Archive for March, 2009
More Praise for Our Gluten-Free Treats!
I met Terri Krivosha in Florida at the 2009 Enterprising Women of the Year Awards (during which I graciously accepted one of the magazine’s distinguished awards). I brought samples of my gluten-free treats with me to the awards celebration and Terri had great things to say:
“I have only recently become acquainted with Apple’s Bakery’s outstanding gluten-free goodies. As a person who has had gluten intolerance for over 10 years, one of the things I miss most is the texture of foods with gluten. Apple’s Bakery’s cookies and breads really do the trick. They are extremely tasty, and have the textures of the foods I miss. The first time I tasted them, it was hard to believe they were really gluten-free—their taste is awesome!”
Holiday Delights
Easter—another food fest delight. Why is it almost every holiday is associated with food?!
Easter is a holiday with a whole bunch of symbolic foods. From lamb to eggs to hot cross buns to chocolate rabbits and, of course, Marshmallow Peeps! Peeps are made by the Just Born Company and you can find them practically everywhere. Best of all, they’re gluten-free, so if you have a hankering for a bright pink or yellow marshmallow bunny or chick, live it up! I prefer to make Easter nest cupcakes. If you do not have time to make them, you can order gluten-free cupcakes and decorate then with coconut mixed with cocoa and some gluten-free eggs for that festive Easter egg nest look.
If you move on to Passover, you have a whole new set of foods and rules. Matzoh is a flat wheat bread—a rather bland, dry thin sort of cracker, much like a rice cake that was run over by a steam roller. It’s not high up on my list of foods! As a Sephardic Jew, I’m glad I can have rice, which goes well with lamb or the roast chicken, goose, or duck we tend to serve.
Whatever your tradition or holiday you celebrate, make sure you have a great time.
-Estelle
Gluten-free is Gaining Speed!
A recent MediaPost article reports that gluten-free products are quickly gaining popularity in stores. Between 2004 and 2008, gluten-free products had a compound annual growth of 28%.
(Gluten-free products included in the study by market research publisher Packaged Facts are those marketed as “gluten-free” and not products that are naturally gluten-free.)
The article said, “nearly 1,200 new gluten-free foods and beverages were launched by more than 225 marketers last year.”
The increase in sales has to do with greater awareness of Celiac disease as well as more diagnoses of the condition. As more and more gluten-free products pop up on the shelves, more consumers will be made aware of the term and the diet.
This is great news not only for those of us who sell gluten-free products but for those faithful consumers who buy these products. Thanks!
Luck o’ the Irish?
Celiacs and Ireland…the two go hand in hand. The highest population of Celiacs is in Ireland. Since Ireland is an island, the gene pool is smaller, which makes the cases of Celiac disease so prevalent.
My maternal side is Irish and every female on that side has had evidence of Celiac disease for the past three generations. That makes us Celiac poster children!
So I thought it fitting to talk about some Irish treats…the classic scone and jam is a well known combination. As is corned beef…just make sure your bread is gluten-free. I love a good corned beef sandwich with some Hellmann’s Mayonnaise (which is gluten-free). Add some Zatarain’s Creole Mustard (also gluten-free) and some romaine lettuce, and you’ve got bliss!
Now, this Irish treat can be enjoyed with a gluten-free beer, like Anheuser Busch’s Redbridge Beer. This is enough to make a woman smile in between sips and bites!
-Estelle
The Gourmet Way of Going Green
Having survived “spring cleaning,” it’s now time to turn my attention to the “green” of spring! Even though I live in the city, I still enjoy gardening and have learned to garden within my means. Last year, for example, I grew a bell pepper in my window box to spice up dinner.
Growing my own herbs and a tomato or two is something I relish! To add some of the items I have grown into my gluten-free dishes creates a sense of personal accomplishment. Basil, a small rosemary plant, parsley, and chives are a good start because all you need is a small window box. I start the seeds indoors in a “mini green house” of my own design using recycled products that you can probably dig up with a few minutes of searching. Try to find:
4 wire clothes hangers
1 plastic dry-cleaning bag
1 cardboard box (a 4-6 pack soda box works great)
2 large foam trays (the kind meat is packaged in), washed and dried
1 piece of cardboard (the size of the bottom of the soda box)
1 roll of strong scotch tape
small containers with holes punched in the bottom for draining, or starter planting trays
1 bag of potting soil
Assorted seeds
Then to get started:
Cut the hook off each hanger. Bend each into a large U shape and set them aside.
Cut the plastic dry-cleaning bag 3/4 of the way down from the top, leaving the sealed end sealed.
Take the remaining plastic and cover the piece of cardboard, taping it down well on the back.
Put the plastic-covered cardboard with the taped side down into the box. Then press the hangers into the box sides, between the layers of cardboard, across the short side so they arch evenly.
Now fill your little containers with potting soil. Do not pack too tightly! Follow the seed instructions. Then put your trays in the box. If you need to remove a wire or two, that’s fine (you can replace them later).
Water your “bumper” crop carefully then slide the whole container into the plastic bag and fold the end under. Put the crop in a sunny spot and add a bit of water every other day to the little pots. Soon you will see your little sprouts!
When they have almost reached the top of your mini green house, and it‘s warm enough, you can transfer them to your window box.
Now you now can share your harvest with friends and family. (Toss some chives and a bit of sour cream in with some gluten-free pasta or sprinkle chopped basil on your gluten-free pizza.)
-Estelle