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Recipe: Creamy Gluten-Free Pumpkin Brown Rice

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

It’s no secret that I love to bake and cook with pumpkin. I almost forgot about this recipe and came across it the other day thinking it was time to make it soon.

The original recipe came from Whole Foods, but I modified it to fit what I had on hand and it was delicious!

pumpkinriceCreamy Pumpkin Brown Rice

  • 1 cup brown basmati rice
  • 1.5 TBSP extra virgin olive oil
  • 3 cups chicken broth
  • 8 oz. canned pumpkin puree
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • Salt & pepper to taste

Saute rice and olive oil until rice is toasted, about 3-5 minutes.
Combine chicken broth and canned pumpkin puree in a bowl and whisk together.
Add cinnamon, nutmeg, salt & pepper to the chicken and pumpkin mixture.
Pour mixture into rice and bring to a boil.

Stir and turn down to simmer for 40 – 45 minutes.

Remove from heat and let sit for 5 minutes. Add more salt/pepper, if needed.

It isn’t necessary to serve in a baked acorn squash, but I had an acorn squash laying around so I decided to cook it quickly in the microwave. (Sliced, removed seeds and seasoned with cinnamon & brown sugar; place face up in micro safe dish, added 1/2 cup of water to dish & covered with saran wrap; micro for 10 min or until tender). Once the squash was done, I filled my half with the rice and topped with chopped walnuts! YUM!!!

Serve alongside desired protein…I love it with Perfect Pork Tenderloin.

Review: Udi’s Soft and Chewy Chocolate Chip Granola Bars

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

I love portable food.  It was just a couple of months back when I first found and tried Udi’s gluten-free Soft & Chewy Granola bars.  At the time I was unable to find the Chocolate Chip variety, but have since had the opportunity to try them.

I wasn’t the only one who quickly fell in love with these – Jon did too!  He isn’t typically a fan of granola bars, so these must be extra-special good if Jon approved them!

INGREDIENTS: gluten-free OATS, HONEY, BROWN RICE SYRUP, RICE CRISP (BROWN RICE MEAL, WATER), ALMONDS, RAISINS, EVAPORATED CANE SYRUP, NON-GMO CANOLA OIL, INULIN, TAPIOCA MALTODEXTRIN, MILLED FLAXSEED, PALM OIL, AMARANTH, QUINOA, WATER, VEGETABLE GLYCERINE, Bacillus coagulans GBI-30 6086, NATURAL FLAVOR. CONTAINS: ALMONDS

IMG_7154In addition to being certified gluten-free and non-GMO verified, these bars are also rich in antioxidants Vitamin E and Zinc.  The bars are a decent size and don’t leave you feeling hungry for more.  Perfect for a quick bite before heading to the gym, work or school in the morning or to hold you over until dinner.

Udi’s gluten-free granola bars can be found on the Udi’s gluten-free website or in stores across the US.  To find the store closest to you, check the store locator on the left side of this page.  Have you had an opportunity to try Udi’s gluten-free granola bars?  What do you think?

*These bars were provided to me free of charge for review purposes.  The thoughts and opinions shared here are mine and have not been influenced by anyone or anything.

Going Back-to-School Gluten-Free

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School starts for my kids in just under three weeks. They didn’t seem to have much of a summer, or it went by really fast. It was probably a little of both. Heading back to school on a gluten-free diet can be intimidating, even if you or your child has been following the diet for a while.

How you handle your gluten-free child in school depends a lot on your child’s age.

Elementary School

Meet with your child’s teacher, school nurse and principal to outline the necessary adherence to the gluten-free diet.  Make sure to bring a letter outlining all of the details that you wish to include.  Some schools are now providing students with gluten-free lunches as well, so make sure to arrange to speak with whomever is in charge of the lunch program and staff to make sure they understand the consequences of cross-contamination.  The other challenge with elementary school age children is birthday and class parties.  Arrange to be notified in advance if there is a scheduled pizza or birthday party so that you can bring in the appropriate gluten-free version of that food for your child.  You may consider keeping some pre-made brownies or cupcakes in the nurse’s freezer if that is an option.

Middle & High School

Kids at the middle and high school age may not want their parents involved in meeting with the school staff to go over their diet. When my son was in middle school, I still sent in my letter to make sure the teachers and nurse were aware of his condition in case he accidentally ingested gluten. My son chose to stick with bringing his lunch from home at this age, so there was no need to meet with the cafeteria staff.  High school options vary, but often there are choices that he can safely make without much involvement from an outside source.  They will often stock yogurt, milk, chips, fresh fruit and salads that he can safely eat.

College

Many colleges are able to safely feed those needing a gluten-free diet.  I was impressed with Miami University of Ohio when my son visited for hockey camp in the past.  For more information on staying gluten-free while going to college, make sure to check out GlutenFreeTravelSite.com, which includes reviews for several colleges.

Below I have listed a bunch of ideas for packed lunches.  Check them out:

  • PB & J (toasted or untoasted – there are many options now)
  • Turkey or Ham & cheese
  • Mac & Cheese in the thermos
  • Spaghetti & meat sauce in the thermos
  • Deli roll-ups (roll-up cheese in deli meat..could use cream cheese)
  • Pepperoni & Cheese (Hormel regular & turkey says “GF” on the package)

Side items

  • yogurt
  • chips
  • Blue corn chips & salsa
  • applesauce
  • fresh cut fruit

Desserts

  • GF Cookies
  • GF brownies

Other ideas

  • Salads w/ a protein (grilled chicken, steak, salmon, tuna)
  • tuna salad w/ GF crackers
  • Carrots & celery w/peanut butter or almond butter
  • Cream cheese w/ celery
  • dried fruit
  • fresh fruit
  • Lara Bars, Pure Bars, Kind Bars, Think Thin Bars
  • Greek yogurt + fruit + dried cereal or GF granola
  • Cheese & GF Crackers
  • GF Pasta or quinoa salad (add beans like chickpeas or black beans for protein)
  • Apples or other fruit with PB or AB
  • hard-boiled eggs
  • nuts or trail mix
  • fruit leather

Have you had any trouble with your child eating gluten-free at school?  What is your favorite gluten-free lunch box lunch?

Gluten-Free Cronut Recipe

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Have you heard the latest craze? Cronuts? A croissant-donut hybrid.  I was bummed when I first heard about Cronuts because they weren’t something I could experience. Until now. Glutino and Beth Hillson have teamed up to create a gluten-free version called a “G-Fronut”.

Dough

  • 2  1/3  cups Glutino gluten-free Pantry All-Purpose Flour Mix
  • ¾ cup sorghum flour
  • 1 ½ teaspoons xanthan gum
  • ¾ teaspoon salt
  • 1/3 cup granulated white sugar
  • 4 teaspoons active dry yeast
  • 1cup milk
  • ½ cup half-and-half cream
  • 1 teaspoon vanilla extract

 

Butter Square

  • 20 tablespoons (2 ½ sticks) unsalted butter, cold
  • 3 tablespoons Glutino gluten-free Pantry All-Purpose Flour Mix
  • Additional Glutino gluten-free Pantry All-Purpose Flour Mix for rolling out the dough
  • Grape seed oil or safflower oil for frying

 

Glaze (combine and mix until smooth)

  • ½ cup confectioners’ sugar
  • 2 teaspoons vanilla
  • 1 to 2 tablespoons half-and-half cream

 

To Start:

  1. In a large bowl, combine Glutino gluten-free Pantry All-Purpose Flour Mix, sorghum flour, xanthan gum, and salt.  Whisk for 1 minute.  Add the sugar and whisk to combine.   Add the yeast and whisk again for about 30 seconds.  Set aside.
  2. Warm the milk with the cream until it reaches about 100 degrees F.  Add the vanilla.   In the bowl of a standing mixer fitted with the paddle attachment, add the flour and sugar mixture.  On low speed, add the warm milk.  Beat until the dry ingredients are moistened. Raise the speed to medium and beat for about 3 minutes. The dough will be smooth.  Transfer to a lightly oiled large bowl and cover with plastic wrap. Let the dough sit at room temperature preferably in a warm, draft-free area for 30 minutes.
  3. Spray a large sheet of plastic wrap with vegetable spray.  Turn the dough out onto the wrap and press gently into a rectangle, about 1 ½ inches thick.  Shape, but don’t press too hard.  Cover well and refrigerate for 1 to 2 hours.  This can also sit overnight.
  4. Cut the butter into small pieces. Place in the bowl of a standing mixer and add the 3 tablespoons of Glutino gluten-free Pantry All-Purpose Flour Mix.  Using the paddle attachment, on low speed blend the butter and flour until smooth and blended.  Depending on how warm your kitchen is, this can take 30 to 90 seconds. 
  5. Turn onto a sheet of plastic wrap and press into a 9×9-inch square. The butter should still be cool but workable.  If it’s too soft, refrigerate for 10 minutes while rolling out the dough.
  6. Take the dough from the refrigerator and roll out to a 12.5 x 12.5 inch square. Place the butter square in the center of the dough.  Roll the sides of dough over to meet in the center on top of the butter so that this becomes a 9-x- 12.5 inch rectangle, and roll out just enough to blend the folded edges of the dough into the butter. Wrap in plastic wrap and refrigerate for 30 minutes.
  7. On a lightly floured surface, place the dough so that the seam is horizontal and roll it out to about 15 x 9 inches.  Brush excess flour from the dough’s surface and fold it in thirds, like the shape of a  business envelope.  Wrap the dough in plastic wrap and set on a tray or baking sheet.  Let rest in the refrigerator for 40 minutes. That’s one turn.
  8. You’ll want to do this twice more.  Be sure the dough is well-chilled between turns.
  9. The rectangle might get larger each time you roll it out.  That’s okay. Just remember to fold it in thirds each time.
  10. Once you have completed your last turn, chill the dough again for 30 to 40 minutes.
  11. Dust a sheet of parchment paper with flour blend.  Set the dough on the paper and cover with a second sheet.  Roll the dough out to about 2 inches thick (the depth of your donut cutter).  Use a donut or biscuit cutter to cut the dough.  Or cut out 2 ½ to 3-inch rounds, then cut out the centers.  Cover and let rise for 20 minutes.
  12. Heat 2 inches of grape seed or safflower oil in a fryer or deep frying pan until the oil reaches 350 degrees.  Add two G-Fronuts at a time and fry until golden brown.  They brown quickly so don’t take your eyes off these.  Remove to a paper towel-lined plate.  Repeat, frying two at a time, until all the G-Fronuts have been fried.
  13. Call in all your friends. Drizzle G-Fronuts with glaze and eat while they are warm.
  14. If you haven’t had a chance to check out Beth Hillson’s website, please take the time to do so.

Gluten-Free Makeovers is a wonderful resource that shows you how to take just about any recipe and make it gluten-free.

Review: Donato’s Gluten-Free Take and Bake Pizza

Last Updated on by the Celiac-Disease.com Staff 5 Comments

Columbus is a great city to live in. In addition to all of these reasons, Columbus has a plethora of gluten-free options –  grocery shopping or dining out.  I don’t think I fully appreciated all that Columbus has to offer until visiting other cities and having trouble finding my staples.

Donato’s Pizza has been a Columbus fixture since 1963 when Jim Grote opened his first pizzeria on the South side of Columbus with only $1,300. Earlier this year Donato’s debuted the very popular Gluten-Free Sonoma Flatbread Pizzas.  The pizzas can be purchased in many Kroger stores and select health food stores in the Columbus area.  It was only a few months later when select Donato’s Pizza locations began to carry gluten-free pizzas.

IMG_7008Donato’s Pizza locations offer a couple of different gluten-free pizza options:

  • Take & Bake – Prepared and sealed in a certified gluten-free facility.
  • Create your own choice of toppings or signature pizza combinations on Udi’s Gluten-Free crust.

I didn’t realize there was a difference in the pizzas sold at the Donato’s Pizza locations other than the size of the crust until yesterday.  I stopped by Donato’s to pick up a couple of gluten-free Take & Bake pizzas for a quick dinner.  My Kroger location frequently sells out of the Sonoma Flatbreads, so I figured it would be easier to just stop at Donato’s.  The first difference I noticed was the price.  The pizzas are $13+ each at Donato’s compared to $8.99 each at Kroger.  While the circumference of the pizza is the same, the box is different and there were a lot more toppings.

In traditional Donato’s fashion… ”Edge to Edge” toppings.  Another bonus to picking up the pizzas at Donato’s is the Cheese Pizza option.  The gluten-free Sonoma Flatbread does offer a Three Cheese Pizza, but I have yet to find it on the shelves of Kroger.

IMG_7017Both Jon and I agreed that the pizza crust tastes the same, but the toppings take this pizza to a whole new level.  This is the Donato’s Pizza I remember!  Any feelings of the pizza being too expensive quickly went out the window once we sat down and had a slice.

Pizza perfection!

I still plan on continuing to buy the gluten-free Sonoma Flatbread Pizzas offered in the grocery store, but it is nice to have this new option at Donato’s Pizza for special occasions.

Well done, Donato’s, well done.