The Most Exciting News To Come From Starbucks Since Coffee

As my fingers rapidly race over my keyboard, I'm reminded of that scene in Willy Wonka and the Chocolate Factory, wherein after having all the kids and their parents sign the "you've entered at your own risk" (to put it mildly) waiver, he tries to get them to hurry along, announcing "So much time and so little to do. Wait a minute. Strike that. Reverse it. " 

Spring is springing all over Northeast, Ohio. It's beautiful, sunny, and on a few days, even warm. (And though, we Clevelanders know that this likely means tomorrow the temperature will likely lurk near freezing, we're made of a heartier stock then most, and can tough out the most ridiculous spring season - heck, even our flowers blossom under these conditions!) While I'd love to say I've been neglecting my gluten-free duties for the sunshine, I've actually been buried under various projects, including creating a slide show for the Northeast Ohio Coalition for the Homeless' annual benefit on May 1st. (NEOCH is one of those great organizations who work behind the scenes to revive Cleveland. The $50 ticket includes dinner - though questionable one as far as gluten is concerned - an open bar, a keynote speaker, and a silent auction. Please contact me if you're at all interested in attending or donating.) 

And that's a shame, as I have so much information on gluten free events, great gluten free finds in our very own Cleveland, and delicious spring recipes that I'm practically bursting at my celiac seems. Though it's perpetually on my to-do list, I'm continually shocked to find another jam packed day has gone by without finding the time to share recipes, food finds, and some of the great info so many of you have emailed to me. 

On that note, to those who've sent emails - both of their gluten-free finds and just of appreciation - thank you. Even if I don't respond right away (or for weeks) I read every one and I'm so happy that Cleveland's celiac community is growing stronger everyday as it makes itself vi sable on our culinary landscape. 

Speaking of speaking out, have you heard the best news to come out of Starbucks since the return of the pumpkin spice latte (seriously, those things might just have liquid cocaine in them, they're that addictive) - that's right, following in the trailblazing footsteps of General Mills' Chex and Betty Crocker, Starbucks will soon be offering a GLUTEN-FREE VALENCIA ORANGE CAKE. 

Starbucks says the decision was made based on the numerous phone calls, letters, and emails they've been fielding over the years from gluten free customers. This isn't just a quality of life increase for us folks, this is putting celiac disease center stage as well as proving to all of those who know they need to eat gluten-free but are dragging their feet that it IS possible to live happy, healthy, and DELICIOUSLY, gluten-free.  (Granted, I say this without having eaten this cake, but I can't imagine Starbuck's putting a shotty cake out - at least not when they have all the time in the world they want to perfect it. )

These pastries are expected to hit stores in May and will cost $2.25. You can read more about it in the Forbes article here. And if all this talk of orange cake has set off a craving you just can't control, why not whip up an Amazing Almond Orange Vanilla Pound Cake - a mouthwatering gluten-free version of Starbucks' lemon loaf cake (and my mom's favorite thing for me to make ever). 

There's oh so much more happening in the gluten-free world (and isn't that an exciting sentence all on it's own?) but reading about it all at once - or writing about it for that matter - would be fully overwhelming. For now, I leave you with an impromptu dinner that turned out to be one of the best gluten-free meals I ever made. 

First things first, I love pasta. Since I was little, I have filled my plate and my tummy with sticky, starchy semolina flour that tasted so very good going in but ended up being so very bad to my poor little body. And though my tastes have widened considerably since childhood, and though I've thankfully traded in semolina for gluten-free alternatives, I still very much doubt there's any dish better than a hearty vegetable and (gluten-free!) pasta bake.  There's something positively magical about a drippy, creamy sauce that fills each and every nook and cranny of elbow pasta.  If casseroles are comfort food, then pasta casseroles are the biggest, warmest, hug from your grandmother that you can imagine.  

Trouble is, eat foods like that every day and you'll have far more health problems than just celiac disease. But be honest, you don't really like those greasy, heavy meals that sit in your stomach for hours. No, with skim milk, vegetable oil butter,bright, vitamin rich vegetables, and protein and fiber packed quinoa pasta, a perfect, delicious dinner, a classic comfort food, really is within your gluten-free reach.

(Note: this recipe uses a tablespoon of Gluten-Free Pantry's Quick Mix, an all purpose blend of flours that contains xanthum gum, 4 types of GF flours, and is considerably thicker than regular GF flour. If you really want a great mac & cheese but don't have GF Pantry's Quick Mix, or don't want to fuss with the flour, you might want to check out my (Secret!) Mac and Cheese ... I told you, I love baked pastas. I might even have a problem. Think there's a twelve step program?) 

Light, Bright, Mac & Cheese Primavera 

based in part on Alton Brown's baked mac & cheese recipe

1 box Quinoa Pasta (I like Ancient Grains)

3/4 cup sliced White Mushrooms

1 cup Frozen Peas (microwaved for 2 minutes, so they are pert but still cold)

1 cup Baby Spinach

3 Tablespoons Earth Balance

1 Tablespoon Gluten-Free Pantries' Quick Mix

1 egg

1 3/4 cups Skim Milk

1 1/2  - 2 cups Shredded Cheese (I used Kraft Natural's Colby and Monetary Jack Blend as well as a little Cheddar) 

1 generous squirt of Mustard

1 teaspoon Kosher Salt

1/2 teaspoon Nutmeg

Black Pepper to taste

Cook the pasta for about 7 minutes, drain and set aside. 

Preheat oven to 350 degrees. 

In a small sauce pan, whisk together flour and butter over medium high heat. Stir in milk and nutmeg and let simmer for 5 minutes. Meanwhile, spray GF cooking spray over a medium sized pan and saute mushrooms and for 5-6 minutes over medium heat. Set the mostly cooked vegetables aside and toss the spinach into pan, turning heat to low, and stirring occasionally, making sure the spinach wilts, but doesn't burn. Temper an egg into the sauce mixture (for directions on tempering, click here, don't worry, I had to look it up, too) and then stir in the cheeses, mustard, salt,  and pepper. 

Gently fold the cheese mixture into the pasta. Once the pasta is thoroughly covered in ooey-gooey cheese (truly, this is an intoxicating smell), fold in the vegetables. Pour the mixture into a 9x13 casserole dish and bake for 30 -35 minutes. Let rest for 5-10 minutes before serving with a dash of nutmeg sprinkled over the top. 

Enjoy, enjoy, enjoy!! 

Gluten Free PSA #9 - Raisin Rack: If You Haven't Been, GO

New York City was recently named the most gluten-free friendly city in the country. I admit, such a declaration left me a little heartbroken. 

I miss New York. I miss every person, every cab, every jewelry stand. I miss the 200 year old buildings and the great glass structures that sweep up to the sky. I miss the museums, the bridges, and the food. Dear god, I miss the food. Among its amazing gluten-filled establishments, NYC is home to S'mac, Slice, and the Rissottoria - just a few of the many restaurants that aren't just GF friendly, but GF focused. Even if the City weren't home to the Columbia Celiac Disease Center, New York would still top the list of ultimate places to lead your gluten-free life. 

That said, I wonder if those who bestowed such an honor on New York have ever been to Canton, Ohio. 

With it's quaint, country architecture and it's throngs of local businesses referencing the steel and rubber industries that once thrived in this part of the country, Canton is very much your typical town in the heartland. Flat and family oriented, it's is one of those places that are postcard perfect examples of Ohio - for further proof, look only to the fact that Canton is the home of The Football Hall of Fame. And while it may not have prada knock offs or punk rock roots, Canton, Ohio happens to have something New York City does not: gluten free heaven...otherwise known as The Raisin Rack. 

Sure it may look like any other health food specialty store, but as the shelves and shelves of vitamins and other familiar organic products give way to the designated gluten-free section, something absolutely magical happens, and you realize you're standing in the shadow of gluten-free greatness. Home to 3,500 gluten-free products, the Raisin Rack really is the place for gluten-free shopping. Need further proof? Ohioans don't just love the Raisin Rack, in fact, this gluten-free oasis regularly gets consumership from Tennessee, Pennsylvania, and even California! Take that, New York. 

But what really makes - and keeps - this place special is a lovely lady named Denise. A nurse diagnosed with Celiac Disease roughly eight years ago, Denise doesn't just work at the Raisin

Rack, she doesn't just order, personally test and approve all of the products sold, or keep a watchful eye on what sells and what doesn't (if it doesn't sell well in 3 months, the product is tossed, to make room for something better suited to the celiac communities' tastes and taste buds), she also regularly holds office hours at the store Monday thru Friday, personally counseling the newly diagnosed on their celiac lifestyle and helping them with their first (of many, I'm sure) gluten free shopping trips at the Raisin Rack. 

Denise came to meet me armed with a packet celiac disease information ranging from a basic blue print of the condition and it's statistics in the general population to coupons for the store, to a free copy of a new, beautiful gluten free magazine called Delight. Did I mention that Denise is also the founder of the Canton-Alliance Celiac Support Group (they meet the first Saturday of the month)? Unlike the ones in the Cleveland/Akron area,  Denise's group is

associated with the Gluten Intolerance Group, which is a great organization I happened to be somewhatfamiliar with, as they did a lot of the work in organizing such fantastic gluten-free information in New York City. 

While it may not have The Met, Central Park, or CBGBs, Canton, Ohio may just be on it's way to becoming a destination onto itself. (For those culture starved celiacs looking for a little art to go along with the gluten free NY style bagels or angel food cake the Raisin Rack offers, be sure to check out the Canton Cultural Center for the Arts and its ABSOLUTELY ASTONISHING exhibit of Itchiku Kubota's Kimono's as Art. It's breath taking, really.) 

If weren't enough, let's not forget all of the celiac friendly events the Raisin Rack regularly hosts. Still upcoming events in March alone include workshops on celiac disease held at 1pm on Saturday the 21st and 28th on the topics of shopping and label reading, and dinning out at celiac-friendly restaurants, respectively. (Preregistration is required, please call 1-330-996-1515.) In addition, March 28th will also be home to an exciting gluten free donut hole sampling. I mean, gluten-free donut holes, do I really need to say more?

Easily accessible from the highway, home to approximately 30 gluten-free friendly restaurants (just ask Denise, she's got a list in her head!), and with perhaps the greatest gluten-free grocery store this side of the Atlantic (that, by the way, offers rewards points when you shop, resulting in gift certificates for you) that carries fresh breads, pies, and cookies from Kathy's Creation's Bakery in Alliance, Ohio AND has a number of KOSHER gluten-free selections (yes, they actually carry many Shabati Gourmet products throughout their in six over-stuffed freezer cases), it is fairly safe to say that if New York City is the number one city for gluten-free living, Canton, Ohio ranks as a pretty close runner up. 

We also don't have to tote our groceries back home by riding packed, smelly subways, which is always a plus. 

Gluten Free PSA #7: Winter / Spring Celiac Events, the GCCA Cookie Exchange...and Chewy Cherry Chocolate Bark

Last weekend, I went to the Greater Cleveland Celiac Association's (GCCA) meeting and cookie exchange. 

Actually, let me amend that. Last weekend, I attempted homemade butterscotch for cashew cookies in a kitchen that was not my own - and thus, not gluten free friendly - discovered homemade butterscotch is not as easy as it looks, threw away aforementioned terrible cookies (they were at once crumbly and paper thin, as only failed a gluten free can be).  I crossed my fingers and whipped up an on-the-fly batch of surprisingly delicious Chewy Cherry Chocolate Bark, THEN drove 3 hours from Ann Arbor, Michigan to Parma, Ohio to go to the Greater Cleveland Celiac Association's meeting and cookie exchange. 

The things I do for a little gluten-free education. 

(Okay, the cookies might've had something to do with it, too.)

Gluten-free baked goods aside (and who ever thought a celiac would say that), the GCCA's meeting was pretty cool. Having no friends or close family with the disease, I still find it amazing to be in a room filled with people who can differentiate between potato flour and potato starch and know the invaluable, mythical power of xanthum gum. 

The meeting was well attended, from those just diagnosed to those who've lived gluten free for nearly two decades. Equally cool was the attendance of non-celiac spouses and parents, not only supportive of their celiac loved ones, but also wanting some gluten-free baked goods! 

The meeting covered everything from favorite baking tips and books, to restaurants that were particularly accommodating to special food requests,  to reminding everyone that Kraft (and anything under the Kraft family umbrella) has agreed to disclose any gluten containing ingredient. This means if no offending mention of wheat, rye, barley, oats, etc is mentioned, the product is gluten free. This includes modified food starch (which, if derived of wheat would be listed as modified food starch (wheat) or the like). 

If you're bummed about missing out on the food and the fun, worry not! The GCCA has its meeting for the next six months planned out already - these people are more organized with gluten-free meetings than I've ever been with my life! With so much notice, how can you not pencil one in? If that's not enough gluten free goodness for you, maybe some of these other events will suit your fancy. 

Winter & Spring 2008/2009's Gluten-Free Events 

***Sunday, December 14th - yet another gluten free cookie exchange. This one is in Akron, Ohio at the Akron Children's Hospital from 2-4pm and it is hosted by the Akron Celiac Support Group.  I have to admit, I'm a bit cookie-ed out, folks, and Akron is a trek from my side of town, but you can find more information on it at the NEOceliac's page. 

January 11th: GCCA meeting in Solon. This meeting's theme is bread, so come with a loaf of your favorite (home baked) gluten free bread, sweet bread, or cornbread. 

January 15: The Loretta Paganini School of Cooking begins its series of 3 gluten free workshops with a gluten free dinner at Sapore Restaurant. Please click here for details on all classes. 

February 8th: GCCA meeting in Solon. This meeting's theme will be soup. 

February TBA: The NEOCSG will be having a cupcake decorating party, date TBA 

March 4th & 11th: The Loretta Paganini School of Cooking offers classes on gluten free cookies! 

March 15th: GCCA meets in Parma. 

April 13th: The Loretta Paganini School of Cooking hosts a class in gluten free pasta making...wow! 

April 26th: the GCCA meets in Solon

Both the May 17th and the June 14th GCCA meetings will be in Parma. 

Chewy Cherry Chocolate Bark

...and on to the good stuff. 

Sometimes, kitchen experiments end in disaster. Sometimes, simple food is simply boring. And sometimes, a little experimenting with long favored ingredients pays off. I'll let my recipe and pictures speak for themselves. 

2 packages semi-sweet Baker’s chocolate
1 1/3 cup dried cherries

1 cup salted cashew pieces
1 teaspoon vanilla
1 - 2 teaspoon(s) cinnamon (as desired)

Cover a large cookie sheet with wax paper.

Place chocolate squares in a microwave safe bowl. Microwave for 30 seconds, remove, and stir. Microwave for an additional 45 seconds before taking out at stirring again. Microwave in additional spurts of 10 seconds, if needed.

Mix cherries, cashews, vanilla, and cinnamon into the melted chocolate. Spread the mixture over the wax paper. Refrigerate at least an hour – until the chocolate becomes hard. Break into pieces and store in the refrigerator.

*Note: For prettier bark, once it's spread out on the wax paper, sprinkle the top of the still hot chocolate mixture with extra dried cherries and cashews (or reserve 1/4 cup of each to sprinkle on top). Press the top layer in slightly to help it set. 

Dessert Always Comes Before Dinner - GCCA Cookie Exchange & Pumpkin Merinuge Pie

You know that saying March comes in like a lion and out like a lamb? 

December, with it's powdery white snow and powdery white sugar needs a saying of it's own. So far, December has come in like a sugar rush... and, well,  at this rate it's going to go out like a like a sugar rush, too. 

Am I not making any sense? Maybe that's because I had just barely recovered from my sugar coma of last week's NEOCSG Holiday Cookie Exchange when I got the email for the Greater Cleveland Celiac Association's (GCCA) December meeting and Holiday Cookie Exchange. It's this Sunday, December 7th, at 2 pm at the Parma Community Hospital. 

Here's the info, straight from the email: 

How does the Cookie Exchange work you ask?

1. Bring a minimum of 2-4 dozen gluten free cookies that you have baked or candies that you have created. Bring as many cookies you choose (… the more you bring the more you take home!)

2. Place your cookies in Ziploc or Glad sandwich bags-2-6 cookies/candies per bag (depending on size)

3. Bring about 2-3 dozen copies of the recipe **Please put your name on the recipe in case people have questions**

4. An extra container will be needed to place your new cookie collection in.

5. The number of people participating determines how many of each cookie you can take home with you.

6. Take cookies home to share, to eat, or to freeze for later enjoyment!

E-Mail Cindy with any questions: glutenfree1@yahoo.com and to RSVP - and especially if you plan on participating! 

Now, I'm not one to play favorites when it comes to cookies, or events,  so I plan on being there, Tupperware of new gluten free cookies in hand. Looks like it's back to the cookie drawing board...

But there's still more on plate, as it were (har, har). It's been a whole week and I still haven't done a wrap up of my Thanksgiving. I don't know about you, but frankly, I'm a little Thanksgiving fooded out. So I'm getting to it in steps - and what's better first step than the last one? 

Pumpkin Meringue Pie 

recipe mildly adapted from the can of sweetened condensed milk - which amusingly enough, is the same recipe that appears on the can of Libby's Canned Pumpkin, only replacing evaporated milk and sugar with sweetened condense milk. ...it seems while there might not be no one way to make a pumpkin pie, there certainly is a right way...

the meringue recipe comes from Food and Wine Magazine's Pumpkin Meringue Pie

1 can pumpkin (not pumpkin pie)

1 can fat free sweetened condensed milk

1/2 teaspoon of salt

2 teaspoons of pumpkin pie spice

2 large eggs

1 - 2 tablespoons of amaretto liquor (which apparently finds its way into all of my pies) 

1 GF pie crust

I used a premade Whole Foods' one to cut down on my cooking time I've also had great success with Gluten Free Pantry when I made my apple pie) 

4 large egg whites 

(or the equivalent of 4 liquid egg whites)

1 cup of sugar

1/2 cup of water 

Preheat oven to 425 degrees. 

Combine pumpkin, sweetened condensed milk, eggs, amaretto, salt, and spices in a bowl.  Pour into pie crust. Bake pie at 425 degrees for 15 minutes. Turn temperature down to 350 degrees and bake for an additional 45 - 50 minutes, or until a knife poked into the center of the pie comes out clean. Take pie out of the oven and let it cool for at least 2 hours, if not overnight. 

For the meringue...

(Note: this makes a lot of meringue. According to the recipe, this is enough for two pies. We like meringue in my family and this was perfect for our one pie. I say, make it all and whatever you don't use you can bake into little meringue cookies by dolloping the extras on a piece of parchment paper and broiling for 30 seconds.) 

Combine the water and sugar in a small saucepan and bring to a boil, stirring just until the sugar dissolves. Let boil for 10 minutes (about the time it takes for a candy temperature to reach 220 degrees, if you have one). 

Meanwhile, beat the egg whites with an electric mixer at medium speed, until firm (about 5 -6 minutes). While still beating the whites, slowly stream in the water/sugar combination. Increase the speed to high and beat until the whites become stiff and glossy, and little peaks form. It will be somewhat cool at this point. 

Preheat the boiler and position an oven rack eight inches from the heat. 

Gently spoon the meringue around the edge of the pie and use a spatula to spread it across and over the top. Broil the pie for about 30 seconds, keeping an eye on it so as not to burn it and turning it as necessary for even browning. 

Enjoy your beautifully impressive, yet deceptively easy dessert! 

Cherry Peppermint Cookies & The Holiday Cookie Exchange

Holy Holiday Cookies, Batman! 

Despite my Thanksgiving cooking exhaustion, I promised myself I would make cookies for and attend the NEOCSG Holiday Cookie Exchange. Maybe holiday cookies are a no brainer for some of you, but let me let you in on a little secret, us Jewish people don't really know from Christmas cookies. While we may enjoy an occasional sparkly red and green sugared treat, a iced gingerbread man, or a peppermint striped cane, they're not our forte. Ask me for a latke and I've got you covered, but a seasonal cookie? Well. That took a lot of reading and a little invention. 

I spent most of Saturday researching, shopping for, and baking my holiday treat. I flipped through my Bon Appetite, I combed the Internet, looking for a good representation of a Christmas cookie, and I even learned the history of the maraschino cherry in a quest to discover it if those sugary holiday staples were gluten free. (Did you know that a new process for preserving maraschino cherries came about during prohibition? As cherry liquor was outlawed, like alcohols of the time, new preservatives had to be devised to continue the production of these sweet treats.) 

I eventually settled upon a variation of cherry tassies - making small adaptations to the recipe in December's Better Homes and Gardens. Tassies are meant to be baked in mini muffin tins and are generally made with cream cheese, but why bake a conventional cookie when you can experiment, right?  

In any event, I arrived at the Independence Public Library, Tupperware of cherry-peppermint cookies in hand, and was totally and completely amazed at the ten-foot long table covered in gluten free baked goods. Chocolate chip cookies, peanut butter cookies, meringues, cupcakes, and even a version of my Cream Cheese Thumbprints! (Which, by the way, were given an updated spin by a lovely lady named Michelle who gave them a new, delicious update and seasonal color by using raspberry - or strawberry? - jam. Yum!) 

Cookies aside, I gleaned tons of valuable information from the meeting. From a through report on November's Celiac Conference at the Columbus Children's Hospital (did you know, for example, that an injection and pill are in the works for us celiacs in case of accidental gluten ingestion?), to an awesome resource list for online ordering (Joan's GF bagels rank among my next I-must-try-this gluten free foods), the ladies of the NEOCSG really know how to pack a lot of information into one hour meeting. 

Among the most interesting of information passed along though was the formation of a Northeast Ohio Gluten Free Co-Op. That is, buying gluten free foods at whole sale in bulk style. And we're not just talking crackers and flours here, the catalogue passed out to us included Gluten Free Ravioli and the like. You will absolutely see more information on how to join the Co-Op soon, but if you want direct information immediately, please email me at dana (dot) wax (at) gmail (dot) com, and I will do my best to connect you up with Serena, the Co-Op Lady. 

Alright now, I know you're thinking what I was thinking by the end of the meeting, let's get to the cookies, already! A word about my Cherry-Peppermint creations though, I was trying to keep them lactose and nut free in case of any other food allergies at the Exchange. However, I think a tablespoon or two of Cream Cheese might make these guys stick together a little better. Additionally, substituting a third of the flour with almond meal or ground hazelnuts could be a delicious variation. So experiment and enjoy - welcome to the beginning of the Holiday Food Season!

Cherry-Peppermint Holiday Cookies

lactose and nut free, minor adaptations Cherry Tassies in December's Better Homes & Gardens

1 ¼ cup Earth Balance (or butter), softened

2 ¼ cup Powered Sugar

1 tsp. Baking Powder 

½ tsp. Salt
1 tsp. Peppermint Extract 
1 tsp. Vanilla 
1 Egg
2 ½ cups GF Flour Mix (I use whole foods brand so it has xanthum gum in it. If you're using your own mix, be sure to add 1/2 teaspoon of xanthum gum so your cookies don't fall apart!) 

4 GF Candy Canes crushed (I used Pure Fun Organic Candy Canes)
Approximately 48 GF Maraschino Cherries (I used Silver Palate - no artificial flavors or dyes, in addition to being gluten free!)

Preheat oven to 350 degrees

In a large bowl, beat butter with an electric mixer for 30 seconds. Gradually beat in 1 ½ cups of the powdered sugar, the baking powder, and the salt. Then beat in the peppermint, vanilla, and the egg. Add as much of the flour as you can using the electric mixer, and add remaining flour, stirring by hand. Gently mix in the crushed candy canes.

Place the rest of the powdered sugar in bowl (about ¾ cups, though you won’t need that much and can use less to start with). Form dough into 1-inch balls and roll through the powdered sugar. Place the ball on a greased non-stick cookie sheet and place cherry in the center. Repeat, repeat, repeat.

Bake for 17-20 minutes or until cookies are golden brown. Let cool at least 5 minutes on the tray before removing them. Makes between 42 and 48 cookies, depending on size.  

Mea Culpa!

Blame it on daylight savings time, my trip to this past weekend, or generally bad planning, but have to admit, I've failed you, Gluten Free Cleveland Community. Last night, the Whole Foods on Ceder Road hosted a gluten free tour of their store. I meant to post it - really still thought I had the time to do so - but clearly I was wrong. Try as I might, November is practically flashing before my eyes. Is it really the 13th? And where did the leaves on the trees go?

In any event, if you're dying for a gluten free shopping experience, worry not. Mustard Seed Market be having a gluten free diet discussion and store tour this Saturday, November 15th from 10am -12 noon at their Solon store. There's no charge, but to register call 1-400-519-3663. 

I will try to be better on the uptake folks - and I'm sure if you call the University Heights Whole Foods, the people in charge of the event will happily give you a run down of what went on.  But for proof that I both practice what I preach and that I'm frighteningly behind on what week or month it is, note the picture above: my contribution to keeping kids safe on halloween.

News! News! News! ...And Apple Pie

Having a blog, a fully functioning blog, requires a lot of work. And updates. And promoting. And cross promoting. And...and...It's enough to make a girl curl up on her couch with a cup of coffee and a gluten free cookie, hiding from her laptop by watching endless marathons of House. 

But hard work pays off, in the kitchen and on the Internet. So I'm pleased to announce the following:

1) Some how the good, good people at foodbuzz.com got a hold of my lowly domain and decided to invite me to be a featured publisher. I'm honored. Foodbuzz is this really awesome clearinghouse of the best food blogs on the web. Whether you're looking for great pictures, searching for food events and restaurants in your area, or trying to find a great recipe, foodbuzz.com is where you need to be. And the fact that being a foodbuzz publisher will give me the opportunity to have my gluten free adventures featured on their front page at times or included in their newsletters is really, really cool. So check the website out, buzz Dana is Gluten Free In Cleveland, be my friend, vote for the this website...and really do checkout the rest of the site, though it's best viewed on a full stomach, lest you get intense cravings for gourmet cuisine. 

2) In addition to the new layout (new banner, new lefty layout, like it? hate it? let me know), you may have noticed the email subscription button. That's right, you can now get updates on all the Gluten Free goings on of Cleveland straight in your inbox. It's never been so easy to stay up to date. 

3) The North East Ohio Celiac Support Group has finalized a date for their Holiday Cookie Exchange. It will be November 30th from 2-4 PM, with the location still TBA. But do pencil it in to your datebook, I know I am. 

Okay, new business aside, I promised Apple Pie and gosh darn it, I will deliver. 

As far as the pie crust goes, I used Gluten Free Pantry's Perfect Pie Crust mix. I really like it. Flakey and light, it's got just the right pie crust texture. Each box makes enough dough for two pies, and the unused dough freezer really well. Not only do I recommend it, I have pumpkin pie plans in my future. 

There are two downsides to the mix. The first is it doesn't quite brown well. It tastes great, but it might not reach that golden brown pie glow. Secondly, it requires a lot of shortening. ...To be fair though, almost all pie crust requires shortening. If you're a trans-fat-a-phobe, like me...and like anyone with heart should be, shortening is not a word you want to hear. Enter the good people at Beyond Organic's Jungle Product's, Inc. and their Jungle Shortening (not listed anywhere one the website, but available in Whole Foods, I swear). Jungle Shortening is non hydrogenated palm oil and, though still fat, is a far, far better option for you and your pie. 

If you don't want to use a mix (and you don't want to buy a premade one from Whole Foods), there's been lots of buzz on gluten free pie crusts in the gluten-free-blogosphere and I encourage you to check it out. Find your favorite completely from scratch pie crust recipe or get inspired and make your own! Ginger Lemon Girl's looks particularly yummy, I must say. 

A final note about the pie. I don't say this a lot, but this is the BEST apple pie filling I have ever made in my life. My taste testers agreed. The. Best. 

Double Crust Amaretto Apple Pie

2 balls of GF pie dough, or a pre made gluten free pie (though, unless you have pie dough lying around, this means you'll end up with a single crust pie) 

6 apples, peeled and sliced - I used three MacIntosh and three JonaMacs

2 tablespoons of lemon juice

1/3rd cup of white sugar

1/3rd cup of brown sugar

2 tablespoons of vanilla

2 tablespoons of amaretto liquor 

2 tablespoons of all purpose GF flour

1 teaspoon of cinnamon 

1 teaspoon of pumpkin pie spice

1 egg yolk

1 tablespoon of cream (or half and half or milk)

Preheat oven to 425 degrees. 

Roll out one of the balls of pie dough and evenly cover an 8 or 9 inch pie pan with it. 

Combine apples with all of the above ingredients and mix well until all apples are covered in a sticky, cinnamon-y, sugary syrup. Transfer the apple mixture to the pie pan. Roll out the the second ball of pie dough and cover the apples with the dough, pinching the two crusts together where they meet along the edge. 

Beat the egg yolk with the cream and brush (or pour and use your fingers) the mixture over the top pie crust. Vent the top by slitting the top crust in several places. Bake for 50 - 60 minutes. Cool slightly before serving. 

Final note, though when I took the pie out of the oven, and cut into it's apple goodness, I discovered there was about an inch of sugary liquid sitting at the bottom. I don't know why, I don't know how, but it was there. I ended up using a ladle to get some of the liquid out before very carefully pouring some of it out over the sink. And as frustrating as it was, it meant that the cinnamon, amaretto, and sugar soaked through to the bottom crust, making it particularly delicious. 

Gluten Free PSA #4: Gluten Free Cupcake Party!!

When I decided to start writing these PSAs in early October, I never dreamed I'd have four - yes four - PSAs two weeks later. In my two and a half years of living gluten free, I don't think I'd heard of or attended more than a handful of events dedicated to celiac disease. Sure, there were support group meetings, but talking about the activities of my innards really doesn't sound like my ideal afternoon. Where was a girl to go for some gluten free fun? But I didn't need to worry. It seems that gluten free events are sprouting up everywhere, in my corner of Ohio and beyond.

We're up and coming. We're trendy. We're eating cupcakes. 

Cup...wha? That's right, I said it. Cupcakes. 

The National Foundation for Celiac Awareness is inviting YOU to host a Gluten Free Cupcake Party to raise celiac awareness, raise money for celiac research, and generally have great gluten free cupcake filled afternoon - or evening - or breakfast. 

How does it work?

First, click on the cupcake link above and set your party date. You need to pick a date at least 3 weeks from now. Then you're on easy street to a FREE Cupcake Party Kit care of Pamela's Products. This kit contains the Classic Vanilla Cake Mix, the Luscious Chocolate Cake Mix, and three types of frosting. 

I know what you're thinking...what's the catch? You can't possibly be telling me I can get all of that for free. 

Well, sadly, the catch is you have to share. In order to get your Cupcake Party, call up 12 of your closest friends, explain to them that celiac is an insidious disease that affected thousands upon thousands of people - one particular that they know and love - and that if they'd provide you with a $15 donation for Celiac Disease Research they will join you for a gluten free cupcake party not to be missed. (Your guests will also get a free gift like a spatula or a frosting spreader. You, the super cool gluten free host or hostess, gets a free apron. You know, in addition to the free cupcakes.)

So invite friends over for decorating cupcakes, make them bake 'em with you, or simply provide the cupcakes and enjoy - and see if you can slip in a little celiac awareness along the way. But whatever you do, take lots of pictures because the NFCA wants to put pictures of you and your friends ENJOYING BEING GLUTEN FREE in their newsletter. How cool! 

I know, eating free gluten free cupcakes with your closest friends can be quite a hardship, but us celiacs gotta do what we gotta do. (tee hee) 

Image above is from ivillage.com and I originally came across the gluten free cupcake party at beyondricecakes.com -- credit where credit's due! 

Gluten Free PSA # 3 - Planning Your Fall Celiac Activities: Information from the Gluten Free Taste Fair

Holy Moly. 

If you've ever wondered why you had to be the one with celiac, then you've certainly never been to a gluten free event. Yes, I got handouts, yes I got great information, and yes I got great food - but what I really got out of the Mustard Seed's Gluten Free Taste Fair was the realization that there are SO MANY people with celiac disease just in my little corner of Ohio. 

Community is an awesome thing. 

This was the third annual Gluten Free Taste Fair, and if you missed it, they've been such a success I was told they will almost certainly be another next year. It might even become a bi-annual event. 

In brief, here's what I learned about the Ohio - Celiac going ons of the next few weeks...

- "Learn what you can eat on a Gluten - Free Diet: Discussion & Store Tour" will be held at the Solon Mustard Seed Market on Saturday, November 15th from 10:00 am - 12:00 noon. There's no charge for the tour. Call 440-519-3663 to register. And while you're there, be sure to stop at the Mustard Seed Market's Cafe, as it now provides gluten free menu upon request with lots of options, vegan and vegetarian gluten free offerings, too. 

 - Loretta Paganini, long time favorite Cleveland chef and proprietor of the Loretta Paganini School of Cooking  is having a Gluten Free Dinner at Sapore Restaurant . The dinner / class lasts 2 hours and is $45 a person. The next one is this Thursday, October 16th, but on the website, they're already advertising the next dinner on Thursday, January 15th, 2009. Click the links above to register. 

- Both the North East Ohio Celiac Support Group and the Greater Cleveland Celiac Association have upcoming meetings.  The GCCA meets alternately on the east side (in Solon) and the west side (in Parma). They're next meeting is this  Saturday, October 18th at 2pm at Parma Community Hospital.  The NEOCSG meets in Independence, Ohio at the Independence Public Library and will be having a holiday cookie exchange in late November. Please click on the links for more information. 

- The Celiac Conference will be held at the Columbus Children's Hospital Saturday, November 8th. Registration is required. 

- Families with Food Allergies is having its Spooky Ooky 2008 party on Sunday, October 19th from 12:30 pm - 4:30 pm at the Knights of Columbus Hall in Wickliffe, Ohio. It's a Halloween party with allergy safe foods and activities (and some guest speakers) that's great for kids, teens, and their parents, too. Please click on the link for RSVP information. 

If that doesn't keep your gluten free calender as well stocked as your gluten free pantry, I don't know what will.

Gluten Free PSA #2 - Gluten Free Taste Fair at Mustard Seed Market

Sorry for the late notice, but tomorrow - October 11th - the Mustard Seed Market is having a Gluten-Free Taste Fair. From 12:00 - 4:00 pm, you can sample gluten free foods, meet representatives from local support groups, and hear guest speakers talking about the gluten free diet and gluten free cooking. 

Pretty cool, huh? So swing by the Mustard Seed for some gluten free food and fun. The event will be going on simultaneously at both the Solon (6025 Kruse Drive) and the Akron (3885 West Market Street) locations. 

I came. I saw. I kugeled.

About a week and a half ago, I was at my local Whole Foods shopping for my usual gluten free suspects - peaches, greek yogurt, gluten free bread, ice cream, the building blocks of my life - when I spotted a flyer advertising a cooking contest. Not just any cooking contest, but a kugel contest. I picked up the flyer, and as I read the name of the contest I couldn't help but ask myself the same question: So You Think You Can Kugel? In the new tradition of making verbs out of nouns (ie, facebooked, friended) I couldn't help but wonder, could I kugel? And if I could, would anyone want to kugel - that is, gluten free style - along with me?

 A tiny bit of kugel background before we proceed. Pronounced "koogel", kugel is a favored traditional Jewish dish. There are two types, a potato variety and the the type in question, the lochshen kugel, or dairy noodle kugel, which is a kind of noodle pudding that can be made savory or sweet.  The sweet version, the one that classically springs to mind when someone says kugel, is made with egg noodles and baked in a bed of custard comprised of  sugar, cottage cheese, eggs, and milk with golden raisins mixed through. 

As with all traditional foods, lochshen kugel has a taste, a texture, and a consistency everyone is familiar with. Sure, you can make changes, personal touches, but adding something as unfamiliar as rice noodles? It was a gamble. But it's also the only way I can make or enjoy the dish. I decided to enter the contest, not caring if I won, but just hoping to make something that could pass for normal under intense kugel scrutiny. 

So for the next ten days, I researched kugels, wrote and rewrote my recipe, and turned my kitchen into full on  kugel-mania. My first kugel was made with de boles rice spirals and golden raisins. It good, but not great, I tried again. The next kugel incarnation involved more sugar, pumpkin pie spice, a medley of dried fruit, Tinkyada fusilli noodles, and a wider test audience: my mom's book club. Imagine my elation to come home to giant pan of half eaten kugel, consumed by a group of women who'd never heard of such a dish before, much less eaten rice noodles.  I'd passed my kugel off as normal, I'd been a success. Still adjustments were needed and with no more time to test, I hoped for the best.

With kugel day upon me, I made my casserole a final time. Due to circumstances beyond my control, I wasn't able to deliver my dish in person - competing autoimmune conditions can be such a drag! - and my mom had to bring my kugel over to the contest. She spoke to the judges, explained my  celiac situation,  and the use of rice noodles.  

If your celiac, you can probably guess what happened. One judge was curious about the whole gluten free thing while the other wrinkled her nose before even trying it. Though we brought our own spatula, people put their forks right into my dish and other kugel bits found their way on top of mine; it was a cross contamination mess. And, unsurprisingly, I didn't win. 

But I didn't care. I made the kugel to share my gluten-freeness, to spread awareness. By the time I got there, I was able to see my submission to the contest being eaten by lots of people. People who didn't even know it was gluten free or what that meant. Silly as it sounds, every time someone put their fork back into my kugel for more, I celebrated a small victory. 

As I waited for the judging, I ended up sharing a table with a dietitian student and a girl with crohn's disease.  With more talking of being gluten free, more celiac awareness was spread. The whole exercise was worth it, regardless of where I placed in the competition. On the whole, I'm glad I entered the contest. I created a great kugel recipe, I spread some celiac awareness, and I passed as normal. In answer to the question,  "So you think you can kugel?", the answer is a resounding yes, yes I can. 

Mixed Berry Gluten Free Noodle Kugel

1 bag Tinkyada fusilli pasta 

3 cups cottage cheese - 1% milkfat is fine

1 to 1 and 1/2 cups sour cream - lowfat is fine

3 heaping table spoons of whipped cream cheese

1/4 cup of softened butter - or smart balance in my case

1/3rd cup lowfat milk 

4 eggs

3/4 cup of brown sugar

1 teaspoon of vanilla 

1/8 - 1/4 teaspoon of salt

1/2 teaspoon of cinnamon 

3/4 cup of mixed dried fruit - cranberries, blueberries, cherries, and golden raisins

Topping: 

1 teaspoon of cinnamon

1 teaspoon of pumpkin pie spice

2 -3 teaspoons of white sugar

2 -3 tablespoons of almond meal

Cook pasta for about 7 and a half minutes, leaving it a little al dente. Drain, rinse with cold water, and set aside. 

Preheat the oven to 400 degrees. In a large bowl, mix the cottage cheese, sour cream, cream cheese, milk, and softened butter. In a separate bowl, beat the eggs. Combine the eggs with the brown sugar, vanilla, salt, and cinnamon. 

Pour the egg mixture into the large bowl and stir all of the ingredients together. Stir in the dried fruit. Transfer the pasta into a greased casserole dish, spreading them out evenly. Pour the cheese mixture over the pasta and mix it through until all the ingredients are combined evenly.

Place the dish in the oven and bake at 400 degrees for 15 minutes. Opening the oven (and turning down the heat!), sprinkle the cinnamon, sugar, and pumpkin pie spice over the top. Then spread the almond meal over the top as desired for optimum crunchy topping. 

Lower the temperature to 375 degrees and bake for an additional 40 minutes, or until the top is beginning to brown. Let cool, share with friends, and enjoy. 

(Note: if you like a creamier kugel, only use 3/4 of the pasta. I'm sure you can figure out something good for the left overs! )