gluten free

Banana Chip Snafu

A few weeks ago I bought a bag of banana chips at Aldi’s, one of my favorite shopping places. I never got around to them until the other day, home recovering from a twenty four hour stomach bug.  The thing is, if you have celiac, you tend to take a bit longer to get over that which used to be 24 hours.  One’s tummy just doesn’t rebound like it used to.  More time, lighter fair and less stress are called for.  So banana chips seemed like a suitable snack.  I ate a lot of them.  And within an hour I was fairly ill with that familiar burning pain of being glutened.  It isn’t the same as a tummy ache.  Just to be clear, not the same area nor the same feeling.  Not fun.

banana chips

After several days for my digestive system to recover from the setback I am mostly better this week, finally back to exercising, and almost able to eat as before although it will be a few more days before I attempt anything too spicy!  Learned my lesson…the packaging didn’t say gluten free.  It didn’t list wheat or any type of gluten on the package.  Nor did it say processed on equipment that processed wheat.  But somehow it had been cross contaminated and that was a real shame for my health and my peace of mind.  I had been feeling so comfortable with Aldi’s foods.  Now I need to re think them and make more careful choices.  I won’t stop shopping there but no more banana chips and I suggest you avoid them if you have celiac disease. If you suffer from it as I do, you know how easily we can become ill from a tiny amount of gluten.  It is no exaggeration but hard reality. So be cautious when you are snacking and look for that gf label folks. There are lots of safe snacks available from fresh produce to homemade snacks and store bought processed items.  Just read the packages and be safe.

Three Years Gluten Free and Still Baking

Right about now it is three years since I first felt the wonderful moment when my tummy made its happiness known to me.  I had been totally gluten free for about two weeks.  It came to me that something was missing and that something was the pain in my gut that never ever went away.  It was a revelation.  So I am mostly pain free, still some issues.  I do get glutened by accident upon occasion, usually rarely. Once, several times in a month: which left me in a state of nearly constant nausea.   Thankfully that hasn’t happened in over a year. In fact, my blood work in October 2015 was totally normal for my liver levels and celiac markers.  That doesn’t mean I don’t have celiac, just that I am eating very safely. Yay!

I was a baker since my childhood; stirring up batches of Christmas cookies.  I’ve cooked meals since I was 14 or so and have been a lover of good food all my life.  So I had a good foundation of cooking skills and knowledge before having to change my lifestyle to totally gluten free. I thought it was like a death sentence being denied my bread and pasta.  I hear that sentiment sometimes from acquaintances who blurt it out upon hearing what I can’t eat anymore. I make no response most of the time to such negativity.  Occasionally I do respond with something to the effect that, Nope, it’s okay: I am doing great and enjoying eating tasty food.  And that, my friends, is the honest truth.  I am doing great and I really do eat a lot of delicious food, all gluten free. pretzels 011I can honestly say I have not knowingly eaten gluten, not more than a scrap of cheese ball (3 Christmases ago) which had a tiny amount of blue cheese that was possibly a tiny bit wheat. It did teach me a lesson and I am very careful on my blue cheese; FYI: most American blue cheese is safe.

I have learned to be a more careful baker; I follow recipes for baking much closer with consistent results. I blend up my own gf flour mixes, saves a lot of cash.  I actually enjoy the self sufficiency of baking my own cookies, muffins, pies and quick breads.  I have enjoyed adventures in making my own gf foods including pasta, soft pretzels, breads, muffins and healthy things like raw sauerkraut,

my own kefir and I have just started creating kombucha tea starter. These last three items are specifically for gut health and they can be pricey so I make my own which is very satisfying and is about a quarter the cost of readi-made.  DIY is fun and saves cash.  It helps me avoid saturated and hydrogenated fats as well as a heap of sugar and salt.  Processed gf foods are full of such and I am glad to avoid most of it. My focus is more and more on seasonal produce and fresh meats in small portions with the addition of grains like quinoa or rice.  I especially love stir fries which combine lots of veggies, great flavors like ginger and toasted sesame with small servings of meat or fish.  Served over rice they are perfect suppers.  Sometimes I make rice noodles to stir into the dish for a light touch that soaks up the flavor of the stir fry.

skinny quinoa sticksDon’t get me wrong, I eat snacks, even store gf cookies and chips at times but they are limited to occasional, even rare treats.  I am not depriving myself, lots of homemade cookies and muffins in the freezer keeping fresh and tasty.  I love baking pies and tarts – this is my year of pie on this blog and it is heartfelt love.  My dad, gone 15 years adored pies, so did my sister Margie, gone almost 3 years.  Actually, she urged me to start this blog to get over the trauma of my diagnosis and the loss of my dear friend Wheat.  She would be pleased at my success at baking and cooking gluten free and would be smiling as she read these words.  My blog is almost three years old and it has been so much fun.  I plan to continue sharing recipes, restaurant experiences, gf products and advice to help those who must live gluten free and for their families and friends who want to bake/cook for them.

I wish you much happiness in your gluten free life style.  To be sure that is what I have found as well as peace in knowing how to take good care of my body.  I am so glad to have been diagnosed in less than a year; many folks with celiac struggle for years to figure out what is wrong inside them.  I am happy to eat healthy, yummy food.  I am not the least deprived when I cook. When I visit family they cook gluten free for me or select restaurants with a gluten free menu so I never get glutened when I am with them. I am very thankful that they seem to understand and do their best to keep me safe in what they serve for meals. They ask for seconds of my gf breads and desserts which makes my heart happy. My guy is just as careful as my family to keep my food safe when we eat out. He gets my need for totally gluten free foods and that makes it less stressful for choosing where to eat out and what to cook.

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It is still tough to eat out but I have enjoyed some wonderful meals, particularly at Bellas right here in town. I also love Big Bite’s in Quakertown for their gf BBQ foods; eaten there many times; yummy and safe for celiacs. Food is a bit difficult at functions and parties. I tend to not go as it is just easier sometimes.  When I do attend, I eat only the fresh fruit at dessert tables and I bring a gf sandwich to luncheons at church so I know I am eating safely. Maybe someday, the places we get the catering from will  provide safe gluten free choices for people like me.  I hope so!  Peace and happy healthy eating to all who read my blog. Three happy gluten free years and counting…

Cherry Kefir Quick Smoothie

Sometimes I want a healthy snack that is in a drink format.  Especially if I am in a rush I can drink a glass of something while I change clothes, feed the cats, put out the garbage and then run out the door to my second job.  So a liquid snack is welcome.  I don’t want to drink ensure; not even sure it is safe for me so I thought of kefir. pots 003

I make my own kefir, a fermented beverage that is usually made with milk although you can use coconut water or even plain water, I think, in creating it. It is chock full of healthy probiotics that everyone could use in making a healthy environment in your gut, especially we celiacs. You can buy kefir at the grocery store in a bottle; a bit pricier than making your own.  They sell fancy flavors of kefir.

But my plain kefir can be boring after a while. I like to mix it with fruit juice like pineapple juice.  Then, the other day I had a brain storm and took some Ocean Spray Cherry Juice Cocktail (about 4 ounces) and mixed it in my blender with a banana, 2-3 ice cubes and some of my kefir (about 4 ounces); magically transforming the bland kefir into a fancy cherry smoothie.  cherry kefir and winter wonderland 001The resulting tall cold glass of pink yummy stuff was so much more healthy than soda or Gatorade and as quick to make as most smoothies.  The cherry juice drink has 55 calories for 4 ounces and your kefir’s calories will depend on what kind of milk you made it from.  The banana’s calories depends on it’s size; not much regardless. No added sugar by me either. Regardless, it is healthy, tasty and a great change of pace.  Try one made with your favorite juice beverage.  Let me know of any good combos you create!

Homemade Sauerkraut for 2016

In the Lehigh Valley and many other places in the USA there is a tradition of pork and sauerkraut for New Years Day dinner for good luck in the new year. I don’t know about that although I am making just that for lunch on Friday. But what I do now know is how to make my own kraut. A few post ago I wrote about kefir which is full of fantastic probiotics. A promise was made to give you a post about another food full of probiotics.

Well…this is it! How to make homemade sauerkraut. Guessing that you are cringing at the very thought of it but honestly it is quite a simple project and the taste is strangely addictive. I like to eat a couple forkfuls every day for increased gut health, a concern for those of us with celiac disease. In the past I was not a huge fan of store sauerkraut but homemade is a different animal. It is zingy on the tongue and I really just enjoy it. Knowing it is so good for me is the icing on the cake. You may say why bother but the truth is that store kraut is pasteurized and all the good probiotics are cooked right out of it. Buying raw kraut is a bit hard to find and quite pricy. Being a DIY sort of gal I enjoy that sort of fun and wanted to give it a try. Call me hooked!

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Ready to eat!

Angie’s Sauerkraut.

1 large head of cabbage
3 tbsp. fine sea salt (Mortons will do as well I imagine)

Directions: remove the outer layer of leaves and cut in half. Use your coarse blade on a food processor or a slicer and chop it up. Not too fine. In my first batch I did half by hand and half in my Kitchen Aid shredder. I found the machine chopped cabbage was too fine although quite edible. Better to have it a tad coarse is my feeling but entirely up to you. I use a big sharp chef’s knife and hand chop quarters of cabbage into thin shreds and cut again once or twice across to shorten the strands. Do remember to cut out the core; too hard for making into kraut.

As you get a pile chopped load it into a big wide mouth jar. I have a tall glass canister I use for kraut production. You need a glass or ceramic jar. No metal. I wouldn’t suggest plastic either. You can buy a special sauerkraut maker jar with a fancy lid that vents the jar. Or you can go low tech and put a layer of olive oil on top the loaded jar to keep the air off the kraut. As you load it sprinkle each big clump with the salt. Fill it to the top using up the salt. I press down after adding each clump of shreds. The salt will cause the cabbage to release water. Fill the jar as full as possible. I like to use an empty glass canning jar to press down the cabbage.  In a few hours it will have released enough liquid to cover the cabbage. You can’t allow the cabbage to be above the liquid. Put a lid on top to keep dust out. Do not refrigerate; the process won’t work well if it is chilled before four weeks passes.

Now comes the hard part. The waiting…30 whole days, it should be edible after about 20 but it tastes more krauty after 30, actually I like it best by about 40 days. So be strong and wait until the thirty days is up. It will be a touch sour and take some getting used to but I really love the crunchy flavor which is missing in that pasteurized stuff you buy in the grocery store.

I include a link to a webpage on how to make kraut: http://www.vegetable-gardening-online.com/making-sauerkraut.html

And just for extra help: a webpage to use in trouble shooting your kraut and to reassure you that you are doing it right as well as giving some great ideas for how to make sauerkraut at home. http://www.foodrenegade.com/3-biggest-fermenting-mistakes-youre-already-making/

If you are a DIY sort, this will be a fun winter project. It is too close to New Years Day so if you want sauerkraut with your pork you should toddle off to the grocery store and buy a bag or a can. I am doing that because I don’t have enough kraut on hand for the making of that time honored New Years Day recipe. Enjoy and Happy New Years to all my readers.

Surprising facts on GF Safety for You Non-Celiacs

Did you know that once a person with celiac disease stops eating wheat it becomes even worse when they do accidentally consume a food containing gluten?  After I quit wheat I thought that I could cheat once in a while and not really suffer any consequences.  Not so. It is like your body becomes incredibly sensitive to all gluten substances and even a tiny bit is too much.

A few examples: if I splash beer on my hands while serving a mug at Musikfest and then unthinkingly touch a finger to my mouth; instant contamination and feeling sick is sure to follow.  Same goes if I am volunteering in a church kitchen and touch bread or flour and then touch my mouth with that contaminated hand. Zapped again!

Then there are multiple ways to be contaminated by food that should be safe: If I eat at a pancake house and order eggs and home fries, if my food is cooked on the same griddle spot as your pancakes five minutes earlier; instantly it is contaminated and unsafe for anyone with celiac disease.  And sometimes the home fries have flour in them and waitresses seldom know about every bit of what goes into a dish and may tell you it is safe when it contains wheat of some sort.

If the chef sprinkles seasoned salt or spice mixes on my rice or potatoes, it is likely uneatable for me.  The reason is that manufacturers often put all purpose flour in seasoning mixes to facilitate flow and to create a smooth mixture of spices.  This is why many things that appear safe are not; “seasoning mixes” are the culprit that makes rice pilafs often uneatable by celiacs.  rice pilaf

Thanksgiving is coming up.  Beware, some turkeys have brine that contains some gluten; I got sick that way last November.  Butterball turkeys fresh or frozen are gluten free.  Plus, a turkey stuffed with regular bread stuffing is unsafe for someone with celiac to eat even if they don’t touch the stuffing.  Really. You need to buy or make a gluten free stuffing; either based in rice, gf cornbread or just buy a bag of gluten free bread to make your stuffing. Aldi’s has gluten free stuffing for both chickens and turkeys.

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Even GF pasta can be contaminated if it is drained in a colander that is used for wheat pasta.  The gluten in pasta is extra sticky and it is nearly impossible to get all of it off a colander.  So, many times pasta that should be safe gets contaminated when the cook drains it in a colander that has tiny particles of wheat gluten sticking around the strainer holes. Restaurants that advertise GF menus need to have dedicated equipment like strainers, colanders, pots and utensils. Really: I often ask about the colander when I attempt to safely eat pasta at a restaurant.colander

The times I fail to carefully read a list of ingredients are the times I have to throw things away later as I find out they are unsafe for me.  Same goes for times I eat at places which don’t have GF menus.  They often tell me they serve GF foods but they really don’t understand fully how much they have to do to keep my food safe.  See three paragraphs above….

A few people seem to feel celiacs are exaggerating or being over cautious.  When in reality all that caution is necessary to eat safely and avoid gluten.  It only takes a tiny amount of gluten to contaminate food or drink.

So if you are cooking for someone with gluten intolerance, be sure to read my previous posts that cover how to plan, prepare, and serve a GF meal that is safe (November 2014) and your meal will be a success for everyone enjoying it!

And if you are in a restaurant don’t roll your eyes when the person at the next table starts to ask pointed questions on ingredients and method of preparation with respect to gluten.  They are just trying to eat a safe meal out.  Sometimes this experience is kinda a roll of the dice for us celiacs so be patient and polite if you come into contact with this situation when you are dining out.  And yes, that goes double for you wait staff persons!  We are not trying to hassle you, just attempting to stay safe and enjoy a good safe meal.

Also, I know people who get exasperated by labels that say gluten free on stuff you assume is safe.  I hear those comments sometimes in the store! Well, I as a celiac applaud when companies put that GF label on foods. I feel much more safe consuming food that is labeled gluten free because of all the sneaky or hidden ways we can accidentally eat food with some amount of gluten.  Still, there are stories going around about food labeled gluten free which upon closer examination clearly had a gluten ingredient.  I am guessing companies love to slap those two words on labels to sell food, whether the food is really gluten free or not.  I have to read the label regardless just to be sure.

Finally, foods labeled gluten free make my life easier as I’m someone who must avoid the stuff at all costs.  Just know that I am thrilled when I find something safe to snack on, especially when it is in the main stream of foods; food not specifically manufactured for me as a celiac.  Why? I love it because those things tend to be cheaper and tastier than stuff marketed solely to the gluten free consumer.  If it is for everyone the price is better; they can’t afford to sock your average buyer with a doubled price just because it is also gluten free.  And if it doesn’t taste good; few in the main stream will purchase it so we are ensured better tasting products.

In summary; now you can see how important it is to have products that are labeled gluten free and why your friend with celiac has a zillion questions when you have lunch together! Be understanding!

Revised but originally published November 2014.