Strawberries Make a Festive, Gluten-free, Healthy Fourth of July

StrawberriesIt’s (almost) the 4th of July!

Last time at this year we posted a tasty recipe for a red, white and blue gluten-free cake. The formatting seems to have gone a little wonky, but the recipe is unchanged and totally worth checking out.

Since that’s already posted, I thought maybe this year we’d take a look at some ideas for festive foods that aren’t cake. Plus, you know, it’s bathing suit season. And it’s a little hot for using the oven.

So how can we celebrate our fair land’s independence, keep ourselves safely gluten-free, and eat ourselves silly?

America is the land of choice and freedom, and fittingly there are plenty of delicious options out there. A year of July 4ths, and there would still be recipes I hadn’t posted. To narrow down the focus, I thought I’d just share a collection of ideas for strawberries – the season is winding down, they’re a perfect red for any patriotic dish, and most people love them (exception made for those of us who are strawberry-allergic).
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Review: Bakery On Main’s TrueBars, a Welcome GF Treat

Can I make a confession?

You know how all those bars – energy bars, meal replacement bars, protein bars – are sort of designed to be meal-replacers?

Yeah. About that. I don’t like replacing my meals, but I do like a handful of the gluten-free bars out there. So I just eat them, plus my meals.

I suppose that’s not an especially shocking confession, but what DID shock me was how quickly I plowed through the TrueBars Bakery on Main sent over. I went looking for another one this morning to chow down on – but as much as I rummaged through the catch-all bowl on our kitchen table, I just couldn’t find one.
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Book Review: Gluten-Free Cupcakes by Elana Amsterdam

It’s hard to decide what’s better: the taste of the cupcakes I tried in Elana Amsterdam’s Gluten-Free Cupcakes book or the enticing color pictures of them.

For gluten-free eaters who have been sad not to be able to hop on the cupcake bandwagon, this book is a lifesaver. This collection of 50 cupcake recipes is gluten-free, refined-sugar-free, and high in protein and taste.

We first tried the White Chocolate Cherry Cupcakes with White Chocolate Frosting. The white chocolate chips and cherry pieces were of equal size and they were easy going down and easy on the eyes. Equally good were the Strawberry Cupcakes, and the recipe is here.

Most of these recipes are made with coconut or almond flour. Some are even vegan and dairy-free. Vegan chocolate lovers will be satisfied with the Vegan Chocolate Cupcakes with the Vegan Chocolate Frosting.

Amsterdam’s Cinnamon Crumb Cupcakes were a good start to a lazy weekend morning. They can be topped with frosting or served without as the streusel topping is quite good on its own. One of the book’s nice features, other than its positively gorgeous photography, is the sweetness rating. This is helpful when deciding whether to make something as a snack or as a special dessert.

The book contains a few savory muffin recipes. While the ones I tried were good, the festive, dessert cupcakes are really the author’s sweet spot.

Gluten-Free Cupcakes is published on Ten Speed Press and available for purchase on Amazon. For more information about this popular food blogger, go to www.alanaspantry.com.

Gluten-Free Product Review: Zatarains New Orleans Style Mixes

A few weeks ago, the folks at Zatarains asked me if I’d like to try some of their gluten-free options. They were in the process of getting certified by FARRP, and thought we might like to try some of their New Orleans-style dishes.

If you’ve read this blog for more than a week, you know that if someone asks me if I want food, the answer is almost always yes. I don’t always write about the food (sometimes it just isn’t worth sharing with you) – but that’s a topic for another time.

Zatarains sent me three boxes: yellow rice, dirty rice and jambalaya. It was more than my roommate and I could eat, so we threw a party.
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NFCA and QAI announce new Certified Gluten-Free Label

There are a few of different gluten-free labels out there. One day, we’ll go through them – I think that’s got the makings of a good post or three, and there are subtle differences between them that make certain labels more or less necessary for certain consumers.

For today, though, I just want to share some news about a new label on the block: Certified Gluten-Free, which is offered up under the auspices of the National Foundation for Celiac Awareness and Quality Assurance International.
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