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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I was a bit skeptical when I poured a few cups of Rigatoni into a pot of boiling water.  With nothing but corn to hold it together, I figured it would get gummy or fall apart while cooking. Not the case. The pasta cooked to a nice al dente, and held up even when I added it to my “meat” sauce (I mixed tomato sauce with spinach, onions and crumbled veggie burgers). It didn’t taste like traditional wheat pasta, but it didn’t taste artificial either. Just a hearty bowl of starchy goodness.

Kristin gave Nonna Grazia Spaghetti a whirl and was impressed by how much it smelled like traditional pasta while it was cooking. She also found the taste similar to gluten-containing pasta. Her recipe tip? Use canned salmon for a quick and inexpensive way to get your Omega-3s.  Mix with garlic, rainbow Swiss chard and olive oil and pour over gluten-free pasta for a healthy meal.

In addition to the gluten-free pasta, Nonna Grazia sent us samples of gluten-free soft nougat, including Nougat Passion bars and Almond and Cocoa “Sofficiona” (soft nougat cake). As expected, the nougat is very sweet and chewy – not for those who prefer a dessert that’s low in sugar.

What’s nice about the nougat, however, is that it contains nuts and/or dried fruits throughout, which counter the sweetness and add texture to each bite. The Sofficiona was the most unusual, as it seemed more fit for eating with your hands than with a fork. It also is a very large slice, so it’s best shared with friends.

To learn more about these gluten-free products, visit LucaSanti Foods on Facebook.

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That’s the impetus behind Izzi B’s Allergen-Free Cupcakes. The cupcakes are free of wheat, soy, eggs, gluten, dairy, nuts, casein, refined sugars, honey, seeds and apples. They’re also made in a dedicated allergen-free facility to avoid any cross-contamination risks.

Izzi B’s namesake hails from the founder’s daughter, Isabella, who was diagnosed with an egg allergy right before her 1^st birthday. The diagnosis sparked the idea for a cupcake that all kids could enjoy, regardless of food allergy needs.

The cupcakes are baked fresh and then frozen for shipping, so you can order them in advance and keep them in the freezer until the big day. They’re best enjoyed at room temperature, so I immediately set our samples out to defrost. Within about 2 hours, the mini cupcakes were ready for eating. (Thank you to Izzi B’s for including a list of very clear instructions with the delivery. It makes all the difference!)

First up, we tried the assortment of vanilla and chocolate cupcakes with vanilla and chocolate frostings. The cake is dense, so it’s important to make sure the cupcakes are completely defrosted; they become much spongier as they thaw. The frosting is applied in a series of little peaks, giving the cupcakes a whimsical flair. Flavor-wise, the frosting is very sweet, like a sugary buttercream. While I’m usually a vanilla-vanilla fan, the chocolate frosting won me over, mostly because of the little non-dairy chocolate chips on top.

My favorite, however, was the Pumpkin Spice Cupcake with Maple Frosting. They look similar to the vanilla cupcakes, but when you take a bite, it’s clear that something seasonal is going on. I couldn’t quite put my foot on it at first, but the flavor has that hearty, pumpkin-y element that balances the sweetness of the frosting. A lovely treat for your allergen-free Thanksgiving table.

In the true spirit of the holidays, Izzi B’s is participating in a Gingerbread competition at the Stamford Museum & Nature Center. Their entry is “Izzi B’s Dream Bakery: An Allergen-Free Holiday Gingerbread Tribute Because Everyone Deserves a Cupcake,” and it features gingerbread people bearing the logos of food allergy and intolerance advocacy groups – including NFCA! You can help them take home the prize (and spread awareness) by voting for their entry now through Dec. 18.

Vote for Izzi B’s Allergen-Free Gingerbread House

To order Izzi B’s cupcakes, visit www.ibcakes.com

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It may be tough to peel your child away from their favorite gluten-free candy, but by offering some creative and healthy Halloween treats, you can help your child maintain a balanced and nutritious diet. Here are some ideas:

Set a good example

It’s hard to tell your child to take it easy on the candy when you’re handing out the sweet stuff. Opt for mini bags of gluten-free snacks like Froose Gummies, which offer a good source of fiber, or Kay’s Naturals, which are packed with protein. Bags of microwave popcorn are another healthy and gluten-free option (just don’t buy the ones loaded with butter!)

You can also go the non-food route and hand out things like glow sticks or festive erasers, as one parent noted.

Play with your food

You eat with your eyes first, so make it a festive scene. Try making a Taco Dip Dragon or Haunted Forest Platter  to entice your child with some real food. Remember to make the necessary swaps to ensure it’s gluten-free. (Peel a zucchini into strips to replace the spaghetti!).

Pump up dessert

Give brownies a healthy boost by making them with pumpkin puree. Best of all, you can still use a gluten-free box mix! Get the recipe for Gluten-Free Pumpkin Brownies. If you’re not a fan of pumpkin, try mixing in applesauce or black beans instead.

Repurpose your sweets

Candy doesn’t have to be enjoyed straight out of the wrapper. Crumble a peanut butter cup over low fat yogurt, or melt a chocolate bar and drizzle it over some sliced apples. The kids will still be eating sweets, but they’ll be part of a “better for you” treat. Plus, it’s a chance for your gluten-free child to help in the kitchen.

For a list of Gluten-Free Candy, visit CeliacCentral.org.

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After tasting the samples of Amy’s new gluten-free shortbread cookies I’m happy to report that I was far from disappointed. All three of the available flavors, Classic, Almond, and Chocolate Chip, taste extremely close to traditional shortbread cookie. Though they are a bit crumbly and fragile they still manage to taste moist, light and buttery. The real almonds and organic dark chocolate chips used complemented the base shortbread cookie, and served as a delicious reminder of the quality of the ingredients used in Amy’s products.

To learn more about this as well as all of the fabulous products available from Amy’s, visit amyskitchen.com

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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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A lot of gluten-free products claim they taste like the real thing. Sometimes, it’s true; other times, not so much. In the case of Tate’s Bake Shop Chocolate Chip Cookies, I’ve actually had the ‘real’ gluten-containing thing, and the gluten-free version is spot on.

I grew up on Long Island, and summers often involved traveling ‘out east’ for the weekend. On the way back, we always stopped at a farm stand to pick up a pack or two of Tate’s Chocolate Chip Cookies. They always were thin, crunchy and stacked in a small tower. And they always went fast.

Today, I still see the familiar stack of Tate’s cookies at the deli near my dad’s house. I’ve even spotted them at corner markets in Philly. But now, the original flavor has a gluten-free companion.

When we received a sample of Tate’s Gluten-Free Chocolate Chip Cookies at the office, I thought “No, this can’t be the same cookie…could it?”

One bite, and the childhood memories came flooding back. The thin, crunchy texture. The buttery and sweet dough. The chocolate chips – melt-in-your-mouth even when eaten straight out of the bag. To top it off, there wasn’t a touch of aftertaste.

I was stunned, in the best way possible. And just like the original, the gluten-free cookies went fast.

Tate’s cookies aren’t thick, chewy or chock-full of chocolate chunks. They’re simple and, despite being packaged, have that homemade appeal. If that’s your kind of cookie, then I suggest you high-tail it to their website and order yourself a pack.

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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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1) Edy’s
Edy’s offers a wide selection of gluten-free frozen treats and is pretty easy to find in many grocery stores. Among my favorites are their Sherbet and Fruit bars. Edy’s also makes smoothies and has a huge selection of ice cream in many flavors and varieties. Though many of Edy’s products are gluten-free some are not. So, as always it is important to check the ingredients. You can find full details about all Edy’s products including information on which ones are gluten-free at edy’s.com

2) Gluten Freeda Ice Cream Sandwiches
Have you missed ice cream sandwiches since being diagnosed with Celiac Disease? If so, you will be glad to know that GlutenFreeda has teamed up with Julie’s Organic Ice Cream to bring them back. Learn more at www.glutenfreedafoods.com

3) Yoplait Go-Gurt®
Healthy, kid-friendly, and portable, Yoplait’s Go-Gurt is a fun and delicious gluten-free frozen treat to take on the road. Check out the labels to be sure the flavor you are picking is gluten-free. More information can be found on www.yoplait.com and through General Mills here.

Gluten-free Treat #4 and #5 are Frozen treats that you can enjoy while out with friends and family. For both, I suggest informing the employee serving you that you have celiac disease and need to avoid cross contamination, along with selecting the gluten-free options each establishment offers.

4) Dairy Queen:
A list of Dairy Queen® treats that are gluten-free is available on their website. Additional suggestions and advice for avoiding cross-contamination is also offered on the same page. Among these suggestions, is selecting one of the pre-packaged manufactured novelty treats that are gluten-free, also listed on the same page. Visit Dairy Queen’s Gluten-free Product Page for more information

5) Rita’s Italian Ice
Rita’s Italian Water Ice is a regional chain, so it may not be something available to all readers. However, visiting the local Rita’s has been a summer tradition since I moved to Philadelphia 3 years ago.  So I had to include them. Rita’s offers a chart of all their available flavors and products that includes allergy information. Once again I suggest speaking with the employee serving you, along with the chart, to further reduce any chance of cross contamination. Visit www.ritasice.com for more information.

Bonus:
If you are in a do-it-yourself mood follow the links below to just a few of the gluten-free recipes you can find on Celiac Central.

• Banana Coconut Smoothie
• Frozen Treats
• Summer Smoothies

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As I flipped through the pages of Artisanal Gluten-Free Cupcakes, by Kelli and Peter Bronski, my stomach began to rumble in anticipation. The pictures made my eyes turn bright and my appetite grow. Each picture showed homemade treats made from scratch, with the perfect amount of icing on top and the perfect amount of garnish. I wanted to dive right in, even now as I’m typing.

The book offers 50 delicious, gluten-free and from-scratch cupcake recipes, plus tips for making dairy-free, egg-free, and refined sugar-free versions of them. Eighty-eight color photos provide the baker with a final product that seems obtainable. The style and organization makes it simple and easy to follow along, so baking is a cinch. From Cookies & Cream to Pina Colada, the range of cupcake flavors is endless.

Artisanal Gluten-Free Cupcakes is the Bronskis’ second book – a follow up to Artisanal Gluten-Free Cooking, which was released 2009.

Peter is also one of the National Foundation for Celiac Awareness’ (NFCA) Athletes for Awareness, and he happens to be speaking during NFCA’s free Webinar next Wednesday, June 29. He will be discussing active lifestyle changes for anyone diagnosed with celiac disease and nutritious gluten-free foods for maximizing exercise. His new book promotes these things as well, as his gluten-free recipes focus on all-natural ingredients.

Artisanal Gluten-Free Cupcakes sells for $16.95, which I find to be a great price for such a wonderful treat. To order a copy, visit Amazon.com or any major bookseller.

To register for NFCA’s FREE Webinar on June 29, visit NFCA’s Webinars page.

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