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Nov 20 2014

Recipe: Pistachio Cranberry Sauce

National Cranberry Day is just a couple days away on November 23rd. Did you know there was such a day? Good thing it happens to fall right around Thanksgiving, right? Cranberries are a popular holiday cooking/baking ingredient with an added health benefit of being rich in antioxidants.

Do you serve cranberry sauce with your Thanksgiving Day turkey? If so, consider making this Pistachio Cranberry Sauce for a naturally gluten-free, fun, crunchy twist on an old favorite.

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Pistachio Cranberry Sauce
Serves 6-8

Ingredients:
3/4 cups water
1/2 cup packed organic brown sugar*
1 large cinnamon stick
10 oz fresh or frozen organic cranberries (2 1/2 cups)
1 tablespoon fresh lemon juice and zest of 1/2 lemon
Dash sea salt
1/4 cup Setton Farms roasted, shelled Pistachio Kernels (roughly chopped)*
2 tablespoons dried cranberries*

Directions:
Heat a 2 quart sauce pot and add water and brown sugar. Bring to  simmer over medium heat and add cinnamon stick, fresh or frozen cranberries, lemon juice and zest, and sea salt.  Stir to incorporate all ingredients.

Simmer covered until berries burst and sauce thickens, stirring occasionally, about 10 minutes. Remove cinnamon stick and add in diced pistachios and dried cranberries. Cook about 1-2 minutes uncovered and remove from heat.

Serve warm or allow to cool, then refrigerate sauce over night.

Pistachio cranberry sauce can be made up to 3 days ahead.

*To make the dish faster, use 1/3 cup packed organic brown sugar and substitute pistachios and dried cranberries with four diced Setton Farms Pistachio Chewy Bites.

*Recipe courtesy of Spork Foods. More about the chefs:

L.A.-based sisters and celebrity chefs, Heather Goldberg and Jenny Engel of Spork Foods are vegan chefs that own a Los Angeles-based gourmet cooking school. The culinary duo are also cookbook authors and work with some of Hollywood’s elite including Emily and Zooey Deschanel, Kristen Bell and Dax Shepard, Kristin Bauer van Straten and Alicia Silverstone.


Nov 19 2014

Review: Barilla Gluten-Free Pasta

There are many different brands and varieties of gluten-free pasta on the market these days. Some of those pastas are made from rice, some from corn and some are a combination of gluten-free grains. Having such a variety helps drive down the price, which is great for us consumers.

Barilla introduced gluten-free pasta to their line-up recently and it is priced very reasonably at $2.19/package (Meijer).

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Barilla Gluten-Free Pasta is made from non-GMO rice and corn, made in a dedicated gluten-free facility, certified gluten-free (GFCO) and tastes like real (not gluten-free) pasta.

I decided to make a simple pasta dish with the Barilla Gluten-Free Spaghetti variety and Prego Three Cheese sauce.

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This pasta really does taste “real” and very much like what I remember pasta tasting like. It isn’t sticky or gummy and even tastes good cold the next day! I love that there are four different shapes of Barilla Gluten-Free Pasta:

  • Elbows
  • Penne
  • Rotini
  • Spaghetti

Look for Barilla Gluten-Free Pasta in the pasta aisle of your favorite local grocery store. Have you tried the new gluten-free pasta from Barilla? What did you think? 


Nov 18 2014

4C Introduces Gluten-Free Breadcrumbs

I always get excited about new gluten-free products, don’t you? Even today, when there are so many more gluten-free options than there were just a few years ago, I still get excited. The gluten-free diet can be followed the way that you choose to follow it, meaning eating whole, unprocessed foods that are naturally gluten-free, or by using gluten-free replacement and convenience items. There is no right or wrong way…each person is free to decide that for themselves. 

4C recently introduced Gluten-Free Breadcrumbs that come in two different varieties:

GlutenFreeBreadCrumbs

Plain: GLUTEN FREE CRUMBS (RICE FLOUR, RAISIN JUICE CONCENTRATE, HONEY AND SALT).

Seasoned: GLUTEN FREE CRUMBS (RICE FLOUR, RAISIN JUICE CONCENTRATE, HONEY AND SALT) GRATED PECORINO ROMANO CHEESE [PASTEURIZED SHEEP’S MILK, CHEESE CULTURE, SALT, ENZYMES (RENNET)], SALT, DEHYDRATED PARSLEY FLAKES, SPICES, ONION POWDER, GARLIC POWDER.

Sure you can make breadcrumbs on your own, but I like the simplicity of the 4C Gluten-Free Breadcrumbs. I can see these being a nice pantry item to keep on hand for meatballs, meat loaf, etc. The breadcrumbs are certified gluten-free by the Gluten-Free Certification Organization and are available online or in Walmart and Marc stores across the US

Have you tried 4C Gluten-Free Breadcrumbs?


Nov 17 2014

Review: Tate’s Bake Shop + Giveaway

A little over a year ago we had the opportunity to sample some cookies and brownies from Tate’s Bake Shop. Both Jon and I fell in love with the baked goods and were thrilled when we received a gluten-free dessert basket last week from Tate’s Bake Shop. The basket was packed with their gluten-free goodies and holiday favorites. More about Tate’s Bake Shop:

Our gluten-free desserts were created by Kathleen King, the Hamptons’ most beloved baker. All of our GF treats are baked with love in a dedicated GF facility, using only the freshest premium ingredients. They’re tested for gluten content by a national lab and are certified by the Celiac Sprue Association.

Gluten Free Blogger Basket

What’s in the basket:

  • One 8oz bag of our GF Chocolate Chip Cookies
  • One 8oz bag of our GF Double Chocolate Chip Cookies
  • One 8oz bag of our GF Ginger Zinger Cookies
  • One of our GF Brownies
  • One of our GF Blondies
  • Our GF Chocolate Chip Cookie Peppermint Bark

The newer products from Tate’s Bake Shop are just as good as the originals we sampled last year. I am all about chocolate, so Double Chocolate Chip Cookies are even better than Chocolate Chip Cookies, in my opinion. Jon made fast work of the goodies after I gave him to go ahead to dig in.

Now for the fun part! Tate’s Bake Shop has graciously offered to give one lucky reader a gluten-free basket just like the one pictured above. All you have to do enter to win is leave a comment below telling us which of the products above you would most like to try. For extra entries, like Tate’s Bake Shop on Facebook, Tate’s Bake Shop on Twitter and Celiac-Disease.com on Facebook. (You must leave additional comments letting us know you did each of the extra entry tasks.) This giveaway will run until 11:59 PM on Saturday, November 22, 2014.  Winner will be randomly chosen and notified on Monday, November 24, 2014.

*The products mentioned in this post and being given away were supplied courtesy of Tate’s Bake Shop. The thoughts and opinions shared here are mine and have not been influenced by anyone or anything. 

 


Nov 15 2014

Recipe: Quinoa With Pomegranate & Pistachio

Thanksgiving is less than two weeks away now, so it’s time to figure out what will be on the menu for the big day. Will your dishes all be of the traditional nature? Will you try something new that is perhaps a healthier or gluten-free version of an old favorite? Sometimes I find it easier to add a new dish instead of trying to replicate an old favorite, only to be disappointed.

Not only will this dish pair perfectly with turkey, but it boasts 17 grams of protein and 5 grams of fiber per serving! Are you a vegetarian or have a vegetarian attending your holiday meal? Consider serving this.

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Quinoa With Pomegranate & Pistachio

Serves 6

·         2 cups quinoa

·         Salt and pepper

·         3 tablespoons extra-virgin olive oil

·         1-1/2 tablespoons freshly squeezed lemon juice

·         6 tablespoons pomegranate seeds, plus 2 tablespoons for serving

·         3 tablespoons salted pistachios

·         3 scallions, chopped

·         1 orange, peeled and sliced into rounds (optional)

·         Extra-virgin olive oil, for the orange

1.       Rinse the quinoa in cold water to remove its bitterness.

2.       Bring 4 cups of salted water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 to 20 minutes. Dress with the olive oil and lemon juice, season with salt and pepper, and set aside to cool.

3.       Gently mix the pomegranate seeds, pistachios and scallions into the quinoa. Taste and adjust the seasoning.

4.       Serve with sliced oranges dressed with olive oil, if desired.

Nutrients per serving: 137 calories, 17g protein, 21g carbohydrates, 5g fiber, 10g fat, 0mg cholesterol, 192mg sodium

*Recipe courtesy of the AARP.