Friday, January 6, 2017

Burger 21 Launches Gluten-Free Menu

“Beyond the Better Burger”
Concept Teams Up with Gluten Intolerance Group During Celiac Awareness Month


TAMPA, Fla. – (May 1, 2012) – Burger 21® (http://www.burger21.com), a fast-casual “beyond the better burger” concept founded by the owners of The Melting Pot Restaurants, Inc., kicks off Celiac Awareness Month by introducing a gluten-free menu in partnership with the Gluten Intolerance Group (GIG).

“Considering one in 100 Americans has celiac disease, our guests have requested gluten-free options so we worked with GIG to provide a gluten-free menu as a service to our guests," said Shane Schaibly, corporate chef for Front Burner Brands, restaurant management company for Burger 21. "With GIG’s help, we developed an easy-to-read gluten-free menu featuring a variety of options for guests affected by gluten intolerance.”

GIG analyzed Burger 21’s menu, products and ingredients by checking labels and nutritional facts to determine items that contained gluten, a protein found in wheat, rye and barley, and then advised accordingly.

Burger 21’s gluten-free menu includes:
  *  Seven gluten-free Angus beef burgers served on French Meadow Bakery gluten-free buns
  *  French fries and sweet potato fries
  *  Fresh salads served without croutons
  *  A variety of hand-dipped shakes and floats

During Celiac Awareness Month, Burger 21 is participating in the annual Chef to Plate Gluten-Free Awareness Campaign to raise awareness about gluten intolerance through gluten-free dining during the month of May. Chef to Plate is an international gluten-free awareness campaign of the Gluten Intolerance Group of North America (GIG), a nonprofit group dedicated to raising awareness of celiac disease and other forms of gluten intolerance.  For more information on the gluten-free menu at Burger 21, visit http://www.burger21.com.

More information about GIG is available at http://www.gluten.net

About Burger 21
With two locations open in Tampa, Fla., and five in development in Tampa and Orlando, Burger 21, a "beyond the better burger" fast-casual franchise concept founded in 2010, is a chef-inspired brand with offerings including 21 unique burger creations ranging from hand-crafted, freshly ground beef to chicken, turkey, shrimp and tuna burgers, made-to-order salads, Hebrew National all-beef hot dogs, and an extensive shake bar including hand-dipped floats, malts, shakes and sundaes. Burger 21 is an affiliate of Front Burner Brands, a restaurant management company headquartered in Tampa, Fla. For more information, visit http://www.burger21.com

About Front Burner Brands
Front Burner Brands (formerly known as TGS Restaurant Management) is a restaurant management company headquartered in Tampa, Fla. It is affiliated with the corporate owners of and its management services extended to The Melting Pot Restaurants, Inc., founded in 1975 with more than 140 locations in North America and more than 15 locations currently in development, Burger 21 with two locations open in Tampa and five in development in Tampa and Orlando, GrillSmith with six locations in the Tampa Bay area and other new franchise concepts in development. For more information, visit http://www.frontburnerbrands.com

Carolanne Le Blanc
FaceBook:  http://www.facebook.com/glutenfree.inflorida
Meeting:  4th Saturday of every month except December
Imperial Palms, East Clubhouse, 101 Imperial Palm Drive, Largo, Florida 33771
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Friday, December 30, 2016

CheeCha Puffs, Sea Salt & Spiced Pepper...Gluten-Free

"Air-Puffed Potato Snacks, carefully puffed in a hot air puffing process to release the potato flavor."
Gluten-Free, Cholesterol Free, Dairy Free, GMO Free, 0 Trans Fat




I love these things!!  I just opened a fresh bag to enjoy.  And that's the problem...once opened these CheeCha Potato Puffs are sooooo difficult to put down.  In fact, I had given a bag to a dear friend of mine who also lives Gluten-Free...just to get her opinion.  A week later she rather shyly confessed to me that she had eaten the whole bag...in just one sitting!!  When I started to laugh she weakly defended herself that they were so good she just couldn't stand the thought of them going stale.  Then she wanted to know where she could buy more.  Give me a minute while I stop for a bite.

Ok...I also pulled them out for a potluck gathering at my home.  Whoooosh...they were gone.  Now in truth, I did have one person say they didn't care for them.  She mentioned that she felt they were too salty...and I know she's someone who watches her salt very carefully.  I happen to like the salty/spicey taste of these.  I may even try the Mediterranean Ginger next time.

I also enjoy the fact that CheeCha Puffs have no greasy feeling at all...not even on my hands.  Even my laptop keyboard is still clean.  These potato puffs are light and crispy, with a really great crunch.  In fact, just the right crunch.  I absolutely hate it when something is so crunchy that it hurts my mouth...not these puffs...they have just enough crunch to be very satisfying.  Next week I'll be passing them around at our monthly Gluten Intolerance Support Group Meeting.  I'm certain they will be a great big success!!

CadCan Marketing & Sales
Calgary, Alberta, Canada T2G 3C3

Ingredients: potato flour, potato starch, sunflower oil, sea salt, salt, sugar, spice, onion powder, garlic powder, and vegetable oil

CheeCha Potato Puffs Flavours: Original, Sea Salt and Spiced Pepper, Sea Salt and Vinegar, Luscious Lime, Mediterranean Ginger

Carolanne Le Blanc
Email: GlutenFreeInFlorida @ Yahoo.com
FaceBook:  http://www.facebook.com/glutenfree.inflorida
Meeting:  4th Saturday of every month except December
Imperial Palms, East Clubhouse, 101 Imperial Palm Drive, Largo, Florida 33771
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Friday, December 23, 2016

GateauOChocolat Gluten-Free Chocolate Cake

Heaven’s Official Chocolate Cake. Now Available on Online! 


GateauOChocolat flourless chocolate cake is a chocolate lovers dream.  Based on a dessert first discovered in a famous bistro in Paris, our cake is the result of many hours of crafting and has been perfected over 10 years with help from our demanding restaurant patrons and dinner party guests. Our flour-free chocolate cake recipe creates a rich cake with nothing to mask the pure, dark-chocolate flavor enhanced by premium organic butter. A dusting of toasted almonds adds a slight toasty crunch. Light, dense and intensely satisfying.

100% Organic and 100% Gluten-Free

GateauOChocolat Gluten free chocolate cake is made of Rain Forest Alliance Certified 100% single-origin rare Ecuadorian chocolate. We use premium USDA certified organic sugar from Florida and small family farm butter, from cows that live in small herds on real pastures. Our local eggs come from small producers whose chickens are fed a healthy organic diet and live in vast enclosures with real grass where they can roam free. Nothing else: No flour, No gluten, No yeast.  ** While we use 100% certified organic ingredients and bake in an organic, flour free bakery, we are in process for organic certification. **

We believe in and conduct our business in an ethical manner towards the environment, the people who grow or raise the ingredients we use, our suppliers, employees and customers. We hope to offer the best tasting products possible while successfully participate in a more sustainable economy. Our main reward is to bring pleasure wrapped in the feeling that from start to finish we have contributed positively or did no harm

Chef Emmanuel Roux
Chef Emmanuel Roux has been involved with creating, making and enjoying delicious food throughout his life.  He was born and raised in Tunisia on a farm very rich in history. It was built over a Roman villa and was also the site of a major battlefield during the second World War.

His parents, French expatriates, owned the farm. In 1961, the Roux family moved back to France. He studied in France, in England and more specifically hotel management in Switzerland. He sailed the world while serving in the French Navy on the famed helicopter carrier Jeanne d’Arc. Roux also worked for an American oil research company in desolate parts of the Sahara in Algeria, Niger, and Mali in Africa.

In 1975 Roux moved to New York as general manager of the Lotos Club – an exclusive arts and literature private club, one of the oldest in Manhattan. In 1979 he moved to Savannah, Georgia where he founded Gaston Dupre Inc.; the first high-end flavored gourmet pasta company.

Since 1993, Emmanuel Roux has owned several restaurants in St Petersburg, Florida. It was in these restaurants where he refined his version of the classic French flour-less chocolate cake. After numerous requests from his regulars and friends, Emmanuel began selling his cake directly to chocolate lovers.

Food has been a life-passion and he has an extensive knowledge of agriculture, food production, distribution and cooking and enjoying the fruit of his labors. He particularly enjoys entertaining and sharing a good glass of wine with new and old friends. You can read some of his blog postings on this site.

Emmanuel spends his free time cultivating two organic community gardens which he was instrumental in developing and where he is raising small flocks of urban chickens. He is a vocal advocate of permaculture and urban agriculture. He also serves on the board of the Tampa Bay Slow Food chapter. He continues to lives in St. Petersburg with his wife Jennifer. Both, appropriately, care for a chocolate lab named Maxx.

The Cake and Serving Suggestions
The intensity of the dark chocolate, and its rich-but-light texture, make this cake an easy finishing touch to elegant dinners and buffets. It a perfect gift for gourmets, gourmands including those sensitive to gluten.

For full flavor and best texture, the cake should be served at room tempature.

9 inch – 12 to 16 servings – $44.95
6 inch – 8 to 10 servings – $32.95

We also suggest serving it on a buffet in bite size portions on forks or Chinese spoons. One 9 inch cake will make 70 to 80 bite size pieces.

Special Occasions: Larger size cakes can be ordered for special occasions such as weddings birthdays or any other celebration requiring a special cake. Please let us know how we can help you by using our contact form.

Ingredients: Certified organic eggs, premium sweet certified organic butter, certified organic premium 100% Ecuadorian Rio Arriba chocolate, certified organic sugar, toasted almonds, and sea salt.

Nothing else. No flour. No gluten. No yeast.

Accompaniments:  We suggest serving it with fresh raspberries or strawberries, accompanied by homemade whipped cream. It may also be accompanied by a little Port wine or Banyuls or Maury (Delicious French fortified wines from the Rousillon area on the Spanish Mediterranean border)

Serving temperature:  GateauOChocolat is best served at room temperature. We suggest removing it from the refrigerator two hours before serving. Please do not expose to direct sun, do not warm in an oven or microwave or place on a heater.
Shelf life:  7 days refrigerated or 3 months frozen.

Carolanne Le Blanc
FaceBook:  http://www.facebook.com/glutenfree.inflorida
Meeting:  4th Saturday of every month except December
Imperial Palms, East Clubhouse, 101 Imperial Palm Drive, Largo, Florida 33771
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Friday, December 16, 2016

Gluten-Free Grocery Shopping Guide

Cecelia's Marketplace * 2011/2012 Edition * 
Dr Mara Matison & Dainis Matison

 Thousands of Gluten-Free products at your fingertips!  Over 37,000 Gluten-Free Products!


This is my Grocery Shopping Bible.  I just love this book.  I recently purchased this latest update...and passed my old used one on to a good friend.  I had to apologize for it's tattered, stained and torn appearance...but she didn't care.  You'd think I'd just handed her the map to the pot of gold hidden at the end of the rainbow...lol  I keep mine in the car all the time...taking it in whenever I do a big shop and might end up trying something new.  This great book is so easy to use.  If I find something I want I can just look it up because someone else has done all the research for me.  And it never fails...I go to a friends house they always ask...can I eat something they have decided to serve.  A quick check in my book and I can tell them whether or not it's safe.  I love that if I have a craving for something that might be doubtful I can look it up and there may be an alternative brand that is safe. 


I still take responsibility for myself and the choices that I make...but having someone else doing the research is just soooooo much easier and takes me a lot less time in making my decisions.  I also enjoy the fact that I can check the website at any time to catch any corrections, updates or changes that manufacturers may have made.  I will continue to purchase updated editions each time they come out because I've come to love the feeling of confidence I gain in knowing that I can shop with a bit of intelligence and a lot less work.

Cecelia’s Marketplace was established by both Dr. Mara Matison and Mr. Dainis Matison in 2006, soon after Mara was diagnosed with celiac disease.

What is the difference between the NEW 2011/2012 Edition and last year's edition?
- All products have been reverified gluten-free.
- Over 10,000 new products have been added.
- The guide is printed on slightly thinner paper to keep our small compact size.
- New symbols highlighting products that have been manufactured in the same facility with gluten and symbols highlighting those products manufactured on the same lines with gluten.


Kal-Haven Publishing
P O Box 20383
Kalamazoo, MI   49019
http://www.ceceliasmarketplace.com/


Carolanne Le Blanc
Email: GlutenFreeInFlorida @ Yahoo.com
FaceBook:  http://www.facebook.com/glutenfree.inflorida
Meeting:  4th Saturday of every month except December
Imperial Palms, East Clubhouse, 101 Imperial Palm Drive, Largo, Florida 33771
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Friday, November 25, 2016

FishLips Waterfront Bar & Grill * Gluten-Free

FishLips Waterfront Bar & Grill
610 Glen Cheek Drive
Port Canaveral, FL   32920
Phone: 321-784-4533
Fax: 321-784-4535
fishlipsbar @ aol.com


We were looking for any place that would be open late and everyone we talked to recommended FishLips as the favorite place. It was certainly the best choice!! They have two floors...and at 10:pm it was very noisy upstairs with the band. So my group chose the much quieter first floor near the windows. Service was quick and cheerful. As someone who lives with Celiac disease I've gotten in the habit of automatically asking for a Gluten-Free Menu. Imagine my surprise when the waitress immediately said 'of course'! She handed me a GF menu complete with appetizers, entrees and even dessert!! I ordered the Chicken Isabella - Grilled Sun-Dried Tomato glazed Chicken topped with fresh Mozzarella Cheese; served with Orzo Salad, Asparagus and drizzled with a Balsamic Reduction - and it was incredible. There were eight of us for dinner and everyone was very happy with their meal. I even ordered dessert to go back to the hotel...just because I could!  Peanut Butter Explosion, a White Chocolate Mousse, Peanut Butter Cups and Chocolate Chunks drizzled with Carmel. It was so good I wished I could go back again for another one.  This is one place on my 'must go back' list next time we travel to Port Canaveral for another cruise.  (Carnival Cruising, Sensation)


Carolanne Le Blanc
FaceBook:  http://www.facebook.com/glutenfree.inflorida
Meeting:  4th Saturday of every month except December
Imperial Palms, East Clubhouse, 101 Imperial Palm Drive, Largo, Florida 33771
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Friday, November 18, 2016

Gluten-Free Bread Pudding


Gluten-Free Bread Pudding

I grew up in a large family...and Bread Pudding was nearly a weekly staple.  In those days raising six kids meant buying day old bread from the bakery.  And buying day old bread meant ending up with lots of bits n pieces of dried breads of all sorts.  My mom could work magic with those stale bits n pieces making the best Bread Pudding with raisins or dried fruit.  And my dad loved his warm from the oven with Hershey's Chocolate Syrup on top.

So when I was told I would never be able to eat bread again...oh, how I mourned for my mom's Bread Pudding. My mom never really had a recipe...so in a way I never will be able to enjoy her Bread Pudding again.  But I have discovered Rudi's Gluten-Free Bread...and Paula Deen :-)  And I have to add that I really don't like the ends or heel's (as we called them) of any bread.  So I store the first and last slice of every loaf in the freezer until I have a bag full.  Then I pull out Paula Deen's Bread Pudding recipe and get prepared for a trip back to childhood.  She actually has about eight different recipes...and if you know Paula's recipes at all none of them are particularly healthy...but they certain do taste amazing!!

From Paula's Home Cooking
Servings: 8 to 10 servings

Ingredients:
2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed Gluten-Free Bread, allow to stale overnight in a bowl
Topping
1 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans

For the sauce:
1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup brandy

Directions:
Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes. In another bowl, mix and crumble together brown sugar, butter, and pecans.  Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

For the sauce:
Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.

Carolanne Le Blanc
FaceBook:  http://www.facebook.com/glutenfree.inflorida
Meeting:  4th Saturday of every month except December
Imperial Palms, East Clubhouse, 101 Imperial Palm Drive, Largo, Florida 33771
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Gluten-Free Fruitcake


This is another Alton Brown recipe that I’ve tweaked a bit to be Gluten-Free.  I like it because it has none of those candied thingies.  My daughter prefers the Gran Marnier instead of the Brandy…but of course you could use any distilled alcohol that you prefer and it will be Gluten-Free.  Trust me…this is one great cake!!  I’ve managed to convert some of the most difficult Fruit Cake Haters with this recipe.


 Gluten-Free Fruitcake

1 cup golden raisins
1 cup currants
1/2 cup sun dried cranberries
1/2 cup sun dried blueberries
1/2 cup sun dried cherries
1/2 cup dried apricots, chopped
Zest of one lemon, chopped coarsely
Zest of one orange, chopped coarsely
1/4 cup candied ginger, chopped
1 cup Grand Marnier
1 cup sugar
5 ounces unsalted butter (1 1/4 sticks)
1 cup unfiltered apple juice
4 whole cloves, ground
6 allspice berries, ground
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 3/4 cups G F all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs
1/4 to 1/2 cup toasted pecans, broken
Grand Marnier for basting

Directions
Combine dried fruits, candied ginger and both zests. Add Grand Marnier and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.

Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)

Heat oven to 325 degrees.

Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.  This is the tricky part…because this cake is so dense it’s easy to pull it too soon.  I’ve actually had raw cake when I thought it was done.  Now I opt to leave it in a little longer.  I figure the spritzing done over the next two weeks will compensate for being a little too dry coming out of the oven.

Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with Grand Marnier and allow to cool completely before turning out from pan.

When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with Grand Marnier. The cake's flavor will enhance considerably over the next two weeks.

Carolanne Le Blanc
FaceBook:  http://www.facebook.com/glutenfree.inflorida
Meeting:  4th Saturday of every month except December
Imperial Palms, East Clubhouse, 101 Imperial Palm Drive, Largo, Florida 33771
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Friday, November 4, 2016

Common Courtesies

It’s the Holidays and parties abound!  It’s a time for visiting with friends and loved ones, and it’s a time for entertaining in our homes.  I grew up with Miss Manners and proper etiquette.  Not only did we learn about respect and common courtesies at home…but we learned them in school as well.  It still amazes me that now-a-days so many of our children never learn these simple tips. So here are some basic Common Courtesies that will help make visiting or entertaining more enjoyable for all.

SO YOU’VE BEEN INVITED TO SOMEONE ELSE’S HOME:
 ** Respond to your Invitation – please, please, please let your Host/Hostess know if you plan to attend or not…even if it’s to say maybe.  Your RSVP helps in planning for the correct number of guests.  If you don’t respond to your invitation and you just ‘show up’ you’re being more than just rude – and you can’t complain if your Host/Hostess isn’t prepared for you to be there.

 ** Don’t forget to show up – if you’ve extended your RSVP make certain you honor your promise.  If life happens and your plans change, notify your Host/Hostess as soon as you become aware you cannot make it or you may be late.

 ** Be on time – be respectful, ‘fashionably late’ is not fashionable; it’s downright rude.  Don’t create liars out of your friends and acquaintances - don’t force people to give out fictitious times just because they know you so well.

 ** Bring something to eat or a small gift – never arrive empty handed.  Always bring something to contribute.

Special dietary needs:
 ** Bring something you enjoy – if you have special needs pay attention and bring something to share that you can enjoy without worry.  Don’t be the one standing by the table shouting, “isn’t there ANYTHING here that I can eat??”

 ** Learn how to say “No, Thank you.” – be respectful, if offered something you can’t eat don’t proclaim loudly, “Are you trying to poison me??”

Using your favorite baking dish:
 ** Mark your possessions for easy return – whenever possible, use dishes you don’t mind losing.  If you use a prized possession, make certain you mark it with your name and phone # and don’t be afraid to call a day or two later to claim it.  It’s a perfect opportunity to say “Thank you for inviting me.”

SO YOU’VE INVITED OTHERS INTO YOUR HOME:
 ** Learn how to say ‘Yes” – when someone asks if they can bring something, always say, “YES”!!  Don’t create future monsters - the ones who cause others to complain, “They NEVER contribute anything!!”

 ** Learn how to say “Thank You” – when someone offers to contribute make certain you say Thank you, even if it’s something you wouldn’t use in a thousand lifetimes.

 ** Set understandable time frames – ‘around 7ish’ is not a true time.  Many a Host/Hostess have actually learned to lie just to get people to arrive on time - saying it’s 7:00pm when the time will truly be 7:30pm. Set an understandable time and stick to it.  There will always be rude guests who show up late...don't punish the ones who do arrive on time by waiting around for them.

Be prepared for some special dietary needs:
 ** Be flexible – make allowances for others.  Provide an alternative whenever possible, example:  Juice or water, fresh fruit or raw vegetables.

 ** Don’t be offended – don’t push the matter if someone refuses what you’re offering.  Saying, “a little bit won’t hurt you” might just actually kill someone.  Accept a “No, Thank you” gracefully.

Finding someone’s favorite baking dish:
 ** Returning it to the proper owner – if the dish is marked, so much the better - return it as soon as possible.  If the dish is not marked and you don’t hear from anyone within a week or two - well, you’ve just inherited a new dish.  Don’t be upset if someone recognizes it several months later and wants to take it home again.

 ** Never return anything dirty or empty – returning a dirty dish is simply insulting.  Returning an empty dish symbolizes a future without prosperity.  It’s customary to place something inside, a small gift or food of some sort - symbolizing a prosperous relationship with the other person.

WHAT TO BRING AND WHEN:
 ** General rule is simple – bring enough to serve at least 6 people, regardless of the number of people expected to be there.  Don’t forget, if everyone brings enough for 6 there will be plenty to feed even 200!!

 ** When do you bring something – always when joining a large group, always when visiting a new location, always when meeting new people, always when you’re nervous and afraid you won’t fit in.

 ** When can you get away with NOT bringing anything – if the person you’re visiting is someone you feel comfortable burping or farting in front of chances are real good that you can get away without bringing something to the occasion.  In fact, by then your Host/Hostess will probably EXPECT you to show up empty handed.

FINDING SOMETHING APPROPRIATE TO THE SEASON OR OCCASION:
 ** When in doubt:  ask – don’t be afraid to ask what’s needed.  You may get a desperate plea for something needed or special instructions to blend in with the occasion.  After all, you wouldn’t really want to bring liver and onions to a chocolate party, or wine & beer to a recovering alcoholic.

THERE’S NO EXCUSE FOR ARRIVING EMPTY HANDED:
 ** What to do if you don’t cook – the answer to this one is simple * SHOP :-) There are many delicious ways to fill the need at your local grocers.  Don’t forget to check your own pantry first; you just might have something tucked away in the freezer for a special occasion.

 ** What to do if you’re broke – check the pantry first, it’s amazing what you can bring together to make a great dish.  Example:  1lb hamburger, 1 box macaroni, 1 can stewed tomatoes cooked and combined makes a great dish.  It only takes 10-12 teabags and a bottle of spring water to make a gallon of iced tea.

 ** Even more broke – how about a bag of potato chips, a bottle of soda, or a box of cookies.  It’s amazing what you can buy for a couple $$ if you shop a little bit.

 ** Just plain destitute – Recycle, recycle…in other words, remember that item you received and just couldn’t do anything with??  Chances are good someone else may just appreciate it more than you do. 
NOTE:  Be careful with this one, you don’t want to be the one other people snicker behind their hands about.  “Don’t invite that one!!  They always bring their trash with them!!”

 ** What to do if you're living in a tent –Good rule on this one is to keep it simple.  Something that doesn’t require refrigeration or cooking is your best bet.  Believe it or not some of the most appreciated items are fresh fruit, water, or chocolate.

 ** What to do if you’re living in a cave – this one’s pretty extreme, it’s the person with nothing but ketchup in the fridge, along with some unidentifiable green stuff in the corner; peanut butter in the pantry next to a loaf of bread that’s hard as a rock and not a single clean dish anywhere to be found.  What does someone like this contribute??  What does anyone really WANT them to contribute??  Well, if there’s a fruit tree growing in the yard they just might have it covered.  If not, hopefully, there’s a 7-11 on the way!!
Carolanne Le Blanc
FaceBook:  http://www.facebook.com/glutenfree.inflorida
Meeting:  4th Saturday of every month except December
Imperial Palms, East Clubhouse, 101 Imperial Palm Drive, Largo, Florida 33771
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Friday, October 21, 2016

The best Gluten-Free Chocolate Chip Cookie ever!!

This is an old recipe revisited for those of you truly enjoy a great chewy Chocolate Chip Cookie.  It's actually an Alton Brown recipe that I found very easy to convert to Gluten Free.
********************************************************
The Chewy Gluten Free Recipe courtesy Alton Brown, 2007

Ingredients
2 sticks unsalted butter
2 1/4 cups All-Purpose Gluten-Free flour
1 teaspoon salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips

Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

Carolanne Le Blanc
Email: GlutenFreeInFlorida @ Yahoo.com
FaceBook:  http://www.facebook.com/glutenfree.inflorida
Meeting:  4th Saturday of every month except December
Imperial Palms, East Clubhouse, 101 Imperial Palm Drive, Largo, Florida 33771
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Trick or Treat - Gluten Free


Schar - Europe’s #1 gluten-free food brand. Over 30 dedicated gluten-free items in the US make Schar your gluten-free solution for bread, pasta, cookies, snacks, crackers & pizza.

Trick or treating is easy gluten-free. There are many main stream candies that are naturally Gluten-Free (see list below). What can be trickier are the parties and gatherings around Halloween. Here are a few suggestions to help make the day filled with fun not worry:

*   Make sure your trick or treat-er has a good meal before setting off. They are bound to be excited and not want to sit down – so tempt them with something fun and nutritious. What about chicken nuggets in the shape of pumpkins, or Gluten-Free spaghetti with meatballs? Their tummies will be full so they won’t be as tempted to fill up on treats while they're out.
*   If they're just too excited to sit down and eat, then on the go type of meals may be the answer. Try cheese and apple slices, carrots and hummus, or deli meat and cheese roll ups. Even a Gluten-Free peanut butter sandwich is a healthy meal for any ghost or goblin that can't wait to trick or treat.
*   Make sure to review the list of safe candies with your trick or treat-er before they leave home.
*   If a Halloween party is on the agenda then call the host ahead of time to find out if a meal or snacks are being served.  Offer to provide part of the meal or snacks – this ensures that there will be Gluten-Free options for your child.
 *   Offer to host the party! This will enable you to provide a completely Gluten-Free party that will be fun, delicious and no one will know the difference.
For classroom parties:
*   The key is to talk to the teacher ahead of time. Make sure she has a list of safe candies and treats. Offer to provide a hypoallergenic snack for all such as popcorn balls, baked apples – or even fresh ones!
*   There are many non-food related Halloween activities that the class can enjoy: Carving or decorating pumpkins, scavenger hunts, Halloween related books and stories create a Halloween play, research how pumpkins became a symbol of fall, investigate native foods and their growing cycle.
*   Encourage the teacher to take on a neighborhood project – collect canned goods for a homeless shelter, collecting monies for UNICEF or other local charities.
*   For treats think outside the candy aisle. There are lots of goodies that are non-food related. The offerings can be adapted to the age of the children. Treats can be; Halloween pencils or pens, stickers, small Halloween pumpkins and figurines, glow sticks, pen flashlights, even coins for UNICEF.
Here is a quick list of safe Gluten-Free candies. It is important to remember Halloween is also about dressing up, carving pumpkins, and getting friends together. Emphasize the nonfood aspects of the day. Please note that the candies listed below are Gluten-Free to the best of our knowledge. We cannot guarantee that they are Gluten-Free nor do we know what measures are taken by the manufacturers to avoid cross contamination.
Chocolates:
M&M's,   Milky Way DARK ONLY,   3 Musketeers,   Baby Ruth,   Butterfinger,   Chunky,   Dove,   Hershey's Kisses,   Hershey's Bar – Plain,   Junior Mints,   Mounds,   Oh Henry,   Payday,   Reese's Peanut Butter Cups,   Snickers
Non Chocolate treats:
Brach's Candy Corn (Autumn Mix, and Pumpkins), Pez,   Pixie Sticks,   Nerds,   Sweet Tarts,   Tic Tacs,   Spree,   Starbursts,   Jolly Ranchers,   Tootsie Rolls and Pops,   Laffy Taffy,   Lifesavers,   Lifesavers Gummies,   Fun Dip,   Peeps Marshmallow Treats (Not Cookie Flavor),   Most Gums,   Haribro Gummy Treats,   Sour Patch Kids,   Ring Pops,   Skittles,   Sugar Babies,   Mary Jane's,   Charleston Chews
HALLOWEEN RECIPES
*   Pumpkin face shortbread cookies
Ingredients:   Schar shortbread cookies, vanilla cake icing, red and yellow food coloring, chocolate chips, green cake decorating icing, any other decorations you and the children may want.

Method:   On a cookie sheet lay out the shortbread cookies. Mix the red and yellow food colors into the vanilla icing until you get a nice pumpkin orange.  Spread about 1-2 tsp of orange icing on each cookie Use the chocolate chips to create the pumpkin face. Use the green cake decorating gel or icing to make the green stem.
*   Spaghetti with Meat Balls
Ingredients:
1 cup Schar Bread Crumbs
2 large eggs
1/2 cup water
1/3 cup Shredded Parmesan & Romano Cheese
2 tsp minced Garlic
2 Tbsp minced fresh Italian parsley
1 tsp Italian Seasoning
1 tsp salt
1/2 tsp black pepper
1lb 80% Lean Ground Beef
Directions:
Preheat oven to 450 degrees.
1. Add bread crumbs, eggs, water, cheese, garlic, parsley, seasoning, salt, and pepper to large bowl; stir to combine. Add beef; mix by hand until just combined (overmixing will toughen meatballs).
2. Scoop up about 3 Tbsp meat mixture to form balls; smooth by rolling in cupped hands. Arrange meatballs on baking sheet, about 1 1/2-inches apart.
3. Bake 15-17 min or until internal temp reaches 160 degrees (check by inserting thermometer halfway into thickest part of meatball). Transfer to clean platter.
 *   Pumpkin Shaped Chicken (or fish) Nuggets
Ingredients:
Chicken breast (or flounder cut into pumpkin shape with a cookie cutter)
1 cup Schar gluten free breadcrumbs
1 cup crushed potato chips
½ tsp Pepper
½ tsp Garlic salt
½ tsp Oregano, crushed
1 Egg, beaten

Directions:
Heat oven to 400
Lightly coat the bottom of a baking pan with oil. Mix together the dry ingredients. Beat the egg. Cut the chicken or fish into desired size and/or shapes. Dip the chicken or fish into the egg then into the coating mixture. Place the chicken or fish in the pan. Repeat until all chicken is coated.
Bake for 20 – 30 minutes depending on the size and thickness of the pieces.
*   Pumpkin Cheesecake
Crust:
1/4 cup butter
1 cup ground walnuts
1 cup crushed Schar shortbread cookies
1/4 cup brown sugar
Use the ground nut and crushed shortbread cookie mixture as if it were graham crackers. Mix with butter, brown sugar and a dash of gluten-free flour. Press into pie pan. Bake for 10 minutes at 350 degrees.
Cheesecake:
4 packages cream cheese
4 eggs
1 ½ cup sugar
2 tsp vanilla
1 tsp cinnamon
½ tsp ground cloves
½ tsp ginger
½ tsp nutmeg
1 cup pumpkin puree
Topping:
1/4 cup granulated sugar
1 cup sour cream
½ tsp vanilla
Directions:
1. Preheat oven at 450.
2. Make crust, bake and set aside to let cool.
3. In mixing bowl cream together the cream cheese, sugar.
4. When sugar mixture is creamed and fluffy add pumpkin.
5. Add eggs one at a time.
6. Add spices.
7. Pour over nut crust.
8. Bake at 450 for 15 minutes.
9. Turn oven down to 350 and bake for 55 minutes, or until knife inserted in center comes ut clean. 
10. Mix sour cream, sugar and vanilla together.
11. Remove cheesecake from oven. Spoon sour cream mixture over top of cheesecake leaving room around the edge, covering any cracks.
12. Return to oven and bake for another 15 minutes at 350.
13. Remove from oven and let cool for one hour, then refrigerate.
14. Best when refrigerated over night.

Carolanne Le Blanc
FaceBook:  http://www.facebook.com/glutenfree.inflorida
Meeting:  4th Saturday of every month except December
Imperial Palms, East Clubhouse, 101 Imperial Palm Drive, Largo, Florida 33771
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