Diana and I are happy to report that CeliacFoodReviews.com is a sponsor of the 7th Annual International Celiac Walk/Run. This is our second year as a national sponsor. We are checking our schedules to see if we can make the Baltimore Walk/Run.
If you are a celiac or are friends with one, please walk, run, and/or contribute to the walk.
Tuesday, March 25, 2008
Tuesday, March 18, 2008
Gluten free pizza at Ciao!, Eastchester, New York
So maybe it was a touch of serendipity... a co-worker of mine happened to notice an ad in a local Westchester newspaper recently and brought it to my attention. It was an ad for gluten free pizza- eat in or take out. I grabbed the paper, made a copy and waited with growing anticipation for Rob to come home. It was a Friday and when he saw it, we both ran to the car and drove to Ciao!
After we were seated, I harbored a bit of doubt that the ad might have been misleading and a gluten free pizza really didn't exist- so I was just elated when Rob asked for the gluten free menu and voila - it appeared by our courteous waiter!
Immediately Rob decided on the gluten free pizza with sausage, onion, garlic and spinach. While waiting we enjoyed an endive salad filled with tasty tomatoes, roasted red peppers and Gorgonzola. Happily the gluten free pizza arrived quickly and we set to work.
Yum yum- Ciao! created a delicious pizza with succulent sausage seasoned perfectly with just enough anise and spice. There were huge cloves of garlic which I couldn't ingest all of- and crunchy onions. Okay so I picked the spinach and perhaps it wasn't the best choice as it detracted from the onions and garlic and sausage- but you know I'm always trying to hide the veggies!
So scrumptious is all I can say. The crust definitely had the tell-tale gluten free flavor- but hey at least we were secure in what we were eating; it did have a nice texture and crisp crust- and surprisingly held the weight of the toppings without collapsing into a soggy mess on the plate which has been known to happen with rice-based creations.
I think Ciao will become our new home away from home... you can't imagine how thrilling it is to have found a restaurant offering Rob's favorite... Gluten free pizza yes!!
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After we were seated, I harbored a bit of doubt that the ad might have been misleading and a gluten free pizza really didn't exist- so I was just elated when Rob asked for the gluten free menu and voila - it appeared by our courteous waiter!
Immediately Rob decided on the gluten free pizza with sausage, onion, garlic and spinach. While waiting we enjoyed an endive salad filled with tasty tomatoes, roasted red peppers and Gorgonzola. Happily the gluten free pizza arrived quickly and we set to work.
Yum yum- Ciao! created a delicious pizza with succulent sausage seasoned perfectly with just enough anise and spice. There were huge cloves of garlic which I couldn't ingest all of- and crunchy onions. Okay so I picked the spinach and perhaps it wasn't the best choice as it detracted from the onions and garlic and sausage- but you know I'm always trying to hide the veggies!
So scrumptious is all I can say. The crust definitely had the tell-tale gluten free flavor- but hey at least we were secure in what we were eating; it did have a nice texture and crisp crust- and surprisingly held the weight of the toppings without collapsing into a soggy mess on the plate which has been known to happen with rice-based creations.
I think Ciao will become our new home away from home... you can't imagine how thrilling it is to have found a restaurant offering Rob's favorite... Gluten free pizza yes!!
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Saturday, March 15, 2008
Bread From Anna: Gluten Free, Soy & Rice Free
So I again gave a stab at preparing Breads from Anna's gluten free, soy free and rice free bread mix. This time I used a BreadMan bread machine and awaited the results. From start to finish it took about 5 hours to create. Following the directions exactly, I did as was told and filled the baking tray with warm water, eggs, apple cider vinegar, and olive oil. The recipe said to use 2 large eggs and 1 large egg white - measuring between 2/3 and 3/4 cup. I thought my eggs were large, but they clearly didn't reach the 2/3 cup point- so I did add an additional egg.
Lastly I didn't trust the enclosed yeast pack- you never know how long those packages are waiting around for consumption. Instead I used my own package of yeast- freshly purchased and I sprinkled it on top of the mix. Okay - so perhaps I didn't follow the directions exactly.
I then instructed the BreadMan to create a quick wheat, dark crust loaf (or rather it instructed me) and voila- what eventually emerged was a bread that was lumpy on top but otherwise looked pretty bread-like. It smelled good- but not phenomenal like a bakery or anything.
As I had spent most of the snowy morning snacking, I had plenty of will power to not dive right in and cut a slice. I actually allowed it to cool! When the loaf had rested for a while, I took the plunge and cut a hefty portion. It felt weighty and substantial- but maybe a bit too moist. I figured a toast in the toaster wouldn't hurt. I buttered the hot slice and took a bite. Yes it was dense and didn't taste too bad. I think I was underwhelmed mainly because it seemed to have a strong gluten-free flour taste to it- which I theorize derives from all the bean flours.
So my original complaints about this bread remain- it's too heavy, with too strong of a bean flavor. But all is not lost- Rob certainly enjoyed having a slice of buttered bread- and I didn't really mind either!
Ingredients:
Cornstarch, tapioca flour, powdered skim milk, chickpea flour, pinto bean flour, navy bean flour, sorghum flour, Montina flour (perennial bunch grass, achnatherum hymenoides), maple sugar, xanthan gum, salt and yeast.
Nutrition Facts:
Serving size: 28 g
Servings per container: about 20
Calories: 90
Calories from fat: 0
Sat. fat: 0 g
Cholesterol: 0 mg
Sodium: 180 mg
Total carb: 22 g
Dietary fiber: 3 g
Sugars: 3 g
Protein: 3 g
Lastly I didn't trust the enclosed yeast pack- you never know how long those packages are waiting around for consumption. Instead I used my own package of yeast- freshly purchased and I sprinkled it on top of the mix. Okay - so perhaps I didn't follow the directions exactly.
I then instructed the BreadMan to create a quick wheat, dark crust loaf (or rather it instructed me) and voila- what eventually emerged was a bread that was lumpy on top but otherwise looked pretty bread-like. It smelled good- but not phenomenal like a bakery or anything.
As I had spent most of the snowy morning snacking, I had plenty of will power to not dive right in and cut a slice. I actually allowed it to cool! When the loaf had rested for a while, I took the plunge and cut a hefty portion. It felt weighty and substantial- but maybe a bit too moist. I figured a toast in the toaster wouldn't hurt. I buttered the hot slice and took a bite. Yes it was dense and didn't taste too bad. I think I was underwhelmed mainly because it seemed to have a strong gluten-free flour taste to it- which I theorize derives from all the bean flours.
So my original complaints about this bread remain- it's too heavy, with too strong of a bean flavor. But all is not lost- Rob certainly enjoyed having a slice of buttered bread- and I didn't really mind either!
Ingredients:
Cornstarch, tapioca flour, powdered skim milk, chickpea flour, pinto bean flour, navy bean flour, sorghum flour, Montina flour (perennial bunch grass, achnatherum hymenoides), maple sugar, xanthan gum, salt and yeast.
Nutrition Facts:
Serving size: 28 g
Servings per container: about 20
Calories: 90
Calories from fat: 0
Sat. fat: 0 g
Cholesterol: 0 mg
Sodium: 180 mg
Total carb: 22 g
Dietary fiber: 3 g
Sugars: 3 g
Protein: 3 g
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