Gluten Free Mom To Be | A Blog About Gluten Free and Pregnancy

March 21, 2014

Weekly Highlights in the Gluten Free World 3/21/14

Today I’m launching a new section of my site where every week I will share anything gluten free, such as new recipes that I am eager to try and even gluten free research. I am so excited to share all that I’m learning about the gluten free world everyday and all that others are sharing as well! Now onto this week’s yummy, interesting, and helpful highlights.

Gluten Free Avocado Chocolate Chip Cookies: In the spirit of St. Patrick’s Day, the online community was overrun with the eats and treats from the holiday. One treat in particular caught my eye, not only in its uncharacteristically green appearance but also in its unique combination of ingredients. I’m always eager to incorporate more fruits and veggies into my diet and what’s better than making a classic dessert a bit healthier by adding a veggie. Gluten free avocado chocolate chip cookies are such an ingenious idea and are an incredibly festive treat perfect for St. Patrick’s Day (but regardless of their green color can be enjoyed year round too)! The incorporation of avocado is basically in place of butter making the classic chocolate chip cookie much healthier but still keeping the wonderful taste and fluffy texture of the cookie. All I can say is kudos to Jennifer @Peanut Butter and Peppers for coming up with a unique variation to the gluten free chocolate chip cookie and I am super excited to give this recipe a try! Read more and catch a glance of Jennifer’s festive dessert here and keep an eye out to see how mine turn out!

Eating Gluten Free on a Budget: As a gluten free eater, the eternal question that exists in today’s economy is how to stick to a budget when gluten free food by nature is more expensive than regular food. Glutenfree.com provided us with a helpful list of recommendations for following a budget despite being gluten free. One tool that I use in particular and that glutenfree.com agrees is important is planning ahead and making a list but most importantly sticking to it. For me, the sticking to it part is somewhat difficult as I tend to come up with new meal ideas while grocery shopping. While it’s okay to improvise some, try to keep a majority of you’re shopping to your list. One other tip that is highlighted in this article and I am a major fan of is reviewing your weekly circular and coupons for sale sales. When a gluten free item specifically is on sale, stock up on this product if the expiration is a ways away as the frequency of sales on allergy items is not that often. There are several more tips and tricks to sticking to your budget while living gluten free so take a look here and make sure to practice what you’ve learned!

Closing of Babycakes in Downtown Disney: Sadly Babycakes NYC, a highlight for many who vacation to Disney World, has closed its doors as of March 19, 2014. Although for the immediate future they will continue to supply specific resorts with allergy free treats as well as special order cakes for restaurant reservations, we will no longer be able to walk into their pastry paradise and have our pick off of an endless menu of treats. As of right now, it remains to be seen if the Downtown Disney Babycakes will reopen in a different location or remain closed for good. I certainly vote for its reopening, maybe even in a park location??? Here’s to wishful thinking!!! Keep an eye on their Twitter handle, @DTDBabyCakesNYC, for any announcements.

6 Signs That You Are Gluten Intolerant: As many of you have probably learned from my story already, I lost over a decade of my life to pain and suffering due to gluten. Thanks to family, friends, and the power of internet searching I found my treatment. Out of the countless number of doctors that I visited over the years, none of them ever suggested a food intolerance leaving me without a diagnosis and still living in pain. Unfortunately many of the symptoms of gluten intolerance overlap with a number of diseases or food aversions so it makes diagnosis and treatment extremely difficult; that being said I do not think that a food intolerance should ever be ignored as a source of the problem, especially since testing is as simple as omitting items from your diet and seeing what happens. On that note, Underground Health posted 6 identifiable symptoms that could indicate a gluten intolerance. Among them is one of the most prominent symptoms that reflects distress on the gastrointestinal system taking the form of bloating, cramping, queasiness, etc. This symptom unfortunately can be indicative of many diseases or conditions so linking it to gluten intolerance is difficult. Take a look at the remaining symptoms here and decide if this could be a potential problem for you.

I certainly hope any or all of this information was helpful to you! Please feel free to comment with any thoughts or advice!

Sincerely,

Lindsay

March 20, 2014

Gluten Free Blueberry Sour Cream Pancakes

You’ll soon learn that I am an extremely picky eater, always have been ever since I was little and now am just a picky gluten free eater. My diet is somewhat limited as I do not eat any seafood and am not a huge fan of meats aside from chicken, beef, and pork, and even those I have to be in the mood for. When I was pregnant, the meat repulsion was heightened and I was left scrounging for filling yet healthy dinner options differing from my typical sandwiches, salads, and pastas.

I’m one of those people that enjoys breakfast items anytime of the day, especially for dinner. On many occasions, we would put together omelets stuffed to the brim with veggies and cheese or create our own breakfast sandwiches accompanied by an overflowing bowl of fruit or cereal. One of my favorite breakfast/lunch/dinner options are waffles or pancakes. I’ve always preferred waffles as gluten free pancakes have been a bit too dense for me, however this recipe has surely changed my mind. Some of my favorite recipes have come from Betty Crocker’s site including this one for Gluten Free Blueberry Sour Cream Pancakes, thanks Betty Crocker! Please give this recipe a try, it’s so easy and produces perfectly light and fluffy pancakes with deliciously sweet blueberries nestled inside!

This recipe can make about 12 small pancakes, but mine were on the larger side and made about 8 pancakes.

Ingredients:

1 cup Bisquick Gluten Free mix
1 cup milk (I use a Skim Milk)
2 tbsp vegetable oil (I use Smart Balance oil which is gluten free)
1 egg
1/4 cup sour cream (I use Daisy light sour cream which is gluten free)
1 cup fresh blueberries or frozen blueberries (if using frozen blueberries, do not thaw before adding)
Butter and syrup for enjoying

Directions:

In a large bowl, combine 1 cup Bisquick mix, 1 cup milk, 2 tbsp oil, and a single egg until well mixed.
Gently stir in a 1/4 cup of sour cream.
Fold in 1 cup of blueberries until all are combined.

Batter all mixed up and ready to go! — Batter is all mixed up and ready to go!

If you have a griddle, spray with non-stick cooking spray before heating and than heat to 375 degrees. If you do not have a griddle or prefer to use a skillet, spray a large skillet with non-stick cooking spray and heat to medium-high heat. TIP: I use a skillet and tend to keep heat on the lower side as they can burn very quickly. No matter which temperature just keep an eye on them and flip as soon as you start seeing bubbles.
Pour about 1/4 of a cup of batter onto the hot pan, cooking the first side for about 2 minutes or until pancakes are dry around the edges and bubbles form throughout. Pay attention to the edges and bubbles rather than the time as the time will vary between cooking utensils and stoves.

Couple minutes to brown on the first side.

Flip pancake onto other side and cook until golden brown (depending on heat level, this will only take another minute or so).

Couple more minutes on the other side and it's all done! — Depending on heat level, cook about 1 minute more on the other side and it’s all done!

I like to flip my pancakes over on each side one more time to heat for an additional 30 seconds or so just to be sure they’re finished cooking inside.

A plate full of pancakes just for mommy! — A plate full of gluten free blueberry pancakes just for mommy!

Finish up the rest of the batter and you’re ready to enjoy! Top pancakes with your butter of choice, syrup, fresh fruit, whatever you’re in the mood for. I prefer a little Smart Balance butter and warmed light maple syrup. Pure maple syrup is perfectly gluten free however is very pricey; alternatively, check out some of the cheaper brands too, looking at their labels for harmful ingredients and calling the companies if gluten content isn’t indicated.

Serve pancakes with a little bit of Smart Balance butter and light maple syrup. I added a banana peanut butter smoothie made with Dream Blends coconut, chia, and almond drink. — Serve pancakes with a little bit of Smart Balance butter and light maple syrup. I added a banana and peanut butter smoothie made with Dream Blends coconut, chia, and almond drink (Delicious! I’ll reveal this recipe soon too!)

In our house, after I’m done making the gluten free pancakes I usually whip up a regular equivalent for my husband and daughter. I could definitely make these pancakes simultaneously but to prevent any chance of cross contamination I wait until all gluten free pancakes are finished and then begin to prepare the regular pancakes. For those, I use the regular Bisquick mix and add in a similar amount of sour cream and blueberries. While these are cooking, I either keep mine warm under a warm setting on my oven or simply reheat them in the microwave.

This is by far one of my daughter’s favorite dinners! I can’t blame her as it’s kind of hard to beat a soft and fluffy pancake stuffed with juicy blueberries and covered with melted butter. I usually make these about once every other week and either wrap up the remaining pancakes for breakfast, lunch, or dinner the next day or freeze them for dinners to come. To freeze any extras just wrap them up in freezer bags and divide them using parchment or wax paper.

I cannot stress how convenient this recipe was as it uses only things that we keep in our cabinets and refrigerator at all times. So if you’re craving a breakfast dinner or just in need for a quick and easy option give this recipe a try!

Enjoy!

Sincerely,

Lindsay

March 19, 2014

Naturally Gluten Free and Deliciously Healthy Pregnancy Snack

During pregnancy, indulging in healthy and delicious snacks are a must. It never fails, no sooner have you finished your breakfast or lunch and you’re hungry yet again. That little one inside of you is helping you burn calories way quicker than usual so always make sure you keep an easy snack on standby. One of my personal favorites is a sliced Granny Smith apple with either peanut butter, hazelnut spread, or Smart Balance’s new dark chocolate peanut butter for dipping. The best apart about this snack…it’s naturally gluten free!

A perfect snack, sliced green apple and chocolate peanut butter spread.

Apples and peanut butter are a powerful snack, providing a much needed healthy dose of fiber, protein, and calories. The combined effects of the two are perfect for a late afternoon or late morning pick-me-up. Any apple or peanut butter will do the trick, I prefer the Granny Smith, Fuji, or Wine Sap (highly recommend this one during apple picking season) combined with a Smart Balance brand peanut butter or their new chocolaty flavor, all of which are gluten free. Depending on the sales that week, I’ll also indulge in Jif and Skippy peanut butter which are also gluten free and a bit more cost friendly as they are put on sale quite often. No matter which varieties you prefer, make sure you always keep your cabinets stocked for this perfect gluten free, pregnancy snack!

TIP: Peanut butter by nature is gluten free, however always be sure to check labeling on any peanut butter brand that you purchase. Smart Balance is one of the healthier and gluten free brands of peanut butters and always indicates gluten content, or rather lack of, on their labels.

Sincerely,

Lindsay

March 17, 2014

Katz Does It Again…Welcome Back to My Life Gluten Free Bagels!

Being a member of the forbidden bread group, typically bagels do not usually fit in to the gluten free diet. However, several companies have produced gluten free options such as plain and cinnamon raisin bagels for the gluten free eater to enjoy. Katz has once again raised the bar, providing several new varieties of bagels that I for one have not seen or smelled since I walked into my local bagel shops many years ago.

During a pregnancy with dietary restrictions, you find yourself constantly making compromises during each meal finding what you want to have does not necessarily match with what your diet allows you to have. Many a pregnant morning, I craved a doughy everything bagel that was toasted and layered with cream cheese, a huge no no according to my gluten free diet. Sadly, this was one craving that I had to ignore or at least substitute with a frozen plain bagel from our grocery store. Although I was quite happy and thankful for this option, especially how convenient it was, that nagging craving motivated me to do a little searching online. That’s when I stumbled upon Katz’s bagel options; I was elated when I discovered that they offered my all time favorite bagel flavor and at a reasonable price. After an extremely quick shipping period, I finally was able to enjoy one of Katz’s everything bagels with a thin layer of low fat cream cheese along with a piece of fruit on the side, a perfectly filling and nutritious breakfast that could tidy me over until a late morning snack.

Katz does it again, welcome back to my life everything bagels!

Their everything bagels are covered in a combination of garlic, onion, sesame seeds, and poppy seeds and are enjoyed best by a light toasting. They are a bit thinner than the average regular bagel but still maintain the wonderful doughy texture that is signature to the bagel.

Once toasted, they are perfectly complimented by a low fat cream cheese spread or butter if you prefer.

Everything bagels lightly toasted and layered with low fat cream cheese.

I have welcomed everything bagels back into my life with open arms. They are a wonderful treat every now and then, pregnant or not pregnant, and have made many gluten free eaters feel a bit more welcomed in a world of gluten! To check out other Katz bagel varieties and pricing take a look at their website here and make sure to sign up for their emails as they frequently have promotions on their products.

TIP: When following a restricted diet, especially while pregnant, don’t be afraid to do a little searching on the internet to find what you’re looking for, you may just discover a wonderful company as I had in Katz who will provide you with a number of delicious options that will make both you and your baby very happy!

Sincerely,

Lindsay

March 15, 2014

Gluten Free Swirled Blackberry Cheesecake

Over the years, I’ve done my fair share of searches for gluten free breakfast, lunch, dinner, and dessert recipes and usually come up short handed. I’ve now learned and hope to share with you regular recipes that I’ve adapted to be gluten free and produce quality products that please even a non-gluten free eater. I look forward to opportunities to experiment on items that are rarely if ever available in a gluten free form. Here I’ll introduce you to one of those coveted products, the cheesecake! Cheesecakes by nature are composed of a typically gluten free cheesy portion atop a gluten filled crust. Rarely are chain restaurants or bakeries able to produce a gluten free cheesecake option either omitting the crust altogether or creating a gluten free crust base. I’m here to introduce you to my version of a gluten free cheesecake that is both delicious and simple to produce!

While grocery shopping a couple of weeks ago, I stumbled upon a wonderful new product, Mi-Del Gluten Free Pie Crusts coming in chocolate, ginger snap, and graham flavors. I was so excited to take advantage of this new product at only $3.49 (I was lucky enough to purchase it on sale as it’s normally $3.99, still not bad). Although it’s a simple cookie crust that isn’t terribly difficult to put together, its modest cost and convenience persuaded me to try it out and I had just the recipe in mind to do so. With the purchase of the chocolate pie crust and a few other items, as well as Driscoll’s base recipe obtained from their website I’m presenting the Gluten Free Swirled Blackberry Cheesecake!

Wonderful blackberry puree swirled into a gluten free baked cheesecake on top of a chocolate cookie crust.

Note: This recipe makes two cheesecakes using the Mi-Del Gluten Free 9 inch pie crusts. If you’d like to just make one, half all ingredients.

Ingredients for Filling:

2 cups Driscoll’s Blackberries, divided
1 tbsp pure vanilla extract for blackberry filling (McCormick)
1 cup sugar for cheesecake and 2 tsp sugar for blackberry filling
3 packages (8 oz each) cream cheese (I use store brand 1/3 less fat Neufchatel Cheese) TIP: Keep cream cheese at room temperature for a little while before making cheesecake or soften in microwave before use as it will mix much better if softer.
1 tsp pure vanilla extract for cheesecake
3 large eggs
1/2 cup sour cream (I use light Daisy sour cream)

Crust: 2 Mi-Del Gluten Free Chocolate Snap Pie Crusts

Directions:

Preheat oven to 300 degrees.
Puree 1 cup blackberries in a blender, chopper, or food processor and strain out seeds (discard seeds) leaving about 1/3 cup puree.
Add 1 tbsp vanilla and 2 tsp sugar to puree, mix, and set aside.
With an electric mixer, combine 3 packages cream cheese and remaining 1 cup sugar at low speed until blended.
Add 1 tsp vanilla extract to cheesecake mixture.
Add 3 eggs, one at a time on low speed.
Add 1/2 cup sour cream and mix until combined.
Total volume of batter is enough for two pie crusts so divide into two portions.
Spoon half of the first portion into the first pie crust.
By teaspoonful, add single spoonfuls of blackberry puree to the filling and swirl around with a toothpick, repeat until half of the puree mixture has been added to the first cheesecake.
Add remaining cheesecake filling and blackberry puree to second pie crust and repeat the swirling instruction.
Both pie crusts should be filled to just below or even with the top of the crust.
Bake on the same rack for about 50-60 minutes or until edges are just set and center jiggles slightly.
Turn oven off, prop door ajar with the handle of a wooden spoon, and let cheesecakes cool in oven for about 1 hour.
Remove from oven, cool completely, and place in the refrigerator until cold all the way through. (I refrigerated overnight but if you bake in the morning, these should be cold by dinner time.)

Gluten free blackberry swirled cheesecake atop a chocolate cookie crust.

You can garnish cheesecakes with remaining blackberries when serving or just enjoy them while baking.

A delicious slice of gluten free cheesecake!

My dear husband has become such a trooper through these past few gluten free years and has become my taster dummy for many of my gluten free concoctions. I knew this cheesecake would definitely be a hit and sure enough he fell in love with this recipe, even with the gluten missing. The cheesecake is incredibly creamy and has just the right amount of sweetness swirled inside of it thanks to the blackberries! And the chocolaty crust, I cannot say enough good things about this one; both the flavor and texture of this crust were the perfect base, complimenting the cheesecake beautifully. I’ll definitely be repeating this recipe for years to come, even making a gluten free cheesecake for myself and a regular cheesecake for my gluten eaters!

Sincerely

Lindsay

March 14, 2014

Van’s Gluten Free Waffle Coupon

In the mood for a waffle and are pressed for time to make them from scratch? Give Van’s gluten free waffles a try! These waffles are delicious when toasted and layered with a little bit of butter, syrup, or fruit, whatever you’re in the mood for! The best part is that these waffles aren’t pumped with artificial colors or flavors and high fructose corn syrup. They come in a variety of flavors including original, blueberry, apple cinnamon, and several more so give them a try today using this coupon here (Click on the Get Coupons icon towards the bottom of the page).

Enjoy!

Sincerely,

Lindsay

March 12, 2014

Barilla Has Finally Produced Gluten Free Pasta!

All I have to say is THANK YOU BARILLA!

Several of the mainstream pasta brands have finally joined the gluten free world and I for one couldn’t be more grateful. Barilla has introduced a number of gluten free pasta shapes, including penne, rotini, elbow, and spaghetti, all made with a perfect blend of corn and rice creating a pasta that both tastes and feels like regular pasta. Having tasted my fair share of gluten free pastas I must say I’ve never quite taken to either the brown rice or corn varieties that have existed. The new Barilla offerings have truly embraced the eternal goal of producing quality gluten free food that doesn’t taste free of gluten at all.

Welcome to the gluten free world Barilla!

An added bonus of the debut of the larger pasta brands like Barilla is not only the increased variety of choices but also the much more competitive pricing. It unfortunately is not a secret that to eat with dietary restrictions is a much more costly way of life; to even consume pasta, which tends to be a cheaper dinner option for most diners, gluten free eaters must pay more. Now myself and my fellow gluten free eaters can indulge in a pasta dish for under $3.00 a box, in fact at my local grocer these varieties are available at just $2.69.

Now that gluten free pasta is much more economical to enjoy, it can be enjoyed more often by all. The versatility of cooking with these pastas is endless so don’t be afraid to dig out your all time favorite family pasta dishes or try something new off of Barilla’s list of gluten free recipes here.

TIP: Keep an eye out for these pastas to go on sale, it isn’t often but it certainly does happen. More importantly, keep a watch for coupons for these items, either on their website or couponing sites, they do exist, not commonly but I have seen them. I’ll keep you posted as I discover these coupons so we can all take advantage of finally getting a good deal on gluten free pasta and finally gaining a little bit of control over our gluten free grocery budgets.

Sincerely,

Lindsay

March 11, 2014

A Family Favorite: Baked Macaroni and Cheese Done Gluten Free

One of the worst transitions that an Italian pasta lover has to endure when going gluten free is saying goodbye to beautiful baked ziti, creamy, white veggie lasagna, and ricotta filled ravioli or tortellini. Early on in my gluten free diet, I experimented with all of the gluten free brands of pasta that were available at the time, the best that I had found was Tinkyada brown rice pasta which maintained its texture well while cooking. A common problem with gluten free pasta is its ability to turn mushy, as without the gluten, there isn’t a good binder to hold everything together. Tinkyada pasta both in its taste and texture was as close to non-gluten free pasta as I could remember, however cooking it was slightly complicated and could produce a mushy product with only an extra minute of cooking. Another downside, as is the case with many gluten free products, is the cost of gluten free pasta is much higher than that of regular pasta. Tinkyada pasta for instance, depending on shape, can run about $3.99 for a 12 oz bag while a mainstream brand like Barilla charges $1.00 for 16 oz of the same type of pasta.

For the past couple of years and while pregnant I persevered and made do with the gluten free pasta available but unfortunately never grew very fond of the products that were available nor the amount of money that I was spending on them. Wonderfully though, in the past few months mainstream pasta brands have thrown their hats into the gluten free ring and have produced fantastic products. Brands such as Ronzoni and Barilla have provided gluten free options that are not only more enjoyable to eat but are much more economical. For most of my pasta cooking, I now use one or the other mainstream brand and get rave reviews from my family. On the occasion though when lasagna is on the menu, Tinkyada is my go to brand for these noodles as they don’t yet exist elsewhere but hopefully will soon (fingers crossed).

One dish that I fell in love with while pregnant that was so versatile that it embraced the original gluten free noodles at the time and has since now married so well with the Barilla and Ronzoni options is my mother-in-law’s baked macaroni and cheese. I first had the joy of tasting her macaroni and cheese prior to going gluten free and fell in love with the perfect ratio of cheese sauce to pasta as well as the breadcrumb topping that was the metaphoric icing on the cake. Soon after my first tasting I had converted to a gluten free diet and feared that I had my first and last encounter with the delectable dish. However, my mother-in-law, being the kind and accommodating soul that she is put together a gluten free version and made her daughter-in-law’s sensitive tummy very happy. So I’m sharing today with you a converted version of my mother-in-law’s baked macaroni and cheese that brings a smile to not only my face but also my husband and little one’s faces as well. Thank you Grammy!

Ingredients:

2 cups skim milk
2 tablespoons butter (I use Smart Balance which is marked gluten free)
2 tablespoons all purpose flour (I use Bob’s Red Mill)
1/4 tsp garlic salt
1/8 tsp red cayenne pepper
12 oz finely shredded cheddar jack cheese
1 lb elbow macaroni (I use either Ronzoni or Barilla, any shape will do)
Breadcrumbs to sprinkle on top
Remember as always to check all labels and call necessary companies to verify gluten content if in question as labels do change frequently and can do so between purchases.

Directions:

Preheat oven to 375 degrees.
Cook pasta in salted water for about 3/4 of the directed cook time.
While pasta is cooking, melt butter in saucepan over low heat.
Whisk flour and garlic salt into melted butter making a thick roux.
Heat mixture over low heat until it becomes smooth and bubbly.
Keep mixture at low heat and stir in milk and cayenne pepper.
Stirring frequently, bring mixture to a boil.
Remove from heat and add in cheese.
Stir cheese sauce at low heat until cheese has melted and sauce is smooth.

Add sauce to baking dish, then layer cooked pasta, and repeat
Once all pasta and sauce are used, dot top of macaroni with butter.

Bake at 375 degrees for about 20 minutes.
Dust breadcrumbs (and a little garlic salt if you’d like) over top of macaroni and bake for an additional 10 minutes.
Remove from oven, cool for 5 minutes, and then enjoy!

Finished baked macaroni and cheese, ready to enjoy in about 45 minutes. — Finished gluten free baked macaroni and cheese, ready to enjoy in about 45 minutes.

Although my husband and daughter enjoy the gluten free version I usually prepare a gluten free and non-gluten free version. Typically I cook about 6 oz of gluten free pasta and 10 oz of the non-gluten free pasta in separate pots. I make one serving of the cheese sauce made with the gluten free flour and divide it proportionally between the two dishes just as I directed above. Just as I top the gluten free macaroni with the gluten free breadcrumbs I do the same with the non-gluten free equivalent with regular Italian breadcrumbs. When making both forms of any dish though you have to be careful with cross contamination, i.e. using the same spoon to mix the pasta, etc. I prefer to split the recipe making gluten free for myself and regular for my husband and daughter for a number of reasons, mainly because they do not require a gluten free diet and it’s healthy for them to keep gluten as part of their normal diet but also it is more economical to make a portion with regular pasta which is much cheaper.

This recipe is truly a family favorite and is made in our house at least once every other week (trust me, we would eat it more often but try to limit our pasta consumption). It was by far one of my favorite dishes while pregnant and thankfully I never lost a taste for macaroni and cheese like I had with many other dishes. Pregnant or not, give it a try and I promise you won’t even miss the gluten!

Enjoy!

Sincerely,

Lindsay

March 9, 2014

Get ready….Gluten Free Pastries Do Exist!

Rarely would a gluten free eater see the terms gluten free and pastries together but it’s true, gluten free pastries do exist! Not only do they exist, but they are deliciously perfect in every way!

Since going gluten free, it’s been a rare occasion that I’ve been able to enjoy a dessert not baked by myself. Although I consider myself handy in the kitchen I am by no stretch a baker so it’s certainly a pleasure to come across not only one gluten free treat but a whole bakery full of them! When I first introduced you to Wildflour Bakery/Cafe here I showed you how talented they were in creating an entire gluten free experience from drinks to enjoying dessert, every part of the meal was a success! Although we had tasted a few of the desserts then, we only brushed the surface of the variety that they had to offer.

As my birthday had approached I had considered suggesting a trip to Wildflour’s to experience more decadence but Dan beat me to it. Much to my surprise, the morning of my birthday I woke up to a unfamiliar sight of a pastry box waiting for me on my dining table. I literally felt like a kid on Christmas morning, not being able to open the box fast enough to reveal the deliciousness inside. Finally, I lifted the lid to reveal a beautiful gluten free sight and smell.

Wildflour GF pastries to go! — Wildflour gluten free pastries to go!

That wonderful husband of mine had read my mind and delivered such a thoughtful gift. In the box were two familiar cranberry scones that were my favorite dessert from our first visit, a great reminder of our lunch experience. All I can say is that these wonderful scones are a perfect breakfast accompaniment to coffee or a sweet finish to a great dinner. This scone has a perfect texture with natural sweetness from the cranberries and a sugary sprinkled top. Scones are such a tasty breakfast pastry without being overly sweet and it is a welcomed surprise to see their triumphant introduction into the gluten free world. Immediately after trying these I began my search for gluten free scone recipes and cannot wait to give these a try, so stay tuned!

Next, Dan had picked out a chocolate cheesecake. I haven’t had a cheesecake in a number of years as the base of the cheesecake is full of gluten. Wildflour’s cheesecake was a chocolaty delight, free of a crust and smothered in a chocolate ganache. I split this with Dan and little one after dinner that night as I knew Dan, a cheesecake lover, would enjoy it as much as I would. After the first teaspoonful, I was instantly reminded of the beautifully light texture of cheesecake but surprised with the uniquely chocolaty flavor of this delight. Both Dan and little one devoured their portions as well, proving Wildflour’s ability to create gluten free food that tastes good and doesn’t carry the gluten free stigma With no room left after dessert, the remaining scone and cream puff just had to wait for the days that followed.

Chocolate cheesecake covered in chocolate!

After devouring the second scone for breakfast the next day I finally was able to try my last birthday surprise, a chocolate smothered cream puff for dessert the day following. Boy was this a tremendously good dessert worth the wait! Underneath the chocolate, was an oversize cream puff, consisting of just the right lightness and flakiness, filled with a deliciously sweet cream inside. It certainly was a perfect addition in my birthday pastry box! Thanks to Dan and Wildflour’s, my birthday this year has been the sweetest yet! Head to Wildflour Bakery/Cafe today and try them for yourself, take a look here to see many of the bakery treats that they offer!

Wildflour’s continues to raise the bar for gluten free cooking and baking. If only more restaurants took on the task to accommodate all diners in this fashion our dining world would become much bigger and more enjoyable. For now though, I look forward to my next trip to Wildflour’s and to see what tasty culinary experience I’m in store for. Thank you Dan and little one along with Wildflour’s for such a wonderful birthday surprise!

TIP: Search around in your neighborhood to see if you have a hidden gem like this one close by. Don’t be afraid to venture a little distance because you might just unveil a wonderful go to gluten free experience that you can indulge in from time to time.

Sincerely,

Lindsay

March 6, 2014

My Go To Gluten Free Bread Crumbs

Bread Crumbs are certainly a must have to keep in your pantry at all times. I personally use them in a good portion of my recipes from breaded chicken to baked macaroni and cheese. A bonus is their shelf life, which usually extends out about 9 months. My personal favorite gluten free bread crumbs are the Schar brand which come unseasoned and in an 8.8 oz bag and cost about $3.49, depending on the store. Another one of my favorites are Gillian’s Foods Italian Bread Crumbs which come in a 12 oz container and cost about $6.19. I personally prefer to purchase the Schar bread crumbs and season them myself, and after a little prep at home and saving a little bit of money, my bread crumbs end up tasting just as good as the more expensive brand

So as I mentioned earlier, Schar bread crumbs are rice flour based and come unseasoned. I prefer seasoned bread crumbs for most of my recipes so I just add my own seasonings to them when I get home and store them in these handy Ziploc containers.

GF Italian Breadcrumb Ingredients — Gluten free seasoned bread crumbs with just 6 ingredients.

These bread crumbs have a great texture and taste in comparison to others that I’ve tried that are either too flaky or are very very bland.

Schar breadcrumbs before spices are added. — Schar bread crumbs before spices are added.

What’s great about getting these bread crumbs is the ability to customize what spices you like in your seasoned bread crumbs. I usually like traditional Italian spices such as basil, oregano, parsley, garlic powder, and garlic salt. I typically add the bread crumbs to the container first, then add about one heaping tablespoon of each spice, cap the container, and shake them to mix!

Seasoned Schar breadcrumbs. — Schar bread crumbs seasoned with spices.

Voila! Your seasoned gluten free bread crumbs are ready to use and enjoy! To store just seal and keep in a dry place and you’re set for weeks of yummy recipes!

TIP: A bonus to purchasing Schar products is the potential for coupons. You can sign up with the Schar Club on their website here and keep an eye out. Schar coupons also do occasionally appear on coupon sites and facebook as well. But no worries, as I see them, I’ll direct you to them so keep an eye out here!

Sincerely,

Lindsay