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Here is
a brief summary of the information covered in each segment:
Bread
I showed
homemade French bread from my latest book, Gluten-Free Quick & Easy (GFQE).
You assemble my easy bread mix ahead of time, then--when you're ready to
bake---it's only 45 minutes until you place a hot, crusty loaf of French bread
on the table. I often bake this bread so that it comes out of the oven just
after my dinner guests arrive. They are so impressed! I also discussed
store-bought breads (such as Whole Foods) which are a real time-saver for those
who don't want to bake.
I showed
how to easily make bread crumbs by pulsing torn bread in a food processor. Fresh
bread crumbs freeze nicely. Crisp, crunchy croutons are a cinch to make. Simply
trim off the crusts (they brown too quickly) and then cut the bread into cubes
(I like 1/2 to 3/4-inch). Toss in olive oil, salt, and freshly-minced garlic and
then brown at 300 degrees, turning often, until they're they are browned to your
liking. I store mine in the freezer and reheat in a 300 degree oven to
restore crispness before adding to salads.
Breakfast
I
discussed many hot cereal options such as gluten-free rolled oats,
buckwheat flakes, quinoa flakes, cereals (such as Bob's Red Mill Mighty-Tasty)
made with blends of sorghum, corn, buckwheat, and brown rice---and brown rice
itself. I often cook extra whole brown rice (not instant) at dinner so I have
leftovers for breakfast the next morning.
Cold
cereals are growing in number and Rice Chex is now gluten-free. Look for the new
boxes that say "gluten-free" on the front. Molasses
replaces the barley malt syrup. See
http://www.chex.com/Recipes/RecipeView.aspx?RecipeId=19919&CategoryId=342
and then click on the gluten-free tab for a variety of sweet and savory recipes
using the cereal.
I
focused on the new gluten-free oats, both as a hot cereal and as a cold cereal
in the form of granola. You can use your favorite granola recipe or one from
GFQE. For fancier brunches or just to delight your family, layer granola
with yogurt in a parfait glass and top it with a fresh strawberry. It's a
pretty, yet nutritious treat. Buy gluten-free rolled oats from Bob's Red Mill,
Cream Hill Estates, Gluten-Free Oats, Gifts of Nature, and Only Oats.
Appetizers/Snacks/Little Bites
This was truly a smorgasbord of ideas
for kids, parties, and traveling. Bars by Lara, Think, and Enjoy Life travel
great, as does raw or toasted pumpkin seeds. Toast the raw ones yourself in a
300 degree oven until they start turning brown. Salt lightly.
Vegetables are always a great snack,
especially when teemed with guacamole, hummus, or ranch dip. I discussed many
crackers including the highly nutritious Mary's Gone Crackers (which the TV crew
loved) and the Glutino crackers and bread sticks, as well.
For a sweet/savory combination, pit
whole Medjool dates and stuff them with cheese, then stick sliced almonds in the
slit. I've seen these served at fancy cocktail parties with blue cheese and it
was absolutely delicious.
Many people eat cereal as a snack, so
I discussed a sweet cereal snack mix that incorporated the new Rice Chex (see
Breakfast above) with a light caramel glaze and dried tropical fruits of
apricots, mango, pineapple, and coconut. It was a winner!!
New Line of Gluten Free
Granola Snack Bars from
Bakery On Main.
This company, known for its
specialty Gourmet Premium
Granola (which I love), has launched a new
product line of Gluten Free
Granola Snack Bars. The
Gluten Free Granola Snack
Bars are available in
Cranberry Nut, Extreme Trail
Mix and Peanut Butter
Chocolate Chip. These
products provide consumers
and the celiac community a
healthier and tastier
lifestyle choice.
www.bakeryonmain.com
Health and the
Gluten-Free Diet
The first installment of the
"Art & Science of
Gluten-Free Gastronomy" was
held Tuesday night at the
elegant Phipps Mansion in
Denver. One of the speakers
was Lisa Lanzano, RD, who
has a wonderfully
informative web site at
www.eatwellfeelgood.com.
Also, Shelley Case, RD, has
a new web site with lots of
excellent information at
www.glutenfreediet.ca.
Food
for Thought
“The
philosophy of one century is the common sense of the next."---Henry
Ward Beecher
Where
in the World is Carol?
If you live in Denver, don't
miss the Food Fair on June
14, sponsored by the local
Celiac Sprue Association.
Last year's event was a huge
success with nearly 400
attendees visiting the
booths of local gluten-free
companies with lots of foods
to taste. It is from 10 AM
to 12:30 PM at El Jebel
Oasis, 4625 West 40th
Avenue, Just west of
Tennyson on 50th Avenue.
Enter on the southeast side
and down the stairs or at
the Northeast corner, lower
level, off the parking lot.
I'm the keynote speaker at
the Gluten Intolerance Group
(GIG) Annual Conference in
Dallas, TX on June 6.
This is always a wonderfully
educational conference, so
go to
www.gluten.net now to
register and learn more. I
will be talking about how to
get more whole grains in
your diet.
The third annual Gluten-Free
Summit will be held in
Providence, RI on September
19-21. I am a guest speaker,
along with many notable
gluten-free chefs. Go to
www.theglutenfreelifestyle.com
for more information.
Although it's months away,
I will
be speaking at the Gluten-Free
Lecture Series "Art and
Science of Gluten-Free
Gastronomy" at the final
lecture on November 11 at
the Phipps Mansion in
Denver, CO. For
more information, go to
www.theglutenfreelifestyle.com.
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