Author Archives: Leslie Morris

Holiday Gift Ideas for Celiacs: A Bread Maker

51Op7VZ5tzS._SL1500_Avoiding gluten often translates to more time in the kitchen, either modifying gluten-laden recipes or cooking to avoid gluten in cross-contaminated environments.

A bread maker is a good gift for a celiac because they can bake from scratch or mix, adding or subtracting ingredients to get the best possible outcome.

This Zojirushi, pictured at right, gets rave reviews. Couple it with one or more of the Triumph Dining Baking Guides and you’ve got a big ticket holiday gift.

New Triumph Dining Restaurant Guide is Here!

The Essential Gluten Free Restaurant Guide - 6th Edition (2)Just in time for the holiday social season and gift giving, the 6th edition of America’s #1 Best Selling Gluten-Free Restaurant Guide  is here.

More than half of the 8,500 restaurants in the book have new content or are new altogether. In fact, there are more than 1,500 new restaurants in this guide, places you can now enjoy safe meals. We’ve also noted menu items for 120 National and Regional chain restaurants.

This 6th edition of the award-winning guide has 570 pages of restaurant information in all 50 states. Even in paperback, it’s a big book. Consider buying two, one for your home, one for your car.

More information can be found here.

Thanksgivukkah | Triumph Dining Thanksgiving Week

savory-latkes-finished640x360This year, for the first time in 70,000 years, Hanukkah starts on the night before Thanksgiving. This presents some interesting opportunities for the Thanksgiving and Hanukkah meals, both having their own set of traditions.

The recipe below came from Bay Area Bites one of my favorite blogs. The recipe was easily modified to be gluten-free.

Pumpkin Latkes with Cranberry Applesauce

The recipe’s author incorporated cranberries into traditional applesauce. Cooking the latkes is a simple as scooping about 1/4 cup of pumpkin mixture per latke into a hot, fat-slicked cast iron skillet and frying them until they’re well browned on each side. Keep early batches warm in a 300 degrees F oven while frying the remainder of the pumpkin mixture. Click to continue reading »

Gluten-Free Gift Baskets

gluten-free-gift-basketThe holidays are upon us. Maybe you’re big gift givers. Maybe you’re less into the commercialism of the season. Maybe you’re donating to those unfortunate souls in the Philippines right now.
Sometimes you just need to know where to go. And in this case we’re pointing you to Well Baskets, which offers mail order gift baskets for celiacs and a whole bunch of other people who don’t eat specific items. Click to continue reading »

Swedish Study Finds No Link Between Celiac Disease and Autism

A recent Swedish study finds no link between celiac disease and autism spectrum disorders.

The study’s lead, Dr. Jonas Ludvigsson of Sweden’s Karolinska Institute, says that this is one less thing for people who have celiac disease or autism spectrum disorder (ASD) to worry about.

According to Ludvigsson, people who were diagnosed with an ASD in the study were no more likely to be diagnosed with celiac disease than people without an ASD.

Ludvigsson and his colleagues linked several Swedish databases to compare the celiac disease diagnoses among people with ASDs to a group of people without the developmental disorders. The researchers had data from 250,000 people.

Roughly 44 people per 100,000 were diagnosed with an ASD before they were diagnosed with celiac disease. That compared to about 48 people per 100,000 who were diagnosed with an ASD but not with celiac disease.

The study did find, however, a link between ASDs and a positive blood test for celiac disease, which alone is not enough to diagnose someone with the condition. A celiac disease diagnosis requires both a positive blood test and evidence of damage to the small intestine.

Ludvigsson cautioned that the link between ASDs and a positive celiac blood test is based on a small number of cases. There could be a real relationship between the two or it could be a result of doctors overtesting people with ASDs, he said.

The study also does not shed any light on whether a gluten-free diet improves ASD symptoms. The study is published in JAMA Psychiatry.

http://medcitynews.com/2013/09/study-finds-link-celiac-disease-autism/

Welcome Blogger Julie Koslen Diehl

We’re proud that Julie has joined the Triumph Dining blogging lineup.

Julie has been gluten-free for eight years now and has taken an active role in helping others new to a gluten-free lifestyle. In fact, she was one of the first people I met along my own experiments in avoiding gluten.

Julie, her husband, two sons and dog live in Chicago-land. She is committed to helping Triumph Dining blog and newsletter readers learn about new products to market, safe restaurants and ways to live gluten-free.

Casa Di Bertacchi | Triumph Dining Product Review

Casa GFCasa Di Bertacchi sent us some of their new gluten-free meatballs to try. After we were done playing with the dry ice we popped them into the oven and rallied the office taste testers for an afternoon snack.

The company sells both gluten-free and non-gluten-free meatballs. The 5/8 ounce ones are gluten-free and the 1 ounce meatballs are still available in the traditional formula, which is not gluten-free.

We’re told that the meatballs are not produced in a separate gluten-free facility, but went through multiple tests prior to being launched. The initial production run was tested via a third party (FARRP) and now the product is tested quarterly. Each test produced results that abided by the FDA’s requirement of less than 20 parts per million of gluten. Click to continue reading »

Kellogg’s Gluten-Free Spiderman 3 Fruit Flavored Snacks

kelloggsnacksA display of these boxes caught my eye in our local Safeway. Sure enough, Kelloggs includes them in its gluten-free lineup. They meet the FDA requirements for being gluten-free and are made in a facility that makes gluten-free products.

Kelloggs is appealing to a wide set of children with these snacks; they also come in Mickey Mouse, Disney Princess, Toy Story, Cars, Turbo, Super Mario, Monsters University and Fairies shapes. Click to continue reading »

Triumph Dining Book Review | Nosh on This, Gluten-Free Baking from a Jewish-American Kitchen

Nosh-on-This.Cover600How fun is this? And right as the Jewish High Holy Days are upon us. This book, by bloggers Lisa Stander-Horel and Tim Horel, is getting rave reviews in the blogosphere and we’re on board with it, too.

Lisa has modified more than a hundred recipes from her childhood, ones that she and her gluten-free family missed most. In this cookbook you will find adaptations of Mom’s Marble Chiffon Cake, Black & White Cookies, O’Figginz Bars, and classic holiday treats including Macaroons, Hamantashen, and Big Fat Baked Sufganiyah Jelly Donuts. Lisa’s mother must be proud.

This book also includes:
• A Baked Savories chapter, with new classics like Corn Bread Challah Stuffing
• A chapter that shows you how to get the most out of a cake mix
• Color photographs and valuable tips

Here’s a recipe from the book, one that we’re trying out with our family. Click to continue reading »

Buckwheat – Rhubarb Scones

finished-sconesOf course you know that it’s entirely possible to live a good life without gluten. Especially when things like these Buckwheat-Rhubarb Scones are involved. Have you noticed that rhubarb is everywhere right now? Our friend Jill makes Strawberry-Rhubarb jam and Thing 1 seems to be in good enough graces with her for us to receive more than our fair share. It’s gluten-free, too.

I found this recipe as a guest post on the Food52 blog. Make it while rhubarb is still around!

 

 

This recipe is adapted from Kim Boyce’s wonderful baking book, Good to the Grain - glutenfreegirl

Makes 8 scones

Scones

·         115 grams buckwheat flour (preferably raw buckwheat flour — see note below)

·         140 grams gluten-free all-purpose flour mix (see recipe below)

·         1/4 cup dark brown sugar

·         2 teaspoons baking powder

·         ½ teaspoon baking soda

·         1 ¼ teaspoon kosher salt

·         115 grams (1 stick) cold unsalted butter, cut into 1/2-inch pieces

·         ½ cup buttermilk

·         1 large egg, at room temperature

·         ½ cup rhubarb jam

·         3 tablespoons sugared pieces of raw rhubarb (optional)

 

1.      Preparing to bake. Heat the oven to 350°. Line a baking sheet with parchment paper.

2.      Combining the dry ingredients. Sift together the buckwheat flour, gluten-free all-purpose flour mix, brown sugar, baking powder, baking soda, and salt in a large bowl. Set aside the bowl.

3.      Working the butter into the dry ingredients. Add the cold butter pieces to the dry ingredients. Use your hands to work the butter into the flour, slowly, until the butter is the size of lima beans. Move as quickly as you can without becoming frantic.

4.      Finishing the dough. In a small bowl, whisk together the buttermilk and egg. Dribble them into the buttery dough. Stir with a rubber spatula until the dough comes together fairly well. It might still be dry in places and it should not look like a coherent dough ball. However, if you can pinch some of it between your thumb and fingers, and it holds together, you’re ready. (If the dough is still too dry, dribble a tablespoon of buttermilk at a time and stir until the dough feels right.)

5.      Shaping the dough into discs. Sprinkle a little extra gluten-free all-purpose flour mix onto the counter. Carefully, plop the dough onto the floured counter. Move the dough between your hands, folding and twisting it around, until it’s a ball of dough. Cut the ball in half. Pat each ball of dough into a disc about 3/4-inch thick and 7 inches across.

6.      Preparing the scones. Put one disc of dough onto the baking sheet. Spread the rhubarb jam onto the disc of dough carefully, leaving about 1 inch of space on the edges. If you are using the sugared rhubarb pieces, sprinkle them onto the jam now. Put the other disc of dough on top.

7.      Using a sharp knife, cut the scone dough into 8 wedges. Spread them out a bit on the baking sheet.

8.      Baking the scones. Bake the scones for 10 to 12 minutes, then rotate the baking sheet. Bake until the scones are golden-brown on top and the jam and rhubarb have bubbled onto the baking sheet, about another 10 to 12 minutes. Remove the baking sheet from the oven.

9.      Allow the scones to sit for 10 minutes, then move them to a cooling rack.

10.  Scones really do taste best the day they are baked.

 

Gluten-Free All-Purpose Flour Mix

·         400 grams millet flour

·         300 grams potato starch

·         300 grams sweet rice flour

 

1.      Whisk the flours together until they are one color. Put them in a big container and shake them up. Now you have flour.

2.      For the best results, blend the flours in a strong blender to ensure the flours all have the same grind