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Thursday, January 12th, 2012

Gluten-Free Poppy Seed Bread Rolls- Using Better Batter

Make these to enjoy with dinner tonight—but be careful not to fill up on them! Grab your bread roll fast–they quickly disappear from the table!

 

INGREDIENTS

2 c Better Batter Gluten Free Flour

1 tsp salt

1/3 c sugar (sugar may be added to taste)

4 eggs

1.5 c milk, milk substitute, or water

poppy seeds, to taste

1 egg-white

DIRECTIONS

1. Preheat oven to 425 degrees. Grease 1 or two cookie sheets or muffin top tins.

2. In an electric mixer, beat the flour, salt, 4 eggs, sugar and milk or water on high speed for 7-10 minutes. This should produce a batter with the consistency of soft butter-cream icing.

3. Working quickly, spoon this mixture by ½-cup portions onto prepared cookie sheets or muffin top tins. Wet hands and gently smooth and flatten mounds to a width of 3-4 inches and a depth of 1/4 to 1/2 inch.

(Note: If you desire a soft edge to the bun, as with store-bought buns, use a cookie sheet and place mounds so that they touch slightly when flattened. For a crisper crust on all surfaces of the bun, use a muffin top tin or do not allow buns to touch on cookie sheet.)

4. Mix together 1 egg white with a little water and the poppy seeds until well-combined. (I like a heavy amount of poppy seeds.) Brush mixture onto the dough.

5. If desired spray with cooking spray – this will improve the finished appearance and texture of the cooked bun.

6. Place in hot oven and bake 15-20 minutes or until golden brown and puffed.

7. Allow to cool completely before slicing.

 

Tina Turbin

www.GlutenFreeHelp.info

 

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Wednesday, January 4th, 2012

Cajun’s Choice- Shrimp, Crab & Crawfish Boil

One of my lovely readers purchased Cajun Choices Shrimp, Crab and Crawfish Boil and put her own spin on it. Take a look at what she has to say and check out the Cajun Choice review.

 

“I love to use my “Crab Boil” for other things besides a base for soups. I actually put it into a salt shaker and sprinkle it on top of chicken, fish, vegetables, etc.  I also like to add it to my gluten free flour when i’m breading my chicken to make chicken tenders. I like to use it in replace of salt because of the added spices, which increases the flavor to any dish.”

Tina Turbin

www.glutenfreehelp.info

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Saturday, December 31st, 2011

Riega Foods Product Review


Riega Foods has four new amazing cheese sauces I had to share with you. Kids and adults alike love them. Not only are they tested to ensure they contain less than 20 ppm of gluten, but they come in four flavors and in easy-to-make packs: Yellow Cheddar, White Cheddar, Pepper Jack, and Alfredo.

Each individual pack makes a delicious cheese sauce for your meal. A delicious sauce, as we all know, depends on its thickness and flavor. To make a thick, creamy cheese sauce without lumps, without it tasting dry, and without it tasting like rice flour can be a challenge for many gluten-free cooks. Most good cheese sauces have wheat thickeners in them. For us celiacs, those days of gluten-containing sauces are long gone, but taste and texture are NOT, thanks to Riega Foods. They make cheese sauces that taste amazing and with a thickness that coats your dishes perfectly. We really love them.

One of my testers made a unique chicken alfredo dish with blackened chicken using the Alfredo Cheese Sauce. She followed the easy directions and was thrilled with the outcome. She reported that although the pack looked small, it yielded a lot of sauce. Just one pack of the Alfredo Cheese Sauce covered enough to feed herself, her husband, and their two hungry, grown boys.

Another test was to sprinkle the White Cheddar Cheese Sauce on top of popcorn. It was gobbled up quickly before we even had a chance to take notes. We all loved the light flavor, and it complemented the popcorn perfectly.

Gluten-free “cheese-oholics,” this is the product you’ve been waiting for. The Yellow Cheddar is perfect for homemade macaroni and cheese. Each cheese sauce is packaged individually for one meal so it makes for easy storage.

I have to admit, I was skeptical. Is this going to be another pack we add water to with a “compromised” flavor for us celiacs? I wondered. NO, it was not. It truly went beyond our expectations, and we are highly recommending it to anyone who enjoys a true cheesy flavor.

One last note: there are a number of ways to use these packs. I always welcome your ideas to share with my readers. So do try them out and send in your recipes too.

 

Tina Turbin

www.GlutenFreeHelp.info

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Saturday, December 17th, 2011

Macro Life Naturals – Review

I had the wonderful opportunity to test a few of Macro Life Naturals Products, the Macro Greens and the Miracle Reds and 3 incredible bars they now offer.

I am celiac. Let me clarify,  I am a highly (and I mean highly) sensitive to “greens”celiac- such as barley grass and wheat grass, so please do read on and get a new take on this very topic and my new view as of this recent testing.

First of all I have a wonderful team in Los Angeles and Florida that assisted me through this particular testing. I wanted feedback and I wanted it from all people, with all sorts of particular body needs or not.  So, this was quite a unique company to review as we elicited a number of kids and athletes to really put it to the test.

Let’s dive a little into Macro Life first. A caring mom, Sylvia Ortiz wanted to help her son loose some weight and out of this desire resulted in the original Macro Greens.  Her son lost 35 pounds, dropped down to 12 % body fat and then Sylvia lost 60 pounds as well.  Since that time Macro Greens® was named the most successful product ever in retail sales over a five-week period at Whole Foods chain markets. Wow!

The owners profess that Macro Greens is non-allergenic, nutrient-rich and will optimize the body’s pH and  surpasses the nutrition of five servings of fruits and vegetables. They also state that if used daily one will experience increased energy, weight loss, increased mental clarity, balanced blood sugar, strengthened immune system and improved digestion. So that was worth testing out for sure. Read on and let’s see what we discovered on a one on one basis here in LA and FL.

Miracle Reds® (a delicious red powder) is stated as being the a superfruit anti-aging blend providing immense antioxidant protection. They go on to share that it will locate and diminish unstable free radicals that damage healthy cells and cause premature aging. Now I am all for that! It has some of my favorite fruits: Goji, Pomegranate, Acai, and Mangosteen.

They also had us test their 3 bars: Macro Green Chocolate and Cinnamon Bar, Miracle Reds Berri Berri Bar and Macro Green Apple Lemon Ginger Bar. Let me just say now that everyone (yes everyone) who tested these found them to be absolutely scrumptious. Of course there are always those that prefer chocolate over fruit or fruit over chocolate (me) but that was the only side comment was, if they had to choose. But they don’t so they loved them all. They are a quick boost of energy, loaded with the greens or the reds, great fiber (which we celiacs NEED) and some protein to top it off. Kids of all ages loved the bars. The athletes (I am speaking triathletes and marathon runners) felt they were a  perfect after train smack or even a mid day snack. Two of the men said they would start buying them now without a doubt.

Ok, so now let’s look at the Macro Green testing:

Tina, this was the best before training boost of anti oxidants I have ever had.” – One of my athlete testers

I can not say enough positive things about both the powders, Macro Greens and Miracle Reds. My husband drank it before heading off to work and he felt much better all day long. I gave it to my kids after school with their snack and they “DRANK IT” and I actually noticed they fell asleep better each eve. I used it  in my water during my work-out and I did not get the wiped out feeling I always get after heavy cardio”- Mother of two celiac kids

I can say that I loved the taste and did not get the terrible troubles I usually get from Barley. I loved knowing I was getting a load of nutrients without having to pop a load of pills. I actually cut down on my minerals. I can overall say it felt like CLEAN food. I can say that if I drank the Macro Greens every day I started to get tummy distress but as I initially said I am HIGHLY sensitive to barley grass. Some celiacs are. So I cut back. I also made some grain-free, gluten-free cookies with the greens. We call them Macro Cookies. I am not sure if heating them destroys any or All of the benefits so I made them in the dehydrator as another test. We call these Raw Macro Cookies

Now let’s discuss these delicious Miracle Reds. Let me share a very special story. One lady was just out of the hospital and was under a lot of stress and lacked decent nutrition before entering. She had little money and little after care. We delivered the reds in single serving packets to her for her ease in taking them. She was told she would be in bed a good 2 weeks healing. After 8 days on the Miracle reds she called me to tell me she felt life like again, for the first time in ages.

I also had several moms and dads call me with all sorts of stories exclaiming how pleased they were with the flavor, the benefits and ease in taking them etc. It was a winner!

The Miracle Reds and Macro Greens come in single serving packs as well as canisters of 30, 10 and a 2 ounce container to test without a big commitment.

According to the owners Miracle Reds® and Macro Greens® are among the most popular whole food supplements currently sold at most supermarkets and specialty health food locations we all know and shop at. After conducting this test, I can see why!

I really am very pleased to have been able to have tested this company’s products and the extremely positive outcome. I am also more pleased to say that this company is one of the finest we have tested in the past two years as far as supplements. These products are top quality, care and consideration for the public’s health and well being.

Please do yourself a favor and try them out: http://www.macrolifenaturals.com/

Tina Turbin

www.GlutenFreeHelp.info

k.m.

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Monday, November 28th, 2011

Replacing Dry Milk in GF Recipes

 


I often come across people having trouble replacing milk or dry milk in their GF recipes. Here’s a list of some simple solutions I’ve find. Your own opinions and solutions are always welcome, too!

-If you don’t require a lactose-free substitute, you can use powdered baby formula or buttermilk powdered milk.

-If you’re lactose-intolerant, use Vance’s DariFree powder in plain powder, a perfect substitute for regular dry milk. Other lactose-free substitutes include almond meal, Ensure (which is GF), Coffee Mate (which is also GF), dry rice milk powder, dry soy milk powder, a variety of nut flours, and last—but certainly not least—coconut milk (yum!).

-If you’re worried that dry milk may contain gluten, you can set your mind at ease. You can find plenty of brands of gluten-free dry milk, such as NIDO by Nestle or Carnation. You can call up the companies for more information regarding their facilities.

-The road to becoming a great GF cook is one of experimentation. Don’t be afraid to try new things. Try GF bread recipes without any milk or powdered milk at all and see how it comes out. Sample different nut flours as substitutes and see what works best. Trial and error is how some of the best GF recipes were developed!

Hope you find this helpful in your GF baking!

Tina Turbin

http://www.GlutenFreeHelp.info

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Saturday, November 26th, 2011

Dedicated Gluten-Free Oats- Cream Hill Estates

 


Fulfilling the requirements of both the Canadian and U.S. government standards for gluten-free (http://glutenfreehelp.info) facility certification is no easy task. Ask Beth Armour of Cream Hill Estates, Canada.

Cream Hill Estates routinely undergoes painstaking and expensive tests to eliminate any and all possibilities of cross-contamination. The complicated and demanding process begins with the transportation of the select seed and crop of specific farmers via “proper” vehicles to the gluten-free facility.

The cost of the select seed is high. It is 99% pure, with only one non-oat seed per 25,000 seeds of oats. The fields must be proven gluten-free for three years with additional standards met such as distance to other lands and ditches. Inspectors visit regularly.

“Cream Hill Estates uses only equipment dedicated to further the process by high pressure air and industrial vacuum to eliminate any possibility cross-contamination,” Beth says. “Their trucks and storage bins are handled the same way.”

Cream Hill Estates tests their products at various stages in the lengthy and expensive process, and they are also tested at a laboratory certified by the Canadian government.
The Canadian Celiac Association (CCA) has established a specific standard for growth, harvesting, and processing oats in Canada of 20 parts per million (ppm). Beth Armour says her oat flakes test under 5ppm. http://www.creamhillestates.com/

Adding gluten-free oats to a celiac person’s diet (http://glutenfreehelp.info/celiac-or-gluten-sensitive) is another test. It can be tolerated successfully with a gradual approach in recommended dosages. The additional fiber and health benefits will be a welcome addition to the celiac patient’s diet. It’s recommend that a quarter of a cup of dry rolled oats be the maximum for adult consumption.

Dr. Peter Green, MD, the head of the Celiac Disease Research Center at Columbia University (http://glutenfreehelp.info/gluten-free-info), recommends annual blood tests as well as “appropriate timed” biopsies for celiac patients who decide to add oats to their diet. Dr. Green supports the attempt to add oats to the gluten-free diet for additional fiber and increased variety.

Watch the video review I did on these Cream Hill Estates products here or below.

 Cream Hill Estates Products – Review
YouTube Preview Image

 

Tina Turbin
www.glutenfreehelp.info

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Monday, November 7th, 2011

Gluten-Free Eaters, Check Out Sunshine Burger!

Sunshine Burger is one of the only companies that offers a gluten-free, soy-free, vegan and USDA certified organic veggie burger. Only organic whole food ingredients are used, such as raw ground sunflower kernels, brown rice, fresh carrots, herbs and sea salt, all of which (the company is proud to say) consumers can pronounce.

Organic Sunshine Burgers come in several flavors: Garden Herb, Barbecue, South West, Breakfast and Falafel. All Sunshine Burgers are fully cooked and browned in the oven and come frozen to preserve freshness. You can find these burgers at Whole Foods as well as in many other health food stores and co-ops across the country.

For more information or recipe ideas, check out the link below!

www.sunshineburger.com

 

Tina Turbin

http://www.GlutenFreeHelp.info

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Monday, October 24th, 2011

Check out this Website for Kosher GF Goodies!

Now there’s a solution online for getting kosher GF products in Israel and worldwide, offering hundreds of items. I have heard great things about their customer service, too!

Check them out today and let me know what you think!

Orders can be placed online (www.glutenfree.co.il/english), by phone (972-3-9191025) and by fax (972-3-9191026).

Tina Turbin
www.GlutenFreeHelp.info

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Monday, October 17th, 2011

Gravy Lovers: Boston Market’s Poultry Gravy is GF!

The next time you’re at Boston Market, you can enjoy some gluten-free gravy on those heavenly mashed potatoes! It turns out that Boston Market’s poultry gravy has no gluten!  (Note: The beef gravy is NOT gluten-free.) I took a look at the ingredients and even called Boston Market to confirm that it was true. Of course, cross-contamination is always a risk when you’re eating out.

Tina Turbin
www.GlutenFreeHelp.info

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Friday, October 14th, 2011

Cookies and Crème Sorghum Squares

 

These squares are just delightful and a treat for the whole family! Perfect for a sweet tooth after a savory dinner.

INGREDIENTS:

2 cups Popping Sorghum, popped

1 cup shredded coconut (preferably unsweetened)

1½ cup Faux-reo Cookie Wafers – roughly crushed (recipe below)

1 cup confectioners sugar

4 rounded tablespoons powdered milk

6 oz  plain coconut oil

DIRECTIONS:

Lightly grease a 6” x 9” pan with butter

Mix together all dry ingredients in a bowl

Melt  coconut oil in a saucepan over gentle heat until a clear liquid

Pour melted coconut oil into dry ingredients and thoroughly mix together

Evenly spread mixture into pan and press down very firmly with the back of a large spoon

Place pan into fridge and leave until set firm. When set, cut into small squares and serve.

TIP: Store in fridge to retain firm texture. Squares will crumble and fall apart in temperatures above 70F   as the coconut oil starts to melt. Place back into fridge to re-harden.

Faux-reo Cookie Wafers Recipe

Makes 25 – 30 chocolate cookie wafers

INGREDIENTS:

1 ¼ cups sorghum flour

½ tablespoon corn or potato starch

½ cup unsweetened Dutch process cocoa

1 teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon salt

1 cup sugar

½ cup PLUS 2 tablespoons (1 ¼ sticks) room-temperature, unsalted butter

1 large egg

DIRECTIONS:

Set 2 racks in the middle of the oven. Preheat to 375F degrees.

In a food processor, or bowl of an electric mixer, thoroughly mix the sorghum flour, corn/potato starch, cocoa, baking soda and baking powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until the dough comes together in a mass.

Take rounded teaspoons of batter and place on a parchment paper lined baking sheet approx 2 inches apart.  With moistened hands, slightly flatten the dough.

Bake for 9 minutes for a softer cookie or 13 minutes for a crunchier cookie, rotating once for even baking. Set baking sheets on a rack to cool.

Tina Turbin

www.GlutenFreeHelp.Info

k.m.

m.t.

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  • Tina Turbin

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    Tina Turbin became extremely interested and involved in the subjects of gluten free, gluten sensitive and celiac disease a number of years ago as a result of...

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