The Gluten-Free Homemaker

When I was contacted by Handy to review their gluten-free crab cakes, I was thrilled.  I hadn’t eaten a crab cake in many years because I never made them myself, and those I could purchase in stores or at restaurants were not gluten free.  Originally, these crab cakes were not dairy free, but the company listened to consumers and now they are!  Not only that, they are certified gluten free by the GFCO, which gave me confidence that they were safe to consume.

I’m happy to say that I really enjoyed eating these crab cakes.  They contain large chunks of crab meat, have nice flavor, and hold together well.

The crab cakes are shipped frozen, and the price listed on their site includes FedEx 2nd day air shipping.  They can also be found locally in some locations, which greatly reduces the cost.  The biggest drawback to these crab cakes is their cost.  Even with shipping, $69.99 for a box of 6 is out of most people’s price range.  If I’m going to spend that much money for a special treat, I would rather go to a restaurant and have some one else do the cooking.

My son who works at a university concession stand informed me that they charge $9.75 for a single crab cake on a bun, and the crab cake is smaller and not as good as these Handy crab cakes.  That does put it in perspective a little bit, but you are paying for the convenience and cooking in that situation.

Shirley of gluten free easily also reviewed these crab cakes.  She received a response from Kevin Voisin or Handy International regarding the pricing.  I would like to quote it here:

“Crab Cake Pricing

There is no doubt that the least expensive way and best way to enjoy our crab cakes is to buy them locally from a grocery store near you. Far from competition, we see local retailers as essential partners in supplying the gluten-free community with the great food products they want and need. You can find a list of retailers who carry the product near you by visiting http://www.glutenfreecrabcake.com/pages/buy-locally .

The shipping involved in getting the product direct to a consumer’s door certainly adds to the pricing, but we thought it was important to give the entire gluten-free community access to this product right away – even those located far from our retail outlets. We included shipping in the price of every package so there were no hidden costs to you.”

Another thing that surprised me about these cakes is that although the company is located in Salisbury, Maryland, they do not use Maryland crabs as I naturally assumed they would.  The crab cakes are a product of Thailand.  This issue was also addressed in the response Shirley received.

“Ingredients from Thailand

These cakes are made in Thailand where fresh blue crab meat is available year round which gives us the best flavor and also sufficient supply. Fresh blue crab meat is not available in the U.S. year round and the supply is limited.

We subject ourselves to independent testing by Silliker, a top inspection firm used by Whole foods and Costco. Handy’s plants have received Silliker’s gold certificate – an achievement only the top 10% of inspected companies achieve. Handy is also a founding member of the National Fisheries Institute’s Crab Council, a groundbreaking group focused on creating a more sustainable seafood offering, and works diligently to provide the most consistent high quality products the crab community has to offer.”

I am impressed with the communication this company has provided.  Kevin Voisin even responded to several comments in Shirley’s post.  The crab cakes they originally sent me were not dairy free, and they were quick to send me a package of the reformulated version.  They have been terrific to work with.

In conclusion, I thought the crab cakes were delicious, and I would happily eat them again, if the price was right.

The Giveaway
One winner will receive a Gluten-Free Taster package containing 6 gluten-free Handy Crab Cakes.  You must have a shipping address (no PO Box) within the continental US or Hawaii. 

To enter, you must leave a comment on this post.  If you receive this post by email, you need to click over to my blog and leave a comment.  Leave a separate comment for each entry.  Please include an email address in your first comment.  Up to four entries per person:

• Leave a comment on this post.
• Subscribe to my feed via RSS or email (or tell me you already do) and leave a comment
• Like me on Facebook (or tell me you already do) and leave a comment
• Follow me on Twitter (or tell me you already do) and leave a comment

The giveaway will end on Saturday, February 19th at 11:00 pm eastern time.  After the winner is contacted, I will announce the winner on my Facebook page.

Disclaimer:  I was provided with crab cakes free of charge.  The opinions in this post are my own.

Labels: giveaway, reviews

By now you have probably heard of, if not tried Rudi’s gluten-free bread.  They offer three varieties—original, multigrain, and cinnamon raisin.  Rudi’s is one of the few companies who have taken gluten-free bread to the next level.  While the bread may not be as soft as a gluten-filled bread, it is much better than gluten-free breads of the past.  My son has used the multigrain bread at times for taking sandwiches to school.  The bread holds up, it’s not too dry, and it is reasonably soft.


I haven’t tested how long this bread lasts when kept out a room temperature.  I buy it frozen and keep it in the freezer.  At night one of us removes two pieces and puts them in a baggie so they are thawed and ready for sandwich making in the morning.  This has worked well for us.

The cinnamon raisin bread is a nice treat if you miss that.  I also keep it in the freezer and simply break off one piece at a time as needed.  It’s good plain or toasted, and I enjoy a slice with my morning eggs.


For information on the safety of Rudi’s gluten-free bread, visit their How We Make It - Our Gluten-Free Certification page.  Here is a quote:

"As an added step to making sure we’re baking products that are safe and do not contain gluten, Rudi’s Gluten-Free breads are certified gluten-free and carry the recognizable Gluten Free Certification Organization (GFCO) GF Symbol. "

You will also find a $1 off coupon on that page and other pages of their site.

The Giveaway
One winner will receive five (5) “Free Product” coupons which I just realized expire on February 28, 2011.  Rudi’s provided these coupons, but I will be mailing them out.  Please only enter if you will be able to use the coupons by the end of the month.  You can search for where to buy Rudi’s here.  I believe their products are only sold in the Continental US so I am limiting the giveaway to those residents. 

To enter, you must leave a comment on this post.  If you receive this post by email, you need to click over to my blog and leave a comment.  Leave a separate comment for each entry.  Please include an email address in your first comment.  Up to four entries per person:

• Tell me if you have tried Rudi’s bread and how you like it.
• Subscribe to my feed via RSS or email (or tell me you already do)
• Like me on Facebook (or tell me you already do)
• Follow me on Twitter (or tell me you already do)

The giveaway will end on Wednesday, February 16th at 11:00 pm eastern time.  After the winner is contacted, I will announce the winner on my Facebook page.

Disclaimer:  Rudi’s provided me with a free loaf of bread and free product coupons.  The opinions in this post are my own.

Labels: giveaway, reviews

If you’re not familiar with Kinnikinnick Foods, their mission statement is:

To provide Celiacs, people with Autism and other people with special dietary requirements with an uncontaminated, risk free source of food products.  To provide our customers with food that actually looks and tastes Great.

Their products are produced in dedicated gluten, wheat, and nut free facilities that use soy, eggs and sesame seeds. I found their video on the importance of dedicated gluten-free facilities and equipment interesting.  In it they simply show us a high speed waffle line that they purchased used and had to clean.  It took them four weeks to remove all traces of gluten.  You can see in the video how much gluten can be found on various parts of the equipment.  They took the equipment apart to clean it—something that is not done when a company uses shared equipment.  Many of the areas cannot easily be cleaned, yet are close to if not actually in contact with the food.  You can also find the video on the Kinnikinnick Foods website.

For the Valentine’s season,Kinnikinnick is offering the above pictured cinnamon apple doughnuts which are gluten, dairy, soy, and nut free.  They are available until February 28th and only through their website or by calling toll free 1-877-503-4466.

Kinnikinnick sent me a sampling of their doughnut varieties.  These apple cinnamon doughnuts may be more dense than their gluten-containing counterparts, but they have that doughnut flavor along with the cinnamon and a hint of apple.  Gluten-free son and I both liked them, and my sweet-toothed son did everything he could to talk me into giving him one, which I did.  He thought they were pretty good, and he’s a gluten eater.  The doughnuts are small, about 3 inches in diameter and come 6 to a package.

Don’t expect a gluten-free doughnut to be exactly like a big soft gluten-filled doughnut.  But if doughnuts are something you really miss, these are good.  You can look for Kinnikinnick in the frozen section of health food stores and the frozen health food section of some regular grocery stores.  I have seen them at Giant.  There is a store locator on their web site or you can order directly from them. 

Kinnikinnick also offers other gluten-free (and dairy free) products such as breads, cookies, mixes, cooking/baking products and more.


The Giveaway
One winner will receive an assortment of Kinnikinnick doughnuts similar to the one pictured above.  To enter you must have a ship to addresses in Canada, the Continental US, Alaska or Hawaii, and you must leave a comment on this post.  If you receive this post by email, you need to click over to my blog and leave a comment.  Leave a separate comment for each entry.  Please include an email address in your first comment.  Up to four entries per person:

• Tell me what kind of doughnut you miss the most.
• Subscribe to my feed via RSS or email (or tell me you already do)
• Like me on Facebook (or tell me you already do)
• Follow me on Twitter (or tell me you already do)

The giveaway will end on Friday, February 11th at 11:00 p.m. eastern time.  After the winner is contacted, I will announce the winner on my Facebook page.

Disclaimer:  Kinnikinnick provided me with the above pictured doughnuts free of charge.  The opinions in this post are my own.

Labels: giveaway, reviews

 
I thought this book review and giveaway would be a great wrap up to my mini series on eating dairy free.  If you missed the previous posts, you can read them here:

How to Go Dairy Free
How to Go Dairy Free Part 2:  Substitutes
How to Go Dairy Free Part 3:  Adapting Recipes

What I have written, however, is only a brief introduction by someone who has not been dairy free for long. 

If you are serious about going dairy free, or are seriously thinking about it, Go Dairy Free by Alisa Fleming is the book to buy.  What I love about Go Dairy Free is that it is full of information.  Everything I wanted to know about eating dairy free is in this book.  All the questions I have asked about the dairy free diet are answered in this book.  But that’s not all.  The book is also packed with all types of recipes. 

I need to be clear with my readers.  This is not a gluten-free book.  It does not discuss the gluten-free diet and the recipes are not all gluten free.  Many are naturally gluten free, but others (especially the breads and sweet stuff) are not. Have no fear!  One of the great features of this book is a Recipe Food Allergy Index at the back.  Each recipe with page number is listed and a chart indicates if it is vegan, egg free, soy free, gluten free, wheat free, nut free, and/or peanut free.  The recipes in this index are listed by category so it is easy to look up the ones you are interested  in.

Since I’m comfortable with adapting recipes, the recipes in this book that caught my attention were for things like making your own spread (who knew homemade coconut butter was so easy?), cheese alternatives, and substitutes for various forms of milk.

Except for the front and back cover, the book does not contain any photos.  It’s all black and white, which I don’t mind, but the print is on the small side (I know, you hear that a lot from me).  I think it is well worth the list price of $19.95, but right now it’s only $13.41 at Amazonand is eligible for free super saver shipping. 

To find out more about the book, visit the Go Dairy Free website. You can view the Table of Contents, which gives you a very good idea of all the information presented in the book, and the Recipe Index which includes some photo links.

The Giveaway
One winner will receive a copy  of Go Dairy Free by Alisa Fleming.  To enter you must be a U.S. resident, and you must leave a comment on this post.  Leave a separate comment for each entry.  Please make sure I have a way to contact you.  Up to four entries per person:

• Tell me what interests you about this book.
• Subscribe to my feed via RSS or email (or tell me you already do)
• Like me on Facebook (or tell me you already do)
• Follow me on Twitter (or tell me you already do)

The giveaway will end on Friday, February 4th at 11:00 p.m. eastern time.  After the winner is contacted, I  will announce the winner on my Facebook page.

Disclaimer:  I was sent a free copy of Go Dairy Free for review.  The opinions in this post are my own.

Labels: books, dairy free, giveaway, reviews

I was recently contacted by Simpli to try their new gluten-free apricot oatmeal.  I’m so glad I did try it.  This instant oatmeal is perfect for a cold winter morning.  It’s warm and creamy (even without milk) and has a delightful apricot flavor.

You know my first concern, though, is always to find out what a company does to produce a gluten-free product and avoid cross contamination.  Here is a quote from their gluten-free process page where you can learn more:

At Simpli, we take extra care to make sure our oats are certified gluten free and never contaminated by contact with other grains. Our oats are sustainably grown and harvested in fields dedicated to oats, processed and packaged in facilities used exclusively for oats. This rigorous quality control allows us to deliver the highest quality gluten-free oat products.

The apricot oatmeal contains oats, apricots, sugar, and salt.  It has 4 grams of fiber, 10 grams of sugar, and 5 grams of protein. 

I love the simplicity of the ingredients.  While I don’t usually use instant anything, there are times when it is useful.  The oats are ready in a jiffy and the fruit is already in there.  Personally, I would prefer they omitted the sugar.  An unsweetened oatmeal would allow me to add the amount and type of sweetener I desire.  Other than that, I loved the oatmeal.  Each box contains five servings in individual packets.  So far I have only eaten it as oatmeal, but Simpli also suggests using it in granola, pancakes, cookies, and smoothies.

The Giveaway

One winner will receive four boxes of Simpli gluten-free apricot oatmeal.  To enter you must be a U.S. resident, and you must leave a comment on this post.  Leave a separate comment for each entry.  Please make sure I have a way to contact you.  Up to four entries per person:

• Tell me who this oatmeal would be for, and how long they have been gluten free.
• Subscribe to my feed via RSS or email (or tell me you already do)
• Like me on Facebook (or tell me you already do)
• Follow me on Twitter (or tell me you already do)

The giveaway will end on Monday, January 3rd at 11:00 p.m. eastern time.  After the winner is contacted, I  will announce the winner on my Facebook page.

Disclaimer:  I was sent free boxes of oatmeal to sample.  The opinions in this post are my own.

Labels: giveaway, reviews

I love the subtitle of this cookbook:  150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family can Enjoy.  150 is a nice number of recipes for a cookbook.  Easy is always nice.  Gluten free is essential.  Allergy friendly is very helpful.  And pleasing the whole family is always my goal.  So this cookbook interested me, especially after reading the following:

“In this versatile cookbook, gluten-free cooking expert Jules Shepard offers uncompromisingly delicious gluten-free recipes that can also be made free of many major allergen ingredients—dairy, nuts, soy, eggs, and more—to fit your unique dietary requirements.”

Part I of the book covers Ingredients and Substitutions and Baking Notes.  The information on substitutions is key if you are dealing with any food allergies on top of a gluten-free diet.  Jules lists 12 egg substitutes and other helpful tips like getting a nutty texture or taste without nuts. 

Having recently gone dairy free, I was a little disappointed in some of the recipes.   I’m fine with substituting the basic dairy ingredients of milk and butter.  But if a recipe includes yogurt, sour cream, half-and-half, or cream cheese, I do not consider it to be dairy-free friendly.  Don’t get me wrong, there are plenty of recipes in this book without those ingredients.  But several of the recipes I was interested in did have such ingredients, and I  didn’t want to go buy special items to make them.  You won’t be disappointed if you just keep in mind that this book is trying to cover many major allergens, and some recipes are more friendly than others depending on which allergens you are trying to avoid.

There is one thing I thought I would not like about this cookbook and that is the fact that it uses Jules Gluten Free All Purpose Flour.  I have never tried this flour mix because I do not care for its ingredients.  Other than corn flour it does not contain any whole grain flour.  I have brought up this issue with other cookbooks I have reviewed.  I’m not saying that I always use whole grain flours.  There are times, particularly with desserts, when I use a “white flour” mix.  However, I prefer to use whole grains as much as I can, and I like cookbooks that use them also.  In addition, I do not like being dependent on expensive flour mixes, especially since I mill many of my own flours.

Therefore, it was a pleasant surprise to find that Jules provides a homemade flour mix recipe with many options including the use of whole grain flours such as buckwheat, sorghum, millet, and brown rice.

I followed her flour mix recipe and used whole grains to make her apple cranberry cobbler, and it turned out great!  The whole family did enjoy it.

The Giveaway
One lucky winner will receive a copy of this cookbook.  To enter you must be a U.S. or Canadian resident, and you must leave a comment on this post.  Leave a separate comment for each entry.  Please make sure I have a way to contact you.  Up to four entries per person:

• Tell me if you have tried Jules Gluten Free Flour Mix and how you like it.
• Subscribe to my feed via RSS or email (or tell me you already do)
• Like me on Facebook (or tell me you already do)
• Follow me on Twitter (or tell me you already do)

The giveaway will end on Wednesday, December 15th at 11:00 p.m. eastern time.  After the winner is contacted, I  will announce the winner on my Facebook page.

Disclaimer:  I was sent a free copy of this cookbook.  The opinions in this post are my own.

Labels: giveaway

Sunday I shared with you my experience at General Mills headquarters in Minneapolis.  Today I have a giveaway from General Mills through My Blog Spark.  General Mills now makes over 300 products that are labeled gluten free.  These products are made in a dedicated environment and are tested to less than 20 parts per million for gluten.  I prefer to consume products that are tested to 10 ppm and are part of an outside certification program such as GFCO.  Therefore, I only use products such as those in this giveaway occasionally.  Please remember that you are responsible for determining what products are safe for you or your loved one to eat.

Having said that, this is a great giveaway!  One winner will receive one of each of the products shown in the picture below.


I was provided with all of the above products from General Mills through My Blog Spark.  If you’re interested in knowing more about these products, here are a few of my previous reviews:

• Betty Crocker GF Yellow Cake Mix
• Betty Crocker GF Brownie Mix
• GF Bisquick

I think Lara Bars are a great on-the-go snack filled with nuts and fruit.  Potato Buds are a terrific substitute for bread crumbs in recipes such as meatloaf, meatballs, and salmon/crab cakes.

If you would like to win this giveaway, leave a comment on this post. Email readers need to click over to my blog where you can leave an anonymous comment. Please make sure I have a way to contact you.  Up to four entries per person. You must leave separate comments for each entry.

• Tell me which of the above products you are anxious to use first.
• Subscribe to my feed via RSS or email (or tell me you already do)
• Like me on Facebook (or tell me you already do)
• Follow me on Twitter (or tell me you already do)

The giveaway will end on Sunday, November 14th at 11:00 p.m. eastern time.  I will select the winner randomly using Random.org.  Once contacted, the winner needs to respond within 24 hours.   After I have heard back from the winner, I  will announce the winner on my Facebook page.

Labels: giveaway

Taco night is a regular occurrence for many gluten free families. I know, because most weeknights I post what we’re having for dinner on my Facebook page.  In the comments, people add what they are having for dinner.  I often see tacos, and last week when I posted that we were having a taco night, several other people commented that they were having the same thing that night.

Tacos are tasty, easy, and usually a kid pleaser.  Old El Paso is a brand I’ve often used since going gluten free.  You can find gluten-free taco seasoning, taco shells, and refried beans in that brand, and we like them all.  That’s why I was eager to accept this giveaway opportunity from My Blog Spark.  I must say, this isn’t the best giveaway I’ve received from them.  The cactus chip and salsa bowl is plastic and too small to be of much use for us.  The red pepper trays are made of flimsy plastic making it a bit tricky when you put food on them.  They do, however, make taco night a little more fun.  The best part of this giveaway is not shown in the picture.  It’s a $10 Visa card that you can use to buy the rest of your taco night food.


We enjoyed using Old El Paso’s stand ‘n stuff shells.  I intended to get a couple of family taco night pictures to share with you, but my kids unexpectedly did not want their picture on my blog.  To here is one of their taco trays.

The Giveaway:
First, everyone can print a $0.60 off any two Old El Paso Products coupon.

If you would like to win the giveaway prize pack and a $10 Visa, leave a comment on this post. Email readers need to click over to my blog.  You can leave an anonymous comment. Please make sure I have a way to contact you.  Up to four entries per person. You must leave separate comments for each entry. 

• Tell me something you particularly like or dislike on your tacos.
• Subscribe to my feed via RSS or email (or tell me you already do)
• Like me on Facebook (or tell me you already do)
• Follow me on Twitter (or tell me you already do)

The giveaway will end on Sunday, October 31st at 11:00 p.m. eastern time.  After the winner is contacted, I  will announce the winner on my Facebook page.

Disclaimer:  I was provided with a free prize pack and gift card from Old El Paso through My Blog Spark.  The opinions in this post are my own.

Labels: giveaway

As many of you know, Gluten-Free Bisquick is now out in stores.  I had an opportunity to try it for the first time thanks to My Blog Spark and General Mills.  Not only did they send a box of GF Bisquick, but I also received a cast iron pancake pan, a spatula, and a bottle for squeezing pancake batter in fun designs.


Bisquick Gluten Free vs. Original Bisquick

When you hear “Bisquick” you can’t help but compare it to the original, gluten-filled Bisquick.  Obviously, it uses different flour (rice flour and potato starch), but there are two other differences that might surprise you.  First is the size of the box.  It is not as large as regular Bisquick and is about the size of a Betty Crocker gluten-free cake mix box.  It’s not too surprising since gluten-free is always more expensive.  A small box keeps the price down.  Just don’t expect to make a lot from one box. 

Second, it does not contain any fat.  Regular Bisquick basically has shortening mixed in; the GF Bisquick does not.  I don’t necessarily see this as a bad thing, because it gives you the option of choosing what fat you want to use.  For example, if I use shortening, it is Spectrum brand which is not hydrogenated.  However, this difference does mean that you can’t use an old recipe that called for regular Bisquick without making adjustments for the fat.

Trying it Out



I stuck with the recipes on the box and make half a batch of pancakes and a full batch of biscuits, and that used the whole box.  I was anxious to try the cast iron pancake pan.  The circles on the pan are very small and I thought it would take forever to make a batch of pancakes.  I was wrong, though.  While the pancakes turn out small, they are thick because the batter is held in place and doesn’t run.  I used the pan for Bisquick pancakes and my butternut squash pancakes and found the small size to be fun. The pancakes in the picture are on a small plate, making it more difficult for you to tell the size.


The pancakes and biscuits were good.  They weren’t great.  I’ve had better and I’ve had worse.  The rice flour makes them a bit heavy, but my kids liked them and no one complained.  My only criticism would be the lack of whole grain flour.  If I’m feeding pancakes or biscuits to my family as part of a meal, I would like them to have more nutrition.  I also think other flours give it a nicer texture.  But as I said, they weren’t bad, just not great.

For someone new to the gluten-free diet, or someone who doesn’t do much baking and prefers not to have lots of gluten-free flours and ingredients in their cupboards, or for someone who likes to have a quick and easy back-up mix, this is a reasonable choice.

If you would like to try Gluten-Free Bisquick, you can enter the giveaway below.  You can also print a $1 coupon.

Note:  The General Mills line of gluten-free products including the Bisquick, Betty Crocker mixes, and Chex cereals are made in a gluten-free processing facility.  However, I don’t believe they are part of any gluten-free certification program.  That is something I would like to see happen.  I am glad to know that they are a proud sponsor of the Celiac Disease Foundation.

The Giveaway

Through My Blog Spark, Bisquick is providing a prize pack giveaway like the one I received.  To enter, leave a comment on this post.  You must leave separate comments for each entry.  Please make sure I have a way to contact you.  Up to four entries per person:

• Tell me what you plan to make first with the GF Bisquick.
• Subscribe to my feed via RSS or email (or tell me you already do)
• Like me on Facebook (or tell me you already do)
• Follow me on Twitter (or tell me you already do)

The giveaway will end on Tuesday, October 12th at 11:00 p.m. eastern time.  After the winner is contacted, I  will announce the winner on my Facebook page.

Labels: giveaway, reviews

Today I want to let you know about an opportunity for you to learn more about celiac disease and gluten intolerance.  HealthNOW is hosting the second annual Gluten Sensitivity and Celiac Forum event in Palo Alto, California.  It takes place Saturday, October 16 from 9:00 am to 4:00 pm.  They have some great speakers lined up, and I know the event will be very informative and educational.  If you live near Palo Alto, and even if you don’t, you should consider attending.  The speakers include:

• Dr. Rodney Ford, director of The Children’s Clinic in New Zealand
• Dr. Vikki Petersen, co-founderof the HealthNOW Medical Center and co-author of "The Gluten Effect".
• Dr. Tom O’Bryan, a practicing graduate of the Institute For Functional Medicine's hallmark program Applying Functional Medicine in Clinical Practice
• Cynthia Kupper, Registered Dietitian and the Executive Director of Gluten Intolerance Group

A few of the topics they will be covering are:

• A brand new laboratory test for gluten sensitivity.
• How gluten causes a vast array of hormonal problems and degenerative diseases.
• What is a nutritious gluten-free diet?
• Whether gluten is potentially harmful to everyone.

There will be over 20 local vendors sampling delicious and exclusively gluten-free food including French bread, ravioli, cupcakes, cream puffs, biscotti, pies and more.  Additionally, there will be many giveaways at the event including gluten-free goodie filled baskets from Kinnikinnick and Trader Joe's, copies of The Gluten Effect, free consultations with the doctors and more.

Tickets are $40 in advance and $50 at the door and include a light lunch.  Visit the Health Now Medical Center site for more information.

A Giveaway


Dr. Vikki Petersen (one of the forum speakers) and Dr. Richard Peterson are authors of the book The Gluten Effect: How “Innocent” Wheat is Ruining Your Health. 
The chapters are divided into five sections:

• Why All the Sudden Interest in Gluten
• Is Gluten the Hidden Culprit Behind Your Symptoms?
• The Mainstream Gluten Disorders
• Other Gluten Related Disorders
• Finding and Eliminating the Cause

I haven’t yet read this book, but I plan to.  I think it will be informative and I’m particularly interested in reading about the other gluten related disorders (with family and friends in mind).  You can preview and buy The Gluten Effectat Amazon.  You can also enter to win a copy of it here!

To enter, leave a comment on this post.  You must leave separate comments for each entry.  Please make sure I have a way to contact you.  Up to four entries per person:

• Tell me why you (or someone in your house) eat gluten free.
• Subscribe to my feed via RSS or email (or tell me you already do)
• Like me on Facebook (or tell me you already do)
• Follow me on Twitter (or tell me you already do)

You must be a U.S. or Canadian resident to win.  The giveaway will end on Tuesday, October 5th at 11:00 p.m. eastern time.  I will notify the winner by email and will announce the winner on my Facebook page.

Disclaimer:  I was provided a free copy of this book.  The opinions in this post are my own.

Labels: giveaway

I like to read cookbooks, not just use them to look up recipes. A really good cookbook is one you can read and learn from.   Not many cookbooks end up beside my bed, but Gluten-Free Girl and the Chef by Shauna James Ahern and Danny Ahern did.  I haven’t finished reading all of it yet, because I am savoring it.  I am giving it time to work its magic.  This book is not a commonplace cookbook, it’s not a really good cookbook, it’s a great book.  It is entertaining, inspiring, motivating, and educational.  It has helped me to look at food and cooking in a new way.

If you have read Shauna’s blog or her previous book, Gluten-Free Girl,  you know she is an engaging writer.  In this book she tells her love story, how she and Danny met, became engaged, got married, and live life together.  Because Danny is a chef, that story is full of experiences with food, cooking, and eating. But Danny is a co-author of this book and I love reading the colored pages that have his cooking tips like “How to Season Food” and “How to Make Sauces.”  Sometimes the smallest tips make a huge difference.

Of course, this is a cookbook, complete with 100 recipes and numerous color photos.  The recipes are terrific, and I’m sure I’ll be trying many of them for everyday and special occasions. They are not what I love most about the book, though.  I love the way the story, the recipes, and the information all come together.  The different parts are melded together into a book that you want to read from cover to cover.  It’s like a dish with well blended but distinct flavors.

I have one criticism to offer and it’s regarding one page of the book: the recipe list. The 100 recipes are divided into two sections: “At Home” and “At the Restaurant.”  After I’m done reading this book, it will mostly be used as a reference book for recipes and tips.   A categorized list would be very useful.  The book does include an index with both ingredients and categories which helps.  I would just prefer to have the recipes  list broken down more.   It’s a small criticism, but one I thought was worth noting.


So far, I have made two recipes from the book:  potato puree (mashed potatoes) and millet tabouleh.   Both were very good. I should note that many of the recipes contain dairy products, such as the potato puree which uses butter, milk and cream.  After cooking the potatoes, I removed a small amount to make a dairy free version for me.  I wanted to follow the recipe as is for the rest of the family, though.  My one picky eater didn’t like them for some reason (maybe just because they were a little different), but my husband and other sons thought they were great.  I love the tips Danny gives in the recipe such as letting the potatoes dry off for several minutes before mashing them.


The millet tabouleh was full of flavor—a little too many flavors for my family, though they did eat it.  I, however, loved the flavors and didn’t want to stop eating it!

The book seems to have a nice mix of everyday recipes like the ones I made, and more sophisticated or unusual recipes like Smoked Duck Breast Ravioli and Rabbit with Mustard.  I look forward to trying some things I wouldn’t usually make, because I’m confident in these recipes and the instructions given.  If a recipe intimidates you, though, don’t give up on it.  Take a look at the notes in the margin which often recommend optional ingredients such as using chicken in place of rabbit.

The Giveaway
If you would like to have your own copy of Gluten-Free Girl and the Chef, you have a chance to win one.  To enter, leave a comment on this post.  You must leave separate comments for each entry:

• Tell me why the book interests you.
• Subscribe to my feed via RSS or email (or tell me you already do)
• Like me on Facebook (or tell me you already do)
• Follow me on Twitter (or tell me you already do)

You must be a U.S. or Canadian resident to win.  The giveaway will end on Tuesday, September 28 at 11:00 p.m. eastern time.  I will notify the winner by email and will announce the winner on my Facebook page.
Disclaimer:  I was provided a free copy of this cookbook for review.  The opinions in this post are my own.

Labels: books, giveaway, reviews

Cooking for Isaiah has a lot of things about it that I love.  I love the fact that it is written by a mom who was motivated to develop great tasting recipes for her son.  I love that the recipes are kid friendly, but also the kind that adults will enjoy.  I love that the recipes are both gluten and dairy free.  I love the numerous color pictures in the book.  There is a lot to love (or at least like) about this book.

One of the many pictures in this book that really grabbed my attention was the Raspberry-Lemon Meringue Layer Cake.  We love lemon desserts and I just had to give this one a try.  It didn’t disappoint.  It was pretty easy to make, looked beautiful, and was quite the combination of sweet and sour.  The picture in the book is better, but this gives you an idea of how lovely it is.


The book contains 135 recipes that cover most of the typical food categories.  There is also a section at the beginning on the basics that includes Sylvana’s all-purpose flour blend and her pancake mix.

There are a couple of things I don’t like about this book.  I have gotten to the age where I use reading glasses, but the distance at which I prop my cookbook is too far for reading glasses.  I really wish the ingredients list in the recipes was a slightly larger and easier to read type face. The instructions I find easier to read. 

In addition, I was not thrilled with some of the ingredients used in the recipes.  I think it’s helpful to know what kind of ingredients are used before you buy a book.  There was an obvious lack of whole-grain flour.  Silvana’s flour mix uses white rice flour and starches. The only whole grain I noticed was cornmeal.  I’m not terribly bothered by this, since I am comfortable with making flour substitutions.  I also noticed the use of corn syrup and vegetable shortening in several recipes.  These are ingredients I don’t use.  They mainly show up in the desserts and more than once made me pass over a recipe.  Having said that, I should note that there are plenty of healthy ingredients such as olive oil and vegetables in many of the recipes.

To end on a positive note, I’m looking forward to trying some of the recipes in her sandwiches and pizza chapter.  She doesn’t provide any loaf bread recipes, but there are recipes for waffle bread, olive oregano bread slabs, bialy bread slabs, and pizza crust.

To learn more about the author Silvana Nardone, this book, and to find other recipes, visit the web site dish towel diaries.

The Giveaway:

You can enter to win a copy of this book by leaving a comment of this post.  You must leave separate comments for each entry:

• Tell me why the book interests you.
• Subscribe to my feed via RSS or email (or tell me you already do)
• Like me on Facebook
• Follow me on Twitter

You must be a U.S. resident to win.  The giveaway will end on Wednesday, September 22 at 11:00 p.m. eastern time.  I will notify the winner by email and will announce the winner on my Facebook page.

Disclaimer:  I was provided a free copy of this cookbook for review.  The opinions in this post are my own.

Labels: giveaway, reviews

One of my favorite gluten-free cookbook authors is Carol Fenster.  I own several of her cookbooks and a few of my very favorite recipes come from those books, or were adapted from one of her recipes.  That’s why I jumped at the opportunity to review her newest cookbook,100 Best Gluten-Free Recipes.

The Book

With the exception of five new ones, the recipes in this book are taken from her book 1,000 Gluten-Free Recipes.  The cookbook title says it all.  These are 100 of her best recipes and it is put into a compact affordable book with 30 beautiful color photos.  It’s a very nicely done color cookbook with the ingredients listed in red.  It also features icons next to recipes that are vegetarian, kids favorites, and quick to make.

Another feature I really like in a cookbook is variations on a recipe.  Many recipes in this book have a highlighted box at the end with a variation of the recipe.  The front of this cookbook has useful gluten-free information, Carol’s sorghum flour blend, and a description of gluten-free flours.  A couple of special features are a list of gluten-free, dairy-free brands for specific ingredients, and a list of menus that combine some of the recipes in the book to make a themed meal such as Elegant Dinner Party, Southwestern, or Weekend Brunch.

My Experience

Before doing this review I made a couple of the recipes that I hadn’t made before.  The first was soft pretzels.  They are something I miss at times, especially when I’m walking past an Auntie Anne’s Pretzel shop.  I have to admit, that I was disappointed in the result as a pretzel.  I did, however, think they make a good bread stick.  They just didn’t taste like pretzels to me. I even tried brushing butter on top. 


The second recipe I tried was Fresh Chive Flatbread with Dipping Oil.  I goofed a little by adding all of the olive oil to the dough, rather than saving 1 Tablespoon for sprinkling on top.  The dough ended up very thin and wet, and the bread was definitely flat and rather heavy.  Next time I will use the right amount of olive oil and hold back a little of the liquid.  It tasted good though, especially with fresh rosemary in the bread and chives on top.  I served it with the dipping oil as a side at dinner and everyone liked it.

The Giveaway!

I am offering one copy of 100 Best Gluten-Free Recipes to one winner.  You must be a US or Canadian resident to enter.  There are several ways to enter, but you must leave a separate comment for each entry.  Also, be sure I have a way to contact you.  The giveaway will end next Wednesday, August 25th at 11:00 p.m. eastern time.  Here’s how to enter:

• Leave a comment on this post telling me if you have tried any of Carol Fenster’s recipes. 
• Tweet about this giveaway, and leave a comment
• Follow me on Twitter or tell me you already do, and leave a comment
• Like me on Facebook, or tell me you already do, and leave a comment
• Subscribe to my feed via RSS or email, or tell me you already do, and leave a comment

There are five possible ways to enter, and you must leave a separate comment for each.  If you receive this post via email, please do not send me an email.  You must click over to the blog and leave a comment.

Disclaimer:  I was sent a free copy of 100 Best Gluten-Free Recipes, but the opinions in this post are my own.

This giveaway is now closed.

Labels: books, giveaway, reviews

I like taking snacks with me when I go out for a couple of hours or more.  I often take a small container of mixed nuts, but it’s always nice to change it up.  Bakery on Main recently sent me each of their gluten-free products to review.  I’m so glad they did.  I love this stuff!

First is the question of whether their products are safe to consume.  Here is the response I received from their representative:

“We take every precaution possible to be sure our products are safe for people with Celiac disease.  Bakery On Main’s manufacturing plant is certified for gluten free production by the Gluten Free Certification Organization which means they visit our plant and audit us to be sure our products are gluten free.  Please refer to their web site at www.gfco.org for their procedure and standards.”

You can learn more from their “About Us” page.  In addition, their products contain no trans fats, refined sugar, or dairy.  Many contain nuts, but not all of them.  Bakery on Main makes three types of granola products with variety within each type.

1.  Granola Bars

• Peanut Butter Chocolate Chip
• Cranberry Maple Nut
• Extreme Trail Mix

The thing I like about granola bars is that they are great for taking along with me when I go out.  Since they are individually wrapped, I can throw one in my purse and have a healthy tasty snack when I need it.

These bars are chewy, not the dry hard type.  They are not overly chewy, though, which is one thing I never liked about granola.  I liked all three varieties, but just so you know the peanut butter is not a strong flavor.

2.  Granola

• Cranberry Orange Cashew
• Rainforest
• Apple Raisin Walnut
• Nutty Maple Cranberry
• Extreme Fruit & Nut

Overall, this was my favorite type of product.  It is a little different than most traditional granola, but that’s why I like it.  So many granolas take so much chewing that my jaw begins to hurt.  This granola contains small pieces, is fruity and crunchy.  All the flavors are great, but I particularly like Rainforest which contains bananas, Brazil nuts and coconut.



This granola is great by itself for breakfast, or a snack, but is also a perfect yogurt or ice cream topping.

(This picture shows the Apple Raisin Walnut  granola.)



3.  Fiber Power Granola

• Cinnamon Raisin
• Triple Berry

This is chunkier granola and includes certified gluten-oats.  The great thing about this is, of course, the fiber it contains—9 grams per serving.  For that reason it makes a terrific breakfast choice. 

If you are looking for ways to get extra fiber in your diet, here’s a great way to do it. 




(This picture shows the Triple Berry Fiber Power Granola.)





Disclaimer:  I was sent free products to sample, but the opinions expressed here are my own.

The Giveaway!
Bakery on Main is offering a reusable tote bag which will contain one of each full sized product, a total of ten, to one winner.
To enter:

• You must live in the continental U.S.
• Leave a comment on this post telling me which of the above products/flavors you would like to try first.
• Subscribe to my RSS feed in a reader or by email and leave a separate comment telling me you did so (or that you are already subscribed).
• Like me on Facebook and leave a separate comment telling me you did so (or that you already liked me).
• Be sure I have a way to contact you such as an email or blog

The giveaway will end Tuesday, August 10th at midnight eastern time.  The winner will be randomly chosen and contacted by email.  If I do not get a response within 24 hours, a new winner will be chosen.  The winner will then be announced on my Facebook page.


This giveaway is now closed.

Labels: giveaway, reviews

Immaculate Baking Company, a company that makes All Natural and Organic lines of Ready-to-Bake doughs, now offers gluten-free, dairy-free cookie dough!  They have one variety—chocolate chunk, and they sent me free samples to review for you.

Before agreeing to do product reviews, I always ask about manufacturing practices to avoid cross contamination.  This is the information I was given:

After a full wash down to sanitize our machinery, we conduct a swab test to ensure it is negative for wheat and dairy. We do not store the gluten-free ingredients at the facility and instead bring them in when machinery is ready for production. We also isolate the production so no wheat products are in the vicinity while we're running the gluten free doughs. Finally, we always conduct a gluten and dairy test on the final dough before moving forward with packaging. Our packaging is kept in a gluten-free area until used.

We also meet the standards of the Gluten-Free Certification Organization and proudly display the symbol on our package.

The Cookies:




The dough arrives in a styrofoam box with cold packs and should be refrigerated as soon as possible.  Each package contains twelve cookie dough chunks like this:



Baking cookies couldn’t be easier!  Just put them on an ungreased tray and bake them.  The cookies do not spread much and turn out thick and soft.   We really liked them.  I was thrilled when I learned they were dairy free, but I did miss that buttery taste.  My youngest son said, “Yours are better.”  But then I told him these were dairy free and I have not yet made any dairy free cookies.  Then he understood, and he still enjoyed eating them.  I like a thick soft cookie, but if you want yours thinner you could probably just flatten out the dough and maybe divide it. 

The Giveaway:

One winner will be randomly selected to receive two packs of gluten-free cookie dough.  To enter, leave a comment on this post (please do not send an email) telling me your favorite type of cookie or if you have a favorite gluten-free cookie brand.  The giveaway will end Friday, June 25th at 11:59 p.m. eastern time.  The winner will be contacted by email so be sure to leave your address in the comment if your name is not linked to a blog where I can reach you.  The winner will have 24 hours to respond before I pick a new winner.  When I have heard back from the winner, I will announce it on Facebook.

Labels: giveaway, reviews

I am becoming more and more aware of how important a healthy gut is to my wellbeing.  According to a book I’m reading by Dr. Datis Kharrazian, 60% of the immune system is located in the digestive tract.  I believe probiotics can be an important part of digestive health.  Here is a definition of “probiotices” from the Attune web site probiotic page:

“The World Health Organization (WHO) officially defines probiotics as live microorganisms, which when administered in adequate amounts, confer a health benefit on the host.”

Our digestive tract can be filled with good bacteria and/or bad bacteria.  Obviously, we want the good kind, and that’s what probiotics are for.  While yogurt does contain good bacteria, it is usually a very small amount compared to what we need.  Attune probiotic bars have 5 times the amount of probiotics found in one cup of yogurt.

I was asked to do a 14-day challenge, which included eating one Attune probiotic bar per day for 14 days.  The idea is that you will feel better after the 14 days.  Unfortunately, with my thyroid issues going on right now, it probably was not a good time to do this test. There are other big factors effecting how I feel.  And in general, I am not feeling good.  I can say that I felt well digestively during those 14 days, and I did enjoy the bars!

If you like chocolate, this is a great way to take probiotics.  I tried the milk chocolate and milk chocolate with almonds varieties.  It was just like eating a tasty chocolate bar, and if they hadn’t told me, I wouldn’t have known it was good for me.

Of course, my first question for Attune was about the gluten-free status of their products.  The ingredients in the probiotic bars are gluten free and they also have dairy free dark chocolate varieties.  However, they do produce other gluten-containing products.  You can read their gluten free manufacturing practices here.  The bottom line is that after taking measures to prevent cross contamination, they use an independent lab to have their gluten-free products tested to 5 parts per million. 

Giveaway

If you would like to try the 14-day challenge, please visit this page and then leave a comment on this post telling me which two flavors you would like to receive.  You must be a U.S. resident to enter.  Please remember to leave an email address if you don’t have a blog where I can contact you.  This giveaway will be open until Monday, May 24th at 11:00 p.m. eastern time.  One winner will be randomly chosen and contacted by email.  Once I have heard back, the winner will be announced on my Facebook fan page.

Disclaimer:  This product review was based on using complimentary probiotic bars provided by Attune.

Labels: giveaway, reviews

Thanks to My Blog Spark and Proctor and Gamble for this opportunity.  I was sent a package of Cascade Complete ActionPacs as well as a Corelle baking dish with a plastic lid. 
The instructions were to bake a blueberry cobbler, let the dish sit out for 24 hours, then put it in the dishwasher with a Cascade Complete ActionPac.  So that’s what I did.

I will post the blueberry cobbler recipe another day, but I can tell you it was delicious.  It was a great choice for this test because it makes a mess and the blueberry really shows up on the dish.  Here’s what it looked like going into the dishwasher.



And here’s how it looked after it came out.  Remember, there was no rinsing involved.  The dish sat out dry for 24 hours, which was rather difficult for me to do.  I kept wanting to soak it.



As you can see, the Cascade worked!  The dish was spotless.

The Giveaway


Rather than sending you Cascade samples, P & G sent me a $25 Walmart gift card to pass on to one of my readers.  That way you can go buy some Cascade ActionPacs for yourself.  Be sure to look for coupons that are coming out this week.  To enter the giveaway, all you need to do is leave a comment on this post telling me what meal you think leaves the most mess on your cookware or dishes.  This giveaway will run until 11:59 p.m. eastern time on Wednesday, May 5th.  Anyone may enter.  If you do not have a Walmart near you, it can be used online.

Disclaimer:
This product review was based on using complimentary Cascade product provided by P&G.  Bloggers also received a Walmart gift card to share with their readers.  P&G does not represent or warrant the accuracy of any statements or product claims made here, nor does it endorse any opinions expressed within this blogsite.

Labels: giveaway, reviews

Allergy Grocer,  originally known as Miss Roben’s has always been one of my favorite companies from which to purchase gluten-free ingredients and mixes.  Last year they went out of business, but I was thrilled to learn they have reopened.  They have an updated and easy to use web site, with an About Us page you will want to read.  It includes their mission:

“To provide those with food allergies great tasting, great textured, and nutritional food products that are reasonably priced, safe to consume, offered through a user-friendly website, and delivered timely and as requested”.

You will also learn that:

“Allergy Grocer’s production plant (Miss Roben’s), warehouse, and fulfillment center are all dedicated “allergen friendly” environments.”

I’m always confident that Miss Roben’s products are truly gluten free, and if purchasing other brands, I don’t have to go searching for information.  For example, when I click on Shiloh Farms almond flour, it clearly states, “This product was packaged using equipment that also handles wheat, soy, peanuts and tree nuts.”  When I click on Ancient Harvest quinoa flour it states, “Allergen Note:  Processed in a facility that also handles wheat and soy under allergen control procedures.”
Although I have primarily purchased gluten-free flours from Allergy Grocer, they carry a variety of products including meals, snacks, pasta, cookies, and much more.  To get a shipping estimate, put items in your cart, then enter your zip code in a box on the check out page.
Giveaway:
Allergy Grocer is offering three Miss Roben’s mixes to one winner in any location.  To enter, all you need to do is leave a comment on this post telling me which three mixes you would like.  Please leave an email address if you do not have a blog where I can contact you.  The giveaway will end Monday, March 29th at 11:59 p.m. eastern time.

Labels: giveaway