Annie's Gluten Free Bakery

2012-01-12T09:33:00.000-05:00

Hello all

GREAT NEWS...I am now in the new commercial kitchen. It is located in Shirley, MA and it is wonderful. It is giant (room to grow!) and I am sharing it with Debbie O'Kelly of Golden Girl Granola.

Now that I have the capacity to do so, I will be gearing up to make bread. It should available within the next couple of months.

I am taking a break from the farmer's markets until I get the hang of baking outside my home. My goodies are still available at the following places:

Brew'd Awakenings Coffeehaus, 61 Market Street, Lowell - 978.454.2739

Acton Coffee House, Great Road, Acton - 978.263.3700

Eric's Garden Center, Boston Road, Westford - 978.692.9019

Blackbird Cafe, 491 Main St., Groton - 978.272.1175

The Meat House, 120 Chelmsford Street, Chelmsford - 978.256.3600

Lately I have been making a couple different kinds of cookies, vanilla cupcakes and brownies for the stores and cafes. I was wondering if there was something else you might be looking for. If there is, please email me and let me know.

Annie Cronin
Annie's Gluten Free Bakery

978-501-3304

2011-11-19T07:19:00.001-05:00

Chelmsford Farmer's Market today-10am to 2pm. Lot's of cookies, brownies and very limited amount of pies so come early.

Annie's Gluten Free Bakery News

2011-11-10T11:06:00.000-05:00

WINTER INDOOR FARMER'S MARKETS
The Chelmsford Agway Indoor Farmer's Market has started and I have a booth there. It is at 24 Maple Road, Chelmsford. It runs on Saturdays from 10:00 a.m. to 2:00 p.m. I will also be selling Golden Girl Granola there for anyone who has been looking for it.

The Westford Indoor Farmer's Market is at Eric's Garden Center on Boston Road in Westford. Even though I do not have a booth there, my products are available at Eric's. So check out the farmer's market at it's new location and stock up on the goodies.

SPECIAL ORDERS
I am taking Thanksgiving orders NOW. We offer many different sizes and flavors of cookies, cakes or cupcakes. We can do large orders of any other dessert...and will be be doing breads. I will do 6" focaccia bread or corn bread. Your order must be in by Tuesday, November 15 if you want to pick it up at the November 19 farmers market. It must be in by Saturday, November 19 if you want it delivered before Thanksgiving. (Delivery charge of $5.00 applies). Email and let me know what you would like.

RETAIL LOCATIONS
Brew'd Awakenings Coffeehaus, 61 Market Street, Lowell - 978.454.2739

Acton Coffee House, Great Road, Acton - 978.263.3700

Eric's Garden Center, Boston Road, Westford - 978.692.9019

Cheese Shop of Concord, 29 Walden Street, Concord - 978.369.5778

I am also making the graham crackers for Sweet Lydia's gluten free version of her awesome gourmet s'mores.
Here is her website: http://sweetlydias.com/

NEW KITCHEN
Still not in!!! Hopefully soon. I will keep you posted.

2011-11-05T10:11:00.001-04:00

Chelmsford Agway Winter Farmer's Market today from 10-2:00. Gluten free goodies and Golden Girl Granola. Come on out!

Annie's Gluten Free Bakery News

2011-09-08T11:25:00.000-04:00

Hello All

I wanted to catch you up with what's happening with Annie's Gluten Free Bakery.

First: I have just signed a lease on a commercial kitchen in Shirley. I should be in the building sometime in October. I am REALLY excited about this.

Second: I am in another coffee shop. Gluten free cookies and brownies are now available at Brew'd Awakenings Coffeehaus on Market Street in Lowell. We are still being sold at the Acton Coffee House in on Great Road in Acton, Eric's Garden Center on Boston Road in Westford, and the Cheese Shop of Concord on Walden Street. I am also making the graham crackers for Sweet Lydias gluten free version of her awesome gourmet s'mores. If you need any more info, please let me know.

Third: I am still at two farmer's markets. Chelmsford is Thursdays (today) from 2-6. Groton is Fridays from 3-7. Today I will have cookies (frosted sugar, oatmeal craisin white chocolate and chocolate chip), brownies, and small and large cupcakes. If you know you are coming and would like me to set anything aside, email me today before 1:00 p.m.

Hope all is well with you. See you at the farmer's markets!

Annie Cronin
Annie's Gluten Free Bakery, LLC
978-501-3304

2011-07-28T06:29:00.001-04:00

Farmer's market today in Chelmford, 2-6. MUCH nicer day than last week. Lots of gluten-free goodies.

Announcement!

2011-05-21T08:44:00.001-04:00

Annie's Gluten Free Bakery goodies are now being sold at three places in the area! In addition to Eric's on Boston Road in Westford (http://www.ericsfloweremporium.com/contact_us.html) and The Acton Coffee House on Great Road in Acton (http://www.actoncoffeehouse.com/index.html), we are now at The Concord Cheese Shop on Walden Street in Concord (http://concordcheeseshop.com/). Cookies, scones, cupcakes, brownies and muffins...without having to wait for the farmers markets.

Westford Patch Shout-out

2011-05-07T08:30:00.000-04:00

Since I started my business at Farmer's Markets in the area I have had a family of regular customers. Sally Rosenthal (who incidentally is not gluten-free) always came by my booth with her boys to buy my sugar cookies (their favorite!) I got an email from Sally today telling me that she mentioned me in a food column she writes for the Westford Patch. The article is about Eric’s Flower and Plant Emporium where you can buy my products. It's a good article and the recipe sounds yummy. Check it out: http://westford.patch.com/articles/herbed-butter-thanks-to-erics-flower-and-plant-emporium-in-westford

A lovely testimonial

2011-05-03T08:30:00.000-04:00

I got this really nice email the other day and I wanted to share it:

"If you wrapped an apricot in angel food cake and added a creamy yogurt ribbon to the center, you'd get something that was an approximation of that muffin."

This is what my husband, Frank, said regarding your Gluten-Free Apricot Muffins. He loves them! And so do I.

Thank you for baking gluten-free foods! It's so hard to find already made gluten-free baked goods that taste good, let alone amazing!
Thank you,
Sarah Mitchell

How nice is that? I have my email address on all my packaging hoping that I will get feedback on my baked goods...good or bad. This was a really nice surprise. Thanks Sarah!

Easter Baking

2011-04-21T21:01:00.000-04:00

I have quite a bit of baking to do in the next couple of days. To start with I am making five dozen sugar cookies in the shapes of bunnies, flowers and eggs. I am also making brownies, graham crackers, key lime pie (with a sugar cookie crust), Reese's chocolate chip cookies, chocolate cupcakes and apricot bread. Some of this is for wholesale but most is from special orders.

I've got to say that the farmer's markets this past year have been so important as far as making contacts. All the special orders are for people I met in at the Chelmsford and Groton farmer's markets. I'm planning on being at both of those markets again this summer.

Hello again

2011-04-14T18:59:00.000-04:00

Well I haven't done this for awhile. Back to blogging!

A lot has happened since my last real post. I got my wholesale license from the state last year. I did lots of farmer's markets including a couple of winter markets. I broke my ankle at one market and had my summer season cut a bit short. And I just recently got my products into Eric's of Westford and the Acton Coffee Shop. That has given me enough confidence to try to sell at other venues.

I've got to tell you that when I started all of this in 2009 I didn't think it would turn into me selling a product. I really thought that I was starting a consulting business to guide people who did not eat gluten because of celiac, intolerance or allergy. To get the word out I started baking. And lo and behold, what I was baking was selling. I still do consulting but it has become a smaller part of the business.

So, thanks everyone for your patience in hearing from me. I will try to blog more, I promise. I have many things in the works right now that I want to keep you posted on.

2011-01-28T20:26:00.001-05:00

I will be at the Westford Winter Farmers Market Saturday, January 29 from 11:00 - 2:30. Gluten-free cookies, cupcakes, granola and BROWNIES!

2011-01-21T13:15:00.001-05:00

Annie's Gluten Free Bakery at the Chelmsford Agway Winter Farmer's Market, Saturday, Jan. 22, 10-2. Cookies, cupcakes, focaccia, granola.

2011-01-15T11:18:00.001-05:00

Busy farmers market in Westford today until 2:30 at the Roudenbush Community Center on Main St.

2010-12-18T08:29:00.001-05:00

Last chance before Christmas for goodies from Annie's Gluten Free Bakery TODAY at the Chelmsford Indoor Farmer's Market at Agway, 10-2.

2010-09-09T14:32:00.001-04:00

What a gorgeous day for a farmer's market! Come see me in Chelmsford and buy some gluten-free cookies.

2010-09-02T14:22:00.001-04:00

At the Chelmsford Farmer's Market today. NEW this week...really tasty, funny looking blueberry muffins. I'm melting again.

2010-08-31T15:31:00.001-04:00

Come watch me melting at the Westford farmers market. Lots of gluten free baked goods.

2010-08-13T14:55:00.001-04:00

Groton farmers market today. No focaccia but I have two new products: gluten-free buttermilk rolls and mini-cupcakes. Come see me!!

2010-08-12T11:37:00.002-04:00

I'm at the Chelmsford Farmer's Market today. I will be selling the usual but instead of focaccia, I will be selling buttermilk biscuits. Come try them out.

Chelmsford Farmer's Market Today

2010-08-05T10:04:00.000-04:00

I will be at the Chelmsford Farmer's Market TODAY, rain or shine! 2:00-6:00 p.m. Chocolate Chip & Sugar Cookies, CUPCAKES, Focaccia, Apricot Bread and granola. Hope to see you there. Check out their website to see all the other vendors and their wares.

2010-08-02T21:52:00.001-04:00

I am at the Westford Farmer's Market tomorrow, Tuesday, August 3.
http://ping.fm/jlaw7
Hope to see you all there!

2010-07-29T14:22:00.001-04:00

I'm at the Chelmsford farmers market today. I will not be in Groton tomorrow. Come and get your gluten free goodies 'cuz I won't be around until Tuesday in Westford!

2010-07-26T21:15:00.001-04:00

Lexington Farmer's Market Tuesday. Chelmsford Farmer's Market Thursday. I will NOT be in Groton this week.

2010-07-23T15:01:00.001-04:00

I promise you won't melt! Come and get your gluten free baked goods at the Groton farmer's market. We are up and running even in the rain.

2010-07-20T15:09:00.001-04:00

I'm at the Westford farmer's market. Come test new bread. Here until 6:30.

2010-07-16T12:05:00.001-04:00

Groton Farmer's Market TODAY! Focaccia, Chocolate Chip & Oatmeal Cookies, Apricot Bread & Cupcakes with CHOCOLATE Frosting: ALL Gluten-Free!

2010-07-15T14:21:00.001-04:00

I'm at the Chelmsford farmers market...come see me!

2010-07-13T10:15:00.001-04:00

Correction from yesterday's post. I will be in Lexington today, Chelmsford on Thursday AND (not or) Groton on Friday. See you there!

2010-07-12T19:07:00.001-04:00

I will be at the Lexington Farmer's Market tomorrow, July 13. I will be in Chelmsford on Thursday or Groton on Friday.

2010-07-09T11:29:00.000-04:00

Today will be the third farmer's market in a week for me and it has been baptism by fire...literally! 100 degrees on Tuesday in Westford...my cupcakes and cookies melted! Yesterday in Chelmsford was not much better, but we did have a breeze and I brought a cooler. Today is Groton's official opening day and it is a bit cooler. Good news is I am done baking. Just have to load the car and I am ready to go. Hope I see you there!

2010-07-09T11:25:00.001-04:00

Official opening day for the Groton Farmer's Market. Chicopee Row at the Williams Barn. Gluten-free cookies, cupcakes, focaccia and more!

2010-07-07T18:01:00.001-04:00

Chelmsford Farmer's Market opens Thur., July 8 from 2:00-6:00. I'll be there with gluten free cookies, focaccia, cupcakes and more!

2010-07-06T10:54:00.001-04:00

I will be at the Westford Farmer's Market today, 2:30-6:30. New to this market: Apricot Bread and Oatmeal Dried Cranberry Cookies.

Testimonial on the Apricot Bread

2010-06-29T10:28:00.000-04:00

On Jun 26, 2010, Fran LaReau wrote:

Annie,

I would give the Apricot Bread an A+. It's flavor and feel are just the same as a perfect morning fruit bread that is NOT GF! I did not even toast it (in a hurry to taste that 1st piece). The flavor was not too sweet and the apricots were plump and the full flavor of them came through. I would love to taste other flavors in this bread.....cranberry, poppy seed lemon, etc. Loved it, loved it, loved it.

Fran

2010-06-29T10:23:00.001-04:00

I'll be at the Lexington Farmer's Market today. Cookies, focaccia, granola, and introducing apricot bread. 2:00 to 6:30...see you there!

2010-06-25T07:16:00.001-04:00

Groton Farmer's Market opens today! 3-7 at Williams Barn on Chicopee Row. I'll be there! Cookies, apricot bread, cupcakes...all gluten free!

2010-06-22T07:12:00.001-04:00

Today is opening day at the Westford Farmer's Market! I'll be there selling yummy gluten-free baked goods. 2:30-6:30.

Farmer's Market Schedule

2010-06-12T08:55:00.003-04:00

I am finally getting my Farmer's Market Calendar up for 2010. I will be selling delicious gluten-free chocolate chip cookies, frosted sugar cookies, cupcakes, and focaccia bread. I plan to carry gluten-free apricot breakfast bread and granola soon. Come see me! Double click on the schedule to see it larger. Let me know if you want me to send you a PDF of the schedule.

2010-06-07T20:31:00.001-04:00

I will be at the Lexington Farmer's Market June 8 from 2-6:30 p.m. Lots of delicious gluten-free goodies. Corner of Woburn St. and Mass Ave.

2010-06-04T21:11:00.001-04:00

First day at my first farmer's market (Lexington) of the season...and I get in the newspaper! Check it out at:
http://ping.fm/204Hg

Gluten Free Chocolate Chip Cookies Recipe CORRECTED

2010-04-11T07:57:00.000-04:00

I gave a class last Thursday at the Groton Wellness Center teaching people how to bake gluten-free sweets. As I was showing the class how to make the chocolate chip cookies, I realized that the recipe handout I printed up HAD NO FLOUR! Since I had copied it directly from one of my first blog posts I realized that the recipe I posted also HAD NO FLOUR! So I have decided to post the recipe again with the proper ingredients and offer my sincere apologies for the mistake.

Brown Rice Flour Mix

2-cups extra finely ground brown rice flour (Authentic Foods carries this)

2/3-cup potato starch (NOT potato flour)

1/3-cup tapioca flour

Put all ingredients into a sealable container and shake until all the flours are combined.

Gluten-Free Chocolate Chip Cookies

(Adapted from a recipe by Annalise Roberts)

(Makes about 6 dozen cookies)

½ cup vegetable shortening

½ cup butter (1 stick)

1 ½ teaspoons baking soda

½ teaspoon salt

1-teaspoon xanthan gum

¾ cup granulated sugar

¾ cup brown sugar

2 large eggs

1-tablespoon vanilla

12 ounces semisweet chocolate chips

(optional: 1 cup finely chopped walnuts)

Put oven in middle position and preheat oven to 375 degrees F.
Lightly grease two baking sheets.
Whisk together flour mix, baking soda, salt, and xanthan gum in a small bowl.
Beat together shortening, butter, and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, about 2-3 minutes.
Add eggs one at a time, beating well after each addition
Add vanilla
Reduce speed to low and add in the flour mixture until just incorporated
Stir in the chips (and walnuts if using)
Drop heaping teaspoons of dough onto the baking sheets, 2 inches apart
Bake, one sheet at a time, until golden, around 9-15 minutes (I did it for 10 minutes)
Take the cookies out of the oven, let them stay on the sheet for one minute and then transfer them to cooling racks. Continue making cookies using cooled baking sheet.

· Cookies keep in a sealed container for 3 days and refrigerated for about 1 week. They can also be frozen for up to 3 months.

Gluten Free Baking Classes at the Groton Wellness Center

2010-03-28T13:25:00.002-04:00

Do you or someone in your family have celiac disease or a gluten-intolerance and miss the taste of "normal" sweets or savories? Annie Cronin of The Gluten-Free Advisor will offer two gluten-free baking classes at the Groton Wellness Center in Groton, MA. Both classes will familiarize students with alternative flours mixes and how to use them. The savories class (scheduled for April 1st) will demonstrate focaccia bread and pizza. The sweets class (scheduled for April 8th) will feature chocolate chip cookies and cupcakes. Everyone will get to taste the results. Recipes and resources will be provided. The course will cost $50 for one class or $90 for both.

The Groton Wellness Center is located at 493-495 Main Street in Groton, MA 01450. Their phone number is (978) 449-9919. You can register by calling the center. You pay the fee on the night of the event. For more information go to http://www.grotonwellness.com and click on "Classes and Events" in the left hand column.

2010-03-13T06:55:00.001-05:00

My friend Danielle Brown included me in an article she did for the Boston Examiner. Thanks Danielle! Check it out:
http://ping.fm/cgDSQ

2010-02-05T10:56:00.001-05:00

The Great Chelmsford Cupcake Fest, Feb. 13, 11-5. I'll be there! http://ping.fm/Au58d

2010-01-12T16:47:00.001-05:00

Annie tried out for reality TV. Read it in my blog: http://ping.fm/oHGFe

Auditioning for MasterChef

2010-01-12T16:23:00.002-05:00

A couple of weeks ago, one of my former classmates forwarded me information about auditions being held in Boston for a new cooking show/competition for amateur cooks. A few days later, Boston Casting sent me an email about the same auditions. I was intrigued.

The show is called MasterChef and it is produced on Fox by Gordon Ramsey. The show has been very popular in the UK and Australia and Ramsey thought American audiences would like it too.

"Well," I thought, "Why not!" So I downloaded the rules (can't have worked in a professional kitchen, must be available for 10 weeks) and the 15 page registration form and got to work.

First I had to figure out what I was going to cook for the audition. It could be an entry, appetizer or dessert. It should be plated nicely for one person. And keep in mind...it was going to have to be tasty served at room temperature. Decision made...I made a dessert. Of course it was gluten-free. And not surprisingly, it was my gluten-free chocolate chip cookies.

The auditions were in Newton from 1-5. I got there at noon. I was 20th in line. I met some wonderful people standing in that line for 2 hours. They were people like me who love food and cooking and wanted to pursue their passion with both. I got in the door at 2 and got into see the judges at 2:40. I had 90 seconds to impress them. They liked the cookies. They have not gotten in touch.

I just want you to know I had a blast. I was really excited about auditioning no matter how it turned out. I got good feedback on the cookies from lots of people (I must have brought about 2 dozen. Only needed 6). I wasn't disappointed or sad or mad. And I figure if the show is a hit, I will try out again. Maybe next time I will bring focaccia.

2009-12-22T10:34:00.001-05:00

My very talented, and dear friend Cathryn Delude has just written an article for the LA Times on possible treatments for celiac disease. http://ping.fm/a2EZ6

2009-12-04T19:42:00.001-05:00

Annie will be at the Westford Academy Holiday Bazaar tomorrow. 9am-3pm. Cookies, Focaccia, Tri-chocolate cranberry pecan bark and cupcakes. Buy or order for the holidays.

2009-11-15T17:17:00.001-05:00

Learn to make gluten-free pies! Sign up here:
http://ping.fm/elV5b

Westford Academy Holiday Bazaar

2009-10-22T11:48:00.003-04:00

I will be having a booth at the Westford Academy Holiday Bazaar on Saturday, December 5, 2009. I will also be scheduling some classes for the holidays on baking gluten-free pies, cookies, cheese biscuits and focaccia. Let me know if you want to receive my newsletter.

2009-10-20T09:13:00.001-04:00

I will be at the Westford Farmers Market today (10/20/09) selling gluten-free chocolate chip cookies and focaccia. Last time this season! Come see me!

Gluten Free Pizza Class

2009-10-11T13:53:00.002-04:00

I love to teach cooking. I just realized it last week when I had my first ever gluten-free pizza class. Four people attended the class. It was an interesting mix of two teenagers, (a boy and a girl,) and two women. They were all their for a variety of reasons (only one person was celiac), but mostly, they wanted to make a good gluten-free pizza!

The class was hands-on. It was more about technique than recipes. Everyone’s pizza was different—a variety of flavors, shapes and thickness. The pizzas were all good!

When polled, everyone said they would like to do a bread baking class. There was also interest in French fries! I will set up another class in the next few days and will post it everywhere if you want to sign up.

Learn to Make Gluten-Free Pizza

2009-10-01T16:17:00.004-04:00

I will be holding a Gluten-Free Pizza class on Thursday, October 8, 2009 from 6:00 - 8:30 p.m. It is a hands-on lesson in my board of health approved, gluten-free kitchen. All the ingredients are easily attainable. NO ONE will be able to tell that it is gluten free...it's that good! I will provide the recipe. Class is limited to 8 people. Registration is required. The cost is $45.00 per person and that includes the ingredients. To register call (978) 501-3304 or email me at arc55@comcast.net.

The Gluten Free Advisor

2009-09-28T13:01:00.002-04:00

What the heck is the Gluten Free Advisor? Have you been wondering where I have been? Well…I’m back! And I have some explaining to do.

First, I will explain the name. Another company trademarked my old name, “Enjoy Life Gluten Free”. So I had to change it. I like “advisor” better than “consultant” so that’s what I am going with for now. If I come up with a catchy new name, I will let you all know. If you have any great suggestions for a new name, let me know.

Second, where have I been? Well, I have been to Farmer’s Markets in Chelmsford and Westford selling gluten-free baked goods. And I was at the Western Avenue Studios in Lowell (http://www.westernavenuestudios.com/) giving out samples of the gluten-free goodies. I’ve made some great connections and I am really feeling energized about the business.

I will be at the Westford Farmer’s Market Tuesday, September 29. The market runs from 2:00 until dusk and it is held at Westford Common. Come by and say hi!

A Legal and Sanitary Kitchen

2009-08-20T10:36:00.004-04:00

The Westford Board of Health representative was just here and approved my kitchen for cooking non-potentially hazardous food for sale/sample. I am sooooo excited. This means I am free to peddle my wares at Farmer's Markets in the area and give cooking lessons here or at a public place. I am very grateful for the guidance and advice I got from Arnie Price, the Board of Health rep. My next step is the Farmer's Markets in Westford, Chelmsford, and Acton. Watch this space for dates and times.

Peaches Bakery and Deli

2009-07-27T14:01:00.004-04:00

If you are newly diagnosed with celiac disease in the Nashoba Valley area, one of the first resources you are going to hear about is a place called Peaches Bakery and Deli. It is located on Ayer Road (Rte. 111) in Harvard, Massachusetts, very close to Route 2. Last week my husband and I stopped in to check it out.

I love muffins. I have tried to make gluten-free muffins numerous times and they are awful. Peaches has awesome gluten-free muffins. We got one of each flavor, split them in half and tried them out. We had blueberry, chocolate chip, cranberry almond, and banana nut chocolate chip. My favorite, hands down, was the blueberry muffin. It tasted the way I remembered blueberry muffins tasting (it has been at least 13 years since I had one.) The texture was great. (Note: the biggest problem with my muffins is they come out with a rock-like texture). My husband, who is not gluten-free, thought the texture was a bit different, but thought the muffins were very good.

While I was there, I also picked up a couple of cupcakes. One was a chocolate cupcake with butter cream frosting that was delicious. The other was a mostly allergen-free carrot cake with a dairy-free frosting. They were both delicious. It was nice having the lactose-free choice since so many people diagnosed with celiac find out they are lactose intolerant too.

If you are in the area, check them out. Their website http://www.peachesbakery.com/index.html has their menus, directions, and a short history of the bakery. If you want to stock up on muffins (they freeze well), call the day before and let them know because they go fast.

Questions About Celiac Disease

2009-07-15T08:30:00.003-04:00

You want to know something amazing about celiac disease? It is entirely controlled by diet. No pills, no shots, no invasive procedures, just a gluten-free diet. There are very few chronic conditions that are that easy to control.

That said, celiac is one of the most misdiagnosed conditions around. I have read and heard of people being diagnosed with a myriad of different diseases (IBS, Chronic Fatigue Syndrome, Crone’s Disease) over a long period of time before a medical professional thinks of testing for celiac. The numbers I have seen cited are 1 in every 100 people in the US has celiac disease and 90% of them don’t know it.

So, with those facts in mind, I have a few questions. I will start with this one:

1) Why aren’t more restaurants catering to the gluten-free diet? I was recently at a celiac support group where a member shared that she was asked to leave a well-known chain restaurant because they were afraid to serve her. And as part of this question, why aren’t more restaurant workers being trained about food allergies and sensitivities? It is irritating when servers think that gluten is sugar.

The good news about restaurants is there are some that aware of the gluten free diet, and actually cater to people who are on it. Stone Hearth Pizza and Pizzeria Uno both offer gluten-free pizza. Carraba’s Italian Grill and Outback, both in Tyngsboro have a gluten-free menu. Most Ninety-Nine restaurants have one too, and they have a deep fat fryer that is just for French fries at the one in Westford. Do you know what a treat it is to get fries! If a restaurant prepares other fried food in the same fryer as French fries, the breading contaminates them.

For years, the only place I felt REALLY comfortable going out to eat was Legal Seafood. No matter which one I went to, the chef would come out and talk to me when I said I had celiac. Well, it is still one of my favorites. They have a very good gluten-free menu that I highly recommend. You can actually get a good fried shrimp or scallop dinner.

I will keep you posted on other restaurants where you can feel safe and get good gluten-free meals. Please tell me if you know any…I will check them out and report back here.

Next blog: Why aren’t grocery stores carrying a good variety of gluten-free products?

Quinoa Salad

2009-06-24T12:06:00.001-04:00

It’s barbeque time and this is a good, colorful salad to serve or bring along as a side dish. I make quinoa in my rice maker.

Quinoa & Black Bean Salad

4 cups cooked Quinoa

One 15 ounce can black beans

1 cup canned or frozen corn

1 medium to large red onion, chopped

1-2 large tomatoes, chopped

¾ - 1 cup fresh chopped cilantro (to taste)

4 tbs Olive oil

2 tbs Rice vinegar

2 tsp ground cumin

Cook quinoa according to directions. Drain and rinse beans and add along with corn. Mix in all other ingredients. This is a very flexible recipe. You can add a chopped bell pepper or if you want it a little spicier, add some chopped jalapeños. If you are going to store it for a few days, I suggest leaving the tomatoes out until right before you are going to serve it.

Gluten-Free Chocolate Chip Cookies

2009-06-04T12:15:00.010-04:00

I was browsing through a Gourmet Magazine the other day and I came across an article about gluten-free baking. There were two recipes, one for a lemon cake (stay tuned, I am trying that next) and another for chocolate chip cookies. Gourmet’s quote about the cookies was “…we dare anyone to detect that these weren’t made with traditional wheat flour.” Okay now I’m interested.

The recipe calls for a flour mix using extra finely ground brown rice flour. Any kind of rice flour gives food a kind of sandy feel, and the extra grinding takes care of that. I was only able to find it online at Authentic Foods (www.authenticfoods.com) where it sells for around $12 for 3 pounds.

I tried the recipe and was pleasantly surprised. My husband even liked the cookie dough, which is his favorite part. The recipe used all vegetable shortening which I found a little odd so I tried the recipe twice and used half shortening and half butter the second time. I also increased the brown sugar and decreased the white sugar. I did an informal poll with the guys who are working on our house, and the women who work at InStyle Hair Design. NONE of these people are celiac. I consider that to be a good test as the complaint about gluten-free food is that it doesn’t taste like “real” food. No one knew they were gluten-free cookies until I told them. The overwhelming favorite has been the altered recipe. The comment I heard over and over was “they taste just like Tollhouse cookies”.

So give it a try and let me know what you think.

Brown Rice Flour Mix

2-cups extra finely ground brown rice flour

2/3-cup potato starch (NOT potato flour)

1/3-cup tapioca flour

Put all ingredients into a sealable container and shake until all the flours are combined.

Gluten-Free Chocolate Chip Cookies

(Makes about 6 dozen cookies)

½ cup vegetable shortening

½ cup butter (1 stick)

1 ½ teaspoons baking soda

½ teaspoon salt

1-teaspoon xanthan gum

¾ cup granulated sugar

¾ cup brown sugar

2 large eggs

1-tablespoon vanilla

12 ounces semisweet chocolate chips

(optional: 1 cup finely chopped walnuts)

Put oven in middle position and preheat oven to 375 degrees F.
Lightly grease two baking sheets.
Whisk together flour mix, baking soda, salt, and xanthan gum in a small bowl.
Beat together shortening, butter, and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, about 2-3 minutes.
Add eggs one at a time, beating well after each addition
Add vanilla
Reduce speed to low and add in the flour mixture until just incorporated
Stir in the chips (and walnuts if using)
Drop heaping teaspoons of dough onto the baking sheets, 2 inches apart
Bake, one sheet at a time, until golden, around 9-15 minutes (I did it for 10 minutes)
Take the cookies out of the oven, let them stay on the sheet for one minute and then transfer them to cooling racks. Continue making cookies using cooled baking sheet.

· Cookies keep in a sealed container about 1 week.

Risotteria and Gillian’s Foods Gluten Free Frozen Pizza Dough

2009-05-27T09:09:00.000-04:00

One thing I really missed being celiac was good pizza. Any dough I tried to make just didn’t work. It had bad texture, weird taste or was soggy. So I just went without.

A few years ago, my husband and I went to New York to see a play and we went to a restaurant I had heard about in Greenwich Village. It’s called Risotteria (http://www.risotteria.com/) and it’s the first gluten free restaurant I’d ever been to.

There are tumblers filled with breadsticks on all of the tables. Not trusting that anything that looked so good could possibly be gluten free, I had my husband try one first. He took a bite, shook his head, and said no way were they gluten free. The waiter stepped up and told us they were indeed gluten free. I proceeded to eat the rest of them and asked for more.

As you can tell by their name, Risotteria’s specialty is risotto, but I have been making that at home for years so I didn’t order any. Instead, I had meatballs in sauce, Redbridge gluten free beer, a brownie and…pizza. All of it was delicious. Please check it out if you happen to be in NYC.

Here is what I discovered about the pizza. The crust was VERY thin so the flavor of the toppings really came through. Hmmm…maybe I could do this.

Around that time, Wild Harvest at my local Shaw’s Supermarket began carrying pizza dough made by Gillian’s Foods. It came as a frozen ball (about the size of a softball) in a plastic bag. I’d used it a couple of times, and liked the taste, but found it seemed soggy, like it wasn’t getting cooked through. After coming back from New York, I tried using half the ball. SUCCESS! It was fantastic. I serve it to friends and family and no one realizes it is gluten free (except for the fact that I am eating it).

Hints about rolling it out (thanks to my Sicilian friend Joe Lapiana for helping me out): Use two pieces of wax paper and dust them with a gluten free flour or flour mix. Roll the dough very thin. Transfer to your pizza pan or stone. Then put on your toppings. I use fresh tomatoes as well as canned. I also do a white pizza that uses Ranch dressing as the base. I will include that recipe in a future blog.

Here is the website for locating the pizza crusts:

http://www.glutenfreegilliansfoods.com/Store_Locations.html

Try it out and let me know if you have any questions.

2009-05-22T13:16:00.000-04:00

Starting a New Business

The idea for Enjoy Life Gluten Free came to me about 2 years ago. The decision to get off my butt and do something about it came 5 months ago. Here was my plan:

1) Get a logo done (hey, I was a graphic designer for a long time). I actually had my friend Debi Gardiner design it and she also helped me come up with the business name.

2) Enroll in Culinary School at Boston University.

3) Come up with the money to enroll in Culinary School at Boston University.

4) Buy a URL (or 3).

5) Have business cards made.

6) Join a BNI (Business Networking International – essential for small businesses).

7) Start a blog.

8) Money would come pouring in.

As you probably can guess, #8 is not happening yet. Since culinary school ended I have been busy figuring out what a gluten-free consultant should do.

I love to cook, so teaching gluten-free cooking and baking seems a no-brainer. The next question is: Where do I teach? How about in my own kitchen? Did I mention we are doing construction and since I graduated from BU my kitchen has been torn up? I am in the process of making sure my kitchen is board of health approved, but this is taking awhile.

How about group classes in a commercial kitchen? This is fairly costly but doable. The problem here is the time it would take to make sure the kitchen is gluten-free each and every time I used it. I would have to bring my own mixers, cutting boards, cookie sheets, and anything else that could be cross-contaminated by gluten ingredients.

So my final option is to cook in a client’s kitchen. THAT I think would work. We could start by making their kitchen safe and gluten-free. Then I could show them how to cook pizza, cookies, or bread in their kitchen with their equipment. I think that would be more comfortable in the long run.

I am following up on some suggestions I have gotten from friends, such as community education, church groups, and the farmer’s market here in Westford. Do any of you have any suggestions? I would love to hear from you.

Celiac Foodie

2009-05-19T15:38:00.001-04:00

After many years spent as a self-employed newspaper publisher and graphic designer, and a few more working for a large corporation, I decided to pursue my passion — cooking! Inspired by an article I read in “Edible Boston” magazine, I quit my job, went to culinary school at Boston University and started a new business.

I have always loved cooking, entertaining friends and family, and going to new and different restaurants to eat. This has been complicated for the past 12 years by the fact that I have celiac disease, an auto-immune disease that makes it impossible to digest gluten, found in wheat, rye, barley (and sometimes oats). When you think about ALL the foods that contain those ingredients, it felt like my food options were pretty limited.

But it’s been awhile since I found out about my celiac. I am pretty comfortable with my diet. I don’t really miss anything (well, maybe Burger King Whoppers). I try to prepare good, healthy, fresh food. I have found a wide variety of prepared foods geared toward the gluten-free diet and through the years they have gotten better. I also have learned to bake using a variety of alternative flours made from grains such as rice, sorghum and potato. I have gotten pretty good at restaurants educating servers and chefs about what I can and cannot eat.

A few years ago, I was in a Whole Foods Grocery Store stocking up on their gluten-free line of baked goods when I noticed a woman about my age standing next to me crying. When I asked if she were okay, she informed me that she had been recently diagnosed with celiac disease. She was angry, freaked out, and her words, “feeling cheated!” I proceeded to give her a short tour of the store to show her the most palatable gluten-free food. A light bulb went off…I could do this for a living! The best way to put it is I want to make people “not freaked out” about the gluten-free diet. I want to teach them to shop and cook so they don’t feel cheated.

I just finished the certificate program at BU where I learned so many new things. I think I taught my instructors and fellow students a few things too! So now it is time to be concentrating full time on getting this business going.

I am looking for two different types of clients. Adults and children who are newly diagnosed with celiac disease or gluten intolerance are the first type. I would offer them my expertise at shopping, cupboard clearing, and providing good informational resources both written and on the Web. I will also be offering cooking lessons, both private and in groups. I will share my techniques for a great gluten free pizza with easy to find ingredients, good high-fiber bread, and some pretty good chocolate chip cookies.

The second category of client I am looking for is restaurants that want to cater to gluten-free patrons. I can do a kitchen evaluation, educate wait staff and management, and help a restaurant make their gluten-free clientele happy, comfortable, and safe.

So that’s my story (so far). I am planning on posting here at least a couple of times a week. I will share recipes, reminisce about culinary school (one of the best times of my life), share resources and links, and let you all know how the business is going. Let me know what you think.