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Recipe: Gluten-Free Apricot Glazed Pork Loin

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

The one thing that I really like about this recipe is that it can work well in the spring or fall. This meal does take a bit of time to cook, but it is fairly simple. It is very tasty, so it is well worth the time invested. I prefer to choose recipes will naturally gluten-free ingredients so there is no concern about confirming the ingredients are gluten-free.

When I first went on the gluten-free diet, that is how I started out. It just simplified my life when I was in mourning for the foods I was missing. I found and learned a bunch of new recipes this way. Now that I am further along with the gluten-free diet & cooking, I don’t mind subbing ingredients to make a recipe gluten-free. But, I still like to share those naturally gluten-free recipes and ingredients so that those who are just starting out on the diet don’t feel so stressed out.

Apricot Glazed Pork Loin

Ingredients:

  • 4 pounds pork loin roast, rolled, boned, tied
  • 1 jar (12 ounces) apricot or pineapple preserves (I have never tried pineapple, but I bet it would be great too)
  • 2 tablespoons light corn syrup
  • 3 tablespoons white wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 cup slivered almonds, toasted*

Directions:

  1. Rub roast with salt and pepper. Place on rack in a shallow baking pan. Roast uncovered at 325° for 2 hours.
  2. While roast is cooking combine all ingredients, except almonds, in a saucepan. Bring to a boil, stirring frequently.
  3. Reduce heat and simmer 2 minutes. Add toasted almonds; keep sauce warm.

After 2 hours roasting time, spoon enough hot apricot sauce over roast to glaze. Return roast to oven and baste often with sauce for 30 minutes or until meat is ready to serve. Serve remaining sauce with the roast.
Serves 8.

*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

I usually choose to serve this along side mashed potatoes, but brown rice, quinoa or baked sweet potatoes would also work well.

Review: Eating Gluten-Free at South City Kitchen in Atlanta

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

Fifth Group in Atlanta recently implemented gluten-free menus in all their restaurant concepts. The press release about the menu rollout was covered in this article. After that post was published, some of our readers inquired about how to find the gluten-free menus for the Fifth Group restaurants online. As often happens with companies, websites are not always up to the minute, but gluten-free menus are now available online. To view them, visit the Fifth Group restaurant you’re interested in and click on “menus”. Then scroll to the bottom of the menu to click on “gluten-free” menus.

Even though many of my gluten-free friends in the area have eaten at South City Kitchen and love the gluten-free options there, we’ve never gotten around to dining at either location. When offered the chance to enjoy a complimentary meal at any Fifth Group restaurant, the obvious choice for us was South City Kitchen.  Of all the Fifth Group concepts, South City Kitchen has the most impressive gluten-free menu overall.  At least that is my personal opinion after reviewing them all.  We visited the Vinings location of SCK (the local nickname for the restaurant), which is located in a unique complex of John Wieland townhomes and shops.  This particular area of Metro Atlanta is extremely gluten-free friendly in terms of dining options.

Quite a few starters at South City Kitchen are gluten-free, but we decided on the Low & Slow Smoked BBQ with slaw. I’m not a fan of slaw of any kind so my husband ate all of it and liked the spicy kick it offered.  The meat was “fall off the bone tender” with a sauce that was delicious and not too tangy.  There is a fine line between a sauce that is perfectly tangy and one that is much too tangy.  As we enjoyed the sumptuous pork, I thought about how great it would be on a delicious gluten-free bun. The large Challah roll from Katz Gluten-Free, for example. The way the appetizer is presented, with the slaw on top of the meat, offers a really nice presentation. However, since I don’t care for slaw, I’d request it is served on the side of the meat in the future.

We split a Caesar salad in the regular (largest) size, which is quite a generous serving. A small salad would have been ample for us to share, but it was really one of the best versions we’ve had in a while so we finished every bite. The Parmesan cheese on the salad was grated instead of shaving, which was a really nice touch.  Obviously, there were no croutons on the salad, but we didn’t miss them at all. None of the Fifth Group restaurants currently offer gluten-free bread of any kind.

My husband ordered the Seafood Jambalaya for dinner and I had the infamous shrimp and grits. Actually, the entree is called Sauteed Shrimp and Scallops, but my gluten-free friends refer to it as “shrimp and grits”.  Some gluten-eating friends have also raved about this dish at South City Kitchen.  The jambalaya was one of the best versions my husband has ever ordered. He shared one spicy bite with me and I agreed it was an extremely tasty dish.  My entree was delicious and the seafood was not even slightly overcooked. The tender scallops and shrimp served over stone ground grits with a light tomato sauce were simply divine!

Gluten-free dessert offerings at South City Kitchen are fairly limited. Options include fresh fruit, ice cream, and creative sorbets that are made in-house. Maybe I won’t complain the next time I’m offered only creme brulee for dessert. During warmer months, ice cream and sorbet are more appealing to me than in cold weather.  Since we were overly full from our wonderful dinner, we didn’t miss not having dessert.  South City Kitchen has an impressive wine list and an excellent tawny and port selection.

If you live in the Metro Atlanta area and are gluten-free – or even if you’re not – be sure and check out South City Kitchen.  Gluten-free diners should note their needs when making a reservation.  Trust me – not all restaurants in the area that are jumping into the gluten-free dining arena understand what safe gluten-free service means. Some places are interested in catering to the trendy gluten-free set.  Fifth Group restaurants seem to have done their homework and understand what gluten-free means and just as importantly, what cross-contamination is.  As I’ve said many times before, restaurants with real chefs that utilize real ingredients are without question, the safest places to find consistently safe gluten-free meals.  There are exceptions to this rule, but they are very far and between.

Special thanks to Fifth Group for inviting us in to try the gluten-free menu at South City Kitchen. We also love Ecco in town – another wonderful Fifth Group eatery!

Pizza Crust Bake-off: Udi’s vs. Kinnikinnick

Last Updated on by the Celiac-Disease.com Staff 9 Comments

Friday night in our house is pizza night, and since going gluten-free we have changed that from ordering pizza out to making our own pizzas.  We were quick to realize not only is this healthier and cheaper, but tastes better too. There are a growing number of pizza places serving gluten-free pizza, however, they are usually more expensive than their gluten-filled counterpart, so in the end, we have found that creating our own pizzas makes it a fun family activity for all of us.

I started out making pizzas at home by creating my own pizza crust using recipes I found in my favorite magazines, or using Bob’s Red Mill pizza crust mix.  But then I discovered some ready-made pizza crusts that I enjoyed more than my homemade ones, and my family was hooked.  I am always a proponent of making things from scratch, but sometimes it is just easier to get parts of the dish ready-made.  I like to justify this with the fact that I make my own sauce.

There are two pizza crusts of which we have become loyal fans, Udi’s and Kinnikinnick.  Udi’s pizza crust is a round, individual-sized thin crust.  It tastes just like it came out of a wood-burning pizza oven and gets nice and crispy.  I have had my gluten-able friends eating this and not be able to tell the difference. These sell for $5.19 at Woodman’s, my local grocery store which is stocked with gluten-free goodies, and are two to a pack.  The ingredients according to their website:

Water, Tapioca Starch, Brown Rice Flour, Potato Starch, Egg Whites, Canola Oil, Sugar, Xanthan Gum, Salt, Yeast, Cultured Corn Syrup, Ascorbic Acid (Ascorbic Acid, Calcium Sulfate), Enzymes Contains: Eggs

Kinnikinnick offers a 7″ square pizza individually-sized pizza crust with four to a pack, and sells for $8.69 at Woodman’s.  There is also a 10″ available, or one could put all 4 together to make a 14″ pizza, as a local pizza place, Aurelio’s, does in the Chicago-area.  This crust is a thin crust, but a bit fluffier than Udi’s.  The longer it is cooked the crispier it will get.

The ingredients according to the Kinnikinnick website:

Sweet Rice Flour, Water, Tapioca Starch, Whole Eggs, Sunflower and/or Canola Oil, Sugar, Dextrose, Cellulose, Yeast, Pea Protein, Sodium Carboxy Methylcellulose, Salt, Corn Meal

Both are free of dairy, nuts, and soy.

The verdict: While both pizza crusts are comparable in size, they are delicious in different ways. Both are equally enjoyable eating experiences. As a family, we will go through phases where we prefer one over the other, and after months of eating Udi’s every Friday night, we are now on a Kinnikinnick kick. I really like the slightly chewy and fluffy texture of this crust.  I also like how it comes with four to a pack and ends up being a bit cheaper than Udi’s. Both are floured on the bottom, I assume with corn meal so that when they come out of the oven, they really taste as they came out of a brick oven.  I must say I like them equally, it really just depends on the mood I am in at the time. The Kinnikinnick is a bit more filling and dense, and the Udi’s crust is a bit lighter, which shows in the nutritional data. Kinnikinnick says a single serving is half a crust, whereas Udi’s says it is a full crust, and realistically I think an adult would eat an entire crust to themselves of either brand.  Yet, each crust holds up well with many different toppings added to it.  My personal favorite is the homemade sauce, fresh mozzarella, caramelized onion, Kalamata olives, fresh tomatoes, and spinach.

What is your favorite gluten-free pizza crust?

Gluten-Free Gifts

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

Sending a food-related gift for someone that is gluten-free is tough. There are many non-gluten-free options – Cookie Bouquets, Cheryl’s Cookies, Harry & David, Hickory Farms, etc. It is always tough when we get a gift from one of the aforementioned places & Jon can’t have any of the treats. While there may be a piece of fruit from Harry & David or cheese from Hickory Farms, the gluten-free options just aren’t as plentiful.

There are some gluten-free options out there. Edible Arrangements are a great option for gluten-free gifts. The main ingredient is fruit and the fruit, if not dipped, is gluten-free.

Mariposa Bakery has gift sets you can order. I did a review of Mariposa’s products which can be seen here. All of the gift baskets are under $40 and would make an excellent gift. Some of the options include several varieties of brownies, coconut lemon squares, coffee cakes, biscotti & more. There is a dairy-free gift set as well. Other fun options are the brownie-of-the-month club, biscotti-of-the-month club & a gluten-free sampler club.

Illinois Nut & Candy has many gluten-free gift ideas. Some of the wonderful options include shaped chocolate bars & lollipops, popcorn balls & shaped sprinkles. I love all of the holiday options for Christmas, Easter, Hanukkah, Rosh Hashanah, and more.

Live gluten-freely has a wonderful new option. For $24.99 plus shipping LGF will include a gluten-free, full-size assortment of General Mills gluten-free products. This would be perfect for the newly diagnosed or for saying thank you or congratulations. The box includes:

  • Betty Crocker® gluten-free Brownie Mix
  • Betty Crocker® gluten-free Yellow Cake Mix
  • Betty Crocker® Rich & Creamy Chocolate Frosting
  • Honey Nut Chex® Cereal
  • Betty Crocker® Create-A-Bug® Fruit Flavored Snacks
  • Betty Crocker® Fruit Flavored Snacks Variety Pack – Fruit Roll-Ups®, Fruit Gushers®, Fruit by the Foot®
  • Peanut Butter Cookie Lärabar® Snack Bar
  • Betty Crocker® Potato Buds® Mashed Potatoes
  • Betty Crocker® Red Serving Spoon
  • Coupons and More!

GlutenFreeMall.com has gift vouchers that can be purchased from their site in as low as $25 increments. You can get a $25 gluten-free Mall Gift Voucher here. This allows the person you are shopping for to choose from the hundreds of items that are sold at the gluten-free Mall.

Last but not least, gift certificates to one of the many restaurants that are now offering gluten-free menus. If there is a local restaurant, placing a phone call is a great way to see if gift certificates can be purchased. If the person is newly gluten-free, consider sending along a set of gluten-free dining guides & cards to help ease some of the confusion about eating out gluten-free. Some of the chain restaurants that have gluten-free menus are:

  • P.F. Chang’s
  • Bonefish Grill
  • Pei Wei Asian Diner
  • Z Pizza
  • Red Robin
  • Cheeseburger in Paradise
  • Outback Steakhouse
  • Carrabba’s
  • Olive Garden
  • Chik-fil-a
  • Chipotle

Recipe: Gluten-Free Cream-Filled Doughnuts

Last Updated on by the Celiac-Disease.com Staff 3 Comments

Anyone who has had to follow a gluten-free diet for any length of time has missed a good gluten-free doughnut. Make these doughnuts to quiet your craving for those Krispy Kremes that you can’t have.

Doughnuts

  • 3/4 cup milk, scalded
  • 1/4 cup of water – for yeast
  • 1 large egg
  • 1 tsp baking powder
  • 3 tsp xanthan gum
  • 1 stick of butter, melted
  • 1/2 cup tapioca flour
  • 1 cup sorghum flour
  • 1/2 cup potato starch
  • 1/2 cup rice flour
  • 1/4 cup sugar
  • 1 pkg rapid rise yeast

Directions:

  1. Scald milk.
  2. Mix flour, xanthan gum, yeast & baking powder together.
  3. Add milk, sugar, egg, butter (melted & slightly cooled) and 1 cup of flour mix to mixer. Beat on low, scraping sides constantly for 30 seconds. Gradually add the remainder of the flour mixture. Beat on medium speed, scraping bowl occasionally for 2 minutes.
  4. Let dough rest for 20 minutes, then knead. Cover & let rise in a warm place for 20 – 30 minutes.
  5. Turn onto a floured surface and roll dough to about 1/2 inch thick. Cut with round cookie cutter or biscuit cutter. Place on parchment lined baking sheets. Cover with a warm, moist towel & let rise for 20 or so minutes.
  6. Heat oil in fryer or Dutch oven to 350 – 365. Slide doughnuts into hot oil. Turn as they turn golden brown, about 1 minute on each side. Remove carefully from oil and drain (do not prick surfaces).
  7. When cool, make a small hole to insert the filling. Take a sharp knife & carefully make a large cavity inside of the doughnut to hold the filling. Fill doughnuts generously & top with powdered sugar or frost. **It may be easier to just slice the doughnuts & half & fill.

Filling

  • 3 TBSP shortening
  • 6 TBSP butter
  • 1/2 tsp vanilla extract
  • 1 1/2 cup powdered sugar
  • 1 TBSP Milk

Directions:

  1. Cream butter & shortening, gradually add sugar, 1/2 cup at a time.
  2. Add milk & vanilla, beat until light & fluffy.
  3. Fill doughnuts. (Will keep for 2 weeks in an airtight container in the refrigerator.

Frosting

I used Pillsbury Chocolate Frosting, but you could easily make your own. Below is a recipe for a Chocolate Doughnut Glaze from Alton Brown.

  • 1/4 cup unsalted butter
  • 2 TBSP whole milk
  • 1 1/2 tsp light corn syrup
  • 1 tsp vanilla
  • 2 oz bittersweet chocolate, chopped
  • 1 cup powdered sugar, sifted

Directions:

  1. Combine butter, milk, corn syrup and vanilla in a medium saucepan and heat over medium heat until butter is melted.
  2. Decrease the heat to low, add the chocolate and whisk until melted.
  3. Turn off heat, add the powdered sugar and whisk until smooth.
  4. Place the mixture over a bowl of warm water & dip the doughnuts immediately.
  5. Allow glaze to set 30 minutes before serving.

These doughnuts did not last long in our house. There are many ways to change up the flavors in these donuts, too. Use lemon frosting & filling; use jelly as a filling and powdered sugar as a frosting – the sky is the limit.