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Recipe: Gluten-Free Mexican Dish

Last Updated on by the Celiac-Disease.com Staff 2 Comments

My kids are both fans of most things Mexican, as long as you leave out the onions and peppers & you make the tomatoes undetectable. They love nachos, quesadillas, tacos, enchiladas, Mexican pizzas and burritos. The thing I love about them loving the previous mentioned items is that they are easy to prepare and most are naturally gluten-free.

The only sub I have to make is for the tortillas in the quesadillas & burritos. I could make the quesadillas with smaller corn tortillas, but we prefer the larger ones. For the tortillas I either use La Tortilla Factory Light or Dark Teff Tortillas or Food for Life’s Brown Rice Tortillas. If I don’t have one of the above items on the menu each week, boy do I hear about it!

I am going to share some of our favorite ways to eat Mexican below.

Easy Enchilada Bake

  • 1 pound ground meat (turkey or beef or even crumbled tofu would work)
  • Taco seasoning for the meat
  • 1-2 cans refried beans (Trader Joe’s, Old El Paso & Ortega are all GF)
  • 2 cans Hormel Chili w/Beans (some of the other varieties are not GF, so make sure to read the label)
  • 10 – 12 corn tortillas
  • Cheddar Cheese (I used almost 2 cups)
  • Onions, olives, jalapenos (optional to add in before wrapping up the enchilada)

Directions:

  1. Brown ground meat and add taco seasoning per directions on packet or container.
  2. Preheat oven to 350 and warm up your beans and chili.
  3. Warm your tortillas up in micro according to pkg. directions.
  4. Spread a little chili (not too much, you need to top the whole casserole with chili at the end) in the bottom of a glass pyrex dish.
  5. Start to assemble your enchiladas: tortilla, beans, meat, cheese…then roll up and place seam side down in pyrex dish. Repeat until you are done. I do 6-8 length wise, then I stuff the remainder in along the side.
  6. Top with remaining chili and then cheese. Cover and bake for 30 – 45 minutes or until cheese is all melty and casserole is bubbly.
  7. Let cool for 5-10 minutes; cut and serve.

Mexican Pizzas
*This is a different take on the ones the kids like (refried beans, taco meat & cheese)

My different take on a Mexican Pizza:

  • black beans (drained & rinsed) mixed with a touch of sriracha
  • crumbled goat cheese
  • avocado
  • chopped tomatoes
  • plain Greek Fage
  • Frank’s Red Hot
  • corn tortillas

Directions:

  1. Take soft corn tortillas & place them on an oven sheet @ 350 for about 10 minutes on one side & 3-4 minutes on the other side, until crisp, but not overdone.
  2. Top with the bean mixture & goat cheese and pop back in the oven until the cheese gets soft & melty.
  3. Top with remaining toppings & any additional that you wish to add.

Nachos

Making Nachos is like painting a picture. You start with a blank canvas (the chips) and then add your different colors & interpretations (toppings) to the canvas. My kids like them rather bland & cheesy.

  • Bag of tortilla chips (we like Tostitos Scoops Baked)
  • 1-2 can of Hormel Chili w/Beans
  • Cheese
  • Sour Cream

Directions:

  1. Preheat oven to 350.
  2. Spread chips out on baking sheet & top with warmed chili & cheese.
  3. Bake until cheese & chili are bubbly – about 10 or so minutes.
  4. Top with sour cream & enjoy.

I like to add olives, lettuce, tomatoes, banana peppers, sriracha or Red Hot to mine, too. I also sub out the chili for refried beans on occasion.

Quesadillas

Again, Quesadillas can be made any way you want them to be. The kids love refried beans & cheese. I prefer things a little more wacky.

  • Lentils seasoned with taco seasoning
  • Roasted vegetables (zucchini, carrots & eggplant)
  • Hummus
  • Feta Cheese
  • gluten-free Flour Tortilla
  • Red Hot or Sriracha

Directions:

  1. Spray frying pan with Pam & heat over med – med-high heat.
  2. Warm tortilla for a short period (no more than 15 – 30 seconds) in the microwave to make it pliable.
  3. Fill with your goodies, old & place in pan. Spray top of quesadilla with Pam
  4. Cook on one side until the underside is slightly browned.
  5. Flip & cook until browned & warmed throughout.

Burritos

For my burritos I like to re-create the Chipotle burrito. I love the cilantro-lime rice that Chipotle makes, so I will often cook up some basmati rice & season with S & P, fresh lime juice & cilantro just so I can stuff it in a burrito. I have only had success making burritos with the La Tortilla Factory GF Tortillas. The Food for Life Tortillas work great for wraps or quesadillas, but not so well for all the folding involved with the burrito. Even the La Tortilla Factory Tortillas must be handled with care & heated to just the right temperature before filling & folding. If it ends up cracking, it still tastes good, right? That is what counts. Now, onto the process.

Fillings:

  • Cilantro-Lime Rice
  • Refried Beans
  • Taco Seasoned Lentils or Meat
  • Cheddar Cheese
  • Banana Peppers
  • Black Olives
  • Tomatoes (cut out the seeds to avoid a soggy mess)

Place the warm fillings on top of the warm tortilla & gently fold. Bake at 350 for 10 or so minutes or until lightly browned. Top with hot sauce or salsa. I am sorry that I don’t have a picture of my latest creation, but it was devoured too quickly!

As you can see there are many simple, gluten-free Mexican meals that can be made right in your own home.

Informed Consumers can Improve the Gluten-Free Market

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

Being an informed gluten-free consumer is the best way to affect change in your gluten-free shopping and dining options.  With more companies than we can count jumping on the gluten-free bandwagon lately, it’s important that we not assume everyone knows what they are doing. I’m all for any company trying to make money in our market if they go about it the right way. It seems like more and more companies are competing for our business these days and that’s as it should be.  However, not every company and restaurant knows what they are doing in terms of providing safe options for gluten-free consumers.

In the Atlanta area, we’ve had restaurants say they had gluten-free pizza and pasta that in fact, were not actually gluten-free. One pasta company started selling gluten-free pasta that was made with a blend of buckwheat flour AND semolina wheat flour. The restaurants buying the pasta had no idea it wasn’t actually gluten-free until it was too late. When a local pizza joint contacted me to ask that I try their gluten-free pizza, the manager actually didn’t know gluten could be in sauce or toppings like sausages. The pizza place got into the gluten-free pizza game because a restaurant distributor salesperson told the manager about gluten-free pizza crust. The manager was clearly taken aback as I inquired about toppings, dressing, and sauces. She actually said, “gluten is only in bread items, right?”. Wrong. The good news is that the pasta place did bring in truly gluten-free pasta and the pizza joint got informed eventually.

Because I love using normal recipes and just modifying them to be gluten-free I often check mainstream recipes websites for interesting dishes. Over at Recipe Zaar, I tend to use “normal” recipes, but they have a decent selection of gluten-free recipes on the site. Everyone I’ve checked out has indeed been gluten-free, though I didn’t review them all. Yahoo often lists recipes so recently, I decided to search “gluten-free” there to see what popped up. Almost 400 recipes appeared, but four out of five (that I checked) all called for wheat flour. None of the recipes seemed to give gluten-free ingredient modifications so it’s unclear why they popped up in the search at all.

Some companies that are trying to cater to our market mess up so it’s helpful for us to help them improve things when possible. While many companies or people that run them might not listen, it’s worth a try to help them out.  If we’re successful in our efforts, we’re not only helping the company, we’re helping ourselves and the gluten-free community at large. If people go out to eat and get sick from a so-called gluten-free meal, it’s fine to share that news with others. It’s even more helpful to let the restaurant that messed up know what happened. The restaurant can not improve things if they don’t know they did anything wrong.

When restaurants try to offer special gluten-free menu items like bread or pasta, we owe them our gratitude. If the products they choose to serve are not very good, the manager (or owner) usually appreciates knowing how they can make better choices going forward. When gluten-free consumers give constructive criticism to companies trying to cater to our market, they will likely affect those options in a positive way going forward. Chef “ABC” has no way of knowing that all gluten-free pasta are not created equal, for example.

The FDA clearly isn’t concerned about ruling on a gluten-free labeling law any time soon. Therefore, more and more companies are going to jump on the gluten-free gravy train. Some food companies and restaurants will get it right and others will try to make a fast buck on what they assume is a trendy diet that will eventually fade away. It’s up to gluten-free consumers to make a difference in the market. I’m not sure who said it, but one of my favorite sayings is “be part of the change you want to see in the world”. That idea can totally apply to the gluten-free market.

In the Atlanta area, gluten-free consumers yield a lot of power due to the large size of the gluten-free community. Unfortunately, most smaller areas are not in the same boat.  I hear from people from all over who can’t buy a gluten-free cookie, cracker, bagel, or loaf of bread (inedible or otherwise) where they live. However, things are improving in some unexpected places. Recently, Three Guys from New York pizza in Tallahassee, FL began serving both gluten-free pizza (same crust as zpizza)  and beer. The company does not have a website but can be found through Trip Advisor. Bard’s Tale beer is currently selling at the pizza joint for only $3. Now that is something to celebrate!

Quick and Healthy Gluten-Free Snacks

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

Most people take grabbing a snack wherever and whenever for granted. For people that follow the gluten-free diet for health reasons, that’s simply not an option. We have always got to be prepared to find something safe to eat in any given situation. Bars are an obvious choice, but I’m not always in the mood for a bar.

Sometimes I go overboard with gluten-free replacement foods that are not always the healthiest thing around. Therefore, I try to keep some semi-healthy snacks on hand. The following fairly healthy items satisfy my snack cravings and most are easy to enjoy on the run.

  • Kozy Shack puddings are labeled gluten-free and they are very low in fat. One serving size – from the 4-pack – has only 100 calories. The serving contains 6% RDA of iron, 10% RDA of Calcium,10% RDA of Vitamin D,12% FDA of fiber, and only 2% RDA of fat. For a treat, that pudding is packing a pretty big nutritional punch. The fact that it also tastes great is also a plus, of course. Pudding does need to be kept cold so if eating on the run, it can be packed in a small insulated lunch bag.
  • Archer Farms is the food brand at Target. Historically, the products in the line have been pretty difficult to get the gluten-free status on, but things are finally improving. The last item I checked on only took four hours to get an answer and some items can be confirmed immediately. The Pomegranate Real Fruit strips from Archer Farms are really a great gluten-free snack. They are made with organic ingredients, are fat-free, and have only 45 per serving (one strip).
  • Trader Joe’s sells 10 mini bags of plain almonds in a large bag. The bag retails for $4 in our area, making the cost per serving only $.40. Almonds are a healthy nut with healthy oils and a handful a day might help keep the doctor away. Though I don’t eat them every day, I try to eat some almonds several times a week. Sometimes I can find mini walnut bags at Trader Joe’s, but not often.
  • Babybel Original mini cheeses contain 15% RDA of calcium and 5 grams of protein. One serving has only 70 calories even though it’s fairly small, it’s really filling. Each serving of the cheese is wrapped in a wax outer shell which allows for it to be kept out of the fridge for a while. That feature makes it ideal as a grab-and-go snack, assuming you are going to consume it within a couple of hours. Otherwise, you’d want to keep it in an insulated lunch bag.
  • Andean Dream gluten-free vegan cookies are made with quinoa. Each individually wrapped cookie has 1 gram of fiber and 2 grams of protein. Quinoa, the main flour used in the cookies, is a superfood and was rated the most nourishing grain in the world by the National Academy of Sciences of the U.S. As cookies go, the coconut treats from Andean Dream are both tasty and good for you. The individually wrapped cookies do not contain soy, nuts, dairy, or trans fats. The company uses Royal Quinoa in its products, which are found only in Bolivia.

Obviously, fresh fruit and veggies are whole food gluten-free snacks that are very healthy. However, those are not always easy or practical to eat on the run. Let us know what your favorite healthy gluten-free snacks are.

Tasty and Unique Gluten-Free Chips

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Being gluten-free can make even the simple act of grabbing a handful of chips difficult.  There are many potato and corn chips out there that can get pretty boring.  There are only so many potato chips I wish to eat, before it is overkill. However, lately, I have come across several alternatives to the boring potato and corn chips that will satisfy gluten-free and gluten eaters alike!  The following chips are all labeled gluten-free on their packaging. It is always a bonus in my eyes when a company will go the extra step to assure the safety and communicate it to the gluten-free community.

One of my absolute favorite chips of the moment are the Rice & Adzuki Bean Chips by Boulder Canyon.  It is literally impossible to eat just one.  They have a nice crispy texture and mildly spicy flavor. Interesting enough, last year, I found rice and adzuki beans chips at Trader Joe’s, and after having these, I have decided they are exactly the same, same taste, texture, look, everything, so I am making a guess that this company also supplies its chips to Trader Joe’s.  But this is pure speculation, on my part.

Food Should Taste Good is another favorite of mine, specifically the olive flavor chips.  All of their chips are 100% gluten-free, so you can grab a bag and know you are safe.  They taste like a combination of a corn chip and a cracker. In addition to finding these chips at grocery stores and World Markets, they are also now available at Starbucks. They have several unique flavors from olive, buffalo, chocolate, cinnamon, sweet potato,multigrain and more.

Another addictive and unique chip are the hummus chips by Plocky’s. They offer three different flavored hummus chips which are all gluten-free with no GMOs. They have a really unique texture as they are made with hummus, which is unlike your typical chip.  They come in original hummus, roasted garlic and roasted red pepper flavor.  They are available at Whole Foods, Amazon and other food speciality stores.  I can inhale a bag of these way too quickly. I also like to take a bag of these with me to the movies to replace popcorn.

As I mentioned above, this is a compilation of chips that are neither corn nor potato chips, but this is one exception, because these corn chips are over-the-top delicious. Xochitl makes fabulous chips and salsa, all of which are gluten-free, organic and made with non-GMO corn.  Their chips are super thin, crunchy and again, addictive.  They come in brown bag packaging, but be sure not to confuse these with other chips that are similarly packaged.  At many grocery stores I have actually seen these with the Mexican food rather than in the chip aisle, so be sure to check both places.

And for the kids, a great new discovery is Anne’s Homegrown gluten-free bunny cookies.  I know these are not technically crackers, but these deserve mention.  Annie’s bunnies are something we have missed in the house since going gluten-free, so when I discovered these were in existence there was much excitement from my daughter.  They are chocolate and vanilla-flavored bunny cookies made with rice and corn flours, and taste just like the gluten-filled versions.  I have not yet been able to find these on a store shelf, but they are available on the Annie’s web site.  I purchased mine from my food co-op, so if you have a connection to one that is also a good place to check.

It is nice to have a selection besides the basic potato and corn chips and I think all of the above will leave you satisfied and quickly with an empty bag.

What are some of your favorite gluten-free chips?

Recipe: Gluten-Free Chocolate Cake

Last Updated on by the Celiac-Disease.com Staff 1 Comment

According to this website, February 27, 2010 was National Chocolate Cake Day. Sounds good to me. Give me a reason to make chocolate cake & I will jump on it! Chocolate cake with chocolate frosting – moist cake with a super creamy fudge frosting…sounds like heaven to me!

One chocolate cake that really stands out in my mind is the the Pamela’s Chocolate Cake Mix. I always follow the directions on the side of the package that use sour cream in the mix. This cake turns out so moist. It is awesome as a 2-layer cake with extra fudge frosting in the middle. Pamela’s Products can be found on Amazon.com or in most grocery stores.

Betty Crocker’s Gluten-free Devil’s Food Cake is another great chocolate cake mix. This mix only makes 1 layer unless you pour less into 2 small, 8-inch pans. This still makes a nice cake. You can see a recipe here for Chocolate Oreo Cake using this mix. You can find Betty Crocker’s gluten-free mixes in most grocery stores or on Amazon.com.

There is a wonderful recipe for Everyday Chocolate Cake on Ginger Lemon Girl’s blog. Carrie has some great recipes on her blog. This cake came out wonderfully. I frosted it with the Chocolate Fudge Frosting:

Hershey’s Chocolate Frosting

**From the Hershey’s Cocoa Can

  • 1 stick of butter (1/2 cup), melted
  • 2/3 cup cocoa
  • 3 cups powdered sugar
  • 1 tsp vanilla
  • 1/3 cup milk (I used 1%)

And, last, but not least, my newest favorite – Glazed Chocolate Pumpkin Bundt Cake. This cake was originally found on Eatingwell.com. I modified this to be gluten-free and the results were nothing short of spectacular.

Glazed Chocolate Pumpkin Bundt Cake

Makes 16 servings

  • 1 3/4 cup gluten-free flour mix*
  • 1 3/4 tsp. xanthan gum
  • 1 cup granulated sugar
  • 3/4 cup unsweetened cocoa powder, (not Dutch-process) *I used Hershey’s Special Dark
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon pumpkin pie spice (I used 1 1/2 tsp cinnamon, 1/2 tsp ginger, 3/8 tsp nutmeg & 3/8 tsp of all spice)
  • 1/4 teaspoon salt
  • 1 cup nonfat buttermilk
  • 1 15-ounce can unsweetened pumpkin puree
  • 3/4 cup dark brown sugar, packed
  • 1 large egg, at room temperature
  • 1 large egg white, at room temperature
  • 1/4 cup canola oil
  • 1/4 cup light corn syrup (I used Agave Nectar)
  • 1 tablespoon vanilla extract

GLAZE & GARNISH

  • 1/2 cup packed confectioners’ sugar
  • 1 tablespoon nonfat buttermilk
  • 2 tablespoons mini chocolate chips, or toasted chopped nuts

Prep:

  1. Preheat oven to 350. Spray your bundt pan with Pam or other cooking spray.
  2. Whisk together all the dry ingredients, except the brown sugar; set aside.
  3. Mix 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an mixer on low speed. Beat in egg and egg white. Stir in oil and agave nectar. Gradually add the dry ingredients and mixing just until combined. Pour into the bundt pan.
  4. Bake in the oven for 1 to 1 1/4 hours or until toothpick inserted in the middle comes out with just a few moist crumbs.
  5. Let cool on wire rack for about 15 minutes and then remove from the pan and let cool for another 1 -2 hours. I put the plate that I wanted the cake on upside down over the pan and then turned upside down to limit the chance of any breakage.
  6. Stir together the ingredients for the glaze & drizzle over the cake. Add the chocolate chips and/or nuts before the glaze hardens.
  7. Enjoy!

How did you celebrate National Chocolate Cake Day?