So yeah it’s basically like, “Hey! I Want This!” And I’m just thinking that if you’re a home cook, gluten-free or gluen-filled, or like sharp knives, or junk food, or being awesome you’re going to love this gift guide. The point is, sometimes us gluten-free types need specialized lists, and other times it’s just like, “Doesn’t everyone want a huge wheel of cheese for Christmas/Hanukkah/Thanksgivvikuh?”
Without further delay, here’s the Gluten Is My Bitch Holiday Gift List:
So you all know about G Free Foodie’s amazoids box of fun food. And you all entered the fabulous contest wherein, they send you the August box of goodies. And you all know that you specify if you’re gluten-free, or gluten-free AND dairy-free and they hook you up? Yes.
But what you don’t know, is who is the winner of this fab box! It is . . .
Well, lookee here! This arrived on my door and it was like Christmas in July. The good people at G-Free Foodie (hey, hey KC!) are doing this monthly service where you get crazy good gluten-free food delivered to your door and it’s ON. I didn’t even know you could buy Crave Bakery’s cupcake/cake mix in a box! What?!? That’s Snickerdoodle, son.
But G-Free Foodie didn’t stop at baked goods. This box has soul. Here’s what else is in it, and what I’m going to do with it. And how YOU can get one of your own.
Complete with grease! YUM
Yes, I do like to pretend that I dine on the regular with Thomas Keller. When in fact, I just try every single one of the gluten-free flour blends that are associated with him (even though it is actually some rad lady who works in his family of restaurants that invented it). So I picked up the latest from Cup4Cup—the pizza crust! So. Damn. Easy.
So easy, in fact, I’m kind of regretting not going crazy on the toppings and instead playing it safe with the standard mozzarella and pepperoni. You can bet in the future I’ll be all arugala and proscuitto and some kind of white cheese truffle situation, because I CAN MAKE GLUTEN-FREE PIZZA, you guys. In my own home. In my own oven. In like, no time.
Yep, feeling pretty pizza-rific today. Thanks TK & Co. So here’s why it rocks so hard.
I love these people
Well, that was a fine howdy doody yesterday at the Celiac Disease Foundation conference. Holy moly, the gluten-haters were out in droves and I got to meet some of YOU guys. My awesome readers and fighters in the crusade against crapping your pants. You. Are. Awesome. See above for some of the awesome, but rest assured there are many more of you. Many, many, more. One of whom brought me this gluten-free churro cupcake that’s only made once a year, on May 5th in Pasadena.
WTF? Amazing. Also, I really need about 20 more of these because I’m now totally addicted. So thanks for that Stef. No, really.
There were, however, a few uncomfortable moments that naturally come when you’re out trying to hock your book called Gluten Is My Bitch: Rants, Recipes, & Ridiculousness for the Gluten-Free. Not to be an ageist, because I’m still chuckling over the septagenarian who screamed in delight when she saw my book and promptly called me a bitch. She was awesome. But between the mom who was shielding her tween from my booth, and the gentlemen who asked me what I meant, exactly, I realized I might have some ‘splaining to do. So I’ve worked it out, by age.
You ever have one of those days when you’re like “‘eff you, and ‘eff that, and ‘eff that other thing”? Then you drive two-and-a-half hours home in horrible traffic and you’re like “I have to make ‘effing dinner? ‘Eff that too.” That’s where your Tasty Bite comes into play and saves your evening.
Normally I’m more of a make it from scratch kind of gal, but this whole commuting in LA thing has made me look much more fondly upon the packages at the store. Hence, my frozen brown rice from Trader Joe’s I dressed up to make “green” and my willingness to taste test some Indian food from the Tasty Bite people who sent me a whole box of yumness.
I admit I was not familiar with the Tasty Bite, but after reading a bit it seems like they’re all for the farm fresh, no BPA in packaging, carefully marking and creating the gluten-free, treating their employees right, and general goodness. The Madras Lentils that took all of one minute to heat up was certainly delicious, and I have to say I’m really looking forward to checking out the Satay Partay package, as I’m always ready for both a satay and a partay at any given moment. So thanks TBs, for the grub! As well as the ability to eat in five minutes so I could finally catch up on Game of Thrones.
Here’s how you do that quick green rice situation:
Oh yes. These beauties made an appearance in my home this weekend, and I’m trying to figure out a way to justify making these on a regular basis. Homemade gluten-free corn dogs, you guys. CORN DOGS. Now, I just have to find out where I can buy those rectangular cheese bars so I can fry those up as well. Then I’ll be setting up my own Gluten-Free Hot Dog on a Stick booth in front of my house and leaving my day job behind. Because everyone will want in on this action and will drive all over LA to get them, amiright? Or maybe it’s just me.
Either way, we threw down some of this action this weekend and it was super delicious. I found a recipe on Gluten-Free Baking and then came home to realize I had gluten-free corn bread mix from Bob’s Red Mill, so I upended the recipe and it wound up looking, and tasting, yum to the yum yum. The GFB also offered some tips that were incredibly helpful no matter what recipe you’re using.
1. Dry your dogs then roll them in gluten-free flour to help everything stick correctly.
2. Use a very tall glass to hold the batter and then dip the dogs inside and swirl.
3. One tip the GFB had that did not apply to me, was to use tongs and don’t touch the sticks because they’re hot. My skewers were not hot at all. Either way, don’t test that theory by wrapping your paws around the sticks as soon as they’re out of the deep fat fryer.
4. One tip from me, be sure your deep fat fryer is well-filled so the dogs don’t hit the bottom or sides and stick.
5. Last tip: Enjoy the hell out of these gluten-free corn dogs.
Okay, so this is chicken. Because how many turkeys was I supposed to make in one month? Really?
Turkey. It’s the elephant in the room, that is actually a bird, that you eat. The least exciting, yet most important, part of your Thanksgiving meal; attention must be paid. Especially for those of us who have the sprue, because turkeys can be easily contaminated with that devil gluten, and you’ll wind up in the bathroom all night long and not because Aunt Sylvia called you a fat communist again during Thanksgiving dinner.
So take care when prepping that hulking bird, and remember two important things: Always gluten-free your stuffing; and skip the flour for crispy turkey skin. Now, how about you check out two delicious ways to prep that turkey? One of which, is almost like practicing medicine! Continue reading