Looking for a nice gluten free pasta recipe?  There are a number of great gluten free pastas out there, have you ever considered making a gluten free goulash?   Here is a recipe I ran across that I think just about anyone would enjoy (including those without Celiac Disease!).

Gluten Free Goulash Recipe

Goulash Ingredients:

• 2 pounds lean ground beef
• 2 large yellow onions (chopped)
• 3 garlic cloves, (chopped)
• 3 cups water
• 2 cans (15 oz) tomato sauce
• 2 cans (15 oz) diced tomatoes
• 3 tbsp. gluten free soy sauce
• 2 tbsp. Italian seasoning (or mix Oregano, Basil, Sage)
• 3 bay leaves
• 1 tblsp. seasoned salt
• 2 cups uncooked gluten free pasta (elbow pasta is recommended)

Goulash Directions:

1. In a deep pot, cook the ground beef on medium-high until no longer pink (breaking it up as it cooks). Spoon out the fat as it pools. Add the onion and garlic to the beef, and cook until the onions are translucent (about 10 minutes)
2. Stir in the water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt. Heat till boiling, then reduce to simmer for 20 minutes, stirring occasionally
3. Stir the elbow pasta into the beef mixture. Cover and simmer on low for 25 more minutes, stirring occasionally to prevent pasta from sticking
4. Remove from heat, fish out and discard the bay leaves. Stir it up good to distribute flavors and return lid to pot. Let sit about 30 minutes before serving.
5. Devour and Enjoy!

[Recipe Courtesy of Trav's Gone Gluten Free]

There are a number of cranberry sauces that are gluten free, but during the holidays, it can be fun to build a homemade sauce.  If you enjoy Cranberry Sauce, here is a gluten free recipe you will enjoy!

Gluten Free Thanksgiving Cranberry Sauce Recipe

Sauce Ingredients:

• 1 bag cranberries (12 oz)
• ½ cup brown sugar
• ½ cup white sugar
• 1 cup OJ (I used Tropicana Kids with the added Calcium & vitamins)

Sauce Directions:

1. Heat OJ and sugar in pan over medium heat until sugar dissolves.
2. Add cranberries, stir and cook until the cranberries start to pop, about 10 minutes. Cook a little longer for thicker sauce.
3. Pour into bowl and cool. Sauce will thicken as it cools.

[Recipe Courtesy of Gluten Free is Life]

Looking for a gluten free cheesecake recipe?  Here is a gluten free recipe for a chocolate cheesecake that looks delicious.  If you decide to give it a try, let us know how it turns out in the comments below!

Gluten Free Chocolate Cheesecake Recipe

Cheesecake Ingredients:

• 1 1/2 Cup of Crumbs (Gluten Free Chocolate Chocolate Chunk Cookies are good)
• 1/3 C Butter, melted
• 24 oz Cream Cheese
• 3 Large Eggs
• 3/4 C Sugar
• 1/2 t Cocoa powder
• 1 t hot water
• 1 T Butter

Cheesecake Directions:

1. Use a food processor to make the cookies into crumbs.
2. Mix crumbs, with 1/3 c melted butter, they will look more than damp. Press into the pan with your fingers until you have an even layer on the bottom of the pan, put the pan in the freezer.
3. In a double boiler or improvise using a medium sauce pan, with a glass bowl that fits slightly inside the pan. Bring water to a simmer (maker sure bottom of the bowl doesn’t touch the water). In the top bowl add chocolate chips and 1 T of butter, stir occasionally until melted.
4. In a very small bowl dissolve cocoa powder in the hot water.
5. In the meantime, beat cream cheese, vanilla, and sugar in a large bowl with electric mixer or use a stand mixer. Add eggs one at a time, mixing well in between each addition, add chocolate mixture and cocoa mixture, continue mixing until light and fluffy looking.
6. Pour batter into your crust and bake at 325 for 55 minutes or until the middle of the cheesecake is almost set. Loosen the cake from the sides of the pan with a butter knife. Allow to cool and then remove from pan (if in a springform pan) and refrigerate 4 hours to over night, lightly covered with tinfoil.

[Recipe Courtesy of Celiac Chic Gluten Free]

Many of you may remember we wrote about a story that originally appeared in the Chicago Tribune regarding allergy free foods not really being allergy free.  Since then we’ve seen many responses to the article from all sorts of different parties.

The most recent one to issue a response is the American Celiac Disease Alliance (ACDA), who according to several sources, has sent the following response to the Chicago Tribune:

Dear Chicago Tribune Editor:

On behalf of the American Celiac Disease Alliance (ACDA) and the thousands of Americans now affected by Celiac Disease, thank you for publishing the two-part investigative series on food labeling and food manufacturing oversight entitled Allergy Threat: A Tribune Investigation” (Nov. 21 and Nov 23, 2008).

Mr. Roe’s thorough and well researched article exposes the serious and sometimes life-threatening problems that can be caused by mislabeled food products. His article paints a compelling and very personal portrait of the challenges people with Celiac Disease, food allergies and other health concerns face each and every time they shop the grocery store aisles.

Celiac Disease is the world’s most common autoimmune disease. Although most have yet to be diagnosed, it is estimated that at least 1% of the U.S. population has this inherited disease. Today, the only known treatment is strict adherence to a gluten-free diet for life.

On behalf of those living with Celiac Disease, the ACDA applauds the Chicago Tribune’s efforts to raise awareness of the issue and to demand stricter oversight of food labeling and enforcement by the U.S. Food and Drug Administration (FDA). The Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) was an important first step in protecting celiac, gluten intolerant and food-allergic consumers. Mr. Roe’s article clearly indicates that more stringent oversight is necessary. We agree.

In January 2007, the FDA proposed a standard for “gluten-free” labeling. Under its proposal the maximum threshold level for gluten would be set at 20 parts per million (ppm). When finalized these regulations will help to ensure that individuals with Celiac Disease are not misled by incorrect food labels and that they have truthful, accurate and easily accessible information on processed food labels.

Until this regulation goes into effect and FDA oversight is strengthened, food-sensitive consumers will be left wondering what products they and their families can safely consume. In the case of those with celiac disease, they will also be questioning the safety of adhering to the gluten-free diet, their only medical treatment.

Andrea Levario, Executive Director
American Celiac Disease Alliance (ACDA)

I think all Celiacs should be thanking the Chicago Tribune for their research, as it has helped get more publicity for the importance of allergy free foods and the problems with labeling, which is incredibly crucial for the Celiac community.

Live in or near Severna Park, Maryland?   Or maybe you will be traveling to that area in the near future? There is a new gluten free bakery that is now available for people in this area, and I wanted to pass along this information to our readers.

Here is the information I have gotten about this new bakery so far:

Freedom Bakery
568 Ritchie Hwy
Severna Park, MD 21146
(410) 975-0261
(Currently No Website Available)

If you live in the Boca Raton area, one person recommends you check out Seasons 52!   Here is one testimonial from Gluten Free DFW:

I ate last night at Seasons 52 in Boca Raton.  The staff was very accommodating and they had a gluten free menu.  All of the wait staff carry a PDA that has all of the allergen information in it for every dish on the menu.  Also, all of the entrees are 475 calories or less!

This is a chain, so check out their site and see if there’s one near you.

Sounds like a pretty helpful place to eat!  Thanks to one of our readers for the tip.