Happy Halloween everyone!

I was recently perusing the November issue of Better Homes and Gardens and noticed a naturally gluten-free recipe within their “Thanks for Thanksgiving” article. Score one for the gluten intolerant! I loved the idea of Pumpkin Cornbread and had to give it whirl. As you know, I am very fond of cornbread — it’s so delicious and easy to make. I slightly tweaked some of the ingredients and added a sugar base. This recipe is fantastic! The family enjoyed it warm topped with melted butter. A drizzle of real maple syrup would be tasty as well.

Gluten Free Skillet Pumpkin Cornbread

6 tablespoons butter, melted
2 cups cornmeal
1/3 cup sugar
2 tablespoons masa harina
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 cup buttermilk
8 ounces sour cream (I used reduced fat)
1 egg, beaten
3/4 cup canned pumpkin
demerara sugar for bottom of pan

Preheat oven to 350 degrees. Coat bottom of cast iron skillet with melted butter, set aside remaining melted butter. In a large mixing bowl, combine cornmeal, sugar, masa harina, baking powder, baking soda, salt, and pumpkin pie spice. In a separate bowl combine remaining butter, buttermilk, sour cream, egg, and pumpkin. Whisk into cornmeal mixture. Sprinkle demerara sugar into bottom of cast iron pan (enough to coat) before pouring batter. Bake 25 minutes (or until wooden tester comes out clean).

Episode 29 “October aka Celiac Awareness Month” Features:

• Glutened by a dog biscuit. And mayo. My crazy story.
• Erin of Gluten Free Fitness knows my love for anything bacon & shares info on GF Baconaisse.
• Need to appoint a “taste tester” for all glutenous food in the house.
• Ready for Halloween? Check out Sure Foods Living Gluten Free & Allergen Free Candy List.
• Listener David (gluten free since 1977) shared with me some of his challenges of being gluten free 30+ years ago.
• Betty Crocker Vanilla Cake tweak and review.
• PF Changs updated gluten free menu.
• Upcoming Event NFCA Gluten-Free Cooking Spree in San Francisco.
• Listener David shares info on Pizza Fusion.
• October Gluten Free Giveaway!  Shabtai Gourmet.
• GF community driven sites: Gling and Special Gourmets.
• What do YOU think of this HTG Podcast? Leave your feedback wherever you download this podcast!

Gluten Free Giveaway! Leave a comment for a chance to win Shabtai Gourmet’s Gluten Free Prize Package!  Shabtai Gourmet is a unique Gluten Free Bakery line specializing in Gluten Free, Lactose Free, Soy Free, Casein Free, Peanut Free & Dairy Free Cakes and Cookies. Shabtai has brought a fresh and exciting new approach to allergen free baking. Shabtai and his family owned bakery has grown over the years, yet has never lost its old world out of this world taste.Three lucky winners will be chosen.  Deadline to enter is 11/06/2009.

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

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June 1, 2009 was a historical day for the gluten intolerant.  Gluten free peeps all over America were able to buy GF cake, cookie, and brownie mixes at their local grocery stores.   I sped like a maniac cautiously drove to my supermarket with grand visions of eating gluten free cake for lunch that day.   Much to my amazement, I arrived at the store and saw not one measly box of gluten free mix.  The gluten-filled mixes mocked me from their shelves.   With a heavy heart, I returned home empty handed and washed down a handful of chocolate bits with some Hershey’s syrup.  Two months later, the day of rainbows and unicorns finally arrived!  I’d procured a box of GF vanilla cake mix that I didn’t have to purchase online, at a specialty food store, or three states over by way of catamaran.

I’d read on several gluten free blogs that the Betty Crocker Vanilla Gluten Free Cake Mix was on the dry gritty side, so I decided to doctor it up a bit.  To the cake mix, I added one cup of sour cream (I used reduced fat) and one vanilla pudding mix.  Here’s my (humble) opinion of the product and my tweaked results:

Pros

• Ease of purchase (even my local podunk grocery store carries the GF product line).
• Minimal ingredients = tasty cake in belly sooner rather than later.
• With the sour cream and pudding mix added, I loved the cake!  My picky, gluten-eating family thought it was delicious as well.

Cons

• My wondrous gluten free cake mix for $4.00 was sitting right next to a lovely 99 cent box filled with wheat.
• The box of Betty Crocker gluten free cake mix is 15 ounces.  Betty’s glutenous cake mix is 18.25 ounces.
• The glutenous Betty Crocker cake mix makes TWO eight inch cakes or 24 cupcakes.  Those who make the gluten free version will get ONE lonely eight inch cake or 18 cupcakes.  Seriously, why do gluten intolerant people get less product for a greater price?  Something seems wrong with this picture.

Episode 28 “Hold The Gluten Hiatus No More” Features:

• Hold The Gluten is back!  Where I’ve been and what the heck I’ve been up to.
• Recap of NFCA Appetite for Awareness Event on September 30, 2009 in Philadelphia, PA.
• Upcoming Gluten Free Giveaway from Shabtai Gourmet.  Drawing will be held next podcast.
• What do YOU think of this HTG Podcast? Leave your feedback wherever you download this podcast!

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

Click the player below to listen to the show! Subscribe to the podcast using iTunes (or whatever media player you use) at http://feeds2.feedburner.com/htgpodcast

Download audio file (028_HoldTheGluten-06Oct2009.mp3)

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Where has Hold The Gluten gone?  I’ve been busy drowning my sorrows in Diet Coke, Bacon, nachos & Chex cereal.  Never fear gluten free friends, I (finally) recorded Episode 28 of Hold The Gluten podcast!  It will be posted in the next few days, so please stayed tuned!

I also want to thank you for your messages and well wishes.  What an awesome gluten free community we have!

Maureen

Episode 27 “Gluten Free:  It’s What’s For Dinner” Features:

• Announcing Aleia’s Gluten Free Giveaway Winner!
• WOW Baking Company “Tell Us Your Story & Get a Free Cookie”
• Two GF friends share their fav bread recipes.  Michello’s Farmhouse Buttermilk Bread and Gluten Free Bay’s Miracle Bread
• Proclaim your gluten free freedom with a tattoo?!
• Easily gluten free in the City of Brotherly Love (Philadelphia).
• Random Primetime TV mention of “gluten free”  – Hung on HBO
• Listener question answered:  Can you gluten yourself if you don’t actually swallow the food?
• You Tube videos:  Dr. Peter Green and The Celiac Disease Center of Columbia University
• What do YOU think of this HTG Podcast? Leave your feedback wherever you download this podcast!

CONGRATULATIONS MARTHA!  Martha was the lucky Gluten Free Giveaway Winner! She’ll be munching on Aleia’s Gluten Free Italian bread crumbs, parmesan croutons, almond horn cookies and chocolate chip cookies!

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

Click the player below to listen to the show! Subscribe to the podcast using iTunes (or whatever media player you use) at http://feeds2.feedburner.com/htgpodcast

Download audio file (027_HoldTheGluten-11Aug2009.mp3)

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Pros:

• Uber-simple to make.  Even a monkey could prepare it!
• The rice pasta tastes like the “real thing” — no gritty texture.
• Reasonably priced at $1.99 for 6 ounce package.

Cons:

• The cheese portion of the mac n’ cheese was more like watery cheese soup.  It’s very thin and needs to be thickened up with extra cheddar.
• The box of gluten free mac n’ cheese is 6 ounces.  A traditional glutenous box of mac n’ cheese is 7.5 ounces.  Um, hello, why do gluten intolerant peeps get less?

Episode 26 “Gluten for Punishment” Features:

• Glutened by Sami’s Bakery Millet & Flax Hot Dog Buns.  My story.
• Betty Crocker FREE coupon to sample one of their gluten free products (cake, cookie, or brownie mix).  Call 1-800-446-1898, select Option 4, and provide your name and mailing address.
• Starbucks discontinuing their Valencia Orange Cake.  Sign Triumph Dining’s petition to bring back the Gluten Free Cake.
• Trader Joe’s GF Pancake/Waffle Mix and GF Mac N’ Cheese review.
• Check out Gluten Free Faces – the latest social network for gluten free peeps.
• Celiac Disease Insights:  Clues to Solving Autoimmunity (thanks for sharing Mike!).
• What do YOU think of this HTG Podcast? Leave your feedback wherever you download this podcast!

Gluten Free Giveaway! Leave a comment for a chance to win Aleia’s Gluten Free Italian bread crumbs, parmesan croutons, almond horn cookies and chocolate chip cookies!  Deadline to enter is 08/07/2009.

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

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“You’re my boy, Blue.”  Will Ferrell, Old School

The above reference has absolutely NOTHING to do with my blueberry muffin recipe, but I had to include it.  As I began working on this post, I battled a case of writer’s block.  While these blueberry muffins are indeed delicious, said muffins were not inspiring writing greatness.  Grasping at straws, I searched for a witty quote about lovely blue fruits (yes, I was really reaching).  All I could find was a wordy poem about blueberries by Robert Frost.  Um, ok.   Then my mind started wandering (it has a tendency to do that more often than not) and I started thinking about the movie Old School and Joseph “Blue” Palasky.  At the ripe age of 89, Blue was the oldest member of a bogus fraternity.  Sadly, the navy veteran met his demise while preparing to wrestle two scantily-clad girls in a blow up pool.  But I digress…

Tranquilizer guns, beer bongs, and streaking aside (hmm, not a very successful transition), these blueberry muffins are moist, freeze wonderfully, and are pretty darn tasty.

Gluten Free Blueberry Muffins

3 eggs
1 cup buttermilk
Juice of 1/2 lemon
1/4 cup POM juice
1 teaspoon orange extract
1/2 cup canola oil
1/4 cup agave nectar
1 mashed ripe banana
1 cup brown sugar
1 cup white rice flour
1 cup brown rice flour
1/2 cup tapioca starch
1/2 cup millet flour
2 tablespoons ground flax seed
2 teaspoons xanthan gum
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups blueberries
Lemon zest

Preheat oven to 350 degrees.  In a large mixing bowl, combine eggs, buttermilk, lemon and POM juice, orange extract, canola oil, agave nectar, mashed banana, and brown sugar thoroughly.  Add in brown and white rice flours, tapioca starch, millet flour, flax seed, xanthan gum, baking soda, baking powder, and salt.  Stir until combined and then fold in blueberries and lemon zest.  Using a spring loaded ice cream scoop (this is so much easier than trying to pour directly into the muffin tin!), evenly distribute the batter into muffin tins.  Bake 30 minutes (or until wooden tester comes out clean).  Makes two dozen muffins.

Pros:

• Uber-simple to make.  Even those distracted by shiny things (ahem, guilty as charged!) will be able to add the three ingredients to the mix.
• Mix is free from gluten, peanut, milk & dairy, soy, and corn.
• Reasonably priced at $2.99 for 18-ounce package (makes 12 waffles or pancakes).
• The package is purple – my favorite color!

Cons:

• The cooking instructions are for waffles OR pancakes using the entire contents of the mix.  I wish they would offer instructions for 3, 6, or 12 waffles/pancakes.  Of course, you could dump out the mixture, re-measure the contents and rework the recipe, but I am mathematically challenged, so this was not an option.
• The mix had a faint but slightly “off” odor (something I have found in many gluten free mixes).
• I found there to be a slight aftertaste to the waffles I prepared.  It was a bit metallic tasting (not that I frequently lick metal objects, but this is the best way to describe the aftertaste).

Episode 25 “Happy Birthday Hold The Gluten” Features:

• Hold The Gluten podcast celebrates one year!
• I (finally) sample Uno Chicago Grill’s GF Pizza
• Betty Crocker GF cake, cookie, and brownie mixes.  Buy in bulk on-line via Amazon’s Subscribe & Save.
• Chex recipe Chili and Garlic Snack Mix rocks!
• GF Soft Pretzel mix by Dutch Country Soft Pretzels
• Listener Julia shares that Trader Joe’s now offers GF mac n’ cheese, hot dog buns, and chocolate mousse.
• Gluten Free mozzarella stick recipe
• Julie’s Organic GF ice cream sandwiches
• Tostitos – beware of the evil flour and multi-grain chips!
• Tasty Gluten Free Giveaway in Episode 26
• Urban Legend – Gluten in Envelope/Stamp Glue
• Gluten Free Communion Hosts
• What do YOU think of this HTG Podcast? Leave your feedback wherever you download this podcast!

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

Click the player below to listen to the show! Subscribe to the podcast using iTunes (or whatever media player you use) at http://feeds2.feedburner.com/htgpodcast

Download audio file (025_HoldTheGluten-25Jun2009.mp3)

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It has been four long and torturous years since I have eaten mozzarella sticks. 1,460 days without deep fried deliciousness.

During a recent (rare) dinner out, I watched my husband happily devour a basket of mozzarella sticks while I ate a (ho hum boring) salad. Enough was enough! I needed fried cheese and I needed it NOW!  But what’s a gluten intolerant girl to do?  Many GF folks have attempted mozzarella sticks with sad results.  I’d heard horror stories of exploding and/or oozing cheese.  Not too appetizing…

Determined to satisfy my craving, I dusted off my Presto Cool Daddy Deep Fryer.  Armed with a package of mozzarella cheese sticks, Bob’s Red Mill All Purpose GF Baking Flour, and Aleia’s Parmesan Bread Crumbs, I went to work.  There are three secrets I’ll let you in on:  (1) Cut each mozzarella cheese stick in half.  I did deep fry a few full size sticks and they didn’t fry well.  (2) Roll the cheese in the egg and breadcrumbs twice.  (3) After you have “floured, egged, crumbed, egged, crumbed” all of your cheese, place them in the freezer for one hour.  This trick ensures the cheese will stay contained.

These mozzarella sticks were absolutely wondrous! The Hoover Vacuum Company would have been proud of my scarfing abilities! One word of caution, try to restrain yourself from eating 24 mozzarella sticks all in one sitting.   I speak from experience as there is only so much relief Pepcid can offer in this situation!

Gluten Free Mozzarella Sticks

2/3 cup GF flour mix
1/3 cup cornstarch
1/4 cup water
2 eggs
1 1/2 cups seasoned bread crumbs
1/2 teaspoon garlic powder
1 package (16 ounce) mozzarella cheese sticks
1 quart of canola oil

In a shallow dish, combine the gluten free flour mix and cornstarch thoroughly. In a second shallow dish, beat eggs and water until combined. In third shallow dish, combine the gluten free breadcrumbs and garlic powder. Cut each of the mozzarella sticks in half (the smaller size allows for more even frying). Coat each mozzarella stick thoroughly in the flour mixture, egg mixture, and then in the breadcrumbs. Continue these three steps until all mozzarella sticks have been covered in the flour, egg, and breadcrumbs (you will have 24 “mini” mozzarella sticks). Now begin the “double dipping process”. Re-dip all mozzarella sticks in the egg and breadcrumbs. Place on a parchment paper covered cookie sheet and freeze for one hour.  After freezing is completed, fill your deep fryer (or large pan) with canola oil. The oil temperature should be 365 degrees. Deep fry the mozzarella sticks for approximately 25 to 30 seconds (or until golden brown). Using a frying skimmer, carefully remove mozzarella sticks from oil and drain on paper towels. Serve with warm marinara sauce and enjoy!

Episode 24 “What The Gluten?’” Features:

• Listener Julia shares that Trader Joe’s now offers GF Creme Brulee in choco cups (find them in the freezer section)
• Reminder!  Betty Crocker to launch GF cake, cookie, and brownie mixes on June 1st.
• Gluten Free mozzarella stick experiment a HUGE success!
• Got ice cream?  GF ice cream cone options:  Let’s Do Organic GF Cones, Barkat GF Waffle Cones, & Glutano GF Cones.
• Gluten Free Summer Camp options for kids.
• Mark Your Calendar!  Gluten Free Twitter Party on Sunday, May 31st hosted by Joyce Paige.  For more details check out Joyce’s site as well as the Gluten-Free Lifestyle Twibe.
• 4th Annual Gluten Free Culinary Summit (East and West Coast events).
• Have you had your bone density scan?
• What do YOU think of this HTG Podcast? Leave your feedback wherever you download this podcast!

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

Click the player below to listen to the show! Subscribe to the podcast using iTunes (or whatever media player you use) at http://feeds2.feedburner.com/htgpodcast

Download audio file (024_HoldTheGluten-26May2009.mp3)

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Episode 23 “No Gluten, No Poopin’” Features:

• Restaurant tip from GF Blogger Mike made for a fantastic GF Mother’s Day lunch at The Pop Shop in Collingswood, NJ.
• Uno Chicago Grill now offers GF Veggie Pizza!
• Urban Spoon offers a “gluten free” search option
• 14 year old listener Ivey needs gluten free school lunch ideas
• Grilling season…GF hot dog/hamburger bun options:
• Kinnikinnick, The Grainless Baker, Ener-G, Gluten Free Creations, and a GF Blogger’s recipe
• Plant a garden, join a co-op, or visit a farm stand.  Naturally gluten-free & good for you!
• GF White Bean Hummus with Balsamic Vinegar recipe
• Aleia’s Gluten Free Foods - croutons, cookies, stuffing, and breads!
• Feedback from fellow GF Blogger Melanie on the vaccine trial is underway in Melbourne, AU for Celiac Disease
• What do YOU think of this HTG Podcast? Leave your feedback wherever you download this podcast!

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

Click the player below to listen to the show! Subscribe to the podcast using iTunes (or whatever media player you use) at http://feeds2.feedburner.com/htgpodcast

Download audio file (023_HoldTheGluten-11May2009.mp3)

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For Immediate Release:

UNO CHICAGO GRILL® NOW OFFERS GLUTEN-FREE VEGGIE PIZZA
Extends Popular Line of Pizzas in Time for Celiac Awareness Month!

Boston, MA, May 11, 2009 – Following up on the success of its gluten-free cheese and pepperoni pizzas, launched in January, Uno Chicago Grill® is announcing the launch of its first gluten-free veggie pizza in time for Allergy and Celiac Disease Awareness Months (May).

Featuring peppers, onions and mushrooms as toppings, the new gluten-free veggie pizza will give those suffering from celiac disease or wheat intolerance or allergy yet another option to enjoy pizza at Uno®.  Frank W. Guidara, CEO of Uno Chicago Grill, said the company was encouraged to proceed with the launch after the gluten-free community responded so passionately to Uno’s introduction of its cheese and pepperoni gluten-free pizzas earlier this year.

“The best thing about the launch of our gluten-free pizzas was that the celiac community responded so positively and helped spread the word,” Guidara said.  ”Local support groups, online communities and individuals were excited about this product and embraced it far beyond our most optimistic hopes. In truth, we’ve been overwhelmed by the reception, so we are delighted to offer yet another option to this under-served audience.”

Uno’s gluten-free pizza crust is prepared in a dedicated gluten-free facility, whose products are certified by the Gluten Free Certification Organization (www.gfco.org), and is delivered to restaurants frozen in a sealed case, for immediate placement into freezers.  Uno’s gluten-free pizzas are thin crust and round, making the difference in shape from their oval flatbreads and deep-dish pizzas striking and unique to the eye.

Uno has offered an extensive gluten-free menu since 2006, with over 20 items ranging from appetizers to entrees, to desserts and beverages.  Menu choices include grilled chicken with mango salsa, lemon basil salmon and Certified Angus Beef® steaks, but the development of gluten-free pizzas took over a year and a half before the company felt it had the right product.

“Food allergies are a very serious, sometimes life-threatening issue for many Americans,” said Guidara. “Pizza is our signature product, and we wanted to offer a gluten-free pizza so all of our guests could enjoy pizza when dining at Uno.  With that in mind, we spent over a year developing a crust that lived up to the Uno name.”

With 12 million Americans suffering from food allergies, including 2.5 million school-age children , Uno considers it good business and good corporate citizenship to offer an ever-expanding gluten-free menu. This commitment is made all the more compelling by the fact that an estimated 1 in every 133 people has celiac disease.  While awareness of celiac disease is rising, more than 95 percent of people with the disease remain undiagnosed.  Among people who have a first-degree relative—a parent, sibling, or child—diagnosed with celiac disease, as many as 1 in 22 people may have the disease.

In addition to its gluten-free menu offerings, Uno boasts a number of healthy firsts including being the first national restaurant chain to eliminate artificial trans-fats and to increase menu and nutritional transparency via nutrition information centers located in their restaurants.  For guest convenience and safety, Uno clearly labels menu items with ingredients that are linked to the most common food allergies, such as fish/shellfish, soy, tree nuts/peanuts, egg, milk and wheat/gluten.  Diners can also preview the menu and nutritional information online via the company’s website at www.unos.com.

The company has invested more than $2 million in nutritional advancements since 2005 and, according to Guidara, will continue its commitment to providing delicious, fresh and healthful menu options for its guests.

About Uno Restaurants:
Based in Boston, Uno Restaurant Holdings Corporation includes more than 200 company-owned and franchised full-service Uno Chicago Grill units located in 29 states, the District of Columbia, Puerto Rico, South Korea, the United Arab Emirates, Honduras, Kuwait, and Saudi Arabia. The company also operates a fast casual concept called Uno Dué Go®, a quick serve concept called Uno Express®, and a consumer foods division which supplies airlines, movie theaters, hotels, airports, travel plazas, schools and supermarkets with both frozen and refrigerated private-label foods and branded Uno products.  For more information, visit www.unos.com.
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Contact: Elliott Subervi, (732) 542-9100 x.111