Goodie Goodie Gluten-Free

Blog Maintenance And Reorganization Continued

noreply@blogger.com (Goodie Goodie Gluten-Free) — Thu, 30 May 2013 11:58:18 PDT

Hello folks!

So sorry for the delay, I know you are itching to see what I post next, and believe me I have oodles to post about restaurants, bakeries and of course some fabulous recipes. However, the maintenance is going to take a little longer then I excepted. Fear not, I will be back soon.

Enjoy the beginning of your gluten-free summer!

If you have any questions at all about being gluten-free, getting diagnosed or general questions please feel free and email me at yummybyjulie@gmail.com and I will be happy to assist you!!

Looking forward! xo Julie
www.goodiegoodiegluten-free.blogspot.com

Jennifer's Way GF Bakery

noreply@blogger.com (Goodie Goodie Gluten-Free) — Thu, 13 Jun 2013 11:56:45 PDT

Has anyone been to Jennifer's Way GF Bakery yet? I hear it's divine, and I haven't been quite yet. My friend Collin mentioned that it was ab fab! He said he tried everything, and he's not even gluten-free! Who doesn't love a great bakery? Allergy free or not!. Celeb Jennifer Esposito is the owner of this fine spot located in the East Village on East 10th Street between 1st and Ave A.

No gluten is brought into the facility, so you can stop worrying. There is no cross contamination! In addition to gluten-free, there are other "frees", such as: dairy-free, soy-free, refined sugar-free, peanut-free, allergy friendly, with vegan options and yeast free options!

Now if you are going to go there, just a little reminder they are not open on Monday or Tuesdays! Their are open Wednesday-Sunday, but fear not , they have long hours! So if you are in need of a bakery fix either stock up on Sunday or return on Wednesday.

All cupcakes are Vegan and Gluten-free. Some options are also Dairy-free.

All cookies are Vegan and Gluten-free. Some options are nut-free.

All pop tarts are Vegan and Gluten-free.

Her menu looks amaze! There are even salted soft pretzels!!!

Hours:

WED: 10AM-830PM

THURS: 10AM-830PM

FRI: 10AM-930PM

SAT: 10AM-930AM

SUN: 10AM-7PM

PHONE: (646) 682-9501

Enjoy! xoxo Julie

www.goodiegoodiegluten-free.blogspot.com

Pip's Place GF Bakery-New Location Opening!!

noreply@blogger.com (Goodie Goodie Gluten-Free) — Thu, 13 Jun 2013 11:56:45 PDT

Hey guys guess what!? Pip's Place, an upscale gluten-free bakery located on the Upper East Side of NYC is opening it's second location in my hood! Murray Hill! So super excited! Coming soon to 39th between Park and Lexington Avenues! Woo Hoo, I am so excited, now I don't have to go all the way uptown to the 80's and First avenue!

There were no details on the sign, as to when the bakery was coming, but the sign was huge, so I shall keep you all posted once I know.

Enjoy! xoxo Julie
www.goodiegoodiegluten-free.blogspot.com

GF Scallops with Yogurt and Fennel

noreply@blogger.com (Goodie Goodie Gluten-Free) — Sun, 28 Apr 2013 09:23:20 PDT

**found in April 2011 Food and Wine Magazine

Total: 35 minutes * 4 Servings

2 Tbsp. extra-virgin olive oil

2 fennel bulbs, each cut into 8 wedges through the core

salt and freshly ground pepper

1 large shallot, minced

1 garlic clove, minced

1 thyme sprig

Pinch of saffron threads

1/2 cup gf vegetable stock

1 tbsp. vegetable oil

16 medium sea scallops

1/4 cup plain Greek yogurt (converted from whole milk yogurt), seasoned with salt

1. In a large skillet, heat 1 tbsp of the olive oil. Add the fennel, cut side down, season with salt and pepper and cook over moderately high heat, turning once, until browned on 2 sides, 6 minutes. Add the remaining 1 tbsp of olive oil and the shallot, garlic, thyme and saffron and cook, stirring until the shallot is softened. 1 minute. Add the stock, cover and simmer over low heat, turning once until the fennel is tender, 12 minutes. Season with salt and pepper, discard the thyme.

2. In another skillet, heat the vegetable oil. Season the scallops with salt and pepper and add to the skillet. Cook over high heat until richly browned outside but barely cooked within, about 1 minute per side.

3. Using a slotted spoon, transfer the fennel to plates. Serve the scallops, salted yogurt and fennel juices alongside.

Enjoy! xoxo Julie

www.goodiegoodiegluten-free.blogspot.com

GF Tea Thyme

noreply@blogger.com (Goodie Goodie Gluten-Free) — Thu, 13 Jun 2013 11:58:52 PDT

**found in April 2012 Food and Wine Magazine

Total: 5 minutes plus 2 hours

Steeping-Makes 1 drink

Mixologist Kathy Casey of Kathy Casey Food Studios-Liquid Kitchen steeps vodka in English Breakfast tea for this drink. To sweeten it, she uses local honey ("a great way to customize your cocktails", she says)-specifically, the dark, fig-flavored honey from her studio's backyard hive underneath a fig tree.

Tea Vodka:

12 ounces GF vodka

1 English Breakfast tea bag

Cocktail:

2 thyme sprigs

Ice

1 1/2 oz. GF tea vodka

3/4 oz. fresh lime juice

2 tsp. honey mixed with 2 tsp. water

1. Make the tea vodka in a jar, combine the vodka with the English Breakfast tea bag. Let stand at room temperature for 2 hours, then discard the tea bag. (makes about 12 oz. The infused vodka can be kept covered at room temp. for up to 1 month)

2. Make the cocktail in a cocktail shaker, lightly muddle 1 of the thyme sprigs Add ice and the Tea Vodka, lemon juice and honey syrup and shake well. Strain into a chilled martini glass or coupe and garnish with the remaining thyme sprig.

3. Simple Syrup

In a small saucepan, bring 1 cup of water and cup of sugar to a boil over moderately high heat, stirring to dissolve the sugar; let cool. The Simple Syrup can be refrigerated, covered, for up to 1 month. Makes about 12 oz.

Enjoy! xoxo Julie
www.goodiegoodiegluten-free.blogspot.com

GF/DF/V Chia Seed Pudding

noreply@blogger.com (Goodie Goodie Gluten-Free) — Wed, 24 Apr 2013 08:00:05 PDT

**found in March 2012 Food and Wine Magazine

Total: 15 minutes, plus 4 hours chilling

4 servings

As chia seeds soak in almond milk, they create a tapioca-like pudding.

2 1/2 cup almond milk

3 Tbsp. agave nectar

1/2 cup chia seeds

1/2 tsp. finely grated lemon zest

1. In a 1-quart jar, combine the almond milk with the agave nectar. Close the jar and shake to combine Add the chia seeds and lemon zest, then close the jar and shake well. Refrigerate until the mixture is very thick and pudding-like, at least 4 hours or overnight, shaking or stirring occasionally. Serve the pudding in bowls.

Serve with: Diced mango, almonds, citrus sections and extra agave nectar.

Make ahead: The pudding can be refrigerated for up to 3 days.

Enjoy! xoxo Julie

www.goodiegoodiegluten-free.blogspot.com

One Waiter's Confusion

noreply@blogger.com (Goodie Goodie Gluten-Free) — Thu, 13 Jun 2013 12:01:27 PDT

Argh! I'm sure many of you can feel my frustration with dining out. Some of these waiter's just don't get the whole gluten-free thing! While dining at Bar Frites in Long Island I mention I'm gluten free. The confused look on the waiter's makes me nervous. So I explain. No flour, no bread or breadcrumbs, no sauces and marinades. He advises the plain steak no works. No fries because they are contaminated. No caramelized onions because they are contaminated. So that's what I ordered. He was an annoyed waiter that didn't want to deal with my intolerance. I was super aggravated. Since when should lunch ever be a hassle? Sometimes being Celiac is frustrating.

The comical part of the meal, is when I asked the waiter for plain butter and he told me butter is not gluten-free. Aye! He looked at me and said "I don't think you can have butter".

And the crazy part?-this is not the first time a waiter/waitress has mistaken a dairy allergy for a gluten-allergy.

Aye Caramba! xoxo Julie

www.goodiegoodiegluten-free.blogspot.com

Mozzarelli's GF Pizza-Yum!

noreply@blogger.com (Goodie Goodie Gluten-Free) — Thu, 13 Jun 2013 12:03:22 PDT

Yummy! After an afternoon at Home Depot in NYC I got to stop by at my most fav local GF pizza joint! It was delicious! If you haven't been you must! But remember only the square cut pies are gluten free so don't forget to specify!

Xoxo Julie

Www.goodiegoodiegluten-free.blogspot.com

GF/DF/V Hearts Of Palm Dip

noreply@blogger.com (Goodie Goodie Gluten-Free) — Thu, 13 Jun 2013 12:06:25 PDT

**found in Food and Wine Magazine, March 2012 issue

Total: 10 minutes Makes 2 cups (8 servings)

A little bit of garlic, lime zest and olive oil transforms canned hearts of palm into luscious, low-fat dip.

1 large garlic clove, minced

salt

Two 14 ounce cans hearts of palm, drained and rinsed

1/4 cup extra virgin olive oil

1/4 tsp. finely grated lime zest

Freshly ground white pepper

GF chips, crisps and toasts for serving

*Using the side of the chef's knife, mash the garlic to a paste with a generous pinch of salt. Scrape the paste into a food processor. Add the hearts of palm and oil and the process to a medium-fine paste. Add the lime zest, season with salt and white pepper and pulse just to blend. Transfer the dip to a bowl and serve with chips.

Make ahead: The dip can be refrigerated for up to 2 days

Enjoy! xoxo Julie

www.goodiegoodiegluten-free.blogspot.com

Hu Kitchen GF/DF Eatery

noreply@blogger.com (Goodie Goodie Gluten-Free) — Thu, 13 Jun 2013 12:07:40 PDT

I have way too many amazing and nice things to say about this beyond fantastic place! If you haven't eaten at Hu Kitchen then you must go ASAP! Everything In their facility is grain free, gluten free and dairy free and it tastes so good! Actually the kitchen is gluten free, So zero cross contamination.

The only bad thing I can say is the coffee is gross-extra bitter. Go get your coffee elsewhere and dine in or take-out with Hu Kitchen.

I was in the area and stopped in for some lunch. I had the grain and dairy free veggie lasagna, the cauliflower mash-which looked and tasted like mashed potatoes and the sweet potato chunks with cashew cream. Divine!

Located on 78 Fifth Avenue (near 13th street).

It's so good I eat like a pig everything I go there!!!

Enjoy! Xoxo Julie

www.goodiegoodiegluten-free.blogspot.com

GF Pancakes!!!

noreply@blogger.com (Goodie Goodie Gluten-Free) — Thu, 13 Jun 2013 12:11:38 PDT

I can't seem to get enough of pancakes! Gluten-free of course! I have to admit that the taste and texture of gf pancakes is different them what pancakes used to taste like-fluffy and light and often soggy with too much maple syrup.

Prior to my diagnosis I hated pancakes and waffles. I always thought they were so heavy and filling. Just a few bites and I'd feel like I eaten a five course meal. I didn't realize I was a victim of gluten. No wonder I'd get so full so fast! I was eating the one thing my body was never able to digest.

So now being gluten free for so long I started out with Bisquick gf pancake mix. They are good, don't get me wrong, but this mix is thick and not very pourable. So when they hit the pan they don't spread and they often burn quickly. They are very quick to make but just don't taste like that old school pancake. And oh how I miss the taste of that old school pancake.

Then I tried Pamela's gf pancake baking mix. You can also turn that mix into cookies, muffins and crepes. But the mix for pancakes just didn't do it for me and I love her mixes. It was better then the Bisquick mix but still no cigar...

Until I came across the Kinnikinnick gf pancake mix. OMG! Heaven! The mix was thin. Actually thinner then I would expect but perfect for the most amazing pancakes! So easy to pour. And they didn't burn. They tasted just like the real thing. Finally! And there is a recipe for crepes on the back too! This gf mix rocks!!!

So for all you pancake lovers and pancake makers out there here is my GF pancake list-the first one being the best:

1. Kinnikinnick GF pancake mix

2. Pamela's GF pancake mix

3. Bisquick GF pancake mix

Enjoy! Xoxo Julie

Www. Goodiegoodiegluten-free.blogspot.com

GF/DF/V Blood Orange, Beet and Fennel Salad

noreply@blogger.com (Goodie Goodie Gluten-Free) — Mon, 22 Apr 2013 06:00:05 PDT

**found in January 2012 Bon Appetit

4-6 Servings

Our fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets and oranges for color contrast.

2 medium red beets, tops trimmed

2 medium golden beets, tops trimmed

3 blood oranges

1 medium navel orange (preferably Cara Cara)

1 Tbsp. fresh lemon juice

1 Tbsp. fresh lime juice

1/2 small fennel bulb, very thinly sliced crosswise on a mandolin

1/4 red onion, very thinly sliced on a mandolin (about 1/3 cup)

Good quality extra virgin olive oil, pumpkin seed or walnut oil for drizzling

Coarse sea salt, such as fleur de sel or Maldon sea salt, and freshly ground pepper

1/4 cup loosely packed fresh cilantro and or chervil leaves

1. Preheat oven to 400 degrees. Wash beets, leaving some water on skins. Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour. Let cool.

2. Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard. Working over a medium bowl, cut between membranes of 2 blood oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes. slice remaining blood orange and Cara Cara orange crosswise into thin rounds. Place sliced oranges in bowl with the segments. Add lemon juice and lime juice.

3. Peel cooled beets. Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges. Strain citrus juices; reserve. Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavors to meld. Garnish salad with cilantro leaves.

Enjoy! xoxo Julie

www.goodiegoodiegluten-free.blogspot.com

GF/DF/V Black Pepper Kettle Corn

noreply@blogger.com (Goodie Goodie Gluten-Free) — Thu, 13 Jun 2013 12:13:22 PDT

**found in Food And Wine Magazine, March 2012

Total: 15min

Makes 8 cups (6 servings)

This kettle corn is so satisfying, it's salty, sweet and a little spicy. Since it stays crisp for a few hours, you can make it in advance.

2 Tbsp. canola oil

6 Tbsp. popping corn

2 Tbsp. sugar

1 Tbsp. golden flaxseeds

1/2 tsp. each salt and freshly ground black pepper

In a large nonstick saucepan, heat the canola oil with the popping corn over moderately high heat until sizzling. Add the sugar, flaxseeds, salt and pepper, cover and cook shaking the pan constantly, until nearly all of the kernels are popped, 5-6 minutes.

Pour the kettle corn onto a rimmed baking sheet and let cool, tossing once or twice. Transfer the kettle corn to a bowl, leaving any un-popped kernels behind.

Wine? Bright sparkling wine from Spain: NV Cristalino Cava Brut

*to prepare vegan-use a different oil

Enjoy! xoxo Julie

www.goodiegoodiegluten-free.blogspot.com

GF Linguine with Crab, Lemon, Chile and Mint

noreply@blogger.com (Goodie Goodie Gluten-Free) — Thu, 13 Jun 2013 12:14:39 PDT

**found in January 2012 issue Bon Appetit

2 servings

To make this pasta sing, use the freshest best quality crab available, such as jumbo lump crabmeat, Dungeness, or King Crab. Adjust the heat from the Chiles and the amount of lemon juice to your liking.

8 oz. gf linguine

kosher salt

4 tbsp. unsalted butter, divided

1/4 cup minced shallots

1 tsp. minced garlic

1-2 Fresno chiles, red jalapeños, or red Thai chillies, seeded, sliced into thin rounds

1 1/2 Tbsp. or more fresh lemon juice, divided, plus 2 tsp. (packed) finely grated lemon zest, divided.

Freshly ground black pepper

8 oz. cooked, shelled Dungeness crab, king crab, or jumbo lump crabmeat, picked over for shells.

1/3 cup fresh mint leave, gently torn, divided.

1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.

2. Drain, reserving 1 cup pasta cooking liquid.

3. Meanwhile, melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large skillet over medium heat. Add shallots and stir until just soft, 3-4 minutes. Add garlic and 1 Chile and cook, stirring often, until fragrant, about 1 minute.

4. Add 1/2 Tbsp. lemon juice and 3 Tbsp. pasta cooking liquid to shallot mixture; add a pinch of pepper. Stir until liquid is almost evaporated, about 1 minute.

5. Transfer pasta to skillet and add 1/2 cup reserved pasta cooking liquid. Increase heat to medium-high. Cook, tossing pasta or stirring with tongs, until liquid is almost evaporated and pasta becomes glossy. (about 2 minutes). Add the remaining 3 Tbsp. butter, 1 Tbsp. oil, 1 Tbsp. lemon juice, 1 Tsp. lemon zest, crab, half of mint and more Chile rounds, if desired.

Stir pasta until butter melts and pasta is well coated, adding more pasta cooking liquid if dry. Divide between bowls; top with remaining 1 tsp. lemon zest and mint. Sprinkle with more lemon juice if desired.

Enjoy! xoxo Julie

www.goodiegoodiegluten-free.blogspot.com

Drew Barrymore's GF Clams Montecito

noreply@blogger.com (Goodie Goodie Gluten-Free) — Mon, 22 Apr 2013 10:01:01 PDT

**found in Us Magazine April 22nd, 2013 issue

Looks like Drew Barrymore is teaching chef Eric Ripert and Us Magazine to prepare her dish!

Clams Montecito

1 stick butter (unsalted)

5 cloves garlic, chopped

1 large jalapeno, seeds removed and chopped

1 cup Barrymore Pinot Grigio (or similar brand)

1 lemon, halved

3 dozen Manila clams

1. In a saucepan on low heat, met butter. Add garlic and jalapeño. Cook for 3-4 minutes on medium heat.

2. Add wine and cook for 5 minutes. Remove from stove. Squeeze lemon juice into mixture, set aside.

3. Meanwhile, preheat grill to medium-high heat. Spread clams on cookie sheet. Grill, tossing, until shells open and clams are fully cooked.

4. Coat clams with butter mixture. Serve with pan seared cod, if desired and a baguette.

Serves 2

Enjoy! xoxo Julie

www.goodiegoodiegluten-free.blogspot.com

Glutonized!

noreply@blogger.com (Goodie Goodie Gluten-Free) — Thu, 13 Jun 2013 12:17:18 PDT

Today I remember it like it was yesterday...

I was in college, and these violent episodes were happening more then frequently. I was always so sick to my stomach. I thought nothing of it. And neither did my doctors. My doctors also didn't seem to think otherwise when I always had sinus infections and strep throat constantly either, nor did they think about it when I had pneumonia at age 4 about 3 times and then Whopping Cough during my Middle School years. Crocodile Medicine by Marjorie-Ann Watts (published in 1977) was my favorite book during my childhood. My immune system was oh so compromised.

I was always so excited to come home from college so I could see my boyfriend at the time. We both went to different schools and therefore were in a long distance relationship. So my time at home was cherished. As a Long Island Jew, it was imperative that our nature was to form a love for Chinese food, and boy did my boyfriends family love it. So on most Sunday evenings my boyfriend and I would go with his family to their neighborhood Chinese restaurant. The owners knew them, they went that often and the dinners were always fun, until I would have an episode. At the time I thought it was because I drank too much caffeine, between the iced tea's I'd drink during the day, to the cokes I'd have at the restaurant at night. I'll never forget getting extraordinarily super sick when I would eat there. It would happen every time. But each time so much worse then the last.

As I think about it now, it is strange that my doctors didn't think to test beyond IBS (which is what I was diagnosed with after numerous un-explained stomach issues). It is so clear and obvious as I write this how simple all of this really was, how the answer was right in front of our faces. Quite a few times I would get SOOOO sick that my boyfriend would have to drive me home. IMMEDIATELY. And since we lived in different towns that were much further apart, the ride home on the expressway was excruciating. I remember hurling over in the front seat with my arms across my stomach rocking back and forth, praying that my boyfriend could just drive a little faster. I was practically doing Lamaze breathing the whole way home. And since my parents were divorced and my dads house was the closest stop on the expressway, that is where I would end up. We had a half circle driveway, and I remember the moment our car hit the driveway I was out the door and inside the house before my boyfriend even turned the car off! Up the stairs I ran, and into the bathroom I went faster then a lightning bolt. At that point it was so bad I'd throw up too. Violently. The gluten had to come out some how. And it came out both ways. I remember sweat dripping down my face as I cried in pain, and my parents would give me a stomach relaxer after. And once it was out, I felt fine. Of course my parents were alarmed and so was my boyfriend at the time, but again since CD was not of the norm, or just wasn't known in the U.S. or talked about or thought about, they didn't think of the possibility that maybe it was just that. I don't even think the thought crossed their minds.

Why did no one think I had Celiac Disease? How silly it seems now. How far the study of disease and medicine have come, yet so many go un-diagnosed for years?.

Enjoy xoxo Julie
www.goodiegoodiegluten-free.blogspot.com

Univ. of Chicago-Celiac Disease Symptoms

noreply@blogger.com (Goodie Goodie Gluten-Free) — Thu, 13 Jun 2013 12:23:16 PDT

Did you know that there are approximately 300 different symptoms known for Celiac Disease?

Something all of us forget, is that Celiac Disease effects people differently. While one person may have diarrhea and migraines, another may have infertility and anemia. Some people with Celiac Disease often have no symptoms at all, and in those cases, the undamaged part of the small intestine is still able to absorb enough nutrients to prevent symptoms, yet anyone diagnosed with CD is at risk for some of the complications of CD.

Frequent abdominal bloating and pain
Chronic diarrhea or constipation
Vomiting
Weight loss
Pale, foul-smelling stool
Iron-deficiency anemia that does not respond to iron therapy
Fatigue
Failure to thrive or short stature
Delayed puberty
Pain in the joints
Tingling numbness in the legs
Pale sores inside the mouth
A skin rash called dermatitis hepetiformis
Tooth discoloration or loss of enamel
Unexplained infertility or recurrent miscarriage
Osteopenia (mild) or osteoporosis (more serious bone density problem)
Peripheral neuropathy
Psychiatric disorders such as anxiety or depression
Vitamin D deficiency

I found some great links from University of Chicago as well as a great guide. Extremely informative.

Here you will find an overview of CD, Symptoms, Antibody Screening info, Genetic Screening info, Diagnosis of CD info, Treatment info, follow-up testing info and last but not least Facts and figures of CD.

Click here for Guide of Symptoms and Symptoms differences with children vs. adults

University Of Chicago Celiac Disease Fact Sheets

Enjoy! xoxo

Julie

www.goodiegoodiegluten-free.blogspot.com

Quinoa is Kosher and GF for Passover

noreply@blogger.com (Goodie Goodie Gluten-Free) — Thu, 13 Jun 2013 12:28:33 PDT

Hey guys guess what!? Pre-washed Quinoa is a great staple for a GF, kosher Passover! (be careful with those processed brands of Quinoa Mixes, you'd be shocked to find wheat hiding in those)!

In order for a product to be considered kosher for Passover rather then just kosher, it has to be a food that does NOT contain wheat, barley, oats, rye and spelt. (That has not come in contact with water).

Questions?

Also click HERE for a definition about Quinoa being Kosher for Passover with www.Chabad.org

Enjoy! and Happy Passover!

xoxo Julie
www.goodiegoodiegluten-free.blogspot.com

GF/DF/V Flourless Peanut Butter Cookies

noreply@blogger.com (Goodie Goodie Gluten-Free) — Thu, 13 Jun 2013 12:32:12 PDT

Hey folks how are you all?! I hope super fantastic! If not these amazing peanut butter cookies may just do the trick. They are super easy to make, and take a very small amount of time. Hey-isn't that great? Totally kid friendly and there is no dairy, no gluten and they are Vegan! Naturally. I cannot take credit for this recipe, as a friend passed it along to me. My friend's cousin is Celiac and has been since a small child, and she loves these. My friend jokes that her husband is Italian and hates anything GF and loves these as well.

Now I made them with Dark Brown sugar instead of the Light Brown sugar it called for (cuz that's all I had in my kitchen). Totally a BAD move. That made them taste only ok, even though I ate five anyways. Ugh. Sweets in my house no matter what they taste like, I will eat them anyways.

You will also need a very tall glass of milk to wash them down. Or Soy milk or dairy free milk, but something for sure.

Anyways here is how you make them...

Flourless Peanut Butter Cookies

Preheat oven to 350 degrees.

1 cup Peanut Butter-I used specialty Peanut butter : Peanut Butter and Co No-Stir Smooth Operator Natural Peanut Butter

(If you used processed Peanut Nut Butter you have a chance of bringing in dairy/lactose, so be careful as to which one you choose).

1 Cup light brown sugar (do not use dark brown sugar)

1 large egg

24 candy kisses (Hershey's) (dark if you want this recipe for Dairy Free or Vegan) or use any chocolate square of your choice. (I used a chocolate bar that was GF and put 1 square on each cookie).

Beat all ingredients in a bowl together, in no specific order, and beat till smooth.

The batter will be sticky.

Make into 1 1/2 or 1 inch balls and flatten with your fingers (push them down). Use three fingers and a dab of water to flatten so it doesn't get sticky on your hands.

Place two inches apart on an un-greased cookie sheet.

Add the Hershey's kiss or chocolate of your choice (just 1 kiss or just 1 square) in the center of each cookie

Bake 10-12 minutes. (I baked at 12 minutes, and they burned. Better to stick them in for 10 minutes)

*The reason for flattening them before baking? I have noticed when I make gf cookies, they don't flatten on their own. If you want a cookie that is not flat, then do not flatten before putting them in the oven.

*Reason to use light brown sugar instead of dark? Dark brown sugar give a different taste then light brown sugar. Dark brown sugar is also known to work like Molasses giving the cookie when baked a different texture and taste.

*To make not dairy-free, use milk chocolate at the center and a processed peanut butter.

*Fact about peanut butter-the more processed you go, the more ingredients you will find, and not all of them are good.

*Peanut Butter and Co's Smooth Operator ingredients are simple: Peanuts, evaporated cane juice, palm fruit oil and salt. That's it.

*Peanut Butter and Co has a super cool restaurant in NYC!! Far out right? I just called to make sure they serve gluten-free bread since their peanut butters are gf. And they do! And they make it separately to avoid cross contamination from the other breads they use such as whole wheat. **I must say, when I called they were not very nice. Ugh. They are located on 240 Sullivan Street, New York NY 10012. (212) 677-3995.

Enjoy and happy baking!

xoxo Julie

www.goodiegoodiegluten-free.blogspot.com

6 Great GF NYC Bakeries and a Slice o GF Pizza

noreply@blogger.com (Goodie Goodie Gluten-Free) — Thu, 13 Jun 2013 12:34:16 PDT

This link is old I believe, because they mention Bar Brenton, which has closed. However, the list consists of other great bakeries such as Tu Lu's GF Bakery, Baby Cakes, Peacefood Cafe, Mozzarelli's and Sprinkles (Sprinkles is not a gluten-free bakery, but does provide and make gluten-free cupcakes on special order) and not listed is Pip's Place GF Bakery located uptown on 1st ave in the 80's on the Upper East Side.

Check it out! Addresses, websites, descriptions, pictures, links and phone numbers included!

I have been to all with the exception of Pip's Place and Peacefood Cafe, but have heard such great things. The bakeries I have been to all rock in their own very special way. If you are going to go to Mozzarelli's then you MUST try their gluten-free pizza, because it rocks twice over the moon and back!

Enjoy!! xoxo Julie
www.goodiegoodiegluten-free.blogspot.com

Nutella-Not Just A Spread For Your Bread

noreply@blogger.com (Goodie Goodie Gluten-Free) — Thu, 13 Jun 2013 12:38:01 PDT

Hello fellow readers!

Exciting news. Some may already know, and others may be curious...but Nutella is gluten-free and wheat-free. I never thought that this spread would be, but I did notice a lot of recipes, NYC GF bakeries like Tulu's GF Bakery and others using Nutella as part of their additions on their cupcakes, cakes and cookies! Exciting huh? In addition many other blogs and .com's (Gluten Free Canteen, Gluten Free On A Shoe String, Punch Fork, Leites Culinaria, (Punch Fork has been acquired by Pinterest, and site will shut down on March 31st, 2013) The Hopeful Hestia, Gluten Free Mom and more) blog recipes using Nutella.

Today, I put a dollop (small dollop) alongside a GF Spanglers Candy Cane in my coffee.

Yum!

A chocolaty mint treat.

Enjoy! xoxo Julie
www.goodiegoodiegluten-free.blogspot.com

2013 GF Shout-Out's

noreply@blogger.com (Goodie Goodie Gluten-Free) — Mon, 04 Mar 2013 15:06:09 PST

Lately a lot of Television shows as well as Newspapers/Magazines have been promoting the gluten-free lifestyle. The latest shout-out's I have heard are below. Who said it you ask? I'll tell you...

1. Chelsea Handler mentioned gluten-free in a February 2013 episode of Chelsea Lately. Her comedian mentioned finding gluten-free food at a party being the best thing ever compared to Shia Lebuffs idea to drop acid for a movie role. It was an odd comparison, but hey at least it was brought up.

2. The TV sitcom Whitney mentions Gluten-Free on the episode from 2/6/13.

3. The New York Times had a HUGE article on the gluten-free lifestyle on 2/24/13.

4. Allure Magazine had a gluten-free article in their January 2013 issue.

Enjoy! xoxo Julie

www.goodiegoodiegluten-free.blogspot.com

Pip's Place-New GF Bakery

noreply@blogger.com (Goodie Goodie Gluten-Free) — Thu, 13 Jun 2013 12:40:04 PDT

I have not yet been to Pip's Place, but I hear it's fantastic. A bit expensive, but what isn't these days? and located on the Upper East Side of Manhattan on 1st Avenue between 89 and 90th Street. Featured in the New York Times as the first upscale gluten-free bakery. (Featured in Daily News, CBS, SnackFixation, Next Magazine, Celiac Chics (used to be a blog, now a .com)

There is no possibility of cross-contamination. Woo Hoo. They also serve coffee (total bonus) and sell the beans, made and roasted in Brooklyn. Ah, NY made, nice. Cappuccinos, latte's and coffee drinks galore, cakes, cookies, muffins, squares and more. And total beyondo bonus? They ship. They ship throughout North America and in the Tri-State area. Bam!

Cakes Bam!

Muffins Bam!

Cookies Bam!

Squares Bam!

More Treats Bam!

Recently my friend mentioned to me that she bought the Gum Drop Loaf, and even though it sounded gross it was fantastic and that I had to get my butt up to the UES and have some. Now, gum drop loaf sounds like something out of candy land! And it doesn't sound gross, it sounds amazing!! Great! Super Fab. I have to make my way up there, but I didn't want to deprive all of my NYC, Manhattan readers of this fabulous find. They have been open for quite a few months, but as usual, I have such a long list of blog posts to complete, I was late to post this shout-out. Better late then never.

For more questions? Check out FAQ.

Enjoy! xoxo Julie

www.goodiegoodiegluten-free.blogspot.com

3 Easy GF Dip Recipes

noreply@blogger.com (Goodie Goodie Gluten-Free) — Thu, 13 Jun 2013 12:42:27 PDT

**found in March 2012 Real Simple Magazine

Let's start with our favorite GF Greek Yogurt. Mine is Fage 0 percent and add some pizazz to our usual snack and make dip for entertaining! Or just a great healthy snack!! Yum, yum!

GF Lemon-Horseradish Dip

1 Cup (or individual Greek Yogurt container) with 2 tbsp. horseradish and 1 tsp. grated lemon zest. In a small bowl, mix together the yogurt, horseradish, lemon zest, 1/2 tsp kosher salt, and 1/4 tsp. black pepper. Serve with beet chips or some other veggie chip. Serves 6.

(smart-tip-Skip the packaged dips or powdered dips that you just add sour cream, because those are not gluten-free. For sure those packets are not, as they use agents and thickeners that are never gluten-free, and the it's so hard to recognize the wording they use for gluten. Make your own.)

Spinach-Pesto Dip

1 Cup (or individual Greek Yogurt container) with 1/2 10-ounce package frozen chopped spinach, thawed and squeezed dry and 1/4 cup gf pesto. In a small bowl, mix together the yogurt, spinach, pesto, and 1/4 tsp. each kosher salt and black pepper. Sere with cut-up veggies. Serves 6. (Curious about fresh spinach? If you want to use fresh spinach, know that you will need 10-12 cups of torn fresh leaves cooked down which will be the equivalent of 1 1/2 cups).

Sweet Raspberry Dip

1 Cup (or individual Greek Yogurt container) with 1/2 cup fresh or (thawed) frozen raspberries and 1 tbsp. sugar. In a small bowl, mash the raspberries with the sugar; stir in the yogurt. Serve with cut-up pears. Serves 6.

Enjoy! xoxo Julie

www.goodiegoodiegluten-free.blogspot.com

5 Easy Fabulous Mango Recipes

noreply@blogger.com (Goodie Goodie Gluten-Free) — Thu, 13 Jun 2013 14:54:27 PDT

**found in Real Simple Magazine, March 2012

Ah. Naturally gluten-free. Don't we all just love that? I know I do! And healthy. Yes, Mother Nature's fruits have sugar, but it's better sugar then those sweets you keep shoving in your mouth. Don't think I don't know...

Desperate for a sunny mid-winter break? A sweet mango is the next best thing to a tropical location!

How to choose:

Look for a mango with unblemished skin that yields to gentle pressure from your thumb. (The color doesn't indicate ripeness; mangoes can vary from green with a red blush to yellow orange, depending on the variety.) Check for a fruity aroma at the stem end.

How to store:

Keep mangoes in a paper bag at room temperature until ripe, then refrigerate for up to 4 days. Cut mango will keep for 2 days in the refrigerator in a sealed container.

How to slice:

Remove the skin with a y-shaped peeler. Then, holding the fruit with a paper towel, stand it on its end on a cutting board. Using a serrated or sharp chef's knife, cut along one of the flat sides to remove the fattest part of the flesh (sometimes called the cheek); repeat on the other side. Trim any remaining flesh off the pit. Slice or chop as desired.

5 Ways To Enjoy Mango

1. Mango, Cucumber and Avocado Salsa

Toss chopped mango, cucumber, avocado, jalapeno, and red onion with lime juice; season with salt and pepper.

2. Peppered Roast Beef and Mango Sandwich

Spread mayonnaise and Sriracha (or GF Asian chili-garlic sauce) on GF whole grain toast (like Udi's or Katz). Form a sandwich with roast beef, thinly sliced mango, and watercress.

3. Chili Mango Salad

Sprinkle sliced mango with coarse sea salt, a pinch of cayenne pepper, and lime juice

4. Mango and Coconut Smoothie

In a blender, puree cut-up mango, coconut milk, fresh mint, honey and ice until smooth.

5. Caramelized Mango Sundae

Dip mango wedges in sugar to coat. Cook in a nonstick skillet over high heat until caramelized. Let cool slightly and serve with ice cream or frozen yogurt.

Enjoy!! xoxo Julie