Lemon Poppy Seed Pound Cake, Made Fluffier with Expandex

I miss baking. 

I the very first book on the kitchen arts I owned - which was actually called "My First Baking Book" - and it overflowed with the magical secrets of sugary sweets, ones that didn't just spell out how half a teaspoon of this a a cup of that could so easily be transformed into crunchy cookies and moist cupcakes, but outlined how thoughtful decorating could turn already tempting treats into even more enticing cupcakes-shaped-like-kittens. (Or dragons.)

Like kids need any help wanting to devour baked goods. 

Now sure, over the past say fifteen years, I've gone hot and cold on my cooking and baking hobby, but it's always been on my terms. Like so many of you, I even relearned baking basics after getting the celiac diagnosis handed down to me, just to prove that a lack of gluten wasn't going to get me down. 

But for the past few months - as seen by a lack of updating 'round here - I haven't been able to cook, bake, broil, or saute much of anything. And it hasn't been my choice; in February, I developed cataracts. Given the kitchen accidents that could've befallen me do to limited vision range  - from the severe (cuts and burnings) to the comical (swapping in sugar for salt) - I found it best to hang up my apron, close my cookbooks, and get used to eating food from the freezer.  

All that is about to change, though. Tomorrow is my first surgery. By the first week in June, I should have normal vision in both eyes. It's a pretty exciting possibility for both my retinas and my tummy. A girl can't live on Amy's rice crust pizza, alone. 

Yet, I love cooking, and I miss it. And - call me Emily Post, or Bree Van De Kamp - but I can't stand the idea of attending a meeting without bringing along a freshly made dessert, cataracts or no. So not feeling comfortable enough to experiment with flavors and flours I can only somewhat see, I whipped up a variation of my favorite pound cake for a few ladies who worked so very hard planning and executing a fundraising benefit on behalf of Northeastern Ohio's Homeless. 

While I swapped out the orange zest and almond meal from the pound cake in favor of a lemon poppy seed (nut allergy friendly) version, the true exciting experimentation was the use of brand new gluten-free product Expandex - a modified tapioca starch that puffs up gluten free baked goods and imitates that gluteny texture you all know, love, and woefully miss. Currently, Expandex's only retail vendor in Ohio is the Raisin Rack, but do check their website for more information.  

My pound cake with Expandex didn't just have the light, airy taste a pound cake should, it actually looked more appetizing - more springy and bouncy - and that was only using half of the recommended amount! I'm honestly embarrassed to say that I had a dream about using it to make french bread last night, yet in the face of gluten-free honesty, who among us hasn't had a dream about bread? I thought so. 

Perfect Lemon Poppy Seed Pound Cake 

adapted from Ina Garten's Orange Pound Cake 

8 Tablespoons of Earth Balance Butter (or regular butter)

1 cup sugar

2 eggs at room temperature

the zest of 2 -3 large lemons

1 and 1/2 cup of GF flour

1/4 teaspoon xanthum gum

1 tablespoon Expandex (optional, if you can't find it)

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

scant 1/2 cup buttermilk 

1/2 teaspoon vanilla extract

scant 1/4 cup orange juice

1/4 cup poppy seeds

Juice of 1/4 of a lemon

3 tablespoons of powdered sugar

Preheat oven to 350 degrees. Lightly grease and flour a loaf pan. 

Combine buttermilk, orange juice and vanilla in a small bowl and set aside. In another bowl, combine flour, salt, xanthum gum, baking powder, baking soda, and Expandex. 

In a large bowl, cream sugar and butter (beat with electric mixer about 3 minutes, until fluffy). Beat in eggs - one at a time - and chase it with the lemon zest and then the poppy seeds. Alternate adding the wet and dry ingredient mixtures to the batter, starting and ending with the flour. 

Pour the batter into the pan and smooth the top. Bake for 45 - 50 minutes, or until a tooth pick comes out clean. 

Remove from oven and let cool for five minutes, then turn the pan upside down (over a plate!!) and tap on the bottom until the cake slides out. Continue to let another 5 minutes. 

When you're ready to serve, combine the lemon juice and powdered sugar, stirring it into a glaze, and top the cake as desired. 

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. 

Oatmeal and your February Celiac Events!

In case it wasn't painfully obvious, this Clevelander isn't too keen on the winter months. 

Besides the two, yes two, car accidents I've slid my way in too, the brisk winds and bitter cold don't quite agree with my toes or nose. (Not to mention what all this winter weather has done to the roof of my house! Apparently, I've been wishing a little too loudly for spring....last night it rained in my kitchen!) 

But whine as I might, winter isn't going anywhere quick. And it's high time I get used to it, right? Right! With that in mind, and in an effort to warm my frozen heart, I bring you one of my favorite Celiac treats. 

Hot Oatmeal. 

I can hear you dropping your cold cereal spoons from here. You can't be serious. Don't you know the gluten free mantra? No wheat, rye, barley, or oats! What are you trying to do, poison me?

Okay, I'll be more specific. Hot gluten-free oatmeal. 

I know what you might've heard, but the truth is oats themselves do NOT contain the gluten hazardous to us Celiacs. Oats are, however, often a victim of cross contamination as they're often processed in plants that handle glutenous flours. Also, many Celiacs report having digestion difficulties with oats, or stomach issues from eating too much oats (think several bowls of oatmeal). However, this is not related to a Celiac diagnosis (think of it as a kind of door prize, like your osteoporosis or vitamin B12 deficiency, you lucky thing you). 

What does that mean for you, you oatmeal loving Celiac you? 

1)If you haven't eaten oatmeal, introduce it back into your in small portions. 

2) Please, please, PLEASE only buy certified gluten free oats (Bob's Redmill, for example, offers a solidly GF oat). Quaker oats are NOT gluten-free. This goes for cereal bars, honey bunches of oats, and Famous Amos oatmeal raisin cookies. Oatmeal offered in restaurants serving breakfast isn't going to be gluten free, nor is the oatmeal your Aunt Sue uses to make her famous oatmeal cookies. Skip it. 

That said, hot oatmeal on a cold winter's morning (or evening) is perhaps one of my favorite post-Celiac discoveries. Warm, full of healthy carbs - the kind that lower cholesterol! - and oh so filling, I like to make mine with skim milk and frozen peaches. Or strawberries and a spoonful of authentic Ohio maple syrup. Or blackberries and a few pieces of dark, dark chocolate, if I'm feeling particularly decadent. 

What about you? What's your favorite way to dress a hot bowl of oats?

Now that I've got you running to the store, let me remind you that this Sunday February 8th,  Whole Foods on Chagrin Blvd, in Woodmere is hosting a gluten free Tour and Tasting for NE Ohio Celiac Support Group at 2pm. A short meeting will follow. Also! Serena of the gluten-free CO-OP (as explained here) will be there taking orders. Payment must be made at time of order. You may also contact Serena at Serena.Dorflinger@wholefoods.com. A list of GF Co-Op products can be found at the Garden Spot web address: www.gardentspotdist.com. The Co-Op is not affiliated with Whole Foods. 

Trisha Lyons requested that you RSVP to her by Thursday (oops sorry!!) at , but I'm sure if you get to her today, she won't bar you from gluten-free goodness. For more information please visit http://www.geocities.com/clevelandceliac/ or email Trisha at Clevelandceliac@Yahoo.com. 

Live too far away from Woodmere but still want to get in on the Gluten-Free action? 

The Greater Cleveland Celiac Association is having it's monthly meeting on the same day and same time! Join them at the Solon Public Library at 2pm for an afternoon of Celiac conversation about ingredients, label reading, and soup. Yes soup! Bring your favorite soup and soup recipe to share (if soup or chili isn't your thing, your are happily encouraged to bring side dish or salad...fear not, the Solon library has a microwave). 

RSVP Cindy Koller-Kass at glutenfree1@yahoo.com or check out the GCCA's website for more information! 

Oven Baked Sweet Potato Fries

I think we'd all agree that January and February are rather dreary months - especially where food is concerned. 

Snow, ice, and bitterly cold temperatures aside, there is no quintessential winter vegetable to cook with, no holiday to get creative for for. (That is, unless you count Valentine's Day, but really, in the heart of February, I think we'd all agree any piece of chocolate will do.) 

To make matters all the more complicated, we're wadding through the wake of the post-holiday food season,  a time when every calorie counts as we lament over tightened jeans and sweaters that are the door prizes of all those holiday parties, while desperately trying to keep ourselves warmed from the inside out. What sounds better on a cold winter's evening than something hot, thick, and filling? The conundrum of winter marches on...

I've got news for you folks, winter isn't going away any time soon (Punxsutawney Phil backs me up here) and, unless you're going to make oatmeal a three times a day ritual, it's time to get creative. 

I generally hate cooking for just me and, with my mom at work and my boyfriend in Michigan, I resigned myself over to freezer food for dinner. There's a bit of me that always scoffs at prepackaged frozen food - after all, is it really that difficult to make a casserole? - but when there's an option of quick, organic, and gluten free...well, who am I to pass that up?

My automatic go-to dinner in a pinch always involves sunshine sunflowerseed veggie burgers. Amazingly delicious and easy to make, between these burgers and salad from a bag, dinner may as well have been ready before I set foot in the kitchen. Well, almost. I had my vegetable, I had my protein, but a complete meal - much less a complete vegetarian meal - really does need a carb. 

There have been two sweet potatoes sitting in my kitchen, staring at me for weeks. I meant to eat them, really I did...and yet, there they sat, in the fruit bowl, supporting the apples. Maybe I didn't feel like cooking but a little kitchen experimenting? Yeah, I suppose I could manage that.

Besides, not actually being fried these fries are made out of the fantastically nutritional sweet potato. Rich in beta carotene, vitamin C, vitamin B6, and dietary fiber, iron, calcium, and protein, the sweet potato was ranked highest in nutritional value among all other vegetables in 1992 by the Center for Science in the Public Interest. (For more fascinating sweet potato facts, please click here...though I'm sure it's only half as interesting as actually eating one!) 

Oven Baked Sweet Potato Fries 

This is less of a recipe and more of a cabinet emptying, favored spice using experience. Have chili pepper? Love thyme? Throw it in, combine your favorite spices, and shake it up...

2 Sweet Potatoes

2 zip lock or otherwise sealable plastic bags (or one large plastic bag if making one type of fry)

1 pizza pan or cookie sheet

For savory fries...

1 TSP of Olive Oil

1-2 tsp of salt

1/2 tsp of pepper

1/2 tsp of garlic

1/4 tsp of rosemary (optional)

1/4 tsp of paprika (optional, instead of rosemary)

For sweet fries...

1 TSP of Vegetable Oil

1 tsp of salt

1-2 tsp of white sugar

2 tsp of brown sugar (add more as desired)

1 tsp of cinnamon 

Preheat oven to 400 degrees.

Peel, or leave peel on for more rustic looking fries. Slice potatoes length wise and then in thin strips, no more than a half inch thick. Place potato strips into bag and combine oil (1 TSP per potato), seal the bag and shake, making sure the oil thoroughly coats all of the fries by rubbing the fries through the bag. 

Open the bag and add in the spices (or sugars for sweet fries). Reseal the bag and shake again, ensuring the spices get distributed as evenly as possible. 

Pour fries out on a baking sheet and bake at 400 degrees for 30 -40 minutes, turning the fries over once during cooking time. 

Serves 1 -2 persons per potato. 

Gluten Free PSA #6: Take Care of Your Thyroid

The thyroid gland. As one of the body's largest glands, this little butterfly shaped guy sits in your throat, carefully controlling your metabolic rate, making invaluable proteins, and determining how sensitive your body should be to other hormones. 

And wouldn't you know it, researchers in Sweden have recently discovered that individuals with celiac disease are at a three to four times increased risk for developing thyroid disease -- and vice versa, those with thyroid problems are at the same risk for developing celiac disease. This includes all thyroid problems: hypothyroid, hyperthyroid, and autoimmune thyroiditis (Hashimoto's disease). 

This study was written up in the October, 2008 edition of the Journal of Clinical Endocrinology and Metabolism. To read the full article, please click here. And take care to take care of your thyroids!