Archive for October, 2010
halloween candy do-over.
Look! It’s our second gluten-free guide to buying & eating Halloween candy!
Last year we posted an extensive list of GF-friendly Halloween candy along with a story (confession?) of our childhood obsession with inventorying and sorting the sweet loot. The story’s still a good one (even if you read it last year), but dear readers, it’s important to revisit the list of GF-friendly candies…how ingredients lists can change in one year! Rather than re-posting that list without double- and triple-checking with the manufacturers to make sure they haven’t sneakily changed out their corn-based modified food starch for wheat-based modified food starch, we are going to defer to one of the most comprehensive and well-researched GF-friendly Halloween candy lists on the planet. Alison over at Sure Foods Living has spent many enviable hours in the candy aisle doing hard-fact research, pouring over ingredients lists and contacting manufacturers to ensure off-the-shelf candies are safe for GFers. Use her list as a go-to resource, but also don’t forget to *always* read the label for yourself and contact the manufacturer if there is any doubt.
Happy Halloween? More like Happy Candy Eating Day!
peter green, md. THE celiac resource.
North Bay Celiacs and the Santa Cruz Celiac Support Group are pleased to announce that Peter Green, M.D., will be offering two talks in the Bay Area next month. Peter HR Green, MD, Director, Celiac Disease Center at Columbia University, is the author of Celiac Disease: A Hidden Epidemic, and is one of a few physicians in the United States with intense clinical and academic interest and expertise in celiac disease. The Bay Area community is delighted to have the opportunity to hear from this internationally renowned celiac expert. Dr. Green will answer questions from the audience after his talk. A small financial contribution to cover the cost of the venue will be requested (Dr. Green is kindly donating his time).
In the meantime, read about Dr. Green’s work in the article: “Against the Grain: Peter H. R. Green became the go-to doc for a shadowy illness by learning to diagnose celiac disease.”
Thursday, November 11, Dr. Green will speak in downtown San Francisco from 5:30-7 p.m. at the U.C. San Francisco Medical Center. Additional information and location will be posted this week on North Bay Celiacs’ Bulletin Board under Bay Area News.
Friday, November 12, Dr. Green will speak in Carmel from 6-7:30 p.m. The event will take place in the Carpenter Hall meeting room at the Sunset Cultural Center in Carmel. The entrance to Carpenter Hall is located on Mission Street between 8th and 10th Avenues. Park in the city public parking lot on the southwest corner of Mission Street and 8th Avenue (free after 6 p.m.) or in parking at Sunset Center. Carpenter Hall is about 1/2 block from 8th Avenue on the west side of Mission Street. Click here for more directions and a map. Reservations are recommended to guarantee your seat and to help our planning, but are not absolutely required and, in fact, you can make reservations online. A voluntary contribution of $3 is suggested to cover room rental; any remainder after we cover our costs will be donated to the Celiac Disease Center at Columbia University. This event is presented by the Santa Cruz Celiac Support Group and is open to the public.
simply fondue.
You’ve been craving fondue, right? Now that the weather in California has turned brisk and decidedly fall-like, you’re looking for a way to get your comfort food on, maybe with your loved one(s) in tow. A reader (who also happens to be the founder at Camp Celiac and the mother of the baker behind Miglet’s Gluten Free Bakery…but no big whoop) recently turned our attention to Simply Fondue in Livermore, Calif. We haven’t ventured down there yet, but the reports we’ve heard are enough to make us eke out the time in our busy schedules for a fondue fieldtrip.
Imagine a leisurely dining experience that involves a well-crafted martini from the extensive martini menu; a simple gorgonzola and field greens salad; and then a steaming pot of oozey melted cheese or warmed infused oils served with various dip-ables, ranging from hunks of bread (for our non-GF plus-ones) to lobster tails. To finish it all off, silky melted chocolate in the form of Everything But the Kitchen Sink (white, milk and dark chocolate swirled with marshmallow cream, caramel, peanut butter, pecans, and topped with whipped cream) or Kahlúa Heath Krunch (creamy milk chocolate swirled together with Kahlúa liqueur and topped off with Heath Bar toffee bits).
Could we have a Lab fan comment back on this place? Pretty please?
Simply Fondue
2300 First Street
Historic Downtown Livermore
925.443.6638
kale chips.
While this photo may look like something we harvested straight out of the sea, it is, in fact, a kale chip. And we’d like to suggest that you make them over the weekend. Something easy to make and even easier to munch on while you’re lazing about.
Kale chips
12 large kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
1 tablespoon olive oil
pepitas. or, roasted pumpkin seeds.
First you carve your pumpkin. Scary, happy, artsy…that’s just between you & your pumpkin. And as you’re putting the final touches on your jack-o-lantern you try to avert your eyes from the big pile of yuk that you carved out from inside the pumpkin. Compost? Garbage disposal? Dare you separate the flesh from the seeds and roast yet another batch of mediocre, overly chewy pumpkin seeds?
With a few extra steps, the process of roasting pumpkin seeds — also known as pepitas — doesn’t have to be problematic! Here’s how we made ours:
The Gluten Free Lab’s roasted pepitas
2 cups freshly harvested pumpkin seeds
1/4 cup extra virgin olive oil
1 tablespoon gluten-free tamari
1/2 teaspoon Zatarain’s Concentrated Crab & Shrimp Boil
sea salt to taste
Rinse the seeds in a fine mesh sieve and remove any stringy bits or pieces of pumpkin flesh. Spread seeds on a large baking sheet in a single layer and allow them to sit at room temperature for 4 hours or overnight. This will remove any extra moisture from the seeds, thereby allowing them to crisp up nicely in the oven.
Preheat oven to 350°F. Whisk together olive oil, tamari and crab & shrimp boil seasoning in a small bowl until well blended. Drizzle evenly over seeds on cookie sheet, sprinkle with sea salt, then toss with hands to until evenly coated. Place baking sheet in middle rack in oven, and allow to roast 25-35 minutes, stirring every 10 minutes, until evenly brown. Seeds will crisp as they cool. Cool completely, then store in airtight bag or container for up to 2 weeks.
a fascinating gf forum.
If you haven’t signed up yet to attend the upcoming Gluten Sensitivity and Celiac Forum, maybe this list of speakers will give you a little nudge where a little nudge is needed:
Dr. Ford is the Director of The Children’s Clinic, in New Zealand. His clinical career has been spent investigating and helping families who have food intolerances and allergies, especially gluten. This year Dr. Ford will give you some of the evidence that gluten can cause gut, skin and neurological harm. He will discuss the issue of who should be gluten-free and how early to start someone on a gluten free diet. He is trying to create global gluten consciousness!
Dr. Petersen is co-founder, of the HealthNOW Medical Center and co-author of The Gluten Effect. She has been featured on CNN Headline News and in this year’s July issue of Better Homes and Gardens. She 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. Dr. Petersen will be speaking about how gluten causes a vast array of hormonal problems and degenerative diseases.
Dr. O’Bryan is a practicing graduate of the Institute For Functional Medicine’s hallmark program Applying Functional Medicine in Clinical Practice. Using the tools of Applied Kinesiology, Laboratory and Functional Medicine, Dr. O’Bryan assists patients in reclaiming their health with an emphasis on diet and nutrition. He will be presenting data about a brand new highly sensitive test for gluten sensitivity.
Cynthia is a Registered Dietitian and the Executive Director of Gluten Intolerance Group, (G.I.G.) She has expertise in gluten intolerance and celiac disease management and works with food and food service industries through training and accreditation programs. Cynthia has a unique perspective of working directly with consumers; food service and manufacturing industries; and regulatory agencies. Cynthia is speaking on what a healthy gluten-free diet is.
ten. ten. ten.
Ten Ten Ten doesn’t come around all that often (October tenth, two thousand ten), so we’re noticing lots of events clamoring for your attention. But if you’re looking for something especially delicious – and especially free – try out the Gluten Free Fair in Benicia. This outdoor event will include 30 gluten-free vendors like Miglets, Jones Dairy Farm, Crave Bakery, Kettle Cuisine, Mariposa, Iamori, Zest Bakery, Bob’s Red Mill, Gluten-Free Living Magazine, Udi’s, and many more! This event should be a lot of fun, and it’s sponsored by some reputable resources, including Celiac Disease Foundation, Solano County Celiacs, North Bay Celiacs, and Sacramento Celiacs.
Per the request of the event sponsors…come hungry!
gf cooking classes at sur la table.
If you’re ready to get your holiday bake on, look no further than Sur La Table in Montgomery Village, Santa Rosa!
Gluten-free Holiday Dining
Santa Rosa Sur La Table
Class Format: Hands On
Price: $75.00
Date: Sunday, November 14, 2010
Time: 10:30 AM
Restrictions: Ages 18+
Instructor: Jennifer Torrey-Combs
Join our resident gluten-free guru, Jennifer Torrey-Combs, for this informative class on creating an entire Holiday Meal without flour. Learn Jennifer’s tips on making delicious recipes that are so tasty, you don’t even need to tell your guests that it’s gluten-free because they won’t know the difference! Menu includes: Light and Fluffy Buttermilk Thyme Biscuits – Roasted Game Hens with Cranberry Stuffing – Perfect Mashed Potatoes – Brussels Sprouts with Wild Mushrooms and Bacon – English Bread Pudding.
Gluten-free Holiday Baking
Santa Rosa Sur La Table
Class Format: Hands On
Price: $69.00
Date: Sunday, November 28, 2010
Time: 10:30 AM
Restrictions: Ages 16+
Instructor: Jennifer Torrey-Combs
Don’t let flour keep you from enjoying the Holiday Baking scene! Learn how to make delicious cookies and quick breads using an assortment of flour substitutes with our resident gluten-free guru, Jennifer Torrey-Combs. Menu includes: Pumpkin Spice Bread – Mint Chocolate Chip Cookies – Chocolate Dipped Coconut Macaroons – Gingersnaps.
Viva Italia! Gluten-free-a!
Santa Rosa Sur La Table
Class Format: Hands On
Price: $69.00
Date: Sunday, December 5, 2010
Time: 10:30 AM
Restrictions: Ages 16+
Instructor: Jennifer Torrey-Combs
Pizza? Gnocchi? Without Flour? Yes, it can be done, and done well! Join in the fun as Jennifer Torrey-Combs, our resident gluten-free guru, shows you how to enjoy dishes that may have been off your list for a while. Menu includes: Goat Cheese, Roasted Italian Cherry Tomatoes and Fresh Basil Pizza – Pizza Bianca (White Pizza) with Chicken and Tarragon Béchamel – Traditional Potato Gnocchi with Pesto – Sweet Potato Gnocchi with Brown Butter-Sage Sauce.
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For more information on these and other cooking classes, call Sur La Table at 707.566.9823 or email cooking042 [at ] surlatable [dot ] com. View the class list and sign up online at cookingclasses.surlatable.com.
gluten sensitivity & celiac forum.
Here at The Lab we make an effort to keep on top of what’s new in the gluten-free scene, and sometimes that’s made really easy for us…especially when folks like HealthNOW put together a Gluten Sensitivity and Celiac Forum event.
On Saturday, October 16, HealthNOW is hosting their second annual Gluten Sensitivity and Celiac Form event from 9 a.m. – 4 p.m. at the beautiful Crowne Plaza Cabana Hotel in Palo Alto, Calif. Learn from international experts in the field who will present the latest breakthroughs in gluten sensitivity and celiac disease. A light lunch will be served and a variety of vendors will be sampling gluten-free products! Here’s what you can expect to learn at this year’s forum:
A brand new laboratory test for gluten sensitivity.
How gluten causes a vast array of hormonal problems and degenerative diseases.
What is a nutritious gluten-free diet?
If gluten is potentially harmful to everyone.
Additionally, there will be many giveaways at the event including gluten-free goodie-filled baskets from Kinnikinnick, Mollie Stones and Trader Joe’s, copies of The Gluten Effect, free consultations with doctors who specialize in gluten sensitivity and celiac disease, and more.
bliss bakery: the food.
Bliss Bakery: divine sweets, delicious savories. If you don’t make it today, you’ll have to wait till Thursday (the horror!). 463 Sebastopol Avenue . Santa Rosa (in the South A Arts District) . 707.542.6000 . open Thursday thru Monday 10–4.
