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Archive for the category “Gluten Free”

An UPDATE: FDA’s New ‘Gluten-Free’ Labeling Standards go into effect August 5

Back in September 2013, the EatSmart blog ran a post about the new FDA standards that define specifically what it means for a food product to be labeled ‘gluten-free’. Starting today, ‘gluten-free’ labels on packaged foods have real meaning;   food manufacturers are now required to ensure that anything labeled gluten-free contains less than 20 parts per million of gluten. That amount is generally recognized by the medical community to be low enough so that most people who have celiac disease won’t get sick if they eat it. Those products now labeled ‘gluten free’ are technically free of wheat, rye and barley.

gluten free post

The standard will ensure that companies can’t label products “gluten-free” if they are cross-contaminated from other products made in the same manufacturing facility. The rules don’t apply to restaurants, but the Food and Drug Administration is encouraging them to comply.

Keep in mind, however, the gluten-free label is voluntary. Packaged goods like cookies, cakes, pizza, cereals and pasta do not have to carry a claim about gluten, unlike requirements for allergens such as nuts and wheat.

gluten free ribbon

More GOOD NEWS when it comes to EATING SMART and STAYING HEALTHY.

Beef & Broccoli – Gluten Free

beef broc 2

Ingredients:

  • 1 pound beef – tenderloin cut into 1/4 inch slices
  • 1-2 medium heads of broccoli cut into florets
  • 1 1/2 inches of ginger peeled and sliced or grated
  • 2 tablespoons peanut oil (or oil of your choice)
  • Boiling Water (for broccoli)
  • Bowl of ice water

Marinade:

  • 1 tablespoon gluten-free soy sauce (San-J reduced sodium)
  • 1 1/2 teaspoons rice wine vinegar (Marukan)
  • 1/2 teaspoon toasted sesame oil
  • 1 1/2 tablespoons potato starch (you can use corn or tapioca)
  • 1/8 teaspoon of pepper

Sauce:

  • 2 tablespoons gluten-free soy sauce (San-J reduced sodium)
  • 2 tablespoons hoisin sauce (Dynasty Brand)
  • 1/2 teaspoon toasted sesame oil
  • 1/2 teaspoon sugar (white or brown)
  • 2 teaspoons of potato starch (you can use corn or tapioca)
  • 1/4 cup cold water
  • 1/2 teaspoon red pepper flakes (adjust as needed or omit)

beef broc 1

Method of Preparation:

  • Slice beef and set aside
  • In a medium bowl combine all ingredients in the marinade and add beef. Marinate for 30 minutes.
  • In a large stock pot bring water to boil, and blanch the broccoli florets – about 10-15 seconds and remove with a slotted spoon.
  • Immediately place blanched broccoli in ice water to stop the cooking process.
  • Once all broccoli is blanched and placed in an ice bath, strain and pat dry. Set aside.
  • In a wok or large skillet heat 1 tablespoon of oil over high heat. Add half of the beef and cook until about 75-80% cooked throughout (this will be quick at high heat).
  • Remove from pan and set aside. Repeat with remaining oil and steak.
  • Add ginger and red pepper flakes, stir-fry for 30 seconds – 1 minute.
  • Return the beef to the pan to finish cooking. Add broccoli and stir fry for 1 minute
  • Add sauce and toss to coat – as soon as the sauce begins to thicken remove from the heat.
  • Serve with steamed rice – white or brown.
  • Enjoy!

About the Author: Jenny Manseau is a Chef, Culinary Nutrition student and author of the blog Creative Cooking Gluten FreeJenny created her website after being diagnosed in 2008 with Celiac Disease and takes many “regular” every day recipes and alters them to the gluten-free diet.

Popeye Risotto – Gluten Free

popeye risotto

Popeye Risotto:

  • Spinach Stock
  • Olive oil 2 teaspoon
  • Garlic 2 tablespoons
  • Baby Spinach 9 oz (1 Bag)
  • Grey Salt 1/4 teaspoon
  • Black Pepper 1/8 teaspoon
  • White Wine 1/4 cup
  • Cardamom 2 Whole – crushed and seeds removed
  • Vegetable Stock 2 1/2 cups

 Risotto:

Olive Oil 1 tablespoon

  • Butter 1 tablespoon
  • Bamboo Rice 1 cup
  • Ground Ginger 1/8 teaspoon
  • Parmesan Cheese, grated 1/4 cup

Method of Preparation:

  1. Gather all ingredients and equipment.
  2.  Peel garlic and rough chop it, set aside.
  3. In a large, heavy bottom skillet, heat 2 teaspoons of the olive oil over medium heat.
  4.  Add chopped garlic and saute for 1 minute.
  5.  Add cardamom seeds and baby spinach.
  6.  Cook over medium heat until spinach has wilted.
  7.  Add white wine and cook for an additional minute.
  8.  Season with salt and pepper
  9.  In the pitcher of a blender add 2 1/2 cups vegetable stock and spinach mixture.
  10.  Blend on high-speed until well blended.
  11.  Add spinach stock to a medium sauce pan and keep warm over low heat.
  12.  In the same skillet as before add remaining olive oil and butter over medium heat.
  13.  Once the butter has melted add the bamboo rice and stir until well coated.
  14.  Sprinkle ground ginger and stir well.
  15.  Stir in 1 cup of spinach stock – just enough to cover the rice.
  16.  Stir well and continue to stir until the rice has almost completely absorbed the stock.
  17.  Continue this until all stock has been added to rice and absorbed. This should take about 20-30 minutes.
  18.  Remove from heat and stir in Parmesan cheese.
  19.  To serve top with grated lemon zest and pine nuts (optional)

Chef Notes:You can use arborio rice instead of the bamboo rice, it will have the same texture and consistency. I have made a similar recipe with the arborio rice and it is very delicious and flavorful.

It is easy being green…and delicious too!

About the Author: Jenny Manseau is a Chef, Culinary Nutrition student and author of the blog Creative Cooking Gluten FreeJenny created her website after being diagnosed in 2008 with Celiac Disease and takes many “regular” every day recipes and alters them to the gluten-free diet.

5 Gluten-Free Slow-Cooker Recipes

Getting dinner on the table doesn’t have to be a battle—at least not when you rely on your trusty slow cooker. From working moms to busy singles to frenzied families of all kinds, everybody knows that there’s a sweet simplicity to throwing ingredients together, plugging in the crockpot, and focusing on something else. Once the ingredients are cooking, you can sit back, relax and know that dinner will be ready in a few short hours. Plus, what’s even better is that these slow-cook dinners are easily gluten-free! So the next time your household needs a fast, convenient, home-cooked meal sans gluten and sans heavy prep work, look no further than these five crockpot staples.

1. Crockpot Chili

gf chili

Stuff your slow cooker with ingredients in the morning, and have a hearty, meaty meal ready for you that night. Whether you eat a bowl of chili alongside watching the football game or as standard weeknight fare, one thing is certain: It is hard not to love a meal that comes together this easily.  For an example of an easy, gluten-free crockpot chili recipe, try this one from Food.com:

RECIPE IDEA: Debbie’s Crockpot Chili: Debbie’s crockpot chili combines tomatoes with spices, beef, and kidney beans for a low-prep, slow-cook chili that users rank with five stars.

2. Crockpot Pot Roast

Is there any meal more comforting than a tender pot roast that’s been cooking all day with vegetables like carrots and potatoes adding to the flavor? Because pot roast revolves around meat, stock, spices, and vegetables, it’s a meal easy to make gluten-free. If you use bouillon cubes or packaged stock, be sure they are gluten-free too.

RECIPE IDEA: Use My Gluten-Free Kitchen’s recipe to make a pot roast with just seven ingredients, a long 8-hour cook time, and enough portions to feed six. This recipe includes 12 ounces of cream of mushroom soup—so look for a brand that’s marked as gluten-free.

3. Crockpot Potato Soup

Creamy, comforting, and delicious, potato soup is a favorite on a cool evening. Plus, beyond dicing up the ingredients, the prep work is almost nothing. Combine all your ingredients in the morning and come home to simmering soup—It’s as simple as that!

RECIPE IDEA: At Mama Loves Food, the potato soup recipe combines 5 pounds of russet potatoes with an onion, 10 cloves of garlic, 8 cups of stock, and 16 ounces of cream cheese. As long as your stock is free of gluten, this recipe is as Celiac-safe as it is incredibly easy.

4. Crockpot Roast Chicken

Think roasting a chicken has to involve trusses and basting and constant supervision? Think again! The truth is, roasting a chicken can be dead simple—So simple, you can even do it in a slow-cooker. Slow-cooking a whole chicken involves rubbing the bird with oil and spices, placing it in your crockpot, adding vegetables like celery and onion, and plugging in the pot. In 4 to 6 hours, it’s done.

RECIPE IDEA: In the slow-cooker recipe from Skinny Ms., the blogger recommends using a crockpot with a built-in temperature probe. “Put the probe in the fatty part of the thigh and set the probe to 165 degrees,” she writes. Then the slow cooker automatically adjusts the temperature as the chicken cooks.

5. Crockpot Vegetable Stew

gluten free veg stew

For another vegetarian slow-cooker option that is also gluten-free, consider a crockpot vegetable stew. Made with ingredients like carrots, potatoes, onion, squash, and greens, a vegetable stew is yet another crockpot dish that screams comfort. Plus, after a little prep work chopping vegetables and combining them in the pot, all you have to do is turn on the slow cooker and go on with your day. Dinner will be ready when you need it.

RECIPE IDEA: Chow.com has a vegetable stew recipe filled with various spices and a medley of root vegetables: pumpkin, sweet potatoes, white potatoes, carrots, and parsnips. Be sure to choose a gluten-free stock or broth, and you have a wonderful gluten-free dinner option. It’s easy to prepare, easy to cook, and perfect for both gluten-free and vegetarian eaters.

Your Thoughts

Have you made many gluten-free meals in your crockpot? As the season changes and cooler temperatures come to an end, there’s never been a better time to start adding gluten-free crockpot meals to your repertoire. What other gluten-free favorites do you have?

About the author: Chris Bekermeier is Vice President, Sales & Marketing of PacMoore (http://www.pacmoore.com/) in Hammond, IN. PacMoore is a contract manufacturer focused on processing dry ingredients for the food & pharmaceutical industries. Capabilities include blending, spray drying, re-packaging, sifting, & consumer packaging.

Spicy Szechuan Lettuce Wraps (Gluten Free & Dairy Free)

spicy szechuan

Ingredients:

  • 8 Ounces Shaved Top Sirloin Steak
  • About 2 Tbs. San-J Gluten Free Spicy Szechuan Sauce (Enough to taste)
  • 1 Yellow Sweet Onions
  • 2 Head Romaine Lettuce
  • Brown Rice (See Below) (1/2 cup per serving)

Ahead of Time:

  1. Prep your favorite brown rice according to the package directions and set aside to cool.
  2. Cut some Romaine lettuce to use as tortillas! This is what we will be putting our steak and onions into!

Instructions:

  1. Wash and peel onions, and chop them finely.
  2. Next, put the onions in a large wok or any other pan with high sides will do.
  3. Add in the shaved steak, and put on medium heat.
  4. Add in a splash of San-J Gluten Free Spicy Szechuan sauce, to give the dish some spice and flavor
  5. Sautee for about 5 minutes, or until the steak is cooked thoroughly.
  6. Divide into 4 and add ½ cup brown rice to each serving.
  7. Let cool for a minute or two and enjoy!!

Get the full recipe here!

About the Author:  My name is Sarah Tsacogianis and I am a 20 year old college student with celiac disease and other allergies. I have a passion for cooking/baking (always have) as well as helping others. I like to combine the two, to create tasty recipes, that are not only allergen free BUT also have a healthy “clean eating” twist! Check out her website Gluten Free Gal and follow her on Instagram!

Hazelnut Thumbprint Cookies – GF & Vegan

hazelnut cookies 1

Winter is here and what’s better than indulging on decadent sweets sitting by the fireplace?  These gluten free and vegan cookies give you a guilt free conscious and satisfy your sweet tooth with their chocolate almond butter filling.  The Hazelnut Thumbprint Cookies will have the judges at your holiday cookie party begging for more.  It’s a must try recipe from our friend Jodi at, “What’s Cooking Good Looking.”  Jodi Moreno is a Natural Foods Chef, Photographer, and creator of the blog What’s Cooking Good Looking where she shares her healthy, clean, seasonal recipes and photographs. She’s passionate about showing people that vegetables can play a main role on the plate. Get the full recipe of Hazelnut Thumbprint Cookies and check out more delicious recipes from “What’s Cooking Good Looking.”

hazelnut cookies 2

Happy Holiday’s!

Olio d’Oliva Pagnotta Senza Glutine (Gluten Free Olive Oil Loaf)

oil loaf

Ingredients

  • 2 Eggs (large)
  • 1/2 Cup Sugar + 2 Tablespoons (divided)
  • Zest of 1 large Valencia Orange (about 2 tablespoons)
  • 1/4 Teaspoon Kosher Salt
  • 1/3 Cup Orange Juice (freshly squeezed)
  • 3/4 Cup Olive Oil (make sure its a good one)
  • 1 Tablespoon Baking Powder
  • 1 1/2 Cup Gluten Free Flour (I use Cup4Cup)
  • 1/4 Cup Pine Nuts

Glaze (Optional)

  • 1/4 Cup Powdered Sugar
  • 1 Tablespoon Orange Juice

Method of Preparation

  1. Preheat oven to 400•F
  2. In a large bowl add eggs and 1/2 cup of sugar – beat with a wire whisk until pale and you see a bit of foam.
  3. Add orange zest, , salt, orange juice, and olive oil.
  4. Beat with wire whisk until well combined.
  5. Add baking powder and gluten-free flour, mix with a rubber spatula to combine all ingredients well.
  6. Add 1/3 cup of mixture into each of the four wells of the pan.
  7. Top each loaf well with even amounts of sugar and pine nuts.
  8. Bake for 20-22 minutes – turning 1/2 way through to ensure even browning.
  9. Cool in pan for 5 minutes and transfer to a wire rack to finish cooling.
  10. If using a glaze – prepare it now: in a small bowl add powdered sugar and orange juice, mix until well combined and drizzle over warm loaves.
  11. Enjoy!

About the Author: Jenny Manseau is a Chef, Culinary Nutrition student and author of the blog Creative Cooking Gluten Free. Jenny created her website after being diagnosed in 2008 with Celiac Disease and takes many “regular” every day recipes and alters them to the gluten-free diet.

Spiced Chili – Gluten Free

gluten free chili

Chili – Gluten Free, Onion Free, Soy Free – easily adaptable to fit a vegan or vegetarian diet by substituting the meat for additional beans and even tofu.

Ingredients:

  • 1 tablespoon vegetable oil
  •  4-6 celery stocks (cleaned and chopped)
  •  5 cloves of garlic, finely chopped
  •  1 large green (or red) bell pepper, chopped
  •  1 can of tomato paste
  •  3 tablespoons chili powder (if you like less spice, use 1 – 1 1/2 tablespoons)
  •  2 tablespoons chopped chipolte chili peppers in adobo sauce
  •  1 tablespoon of the adobe sauce from the chili peppers (this is in addition to the 2 tablespoons of the chopped chili’s)
  •  1/2 teaspoon cumin
  •  1/2 teaspoon cinnamon
  •  2 pounds of ground beef
  •  1 28oz can diced tomatoes with juice
  •  1 bay leaf
  •  2 cans 14.5 oz kidney beans, rinsed and drained
  •  1/2 cup water
  •  Salt and ground pepper

Instructions:

  • In a 5-quart heavy pot or dutch oven, heat oil over medium-high heat.
  •  Add garlic, celery and peppers.
  •  Season with salt and pepper and cook until the celery and peppers have softened – about 3 minutes.
  •  Add tomato paste, chili powder, chipotle chili’s, adobo sauce, cumin and cinnamon to the garlic, celery and peppers.
  •  Cook until everything is well combined and starts to brown, about 2-3 minutes.
  •  Add ground beef, and brown, breaking it down into chunks and no longer pink.
  •  Add the diced tomatoes with their juices, bay leaf, kidney beans and water.
  •  Simmer for 45 minutes to one hour – taste and season with salt and pepper accordingly.
  •  Top with: shredded cheese, sour cream, diced avocado, etc.

 

About the Author: Jenny Manseau is a Chef, Culinary Nutrition student and author of the blog Creative Cooking Gluten Free. Jenny created her website after being diagnosed in 2008 with Celiac Disease and takes many “regular” every day recipes and alters them to the gluten-free diet.

 

Pumpkin Cheesecake Cupcakes – Gluten Free

gluten free cupcakes

Ingredients:

  • 2 cups of gluten free gingersnap crumbs (I use Trader Joe’s)
  • 6 tablespoons melted butter
  • 3 tablespoons brown sugar
  • 3 8oz packages of cream cheese – softened
  • 1 cup sugar
  • 1 15oz can of pumpkin puree (NOT pumpkin pie mix)
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon of salt
  • 2 teaspoons vanilla
  • 4 eggs at room temperature

Preheat the oven to 350 degrees and line your cupcake tins with paper liners. I only have one regular cupcake tin and an mini cupcake tin, so I used both.

Crust:

Crumble the ginger snaps either in a plastic zip-lock bag with a rolling pin or in a food processor. Melt the butter in the microwave. Add the brown sugar and butter to the crumbled ginger snaps in a medium bowl and mix until all crumbs are moist.

Scoop about one table spoon into the bottom of each cupcake liner and press down (I used the bottom of one of my spice jars…it fits perfectly for the regular tins, for the mini tin I used the back of my coffee scoop).

Bake in the preheated oven for 10 minutes, let cool in pan on wire rack.

gluten free cupcakes 2

Filling:

In a stand mixer, cream the sugar and cream cheese together until smooth, add the pumpkin puree, vanilla, pumpkin spice and salt. Mix well. Add one egg at a time. Continue to mix until the mixture is completely combined and smooth.

Scoop the mixture into the prepared cupcake liners. I used the same coffee scoop that I used to press the crust into the bottom to do this. It was the perfect size – three scoops for the regular tin and 1 1/2 – 2 for the mini ones.

For the regular tins bake for 40 minutes, rotating 180 degrees half way through. For the mini tins bake for 30 minutes, rotating 180 degrees half way through.Cool in the pan on a wire rack until completely cooled, cover and refrigerate for at least six hours.

Top with whipped cream, caramel sauce or candied pecans if you wish. I hope you enjoy these tasty little treats!

About the Author: Jenny Manseau is a Chef, Culinary Nutrition student and author of the blog Creative Cooking Gluten FreeJenny created her website after being diagnosed in 2008 with Celiac Disease and takes many “regular” every day recipes and alters them to the gluten-free diet.

FDA Rules on What Makes A Food Gluten-Free

gluten freeThe marketing of foods without gluten has exploded. Those with celiac disease, of course, are grateful. Until only a few years ago, it was difficult to find grocery options for the estimated 3 million Americans that suffer from celiac disease, along with another 18 million experiencing some degree of gluten sensitivity. What does it mean to have gluten sensitivity?

Doctors recently developed a definition for gluten sensitivity but it’s an ambiguous one. It’s a label for people who suffer bloating and other celiac symptoms and seem to be helped by avoiding gluten. Celiac disease is an autoimmune disorder that causes the body’s natural defense system to react to gluten by attacking the inner lining of the small intestine. Gluten is defined as the protein that occurs naturally in many grains.

Food labels can often be ambiguous –sometimes misleading for those trying to minimize their symptoms by avoiding foods that cause sensitivity. To eliminate the confusion, the FDA issued an official rule on August 5th, defining specifically what it means for a food product to be gluten-free. “This standard ‘gluten-free’ definition will eliminate uncertainty about how food producers label their products and will assure people with celiac disease that foods labeled ‘gluten-free’ meet a clear standard, established and enforced by FDA” stated Michael Taylor, Deputy FDA Commissioner for Foods and Veterinary Medicine. According to the new standard, any product labeled ‘gluten-free’, ‘without gluten’, ‘free of gluten’ or ‘no gluten’ must contain no more than 20 parts per million of wheat, rye, barley or any other ingredient derived from these grains that has not been processed to remove gluten.hold the gluten

All GOOD NEWS for the 21 million affected Americans who will now know what the “gluten-free” claim really means and that manufacturers will be held responsible for meeting this standard. Companies will have one year to bring their labels into compliance.

Check out the Gluten-Free recipes posted on our EatSmart Blog.

About the Author: Maria Geronimo is the Public Relations Director at EatSmart Products.

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