8 Gifts for 8 Nights: Gluten Free Style

In preparing for Chanukah, we have come up with a list of a gift for each night to make your gluten free life easier and more enjoyable. All of these are meaningful for our family. Please throw in a comment if you have something that works great for yours.
1. For the GF Traveler: Plane tickets east and a gift certificate to the British Beer Co. Restaurant and Pub with locations around the New England States. On our spring break trip out east we ate at two of their locations. The best gluten free pizza we’ve had anywhere. Worth the travel. If you will be visiting the east coast, don’t miss a trip to the British Beer Co. Along with the great pizza, they have an extensive menu of other gluten free items including burgers, sandwiches and wraps all on gluten free rolls (or tortillas).
2. For the GF cook book lover: A copy of Gluten-Free Girl and the Chef by Shauna James Ahern and Daniel Ahern – Great writing, great pictures and great recipes to help you get through your gluten free days. You can follow Shauna and Daniel on their blog at glutenfreegirl.blogspot.com. Also, they are in Colorado this week promoting the book and you can meet and schmooze with them and other gluten free-ers at a pot luck in Boulder on Saturday. See their blog for details.
3. For GF Dining out: Check out the many local restaurants that
4. For the GF Pregnant Woman: 9 months worth of visits to Boulder Nurse Midwives in Boulder and Achtermann Chiropractic in Louisville – I couldn’t have made it through this pregnancy without the help of everyone at these two offices. The midwives were amazing from the time I found out I was pregnant to the delivery of our little Charli. Dr. Karen helped with breech baby issues and getting the labor going. She also helped with a great post-delivery adjustment. The recipe for a perfect pregnancy – gluten free eating along with visits to Boulder Nurse Midwives and Achtermann Chiropractic.
5. For the GF baker in a hurry: A box of Chebe mixes for breads and other bread-like items. Check them out at http://www.chebe.com. Simply the best gluten free mixes there are. We’ve used these for bread sticks, rolls, buns, pizza crusts, cinnamon rolls, bagels and for tortillas, there is none better. I’d even put them up against fresh on Thursday hand-made tortillas from Trader Joe’s!
6. For the GF Baker: A Kitchen Aid Mixer – This appliance can’t be beat (no pun intended) when mixing dough for the various homemade breads and baked goods that come out of our kitchen. A good mixer is worth its weight in gold (which at today’s gold prices would be pretty pricey).
7. For the GF Gadget Lover: Vitamix 5200 – We use this for fruit smoothies, soups and other mixes. The power can’t be beat, can turn anything to powder or liquid. Might be the most expensive blender you ever buy but it is worth every penny.
8. For your GF honey: For comfort food, a tall stack of my gluten free pancakes for breakfast and a tray of my gluten free taquitos for dinner and snack all day on my famous peanut butter cookies or granola (the Other Granola). These are my family’s favorites of all of the gluten free foods that I make. See recipes in my articles from (couldn’t find the columns from 12/19/09-pb cookies, 01/19/10-pancakes, 03/16/10-taquitos– we reran the granola recipe with this column, can you put in links to the other three recipes, they weren’t on Lisa’s author page).
9. For the shamash helper –

The Other Granola Recipe (a reprint from the April 20, 2010 column)
Ingredients:
2 cups certified gluten-free oats
¼ cup flax seeds
1/3 cup sunflower seeds
½ cup raisins
1/3 cup dates
1/3 cup carob chips
½ cup organic natural crunchy peanut butter
½ cup honey
½ teaspoon vanilla
5 tablespoons coconut oil
Directions:
Combine all the dry ingredients into a large bowl.
In a small saucepan, combine the peanut butter, honey, coconut oil, and vanilla.
Once the peanut butter mixture is combined, mix it with the dry ingredients until the oat mixture is moistened.
Press the granola in a shallow pan lined with parchment paper.
Bake for 30 minutes at 300 degrees.
Cool for at least 20 minutes and store in a sealed container.

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