Wednesday, August 31, 2016

University of Chicago Celiac Center

Celiac Education Day

The University of Chicago Celiac Disease Center tests up to 500 people at risk for celiac every fall at our Annual Blood Screening. We also have educational sessions, a Q & A session with a panel of experts on celiac disease and a vendor fair to enjoy products from gluten-free companies.
Next Annual Education Day & Screening: October 2016.

Thursday, August 25, 2016


Classic Gluten Free Pound Cake

Glutenfreeonashoestring.com

 

 16 tablespoons (224 g) unsalted butter, at room temperature

1 cup (200 g) sugar

9 ounces (about 4 extra-large or 5 large) eggs at room temperature, beaten

2 teaspoons pure vanilla extract (or 1 1/2 teaspoons vanilla extract + 1/2 teaspoon almond extract)

180 grams Better Batter and 40 grams corn starch (or 1 cup 9 tablespoons (220 g) Better Batter)

1/2 teaspoon xanthan gum (omit if your blend already contains it)

1 teaspoon kosher salt

 

 Preheat your oven to 325°F. Grease well a standard loaf pan (about 9-inches x 5-inches, or a bit smaller) and set it aside.

In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, cream the butter on medium-high speed until it is light and fluffy. Add the sugar, and then the eggs (slowly, while the mixer is on low speed) and vanilla, beating after each addition until well-combined. Turn the mixer speed up to medium-high, and beat until smooth.

 

 In a small bowl, place the flour blend, xanthan gum and salt, and whisk to combine well. Add the flour mixture, about ¼ cup at a time, to the mixer bowl with the wet ingredients, and mix until just combined. The batter will be thick but soft and smooth. Scrape the mixture into the prepared loaf pan, and smooth the top with a wet spatula. Carefully bang the bottom of the pan a few times on the counter to release any air bubbles.

 

Place the loaf pan in the center of the preheated oven and bake, rotating once during baking, until lightly golden brown all over and a toothpick inserted in the center comes out clean (about 50 minutes). Remove from the oven and place the cake, still in the pan, on a wire rack to cool for at least 30 minutes before removing from the pan and allowing to cool completely.

Saturday, May 7, 2016

Preacher Cake from Laura H

3 C Gluten Free Four Blend (Better Batter or Pamela's)
2 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon
1 C Vegetable Oil
2 tsp Vanilla Extract
2 C Coconut Palm Sugar (brown or white sugar may be substituted)
1 20oz Can Crushed Pineapple w/juice
1 1/2 C finely chopped pecans-divided
1 C Flaked coconut
Cream Cheese Frosting


Sift together flour, baking soda, salt and cinnamon, set aside


Combine sugar, eggs, oil, and vanilla. Mix on medium low speed with electric mixture until creamy. Slowly mix in flour mixture until just combined.


Add pineapple (untrained), 1 cup pecans and coconut. Continue mixing on medium low until all ingredients are thoroughly combined.


Spray 13 x 9 baking pan with cooking spray.  Pour cake batter into pan and bake at 350 degrees for 50 minutes.


Cool completely and frost with cream cheese frosting. 



Thursday, March 10, 2016

What is iCureCeliac?


iCureCeliac is a patient-powered research network dedicated to enhancing and accelerating research efforts to better understand and ultimately cure celiac disease. iCureCeliac allows patients to contribute medical information and their experiences living with celiac disease and gluten sensitivity to help researchers improve treatments and find a cure. Your data can shape the types of research studies to be conducted that are most beneficial to you – the patient.

https://celiac.org/icureceliac/

Why Is This Important?

Celiac disease affects an estimated 1 in 100 people worldwide. The majority (83%) of those individuals are either undiagnosed or misdiagnosed. That means only 17% of people with celiac disease are correctly diagnosed. This is alarming given that studies show the later the age of diagnosis, the greater the chance of developing another autoimmune disorder, like Type 1 diabetes, thyroid disease and multiple sclerosis (MS).
Furthermore, undiagnosed patients or those who do not maintain a strict gluten-free diet can develop serious medical conditions including heart disease, anemia, osteoporosis, infertility, epilepsy, migraines and in some cases, intestinal cancer.

Read more at https://celiac.org/icureceliac/#GX6mXsp09CGlsYJd.99


Monday, February 15, 2016

Gluten Free Cheese Cake Crust

2 cups Gluten Free Corn Chex Crumbs
1/2 cup Ground Pecans
1/4 cup Butter
1/4 cup Sugar


Stir together Chex crumbs and pecans to combine.  Add butter stirring and mashing out lumps until mixture is consistent. Mix in sugar. Food processor would be great for this.



Thank you to Steve Buresh's Cheesecake Store & Sandwich Shop 14210 S Route 30, Plainfield IL 60544 Corner of 143rd & Route 30, Behind Family Video 815-267-6785 Mon.-Sat. 11am-8pm




I stopped by the Cheesecake Store to pick up a Famous Cheesecake Jar for my husband, (wheat eater).  I noticed a section of Gluten Free Cheesecake jars.  When I inquired about the kitchen and food prep regarding cross contamination, I was told very clearly the product is NOT safe for Celiac's. I was told the kitchen space is small and cross contamination was a real possibility.  I was so grateful for the honest answer.  Truly a company that is concerned about the health and well being of people.
The manager was so kind she shared their recipe with me so I could make them at home. The Cheesecake Jar is highly recommended for non-Celiac's, it makes a great gift.




Friday, February 5, 2016

Sweet Ali's Gluten Free Bakery Hinsdale IL

Sweet Ali's Amazing cookies will be available at the February Meeting

Monday, October 5, 2015

Mexican Shredded Beef

1 (2 lb.) boneless beef roast
1Tbsp. canola oil
1 onion, minced
4 cloves garlic, minced
1/2 Tbsp. tomato paste
3/4 cup beef broth
1/2 tsp. dried parsley
2 tsp. chili powder
1.5 tsp. ground cumin
1/2 tsp. cayenne
1/2 tsp. paprika
1/2 tsp. dried oregano


Heat oil in heavy skillet oil over medium high heat.  Season the beef with salt and pepper.  When the oil is hot as the onion, add the beef and brown on all sides.  Place beef in crockpot. Add garlic and tomato paste to pan stir until smooth, stir in beef broth and spices.  Remove from heat, poor the seasoned broth and onions over beef in crockpot.
Cook on low for 8-10 hours or until meat is tender.  Shred with two forks and allow to cook for a few minutes longer to soak up any extra liquid.