gluten free

Angie’s GF Traveler Tales

 

Recently I went down to Florida to visit family and friends. After landing I shopped at the local grocery store; leaving with food for cooking at my daughter’s place as well as some cinnamon chex for breakfast and Kind bars for snacking.   My hotel had a full breakfast but the only things I ate from there was milk, juice and yogurt. Hence the box of cinnamon chex….

I baked a birthday cake for my daughter using a box of Pillsbury GF Funfetti cake.  Not too pricy and it made two layers *some gf cake mixes only make one layer. No mixer so I used a floppy big old plastic spoon to beat the cake batter. No cooling racks; placed each layer on a plate. I frosted it with chocolate chocolate chip canned icing.  Turned out amazingly delicious and my humble gf offering was well received by a hungry-for-cake public!trip to kasey 003 Flying 1350 miles to sing happy birthday to my dear child: pricy.  The joyous look on Kasey’s face as we sung: priceless.

I cooked two suppers and two lunches for them in a very not gluten free kitchen (bread, bread crumbs, all purpose flour and cereal everywhere)  My efforts were complete with lots of pan washing and counter wiping and a host of praying for safe gluten free eating.  Prayers answered.  I did not get glutened at her apartment.  I did get a twinge on the plane back after passing a packet of pretzels to my return flight seatmate since I couldn’t eat them and he could.  Take away: don’t even touch those small snack packets; pretzel dust on the outside makes them a hazard!

I went on to The Villages for a couple of days.  My friends there have been known to bake cake but I was knocked out by two things Claire made for me; thin little cloud breads for my lunch sandwiches which I stuffed with Boar’s Head deli meat and cheese and she baked a from scratch gluten free pineapple spice cake with cream cheese icing!  The cloud bread has very few ingredients and is baked on a sheet of parchment paper on a cookie sheet. She made the recipe a few days before I got there: froze several of the pieces for my sandwich enjoyment and said she was surprised to find how tasty it was.

As to the cake, Claire bought a 9×14 throw away pan and washed all her cooking stuff carefully before hand.  The cake was excellent, a substantial fruity and nutty treat!  The cloud bread was just like mine if smaller.  She had no trouble in making either item.  I was so impressed that someone would go to this level of effort to make my visit wonderful. I didn’t ask nor would I expect anyone to bake like that for me but she did. What a friend!

They also took me out to The Outback where I enjoyed a lovely gluten free meal of grilled salmon, sautéed veggies and a baked yam. This was a real treat for sure for someone who rarely eats out. Outback is known for its great steaks but I was in the mood for salmon and I was well rewarded with my tasty entree.  They both had steaks and I was a tad envious but my entree choice was no sacrifice; it was delish indeed.

salmon at outbck

My salmon came without the salsa but was well seasoned with lemon pepper.

I then traveled north to another family member’s home up in Gainesville, she eats gluten free for wheat intolerance; no worries there for me and very good eating indeed.  I left with a sandwich supper for my long drive plus a blueberry muffin for a snack and a tummy full of safe food!

Moral of this little story: if you have celiac don’t just stay home this summer. Advise and educate others on how to feed and care for your celiac needs.  If your family and friends are educated they can make your visit safe and very yummy. Oh and a little bit of luck is necessary because gluten is just all over this country!

Strawberry Cheerios…Cheers!

I happen to enjoy the new gluten free Cheerios….haven’t been made ill by them at all, despite all the complaints about them.  My favorite is the honey nut but I also enjoy the apple cinnamon as well.  The other week I tried something new, strawberry Cheerios! I heard they were out, could only find the huge family size so that’s what I came home with. Giant box…bigstrawberrycheeriosI tried them and was not that impressed, seemed a tad weirdly flavored.  But it is a big box and I am a frugal person so I kept eating them for my bedtime snack.  Strangely, I have grown very fond of them.  They are made with strawberry puree and no artificial color or flavor.   A serving has only like 8 grams of sugar which is fairly low in the cereal world these days.

strawberry cheerios

The flavor is subtle, not artificially strawberryish, just faintly fruity.  A nice change of pace from other breakfast cereals traditionally eaten with milk poured over.  I was betting I could enjoy them with yogurt and yes…quite delicious with some plain organic yogurt.

If you see them and enjoy Cheerios I recommend this flavor, did see it last week in a smaller box, LOL.  Well; I am steadily working my way through my family size.  It is now in a Tupperware cereal box to keep it fresh; a good idea with any cereal. Enjoy!

Kombucha Tea for Great Health

 

A few months ago I tried some kombucha tea.  I heard it was pretty good for your gut/tummy and thought that as a celiac, it might help…so why not give it a try. I bought a 16 ounce bottle of berry flavor.  It was pretty tasty, great zing to it. Tried another flavor, ginger…loving how my tummy felt after drinking half a bottle.  So I did some research on kombucha tea.  Sounds mysterious but it turns out to be an ancient Chinese beverage, around for thousands of years with many claims to promoting improved health. Made of sweetened black tea that is fermented to create this fizzy liquid probiotics elixir which many credit their good health to.  The yeast in the scoby which is like a vinegar mother feed off of the sugar in the tea.  When it is finished brewing the tea doesn’t taste like tea and the sugar is all gone.  Magical!

This is one of the sites I went to; lots of easy to understand information and pictures of this product and the process of making it. http://www.thekitchn.com/how-to-make-kombucha-tea-at-home-cooking-lessons-from-the-kitchn-173858.  Here is a quote from that site about the benefits of kombucha tea: “Kombucha is indisputably full of probiotics and other happy things that our intestines love and that help boost our overall health.”  kombucha tea

A bottle of kombucha tea is about $3.50 to $4.  That can add up fast when you drink a half bottle pretty much every day. So I did some more research and decided to learn how to make my own. Finding that kombucha tea is simple was a relief but I had some trouble finding the kombucha scoby which is like a vinegar mother; it is a miraculous probiotics factory in the shape of a flat white/beige rubbery mushroom like object.  It is sort of weird looking.  It floats on the surface of the tea during fermentation.  It covers the entire surface of the tea in its bottle and many think it protects the tea from air and contaminants. It is made of cellulose plus many helpful yeasts and those probiotics we should to have in our tummies working overtime for a happy belly. Since I couldn’t find anyone selling it locally I did yet more research and discovered I could create my own scoby.  All it took was a bottle of original unflavored and unpasteurized raw kombucha tea, some sweetened black tea, a big glass jar, and some patience.

It is quite simple; put the store bought kombucha tea in the big, well-washed jar, add the room temperature sweetened home made black tea and cover the lid with a paper towel fastened on with a rubber band.  Put in a dark place where direct sun doesn’t hit it and wait.  Wait 2 weeks; wait up to another 2 weeks. Over that time, the scoby miraculously forms on the surface of the black tea/kombucha mixture. It starts as a bubble film that grows thicker and more opaque over time.  Bingo, you got a scoby. With it you can make your own kombucha tea week after week.  Here is a link to the site I got my information on; very comprehensive I think. http://www.thekitchn.com/how-to-make-your-own-kombucha-scoby-cooking-lessons-from-the-kitchn-202596

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My kombucha scoby resting on a plate while I wash out it’s big bottle, kinda creepy looking I know but think of it as a home probiotic factory!

I make a half gallon at a time, saving one cup for my next batch.  It takes about 7 to 10 days for the tea to complete the fermentation process. Once you have a scoby the process is very similar but shorter than growing a scoby. I put a cup of kombucha tea in my big gallon jar containing the scoby; add room temperature sweetened black tea.  Put it in your non-sunny location, about 70 degrees is the perfect temperature. Let it stand so the yeast in the scoby can digest all of that sugar in the black tea. Taste and see if it is to your liking and then decant and start a new batch. I put mine in clean pint jars and put them in the same semi-dark location for a day to get fizzy.  Then in the fridge they go to chill. I normally drink the entire bottled batch by the time a new batch is ready. No leftovers!

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Kombucha tea freshly bottled

I find it a refreshing light taste, a bit like cider vinegar but more flavorful and not as sour. I love the taste of it and how wonderful it makes my tummy feel. Great if you have celiac, leaky gut, Crohns, stomach ulcers, or any other digestive problem. Some folks claim it helps arthritis and depression, which may or may not be so. The best part of choosing kombucha tea is that the probiotics in this ancient brew stay in your system rather than flushing daily as the probiotics in yogurt or pills do.  It is a natural way to promote a healthy gut.  And who doesn’t want one of those!

kombuch tea 001

Here is my kombucha scoby doing it’s job; nearly ready to bottle.

I know the whole process seems weird – to use a scoby to make kombucha tea and if that throws you, I suggest you just buy the tea at the store and enjoy without the make it yourself experience.  But if you are like me and love DIY projects, this is an easy one to give a try.  Have some kombucha tea and have a happy tummy!

PS: You might want to strain the tea right before you drink it; can be some little blobbies which are baby scobies trying to form. Ick I know but that tells you that your kombucha is healthy. I strain it into my drinking glass.

FYI: I do sell the scobies on craigs list as mine gets thick and needs to be split so I sell extra scobies which makes my kombucha tea basically free.  Great deal.  Great tasting beverage. Great for your gut.

Time to End Cross Contamination on GF Labeled Foods

As much as I love Aldi’s (See my last two posts!) I have a peeve with them and also with Trader Joe’s.  I ate some mini edemame chips a friend gave me last week, the packet said GF on it  When I got done I went back and read that it was made on a processing line that might have had contact with wheat.  Gross as I had eaten the whole bag over a few days snacking.  Not the first time that has happened.  When people give me gifts that say GF on them I tend to have my guard down and feel safe to consume.  Not a good situation.  Happened with those pea pod snap crackers a few months ago too…

This sort of issue is pretty common at both Aldi’s and Trader Joe’s. Many times I put food items back on the shelf after scanning the package and finding words of shared processing equipment. I can’t buy much of their nuts, dried fruits or seeds due to the shared equipment.  Most of them don’t say GF on them but honestly, I expect a jar of plain roasted peanuts or plain almonds to be GF, not to mention dried fruit.  It is so disappointing to look at the package and see those fatal words of possible cross contamination. aldi' nuts

FYI: GF means no wheat, rye or barley of any form or version in the ingredients 20 ppm (parts per million) gluten in it.  Cross contamination is when my normally safe food picks up tiny amounts of gluten from the processing equipment because it was previously used to process food that contains gluten i.e. Wheat/rye/barley flour or grain.

Anyone who knows celiac disease knows that cross contamination is a major issue for celiac persons.  I generally don’t buy food that has that possible contamination disclaimer on the package.  If you have celiac you try to avoid even small amounts of gluten as they have such a terrible effect on your body.  So the possibility of even a tiny bit is enough to make me reluctantly put back chips, nuts, etc.  Who wants to spend good money on food that you end up pitching or giving away because of a slight amount of gluten that is making you feel terrible?

Aldi’s, and to some extent Trader Joe’s, make a big deal out of catering to gluten free eaters.  The biggest and most vocal group is those of us with celiac.  We have to avoid anything with 20 ppm or more of gluten in our food, some get sick even at that low level of contamination. I am very careful to avoid any possible gluten.  I get pretty sick and if it happens again within a week or two I feel even worse the second time.  God forbid it happens a third time….

If you put that “GF” labeling on your package of food I am trusting that it will be safe for me, someone with celiac disease.  A tiny bit of gluten is still terrible for me. That label is misleading if there is even a small chance of contamination due to shared processing lines. Telling me “No gluten ingredients used” is simply NOT enough.

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This is the back of the bag for those edamame crackers.  See the shared equipment statement? And their No Gluten Ingredients Used marker?

So why, do they use the same equipment that processed gluten containing products?  Why not have dedicated GF foods only equipment?  It makes a lot of sense to all of us who’s lives depend on eating safely every. single. day. This is not a “choice” this is a life style for our very survival.  You mess with that when you label food as GF which for me means totally safe.  And yet….it might not be safe for a celiac due to this cross contamination issue.  I can’t even understand how they can use that label if there is a cross contamination possibility due to shared equipment.  If you want the right to put GF on your package you darn well better create it in a gluten free environment and that means equipment that NEVER processed gluten containing foods.  It is very difficult to fully clean this equipment to return it to a fully gf state.

Time for both Aldi’s and Trader Joe’s to clean up their act and use only dedicated GF equipment for foods that normally do not contain gluten products.  May is National Celiac Awareness Month; a perfect time to come clean both of you, Aldi’s and Trader Joe’s.  Just do it.  We with celiac will eat safer and buy more gf foods at your stores. I promise.

OMG: More Good Stuff at Aldi’s!

More Aldi’s reviews.  Went back this Friday for gardening gear and came away with that and so much more!  Last time I got some of the General Tso’s Chicken; frozen Chinese meal; general Tzo's chickenbreaded chicken chunks and packets of sauce. I served mine over brown rice with side of steamed broccoli.  It was pretty good, especially since I really haven’t eaten out for Chinese food in over 2 years.  I can’t find any local places that are truly safe in terms of gluten.  Soy sauce is a big issue not to mention the cross contamination problems.  I don’t think I will eat it regularly; not cheap and it is prepared food so there are additives and more salt, fat and sugar than I would like.  Still, I sure enjoyed it. For me the 22 ounce package made 3 regular servings, not the 4.5 the package says.

 

cheddar crackersThis time I got some  crazy yummy LiveGfree gluten free cheddar cheese crackers.  They were more than a little additive, reminding me of Cheezits. Only 110 calories for 28 crackers. I enjoyed them as I pulled out of the Aldi’s parking lot, starved and they were handy!.

 

Then I saw this item in the bargain bin, bought it and later tested the fusion Jerky Island Teriyaki Artisan Pork Jerky, tasty if a bit chewy.  Really long time since I had jerky so I honestly don’t remember what it tastes like much less the chew factor. pork jerky  Still, a handy portable snack.  The package advertises no artificial ingredients and minimally processed.  There were two other flavors, one was garlic jalapeño and chipotle lime, thinking on them….

 

roasted popcornAnd then there was the somewhat tasty spicy Roasted Sweet Corn Popcorn. I thought it a tad dry, rather roasty for me.  I didn’t eat too much of it, yet.  Maybe it will grow on me.

 

There are so many gluten free food items at Aldi’s these days I have to stop and just walk away towards the register, I want them all.  But I don’t like to eat too much processed foods so I try to restrain myself.  Looking for fruit, I did buy a big bag of navel oranges for three bucks and chose some USDA Choice stew meat for making my beef goulash this weekend. They have some fairly decent fruits and veggies; seems like more than in past months. Worth a trip especially if you eat gluten free.

Aldi’s has a lot of gardening, patio, camping, outdoor dining gear at great prices if you need some of that sort of thing.  I went for some garden stuff and came away with the cheese crackers and other food items…well I was actually looking for those crackers; heard they were tasty.  And I found a sweet looking, pale blue glass Mason jar patio light for my porch set.  Cool!  mason jar light