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PostHeaderIcon Easy Online Shopping–Right Here!

PostHeaderIcon Freebie–Act Fast!

FREE Gluten-Free eCookbook: http://www.julesglutenfree.com/ProductDetails.asp?ProductCode=BOOK-TTE&CartID=1 Enter code: twitterten

Thanks for your generosity, Jules!

PostHeaderIcon Betty Crocker Does Gluten-Free!

Coming to a store near you this summer–

Gluten Free BettyI’ve gotta’ tell you….I’m really excited about this!  Not just that we will have another product to choose from to eat safely, but that gluten-free products are making it to mainstream companies!  It’s an exciting time to be Celiac (yeah, I know that sounded weird).

I haven’t found these products on the shelves in the Grand Rapids area, yet, but you can order them from Amazon.  Links for your convenience:

You can find out more on the new Gluten-Free Betty Crocker website, but all GF mixes are made in a dedicated facility and they are Kosher.  Kudos to Betty Crocker for making life easier for those eating Gluten-Free!!!

PostHeaderIcon Gluten-free Pampered Chef Party

From Jamie Bowman:

I am hosting a Pampered Chef party at my house on Saturday July 11th, @ 1:00. Since we are Gluten Intolerant, the Rep will be preparing Gluten Free Food, I believe the main dish is Grilled Fajitas. You are welcome to come and see what ideas they have, I am always open to new food ideas, and I do love their products. Jamie Bowman 3275 Wood School Rd, Middleville. jbowman@tkschools.org

PostHeaderIcon Forest Hills Foods

Gluten Free Sampling
Featuring Local Bakery — Midge’s Muffins
Thursday June 25 — 2:00 PM to 6:00 PM

Robin will be in the Tasting Kitchen offering samples of her delicious gluten free muffins.

PostHeaderIcon Gluten Free Camp at Manitou-Lin in Middleville, MI

August 16 (Sunday) – 21 (Friday)

$450 is our grand camp fee for 2009.
$75 deposit is required to hold a spot. Checks made out to Camp Manitou-Lin.

Send to:
Nicole VanZwoll
3614 Ridgefield Rd.
Lansing, MI 48906

The full amount (and paperwork) is due two weeks before camp, on August 2, 2009

Ages 7 – 14 (Co-ed) Each to their own cabins.

If you have questions about this, do email me at eclansingmi@yahoo.com or my camp email at
glutenfreemichigankidscamp@yahoo.com or call my home at 517-886-5025.

PostHeaderIcon Making Gluten-free Bread (video)

PostHeaderIcon Meeting Canceled

Tonight’s meeting is canceled and we are starting our summer break early. See you all in September!

PostHeaderIcon Strotheide Family Pumpkin Cake

Strotheide Family Pumpkin Cake

1 c. oil
3 1/2 c. sugar
4 eggs
1 tsp. salt
3 1/2 c. GF All purpose flour mix
1 3/4 tsp. xanthum gum
2/3 c. water
2 c. pumpkin
1 tsp. cinnamon
2 tsp. baking soda

  • Grease and flour bundt or tube pan. Preheat oven at 350.
Cream together oil and sugar. Add eggs one at a time stirring after each one. In a seperate bowl, mix all dry ingredients together. Add dry ingredients and water to oil and sugar mixture alternately, beginning and ending with dry ingredients also stirring after each addition. Add pumpkin and stir well. Pour into pan and bake for 1 hour (may take longer in some ovens). Note: You must add ingredients just as instructed, or the cake will not turn out properly.
  • Prepare glaze while cake is in the oven.
Glaze

Stir together until thoroughly combined:

2 c. powdered sugar
1 tbsp. softened butter
4-6 tbsp. water
1/2 tsp. vanilla or almond extract

  • Do not make too thin or most of the glaze will end up on the cake plate.

Let cake cool for about 30 – 45 minutes before removing from pan then drizzle the glaze over the cake.

Thanks, Rachelle, for sharing this family favorite!

PostHeaderIcon Morning Glory Muffins

If you missed the April meeting, you missed a real treat!  Bridget brought in some homemade Morning Glory Muffins that were absolutely AMAZING!  She’s been nice enough to share the recipe with us!  Enjoy!

2 cups flour = combo of:
(1 cup rice flour)
(1/2 cup cornstarch)
(1/2 cup potato flour)

1/2 cup chopped nuts
1 1/4 cup sugar
1/2 cup coconut
2 tsp. baking soda
1 apple,  peeled,  grated
2 tsp,  cinnamon
3 eggs
1/2 cup grated carrots
1 cup oil
1/2 cup raisins
2 tsp. vanilla
morning glory muffins
In a large bowl, mix flour, sugar, baking soda, cinnamon, and salt. Stir in carrots, raisins, nuts, coconut, snd apple. In Separate bowl, beat eggs, oil, and vanilla. Stir into flour mixture. Spoon into well greased muffin cups. Bake at 350* for 20 minutes. Could use pineapple instead of apple.

Thanks Bridget!

PostHeaderIcon Pass the Lactose-free Milk Replacement!

Gluten Free Honey Nut Chex

Look at what I found at Meijer today!  –>

I was so excited, I could hardly stand it!  According to Sure Foods Living

I spoke with General Mills customer service today to confirm that Corn Chex, Cinnamon Chex, Strawberry Chex, and Honey Nut Chex have also been re-formulated to be gluten-free. The General Mills representative said that if any of their cereals are gluten-free it will be clearly marked on the front and side of the box and that some cereals may be rolled out in only some parts of the country at first. UPDATE: Gluten-free versions of Chex will officially be available on June 1st. Thanks to The Gluten-Free Homemaker for this detail!

I’m really excited to try the other GF flavors when they hit the stores!  I think when I went GF 2 1/2 years ago, there was just Rice, Corn, and Wheat Chex.  They also had a Frosted Mini Chex, which was really good…but, alas…I degress.

Also, according to Gluten Free Philly

Other General Mills cereals that are GF-friendly include Honey Kix and Chocolate Lucky Charms.

I’ve been eating Trix on occasion, but I didn’t know about these others.  Way to Go, General Mills!  The Gluten-free Community applauds you!

StarbucksAnother big announcement that I just found out about from Starbucks

Starting May 5 we will be launching the Gluten-free Orange Valencia Cake with Almonds….This product was inspired by the passionate responses we heard from you on My Starbucks Idea.  [I voted in this!]

The Orange Valencia Cake is a delicious moist citrus cake bursting with Valencia oranges and topped with crunchy almonds.  Not only is it gluten-free, it is also prepared with 7 simple ingredients: Whole Eggs, Valencia Orange Pulp, Almonds, Sugar, Orange Peel, Gluten Free Baking Powder, and Orange Oil.  Plus it delivers 30% of your daily value of vitamin C.

Keep on the look out for it in the pastry case with a sign that says “gluten-free.”  A single cake will be displayed unwrapped so you can see it clearly, but don’t worry.   They all come individually packaged to prevent cross contamination.

Way to Go Starbucks for listening to your customers and being sensitive to the needs of your gluten-free fans!