Posts Tagged ‘gluten free’

So Long Cheerios… it was fun while it lasted.

So you may have been following our gluten free Cheerios saga.  I couldn’t do it — I lasted two days before I got bubble guts and was pretty convinced that it was low enough to cause problems in a cumulative fashion.

My husband, on the other hand?  He was convinced Cheerios were the next best thing to sliced gluten free bread.  It brought back childhood memories, childhood flavors and he started eating it every day.  Every day.

In the course of the time that he was eating them so regularly, he got sick twice.  Two pretty aggressive colds — one possibly being a flu.  He complained of more stomach pain during this time than he usually did and complained of diarrhea.  He kept telling me it was because he ate something at work or maybe he has other food allergies.  I’d been suspicious.

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When diagnosis becomes personality…

Food is inseparable from us.  We need it.  We could do without it for some time but our bodies know better; they stop functioning, they slow down processes, they limit their activity so they can survive minimally.  Our bodies do that without us.  It requires no cognition, no forethought, planning.  It just does.

With an over-abundance of accessible food in this country (poverty and homelessness excluded), we have grown to associate living with eating.  What’s thanksgiving without turkey and pie?  What’s a potluck at work without food?  What’s dinner without dessert?  We bond over meals.  We sit down at the dinner table and regroup about each others lives.  My husband and I chat about our days over dinner every night; we connect over food.  We’re having friends over for dinner tonight.

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Why Are We Celebrating Gluten Free Cheerios? – A response to Gluten Dude’s Post

First and foremost, I love Gluten Dude.  His blog and representation in the celiac community is huge and invaluable.  He’s an asset in the blogger community and is a great support for those navigating their disease.  This isn’t about disagreeing with him.  It’s simply my perspective.

Three days ago, Gluten Dude posted a exhort to the blogging community in relation to why people are celebrating Gluten Free Cheerios.  Many of the gluten free bloggers received free samples and some may even have gotten paid for their articles. See Gluten Dude’s original post here: Why Are We Celebrating Gluten Free Cheerios?

He continues his exhort by mentioning that we should not stand for subpar processing and an organization’s unwillingness to take a full step in the direction of gluten free.  We should matter more.  And while I agree with him, my MBA education kicks in and I can see the General Mills side of things.  The celiac percentage of the gluten free market is likely small in comparison with the market of gluten free fad dieters that care nothing for FDA guidelines, care nothing for ppm requirements, and care nothing for how things are processed – just that the title of “gluten free” is there.  For General Mills, celiacs were already not buying Cheerios and adding us into the market may simply not have been economically worth the extra effort when they could more easily get a “piece of the pie” so to speak.  The value of the Gluten Free Market is only expected to grow… in some ways, we knew that hurt us already.  It’s made our market more convoluted. In some ways, it’s helped us in it’s addition of a plethora of products we never would have been able to find in the grocery store even 5-10 years ago.

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It’s Pumpkin Season! Gluten free Pumpkin Cheesecake Recipe

It’s almost officially fall!  The weather here in Seattle is now becoming overcast, cloudy and rainy.  I’ve only been here in Seattle for a year and a half but am already in love with having a real fall season.  We came from Arizona.  If you’ve ever lived there, visited there, or done anything there… it stays pretty much the same color all year round.

I love fall.  I love rainy, cloudy, orange weather.  I love leaves falling.  More importantly, I love hot chocolate and fall flavors… like pumpkin.  So using my pregnancy as an excuse to feed my craving ideas, I decided we needed a Pumpkin Cheesecake in the house.  I adapted from a gluten filled Betty Crocker recipe to make this pretty gal.  Unfortunately, my husband doesn’t share the same love for pumpkin… oh well.  More for me!

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The Gluten Free Cheerios Saga – Part One

The first dance has started.  Gluten free Cheerios are staring at me from across the counter.  ‘Eat me,’ I hear the quiet calling…

My husband is the more risk taking celiac in our household.  Work events, questionable items… he’s more inclined to take a gamble.  I can always tell when he’s come home glutened.  He turns white and loses his color.  He spends extra time near the bathroom.  It can be pretty significant.

So when it came to gambling… I thought, well, why not?  He’s been asking about the gluten free Cheerios for some time and I don’t think he’s been privy to all the community drama surrounding them.  Let’s experiment.  He knows this is happening.  He’s okay with it.  He was more bummed that I didn’t find the Lucky Charms ones for him to try.

In case you aren’t familiar with the drama, General Mills is using a proprietary way of “cleaning” the oats.  Oats are naturally gluten free but typically cross contaminated with wheat and barley in the harvesting process.  General Mills is not using certified gluten free oats but rather sorting and cleaning up the cross contamination.  This can definitely be intimidating for those of us with gluten problems.

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Gluten Free Pillsbury Funfetti – Cream Cheese Cupcakes with Vanilla Frosting!

When you get diagnosed with celiac disease or find that you have other gluten intolerances, one of the first thing that goes out the window is the fun of ready made cake mixes suitable for children’s parties.  Like Pillsbury Funfettis.  You lose the ability to quickly run to the store, grab a box, and put together something moist, juicy, decadent simply.  That isn’t to say that you can’t do those things… it’s merely to say that doing so gets harder.

When you bake gluten free, you worry about the texture.  Is it going to fall apart when I bake it?  Is it going to make it more than 2 hours without getting hard?  Is it going to be like eating cotton balls?  And most of the time, you can count on it not making it to the next day (my Apple Cake makes it several days…). 

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Gluten Free Apple Cake

Confession:  I had never had apple cake before.  My husband, being the import from Germany, has plenty of memories of his mother and grandmothers making Apple cake.  We were channel surfing and saw this gluten recipe go by and he immediately decided he had to have it.  We’ve been baking gluten free for a little while so it didn’t take much to see that there wasn’t a ton of substitutions needed for this recipe.  We love using Schar’s Universal Mix It flour blend.  It comes out perfectly and keeps getting better every day!  We’re still eating a piece a day three days later!  A gluten free feat to keep so well, I think.  Here’s what he did to make a yummy gluten free apple cake.

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Gluten Free Fad – Is it Hurting or Helping?

Walk into most grocery stores these days and you will find a whole (albeit small) section dedicated to “Gluten Free Foods.”  Not only this – but you will also find gluten free foods still scattered throughout the store.  Maybe strategically done by the grocer so you’ll buy more.

You’ll find cookies, and flours, and breads, and brownie mixes.  You’ll find cereal, cereal bars, and sweets galore.  Forget the fruits and vegetables.  You have your own aisle dedicated to replacing all the things you haven’t been able to eat on this new celiac buzz.

A research paper done by Lee, Ng, Zivin & Green reviewed the costs and variety of gluten free products available in several types of grocery stores and noted that (what we all know) gluten free products were twice as expensive as other wheat-filled products and was impacted by type of venue.

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Quick, easy, and tasty! Gluten Free Raspberry Coconut Macaroons.

Here’s a quick, easy, light summer recipe with lots of flavor!  I was surprised how well this one turned out —  My husband doesn’t love coconut and certainly won’t normally take a macaroon and even he was sneaking them from the kitchen counter on me. These are also easy to get creative with – add some lemon, add chocolate, add/take away other flavors pretty safely.  These stayed soft for us for several days – but be sure to bag them or put them in a container!  Gluten free products don’t keep in the air quite the same way as their gluten filled counterparts.

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