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This recipe couldn't be easier -- one slices some carrots and beets (one is supposed to peel the beets first), and put on a sauce which just takes a few minutes to mix. Fiber, fiber, fiber! The recipe hails, too, from Paris, so it has that certain je ne sais quoi for those of us in the States. (Photo above has nada to do with recipe or site Chocoate & Zucchini, it's just another lush photo licensed by Creative Commons.) Please ensure that the Dijon mustard you use for the recipe is gluten free. (Note: I made it without Dijon mustard, as I didn't happen to have any, and it was still good, but probably would have been better with the Dijon. I also used plain organic balsamic vinegar).
And, for a bonus, on the site itself, the recipe is called "Carottes et Betteraves Râpées" (en francais, bien sur).
The woman who runs the site -- and has penned a book of the same name -- is Clotilde Dusoulier. There's something refreshing about the fact that I had to go to the "About" page to actually find her name!
Click: Beet/Carrot recipe
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I love it when I hear that "gluten free" has made it into the popular lexicon. One of the first mentions I remember was during an episode of "Parenthood." (The stunning image to the left has nothing to do with the series, or gluten, for that matter -- it's licensed from Creative Commons). If you haven't seen it, do; you'll probably love it. What are your fave mentions?
With the unrest in Egypt, will we still be able to travel there, see the Giza Pyramids, and eat gluten free?
Creative Commons image credit, below.
I certainly hope so. I came across a wonderful blog post by a gluten-sensitive vegetarian who travelled to Egypt for eight days and successfully navigated the gluten issue. She said that on most days they ate "faoul (beans), baba ganoush, tahini, okra, salads, and lots of fresh fruit." Photo to left is unrelated to Europe or the blog post in question; it's just a stunning picture licensed by Creative Commons.
Click: Blog post by a gluten-sensitive vegetarian in Egypt
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Whether it's a gluten free snack bar, some cheese with cilantro and salsa, or something even more original . . . we all have our favorite "go-to" gluten free must-haves. Meander over to our recipes!, potluck! pages -- or to the post "Summer drinks-and-nibbles soiree to attend? Perfect gluten free offerings that will be appreciated by all!" for some inspired ideas.
Do you have other ideas for great gluten free snacks? We'd love to hear them!
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Hi! I love hummus; but even though the basic ingredients (chickpeas/garbonzo beans/garlic/tahini/lemon juice) are gluten free, when buying pre-mixed hummus, sometimes gluten-containing ingredients sneak in: one must always read labels!
On today's Martha Stewart Show, a recipe using sweet potatoes as an addition -- as well as a few other touches -- was prepared; it looked simple and nutritious. Note that the pita bread pictured with and included in the recipe should not be used; it's not gluten free; either substitute gluten free bread or just use hummus as a dip with veggies! The link is below. (Photo above has nothing to do with hummus or Martha Stewart; it's just a nice image licensed from Creative Commons). Click: Hummus recipe
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The recipe for the cinnamon-raisin gluten free bread I discussed, above, came from the manufacturer. Which bread machine recipes have you used successfully? Let us know!
Sorghum stalks; sorghum flour baked goods; USDA
The photo to the right is by the USDA; it shows sorghum stalks (pretty, aren't they?) and baked goods made with sorghum flour. Sorghum is a gluten free flour. The gluten free cinnamon raisin bread I made just a few hours ago didn't require sorghum; but I substituted two of my favorite nutritious gluten free flours for flours I didn't happen to have on hand. And it worked!
During the rise cycle, I peered in through the window, looking anxiously to see if the bread was creeping up the sides of the pan. It wasn't -- though it was a little puffy in the very center. I held out hope, anyway. And, low and behold, when I looked in through the window about 40 minutes later, during "bake," the bread had risen to a golden crown.
I couldn't believe it! I had made various substitutions, and everything I'd been told about breadmaking emphasized, not only that recipes needed to be followed to the letter, but also that factors seemingly out of one's control -- such as altitude and humidity -- could doom a loaf to hockey-puckdom regardless. And did I mention that no substitutions should be made whatsoever. Whatsoever!
And yet, I made several substitutions. Instead of soy flour and potato starch flour, I used amaranth flour and buckwheat flour. (The other flours required -- white rice flour and tapioca flour -- I did have, and used the correct amounts.) Instead of using 1.5 teaspoons of salt, I used only a teaspoon, because I was using sea salt, which tends to be more potent. The recipe called for 3 extra large eggs; I just had large eggs (not extra-large) so I used four eggs. I also added the eggs much later than I was supposed to (by accident). And, when it came time to add the cinnamon, I looked through every single spice bottle and still couldn't find the cinnamon, but I did have cinnamon sugar -- so I used the same amount of that -- along with about 1/4 teaspoon of cinnamon I was able to scrape out of the one old jar I could find! Picture later, when I download it from the camera.
Maize from Latin America; USDA
My boyfriend and I have tried three different popcorn makers; not sure we've hit on the true secret, if there is one. We even use Orville Redenbacher's®! We're tried popping in a pan with olive oil; an air popper; a Whirlypop; and an "Elite" popper, where the popcorn and oil are heated while circulating in a metal bin. Now, though I have none on hand, I'm not so sure that the packaged microwaveable popcorn is gluten free. From what I remember, there are a ton of artificial ingredients, for one thing. And, people who have to eat gluten free avoid "artificial ingredients" because one has no idea what's in them!
What are your popcorn popping secrets (if you want to reveal them!)?
Springhouse, Morgan's Spring, West Virginia, USDA
Hi! We all know the thrill of sitting down at a table in a restaurant, prepared to have a great time, and have that great time realized when the server/manager/chef has not only heard of eating gluten free, but is able to show us which dishes are already gluten free, or which could easily be made that way!
At a restaurant in Seattle, the chef devised a special GF sauce just for me -- to put on a cut of fish that would normally be served with a soy sauce reduction. The sauce was so amazing I suggested they use it for everyone!
Of course, we know that these experiences don't occur all the time. Hence, this blog post. Let us know your favorite restaurants to eat gluten free, and we'll put them on our "friendly dining options" page!
Hi! it's Karen blogging, your friendly gluten-free resource!
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