I am Sorry!! Gluten Free With Aunt Jayne has been neglected lately.

Hello Everyone!

I am so sorry I have not been writing lately.  Many new changes in my life (Mostly good ones) I have a new grandson, Xavier, born December 7th and an almost new granddaughter, Asia,  born October 8th. (Two different mommies)

I have also had some minor technical difficulties with both my work computer and my home computer as well as some very minor health issues (Pretty much resolved now)

Starting next week, I promise to buckle down and publish my newest recipes and let you know what I thought of some pretty amazing gluten free products.

If you have an interesting gluten free article or a recipe you would like to share, please e-mail me at freeauntjayne@yahoo.com  (Subject should read “Guest Blog”)

Don’t forget to check out A.J’s Care Packages

Take care of you,

Love Aunt Jayne

XO

Whenever! The new Gluten Free Snack Bars

www.pamelasproducts.com

Pamela, you have done it again!

It was my great pleasure to try these new soft, chewy, certified gluten free bars.

They are also non-dairy, low in sodium and sweetened with agave and coconut sugar!

I work 12-hour shifts and on night shifts, especially, I am always looking for a healthy snack.  Pamela’s Whenever Bars are very satisfying.

The best part of these Whenever Bars, aside from the 4 awesome flavours, is that they are a good source of fiber.  (When you live gluten free, fiber is important)

Which one are you going to try first?

Oat Raisin Walnut Spice?

Oat Cranberry Almond?

Oat Blueberry Lemon?

Or Oat Chocolate Chip Coconut?

Oh just try them all!  You know you want to.  After all, Pamela has never disappointed us.

Go to Pamela’s web site and check out these and other delicious products.

www.pamelasproducts.com

 

American Key Food Products – Gluten Free Cassava Flour

http://www.akfponline.com/

“Not the Same as Tapioca Starch and Tapioca Flour Available Today. Premium Cassava Flour is Different; and it’s better!

Too many people erroneously believe that tapioca starch, tapioca flour and cassava flour are one and the same product. In fact, they are not! Tapioca starch and tapioca flour are actually two different products which are manufactured through different processes, although both are produced from the same raw material: the roots of the cassava plant. The cassava processors and vendors produced and sold tapioca flour up to the 1970’s. They then adopted starch manufacturing technology and since produced and sold only tapioca starch.

Tapioca flour, or more appropriately – cassava flour, is still produced and consumed in tropical countries where the cassava plant is indigenously grown. However, the quality and characteristics of the flour are adapted only to native dishes in these countries. These local cassava (or tapioca) flours are not well suited for use in baking applications which are based on wheat flour in the rest of the world, including North America.

This inspired AKFP to design a flour from cassava roots that can approximate the physical characteristics of wheat flour, and has inherent properties that will perform well in a gluten-free baking environment. The result: Premium Cassava Flour. Try it and be amazed!”

I have been experimenting with this amazing flour and have found that it works very well in every recipe I have used it in.  It really does work just like wheat flour and Cassava is wonderful for thickening sauces, gravies and stews too.

Try these cookies:

Tim’s Gluten Free Cookies

INGREDIENTS

1 lb butter (or margarine)

3 cups brown sugar

3 eggs

1 cup ground oats

4 or more cups Cassava Flour

2 tsp baking soda

3 cups unsweetened desiccated coconut

3 cups GF milk chocolate morsels

½ cup slivered almonds.

DIRECTIONS

Preheat oven to 350°F.

In a large mixer bowl, beat the butter, eggs and sugar.

Add the oats and coconut.  Mix well.

Add the all-purpose flour and baking soda a little at a time until you can touch the dough with your finger and your finger comes away clean.

Mix in the Chocolate morsels and the slivered almonds.

Roll into tablespoon sized balls and flatten slightly with the heel of your hand.

Bake 5 to 7 minutes. (Do not over-cook)

Here is a link to more fabulous recipes:

http://www.akfponline.com/Recipes.aspx

Izzi B’s Allergen-Free Cupcakes

About Izzi B’s Allergen-Free Cupcakes
Izzi B’s Allergen-Free Cupcakes is a wholesale bakery in Norwalk, CT. Our cakes and cupcakes are free of gluten, wheat, soy, dairy, eggs, nuts, casein, honey, seeds and apples. No preservatives, no trans-fats, no refined sugar, no cholesterol. Vegan and celiac friendly. All ingredients are either all-natural, organic or Fair Trade. All our food colorings are made of natural derivatives of plants. We supply frozen and freshly baked cakes and cupcakes to retail establishments in Fairfield, New Haven and Westchester Counties, as well as individual orders to customers right from our wholesale bakery or ship them to you. We deliver—to New York City, too! (We’re currently working on getting into a store near you.) Our cupcakes and cakes freeze well and are great for schools, playdates, and just plain I-need-a-treat-now. Our bakery is an allergen-free facility, ensuring that all of our baked goods are free of all the above listed allergens, all the time. And, you don’t have to have a food intolerance to enjoy Izzi B’s cupcakes. Izzi B’s wants everyone to know there are options when it comes to making smarter, healthier food choices, even treats. Remember, you are what you eat.

Izzi B’s Allergen-Free Cupcakes manufactures it’s products in a dedicated facility that is free from all commons allergens, offering consumers the highest level of assurance that the products you’re enjoying are safe and free from cross-contamination.

Please vote for our gingerbread house.

Open voting for fan favorites takes place from November 12 -­‐ December 18 either at the museum or on the Museum’s website: www.stamfordmuseum.org.

Gluten Free Almond “Bran” Muffins

Don’t worry!  There really isn’t any bran in these J

INGREDIENTS

1 cup almond milk

½ cup molasses

¾ cup unsweetened applesauce

2 tbs. olive oil

2 eggs

1 cup ground oats

1¼ cups GF all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 ½ tsp cinnamon

1 cup raisins

½ cup walnut crumbs

 

DIRECTIONS

Preheat oven to 350°F.

Line muffin tins or lightly grease them. (Makes 12 muffins)

In a medium bowl, whisk together all of the wet ingredients.

In a separate bowl, whisk together the dry ingredients.

Add the dry ingredients to the wet and mix only until moistened.

Gently stir in the raisins and nuts.

Bake 18 to 20 minutes.

 

Gluten Free Cookie Balls

INGREDIENTS

1 package GF Oreo type cookies

1 8oz package of gluten free cream cheese

2 cups gluten free white chocolate wafers

DIRECTIONS

Crush the cookies finely. I used a ziplock bag and my rolling pin. (Don’t try to do them all at once and use a silicone spatula to scrape them off the sides of the bag)

In a large bowl, beat the cream cheese until fluffy.

Add the crumbs and mix thoroughly.

Line two cookie sheets with waxed paper.

Using a lightly greased melon baller, make small balls and place on the waxed paper.

Place the balls in the freezer for about ½ hour.

Melt the wafers in a double boiler over medium-high heat.

Dip the balls into the melted chocolate and return them to the waxed paper.

Allow to set for about 20 minutes.

Store in the fridge for best results.

 

Variations:

Use white cookies and milk or dark chocolate.

Use ginger snaps and white chocolate.

Use your imagination

 

Tim’s Gluten Free Cookies

INGREDIENTS

1 lb butter (or margarine)

3 cups brown sugar

3 eggs

1 cup certified gluten free ground oats

4  (or more)  cups GF all purpose flour

2 tsp baking soda

3 cups unsweetened desiccated coconut

3 cups GF milk chocolate morsels

½ cup slivered almonds.

DIRECTIONS

Preheat oven to 350°F.

In a large mixer bowl, beat the butter, eggs and sugar.

Add the oats and coconut.  Mix well.

Add the all-purpose flour and baking soda a little at a time until you can touch the dough with your finger and your finger comes away clean.

Mix in the Chocolate morsels and the slivered almonds.

Roll into tablespoon sized balls and flatten slightly with the heel of your hand.

Bake 5 to 7 minutes. (Do not over-cook)

Cuisine Soleil – Review of a Canadian Gluten Free Company

First, a little history lesson:
At first, products were sold in various local public markets in North-West Québec and in the Montreal area. Today, Cuisine Soleil still attends the public market in Rouyn-Noranda – the home town of the company. Customers can enjoy Cuisine Soleil’s products and give direct feedback on new organic and gluten free products waiting to be commercially launched. The company owns a certified organic vegetable garden and sell their fresh produce at the market and some local restaurants.
2007 – The year 2007 marked the beginning of the distribution of Cuisine Soleil’s products in independent natural health food stores of different regions in the province of Québec.
2009 – Cuisine Soleil’s products are distributed all over the province of Quebec by Aux Mille et Une Saisons, a division of UNFI. Our Brown rice and buckwheat flour can be found at Sobey’s under the IGA banner in Québec.
2010 – Cuisine Soleil expands its product line and introduces an organic gluten free all-purpose mix. Later the company adds to its list of products, an organic chickpeas flour and a tapioca flour.
2011 – Cuisine Soleil expands the distribution of its products to Ontario and across Canada with Ontario Natural Food Co-op and Puresource. We are planning a new line of healthy and organic products for the end of the year.

I recently was given the opportunity to try out the flours of Cuisine Soleil.
If you look back through my recipes, you will notice the name Cuisine Soleil on many of them.
I have really enjoyed using these high quality, certified organic, gluten free flours. I have used them in many of my old favourite recipes and trust them enough to use while developing some new.
It is a great feeling to know that the flour I am using is pure and safe for celiacs and that my recipes will turn out every time.

Check out their cool new website http://cuisinesoleil.com and say hello to Marc Paquin and Blandine Arseneault .
Tell them Aunt Jayne sent you

Gluten Free Hospital Food – A letter

As many of you know, I was admitted to hospital in September.

My experience there was not great. The worst part was the food.

What they served me was, indeed, gluten free. It was also unpalatable! I have decided, therefore, to write to the nutritionist at my local hospital in hopes that they will improve their gluten free meals.

I encourage you to write you your local hospital too! Perhaps if they hear from enough of us, they will make the necessary changes.

Here is the body of my letter:

To Whom it May Concern: I would like to bring to your attention, the fact that 1 in 130 (approx.) people in North America has Celiac disease. Add to that, the people who are gluten intolerant and those who are allergic to wheat, rye, and or barley and you get a significant portion of the population!

I would like you to think about these people and consider taking a look at what you are feeding them in your hospital. We are not expecting gourmet meals. I understand that it is difficult to cook gluten free in a kitchen that must handle so many other dietary issues.

Here is my suggestion.

There is a book called Gluten Free in 5 minutes that has some really wonderful, easy to make foods. Also, there are recipes for many gluten free foods available on the internet such as http://www.glutenfreewithauntjayne.com http://www.glutenfreeeasily.com http://www.gluten-freemadesimple.com .

There are also many sites to purchase gluten free mixes as well.

Please take a few minutes to check out the sites and book mentioned above and work on your gluten free menu.

Sincerely,

October Salad

INGREDIENTS

2 cups chopped baby spinach and romaine (mixed)

¼ cup shredded carrots

¼ cup chopped celery

¼  cup chopped broccoli

¼ cup chopped cauliflower

¼ cup diced peppers (I mixed red, green and yellow)

½ cup cubed mango

½ cup cubed cooked chicken

1 tbs slivered almonds

1 tbs olive oil

1 thick lemon wedge (about ¾ inch thick)

 

DIRECTIONS

Toss together the first 6 ingredients.

Top with blueberries and almonds.

Drizzle the olive oil over top.

Squeeze the lemon wedge all over the surface of the salad.

Enjoy!