April Recipe of the month

When I first learned I had Celiac disease, bread was something I craved desperately. Before I found Udi's bread, I stumbled upon Elana Amsterdam’s website during my search for an easy to make bread and she has since become my favorite gluten-free baker. She recently sent me copies of her new recipe book and I have enjoyed practicing her art - for sure truly is an artist. She has mastered making a gluten-free lifestyle something tasty and healthy! All of her recipes call for Almond flour and she does not use butter or refined sugar. Here is the easiest (and most delicious) sweet bread recipe I’ve ever found. Its so good, my non-gluten-free friends never knew the difference when I made it for them. It scores bonus points for being low carb, high fiber, high calcium, (a nutrient easily missed when you are dairy-free as well) and high in  protein. It is also so moist and tasty, it could double as a birthday cake if you add some chocolate chips in the mix and little icing on top after it cools . . .

Gluten Free Banana Bread (or Cake)
3 cups blanched almond flour
½ teaspoon celtic sea salt
1 teaspoon baking soda
¼ cup agave nectar
¼ cup grapeseed oil
3 eggs, whisked
1 tablespoon vanilla extract
2 over ripe bananas (about one cup) mashed

1. In a large bowl, mix together almond flour, salt and baking soda
2. In a smaller bowl, combine agave, grapeseed oil, eggs and vanilla, then stir in bananas
3. Mix wet ingredients into dry*
4. Place batter in either a cake pan or two small loaf pans
5. Bake at 350° for 40 minutes
6. Remove from oven and allow to cool

Note: DO NOT use Bob’s Red Mill Almond flour.
* For the birthday cake version - add some chocolate chips after step 3

Gluten-free Support Group flyer!

The Anchorage Gluten-free support group is now official! We have a beautiful flier to post around town and increase visibility of our growing group!
A big thank you to A Visual Voice (http://www.avisualvoice.com/) for all their hard work on the support group flyer. Hope you like it and we would love to see you at the meetings!

Udi's gluten-free foods Ambassador program

Udi's makes the most amazing gluten-free bread available on the market today. It is soft and fluffy and can sit out on the counter like regular bread. It is absent of the grainy, dry taste that most gluten-free breads are known for. They have a whole wheat, cinnamon raisin, and white flavors.

Udi's ambassador program is a way to help unite those in the gluten-free community and ease the burden that a gluten-free lifestyle can create. An ambassador is someone who is active in the gluten-free community and leads the discussion on gluten-free issues online and within local clubs/groups. The program's aim is too increase Udi's ties with the community and make people aware of their products. I was recently asked to participate in the program and I delightfully accepted. One of the perks o the program? Free samples that I can pass out during my meetings and at other functions where people who require gluten-free diets might attend!

I am proud to be an ambassador of theirs!

Exciting news for Celiacs!!

The Wall Street Journal recently printed an article about new evidence that suggest gluten-sensitivity and Celiac Disease may be two separate entities. Why is this so important? This means there are more people who need a gluten-free diet and more attention must be paid to the way the food industry processes our grains. The evidence points out that while 1% of the population is affected with Celiac Disease as many as 6% of the population may have gluten-sensitivities.  Please click the link below for the full article.

http://www.emailthis.clickability.com/et/emailThis?clickMap=viewThis&etMailToID=246627909

March Product of the Month

I think the hardest thing about going gluten-free is the withdrawal from bread. My doctor ( who has Celiac disease as well) once told me he thought it was worse than a morphine withdrawal. I still remember the taste of the breadsticks at Olive Garden or the soft dark rye from The Cheesecake Factory. However, challenges in a gluten-free life normal have solutions and once discovered it is a small victory (well, I tend to make a big deal out of them, so maybe not so small.) Udi's cinnamon Raisin Bread is one of those personal victories. I love it toasted with butter and honey or peanut butter. My biggest issue with it? It now comes in bagel form! Its my latest addiction!

March recipe of the month

We just ordered the P90x nutrition and exercise plan and I am looking forward to working through all the meals and videos. My husband has always been very disciplined when it comes to working out and that really helps motivate me. I also love cooking with him. He always has great feedback on my recipes - gluten-free or not. A lot of their recipes that I have tried or looked at are naturally gluten free, dairy free, and soy free. The recipes consist of simple ingredients that fill you up but will not slow you down. We started with the fat shredder (phase 1) plan and then we are going to move on two the next phase after a month. March is still cold in Alaska but Alaskan winters are not as bad as some people imagine. There are some cold and bitter days however, I think the winter season anywhere has a unique ability to make you want to curl up with a warm bowl of soup! The following recipe is something I borrowed from the energetic people at P90x and I have modified it slightly. It is hearty and filling and is only about 70 calories per cup. It is also heart healthy. February was National Heart Disease Awareness month and ladies, you should know you are more at risk for Heart Disease! For more information visit www.goredforwomen.org
The best and most important part of this recipe though? My husband loves it!

Vegetable Soup

5 cups fat free chicken broth (use reduces sodium for a heart healthy option)

1 pound of ground turkey, cooked separately beforehand
4 red potatoes, cut into small pieces
2 cups onions, chopped fine
1 cup carrots, chopped
1.5 cups celery, chopped
1 cups zucchini, sliced
8 ounces tomato sauce, canned (low sodium for a heart healthy option)
2 cloves garlic, minced
1 Tbs dried parsley
1 tsp dried cilantro or to taste
black pepper to taste

Directions

1. In a large stockpot, combine chicken broth, potatoes, onions, carrots, and celery. Bring to a boil, reduce heat to medium high and simmer until the potatoes are tender, 20-30 minutes.
2. Add the turkey, zucchini, tomato sauce, garlic, parsley and cilantro. Reduce heat to medium low and simmer 10-15 minutes more until zucchini is JUST tender. Season to taste with black pepper and serve.
Serves about 9, 1 cup serves. About 70 calories per cup

Birthday Cupcakes

Baking for someone with Celiac Disease requires a lot of experimentation. Once you find something you tend to stick to it. I remember the first few celebrations after I was diagnosed - not all my creations were edible by the end of the baking process. Fortunately, I was blessed enough to have a friend make me cupcakes for my birthday that were gluten-free, dairy-free, and soy-free. Not a very easy combination! She used Bob's Red Mill chocolate cake mix and added an extra egg. The icing was Pamela's chocolate icing in the bag but it was a little runny. However, the combination tasted heavenly, so I would recommend the recipe again and again! Below is a picture: