Vaccine for celiac disease a step closer to reality - ksl.com

Here is a link to a recent article about a possible vaccine for Celiac Disease:

Vaccine for celiac disease a step closer to reality - ksl.com

I don't want to get my hopes up but I am excited to know that there are researchers out there making a difference for the future of those suffering from celiac.

Will a Gluten-Free Diet Improve Your Health? - from CNN

http://www.cnn.com/2011/HEALTH/04/12/gluten.free.diet.improve/index.html?hpt=C2

Here is a link to a recent article on CNN about the health benifits of eating gluten free even if you were tested negative for celiac.

Classico Gluten Free Pasta Sauces - Alfredo Sauces

Classico has the best tasting Gluten Free Pasta and Alfredo sauces I have had. Their Roasted Red Pepper Alfredo sauce is especially good. Here is how I put it together.

1 lb. Chicken Tenders or Chicken stirfry pieces (make sure it doesn't have any seasonings on it)
1 Jar Classico Roasted Red Pepper Alfredo Sauce
1/4 C Frozen Peas
1 C Frozen Fajita Vegetable Mix of Red, Yellow, Green and Orange Peppers and Sliced Onions (Make sure it has NO seasonings in it.)
1/4 C Cooked and Chopped Prosciutto or Bacon
2T Oil Split into 1 T increments
4 T Water or Chicken Broth Split into 2 T increments
Salt and Pepper to taste

Heat Oil in a skillet on Medium High. Meanwhile rinse chicken and pat to dry. Salt and Pepper and place in oil, don't over crowd you want to get a nice sear and brown. Once it is browned pour 2 T of water into pan and cover immediately. Turn heat down to Medium Low and Let it steam.After about 3-5 min. uncover and remove meat to rest. Mean while add additional oil and turn heat up to Med High. Once hot add in Fajita Vegetable mix. Once vegetables are soften add peas and prosciutto and then add 2 T water. Use whisk to stir up yummy chicken bits. Then add Alfredo sauce and turn Heat to low to warm sauce. Add chicken back in and once sauce is bubbling serve over pasta. Tinkyada brand pasta is the best.

Gluten Free Flours

GF Flour:

This comes from a recipe in Bette Hagman's Cook Book for GF Flour. I use this flour in combination with brown rice flour and/or cornstarch for most things.

I buy 25lb bags in bulk through the Good Earth and store the flours separately in 5 gal. food storage buckets. I mix the flour up in a large batch and keep a smaller tupperware bucket in my kitchen with all my other baking supplies for ease of use. I would avoid buying flours out of the bulk section since there is so much cross contamination. My brown rice flour I bought in the bulk section at the Good Earth always makes me sick so I need to give in and order a whole 25lb bag.

UnFlour:

This comes from a cook book I found at the GF Expo and love. Its called "Irresistibly Gluten Free".  The waffles are divine. The flour combines cornstarch with two other flours. I highly recommend buying this book.

All Purpose Flour by Authentic Foods:

My mom uses this one the most. I haven't really experimented with it much since the recipes I make the most call for GF flour but it is great for quick on the hand ready to go for any recipe. It may need more flour than what is called for in the recipe.

Thickening Soups and Gravies:

Before being diagnosed with celiac I didn't have to do to much to make gravy since there are gravy packets and cream of chicken soup, but now you'll have to make it from scratch so here are my recommendations.

- For making a bechamel sauce (buttter, flour, milk) I use rice flour, this makes a great soup base. If you need some tips on how to make this Alton Brown has a video of chicken curry pot pie and he makes his own cream sauce. I use the same technique and use different seasoning depending on what I am making.

- For thickening gravies or sauces I mix a Tablespoon or so with a Tablespoon or more of water to make a slurry and then add it in to the sauce. You have to boil it in order to activate the thickening process so if you are thickening something with milk in it be careful because boiling can cause your milk to curdle.

I'm on a roll, or Arepa

I just have to let you all know if you haven't tried it out yet, you are certainly missing out. I had my doubts but I was ever so surprised and delighted. Eleanor's Bake Shop in Salt Lake City is the best. Their arepa sandwiches are delightful and ever so tasty. I stopped in today on my way into a work meeting and it was worth every bit of effort in getting lost and finding the place. Its location is tricky to find but map it first or call for directions.  I tried out their Chicken Salad Arepas. It was full of flavor, creamy chicken, grapes, onion, cranberries, celery and a hint of cinnamon. It was perfectly paired with the slightly sweet taste and soft texture of the arepa. Needless to say their Apple Streusel Muffin was amazing. No doubt I am already planning my next work meeting close by so I have an excuse to drive the 40 mins  up and stop by.

http://www.eleanorsbakeshop.com/

(801) 563-7466

I Have New Favorite Pizza

Gluten Free and Fabulous

Pesto Margherita Pizza

I tried out this pizza for the first time tonight and it was soooo good I had to blog about it right away. The crust was crispy and chewy and the flavors were big and delicious.  I especially loved the pesto sauce instead of traditional ragu. This is a great way to go for a ready made pizza that you are sure to enjoy.


www.glutenfreefabulous.com

Gluten Free Flour Tortillas by French Meadow Bakery

I just tried out French Meadow's Gluten Free Tortillas and they were soft, elastic and not gritty as compared to traditional corn tortillas. They don't have the fullness of flavor as do regular fresh flour tortillas from my local Mexican restaurant but they are a great alternative for people who don't like the taste and texture of corn tortillas.

To prepare wet a paper towel and ring out moisture so it is only slightly damp. Wrap tortillas in paper towel, put on glass plate and cover with an up-side-down glass plate. Place in the microwave on High for 30 secs or until tortillas are good and steamed. I would suggest doing this even if you will be cooking them in an enchiladas casserole so that they wrap nicely and don't crack or crumble.

Their products are no longer available on their website, only in stores. They do have a store locator so visit: http://www.frenchmeadow.com/ for more information.