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Review: Katz Gluten-Free English Muffins

Last Updated on by the Celiac-Disease.com Staff 6 Comments

While I have long been a fan of Katz gluten-free gluten-free products, there are still some products in their line-up that I haven’t tried. The English muffins happen to be one of those products. Last week I ordered a sample pack that contained an English muffin and incorporated it into my breakfast yesterday morning.

 

The package arrived with instructions to freeze the products immediately and to toast the English muffin lightly before eating.  I put the English muffin into my refrigerator and then sliced and toasted in my toaster oven before topping with peanut butter and strawberry preserves. IMG_4553

The muffins toasted up nicely and retained a light, crisp outside layer and a warm, chewy center.  I can see these being the perfect base to a tuna melt on a cold winter day.  The ingredients are:

gluten-free Flour (Potato Flour, Rice Flour), Water, Potato Starch, Quinoa, Tapioca Starch, Canola Oil, Sugar, Dry Yeast, Baking Powder, Guar Gum, Salt, Corn Flour

The English muffins are available on the Katz website for $4.99 (4 pack) or in select stores across the US.  Have you had a chance to try the Katz gluten-free English muffins? 

Red Lobster Gluten-Free Options

Last Updated on by the Celiac-Disease.com Staff 15 Comments

I can’t believe there is a chain restaurant out there that I haven’t tried since I have been gluten-free, but there is: Red Lobster.  I guess I knew they had a few gluten-free options, but never really stopped to see what they offered.

In addition to the obvious gluten-free items like steamed shellfish, baked fish, baked potato and plain salad there are many other options such as:

  • Shrimp scampi
  • Bacon-wrapped shrimp  with mashed potatoes
  • Blackened fish
  • Coleslaw
  • New York Style cheesecake with strawberries

There are some other items marked gluten-free, like chicken wings and French fries, but it is necessary to check to see if a common fryer is used at the location where you are dining.  The allergen menu is updated on a regular basis to ensure that if anything has changed it is updated.

Just because an establishment offers a gluten-free menu doesn’t mean you don’t need to ask questions regarding preparation and precautions taken to eliminate the chance of cross-contamination.  Here are some questions that should always be asked:

  • Is there a dedicated fryer?  Fries, tortilla chips and chicken wings are not gluten-free if they are fried with breaded items.
  • How are gluten-free items on the grill/flat top kept from coming in contact with gluten?
  • Is it possible to cook the gluten-free items in a separate pan?
  • If there is gluten-free pasta offered, is it cooked in a dedicated pot?
  • Is the salad prepared in a separate dish to avoid being tossed with any crouton remnants?
  • Are separate utensils used to plate the gluten-free food?
  • Are vegetables a part of your entrée?  Ask how they are prepared to ensure any butter sauce or seasonings are gluten-free and that they are not cooked in pasta water.
  • If there are gluten-free bread or bun options, how are they toasted/warmed?
  • If you are eating breakfast and ordering omelets or scrambled eggs, ask if pancake batter is used to add fluffiness.
  • If there is gluten-free pizza on the menu, is it baked separately or on a dedicated pan?  Is the sauce and toppings kept separate from the non-gluten-free sauce and toppings?
  • Desserts – flourless chocolate cake isn’t gluten-free if the pan is dusted with flour; ice cream should be scooped with a clean scoop that hasn’t come in contact with gluten, crème brulee is gluten-free until a cookie is stuck out of the top of it.

The list above is not all-inclusive, but should give you a good place to start when dining out gluten-free.  Always remember if you don’t feel comfortable eating someplace, leave and go to another restaurant. Don’t worry about hurting feelings of any staff members, your health comes first.  I try to research new-to-me restaurants in advance to limit some of the issues that may arise and make a mental list of questions I want to get answers to before I get settled in.

Have you eaten gluten-free at Red Lobster?  Have you tried the New York Cheesecake?

What is your number one tip for dining out gluten-free?

(source)

Review: Udi’s Gluten-Free Vanilla Granola

Last Updated on by the Celiac-Disease.com Staff 4 Comments

I have been a fan of Udi’s Gluten-Free since they first debuted the white sandwich bread on the market a few years back.  They have been consistently adding new products to their line-up, but the one I had neglected to try was the granola.  Udi’s offers four different gluten-free granola varieties:

  • Au Natural
  • Original
  • Cranberry
  • Vanilla

IMG_3979

I was able to sample the Vanilla variety and quickly fell in love with it.  It was just as the packaged described, “Sweet & Crunchy”!  I love the large pieces of sliced almonds throughout the package.   What I love even more is the simple ingredient list:

CERTIFIED gluten-free OATS, WILDFLOWER HONEY, CANOLA OIL, ALMONDS, VANILLA EXTRACT. CONTAINS ALMONDS

Doesn’t get much better than that, folks!  Nutritious enough to eat straight out of the package by the handful, but even more nutritious when combined with a small bowl of Greek yogurt.  The granola can be purchased online or in grocery stores across the US.  You may be able to save some money by purchasing on Amazon.com, but make sure you are buying the gluten-free variety.

What is your favorite gluten-free granola?  Have you tried Udi’s Gluten-Free Granola?

*The product reviewed in this post was sent 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.

Recipe: Gluten-Free Pumpkin Honey Spice Cookies

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

‘Tis the season for cookies and cookie swaps. Do you feel like the cookies for this season are always the same?  Time to spice things up with this unique recipe that uses honey in place of sugar. Did you know that honey is the perfect ingredient for gluten-free baked goods?

Not only is honey naturally gluten-free, but honey helps keep baked goods moist and mask bitter flavors that may be found in some gluten-free flours.  I haven’t baked or cooked a lot with honey, so I am looking forward to browsing the recipes on the National Honey Board website*.

More from the National Honey Board:

This pantry staple is much more than a simple sweetener. With more than 300 varietals in the United States, honey adds its own unique profile to every recipe.  In general, lighter colored honeys are milder in flavor, while darker honeys are more robust.  Besides giving a touch of sweetness to every bite, honey also adds an appealing golden color for an eye-catching, mouthwatering treat.

GLUTEN-FREE PUMPKIN HONEY SPICE COOKIES

Prep time: 15 minutes

Cook time: 15 minutes

  • GFphscookies2 cups gluten-free flour blend (I like Jules gluten-free Flour or Better Batter Flour)
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon guar gum powder (omit this if your gluten-free flour blend contains xanthan or guar gum)
  • 1/2 teaspoon salt
  • 3/4 cup honey
  • 1/2 cup softened butter
  • 1 cup pumpkin purée
  • 1 large egg
  • 1 cup chopped pecans
  • 2/3 cup dried cranberries

Heat oven to 350°F. Grease or line with parchment paper 3 cookie sheets. In a bowl, whisk together dry ingredients. On a stand mixer fitted with the paddle attachment, or with a hand mixer, cream together honey and butter. Beat in pumpkin and egg (mixture will look curdled, but will smooth out when dry ingredients are added). On low speed, mix in dry ingredients until blended; mix in pecans and cranberries. Drop tablespoons of dough onto prepared cookie sheets, leaving 1 inch between them. Bake 15 minutes or until firm to the touch. Cool on pan 5 minutes; with spatula, transfer to wire rack and cool completely.

Makes about 3 dozen cookies

Nutrition Information Per Serving (1 cookie): 109 calories; 5 g fat; 13 mg cholesterol; 84 mg sodium;  16 g carbohydrate;  1 g fiber; 1 g protein

I love pumpkin cookies and this is a unique twist that I can’t wait to try!  Do you bake or cook with honey?  What is your favorite way to use honey?

*Not all of the recipes on the National Honey Board website are gluten-free.

Recipe: Crustless Gluten-Free Pumpkin Pie

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

Happy Thanksgiving!  Nothing says Thanksgiving better than a pumpkin pie, right?  Pie crusts can be intimidating to make gluten-free.  There are plenty of gluten-free pre-made pie crusts on the market, but if you are looking to simplify things even more and make your dessert a little healthier, consider making a crustless pumpkin pie.

When I went to make my pies this year waited until the last minute to find and purchase my pie crusts.  I did find them, but they were a different brand and smaller than the brand I normally buy.  This resulted in extra pumpkin pie filling, so I made that extra filling into a crustless pumpkin pie.

The only difference between the crustless pumpkin pie and my traditional pie is the crust.  My favorite part is the filling, so this is just perfect in my book!  Bonus – omitting the crust slashes calories and leaves more room for the delicious pumpkin filling!

IMG_3651Crustless Pumpkin Pie

4 eggs, separated
1 lg. can of pumpkin
1 1/3 cups sugar
2 tbsp. gluten-free flour
1/4 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
1 can evaporated milk

1. Preheat oven to 350 degrees.
2. Eggs: Separate eggs. Beat egg whites until firm – set aside. In large mixing bowl, beat egg yolks to break up.
3. Pie Filling: Add all ingredients to egg yolks, except egg whites. Mix well. Fold in egg whites with spatula. Pour filling into pie pans or baking dishes.
4. Bake: Bake pies in 350 degree oven. Check after 45 minutes to 1 hour. Toothpick inserted in the center should come out clean.
5. Cool completely and serve with lots of Cool Whip!

This recipe will make 3 smaller pies or 2 larger pies.  Another option would be to make 2 smaller pies and then some individual servings in fancy glass ramekins.

Whichever way you choose to make your pumpkin pie, make sure to enjoy a piece for breakfast the day or two after Thanksgiving.