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Showing posts from December, 2010

A Few of My Favorite Things

I have been compiling a list of brands and items that I have found helpful in living the GF DFI lifestyle.  In a previous post I listed a few items and here are some more. Baking Items Namaste All Purpose Flour - I really like this one as they already have the Xanthum Gum added Gluten Free Bisquick - who knew!!! King Arthur GF Chocolate Cake Mix - you don't even know you are eating gluten free.  This is one of the best cake mixes I have ever used. Pasta Bionature - I have used the penne and rigatoni.   I served it to family and I don't think they knew the difference. Drinks Mexican Coke - made with real sugar (why can't they just make it all with real sugar???) Blue Sky Ginger Ale - made with real sugar and very tasty These things have made the transition a lot easier.   There will be more to come in the future as I continue this journey.

Gluten Free/DFI Jam Thumbprints Cookies

I love all the baking this time of year.   But now that I have DFI, I have been adapting some of my favorite cookie recipes.  This is based on Ina Garten's jam thumbprints.  The original recipe calls for coconut to be egg washed on the cookie but since coconut is high in fructose/sorbitol, this can not be tolerated by DFIers.   Hope you enjoy this adaptation. Gluten Free/DFI Jam Thumbprint Cookies 3/4 pound (3 sticks) unsalted butter, at room temperature 1 cup sugar 1 teaspoon pure vanilla extract 3 1/2 cups flour (I used Namaste All Purpose Gluten Free) 1/4 teaspoon Xanthum Gum (Note - please check your all purpose flour brand - I did not need to add since Namaste brand already has this included in the mix.  Bob's Mill Brand does not so you will need to add this) 1/4 teaspoon kosher salt DFI friendly jam (I used a cranberry jam I found and an apricot one for my other half) In a mixer, cream the butter, sugar and extract until creamy.   In another bowl mix togethe

Gluten Free Lemon Ricotta Cookies

Every year my mom and Nana would make lemon ricotta cookies.  Now I make them but this year there is a new twist, they are gluten free.   I used Bob's Mill All Purpose Gluten Flour, this may change in the future as I experiment with the different brands on the market.    I have tasted the cookies and they taste just as they always do.   Here is the recipe for sharing. Lemon Ricotta Cookies GF Cookies 2 1/2 cup(s) Gluten Free all-purpose flour 1/4 teaspoon Xanthum powder 1 teaspoon(s) baking powder 1 teaspoon(s) salt 1/2 cup(s) (1 stick) unsalted butter, softened 2 cup(s) sugar 2 large eggs 1 container(s) (15-ounce) whole-milk ricotta cheese 3 tablespoon(s) fresh lemon juice grated zest from one lemon Glaze 1 1/2 cup(s) powdered sugar (make sure it is organic for DFI friendliness) 3 tablespoon(s) fresh lemon juice grated zest from one lemon heat oven to 375°F. line two baking sheets with parchment paper. Cookies: In a medium bowl, combine flour, baking pow

Dinner with Friends - the GF DFI addition

Last night we had two of our favorite people over for dinner.   This was the first time since my diagnosis we have had people other than family over for dinner.   For dinner I made a simple roasted chicken with potatoes and carrots.  As a side I made a roasted cauliflower dish.  Since my DFI is tends to have a more moderate effect, the cauliflower did not cause my symptoms to appear.  The cauliflower dish was inspired by one of my favorite dishes at a local restaurant.  It is roasted cauliflower in an orange sauce with gnocchi.   I had a head of cauliflower and some oranges so I thought why not.    Here is the recipe. Orange Roasted Cauliflower 1 head of cauliflower chopped into bite size pieces The juice and zest of one naval orange approx a tsp of red pepper flakes (I pinch and eyeball) drizzling of olive oil (again this is an eyeball technique) approx 4 TBSP salt and pepper to taste. Preheat the oven at 375.   In a roasting pan, mix all the ingredients together.   Put i

Snowy Day Mushroom Enchiladas

I was watching the Cooking Channel during the Minneapolis blizzard and was inspired by a person making enchiladas.  The person was using a red sauce and wheat tortillas.   All of a sudden I was craving these so I decided to see how I could make them GF and DFI friendly.   Now before I continue I must clarify after weeks of experimenting with the DFI changes I came to find I have a medium to high tolerance to fructose foods.  This means I can eat a little wheat and foods that may effect others don't effect me for example tomatoes.   I just have to make sure I balance the glucose levels with the fructose.   This recipe is more for those who are like me in the medium to high tolerance range.  If you are low tolerance than I would suggest omitting the salsa. Here is the recipe: Snowy Day Mushroom Enchiladas 2 cups sliced mushrooms  ( I may have used more) 8oz of sour cream (I used Breakstone) 1 cup fresh salsa ( I used Salsa Lisa's Hot salsa) 8 corn tortillas ( Sonoma

Sweet Dreams

You would think being diagnosed with DFI you would have to give up a lot of great things like ice cream.  Well as long as it is made with real sugar (a friend to DFIers) than you can have it and many other sweets.   We have family coming over this weekend and for dessert I am making chocolate cupcakes (King Arthur Gluten Free Cake Mix which is new on the market) and ricotta ice cream.  The ice cream I am making from scratch with my handy ice cream maker.    I was watching the Cooking Channel and saw this recipe on one of the many Giada shows.   It is made with simple syrup, just table sugar and water.   I opted to not include the chocolate chips as many varieties are still made with HFCS and other sugar solutions which could make any DFIer ill. Here is link to the recipe.   I am going to try different variations later.  I am thinking this will make an amazing lemon ice cream similar to the lemon ricotta cookies my Nana use to make and that I am going to be making in the next few we

GF HFCS Freedom

When I was first diagnosed with DFI, I wasn't sure how shopping and eating were going to be.   I have learned grocery shopping does take what feels like 5 times longer, since I need to read every ingredients and figure out the fructose to glucose ratio.  Luckily the gluten free aspect is easier.   Though I still need to read the ingredients to make HFCS, Agave or any type sugar alcohol doesn't appear.  If it weren't for places like the Linden Hills Co-op, Whole Foods and Lunds Byerlys, I think this would be more difficult.   Favorite products so far are (please note these are products that fit the DFI lifestyle first) Namaste Brownie Mix.  Simply Organic Pumpkin Cake Whole Foods Prairie Bread.   (Most GF breads are very dry but this one is really flavorful) Quinoa Elbow Macaroni Liberte Yogurts (even the ones that are on the DFI no list seem to be fine for me ... knock on wood) Mexican Coca Cola - believe it or not this is made with sugar and not HFCS. More will b