When I was first diagnosed one of the most challenging foods to replace in my diet was bread. Luckily, a few months after I was diagnosed the great gluten-free breads started hitting the market.

One of my favorite breads is Canyon Bakehouse. This company makes a wide variety of bread products ranging in many different styles; including everything your traditional white bread to focaccia.

There are few components that make a gluten-free bread great in my eyes:

1. The bread is soft, moist, and will stay soft for hours after you microwave or defrost the bread.
2. Holds even when making “big” sandwiches
3. Gluten-eaters can’t tell the bread is GF
4. Contains whole grains

Canyon Bakehouse breads meet my standards with flying colors. Let me prove my case in point:

A few months ago, I went on a school retreat and made a PB and J sandwich on Canyon Bakehouse’s cinnamon raisin bread. I made the sandwich on a Friday, and enjoyed it on Sunday.  To my satisfaction the bread stayed soft for two days!

No matter how much I pack on a sandwich, I never have to worry about the bread breaking of crumbling; a problem that people often face when using GF bread.

On Easter, I made a French toast casserole for my family using Canyon Bakehouse cinnamon raisin bread. Everyone enjoyed it including my brother; one of the toughest gluten-free critics. I used Jules’s recipe  (of Jules Gluten Free) when making this casserole. Though I have made the original recipe, when I made it for a second time I used regular almond milk instead of the nog (a seasonal drink) and added a hint of nutmeg to the recipe.

Canyon Bakehouse bread was recently featured on a TODAY Show segment that Joy Bauer did. It is one of the only breads I know of that contains whole grains. Additionally Canyon Bakehouse products range from having 2-4 grams of fiber.

Now lets break down the breads:

Hamburger Buns: This was the first Canyon Bakehouse product I tried, and from that point on this company had my heart. I don’t eat hamburgers, but I have enjoyed many sandwiches on this bread and even made a “NY style egg sandwich!”

Cinnamon Raisin Bread: This bread has a rich cinnamon taste and contains a generous amount of raisins throughout the bread. Enjoy it plain, with butter ( in my case Earth Balance), or with peanut butter and jelly.

7-Grain : This is my go to sandwich bread. If you are looking for great multi-grain bread this is the one for you! I love making Boar’s Head chicken breast sandwiches with lettuce and hummus for lunch using this bread.

Mountain White bread: If you miss “white bread” try this variety. I was never a “white bread” type of girl before going GF. In fact, I refused to eat it, but I love Canyon Bakehouse’s white bread.

Colorado Caraway: This is Canyon Bakehouse’s newest bread option. If you are looking for a ”rye style bread” look no further. Two weeks ago, I went to the gluten-free, allergen-free expo in Chicago, and had the opportunity to try this bread for the first time. Canyon Bakehouse once again won my heart!

Now let’s talk about what I call Canyon Bakehouse’s specialty products. There are some products that I only like to buy occasionally. They are unique products that I like to save for special occasions.

Cranberry Crunch muffins: These are my favorite pre-made muffins. I love the crunch and the sweet cranberry taste! Set one muffin out and enjoy a delicious muffin for breakfast the next morning.

Rosemary & Thyme Focaccia – This bread is great Panini bread and makes a wonderful gluten-free pizza. I love the rosemary and thyme. Let the bread sit out and defrost or place it in the oven to heat up!

Stop by Strictly Gluten Free to purchase one of Canyon Bakehouse’s products, and remember to vote for Steve and Angela for Entrepreneur(s) of the Year as part of the FOGGY Awards! Voting ends April 30^th.

Candice

www.embracegfree.blogspot.com

www.facebook.com/embracegfree

Over the years my love for baking has continued to grow. My mom is a talented baker and I was fortunate to have this talent passed down to me. Baking allows me to escape, relaxes me, and takes me away from any stress I may be experiencing.

When I first got sick, baking was my coping mechanism. There were many mornings that my family would wake up to a dozen freshly made muffins or cookies. Despite rarely eating what I cooked, the act of baking somehow made everything better.

When I was first diagnosed my baking came to a halt. I had no idea how to bake gluten-free. It intimidated me.  However as time went on, I slowly started experimenting with some gluten-free box mixes. There was a lot of failures, and some success, but overall the results weren’t close to my mom’s baked goods, and it didn’t bring me the same satisfaction that I got when I baked from scratch.

After doing some research, and A LOT of experimenting I can finally say gluten free baking is possible! I have not mastered the art of gluten-free baking and there is still a lot to learn, but my attitude towards gluten-free baking is: If at first I don’t succeed, try until I am satisfied with the results!

My advice for anyone that wants to get into baking after being told they have to go gluten-free is find a flour blend you love. There are many recipes out on the Internet for gluten-free flour blends, but personally I would advise you to save your money and invest in a flour blend you love.

There are a ton of pre-made gluten-free flour blends on the market. The brand you choose to use is a matter of personal preference, however, the flour blend that I have had the most success with is Jules Gluten-Free All Purpose Flour. No Joke this flour changed my life, and I was literally in tears when I re-created a family recipe for the first time using Jules Flour. The recipe tasted exactly like I remembered!  Since then, I have converted many family recipes to be gluten-free with this flour blend. The best part is no one can tell my recipe is gluten-free. It is a wonderful feeling when I can create something that I know everyone will love.

A few months after I was diagnosed with my gluten intolerance, I determined I had to go dairy free. This complicated baking a little bit, but I have found substitutes that make gluten and dairy free baking possible! Below are the substitutes I use:

Milk – Almond Milk

Butter – Earth Balance

Sour Cream – Plain Coconut Milk Yogurt

I couldn’t talk about gluten-free baking and not share a recipe with you. Below you will find a family recipe, which I converted to be gluten and dairy free. Enjoy!

Jewish Coffee Cake 

Cake:

1 stick Earth Balance Butter (8 tbsp)

2 c. evaporated Cane Juice

1 pt. So Delicious Plain Coconut Milk Yogurt

2 tsp. baking soda

4 eggs

3 c. Jules Gluten-free Flour  (or your favorite GF Flour blend)

3 tsp. baking powder (make sure GF)

2 tsp. vanilla (make sure GF)

Topping:

1/2 c. evaporated Cane Juice

2 tsp. cinnamon

1/2 c. chopped walnuts

(Note: If you are not dairy-free you can use butter in place of Earth Balance and Sour Cream in place of coconut milk yogurt.)

Cream well together butter and sugar; add coconut milk yogurt and baking soda. Mix all together, then add eggs one at a time, beat well after adding each one. In separate bowl, sift (I whisked) flour and baking powder, then add this to the batter with vanilla, and mix all together well. Grease and dust pan with flour (14 1/2 x 10 x 2 inch baking pan). Pour batter into pan.

For more gluten-free recipes visit my blog!

Happy Baking,

Candice

www.embracegfree.blogspot.com

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Dining out was one of the things that I struggled with when I first went gluten-free. I had so much anxiety, because I had no control over how the chef was preparing my food. However, after two years of being g-free, and learning how to ask the right questions, I can finally say dining out is possible, and is even enjoyable!

Luckily there are so many restaurants on Long Island that are not only catering to the gluten-free diet, but are educating their staff, and are aware of important issues such as cross-contamination. Today I am going to introduce you to some of my favorite “gluten-free hot spots” on Long Island:

First up, Café Formaggio:  Café Formaggio is a fairly new “gluten-free discovery” for me, and has quickly become one of my favorite restaurants. My first time dining there I was celebrating my friends’ birthday. I called before I visited the restaurant because I had questions about how they prevented cross-contamination and wanted to see if they had dairy free options as well.

I was quickly comforted after speaking with the manager. He told me that all of their gluten-free meals were prepared in a separate part of the kitchen, and the staff was educated in the options that were suitable for individuals that are both gluten and dairy intolerant.  Hearing this, I knew that I could dine at ease.

When I arrived at the restaurant, I took one look at the menu and knew I was in for a treat! The array of options was overwhelming. I don’t think I have gone to a restaurant with that many options.

Before I ordered I was brought gluten-free bread (which is always a treat!). I quickly checked with my waiter to make sure the bread was DF, and once I was given the OK, I indulged! This is probably my favorite GF bread that I have had at a restaurant, garlic flat bread. For dinner, I ordered Chicken Primavera. Though the proportions quickly overwhelmed me, I was not disappointed by the great flavor in this dish. In addition to taking home leftovers, I ordered minestrone soup to go, which was outstanding!  Cafe Formaggio is located on 307 Old Country Rd, Carl Place.

Next up, Buona Sera: This was the first restaurant that I dined at after going GF. It was where I ate my first GF pizza (before I had to go DF), and was the restaurant that my family felt the most comfortable dining at before we learned about the other options that were available to me. Not only is this restaurant fairly close to my house, but the staff is so friendly and knowledgeable.

Buona Sera also serves GF bread with their dinner, and has a variety of items to choose from. They even have a GF kids menu! My favorite pasta dish is their pasta and broccoli, and though this item is not on their GF menu I love their Insalata Campagna. It is a delicious salad, just remember to inform your waiter to make sure it is prepared GF! Buona Sera is located on 88-90 East Main Street, Smithtown.

Now that we talked about two of my favorite restaurants, it’s time to talk about dessert! One of my favorite gluten-free bakeries is Wild Flours Bake Shop. Wild Flours is a 100% GF bakery and also has many dairy-free options available. At the bakery you will find delicious GF pizza (dairy/casein free option available as well), cakes, soups, muffins and sandwiches to go.

It is a bakery that my whole family enjoys. Even my brother (a gluten-eater, who is picky when it comes to g-free foods) loves their muffins, and quiche. When I come home from school I always enjoy taking a trip to the bakery to pick up their delicious Cinnamon Raisin bread! Wild Flours is located on 11 New Street, Huntington.

What are your favorite gluten-free restaurants?

Until Next Time,

Candice

www.embracegfree.blogspot.com

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“Being gluten-free must be hard. I could never do it; I would miss so many foods.”

This was an exact reaction I got this weekend, when I told someone I was gluten-free.

My response: “There are actually a ton of foods that I can enjoy. It just takes a little extra searching, but there is also so many foods that are naturally gluten-free!”

During the period that I was searching for medical answers, I adopted the belief that “even in the most challenging times, you can find something positive in your situation.” At times this was hard to believe, but it was what got me through the five years of uncertainty, and is a belief that I continue to carry with me today.

Ever since I was diagnosed, I have had a positive outlook on the changes that needed to be made. Regardless of my positive attitude, I have had moments where I break down and cry. However, after I give myself those few moments, I think of all the positives of being gluten-free. Going gluten-free was a healing process both physically and emotionally. I found focusing on the positives of my situation has helped me to move forward and embrace this lifestyle.

One choice I made was to not focus on what I can no longer eat.  Instead, I prefer to focus on what I can eat! Luckily there are many foods that are naturally GF! Below is a list taken from the “Ultimate Guide to Gluten-Free Living” (Celiac Disease Center at Columbia). However, remember to always check the labels for manufacturing practices, and to ensure that there are no additives added to the foods:

Milk

Cheese

Yogurt

Butter / Margarine

Eggs

Ice Cream (Many are safe, but read labels, NO Cookie Dough, Cookies and Cream, or Brownie Flavors)

Fresh Fruits and Vegetables

Meat, Chicken, Fish (in natural state)

Beans, Legumes, Nuts, Seeds

Hummus

Nut Butters

Jelly

Olive/ Vegetable Oil

GF Grains

Rice

Potato

Corn

Oats (as long as they are Certified GF)

Quinoa

Buckwheat

Millet

Amaranth

If you have just been diagnosed, take a deep breath, look at all the foods you can still enjoy!

Wishing you good health & happiness,

Candice

www.embracegfree.blogspot.com

www.facebook.com/embracegfree

Find Me on Twitter: CandiceRose90

If you have been to any local supermarket lately, you have probably realized that more gluten-free foods are hitting the shelves. The gluten-free diet has gotten much attention over the past few years, and stores across the nation are responding to this increased need to accommodate those on the gluten-free diet.

I was diagnosed at a time when celiac and the gluten-free diet were just beginning to be talked about.  As a result of this heightened awareness, the gluten-free market has been booming. According to Datamonitor analysis (2010), “gluten-free sales are expected to reach $4.3 billion within the next five years.” While this is wonderful news for those living with celiac disease and gluten-sensitivity, because it allows them to enjoy better food items, precautions must be taken.  In addition to more dedicated gluten-free companies coming into the spotlight, more and more companies are labeling their products as gluten-free.

Under the Food Allergen Labeling and Consumer Protection Act, it is required that the 8 common allergies be listed on food products. However, there are currently no standards regarding gluten-free labeling and manufacturing practices. This is a problem for individuals with celiac and gluten-sensitivity because when purchasing foods that are not certified gluten-free there is question if the product will be safe for individuals.

However, because of strong advocates in the community, this is about to change! After building the world’s largest gluten free cake, on May 4, 2011 these individuals got the FDA’s attention! On August 2^nd, the FDA announced, “it was reopening the Gluten-Free Labeling proposal for an additional 60 day comment period” (1in133.org).  Currently, the FDA is reviewing the hundreds of comments they received, including those from the American Celiac Disease Alliance (ACDA) and 1 in 133’s letter that was signed by 5000 individuals. (Update: As I was literally writing this post I received an email from the ACDA, stating that on February 13^th the President’s budget highlighted the Gluten-Free Labeling Proposal) What does this all mean?  Gluten-free standards should be happening in the near future!

In addition to paying attention to food labels, it is also essential that we know what ingredients are in our medications.  Though the Food Allergen Labeling Consumer Protection Act of 2004 requires all food manufactures to indicate if their products contain any of the common allergens, this Act does not apply to medications. This is a problem for individuals with celiac and gluten-sensitivity because according to the National Foundation for Celiac Awareness (2011):

• Manufacturers use excipients to bind pills together and help deliver the medication to the patient. There are several types of excipients, and some of them may contain gluten.
• Although few medications actually contain gluten, it is important that the ingredients of each medication are explored to determine the source of excipients – and to verify the particular drug is gluten-free.
• The generic form of a medication may use different excipients than the brand name drug. Even if the brand name is determined to be gluten-free, the gluten-free status of each generic must be verified.

The NFCA works hard to spread awareness, which aims at improving the quality of life for those with celiac disease and gluten sensitivity, and is currently working with the FDA to provide safe pharmaceutical care to individuals with celiac disease and gluten-sensitivity. Currently they are in their first part of the study, and need your help! If you live with celiac or gluten-sensitivity, please take this brief survey to help the NFCA learn more about individuals’ experience with medications. Act quickly, because the survey will only remain open till Tuesday February 28^th.

Cheers to all the wonderful advocates we have in our Gluten-free Community!

Peace,

Candice

www.embracegfree.blogspot.com

www.facebook.com/embracegfree

Find Me on Twitter: CandiceRose90

Shedding Light on Celiac Disease and Gluten-Sensitivity

“Gluten-free” is the latest Hollywood diet trend, which everyone seems to be trying out. However, for individuals who have celiac disease or gluten-sensitivity, adhering to a gluten-free diet is essential.

Celiac disease is an autoimmune disease in which the body reacts to the protein gluten by sending the immune system into overdrive and destroying the lining of the small intestine.  Gluten is anything, which contains wheat, barley, rye, and contaminated oats. Once thought to be a rare childhood disease, this autoimmune disorder is anything but! 1 in 133 Americans have celiac disease (3 million); many don’t even know they have the condition. It is important to note that in order to develop celiac, environmental factors as well as a genetic predisposition must be present.

On average it takes 10 years for an individual to receive a diagnosis. Not only is this lack of diagnosis due to lack of physician awareness, but also because individual symptoms can vary. Some individuals who have celiac are asymptomatic, while others experience symptoms that are debilitating, and can range from diarrhea, constipation, infertility, migraine headaches, bloating, gas, and poor weight gain (for a complete list of symptoms check out the National Foundation for Celiac Awareness Symptom Checklist). It is important individuals receive a diagnosis because undiagnosed celiac can lead to cancer, failure to thrive (in children), and other autoimmune diseases.

Gluten-sensitivity though not an autoimmune disease, is also a condition where the body reacts to gluten. Often gluten-sensitivity symptoms mirror celiac symptoms, and recent studies have shown an individual’s symptoms improve once on a gluten-free diet.   However, though an individual can have similar symptoms they don’t have villous atrophy (fingerlike projections in small intestine are not flat).  This condition is even more common then celiac disease.  According to The Center for Celiac Research (2011), 18 million Americans have gluten-sensitivity. Yet, this condition is often “disregarded” by the medical profession.  If individuals don’t show the intestinal damage many physicians see no reason for individuals to be on a gluten-free diet.  World-renowned celiac experts want to change this common belief, and have started to conduct studies to begin to better understand this condition.

The problem with these two conditions is the lack of awareness. It is vital that we take steps to spread awareness! Maybe it means talking about celiac with your family, and advocating they get tested, maybe it means writing a letter to the many doctors that you visited before you received a diagnosis (my goal for 2012) or perhaps you speak to your favorite restaurant and offer them tips about how they can begin to safely serve the gluten-free community.  Be creative in how you go about spreading awareness. Not only will it empower you, but it may also lead someone else to a diagnosis.

It is important to realize that once an individual is diagnosed (whether it be gluten-sensitivity or celiac disease), their lives often change for the better. With a strict adherence to a gluten free diet, they can live their life symptom free. If you stop and think about it, this is truly a beautiful thing!  Celiac disease is the only autoimmune disease that is not treated with medication. While individuals may not be able to enjoy your traditional food items such as cakes, breads and beers, there are plenty of great alternatives that are just as good as their gluten-containing counterparts!

Additional Resources

Celiac Disease Center at Columbia University

The University of Maryland Celiac Research Center

The University of Chicago Celiac Center

Special Note: Before starting a gluten-free diet, it is important you receive proper testing. Starting a gluten-free diet prior to testing may alter the results, and is not recommended.

Happiness & good health,

Candice

www.embracegfree.blogspot.com

www.facebook.com/embracegfree

Super Bowl Finger Foods

The Super Bowl seems to be marked by what food is being served at the many parties occurring across the nation, and the commercials that everyone is talking about the next day. I’m honestly not a big football fan. However, I am super excited to watch the game this year since the New York Giants are playing.  This year I’m watching the Super Bowl at my brother’s house and plan on cooking a few different items. All will be gluten and dairy-free!

One signature item of any Super Bowl party is chicken wings. This chicken wing recipe is super easy to make and doesn’t require a lot of effort on your part! I love these wings because they have a sweet and tangy taste and don’t leave your mouth on fire. It is the perfect recipe for the big game! Below is the Recipe for your Enjoyment! (Note: Remember to always check labels for list of ingredients.)

Barbeque Style Chicken Wings

(Recipe taken from Better Homes Crockery Cookbook: Adapted to be GF)

3 lbs chicken wings

1 1/2 cups of your favorite GF BBQ sauce

1/4 cup honey

2 tsp prepared mustard

1 1/2 tsp Worcestershire sauce (Lea & Perrins is GF)

Rinse chicken and pat dry. Cut off and discard wing tips. Cut off each wing at the joint to make two sections. Place chicken on the unheated rack of a broiler pan. Broil 4-5 inches from heat about 10 minutes or until chicken is brown, turning once. Transfer to crock pot.

Combine BBQ sauce, honey, mustard, and Worcestershire sauce; pour over chicken wings. Cover; cook on low heat setting for 4-5 hours or on high for 2 to 2 1/2 hours.

Another great finger food for your Super Bowl party comes from one of the newest gluten-free magazine, Easy Eats. These chicken pot pie poppers are filled with many veggies, and freeze well! Enjoy them on their own, or serve them with a side of ketchup.

Chicken Potpie Poppers

(Taken from Easy Eats Magazine)

2 tablespoons extra-virgin olive oil, plus more for greasing
¼ cup finely chopped onion
¼ cup finely chopped celery
¼ cup finely chopped carrot
¼ cup frozen peas
1 cup thinly sliced mushrooms
2½ cups cooked shredded chicken
3 cups crushed gluten-free rice cereal, such as Erewhon
¼ cup finely chopped parsley
1 teaspoon chopped fresh thyme leaves
Salt and pepper
½ cup mayonnaise

4 eggs or equivalent egg replacement

Heat the olive oil in a medium skillet over medium-high heat. Add the onion, celery, carrot, peas and mushrooms; cook until softened, about 5 minutes.

In a large bowl, combine the chicken, 1½ cups cereal crumbs, the parsley, the thyme, ½ teaspoon salt and ¼ teaspoon pepper with the onion mixture. Let cool, then stir in the mayonnaise and 2 eggs until combined. Form into 2-inch ovals; refrigerate for 10 minutes. Place the remaining 1½ cups rice crumbs in a shallow bowl. In another shallow bowl, beat the remaining eggs. Coat a chicken popper with the cereal crumbs, dip into the eggs, then coat again with the cereal crumbs; place on the baking sheet. Repeat with the remaining chicken poppers.

Bake in oven at 425* on lightly greased baking sheet for 20 minutes, turning halfway through.

I hope you have a fabulous Super Bowl weekend, and enjoy lots of delicious gluten-free food!

Let’s Go Giants (Sorry Patriot Fans),

Candice

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