Pamela’s Products: Best gluten-free bread March 31, 2008

I found a gluten free bread mix that I consider to be the best bread I’ve tasted since I was diagnosed with celiac disease almost 4 years ago.  It is by Pamela’s Products, the Amazing Wheat-free Bread Mix (it is actually wheat-free AND gluten-free).  You’ve probably tried Pamela’s gluten-free cookies (my favorite is the Espresso Chocolate Chunk).  The first time I bought the mix I made the pie crust (the recipe is on the package) for an apple pie when my son came home for Thanksgiving.  It was delicious – but it is definitely a rare treat because it is very high in fat. 

Here in the Wood River valley in Idaho I get the Wheat-free Bread Mix and the cookies at Atkinsons’ Valley Market in Bellevue. The Wheat-free Bread Mix is also available in Hailey at Bigwood Nutrition.

Recently I looked on the Pamela’s website for more receipes and found this recipe for a Soft Baguette Loaf.  I happen to have bought a baguette pan last year hoping to find a good bread recipe.  This recipe is not fluffy but dense and slightly soft.  The molasses adds a great taste.  It is good for dipping in oil and balsamic vinegar and later makes a good toast.  I slice the left-over loaves and put in freezer so that they stay fresh.  It is easy to pull out a couple slices at a time, let them defrost and serve. 

My husband, who isn’t gluten intolerant, asks for this bread even if I have store-bought french bread for him.  The recipe is easy to make, just add all the ingredients to the mixing bowl and mix at medium for 3 minutes.  Then let rise in pan for 1 hour and bake.  It has never failed for me.  I make sure the water and milk are about 100 to 110 degrees.  Enjoy it!

Soft Baguette Loaf

1 bag Pamela’s Amazing Wheat-Free Bread Mix
1 cup warm water
1/3 cup milk with 1 tablespoon vinegar
1/4 cup oil
1 tablespoon dark molasses
1 yeast packet (enclosed)

Combine all ingredients. Mix on medium for 3 minutes. Use 1/2 of the dough for each loaf. Place on a greased baking sheet. Use oil or non-stick spray on dough to shape loaves. Let dough rise for one hour, then slash cuts in loaf. Bake for 25-30 minutes at 375°. Loaves can have seeds (sesame, poppy, sunflower) added to top before baking. Try using fine corn meal on the cooking sheet to give the bottom of the loaf additional texture.

Gluten free in Ireland March 20, 2008

Gluten-free in Los Angeles has a nice entry about a trip to Ireland and the gluten-free food they found.  It sounds wonderful.  I can’t wait to go.

Peanut sauce adds to easy vegetarian and gluten free dinner March 17, 2008

If you are vegetarian and gluten intolerant a typical easy dinner is sauteed or steamed vegetables on top of a bed of rice.  I love to add a good peanut sauce on top of the vegetables. 

I first had this meal when I went on a bike tour with Women Tours.  Kimberly made a delicous meal for us hungry bike riders which really hit the spot.  She offered cooked, cut up chicken pieces in addition to the rice and veggies for those who wanted to eat meat.  They also had walnuts to sprinkle on top. 

I have been experimenting with peanut sauces and finally found a wonderful version which is also very easy to make.  This peanut sauce is from the cookbook “Vegetarian Planet” by Didi Emmons.  I used lite coconut milk.

I also used about 1 teaspoon fish sauce and then added enough gluten-free soy sauce to equal one tablespoon.  The result is very good, a good choice to add some taste and protein to an easy dinner.  Add some chopped walnuts on top for crunchiness and to add omega-3’s.

Two new articles from Celiac.com March 1, 2008

I just received two new interesting articles from celiac.com.  One presents an theory wondering if President Kennedy had undiagnosed celiac disease.  He suffered from many symptoms which point to celiac disease.  You can also read the article written by Columbia University’s Dr. Peter H.R. Green which prompted the celiac.com article. Both articles should be of interest to people with celiac disease.

The second article is about a study showing that as celiac disease becomes more well known among the medical community more people are being diagnosed earler and with little or no symptoms. This is good because the disease can be caught earlier and patients won’t suffer long needless periods with no diagnosis.