coleslaw - a mandolin makes fast work of fine chopping

Simple Red Cabbage Slaw

1/2 red cabbage

2 large carrots

1/4 medium red onion

1/2 cup organic apple cider vinegar

1 tbsp sugar

1/2 cup olive oil

1/2 cup raisins

1tbsp celery seed

Once we get into winter, the local veggies are going to start getting more limited. I've decided that this year I'm going to try my hand and making what's available a little more exciting. I'm pretty chuffed about having another purpose for my new mandolin - which to date has only been used to cut fennel very finely to add to salads. This dish is super easy and was a well received hit of colour at the pot-luck.

Cut the cabbage head into quarters and remove the white core. Use the mandolin to shred the red cabbage. Watch your fingers! Next I cut the carrots using a special blade that makes mini sticks. If you don't have that attachment, simply grate it, and obviously, the cabbage could also be sliced thinly with a knife. I shopped the onion very fine as I don't like chunks of onion.

In a large bowl, combine the sugar and vinegar stirring until dissolved. Add all other ingredients and toss. Let sit for 1 hour in the fridge and serve. Lasts about 3 days, makes an excellent side - and packs well for lunches too!

gluten-free gifts... to my heart through my stomach

who could eat so much at one pot-luck?!

We recently had a team meeting at my manager's house. The idea is to get away from the office for a day of creative thinking. For such events, our team pulls together serious pot-luck lunches. 

Last year I was blown away by everyone's consideration of my needs, and this year did not disappoint. When I showed up in Adrian's kitchen - this basket was waiting on the counter. It put one heck of a gluten-free grin on my face.

I shared the gf love... even if I wanted to eat them all!

A couple of months ago I posted a review of Queen B Pastry's CROWNIE. Any product I review unsolicited and based on my desire to share (vs paid promotion). 

A week after posting on the CROWNIE, owner David had a box of the delicious treats delivered to my home in thanks. Queen B now sells these and a number of other divine treats down the street from us at Crema Coffee (you must try the Olive Oil Orange Cakelettes!). 

This blog is called gluten free gift because I am constantly reminded of the kindness of others. My life is full of such gifts, for which I'm overwhelmed with gratitude.

fresh homemade salsa - no fat & loads of flavour!

salsa ingredients just before we mixed it up - bursting with flavour!

8-10 small fresh firm plum tomatoes diced small

1 small red onion diced small

1/2 cup fresh chopped cilantro

2 jalapeno pepper, seeds removed & finely chopped

fresh lime juice squeezed from 2 limes

(optional: roast peppers over flame and remove skins)

As summer begins to wind down, I've been maxing out my in-take of tomatoes. Bill just whipped up this very simple fresh salsa (which lasts in the fridge for about 3 days)... and we've been eating it with corn chips. It would also make a fantastic topping on gf toast (not unlike bruschetta). This is a great way to get lots of good veggies into your diet. Adding two cans of rinsed beans (black beans or white kidney/cannellini) and 1/4 cup olive oil to this would turn this into an awesome bean salad. Consider this two recipes in one!! 

Brown Rice Wraps - Food for Life

gluten-free brown rice wrap served at The Beet

Brown rice wraps were a discovery that blew my mind. The only gluten-free option for a wrap that I had used to date were soft corn tortillas. I like those, but the flavour could be overpowering, and they didn't make a great "sandwich".

The brown rice wrap pictured here was served to me at one of my favourite local restaurants called The Beet. They grill the wrap first and then fill it with avocado, black beans and quinoa. They also serve it with barbeque chicken. Seriously good!!

These wraps, which are made by Food for Life are sold flat packed and frozen in a bag as tortillas. I had been nuking them, but since trying them grilled I've been warming them in a non-stick pan on the stove before stuffing. Both work, but the texture of the latter method is much better. 

Unlike so many rice based gluten-free baked goods, these hold together amazingly well - and have a quality we rarely get to enjoy: a little bit of chew!

One of my go-to meals when dining alone is to fill one of these with fresh arugula, spinach or chicory along with tuna, leftover grilled chicken or cheese. When you wrap them tight, you can cram a lot of greens into one of these wraps - so you get a complete meal without much prep or clean up.Click on the links to find out more about this amazing product and where you can find it near you!

ricotta in gluten free muffins

I don't see this site as a baking resource, and as noted in a previous post (found HERE)... I like to bake a little ad hoc. This was my first time replacing fruit or veg in my muffins - with ricotta. Divine. This light and airy cheese creates a wonderful flavour and texture. These are also packed with protein. I kind went with an Indian flavoured theme here...

3/4 cup sugar

1/2 cup canola (or light) oil

3 large eggs

1 1/2 cups fresh ricotta cheese

1 cup chick pea flour

2/3 cup brown rice flour

1tsp baking powder

1/2 cup raisins

1 tsp each of cardamom and garam masala

In a food processor fitted with a paddle - add ingredients in order of appearance. These were sweet - you could cut back sugar to 1/2 cup if you prefer. Spices are important when using chick pea flour, because while very good for you - it has a distinct flavour that I like to mask in non-savoury baked goods. I'd like to try this next time with lots of lemon zest and a tsp of ground ginger in place of the raisins and spices listed here. I find it pretty hard to mess up  muffins. Be brave! Line muffin tray with paper cups and fill with the mixture which should be the consistency of cake batter, 30 mins at 350 degrees. Makes 12 muffins that freeze well. We typically buy ricotta to use in our baked ziti dish - and this is an excellent use for the leftovers. Check out another simple gf recipe inspired by the Sopranos right HERE!

www.claudinecrangle.com

farmers market - local, fresh & organic

Many of us can now easily  buy food directly from our local farmers even when we live in the heart of a big city. For awhile now, Bill and I have frequented a large outdoor farmer's market that we need the car to get to. This spring a tiny little organic market sprung up just 3 blocks from our home. As the summer roles in, the size of the market grows along with the offering of gorgeous produce.

It's a shame that our season is so short here in Canada... this may just be the year I look into canning and preserves. I've spent my whole life reading labels to know what's in my food. I'm coming to believe that knowing WHERE it's coming from and how it's grown is just as important.

visiting friends; the gluten-free guest

"brown paper packages tied up with string... these are a few of my favourite things!"

Gluten-free gifts are not typically wrapped in butcher paper - I thought that this one deserved special mention. 

Angela, who is a gluten-free gal 99% of the time, will occasionally partake in a stuffed chicken breast containing bread crumbs. She knew, however, that I did not have the same flexibility. So this weekend, when hitting the butcher in prep for my visit to their cottage, Angela picked up a couple of chicken skewers that the butcher could assure were safe. Don't you just love that they were waiting in the fridge when I arrived with my name on them? 

Never mind that there were also homemade gf breakfast bars presented with my tea upon arrival on Saturday morning and that lunch included mini pizza's served on rice paper wraps. I've said it many times here... friends show me the greatest affection through these gluten-free gifts. Thank you Angela!!

Check out this later post for more practical information on this topic HERE.  

Check out a post on an invitation to dinner at the home of someone you've only just met HERE. 

www.claudinecrangle.com

gluten-free barbeque: fresh seasonal corn!

corn season is coming!

Corn is an omnipresent ingredient in much processed food - from starch to syrup. It even makes up part of the packaging in which you buy your corn flakes... and it's used to manufacture various types of plastic. Doesn't sound too appetizing, I know.

In addition to the food processing world, Monsanto has altered farming practices and grains at a cellular level to the point that I can't help but wonder whether this is one of the reasons we are seeing such a spike in food intolerance. At the risk of never wanting to eat anything for the rest of your life, google Monsanto if you want to know more.

For SO MANY  reasons, I believe it is important to support local farmers who are using sustainable practices wherever possible. This means eating fresh food when it is in season.

Alessandra and I on her last visit from Rome

Corn season is short in Canada, but when it comes, it is sheer heaven. Crunchy and sweet - best cooked on the grill. Cut off the kernels from leftover grilled corn on the cob and add it to salads. We like to add it to black beans with chilies and coriander. Another favorite is Bill's baby potato,  corn and pesto salad. Simply mix said ingredients to make up a hearty seasonal summer dish!

gluten-free loving kindness

lee's rendition of william & claudine

This weekend my dear friend Lee married a lovely fella named Dave. Their ceremony was moving, and their reception was stylish, fresh and and full of love. The radiant bride had considered every detail, delighting all of their guests. 

About a month earlier, Lee had made a gorgeous wedding cake for Bill and I. This was a delivery on a promise that she had made to me many, many years ago. When she announced that she'd make me a gluten-free wedding cake. I'd had to remind her that I didn't even have a boyfriend at the time. 

The cake was presented at a house party we had weeks after we were wed. It was spectacular - and delicious, seriously impressing all of our guests. Lee had made the cake pictured on the right panel of this blog for my 40th. Our friends still talk about that cake. The girl knows how to bake. I was so moved by the love that Lee had put into this gift for us. 

Back to Lee & Dave's wedding. The dinner plates are being cleared,  when a young man places a chocolate cupcake in front of me. I looked up at him and say "Oh, thank you but I can't have that" - practically waving it away. He asked if I was the lady who ate gluten free. I said I was, and remembering Lee's attention to detail, I thought that perhaps there was some fruit put aside for me. Nope.

gf cupcake photo courtesy of Sharon :)

Not only was this cupcake for me, it turns out that the bride had baked it herself. It was made from the gluten-free batter from the wedding cake that she had made for us just weeks before and frozen in anticipation of this evening. I could have wept. 

"gluten free gift" was given it's name because I often think that the most profound acts of kindness I have experienced have been related to people taking care of me with food. This was a gift, and a memory that I will always cherish as part of Lee & Dave's beautiful wedding. Grazie mille Lee!

gluten in alcohol

detail from print by claudine crangle

The misinformation out there on alcohol can make you dizzier than downing a mickey of rum. To start, I'll share that that said rum would be gluten free. Actually, anything purely "distilled" is a safe bet. Yep - even if that vodka was made from wheat. Distilled alcohol does not contain particles large enough to carry the gluten protein. Drink up Johnny. 

There are two different processes for making alcohol: fermentation and distillation. very simply put, fermentation is the addition of yeast to sugar (like grapes). Yeast acts on sugar, creating carbon dioxide and alcohol. Beer and wine are both made this way.

Distillation is the addition of an enzyme to starch, which creates sugar. Yeast is then added, and the result is fermented alcohol. The liquid containing this alcohol is then heated. The alcohol, which contains very small molecules, evaporates faster than the other liquid in the vat. The actual grains used to make this product are protein molecules too large to evaporate with the alcohol. So the grain remains in the "mash" or mush left at the bottom of the vat. The result is pure alcohol with none of the characteristics of the product from which in originated. To this end, a distiller of vodka could use corn one year and wheat the next and his product will not change. Gin is made in the same manner, but what makes it different from vodka is an infusion of herbs and flavorings. 

The reason it's important to note the difference between these two processes is because in fermentation, the ingredients all go into the bottle. In distillation, only the vapors from the ingredients go into the bottle. These molecules are not carrying any of the grains made to use the by-product. It's been suggested that the quantity of gluten left after the distillation process is so minute you'd have to drink a barrel of it to experience any side effects. I suspect you'd have bigger problems than a gluten reaction!

All this said, I'm a wine drinker. Not a fussy one. I just like wine. Oh, and Campari. big fan. That Campari is a "fortified" wine beverage - meaning it has distilled alcohol in it too.

I get it if you still aren't sure. Check with the distributor of your favorite booze if you want a second opinion - I got mine from a meeting with an expert from the Liquor Control Board of Ontario. I interviewed him for my book (much of what I've posted here is an excerpt of Living Well with Celiac Disease). 

Oh, and I'd be remiss not to mention all of the new gluten-free beers on the market... no need to go without anymore! Isn't it shocking that alcohol can be so widely distributed without an ingredients listing? It's no wonder everyone is so confused.

roman tomatoes with risotto and basil

tomato flesh and liquid is mixed with risotto rice, basil, oil, salt & pepper before being put back in the tomato

In the 70's stuffed peppers were pretty trendy. Yuck. They kinda ruined any interest I might have in any other vegetable being stuffed - especially with rice. That is, until I learned how to make this classic Roman dish. Seriously, you are so going to love these.

This is how it's done. Cut the tops off of some good sized seasonal tomatoes (round and firm work best) and scoop out the innards (see above) and place in a bowl mixed with 2 heaping tbsp of uncooked risotto rice per tomato, lots of chopped fresh basil, 1tsp of olive oil per tomato, salt & pepper. Mix the ingredients together in the bowl and reload the tomatoes. Pop the tops you cut off back on like little hats to enclose. Bake in a glass ovenproof dish for 1 hour at 350 degrees). You can wedge these in the dish with potato wedges, which will roast alongside your tomatoes and keep them tightly packed in place.

In Rome, this is a summer dish often cooked late at night or in early morning when it's still cool outside. The dish is served at room temperature later in the day when it's simply too hot outside to cook. I do up a load and have them over the course of a few days. We've got a lot of hot days like today on the way... These are so good you'll find yourself wanting to make them all summer!!

gluten-free birthday party...time warp.

gluten-free party circa 1975 that's me on the far right.

This is my seventh birthday party. Back in the day, being celiac on your birthday meant that you were special in more ways than one. Your hot dog was "special" your bun was "special" and your cake - was "special"... meaning gluten free (and often funny looking). Mum got full marks for pulling it off. 

Nowadays... a full on gluten-free birthday party could be thrown without comment. You can find gf versions of pretty much everything - and if you don't mind the expense... every kid can eat what the "special" kid is having.  

Today marks my 44th birthday... and everyone celebrating with me will be "having what I'm having". Times most certainly have changed!!

Queen B Pastry = gluten-free decadence

I think that this photo speaks volumes. A few months back I tried a chocolate walnut Queen B Pastry cookie at Dark Horse Espresso Bar here in Toronto. It was so delicious that I ate it all before even considering that I might want to photograph it for this blog. A few weeks back I was in the same cafe and discovered this amazing "CROWNIE" (a cross between a cookie and a brownie.... hell yes!).

I was down to the last two bites when panic struck. I'd almost eaten the whole shebang... and these were too good not to share the word...so I took this little morsel home in the gorgeous package so that I could capture it on film and share it with you. I'm going to let their website tell the rest of the story. Click HERE to read up on where you'll find Queen B Pastry's incredible goods. The flavours have layers. I'm telling you, gluten-free has never tasted this decadent.

chip truck: safest gluten-free fries (but always ask!)

French fries. The ultimate gluten-free fast food... providing they are not cooked in the same vat of grease as onion rings, wontons, chicken nuggets etc. You want potatoes cooked with nothing but potatoes. Hard to always be sure in restaurants where the menu may switch up from night to night (but the fat in which the myriad of items is fried, remains the same). 

I love the chip truck. You can quickly peruse the limited menu beside the window to know whether or not there is anything else bubbling away in the greasy metal basket besides hand cut potatoes. 

You get to look the guy who makes your fries in the eye and ask the questions. He's only one guy, and he owns the truck and likely peeled your potatoes. Ironically, while most will see this as a junk food experience, I think that the chip truck is one of the safest places for a gluten-free gal to get a fix. 

Prairie Girl Cupcakes

Prairie Girl bakery has been a hot spot with the gals in my office for some time now. I'd heard that they made great gluten-free cupcakes, but had yet to make the trek to one of their downtown locations to give them a try. A couple of weeks ago we had an office celebration... and imagine my delight when I found this box beside the larger offering of gluten-laden cupcakes. There are 3 gluten-free gals in our office, and someone had gone out of their way to make sure we were part of the festivities. 

I tried a chocolate one - and ate two of the vanilla ones pictured in the box above. About 50% of these cupcakes are icing - the good kind. Quality. I've posted a link to the Prairie Girl website HERE so that you can learn more about where to get your hands on some. If you want to jump on the cupcake crazed bandwagon... this is the way to go.

greek is good for gluten-free

Classic chicken souvlaki dinner is rarely a dangerous choice for the gluten intolerant. First, it's GRILLED. Second, it's  marinated in oil, lemon, garlic and oregano. It's typically served with two gluten-free carbs.... rice AND potatoes. 

photo credit: westcoasttastebuds.com

Tzatziki sauce is made of yogurt, cucumber and garlic. A standard souvlaki plate is also often served with a crunchy salad made of iceburg lettuce, cucumber, tomatoes and olives dressed with oil, salt and oregano. I like the simplicity of it all. I also prefer to enjoy this classic fare with someone who will share the extreme garlic breath that's all part of the experience.

Steer clear of the pita bread (obvious) and some classic Greek specialities like spanikopita (puff pastry with spinach and cheese) and the moussaka (eggplant/lasagna type dish that includes flour in the bechamel sauce).  

I wrote about Indian food recently, and the same rules apply. Getting to know who's making your food means you can broaden the selection you try. In general, ordering the grilled souvlaki dishes means getting a plate full of safe and delicious food. This being said, ALWAYS tell your server that you are gluten intolerant.Try the ouzo (liquor that tastes like licorice, goes down easy and will have you drunk in no time if you're not stern with the person who wants to keep refilling your glass). It's gluten-free too :) OPA!!

www.claudinecrangle.com

You won't believe these are wheat & gluten free

Wow Brand makes a selection of gf cookies

The top of this bag reads: "....You won't believe these are wheat & gluten free". I thought that this was an ironic marketing pitch. 

I don't know about you, but whenever I taste something that's a little too good to be true, I often do have that moment of panic. I need a gluten eating person to taste and say... nope, these taste different. I've been known to stop after one cookie, to make sure that I don't get ill. Of course when the coast is clear, I'll devour the rest of the package in one go :).

These were yummy, soft, gingery... and left a really pleasing taste in my mouth. Thank you to my friend Laura who bought them for me :) I'll keep my eyes open for the WOW brand of treats in the future! I've linked to their website HERE.

baked with love: celebrating with gluten-free cake!

My Mum makes a tasty gluten-free version of a classic English sponge cake (with apricot jam in the middle). She's been making it for me since the 1970's.

This is a simple, light, airy and dry cake - very different from the Betty Crocker variety. It tastes like my childhood, and I love it. 

I'm particularly fond of Mum's hilarious 'binary' code birthday candles on this one pictured above, in celebration of my 40th birthday a few years ago.

People don't often have or take the time to bake from scratch. It's such a special treat to have a cake baked especially for you. When you can't pick one up at the local grocery store - it's an even bigger deal to have a cake baked in your honour.

Mum showed up at our family wedding party this weekend with this classic cake (sans candles of course). Bill got a slice, but aside from that I haven't been sharing it. I'm having my cake and eating it too :) Thanks Mum!!

risotto: easy gluten-free entertaining

mid way through cooking, slowly adding liquid...

Making risotto is one of the easiest dishes you can make. A lot of fuss can be made around perfecting this dish... but trust me, it's pretty hard to muck up. 

Here's how I make a super simple spinach or kale risotto.

Saute a finely chopped onion in good olive oil, when onion is clear, toss in a cup of risotto rice (arborio is the most common type). Coat rice with the oil, when heated through, toss in a small glass of white wine (optional), when the liquid has cooked off toss in a full bunch of chopped greens and stir until wilted. Add boiled water from your kettle slowly until it covers the ingredients. I toss in a gf bouillon cube too. Keep stirring. Add more water until the rice is cooked through (but not mushy). 

At the end you can either stir in some butter and parmeggiano cheese to taste. Alternatively, stir in some butter or oil and fresh squeezed lemon juice. 

There are umpteen variations on this dish (seafood, mushroom, etc.) Essentially it's all about the order in which you cook things. Veggies like asparagus or anything that you don't want cooked too much can go in closer to the end. 

Note that I don't go too much into measurements. This is a dish where you use your instincts to deliver a consistency that appeals to your palette. Ideally, it should be just soupy enough that it "sets" in a shallow dish. Leftovers are going to be goopier... more like an oatmeal consistency. Tasty all the same. After you've experimented and get comfortable with this dish, I'm sure you'll find it an excellent option when entertaining.

gluten-free brownies

I could see this sign from my living room window. Who could resist? I didn't even give the "gluten-full" cake a second look.

little fish is a bakery & brunch place across the street from our home (see a past post HERE for what gf brunch looks like). 

The magic brownie ingredient: black beans. 

Yep, gluten-free goodness is often a result of weird baking practices. I plan to post about using beans and assorted veg in baking soon... would love to hear about what strange ingredients you've found yourself using to make gluten-free goodies.