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December 28, 2011

SPINS: Gluten-Free Sales Exceeded $6.2 Billion in 2011 | NFCA

The gluten free market is growing- music to my ears!

SPINS: Gluten-Free Sales Exceeded $6.2 Billion in 2011 | NFCA

Gluten Free Cranberry Crumb Bars


Ingredients:


Crust and Topping:

2 1/2 cups Authentic Foods Multi Blend Flour
1 cup sugar
1/2 cup ground walnuts
1 teaspoon baking powder
1/4 teaspoon salt
1 cup cold butter
1 egg
1/4 teaspoon ground cinnamon

Filling:

4 cups fresh cranberries
1 cup sugar
4 teaspoons orange juice (about 1/2 of an orange)
1 tablespoon cornstarch
1 teaspoon vanilla

1. Heat oven to 375 degrees F. Grease 13x9 inch pan with butter or cooking spray.

2. In large bowl, mix flour, 1 cup sugar, walnuts, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in egg. Press 2 1/2 cups of crumb mixture in bottom of pan. Stir cinnamon into remaining crumb mixture; set aside.

3. In medium bowl, stir all filling ingredients. Spoon evenly over crust. Spoon reserved crumb mixture evenly over filling.

4. Bake 45 to 55 minutes or until top is light golden brown. Cool completely. Refrigerate until chilled. Cut into 6 rows by 4 rows. Store tightly covered in refrigerator.

December 25, 2011

Marshmallow Christmas Tree

The Gluten Exchange wishes everyone a MERRY CHRISTMAS! 


Ingredients:

Large marshmallows
White candy sticks
Semisweet chocolate morsels
Assortment of sprinkles
Glutino Gluten Free pretzels
M&M's
Green icing

1. Melt desired amount of chocolate in crock pot. Stick large marshmallow on candy stick. Dip marshmallow into melted chocolate. Let chocolate set up for 5 minutes and then apply desired sprinkle, crushed peppermint candies, or pretzels for reindeer.


Have a wonderful day with your family and friends! 

December 24, 2011

Gluten Free Chocolate Covered Pretzels


Ingredients:


Glutino Gluten Free Pretzel Twists
Wiltons's Candy Melts (Red and/or White)
Holiday sprinkles (optional)

1. Melt desired about of chocolate in crock pot on low. Cover working surface with parchment paper. Dip each pretzel in chocolate and lay on parchment paper to dry. Sprinkle holiday sprinkles if desired while chocolate is drying.

I would suggest to make to make as many as you can, they are very addicting, must be the chocolate and salty combination!

Mint Layered Chocolate Fudge



Ingredients:


1 (12 oz.) package semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk), divided
2 teaspoons vanilla extract
1 cup deluxe white baking chips
1 tablespoon mint extract
Few drops of green food coloring

1.       Line 8 inch square pan with waxed paper. In saucepan over low heat, melt semi-sweet chips with 1 cup Eagle Brand. Stir in vanilla. Spread half the mixture in prepared pan; chill 10 minutes or until firm. Keep remaining chocolate mixture at room temperature.


2.       In saucepan over low heat, melt white chips with remaining Eagle Brand. Stir in mint extract and food coloring. Spread over chilled chocolate layer; chill 10 minutes or until firm. Spread reserved chocolate mixture over mint layer. Chill 2 hours or until firm.

3.       Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature.

Grapefruit Rosemary Daiquiris


Ingredients:


3 cups ruby red grapefruit juice
1 1/2 cups water
2/3 cups sugar
2 large sprigs fresh rosemary
1/3 cup vodka (optional)
3 trays of ice cubes (approx. 30 cubes)
Sparkling white sugar (optional)
Garnish fresh rosemary sprigs

1. Stir together water, sugar, 2 rosemary sprigs in a saucepan, bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Remove from heat, discard rosemary sprigs. Cool syrup, chill.


2. Blend ruby red grapefruit juice, rosemary syrup, vodka, if desired and ice cubes in blender for 10 seconds on high speed until slushy. Serve in sugar-rimmed glasses, and garnish, if desired. 

Makes: 5 cups. 

Cheers to a wonderful holiday weekend!


December 22, 2011

Peppermint BonBon Cookies!

These were a blast to make and so delicious! A soft and chewy chocolate cookie on the inside with a peppermint crunch on top! 


Ingredients:


10 oz. bittersweet or semisweet chocolate, chopped
1/2 cup unsalted butter
1/2 cup finely crushed hard peppermint candies (crushed candy canes work perfectly)
6 tablespoons granulated sugar
3 large eggs
1 teaspoon gluten free vanilla extract
1 teaspoon peppermint extract
1 1/2 cups Authentic Foods Multi Blend Flour
3/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup semisweet chocolate morsels
Additional coarsely crushed hard peppermint candies, divided
1/2 cup powdered sugar
2 1/2 teaspoons milk
1/2 cup semisweet chocolate morsels, melted


1. Combine first 2 ingredients in a large saucepan; cook over low heat until chocolate melts and mixture is smooth, stirring occasionally. Remove from heat, and stir in 1/2 cup crushed peppermint and 6 tablespoons sugar. Let cool 30 minutes.


2. Add eggs to melted chocolate, 1 at a time, stirring well. Stir in extracts.

3. Combine flour, baking powder, and salt; add to chocolate mixture, stirring until combined. Stir in chocolate morsels. Cover and chill dough for 2 hours or until firm enough to shape. 

4. Shape dough into 1 1/2 inch balls, place on parchment paper-lined baking sheets. Bake at 325 degrees F for 12 to 13 minutes or until cookies are puffed and cracked on top. Sprinkle crushed peppermints onto cookies; press candy lightly into cookies. Let cookies cool 5 minutes on baking sheet. Transfer to wire rack to cool completely.


5. Whisk together powdered sugar and milk; drizzle over cooled cookies, if desired. Drizzle with melted chocolate, if desired. Sprinkles cookies again with chopped peppermint, if desired. Let cookies stand until glaze and chocolate are firm. 

Makes about 2 1/2 dozen.
Shake your BonBon Shake your BonBon! 

December 21, 2011

Grandma Dorothy's Magic Bars

One of my favorite recipes that our family ALWAYS makes during the holidays is my Grandma's Magic bars. The recipe is simple but the bar is full of flavor, sweetness and since its Grandma's recipe a lot of love. From our family to yours...Enjoy!


Kinnikinnick Smoreables Graham Style Crackers has been my go to for years, especially when it comes to baked goods that require a graham cracker crust. Visit Kinnikinnick's website to learn more about their gluten free product line. Click HERE. They have a gingerbread cookie mix and a crepe mix now- I am anxious to try those next, stay tune!


Ingredients:



Makes 3 dozen.

1/2 cup butter or margarine
1 1/2 cups Gluten Free graham cracker crumbs (Kinnikinnick Smoreables Graham Style Crackers)
1 can (3 1/2 oz.) flaked coconut
3 oz. Semi-sweet chocolate morsels
3 oz. Premier white chocolate morsels
3 oz. Butterscotch morsels
1 cup chopped pecans
1 can (14 oz.) sweetened condensed milk

1. Melt butter in 13x9x2 inch baking pan while preheating oven to 375 degrees F.

2. Press graham cracker crumbs firmly against bottom of prepared pan using a fork.

3. Layer coconut, chocolate, white chocolate and butterscotch morsels and pecans over butter (do not mix).

4. Pour condensed milk evenly over mixture. 


5. Bake for 25 minutes.


They are gluten free MAGIC!

December 20, 2011

Triple Chocolate Cookie Balls

Calling all chocolate lovers...

I got this recipe out of the People Magazine but changed a few ingredients to make gluten free! They turned out GREAT! Enjoy!

Ingredients:


1 package (3.9 oz.) JELL-O Chocolate Instant Pudding
1/2 cup cold milk
36 GLUTINO Chocolate Vanilla Creme Cookie Sandwiches, finely crushed (about 3 cups)
1-1/2 packages BAKER's Semi-Sweet Chocolat (12 squares, melted)
1 square BAKER'S White Chocolate, melted


1. Beat pudding mix and milk in medium bowl with wire whisk for 2 minutes. Add cookie crumbs; mix well. Shape into 42 (1-inch) balls.

2. Freeze for 10 minutes. Dip in melted chocolate, place in single layer in shallow waxed paper-lined pan.

3. Refrigerate for 20 minutes or until firm. Drizzle with white chocolate; refrigerate for 10 minutes or until firm.

December 19, 2011

Holly Berry Salad

The perfect crisp holiday salad with colors that resonate this festive time of year!


Holly Berry Salad
This salad made its first appearance at Thanksgiving this year and everyone LOVED the unique dressing and crisp taste. After making it I realized it would be the perfect complement to a Christmas Eve or Day meal. The colors are rich with holiday cheer and the fresh toppings set the stage for a delicious meal. 

Serves: 4-6
Takes about 30 minutes to prepare

Salad Ingredients

5 cups leaf lettuce- romaine, red leaf, or green lead OR ALL 3!
4 oz. goat cheese
1 pear, red or green, sliced
1 teaspoon lemon juice
1/2 caramelized walnuts
1/2 cup pomegranate seeds

Balsamic- Maple Vinaigrette Dressing

4 tablespoons olive oil
2 tablespoons balsamic vinegar
3 teaspoons maple syrup
1 1/2 teaspoons cold water
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 garlic powder

1. Place leaf lettuce in a large serving bowl.
2. Toss pear slices in lemon juice and place in a circle on the outer edge of the bowl.
3. Crumble goat cheese in the middle of the pear ring.
4. Sprinkle caramelized walnuts and pomegranate seeds on top.
5. In medium sized mixing bowl, whisk together olive oik through garlic powder.
6. Just before you are ready to serve salads while whisking, drizzle vinaigrette over salad. Toss before being plated.

Enjoy!

December 16, 2011

Gluten Free Flour Blend Guide

I found this on Pinterest and HAD to share! Such a great piece of information about gluten free flours! I wish everyone a wonderful weekend full of gluten free holiday baking!



December 15, 2011

Melting Snowman Sugar Cookies


As rewarding as it is to bake a delicious gluten free cookie from scratch, I have to admit it is nice to feel like everyone else and just pick up a sugar cookie pre-made mix and have a fresh baked cookie in 10 minutes!

Perhaps I took the short cut for sugar cookies this year, but every now and then I think its allowed!
I decided to try The Pure Pantry Organic Sugar Cookies mix which is made from 100% organic ingredients, easy to roll out, free of dairy, casein, soy and nuts and under $7. Find a location near you by using the Pure Pantry's online store locator. Click HERE!

I hope you and your family have as much fun decorating your snowman family as my best friend, Jamie and I did. I couldn't of done it without her, Thanks Jamie!

Melting Snowman Sugar Cookie Recipe


Additional Ingredients:

The Pure Pantry Organic Sugar Cookie Pre-Made Mix +
Gluten free vanilla extract
1 Egg
Butter

Decorating cookies:
Circle cookie cutter
Vanilla frosting
Large marshmallows
Fruit Roll-Ups for snowman scarfs
Jelly Beans cut in half for the noses
M&M's for snowman buttons
Green or Red tube of icing for eyes

1. Prepare sugar cookie mix according to the package directions. Roll out dough and use circular cookie cutter. Bake for 10 minutes at 350 degrees.


2. Cool cookies completely. Frost each cookie with vanilla frosting. Cut marshmallows in half. Place sticky side down on a frosted sugar cookie. Unwrap fruit roll ups and cut into 1/4 inch pieces and wrap around marshmallow to create scarf. Place 2 or 3 M&M's below marshmallow for the snowman buttons. Cut 1 jelly bean in half and stick on marshmallow with newly exposed side down. Add 2 dots of frosting for the eyes and you are DONE!


How cute is my snowman family?!?!?!?!

December 14, 2011

A Gluten Free Day In Wine Country

One of my favorite ways to spend Saturday is wine tasting in the beautiful hills of Paso Robles, Ca with my boyfriend. He is a wine connoisseur at heart and we love spending the entire day relaxing outdoors with a good glass of wine.

One thing I learned quickly after visiting numerous tasting rooms was that the crackers the wineries offered were NEVER gluten free. When tasting various types of wine it is important to cleanse your pallet between each sample with water or a cracker so that your mouth is clear of all the flavors from the previous wine.

I am excited to announce I have found the PERFECT gluten free cracker for wine tasting. I now enjoy  Glutino Multigrain Crackers with my favorite Cabernet. They are light and flaky and are similar in texture to the crackers that are available at each winery.


There is nothing better than a glass of wine, Glutino crackers, cheese, salami and a stunning view of the vineyard. The next time you're heading to wine country, pack your box of Glutino crackers. Click HERE to visit Glutino's website. I purchased a 4.4 oz box for $3.91!


"Drinking good wine with good food in good company is one of life'e most civilized pleasures."
- Michael Broadbent

INGREDIENTS: Corn starch, white rice flour, organic palm oil, modified corn starch, dextrose, liquid whole egg, yeast, salt, fennel seeds, poppy seeds, guar gum, ammonium bicarbonate, sodium bicarbonate, mono and diglycerides, natural flavor.


December 13, 2011

I Heart Gluten Free Gingerbread Cookies


It has been at least 4 years since I have had gingerbread cookies. I was determined this year to make one of my favorite holiday baking treats with a new product I purchased- Authentic Foods Brown Rice Flour.


Click HERE to visit Authentic Foods website. 

When I first started baking gluten free, I gravitated towards the “all purpose blended flour” but recently discovered a SUPERFINE brown rice blend that doesn’t have the grainy taste and texture associated with the "all purpose" flour. In addition I decided to incorporate Xanthan Gum, an ingredient I have to admit scares me, maybe its the name? BUT adding this natural carbohydrate gave the cookies better structure and texture.

Recommended uses for Xanthan Gum vary dependent on the type of food being made. For cookies- 1/4 teaspoon for 1 cup of flour.

The gingerbread cookies were light, fluffy, nutty and full of flavor. A fun holiday cookie that is brings out the child in everyone, especially when it comes to decorating time!

When baking please note measurement ratio- 7/8 cup Authentic Foods Superfine Brown Rice Flour = 1 cup wheat flour.

Ingredients:


¼ cup light molasses
2 tablespoons water
2/3 cup butter or margarine
½ cup packed brown sugar
1 egg
2 cups Authentic Foods Superfine Brown Rice Flour
1/2 teaspoon Xanthan Gum
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cloves

Gingerbread boy and/or gingerbread girl cookie cutter
Small heart cookie cutter

In a medium saucepan, cook and stir molasses and water over medium heat until hot; remove from heat. Stir in butter and brown sugar until smooth. Stir in remaining ingredients. Divide dough in half, shape into 2 disks. Wrap each in plastic wrap and refrigerate for 1 hour.

Heat oven to 350 degrees F. On brown rice floured wax paper surface, roll 1 disk of dough 1/8 inch think. Cut dough using gingerbread boy and girl cookie cutters. With heat shaped cutter, cut out small heart in center of each cookie. 


On ungreased cookie sheet place gingerbread cutouts. Bake gingerbread cookies for 7 to 9 minutes or until set. Let cookie stand for 1 minute on baking sheet then remove to cooling racks. Repeat with second dough disk. 

Once cookies have cooled, have fun decorating and sprinkling your gingerbread family! 



December 10, 2011

Let the holiday baking BEGIN! Stay tune this week for my GLUTEN FREE holidays recipes! Can't wait to share!

December 7, 2011

Gluten Free Pizza Sunday


Football and Pizza! I sound like a guy, but a gluten free girl craves her pizza just as much as a guy craves football. Am I right?

This past Sunday I decided to make one of my favorite gluten free creations! This pizza delight started back in college and has been a staple in my gluten free collection of recipes ever since. Enjoy!

All the ingredients can be found at Trader Joe's and add up to just under $20! What a deal! I didn't include specific amounts of each ingredient because I never measure my pizza toppings, the more the merrier for pizza! 


Brown Rice Tortillas
Pizza Sauce
Marinated Mozzarella in Extra Virgin Olive Oil
Sliced white mushrooms
Citterio Pancetta
Volpi Pepperoni

Preheat oven to 375 degrees F. Place one tortilla on perforated pizza pan. Spread pizza sauce leaving 1 inch of tortilla exposed on the perimeter. Slice marinated mozzarella into 1/2 inch pieces and lay over pizza sauce. Bake for an additional 8 minutes or until cheese is melted. Layer mushrooms, pancetta and top with pepperonis.
Bake for an additional 8 minutes or until pepperonis crisp. 

Pizza sauce & cheese first!


Enjoy!

December 6, 2011

SAVE THE DATE- 2012 Celiac Disease Conference & Food Faire

I have to credit the 2011 Celiac Disease Foundation Conference for my inspiration to start writing The Gluten Exchange Blog. After attending this incredible event I was encouraged to spread the word of the progress the gluten free community is making on a DAILY basis. I highly recommend attending this educational conference! Great speakers, great networking, great food and an overall great day to be a Celiac!

Celiac Disease Foundation
Save the Date!!
April 28, 2012 

Celiac Disease Foundation
  presents  

"Finding the Keys..."



  The Annual Education Conference
 &
 Food Faire
   
Saturday, April 28, 2012
7:30 am to 4:30 pm 

 Hilton Hotel
Los Angeles/Universal City
555 Universal Hollywood Drive
Universal City, CA 91608 


Join us to hear the latest from our stellar line-up of Celiac disease experts  


Stefano Guandalini, MD
 Pediatric Gastroenterologist
Director, University of Chicago Celiac Disease Center

Peter H. R. Green, MD
Professor of Clinical Medicine,
College of Physicians and Surgeons
Director, Celiac Disease Center at Columbia University
Shelley Case, BSc, RD
Registered dietitian and leading international expert on Celiac disease and the gluten-free diet
Melinda Dennis, MS, RD, LDN
Registered dietitian and Nutrition Coordinator
Celiac Center at Beth Israel Deaconess 


More information on the Conference coming soon
www.celiac.org


2012 Conference Sponsors...More to follow 
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For more information on Celiac disease,
email cdf@celiac.org or call the foundation at818.990.2354