Cuyahoga County Fair

Summer was awesome! Entered 4 gluten free baked goods at the fair. Two took home third place! Winning against gluten counterparts, the white bread and yellow cake won.

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Happy St Patricks Day

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Heaven in York Pa

While road tripping to York to pick up an eBay purchase (don’t ask) we came upon Jim & Nena’s Pizza and Subs, 4720 Carlisle Road, Dover PA. We ordered their gluten free pizza and it’s a crispy pizza delight.

If you are near York PA. definitely give them a try!

www.jimandnenaspizza.com

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Chandra’s Toaster Tart Recipe

This is a treat that so many of us miss when we have to be gluten free. Toaster tarts are quite labor intensive, but they’re sooooo good! I’ve been asked numerous times for my recipe, so here it is. If you use a different gluten free flour blend, be sure that it includes xanthan gum or guar gum. This recipe may not work as well if your flour blend includes heavier flours such as bean or sorghum. If you do try it with different flour blends, let me know how it works!

Chandra’s Toaster Tarts

This recipe will make approximately 20-24 toaster tarts.

3/4 cup shortening
3/4 cup sugar
3 eggs
3 cups Better Batter flour
3/4 cup corn starch or potato starch
1 tablespoon baking powder
1/2 teaspoon salt
fruit jam or preserves

In a bowl, mix together flour, starch, baking powder, and salt. Set aside.

In stand mixer with paddle attachment, cream together shortening and sugar, then beat in the eggs one at a time. Add dry ingredients and mix until thoroughly blended and the dough pulls away from the bottom of the bowl.

Divide dough into two portions, place each in a ziploc bag, and flatten into a disc. Place in refrigerator and chill for at least overnight, but up to several days if desired.

Preheat oven to 350F.

Lightly flour a rolling surface with Better Batter flour. Roll out dough to about 1/8″ thickness (careful, it’s very delicate). At this point you can use a commercial toaster tart cutter (I got mine from Williams-Sonoma) or you can cut the dough into long rectangles, about 10″ long and 4″ wide. Carefully transfer the pieces to a parchment lined baking sheet. Trimmings can be re-rolled. If the dough gets too dry, add just a couple drops of water and knead with your hands before re-rolling.

If you used a commercial cutter, spread filling over the tart, leaving room at the edges for crimping the top crust on. Moisten the edges with water using your finger or a small cooking brush. Then put the top crust on and use the crimping tool.

If you cut your own rectangles, spread filling on one end, leaving room at the edges and in the center for crimping once you fold it over. Moisten edges as above. Fold over and crimp all the way around using a fork.

Carefully poke the top of the pastries with a fork in one or two places to allow steam to vent in baking.

Bake for 8-12 minutes or until pastries just begin to turn golden brown around the edges (remember, they will brown more when you toast them) and look done in the middle. If they don’t look done in the middle, bake a little longer, checking every minute or two.

Cool completely before storing. Tarts can be frozen, but will keep for several weeks at a cool room temperature wrapped in waxed paper and stored in a plastic container with lid.

GF Pasta At Porcelli’s

My work group had a “team building” 2-hour lunch Thursday. I dread these occasions, mostly because I draw a lot of attention quizzing the server, sending my GF dining card to the chef, etc. And usually, I end up with a boring salad with some boring grilled chicken (or occasionally steak) on it.

Well, this time was different. I was out of town when the plans for the lunch were made, and my manager insisted the group choose a restaurant with GF options. (Of course, usually the “option” is a salad…)

So we arrived at Porcelli’s, and I asked the server to take my dining card to the chef and ask if there were any GF options other than salad. She came back saying that they had GF angel hair pasta which could be had with a variety of their dishes (not, of course, the breaded ones or the Alfredo sauce). I asked for it with the Bolognese meat sauce. Note that I was still a bit dubious as to the preparation and possible cross-contact with gluten items.

When the pasta arrived, following a very simple side salad, it was a HUGE serving. I suspect they took the entire half-pound box of rice-based angel hair and cooked it for me. I was still a little trepiditious about whether it was GF since the strands were cooked to al dente perfection and twirled beautifully on the fork. I tasted, and could not detect anything different about the pasta from the rice pasta I make at home. (Usually I can taste gluten unless it’s just a trace of cross contamination.) It was excellent with the meat sauce.

I brought home leftovers, shared with two GF buddies (none of the three of us had any symptoms, so if there was CC it must have been very minimal!), and still had enough left for lunch the following day. As leftovers, it was much more apparent that it was rice based, as the long strands broke up in typical GF fashion upon reheating.

I highly recommend this restaurant. Porcelli’s is located on East Sixth Street just south of Superior Avenue in downtown Cleveland. I think when I go back there, I’ll take along a loaf of my homemade crusty GF bread to complete the dining experience!

Yahoo Health Article – “Why is Celiac disease on the Rise”

You can read the article here:

Why is Celiac Disease on the Rise?

better batter product recall

I’m copying here for you an e-mail I got regarding a Better Batter product recall.

Please note that the ONLY product involved in this recall that is sold or distributed by No Wheat, No Worries is the pancake mix.

All of the breads, cakes, cupcakes, and pastries I make and sell which use Better Batter flour are made from scratch using the original flour and my own ingredients.

Therefore, if you bought a box of pancake and biscuit mix from me, you may be affected by this recall. Otherwise, everything is FINE! :)

Chandra

Read the rest of this entry »

bean burrito? yum!

Tonight I tried my hand at the Better Batter flour recipe for flour tortillas. I discovered that the uncooked tortillas are unbelievably delicate, but once cooked they are awesome! I had my first bean burrito in something over 8 years. Yum yum yum.

The recipe says it makes eight tortillas of 6-8 inches diameter. I made 8 (although one got away before cooking so I only had 7 finished tortillas). They were bigger than 8 inches. I did not trim them to be perfectly round, although I may the next time I make them. They have to be rolled very very thin, with plenty of flour on the rolling surface, then slipped carefully onto a plate to transfer to the griddle. I am still relatively speechless about the fabulous taste and texture of the tortillas. My friend (also GF) described them as “food of the gods”! :)

I didn’t get to take a picture, I was too busy eating. Will take one next time…

If you use Better Batter flour, this is definitely a recipe to try!

just got this in my e-mail…

Celiac Awareness Tour Columbus
Gluten Free Expo

WHO: Celiac Awareness Tour (CAT)

WHAT: CAT Columbus Gluten Free Expo

Featuring: Expert Speakers – Chef Demonstrations – Gluten Free Vendor Market – Gluten Free Food Drive for Mid-Ohio Food Bank – Local Celiac Support Groups – National Celiac Organizations – Center for Celiac Research, University of Maryland

WHEN: Saturday, May 21st, 2011, 9:00 am – 3:00 pm

WHERE: Aladdin Shrine Center, 3850 Stelzer Rd., Columbus, Ohio 43219-3044

CONTACT: Jenny Kelley, 216-526-3803, jenny@healthyfoodstv.com

Jennifer Kelley
Director of Marketing and Public Relations
216-526-3803

I’m a Nut!

I placed an order from Nuts Online on Sunday. Today is Wednesday and I got my order. They have gluten free flours and bulk mixes (which appear to be the same as Bob’s Red Mill, at least from the mixing directions). I ordered 25 pounds of brown rice flour, 5 pounds of sorghum flour, and 10 pounds of bread mix. Since I’m currently attempting to bake bread for three (possibly soon to be four) households, I wanted to try the bulk mix. Udi bread is still the best but it’s a little expensive for that many people. I’m also going to try baking a recipe I found online that is supposed to be a clone of Udi’s bread. I’ll let you know how it goes! Meanwhile, I highly recommend Nuts Online for their fast service!