I HAVE to brag!

Last night some girlfriends and I had our first Redneck Riviera Retreat AKA girls camping weekend. What fun we had! This was my first experience with camping, but I was an eager participant and happily assumed responsibilities for the campfire. [Feel free to refer to me as Fire Started at our next meeting!]

My friends, Aimee and Patty, and I each cooked our pre-designated meals using the campfire. Patty brought dinner which was GF packaged lunch meat, hot dogs, chips, s'mores, fruit, etc. She asked me to make a loaf of bread and I offered to bring uncontaminated condiments. Of course I forgot them! I was never a fan of s'mores so I was quite content to forgo the graham crackers. I was perfectly satisfied with chocolate bars and the token toasted marshmallow.

Aimee brought a midnight snack called pizza pies. She buttered slices of the GF bread that I made and placed it in a pie iron that had been heated up in the fire. The bread was topped with pizza fixings...pepperoni, pizza sauce, cheese, etc. Then she put the pie iron back on the hot campfire and cooked it for 5 minutes or so. When it was done it looked much like a fried fruit pie or a square calzone. If you haven't used one of those before and frequently have campfires check them out. I think the options for fillings are limitless!

I was responsible breakfast and prepared a high-fat breakfast in a cast iron skillet on the still hot campfire. We had bacon, potatoes sauteed with onions and green peppers and cheesey scrambled eggs. It was a little time consuming but was quite fun to actually cook on a campfire. Thankfully, I had the foresight to pre-cook and chop the potatoes!

Both Patty and Aimee went out of their way to purchase and prepare food that we could all eat. They either bought Walmart brand ingredients or products manufactured by companies that clearly listed gluten. Aimee who made the pizza pies even went out and bought a new pie iron because her others had been used with NGF bread. When I found out the effort they went to in order to include me I was exceptionally touched. How fortunate I am to have friends who are interested in learning more about the Celiac Disease and the gluten-free diet and are willing to go out of their way to make food that keeps me healthy. I wish all celiacs were so blessed!

Thanks to all of you honorary Celiacs who regularly go out of your way to nourish your Celiacs. Your efforts are much more appreciated than you can ever imagine!
Tracy

A Day of GF Eating....Out!

Have a day with nothing to do? If so, start early and eat your way through the following bakeries, cafes and markets on the North Shore of Chicago. You won't be disappointed!


The Balanced Kitchen [G-Free-V]
6263 North McCormick Boulevard, Chicago
(773) 463-1085

Rose's Wheat Free Bakery
2901 Central Street, Evanston
(847) 859-2723

Deerfield's Bakery
813 North Waukegan Road, Deerfield
25 South Roselle Road, Shaumburg
201 North Buffalo Grove Road, Buffalo Grove
(847) 520-0068

Gluten Free Store
807 Waukegan Road, Northbrook
(847) 513-6515

Sunset Foods
1127 Church Street, Northbrook
(847) 272-7700

Cindy's GF Wraps

Here's the wrap recipe Tracy brought to the meeting on Saturday. Once cool the bread can be folded and rolled without breaking. It's great for sandwiches on the go!

1 cup fine brown rice flour
1/2 cup tapioca starch
2 tablespoons sugar [Tracy uses 1 tablespoon]
2 teaspoons xanthan gum
2 1/4 teaspon instant yeast (or 1 packet)
1/2 teaspoon salt
3/4 cup water
1 teaspoon cider vinegar
2 tablespoons extra virgin olive oil
2 eggs
2-3 Tablespoons sweet rice flour (for dusting pan/hands)

1. Mix together all dry ingredients except sweet rice flour (brown rice flour, tapioca starch, sugar, xanthan gum, yeast and salt).

2. Combine wet ingredients (water, vinegar, oil, and eggs). Add dry ingredients to well blended wet ingredients. Beat on medium/medium high speed for 4 minutes.

3. Grease and flour a cookie sheet. Using a wet, offset spatula spread the dough to 1/8 - 1/4 inch thin. [The thicker the dough the less pliable.]

4. Preheat oven to 425F. Place pan in a warm spot and to rest/rise for 35-40 minutes.

5. Bake for 11-15 minutes or until the top is golden brown.