Rustic Moroccan Loaf and the best gluten-free pizza crust I have made to date. The Allergen-Free Baker's Handbook has already provided a few delicious nights in my home. Even my husband helped me devour the two loaves of Rustic Moroccan Loaf that I made to dip into marinara sauce.
Cybele Pascal has an interesting story combining a tradition of food in her italian upbringing with food allergies among her children, husband and herself. There's more about her life (including her beginnings of professional cooking at age 15) on her website: www.cybelepascal.com
She has crafted easy-to-make recipes, using few allergen-free ingredients, often including low-sugar or no-sugar options. Her gluten-free bread flour mix combines millet and sorghum flours - two of the less expensive flours that still have a good taste and consistency to them. My only modifications were soy milk instead of rice, and guar gum instead of xanthan gum.
After making one cheese-less pizza with her incredibly easy crust, I made two more, both double portions. Both with a basily pizza sauce. One topped with ground italian sausage, zucinni and grilled onion. The other with spinach, goat cheese and bacon. And because I love basil - I sprinkle extra on just before loading the pies in the oven.
Both of these recipes have been happily included in my menu planning. Soon to be sampled are the pie crusts and desserts. I have a feeling I will be very glad I own the cookbook. Here I come, cinnamon rolls.
Thursday, July 28, 2011
Friday, July 22, 2011
Gluten-free dieting, just another fad?
Recently, I have been researching the gluten-free life for the purpose of dieting. (Not that I am looking to diet - that's nuts for someone like me who already is forced to eat healthy.) I try to have an open mind about these kinds of things, but sometimes I can't avoid developing a negative decision from the outset. This is one of those times.
Except for those who are undiagnosed with a medical condition such as gluten intolerance or even inflammation related ailments, it seems that the reasons people are losing weight on the gluten-free diet is because they are limiting (or eliminating) carbs. Since the American diet is typically overloaded with carbs as it is, anyone will lose weight in the beginning. Why not try an eating program that limits carbs in a healthy way, instead of avoiding gluten and having to work even harder for balanced nutrition, have less options and overall spending more money (less chance of sticking with it)? South Beach comes to mind.
The biggest challenge for someone with food allergies is finding the proper balance in nutrition. Grain is a big one. When you take away variety, your chance of developing another food allergy rises. (Rice allergies are highest in Asian countries where rice is a main staple of their diet). If you do not have to remove a food for health reasons, simply adjust your eating habits to include more nutritious foods: twinkie vs. slice of bread. Both have gluten. One is nutritionally dense, the other is not. One can help you lose weight, the other cannot.
Gluten is only the enemy if your body cannot process it effectively to extract the huge amounts of nutrients packed inside the food. It is an asset if you can.
It's true, our country is wheat obsessed and anyone can benefit from limiting wheat products. Variety, remember?
So my unqualified, blog-advice is to make life as easy and enjoyable as possible. You want to lose weight? (I understand - I have lost over 50 pounds, twice, in my lifetime.) Learn how to eat nutritiously and make time to be more active. Staying hydrated, de-stressed and getting enough sleep go a long way too.
Except for those who are undiagnosed with a medical condition such as gluten intolerance or even inflammation related ailments, it seems that the reasons people are losing weight on the gluten-free diet is because they are limiting (or eliminating) carbs. Since the American diet is typically overloaded with carbs as it is, anyone will lose weight in the beginning. Why not try an eating program that limits carbs in a healthy way, instead of avoiding gluten and having to work even harder for balanced nutrition, have less options and overall spending more money (less chance of sticking with it)? South Beach comes to mind.
The biggest challenge for someone with food allergies is finding the proper balance in nutrition. Grain is a big one. When you take away variety, your chance of developing another food allergy rises. (Rice allergies are highest in Asian countries where rice is a main staple of their diet). If you do not have to remove a food for health reasons, simply adjust your eating habits to include more nutritious foods: twinkie vs. slice of bread. Both have gluten. One is nutritionally dense, the other is not. One can help you lose weight, the other cannot.
Gluten is only the enemy if your body cannot process it effectively to extract the huge amounts of nutrients packed inside the food. It is an asset if you can.
It's true, our country is wheat obsessed and anyone can benefit from limiting wheat products. Variety, remember?
So my unqualified, blog-advice is to make life as easy and enjoyable as possible. You want to lose weight? (I understand - I have lost over 50 pounds, twice, in my lifetime.) Learn how to eat nutritiously and make time to be more active. Staying hydrated, de-stressed and getting enough sleep go a long way too.
Sunday, July 17, 2011
The allergen-free foodie on the road.
I have traveled throughout Ohio, Kansas and Texas this year, trying to find food options in local side-of-the-road diners, fast food stops and gourmet restaurants all while trying to figure out how to get my GPS to stop avoiding left turns. One of the best ideas I have had, is to know what I can eat at chain restaurants. Though not my favorite places to go - they don't have as much charm as local eateries and cannot tailor meals to my exact needs - there are some places I can depend on.
Chipotle, for example. They have a very clear allergen menu online that lists only the flour tortillas, cheese and sour cream as off-limits for me. My typical meal is a bowl with cilantro-lime rice, no beans, fajita vegetables, chicken, corn salsa, tomato salsa and, my favorite, guacamole. And if I am lucky, they will have fresh lime that I can squeeze on top.
Wendy's has some salad options that are Ellee-friendly too. They have an allergen menu as well as a separate gluten-free menu online. I had to look at the ingredients listed for individual items, which are found at the very bottom of the allergen menu. I usually get a salad with Ultimate Chicken Grill Filet. My two favorite salads are the Apple Pecan Chicken Salad (without cheese, but with the Pomegranate dressing that comes with it, while the pecans come in a small package and are promptly handed off to my husband since they are not Ellee-friendly), and the BLT Cobb Salad (without egg or cheese and with the Italian Vinaigrette dressing instead of the Avocado Ranch). Like most fast food places, their dressings are in separate packages that list the ingredients. And Wendy's new fries are vegan and gluten-free - that day was a good day.
Gas stations sometimes have roasted almonds or pistachios (that are not cooked in peanut oil). As well as granola or protein bars - Larabars are gluten-free and vegan with no refined sugars, but I am lucky if I find them in a convenience store. Instead I get a Nature Valley granola bar (I seem to be able to tolerate oats) or a Cliff brand Builder's protein bar, which is high in protein and doesn't cause blood sugar issues for me. The Cliff Builder's bar has oats and also lists 'natural flavors' which always makes me wonder, but so far I have not had a reaction - the vanilla almond and chocolate mint are delicious. And if I am really honest, I usually find a bag of salty, fatty, allergen-free potato chips to snack on too.
Grocery stores, which can be found in every single town no matter how small and out of the way, will have the same foods as gas stations, plus fresh fruits and vegetables.
More and more chain restaurants are carrying allergen-free menus and adding allergen-free foods to their lists. Subway apparently now had a gluten-free bread (though not dairy-free) as well as vegan, gluten-free brownies (which are delicious and cause my blood sugar to go crazy, but still - delicious). And some Jason's Delis now offer Udi's bread (my favorite packaged gluten-free, dairy-free bread) along with allergen-free menu that also lists gluten. By the way - Udi's contains egg, which I seem to be able to tolerate it when it is in a baked good.
So though it can be overwhelming when it has been four hours since my last meal (too long for my blood sugar) and we are on a highway with an exit only every ten miles, out in the middle of the Kansas plains, with a side-of-the-road diner once every hour where the waitress looks at you sideways when you say the word "gluten" - I am managing. And I can say that it is getting easier. Partly because I am learning and partly because the food industry is learning too.
Chipotle, for example. They have a very clear allergen menu online that lists only the flour tortillas, cheese and sour cream as off-limits for me. My typical meal is a bowl with cilantro-lime rice, no beans, fajita vegetables, chicken, corn salsa, tomato salsa and, my favorite, guacamole. And if I am lucky, they will have fresh lime that I can squeeze on top.
Wendy's has some salad options that are Ellee-friendly too. They have an allergen menu as well as a separate gluten-free menu online. I had to look at the ingredients listed for individual items, which are found at the very bottom of the allergen menu. I usually get a salad with Ultimate Chicken Grill Filet. My two favorite salads are the Apple Pecan Chicken Salad (without cheese, but with the Pomegranate dressing that comes with it, while the pecans come in a small package and are promptly handed off to my husband since they are not Ellee-friendly), and the BLT Cobb Salad (without egg or cheese and with the Italian Vinaigrette dressing instead of the Avocado Ranch). Like most fast food places, their dressings are in separate packages that list the ingredients. And Wendy's new fries are vegan and gluten-free - that day was a good day.
Gas stations sometimes have roasted almonds or pistachios (that are not cooked in peanut oil). As well as granola or protein bars - Larabars are gluten-free and vegan with no refined sugars, but I am lucky if I find them in a convenience store. Instead I get a Nature Valley granola bar (I seem to be able to tolerate oats) or a Cliff brand Builder's protein bar, which is high in protein and doesn't cause blood sugar issues for me. The Cliff Builder's bar has oats and also lists 'natural flavors' which always makes me wonder, but so far I have not had a reaction - the vanilla almond and chocolate mint are delicious. And if I am really honest, I usually find a bag of salty, fatty, allergen-free potato chips to snack on too.
Grocery stores, which can be found in every single town no matter how small and out of the way, will have the same foods as gas stations, plus fresh fruits and vegetables.
More and more chain restaurants are carrying allergen-free menus and adding allergen-free foods to their lists. Subway apparently now had a gluten-free bread (though not dairy-free) as well as vegan, gluten-free brownies (which are delicious and cause my blood sugar to go crazy, but still - delicious). And some Jason's Delis now offer Udi's bread (my favorite packaged gluten-free, dairy-free bread) along with allergen-free menu that also lists gluten. By the way - Udi's contains egg, which I seem to be able to tolerate it when it is in a baked good.
So though it can be overwhelming when it has been four hours since my last meal (too long for my blood sugar) and we are on a highway with an exit only every ten miles, out in the middle of the Kansas plains, with a side-of-the-road diner once every hour where the waitress looks at you sideways when you say the word "gluten" - I am managing. And I can say that it is getting easier. Partly because I am learning and partly because the food industry is learning too.
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