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. 

gluten-free dinner for one

rapini with rotini rice pasta and cured black olives

For years I lived alone and quickly learned that the trick to cooking for one, is not to. I cook things that work well over a few meals. Two or three nights of making dinner is all I need to have a few dishes on rotation for lunches and dinners over a week. 

There are lots of foods that work well this way - some obvious ones are chili, soups or lasagna,which all freeze well too. When I make these, I freeze a few portions that I can add into my rotation of meals in future weeks.

Rapini is hands down my favourite vegetable. When Bill is away on road trips, I tend to eat it up to 3 nights a week. A large head of rapini ensures that I get a good dose of greens in a week too. Check out my post HERE on how I cook rapini (which is great on its own!) and toss it with pasta and olives. When it cools I dole up what's left into sandwich bags and take it to work to heat up for lunches.

betty crocker gluten-free cake mix

This is a piece of Betty Crocker Gluten-Free Cake made from their mix. The kind of cake that I drooled over in the 70's as a little kid. The kind of cake that was completely forbidden to me, until recently. 

I haven't changed my tune. Baked goods made from scratch with fresh ingredients are certainly my preference, but I'm not a big baker myself. It's nice to know I don't have to be. 

We made the chocolate cake for my Dad's birthday party. We served half of this cake at the dinner - the other half I devoured over the next 24 hours. Sliver by glorious sliver. The icing is Duncan Hines (also gluten-free, although not always marked as such). Ingredient list is frighteningly unhealthy... but let's not kid ourselves, this is junk food.

One of my final memories before diagnosis, was of toddler cuisine - tiny concoctions made from Betty Crocker "Easy Bake Oven" cake mixes. Soon after, I was diagnosed with celiac disease. This cake made me feel like I'd come full circle. The world of mass market junk cake mix was back at my disposal. Yum. 

gluten-free groom

waiting outside the Chapel at Toronto City Hall

Forgive the indulgence, but I'd like to use this blog to give a big shout out to my amazing 'gluten-free groom'. Thursday afternoon Bill and I took the plunge and tied the knot at a tiny ceremony for two. To find out more about why he is the ultimate gluten-free gift... you can check out the homage I wrote to him HERE. 

I'll be posting about any pending celebratory gf events related to our nuptials in the not too distant future.

Quinoa: gluten-free super food!

quinoa for breakfast with raisins, walnuts, brown sugar and garam masala

Quinoa (pronounced keen-wa), is a complete protein grain that hails from the Andes in South America. It is considered a super-food because of it's exceptional balance of amino acids, vitamins and minerals. I eat it because I like it, and it makes a nice change from rice, or buckwheat as a morning breakfast cereal. In the the summer my preferred way to enjoy quinoa is in place of cous cous (which is cracked wheat - and NOT gf) in a tabuleh salad (typically includes parsley, tomatoes & cucumbers and mint). I'm not making that today as tomatoes and cucumbers are far from in season here in Canada... but we will eat plenty of it come summer (Bill won't pick out the cucumbers if I cut them small enough).

Cooking instructions are really easy: add 1 cup quinoa (rinse it thoroughly in a sieve) to 2 cups water with a pinch of salt.Bring to a rolling boil, then cover and let simmer on low for about 15 minutes or until all of the water has been absorbed.

Fluff with a fork and treat it like any other grain, varying spices to fit the dish. Please do share your favourite way to enjoy quinoa in the comments!