2 1/2 cups Rice Flour, Brown, White or Mixed
1 2/3 cups Potato Starch
3 teaspoons Baking Powder
2 1/2 teaspoons Salt
2 tablespoons sugar
1/2 cup buttermilk Powder, Dry, Dairy, or Baking Section
3 tablespoons Egg Replacer Powder, Over Dairy Section
1 cup Shortening, less1 tbl.
In a large bowl, wisk together all dry ingredients. Cut in the shortening until no lumps appear. Store in the refrigerator or freezer because of the shortening. The Bisquick Mix is from Bette Hagman.
Yield: 1 1/4 Quarts
Servings: 5
Sunday, October 3, 2010
Wednesday, August 11, 2010
Pastini Pastaria Restaurant Review
I had the opportunity to eat at The Pastini Pastaria Restaurant at the NE Broadway location in Portland, Oregon. There is over 30 main pasta dishes that they will substitute the pasta for a penne pasta, which is their gluten-free pasta.
The restaurant is easy to get to, there is bus access and bike lanes. If you are going to drive there make sure you give yourself a little extra time because there is only street parking. Also the restaurant is close to The Rose Garden and The Coliseum. You can eat dinner there and then head on over to The Rose Garden to watch The Trail Blazer's play a basketball game or go to a concert.
My family and I had a great time there. We were warmly greeted. They took us to a table to sit down at. There was music playing in the background. The restaurant is very pleasant to the eyes and is kept very clean.
Yvette, The Director of Kitchen Operations gave me a tour of the kitchen. Yvette is terrific, she showed me where the gluten-free pasta is stored. It is stored in the refrigerator all wrapped up and kept separate from all the other food. Then she showed me the cooking area. The kitchen is kept very clean. She explained to me that the gluten-free pasta is cooked in a separate pan from the regular pasta and they use a tong that has a black rubber end. The tongs used for the regular pasta has no rubber end, so they can tell the difference. And the tongs are kept in a different area from each other.
The meat for the main dishes are kept wrapped up till they are ready to heat them up in a different pan from all other meats. They do a very good job of guarding against cross contamination. They educate there staff very well about celiac disease and gluten intolerance. When you order and tell them that you are gluten intolerant they touch the wheat free and gluten-free buttons on their computer to ring it up. When you get the receipt is says wheat free and gluten free right on the receipt.
Now I will tell you what we ordered. We ordered The Antipasto Platter off there Antipasti (appetizer) menu. Picture showing above. It is a spread of soprasetta, mortatdella, provolone, Italian olives, roasted eggplant spread, fresh mozzarella and marinated tomatoes with mixed greens dressed in balsamic-red wine vinaigrette. We dug into it. It was very delicious. A very good appetizer for the gluten intolerant.
Then for the main dish we ordered The Fusilli alla Roma from their Pasta Con Il Pollow (pastas with chicken) menu. It comes with gluten-free penne pasta tossed with grilled chicken, sun dried tomatoes, mushrooms and roasted garlic in a parmesan cream sauce. Oh talk about good, the pasta tasted very good, you would not know that is gluten-free. A very good gluten-free dish. Between the appetizer and the main dish we had plenty to eat. We ordered The Spaghetti Marinara off their kids menu for our son. My husband and our son are not gluten intolerant, I am the one who is gluten intolerant. So the guys did not have to have the gluten-free pasta.
For our beverages we ordered water of course and milk for our son. Coffee for my husband and I ordered the Strawberry Italian Soda. They have a terrific wine list.
Then for dessert we ordered Chocolate Tartufo. They separated it for us. I got the ice cream and the guys got the warm triple chocolate cake with a chocolate truffle center with whipped cream. Very decadent, yum. Yevette told me that they are working on getting gluten-free bread and gluten-free desserts to add to the gluten-free menu.
I give Pastini Pastaria 5 stars out of 5. I highly recommend this restaurant for when you want to got out to eat. Everything was excellent and the waitress did a wonderful job. Everything was clean. You don't have to worry about cross contamination at this restaurant. Pastini Pastaria has eight locations in the Oregon area. There are four locations in Portland. The other locations are located in Tigard, Beaverton, Bend and in Corvallis.
Thank-you Pastini Pastaria for the wonderful food and the amazing dining experience. Everything was excellent.
Thank-you Pastini Pastaria for the wonderful food and the amazing dining experience. Everything was excellent.
For more Gluten-Free Restaurants, we have a Gluten-Free Restaurant list on the top of our website.
This review was written by Lisa Morris who is a member of The Gluten Intolerance Group of South West Washington. Lisa has her own website at Lisa's Gluten-Free Advice and Healthy Living.
Saturday, May 15, 2010
Comple eat Pizza Dough
I had the chance to try out Comple eat Pizza Dough.
It tastes very good, light and flakey. I had made a Hawaiian Pizza with the crust.
It was so yummy, I could not get enough of it. But I didn't over endulge.
Compl eat Pizza Dough is Wheat-Free, Gluten-Free, Dairy-Free, Casein-Free, Nut-Free, Corn-Free and Soy-Free. It is Ready to Go: Simply roll out and Bake. It can be stored in the freezer until you are ready to use it.
Compl eat pizza dough is made locally in Vancouver, Wa. You can e-mail the company at compleat@live.com
The Pizza Dough can be purchased at Lingonberries Market in Vancouver, Wa.
Thank-you Lingonberries Market for the wonderful opportunity of trying out this wonderful product.
Written by Lisa.
Lisa is a member of GIG of SW Washington
She has a blog called, Lisa's Gluten-Free Advice and Healthy Living
Sunday, March 28, 2010
Gluten Free Breakfast and Snack Ideas
Breakfast Ideas
Low Carbohydrate, Low Glycemic Index Ideas
1) Apple slices dipped in almond butter
2) Apple with almond cheese slices (almond cheese can be found at Fred Meyers, Whole Foods or New Seasons)
3) Grainless Apple Pancakes
4) Cleanse shakes, Purification Shake Recipes or Breakfast in a Blender
5) Green Mix Protein Shake, Mix 1 scoop Greens First with 1 scoop Whey Pro Complete or 2 scoops Cleanse Shake.
6) Homemade Probiotics Yogurt
7) Handful of almonds with cucumbers or baby carrots
8) Chicken or Turkey Sausage with cucumber slices, grilled zucchini or other left over vegetables
9) Free Range Egg Omlete with spinach and tomatoe slices
10) Free Range hard or soft boiled eggs for a quick and easy breakfast.
11) Free Range scrambled eggs with quacamole salsa
12) To reduce the glycemic index of toast top with low glycemic index vegetables including mushrooms, asparagus, tomatoes or avocado
Snack Ideas
1) Fresh fruit, eat alone or with slices of almond cheese
2) Your favorite seeds and nuts (pumpkin seeds, sunflower seeds, sesame seeds, pecans, hazelnuts or almonds.
3) Sunflower crackers with cucumber slices or rice cake with zucchini and alfalfa sprouts
4) Crunchy Granola
5) Rice cakes, rye crackers, topped with avocado, almond butter, alfalfa sprouts, cucumber slices, Hummus or almond cheese.
6) Make a fruit smoothie with Protein Powder..
7) Fresh Vegetable Sticks with Tahini, Hummus, guacamole or almond butter.
8) Whole grain muffins, cookies or cakes made as wholesome as possible.
9) Gazpacho Soup
10) Millet Pudding
11) Gluten Free Almond cheese garlic bread
12) Free Range hard boiled eggs are a protein source.
13) Grated fresh coconut and grated carrots with vegetable sticks or healthy crackers, etc.
14) Chickpea crunches or Soybean nuts. Soak and cook legumes, spread on cookie sheet, brush with olive oil or butter and sprinkle with natural seasonings and herbs. Bake for 45 minutes at 350 degrees F.
15) Banana Chunks rolled in powered carob and or grated coconut.
16) Nut Butter Carob Balls or Halvah.
Other Ideas
1) Gluten Free Pancakes with applesauce
2) Crunchy Granola with Probiotics Yogurt
3) Millet Bread, Brown Rice Bread or Multi-Seed gluten-free bread with almond butter.
Some of these breads can be found at Fred Meyers in the nutrition center or at Whole Foods or New Seasons. For a more balanced meal eat with a Greens Mix Protein Shake.
4) Walrus Bread, Brown Bean Bread, Sandwich Bread with Almond Butter.
5) Probiotics Yogurt mixed with Crunchy Granola
6) Quinoa or brown rice porridge. For sweetness and some stewed apple, a few raisins and a sprinkle of cinnamon to quinoa or brown rice. Top with soy, rice or almond milk.
Low Carbohydrate, Low Glycemic Index Ideas
1) Apple slices dipped in almond butter
2) Apple with almond cheese slices (almond cheese can be found at Fred Meyers, Whole Foods or New Seasons)
3) Grainless Apple Pancakes
4) Cleanse shakes, Purification Shake Recipes or Breakfast in a Blender
5) Green Mix Protein Shake, Mix 1 scoop Greens First with 1 scoop Whey Pro Complete or 2 scoops Cleanse Shake.
6) Homemade Probiotics Yogurt
7) Handful of almonds with cucumbers or baby carrots
8) Chicken or Turkey Sausage with cucumber slices, grilled zucchini or other left over vegetables
9) Free Range Egg Omlete with spinach and tomatoe slices
10) Free Range hard or soft boiled eggs for a quick and easy breakfast.
11) Free Range scrambled eggs with quacamole salsa
12) To reduce the glycemic index of toast top with low glycemic index vegetables including mushrooms, asparagus, tomatoes or avocado
Snack Ideas
1) Fresh fruit, eat alone or with slices of almond cheese
2) Your favorite seeds and nuts (pumpkin seeds, sunflower seeds, sesame seeds, pecans, hazelnuts or almonds.
3) Sunflower crackers with cucumber slices or rice cake with zucchini and alfalfa sprouts
4) Crunchy Granola
5) Rice cakes, rye crackers, topped with avocado, almond butter, alfalfa sprouts, cucumber slices, Hummus or almond cheese.
6) Make a fruit smoothie with Protein Powder..
7) Fresh Vegetable Sticks with Tahini, Hummus, guacamole or almond butter.
8) Whole grain muffins, cookies or cakes made as wholesome as possible.
9) Gazpacho Soup
10) Millet Pudding
11) Gluten Free Almond cheese garlic bread
12) Free Range hard boiled eggs are a protein source.
13) Grated fresh coconut and grated carrots with vegetable sticks or healthy crackers, etc.
14) Chickpea crunches or Soybean nuts. Soak and cook legumes, spread on cookie sheet, brush with olive oil or butter and sprinkle with natural seasonings and herbs. Bake for 45 minutes at 350 degrees F.
15) Banana Chunks rolled in powered carob and or grated coconut.
16) Nut Butter Carob Balls or Halvah.
Other Ideas
1) Gluten Free Pancakes with applesauce
2) Crunchy Granola with Probiotics Yogurt
3) Millet Bread, Brown Rice Bread or Multi-Seed gluten-free bread with almond butter.
Some of these breads can be found at Fred Meyers in the nutrition center or at Whole Foods or New Seasons. For a more balanced meal eat with a Greens Mix Protein Shake.
4) Walrus Bread, Brown Bean Bread, Sandwich Bread with Almond Butter.
5) Probiotics Yogurt mixed with Crunchy Granola
6) Quinoa or brown rice porridge. For sweetness and some stewed apple, a few raisins and a sprinkle of cinnamon to quinoa or brown rice. Top with soy, rice or almond milk.
Friday, March 26, 2010
Gluten-Free Baking Tips
1) Bake thoroughly
2) Cool Completely before storing
3) Keep equipment and work surfaces clean
4) Use parchment paper for sticky products
5) Xanthan Gum is worth the purchase; a little goes a long way!
6) Yeast Breads:
Need only one rising in the pan they will bake in; also use less flour, soupy batter.
Ingredients should be room temperature except for water which should be lukewarm, 110 degrees or less; too hot it kills the yeast, too cold the yeast won't activate.
Adding extra protein in the form of eggs, egg substitutes, or milk solids help the yeast work in yeast breads as does cider vinegar.
7) Replacing sugar with honey, use about half the amount of honey; consider extra flour to balance liquid characteristic of honey.
8) Honey is a natural preservative and baked goods containing it will last longer before turning moldy.
9) Gluten Free baked goods freeze well.
10) Mixes can be worth the investment for time saved and a successful finished product.
11) Flour blends give a better result.
12) Some people taste the "bean" in bean flours.
13) "Plan your work and work your plan"
14) Converting recipes: Use a blend of gluten free flours to replace wheat flour, and 1/2 tsp. xanthan gum for one batch of muffins, cookies, quick breads; and extra leavening like aluminum-free baking powder or soda up to 1 tsp. per batch of baked goods.
15) Bake at a lower temperature for a longer time to ensure shelf life.
16) Store products in the refrigerator to ensure shelf life.
17) Label storage containers in a consistent but different manner than products containing gluten.
18) Experiment and try to have fun; it's a new adventure and you will feel better eventually if you get the gluten out of your system.
2) Cool Completely before storing
3) Keep equipment and work surfaces clean
4) Use parchment paper for sticky products
5) Xanthan Gum is worth the purchase; a little goes a long way!
6) Yeast Breads:
Need only one rising in the pan they will bake in; also use less flour, soupy batter.
Ingredients should be room temperature except for water which should be lukewarm, 110 degrees or less; too hot it kills the yeast, too cold the yeast won't activate.
Adding extra protein in the form of eggs, egg substitutes, or milk solids help the yeast work in yeast breads as does cider vinegar.
7) Replacing sugar with honey, use about half the amount of honey; consider extra flour to balance liquid characteristic of honey.
8) Honey is a natural preservative and baked goods containing it will last longer before turning moldy.
9) Gluten Free baked goods freeze well.
10) Mixes can be worth the investment for time saved and a successful finished product.
11) Flour blends give a better result.
12) Some people taste the "bean" in bean flours.
13) "Plan your work and work your plan"
14) Converting recipes: Use a blend of gluten free flours to replace wheat flour, and 1/2 tsp. xanthan gum for one batch of muffins, cookies, quick breads; and extra leavening like aluminum-free baking powder or soda up to 1 tsp. per batch of baked goods.
15) Bake at a lower temperature for a longer time to ensure shelf life.
16) Store products in the refrigerator to ensure shelf life.
17) Label storage containers in a consistent but different manner than products containing gluten.
18) Experiment and try to have fun; it's a new adventure and you will feel better eventually if you get the gluten out of your system.
Thursday, March 25, 2010
Easy Creamed Soup Base
INGREDIENTS
- 1 cup dry milk powder or substitute
- 1 cup white rice flour
- 2 tablespoons dried minced onions
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 3 tablespoons GF powdered soup base chicken or vegetable
DIRECTIONS
In a small saucepan blend 4 T of base with 1/4 C cold water. Add 1 C hot water (or chicken stock) cook over medium heat, stirring until soup thickens.Cream of Mushroom: use the liquid from one 4-oz can of mushroom bits as part of the water. After soup thickens add mushrooms.
Cream of Tomato: follow above, replace 1-5.5oz can of V8 juice as part of liquid.
Cream of Cheese: follow above use using 1/4 C of the base and add 1/4 extra water stirring in 1/2-2/3 grated cheddar cheese.
Monday, March 22, 2010
Gluten-Free Flours, Binding Agents and Gluten
Gluten Free Flours
Almond Meal Flour
Amaranth Flour
Brown Rice Flour
Buckwheat Flour
Garbanzo Bean Flour
Millet Flour
Potato Starch
Quinoa Flour
Sorghum Flour
Soy Flour
Tapioca Flour/Starch
Arrowroot Flour
Teff Flour
Binding Agents
Arrowroot
Cornstarch
Guar Gum
Potato Starch
Tapioca Flour or Starch
Xanthan Gum
Gluten (to Avoid)
Wheat
Barley
Barley Malt
Rye
Spelt
Semolina
Graham Flour
Wheat Starch
Wheat Germ
Couscous
Bran
Kamut
Bulgur
Durum
Triticale
Oats ? Oats are not guaranteed from cross contamination.
Oats ? Oats are not guaranteed from cross contamination.
Alcohol
