I started with a recipe I found on Betty Crocker’s official site for Gluten Free Cheese Garlic Drop Biscuits. Since I wanted the younger members of the household to be able to try them I left out the garlic powder, but otherwise followed the recipe exactly. It is only a tiny bit more complicated then the standard directions for drop biscuits, so it was not very hard to make. Nor did it take very long. In less than a half hour the biscuits were done and ready to taste.

The finished product did not look exactly like traditional drop biscuits. I partially credit this to trying out a new recipe.  In addition the flour mixture, a combination of rice and potato flour, was much finer than the original. They did not taste exactly like traditional drop biscuits either. To me they tasted too much like potato. However everyone else in the house liked them. Even though I didn’t enjoy the flavor as much as everyone else, I was pleased with how fluffy and moist they were.

Since the cheesy drop biscuits had a potato after taste I was concerned the pancakes would as well. I couldn’t have been more wrong. In addition to being fluffy and moist they tasted exactly as pancakes, gluten-free or not, should taste.

Though I do not agree that Bisquick Original or Gluten-Free is the right choice for a pizza crust or maybe not even a pie crust, it is amazingly handy for early morning pancakes and dinner biscuits.  Especially when you are short on time. Unfortunately, as is often the case, the gluten-free consumer has to pay a bit more for this convenience. For a 16 oz box of Gluten-free Bisquick I paid $4.99, while the same size of Original Bisquick was only $2.29.  On the positive side, individuals diagnosed with celiac disease may be able to receive tax deductions for expenses associated with gluten-free foods in instances were the cost is higher than that of regular items.  To learn more on how this works check out Celiac Central’s Tax Deduction Guide for Gluten-Free Products.

If you would like to learn more about Betty Crocker’s Gluten-Free Bisquick as well as get great recipes and more visit www.bettycrocker.com.

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By Alexander Hymowitz

A couple of weeks ago, I was walking through the supermarket, which I rarely do, and I spotted something very interesting. It was a gluten-free pre-packaged cookie dough by a company that is known for their gluten-filled cookies. The company is called Immaculate Baking Co., and their cookies are quite good.

The cookies are called Gluten-Free Chocolate Chunk Cookies, and they come in a red package with the words “Gluten-Free” posted in big letters in the front of the package.

Although you are not supposed to eat raw cookie dough, who can resist? At first, I thought “Wow these are amazing!” and then I thought “Better pop them in the oven.” The cookie dough is pre-packaged and pre-made. You do not need to do anything other than preheat the oven and then pop them in. They are delicious and simple to make, just like any of the regular gluten-filled cookie doughs. All they need is a couple of minutes in the oven, and they are ready to eat.

The cookies look like something out of a bakery. They cooked well and stayed in shape, unlike many other gluten-free cookies. They look, smell and taste great. The cookies taste like normal cookies, but I have to tell you there is a little bit of chalky taste in the end. That is not to say that these cookies were not good, because they were really good.

Immaculate Baking Co. cookies are also really good for two other reasons: You can pick them up at any supermarket (and of course online), and they are also all natural. Enjoy!

Learn more about this Gluten-Free Chocolate Chunk cookie dough at ImmaculateBaking.com.

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If you have been on CeliacCentral.org lately, you may have noticed a banner that looks like this:

Click on it and you’ll arrive at NFCA’s Gluten-Free Holiday Central, a microsite filled with gluten-free recipes and advice to help you through the holidays. Since Nov. 16, we’ve also been running our Gluten-Free Holiday How-Tos, which include our Gluten-Free Holiday Tip of the Day and special blog posts and exclusive tips from four of our gluten-free blogger friends.

So far, we learned “How to Survive Your First Gluten-Free Holiday” from Shirley Braden of gluten free easily, and Silvana Nardone of Silvana’s Kitchen and Easy Eats taught us “How to Host a Gluten-Free Holiday Your Kids Will Love.” This week, Rachel Begun, RD, explained “How to Fit a Fruit or Vegetable in Every Gluten-Free Holiday Dish.” Next week, we’ll feature our capstone on “How to Keep Your Gluten-Free Holiday Low Fuss and Low Cost,” with Carol Kicinski of Simply…Gluten-Free.

Now, getting some pearls of wisdom from these ladies is a gift in itself, but we wanted to sweeten the deal by offering up some giveaways. Our friends at Crunchmaster were more than happy to oblige and gave us enough loot for 5 giveaways: 4 weekly prizes consisting of $40 worth of Crunchmaster crackers, and 1 Grand Prize of $100 cash + $40 worth of Crunchmaster crackers.

We’ve already given away 2 weekly prizes, but there’s still plenty of time to enter the remaining giveaways. Here’s how:

Enter the weekly giveaways by signing up for each of the remaining Gluten-Free Holiday How-Tos eblasts:

• Gluten-Free Holiday How-Tos Eblast featuring tips from Rachel Begun, RD (Deadline to enter: Dec. 9 at 12 noon ET)
• Gluten-Free Holiday How-Tos Eblast featuring tips from Carol Kicinski (Deadline to enter: Dec. 16 at 12 noon ET)

By entering the weekly giveaways, you’ll automatically be entered to win the Grand Prize. Winners will be notified via email.

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You can find them exclusively at your local Whole Foods Market in the gluten-free freezer section along with other frozen gf bakery options. They are sold in packs of two and are priced similar to many of the gluten-free pie crust mixes found in the same store. The price seems very reasonable when it is for a pre-made gluten-free pie crust.

The crust themselves are very thick and the overall flavor was pretty close to what you might expect from any pre-made frozen pie crust. Though they don’t brown as easily as a traditional pie crust, they do taste a bit buttery and are plenty flakey with out breaking apart too much, so I can’t really complain. I thought they worked perfectly as a pie crust for sweet fruit pies; though I have read a few reviews that indicated using the pie crust for non-dessert purposes may result in a slightly saltier or crust flavor sweeter depending on the ingredients used. With autumn right around the corner and the holiday season trailing right behind it, these easy and relatively affordable gluten-free pie crusts will definitely come in handy.

To learn more about Whole Foods Market and the Gluten Free Bakehouse visit wholefoodsmarket.com.

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Chef Robert Landolphi is making a name in gluten-free. He not only wrote the Gluten Free Every Day Cookbook, but he’s also a driving force behind the acclaimed gluten-free dining options at the University of Connecticut, where he serves as culinary operations manager. You may even recognize him from NFCA’s webinar, “Serving Up Gluten-Free at Colleges & Universities,” where he shared tips from the dining hall.

In his latest venture, Chef Rob focuses on gluten-free recipes that can be made on the fly. Quick Fix Gluten Free is a cookbook filled with sweet and savory meals that go from pantry to table in 30 minutes or less.

The book is divided into nine chapters with additional sections for tips on stocking your gluten-free pantry, making substitutions, working with gluten-free dough, and more. While it’s well-organized, the book is far from stodgy or formal. Recipes are easy-to-read, with eye-catching tangerine accents to divide chapters and highlight ingredient lists. Chapters have laid-back titles like “Teasers” for appetizers and “Sweet Treats” for desserts. There’s even a chapter called “Battered and Fried” that – you guessed it – includes favorites like Crispy Fried Calamari and Fried Mozzarella Sticks.

While Quick Fix Gluten Free is all about speed, there’s also an endearing quality to it. Chef Rob began cooking gluten-free after his wife was diagnosed with celiac disease. At the start of each chapter, Rob includes a note that shares some of their gluten-free experiences and explains why dishes like Grilled Mojo Pork Tenderloin and Southern-Style Chicken and Dumplings made it on the list.

Quick Fix Gluten Free will be released on August 23, but you can buy it now from Andrews McMeel Publishing.

Gluten-Free Giveaway!

You can enter to win a free copy of Quick Fix Gluten Free by completing NFCA’s 2011 Gluten-Free Consumer Shopping Habits & Preferences Survey. Three survey participants will be randomly selected to win Chef Rob’s new cookbook. Plus, you’ll help NFCA gather important statistics about your gluten-free needs, so it’s a win-win! Survey ends Monday, Aug. 15.

Take the Survey

Hot Products Bonus: Gluten-Free Recipe

As a special preview, here’s a recipe from Quick Fix Gluten Free. Enjoy!

Cherry Walnut Quinoa Salad
Makes 4 to 6 servings

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1½ cups chopped broccoli florets
• 1 cup dried cherries or cranberries
• ¼ cup finely chopped red onion
• ¼ cup chopped walnuts
• ¼ cup white balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

Directions:

1. In a medium saucepan, bring the quinoa and water to a boil over high heat.
2. Lower the heat to simmer, cover, and cook until all the water is absorbed, 10 to 15 minutes.
3. Scoop the cooked quinoa onto a large plate and allow to cool completely.
4. In a medium bowl, mix together the broccoli, dried cherries, red onion, walnuts, and cooked quinoa.
5. In a small bowl, whisk together the vinegar, olive oil, garlic, salt, and pepper.
6. Add to the quinoa mixture and toss until completely blended. Refrigerate overnight to allow the flavors to meld.

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I’m a gluten eater, so I’m just learning about gluten-free (my uncle has celiac disease). I’ve been surprised to find the variety of recipes available for the gluten-free diet. I wasn’t aware of all the options available for a person with celiac disease, but cookbooks are helping me learn.

Let’s Eat Gluten Free, by New Hampton and Waverly Celiac Support Groups starts out with an impressive table of contents, whether you’re gluten-free or not. The cover art is enticing and makes you want to open the book to see the recipes inside.

The book is broken down into simple chunks, with different sections for appetizers, snacks, beverages & dips; salads & soups; breads & crackers; brunch; main dishes & meats; side dishes & vegetables; bars, candies & cookies; cakes/frosting, desserts & pastries; and miscellaneous food items.

Before any recipes begin, the book explains abbreviations used in the book and gives an overview of how to use gluten-free flours. In addition, the baker and reader are provided with gluten-free baking tips, which I find to be very helpful and useful.

The book is very well organized, and each recipe was donated by an individual. It feels personalized and creative when reading and making a recipe for yourself or a loved one with celiac. Best of all, the book is inexpensive ($15, plus $3 shipping), and there is even an order form in the back of the index so you can share this book with others.

To order Let’s Eat Gluten-Free, contact Betty Bast at rbbast@webiowaplus.net or 319-352-4740.

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I managed to snag two samples of products that will be featured in today’s broadcast: Simply…Gluten-free Desserts, a cookbook by Carol Kicinski of Simply…Gluten-Free, and Shane’s Original BBQ Sauce, a gluten-free bottle of the sauce made famous at Shane’s Rib Shack. Here’s the lowdown:

Simply…Gluten-free Desserts

Holy cannoli. Actually, I think cannolis are the only dessert not included in this ode to sweet endings, but with 150 recipes to choose from, there are plenty of cream puffs, tarts and cookies to keep you busy.

Simply…Gluten-free Desserts is laid out in chapters: Cakes and Cupcakes; Puddings and Custards; even one just for Frostings. Within each chapter, there is page after page of sweet and sinful recipes (brace yourself – your savory side’s about to get jealous). Each recipe includes a little intro from Carol, with some tips or a pleasant story behind the treat, then a list of ingredients and step-by-step instructions. There’s even a call out section in the sidebar to note things like “Grain-free” or “Makes 24 cookies.”

Now, they say you first feast with your eyes, and this book certainly takes care of that. The pages are framed with a delicate orange icon and a dash of scrolls along the border. Similarly, the ingredients are highlighted in a pale orange box, which makes them stand out without being distracting.

There’s also eye-poppingly good food photography. My only complaint is that there aren’t more photos speckled throughout the book, because when you come across the snapshot of the Mascarpone Berry Pie or the Mexican Chocolate Cake with Cinnamon Whipped Cream, all you want is more.

As for content, Simply…Gluten-free Desserts ranges from the classic – Red Velvet Whoopie Pies – to the refined – Apricot Dacquoise – to the downright clever – “Chips and Salsa” (dessert). My favorite entry had to be Peanut Butter and Jelly Ice Cream Sandwiches. It takes two of my favorite foods: ice cream and PB & J sandwiches, and turns it into a gluten-free dessert fit for all ages.

Should you be like me and require some guidance in the kitchen, Carol’s book also devotes an early chapter to “Gluten-free Cooking and Baking,” which includes tips on ingredients, equipment and techniques. For example, “Add Flour in Batches.” (Guilty.) And “Please, please use freshly squeezed citrus juice and freshly grated citrus zest.” (Also guilty.)

With all these helpful tips, the two things I did miss were estimated prep/bake times and a list of equipment needed for each recipe. Those two additions would make it easier to plan for whatever dessert is on my agenda. Then again, it’s simple enough to figure both of those out by reading through the recipe, which is recommended before any baking attempt. (Guilty.)

You can purchase Simply…Gluten-free Desserts by watching the QVC broadcast or visiting simplygluten-free.com/cookbooks

Shane’s Original BBQ Sauce

When you’re gluten-free, backyard barbecues come with questions. Have any buns touched the grill? Wasn’t that serving fork just in the pasta salad? Did someone really have to use the same knife to cut the tomatoes AND the rolls?

Fortunately, Shane’s Original BBQ Sauce is a gluten-free option that everyone can enjoy.  It’s sweet and tangy, with a bit of a kick for those who like a little heat. The sauce is thick, so it will literally stick to your ribs, but it also pours out smoothly instead of glopping onto your plate.

Should your barbecue be rained out, there are other creative ways to use the sauce. I made a pizza. It was mostly out of necessity: I was fresh out of meat, but I did have a gluten-free pizza crust in my freezer (review of that item coming soon). Determined to put the sauce to good use, I took a cue from ATX Gluten-Free, and topped the crust with Shane’s Original BBQ Sauce, sprinkled on mozzarella and corn, and tossed it in the oven.

The result. Delicious! In fact, my roommate wandered in from work and immediately noted the tasty aroma wafting from the kitchen.

As for the nutrition profile, Shane’s Original BBQ Sauce is pretty standard. The sweet flavor packs on 9g of sugar per serving, and when loaded onto a rack of ribs, that number can add up. Let’s be honest, BBQ sauce isn’t meant to be “lite and healthy,” but at 50 calories per serving, it could actually be a better choice than dousing a plate of greens with gluten-free salad dressing. Everything in moderation!

To find a Shane’s Rib Shack near you, visit www.shanesribshack.com (Check out their gluten-free menu, while you’re at it), and watch for a special deal on Shane’s ribs and BBQ sauce today on QVC!

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Food:

The National Foundation for Celiac Awareness (NFCA) has gathered some great recipes perfect for a St. Patrick’s Day feast. You can find them, along with other seasonal dishes in the NFCA’s Seasonal Gluten-Free Recipe Box on CeliacCentral.org.

Recipes include:

• Corned Beef Cooked in Gluten-Free Beer
• Onion and Quinoa Soup
• Gluten-Free Irish Soda Bread

Additional recipes can also be found on About.com. Visit their Celiac Diet Section for a guide on celebrating Saint Patrick’s Day with gluten-free food.

Drink:

A few of the recipes listed above will call for gluten-free beer. A good gluten-free beer may also come in handy if you decide to have a green beer safe for someone on celiac diet. Fortunately, there are some great tasting options available.

Among the growing options of gluten-free beer is Redbridge Beer and Bard’s Tale Beer. I’ve tried both and either will fit into a gluten-free St. Patrick’s Day perfectly. Of course, hard cider is always an option, and one that’s naturally gluten-free.

Whether you stay inside and celebrate with friends or family, or if you go out, have a safe and happy gluten-free St. Patrick’s Day!

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GalloLea Organics began making whole wheat pizza kits, with the goal of making a great tasting pizza that was quick and easy for everyone to make and enjoy. After perfecting their whole wheat version, GalloLea Organics reformulated the flour mix in their kit to make it gluten-free.

For this review GalloLea sent me some of their kits to sample. The kit itself came in a small and simple paper bag. What they fit into that little paper bag was quite impressive. Each bag contains a pizza dough flour mix, sauce, and a piece of parchment paper.
The only ingredients required to make the dough is a half cup of warm water, and a teaspoon of oil. What ever toppings you choose to add are also up to you.

I was very impressed with how easy the pizza dough was to make. My experience with home made pizza dough always seems to be very messy and often complicated. So this is what I was expecting. But after reading the instruction, my concern turned from the mix being too messy to the dough being too dry to shape. To my happy surprise, the dough was as easy to make as promised. After adding the water and mixing the dough for approximately 75 strokes (as the instructions suggested) the dough was easy to handle and form into a ball. Pressing out from the center, the dough easily spread out on to the parchment paper. Did I mention how impressed I was yet?

After shaping the dough, we slid it onto the oven rack to par bake it. 5 minutes later the crust was starting to get a nice color, so it was time to add the included sauce. The sauce was thick and is paste based with a pleasant flavor. The package of sauce provided was very generous so whether you like your pizza with just a dash or smothered in tomato sauce you are covered. Because I wanted to make the pizza crust and sauce do the majority of the work for this review I just added some mozzarella cheese as a topping. After baking it for 8 more minutes, I had a lovely looking pizza that tasted great, and was very easy to make. I have no doubt the finished crust would have held up to a variety of toppings. Suggestions for toppings and helpful tips for cooking the pizza crust with them are included in the instructions.

Before ending this review I just want to share some information about the ingredients. All the ingredients used in this kit, including those used for the sauce, are organic and natural. The dough is made with organic brown rice and buckwheat, which gives the pizza crust a great color, texture and makes it a bit healthier for you. I was also pleased to see the addition of yeast and the absence of Xanthan Gum. I do not have anything against this ingredient. However, it does get leaned heavily upon for gluten-free foods so it was very refreshing to see a flour mix with out it.

If you would like to learn more about GalloLeo Organics Gluten-Free Pizza Kits visit www.gallolea.com.

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If you haven’t checked it out yet, the December edition of the National Foundation for Celiac Awareness (NFCA)’s  Monthly Celiac Central Newsletter is packed with holiday cheer, tips, and ideas. This month, newsletter contributor, Tina Turbin, shares some tips for getting the kids in to the holiday spirit with gluten-free baking in her article Holiday Baking with Your Celiac Child.  And Cheryl McEvoy, NFCA’s Online Content Manager, provides a great guide to giving in her article  20 Ways to Give Joy (and Share the Celiac Story) This Holiday. In addition to these articles, you will find recipes, product information, celiac news and more!

Elsewhere on the NFCA’s website, www.celiaccentral.org, A Gluten-Free Holiday Recipe Box has been compiled to make planning your holiday dinner a bit easier. It is filled with many of the delicious recipes that have appeared on the NFCA’s  Recipe of the Week blog which is updated every Monday.

While you are checking out some of the helpful celiac and gluten-free resources that are on www.celiaccentral.org be sure to enter the Holiday Dips & Dishes: Gluten-Free Recipe Contest. One Grand Prize Winner will receive $500 in cash! The contest ends January 1st so there is still time to enter. Learn more about this contest, including how to enter, here.

On the subject of dips and dishes, are you hosting a party and expecting a celiac or gluten-free guest for the first time, or maybe this is your first holiday as a celiac? No need to worry. You can learn a bit about celiac disease and how to avoid foods with gluten in them in the celiaccentral.org’s gluten-free food section.

Remember you are not alone on your gluten-free adventure. In addition to the helpful information provided by the NFCA, the blogosphere is filled with celiac and gluten-free bloggers willing to share some holiday tips, recipes, and stories. This includes some of our favorite bloggers.

• Gluten-Free Blogger and good friend of the NFCA, Diane Eblin, also provides extra help on the subject of cooking for gluten-free guests on her blog The W.H.O.L.E. Gang
• The Gluten Free Girl makes adorable Gluten-Free Cake Pops decorated to look like Rudolph. http://glutenfreegirl.blogspot.com/ adorable.
• Karina Allrich, the Gluten-free Goddess, shares her favorite winter recipes.
• The Gluten Free Mom shares her experience with gluten-free cooking and a great recipe for Gluten Free Christmas Cookies.

Discover more amazing Blogs in the NFCA’s Celiac Bloggers Section.

Though this list is far from complete, I hope it helps those who needed a little guidance.

Have a Healthy and Happy Holiday~

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