Easy Eats Blog

Gluten-Free Twinkies Recipe and a Pamela’s Products Giveaway!

Jacqueline — Mon, 15 Apr 2013 14:09:34 +0000

We’re big fans of Pamela’s Products over here, as her baking mixes turn out
deliciously authentic treats in minutes and are incredibly reliable when trying to recreate a gluten-free variation of a childhood favorite.

Coming up on its 25th birthday this April, Pamela’s Products is bringing back a childhood favorite with its new cup-for-cup Artisan Flour Blend – Twinkies! You may have heard that this iconic store-bought treat is making its way back to store shelves this summer, but with Pamela’s recipe, you can enjoy a delicious, gluten-free version. Not only that, the recipe uses all natural ingredients without the hydrogenated oils, high fructose corn syrup and artificial flavors and colors found in the traditional Twinkie.

We’re excite to team up wit Pamela’s in offering two lucky readers a chance to try their new mixes! Get in the kitchen and try your hand at homemade Twinkies with the new Artisan Flour Blend, decorate springtime cookies with Sugar Cookie
Mix, or get creative adding mix-ins (try coconut flakes or toffee chips) with the
Oatmeal Cookie Mix (that I loved and reviewed on my own blog).

To enter the giveaway, Like Pamela’s Products on Facebook and
leave a comment below telling us what you’d make with these mixes.

This giveaway is open until 6pm EST on Friday, April 19th.

Pamela’s Gluten-Free Twinkies

Check out Pamela’s Products’ website for this original recipe and so many more!

3/4 cup Pamela’s Artisan Flour Blend
1 tsp baking powder
1/4 tsp salt
2 TBSP milk
4 TBSP butter—unsalted
1/2 tsp vanilla
5 large eggs at room temperature
3/4 cup sugar
1/4 tsp cream of tartar

Preheat the oven to 350°F and adjust the oven rack to the middle position.

To make the Twinkie Molds:

Start with a piece of heavy-duty aluminum foil, about 14 inches long. It should be just a little longer than it is wide. Fold the foil in half lengthwise, then fold it in half again to create a rectangle that’s about 6 inches long and 7 inches wide. Repeat to make a dozen rectangles. Place 1 sheet of folded foil with the long side facing you, place a standard-size plastic or glass spice jar on its side in the center of the foil, the jar’s long side also facing you. Bring the long sides of the foil up around the jar. The foil won’t reach all the way around, and that’s okay. Fold the foil in around both top and bottom ends of the spice jar, nice and tight. You’ll end up with 12 troughs. Spray the molds with lots and lots of nonstick spray. Place the Twinkie molds on a baking sheet or in a roasting pan and clip together to keep upright.

To make the Twinkies:

Whisk the flour, baking powder, and salt together in a bowl.

Heat the milk and butter in a small saucepan over low heat until the butter melts, add vanilla. Keep warm.

Separate the eggs, placing the whites in the bowl of a stand mixer fitted with the whisk attachment and beat until foamy. Gradually add 6 tablespoons of the sugar and the cream of tartar and continue to beat until the whites reach soft, moist peaks.

Transfer the beaten egg whites to a large bowl and add the egg yolks to the stand mixer bowl and beat the egg yolks with the remaining 6 tablespoons sugar on medium-high speed until the mixture is very thick and a pale lemon color, about 3 to 5 minutes. Add the beaten egg whites to the yolks, but do not mix.

Sprinkle the flour mixture over the egg whites and then mix everything on low speed for just 10 seconds. Add the melted butter mixture into the bowl and fold gently with a large rubber spatula until the batter shows no trace of flour and the whites and yolks are evenly mixed, about 8 strokes.

Immediately scrape the batter into the prepared molds, filling each with about 3/4 inch of batter. Bake until the cake tops are light brown and feel firm and spring back when touched, 13 to 15 minutes. Transfer the pan containing the molds to a wire rack and allow the cakes to cool in the molds.

Just before filling, remove each cake from the foil. Using the end of a chopstick, poke three holes in the bottom of each cake and one in each end. Wiggle the tip of the chopstick around some to make room for the filling.

Transfer the frosting to a pastry bag fit with a small tip (about 1/4 inch across). Pipe the frosting into the holes you created in the cakes. As you fill each cake, hold it in your hand and press your palm gently around it so you can feel the cake expand, taking care not to overfill and crack the cake.

Seven-Minute Frosting Recipe

3/4 cup sugar
1 Tbsp light corn syrup
3 Tbsp water
3 egg whites from large eggs
1/8 tsp salt
1/2 tsp vanilla

In the metal bowl of a stand mixer set over (but not touching) a saucepan of simmering water, combine the sugar, corn syrup, water, egg whites, and salt. Cook over medium heat, stirring frequently, until the sugar has completely dissolved, 3 to 4 minutes.

Attach the bowl to the mixer fitted with the whisk attachment. Beat the mixture on high speed until glossy, thick, and billowing peaks form, about 7 minutes. (It really only took about 3 to 4 minutes.) Beat in the vanilla. Use immediately.

Our Newest Addiction: Numi’s Savory Tea Collection

Jacqueline — Fri, 05 Apr 2013 13:35:49 +0000

I first started exploring tea in college, when a second bout of serious Lyme Disease
set my lifestyle apart from most of my coeds. I had already been off gluten and
dairy for years, and those other foods I had trouble digesting or should avoid for arthritic reasons were now back on my black list, and so there was very little to
satiate my hunger or taste buds.

Enter the beautiful world of tea. All of a sudden I was exploring kinds of tea then uncommon to the mass market in the United States: earthy pu-ers that tasted delightfully like sticks and mud; deeply red rooibos that tasted almost sweet;
oolongs that ranged from green to gold and tasted like grass or sunlight or, in my more romantic moments, the wind. And then there were the new friends that are always on hand to this day, that my northern Californian friends would teach me
how to say properly – genmaicha, gyokuro and gamnong matcha. I saw the world through those tins of loose tea, and their brewing specifications and range of
flavors filled the hole made by all those things I couldn’t eat.

Years later, I still have too many teapots and tins of tea pouring out of my cupboard. But as the market has progressed from offering more than Celestial Seasonings
and Twinings, I’ve started enjoying the convenience of bagged teas again.

Numi had already been one of my favorite brands for tea-on-the-go before we
were sent some samples of their new savory line. Yes, their loose tea and gorgeous flowering teas are delicious and beautiful. But it was – honestly – their boxed collections that snagged me; their “Numi’s Collection” covers enough variety in caffeine level and taste that I can explore from dawn till dusk. Their teas are all organic and fair-trade certified, and they’ve got a gluten-free label right under the ingredients list. And, on top of that, they all taste incredible.

But savory tea?
Yes! Savory Tea!

Imagine a liquid that tastes like a bright, fresh vegetable broth, and then finishes
clear and crisp, leaving only a delightful scent behind. That’s what you get with this
line of savory tea.

We worked our way through the sampler collection with a curiosity and fear that turned into awe and excitement. What a great way to stave of mid-meal snacking! What a brilliant friend for a morning commute! What a reliable way to stave off an upset stomach! What a convenient way to always have something warm and comforting on hand. What a fun new world of flavor to explore.

Our favorite flavors were a bit mixed; mine was hands down the Beet Cabbage. But the Fennel Spice worked like magic against a queasy stomach. And the Tomato Mint was unexpectedly rich and layered. They all have their beneficial elements, and we were excited to add this to our newest tea addictions.

Check out Numi’s new Savory Tea Line at Numi.com or your local Whole Foods Market.
And connect with Numi on Facebook and Twitter!
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Tomato Mint
This bright Mediterranean infusion is reminiscent of the sweet savory scent of stuffed grape leaves (dolmas). The combination of ripe tomatoes, mint leaves, decaf black tea, a touch of cinnamon and lemon peel makes for a zesty, mouthwatering cup.

Spinach Chive
Layers of steamed spinach greens give way to the mouthwatering fullness of this savory brew. The citrus notes of Numi’s Dry Desert Lime tickle the roof of your mouth as coriander teases your taste buds. Dill, chive and decaf green tea are the perfect finish to this well-rounded, yet complex, blend.

Fennel Spice
Coaxed by the soothing scents of freshly cut fennel, this crisp concoction will transport you to the enchanting European countryside. The soaring flavors of sweet licorice envelop the earthy fullness of celery root while slivers of orange peel and decaf green tea delight the palate.

Carrot Curry
Be transported to the heart of India with the rich exotic flavors of curry, turmeric and ginger. Kissed by sweet carrots and bright cilantro, the earthy, vegetal and piquant notes are marvelously woven together into this full-bodied blend.

Broccoli Cilantro
As pungent aromas lure you into this abundant garden, the hearty flavors of broccoli, celery leaves and cilantro capture your palate. Turmeric and decaf green tea deliver a peppery roundness. Come home and relax to a cup of Broccoli Cilantro’s sweet lingering taste.

Beet Cabbage
A bright crimson hue welcomes you into delightful scents of clove. This smooth buttery blend is rooted with beets and cabbage and delicately spiced with mustard seed and coriander. The finish is accented by sweet notes of apple and decaf black tea.

Healthy After Holidays! Sesame Tuna with White Yam Noodles and Red Curry Coconut Sauce

Jacqueline — Wed, 03 Apr 2013 15:56:37 +0000

Today we welcome Kym from Free Spirit Eater back to Easy Eats. Kym was a
blog intern a few months back, and I’ve asked her to give us some healthy
recipes to keep us going in our new year! Check out her Mahi Mahi Tacos,
Black Bean Espresso Brownies and Vegan Chocolate Panna Cotta!

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Who doesn’t love a nice tuna steak? An omega-3 fatty acid-filled fish, seared golden brown on the outside, flaky pink flesh on the inside? Instead of going for the stereotypical under-seasoned side salad, I decided to pair the black sesame
encrusted fish with white yam noodles. They are similar in appearance and taste to cellophane noodles typically used in oriental cuisine. Not only are they gluten free,
but they’re easy to prepare. After rinsing them thoroughly, they only require 1
minute in the microwave or 2-3 minutes in hot water.

What could possibly bring together the sesame encrusted tuna and this very neutral tasting noodle? Why, red curry and coconut of course! One bite delicately coats your tongue with a slightly spicy and nutty taste. The strong flavors in the sauce are balanced out by the subtle undertones of the sesame tuna. The flavors awaken your palate, helping to forget this dish was created with your weight in mind.

Sesame Tuna with White Yam Noodles & Red Curry Coconut Sauce

Serves 2

Seared Sesame Tuna
1 10 oz Tuna Steak
3 tablespoons of sesame seeds
Salt and pepper to taste
1 tablespoon of olive oil

Place olive oil in a sauté pan on high heat. Season tuna with generous coating of salt and pepper as well as sesame seeds on all sides. When oil is scorching hot, place tuna down and allow until you achieve a nice brown sear. Repeat on all sides. Remove from heat. When cooled for a few minutes, slice thin against the grain.

Red Curry Coconut Sauce & White Yam Noodles
1 tablespoon of Red Curry Paste
1 ½ teaspoons of fresh minced ginger
Enough canola oil to thinly coat medium sauce pan
1 clove of garlic, minced
10 ounces coconut milk
Fish sauce
8 ounces white yam noodles (or white rice noodles work well here, too)
Thin sliced scallions for garnish

In a medium sauce pan place canola oil, enough to just thinly coat the bottom on medium high heat. When oil is hot, add the minced garlic and ginger. When they begin to turn a darker shade, add the red curry paste and allow to cook for 3 minutes while moving around with a rubber spatula.

When the paste has begun to change consistency, add the coconut milk and whisk until smooth. Bring to a boil and then reduce heat to a simmer. Let reduce for about 10-15 minutes mixing every few minutes.

Meanwhile prepare noodles as instructed on package. Toss with a ½ teaspoon of fish sauce. When ready, toss with noodles, and slice tuna over each plate. Garnish with scallions.

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Kymberlee Fajardo is a freelance food culture writer & photographer currently residing in Northern New Jersey with her soon-to-be husband, Chef Tim. A former NYC culinary school graduate and line cook, she uses her professional culinary training to create guilt free dishes using fresh seasonal ingredients. Follow Kym’s weight loss journey paired with healthy recipes and fitness tips on her blog Free Spirit Eater. Or reach out to her via Twitter or Facebook.

A Fabulous Giveaway of Taste Guru’s Gluten-Free Box-of-the-Month Club!

Jacqueline — Mon, 01 Apr 2013 14:53:27 +0000

We’re excited to be joining with Taste Guru to bring you this SUPER FUN
giveaway! Have a thing for wine clubs, Birch Box or services like
Harry & David’s? Then you’ll ADORE this giveaway!

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Gluten-Free delivered straight to your door – that’s what Taste Guru is all about.

One of the most difficult things about being on a gluten-free diet is finding new products. Will that box of gluten-free crackers be worth $5.99? Will that $1.99 snack bar even taste good? There’s nothing more disappointing than purchasing a product
at the store only to find out later that it tastes horrible and you just wasted your money. That’s why Taste Guru has taken the trial and error out of the discovery process. “We deliver nothing but quality products to our members, helping them
find new gluten-free favorites each month.”

Each month the Taste Guru team tastes countless products and eventually narrows the list down to the best of the best. The Taste Guru box is then comprised of those products that meet our high expectations. We do everything in our power to ensure that our members will enjoy each and every item in their box.

The anticipation and surprise that comes with a Taste Guru membership is
something that’s best experienced. That’s why we are extremely excited to offer
one lucky reader a free month of Taste Guru!

To enter, leave a comment below
about why you’d be excited to try this fabulous new gluten-free service.
And come join Taste Guru on Facebook to keep updated
on all the fun things they have going on!

And since we cannot offer a free month of Taste Guru to everyone, we decided to
offer a special promotion to all Easy Eats readers. Anyone that wishes to take advantage of this amazing product discovery resource can enter the promo code EasyEats when signing up and they will receive a FREE month of Taste Guru. Simply purchase a 3-month subscription and the fourth month is on us!

Contest ends Friday, April 5, 2013 at 8pm EDT.

Healthy After Holidays! Tagliatelli Primavera

Jacqueline — Thu, 28 Mar 2013 14:25:08 +0000

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Growing up, my idea of pasta was a plate full of spaghetti, served in almost a soup-
like consistency of marinara boiling around it. More was better and heavy meant
full. Now that I am more aware of the amount of starch I consume, my pasta dishes
tend to be much lighter. Steering away from heavy, cream-based sauces and
sodium-filled jarred versions brought something to my attention: is there a pasta
sauce out there that is truly healthy? How can a product labeled “healthy” contain
so many carbohydrates, salts and chemicals whose names I can barely
pronounce? Who really defines what healthy is?

So I decided to take a new approach to pasta dishes; no more sauce! No more guessing which brand is the lesser of two evils. When I asked a few friends what
they add to pasta when they run out of sauce, the answers I received were
everything from plain butter to ketchup and mayonnaise. Only one reminded me
that cooking down certain vegetables creates a consistency reminiscent of sauce, hence eliminating the need for it.

Making a gluten-free, vegetarian pasta dish is as simple as taking a look in your
fridge. Slice up some onions, scallions, shallots or leeks to start as a base. Then
begin piling on your favorite green vegetables. I happened to have sugar snap peas and spinach. But feel free to use asparagus, zucchini, celery or even red peppers
and carrots. Keep in mind you don’t want your vegetables to be bigger than the noodles. Also be aware some vegetables have longer cooking times and that
cutting everything into uniform size cooks food more evenly.

This dish takes anywhere from 10-15 minutes, will let you have fun experimenting
in your kitchen and even feeds 3 people on a very low budget. You won’t miss the
protein and you’ve got plenty of hardy vitamins sautéed right in front of you. The pleasant aroma of caramelized leeks and garlic are sure to alert your senses. Be creative with the vegetables around you, and remember that eating light and
gluten free is possible, without breaking the bank or your back.

Tagliatelli Primavera

Serves 3

1 tablespoon of olive oil
2/3 cup of thin sliced leeks (about ½ of one leek)
1 cup of sugar snap peas, sliced on a bias
1 clove of garlic, sliced
10.5 ounces of cherry tomatoes, halved
2 handfuls of fresh spinach
Salt and pepper to taste
1 1/3 cup of uncooked gluten free tagliatelle pasta, (try this one from Shchar)

Bring a pot of water to a boil for the tagliatelle and place a colander near your sink. Cook pasta until al dente while you prepare the vegetables. To ensure that it stops cooking and doesn’t stick if you’re not ready when it’s done, rinse with cold water and toss with 1 tsp of olive oil.

Place olive oil in a large sauté pan on high medium high heat. When oil is hot, add leeks and sauté until they begins to change color. Add sugar snaps and stir again. Saute until they begin to tenderize, about 4 minutes. Add garlic, stir and when the garlic begins to brown, add the tomatoes. When the tomatoes are tender and
released a lot of their liquid, add the spinach and stir until wilted.

Toss cooked pasta with vegetables and serve.

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You’re Invited: A Gluten-Free Dinner Party

Natalie — Tue, 26 Mar 2013 15:08:55 +0000

As someone who loves to cook and loves to eat, I never turn down a good dinner
party! When I got to college, I wasn’t surprised to find that food and drink are
essential to the social scene. At first, I was afraid that being gluten free would keep
me from enjoying, but I quickly realized that with a little preparation and communication, I could be just like any other partygoer.

On a cold winter night in January, three of my best friends and I gathered for dinner.
A week before our meal, we emailed back and forth about our various dietary
needs and preferences. We talked about a prospective “menu” and planned out
what everyone would bring. I spent most of the day cooking and baking, loaded my casserole dishes into the car and drove to the party.

After a day of hard work in the kitchen, there is something incredibly gratifying
about seeing all of my dishes on the table, ready to be enjoyed. Glasses were filled and re-filled. The music, wine and sparkling cider flowed well into the midnight hour.
I couldn’t help but sit back, smile and feel thankful that we four could share a meal.

I used to feel like a high-maintenance guest whenever I’d bring up being gluten free.
I quickly realized, however, that people can be quick to accommodate your needs once they understand them. It helps to email your host and/or guests in advance and ask about the menu. Never underestimate the power of clear communication! It can make all the difference in your dining experience.

Additionally, it’s important to keep gluten-free dishes separate from dishes containing gluten. This is also a great opportunity to make cute, little signs that designate your food as “gluten-free” or “please serve only using this spoon” to avoid any potential cross-contamination.

Above all else: enjoy! Dinner parties combine the best things in life: food and friends.

Tuna-Fennel Pasta Salad

8 ounces uncooked penne (tube-shaped pasta)
1 (7.8-ounce) jar solid white tuna packed in oil
1 lemon
1 Fuji apple, sliced (about 1 1/2 cups)
1 small fennel bulb with stalks

Cook pasta according to package directions, omitting salt and fat. Drain pasta in a large colander over a bowl, reserving 1/2 cup cooking liquid.

Drain tuna, reserving 2 tablespoons oil. Grate entire lemon for zest and squeeze all juice. Combine reserved oil, rind, and juice in a large bowl; stir with a whisk. Add pasta to oil mixture, tossing to coat. Fold in tuna and apple. Remove fronds from fennel bulb; finely chop fronds to measure 3 tablespoons. Remove and discard stalks. Thinly slice fennel bulb. Stir fronds and sliced fennel into pasta mixture. Add reserved pasta liquid and 1/2 teaspoon salt, tossing to coat pasta salad evenly. If desired, bake in casserole dish for 10 minutes on 350 degrees F.

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Natalie Duggan is a Junior at Emory University in Atlanta, GA, pursuing a dual degree in Global Health and Journalism. Since her Celiac Disease diagnosis in 2011, she has enjoyed recipe development and helping others navigate the gluten-free lifestyle. Check out her photography portfolio on Flickr, Facebook and her gluten-free pins on Pinterest.

A Full Pantry: Affordable Gluten-Free Staples

Natalie — Tue, 19 Mar 2013 13:47:17 +0000

Between classes, work, social time and down time, college life can get a little hectic.
I jump at the chance to simplify anything, especially when it comes to cooking and preparing my meals! Before I run to the grocery store, I always take note of
whether my pantry is fully-stocked with my favorite staples.

- Corn pasta (such as Wegman’s Gluten-Free Corn Penne)
When I began the gluten-free diet, I found myself longing for a pasta. I remember
the disappointment I felt when my first pot of gluten-free pasta turned to mush. I simply wasn’t used to the texture of rice pasta and I overcooked it. I started
exploring other options and was delighted to find corn pasta! Unlike some gluten-
free pastas, corn pasta holds a firm and satisfying texture. Be sure to pair it with
your favorite gluten-free tomato sauce!

- Frozen mixed berries
It’s never been easier to keep fruit on hand. Frozen fruit is so versatile and can be
used in a variety of different dishes. I enjoy dropping it in my blender with greek
yogurt and honey for a fast smoothie. If you keep pre-made piecrusts on hand, such
as Whole Foods’ Gluten-Free Bakehouse Piecrust, you can create a delicious and
easy berry pie. And don’t forget about fresh fruit! Each week, I buy at 5-6 apples,
5-6 bananas and 4-5 grapefruits! Thank goodness fruit is gluten-free…

- Cans of regular coconut milk (such as Thai Kitchen Regular Coconut Milk)
Substituting a can of coconut milk in your pancakes will not only make them dairy/lactose-free, but will also cause them to fluff-up to high heavens! My favorite
is King Arthur Flour’s Gluten-Free Pancake Mix. I will never make pancakes without coconut milk ever again.

- Loaf of gluten-free bread (such as Udi’s Millet Chia bread)
For sandwiches, toast, homemade croutons and more, a high-quality gluten-free bread is a must! The millet-chia bread is my favorite due to its fantastic nutritive
value, its taste and its texture. I always make sure I have a loaf in my freezer (and gluten-free pretzels to go with whatever I make).

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The Gluten-Free Dorm Room

Natalie — Tue, 12 Mar 2013 12:41:30 +0000

Rarely, if ever, is college associated with endless culinary creations and large quantities of healthy food. There are so many jokes about students surviving
on Ramen noodles and coffee! I, however, believe that the better I eat, the better I
will feel emotionally and the better I will perform academically. As the dining hall served up french fries, sodas and sodium galore, I made a conscious decision to
avoid the typical “college” foods at all costs. I set out to prove that living in a dorm room doesn’t have to limit your ability to make delicious and healthy meals!

My first dorm room, Room 213 in Alabama Residence Hall at Emory University, had walk-in closets, huge windows and a big, mirrored sink. My most prized possession was my combination fridge, freezer and microwave!

My micro-fridge was a wonderful appliance. Fruits, vegetables, yogurt, cheese and more fresh foods were within my reach at all times. I boiled water in the microwave, made ice in the freezer and chilled my fresh ingredients until I was ready to cook with them. I invested in a good cutting board and knife, along with some plates, bowls and food storage containers. Suddenly, I had a functional, tiny area to prepare gluten-free meals, like my spring rolls, which can be enjoyed immediately or saved as left-overs.

The key for me was being flexible and reminding myself that I could make my eating experience whatever I wanted it to be.I hope you’ll join me in the rest of this series as I explore college, dorm life and the college gluten-free experience.

Editor’s note: You can enjoy Natalie’s other great posts, like Tips from a Gluten-
Free Party-Goer, One Week of Gluten-Free Lunches On the Go and The Gluten-Free Undergrad: My One Year Anniversary – each with an amazing recipe for college life.

Natalie’s Gluten-Free Spring Rolls
3-4 gluten-free circular spring roll wrappers (rice papers)
6-7 baby carrots, diced
1 avocado, chopped
1 small zucchini, sliced
1 handful fresh basil
1 handful fresh cilantro
Juice of 1 lime

Optional: Dipping Sauce
such as Wegman’s Asian Classics Sweet Chili Sauce

In a wide, shallow dish, pour about an inch of warm water. One at a time, place spring roll wrappera in hot water for 20-30 seconds until it is soft and pliable. Carefully remove from water and place on damp paper towel or cutting board. Blot with another paper towel.

Combine all “filler” ingredients in a small bowl and toss with lime juice to coat. Take handful of each mixture and place in middle of prepared spring roll wrapper, lying on flat surface. Roll tightly towards middle and then roll from bottom to top, holding firmly. Continue this with each wrap.

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Gluten-Free with Alex T – Mac and Cheese + Strawberry Milkshakes

Natalie — Fri, 08 Mar 2013 16:26:00 +0000

This is the final recipe in our series from Alex Thomopoulos of Gluten-Free with
Alex T. We are ending with a delectable feast of gluten-free comfort foods:
homemade topped mac and cheese and strawberry toasted-marshmallow milkshakes! A big thanks to Alex for sharing her fabulous food and personality
with us over the past six weeks. Check out Alex’s Gluten-Free Sweet Potato Gnocci, Chocolate Chip Cookies, Southwestern Frittata, Flatbread Pizza ,
Red Velvet Cheesecake Cupcakes and our Interview with Alex for more!

Drawing from her training as a private chef and her personal experiences living
with celiac disease, Alex serves up an array of gluten-free dishes and provides
easy-to-follow tutorials that you can watch from the comfort of your own kitchen!
Best of all, she’ll keep you smiling, as she incorporates her her background in
stand-up comedy into every video and blog post. For more delectable recipes (and laughs!) visit her blog, Against The Grain, and her hit web series, Gluten Free
With Alex T on the food-centric YouTube channel HUNGRY.

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Gluten-Free Mac and Cheese with toppings
1 pound brown rice gluten-free elbows or shells
1 tablespoon olive oil
4 tablespoons unsalted butter, plus more for greasing ramekins
4 tablespoons amaranth flour or rice flour
2 cups 2% milk
2 cups grated Cheddar cheese
1 cup grated Gruyere cheese
1 cup grated Havarti cheese
2 1/2 teaspoons Sriracha sauce or hot sauce
1 teaspoon salt
1/2 teaspoon garlic powder

Toppings
Peas
Crispy bacon
Steamed broccoli
Roasted cauliflower
Gluten-free Breadcrumbs
Grilled chicken, cut into 1/4-inch cubes
1 bunch kale, stems removed, sautéed in 1 tablespoon olive oil
1 cup grated Cheddar cheese
1/4 cup grated Parmesan

Preheat oven to 350F. Grease 6-8 medium ramekins with butter. Bring a large pot of salted water to a boil.

To the boiling water add the pasta and stir constantly for 1 minute to prevent the pasta from sticking together. Cook pasta 2 minutes under the package directions; the pasta should be slightly harder than al dente. Drain pasta and run under cold water to remove all the starch. Toss pasta with the olive oil to prevent sticking and set aside.

In a medium saucepan melt butter over low heat. Whisk in the amaranth flour and cook 2 minutes, stirring constantly. Slowly add milk into the flour mixture, whisking constantly to avoid lumps, and bring to a simmer. Cook until the mixture thickens and coats the back of a spoon.

Remove sauce from heat and add grated Cheddar, Gruyere, Havarti, Sriracha, salt, and garlic powder. Stir until the cheeses melt and mixture is smooth. Adjust seasoning as necessary. Add the cooked pasta to the cheese sauce and mix until the pasta is evenly coated.

Each guest mixes mac and cheese with their chosen toppings in a small bowl and fills their ramekin. Top ramekins with Cheddar and Parmesan cheese if desired. Bake 15-20 minutes or until the mac and cheese is bubbling on the edges.

Strawberry and Toasted Marshmallow Milkshakes
1 pint strawberry ice cream
2 cups unsweetened almond milk
1 teaspoon ground cinnamon
8 gluten free marshmallows, plus more for garnish
1/4 cup toasted almonds, chopped

Over an open flame or under a broiler char marshmallows.
Place strawberry ice cream, almond milk, toasted marshmallows and ground cinnamon in a blender and puree until smooth. Garnish shake with toasted marshmallow and chopped almonds.

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Tips From A Gluten-Free Party-Goer

Natalie — Tue, 05 Mar 2013 15:42:22 +0000

“How will I ever have dinner at a friend’s house?”
“Will I sound picky or rude if I ask to be accommodated?”
“How will I ever be able to have a normal party experience?”

These were the questions I asked as soon as I was diagnosed with celiac disease. I
felt a sense of dread, envisioning myself standing in front of a dinner party buffet
with an empty plate and not having anything to eat. In addition to my social
concerns, I was wary about eating foods prepared in non-gluten-free kitchens.

Since I jumped right into college only a short time after my celiac disease diagnosis,
I decided to gradually “test the waters” with attending parties.

My college, Emory University, offers a wonderful alumni-based program for
students called Dinner with 12 Strangers. Through the program, students of all ages can attend a free dinner party hosted in the homes of various alumni. After only a couple of weeks at Emory, I signed up for a dinner. I was anxious not only to meet
new people, but to become comfortable eating gluten-free in a group setting. The experience was incredibly positive, as my hosts researched gluten-free food preparation, and they made me a delicious pasta dinner and muffins for dessert.

Thanks to that dinner (and many others since last year) I no longer see parties as burdensome. I see every party as an opportunity to have a wonderful time. By
taking a few simple steps to prepare for parties, I feel like I can comfortably attend
everything from a dorm party to my father’s company crab feast. Thank goodness crabs are gluten free! I can party like the true Marylander that I am.

Here are a few simple tips that I always keep in mind before and during parties:

Prepare in advance
Not all parties are ideal environments for gluten-free eaters. I recommend contacting your host in advance to talk about food-related matters.

If the party is at a restaurant, call in advance or visit their website to search for their gluten-free offerings. Don’t be afraid to ask for the manager to learn more about their preparation methods in the kitchen. If a restaurant is willing to offer gluten-free options, they are likely willing to be accountable for their guests’ health, safety and satisfaction!

If it’s a party with alcohol and you’re so inclined, see if you can bring your own. There is an ever-growing market of gluten-free beers. While I seldom have a drink, I enjoy Green’s Dubble Dark Ale when I do.

“Emergency” Snacks
If you aren’t sure about what food will be available, it’s always safe to pack food that will be guaranteed gluten free. Depending on the size of my purse, I’ll bring a piece of fresh fruit and a bag of homemade trail mix, which consists of gluten free pretzels, dried fruit, dark chocolate chips. And if it seems quite doubtful that you’ll be able to eat anything at a party, grab yourself a gluten-free meal before you go.

Bring your own dish
When in doubt, bring something you know you (and others – if you choose to share!) will enjoy. In this case, I usually err on the side of homemade nachos… because who can resist this tray of homemade, cheese-covered goodness?

Make your health a priority
If you’re as sensitive to gluten as I am, it isn’t worth taking any chances. Never feel pressure to eat something at a party that you know will make you ill. Additionally, don’t be shy to ask about ingredients, preparation methods and potential cross-contamination. Feeling well is your first priority, so always keep your gluten-free needs in mind. That being said, it’s still so easy to enjoy a party as a gluten-free eater. With a little advanced preparation and a game plan in mind, you can navigate any gathering as a full and happy guest.

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Natalie Duggan is a Junior at Emory University in Atlanta, GA, pursuing a dual degree in Global Health and Journalism. Since her celiac disease diagnosis in 2011, she has enjoyed recipe development and helping others navigate the gluten-free lifestyle. Check out her photography portfolio on Flickr and her gluten-free pins on Pinterest.