Saturday, April 1, 2017

Shelf Life and Storage: Dry Yeast

Red Star Yeast Company



Dry Yeast Each package and jar of dry yeast is stamped with a ‘Best if Used by’ date. This date is two years from the date the yeast was packaged. The month and year reflect when you should use your yeast by. The last 4 digits are for manufacturing purposes and have nothing to do with when to use the yeast by.

Example of code: FEB 2010 08 09 – Use by February 2010

Unopened packages and jars should be stored in a cool, dry place such as a cupboard; and can also be stored in the refrigerator or freezer. Yeast is very perishable when exposed to air, moisture and/or heat. Once your package or jar is opened the yeast must be refrigerated or frozen in an airtight container (see storage tips below). Under these conditions, we recommend using the Dry Yeast within 4 months after opening if refrigerated, or within 6 months after opening if frozen.

Dry Yeast should be at room temperature before using . When you are ready to bake, take out only the amount of yeast needed for your recipe and let it sit at room temperature for 30-45 minutes before using. Immediately put remaining yeast back into storage, following the storage tips below.

Yeast is a living organism, and will lose activity over time – even if the package is unopened. If you are unsure of your yeast’s activity, perform the Yeast Freshness Test before using.

DRY YEAST STORAGE TIPS

To prepare your dry yeast open packages for refrigerated or frozen storage:
•Fold the package down to yeast level (this removes the extra air).
•Seal with some tape or a clip before putting into storage.
•If you have a large opened package, separate dry yeast into multiple zipper bags and push out any air before sealing.
•Label bags with “Best if used by” date and date package was opened.

Restaurants Mentioned at April Meeting: Please speak with each proprietor on Gluten Free Status

HAMBURGERSERIA


1015 Essington Rd, Joliet, IL 60435
(815) 725-2883
2019 Essington Road



Metro Bar & Grill
2019 Essington Rd,
Joliet IL, 60435
815-577-8191




The Melting Pot of Naperville
4931 S Route 59, Ste 101
Naperville, IL 60564
(630) 717-8301
/

Gluten Free Chex Mix

4 Cups Corn Chex
4 Cups Rice Chex
1 Cup Mixed Nuts
1 Cup Gluten Free Pretzels
6 Tablespoon's Melted Butter
2 Tablespoon's Worcestershire Sauce (Lea&Perrins)
1 1/2 Teaspoon Seasoning Salt (Lawry's)
3/4 teaspoon Garlic Powder
1/2 teaspoon Onion Powder

Mix together: cereals, pretzels, and nuts in a large bowl
Add seasoning salt, garlic and onion powder to melted butter
Poor butter over dry ingredients
Mix well
Spread onto large cookie sheet with sides
Bake in oven 200 degrees for 1 hour, stirring every 15 minutes

Wednesday, December 7, 2016

Brazilian Cheese Bread (Pao de Queijo)

1/2 cup olive oil or butter
1/3 cup water
1/3 cup milk  
1 teaspoon salt
2 cups tapioca flour
2 teaspoons minced garlic
2/3 cup freshly grated Parmesan cheese
2 beaten eggs

Preheat oven to 375 degrees F (190 degrees C). 


Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes.

Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet. 

Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.

Herbed Bread Stuffing

2 Boxes (12 waffles) GF Frozen Waffles, toasted, cut into 1/2"cubes
3 medium onions. chopped
3 celery ribs, thinly sliced crosswise
1 1/2 teaspoons herbs de provence*
1/2 teaspoon dried sage
1/2 cup unsalted butter (1 stick)
1 1/2 cups GF chicken stock
Kosher salt and fresh ground pepper

Preheat oven to 350 degrees F.

Toast waffles until crispy but not burned. Let cool, then cut into 1/2"cubes. Set aside.

Cook onions, celery and herbs in butter in a large heavy skillet over medium-low heat, stirring occasionally, until vegetables are softened, about 10 minutes.  In large bowl, toss together bread cubes, vegetables and stock.  Season to taste with salt and pepper. Transfer stuffing to a large baking dish. Bake, uncovered for 20 minutes or until heated through.

*Hebs de provence:
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/4 teaspoon oregano
1/4 teaspoon basil

Peppermint Crunch Puppy Chow

Yield: 5 cups
Prep Time: 10 minutes
Total Time: 10 minutes

Sweet snack mix made with white chocolate and candy canes. Perfect to serve or give away during the holiday season!

5 cups Rice Chex cereal
10 ounces melting white chocolate OR vanilla flavored Almond Bark
1 cup crushed candy canes
1 cup confectioners' sugar

1. Pour the cereal into a large bowl. Melt white chocolate/almond bark according to the package directions. Pour melted chocolate over cereal, stirring and folding until the cereal is completely covered. Fold in the crushed candy canes.

2. Pour the confectioners' sugar into a zipped-top bag. Pour the chocolate covered cereal/candy canes in next. Seal the bag or container and shake until all the cereal is coated with the confectioners' sugar mixture.

3. Discard excess powder. Store at room temperature up to 2 weeks, if it lasts that long!

Saturday, December 3, 2016

Green and White Coconut Macaroons

1/2 teaspoon pure vanilla extract
pinch of kosher salt
2 large egg whites
2 1/2 cups sweetened shredded coconut
1/4 cup green M&M's

Position a rack in the center of the oven and preheat the oven to 325 degrees. Line a baking sheet with parchment paper.

Whisk together the vanilla, salt and egg whites in a large bowl. Fold in the coconut and candies. Scoop rounded tablespoons of dough and firmly squeeze then into balls. Each ball should have about 3 candies in it. More might cause the ball to fall apart while baking. (Pat recommends using a teaspoon and use one M&M) Place balls 1 inch apart on the parchment paper on baking sheet. Bake until very lightly toasted. about 15 minutes.

Let cool on the parchment on a wire rack for about 15 minutes.

Provided by Pat and Reynolds Kitchens

Thursday, November 17, 2016

10th Anniversary Gift bag sponsors

Thank you for your support!

Pamela's   Info@pamelasproducts.com/newsletter

SAN-J   www.san-j.com

Brazi Bites  www.brazibites.com

Barilla Pasta  www.Barilla.com

Enjoy Life Foods  www.enjoylifefoods.com.

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.