Glamour & Green's Gluten Free Blog

Gluten Free Gals Living Glamorously AND Green!

Mmmm! Tasty Gluten-Free Granola: Bakery on Main January 25, 2011

Bakery on Main Gluten Free Granola As you know, I’ve been working hard to eat better. But just because I want to eat better, doesn’t mean I want to sacrifice on flavor. I’m just not one of those girls that can be perfectly happy snacking on carrot sticks and lettuce leaves all day (…do those kind of girls really exist?!!). A diet of deprivation is not OK with me. But turn those lettuce leaves and carrots into a tasty salad rich with almonds, sunflower seeds, tomatoes, raisins, some fresh, organic chicken, and lightly drizzled with olive oil?… Ooohhh! I’m SO “that” girl.

I believe that choosing healthy foods that are satisfying are the key to eating well-success. So far, it seems to be true.

That’s why my latest gluten-free discovery, incredibly-tasty gluten free granola from Bakery on Main is my new must-have item. Bakery on Main is good stuff!! Around 11 am and 2-3 pm every day, my hunger starts to show up and it’s “make or break time.” It’s not quite lunch and it’s not quite dinner. It’s up to me to choose a healthy snack that will help me feel full and satisfied until my next meal. This is also the time that sweets and treats sound so good.

But my yummy gluten-free granola has been helping me keep on track. One of my favorite healthy snacks is making myself a cup of gluten-free organic vanilla yogurt, with 1-2 tbsp of Bakery on Main’s GF granola, and some blueberries. Omg. So awesome. I feel like I am eating ice cream with fruit and a crumbled candy bar on top. And I really mean it! It really takes away my cravings for junk food away and replaces it with a nutrient-rich alternative that is actually satisfying!

So what makes it so satisfying? It’s filled with all-natural, good-for-you ingredients like corn flakes, sesame seeds, sunflower seeds, flax seeds, cranberries, almonds, pecans, and much more, it’s impossible to have a few bites without feeling great. Just because it’s gluten-free doesn’t mean that they have to use weird ingredients or flours to make it. Nope. Just gluten-free oats & corn flakes, delicious, all-natural nuts and fruit. The nuts in this tasty granola fill me up with healthy protein and fat (and don’t be scared of healthy fat, my gluten-free friends! Getting these essential oils from healthy fats like olive oil, avocados, and nuts are what keep us full, satisfied, and are great for our skin, nails, and hair).

Two of my Bakery on Main favorites? First, the Nutty Cranberry Maple Granola. OMG, ridiculously good!!! The Maple Cranberry has the perfect combination of slightly salty from nuts with the hint of sweet maple. It’s absolutely delicious! Every bite is filled with crunch and chewy bits of natural goodness. These satisfying snacks just totally hit the spot.

And second, the Chocolate Almond bar is incredible! When almonds are in their natural state, have you ever noticed that they have slight taste of cherry to them? Well, the fresh almonds in this bar have that ever so slight-cherry taste, and it’s amazing! The bar is the perfect little snack to satisfy my sweet-tooth without blowing my diet, and helps curb my appetite for an hour or two. I like the bars because they’re great for tossing my in purse or car and eating them on the go or when I’m out and about and need a snack.

There are a bunch of delicious different flavors of Bakery on Main GF granola and GF granola bars. They are ALL good. Try them all and decide on your favorites by ordering the Bakery on Main Gift Box for an assortment of flavors, and even get a free eco-friendly tote bag with your purchase!

Whatcha waiting for? Begin eating gluten-free foods that are packed with nutrients and taste good too! Get Bakery on Main’s delcious gluten-free granola products and stock up. Trust me, once you try it, this granola will soon be a must-have item in your pantry too! 🙂

This is the Bakery On Main Story:

It all started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened to his Celiac customers complain about the taste of many of the gluten free options available to them. He thought that no one should have to suffer because of a food allergy or other special dietary need, and made it his mission to create products that were good for them but taste like they aren’t.

Late in 2003, after tasting a granola recipe one of the bakers was working on, Smulders said, “these gluten free people need granola!” He walked through the store and gathered ingredients and baked the first batch that day. It took almost 2 years to find gluten free sources of all the ingredients and find a place where we could make the product without risk of cross-contamination.
Three years and two bakeries later, their gluten free granola is made in a 34,000 square foot manufacturing facility with state of the art quality controls and in-house gluten testing on every batch. Located just a few miles down the road from the original bakery, the plant maintains the small bakery quality by continuing to bake in small batches.

Thank you Mr. Smulders!!!!!!!! 🙂

-Glamour & Green Gluten-Free

 

Jeni’s Spendid Gluten-Free Ice Cream- Perfect Any Day of the Year January 13, 2011

Jeni's Splendid Ice Cream A lot of things seem to be happening in Columbus, Ohio right now… The homeless man with the “golden voice” is one example of that. And another is Jeni’s Ice Cream.

It might seem a little crazy to be talking about ice cream when 49 states have been experiencing snow lately.. but this ice cream is just too good not to rant and rave about- whether it’s 90 degrees outside or 9…degrees….

Here’s why:

Jeni is re-inventing your typical bowl of ice cream. Her ice creams are incredibly original, and she pulls it off. You may think you’ve tried new flavors with your visits to your local Ben & Jerry’s… but really, you don’t even have the slightest clue. Who wants Cayenne ice cream? Or how about lavender? Goat cheese, anyone? Well, I do if it’s Jeni’s. It’s incredible how good these interesting ice cream flavors can be. Each bite is ridiculously exciting.

My sister sent my husband and I a bunch of flavors as a belated Christmas present and my husband I practically ripped the containers in half trying to get to the next new flavor. It was so fun to explore such wild, different flavors in a little frozen treat that’s usually so good, but predictable. Predictable, Jeni’s is not.

Her motto? Make it less sweet and more flavorful. And it’s a good motto to have. Jam-packed with wonderful new flavors, it has the perfect amount of subtle bit of sweet that totally hits the spot. And this really means a lot, coming from a total sugar-ADDICT. I love sweet. I love desserts. I love sugar in my tea. I love white wines with the most amount of sugar-y aftertaste. Trust me, for a gal like me to love LESS SWEET in an ice cream, something must be right.

Jeni offered a seasonal ice cream flavor of sweet potato with torched marshmellows and it had just the right amount of sweet to it. Sweet potatoes are naturally slightly sweet, and marshmellows are definitely sweet, so why drench a good thing in extra mounds of sugar? Clearly you don’t have to, and Jeni didn’t.  And it was GOOD.

Fresh ingredients; “straight from the cow to the cone.” That’s what it says right on the container. And you can taste that truth. It’s deliciously fresh. 

Two of my favorite flavors? Chocolate Zin (dark chocolate and red zinfadel for the ultimate girly go-to flavor) and Riesling Poached Pear. The Reisling flavor is technically a sorbet, but it’s AMAZING.

So, have a birthday coming up and need a sophisticated ice cream to go with your adult bday cake? Or an ice cream lover and looking for something that will blow you away? It’s Jeni. You gotta try it.

And you don’t have to live in Columbus, OH to get Jeni’s ice cream. I don’t. She ships her fabulous ice creams anywhere in the US. It’s securely packaged and surrounded by dry ice so it’s still fresh and ice cold when it arrives on your doorstep. Visit Jeni’s Splendid Ice Cream Website to order.

So who is Jeni? Here is her Story:

Jeni Britton Bauer became inspired to make artisan ice creams while working at a French patisserie. Drawing on the practices of a traditional pastry kitchen, Jeni created her own techniques to make American ice creams that are less sweet and more flavorful.

Each batch of Jeni’s ice creams is carefully tended to; each flavor artfully achieved with fresh ingredients found in the Ohio countryside as well as responsibly-raised exotics from around the world. All of Jeni’s ice creams, sauces, pralines and marshmallows are handcrafted in Jeni’s production kitchen in Columbus, Ohio.

Jeni’s is family-owned and operated. Jeni Britton Bauer and her husband Charly Bauer co-founded the company in 2002; Charly’s brother Tom Bauer became a partner one year later. Together with their small team, they make every batch of ice cream that is served in their four (soon to be seven) stores in Columbus or shipped to doorsteps nationwide.

So there you have it. This is what Glamour & Green is all about. Fabulous, must-have foods and products that you just really need to try. And Jeni’s is that kind of an ice cream. I like full-fledge amazing, glamourous products in my life. I want ice cream made with real ingredients that are new and interesting, full of persnality and that will make a great impression on me & guests I have over at my house. Jeni’s is that kind of ice cream that I want to have on hand when I host a dinner at my house and want to offer a decadent dessert without slaving away in the kitchen.

And I don’t think I’ll ever be satisfied picking up a pint of ice cream at the grocery store ever again. I’m sure you’ll feel the same way once you try a taste.

MMMM! 🙂

-Glamour & Green Gluten-Free

 

Ps. Not all flavors are gluten-free, so you will need to check with Jeni beforehand: contact@jenisicecreams.com

 

Gluten-Free Caramel Apple Cheesecake August 19, 2010

 

Here is a decadent caramel apple cheesecake recipe from Paula Dean that I have modified below to be gluten-free. It is sure to impress if you have guests over or want to bring something yummy to a neighborhood get-together. No one will suspect that a dessert this tasty could ever be gluten-free.

 
Enjoy!

Ingredients

Directions

Preheat the oven to 350 degrees F.

Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.

Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room temperature.

Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.

 

3 Ingredient Gluten-Free Pie Crust August 18, 2010

gluten-free_pie_crust_thumb I found a recipe for cheesecake that sounded soooo good the other day. I thought I could modify it to be gluten free… that is until I got stuck when it came to making the cheesecake crust. Store-bought and gramcracker crusts are obviously out of the question.

But as fate would have it, I stumbled upon Sarah Lukemire’s 3 Ingredient Gluten-Free Pie Crust Recipe from Celiac.com …and problem solved! With only three ingredients (now that’s my kind of recipe!!), there’s no way you can go wrong! 

And check back for my modified GF cheesecake recipe tomorrow. Yay!

  • 1 1/4 Cup almond meal (or very finely ground almonds, unblanched)
  • 1/3 Cup butter 
  • 3 Tablespoons sugar  
  • *Use organic ingredients whenever possible to make a yummier, better-for-you version of this recipe

  • Directions:
    Preheat oven to 350F.
  • Melt butter and combine with almond meal and sugar, mix well until all butter is absorbed.

    Spread into an 8″ round pie pan, pushing into corners and on edges.

    Bake for 10 minutes or until slightly browned.

  •  
  • -Glamour & Green Gluten-Free

    Ps. Keep this recipe on hand for Thanksgiving, Christmas, and other holidays when pumpkin, cherry, or apple pie is a must-have!

     

    Gluten-Free Mini Pineapple Cakes August 17, 2010

     

    House Number 0065175F1 I love having tea parties. I am obsessed with gourmet teas, Victorian teaware, and yummy desserts (gluten-free, of course). I love getting a few of my best girlfriends together for afternoon tea at my house to talk, drink, and eat… It’s the best!

    I found a fabulous recipe for Pineapple Mini Cakes by Giada De Laurentiis and I have translated below to be gluten-free. It would make an excellent & adorable dessert to serve alongside your favorite tea the next time you want to invite your best friends over for tea time. Enjoy!

    Ingredients
    • 1 (3 1/2-pound) pineapple, peeled, cored and cut into 1-inch pieces* see Cook’s Note
    • 2 tablespoons pineapple juice plus 2/3 cup
    • 1/2 cup packed light brown sugar
    • 2 tablespoons unsalted butter, at room temperature
    • 3 egg whites
    • 2/3 cup water
    • 2/3 cup vegetable oil
    • 1 1/2 teaspoons almond extract
    • 1 (18.25-ounce) box gluten free white cake mix

    *Use organic ingredients whenever possible for a yummier, better-for-you version of this recipe. 🙂

    • Special Equipment: 6-cup mini Bundt pan

    Directions

    Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 325 degrees F. Butter and flour a mini Bundt pan (use all-purpose gluten-free flour to dust your pan).

    For the Cakes: Place the pineapple in the bowl of a food processor. Pulse until coarsely chopped. In a 10-inch nonstick skillet, combine the chopped pineapple, 2 tablespoons pineapple juice, sugar, and butter over medium-high heat. Bring the mixture to a boil, stirring occasionally. Cook until the liquid evaporates and the mixture begins to brown, about 10 to 15 minutes. Spoon the pineapple mixture into the prepared pan.

    In a large mixing bowl, combine the egg whites, water, vegetable oil, almond extract, GF cake mix, and 2/3 cup pineapple juice. Using an electric hand mixer, beat the mixture on medium speed for 2 minutes. Pour the batter over the cooked pineapple. Bake for 28 to 30 minutes until the cakes begin to pull away from the sides of the pan and the tops are golden. Allow the cakes to cool for 15 minutes. Place a piece of parchment paper on top of the cakes. Put a baking sheet, upside-down, on top of the parchment paper. Flip both pans over and allow the cakes to cool completely while still in the Bundt pan, about 1 hour. Unmold the cakes and place on individual serving plates.

    Cook’s Note: This recipe will also work using 1 (20-ounce) can crushed pineapple in 100 percent pineapple juice, drained and juice reserved.

    -Glamour & Green Gluten-Free

     

    Gluten-Free Pork Chops with Peach Barbecue Sauce August 13, 2010

    Pork Chops with Peach BBQ Sauce_Photo by Eating Well Try this yummy gluten-free recipe from Eating Well.com the next time you are in the mood for pork!
    Ingredients
    • 1/4 cup plus 1/2 teaspoon kosher salt, divided
    • 1/4 cup firmly packed brown sugar
    • 2 cups boiling water
    • 3 cups ice cubes
    • 4 bone-in, center-cut pork chops, 1/2-3/4 inch thick (1 3/4-2 pounds), trimmed
    • 2 ripe but firm peaches, pitted and quartered, or 3 cups frozen sliced peaches
    • 1 medium tomato, quartered and seeded
    • 2 tablespoons cider vinegar
    • 1 tablespoon canola oil
    • 1/2 cup chopped onion, preferably Vidalia
    • 2 teaspoons finely chopped fresh ginger
    • 2 tablespoons honey
    • 1/4 teaspoon freshly ground pepper, plus more to taste
    *Use organic ingredients whenever possible for a yummier, better-for-you version of this dish!
    Preparation
    1. Place 1/4 cup salt and brown sugar in a medium heatproof bowl. Pour in boiling water and stir to dissolve. Add ice cubes and stir to cool. Add pork chops, cover and refrigerate for at least 30 minutes or up to 4 hours.
    2. Puree peaches, tomato and vinegar in a food processor until smooth.
    3. About 30 minutes before you’re ready to cook the pork chops, heat oil in a medium saucepan over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 5 to 7 minutes. Add ginger and cook, stirring frequently, until fragrant, 1 to 2 minutes. Add the peach puree, the remaining 1/2 teaspoon salt, honey and pepper to taste. Bring to a boil over high heat, then reduce the heat to a simmer. Cook until reduced by about half, 20 to 25 minutes. Reserve 1/4 cup of the sauce for basting the chops; keep the remaining sauce warm in the saucepan until ready to serve.
    4. Preheat grill to medium.
    5. Remove the pork chops from the brine (discard brine), rinse well, and thoroughly dry with paper towels. Season the chops with 1/4 teaspoon pepper and brush both sides with some of the reserved sauce.
    6. Grill the pork chops, turning once, until an instant-read thermometer inserted into the center registers 145°F, 2 to 4 minutes per side. Transfer to a plate, tent with foil and let rest for 5 minutes. Serve with the warm peach barbecue sauce on the side.
    Tips & Notes
    • Make Ahead Tip: Brine the pork chops (Step 1) for up to 4 hours. Refrigerate the peach barbecue sauce (Step 3) for up to 5 days.

    -Glamour & Green Gluten-Free

     

    Ridiculously Delicious Gluten-Free BBQ Sauce: Daddy Sam’s August 10, 2010

    Daddy Sam's Gluten Free Sawces Now that my pregnancy is over and my beautiful baby boy is finally here, those long 9 months were an exciting, but challenging journey. The first half of my pregnancy, I didn’t seem to have many food cravings (I was so ridiculously sick, that pretty much nothing ever sounded good), but even though I was nauseous until my very last day of pregnancy, it seemed like I craved something new every day in my third trimester when I could handle food better. Here are some of the things I’ve craved:

    -Pizza with root beer & cream soda

    -Nachos with extra cheese sauce

    -Mint chocolate chip ice cream

    -Anything Banana (bananas with chocolate, mango sorbet with bananas, chunky monkey- banana- ice cream)

    -Fresh Oranges

    -Celery with peanut butter and raisins (this was the weirdest craving for me, as it reminded me of snacks provided in kindergarten? haha)

    -BBQ sauce

    Things I used to LOVE but couldn’t eat while pregnant:

    -Too much Garlic

    -Eggs

    -Indian & Thai curry

    -Orange Juice (actual oranges were fine, but the juice would always make me sick)

    Weird, huh? At least I never craved dirt, or paint chips… Yikes! One of my friends told me that her cousin craved ice cream with sauerkraut on top. That’s so nasty to me- pregnant or not.

    Since most of my cravings were not unusual foods, I had no trouble getting them when I needed them. The only one I seemed to struggle with was the BBQ sauce. Obviously, BBQ sauce is not a rarity, but a gluten-free version? That was a challenge. I went to my local grocery store and must have spent 45 minutes reading every single bottle’s label. Even the more upscale and expensive brands seemed to have wheat or gluten in them! And even if the bottle didn’t mention possible allergens, many of the ingredients looked suspicious.

    That’s why I was so relieved when I discovered Daddy Sam’s All Natural Bar-B-Que Sawce. This “sawce” is AWESOME- not only is it gluten-free (which would have sold me right there), but there’s no artificial preservatives, no artificial flavors, no artificial thickeners, no corn starch, no MSG, no dairy, no tree nuts, no peanuts, no high fructose corn syrup, no fat, no cholesterol,  no soy… yeah. It’s pretty much PERFECT. 🙂

    The Daddy Sam’s Story is so cool too:

    Daddy Sam Oglesby wanted to be a cowboy. In 1883, when he was 16, he rode a stagecoach from Virginia to West Texas. He went third class and had to ride on top.

    His hat blew off one night while he was sleeping. He got off the stagecoach in Mertzon, Texas to buy a new one. With his last five dollars he bought a cowboy hat from a 14 year old girl at the General store. Two years later they eloped-against her father’s strong and reasonable objections!

    He mortgaged his horse to pay for the train tickets to San Angelo Texas. At the courthouse, they interrupted a trial and asked the judge to marry them. The judge stopped the trial and the jury served as witnesses. Then they went home to face the music.

    They were married for over 50 years and raised eight children on a ranch with no running water or electricity. Everyone called him Daddy Sam.

    Daddy Sam’s Bar-B-Que Sawce was born on his ranch in West Texas. The Oglesby family had a lot of Family picnics and made a lot of Barbeque. Carefully nurtured through the generations, this great sawce is now available to you. We hope you like it.

    This sawce story makes me all the more attached to this fabulous GF sawce. I feel like it came from the wild west. Like a cowboy made it for me. Haha. 🙂

    And Daddy Sam’s Bar-B-Que Sawce is sooooo good- I’d recommend it to anyone. Gluten-free eaters or not. The Daddy Sam’s Original Bar-B-Que flavor is unbelievably tasty- perfectly sweet & salty with the right amount of tang. It’s $5.50 for a 19 oz jar and the Daddy Sam’s philosophy is: “Good Goods are Never Cheap. Cheap Goods are Never Good.” I couldn’t agree more. This sawce is GOOD and worth every cent.

    And they don’t stop at their original sawce flavor. They also offer a Ginger Jalapeño Bar-B-Que (for those that want a little more heat!) and Salmon Glaze flavor. Both fantastic and both gluten-free!!! If you need a gift for a special someone that loves to grill (or just a hungry pregnant lady with hardcore cravings for BBQ sauce), Daddy Sam’s even offers a gift set with all three flavors for $17.95. You can even include some of the recipe ideas they offer on their website using their sawces… Brilliant!

    Try Daddy Sam’s ( buy at: www.DaddySams.com ) and use one or all of these delicious gluten-free sawce flavors the next time you decide to use the grill!

    -Glamour & Green Gluten-Free