Gluten Free Living Now

Gluten Free Living Now & GIG Indianapolis Host Gluten Free Brunch!

2012-01-25T17:46:00.001-08:00

Save The Date

April 21, 2012

Gluten Free Waffle Brunch Fundraiser

Presented by:
GIG Indianapolis & Gluten Free Living Now.org

There will be raffles held at this brunch. If you have something you would like to donate for the raffle we would be most grateful. Raffle tickets will be available at the brunch. This is an effort to raise funds to put on more events like this for the gluten free community. There will also be local vendors present at this brunch....this is not something you will want to miss!

If you need Dairy Free Options we will make these available to you. Please also let us know if you ave additional food allergies or sensitivities that need to be addressed. Please send those requests directly to shelia@glutenfreelivingnow.org.

DATE

Sat. April 21, 2012

TIME

10 am - 12 pm

PLACE

St. Marks United Methodist Church

4780 E. 126th St.

Carmel IN 46032

RSVP via payment
by April 9th

Check $15/Paypal $16

The price is per person

Kids 10 & under eat free

Payable to:

Gluten Free Living Now Ltd

Mail Payments to:

13471 Clifty Falls Drive

Carmel, IN 46032

Paypal Payments to:

tina@glutenfreelivingnow.org

Make Your Reservations Now
Space is Limited!

Deadline to RSVP
April 9, 2011

For More Info Contact:

Shelia@glutenfreelivingnow.org Or
GIGIndianapolis@Gmail.com

This brunch has been made possible by generous donations from:

Copper Creek Farms

BRUNCH MENU

GLUTEN FREE WAFFLES

Fruit Toppings:

Blueberry & Strawberry

Whipped Cream

Maple Syrup

Butter (Dairy Free & regular)

Scrambled Eggs

Bacon

Sausage

Beverages

Coffee (decaf & regular)

Orange Juice

Milk

Bottled Water

Stay tuned on the site for more updates!

Gluten Free Living Now blogs about LegoLand in Carlsbad California

2012-01-22T12:53:00.001-08:00

Gluten Free at Legoland?

On a recent excursion to California, friends invited us to go to The LegolandPark, located in beautiful Carlsbad, Calif.

My first inclination was sure why not go? It was after all, my friend’s son’s 7^th birthday and the little guy is more than obsessed with Legos.

Tyler has put together more Lego sets than most stores have on their shelves.

Being gluten intolerant for a number of years now, I have been adhering to a strict gluten free diet. I of course, wondered what I would eat at the Legoland Park, so just to be safe I packed along a medley of gluten free snacks to take along.

We stopped to eat lunch at Castle Burgers located inside the park. I could not help but notice that there was a sign on the window that said “Gluten Free Buns Available Upon Request.”

I was overjoyed when I saw this!! Immediately, my gluten free radar went up! What else here is gluten free? Are things here prepared safely? I would find out.

It did take us a little more time to get our burgers and fries because the buns apparently are made off-site and were kept in a different location at the park. Also their fries are made in a separate dedicated fryer. The hamburger buns were a little denser than I anticipated but it really did hit the gluten free spot.lking through the park there were several stands where you could buy food and drink. I noticed that Oogie’s Gourmet Popcorn and Crisp Root

At Pizza Mania there was another sign up that said, “Gluten Free Pizza Available Upon Request.”

After talking to one of the managers at Fun Town Market, he mentioned that they were in the process of including gluten free bread in their deli section for sandwiches and he was quick to mention that the Ristorante Brickolini also served gluten free pasta. Gluten free hotdog buns are also available where they sell hotdogs.

After doing a little more research I checked out their website: http://www.legoland.com/

And under the tab “Dining,” you will find that there are dairy free, egg free and nut free options available as well.

The park itself is designed for kids of all ages, with more than 60 rides, shows and attractions……I was more than amused by all the intricate sculptures and creations that were made out of Legos throughout the park.

From the Sidney Opera House, Mt. Rushmore, the Taj Mahal, even Las Vegas Landmarks and New York landmarks to name just a few…...you will be amazed by what can be made out of these little plastic blocks.

Set in beautiful Carlsbad, California and only a stone’s throw away from the ocean, there is truly something for everyone at this fun and interactive park. There is also a sea-life aquarium and water park close by. Other locations in the U.S. include Florida.

I corresponded with Media Relations at the Legoland park after we had left. Here are some of the questions I asked of Julie Estrada, Legoland’s Media Relations Specialist below.

1) Can you tell me what the source/brand of the gluten free pizza is at Pizza Mania and can you tell me if the pizza crust in prepared on site?

If it is prepared offsite what brand is it?

French Meadow Bakery is the company we work with, we outsource all Gluten Free items to ensure there is no risk of cross contamination during production.

2) Can you also tell me the brand of the pasta that is served at the Ristorante Brickolini? I would also like to know what name brand the bread is at the Fun Town Market and the brand name of the gluten free hamburger and hotdog buns.

Debole’s is the name of the pasta (however we do switch brands on occasion). Regarding Gluten Free breads, hot dog and hamburger buns we work with a local company G.N.I. bakery (gluten not included) in Escondido

3) What is done at your park to address safety in preparation of gluten free foods and cross-contamination issues? Are employees also inserviced or instructed on gluten free cross-contamination?

Dedicated storage containers, dedicated and / or sterilized work, prep and cooking surfaces, equipment, proper labeling and dating. All food service employees who are not trained regarding GF policies and procedures are instructed to notify a team lead when a GF order is placed, and there is ALWAYS at least one team leader in every food and beverage location that offers GF food. In a situation of multiple allergies or any other dietary concerns a food service employees are trained to contact a restaurant supervisor although advanced notice through me via email(Julie.Estrada@legoland.com) is always preferred to ensure our Park guests the safest and most stress-free dining experience possible.

4) When were gluten free food options implemented at Legoland and why?

A little more than five years ago if a guest wanted something gluten free they would order in advance through our Executive Chef, Paul Geasland. It got to the point where he was getting so many requests he decided to put it on the permanent menus. We started with pasta, then moved onto the buns, then we introduced grab-n-go items in The Market in The Beginning of the Park and the gluten-free pizza was introduced about six months ago.

Ticket pricing is available on their website: http://www.legoland.com/

Gluten Free Living Now, Ltd.

Is a non-profit organization that hosts gluten free events in the Indianapolis, Indiana area. Our 2nd Annual Gluten Free Living Expo (the LARGEST in the state of Indiana) will be October 13-14, 2012. Click here for additional expo information. Volunteers, sponsors and exhibitors are still being requested for this year's Expo. This blog is brought to you by Shelia Cafferty and Tina Duncan, Co-Founders of Gluten Free Living Now, Ltd.

Feel free to write comments regarding your experience with Lego Land or any other parks you have personally visited. We'd love to have your input and opinions.

2011-12-17T17:26:00.001-08:00

Gluten Free Living Now

Holiday Recipes from our house to yours!

Happy Holidays to you!

Ingredients

¾ cup Brown Rice Flour

½ cup Sorghum Flour

½ cup Potato Starch Flour

1 ½ cup Sugar

1 cup of Unsweetened Pumpkin Puree

1 tsp Baking Powder

1 tsp Baking Soda

½ tsp Sea Salt

1 tsp Ground Cinnamon

½ tsp Ground Cloves

½ tsp Ground Ginger

½ tsp Ground Nutmeg

1 tsp Xanthan Gum

2 Large Eggs

½ cup Vegetable Oil

1/3 cup Water

½ cup Chopped Pecans (optional)

½ cup Raisins (optional)

Gluten Free Pumpkin Bread

Preparation

1. Preheat oven to 350 degrees.

2. Whisk together dry ingredients – flours, baking powder, baking soda, salt & spices.

3. In separate bowl cream together sugar and oil then add eggs, pumpkin puree and water.

4. Slowly add flour mixture to batter and continue mixing until well blended then stir in raisins and nuts.

5. Put mixture in Silicon loaf pan or regular loaf pan lined with parchment paper. Bake for approximately 1 hour and 15 minutes or until toothpick comes out clean. Let sit in pan for about 5 minutes then cool on a wire rack.

This recipe can be used to make pumpkin muffins instead of a loaf but the bake time will be shorter

Gluten Free
Sweet Potato Souffle

Ingredients

6 sweet potatoes (cooked)
1/2 cup white sugar
1/2 cup milk or ½ cup Hemp Milk or Milk substitute of choice for Dairy Free
1/2 cup melted butter or ½ cup Earth Balance Buttery Sticks for Dairy Free
1 teaspoon vanilla extract
2 eggs, beaten
1/2 teaspoon salt

Topping (Optional)

1 cup dark brown sugar
1/3 cup white rice flour
1/3 cup melted butter or 1/3 cup Earth Balance Buttery Sticks for Dairy Free
1/2 cup chopped pecans (Optional)

Preparation

1. Preheat oven to 350 degrees F (175 degrees C). Grease or butter one 2 quart casserole dish.

2. Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth.

3. Reduce speed to low and add sugar, milk or milk substitute, butter or butter substitute, vanilla, eggs and salt. Mix well.

4. Allow any potato 'fibers' to remain on the beater and remove. Pour sweet potato mixture into the casserole dish.

5. Prepare the topping in a small bowl by whisking together the brown sugar, flour, butter or Substitute and pecans if you choose. Sprinkle mixture over potato mixture and bake for 40 minutes.

Ingredients:

2 16 oz. jars of Red Salsa ( I used

Meijer’s Organic Medium Salsa )

2 15 oz. can tomato sauce ( I used Meijer’s Organic Tomato Sauce )

½ medium onion finely chopped

1 4 oz. can green chilies chopped and peeled

1 tsp chili powder

½ tsp cumin

1 15 oz. can roasted green chili and lime refried beans ( I used Meijer’s brand )

4 cups cooked turkey

1 cup grated Monterey Jack cheese

1 cup grated cheddar cheese

1 small can of chopped olives

1 package of 6 inch 24 count corn tortillas

Gluten Free
Easy Turkey Enchiladas

Preparation:

Preheat oven to 350 degrees

In large size sauté pan, add salsa, tomato sauce, onion, green chili (drained), chili powder and cumin.Stir ingredients until well incorporated and simmer on low heat for about 10 minutes.Take two cups of this salsa/tomato mixture and set aside.

Add cooked turkey to the sauté pan and stir together .Add refried beans and stir all of the ingredients together.Return the heat to low and allow the ingredients to simmer until heated thoroughly.

Take the salsa/tomato mixture that you set aside earlier and pour it into a shallow baking dish.

If you have a gas range, heat the tortillas one at a time on the gas burner for 3 seconds on each side.After the tortilla is heated dip it into the salsa/tomato mixture and lay on a 10 x 12 baking dish.Place a desired amount of the chicken and bean mixture on the tortilla spreading it the length of the tortilla.Add a sprinkle of the grated cheese and then roll up the tortilla.

You will need two 10 x 12 baking pans to make about 24 enchiladas.

When you are finished rolling up the tortillas pour some of the salsa/tomato mixture over the top and sprinkle with a little more of the grated cheese and chopped black olives.

Place in the oven and bake at 350 degrees for approximately 25 minutes.

Ingredients:

Mix 2 tbsp

2 tbsp Cornstarch

2 tbsp Butter or 2 tbsp Earth Balance Buttery Sticks for DF version

2 cups Organic Chicken Stock ( I use Pacific Foods)

¼ cup cold water

Salt & Pepper to taste

Pinch of garlic powder

1 tsp poultry seasoning

Pinch of herbs – thyme, basil or rosemary works great (I used Basil)

Gluten Free Gravy

Preparation:

Mix 2 tbsp of cornstarch with ¼ cup of cold water and set aside

Heat chicken stock and butter over medium heat until hot and then slowly add the cornstarch and water mixture stirring constantly. Reduce heat and add seasonings and herbs and continue to simmer for about 10 minutes until desired consistency is reached.

Gluten Free Lentil Chili

Ingredients

2 Cups dry lentils, rinsed

1 (15 oz) can tomato sauce

1 (14.5 oz) can diced tomatoes

2 (32 oz) containers of gluten free vegetable broth or chicken broth

½ large onion finely chopped

1 tsp. cumin

1 tsp. chili powder

½ cup red wine ( I use Oliver’s Soft Red )

2 stalks of celery sliced

1 cup of chopped baby carrots

2 bay leaves

½ tsp. garlic powder

½ tsp. onion powder

1 to 2 cups of cooked and chopped turkey (optional)

salt to taste

2 tbsp. oil

Preparation:

Heat oil in large sauté pan. Add onions, carrots and celery. Stir over medium heat until carrots and celery are partially cooked.

Add lentils, diced tomatoes, tomato sauce, broth, red wine and seasoning into a large saucepan. Stir and bring to a boil. Cover and let simmer for about 30 minutes or until lentils are cooked.

Note: Add more broth or water if lentil chili reduces too much as it simmers.

Ingredients:

1 cup pecan halves

1 cup powdered sugar, sifted + 1 cup more for tossing

1 cup plus 2 Tablespoons butter, room temperature

1/3 cup whipped cream cheese

2 teaspoons GF vanilla extract

1 1/2 cups + 2 Tablespoons sorghum flour, sifted (with the tapioca)

1/2 cup + 2 Tablespoons tapioca flour, sifted (with the sorghum)

3/4 teaspoon xanthan gum

** I didn't use pecans. Instead I dredged the cookies in maple syrup before putting them in the bag of powdered sugar. It holds the sugar on great and the taste is wonderful.

Gluten Free
Mexican Wedding Cakes

Preparation:

Toast the pecan halves over low heat until fragrant. (If you use them)
Sift one cup of the powdered sugar.
Process the toasted pecans and the 1 cup of powdered sugar in the bowl of your food processor until even and fine.
Cream together the butter and cream cheese with the powdered sugar/pecan mixture.
Add vanilla.
Sift together the sorghum and tapioca flours.
Add the xanthan gum to the sifted flours.
Mix the dry ingredients in to the creamed/wet ingredients until it comes together as cookie dough (2-3 minutes on medium).
Roll into 1″ balls and place the balls on a large plate.
Refrigerate the 1″ balls for 30 minutes to 1 hour. (*NOTE: If you need to refrigerate them longer, please cover them with plastic wrap. You can freeze the balls at this point too, if desired.)
Preheat the oven to 350F.
Lay out the balls on a cookie sheet lined with parchment paper or a silpat about 1 1/2″ apart.
Bake for 12 – 15 minutes (Mine bake for 13 minutes) and remove from the oven. Allow the cookies to cool 2-3 minutes before attempting to move them.
Dredge the warm cookies carefully in powdered sugar. (I usually put a cup of powdered sugar into a baggie and then toss 4 or so cookies about in the sugar until well coated.)
Allow the cookies to cool completely on a cookie rack. (See photo above.)
Toss in powdered sugar again, if desired, before serving or packing in an airtight container.

Future Updates

Stay tuned for more details....

.... on a possible Indy Style Segment

Visit our site for updated details:

www.glutenfreelivingnow.org

Gluten Free Living Now

13471 Clifty Falls Drive

Carmel, IN 46032

(317) 379-2350 or

(317) 771-6506

.... on vendors coming to the Expo in 2012

.... on presentations being offered 10/13-14/2012 at the Gluten Free Living Now Expo at the Fountains in Carmel.

... on possible other events early in 2012

... on more volunteer and learning opportunities.

2011-12-16T12:18:00.001-08:00

Gluten Free Living Now

Holiday Recipes from our house to yours!

Happy Holidays to you!

Ingredients

¾ cup Brown Rice Flour

½ cup Sorghum Flour

½ cup Potato Starch Flour

1 ½ cup Sugar

1 cup of Unsweetened Pumpkin Puree

1 tsp Baking Powder

1 tsp Baking Soda

½ tsp Sea Salt

1 tsp Ground Cinnamon

½ tsp Ground Cloves

½ tsp Ground Ginger

½ tsp Ground Nutmeg

1 tsp Xanthan Gum

2 Large Eggs

½ cup Vegetable Oil

1/3 cup Water

½ cup Chopped Pecans (optional)

½ cup Raisins (optional)

Gluten Free Pumpkin Bread

Preparation

1. Preheat oven to 350 degrees.

2. Whisk together dry ingredients – flours, baking powder, baking soda, salt & spices.

3. In separate bowl cream together sugar and oil then add eggs, pumpkin puree and water.

4. Slowly add flour mixture to batter and continue mixing until well blended then stir in raisins and nuts.

This recipe can be used to make pumpkin muffins instead of a loaf but the bake time will be shorter

Gluten Free
Sweet Potato Souffle

Ingredients

6 sweet potatoes (cooked)
1/2 cup white sugar
1/2 cup milk or ½ cup Hemp Milk or Milk substitute of choice for Dairy Free
1/2 cup melted butter or ½ cup Earth Balance Buttery Sticks for Dairy Free
1 teaspoon vanilla extract
2 eggs, beaten
1/2 teaspoon salt

Topping (Optional)

1 cup dark brown sugar
1/3 cup white rice flour
1/3 cup melted butter or 1/3 cup Earth Balance Buttery Sticks for Dairy Free
1/2 cup chopped pecans (Optional)

Preparation

1. Preheat oven to 350 degrees F (175 degrees C). Grease or butter one 2 quart casserole dish.

2. Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth.

3. Reduce speed to low and add sugar, milk or milk substitute, butter or butter substitute, vanilla, eggs and salt. Mix well.

4. Allow any potato 'fibers' to remain on the beater and remove. Pour sweet potato mixture into the casserole dish.

5. Prepare the topping in a small bowl by whisking together the brown sugar, flour, butter or Substitute and pecans if you choose. Sprinkle mixture over potato mixture and bake for 40 minutes.

Ingredients:

2 16 oz. jars of Red Salsa ( I used

Meijer’s Organic Medium Salsa )

2 15 oz. can tomato sauce ( I used Meijer’s Organic Tomato Sauce )

½ medium onion finely chopped

1 4 oz. can green chilies chopped and peeled

1 tsp chili powder

½ tsp cumin

1 15 oz. can roasted green chili and lime refried beans ( I used Meijer’s brand )

4 cups cooked turkey

1 cup grated Monterey Jack cheese

1 cup grated cheddar cheese

1 small can of chopped olives

1 package of 6 inch 24 count corn tortillas

Gluten Free
Easy Turkey Enchiladas

Preparation:

Preheat oven to 350 degrees

Add cooked turkey to the sauté pan and stir together .Add refried beans and stir all of the ingredients together.Return the heat to low and allow the ingredients to simmer until heated thoroughly.

Take the salsa/tomato mixture that you set aside earlier and pour it into a shallow baking dish.

You will need two 10 x 12 baking pans to make about 24 enchiladas.

When you are finished rolling up the tortillas pour some of the salsa/tomato mixture over the top and sprinkle with a little more of the grated cheese and chopped black olives.

Place in the oven and bake at 350 degrees for approximately 25 minutes.

Ingredients:

Mix 2 tbsp

2 tbsp Cornstarch

2 tbsp Butter or 2 tbsp Earth Balance Buttery Sticks for DF version

2 cups Organic Chicken Stock ( I use Pacific Foods)

¼ cup cold water

Salt & Pepper to taste

Pinch of garlic powder

1 tsp poultry seasoning

Pinch of herbs – thyme, basil or rosemary works great (I used Basil)

Gluten Free Gravy

Preparation:

Mix 2 tbsp of cornstarch with ¼ cup of cold water and set aside

Gluten Free Lentil Chili

Ingredients

2 Cups dry lentils, rinsed

1 (15 oz) can tomato sauce

1 (14.5 oz) can diced tomatoes

2 (32 oz) containers of gluten free vegetable broth or chicken broth

½ large onion finely chopped

1 tsp. cumin

1 tsp. chili powder

½ cup red wine ( I use Oliver’s Soft Red )

2 stalks of celery sliced

1 cup of chopped baby carrots

2 bay leaves

½ tsp. garlic powder

½ tsp. onion powder

1 to 2 cups of cooked and chopped turkey (optional)

salt to taste

2 tbsp. oil

Preparation:

Heat oil in large sauté pan. Add onions, carrots and celery. Stir over medium heat until carrots and celery are partially cooked.
Add lentils, diced tomatoes, tomato sauce, broth, red wine and seasoning into a large saucepan. Stir and bring to a boil. Cover and let simmer for about 30 minutes or until lentils are cooked.

Note: Add more broth or water if lentil chili reduces too much as it simmers.

Ingredients:

1 cup pecan halves

1 cup powdered sugar, sifted + 1 cup more for tossing

1 cup plus 2 Tablespoons butter, room temperature

1/3 cup whipped cream cheese

2 teaspoons GF vanilla extract

1 1/2 cups + 2 Tablespoons sorghum flour, sifted (with the tapioca)

1/2 cup + 2 Tablespoons tapioca flour, sifted (with the sorghum)

3/4 teaspoon xanthan gum

** I didn't use pecans. Instead I dredged the cookies in maple syrup before putting them in the bag of powdered sugar. It holds the sugar on great and the taste is wonderful.

Gluten Free
Mexican Wedding Cakes

Preparation:

Toast the pecan halves over low heat until fragrant. (If you use them)
Sift one cup of the powdered sugar.
Process the toasted pecans and the 1 cup of powdered sugar in the bowl of your food processor until even and fine.
Cream together the butter and cream cheese with the powdered sugar/pecan mixture.
Add vanilla.
Sift together the sorghum and tapioca flours.
Add the xanthan gum to the sifted flours.
Mix the dry ingredients in to the creamed/wet ingredients until it comes together as cookie dough (2-3 minutes on medium).
Roll into 1″ balls and place the balls on a large plate.
Refrigerate the 1″ balls for 30 minutes to 1 hour. (*NOTE: If you need to refrigerate them longer, please cover them with plastic wrap. You can freeze the balls at this point too, if desired.)
Preheat the oven to 350F.
Lay out the balls on a cookie sheet lined with parchment paper or a silpat about 1 1/2″ apart.
Bake for 12 – 15 minutes (Mine bake for 13 minutes) and remove from the oven. Allow the cookies to cool 2-3 minutes before attempting to move them.
Dredge the warm cookies carefully in powdered sugar. (I usually put a cup of powdered sugar into a baggie and then toss 4 or so cookies about in the sugar until well coated.)
Allow the cookies to cool completely on a cookie rack. (See photo above.)
Toss in powdered sugar again, if desired, before serving or packing in an airtight container.

Future Updates

Stay tuned for more details....

.... on a possible Indy Style Segment

.... on vendors coming to the Expo in 2012

.... on presentations being offered October 13 & 14th at the Gluten Free Living Now Expo at the Fountains in Carmel.

... on possible other events early in 2012

... on more volunteer and learning opportunities.

Keep Visiting:

www.glutenfreelivingnow.org

Gluten Free Living Now

13471 Clifty Falls Drive

Carmel, IN 46032

(317) 379-2350 or

(317) 771-6506

2011-12-14T17:36:00.000-08:00

Gluten Free Living Now Blog

Product Reviews brought to you by

Shelia Cafferty & Tina Duncan

Chobani Greek Yogurt

"Hands down one of the best yogurts......"

This yogurt is rich and creamy and low in fat! Comes in a variety of flavors from, banana and strawberry, blueberry, cherry, lemon, mango, pineapple, peach, plain, pomegranate, raspberry, strawberry and vanilla. Love the pineapple and mango!!

Only 140 to 160 calories per serving and 13- 14 gm of protein, this is a great snack that won’t expand your waistline.

No artificial flavors or preservatives and is made from cow’s milk that is free of rBST.

Hands down this is one of the best yogurts on the market and it is certified gluten free.

I have purchased this yogurt at Nature’s Pharm and Whole Foods Markets.

www.chobani.com

Hol-Grain Rice Starch

"This product is great as a thickener for gravy...."

One of Hol-Grain’s newest products, this is a great replacement for using corn starch. Especially great if you have a corn allergy or don’t like the starchy flavor that corn starch can impart….this is a great substitute.

This product is also processed in a nut free facility and is certified gluten free. This product is great as a thickener for gravy, sauces, stews and more!

www.holgrain.com

Pastariso

"If convenience is your thing..."

Another easy and great product to make.

If convenience is your thing….this mac

and cheese in a cup is the true on the go food item must have.

Made with brown rice noodles, just add water and microwave. Reminds me a little of the Kraft Mac and cheese you can buy in a box, except this version is all gluten free!!

Nature’s Pharm carries this product.

www.maplegrovefoods.com

Moondance Heavenly Desserts

"better than good......"

Their gluten free cheesecakes are the real deal. From pumpkin cheesecake to raspberry swirl cheesecake, these decadent desserts make you forget you were eating gluten free. Their chocolate chip bars were moist and chewy….all their desserts were better than good, they were great!

Their products debuted here in Indiana at our Gluten Free Living Now Expo this past October. Green Bean Delivery is now carrying their cheesecakes.

www.moondancedesserts.com

Explore Asian Authentic Cuisine

"Easy to make...."

I love this product because it’s easy to make (just boil water) and it has a higher protein to carb ratio. I love the Organic Mung Bean Fettuchini noodles.

Pair these noodles with your favorite asian sauce….and stir fry vegetables.

I found this product at Nature’s Pharm Castleton

www.opal-export.com

Scott's Gourmet Cookies

"beyond delish..."

Made with certified gluten free oats, these cookies are gluten free and dairy free.

These cookie gems were a favorite at the recent Gluten Free Living Now Expo. Crispy and delicious we all agree their oatmeal cinnamon cookies were beyond delish!

Nature’s Pharm carries their cookies.

www.scottsgourmetcookieco.com

Red Apple Lipstick

"I love this product......"

Enriched with Vitamin E and it is mineral based. This lipstick goes on sheer and won’t dry out your lips……imagine that?!

Comes in an array of lovely colors from Red, Love My Kiss, Ruby Slippers, Strawberry Lips and more. If you like lipgloss you won’t be disappointed by their lip gloss collection. Their lip gloss is smooth and silky, not the slightest bit sticky and will leave your lips feeling better than they were.

They have a great customer service and return policy….put this item on your favorite gluten intolerant person’s Christmas wish list.

I love this product!!. It’s a lipstick that is gluten free, paraben free and allergen free!

www.redapplelipstick.com

Gluten Free Expo is October 13th & 14th, 2012 Carmel Indiana

2011-12-02T06:27:00.000-08:00

Happy Holidays!

The gift of love,
the gift of peace,
the gift of happiness...
May these be yours at the holidays and all throughout the year.

From,
Gluten Free Living Now

Enjoy these great Holiday recipes and segment on Wish TV 8
See it HERE!

You asked and we answered

Expo 2012 is Coming!!!!

October 13th & 14th
See the attached flier!

Although last year was great we know the 2012 Expo will be even better!

Interested in volunteering?
We will need volunteers for the following areas:

Guest Registration
Vendor Registration
Kid's Corner
Vendor Liaisons
Tear Down
Vendor Raffles
Ticket Takers
Booth volunteers
Marketing

** Have a suggestion? Please feel free to share by responding

All these recipes are posted HERE

Buttery Flakey Pie Crust

Gluten Free Stuffing

Shelia's Fruited Cranberry Sauce

Turkey Gravy

Know a vendor that would be great at the Indy 2012 GF Expo? Let us know!

Gluten Free Food Blog - Charles Luce, Debys Gluten Free & Feel Good Foods

2011-10-01T20:10:00.000-07:00

Luce's Gluten Free Artisan Breads

This gentleman has truly mastered the art of gluten free artisan bread making. You won't be disappointed with the taste or texture of his artisan style bread. These truly are the kind of breads you would expect to find in an old market perched on cobblestone streets in Italy. The pictures here are of his Bold Buckwheat and Sourdough breads. Both are just amazing, the outer crust is so remininscent of regular bread, for a moment I forgot I was eating gluten free bread.

Charles Luce also happens to be one of our vendors at the upcoming Gluten Free Living Now Expo.

You are in luck because there is still room in his Saturday, Oct. 8th Gluten Free Breadbaking Workshop Class.

You may still purchase tickets online at http://shop.glutenfreelivingnow.org.

Feel Good Foods

Okay, when I first tried their gluten free dumplings I was blown away! But now they have another amazing product.....gluten free egg rolls!! I have not had egg rolls in the last 9 plus years of eating gluten free, so you can only imagine how estatic I was to try their product. The crust on the egg roll is light and crunchy and the fillings are completely delectable. They come in 3 flavors, chicken, vegetable and shrimp.

Although, their egg rolls are not available in our area yet, you will soon be able to buy these at our local Whole Foods Markets and Nature's Pharm.

They will be showcasing these delicious egg rolls at our upcoming Gluten Free Living Now Expo. Please do come out and try, these are worth the drive to the expo in Carmel, Indiana.

Deby's Gluten Free

Deby's makes an awesome dairy free pizza crust mix. I do recommend following the baking instructions on the package. The crust has a great texture and taste....better than many pizza crust mixes I have tried.

I, in particular was wowed by her biscuit mix, I will be serving her dairy free biscuits at my next Holiday dinner. Her mixes are free of many allergens, gluten, wheat, soy, dairy, peanut, tree nuts and casein.

Her All purpose flour blend made great dairy free pancakes......I used nutmilk mixed with 2 tsp. of apple cider vinegar in place of the buttermilk and WOW!! These pancakes were just amazing for dairy free!

Some of her products will be carried at Nature's Pharm soon. I can definitely recommend the Quick Biscuit Mix, The All Purpose Flour Blend for pancakes and the Pizza Crust mix.

Shelia Cafferty, Co-Founder
Gluten Free Living Now, Ltd

Hilary Kass, MPH, Ancient Grains, Amaranth Flat Bread Class Gluten Free @ it's finest!

2011-09-07T17:36:00.000-07:00

Hilary Kass, MPH

Nutrition Expert Educator/Cook
Ancient Grains Bakery

Hilary Kass, MPH, is a nutrition educator and cook. She enjoys
sharing ideas to inspire happy and healthy eating. Hilary is the owner and cook at Ancient Grains, a whole-grains baking company specializing
in gluten, dairy and egg-free baked goods in Lawrence, Kansas. You can learn more about Ancient Grains at www.ancientgrainsbakery.com.

Class Info: Hands On Amaranth Flat Bread Class

Roll up your sleeves and get ready to make some dough at this fun, informative and practical hands on cooking class. Together we will make an amaranth and cornmeal flat bread and then turn it into a crispy skillet pizza. Hilary will share nutrition information as well as practical tips for including more of the nutritious "ancient
grains" into your daily diet. Recipes included. And, of course, we'll eat the pizza!

*BYORP- Bring Your Own Rolling Pin

Oct. 8th

3:00-4:30

maximum enrollment 10

Fee $15

Register Now before this sells out!

Gluten Free Product Review - Sandwich Petals, Nacheez, Cheese Ups, and King Arthur Flour

2011-08-22T05:10:00.000-07:00

Gluten Free Product Review

Being involved in the gluten free community has yielded some great opportunities. Getting to try some great gluten products has been one of those benefits. I do try to share as much as I can when we have our gluten free outings.

Here are some products that I got to try recently and just love!!

Sandwich Petals Wraps

Nacheez

Cheese Ups/Wellaby's

King Arthur Flour

Shelia Cafferty
Co-Founder
Gluten Free Living Now

Nature's Pharm will be carrying this product sometime before the gluten free expo.
Sandwich Petals
These are dairy free, soy free and nut free. Reminiscent of a corn tortilla....but it is really so much more!! Packed full of flavor it's really hard for me to decide what my favorite is. They come in 3 flavors, Spinach and Garlic. Agave Grain and Chimayo Chile. If I absolutely had to pick one, it would be the Chimayo. These make great quesadillas, sandwich wraps, burritos and enchiladas(please do follow the heating instructions on the package, otherwise they may fall apart)

These are low in calories, only 100 calories per petal, and they are high in fiber. Made with corn flax, sesame, buckwheat, brown rice, sorghum, millet, quinoa, teff and amaranth. Also included in the petals are Omega 3's and prebiotics. The petals are lower in carbs and diabetic friendly.

Glad to have Sandwich petals as one of our gluten free vendors at the Gluten Free Living Now Expo coming up this Oct. Visit their website at sandwichpetals.com.

Nacheez
Very recently, I discovered that when I eat dairy, my seasonal allergies are worse and I have increased nasal congestion.....okay that's TMI.....sorry. Although, I find it difficult to give up dairy altogether, there are products that make living dairy free a little easier. Nacheez is one of those products. This product is gluten free, dairy free and soy free. It is cashew based. It comes in two cheesy flavors...mild and spicy. I prefer the spicy, my husband likes the mild. We actually prefer it to regular cheese sauces or spreads, the flavor and texture is great!! Easy to like a product that is less fat and calories than regular cheese and cheese sauces. Also has a high source of Vitamin B6.

Visit their website at www.nacheez.com. I hope to see this product at Nature's Pharm soon.

You can vist their website at www.wellabys.com. Meijer's on Carmel Dr. sells these in their gluten free section.
Cheese Ups/Wellaby's

These are hard to put down.....I swear I could eat a whole bag! They are that good!! These little crackers remind me so much of a lighter version of the cheese nip. These are not dairy free, but they are so incredibly good!! Made in a nut free factory, higher in protein because they use real cheese to make this product. Light, salty, crunchy and cheesy....it hits all the right notes! Comes in parmesan and cheddar, I am definitely a cheddar fan. Glad to have these folks as one of vendors at the gluten free expo too.

King Arthur Flour Gluten Free Chocolate Cake Mix

This is my favorite gluten free chocolate cake mix so far. It's light, moist and has the perfect texture for chocolate cake. It's gf, soy free and nut free. Also there is no dairy in the mix. Perfect for making mult-layered cakes or cup cakes....people will be asking for your perfect gf chocolate cake recipe.
Visit their website at www.kingarthurflour.com
Meijer's on Carmel Dr. has this in their regular baking section.

Hope you get to try some of these products. Let me know when you do!

Charles Luce Workshop Baking Artisan Gluten Free Bread Oct 7th & October 8th

2011-08-21T17:44:00.001-07:00

Artisan Bread Workshop

Register Now before it's too late!

Maximum per class is 10 and spots are filling up.

Now YOU can make Artisan Flat breads with Charles Luce !!

Gluten-free flat breads are an easy trick once you've mastered a few basics. These techniques transform such simple foods as pizza and tortillas into taste-filled, nutritious and toothsome treats. This workshop will teach proper dough handling for GF flat breads, as well as innovative baking methods and ways to modify traditional recipes using fresh, local ingredients. We'll bake (and eat!!) thin-crust pizza, puffy foccacia and a corn, sorghum, and wild mushroom gordito.

Charles Luce Bio

Charles Luce is the co-owner of Luce's Gluten-Free Artisan Bread and a GF product inventor.

His long career in the visual arts (pre-digital photography) prepared him to tackle GF baking's last frontier - bread - and produce true artisan products. He taught community college for 27 years and is an excellent workshop presenter. A dedicated "foodie" and mushroom forager (he's served on the executive committee of the New York Mycological Society), he brings a wealth of knowledge and an open, friendly attitude to the classroom.

You can find out more at his site lucegfbread.com - or his blog - myceliaglutenfree.com

Schedule

Days and times:

Friday and Saturday,

9:30 am - 1:00 pm

Cost: $75 per person

Class Size: Minimum 5

Maximum 20

Style: Lecture

Demonstration/Hands-on

We will eat what we bake!

Register Now
Before this event sells out!

Thickeners for gluten free pies, sauces and gravies

2011-06-28T08:37:00.000-07:00

By Shelia Cafferty,
GlutenFreeLivingNow.Org

I completely meant to get this blog out when I made the gluten free apple pie for our website recipe….well, better late than never.

I have been cooking and baking gluten free for awhile now, even now I find that sometimes getting things just right can be challenging. Getting the right combination of flours to work for a particular recipe can be tricky and disappointing, even downright discouraging at times.

I am just not one to give up that easily, if something doesn’t work for me I always go back to the drawing board. And there are things like the humidity that can also affect the textures of your end baked product. Especially when it comes to cakes and fondant.(if you don’t know about fondant, don’t worry….if you are interested I will save that for another time).

There are some great gluten free recipe books out there now, I have been a long time fan of Rebecca Reilly and Annalise Roberts, some true pioneers, and of course, I have to mention Bette Hagman and Gluten Free Girl’s influence, more great pioneers!! There are also some really great gluten free bread mixes out there too, a long time favorite of mine is still Montina all purpose gluten free flour mix for making bread.

I’d better mention that’s it best to store your flour in air tight containers, keep it in the freezer and it will last forever. Because, yes, even gluten free flour has a shelf life and though this has never happened to me( and thank God!!!), keeping your flour in the freezer will not only protect it from the humidity but also from weevils.

I took the liberty of listing some thickeners, other than corn starch that might be helpful to those that do gluten free baking and cooking.

Arrowroot starch
Cornstarch or ClearGel (Modified cornstarch)
Potato Starch Flour
Tapioca Starch
Tapioca Pearls

Arrowroot Starch works great as a thickener, especially good if you are working with acidic fruits -- does not mix well with Dairy – it gets a slimy texture when mixed with dairy products. This thickener imparts a beautiful sheen to your fruit pie fillings. Although, this sheen is not appreciated with sauces and gravies.
Cornstarch does not freeze as well and can sometimes import a starchy taste, but somehow I always end up using this in a pinch, it’s inexpensive and you can find this readily available in any store.

ClearGel is a modified cornstarch and works really well in all kinds of fruit pies – it tolerates high temperatures well and works well with acidic ingredients and is even freezer stable. This can be found in specialty Bake Stores, I know King Arthur Flour carries this.

Potato Starch can be used as a thickener, although I like to use potato starch in many of my baked goods, as a thickener sometimes it can be tempermental, I have had recipes where I have had to to use considerably more or considerably less for the exact same recipe……go figure!!

Tapioca Starch can also be a good thickener and works well in fruited pie fillings
Tapioca Pearls are small starchy granules and are typically used to make tapioca filling. They thicken pie fillings and are fine if you don’t mind your filling studded with tiny gelatinous balls --- you can also place these tapioca pearls in a coffee grinder and grind them into a fine powder.

I hope this blog is helpful……Happy Gluten Free Cooking and Baking!!
Shelia Cafferty

Questions or comments may be sent to shelia@glutenfreelivingnow.org

Gluten Free AND Sugar Free?

2011-06-26T17:03:00.000-07:00

By Lisa Sponsler
Gluten Free Living Now

I’ve always been interested in nutrition research, but until recently I’ve avoided reading about the potential harmful effects of sugar. I couldn’t bear the thought of giving up sweets. After a few decades of various diets and exercise programs I came to the conclusion that I had only two choices. I could choose to be fat or I could choose to be hungry. In April the article Is Sugar Toxic? finally inspired me to read up: http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html

I watched Sugar the Bitter Truth on YouTube. I read David Gillespie’s Sweet Poison and Sweet Poison Quit Plan. I started following a few sugar free blogs. It turns out I was wrong. There is a third choice. I can choose to avoid sugar. Our bodies are perfectly designed to adjust our appetites and maintain a healthy weight. Sugar throws off this system and makes us hungry and fat. Worse, sugar is likely responsible for the epidemic of obesity, type II diabetes, metabolic syndrome, heart disease, and cancer. With a beach vacation on the horizon, I took the plunge and gave up sugar in April. I had a few early bumps in the road with my new diet. On day 3 of no sugar I filmed Shelia’s Gluten Free Apple Pie Demo. No one in their right mind would pass up homemade gluten free apple pie alamode – nor should they! In my second week of no sugar my Jewish friend gave me leftover Passover cakes. I intended to stash them in the freezer but mistakenly took a little taste…….followed by a big taste. A few days later it was time to assemble my son’s Easter basket using the stuff I’d bought and stashed prior to my sugar education. I decided to have one last sugar binge on Easter weekend. I polished off a bag of egg shaped Reese’s Pieces and an entire flock of Peeps. Since then avoiding sugar has gone surprisingly well.

The cravings slowly vanished and I developed a feeling of satiety that I haven’t experienced in the past. I eat when I’m hungry and stop when I’m full. I’ve lost 5 pounds without being hungry. When diagnosed with celiac I knew I had to eat gluten free for the rest of my life to protect my health. I now realize I may need to eat sugar free for the rest of my life too for the same reason.

**Have questions or want additional information? Feel free to send comments or questions to lisa@glutenfreelivingnow.org. You may also read Lisa’s bio at http://www.glutenfreelivingnow.org/Meet_Our_Bloggers.html. We’re sure you will find Lisa’s bio quite impressive.

Vegan & Gluten Free cupcake sampling Indianapolis, Greenwood & Lafayette Nature's Pharm

2011-06-07T10:12:00.001-07:00

Vegan & Gluten Free Cheesecake Sampling

Gluten Free Living Now & Nature's Pharm will be bringing these great samples to you at all 3 store locations! Don't miss it!

Schedule

July 9th, 11am-1pm

Nature's Pharm/Greenwood

8215 US 31 South,Indianapolis, 46227

(317)888-0557

July 9th, 3 pm-5 pm

Nature's Pharm/Castleton

5888 E. 82nd St.,Indianapolis, 46250

(317)849-3362

July 10th, 12 pm-2pm

Nature's Pharm/ Lafayette

3500 State Rd. 38 East #105, Lafayette, 47905

(765)446-2929

When I went to the Chicago expo at the end of April, I got to sample some amazing gluten free products. One product that I simply could not stop sampling was this amazing gluten free vegan cheesecake from a company called Cru Creations. Please feel free to check out the website www.crucreations.com.

Thanks to Matt from Nature's Pharm, our gf community healthfood store you will be able sample these cakes that are truly delicious and unique. I have tried gluten free vegan cheesecakes before and yes I admit they were good but Jay's Cru Creations is truly a masterpiece for your tastebuds! His gluten free dairy free creations truly surpass any dairy free cheesecake I have ever tried before, in fact even though I am not lactose intolerant......I will definitely be buying his cheesecakes, just because they are that good!!

He offers the following unique flavors: Bananas Foster, Praline, Coffee and Chicory

Hope to see you there,
Shelia Cafferty, Co Founder

Gluten Free Living Now

Dr Vikki Petersen, DC, CCN and Dr. Rick Petersen, DC, CCN are speaking in Carmel, Indiana

2011-05-28T19:13:00.000-07:00

Now offering informative lectures by

Dr. Vikki Petersen, DC, CCN &

Dr. Rick Petersen, DC, CCN

Speaking Itinerary

Saturday Oct 8th

Lecture Title:
Gluten intolerance and it's relationship to stress, depression and hormonal imbalances

Time: 12 pm-12:55 pm

Location: Crystal Room

Cost: Lecture is $15

....

Dr. Vikki Petersen, DC, CCN

Dr. Vikki Petersen, a Doctor of Chiropractic and Certified Clinical Nutritionist, is founder of the renowned HealthNOW Medical Center in Sunnyvale, California. She is co-author of “The Gluten Effect”, a bestselling book that has been celebrated by leading experts as an epic leap forward in gluten sensitivity diagnosis and treatment.

Dr. Vikki herself is acknowledged as a pioneer in the field of gluten sensitivity. Featured in an exclusive interview on CNN Headline News, Dr Vikki is also endorsed by the National Foundation for Celiac Awareness & The Gluten Intolerance Group of North America for her contributions to gluten awareness in our country.

Hawthorn University created a course entitled “Understanding Gluten Intolerance and Preventing Celiac Disease”, based on Dr Petersen’s book “The Gluten Effect”.

One of Dr Vikki’s driving purposes is to provide education and increase awareness in the field of celiac disease and gluten sensitivity. Too often patients continue to suffer because they remain undiagnosed, or secondary conditions are not addressed. To this end Dr Petersen collaborated with the National Foundation for Celiac Awareness in creating a survey which was distributed throughout the United States to gain a greater understanding into the adverse secondary effects being experienced by those with celiac disease and gluten sensitivity. The results will be published in an upcoming research document. The HealthNOW Medical Center uses a multi-disciplined approach to address complex health problems. It combines the best of internal medicine, clinical nutrition, chiropractic and physical therapy to identify the root cause of a patient’s health condition and provide patient-specific wellness solutions.

Dr. Vikki is passionate about community education and donates much of her time to raising health awareness. As a national lecturer and international radio personality, she makes national radio appearances and headlines weekly speaking events for Silicon Valley and Fortune 500 companies, covering topics such as gluten sensitivity, stress and fatigue, anti-aging and weight loss. She is a featured speaker at the annual Gluten Sensitivity & Celiac Forum held in northern California.

She has been interviewed by “Better Homes & Gardens”, “The Daily Mail” (national newspaper of Canada) and published in “The Swedish Journal on Nutritional Therapy and Functional Medicine”.

Also a featured writer, Dr Petersen has contributed articles to many magazines and websites including MD News, Eucalyptus Magazine, Gluten Intolerance Group, Celiac Sprue Association, Celiac.com, Easy Eats, Gluten Free Fox, Celiac Central, and To Your Health. She also authors a gluten blog.

Dr Petersen has been a headlined speaker to clinicians from around the world at an international clinical nutrition conference. Her work in the field of gluten sensitivity as it relates to other health conditions is the focus of her presentations.

Dr. Petersen holds a Bachelor of Arts degree from Smith College and a Doctorate from Northwestern Health Sciences University. Dr. Petersen has received Certified Clinical Nutritionist certification from the International and American Association of Clinical Nutritionists. In practice for over 20 years, she remains on the forefront of advances in the field of gluten intolerance as well as a wide spectrum of health issues.

Dr. Rick Petersen, DC, CCN

Dr. Richard Petersen, a Chiropractor and Certified Clinical Nutritionist, is co-director and co-founder of the world renowned HealthNOW Medical Center in Sunnyvale, California.

Dr. Petersen is the author of the best selling book, “The Gluten Effect”, widely hailed as a breakthrough on gluten sensitivity, and promises to benefit the health of millions.

As a celebrated author, national lecturer and leading authority on the effects of gluten, Dr. Petersen regularly appears on radio and TV, educating the public on the hidden dangers of gluten. Recently featured in an exclusive interview on CNN Headline News, Dr Petersen is also endorsed by the National Foundation for Celiac Awareness & The Gluten Intolerance Group of North America.

A speaker for the Doctors’ Speakers Network, Dr. Petersen has presented health lectures for a number of Fortune Five Hundred companies, including: Apple, HP, and Cisco Systems.

The HealthNOW Medical Center takes a multi-disciplined approach to solving complex health problems. With doctors specializing in internal medicine, clinical nutrition, chiropractic and physical therapy, the medical center combines the best in the healing arts with cutting edge techniques designed to identify the root cause of a patient’s health condition and provide tailor-made wellness solutions.

Dr. Petersen holds a Bachelor of Sciences degree from Iowa State University, and a Doctor of Chiropractic from Northwestern College of Chiropractic. After many years of private practice in Minnesota, Dr. Petersen moved to California, and in 1992 established the HealthNOW Medical Center with his wife, Dr. Vikki Petersen. He also participates in the Advanced Post Graduate Clinical Nutrition study several times a year with instructors from the Functional Medicine Institute. He is currently the Clinical Nutrition Director of the HealthNOW Medical Center.

Speaking Itinerary

Sunday Oct 9th

Lecture Title:
Gluten free and still feeling ill? Learn about the unknown secondary effects of gluten.

Time: 12pm-12:55 pm

Location: Crystal Room

Cost: Lecture is $15

Nature's Pharm and Gluten Free Living successful grand opening and cupcake sampling

2011-05-26T17:48:00.001-07:00

Thanks to all who made the Nature's Pharm Opening and Cupcake Sampling a Success!

Cupcake Sampling
Recipe used

May 21st

Cooking Demo by Shelia Cafferty of
Gluten Free Living Now

Continue to visit Nature's Pharm

5888 E. 82nd Street
Indianapolis, IN 46250

FROSTING

SHELIA’S DAIRY FREE CHOCOLATE CREAM FROSTING

1 stick of Shedd’s Willow Run soybean margarine (softened)

2 ½ cups of powdered sugar

3 tablespoons of So Delicious Original Coconut Milk

¼ cup of cocoa

½ cup of melted Dairy Free Chocolate Dream semi-sweet baking chips

On medium high speed mix all ingredients together until well incorporated and creamy. If consistency is too dry add So Delicious Coconut milk one tablespoon at a time until desired consistency is obtained. If consistency is too creamy add powdered sugar ¼ cup at a time until desired thickness is obtained.

SHELIA’S ORANGE CREAM FROSTING

1 stick of Shedd’s Willow Run Soybean Margarine (softened at room temperature)

2 ½ cups of Powdered Sugar

2 tsp orange zest

3 tablespoons of orange juice

1 tsp of lemon juice

So Delicious Original Flavor coconut milk

Mix together ingredients on medium high speed until ingredients are well incorporated and creamy. If consistency is dry then add by the tablespoon full at a time, So Delicious Original flavor coconut milk. If Consistency is too dry add by the ¼ cup powdered sugar until desired thickness is obtained.

SHELIA’S GLUTEN FREE DAIRY FREE ORANGE CUPCAKES

INGREDIENTS

1 ½ cups of Gratefully Gluten Free All Purpose White Flour mix

1 cup organic sugar

2 tsp Vanilla

1 ½ tsp Baking Powder

2 eggs

½ cup Shedd’s Willow Run Soybean Margarine

¼ cup of So Delicious original Coconut Milk

¼ cup of Orange Juice

DIRECTIONS

Preheat oven to 350 degrees. Using mini-muffin pans, line with paper cup liners

. Cream together softened margarine and sugar. Beat in the eggs, vanilla, coconut milk and orange juice

In separate bowl whisk together the flour and baking powder. Add this flour to the creamed ingredients and mix until completely blended.

Spoon batter into mini cupcake liners filling 2/3 of the way up.

Bake for 15 minutes. Adjust bake time for regular size cupcakes or for convection ovens. Regular size cupcakes should bake for approximately 20 minutes. Assess doneness with a toothpick

Gluten Free Living Now Expo Cooking Demonstrations

2011-05-16T10:36:00.000-07:00

Gluten Free Living Now Expo
Cooking Demonstrations
and Workshop

Cooking Demo's

We will be featuring lots of great cooking demo's throughout the year on our Gluten Free Sheba page. Looking for an amazing pot pie, apple pie or an upcoming demo? You'll find it here (Upcoming demo...spring rolls!)?

The Stage Schedule Will be posted soon. You may view the current demo's that are scheduled to the right.

Artisan Bread Workshop

Now YOU can make Artisan Flat breads with Charles Luce !!

Charles Luce Bio

Charles Luce is the co-owner of Luce's Gluten-Free Artisan Bread and a GF product inventor.

You can find out more at his site lucegfbread.com - or his blog - myceliaglutenfree.com

Schedule

Days and times:

Friday and Saturday,

9:30 am - 1:00 pm

Cost: $75 per person

Class Size: Minimum 5

Maximum 20

Style: Lecture

Demonstration/Hands-on

We will eat what we bake!

Register Now Before Event Sells out

Carmen Siegfried
Dakota Prairie GF Flours

I have long had a pssion for baking, cooking, and spending time in my kitchen. Gluten free
food can be challenging and my goal when I began cooking gluten free was to make it easier and to give those needing/wanting gluten free another healthy choice in the gluten free market. My gluten free all purpose blends were something I worked on for a long time and were developed out of a deep love and knowledge of baking. I now offer a gluten free blog at www.gratefullygf.blogspot.com full of recipes, a gluten free newsletter that you can join by visiting my blog and signing up, and you can follow Gratefully Gluten Free on Facebook.

Demo Schedule

Oct. 7th
Demo: Gluten Free Chicken Nuggets
11 am- 12 pm
Demo Stage 1/ Boticelli Room
Seating For 50

Oct. 8th
Demo: Gluten Free Mozarella Sticks
11 am-12pm
Demo Stage 1/Boticelli Room
Seating For 50

Oct. 9th
Demo: Gluten Free Cookies
11 am-12 pm
Demo Stage 1/Boticelli Room
Seating for 50

Jill Motew

Zema's Ancient Grain GF Healthy After School Snacks

Bio Coming Soon!

Demo Schedule

Oct. 9th

10:30am-12pm
Demo 1: Gluten Free/Dairy Free Cinnamon-Oatmeal Apple Muffins

Demo 2: Gluten Free Rosemary Millet Cheesy Dippers with Marinara Sauce

Demo 3: Gluten Free/Dairy Free Seeded Multigrain Chocolate Chip Cookies

Demo Stage 2/Amanti Room
Seating for 50

Bonefish

Featuring GF Saucy Shrimp

Bonefish's talented and experienced chef will be preparing their excellent tasting GF Saucy Shrimp!

Demo Schedule

Oct. 8th

Demo: Gluten Free Saucy Shrimp

1 pm-1:30 pm
Demo Stage 2/Amanti Room

Seating For 50

Volunteers Sign Up/Newsletter| Contact us | | s

Gluten Free Living Now Expo Update

2011-05-15T17:24:00.000-07:00

Gluten Free Living Now Gazette

May 2011

Gluten Free Living Now Expo is ramping up!

Mark your Calendars for October 7-9, 2011

Great Event Sponsors and Vendors are joining our cause daily!

Be sure and visit the Vendors Page to show your support for our great supporters.

This event would not be possible without their continued support.

Thanks to our great vendors and sponsors. We couldn't do it without you!

Nationally recognized Speakers

Featuring Dr. Fasano from the Center for Celiac
Research (CFCR).

He will be lecturing all 3 days. His lectures are
filling up so get your tickets now. Get More Info

National acclaimed speaker Alice Bast, President &Founder of the National Foundation for Celiac Awareness. Mrs. Alaska 2011, Brandy M.H. Wendler, RN, BSN, ACNP-BC will be representing her campaign, Against the Grain. Pam Cureton, RD, LDN from the Center for Celiac Research will also be presenting educational lectures. Get More Info

NEW Workshop Announcement!
We have Charles Luce coming to show us all how to bake the most beautiful gluten free bread out there. His cooking is truly a work of art and now he has agreed to teach us all how to do it. Get More Info

Great Cooking Demonstrations coming to the Expo showing you how to make Healthy After School Snacks, Chicken Nuggets, Muffins and More.

Make sure you check out the Gluten Free Sheba page with lots of cooking demo's throughout the year. We are currently featuring Apple Pie, Chicken Pot Pie and an upcoming Spring Roll Demo.

Two Great Programs!
Food For Celiacs Program
Gluten Free Camp for Kids

We are working on getting both of these programs up and running. Interested in helping? Let us know. Currently, we are seeking a camp ground that will allow us to use their facility. We are also looking for sponsors for our Celiac Kids Camp and sponsors for the Food For Celiacs program. If you have volunteered for the Expo, we will be getting in contact soon. If you haven't volunteered, make sure you sign up at our site and we will be in contact with you soon!

GFLivingNow | GF Expo Speakers | Contact Us | GF Expo Info

This email was sent by Gluten Free Living Now, Clifty Falls, Carmel, IN 46032, using Express Email Marketing. You were added to this list as tina@glutenfreelivingnow.org on 2/24/2011.

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Gluten Free Artisan Bread Workshop with Charles Luce October 7-8, 2011

2011-05-10T09:16:00.000-07:00

Workshop

Now YOU can make Artisan Flat breads with Charles Luce !!

Artisan Flat breads with Charles Luce. Gluten-free flat breads are an easy trick once you've mastered a few basics. These techniques transform such simple foods as pizza and tortillas into taste-filled, nutritious and toothsome treats. This workshop will teach proper dough handling for GF flat breads, as well as innovative baking methods and ways to modify traditional recipes using fresh, local ingredients. We'll bake (and eat!!) thin-crust pizza, puffy foccacia and a corn, sorghum, and wild mushroom gordito.

Charles Luce Bio

Charles Luce is the co-owner of Luce's Gluten-Free Artisan Bread and a GF product inventor.

You can find out more at his site lucegfbread.com - or his blog - myceliaglutenfree.com

Schedule

Days and times: Friday and Saturday, 9:30 AM – 1:00 PM

Cost: $75 per person

Size: Minimum 5, maximum 20

Style: Lecture/demonstration; hands-on

We will eat what we bake!

Register quickly as seats will sell out quickly for this event!

Pam Cureton, RD, LDN from the Center for Celiac Research speaks at the Gluten Free Expo in October, 2011 in Carmel, Indiana!

2011-05-03T17:58:00.001-07:00

Professionals in Nutrition
From the best of the best

Pamela Cureton, RD, LDN Center For Celiac Research

Pam Cureton is a clinical and research dietitian specializing in the treatment of celiac disease. In 1993, she joined the University of Maryland, School of Maryland, working with the Division of Pediatric Gastroenterology and Nutrition. Her current position is full time with Dr. Alessio Fasano at the Center for Celiac Research at the University of Maryland. This position includes clinical management of patients with celiac disease, educational programs for the celiac community, physicians, dietitians, and other health care providers and involvement in research projects at the Center. She currently serves as Chair for the Dietitians in Gluten Intolerance Disease a sub-unit of the Medical Nutrition Practice group of the American Dietetic Association.

Speaking Itinerary
Friday, Oct. 7th

Pamela A. Cureton RD,LDN lectures about:
The Gluten Free Diet-What's New?
Time: 2:45 pm - 3:30 pm
Question and Answer Period:
Time: 3:30 pm - 4 pm
Location: Crystal Room
Cost: Lecture is 7 dollars and benefits: The Center For Celiac Research/University Of Maryland

Sunday, Oct. 9th

Pamela A. Cureton RD,LDN lectures about:
The Gluten Free Diet-What's New?
Time: 2:45 -3:30 pm
Question and Answer Period:
Time: 3:30 - 4 pm
Location: Crystal Room
Cost: Lecture is 7 dollars and benefits: The Center For Celiac Research/ University Of Maryland

Additional Speaker Announcements coming soon....

Gluten Free Apple Pie demo and recipe to enjoy with family and friends!

2011-05-03T15:46:00.000-07:00

APPLE PIE FILLING

2 Fuji apples

2 Braeburn apples

2 Granny Smith apples

½ cup organic sugar

1 tsp ground cinnamon

1 tbsp of butter or for dairy free(I use Shed’s Willow Run Soybean Margarine)

1 tbsp Sorghum flour

2 tbsp Cornstarch

DIRECTIONS

1. Make pie crust, wrap in plastic wrap and refrigerate. This recipe makes enough pie crust for the bottom and top of one pie.

2. Peel, core and slice apples into approximately ¼ inch thick slices and put in a large bowl.

3. Whisk together the sorghum flour, cornstarch, cinnamon and sugar.

4. Pour the dry ingredients into the bowl with the apples and mix together.

5. Let apples sit for about 30 to 40 minutes in the refrigerator. The sugar will draw out extra moisture from the apples which you can drain off and put in a small sauce pan.

6. Add 1 tbsp of cornstarch to the excess liquid in the sauce pan, mix well with a whisk and heat until the mixture becomes thick.

7. Preheat oven to 450 degrees. Bake pie for 10 minutes. Reduce heat to 350 and bake pie for another 40 minutes or until golden brown.

Remove the pie dough from the refrigerator; divide the dough into two pieces making one slightly larger than the other. Roll the larger piece out so it will fit the pie pan.

GLUTEN FREE PIE CRUST

1 cup white rice flour or brown rice flour

1/2 sorghum flour

1/2 cup potato starch

3 tablespoons sweet rice flour

3 teaspoons sugar

1/4 teaspoon salt

1 Tsp cinnamon

8 tablespoons (or, one stick) cold butter or cold Earth Balance Buttery Sticks or Butter Flavored Shortening (I have been using Willow Run Soybean Margarine…..for dairy free the taste is better)

1 large egg

2 tablespoons apple cider vinegar

1/4 ice-cold water, or enough to make the dough stick together

Don't forget ala mode!!

Cyrex Labs Sponsors Dr. Alessio Fasano's lecture and lunch in Carmel, Indiana October 8, 2011

2011-04-25T18:44:00.000-07:00

Cyrex Labs has signed on as a lunch and lecture sponsor for Dr. Alessio Fasano's lecture at the Gluten Free Living Now Expo in Carmel, Indiana October 7-9, 2011. Dr. Alessio Fasano is the world's leading researcher for Celiac Disease. He is currently the Director of the Center for Celiac Research (CFCR) at the University of Maryland.

Cyrex™ is an advanced clinical laboratory offering innovative mucosal, cellular, and humoral immunological assays based on the latest scientific research. Cyrex™ arrays are designed to assist health care practitioners in the evaluation of complex thyroid, gluten, and gut-associated disorders and related neurodysregulation. Cyrex™ continues to develop testing methodologies through collaboration with the top experts in medical research, education, and clinical practice.

You may read more information about Gluten Free Living Now's Expo being held in Carmel, Indiana October 7th-9th at http://www.glutenfreelivingnow.org.

Gluten Free Chicken Pot Pie - Better than Grandma's!

2011-04-25T14:49:00.001-07:00

Gluten Free Chicken Pot Pie Demo

HELPFUL TIPS:

When I make my chicken pot pies I like to freeze some for future meals. I have also found that if you put the bottom of the pot pie (after it has been filled) into the freezer and let it freeze completely first, it is easier to put the top on the frozen bottom. I still seal the top with a fork and cut the slits into the top and I brush on the egg wash before I put the pie back into the freezer. Once the pie is completely frozen again, I take it out and wrap in a plastic wrap making it convenient to store until I am ready to take it out and bake it.

I bake my frozen pies at 350 degrees also but I adjust my time to 50 – 55 minutes or until golden brown.

CHICKEN POT PIE FILLING

4 medium size boneless, skinless chicken breast halves – cubed and cooked

7 cups of Chicken Broth ( I like Pacific Foods)

2 cups of Half and Half or milk substitute

½ tsp finely ground black pepper

½ tsp garlic powder

¼ tsp onion powder

½ tsp Rosemary

2 tsp Sea Salt

½ tsp Thyme

2 tbsp of Lemon Juice

¼ Vidalia Onion finely chopped

¾ cup baby carrots chopped into small pieces

12 oz bag of frozen peas

2 ½ cups of potatoes cubed and cooked

8 tbsp of cornstarch(if you like your filling slightly thinner add 7 tbsp of cornstarch instead of 8)

DIRECTIONS

1) Add broth, onions, seasonings, lemon juice and carrots into a large cooking pot or large deep saute pan.

2) Bring ingredients to a boil and then reduce the heat to simmer.

3) Add cooked potatoes and frozen peas.

4) Add the cooked chicken as you continue to simmer ingredients together.

5) Reserve ½ cup of half & half or milk substitute and add the remaining 1 ½ cups to the simmering pot stirring ingredients together.

6) Add cornstarch to remaining half & half or milk substitute mixing well, making sure there are no lumps.

7) Add half & half / cornstarch mixture into the pot, stirring frequently and increasing the heat to bring the mixture back to a boil. Stir frequently until the mixture shows signs of thickening, then turn the heat off.

8) Let the filling cool.

9) Add filling when it is completely cool into unbaked pie crust.

10) After rolling out the pie dough top, place the top directly on the filled pie bottom. Trim the edges of the pie dough top with a pairing knife and then go around the edges of the pie crust with a fork to make sure the top is securely fastened to the bottom.

11) Beat an egg to make an egg wash and brush it onto the top of the pie crust using a pastry brush.

12) Cut three tiny slits into the pie crust top.

13) Bake in a 350 degree oven for approximately 45 minutes.

GLUTEN FREE PIE CRUST

(modified from Rebecca Reilly’s GF pie crust recipe)

1 cup white rice flour or brown rice flour

1/2 sorghum flour

1/2 cup potato starch

3 tablespoons sweet rice flour

3 teaspoons sugar

1/4 teaspoon salt

8 tablespoons (or, one stick) cold butter or cold Earth Balance Buttery Sticks or Butter Flavored Shortening (I have been using Willow Run Soybean Margarine…..for dairy free the taste is better)

1 large egg

2 tablespoons apple cider vinegar

1/4 ice-cold water, or enough to make the dough stick together

DIRECTIONS

Mix together all the dry ingredients, including the sugar. Cut the butter into little pieces, about 1/4-inch thick and drop the pieces into the dry ingredients. Using a pastry cutter or fork, meld the butter into the dry ingredients until the butter has crumbled into pea-sized pieces.

Make a well in the dry ingredients. Drop the egg and apple cider vinegar in, stir them in with a fork, stirring from the center out. Once they are incorporated into the dry ingredients, slowly drizzle the ice-cold water into the mixture, a little at a time, stirring to see if it has become dough yet. You do not want this dough to be too wet. Add water only until it all coheres together. Knead the dough by hand to make sure you have a well incorporated mixture.

Break the dough into three or four small pieces, roll into a ball and refrigerate the ball of dough for as long as you can stand. Ideally, you would prepare the dough in the evening and refrigerate overnight. Take the dough out of the refrigerator about ten minutes before you want to work with it.

At this point, drop the ball of dough onto a large piece of parchment or wax paper. (Prepare this ahead, unless you want to wipe dough off the box of parchment paper later!) Place another piece of parchment or wax paper, the same size, on top of the dough. Gently, roll the dough outward adding flour as needed to keep from sticking to the paper, equally in all directions until it is a thin, round cake of dough, about the size of a pie plate. Roll it out as thin as you can, then strip the top piece of paper off the dough. Gently, lay your favorite pie plate on top of the dough, then flip the whole thing over. The dough should sag into the pie plate. You can crimp the edges at this point. If some of the dough falls off the sides, don't worry. Simply re-attach the pieces to the crust-to-be by pressing in with your fingers.