Tuesday, March 31, 2009

Make your own Gluten-Free Paneer

I usually consider Indian food to be gluten-free-friendly, but several times I've gone to buy pre-packaged paneer and found that it had modified food starch in it.  I don't know why this simple fresh cheese would need it, but there it is, rearing it's ugly head.

I found this easy recipe online at www.majulaskitchen.com and tried it out last night.  I confess after I started pressing it, I fell asleep and so mine pressed all night instead of the recommended one or two hours.  

This morning, I unwrapped it and found a perfect hunk of paneer.  It was firm and tasty.

Here is the recipe from Majula's Kitchen.  Go to their site for more ideas and variations.


  • 8 cups (half gallon) milk
  • 1/4 cup lemon Juice

  1. Mix lemon juice in half cup of hot water and put aside.
  2. Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
  3. As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
  4. Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
  5. Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
  6. To take out the excess water, press the wrapped paneer under a heavy pan for about 1 hour.

Monday, March 30, 2009

Get a rheumatologist

You guys may be ahead of me on this one, but I had no idea until recently what a rheumatologist was.  They are doctors who specialize in autoimmune diseases - which is what Celiac disease is.  If you're in the DFW area, I recommend my doctor - Dr. Stern at Rheumatology Associates.  Many people with Celiac disease have some other autoimmune diseases.  

If you go to a rheumatologist, they can evaluate you for those other issues.  Also, they will give you a full panel of gluten antibody tests and you can see if your body is reacting to getting gluten.  This can help you figure out if your diet is really as gluten-free as you think.  Even if you already see a gastroenterologist, adding one more doc is worth it!

Friday, March 27, 2009

Market Street Cooking Class sounds heavenly

I just got this reminder from NTGIG President Betty Barfield.  It sounds absolutely scrumptious!

Sat. Mar. 28th, 11a.m.-1:00p.m. Market Street Cooking School, 5605 Colleyville Blvd, Colleyville - Gluten-Free Vegetarian Favorites: Classically trained chef, Claudia Pillow, will demonstrate gluten-free vegetarian dishes that are not only simple, but delicious enough to please the meat eater in all of us: Pesto Brie Pizza, Spinach Goat Cheese Pie, Roasted Ratatouille with White Bean Salad, Multigrain Sandwich Bread, and Angel Food Cake. Call reservations at 817 577-5047. $29.00 per person.

Monday, March 23, 2009

Betty Crocker gluten-free mixes

This sounds so fabulous!  Check out this blog entry from kill.the.gluten.  Betty Crocker has several new gluten-free mixes out including one for brownies and one for chocolate chip cookies.  They all sound heavenly!

Friday, March 20, 2009

Oat Matzo - Gluten-Free and Kosher for Passover

Passover is nearly upon us!  For those of you looking for gluten-free matzo or matzo meal, this is the site for you http://www.glutenfreeoatmatzos.com. I had some of their sheet matzo last year and it tasted very similar to what I remember "traditional" matzo tasted like.  The only difference was it was a little more fragile.

I ordered mine delivered to my aunt's house and it was there within a matter of days, but I suspect that as we get closer to the holiday it might take longer so order soon.

Wednesday, March 18, 2009

Cadbury creme eggs are gluten-free!

Turns out the Cadbury Creme eggs are safe.  Even if Glucose syrup comes from wheat it as been processed to the point where there is not gluten left in it.

Tuesday, March 17, 2009

Rice Chex and Corn Chex go Gluten Free!

What a blessing this would have been last week when I was traveling and realized I'd forgotten my cereal.  I saw this in an email from NTGIG President Betty Barfield:

http://glutenfreepost.com/?p=909 Good news from General Mills! Not only have they made their Rice Chex cereal gluten free, they have also made their Corn Chex cereal gluten free. Click to contact General Mills or call 800-248-7310 and thank them for this move to serve a large consumer group who desperately needs more main-stream grocery store products to eat that are also cost effective. Check the boxes closely to make sure the Corn Chex you pick up says “gluten free” on the box. Some older boxes may still be on the shelf. Betty

Monday, March 16, 2009

Honey Stinger 20g Protein Bar

Be still my beating heart, but I think I've found the meal-replacement bar of my dreams for an active day.  At 390 calories, this is not a snack, but the Honey Stinger 20g Protein Bar is delicious and kept me going on it and water for about 8 hours of climbing and hiking yesterday.  It's so filling, that I only ate 1/3 at a time a couple of hours apart.

They are normally $2.39 but are on sale now at REI for .99!  I stumbled upon them the other day.  They are coated in chocolate, so that may melt in hot weather.  But they are made with whey protein and honey, so they don't have that awful aftertaste so many high-protein bars have.  

They come in several flavors, but my favorite so far is Dark Chocolate Cherry Almond Pro.

If you used to depend on Cliff Bars for a meal, this could be a viable Gluten-Free alternative for you!

Wednesday, March 11, 2009

Eating gluten-free at Outback Steakhouse

I had heard there was a decent gluten-free menu at Outback Steakhouse. I had a very satisfying dinner there just this past weekend and was very impressed with their service and attention to gluten-free detail. They remembered not to put the seasonings on my veggies, etc.

The menu is very detailed and includes mixed-drinks and miraculously some fabulous desserts including their infamous Chocolate Thunder from Down Under. Unfortunately, due to trying to be calorie conscious, I didn't sample it this time. If you're looking to splurge on your diet while staying gluten free, though, this is the place to go!

Monday, March 9, 2009

How gluten-free is gluten free?

I've been asking myself this a lot lately. As an experiment, I've been bringing my lunches from home the past few weeks and limiting my eating out to once a week. This is good for the waistline and the wallet as well. I've been having a lot more energy and feeling more upbeat despite layoffs at work and a garden variety of personal problems. My new diet is also higher in fiber and protein and has a lot more whole fruit in it, so I'm sure all that plays into it, but I have my suspicions about the gluten.

On a recent road trip, I stopped by a Wal-mart and to my surprise saw they had several gluten-free salads to go in their refrigerated section including what looked like a lovely mozzarella and tomato salad. So, I think it's possible to sustain this new diet even if it will take some advanced planning even on the go.

I'd love to know what you guys have found out - how gluten-free are you?

Thursday, March 5, 2009

PureFit Bars could be the answer

PureFit bars are high in protein, gluten-free and still edible.  They also have enough carbs to keep you going.  Pure protein bars can actually make you feel more tired.  I've been searching for a decent meal-replacement bar for hiking, traveling etc.  I had one of these and some strawberries a few days ago for lunch and it hit the spot.

Wednesday, March 4, 2009

Market Street to tag all gluten-free products

In addition to their gluten-free aisle, Market Street is going to start tagging all of their products. This seems like a huge commitment, but I'm glad they're doing it!  Here's the press release I got from them:

Market Street to Launch Nutritional Tag Program for Health-Conscious Guests

New shelf labels lead DFW guests to better, healthier food items

FRISCO, Texas – To help recognize National Nutrition Month, Market Street, United Supermarkets’ world-class food concept store, will launch its new Nutritional Tag program in its six Dallas-Fort Worth locations, including the company’s new Market Street location in Plano opening April 1.

The Nutritional Tags highlight foods meeting gluten-free, heart healthy/diabetes management, lean/low-fat, sugar-free/reduced sugar, and organic standards. The easy-to-understand labels, with corresponding letters and colors, are designed to conveniently lead store guests with special dietary needs to safe, healthy choices.

The company’s registered dietitians, Alicia Brown and Dr. Tyra Carter, have combed the stores’ grocery aisles to help distinguish a wide variety of healthier food selections from conventional foods.

“We have spent many hours during the past two years reading labels on all our food items so health-conscious guests can enjoy their shopping experience,” said Carter, corporate dietitian for United Supermarkets, LLC.

“The nutritional tags serve as a friendly guide that allows guests to make informed food decisions to improve health, manage or prevent disease. Now when guests see one of our Nutritional Tags distinguishing a food item, they have peace-of-mind that a registered dietitian has approved the item for special dietary needs.”

Market Street stores will have signage positioned throughout the aisles to help guests become familiar with the new program. To receive a nutritional tag, food items must meet one of the following criteria:

· Gluten-Free (blue label with letters “GF”): Gluten, a protein found in wheat, rye, barley and some oats, is harmful to those with celiac disease, multiple sclerosis and other immunological conditions. Foods that typically contain gluten – such as breads, pastas, crackers or cookies – are identified by this tag. The GF tag indicates that the food item contains no gluten and is manufactured in a dedicated gluten-free facility.

· Heart Healthy/Diabetes Management (pink/purple label with letters “HHDM”): This includes various food products with a single serving size that contains 3 grams or less of total fat; 0.5 grams or less of trans fat; 1 gram or less of saturated fat; 480 milligrams or less of sodium; 20 milligrams or less of cholesterol; and 3 grams or more of fiber.

· Lean/Low-Fat (orange label with letter “L”): Meat and dairy products that serve as great sources of protein, calcium, vitamins and minerals without the high fat content normally found in these items. These items consist of lean cuts of meat and dairy products that are lower in fat and sugar.

· Sugar-Free/Reduced Sugar (pink label with letter “S”): These products help manage diabetes and weight. Sugar-Free contains less than 0.5 grams of sugar per serving while Reduced Sugar contains 25 percent less than the original product.

· Organic (green label with letter “O”): Products that have been deemed “organic” by the U.S. Department of Agriculture (USDA). The items were produced without using conventional pesticides, synthetic fertilizers, sewage sludge, genetic engineering and irradiation.

The campaign surrounding the new Nutritional Tag program will run throughout the entire month of March, with stores highlighting a different tag each week. Guests seeking more information about the Nutritional Tag program can interact with company dietitians online by submitting questions to be anonymously featured on the Health and Wellness page or answered individually by e-mail.

In addition, Brown offers personal shopping assistance to guests wanting to develop healthier eating habits. By appointment and free of charge, the dietitian offers her nutritional expertise throughout the entire shopping experience, leading guests at all DFW Market Street locations toward a future of well-informed food selection. She also is available for tours of the new Nutritional Tag program.

“The Nutritional Tag program is like shopping with a registered dietitian, helping you select better foods for you and your family,” said Brown, the company’s health and wellness marketing manager and a registered dietitian.

“We’ve tagged thousands of food items to give our Market Street guests a wide selection of nutritious items. Health-conscious guests will really appreciate the great steps we’ve taken to make shopping in our stores as easy as possible. Anyone with questions is encouraged to visit our site or send us an e-mail.”

Market Street is a unique market that combines shoppers’ everyday grocery needs with the specialty items, whole-health/gourmet products and pre-prepared foods they want. DFW stores participating in the Nutritional Tag program are located in Allen, Colleyville, Coppell-Lewisville, Frisco and McKinney.

About United Supermarkets

Now in its 93rd year of operation, United Supermarkets, LLC, is a Texas-based, family-owned grocery chain with stores in 29 markets across north and west Texas. A self-distributing company with its headquarters and distribution center in Lubbock, United currently operates 49 stores under three distinct formats: United Supermarkets, Market Street and Amigos United.

Tuesday, March 3, 2009

Decadent gluten-free Pear Torte

I was looking through my copy of The Gluten-Free Vegan cookbook searching for a recipe tasty enough that I could make it for my gluten-eating-friend's birthday.  She doesn't do eggs, so my standard GF cake recipes wouldn't cut it. 

 I came across a recipe for a pear torte that sounded like it would do the job.  The recipe promised that this was the dish to take to potlucks and special suppers and that even gluten-eating non-vegetarians would like it.

Although I'm generally skeptical of statements like this I decided to make it.  The crust is made of sorghum flour, walnuts, agave syrup, egg-replacer, a little vanilla and vegan margarine.  The filling is tofutti cream cheese, tofutti sour cream, agave syrup and vanilla and it's topped with fresh pears and a sprinkling of cinnamon. 

It took a bit longer than a cake to make - you have to pre-bake the crust, slice the pears, etc. But it was all worth it when my friend and I sampled it this morning.  Although my friend will always try my concoctions, she is generally not a fan of gluten-free baking.  The torte, however, was a welcome treat.

Sweet, nutty, creamy and crisp at the same time.  This is definitely worth the effort.