Gluten Free Granola!

It's been a while since I have posted anything in here. So what better way to start writing in here again but with a great recipe for Gluten Free Granola?!

Oats are not a gluten containing grain naturally- however the way in which they are processed usually makes them a no-no for Celiacs. Usually commercially oats are processed right along with wheat therefor cross contaminating the oats and making them glutenous. There are brands of certified gluten free oats out there so make sure you use those particular brands only!

Gluten Free Granola!

Ingredients

3 cups of Gluten Free Rolled Oats (I used Bob's Red Mill Brand of Gluten Free Oats)

1 cup of sliced almonds

3/4 cup shredded coconut

1/4 cup dark brown sugar

1/4 cup maple syrup

1/4 cup vegetable oil

1/4 teaspoon salt

1 cup raisins or other dried fruit 

Directions:

Preheat oven to 250 degrees

In a large bowl, combine the oats, nuts, coconut and brown sugar.

In another bowl combine the maple syrup, oil, and salt. Then combine both mixtures and mix well until liquid mixture has evenly coated the oat mixture. Pour onto two cookie sheets evenly and bake for about 45min to 1 hour. You must turn the granola mixture every 15 min in order to prevent any burning. Once mixture has browned remove from oven and put into a large bowl and add in any dried fruit you wish at this point.

Now enjoy!

Pie!

I have been trying different gluten free products for 3 months now (Wow- It's already been that long since I've been diagnosed with Celiac?!) and I just have to say THANK YOU to Whole Foods for making a delicious and normal tasting gluten free pie crust.For 5.99 you get two pre-made pie crusts (found in the freezer section)- I bought mine about a month ago and last weekend I decided to thaw one out and make a pie for my friend Cecile's Birthday.

Enter peaches and blueberries!


(Doesn't this picture just make your mouth water?)

The produce stand across from my apartment seems to be bursting at the seams with peaches and blueberries, so I decided to do my part and take a few off their hands.

A teaspoon of cornstarch, a 1/2 teaspoon of Cinnamon, 1/4 cup of brown sugar, and a dash of lime juice on the blue berries and sliced peaches and I had myself glistening pie filling!



For the top I made an almond crumble by combining gluten free flour, brown sugar, chopped almonds, and butter. By combining I mean swishing it in a bowl with my hands :-)

After 45 minutes in the oven- I couldn't wait to cut into it. Note- you get an oozing landscape of pie if you don't wait....


The pie was a huge hit- served a la mode of course! There was no hint of strange flavors, weird textures or appearance. It was just pie- no one could tell that it was gluten free. The birthday girl especially loved it (I could tell by all the Mmming she was doing with each bite).

Score: gluten free baking- 1 gluten laden baking- zero

Un-forth of July

Normally the 4th of July calls for hamburgers and hot dogs and rock music. The only part of my 4th of July that was typical was watching the fireworks from a roof top.

The afternoon started off with helping to assemble the tamales that would later fill the bellies of all who came over for the festivities.

The banana leaves were filled with masa and then one of two fillings: a cheese, corn, and poblano peppers mixture or a chickpea and tofu mash riddled with spices.

With six of us making the tamales, the pile of deliciously wrapped savory packets tied with string became mountainous quickly. After the tamales were left to steam in large pots, we went up to the roof top where loud Salsa music from a neighbouring party filled the air- we just accepted it as our own background music as people gathered around the grill and two large tables where food was piled high. I couldn't eat most of it because it either obviously contained gluten- or was most likely cross contaminated by dipping with glutened spoons from other dishes.

What I could eat with certainty of my safety was watermelon- the summer staple fruit. As I watched the watermelon being carved up I was surprised that the insides were not ruby red- but yellow! I was amazed! Someone told me it was a Japanese variety of watermelon. I was eager to try it and to my surprise I didn't really taste any different. I guess I just expected it to taste like banana laughy taffy. Needless to say I was cautiously tasting with every bite- searching for a hint of other flavors.

My 4th of July may not have contained the normal American fare- but I am glad for it as I had a wonderful 4th of July filled with great food and fun- with out a glutening!

When the moon hits your eye...

I know this is weird....I have never really liked pizza.

At elementary school and middle school slumber parties my friends were all so excited when they knew pizza was just a doorbell away. So I played along. I would jump up and down with excitement when the awkward pizza boy came to the door. But after eating one slice I felt bloated, gassy, and crampy. I was amazed that my friends could eat 4 or 5 slices- a whole pizza even! Little did I know that a little protein called gluten was waging war on my intestines.

Pizza night at my house left me eating one slice to appease my parents and then eating bowls of cereal later on after they had gone to bed.

In college the way to get any student to attend a meeting, join a club, or to get them to attend church was to lure them in with fliers boasting "Free Pizza". This never worked on me.

I can't say I never ate pizza in college though- as many of my friends frequented a place called "Decent Pizza" that actually had great pizza. Lots of fresh ingredients like zucchini, eggplant, roasted garlic, and ricotta cheese. I occasionally indulged. I found it to be enjoyable- that is until my insides started hurting.

I just decided I didn't like pizza, and I never would.

Until now...

I'll use the word now loosely, as in the last 2 years I have eaten quite a bit of pizza. The difference being- pizza I make myself. I used my hands to mold the herbed dough into odd shapes, fresh mozzarella cut into slices and melted on top of the tomato sauce, toppings I chopped on my cutting board just minutes before they went in the oven. I was love my pizza- but it still wasn't loving me back. Now I know that Celiac was to blame.

On my first gluten free shopping trip I stumbled across Gillian's Foods Gluten-Free Pizza Dough in the freezer section at Whole Foods. I decided I would give it a go and boy was I glad I did! The dough had to be rolled out with a rolling pin instead of the traditional methods of pushing stretching and for the talented- throwing. Once I pulled my pizza piled with ingredients out of the oven I knew it was going to be good and I could leave my gluten filled dough in the past.

The crust was nice and crispy on the edges and just enough softness in the middle. I could have GF Pizza that was delicious! Pizza that left me joyful while making it, eating, AND digesting it. That's something I can smile about! So until I get my stand mixer and can make my own pizza dough- thank heavens there is Gillian's Foods Gluten-Free Pizza Dough when I need a slice- or a pie.

I <3 NYC

I am very fortunate to live in New York City.

Walking down the street in my neighborhood allows me to here a handful of different languages being spoken. I can pop into the MoMa on my lunch break to take a look at the Picassos, Rauschenbergs, and Warhols if I choose. The subways and buses will get me anywhere I wish without having to fill up a tank (and with gas prices now- thank god!). The Celiac Disease Research Center at Columbia where I see my Celiac Specialist Doctors is a subway ride away. And above the access to many different types of foods is endless.

Many specialty food stores dot this city with helpful and knowledgeable staff, people who feel just as passionately about food as I do- and then some. I am so very lucky to have access to a gluten free bakery minutes from my work and a beer shop that carries over 200 types of beer- even some I can safely drink. There are plenty of places beyond Whole Foods and Trader Joe's to purchase my gluten free foods.

To my delight, many of the restaurants I enjoyed before I was diagnosed with Celiac have a gluten free menu upon request! How lucky am I?!

The day after my endoscopy- day 2 of the Gluten Free lifestyle (it's not just a diet, is it?) I had mac-n-cheese. Ooey Gooey goodness that is mac-n-cheese from a wonderful place called S'mac

I had the Mediterranean - Goat cheese, sauteed spinach, kalamata olives, and roasted garlic and GLUTEN FREE MACARONI. As I ordered my mac-n-cheese gluten free I was abruptly shaken out of my personal heaven when the man behind the counter asked if I wanted bread crumbs on top. What? I tried to hold back my tone of annoyance when I told him, "I ordered gluten free- bread crumbs have gluten in them." The cheerful man simple explained that in order to cut down on the cross contamination they only have gluten free breadcrumbs. My annoyance melted into sheer joy as I realized not only will I have mac-n-cheese but I will have toasted breadcrumbs on top! The meal was amazing- and way too rich for me to eat more than half. I would have never of guessed that the pasta was gluten-free. John even ordered his gluten free so I could taste his Indian mac-n-cheese.

If this is being gluten free- I can't wait to see what's in store for me!

Polenta Towers!

One of my favorite meals is Fried Polenta and Goat Cheese Towers. This is something I made frequently before I was diagnosed with Celiac and lucky for me it is Gluten free!

Prepare polenta per package instructions or purchase the already made polenta in sausage like containers (found in the pasta isle at your grocery store) cut into 1 1/2" slices and fry in a pan coated with olive oil. Fry both sides until it turns golden brown and is slightly crunchy. Put in paper towel to absorb the extra oil. Make the stacks by spreading goat cheese on a polenta slice(I like using the herb varieties) then layering a tomato on top of the cheese, add another polenta slice on top of that and add another smear of goat cheese. Add a few fresh basil leaves and drizzle with some balsamic vinaigrette (make sure it's GF) and voila! Polenta Towers!

You can get creative with these- adding what ever you like in between the polenta- eggplant, spinach, the possibilities are endless! I have made a few different variations and all have been delicious.

Enjoy!

Pancakes!

This past Sunday was my first attempt at a Gluten Free brunch. On the menu:

Gluten free pancakes with a homemade apple compote and eggs over easy!

I learned that Gluten Free pancakes take much longer to cook than normal pancakes. It ended up being a good thing because it meant I had to let my apple cinnamon compote bubble on the stove which made it much thicker and my whole house smelled super fragrant.

And What would brunch be without a delicious Mimosa to wash it all down with?

What are your favorite brunch foods?