Monday, February 23, 2015

Saturday Meeting Summary

Among those welcomed at Saturday's meeting of the Gluten Free Support Group of Southwest Washington were former GIG SW WA members and two brand new members.  Guest speaker Chrystal Carver gave a wonderful presentation and brought chocolate-dipped Coconut Macaroon cookies for all to enjoy.  Her cookbook, Sweet & Simple Gluten-Free Baking, Irresistible classics in 10 ingredients or less!, is well organized and contains mouth watering full-page photos of all the recipes.  Each book was personally inscribed - a thoughtful touch.   
 
Our next meeting will be held on Saturday, March 21, 2015.  Same time, same location.  Watch for emails in March about the meeting.  Also, you can find the Gluten Free Support Group of SW WA by entering gigswwa.blogspot.com/ into  your search engine.  We're on Facebook, too.

Wednesday, February 18, 2015

February Meeting

( Formerly the Gluten Intolerance Group of SW WA )
 Agenda:  Chrystal Carver, author of Sweet & Simple Gluten-Free Baking, Irresistible classics in 10 ingredients or less!, will bring a baked treat and make available copies of her new cookbook.
Date:  Saturday, February 21, 2015
Time:  10:00 am – 11:30 am
Location:  Health Education Center (Room 1) at Peace Health Southwest Medical Center.  (Location is accessed via NE 92nd Ave. off E. Mill Plain Blvd.  Pass the parking structure and turn left.  The entrance is directly ahead.)
Cost:  Free admission
For Information: Contact Maureen at 360-571-8998

Thursday, February 12, 2015

Jensen's Bread and Bakeries

Hello Jensen's Bread and Bakeries fans! We need your help and would like YOUR input. We are considering converting our office space into a small retail gluten free market. Our plan would be to ONLY stock products from LOCAL businesses in WA. and OR. We would only source from commercial GF manufacturers to insure food safety.
One of the biggest hurdles for new gf entrepreneurs is distribution and shelf placement.
Our Market could be a "launch-pad" for those looking to move into a larger venue in the future. Additionally many new businesses can't devote the time it takes to sell goods in a Weekend Outdoor Market, not to speak of the weather elements.
Another thought we've had is selling vendor products on consignment rather than buying directly. This way the vendor can set the price, and if needed adjust pricing due to shelf life or perhaps if they have overstock they could offer price reductions. We've also thought about co-operative shipping to help facilitate getting vendors gf products to customers across the nation via an online store.
Obviously this is still in the "Brain-Storming" mode. Please give us some feedback on your thoughts and ideas.
For information we are located in S.E. Portland just off Powell and 21st Avenue. Do you think our location would be central enough for those in the greater Portland metro area?
3420 SE 21st Ave., Portland, OR 97202
Give us a call.: 503-208-3987

Monday, February 9, 2015

February Meeting

( Formerly the Gluten Intolerance Group of SW WA )
 Agenda:  Chrystal Carver, author of Sweet & Simple Gluten-Free Baking, Irresistible classics in 10 ingredients or less!, will bring a baked treat and make available copies of her new cookbook.
Date:  Saturday, February 21, 2015
Time:  10:00 am – 11:30 am
Location:  Health Education Center (Room 1) at Peace Health Southwest Medical Center.  (Location is accessed via NE 92nd Ave. off E. Mill Plain Blvd.  Pass the parking structure and turn left.  The entrance is directly ahead.)
Cost:  Free admission
For Information: Contact Maureen at 360-571-8998

Saturday, February 7, 2015


Chicken & Zucchini Poppers (GF, DF)

Ingredients
  • 1 lb. ground chicken breast
  • 2c grated zucchini (leave peel on)
  • 2-3 green onions, sliced
  • 3-4 Tbsp cilantro, minced
  • 1 clove garlic
  • 1 tsp salt
  • ½ tsp pepper
  • (optional: ¾ tsp cumin)
  • olive oil, for cooking (or coconut oil, avocado oil, or ghee)
Instructions
  1. Toss chicken with zucchini, green onion, cilantro, garlic, salt, and pepper (and cumin, if using). Mixture will be quite wet.
To cook on the stovetop:
  1. Heat a drizzle of olive oil in a medium pan over medium heat. Use a small scoop or a heaped tablespoon to scoop meatballs into the pan. Cook 8-10 at a time for about 5-6 minutes on the first side. Flip and cook an additional 4-5 minutes, or until golden brown and the centers are cooked through.
To bake:
  1. Drizzle a bit of olive or avocado oil onto a baking sheet. Scoop meatballs onto the greased pan. Drizzle a bit of additional oil over the meatballs. Bake at 400 degrees 20-25 minutes, or until cooked through. If desired, place under the broiler for an additional 2-3 minutes or until browned on top.
  2. Serve with guacamole, salsa, or your favorite dip. Serves 4-5.

- One Lovely Life

Wednesday, February 4, 2015

Pumpkin Cake

I have this awesome recipe book called The Cake mix Doctor Bakes Gluten-Free by Anne Byrn. I've finally gotten around to branching out from just chocolate and strawberry cakes. I decided to make her pumpkin cake tonight. It turned out smaller than a wheat cake, but the taste and texture was moist. Everyone loved it!
Ingredients for cake:
oil spray for mising pan
Cinnamon sugar for dusting pan (The amount can vary on how much dusting you want to use)
1 package (15 ounces) yellow gluten-free cake mix
1/4 cup granulated sugar
1 cup canned pumpkin
1/2 cup oil
3 Tbsp buttermilk, or apple juice, or orange juice, or water
3 large eggs
2 tsp vanilla
2tsp  ground cinnamon
1/4 tsp ground ginger             (I just used  almost 1tsp pumpkin spice and little extra cinnamon
1/4 tsp ground cloves                   instead of the individual ginger, clove, and cinnamon)
For glaze:
1 cup powdered sugar
2 Tbsp milk or orange juice
1. This cake is made for Bundt pan. Lightly mist pan and then coat with cinnamon sugar mixture. Set aside.
2. Place cake mix, granulated sugar, pumpkin, oil, buttermilk, eggs, vanilla cinnamon, ginger, and cloves in a large mixing bowl and beat with mixer. After 2-3min mixing pour mixture into prepared Bundt pan.
3. Bake cake until the top springs back when lightly pressed with finger, 35-40min. Transfer the Bundt pan to the wire rack and let the cake cool for 10min. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake into the wire rack to cool completely 15-20 more min.
4. Mix in another bowl ingredients for glaze and when cake cools pour over cake

-Courtesy of Stephanie Cody

Tuesday, February 3, 2015

Gluten Free Tortillas

Mission is test marketing their gluten-free tortillas. No word if they are made in a dedicated gluten-free facility. Long laundry list of ingredients, including eggs and soy, gums & starches and hydrogenated oils some of which typically give a soft, bendable texture similar to the qualities that gluten gives to baked goods.
Reports they they are "just like regular flour tortillas" and "pretty good". Found on the shelf next to the regular tortillas.
Found earlier in January at all Cash & Carry's, McMinnville Safeway, Canby Thriftway, Canby Fred Meyer, Wilsonville Fred Meyer, and seen in Aloha.
The text screenshot says they will be available nationwide later in 2015.