The most dangerous gluten free cake recipe in the world! WHY! Because now we are all only 5 minutes away from chocolate cake at any time of the day or night! Oh my- Yummy folks, I mean it.

4 Tbs. sweet rice flour

4 Tbs. sugar

2 Tbs. cocoa

1 egg

3 Tbs. milk *

3 Tbs. oil

3  Tbs. chocolate chips, opt.

1 dash vanilla extract

Also required: 1 large coffee mug. (16 oz)

1.  Add dry ingredients to mug, and mix well.

2.  Add the egg and mix thoroughly.

3.  Pour in the milk and oil and mix well.

4.  Add the chocolate chips (if using).

5.  Add vanilla extract, and mix again.

6.  Put your mug in the microwave and cook for 3 minutes at 1000 watts.

7.  The cake will rise over the top of the mug, but don’t be alarmed!

8.  Allow to cool a little, and tip out onto a plate if desired.

EAT! (This recipe can serve 2 if you want to feel slightly more virtuous). * Can use non-dairy milk to make dairy-free.  Note: I used a 16 oz. mug.

Living Without, the nation’s leading magazine for people with Celiac Disease, gluten sensitivity and food allergies, has become the title sponsor of the 4^th annual Gluten & Allergen Free Expo, to be held April 29 – May 1 in Chicago.  Living Without has teamed up with Jen Cafferty, nationally recognized expert on cooking and living gluten-free, on this Expo, the country’s premier gluten and allergen-free event.

Living Without’s editors and writers will be on-site at the vendor fair leading gluten-free/allergen-free cooking demonstrations, meeting guests, answering questions and distributing free copies of their popular magazine.

“We’re thrilled to be uniting with Jen Cafferty to help thousands of people learn more about adapting to an allergen-free way of life, while still enjoying tasty, healthy foods,” said Alicia Woodward, Editor of Living Without.  “This Expo features a variety of experts, valuable information about great tasting specialty products, cooking and baking tips, recipes, and much more.”

The Gluten & Allergen Free Expo is home to the Midwest’s largest gluten-free vendor fair featuring the tastiest gluten-free cuisines and allergy-free foods in the marketplace. More than 70 vendors will be showcasing and sampling their products.  The vendor fair also features a designated nut-free area, kids’ activities and performers.

This year’s Expo will feature a variety of cooking and baking classes taught by well-respected chefs, nutritionists and cookbook authors, who will offer tips for preparing gluten-free/allergen-free meals and snacks.  There’s also a special cooking class for children, free of the top eight allergens.  Participants will enjoy lively presentations, taste the recipes and have the opportunity to ask questions and interact with the experts.

“Partnering with Living Without on the upcoming Expo is just a perfect fit.  Their experts will bring a depth and breadth of experience to the event, and attendees are sure to benefit from their vast knowledge,” said Jen Cafferty, event organizer.

The Expo’s presenters will discuss the use of replacement foods, discuss the newest allergen-friendly products available and provide tips on having a balanced diet.  The event is open to the public, though pre-registration is required for the specialty cooking classes.  The Gluten & Allergy-Free Expo is expanding to other markets, as well, including Dallas in fall 2011.

For more information or to buy tickets, please visit www.gfafexpo.com.

About The GFAF EXPO:

The Gluten & Allergen Free expo is the nation’s premier event and lifestyle show for people with Celiac Disease, gluten sensitivity and food allergies. The Expo features gluten-free/allergen-free cooking classes, led by top chefs and personalities.  The Expo also features a large vendor fair for consumers to sample and purchase products.  For more information, visit www.gfafexpo.com. Also find us on Facebook and Twitter.

About Living Without:

Living Without is the nation’s leading magazine and resource for people with Celiac Disease, gluten sensitivity and food allergies. The publication features gluten-free/allergen-free recipes, created by expert chefs and nutritionists. Ingredient substitutions are provided for common food allergens such as dairy, egg, peanut, soy and tree nuts. Living Without also features tips and advice for living a healthy, active life, free of food allergens.  For more information, visit www.livingwithout.com. Also find us on Facebook.

Tina Turbin

www.Glutenfreehelp.info

The company offers a variety of cream canoe cakes (Twinkies), cookies, and brownies. It was like the good ole days. While enjoying that creamy vanilla filling inside either a chocolate or vanilla cake, sitting by the pool, I was reminded of the pleasures of the past.

I never indulged in sweets all that much as a “wheat-eating” child, but there were certain days I couldn’t help myself–I can’t deny it, nor can I deny the satisfaction of biting into that fluffy, little gluten-free version of a Twinkie™ nor the feeling of pleasure that the Gluten Free Cookie Jar Baking Co was in touch with my childhood favorite and had supplied me with a gluten-free version of it.

Did I share it with my taste-testers? You betcha. The eyes were rolling back, the tongues were licking, and I was not the only one brought back to childhood putting my finger on the GF version of a Twinkie™—the cream canoe cakes.
Needless to say, we proceeded to try the brownies, which were rich and very chocolaty, just how anyone would enjoy their brownies. The mint chip flavor was good, but even though I’m an absolute mint lover, I can’t say that it was my favorite flavor, and the rest of the group agreed.

All the products are gluten-, dairy-, nut-, and casein/dairy-free. You can even order some items vegan. (The canoes are only gluten- and dairy-free.)

Click here to view the embedded video.

The Gluten Free Cookie Jar Baking Co assures no preservatives are in any of their products. They ship their products bake-fresh, and to maintain their integrity, they ship four items per box. They use cold packs in the appropriate months, and according to the company, the products all freeze very well.

So indulge in a childhood favorite by trying some of these products from www.thegfcookiejar.com.

Tina Turbin
www.GlutenFreeHelp.info

Shabtai’s misson is to create allergy-free desserts, allowing their customers to feel at ease with any dietary restrictions they may have. Shabtai offers cakes, cookies, cupcakes, rolls, and more. They specialize in gluten-free, lactose-free, soy-free, casein-free, peanut-free, and dairy-free products and are very proud to have created so many bakery items that appeal to so many people.

Click here to view the embedded video.

Shabtai started his bakery over 30 years ago, and to this day his gluten-free line is in over 600 health food stores nationwide. Andrew, his son, is instrumental in sales, and so is Cindy (also known as Cinderella), Andrew’s mom, who also traverses the country attending numerous celiac support groups and health food conventions.

The GF Seven-Layer Cake looks and taste like the “real deal,” the Ring Ting Cupcakes are for anyone who enjoys Hostess Ding Dongs, the Gluten-Free Lady Fingers were used in a tiramisu recipe with success, and the gluten-free brownie bites were the perfect size to satisfy any sweet tooth.

You can simply order any of their products through their website with convenient shipping.

Tina Turbin

www.glutenfreehelp.info

Pamela’s Products NO COOK & SIMPLE COOKIES . These are delicious and fast and fun to make. Even kids enjoy these as they can get a “result” quickly and munch away. I made these for a wonderful cookie exchange in Tampa at the Celiac Group’s meeting. These were all eaten up and the plate was empty.

My Orange-Iced Lemon-Shortbread Delights. Another extremely delicious and easy adaptation of Pamela’s already make cookies and whipping up a frosting that is sweet, easy fun and absolutely scrumptious

You will need:

Two Boxes of Pamela’s Lemon Shortbread Cookies (Frozen)

½ bag of Pamela’s Vanilla Frosting

1 large orange

Water

4TBL Butter

Directions:

Add  room temp. butter and water to half the bag of frosting

Mix well so no lumps.

Finely grate the orange rind to make orange zest (about 1-1/2-2 tsp. full)

Add to frosting and mix well and let sit about 15 minutes to “marinade”

Frost your cookies and set out for everyone to eat. (You may decorate them at this point too)

NOTE:  I prefer to lightly frost my cookies as the flavor of both the lemon and orange come though this way. They are delicious!

You may store in refrig. or freezer covered.

Tina Turbin

I have been cooking all day with Elana Amsterdam’s The Gluten-Free Almond Flour Cookbook for a good four months now. This has enabled me to perfect my skills in supplementing almond flour for the all-too-common GF flour mixtures and to try the delicious assortment of recipes she offers. Cooking with almond flour is quick and actually very easy, and it’s more nutritious, contains “good fats,” and has more minerals.

Elana’s book offers 95 recipes for delicious breakfasts, entrees, and baked goods with a host of full-page full-color pictures. The pictures speak for themselves.

Besides offering wholesome recipes, Elana’s healthy holistic lifestyle, which she already maintained before being diagnosed celiac, brings forth low-sugar recipes. I personally found the majority of dishes I’ve tried to have a healthy taste and smooth texture and were reminiscent of dishes I was eating before I was diagnosed with celiac disease. The sesame crackers are out-of-this-world and the marshmallow frosting made with agave and egg whites is an unusual fluffy cloud of yum to top any cake.

Enter the Gluten-Free Giveaway: Elana Amsterdam is generously donating 3 of her the GLUTEN-FREE ALMOND FLOUR cookbooks!  Deadline: April 1 – 17th.

Elana found the majority of gluten-free dishes to be overly sweetened and very high-glycemic, which could wreak havoc on one’s blood sugar. With a love for cooking, a determination not to make separate dishes at her family meals, Elena searched for healthy, delicious alternatives. She was introduced to almond flour through well-informed gluten-free people on the internet, which was to be the answer to her quest.

Three years later after testing many recipes to success she had so many requests and inquiries she launched her blog to be able to share health tips and recipes.

This cookbook is given a thumbs up and is VERY HIGHLY recommended by me.

To purchase this book please go to http://is.gd/9DJOQ

Tina Turbin

www.glutenfreehelp.info

“Reprinted with permission from The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrées, and More. Copyright © 2009 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo credit: Annabelle Breakey.”

This Easter, try this simple gluten-free project which is sure to have stunning results—transferring images onto cookies.

DIRECTIONS

1. Reduce vintage postcard or other image to 65% of its original size on a standard color photocopier, then bring it to your favorite local bakery to have it reproduced with edible ink on thin, sticker-like sheets made of rice, potatoes, or cornstarch.

2. Roll out your own gluten-free sugar cookie dough so that it’s ¼-inch thick. If you want to use vintage postcard images, cut the dough into rectangles of 3 ¾-inch by 2 ½-inch. Use an egg-shaped cookie cutter for egg-shaped cookies.

3. Punch a hole carefully at the top of each raw cookie with a drinking straw. This hole will be for the ribbon.

4. Bake the cookies according to instructions. While they’re baking, cut out the images from the edible paper, making corresponding holes at the top for the ribbon using a hole punch.

5. Let the cookies cool, then place an even, thin layer of white icing on them. Peel the edible paper from its backing and carefully and gently lay edible images down on the surfaces of the cookies. Allow to set for a few minutes.

6. Pipe pastel-colored gluten-free frosting along the edges of the cookies. Dust with an edible gluten-free glitter, then thread the holes with a thin ribbon that you can use to hang them with on Easter centerpieces.

Tina Turbin