Gluten-Free Eating Made Easy!

EDITED TO ADD: Do-It-Yourself Dinners now has prepared gluten-free meals available throughout the month. Once a gluten-free order has been received, the owner of Do-It-Yourself dinners will prepare the meal in a safe area.

The following entrees will be available throughout the Winter and into the Spring at the Do-It-Yourself Dinners location at 7142 West 183rd Street, Tinley Park. For more information call 708-444-8450.

Apple Glazed Pork Chops
Attention all sweet and spicy fans...this one is for you. Not too spicy center cut pork chops with a sweet apple and scallion marinade. Yum

Barbecue Chicken Pizza
10-inch Gluten free crust topped with diced chicken and vegetables with a tangy BBQ sauce make this a very exciting pizza.

Baked Sausage and GF Rigatoni
Delicious baked pasta with sausage, marinara and parmesan cheese.

Beef or Chicken Fajitas
Beef or chicken strips with peppers and onions in a southwest seasoning. A fast dinner for nights when families are busy.

Beef Stew Gaston
Tender stew meat slow cooked with vegetables in a rich sauce.

Chicken Cacciatore
Braised chicken with tomatoes, green peppers, mushrooms and spices.

Chicken Cheddar Casserole
Number one seller! Boneless skinless chicken breasts topped with cheese, mushrooms in honey mustard sauce.

Italian Stuffed Chicken Breast
Tender chicken rolled with a mozzarella and sundried tomato filling. Top with a tangy
tomato cream and this will be sure to please.

London Broil
Teriyaki marinated beef sirloin tastes great off the grill. You'll love it!

Open Sesame Salmon
This is a fresh salmon fillet topped with just the right combination of sesame, hoisin sauce and ginger.

Orange Teriyaki Pork Loin
Put a new twist to your regular Sunday dinner. Tender pork marinated with a blend of orange, in a traditional teriyaki sauce.

Popeye's Pork Chops
Individual pork chop version of our hit stuffing! That is a blend of spinach, bacon and onions topped with a tangy BBQ sauce.

Popeye's Pork Roast
Tender pork roast stuffed with a blend of spinach, bacon and onions topped with a tangy BBQ sauce.

Santa Fe Meatloaf
A little different than your everday meatloaf. A perfect blend of southwestern spices
topped with salsa.

Shepherd's Pie
Total comfort food. Seasoned ground chuck, cheese, corn and topped with mashed potatoes.

Sweet Pepper Steak
Sirloin steak in a sweet and tangy pepper and tomato sauce.

Tasty Tortellini Soup
Jimmy makes terrific soups and this one is no exception! A great blend of Italian sausage, GF cheese tortellini, beans and special spices.

Once Again It's Time...

...for a Gluten-Free Wikaduke meeting! Our next meeting is Saturday, March 1 from 10AM until 12 Noon at Edward Plainfield Outpatient Center located on 127th Street and Van Dyke Road in Plainfield.

Among other things, we're pleased to announce that Nancy Rodriguez, RD will discuss nutrition as it relates to the gluten-free diet and will happily and eagerly answer your questions. With Easter just around the corner we'll discuss safe and unsafe candy. Trader Joe's will has provided us with a plethora of their gluten-free products to sample. Like always there will be a raffle, or two, and who knows what else!

See you Saturday!

Gluten-Free Camp in Michigan

Camp Westminster which is located on Higgins Lake in Michigan is hosting a gluten-free camp for children between the ages of 12-14 from June 16-21.

Gluten-Free Cooking Expo 2008

Does two full days of gluten-free cooking demonstrations, a gluten-free vendor showcase, gourmet breakfasts and lunches and dinner outings to various GF restaurants in Chicago sound good to you?

If so, you might be interested in attending the Gluten-Free Cooking Expo 2008 which is taking place at the Double Tree Hotel in Oakbrook on September 12th and 13th.

Treats for the Gluten-Free Pooch

Gluten-Free Dog Treats
1 1/2 cup white rice flour (or any GF flour mix or flour combination)
1/2 teaspoon xanthan gum
1 teaspoon garlic powder
3/4 - 1 cup grated cheese
1/3 cup water
1 egg
1/4 cup apple sauce

Mix all ingredients in mixer. Roll into logs, cut into pieces and place on a parchment paper lined cookie sheet. Chill in refrigerator and bake at 350* F until golden brown and crispy.

Breads Tasted...

...at the February meeting:

Sandwich Bread from a Mix:
1. Bob's Red Mill Gluten-free Homemade Wonderful Bread Mix baked in a Breadman Ultimate TR2200C by Lynn

2. Bread from Anna Gluten Free, Soy and Rice Free Bread Mix oven baked by Tracy

3. Gluten-Free Pantry Sandwich Bread Mix oven baked by Tracy

4. The Really Great Food Company Old Fashioned Cinnamon Bread Mix baked in a Breadman Ultimate TR2200C by Lynn


Homemade Sandwich Bread:
1. Bette Hagman's Yogurt and Honey Quickbread oven baked by Mary

2. Bette Hagman's Four Flour Bread oven baked by Alisa
Dry Ingredients:
2 1/4 cup Bette's Four Flour Bread Mix *
2 1/4 teaspoons Dry Yeast Granules

Wet Ingredients:
1 egg plus 1 egg white
3 tablespoons margarine or butter
1/2 teaspoon dough enhancer or vinegar
1 teapoon vanilla
1 cup warm water, milk or nondairy substitute

Grease your chosen pan and dust with rice flour.

The liquid temperature will be different for hand mixing and bread machines. For hand mixing warm the liquid to 110 to 115 degrees F.

For both hand mixing and machine mixing combine the dry ingredients in a medium bowl. Set aside.

In another bowl (or the bowl of your heavy-duty mixer) whisk the egg and white, margarine, dough enhancer and vanilla. Add most of the water. The remaining water should be added as needed after the bread has started mixing, either in the bowl or your mixer or in the pan.

Witht he mixer turned to low, add the dry ingredients (including the yeast) a little at a time. Check to be sure the dough is the right consistency (should be like cake batter). Add more of the reserved water as necessary. Turn the mixer to high and beat for 3 1/2 minutes. Sppoon the dough into the prepared pan, cover and let rise in a warm place about 35-45 minutes for rapid rising yeast, 60 or more minutes for active dry yeast or until the dough reaches the top fo the pan. Bake in a preheated 400 degree F. oven for 50-60 minutes, covering after 10 minutes with aluminum foil.

* Bette's Four Flour Bread Mix
3 cups Garfava bean flour
1 cup sorghum flour
4 cups tapioca flour
4 cups cornstarch
3 tablespoons xanthan gum
1 tablespoon salt
1 tablesppon egg replacer
3 (7-gram) envelopes unflavored gelatin
3/4 cup sugar

Combine ingredients and store in a plastic bag.

From The Gluten-Free Gourmet Bakes Bread

Cupcakes, Cupcakes!

Here's the recipe for the cupcakes that Mary brought to the meeting on Saturday.

Yellow Gluten-Free Cupcakes
1 package Gluten-Free Pantry Old Fashion Cake mix
1 package Jello vanilla instant pudding
4 extra large eggs room temperature
½ cup canola oil
¾ cup orange juice
1 tablespoon plus 2 teaspoons vanilla extract

Preheat oven to 350 degrees. Mix the wet ingredients in a large bowl. Add the dry ingredients and beat on high speed for two minutes.

Grease and flour (rice) cupcake pan or use liners. Fill ¾ of the way full. Bake for 25 minutes,or until the cupcakes are golden and toothpick comes out clean.


Vanilla Buttercream Frosting
1 pound confectioner’s sugar
1 stick unsalted butter, softened
2 teaspoons vanilla extract
¼ cup milk

Combine half of the sugar with the butter and beat on low speed. Add the wet ingredients and beat. Slowly add the rest of the sugar while mixing until combined. Beat on medium-high speed for at least two minutes until the frosting is smooth and creamy. Frost cupcakes with icing at room temperature.

Want Another Allergy and Intolerance Magazine?

As mentioned by Christine at the meeting, Martha Stewart Living Omnimedia is hosting a company wide competition called the Big Idea to determine a new business venture. One of the options put forth is a "publication for individuals with food intolerances and allergies."

Votes can be submitted daily until February 7th by visiting the MSLO blog. As of the time of this posting the Pet Lovers Pulication is leading by 1%. So vote early and often!