I don't have anything to say about gluten this week. Instead, I've been spending my time hunting for the perfect summer shoe. I haven't found anything I like yet, but that shouldn't be surprising because I am generally hard to please. I'm hoping to find something flattering, supportive, and feminine. This would be a lot easier if I didn't have gigantic feet. If only my quirks were adorable like Zooey Deschanel's.
My friend Kathleen and I had a tiny Memorial Day BBQ yesterday that ended with grilled pineapple and vanilla ice cream. It's a delicious summer combo and I highly recommend it. I also recommend grilling hotdogs. It is the only way to make hotdogs edible.
I've also been thinking a bit about food allergy etiquette since I'm officially in the midst of glutarded wedding guest season, but that would be a rambling related to gluten so I'll have to think more about it and possibly put it into a gluten-related post.
And that's all she wrote for this week. Life has been busy with visitors, trips, and weddings. I'll have more relevant stuff for you soon. Happy summer!
Tuesday, May 29, 2012
Friday, May 25, 2012
Happy Memorial Day!
Let's all take a moment to thank the men and women who have served this country. In fact, let's take more than a moment -- let's take an entire long weekend.
Today, like every day, I want to thank our armed forces and their veterans. Thank you for making so much possible through your commitment and sacrifice.
Tuesday, May 15, 2012
I've Been Here For Over A Year
I've been blogging since March 2011 and have been watching my legion of readers slowly grow over the past 13 months. Here's a table of who loves me most, by country:
Way to go US, which I'm pretty sure are just clicks from people who are my Facebook friends. WTF, single-digit postings? I'll forgive you, though, because having an international readership is pretty darn exciting, even if that readership might be mostly comprised of spambots. Thanks for making the project worthwhile!
With culturally-appropriate expressions of excitement and sensitivity-oriented snacks for Food Allergy Awareness Week,
Am
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Way to go US, which I'm pretty sure are just clicks from people who are my Facebook friends. WTF, single-digit postings? I'll forgive you, though, because having an international readership is pretty darn exciting, even if that readership might be mostly comprised of spambots. Thanks for making the project worthwhile!
With culturally-appropriate expressions of excitement and sensitivity-oriented snacks for Food Allergy Awareness Week,
Am
Thursday, May 10, 2012
Happy Celiac Awareness Month!
May is National Celiac Disease Awareness Month and May 13-19 is National Food Allergy Awareness Week. I recommend celebrating the glutard(s) in your life by making them a safe treat this month. ...I'll be waiting for my next batch of brownie cookies!
To kick off our month, the American Celiac Disease Alliance sent a letter to the government requesting one cohesive labeling policy that would cover goods overseen by both the FDA and the USDA. I would love to see this happen since I've been frustrated many times by unclear labeling... most annoyingly when I am sick. As someone who is quite sensitive to gluten, I'd also love to see more labeling pertaining to foods being processed on equipment shared with gluten. These steps would make it a lot easier for me to make decisions about what I do and do not purchase.
For more information about food allergies in general, check out the Food Allergy and Anaphylaxis Network.
To kick off our month, the American Celiac Disease Alliance sent a letter to the government requesting one cohesive labeling policy that would cover goods overseen by both the FDA and the USDA. I would love to see this happen since I've been frustrated many times by unclear labeling... most annoyingly when I am sick. As someone who is quite sensitive to gluten, I'd also love to see more labeling pertaining to foods being processed on equipment shared with gluten. These steps would make it a lot easier for me to make decisions about what I do and do not purchase.
For more information about food allergies in general, check out the Food Allergy and Anaphylaxis Network.
Sunday, May 6, 2012
Gluten Free Brownie Cookies
The choice is yours... You can either think of this post as really late or kind of early. In short, life has been pretty distracting lately and I've been tired. Plus, my computer randomly loses its mouse pointer, which makes doing even the most basic of tasks an epic test of my patience. But this be worth the wait -- Gluten Free Brownie Cookies!!! My friend E introduced me to this recipe and although I've never personally baked them because baking isn't where my strengths lie, she says that they're really easy to adapt to be gluten free friendly. The original recipe from Pink Apron can be found here. Here's E's glutard-friendly take:
Gluten Free Brownie Cookies (Thanks, E!!!)
-8 oz bittersweet baking chocolate or good chocolate chips. We like Trader Joe's chocolate chips.
-2 tbsp unsalted butter
-3/4 cup light brown sugar
-2 large eggs
-2 tsp vanilla extract
-1/2 tsp baking powder
-1/8 tsp salt
-1/4 cup plus tablespoon(s) gluten free flour blend. I like Gluten Free Panty's All Purpose Flour Blend (in a convenient six-pack on Amazon for you hardcore bakers like me :P)
-1 cup of carefully-vetted butterscotch or white chocolate chips. These can have all sorts of hidden gluten, so read your label carefully.
Preheat oven to 350. Grease baking sheet or slap some parchment paper on it. Melt chocolate and butter together slowly and carefully (because chocolate is a mofo and will burn easily... just one of the many reasons why I hate baking). Set that sh*t aside to cool. Beat the eggs, brown sugar, vanilla, baking powder, and salt together, then slowly beat in the choco-butter. At this point is where our recipes diverge for a hot second. Add the 1/4 cup of gluten free flour. Then slowly add in extra flour one tablespoon at a time until the dough becomes properly thick. Be careful because the dough will get doughier as the flour absorbs the liquid. Add the chocolate/white chocolate/butterscotch chips (or maybe nuts, too). Then drop the dough on the baking sheet in little balls and bake for about 12 minutes or until tops are look dry but are still soft to the touch. You might want to bake the gluten free cookies for a shorter amount of time since they overbake easily. Remove them from the oven and let them cool and firm up on the cookie sheet for about 10 min, then move them elsewhere for final cooling.
These are crazy good, yo. Enjoy!
Gluten Free Brownie Cookies (Thanks, E!!!)
-8 oz bittersweet baking chocolate or good chocolate chips. We like Trader Joe's chocolate chips.
-2 tbsp unsalted butter
-3/4 cup light brown sugar
-2 large eggs
-2 tsp vanilla extract
-1/2 tsp baking powder
-1/8 tsp salt
-1/4 cup plus tablespoon(s) gluten free flour blend. I like Gluten Free Panty's All Purpose Flour Blend (in a convenient six-pack on Amazon for you hardcore bakers like me :P)
-1 cup of carefully-vetted butterscotch or white chocolate chips. These can have all sorts of hidden gluten, so read your label carefully.
Preheat oven to 350. Grease baking sheet or slap some parchment paper on it. Melt chocolate and butter together slowly and carefully (because chocolate is a mofo and will burn easily... just one of the many reasons why I hate baking). Set that sh*t aside to cool. Beat the eggs, brown sugar, vanilla, baking powder, and salt together, then slowly beat in the choco-butter. At this point is where our recipes diverge for a hot second. Add the 1/4 cup of gluten free flour. Then slowly add in extra flour one tablespoon at a time until the dough becomes properly thick. Be careful because the dough will get doughier as the flour absorbs the liquid. Add the chocolate/white chocolate/butterscotch chips (or maybe nuts, too). Then drop the dough on the baking sheet in little balls and bake for about 12 minutes or until tops are look dry but are still soft to the touch. You might want to bake the gluten free cookies for a shorter amount of time since they overbake easily. Remove them from the oven and let them cool and firm up on the cookie sheet for about 10 min, then move them elsewhere for final cooling.
These are crazy good, yo. Enjoy!
Friday, April 27, 2012
What Aunt Flo Has Taught Me About Being Gluten Intolerant (And About Life In General)
Welcome to TMIville. Population = me and you, my temporary hostages. I promise to let you go, but you may not leave unscathed.
Today I want to talk about what ...umm... being female has taught me about gluten intolerance.
Here it is: Go with the flow.
You'll have good days, you'll have less good days. You might even have bloaty days. Do what you can to keep yourself as comfortable as possible and learn to embrace variability.
TGIF, homies.
Today I want to talk about what ...umm... being female has taught me about gluten intolerance.
Here it is: Go with the flow.
You'll have good days, you'll have less good days. You might even have bloaty days. Do what you can to keep yourself as comfortable as possible and learn to embrace variability.
TGIF, homies.
Monday, April 23, 2012
We don't need gluten, we have Ryan Gosling
It's Monday, and I wish it was a fun-day, but my friend JanieLiz19 gave me a link to here, which gave me a link to here, which is our very own gluten-free Ryan Gosling Hey Girl meme!
Eeeee! So dreamy! And gluten-free-friendly!
So to recap, JanieLiz likes sharks, not gluten. And we glutards are real enough to have our own small take on an internet sensation.
Hope this alleviates your case of the Mondays!
PS: There is/was a Ryan Gosling (bio)statistics meme. This means we glutards are beating the dead horse with the statisticians of the world.
Eeeee! So dreamy! And gluten-free-friendly!
So to recap, JanieLiz likes sharks, not gluten. And we glutards are real enough to have our own small take on an internet sensation.
Hope this alleviates your case of the Mondays!
PS: There is/was a Ryan Gosling (bio)statistics meme. This means we glutards are beating the dead horse with the statisticians of the world.
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