Surviving The Holidays Gluten-Free

It’s that time of year again, holiday parties are in full swing. But what is the best way to stay gluten-free without feeling totally left out of the holiday celebrations?

I saw an interesting feature on the news about how to keep the holiday weight gain from creeping up on you. Eat before the party and bring a healthy dish -- the tips seemed to fit perfectly with how to stay gluten-free. So if you are feeling deprived, just think how much better you will feel when everyone else is making their New Years’ Resolutions to lose the weight they gained.

1. Eat before you go to the party – this strategy is especially important for work or other holiday parties where you don’t have a personal relationship with the host. It’s a common strategy for those of us with Celiac – someone even created a tshirt for us.

2. Bring your own gluten-free dish – It’s difficult for someone unfamiliar with gluten-free requirements to understand which ingredients are off limits. Depending upon the party, you can bring a meal for yourself or why not offer to bring some gluten-free goodies for everyone to enjoy?

3. Be aware of cross-contamination – even if some of the dishes are gluten free, it’s easy for someone to casually use the same serving utensil for gluten and gluten-free dishes alike. Last night I was at a party, ready to eat some delicious hummus and veggies the host had for me. Right as I was about to take a bite I saw someone dip a cracker from another table in the hummus. Luckily I saw it happen BEFORE I took a bite.

4. Talk to the host beforehand – You could ask them to set aside any gluten-free appetizers before they are “glutened” I always try to let the host know that I will be eating beforehand or bringing something that I can eat so that they don’t have to worry about my dietary restrictions. If you do bring your own dish or eat beforehand, let the host know you appreciate the effort and are really excited about the party but that you don’t want to add an extra level of stress to their party planning.

5.Call the restaurant a few days in advance – If one of your holiday parties is at a restaurant, check online to see if they have a menu. Call the manager and let them know when you will be there and what party you are attending. Ask what the options are and see if the chef can accommodate your needs. If it’s a prix fixe menu they need lead time to have a separate dish for you. If they are unable to accommodate you then at least you have enough notice to eat beforehand or bring something gluten-free.

6. Be part of the planning – If it’s a work party or a group gathering get involved at the planning stages and you may be able to have the party at a "gluten-free friendly" establishment.

7. Throw your own holiday party – make it all gluten-free and relax as you enjoy everything being served (though beware, you may have to make the New Year’s Resolution with everyone else)

8. Focus on the people not the food - that's the most important part of the holidays so try to enjoy all of the opportunities you have to celebrate with family and friends.

A Gluten-Free Wedding And Anniversary

So the wedding wasn't mine, but the anniversary is. Today marks the one year birthday of my blog "A Gluten-Free Guide" and the three year anniversary of my diagnosis. I started this blog primarily as a place to keep my favorite links, recipes and resources. After putting in a lot of work into learning how to best manage a gluten-free diet without it hindering my lifestyle, I wanted to share any tips or information I had with others. Celiac Disease is unique in the sense that the people who have the disease are frequently the ones with the most information. While my doctor was great and went through the right steps for diagnosis, I know many aren't so lucky. Even with a great doctor, the pamphlet of diet information I was given to guide me through living gluten-free was sparse, outdated and incorrect. As a result, people with Celiac Disease must look to each other for products, recipes, help and advice.

I can’t imagine where I would be without the support of family, friends, the Delphi Forums, other gluten-free bloggers, and thousands of google searches. Thank you! Information is power and we need to share it. If my knowledge and what I learned from my mistakes make it easier for even just a few other people struggling with the same frustrations, it makes it all worthwhile. I truly believe that everything happens for a reason. As much as I have struggled and cried when things didn’t turn out the way I hoped, living gluten-free has brought me more joy and unexpected connections that I ever dreamed possible. I’ve met incredibly strong and vibrant people in person (and on-line), eaten more deliciously than ever before, developed new cooking skills, rediscovered a love for writing and started toying with photography. I can only imagine what the upcoming year has in store - equally amazing opportunities and challenges await.

I would like to share with you a letter I received from a beautiful new bride who used my recipe for gluten-free cupcakes at her wedding.

"Hiya, it's Gabrielle who posted on your blog with many questions about your cupcake recipe. I wasn't sure you got these and with all the help you gave me I wanted to make sure you were able to see that I used that recipe.


I was home for almost a month before the wedding with my mom who can't eat gluten either. She hasn't had a cupcake in 15 years, and when she had these she actually started crying, no joke.


I was able to give the lady who was making my cupcakes the recipe I got from your blog, she loved them herself. We had half gluten-free and half regular, we ended up having about 4-5 people who couldn't or chose to eat gluten-free there so it worked out pretty well. Nobody could tell the difference anyway.


Thanks again so much for your recipe! I've been a baking fool lately,trying all sorts of gluten-free recipes, and buying tons at Wild Oats to see if any of them are good or not. I just bought 'Gluten-Free Quick & Easy' by Carol Fenster, Ph.D and have been making all sorts of stuff for myself and new husband.


Anyway, thanks again!
- Gabrielle"

I feel honored that Gabrielle took the time to email me and share the photos from her special day. Congratulations to the happy couple - Gabby and Dan! No one would invite Celiac into their life, but I must admit that it daily enriches my life in ways that I never would have imagined.

Happy gluten-free eating to all!

A BIG GLUTEN-FREE THANK YOU

While I can't possibly list everyone, I want to openly thank so many of the people who have helped make living gluten-free a little bit easier and more delicious these last three years!

Mom - for always being there

Dad - for being a great editor and helping me take pretty pictures

Victor - for being a loyal reader, a contributor, and fellow food-lover

Daren - for making sure I could eat Chinese Food (like everyone else) at your wedding

Jenn - for letting me talk your ear off about food and boys, and sending me photos of CEO

Doris - for triple and quadruple checking on MY dinner at YOUR wedding

Gareth - for incredible meals and fun in NY, London, Italy and CA

Katie - for always being up for a gluten-free adventure

Judy - for always keeping me well-fed in Virginia

Nana - for wishing you could take it away

Erica - for introducing me to cooking classes and adding to my international readership

Eliana - for cooking for me and taking me on a gluten-free gelato adventure

Becky - for trying to cook for me

Jed and Chris - for being amazing friends, always coming to my crazy parties and cooking for me!

Jeff - for trying to cook for me

Amber - for always pushing the bread away

Jim - for always looking for "food that won't make me sick"

Melanie - for diligently cleaning up crumbs and putting up with new kitchen 'rules'

Emily - for being my gluten-free guinea pig

Lisa - for having your going away party at a 'Catherine friendly' restaurant

Antenisca - for trips to Trader Joe's, many dinners at your home and nearby

Kris - for searching for a great restaurant just for me

Sean - for brunch at Deby's

Brooke and Farrah - for keeping me well-fed in Denver

Alexis - for feeding me in Boston when I was still trying to figure it all out

Alex - for bringing me popcorn

Molly - for being a loyal reader and rearranging your birthday party for me

Missy - for graciously changing restaurants (after being seated) when I couldn't eat safely at our first choice

Havilah - for the links to recipes and gluten-free yum

Rachel - for a gluten-free celebration

SWAB friends - for always going to sushi in SF or "safe" places in NY

Melissa - for Gluten-Free Comfort Food

Lea Ann - for many wonderful dinner adventures

Barbara, Dan and Cris - for putting up with all of my crazy food issues

Phil - for always sending me gluten-free product info

LauraBeth - for making sure I could eat at the Holiday Party

Gerard - for thinking of me when you see gluten-free products

Clark - for getting wine instead of beer so I could try it

Kristian - for cooking at my place

Fabrizio - for the undeserved praise

Shauna - for your inspirational stories, recipes and the best restaurant tip ever

Kelly - for forging the way for Celiacs in NYC

Sloane - for forging the way for anyone with an allergy in NYC

Jennifer - for spreading the word

Erin - for working thanklessly on Meetups and fun

David - for keeping us educated on living GF in NYC

Amy - for being an example of how to juggle diabetes and Celiac

Sea - for creating lots of gluten-free yum

Isaiah - for putting together (and including me in) your gluten-free recipe round ups

Lynn - for the HUGS

Mireille, Bobbie, Jen and everyone on the Delphi Forums - for teaching and supporting those of us trying to figure it out

Everyone who reads and comments on this site - it means more to me than you know.

The Impossible Dream - A Gluten-Free Croissant

Gluten Free Croissants III, originally uploaded by A Gluten Free Guide.

Croissants and ravioli are two foodstuffs I wrote off after being diagnosed with Celiac. I have vivid taste memories of the fresh croissants I ate while visiting friends in Paris and the plates of perfectly dressed ravioli stuffed with ricotta cheese I enjoyed for years. I didn’t see ANY gluten-free prepared alternatives and the amount of effort required to make my own seemed unwarranted. So I went along my merry way, only briefly mourning the loss.

Loyal readers may remember that I recently had the opportunity to eat delicious gluten-free ravioli from Everybody Eats. Well, now my gluten-free options are once again expanding. That’s right – I ate a gluten-free croissant!

I had heard rumors for two years about gluten-free croissants existing in France. But no one had actually ever seen or eaten the elusive gluten-free delicacies. Well, recently Amazon.com started offering gluten-free food items imported from France, including the heretofore impossible to find gluten-free croissant. With shipping, my order totaled $14, but the mere possibility of enjoying a croissant was worth the risk.

I invited my steadfast gluten-eating friends Emily and Carlee to help me taste the baked goods. Our final analysis – not bad. Now these are not something I would buy if suddenly I could eat gluten again, but they definitely satisfied a craving that had been lingering.

The croissants come five to a package, vacuum-sealed for extended freshness.

They are not as light as a fresh croissant, but they are pretty similar to Pilsbury crescent rolls in consistency and size.

Once heated, you can really see and taste the butter used to make them flaky and rich. These are not a low-calorie treat by any stretch of the imagination.

They won’t make it onto my regular shopping list, because my waistline and pocket book couldn’t withstand the hit. But I am glad I tried them and will order again when the craving strikes.

Savoring Time with Friends

Friend Montage at Rice, originally uploaded by A Gluten Free Guide.

Today is my friend Molly’s birthday. She is my most loyal reader (other than my Dad) and she has accompanied me on more gluten free adventures than anyone.

One of the reasons a Celiac diagnosis can be so disruptive is the immediate affect it has on your social life. Dinner parties and restaurants require upfront research and “ingredient transparency” that isn’t always easy to obtain. As frustrating as that can be, I have been touched by the kindness and understanding shown by my friends.

Tomorrow we are celebrating Molly’s birthday at a restaurant in NY called Rice. It’s HER birthday and she made sure to choose a restaurant where I could eat comfortably. And it’s not just Molly who has shown me such compassion. My cousin Lisa arranged her goodbye dinner according to where I could eat. Keely adjusted the menu for a dinner party so that I could eat with the group. Amber made sure the waiter didn’t bring any bread to the table even though she surely would have enjoyed it. There have been determined waiters and chefs who made sure that I could eat more than plain lettuce and a dry chicken breast. These are just a few examples of the kind of thoughtfulness and consideration I’ve been the recipient of in the past two years. I am so grateful for my network of support.

Rice has become a regular haunt for my group dinners. Here are a few of the things my friends and I ordered on a recent trip and we will surely be nibbling on tomorrow.

Hot tea served with four different kinds of honey

Warm pear cider

Steamed Edamame

Mesclun Salad with a Tropical Garnish - avocado, hearts of palm, and red pepper served with a choice of gluten free dressings

Mexican Chicken Soup with avocado, tomato, corn, rice, cilantro and lime (one of my favorites)

Butternut Squash Chowder - squash bisque with basmati, thyme and nutmeg

Sweet Corn Arepa with queso fresco

Thai Coconut Curry - white meat chicken, shrimp or tofu stir fried with broccoli, red peppers, red onions and carrots in a coconut curry bath

Rice also has an amazing brunch deal on the weekends (though not everything offered is gluten free). As you can see, Rice on Lex is a great location for group dinners, just warn everyone in advance that it's cash only.

Happy Birthday Molly!

Rice, 115 Lexington Ave, New York 10016At 28th St Phone: 212-686-5400
81 Washington St, Brooklyn 11201 Btwn York & Front St Phone: 718-222-9880
166 Dekalb Ave, Brooklyn 11217 At Cumberland St Phone: 718-858-2700

Gluten Free Ravioli - Do my eyes deceive me?

I am a creature of habit. This has been true for as long as I can remember. When I was in grammar and junior high school my family would go to a local Italian restaurant called “Carmine's.” I always ordered the cheese ravioli served with butter, parmesan cheese and garnished with Italian parsley. The ricotta filling and delicious pasta never disappointed.

As I have traveled around the world and moved across the country, I have become much more adventurous with my food choices. (Celiac disease has even facilitated my experimentation.) But sometimes I still miss the “comfort food” of my childhood. I had written off ravioli as a food I would never enjoy again with my gluten free lifestyle. Sure, there were gluten free ravioli recipes that looked amazing, but I lacked the ambition to attempt such a project when there were so many other recipes to try.

Lucky for me, Everybody Eats, the bakery in Brooklyn who created the canvas for my garlic cheese spread, also makes gluten free ravioli! (And not just cheese, but chicken and beef ravioli too.) I decided to try the spinach-ricotta filling in order to hearken back to the Carmine’s ravioli I savored as a child.

Unlike most gluten free pastas that have a slightly different flavor or texture (not necessarily bad just distinctive), Everybody Eats’ ravioli is indistinguishable from “regular” pasta. It is expensive, but for those special occasions when you just need to feel normal, it’s a worthy splurge. You can top the pasta to your tastes, but the sauce below flattered the flavors perfectly.

(I also used this sauce on some brown rice spaghetti from Trader Joe’s. I wanted to make sure my guests had plenty to eat in case I devoured all of the ravioli by myself. The brown rice pasta was good. Some of the strands stuck together and had to be thrown out but all in all it is a great option for a low price.)

Kalamata Butter Sauce for Gluten Free Pasta (serves about 4)
2 tablespoons extra virgin olive oil
2 cloves of garlic sliced
½ stick (4 tablespoons) unsalted butter
2 tablespoons chopped italian flat-leaf parsley
½ cup diced kalamata olives
1 cup roasted red peppers, torn into bite-sized pizza

Heat a skillet with the olive oil and add the garlic. Cook for 1-2 minutes to infuse the oil with the garlic flavor. Add the butter, parsley, olives and red peppers. Cook until the butter melts and the olives and peppers are warm. Toss the sauce with your pasta and top with a good grated parmesan or romano cheese.

These amounts are approximate. Play with the ingredients and amounts to fit your tastes. It’s not low fat, and I certainly couldn’t eat such rich buttery goodness everyday, but I enjoyed every last bite!

Magic Fingers Gluten Free Sushi Bar

Atlanta is a landlocked city, yet counter intuitive as it may seem, they offer some of the best sushi I have ever had. Magic Fingers or MF Sushi in Midtown provides an elegant environment and exquisite fare.

Now for those of you thinking “eww, raw fish?” Three years ago I was of the same mindset. At the time I didn’t even eat cooked fish, why would I pay MORE for raw fish? Luckily my good friend Gareth claimed that he didn’t like cooked fish either but assured me that he had enjoyed amazing sushi from “the sushi nazi” in LA. This hole-in-the-wall restaurant in a strip mall serves some of the best sushi in LA. Chef Nozawa is called the Sushi Nazi because a la the Soup Nazi on Seinfeld, he will kick out customers that talk on cell phones and doesn’t accept any payment but cash. We sat down for lunch, never saw a menu, but various sashimi and sushi dishes were brought to our table. (This continues until you say stop and then they give you a check.)

How could a girl that didn’t like the fishy taste of a California roll make that leap of faith to eat big slabs of raw fish? I’m still not really sure where I got the courage. But thank goodness I did! The buttery, steak like taste of yellowtail and smooth rich flavor of salmon sashimi were unlike any of the rolls I had previously experienced. I discovered that the actual fish was delicious – it’s the seaweed used in rolls that I didn’t like. Since then I have developed a discriminating sushi palette. A perfect piece of hamachi or toro is an unparalleled luxury. If you can muster the courage, go to a good sushi restaurant (I still find most cheap sushi and rolls less than appetizing) and order a couple pieces of yellowtail (hamachi), salmon (sake) and tuna (maguro) sashimi, mix a bit of wasabi with your gf soy sauce and give the combination a try. You may be glad you did.

Once I was diagnosed with Celiac, sushi restaurants became a haven for my gluten free dining. It’s so much easier to ask someone if they want to go for sushi than look for other gluten free friendly dining establishments. I can just grab my bottle or packets of gluten free soy sauce and head to the restaurant.

For appetizers – the steamed or boiled edamame sprinkled with salt is always a winner.

While I know that some Celiacs have had success with more fancy rolls and sushi offerings, I keep it simple with a plate of sashimi.

Unfortunately eating sushi gluten free is not completely care-free and there are still things you need to be wary of in order to eat safely. Ask for your fish to be cut with clean utensils on a clean surface. The rising popularity of tempura rolls has increased the chances for cross-contamination here. Tell your server no crab unless they can assure you it’s real, most fake crab meat used in sushi rolls is made with wheat. Most roe (fish eggs) used to top sushi has wheat as an ingredient. Also, ask for no sauce, albacore sashimi usually comes with a forbidden sauce and many white fish are sprinkled with a gluten containing culprit. Eel (unagi) comes soaked in a sweet sauce that is a definite no-no. Double-check the wasabi, ginger and rice to make sure that there are no suspect ingredients. (I usually just forgo the rice since the combination of carbs, protein and fat wrecks havoc on my blood sugars.)

I highly recommend MF Sushi in Atlanta if you want to sample fantastic sushi far from the sea.

MF Sushi 265 Ponce De Leon Ave : Unit B : Atlanta GA 30308 Telephone: 404-815-8844

A Gluten Free Spook!

I have been thinking about the idea of being “spooked” ever since Allergic Girl made this post. Shortly after reading her tale, I was at a conference held at a hotel in NYC. I spoke repeatedly with the waiter, gave very specific instructions and received this plate of chicken and vegetables that looked perfectly safe. But I just couldn’t eat it – I was “spooked.” Things were so hectic in the dining room, I couldn’t confirm that the chicken breast wasn’t pre-marinated (as has proven a problem at other hotels) or that it wasn’t cooked on a grill with bread or gluten containing sauces. So rather than risk it I sat and ate the cold lunch I had brought with me “just in case.” It could very well be that all of the food was safe but once you are spooked it’s just not worth it.

Which brings me to my latest dilemma. I had a grand plan for this weekend. Spend Saturday night with a group of girlfriends eating lots of food, decorating eggs and sampling various wares from BabyCakes bakeshop. I wanted to know what items were the best so I started reading online reviews. Then I discovered that they are not a completely gluten free facility. I started some investigation into the way their bakery is set up. From the BabyCakes Web site:

“Should there be concern regarding cross-contamination? BabyCakes realizes that many people are concerned about cross-contamination, because spelt flour is used in our facilities. We take every precaution to ensure that gluten-free items are not corrupted by spelt flour. We use separate pans, sinks, spatulas, measuring cups, cleaning utensils and bowls. During the baking process, we bake gluten free items first and wipe down the oven between baking. Although we take every precaution to ensure a safe gluten free environment, it is ultimately up to the consumer to decide her comfort level.”

Knowing the amount of time it took me to get my antibodies down to zero, the amount of work that my Mom does every time I come home to “decontaminate” the kitchen, all of the money invested in new baking equipment and Teflon cookware, and how grateful I was for my gluten free kitchen, I just couldn’t do it.

This sent me into a slight funk – I had already sent the menu to my friends to ask them what they wanted. I was so looking forward to just buying some goodies rather than fixing everything myself. I was disappointed, I didn't want to disappoint my friends, I didn't want to deal with this miniscule protein that makes me so sick!

Well it turned out just fine. My friends and I had a great time. I tried out some new recipes, bought some other gluten free cookies and felt safe knowing that I didn’t cross the line after being spooked. Every person with Celiac has to decide what and where they are comfortable eating. But it’s important to my piece of mind to listen to my gut.

Of course I still plan on trying out some of the amazing looking gluten free recipes from BabyCakes founder’s (the fabulously feisty Erin McKenna) appearance on Martha Stewart. And lucky for us, according to her interview with Kelly from the CeliacChicks they are working on a dedicated gluten free facility in San Diego. I will be first in line.

Gluten-Free Take Out!

It’s all about the simple pleasures in life.

Many New Yorkers take pride in the fact that they have empty fridges, surviving on the panoply of take out choices available at the touch of a dial.

I had a full fridge even before Celiac, but “ordering in” from a library of menus ranging from Italian to Vietnamese suddenly become off limits when adhering to a gluten free diet. I mourned the loss of convenience but relished the new foods and recipes that entered my culinary repertoire. Sometimes though, you are just too tired to cook.



After enjoying a lovely gluten free meal at Gobo, I was pleased to learn that their Upper East Side location delivers to my apartment! Imagine my delight when a friend visited from out of town, being able to offer her a menu, order dinner and have it delivered right to my door. While the fresh foods in my fridge won’t be replaced with take-out containers any time soon, it’s always nice to have a variety of options.

Gluten Free Cooking Spree

Tonight is the Gluten Free Cooking Spree in NYC. I will be there. Big thanks to the heads up I received from Erin about this event a couple of weeks ago. Photos and a full report to come!

TOP CHEFS:
Brett Reichler: BR Guest
Ralph Pagano: Hell's Kitchen
Jehangir Mehta: Graffiti
Julian Medina: formally Zocalo
Aarón Sanchez: Centrico
Carrie Levin: Good Enough to Eat
Patricia Williams: District Restaurant

DOCTORS/CLINICIANS:
Dr. Peter Green: Columbia-Presbyterian
Dr. Suzanne Loiselle: Mt. Sinai Hospital
Dr. Michael Blechman: Beth Israel Medical Center
Dr. Marc Wager: Sound Shore Medical CenterD
r. Michael Contillo: Lawrence Hospital
Dr. Zoovia Hamid: Sound Shore Medical Center
Dr. Rafael Soltren: Phelps Memorial Hospital
Dr. Robert Mangione: St. John's University
Maureen Higgens, RN: Memorial Sloan Kettering

Date: Friday, March 2, 2007
General Admission ($50): 6:30pm to 9:00pm
VIP Admission ($75): 6:00-9:00 includes special meet & greet with doctors and chefs
Location: Institute for Culinary Education50 West 23rd Street
Enjoy gluten-free hors d'oeuvres, desserts and cocktails.
NFCA will honor Dr. Peter Green and the Columbia University Celiac Disease Center for all of their contributions to the celiac community.Space is limited to 150 people.*
All tickets must be purchased directly through the National Foundation for Celiac Awareness website: http://www.celiaccentral.org/Events/Gluten_Free_Cooking_Sprees/331/

Location: Institute for Culinary EducationThe National Foundation for Celiac Awareness and CNN Newsroom Anchor Heidi Collins to host Gluten-Free Cooking Spree with celebrity chefs and New York City-area doctors compete in a gluten free cook off to raise celiac disease awareness.The Gluten-Free Cooking Spree is an event that joins together the medical and lifestyle aspects of celiac disease. The event began as a partnership between the National Foundation for Celiac Awareness, the Drexel University School of Public Health and the Drexel University School of Hospitality Management in an effort to educate people about the wonderful world of gluten-free cooking. For more information about getting involved, please contact Vanessa Maltin at vanessa@celiaccentral.org.*All tickets must be purchased directly through the National Foundation for Celiac Awareness website: http://www.celiaccentral.org/Events/Gluten_Free_Cooking_Sprees/331/

I Heart Valentine's Day

Valentine's Day is fast approaching. You would think something as simple as candy would be an easy gluten free option. Unfortunately some companies like Brach's claim that all of their products are "contaminated" even if the ingredients appear to be gluten free. Well, never fear, with a little research, and diligent label reading, you too can find plenty of gluten free Valentine's candy to help you to celebrate love! The Necco brand conversation hearts are confirmed gluten free according to the Delphi Products list. Of course it wouldn't be Valentine's day without chocolate, so pick up some Hershey's Kisses. There are so many choices you will likely be limited by budget rather than what is "safe." Jelly Belly even makes "conversation beans" for the holiday - it doesn't get much better than that. You can download a list of gluten free candies (and many other products) in text, Word, or PDF format. Then share the love with your friends and family.

He tried to make ME dinner

One thing I have found since developing Celiac disease is that people love to ask you if something is gluten free. Unfortunately my answer is usually rather unsatisfying – “well, it depends.”

It depends on how it is prepared, on how it is manufactured, where is it manufactured? Different rules apply for the US vs Canada vs Europe. I learned this the hard way shortly after I was diagnosed.

I was pleased to find out that the Lea & Perrins Worcestershire sauce I had in my fridge was gluten free. When one of my friends offered to make me a gluten free dinner I was so excited. He asked me about various ingredients.

Jeff: “I’m going to make a roast. Can you have Worcestershire sauce?”
Me: “Oh, yes I can!”
Jeff: “How about rice?”
Me: “That’s ok too!”

I offered to bring some fresh veggies and a loaf of gluten free gingerbread.

When I got to his apartment that evening I discovered some hard truths. Not all Worcestershire sauces are gluten free – the Heinz brand he had purchased had “WHEAT” right on the label. We then looked at the rice – he had made rice from a box with a flavoring packet that included “GLUTEN” as one of the ingredients. Yikes! Well, he had discovered this before I arrived and threw a chicken breast on a pan for me. Only he used a contaminated Teflon pan so I couldn't even have that!

Luckily we discovered all of the contamination before I ate any of the gluten-containing goodies. But it was truly soul-crushing to sit there eating just the vegetables and later the gingerbread that I had prepared. It was on that night that I really began to understand how different my life would be from now on.

I now have a handle on what it means to be gluten free and all of the intricacies involved. I have a much better attitude. I probably eat much better than most of the general population, focusing on fresh, whole ingredients and the best spices and herbs to complement a dish. (Use your gluten free worcestershire sauce to make these Sauteed Mushrooms. )

We all have those moments when it just becomes too hard – that’s ok, know that there are others who understand. And hopefully, eventually it will get easier for you too.

PS - I still can't figure out how to pronounce Worcestershire - can anyone help?

PLAY WITH YOUR GLUTEN FREE FOOD!

As someone who enjoys cooking for fun, I love to play with ingredients and recipes. That comes in quite handy when adapting recipes to be gluten free.

However, sometimes a product is created that is just pure fun - literally playing with your food.

This best gift given during our holiday celebrations this year was a Marshmallow Gun. Did you know that marshmallows tend to be gluten free? (always check the ingredients)

As you can see - even my Mom got in on the action. When you get frustrated with all that is encompassed in living gluten free, have some fun and take a break from the constant worry by shooting a marshmallow.

Gluten Free Skincare

When I was diagnosed with Celiac I was vigilant about removing every possible source of gluten from my diet. I was aware of risks of cross-contamination in restaurants, in stores, even in my own kitchen. After months of careful work and examination of everything I consumed my antibodies did not return to normal. I was making progress, but not the kind of decrease that should have resulted from all of my work.

I had heard that wheat products could be found in hair and skincare products. Luckily I had checked all of mine and they were “clean.” When shopping for a refill of a face cream I was using, I looked at the ingredients listed online and was shocked to see “Hydrolyzed Wheat Protein.” How could I have missed it? What else might I have missed? I started looking at every hair product and skin cream that I used. I couldn’t believe it – THREE hair products plus the skin cream all had wheat as one of the ingredients.

I obviously hadn’t checked all of my products. In all of the confusion of my diagnosis and dealing with a completely new set of diet restrictions I simply had let this slip through the cracks. After I threw all of these products away (another financial OUCH) I started feeling better immediately. The next time I had my antibodies tested they were almost undetectable. The amazing thing about living gluten free is how vigilant you have to be with everything.

I now have all gluten free toiletries – but one of the best discoveries I made was homemade body scrub. You know those $30-50 brown sugar scrubs they sell at various skin care shops? Well you can make one for much less that is all natural and works like a dream.

Gluten Free Brown Sugar Body Scrub

Choose a container – I refill a scrub container I had from before or use a gladware container. It just needs to be something that you can seal and leave in the shower.

Fill the container half-way with “Sugar in the Raw” (I prefer the large granules, but you can substitute another sugar if you prefer the texture)
Then cover the sugar with olive oil until the container is ¾ of the way full. I use a less expensive olive oil without much scent. Stir the mixture and add more sugar or olive oil as you see fit. Then add a 20-30 drops of essential oils for scent. I use lavender and eucalyptus.

I made this when I went home to visit my family this summer and now my Mom is hooked. It will exfoliate your skin and leave is super soft. Just make sure that you rinse all of the oil off after you use it and don’t slip in the shower!

Gluten Free Thanksgiving in Southern California

One of the great things about having Thanksgiving dinner in Southern California is the perfect weather that allows you to have dinner outside. I decided to have a completely gluten free menu rather than allow a few gluten items to be brought by guests. Even when all of the guests are careful it's difficult to prevent cross-contamination if there is gluten on all of the gluten-gluttons' plates. Serving spoons are accidentally placed in the wrong dish or graze a gluten containing roll. Unfortunately even a tiny bit of gluten can make someone with Celiac sick. I didn't want to worry about that chance and instead chose to prepare all of the dinner to guarantee it's gluten free status.

The final, completely gluten free, Thanksgiving dinner menu consisted of:

Appetizers
Crudités with dip
Cheese platter
Chili Sauce dip with tortilla chips
Rosemary roasted cashews

Dinner and Sides
Roasted Turkey and gravy
Mashed potatoes
Cornbread cranberry stuffing
Classic stuffing
Roasted root vegetables
Green Salad
Chebe cheese rolls
Steamed green beans with toasted almonds
Cranberry orange relish
Raspberry apple jello salad

Dessert
Pumpkin Pie
Cheesecake

I actually eliminated a few items that I had originally planned on preparing. We ended up having more than enough. I am still trying to get a handle on serving sizes for large groups. I wanted to make sure that no one felt that a classic dish was missing because the meal was gluten-free. Traditional Thanksgiving foods are not part of my daily diet, but the holiday just doesn't seem the same without stuffing and Turkey. Perhaps next year I will stray from classics and start a few new traditions.

More tips on surviving the Holidays gluten-free.

LEAVING MY GLUTEN FREE KITCHEN

I left behind the safety of my gluten free kitchen in New York to spend Thanksgiving with my family in California. I have a set of inexpensive cooking utensils and supplies at my Mom’s house for whenever I visit.

Before I arrive, she “de-glutens” the kitchen: wiping down counters, putting silverware and dishware through the dishwasher. I am lucky to have a family that is so accommodating and understanding of my gluten free needs. (A more detailed listing of how to “decontaminate” a kitchen is available on the Delphi forums.)

Thanksgiving is always an interesting adventure for someone with Celiac disease. There are so many emotions and memories associated with this meal that it can be a particularly tough event. This year, since I love to cook, we decided that I would prepare the meal for the five us. Well invitations ended up going out to the extended family in the area and now I am cooking a complete gluten free thanksgiving for 20 people. Now this should be fun! Pictures and recipes to follow.

FEELING NORMAL

I work in corporate America during the week, but one of my true loves is yoga. I finished a yoga teacher training program in June and started an apprenticeship program in September. Our Spring training was 200 hours over the course of ten weeks. We spent all of Saturday afternoon and all day Sunday at the yoga studio. Most of us brought our lunch. Sitting with a bunch of health-minded yogis for lunch was an interesting change. As I sat there, snacking on my string cheese, yogurt, cauliflower or other gluten free foods, I was surrounded by people choosing similarly healthy options.

It was great to “feel normal.” A lot people never even knew that I couldn’t eat gluten. I’m not shy about talking about gluten or celiac. In fact I think it’s important for us to educate others so that more people are aware of the condition. But it was nice to not feel like a high-maintenance person who needs “special food.”

The mentorship program isn’t nearly as intense but it still involves some long days. Last week I ran down to the deli (not something I normally do) to see if there was anything that I could eat. I was pleasantly surprised to find quite a few bars, yogurts, cheese and snacks that were gluten free. I chose a flavor of Soy Crisps I hadn’t tried before. It felt like such a luxury to be able to grab something quick from a deli.

Most of the time I don’t have a problem with adhering to the gluten free diet, it’s the convenience I miss more than anything else. As more and more gluten free foods become available and labeling laws improve I can feel a shift that hopefully with continue. Wouldn’t we all like to bring back some of the freedom to choose we had before living gluten free?

INCREDIBLE EDIBLE EGG

My favorite sandwich growing up was egg salad. I still remember the first time I tasted it at Joel’s house when I was four years old.

I rediscovered hard boiled eggs shortly after being told I had Celiac. They are easy to take with me during the day. I sometimes grab travel packets of gluten free mayo, mustard, salt, and pepper and make egg salad on the road. You might not be able to confirm what is in the pre-made egg salad in a deli but you can usually find hard boiled eggs and know that they are gluten free.

Beware of how much cholesterol is in the yolk. Many people have their cholesterol increase after being diagnosed with Celiac so excess yolks could compound the problem. I limit myself to no more than one yolk a day and supplement my egg salad with egg whites.

For a sweeter treat that’s easy to make with egg whites try meringues:

Egg White Meringues Recipe
Preheat oven to 250 degrees
4 egg whites room temperature (I haven’t had much success with the pasteurized egg white products designed for “whipping”)
1 teaspoon cream of tartar
1 cup of sugar or equivalent of Splenda granular (the consistency won’t be as crispy with Splenda but they will be low-carb and more diabetes friendly)
1-2 teaspoons vanilla
Optional: any combination of cinnamon, chopped nuts, vanilla, chocolate or butterscotch chips

Beat the egg whites with the whisk of an electric beater. Continue beating and add the cream of tartar. Gradually add the sugar or splenda and vanilla. When the egg whites form shiny, stiff peaks add any of the optional items.

Drop heaping spoonfuls onto a baking sheet lined with parchment paper and place in preheated oven.

After one hour, reduce heat by 50 degrees and cook for one additional hour. Turn oven off and leave overnight or remove. (they will have a crispier consistency if you leave them overnight with the oven door closed)