Gluten Intolerance Group March meeting

As I have mentioned, I lead the Northbrook chapter of the Chicagoland GIG. I am excited to announce our March 9 meeting, 6:30-8 p.m. at the Northbrook Sunset Foods. I hope you can join us!

Dr. Cynthia Jaffe will discuss food allergies and sensitivities; including what are food sensitivities, types of immunity, auto-immune disorders, childhood allergies, allergy categories-IGE, IGG, and treatment. She will discuss how to avoid and monitor allergens. She will introduce the rotation gluten-free, dairy-free, nut-free, yeast-free 5 day a week-2 meals a day (lunch and dinner) meal plan available through her office. Her office provides a 164 food allergy panel and can test both IgE allergens and sensitivity testing of IgG and IgA. She can also test for celiac disease and gluten sensitivities. More information is available at her website www.chicagoloopchiropractic.com

Kim & Scott's Gourmet Pretzels develops a gluten free option

Here is something neat that I just heard about. A friend happened upon a remark on facebook and forwarded it to me, and I sent on an email and learned about this option from Kim & Scott's Gourmet Pretzels. We used to eat their pretzels at Kohl Children's Museum, back when we ate gluten. I bet that the GF version is equally yummy. We are checking out the new product at an event on February 25. Check back to find out more!

FOR IMMEDIATE RELEASE

Kim & Scott’s Gourmet Pretzels Introduces Gluten-Free Soft Pretzel
A Twisted, Savory Treat for the Gluten-free Community

CHICAGO -- (February 1, 2011) Kim & Scott’s Gourmet Pretzels, the company known for its premium stuffed soft pretzels, is introducing a gluten-free soft pretzel to its tasty roster.

This gluten-free soft pretzel, two years in the baking, offers a great soft pretzel experience. The hand-twisted product has hit some Whole Foods stores in various regions and will continue to expanding into other chains throughout the spring. Also, it can be purchased on the company’s website, www.kimandscotts.com and at the company’s Chicago café, Café Twist, 2218 N. Lincoln Ave.

While gluten-free diets top the charts of menu trends, gluten-free consumers are on hunt for delicious meal alternatives. Kim & Scott’s gluten-free soft pretzel boasts a blend of 5 “ancient grains,” including sorghum flour, millet flour, quinoa flour, amaranth flour and teff flour. In addition to rice flour, these “ancient grains” offer more fiber and therefore a healthier pretzel.

“Some gluten-free products rely solely on rice flour as their alternative grain,” said Scott Holstein, COO and founder of Kim & Scott’s Gourmet Pretzels. “’Ancient grains’ allow us to bake a more nutritious food, something gluten-free dieters often need and want.”

Kim & Scott’s Gourmet Pretzels has proudly baked nut-free pretzels in a nut-free facility for the past 15 years. Now not only can consumers with nut allergies enjoy the soft snack, but also those with other dietary constraints. Kim & Scott’s will showcase the gluten-free pretzel at trade show, Expo West 2011 (March 11-13, Anaheim, CA, booth no. 3789) and looks forward to its nut-free and gluten-free pretzels not only selling in frozen grocery aisles, but also ballparks.

“We’re always looking to bake new flavors and not only tempt the taste buds, but also satisfy dietary restraints,” said Kim Holstein, president and Chief Inspiration Officer of Kim & Scott’s Gourmet Pretzels. “Everyone deserves to enjoy flavorful soft pretzels and with the addition of our gluten-free pretzel, the soft pretzel can be a mainstay in everyone’s kitchen.”

Gluten-free and allergy conscious cuisine was included in the top 20 food trends this year, according to The National Restaurant Association’s “What’s Hot in 2011” survey.

Kim & Scott’s Gourmet Pretzels can be found in the frozen aisles of Whole Foods Market, Wegmans, Jewel, Kroger, Super Target, Walmart and other major grocery chains. They’re also sold in smoothie chains, coffee shops, movie theaters and airports around the country. Kim & Scott’s Gourmet Pretzels was started in 1995 and is now run out of a 38,000 sq. foot Chicago bakery with annual sales projected at $10-15 million. Fifteen years later they’ve transformed the pretzel from a snack to an anytime meal. Kim & Scott’s Gourmet Pretzels deliciously touts more than 12 varieties. Each all-natural pretzel is twisted by hand and made from scratch. The company is proud that its pretzels are made in a nut-free facility, a great source of whole grains and free from trans fats, preservatives and hydrogenated oils.

Those who maintain a gluten-free lifestyle often have Celiac Sprue disease, disorder-related gastro-intestinal distress, or are using it for weight management. Various outlets have stated that gluten-free celebrities include Elizabeth Hasselbeck, Keith Olberman, Victoria Beckham, Rachel Weisz, Emmy Rossum, Dayna Delaney and Meredith Vieira.

Golden Chef Restaurant in Wheeling

I had heard through word of mouth that the Golden Chef Restaurant on Milwaukee Avenue in Wheeling can modify anything on the menu to be gluten free. I've heard it a bunch of times, actually. Over the weekend we decided to take the kids out for dinner and I wanted to try someplace new. So we took the kids for their first Chinese food!

I asked the man behind the host counter "Can you serve us gluten free" and he said "Yes, anything on the menu." Can you even imagine how good that felt?

My husband has told me for a long time that he does not like Chinese Food. I had a hunch that if we ordered the right dishes that I could convert him, and I did.

We ordered egg rolls (the regular size ones are not GF, we had some mini rolls, I think called Shanghai rolls), sweet & sour chicken, beef with broccoli, and shrimp chow fun (served with rice noodles). The sweet & sour sauce on the table is GF and good. The food looked great- it was obviously fresh and nicely presented. My kids liked the egg rolls the most. My older son actually took a large bite out of the flowered carrot garnish... I don't think that there was any soy sauce in our food, and I wished for a bit of saltiness. I may bring my bottle of San-J tamari with me next time. Or maybe if I had asked there was some in the back.

The owner/chef is Esther Moy, and she came out to talk to me. She said that she studied to be a nutritionist but then married a chef. She said that she is happy to cook gluten free for diners. She told me that she gets customers referred by the Northbrook Gluten Free Store and offered me their business card. She also gave me her business card and an extra menu that I will bring to my next gluten intolerance group meeting. Her take-out menu does have a list of 8 items on a gluten free menu. Although she said that she can make any entree gluten free.

What a great find! We had a great AND safe dinner, my kids tried something new, and we found yet another dining out option. My husband even mentioned that we could consider catering from the Golden Chef for some future event, that was a great idea!

Subway Restaurants testing 2 gluten free products

I read on celiac.com that the Subway restaurants are testing a gluten free roll and gluten free brownie. Down in Texas the test involves pre-wrapped gluten free rolls and brownies and sandwich artists are being trained through a tutorial video on avoiding cross-contamination. Subway is including a one-time-only use knife and the sandwich is prepared down the line by one person. You can read the full article here. I know that I find that the quality between Subways really varies a lot, and I wish them great success with the test. How great would that be to have Subway as an option? There are so many of them!

book review- The Cake Mix Doctor Bakes Gluten Free

I read a preview about this book in the Chicago Tribune a few months ago. I was so excited to be able to finally order it on Amazon! I read through the entire book, made notes, used my highlighter. Have you heard of Anne Byrn, the Cake Doctor? She takes regular grocery store mixes and fancies them up into something special. Just for us, she has worked her magic with gf cake and brownie mixes! She does not specify which mix to buy, but she does reference Betty Crocker a few times :) I recently ordered a case of Pamela's yellow cake mix from Amazon so I have been using those. (Although the book calls for a 15 ounce box of cake mix and Pamela's bag
is 21 ounces and I've had to count out 30 tablespoons to get the right amount for the recipe). Anne has color pictures at the front of the book for each baked goodie! Chapters are layer cakes, bundt cakes, pan cakes, cupcakes & muffins, brownies/bars & cookies, and frosting.

I had just recently bought a bundt pan so I tried the caramel melted ice cream cake first. It was so easy, and really came out nicely. I overbaked it just slightly and will be more careful next time. My family loved the cake! It had a nice crumb, sliced well, was moist, and looked really pretty! Here's a pic:



Right now I am baking Kathy's Cinnamon Breakfast Cake- with 2 layers of struesel! My kids are very excited about the Cookies & Cream cake- truth is they both called it an Oreo cake. I didn't have enough whipping cream for the frosting so we will try that layer cake later this week.

I definitely recommend this book. I think it would be a great gift for someone new to the GF life, and much appreciated by those of us looking to make a fantastic dessert with a pre-made mix. Happy reading!

Gluten Intolerance Group meeting for January

As I've mentioned, I lead the Northbrook chapter of the Gluten Intolerance Group. We meet the 2nd Wednesday of every month from 6:30-8 p.m. at the Northbrook Sunset Foods. On January 12 I am hosting CPA Dan Weitzman who will present on tax deductions for gluten free foods! See the blurb below. Also, if it could get better, we will be sampling Rudi's gluten free bread and also some goodies from Katz's Gluten Free. I hope you can join us!

"Tax Tolerance Threshold:
When Can Your Gluten Intolerance Yield Some Tax Savings?"
CPA to speak at GIG Chicago Area meeting.

It will soon be that time of year again...tax time.
I can hear the groans from everyone as they read these words. Having a Gluten Intolerance can be costly, but are there ways to get some money back for these expenses?

On January 12th at 6:30pm, the Northbrook, IL Gluten Intolerance Group will be hosting Dan Weitzman who will be speaking about what can and cannot be deducted when it comes to Gluten Intolerance.

Dan is a CPA and attorney who has an accounting practice in Glenview, IL. He has over 25 years of experience specializing in the taxation of individuals and closely-held businesses. He has taught accounting at the University of Illinois and Roosevelt University and has made presentations to many groups, including Chicago Bar Association, Citibank, Chicago Tribune and the Pennsylvania CPA Society.

When: January 12th, 2011 at 6:30 pm
Where: Sunset Foods, 1127 Church Street in Northbrook
RSVP's to this event are welcome, but not necessary. If you have any additional questions, please contact Laura at glutenfreelci@gmail.com

Gluten Free Caramelized Apple Cake

So I know that I prefer to review restaurants, but this cake really turned out great! I used a recipe that I found in the back of a magazine and just swapped out the flour for a GF blend. I used Meister's flour and also made this with Better Batter flour. (If you use Meister's, be sure to follow their instructions for modifying your baking powder) I'd avoid Bob's Red Mill on this, because I doubt that the cake flavors will mask the bean taste. Because this bakes in a skillet, I was able to transport it easily right in the pan.

Caramelized Apple Cake

Ingredients
1 1/2 cups GF flour blend containing xantham gum
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) plus 5 tablespoons unsalted butter, softened
2/3 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup packed dark brown sugar
2 large Granny Smith apples, peeled, cored, cut into 1/4-inch slices


1. Heat oven to 375 degrees F.
2. Mix flour, baking powder, and salt in a bowl; set aside. Using an electric mixer on high speed, beat 1/2 cup of the butter in a large bowl for 1 minute or until creamy. Add granulated sugar and continue to beat until light and fluffy.
3. Add eggs and vanilla, and beat until blended. Reduce speed to low. Gradually blend in flour mixture, then sour cream.
4. Melt remaining 5 tablespoons butter in an ovenproof 10-inch nonstick skillet. Add brown sugar; stir 2 minutes.
5. Add apple slices to the pan and reduce heat to medium-low. Cook for about 10 minutes or until tender. Spread apples in a single layer. Let cool for 5 minutes.
6. Spoon batter over apples and spread to edge of skillet. Bake at 375 degrees F. for 30 minutes or until golden brown. Cool on rack for 20 minutes. Run knife around edge. Carefully invert onto a plate. If serving this later, leave it in the skillet, heat it briefly on the stovetop before inverting.