Wednesday, April 30, 2008

The Measuring Cup - Menu for April 28 - May 3rd



Available TUESDAY after 6 pm:


  • LEMON RASPBERRY THUMBPRINT COOKIES- Rice, tapioca, potato flour blend, corn starch, butter, sugar, egg, lemon, raspberry (GLUTEN, NUT, YEAST FREE)

  • WHITE CHOCOLATE CRANBERRY OATMEAL COOKIES- Rice, tapioca, potato flour blend, corn starch, butter, sugar, egg, Bob’s GF oats, cranberries, white chocolate chips (GLUTEN, NUT, YEAST FREE) CINNAMON RAISIN BREAD – Rice, potato, tapioca flour blend, eggs, yeast, xanthan gum, sugar, raisins, cinnamon (GLUTEN, CORN, SOY, NUT, POTATO, DAIRY FREE)


Available THURSDAY after 6 pm:


  • WHITE SANDWICH BREAD – Rice flour, almond meal, eggs, yeast, xanthan gum, sugar (GLUTEN, CORN, SOY, POTATO, DAIRY FREE)GRANDMA’S SOFT BANANA COOKIES - Rice, tapioca, potato flour blend, corn starch, sugar, egg, banana (GLUTEN, NUT, YEAST, DAIRY FREE)


Available SATURDAY before noon:


  • CHOCOLATE DONUT HOLES- rice, tapioca, & potato flour blend, cocoa, sugar, non-fat yogurt, eggs, buttermilk, baking powder (GLUTEN, NUT, XANTHAN GUM, & YEAST

  • FREE)SOUR CREAM COFFEE CAKE- Rice, tapioca, potato flour blend, corn starch, sugar, egg, pecans, sour cream(GLUTEN, SOY, YEAST FREE)

  • RHUBARB STRUDEL MUFFINS-Rice, tapioca, potato flour blend, corn starch, sugar, egg, rhubarb, apple sauce, milk(GLUTEN, SOY, NUT, YEAST FREE)

If you are interested in anything, please give us a call at 590-8112 or reply to this email. We are in Fishers near 116th and Allisonville. 121 Northland Street. I will send directions if needed.


THESE ARE ALL GLUTEN FREE, MADE WITH GLUTEN FREE PRODUCTS. IF YOU ARE ALLERGIC TO ANYTHING ELSE, PLEASE BE SURE TO LET ME KNOW! WE CAN MAKE SUBSTITUTIONS FOR DAIRY, EGGS, CORN. . .NUTS CAN BE OMITTED. CHOCOLATE CHIPS ARE GF but DAIRY FREE & GF can be used.


Brought to you by the lovely people at The Measuring Cup...Pam, Chris and the team.

General Mills - Rice Chex goes GF

There has been a lot of buzz in the community about General Mills switching their Rice Chex ingredients to suit those with CD and gluten intolerance. I figured I'd post this article that was sent to me via the Digestive Health SmartBrief:

By Charlotte Eyre
21-Apr-2008 -

Global food manufacturer General Mills last week said its US Rice Chex cereal will from now on be gluten-free, as part of the firm's plans to target the ever expanding free-from market.
The move, from one of the world's largest food manufacturers, signifies the growing opportunities there are for catering for consumers suffering from allergy or intolerances. According to market analyst Mintel the overall 'free-from' market has already enjoyed annual sales growth of over 300 per cent since 2000, indicating how lucrative the sector can be.Aiming to get ahead of this market, General Mills last week said it will from now on manufacture Rice Chex cereal with molasses instead of barley malt syrup, and so will be suitable for consumers suffering from an intolerance to gluten.Gluten, the common name for the natural proteins found in wheat, barley and rye, can provoke a reaction in consumers suffering from coeliac disease, when the proteins attack their immune systems and cause damage to the lining of the small intestine.According to Rohan Thakur, marketing manager of the Chex brand, most other cereals on the market are currently off-limits to coeliac disease sufferers, making the new cereal a "revolutionary step forward.""General Mills and Chex recognize the growing consumer demand for gluten-free products and we're pleased to make the product available to more people," he said in a statement.

The company also said it has taken the "requisite steps" to prevent contamination during production, and that the new formula will adhere to new Food and Drug Administration (FDA) free-from standards, expected to be finalised some time this year.The FDA last January proposed new gluten-free labelling in the US, stating that any product containing any species of the grains wheat, rye, barley, or a crossbred hybrid of these grains, should be deemed misbranded.The agency said at the time the labels should help food manufacturers to cater for coeliac disease, one of the most common genetic disorders in the US, affecting around one per cent of the population.According to the US Department of Agriculture (USDA), the gluten-free market will be worth €1.25bn ($1.7bn) by 2010, as one in 133 consumers suffer from coeliac disease.Figures are almost as high in Europe, and the UK is the third-biggest market for gluten-free foods (after the US and Italy), amounting to £47m (€70m) in 2006, USDA said.

Wednesday, April 23, 2008

Flourless Citrus Cake - A little time consuming.

Ingredients:
3 small unpeeled whole oranges (Valencia or blood oranges work best)
2 c. almond flour
1 1/2 c. sugar
1 tsp. baking powder
1/4 tsp. salt
5 eggs, separated
1 tbsp. freshly grated lemon zest
1 tsp. pure vanilla extract

-Put the oranges in a deep pot and add enough water to cover (the oranges will float, this is okay). Bring water to boil then lower to a simmer. Cook uncovered for 1 hour (replenishing the water as it evaporates).
-Drain oranges and set them aside until they're cool enough to handle. Cut each orange into eighths and remove the seeds.
-Separate the oranges into 2 equal batches - set one aside. Finely chop one batch of oranges, or place in a food processor. Set aside.
-Preheat oven to 375. Butter an 8" round springform pan and line the pan bottom with parchment paper. Set aside.
-In a medium bowl, mix the flour, 1/4 c. of the sugar, the baking powder and the salt. Set aside.
-In a large bowl, whisk the egg yolks with 1/2c. plus 2 tbsp. of the sugar until the eggs are thick and pale yellow in color. Stir in the lemon zest and vanilla. Continue to whisk for 5 minutes, or until thick. Fold in half of reserved oranges and then half of the dry ingredients. Repeat until all of the reserved oranges and dry ingredients are added in.
-In a new bowl, beat the egg whites until they hold soft peaks. Gradually add the remaining 2 tbsp. of sugar, beating until the whites are stiff but not dry. Fold the whites into the orange batter in 3 additions, blending completely each time.
-Pour the batter into the prepared pan and bake for 45-55 minutes on middle rack. (If the cake top browns too quickly cover with foil).
-Allow cake to cool completely.

*This cake can be made 1 day ahead. Store at room temperature, wrapped in foil.

Enjoy!

Pizza Pizza - Toronto

KEITH BEATY/TORONTO STAR
Gluten-Free Food Goes Mainstream
Choices for celiacs and those with sensitivity are slowly improving

Apr 16, 2008 04:30 AM Barbara Turnbull LIVING reporter. On Friday night, Janet Dalziel did what thousands of Torontonians do every day: she picked up the phone and called 967-1111. Her pepperoni and mushroom pizza came with a gluten-free crust, which the Pizza Pizza chain introduced in 50 Toronto restaurants last month. That was a big deal for the school vice-principal, who was diagnosed with celiac disease in 2001 and can't consume regular wheat products. "It put me back in the real world," she says. The fast food chain is the latest in a long line of manufacturers to acknowledge the growing demand for products made without gluten, a protein found in wheat, rye and barley. It's also used in many foods to add texture or flavour.
"Gluten is hidden everywhere – salad dressings, soya sauce, chicken broth, for heaven's sake," Dalziel says.


While Toronto celiacs have long had options such as gluten-free crust and pasta at a smaller pizza chain called Magic Oven, you know it's gone mainstream when Pizza Pizza jumps on the bandwagon. Celiac disease, also known as gluten intolerance, is the most common chronic autoimmune disease in the world, affecting one out of every 133 Canadians, says Dalziel, who became president of the Canadian Celiac Association last year. In celiac disease, gluten triggers the body's immune system to attack the lining of the intestine, which impairs its ability to absorb nutrients.
But many other people are seeking food products without gluten to deal with a real or perceived food sensitivity, resulting in a gluten-free boom at mainstream grocery stores and restaurants.
Pizza Pizza's chief marketing officer, Pat Finelli, says the trial at 50 GTA locations has been so successful the company will expand it across the country. The reaction has been even stronger than with the launch of whole-wheat and multi-grain crusts, he notes. Last week they sold 2,100 gluten-free pizza crusts with no advertising, other than word-of-mouth and a mention on their website.

Gluten-free products are also cropping up at stores, bakeries and caf├ęs all over the GTA. O'Doughs is a new North York bakery that's totally gluten-free, but also supplies health food stores throughout the GTA. Hilary Davidson, the travel writer behind the Frommer's Toronto guidebook, has started a blog for people with celiac or gluten intolerances who want to dine out and travel (glutenfreeguidebook.com). Civilized societies have been growing wheat and making bread with it for thousands of years. The gluten left after rinsing out the starch in wheat is also known as seitan and is used by the Chinese and vegetarians as a "wheat meat."
Many people think they are sensitive to gluten without having celiac disease, says Dr. David Jenkins, the Canada Research Chair in Nutrition and Metabolism at the University of Toronto.
In clinical research training, Jenkins, 65, learned that many people with gastrointestinal problems other than celiac disease appear to benefit from a gluten-free diet. But that can't be scientifically validated, due to the fluctuating nature of the conditions, says Jenkins, who is also director of the risk factor modification centre at St. Michael's Hospital.
The link between gluten and celiac disease was discovered during World War II, when the supply of wheat was disrupted. Some children with the condition improved, but after the war, their health deteriorated as wheat consumption rose.
No one knows exactly why gluten causes the reaction, but in celiacs it inflames of the lining of the small intestine, leading to chronic diarrhea, weight loss, fatigue, anemia, cramps and bloating.
A lot of other people feel that bloating and other symptoms disappear after cutting out wheat and gluten, but there are no diagnostic criteria for it, Jenkins says. He cautions against cutting all gluten out of the diet, with the exception of celiacs, for fear of eliminating foods that may contain gluten but are still good for the body.


Grocery shopping is still a multi-store marathon for Dalziel. She drives all over the city to get the best specialty products. "Even a product that was safe the last time I went grocery shopping I have to check again, because formulations will change very often," she says.
Among her favourite stops is the Montmartre Bakery in Scarborough, which makes more than 40 kilograms of rice-based dough into loaves, buns and pizza shells each Thursday, strictly by preorders and cash sales. They're working on a chocolate chip cookie, says owner Ralph Lang. Dalziel hesitates to recommend the bakery to celiacs, because it also makes regular bread and she says anyone who's hypersensitive may react to flour in the air. She's also afraid the bakery won't be able to keep up with demand once the secret gets out.
As it happens, Dalziel's cherished rice bread comes from a mix and even that bag carries a warning "May contain traces of wheat." But Lang uses separate pans and utensils for wheat and gluten-free products and no one has ever reported a reaction, he says.
Jenkins advises everyone, celiac or not, to branch out and try bread made with different grains such as quinoa, oats, corn or kamut.
"People have to be careful in deciding whether they feel better or not, because we may not be able to measure anything (to indicate) whether they are better or not," he says. "You've got to have a very good reason for cutting (gluten) out."

Tuesday, April 22, 2008

The Measuring Cup - Menu for April 21st - 26th

Available TUESDAY after 6 pm:

  • Ghirardelli Chocolate Chip Cookies-rice & potato flour blend, sugar, eggs, chocolate (GLUTEN, YEAST, NUT, & CORN FREE)

  • Cinnamon Raisin Bread- rice, potato, and tapioca flour blend, eggs, raisins, sugar, yeast, xanthan gum, cinnamon (GLUTEN, DAIRY, SOY, NUT, & CORN FREE)

Available THURSDAY after 6 pm:



  • Dark Chocolate Biscotti-rice, tapioca, potato, & cornstarch flour blend, sugar, butter, cocoa, almonds (GLUTEN, EGG, & YEAST FREE)

  • Low-Fat Chocolate Muffins-GF oats (Bob’s), rice, tapioca, & potato flour blend, milk, apple sauce, sugar, chocolate chips, flax, xanthan gum, baking powder (GLUTEN, EGG, YEAST, & NUT FREE)

Available SATURDAY before noon:



  • Chocolate Donut Holes-rice, tapioca, & potato flour blend, cocoa, sugar, non-fat yogurt, eggs, buttermilk, baking powder (GLUTEN, NUT, XANTHAN GUM, & YEAST FREE)

  • English Muffins- rice, tapioca, potato, & cornstarch flour blend, sugar, butter, egg, yeast, xanthan gum (GLUTEN, SOY, & NUT FREE)

If you are interested in anything please give us a call at 590-8112 or reply to this email. We are in Fishers near 116th and Allisonville. 121 Northland Street. I will send directions if needed.


THESE ARE ALL GLUTEN FREE, MADE WITH GLUTEN FREE PRODUCTS. IF YOU ARE ALLERGIC TO ANYTHING ELSE, PLEASE BE SURE TO LET ME KNOW! THINGS CAN BE SUBSTITUTED FOR DAIRY, EGGS, BAKING POWDER WITH CORN STARCH. . .NUTS CAN BE OMITTED. CHOCOLATE CHIPS ARE GF but DAIRY FREE & GF can be used.


Brought to you by the lovely people at The Measuring Cup...Pam, Chris and the team.

Thursday, April 10, 2008

Potato Caserole - Easy

Ingredients:
2 lbs. homestyle hashbrowns (can be thawed or frozen)
1 c. diced onion (optional)
1 can cream soup (Wolfgang Puck has a GF option)
1 lb. sour cream
1 stick melted butter
Cheetos or cheddar flavored potato chips
8 oz. grated sharp cheddar cheese
(of course you can add as much cheese as you like - nobodys watching)

-Preheat oven to 350.
-Spray a 9x13 baking pan.
-Mix all of the ingredients except for the Cheetos.
-Place in pan.
-Crunch the Cheetos and sprinkle on top (I like to add more cheese at this point).
-Bake for 1 hour.

Enjoy!

Greek Sausages - Easy

Ingredients:
12 oz. ground pork
4 oz. ground beef
1 garlic clove, crushed
1/2 tsp. cinnamon
1/4 tsp. dried savory
1 tsp. salt
1 tsp. pepper
1/3c. dry red wine
2 tbsp. extra virgin olive oil (EVOO for you Rachel Ray fans)
grated rind of 1 small orange (make sure that you do not grate into the white part of the rind because it is extremely bitter)

-Mix all ingredients and refrigerate for at least 24 hours (this is very important because it allows all of the flavors to blend).
-Preheat oven to 350.
-Form meat into sausages.
-Cook on broiler for 15 minutes (turning to cook all sides).

*These go great with pita, tzatziki, cucumbers and feta.

Opa!

Baked Mozzarella Sticks - Easy

Ingredients:
Mozzarella cheese sticks
2 egg yolks
1 c. plain yogurt
2 c. bread crumbs
2/3 c. grated Parmesan cheese
1 tbsp. dried basil
pinch cayenne pepper (optional)

-Combine eggs and yogurt.
-In a separate dish, combine dry ingredients.
-Dip cheese stick in the wet mix and then the dry and place on baking sheet.

Freeze sticks overnight. Bake 5-8 minutes at 450.

*Depending on personal preference you can add more seasonings to the dry mix.

Enjoy!

Flourless Chocolate Cake - Easy


Ingredients:
8 oz. bittersweet chocolate
2 sticks unsalted butter
1 1/2 c. sugar
6 eggs
1 c. unsweetened cocoa powder

-Preheat oven to 350.
-In a double boiler - melt the chocolate and butter together. Remove from heat and add sugar, eggs (1 at a time) and then cocoa (about a tbsp. at a time).
-Place in a greased spring form pan and bake for 35-40 minutes.

*I have used Ghirardelli and Endangered Species chocolate for this recipe, but any type of GF chocolate is okay.
*Optional toppings: fresh berries, cool whip, stripes of melted white chocolate.

This recipe is very simple and extremely yummy - it is very rich and I would definitely have milk on hand (although it is good with coffee as well).

*Hey lady - I don't have a double broiler - what do I do? Why, I'm glad you asked. Just use 2 saucepans that fit on top of each other, like the picture. Make sure you do not fill the bottom saucepan with water, you'll only need to put it about a 3rd of the way up - you do not want it to come close to the saucepan on top.


Enjoy!

Wednesday, April 9, 2008

Local Guy Brings GF Bliss to the Greater Indianapolis Area

This past week a woman named Pam sent out an email on the 'glutenfreeindy' listserv stating that her son has taken up GF cooking in support of his mom and siblings and that he has extra baked goods he needs to get rid of. My first thought - woo hoo - it is great when things pay off! Being a member of the listserv means that you are going to get some good information from a lot of great people, however, you will have to wade through piles of emails to find these little bits of treasure and man did Tommie and I find a pot of gold in this email. We drove up to the Fishers home where all of this GF magic is taking place and tried chocolate donut holes (some with powdered sugar and some with chocolate frosting), chocolate chip cookies and ryeless rye bread.

Now I could just simply tell you that the food was great but that would not express the trance like state these yummies put us in. The texture, the taste - are these people tricking us? Did they just give us food full of gluten that at any minute will cause my husband to become ill? Is Ashton Kucher going to pop out of the hallway closet and tell us we've been punk'd? What is going on?!!!

I am here to tell you that this guy, and by the way his name is Chris, is not just a good baker he is a fantastic GLUTEN-FREE whiz kid. He is a superhero that comes equipped with a whisk and GF flours.

You may think I'm exaggerating, you'll point out that I'm possibly a little crazy. That's fine, I'll give you the benefit of a doubt. However, did I tell you that the ryeless rye felt like dare I say, normal bread? The chocolate chip cookies reminded me of Keebler cookies and Dunkin Donuts has nothing on his donut holes. The real test, I gave some cookies to my co-workers and they liked them - they didn't even know they were GF until I told them! We took half a dozen donut holes, a dozen chocolate chip cookies and an entire loaf of pre-sliced (yes I said pre-sliced) ryeless rye off their hands. This week we will be making grilled Reuben's and Tommie will get to experience Swiss cheese on rye grilled cheese sandwiches, which he has not had in four years.

Chris and his team are looking to open a GF bakery in the Fishers area under the name 'The Measuring Cup' and I highly recommend their products. Until he opens the business, Tommie and I will definitely be happy to purchase products out of his home; and as far as prices, right now they are just looking for monetary contributions that will help pay for the supplies. They are in the process of creating a set menu and price list though. And if you have CD and other food allergies let them know, they can customize orders to leave out dairy or nuts, etc. I will be posting some pictures of the cookies and the bread soon, but I regret to inform you that the donut holes did not make it to photo production, mainly because they're now sitting in our bellies - YUM!

Wednesday, April 2, 2008

Whole Foods takes over Wild Oats



Wild Oats and Whole Foods made their mark in society by bringing the words 'organic' and 'natural' to mainstream America. It is safe to say that no matter what your food allergy or intolerance may be - these stores carried something you could eat. When I heard that Whole Foods was buying out Wild Oats I had mixed emotions. Although Indianapolis has various small health food stores (two thumbs up to Georgetown Market), we normally shopped for most of our GF products at Wild Oats or Trader Joes. Our only experiences with Whole Woods consisted of our two trips to Chicago to see family and even though they were good experiences, we had become partial to Wild Oats. We knew the staff of Wild Oats, they were tireless in their effort to help us find GF products. Was that all going to go away when Whole Foods came strolling into town?

The answer? I'm happy to say that Whole Foods may have even improved on the foundation that Wild Oats built here. The private label products: 365 are fantastic and, this is the kicker, cheaper then more of their GF counterparts!!! My husband and I recently tried the 365 GF Pancake mix and it was even better then the Kinnikinnick mix. The mix cost about $3.65 (I wonder if if that is a coincidence) and easy to prepare. So next time you're hankering for a big plate of pancakes, head on over to Wild Oats,.. I mean Whole Foods and pick you up a bag of mix.

GF Product of the Month


Gillian's GF Frozen Pizza Dough

"What am I going to do about pizza?" This is often the first thought by many who are diagnosed with CD. Well, after years of trying numerous brands and homemade concoctions - we have found a really great pizza crust! Gillian's Foods makes a great GF frozen pizza dough and it can be found in pretty much every state (granted you may have to drive a ways to get it) and you can even order it online!

Simply leave in the fridge the night before you want to use it and roll it out like a regular pizza dough. Have some flour ready because like normal dough, it will get sticky once it starts to heat up to room temperature. Place on a baking dish, add your favorite sauce and toppings - and voila!...about 13 minutes later you have a pizza that you would swear could be full of gluten it tastes so good. Don't worry about writing all of this down - the directions are on the back of the bag.

Now if most of you are like my husband, you miss stuffed crust pizza. Not to worry - this frozen pizza dough works great for that as well. Just buy some mozzi sticks and cut them lengthwise roll the crust over the cheese and there you go - you now have stuffed crust pizza. Of course you would want to complete this step before you add the sauce and toppings - unless you like to be messy and then hey - have it your way.

As far as price - it is actually pretty good. One roll of dough will run you about $4.80 (this is a Midwest price) and the dough has a freezer life of about six months. This is the only GF freezer dough I have found and it is much better then actual pre-made GF crusts and much cheaper.

More information about this product and others made by Gillians can be found at their website:
http://www.gilliansfoods.com/