Wednesday, July 30, 2008

Sterling Heights eatery is gluten-free option for diners

G.F. Cucina's co-owners John Yaquinto and his mom, Mary Lee Vassallo, have immersed themselves in the art of preparing gluten-free foods.
(Photos by RASHAUN RUCKER/Detroit Free Press)
BY KIM NORTH SHINE • FREE PRESS STAFF WRITER • July 20, 2008
With dishes such as lasagna, teriyaki chicken and stuffed cabbage on the menu, the fare at G.F. Cucina's in Sterling Heights sounds simple and straightforward enough.

But there is a complex art to making these dishes and others that are prepared and sold at the 2-month-old establishment on Mound Road between 16 and 17 Mile roads.

Every item there is made without one of its normal components: gluten, an invisible ingredient that can be sickening and even life-threatening to certain people.
Gluten is a protein binder that occurs naturally in wheat, rye, barley and oats. It is in much of what we eat, even as minuscule additives, and the G.F. in G.F. Cucina's stands for gluten-free.
There are people who opt to eat gluten-free by choice and others, such as those with celiac disease, who go without gluten out of medical necessity. The owners of G.F. Cucina's -- John Yaquinto, his mom, Mary Lee Vassallo, and Mary Coles -- are learning the science of gluten-free cooking and baking with the aim of serving anyone who wants to eat gluten-free for whatever reason.
Celiacs, however, drive the seriousness that is behind checking every single ingredient and additive to each and every product used and sold at G.F. Cucina's.

"There are probably 1,500 people within 20 miles of here who need gluten-free food," said Yaquinto, of Warren. "And they don't know we're here."

Co-owner Coles, who lives in Troy, has celiac disease. Besides working in the restaurant, she acts as an advisor on what celiacs are looking for. For example, a restaurant that's all gluten-free -- not just with a limited gluten-free menu made in a kitchen where the products are worked on alongside gluten-based products.

She also is a reminder of what happens if the strictest standards aren't met.

"They can be sick for days, hospitalized. The gluten flattens out the villi in their intestines and for days they cannot absorb nutrients," Yaquinto said. "We have to do this right. We know there are people out there who need us.

"Two years ago I'd never heard of gluten-free. I'd never heard about celiac disease."
He started to learn about it when Coles approached him at a mutual friend's cookout. Yaquinto was doing grill duty. Coles began to share her personal health story. "She approached me several months later. She said 'I know you like to cook. And I know we need a restaurant that celiacs can enjoy and trust.' "

Yaquinto, whose work in electrical engineering had dropped dramatically, used all his savings, cashed out his 401K and found money to start the new business.

Learning the ropes
Cooking gluten-free can be costly and tough to learn.

But Vassallo, a baker and former cake decorator who lives in Sterling Heights, is thrilled to be experimenting with a new way of baking.

"It's a whole new world," she said moments after putting a chocolate coffee cake into the ovens.
Vassallo, who comes from a long line of fine Italian cooks that trace back to Sicily, was surprised by the style of restaurant her son wanted to open. She moved back from Florida to help him get it going. "I said 'You want to do what?' "

The restaurant and gluten-free eating have since become a shared passion as they learn, test, research and carefully prepare and order each and every product, ingredient and so on.

Both are getting an education, spending time on the phone with food producers large and small, with doctors and organizations such as the Celiac Sprue Association. They are working on getting a certification from the association, which puts a meaningful stamp of approval on restaurants deemed truly gluten-free.

While his mom is the baker, Yaquinto is the chef. "My whole life my mom has cooked and shown me how."

He is practicing on pizzas, a tricky accomplishment, as typical flours and grains are what make a crust great.

With the cheeses, nothing can be processed. His fresh ricotta for the lasagna comes from a Canadian producer. The lasagna also happens to be his grandmother's recipe, which is 100 years old.

"We triple-check everything," he said. "There's nothing in here that can cross-contaminate."

They're working on cookies that can be taken home in to-go bags. Desserts such as a pineapple cake went quickly out of the bakery case last week. "People say, 'Oh my gosh, a dessert!'

Because most desserts have gluten," he said.

His mom stopped eating flour about four months ago: "I feel wonderful. Now I don't eat it at all."

Attracting new customers
Customer David Sinadinoski, the owner of Pump Fitness in the same shopping center where G.F. Cucina's is located, stopped by out of curiosity and liked the idea of eating healthier.

"I smelled it, and I wanted to try it," said Sinadinoski of Macomb Township. "I don't have to eat it, but I wanted to try it."

Another customer, a father who lives in Oxford and works in Sterling Heights, stopped in just before to inquire on behalf of his young daughter. She has celiac disease and he and his wife eat gluten-free. He took a menu, said they need a place like this and told Yaquinto he'd be back.

"The kids are beautiful, I just wish when they go to school they could have cupcakes like the other kids," Vassallo said. "I really would love to get some of our foods, the desserts especially, into the schools so they wouldn't be left out."
When the restaurant gets busier, Yaquinto wants to market himself to institutions that now offer little for those with celiac disease.
"I hope to get into hospitals, schools," he said. "It shouldn't be hard for them to get foods that won't make them sick."

G.F. Cucina's teriyaki chicken kabobs are just one of the gluten-free meal choices at the restaurant.


Gluten-free snacks, such as chips, are available at G.F. Cucina's for people who opt to eat gluten-free by choice and others, such as those with celiac disease, who go without gluten out of medical necessity.

Intestinal Gluten Receptor Is Gateway for Celiac Disease


HealthDayBy Kevin McKeeverThursday, July 24, 2008

THURSDAY, July 24 (HealthDay News) -- Researchers believe they have finally answered a basic question about the cause of celiac disease -- where in the body does the wheat protein gluten enter one's system?

A study published in the July issue of Gastroenterology identifies the CXCR3 receptor in the intestine as a gluten gateway. When people with celiac disease eat gluten, the protein triggers their immune system to attack the body, causing a wide range of serious health problems.

"This is a scientific question that had never been answered before," Dr. Alessio Fasano, medical director of the Center for Celiac Research at the University of Maryland School of Medicine, said in an university news release. "It is not only significant in the basic science of autoimmune disorders such as celiac disease, but in therapeutic approaches for the future. This opens a new scientific paradigm for the study of immunity."

The research team found that gliadin, the part of gluten that causes the most trouble for those with celiac disease, binds to the CXCR3 receptor. This results in the release of zonulin, a human protein that lowers the intestinal barrier to make it more permeable. While this effect is temporary in most people, the barrier stays down for long periods of time in people with celiac disease, causing disruption in the body's system.

The finding may help in research on the cause and treatment for other autoimmune diseases, Fasano said. People with type 1 diabetes and multiple sclerosis may experience a similar condition in which offending antigens enter the body through this gateway in the intestines.

"For the first time, we have evidence of how the foreign antigen gains access to the body, causing the autoimmune response," said Fasano, who is also a pediatric gastroenterologist at the University of Maryland Medical Center. "Further study is needed, but this could allow us to intervene before the zonulin is either released or activated, preventing the immune response altogether."

Monday, July 28, 2008

The Measuring Cup Menu - July 28th - August 2nd


Available after TUESDAY @ 6 pm
-OATMEAL COOKIES-CF AND EGG FREE-An allergy-free version of a classic cookie.
-NO-BAKE COOKIE BARS-EGG FREE-Chocolate and peanut butter combine in this fudgy cookie bar.
-FLAX ENGLISH MUFFINS- CF AND EGG FREE-Hearty and healthy, tastes like a whole grain English muffin.
-INJERA- CF AND EGG FREE-Teff flour is the main ingredient of this pleasant pancake-like bread, which originates in Ethiopia. This sourdough flat bread, which works well with highly spiced foods, can be used like pita bread to either wrap the sandwich filling or torn and used to dip fillings. Teff is rich in iron, fiber, and protein.
-STRAWBERRY AND RHUBARB BREAKFAST BARS-CF FREE-Fresh, tart rhubarb and sweet strawberries, with an oatmeal crumble top. A healthy breakfast to start your day off right.
-CHOCOLATE ZUCCHINI MUFFINS-CF AND EGG FREE-Buckwheat, flax, and zucchini make them healthy (you cannot taste the zucchini), chocolate makes them fun.

Available after THURSDAY @ 6 pm
-CRANBERRY WHITE CHOCOLATE CHUNK COOKIES-White chocolate and cranberries are such a happy couple.
-HEARTY WHOLE GRAIN BREAD-If your idea of a great slice of bread is one loaded with healthy whole grains like oats, brown rice, millet, and flax and is sweetened with molasses, this bread is for you.
-BURGER BUNS-now you can have a burger with everything on a real bun.
-TROPICAL CHERRY CHOCOLATE CHIP MUFFINS-These are truly a miracle snack when you are craving a treat! These are packed with potassium, low in sugar, and low fat, although you would never know it! The special ingredient is the coconut flour, which adds a rich tropical taste.
-PASTA-CF-fresh lasagna noodles, fresh spaghetti noodles, fresh fettuccine. . .
-VANILLA POUND CAKE-A gluten free version of an old-fashioned butter cake. It is a perfect desert alone or served with strawberries and whipped cream.

Available SATURDAY before noon
-PEANUT BUTTER SANDWICH COOKIES-Comfort food at its finest. If you liked Nutter-Butter Peanut Butter Sandwich Cookies (BGF) - that is what this cookie tastes like.
-FRENCH BREAD-A nice crusty exterior and soft, tender inside. Great smothered with butter.
-CHOCOLATE CHIP SCONES-A delicious treat for breakfast, with a cup of tea, or as a midnight snack.
-BUCKWHEAT WAFFLES-FROZEN-Like buckwheat pancakes but lighter and crisp. Great with pure maple syrup! (I usually eat mine spread with peanut butter and topped with homemade raspberry jam).
-HOME-CHURNED OREO OR COOKIE DOUGH ICE CREAM-A secret pleasure for you or a treat for the kids; this rich, creamy indulgence is sure to be a big hit.

AVAILABLE ANY PICK-UP DAY
-GF BUCKWHEAT PANCAKE MIX-Just add eggs, milk (cow, rice, soy, almond, coconut), and canola oil and you have a quick, healthy breakfast everyone will love. Add blueberries for a good-for-you special breakfast.

*** We are in the process of developing a complete pricing list.
Bread: $8/2-pound loaf-10-12 huge slices per loaf
English Muffins: $1 each
Brownies: $1.50 each
Other Muffins: $1.50 each
Hamburger Buns $1 each
Pizza crust (med): $6 each
Coffee Cake: $8/loaf
Wraps: $2 each
Scones: $2 each
Pound Cake $8.00
Breakfast Bars: $1.50 each
Noodles: $5/3 servings
Ice cream: $5 pint
Cookies: $10/dozen
Cupcakes: $10/ half dozen
Doughnut Holes: $5/dozen

If you are interested in anything, please give us a call at 590-8112.

Wednesday, July 23, 2008

GF fudgy brownie recipe


By: Shauna James Ahorn (a.k.a - gluten-free girl)
SERVINGS12 (if people have the restraint to not eat more than one brownie)
INGREDIENTS
-8 tablespoons unsalted butter
-4 ounces bittersweet chocolate (or as dark as you can stand it)
-1 cup sugar
-2 eggs
-1 teaspoon vanilla extract
-1/4 teaspoon salt
-1/4 cup brown rice flour
-1/4 cup tapioca flour
PREPARATION
1. Preheat the oven to 400 degrees F. Grease an 8-inch square baking pan. Chop the chocolate into small slivers. Slice the butter into one-inch pieces. Combine the two flours together.

2. Bring a saucepan of water to a boil, and then turn it down to a simmer. Place a large metal bowl over the top of the saucepan. Put the chocolate and butter into the metal bowl and stir, occasionally, as they both begin to melt. As they come to a full melt, stir and stir, vigorously, until you have a cohesive mixture.

3. In a medium-sized bowl, combine the sugar and eggs, whisking vigorously until they are creamed together, with a silky consistency. Add the vanilla extract and salt and stir well. Add in the gluten-free flours and stir. Finally, pour in the melted chocolate-butter mixture and stir, carefully, with a rubber spatula, until the mixture has become smooth.

4. Pour the mixture into the prepared baking pan. Smooth the top with the spatula. Slide the baking pan into the oven and set the timer for 25 minutes.
As the brownies are baking, fill the sink with ice cubes and 1 inch of water. When the brownies are finished baking, remove the pan from the oven and place it immediately into the ice-water bath. (Don't let any water splash up onto the brownies!) Let the brownies stay there until they have cooled completely.

These brownies taste best the next day, after an entire night of refrigeration. That makes the top crunchy, the insides decadently chewy. However, I'm sure no one would suffer if you ate the brownies immediately, either.

Cooking school grad goes natural


By Pam Mellskog Longmont Times-Call

LONGMONT — Jane or Joe Home Cook likely knows more about potting seaweed in a fish tank than serving it with dinner.

Enter Beth Leabch.

In May, she graduated from the Natural Foods Chef program at the Nutrition Therapy Institute in Denver that made cooking seaweed and other unprocessed foods as second nature to her as frying bacon is to many others.

Her son’s diagnosis with celiac disease — intolerance to the gluten protein found in wheat, barely and rye — prompted her to enroll in the 16-week professional training course that blends nutrition fundamentals with personal chef skills.

There, she specialized in celiac-friendly baking and cooking. For instance, she learned how to use baking powder, cornstarch and other ingredients to keep bread recipes lacking gluten from falling flat.

Leabch, 54, ultimately left her longtime career in retail fine jewelry to bake and cook more exclusively with natural ingredients at home and as a personal chef.

She got down to business well before graduation day.

Leabch purged her pantry of processed foods such as bleached flour and white sugar and restocked it with counterparts she proudly calls “unrefined and unadulterated.”

Besides seaweed, she now shops for offbeat flavor enhancers such as ume plum vinegar (a tart and salty liquid derived from pickled ume plums) and brown rice vinegar made from a brown rice wine called sake, which developed in ancient Japan.

Leabch’s favorite sugar substitutes include unprocessed organic cane sugars, rapadura sugar (whole sugar unseparated from the molasses), honey and agave nectar (extract of the wild, pineapple-shaped agave plant).

Others may never undergo the training she received, but Leabch said anyone could eat more naturally with some imagination and new habits.

She plans to teach a heart-healthy cooking class at the institute later this year that includes a recipe for roasted sweet potato with a pineapple relish.

How’s that for imagination?

In terms of new habits, Leabch suggested trolling natural food magazines for new recipes and shopping for regional produce as much as possible. She buys agave nectar and honey in Lyons and visits local farmers’ markets during the season.

During traditional grocery store trips, she mostly sticks to the perimeter. “Forget what’s up and down the aisle, because a lot of that food is processed and not the best for us,” she said.
Most of all, she recommended staying flexible and optimistic while transitioning from eating less processed food and more natural food.

“If your substitutions don’t work, don’t get upset and say, ‘I’m never doing that again,’” she said. “Keep track (of those recipe revamps), adjust it and try again.”

Pam Mellskog can be reached at 303-684-5224 or pmellskog@times-call.com.

Monday, July 21, 2008

The Measuring Cup Menu - July 22nd - July 26th



Available after TUESDAY @ 6 pm
-CHOCOLATE CHIP COOKIES-Toll House style cookies, always a family favorite.
-WHITE CUPCAKES-White cake is a perfect platform for rich, fudgy, chocolate frosting.

Available after THURSDAY @ 6 pm
-SNICKERDOODLES-Crispy edges and chewy centers; these popular cinnamon-sugar cookies are a sure kid pleaser.
-APPLE & SPICE MUFFINS-GF oats and flax for fiber, apples and cinnamon for great flavor. You would never guess these healthy & tasty muffins are low-fat.
-BLUEBERRY STREUSEL COFFEECAKE-Yummy snack cake topped with fresh blueberries and streusel topping.
-BUTTERMILK BISCUITS-REALLY! - Fluffy and tender. First you could have a sausage biscuit sandwich, then one with butter and honey, then one with apple butter…
Available SATURDAY before noon
-GOLDEN LEMON WAFERS-Crispy little lemon cookies.
-CHOCOLATE DOUGHNUT HOLES-If you thought that doughnuts were one of those things you would never be able to eat again, these little bits of heaven are for you.
-BANANA CHOCOLATE CHIP BREAD-what's a banana without a little chocolate?
-CINNAMON -RAISIN BREAD-Great for breakfast or use for a fantastic smoked turkey club sandwich.
AVAILABLE ANY PICK-UP DAY
-GF BUCKWHEAT PANCAKE MIX-Just add eggs, milk (cow, rice, soy, almond, coconut), and canola oil and you have a quick, healthy breakfast everyone will love. Add blueberries for a good-for-you special breakfast.
If you are interested in anything, please give us a call at 590-8112 and leave a message or reply to this email. If you know of anyone who is searching for GF baked products, please feel free to forward this. If you have questions about ingredients in any product, we will be happy to send a list.
Everything we bake is GF and free of bean flour.
*** We are in the process of developing a complete pricing list.

**Bread: $8/2-pound loaf-10-12 huge slices per loaf
English Muffins: $1 each
Brownies: $1.50 each
Other Muffins: $1.50 each
Hamburger Buns $1 each
Pizza crust (med): $6 each
Coffee Cake: $8/loaf
Wraps: $2 each
Scones: $2 each
Pound Cake $8.00
Breakfast Bars: $1.50 each
Noodles: $5/3 servings
Ice cream: $5 pint
Cookies: $10/dozen
Cupcakes: $10/ half dozen
Doughnut Holes: $5/dozen
Brought to you from the great people at The Measuring Cup.

Wednesday, July 16, 2008

potato flour vs. potato starch flour


POTATO FLOUR:
Potato flour is made from cooked, dried, and ground potatoes. It is used as an ingredient in potato based recipes to enhance the potato flavor and is often mixed with other types of flour for baking breads and rolls. It is also used as a thickener for soups, gravies, and sauces. Potato flour is often confused with potato starch, but potato flour is produced from the entire dehydrated potato whereas potato starch is produced from the starch only.

POTATO STARCH FLOUR:
Potato starch flour is produced only from the starch of the potato. It is a very fine powder and can be used with other types of flour for baking. It can also be used as a thickening agent similar to arrowroot or cornstarch. The best results are achieved if it is mixed with water first. Potato starch flour is often confused with potato flour, but potato flour is ground from the entire dried potato and is much heavier and denser.

Celiac disease: an elusive 'iceberg'

Fatigue, weakness, joint pain and migraines are frequently overlooked as symptoms of the disorder

Although as many as 300,000 Canadians suffer from celiac disease, many of them don't know it.
Celiac disease, a lifelong, genetically based disorder, occurs when gluten - a protein found in wheat, rye and barley - triggers an abnormal immune response that damages the lining of the small intestine interfering with the absorption of nutrients. Often the condition goes undiagnosed.


Experts commonly refer to it as an "iceberg" disease. Visible at the tip are individuals whose symptoms include diarrhea, abdominal pain, weight loss and, in children, delayed growth. The rest of the iceberg consists of those with more subtle symptoms, such as bloating or excess gas. Although these may go unrecognized as signs of celiac disease, the damage continues.
While most people think celiac disease afflicts mainly children, it can occur at any age. In fact, two-thirds of those diagnosed are adults. Later in life, the disease can be triggered by pregnancy, surgery, gastrointestinal infection or severe emotional stress.



According to a 2007 survey of the Canadian Celiac Association's more than 5,000 members, the average time it took to get diagnosed was 12 years. Many respondents had consulted three or more doctors before getting their diagnosis.


While stomach pain, abdominal distention and diarrhea are considered the classic symptoms of celiac disease, in adults they're often not present. Constipation and bloating may be the only outward signs. Symptoms such as fatigue, weakness, joint pain and migraines - ones typically not recognized as gut-related - are commonly reported, and the diagnosis is often anemia, stress, irritable bowel syndrome or chronic fatigue syndrome.


If left untreated, celiac disease increases the risk of osteoporosis (because of poor absorption of calcium and vitamin D), infertility, certain digestive tract cancers and other autoimmune disorders such as Type 1 diabetes and thyroid disease.

Screening tests that measure the level of antibodies in the blood are available. (People with celiac disease have higher than normal levels of antibodies to gluten.)


Health Canada recently approved the Biocard Celiac Test Kit, an at-home test that measures gluten antibodies from a fingertip blood sample. The Biocard is currently available in British Columbia and is expected to be available for $50 in pharmacies across the country by the end of this year.

A blood test, however, is only the first step in diagnosing celiac disease; it's used to detect people who are likely to have the condition. Confirming a diagnosis requires a small bowel biopsy in which an endoscope is passed through the mouth into the stomach and upper intestine so that the lining can be examined and a biopsy taken.



The only treatment for celiac disease is a gluten-free diet for life. That means eliminating all foods and food ingredients made from wheat, rye and barley. Included in the wheat family are spelt, kamut, semolina, durum, einkorn and faro. The main sources of gluten are breads, cereals, crackers and pastas, but it's also found in luncheon meats, yogurt, seasonings, salad dressings, sauces, marinades, soy sauce, soups and beer.

Even if you think you are following a gluten-free diet, you may be unknowingly consuming gluten as a hidden ingredient in food products, medications or vitamin supplements. Ingredients to question or avoid include graham flour, malt, dextrin, modified food starch, hydrolyzed vegetable protein, MSG, emulsifiers, stabilizers, caramel colour and natural flavour.

Oats, previously on the list of gluten-containing foods to avoid, have now been given the green light for people with celiac disease. The Canadian Celiac Association maintains that eating pure, uncontaminated oats - up to ¾ cup dry oats a day for adults and ¼ cup for children - is safe.
The problem is that oats may become contaminated with other gluten-containing grains during processing. Pure, uncontaminated oats are trademarked "Pavena" to ensure accurate identification. Still, a small number of people may not be able to tolerate oats and should follow up with their doctor when adding them to a gluten-free diet.

(People with untreated celiac disease may also have difficulty digesting lactose in milk products. That problem usually disappears when gluten is removed from the diet, allowing the gut to heal.)
Today, it's getting easier to follow a gluten-free diet with the influx of products in supermarkets and natural food stores. Manufacturers of gluten-free products include El Peto, Glutino, Kinnikinnick, Enjoy Life, Kaybee, Rizopia and Tinkyada. And it's important to consult with a registered dietitian who can advise you on gluten-free alternatives and the need for vitamin and mineral supplements.

If you suspect you have celiac disease, don't put yourself on a gluten-free diet until you are properly diagnosed. If you do have the disease, the Canadian Celiac Association (celiac.ca) can provide more information and support.



July 9, 2008. Leslie Beck, a Toronto-based dietitian at the Medcan Clinic, is on CTV's Canada AM every Wednesday. Her website is lesliebeck.com.


Tuesday, July 15, 2008

The Measuring Cup Menu - July 15th - July 20th


Available after TUESDAY @ 6 pm
-PEANUT BUTTER CHOCOLATE CHIP COOKIES-Peanut butter and chocolate-what’s not to love?
-BLUEBERRY BREAKFAST BARS-Fresh blueberries sandwiched between two layers of oat crumble. High in fiber, vitamin C, and health-protecting antioxidants.
-HEARTY POTATO BREAD-This is a hearty bread, great tasting and super soft. Perfect for sandwiches or just munching on.
-LEMON CUPCAKES-A delectable dessert, tender and moist, buttery, and lemony. The lemon buttercream frosting will turn you into a lemon lover!

Available after THURSDAY @ 6 pm
-MOLASSES SPICE COOKIES-Molasses spice cookies are sort of like ginger snaps except bigger and chewy.
-ORANGE SCONES-These look like a “real” scone - and more importantly, taste wonderful. Nice texture, tender, ever so slightly sweet, perfect drizzled with orange glaze.
-CORNBREAD MUFFINS-I did not expect gluten-free to be this moist and tasty. I can not keep them in the house!
-PINEAPPLE UPSIDE-DOWN CAKE-Individual cakes or 9-inch layer cake for the whole family-This pineapple upside-down cake is one of my husband’s favorite deserts. He is a cake person (There are cake people and there are pie people. I'm a pie person) who gets dreamy eyed just thinking about this cake. The cake is wonderfully dense, with a slight almond flavor and sweetness from the brown sugar and pineapple.

Available SATURDAY before noon
-COCONUT MACAROONS-Toasty on the outside, soft, chewy, sweet (but not too sweet) on the inside and dipped just slightly in chocolate.
-PEACHES AND CREAM MUFFINS- Just like peach cobbler in a muffin.
-COUNTRY SORGHUM SANDWICH BREAD-A supple bread that slices easily and is great for sandwiches. It does not need to be toasted to taste good.
-CHOCOLATE DOUGHNUT HOLES-If you thought that doughnuts were one of those things you would never be able to eat again, these little bits of heaven are for you.

AVAILABLE ANY PICK-UP DAY
GF BUCKWHEAT PANCAKE MIX
-Just add eggs, milk (cow, rice, soy, almond, coconut), and canola oil and you have a quick, healthy breakfast everyone will love. Add blueberries for a good-for-you special breakfast.

*** We are in the process of developing a complete pricing list.
Bread: $8/2-pound loaf-10-12 huge slices per loaf
English Muffins: $1 each
Brownies: $1.50 eachOther Muffins: $1.50 each
Hamburger Buns $1 each
Pizza crust (med): $6 each
Coffee Cake: $8/loafWraps: $2 each
Scones: $2 eachPound Cake $8.00
Breakfast Bars: $1.50 eachNoodles: $5/3 servings
Ice cream: $5 pint
Cookies: $10/dozen

Brought to you by the great people at The Measuring Cup: Pam, Chris and the gang.

Tuesday, July 8, 2008

Oh, Brother: What a Gluten-Free Baker Can Do


By Bonnie S. BenwickWashington Post Staff Writer
Wednesday, June 25, 2008; Page F06
Family values. Pathos. Cookies. The Michael H. Perlman Cookbook Story has the feel-good qualities of an HBO family movie. The outline for a screenplay could be pitched thusly:

It is 1999. The scene is a comfortable Northwest Washington home.
Older sibling and picky eater Jordan, 11, has just learned she has Type 1 diabetes and celiac disease. Hobby baking of wedding cakes by Mom, a federal lawyer by day, comes to a halt; too much of a temptation. Brother and cookie lover Mike, 7 1/2 , notices that his sister is struggling with dietary restrictions. He realizes they can no longer make the pizza he loves. Dad, a lobbyist, is concerned and stands at the ready.

Does brother Mike become bitter? Heck, no.

Over the next several years, Mom and Mike experiment with gluten-free recipes because a) they like to bake, b) they don't like the gluten-free goods sold in stores, and c) Jordan did not inherit the kitchen gene.

Many permutations of alternative flours are vetted, mostly in weekend cooking sessions. Some concoctions taste like sand, Mike says. Oat flour's okay; tapioca flour gets a big thumbs down. Jordan wonders, "He's just a kid. Where can this go?"

Mike writes down the recipes that work, referring to the directions as "rules." He bakes for his parents' parties and sometimes for people at his school, Georgetown Day. But he keeps "the baking thing on the down-low." He swims competitively.

At age 13, he makes cookies as an unpaid intern in the kitchens of Roberto Donna's Galileo restaurant. He learns a thing or two from the pros.

It is 2006. Jordan goes off to college at Cornell, while Mike adds an extracurricular activity: GDS baseball. And he keeps on baking.

It is 2008. Dad and Mom (Jeff and Leslie) have been subsidizing all recipe testing. Their son has grown into a plucky, confident and eloquent 16-year-old. He has compiled more than 100 recipes that sound pretty darn tasty: peanut butter cookies, almond praline cake, cheese crackers, pineapple banana muffins, buckwheat crepes.

Mike proposes a cookbook. Maybe Jordan can learn to make them, he thinks. Maybe he can sell the books and donate the proceeds to the Juvenile Diabetes Research Foundation and toward research on celiac disease. Jordan, now 20, says, "This is pretty flattering!"
Dad agrees to underwrite the project, with the promise of a return on his investment. The cookbook is professionally designed, with notes on ingredients and, unexpectedly, food-related quotes from Don Quixote and Shakespeare. Mike calls it "Cookies for Breakfast: A Teen's Not So Bad Guide to Wheat and Gluten-Free Baking," just because it sounds appealing. Proofing recipes turns out to be tedious, difficult work.

An order for 500 paperback copies is filled; Mom shops the book around to local purveyors. There are some sales, but the book is not an instant hit.

Undaunted, Mom and Mike, now almost 17, discover that Emeril Lagasse is filming for his new television series at the Whole Foods Market in Fairfax. The new cookbook author issues an e-mail challenge to the famous chef: Bam! You make a gluten-free meal, including bread and dessert. I'll make an afternoon tea, with cookies and pastries.

The Emeril folks say: Sorry, kid, we are not casting anyone under 18. Thanks for your interest.
Will Mom's efforts to move the merchandise pay off? Will Dad ever recoup his money? Will Jordan ever learn to bake? Will Mike go to college and open a restaurant someday, as he's predicted?

We smell a series. . . .

Author Mike Perlman will be signing books at the Whole Foods Market in Fairfax, 4501 Market Commons Dr., on Saturday from noon to 3 p.m., and at the Whole Foods in Tenley Circle, 4530 40th St. NW, on July 19.

His cookbook costs $15.95; it is available at Politics and Prose, 5015 Connecticut Ave. NW, 202-364-1919, and at Yes! Natural Gourmet, 3425 Connecticut Ave. NW, 202-363-1559; or order online at http://www.cookiesforbreakfastcookbook.com.

Cupcake by The Measuring Cup


The Measuring Cup Menu for July 8th - July 12th



Available after TUESDAY @ 6 pm
-VANILLA WAFER COOKIES-Frost for bite sized sandwich cookies or layer in banana pudding for an old-fashioned treat.
-LEMON BLUEBERRY MUFFINS-Deliciously tender and refreshing, just the right balance of lemon to blueberries.
-BUCKWHEAT OAT BREAD-A moist, slightly sweet bread. You would never guess this bread is GF.
-HOME CHURNED STRAWBERRY ICE CREAM- Nothing says summer like strawberries and ice cream

Available after THURSDAY @ 6 pm
-LEMON THUMBPRINT COOKIES-This buttery cookie, which is subtly flavored with lemon zest then dotted with raspberry jam, is a delight.
-LEMON SCONES- These scones are terrific with honey or lemon curd!
-LEMON POPPY SEED BREAKFAST BREAD- Lemony and buttery describes this delicious bread. It is like a pound cake in taste and texture but with the added bonus of a zesty lemon glaze that gives the bread a nice citrus flavor and it also makes it tender and moist so it will keep for days.
-GF “RICE CRISPY” SQUARES-A GF version of a childhood favorite.

Available SATURDAY before noon
-CHOCOLATE DOUGHNUT HOLES- If you thought that doughnuts were one of those things you would never be able to eat again, these little bits of heaven are for you.
-BERRY & OAT BREAKFAST BARS-These bars are great for breakfast on the go or a quick snack. The slightly sweet, oatmeal crunch top is a perfect contrast to the rich berry filling.
-BURGER BUNS- Now you can have a burger with all the fixings on a real bun.
-SANDWICH WRAPS-Like a sandwich only better, you can wrap this around any filling.
-EGG NOODLES--Homemade pasta has a fresh taste not found in any store-bought varieties.

AVAILABLE ANY PICK-UP DAY
-GF BUCKWHEAT PANCAKE MIX
-Just add eggs, milk, and canola oil and you have a quick, healthy breakfast everyone will love. Add blueberries for a good-for-you special breakfast.
-GF DOG TREATS! -Healthy for your best friend and safer for you.
If you know of anyone who is searching for GF baked products, please feel free to forward this.

*** We are in the process of developing a complete pricing list.**

Bread: $8/2-pound loaf-10-12 huge slices per loaf
English Muffins: $1 each
Brownies: $1.50 eachOther Muffins: $1.50 each
Hamburger Buns $1 each
Pizza crust (med): $6 each
Coffee Cake: $8/loafWraps: $2 each
Scones: $2 eachPound Cake $8.00
Breakfast Bars: $1.50 each
Noodles: $5/3 servings
Ice cream: $5 pint
Cookies: $10/dozen
Cupcakes: $10/ half dozen
Doughnut Holes: $5/dozen
If you are interested in anything, please give us a call at 590-8112 or reply to this email. If you know of anyone who is searching for GF baked products, please feel free to forward this. If you have questions about ingredients in any product, we will be happy to send a list. We are in Fishers near 116th and Allisonville. I can send directions as needed.Everything we bake is GF and free of bean flour.

IF NEEDED WE CAN DO DAIRY, EGG, CORN OR, NUT FREE.

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

Tuesday, July 1, 2008

Measuring Cup Menu for July 1st - July 5th


Available after TUESDAY @ 6 pm
-DOUBLE CHOCOLATE CHIP COOKIES- Toll-House style cookies with milk and white chocolate chips.
-ENGLISH MUFFINS (FLAX OR WHITE)-These look and taste like the real thing.
-“RYE” BREAD-Wonderful for a grilled ham and swiss or a Reuben sandwich.


-HOME CHURNED COOKIES AND CREAM ICE CREAM- A SECRET PLEASURE FOR YOU OR A TREAT FOR THE KIDS; THIS RICH, CREAMY INDULGENCE IS SURE TO BE A BIG HIT.

Available after THURSDAY @ 6 pm
-WHITE OR CHOCOLATE CUPCAKES-Decorated for the 4th.
-HAMBURGER BUNS-Now you can have a burger with all the fixings on a real bun.
-SUGAR COOKIES-Decorated for the 4th.
-GF TERIYAKI SAUCE-If you like fresh pineapple, you are in for a special treat.

Available SATURDAY before noon:
-CHOCOLATE DOUGHNUT HOLES- If you thought that doughnuts were one of those things you’d never be able to eat again, these little bits of heaven are for you.
-AMERICAN STYLE PUMPERNICKEL BREAD-This pumpernickel bread has a nice hearty crust and a soft spongy center. It holds up well when sliced and used for sandwiches.
-EGG NOODLES-Homemade pasta has a fresh taste not found in any store-bought varieties.


NEW!NEW!NEW! GF DOG TREATS!
Healthy for your best friend and safer for you.

If you are interested in anything, please give us a call at 590-8112 or reply to this email. If you know of anyone who is searching for GF baked products, please feel free to forward this. If you have questions about ingredients in any product, we will be happy to send a list. We are in Fishers near 116th and Allisonville. I can send directions as needed.
Everything we bake is GF and free of bean flour.

IF NEEDED WE CAN DO DAIRY, EGG, CORN OR, NUT FREE.
*** We are in the process of developing a complete pricing list.

**Breads: $8/2-pound loaf-10-12 huge slices per loaf
English Muffins/Corn Cakes: $1 each
Oer Muffins: $1.50 each
Hamburger Buns $1 each
Cookies: $10/dozen
Cupcakes: $10/ half dozen
Doughnut Holes: $5/dozen
Brownies: $1.50 each
Pizza crust (med): $6 each
Coffee Cake: $8/loaf
Wraps: $2 each
Scones: $2 each
Poind Cake $8.00
Breakfast Bars: $1.50 each


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