Dana B's Gluten Free

Spring! Breathe Deeply!

2011-04-12T11:26:00.000-07:00

   I don't know how the weather is where you are, but here, it is the blushing, bashful child, against whom you cannot hold the slightest grudge, even for the most abominable offense. The whole atmosphere, here is watching its toe drag through the dirt, in a cosmic " Aw shucks!- sorry about all the ice, and snow, and wind chill- but here are some chirping birds and little green things poking their heads out! "

   New England, as does any place, has its own peculiar beauty. On the other hand, the harsh extremes one must endure to appreciate those windows have never really seemed a fair trade to me.

   But, I love my kitchen, my bright teal oven mitts and, even my new allergy panel!

   If you follow me on FB, you'll know my food list has gotten smaller. Now, before you all exhale a collective sigh of pity, DON'T! This is fantastic news. That's not just sour grapes, or putting on a sunny face, no, no, no...

   This is what I wanted. See, I know how good I feel without the wheat. I wanted a more complete list, to further my healing!

   Okay, so there are some things I'll have to forgo, former staples in my pantry, but all I can think about is how this will feel so much better.

   Goodbye tomatoes and peas and nuts and beans and eggs, garlic, sesame and watermelon. I will love you all from afar, but I do not miss you more than I want to be well and happy and balanced.

   There were somethings I was not having at home, but indulging in whilst out and about, although I KNEW I should not. In those areas ( Soy and Dairy) I knew seeing it in print would bolster me against the temptations out here in the real world.

   Is it okay to say I will miss that certain chain of coffee shops where I would get my weekly Soy Chai?

   Plus, I'm Dana B, I can make hummus without sesame, I can make potato chips without safflower oil... I forgot to mention that one. And ginger?- at that there was a gulp... but then a release, okay, and a sigh when I saw my beautiful pickled ginger all pink and ready for my next sushi adventure, and my ginger tea, spicy and hot. What ev's! I laugh at you all now, ( the allergens, not you my dear friends) as I breeze through the isles at the grocery store.

   My list is so much simpler now.

   And really, isn't that what we all want? Simple?

   I don't have to read labels on 'energy' bars, (I'll miss you LARA! - you're still the best!) or s'getti sauce, lunch meat, or chips... the few, minimally processed foods we did occasionally buy, are now off the list, SIMPLE is BETTER!

   This also challenges me to reach out into the realm of these other allergies, to gift you with whatever I discover and create along the way.

   So, cheers to us all for our limitless imaginations and creativity!


   And, Keep those pictures coming in... only a little time left!

   Ooh, Ooh, I almost forgot, look out for the "Hundred Bag Challenge" It's going to be a blast!

Ah, those little cheese crackers!

2011-04-01T13:20:00.000-07:00

You know which ones I’m talking about.

For me, they were the staple treat at my Grandmama’s house.

That quaint white paper bag,

The little farm on the outside,right?

After months of trials and perfecting

( I know, this is where I am to say ‘trial and error’, but really, every attempt was so delicious, and quickly devoured,

failure was never the case.),

we came up with the perfect answer to your cravings.

Thank you for the prompting and patience!

So, here’s what they looked like.

And here’s how it went.

-Evidence that yours truly, truly needs a food processor! See the lovely bits of cheese? ( In their own quarantined section of the world)

Dana B, herself chopped it all down to microscopic, by hand.

That is love!

If you have a Cuisinart, and a Kitchenaid, this project will take you about half the time it did in our test kitchen, but then you may not have time to get through War And Peace on audio before you crunch into your first cracker.

Crackers in the raw...

And, nicely toasted…

So, you decide which you need most: time, or a bowlful of tiny crackers and a head full of classic Russian literature.

I guess we know where I stand on it!

These did not last long…

X's n O's, because, 'You’ll love being free '™

I am not ready to post my own recipe, but I am happy to connect you to a fabulous site, from which I modified this recipe...

and by 'modified' I simply mean

I replaced the flour with DB's Best!

Cup for Cup!

http://www.familyfreshcooking.com

Be sure to tell her Dana B sentcha!

I will be making theses again, so fun!

I was just talking to a dear gluten free-er, the other day about how well the mixes are going, how everyone loves them and how it’s just now dawning on me how unusual my life is.

Not everyone wants to spend days on end working out a single, perfect brownie, cracker, or cookie.

Here, I thought I was giving you all this huge gift by sending our flour blend out into the world, but so many of you would love it all to be even simpler, to go from pantry to plate bypassing the cookbook, and only making the slightest ripple in your kitchen before mouth watering aromas begin to waft through your life.

I get it now, maybe. I am continuing to make eclairs, teeny crackers and loaves and loaves of bread (you won’t get that mix until perfection is achieved), and encourage you all to try it too,

BUT, when something really fantastic comes along, something you’ve been missing and I can get it down to a science, for you to dump mix, bake and fall in love with, you will be the first to know.

And, if there’s something you see here that you simply cannot live without, just write. We can ship almost anything, almost anywhere.

We want you to love being free as much as we do!

What’s available? I keep forgetting to tell you!

Pancake/ Waffle mix, you know,

But did you know you can order:

Focaccia Mix?! One package makes two loaves of Herbed Focaccia.

(available unherbed, as well)

This goes from the cutest little bag to hot from the oven in less than an hour.

One bowl, one pan!

About 5 minutes of mixing!

No mono or diglycerides!

If you ever made a pan of brownies from a mix,

You can make-

Dana B’s moist, light, incredibly delicious focaccia, for toast and sandwiches!

Yup! It holds together in the toaster!

My testers have been known to get a little misty and spontaneously hug me after their first bite.

The Best scone mix, anywhere!

We are selling this to Glutenistas (Gluten munching foodies)!- they love the product for being natural, simple, easy and fantastic!

I recommend the Cranberry Chocolate Chip, but the Back to Basics mix leaves room for you to go crazy with flavors of your own inspiration and gives you a place to start for my seasonal recipes!

Pizza Crusts, soon to be served at a restaurant near you! – but available in your home kitchen, now!

This is, hands down, the easiest pizza crust, well, ever! If you haven’t made a GF pizza crust yet, you may be surprised at how easy it is!

This is another one being gobbled up by anyone and everyone, because it’s easy, fun, and a great introduction to the kitchen for kids, because no matter what, it comes out great!

Each package makes two 12-14 inch crusts.

Make one for now and one for the freezer.

Available in classic and herbed.

So, here’s the update on the business front. The two co ops in our area are extremely interested in carrying our line. Imagine walking into the deli section and ordering a sandwich and having it served to you on tender, rich bread!

Want Dana B’s Best at a co op or specialty store near you?

Ask for it by name.

You can be a Gluten Free Foodie, without compromise!

Easy Gluten Free Chicken Nuggets!

2011-03-28T09:44:00.000-07:00

Fried Chicken!

After years of watching the rest of the family’s vigilant avoidance of anything with even the teeniest possibility of being contaminated by any of our allergens… (Yes, we are those people who, if invited to a lovely meal, bring the food… it’s just easier than explaining the list, the rules of quarantine, etc.) our tweeny has gone Completely GF!

Now, she was sweetly, generously, gluten free at home, ( she is my official taste tester and chocoltier) but would indulge while away, pizza at school, beautiful focaccia at Keene Fresh Salad Co… Gorgeous sandwiches as Fritz The Place To Eat (each of these establishments now offer several GF options, so, if yer in Keene, Check’m out!), but, she was feeling more and more reactive, and although her allergy test results aren’t yet in, she feels so much better sans gluten.

I have to say, she seems brighter at the end of a long day at school. It used to be a droopy puddle of a girl oozing into the backseat, sullenly gazing out the window. She has noticed a ‘more awake feeling’ without the wheat. When she slipped, accepting a cracker from a classmate during lunch, , she felt quite sleepy for the rest of the day, deepening her commitment to this lifestyle.

Thanks to a recent copy of Living Without, I was able to quickly explain ataxia as a reaction to wheat gluten.

It also brought home, anew, the pressure to feel like we are eating the same things as everyone else; like we can still have treats!

Some switch flipped, when she realized how her life was about to change if she wants to keep feeling well. The little bits of crunchy crackers & cookies, the hot lunch options of pizza, grilled cheese, chicken nuggets…well, it all seemed out of reach.

So, like anyone on a new food plan, she began to lament what is not on the list.

She turned down an Oreo after being assured I would make her some fresh ones at home.

She cheerfully passed out our home made tiny little cheese crackers to all her tablemates.

These are middle schoolers, tweens and teens, picky, skeptical, wary. They loved all the ‘experiments’ and you will, too.

I’ll get back to all that later.

This is supposed to be about the chicken nuggets! We are not fryers. We do not buy fried things, do not own a fry thingy, we do not generally cook that way.

It just so happens that this was a month with two frying experiments. Two Fried Successes!

Dana B’s fried chicken is so easy, and it does great in the oven, too. SO, you don’t have to fry it at all!

Here’s all we did:

All I did was dredge pieces of fresh, local chicken in Drew’s Salad Dressing and Marinade. We love Ranch (contains Dairy) and Italian (dairy free). We were using Drew’s even before we were Gluten Free-ers, it is just so lovely. It‘s dressing, but it’s still food, not goop! Tangy, honest flavors to please anyone’s tastes, and the perfect first layer for chicken nuggets!

Then, lift each piece out of the dressing into a pan of Dana B’s Best Flour Blend. Seriously, that’s it.

I like to set out two pie plates, one with dressing, one with flour blend, so we can assembly line the process, ending in the big pan of frying oil, or, as is more often the case, a cookie sheet lined with parchment.

Our gas stove heats the oil nicely set pretty low, on 2-3 and I can keep up with the batches that way, as you don’t want to over crowd them.

For oven ‘frying’ set the oven to 450, and keep an eye out. Ours were done in about 20 minutes. I like to flip them about half way through.

We made a bunch.

You know I love a fully loaded freezer!

This is all stuff anyone can do. I do not spend every day behind an apron from dawn to dusk slaving over stove and cooling racks.

I do not own any cookbook other than that old Fanny Farmer I always mention.

Although, as a treat, last weekend, we borrowed a few disks of The French Chef from the library. Funny, I think it was the first time I’ve ever watched any cooking show, ever.

How can that be?

They are ubiquitous!

Do I live in a cave?

Well, we thoroughly enjoyed each episode and it pushed me into perfecting the bread mix you’ve all been asking for. You will love it! Easy, light, moist, AND, it holds together in the toaster!

Remember to keep sending those Pictures in.

We love to see what you all are doing with

Dana B’s Best Flour Blend!

Our Biggest Order, Yet! 15 LBS!

Someone REALLY loves Being Free!

Short and sweet!

2011-03-14T12:01:00.000-07:00

   We have had several of you asking for egg free options, corn free status and the latest request has been for a waffle mix!

   Good news for you all.

   The egg free pancake mix will be available in April. Our test kitchen is running full steam ahead!

   We are now offering gluten free/corn free confectioner's sugar, yay!

   Dana B's Sunday Best Pancake Mix works brilliantly as a waffle mix!

   Here's how you do it

   Separate 3 eggs

   Whip whites up until nice and fluffy... to soft peaks, set aside

   In medium bowl add to the yolks:

   1tsp Vanilla

   1/4 c. gently melted butter... you know we use Soy Free Earth Balance.... gorgeous!

   3/4 c. Milk ... we use Rice Dream, because it is soy free, too!

   Get this all well blended

   Add: one packet of Dana B's Sunday Best Pancake Mix

   Once that is all mixed well,

   Get those fluffy whites ready, and gently fold them in, so you keep the loft.

   Now you're ready to make perfect, golden waffles!

   Enjoy!

   Remember,

  Keep sending those pic's of your creations made with Dana B's, or wearing your favorite Dana B's gear ( see the cafe press link to the right, or make something yourself! )... best pic wins a Month Of Sundays Best Pancake Mix!

  All entries due May 2 2011, winner announced May 16, 2011!

  By sending pic's, you are agreeing to have them published here, on bloggy and on Face Book.

  Thanks again for all your support and great feedback.

   If you want to be able to buy Dana B's Best near you, ask for it by name!

   P.S. I heard rumors of a daffodil blooming through the snow yesterday!

March Madness?

2011-03-12T13:40:00.000-08:00

   Hey all!
   So, I am feeling painfully ready for crocuses and robins.
   I hear you all just a bit south are already seeing evidence that, yes, there will be a Spring!
   On the menu this week, will of course be Irish Soda Bread.
   The Test Kitchen will be perfecting Hot Cross Buns, too.
   I'm sure you are all looking forward to the contest and the new pics.
   Email for details, in case you haven't already seen'm on FB. (Dana Batch)
   Thank you for your patience as we expand our technical capabilities!
   Remember, got out there and get some fresh air!

Ahhh, Beignet!

2011-03-09T11:19:00.000-08:00

Happy Fat Tuesday!

2011-03-09T10:26:00.001-08:00

Happy Fat Tuesday!
This is turning into a holiday blog, which was not the intent. I thought I’d be on here every few days or so, BUT, life is so grand!
Thanks for all your payers. Keep them going, we are really seeing business pick up, and although we did not accept the spot at the Winter Farmer’s Market in Brattleboro, it felt good to be able to say, “No thanks, that just doesn’t fit with where we are going.”
It seemed to be a lovely venue, and of course, we will be supporting the locals in every way possible, just not the right fit for us.
Okay, Fat Tuesday? What’s this? It is the day before the season of Lent begins, a day of indulging before the 40 days of Lenten Observance. This is not something I personally adhere to, but any excuse to make donuts.
So, today, to bring smiles to all those I hold so dear at the little School our daughter attends, I brought in fresh beignet. Gorgeous!
Delicate little puffs of eggy, fluffy goodness drizzled with glaze.
Hey, if you’re going to be up at 3a.m., make it worth it, right? Wait ‘til you see these photos!
We did have a film made so you all could take a look into our kitchen. We also had a photographer come in, to take some photos. All the set up takes time. The next thing we need to barter for is web design help… I think I’m Steve Jobs when I can change the font without getting my 6th grader involved.
The flour blends and mixes are taking off like crazy. It is so fun to drop the samples in the mail, or at a co op, knowing it will bless someone to have something they’d have thought impossible.
Okay, here’s the real stuff. I am really seeing the Hand of God in my life of late.
Ever had one of those seasons when everything you hear or see, on the radio, in conversation, on billboards, seems like a beckoning from somewhere, pulling you into some new awareness.
In the past few years, my husband and I have been seeing our relationship with each other and with God solidify, reach levels we’d never have thought possible.
A year ago, when we went through one of those time splitting events, where nothing is quite the same again and you begin to measure time against it. We sat stunned, totally at peace, even while steeping in the adrenaline and chaos of the E.R.
Although unable to verbalize any of this, in the moment, simply making eye contact confirmed we were feeling the same thing. A deep inexplicable calm.
We had arrived! We were friends of God! We brought Him with us into that hospital and the joy spilled out onto everyone. We were absolutely effervescent. It was a delicious place to be, cradled in the womb of His perfect love in the midst of the unknown.
Oh, silly sophomoric woman.
The year following ‘the big event’ has repeatedly brought me to my knees, and my husband to his. It seems as though our Loving Father has tugged gently, albeit insistently, on the things to which I cling while claiming Him alone as my hope and salvation.
Take a minute to read here: http://www.motivateus.com/stories/pearls.htm… you may need to cut and paste… really needing that web help.
Perhaps, you have heard variations of this, maybe too may times, but for me, there is a never ending strand of junk I deem shiny, or pretty, or I think earns me a higher status in my social circle, but it is really just more junk to keep my hands full, unable to receive the genuine pearls He holds, tenderly, insistently asking me to give all to Love Him, not knowing what he will fill my emptied heart and hands with, but trusting His perfect plan.
I think of my sacrifice and pain, as so great, the loss of financial security, a dear friend dying suddenly, the pain of living in an imperfect body with so much healing still to do, people unexpectedly lashing out, wounding, disappointing…
Where is my comfort, who is my shelter, my haven in times of despair?
About 15 years ago, I realized I was living within the walls of fears, which may have served me at one time, but had become the core beliefs now holding me in a small life. You know what I’m talking about, I’m sure.
The process, once begun became a life journey, as one by one, or sometimes, section by section, I have been able to separate belief from reality, necessity from preference, leaving me, always, with a sense of bewilderment, baffled at how strongly I held to a given paradigm, and how tenderly, or eek, suddenly, blinders are lifted, letting the light come in, illuminating the freedom available as an alternative to my white knuckled tendencies.
Back to a decade and a half ago… I was terrified of several things; snakes and heights topped the list, though as most annoying. These had bumped up into the realm of phobias. So, I partnered up with a crazy rock climber, who refused to take my fear of heights seriously. It was like someone looked under the bed and said, “Nope, no boogie man here!” with a bit of an eye roll. Without giving me the chance to rethink my decision to beat this once and for all, a team of experts began strapping a harness, rope and carabineer to me, giving my stunned brain the bare essential instructions and safety precautions.
Before I could fully conceive of what I was about to do, I was scrambling my circa 1990’s spandex clad rump up a 40-50 ft wall. This was the girl who couldn’t stand a stool (no exaggeration), grabbing, stepping, and pulling myself up the wall. Terrified, but to the point of exhilaration, not petrification.
I never froze up.
I just kept going.
That was my only job my ‘coach’ kept reminding me, he was, after all, on belay, if something gave out, or I missed a step, he would be ready to slow my fall, cushion me, keep me from real harm.
Now, watching the real life scaries rear their heads, the big and little tragedies and what if’s of life that can freeze me to the spot, am I going to relax, knowing He’s on belay? Will I just keep moving forward? -Know the fear is there and just look for the next grab or hold?
Isn’t this the key?
My friend who died last week, I still have books I borrowed from her years ago, always encouraged me to write, although she was quite brilliant, published, and in a writer’s group, she reached out to me, nudged me toward letting the music out.
If it weren’t for her, I’d not be writing. If not for her courage, I may not be doing any of what I do. Courage truly is contagious. Let yours spill onto someone today. You never know whose life it will change.
Thank you JDM. You were a mother to so many hurting souls even as your heart broke daily. You will be missed.

Valentine's Day!

2011-02-14T09:27:00.000-08:00

  For those of you who have been asking about GF/CF cut out cookies, I hope to post pic’s of our latest creations, soon.
  Sometimes, it all falls to the room mom to pull together something for a given class party; in this case the pink and red holiday of hearts and hugs.
So yesterday, as our dear daughter recuperated from her basketball tournament and the masochistic tradition of the no sleep sleepover which always follows, I made 40 nice big cutout cookies, (heart shaped,of course), a huge tub of frosting and two batches of royal icing!
I love that at 11 and 12 years old, these kids aren’t too cool to have a cookie-decorating contest. It is a small school, it seems like there is less pressure for all of them to grow up fast, it’s nice.
So, what’s on the menu for Dana B’s home tonight?
Traditionally, we have a bright, red dinner,
I think tonight ought to look like this:
- Dark red grapes, deep black caviar, and black rice crackers.
-Fillet Mignon, grilled after the snow is cleared form the deck… thanks, Honey
-Big Salad with lots of red leaf lettuce, deep red apples, cranberries and spicy sweet walnuts, I make these a day ahead, for a nice alternative to croutons.
-Jasmine and Sage Rice, perfect with black sesame seeds, for those who can tolerate them
And, of course a decadent chocolaty dessert with lots of layers that just flow out with each stab of the fork.
-This means a triple layer brownie cake, layered with just fruit raspberry jam, dairy free ganache, served with a dollop of whipped coconut milk laced with the heat of fresh ginger root.
  I should be embarrassed, perhaps, at such a seductive indulgence, but it’s once a year. So, I will push ahead sans blushed hue.
_This is the first year in many I will not be coating hundreds of strawberries in chocolate, but that is always a quick, romantic dessert.
It’s possible to make a festive, colorful Valentine Dinner, without food coloring, gluten, dairy, or anything prepackaged.

Dana B’s Cutout Cookies Recipe:
1 C GF/CF/SF butter alternative, softened.
   We use soy free Earth Balance,
   From Nature’s Green Grocer
Whip in:
1 C Evaporated Cane Juice
When Fluffy Add:
2 eggs,
1tsp vanilla,
½ tsp Sea Salt
In Separate Bowl, or Sifter, Blend:
½ tsp Baking Powder
2 ½ c Dana B’s GF Blend,
Blend well, remember, you are GF now, so there is no worry about over beating and upsetting the gluten.
Scrape down sides of bowl, form a ball if you can,
You will now set it all in the fridge until it’s a nice texture to work with, not hard, but not too sticky.
Then simply lay out your silpat mat, or a few sheets of wax paper, sprinkle liberally with more DB’s GF Blend, and more evaporated cane juice, enough to coat each side.
Begin to roll out the ball, gently, flip dough a few times during rolling, adding more DB’s GF and ‘sugar’ as needed.

When it’s all the desired thickness, I like’em pretty thick, (1/8 -1/4) in
get out those cookie cutters you’ve been gazing longingly at since Thanksgiving passed,
and cut, cut, cut!

Throw scraps back in the bowl as you go.
At this point, I lift each little shape with a metal spatula; they have such a lovely edge, right onto parchment lined cookie sheets.
Still nervous?
Don’t be!
You can do this.
Still trepidatious? Set the sheet in the ‘fridge for twenty minutes or so, take some deep breaths, set that oven to 375, and get ready for the bliss of a quiet afternoon spent glossing your golden gifts with decorative icings.
I like to set the oven timer to about half the time for recommended bake time, so I remember to swivel the pan, and just check on everything.
Depending on the shape, size and thickness of your soon-to-be cookies, they will need to bake for 5-15 minutes, experiment. We like crisp edges with a bit of chewiness toward the center.
Also remember; store all GF goodies in the freezer if you aren’t going to eat them all today, which I definitely do not recommend!
If you’re not sure why you need to freeze’em, write and ask…I gotta get back to my oven mitts!

This recipe was adapted from a vintage Fanny Farmer Cookbook

Whirlwinds and Wonders

2011-02-07T16:06:00.000-08:00

So, the biddings of ‘Happy New Year’ have long faded into the past, and another month has gone by without a fresh blog from our little bakery.

Thank you all for the fantastic feedback on the samples, keep those addresses coming in, as there are more surprises in the works.

What is the one thing you have all been just pining for? The one thing that would make you just weak in the knees to be able to saunter up to the deli counter to order? A sandwich you say? A lovely warm bit of crusty bread next to your steaming cup of minestrone?

In all the time I have been baking, I have not developed a love of the quintessential bakery staple. The loaf.

Ah, yes, I was content for a time to churn out Toll House Cookies, muffins, even eclairs and benet and tiny cheddar crackers… I was fooling myself, and my muse wasn’t buying it.

He grew up in Buffalo, home of not just the wings of fame and lore, but the Beef on Weck. If you have not had this, you are really missing out and if you have, you remember it well. I remember just where I was standing when I took my first bite, at my brother- in- law’s wedding reception… a casual affair on a lovely golf course just outside Buffalo. A beautiful, romantic day spent dancing with my husband and daughter as the sun began to set over the gentle mounds of green which rolled way into the horizon.

I also remember just where I was standing when my dearest shared his longing for that sandwich. His eyes were sparkling like a four- year- old in front of the FAO Shwartz on Christmas eve (this is nearly always the light that dawns just as some culinary inspiration strikes). The setting was slightly less romantic… the deli case at the local grocer.

There is something you should know about my dearest. He thinks I am amazing, perhaps even magical. He truly believes I can still be something. No, he sincerely believes I AM something. Therefore, there is no question In his mind that when he shares a craving or whim for something, long taken away by celiac, that I will, on first attempt, nail it.

This fills me simultaneously with such elation and terror, that I cannot fully explain it. So I stand close to him, believing I can soak up some of that confidence he has in my abilities, and try not to dash his hopes with piddly little things like physics and reality.

Reminiscent of the bumper sticker “I just want to be the person my dog thinks I am”. Commence sarcastic eye roll here, if you need, but really he is just such an elfin creature, brimming with sunshine and optimism.

Back home now, with kosher salt, lovely, fragrant caraway seeds, fresh yeast, beautiful roast beef, and a rising fear, the one that always accompanies me into the valley of the unknown.

Although, honestly, as with anything scary, procrastination is an inviting alternative to diligence, right? So, I slept on it, poorly.

The solution? The result?

Focaccia! I would simply adapt the pizza crust recipe we already love, and make focaccia, half a batch, though, just in case it’s terrible…

Measure, mix, pour, let it rise; lay on an absolute burden of salt and seeds. Bake it, with fingers crossed, actually a sincere prayer.

Viola! - A gorgeous beef on weck to warm us on the latest snow day.

The lovely, indulgent thing about focaccia is it gets a bit fried about the edges, so you feel as if you are really having something bad, but with grape seed oil… just enough to keep it all from sticking, it is just the hint of crispy without going all the way to fairway fried dough (which I will tell you all about another time).

This gave way to a new obsession. The French Crullers are set aside, and I have now made, in less than a week, three batches of the stuff, one for a fundraiser at our daughter’s school, and the latest, a big double batch, which sit in our freezer now.

Since good bread seems to be the one continually illusory staple in the celiac safe arsenal; as is so often the case, my response may seem over rated, and for someone who can just march down to the local mom and pop to get a loaded bagel or sub, the occasional tear swept away before it even has a chance to glisten on the check would be a certain melodramatic gesture, but for those of us who endeavor to enjoy what we used to love without doubling over in pain, or being consumed with brain fog… without losing life as we now know it, for us to bite into something wonderful and fresh and warm and SAFE, is just this side of miraculous.

Thank you dear, for your faith in me, it has pushed me to try things I knew were impossible.

Bring it on, world!

Readers, tell me what you miss, I would love to include you in this journey, and walk you through the how to, with me.

You can do this.

The samples have been a huge hit.

Stay tuned for new features and keep us in prayer, that we seek the Lord above all.

May This Be The Most Blessed New Year Yet!

2011-01-06T07:43:00.000-08:00

First, confessions…

If ignorance is bliss…

Okay, I have been poking around in the blogosphere, which, (blush, blush) I don’t think I’ve ever done before.

For shame! -Asking all of you dears to pull back a corner of my life and peek in, while I just blindly bumble around the www.’s looking for just what I need.

Okay, so I guess it never really occurred to me that there may be something of interest in this little life of car pooling, momming, writing, hoping, praying.

Now, having tip toed through the brain fruit of some of the brilliant bloggers out there, and you must know who you are, I have to say, I feel this is just a little yellow sticky note when held up to compare, so I will not. I will just do the things I cannot stop, baking and writing.

Since I was just a bit of a thing, maybe as soon as I could connect letters with sounds, I have seen the world in words, each conversation tumbles into space in written words.

Does that make me a writer? I don’t know, but I don’t know how not to write. So I will write.

And I will cook and bake for my family and whomever stops by, or seems to need a lift, or a gluten free version of an old favorite.

I will do what I love, what would not stop anyway, and I invite you along for the ride.

All I humbly ask is that you laugh with me as a err, and rejoice in the triumphs, and spread the joy of a life lived truly free.

Thank you dear ones, your interest, encouragement, are sincerely appreciated.

What A Blessed New Year!

2011-01-03T08:27:00.001-08:00

We started off the New Year With a quiet little game of Scrabble!

Ah, the aroma of warm cookies wafts through our lives (You can't catch me I'm the GIngerbread ...blob?)

2010-12-20T07:24:00.000-08:00

My dear husband, as do many of us, considers crisp cut out cookies with royal icing, to be the quintessential Christmas treat.

Now, I've been baking GF long enough to know that without the tension of gluten, (which, he refers to as the re-bar of the baking world) the fantasy of little stars, flowers, bells and stockings, lightly browned on the edges, golden in the middle, remains just that, a fantasy.

Here's what happened, while he was at work, on Saturday, I was spending what he was making...

Armed with my list and budget, I was determined to stay on track, no impulse shopping for me.

But then I found myself in a local craft store and there was a cookie press. I knew it wouldn't work for GF, but I thought it would be a fun way for our daughter to achieve uniform size and shape, take a break from the ice cream scoop method... and it was on sale... Surely I can deviate $6.

This led to another deviation. The box had a recipe on it, for classic Spritz cookies.
LIghtly sweet, buttery, Spritz.

I tossed the groceries into the fridge and cabinets, and pulled out my jars and bowls, washed the press, creamed some butter, after gasping at the amount required...nearly a pound!

I didn't even bother to cross my fingers, I just gleefully clicked out shapes onto the unlined sheet ( another 1st for me, being a parchment addict), the shapes were so lovely, little trees first, then wreathes, flowers, hearts. I was a little sad to think of them spreading and oozing in the oven, but I popped them in, and sat at the oven door, watching for the melt down (hey, it's cold, and we have no tv) nothing happened.

I got up, started filling the next sheet up with more hearts and mini 'milano' shapes, all the while keeping a bewildered eye on the first little gems.

The timer went off, and behold, perfectly golden little pressed cookies, every detail was perfect.

Maybe hypoglycemia had taken hold, maybe it is just the general holiday stress that got to me, I teared right up.

I like to think it was just the simple joy of a culinary miracle. I pulled hundreds of them from the oven before realizing I should share the joy with hubby. I set the whole project aside, and set about tidying up.

  Now, the other request, from our littlest, who's now a tweener, GIngerbread People...no way, all that work, rolling, cutting, transferring without dismemberment or decapitation, just to watch science-fictionesque carnage.

It was all too gruesome, so, it has sat at procrastination station for, eeww, since last Christmas... Sorry, dear little Y...

Yesterday, she was going to be heading home, after a weekend across the river, and I thought, she'll never know if I blew it, I'll just cut the shapes out after I've baked a sheet, I crumble the evidence and make it a crust for pumpkin cheesecake, I'll, I'll...

I'll try!

  I boiled the molasses, blended the dries, added a little fresh black pepper, to spice up the vintage Fanny Farmer recipe, and with a swirl of futility and child like optimism slugging it out in my head, I cut out five medium sized Gingerpeople, apologized, crossed my fingers and popped them in the oven.

This time I could not watch, but I did peek now and then.

They began to gloss, they began to puff, the sugar on them began to gleam, but they never lost their shape. I could hardly wait to get them onto the cooling wrack. Perfect little GIngerpeople, bigs, and littles. Gorgeous. Tender centers, crisp edges, how can this be?

I need to barter with a photographer, it really isn't fair to you, or these cookies, to simply describe them, you've got to see them!

In the meantime, let me tell you this,

The fam was wowed. I had filled their requests, complete with crunchy royal icing!

This may be the answer

2010-12-16T10:34:00.000-08:00

Hello all,

Whew!

It's been so long. There is just too much to catch up on all at once.

It would just end up sounding like the 12 days of Christmas!

Time for good news bad news:

Bad news first...

Dana B is no business woman. The baking and creating was so much fun, until I was doing it 14 hours a day. All of a sudden, I was acutely aware of every candle on the cake, so to speak.

The good news...

You're going to love what I have been working on! Really.

Ever tried something gluten free, and it was so good, you had to double check, make sure the baker really understood what gluten free meant?

The question I have gotten more than any other, is this,

"What flours do you use?"

Going GF has never been simpler. I've been giving out samples of my exclusive flour blend, mostly to GF newbies, and traditional bakers.

The reviews are in.

"Better than traditional pancakes, far better, they consistently come out fluffy and light, excellent!"

Finally, be gluten free, and free of adding binders and gums, just replace DB's GF exclusive blend, cup for cup in nearly any favorite recipe.

Here is just a partial list of things we've tried in our home kitchen,

Classic Pecan Pie

Apple Pie

Pumpkin Pie

Old Fashioned Toll House Cookies

Muffins, Muffins, Muffins!

Double Chocolate Mint Cupcakes

Shortbreads

Scones

Our Own Famous Scon Bons ( teeny scones, drizzled with layers of chocolate, cinnamon, peppermint, etc)

Spiced Oatmeal Cookies

Would you believe...

Donuts?

Even

Authentic Eclairs! ( a personal must have )

Hamburger buns

Pizza Crust

Bread Sticks

Cheese Crackers ( Oh, how we missed those little golden fishes!)

Fried Chicken, yup!

Seriously, I am working my way through a vintage Fanny Farmer cook book, that's the only cook book we even own!

No more special cook books, no more hit or miss figuring with gums and binders, it's time to enjoy being Gluten Free!

Don't Just get Gluten Free,

Get truly Free!

To find out how you can receive your sample of either 1 Sunday Best Pancake Mix, or a two cup sample of our exclusive flour blend ( I like to refer to it as my 'bouquet of flours') please send your request to Danabsglutenfree@hotmail.com.

This is limited to the first 100 requests... don't be left out!

John 8:36

If the Son therefore shall make you free, ye shall be free indeed.

Celiac Support

2009-09-14T07:16:00.000-07:00

Saturday Tom and I were blessed to attend our first ever Celiac Support Group meeting.

We really weren't sure what to expect. I know I thought, "Two hours? How do they fill two hours? " Well, those were two of the fastest hours of my life. There was a great exchange of information and tips, ingredients to watch out for, restaurants now offering GF menus and/or options. It was FANTASTIC!

I had been asked to speak, and bring some samples, which I just love. We got up extra early, and mixed and baked and baked and baked, loaded up the car and set out, pastry boxes full.

Everyone seemed genuinely interested in how Dana B's Gluten Free, LLC came into being, and had excellent questions about other allergens as well.

A Representative from Nature's Green Grocer (hands down the most beautiful, best smelling, happiest little grocery, ever!) had been invited to speak, as well;he was very knowledgeable, and GF savvy. While NGG is not a designated GF facility, the owners and staff go above and beyond to serve the GF/CF/SF/Vegan communities.

While we loved the warm welcome, and the free samples, our favorite part was, hands down, the buffet style sampling, which allowed us to meet people individually, and hear courageous stories of hope and healing, of trial and error.

We are all in this together, and that is how we get through, by keeping it an adventure, rather than focusing on what we can't have. I am truly honored to be a part of such a community.

Thanks to all who continue to support Dana B's. Keep in touch!

Learning and Patience

2009-08-23T13:19:00.000-07:00

Here it is! The first blog! I feel as if I've just been handed the mic and am facing an expectant audience.
This is where I will be sharing the journey and learning curve as Dana B's grows.
Welcome, and thank you for reading.

About Our Kitchen - How we got started

2009-08-23T11:01:00.001-07:00

After nearly a decade of living in chronic pain, with no obvious cause I was introduced to the Gluten Free lifestyle by a dear friend.

I had been baking GF for her for several years, determined to expand her menu of choices. I loved the results, but never made the leap myself.

Once I made the connection between my pain and the gluten in my food, that was it, slowly but surely, my husband and I cut it all out, even our weekly bagel!

This would have left us with very few choices to enjoy with a nice hot cup of tea, just as a snack, or even to offer friends after a satisfying meal.

I am passionate about baking from scratch, designing recipes as I go. I dream in recipes, unusual taste and textural combinations and food experiences. So I knew I could replace our favorites with safe, incredibly delicious treats.

Creating unexpected results with predominantly whole, organic foods brings a glowing sense of satisfaction.
It has been a thrill creating these for family and friends.

Now I offer them to you!

I have carefully selected independently certified GF flours as a foundation, extra virgin raw organic oils including: coconut, olive, and grapeseed. I am proud to say agave nectar, a raw, organic, low glycemic sweetener, is the only sweetener I use in my frostings, where most of the sugar usually overwhelms so even if you do not need to eat gluten free, but you are watching your sugar intake, Dana B's could be an option for you.

I am always adding and trying new things, so if there is something you are really missing, let me know.

Seasonal offerings available.

FAQ's

I just found out I am soy seneitive, do you use soy?

In addition to being gluten free, our products are soy free.

Anything containing egg, or dairy will be clearly labeled.

I've really been missing pizza the most, will you be offering pizza?

There is a pizza dough in the works, and it will be offered soon.