Archive for November, 2007
We had a really great meeting last night. We had 18 people, only 3 of which had been to a previous meeting, so that was really great! Many of the people who attended our meeting found out about it through an article in the local newspapers. Unfortunately, our special guest had an emergency and wasn’t able to join us.
We sampled some Miss Roben’s Soft Pretzels that the Allergy Grocer was so nice to supply for us. Susan, who was not able to attend the meeting, was nice enough to prepare these for the group. [Thanks, Susan!] Some preparation notes that she sent along:
These were prepared with yeast, olive oil, and vinegar. I used warm water.
- Way too thick & sticky for a hand mixer. Use a heavy duty stand mixer.
- Takes 15 min. (at least ) to brown on bottom before you turn them.
- Pretty much have to make “sticks” because dough is very difficult to work with. I attempted a “pretzel shape” & it did not work.
- I baked these on a silicon baking sheet instead of greasing a pan–this may have affected browning.
We were also treated to some donut holes from Celiac Specialties in Chesterfield Township, near Detroit. These were pretty much amazing! They sent us glazed and cinnamon sugar. They were a cake-like donut, not fluffy, like a Krispy Kreme style.
Allison was also nice enought to make us some really, really good peanut-butter, chocolate chip cookies from a recipe found on the All Recipes website. [Thanks, Allison!] For convenience, I will reprint the recipe here, but be sure to visit the site for a LOT of really great recipes!
Gluten-free Peanut Butter Cookies
Submitted by: Jackie
Rated: 5 out of 5 by 29 members
Yields: 15 servings
“This recipe is gluten-free and delicious! Pecans are great in these, but feel free to use peanuts or any other nut you choose.”
2 cups peanut butter
2 cups white sugar
4 eggs, beaten
2 cups semi-sweet chocolate
1 1/2 cups chopped pecans
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet. 2. Combine peanut butter, eggs, and sugar and mix until smooth. Mix in chocolate chips and nuts, if desired. Spoon dough by tablespoons onto a cookie sheet. 3. Bake for 10 to 12 minutes or until lightly browned. Let the cookies cool on the cookie sheets for 5 to 10 minutes before removing.
Everyone who attended received a bag full of sample products from various gluten-free vendors. We will be posting reveiws of these products in the near future. If you would like to add your comments about the pretzels, donut holes or cookies, please do so by leaving a comment.
We had a great time out Monday evening; we were able to sample some new (brand new!) products from fatgiraffebakery that were fabulous!, and the mixes for cakes and brownies and pancakes from CherryBrook Kitchen were a real treat, GF or not!, the Full Flavor Foods table had Beef Burgundy, Turkey with gravy, and an Alfredo that will blow you away!…Can you tell I am excited with the new GF options that are out there now all of a sudden?
FHF will also be carrying very soon a couple of additional new products from an old favorite GF supplier, Bob’s Red Mill…Rolled and Steel Cut Oats! Cindy (from FHF) said that they are just waiting on the suppliers now the orders have been placed. I don’t have any pricing info on the new products but having the availability at a relatively local grocery will be fantasic.
Let me back up to the fatgiraffe for a moment…these folks were so COOL! Peiter has been living wheat free (not celiac, but he’s been eating gluten free for a while now) and wanted there to be something a little more “fun” available and has developed cookie mixes that are so yummy I may be in diet trouble very soon 🙂 All in all, the “tasting event” went off beautifully.
Paul Swanson, of FFF mentioned that the traffic through the store was quite steady throughout the day which is always good to hear when something is held open for a number of hours. It was quite busy while we were there and I thought we were hitting the tail end but people just kept coming. I really think the GF food industry is about to bloom into full force…there are so many of us out there now and more on the way, no doubt as people become more aware.
I have been using allrecipes.com for a while now to find gluten-free recipes. They have an amazing amount of recipes that are inherently GF or can be adapted to be GF. If you search for “gluten free“, you will easily find over 300 recipes! They even have a Gluten Free Section with a Daily Recipe!
It’s free to sign up. Once you sign up, you can save recipes in your very own online recipe book for future reference.
Here’s one of the GF recipes that looked pretty good to me:
Delicious Gluten-Free Pancakes SUBMITTED BY: Joe Oliver
“Makes fluffy pancakes with a consistency and taste comparable to those made with wheat flour. Serve with your choice of condiments.”
PREP TIME 20 Min
COOK TIME 15 Min
READY IN 35 Min
SERVINGS & SCALING
Original recipe yield: 10 pancakes
1 cup rice flour
3 tablespoons tapioca flour
1/3 cup potato starch
4 tablespoons dry buttermilk powder
1 packet sugar substitute
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum
3 tablespoons canola oil
2 cups water
- In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.
- Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.
I’ll also add the Daily GF Recipe RSS Feed to our website (on the Resource page), so it will be easy for everyone to find.
I have been busy contacting various vendors regarding sending us samples and have gotten some VERY positive responses! I’m so excited about it! We have some hot cereal from Bob’s Red Mill, some dry mixes from the Allergy Grocer, and a TON of stuff from Lundberg Family Farms! I’m talking about a TON! There were 5 huge boxes waiting for me at home! Today, I came home to samples for the group from Cebe. I can’t believe how generous the vendors have been!
I need some volunteers to do some baking, though! How about it? Just let me know if you can help. Boy, I think we all need to skip dinner before the November 19 meeting!
I also need some volunteers to write some posts for the website. They can be anything–like…
- restaurant reviews
- product reviews
- book reviews
- general information about Celiac or GF Living
- Celiac/GF events that are coming up
- etc. — be creative!
We also want to get the word out to the general public about the group so we can help as many people as we can. I had some business/information cards printed, so I’ll pass those out at the next meeting. If you have some ideas, please let me know!
From Paul Swanson:
“I wanted to let you know that I recently spoke to Tom Otto (at Otto’s Turkey Farm in Middleville) and he wants to put Full Flavor Foods products on his store shelves. He will be offering a few of my other products (not currently available at Forest Hills) and they will be easier for you to acquire. The “other products” will include FFF Cream Soup Mix, Mushroom Sauce and Cheese Sauce. These items will probably be brought in by Forest Hills soon.”
So, we have another location which it seems some or most of the group was at least familiar with the Otto farm anyway. Paul is very anxious to have all of us have access to these mixes which are really great tasting too. We had one for lunch today when Bill brought home one of the sales reps who was in town for some meetings and he was not only happy for a home cooked meal he was clueless as to the fact that it was GF!
P.S.~We hope to have Paul as a guest at our January meeting!