Welcome!

Welcome to EAT: No Wheat No Worries. An open discussion of Gluten Intolerance Issues.

To order gluten free pastries and bread check out our Order Page!

Come see us at the Coit Road Farm Market, Saturdays 8 am to 1 pm, at the corner of Coit & Woodworth in East Cleveland.

Gluten Free Beer wins Gold Medal in non GF category

For the first time, the Australian International Beer Awards (AIBA) has bestowed a Gold Medal upon a gluten free beer, awarding it to the O’Brien Belgian Ale.

In the 21 years of the Awards, they have never before deemed a gluten free beer of high enough quality to win gold.

Read more about it here:

Pillsbury Pie Crust Dough Mix

I just used the Pillsbury dough to make an apple pie this morning (it is cooling now).

I wanted to try this ready-made product but I’m not thrilled with the dough’s workability or fat content. The first ingredient is soybean oil.

Now admittedly, the first ingredient by weight in my homemade dough is probably eggs (I haven’t weighed, I just mix it up!). And the Pillsbury dough has no eggs, so it is good for people who don’t do eggs.

As for workability, the instructions are to knead it until it is no longer crumbly. By then it is greasy. If I had foodservice gloves with me here on vacation I would have used them. Then you have to roll it out between two pieces of wax paper, peel away the top one and put it back gently, flip and peel the other one. The top crust still tore down the middle when I transferred it carefully to the pie.

Baking instructions are at a fairly high heat for pie — 425F the whole time. And the top of the pie looks kind of fried, you know the bubbly texture like McD’s fry pies. Since it’s still cooling, we haven’t tasted it yet, nor do I know whether the crust became flaky or crumbly in the baking. (My homemade dough bakes at 350F, rises like crazy and gets flaky layers — a very substantial crust that I use for toaster tarts, lunch box pies, etc, in addition to regular pies.)

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Mock rye takes second

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Against gluten breads in other category

Dinner roll takes second place

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Against gluten rolls

No Wheat No worries at the Coit Road Farm Market

My name is Chandra Morgan-Henley and I have celiac disease. I decided years ago that I wasn’t going to live without great baked goods, even though I can’t use any products containing wheat, barley, rye, or commercially produced oats. I started No Wheat, No Worries to bring my baked goods to others who have celiac disease or gluten intolerance, and I’ve found that many of my products are enjoyed by everyone, even if they don’t need to be gluten free.

Over the past year or two I’ve built up a reputation for great gluten free bread. My rye-style bread is made with sorghum and millet flours to give it the flavor and texture of rye. I also make a tasty white bread and a honey brown bread using 8 different gluten free flours and starches. All these breads are dairy free and soy free. They do contain eggs, but I can make an egg-free bread upon request. Breads can be made in small loaves, large loaves, mini loaves, round loaves, buns, and dinner roll size.

Besides the breads, I make all kinds of quick breads (frequently banana bread, but others as well), cakes and cupcakes, muffins, many kinds of cookies, pies and tarts, sweet rolls, and coffee cakes. All of these can be made dairy free. Egg free is a little harder, so if you need egg free baked goods, please stop and talk to me so we can figure out what works best for you. Whenever possible, I use jams, jellies, and fillings that are free of high-fructose corn syrup. Most of my baked goods use pure cane sugar, honey, or real maple syrup. I can also bake with agave nectar, and if you need sugar free or corn free items, I can make them work for you.

I’m very careful about keeping things separate and clean. Any time I’m making items with nuts, I complete all nut-free items first, then carefully put them away before beginning the nut-containing items. All utensils are washed in the dishwasher or scrubbed by hand with antibacterial detergent. Large pans are always lined with parchment or foil before use, and scrubbed after use.

If you need a large party cake or a large order of cupcakes, cookies, or bread, please talk to me. I can make layer cakes in all sizes from 4″ up to 14″ round or a half sheet cake, as well as Bundt and several specialty shapes including a castle and pirate ship. I can also work with the cake decorator of your choice to make a gluten free cake that can be decorated to match your wedding or other special occasion cake.

Because I work a full time job in addition to baking, many of the items I bring to market are “previously frozen” but I always try to have at least one item fresh each Saturday. Please e-mail at least 5 days ahead for any special orders, or see me at the market to place your order for the following week.

In addition to baked goods, I’m a distributor for Better Batter Gluten Free Flour products. I use this flour in most of my own baking (except for breads). It is a fabulous substitute for all-purpose flour, allowing gluten free bakers to use many of their old recipes. I also have the Better Batter cake mixes and seasoned flour on hand, and will try to stock all of the company’s products as time goes along.

Baking runs in my family. My Aunt Sandy had this stand at the Coit Road Market for many years until I took it over from her this summer. She may also show up from time to time to visit, or bring something she has baked (not gluten free).

As the weather cools, I expect to continue the family tradition of offering delicious hot soups in addition to the baked goods. So come by and visit, and see what’s new!

Chandra

No Wheat, No Worries!
Gluten Free Catering & Consulting
Reviews & Recipes on the blog!
www.nowheatnoworries.com
chandramh@aol.com

Important Information regarding Celiac and the ADA

http://celiacdisease.about.com/od/sociallifestyleresources/f/Does-The-Americans-With-Disabilities-Act-Cover-People-With-Celiac-Disease.htm

Come see us at the Coit Road farm market

Saturday 8 to 1, corner of Coit & Woodworth in East Cleveland.

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Bread baking contest results!

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Yes the miraculous Mock Rye won.

Cheesy Brown Rice & Broccoli

Cheesy Brown Rice and Broccoli

1-1/2 cups raw brown rice
1 cup milk
2 cups water
1 pound frozen broccoli pieces (not chopped)
1/4 cup grated Parmesan cheese
12 ounces shredded Cheddar cheese, divided use

In a heavy 4-quart pot, put the rice, milk, water, broccoli, Parmesan cheese, and 8 ounces of the Cheddar cheese. Stir to combine, making sure all grains of rice are covered with liquid.

With cover on, bring to a slow boil over medium heat, then reduce heat and simmer until all liquid is absorbed, stirring once or twice during the cooking. This will take the better part of an hour.

Turn off heat and stir in the remaining 4 ounces of Cheddar cheese. Serve and enjoy!

Happy New Year!

Since I just made a batch of Chex Mix, I thought I’d post the recipe. I need to set an alarm to post more often! Anyway, try this for your New Year’s Eve party. It’s incredibly simple to make, and gets eaten very quickly!

Gluten Free 1950′s Style Chex Mix

You will need: measuring cups and spoons, large mixing bowl, small saucepan, two large cookie sheets with sides, mixing spoon, pancake turner. Optional: rubber spatula to scrape margarine mixture out of saucepan and then out of mixing bowl, onto other ingredients.

1 cup (2 sticks) margarine or butter
2 tablespoons Worcestershire Sauce (Lea & Perrin’s is marked GF)
1 teaspoon salt
1/4 to 1/2 teaspoon garlic powder, to taste
4 cups Rice Chex
4 cups Corn Chex
2 cups salted peanuts (not dry-roasted)
2 cups GF small pretzel sticks

Set two oven racks at 1/3 and 2/3 height so you can put a pan on each rack. Preheat oven to 300F.

Measure cereal, peanuts, and pretzels into a large mixing bowl.

In a small saucepan, melt margarine. Add Worcestershire sauce, salt, and garlic powder, mix and simmer on very low heat until salt is dissolved.

Pour margarine mixture over the cereal mixture and stir to coat everything.

Spread mixture in a more-or-less single layer on two baking sheets.

Bake for 15 minutes. Turn/stir with pancake turner, then bake another 15-20 minutes.

Let cool to room temperature. Store in an airtight container.

This mix will keep fresh for several weeks in an airtight container, if it doesn’t get eaten sooner!