Happy New Year's Eve! If this was your first year trying to survive the holidays  - Congratulations! - you are at the finish line.  Or if you were cooking for someone in your family or friend circle that is newly gluten free, I hope some of the posts have been a help thus far.  For me, the holidays were a perfect time to experiment on some new recipes including this one from King Arthur's gluten free and dairy free collection, a repeat visit to a gluten free bakery in San Luis Obsipo, and a bit of my favorite gluten free beverage...wine. 

Mmmm...wine.  Thank God it's gluten free. 

Yes I am breastfeeding. But before you get all judge-y, know that I am using moderation (of course!), my doctor highly recommended a glass or two once a week to ease new mommy jitters ("You looked stressed," were her exact words) and this article from Slate.com calmed any additional fears I had about a little wine while nursing.  

But for you non-wine lovers out there be sure to check your holiday beverages before indulging.  Beer is famously not gluten free, but some restaurants and bars are offering ciders and gluten free beers.  Also check your hard liquor, for example there is controversy around vodka being gluten free or not. 

Whatever you choose, whether it is a 2013 Pinot Noir (a personal favorite), a frothy cocktail or a simple sparking water, enjoy it!!!!  Goodbye 2015 and hello 2016 - let's make it a great year!!!

Cheers, love and gluten free living,

Francine

In approximately 48 hours most people will be enjoying their last vices and splurges before the season of New Year's Resolutions.  My vice? Chocolate.  And though I have no plans to cut out this great treat in 2016, I'll take this opportunity to divulge two super tasty, chocolatey, decadent desserts.  I made both of these desserts in the last couple weeks, and I am not ashamed to admit that I consumed more than my fair share of them both.  And though it's been cold for Southern California, (we're pushing mid 60's, folks) neither of these recipes require the warmth of the oven.  Both are made with simple pantry ingredients one would have in a well stocked kitchen.  Best of all for me, they are gluten and dairy free.  

It's the Great Pumpkin, Charlie Brown.

Let's start with that last can of pumpkin in your cupboard.  You know, the one you bought back in November during the "I Love Pumpkin and More" sale.  What to do with that can that is going to expire before next Thanksgiving?  Chocolate Pumpkin Peanut Butter Cups. Having first tasted the recipe at our neighborhood's annual "Friendsgiving" last month, I knew I had to repeat it.  The peanut butter and pumpkin combination along with the cinnamon and pumpkin spice are a welcome riff off a traditional peanut butter cup.  I made mine with 63% Guittard dark chocolate which off sets the sweetness of the sugar, and cut back on the cinnamon just slightly, so that it would not be an overpowering taste.  Trust me, it's hard to stop at one! 

Avocado?? But I Can't Even Taste It!!

Chocolate pudding has always been a favorite of mine. In fact, after I had my son in the hospital, I literally craved chocolate pudding. So much so that I asked the nurses to bring me chocolate pudding cups with each meal!! Was it the healthiest thing?...no.  Did I care at the time? Not so much.  But six weeks later when I was home with a newborn suffering from acid reflux and I was strongly encouraged to remove dairy from my diet, I remembered this recipe. It is probably the most delicious use of avocados I can think of even though you can't taste the avocado.  That being said, I highly recommend Hass avocados or another creamy variety.  A more watery, grassy tasting avocado such as Bacon will impart those flavors on your dessert making it not so creamy and delicious.  Be sure to refrigerate the mixture before enjoying, and try adding a half teaspoon of cinnamon to the recipe with an additional sprinkle on top.  Or perhaps a dusting of cocoa powder?  Either way, you will have a hard time not licking the sides of the bowl!

So there you have it, two gluten free, dairy free, no bake chocolate desserts.  I dare you to squeeze a batch in before the end of the year!! 

To your sweet tooth, 

Francine

I imagine you are wondering how I knew I needed to give up all the delicious gluten filled treats in my life.  Because really, who does that on a whim?

Let me start by saying I was resistant. Very resistant.

I mentioned in my first blog post that I didn't share with anyone that I was giving up gluten. (Ask my husband...I didn't even tell him!) This was in part because I had given up other things in the past with little success.  I had given up dairy, fried foods, acid containing foods (tomatoes, etc.) to name a few.  I also tried adding things. I drank aloe vera juice, took Chinese herbs, popped lactate pills, chewed on crystalized ginger, saw chiropractors, went to acupuncture. I even saw a self proclaimed medicine man. Yup! I tried it all. Nothing was working. Since my symptoms ranged from an urgent need for the bathroom to wishing I could go #2 (sorry...again...TMI) doctors thought it was IBS. They told me to limit my stress. Another doctor thought I had tape worm. (Tapeworm for several years?? Insert eye roll.) So in the summer of 2008 when my stomach problems were not going away (think doubled over after dinner) and other problems were coming up such as extreme fatigue, catching every cold that went by, frequent and painful cold sores in my mouth (a sign of immune distress), and an unhealthy weight, I had to do something. 

At the time I was working at Williams-Sonoma as a manager and also building up my Pilates business. I was was rushing all over the LA freeways and often eating on the go. I was doing my best to eat what I thought was healthy - sandwiches on whole grain Ezekiel bread for lunch, Nature Valley Granola Bars for snacks, whole wheat pasta for dinner. But little did I realize this high gluten intake was the very thing that was leading to all my distress.

If you entered these symptoms in mighty Google now, I'm sure gluten intolerance would come up in a flash. But back in 2008 it took some searching.  I found a few bloggers who had just started writing about being gluten free.  Their stories sounded similar and it sounded like they were symptom free without gluten in their diet. 

But remember, I was resistant. 

Could I really give up muffins, scones, pizza, birthday cake and chocolate chip cookies? If this worked, would I ever enjoy a stack of pancakes, waffles, or a simple sandwich? I have to say those first bloggers gave me the confidence that I could and would.  Their simple blogs (that are now deliciously developed) recounted their cooking wins and boasted tasty gluten free recipes.  Those bloggers gave this foodie hope. 

And so my gluten free journey started.  I knew I needed to give up gluten to have the same success that they had.  To be symptom free, or at least symptom-less.
Has it been successful? Absolutely.  To date I have no stomach issues, great digestion, am completely free of constant cold sores, have a strong immunity and a healthy, consistent weight.  

Recently, I was asked how long it took to notice a change once I eliminated gluten. If memory serves me correctly, the change was almost immediate. That being said, the symptoms came back when I ate something I didn't know contained gluten.  That was a huge learning curve in itself! I had to be my own advocate by reading every label, talking to servers and chefs at restaurants and even educating my family. Believe it or not, I think it took a full year for me to be 99% gluten free.  

For me, gluten free living was a huge lifestyle change that has been worth its weight in gold. I am so glad I finally found what was bothering me for over a decade!! Cheers to persistence!! 

In finding your path to great health, 

Francine

It's that time of year.  That time of your favorite turkey dinner, seasonal cocktails, red cups at Starbucks, and warm, crumbly baked goods.  Oh wait...warm, crumbly gluten free baked goods.  An oxymoron? Not with a little effort...

I'll admit it. I had some epic baking fails in the beginning.  Couldn't I just swap normal flour for rice flour? Uh, no. What is xanthan gum and do I really need that tiny amount or can I just skip putting it the recipe? Uh, yes. Is buckwheat wheat flour? I know, confusing right?  Is that the real price for the gluten free flour or was that a misprint? ​It does get pricey...

All these questions might race through your mind as you start you gluten free baking. And now there are So. Many. Choices. when it comes to gluten free flours.  Choices are a blessing and a curse. If you hate one of the mixes you have others to try. Then again, where do you start?  I'm going to give you my favorite two mixes that you can purchase right off the shelf or order on Amazon.  Don't worry, this is just the beginning to help you whip up some tasty gluten free treats that will impress your coworkers, kids, and friends ( if you choose to share) and will help you beat the overwhelm.  

Pamela's Gluten Free All Purpose Baking Mix 
The first mix I feel in gluten free love with was Pamela's All Purpose Baking Mix.  It is easy to find at stores these days, or do what I do and buy the large bag on Amazon.  With this mix you can make everything from cookies, to pancakes, to (my personal favorite) sour cream coffee cake.  The sour cream coffee cake is so good and so moist that I dare you to tell the difference between it and a non gluten free variety.  Their are countless recipes their website, as well as on the back of the big bag.  Please note that the mix is not dairy free, it does contain buttermilk. So it would not be appropriate for vegans or anyone on a dairy free diet.  Since the birth of my son a few months ago, I have chosen to give up all dairy - even butter!! - to help his digestion.  So I've had to shelve my beloved Pamela's mix for now and turn to another option. 

King Arthur's Gluten Free All Purpose Baking Mix 
King Arthur Flour has been making baked good products for years so it should be no surprise they have jumped on the gluten free baking bandwagon.  Honestly, their products are fairly new to me and I don't know why I didn't try them sooner.  I have been pleasantly surprised with their All Purpose Gluten Free Baking Mix, which is also dairy free. It is a little hard to find, but if your local health food store does not carry it you can request that they do or order it from the King Arthur website. I recommend signing up for their email newsletter. You can actually specify that you only want information on gluten free products.  They have a good variety of gluten free flours and mixes, and from time to time offer free shipping on their products. 

So there you have it....a little something to get you through the holiday baking and out of the overwhelm.  We'll talk about xanthan gum another time after you've gotten your feet wet. 

Happy gluten free baking, 

Francine

"Don't worry...I'll just make a salad."

I found myself saying that a lot in the beginning. 

But I'm a good eater, I exercise, and I love the satisfying combination of something like a sandwich.  So even though there are many oh-so-tasty GF salads out there, and lettuce wraps are an increasingly popular choice, I quickly found myself missing bread.  In fact, when I first went off gluten, the simplicity of making a quick pb&j seemed like a distant memory.  Of course, I started taste testing. 

I am sure you have heard it before - gluten free bread can be a close cousin to a brick. I used to joke that I would leave a loaf of gluten free bread under my bed as a weapon against potential intruders.  Why is that? Gluten is an important protein in flour. It gives dough its structure, texture and elasticity.  Various amounts of gluten give various results but some amount of gluten is necessary in "regular" baked goods, breads, pizza and pastas.  That is how we get crusty croissants, chewy sourdough bread, and fluffy pancakes.  When gluten is removed, other types of flour are used which have a different chemical make up. Out goes the gluten and also out goes its role.  So bakers, both professional and home, have come up with different combinations of ingredients to make their gluten free bread as close to bread as possible.  Some do this much better than others. 

Of course you can make gluten free bread at home. I'll be honest, I haven't.  I have not the bread machine, nor the counter space for one.  What I really need is local gluten free bakery! Do you have one? If so, I'm green with envy. Second, get your bread hungry tummy over there for a taste test.  The bread might be pricey, but it will be better, fresher and have less preservatives than anything you can buy in the store. 

But for the rest of us, there are good options at the store.   To date, my favorite gluten free store bought bread is Udi's.  Udi's bread is light, soft, and actually tastes like bread. There is no bean flour aftertaste, no chemically feel from overuse of xantham gum or gritty texture. It is not dense or overpowering, making it possible to enjoy the other flavors in your sandwich.  I recommend starting with the White Sandwich bread and the Whole Grain bread.  Both are also soy and dairy free which is a huge must for me right now (more on that later).  The loaf is somewhere around $4.99 depending on where you buy it. Check the frozen section of Whole Foods, Sprouts, a health food store or Target (yes, Target!).  

But with pros there are cons, right? Udi's bread is rather SMALL.  In fact, my local Whole Foods provides Udi's bread at their deli for gluten free sandwiches and they literally make you two sandwiches, i.e. four slices of bread. My coworkers call the bread "Francine size" (I am 5 foot tall).  Second, once in a great while the loaf of bread is "hole-y" meaning that somewhere in the baking process something went awry and left large holes in the already small little slice.  When that happens I take it back to whatever store I purchased it at and ask for another loaf.  They are happy to oblige.  

Udi's brags that their bread does not have to be toasted to be enjoyed.  Those of you new to the gluten free scene might think this sounds like an odd statement.  But remember gluten free bread of yesteryear was nothing to write home about.  Heating it up and slabbing some butter or jam on it was the best way to suffer through the experience.  Udi's bread can be enjoyed out of the bag which makes it a great sandwich bread for lunches.  But if you are home, fire up your toaster...it's even tastier that way. Lastly, gluten free bread goes stale quickly and should be eaten soon after purchasing. If you are going to need more than a couple days to consume, store it in the freezer, and take a few pieces out when you are read to prepare the sandwich of your choice.  

Happy gluten free eating, 

​Francine

​It's funny when something you struggle with suddenly goes mainstream.  

Has that ever happened to you? 

In 2009, I decided to give up gluten on a last ditch effort to have good digestion. To not get sick after meals. To not have to run to the bathroom at a moment's notice. To not feel like I had food poisoning every week.  Sorry...TMI.  So yes, I know "last ditch effort" sounds dramatic, but after 13 years of stomach problems, visiting various doctors (in three different countries!), and several elimination diets, I was at the end of my rope.  Without telling anyone I eliminated gluten from my diet.  

Why were you so secretive,you ask?  Because it literally wasn't as mainstream and accepted as it is now.  Look, last week I heard that Subway is offering gluten free bread.  General Mills has a nationwide commercial introducing their first ever gluten free Cheerios.  Restaurants have gluten free menus. But in 2009, when I was looking for gluten free information I found an underdeveloped website by celiac.org, three gluten free bloggers (yes, three not three hundred) and a small gluten free section at the not-so-local Whole Foods. So...it was easier to be in the closet. I didn't talk about it much. I had to navigate the gluten free waters myself.  The benefit? I put my college education research tools to good use.  The downside? Lots of mistakes.  But here I am seven, SEVEN, years later and on the encouragement of my big sister and the inspiration of how gluten free living is helping so many people.  And let's be honest, I love talking about food.  

In gluten free health, 

Francine