“You’re my boy, Blue.”  Will Ferrell, Old School

The above reference has absolutely NOTHING to do with my blueberry muffin recipe, but I had to include it.  As I began working on this post, I battled a case of writer’s block.  While these blueberry muffins are indeed delicious, said muffins were not inspiring writing greatness.  Grasping at straws, I searched for a witty quote about lovely blue fruits (yes, I was really reaching).  All I could find was a wordy poem about blueberries by Robert Frost.  Um, ok.   Then my mind started wandering (it has a tendency to do that more often than not) and I started thinking about the movie Old School and Joseph “Blue” Palasky.  At the ripe age of 89, Blue was the oldest member of a bogus fraternity.  Sadly, the navy veteran met his demise while preparing to wrestle two scantily-clad girls in a blow up pool.  But I digress…

Tranquilizer guns, beer bongs, and streaking aside (hmm, not a very successful transition), these blueberry muffins are moist, freeze wonderfully, and are pretty darn tasty.

Gluten Free Blueberry Muffins

3 eggs
1 cup buttermilk
Juice of 1/2 lemon
1/4 cup POM juice
1 teaspoon orange extract
1/2 cup canola oil
1/4 cup agave nectar
1 mashed ripe banana
1 cup brown sugar
1 cup white rice flour
1 cup brown rice flour
1/2 cup tapioca starch
1/2 cup millet flour
2 tablespoons ground flax seed
2 teaspoons xanthan gum
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups blueberries
Lemon zest

Preheat oven to 350 degrees.  In a large mixing bowl, combine eggs, buttermilk, lemon and POM juice, orange extract, canola oil, agave nectar, mashed banana, and brown sugar thoroughly.  Add in brown and white rice flours, tapioca starch, millet flour, flax seed, xanthan gum, baking soda, baking powder, and salt.  Stir until combined and then fold in blueberries and lemon zest.  Using a spring loaded ice cream scoop (this is so much easier than trying to pour directly into the muffin tin!), evenly distribute the batter into muffin tins.  Bake 30 minutes (or until wooden tester comes out clean).  Makes two dozen muffins.

Related posts:

1. Gluten Free Blueberry Lemon Cornbread
2. Adopt A Gluten Free Blogger
3. Waffle a la Mounds Bar

Pros:

• Uber-simple to make.  Even those distracted by shiny things (ahem, guilty as charged!) will be able to add the three ingredients to the mix.
• Mix is free from gluten, peanut, milk & dairy, soy, and corn.
• Reasonably priced at $2.99 for 18-ounce package (makes 12 waffles or pancakes).
• The package is purple – my favorite color!

Cons:

• The cooking instructions are for waffles OR pancakes using the entire contents of the mix.  I wish they would offer instructions for 3, 6, or 12 waffles/pancakes.  Of course, you could dump out the mixture, re-measure the contents and rework the recipe, but I am mathematically challenged, so this was not an option.
• The mix had a faint but slightly “off” odor (something I have found in many gluten free mixes).
• I found there to be a slight aftertaste to the waffles I prepared.  It was a bit metallic tasting (not that I frequently lick metal objects, but this is the best way to describe the aftertaste).

Related posts:

1. Waffle a la Mounds Bar
2. Waffles Are Wonderful
3. It’s The Great Pumpkin (Pancake)!

Episode 25 “Happy Birthday Hold The Gluten” Features:

• Hold The Gluten podcast celebrates one year!
• I (finally) sample Uno Chicago Grill’s GF Pizza
• Betty Crocker GF cake, cookie, and brownie mixes.  Buy in bulk on-line via Amazon’s Subscribe & Save.
• Chex recipe Chili and Garlic Snack Mix rocks!
• GF Soft Pretzel mix by Dutch Country Soft Pretzels
• Listener Julia shares that Trader Joe’s now offers GF mac n’ cheese, hot dog buns, and chocolate mousse.
• Gluten Free mozzarella stick recipe
• Julie’s Organic GF ice cream sandwiches
• Tostitos – beware of the evil flour and multi-grain chips!
• Tasty Gluten Free Giveaway in Episode 26
• Urban Legend – Gluten in Envelope/Stamp Glue
• Gluten Free Communion Hosts
• What do YOU think of this HTG Podcast? Leave your feedback wherever you download this podcast!

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

Click the player below to listen to the show! Subscribe to the podcast using iTunes (or whatever media player you use) at http://feeds2.feedburner.com/htgpodcast

Download audio file (025_HoldTheGluten-25Jun2009.mp3)

Click for direct download

Related posts:

1. One Sandwich, Hold The Bread Please
2. Gulp…Testing 1-2-3
3. I Like Monkeys!

It has been four long and torturous years since I have eaten mozzarella sticks. 1,460 days without deep fried deliciousness.

During a recent (rare) dinner out, I watched my husband happily devour a basket of mozzarella sticks while I ate a (ho hum boring) salad. Enough was enough! I needed fried cheese and I needed it NOW!  But what’s a gluten intolerant girl to do?  Many GF folks have attempted mozzarella sticks with sad results.  I’d heard horror stories of exploding and/or oozing cheese.  Not too appetizing…

Determined to satisfy my craving, I dusted off my Presto Cool Daddy Deep Fryer.  Armed with a package of mozzarella cheese sticks, Bob’s Red Mill All Purpose GF Baking Flour, and Aleia’s Parmesan Bread Crumbs, I went to work.  There are three secrets I’ll let you in on:  (1) Cut each mozzarella cheese stick in half.  I did deep fry a few full size sticks and they didn’t fry well.  (2) Roll the cheese in the egg and breadcrumbs twice.  (3) After you have “floured, egged, crumbed, egged, crumbed” all of your cheese, place them in the freezer for one hour.  This trick ensures the cheese will stay contained.

These mozzarella sticks were absolutely wondrous! The Hoover Vacuum Company would have been proud of my scarfing abilities! One word of caution, try to restrain yourself from eating 24 mozzarella sticks all in one sitting.   I speak from experience as there is only so much relief Pepcid can offer in this situation!

Gluten Free Mozzarella Sticks

2/3 cup GF flour mix
1/3 cup cornstarch
1/4 cup water
2 eggs
1 1/2 cups seasoned bread crumbs
1/2 teaspoon garlic powder
1 package (16 ounce) mozzarella cheese sticks
1 quart of canola oil

In a shallow dish, combine the gluten free flour mix and cornstarch thoroughly. In a second shallow dish, beat eggs and water until combined. In third shallow dish, combine the gluten free breadcrumbs and garlic powder. Cut each of the mozzarella sticks in half (the smaller size allows for more even frying). Coat each mozzarella stick thoroughly in the flour mixture, egg mixture, and then in the breadcrumbs. Continue these three steps until all mozzarella sticks have been covered in the flour, egg, and breadcrumbs (you will have 24 “mini” mozzarella sticks). Now begin the “double dipping process”. Re-dip all mozzarella sticks in the egg and breadcrumbs. Place on a parchment paper covered cookie sheet and freeze for one hour.  After freezing is completed, fill your deep fryer (or large pan) with canola oil. The oil temperature should be 365 degrees. Deep fry the mozzarella sticks for approximately 25 to 30 seconds (or until golden brown). Using a frying skimmer, carefully remove mozzarella sticks from oil and drain on paper towels. Serve with warm marinara sauce and enjoy!

Related posts:

1. Deep Fried Deliciousness
2. Can An Irish Girl Make Good Pesto?
3. Happy Gluten Free Cinco de Mayo!

Episode 24 “What The Gluten?’” Features:

• Listener Julia shares that Trader Joe’s now offers GF Creme Brulee in choco cups (find them in the freezer section)
• Reminder!  Betty Crocker to launch GF cake, cookie, and brownie mixes on June 1st.
• Gluten Free mozzarella stick experiment a HUGE success!
• Got ice cream?  GF ice cream cone options:  Let’s Do Organic GF Cones, Barkat GF Waffle Cones, & Glutano GF Cones.
• Gluten Free Summer Camp options for kids.
• Mark Your Calendar!  Gluten Free Twitter Party on Sunday, May 31st hosted by Joyce Paige.  For more details check out Joyce’s site as well as the Gluten-Free Lifestyle Twibe.
• 4th Annual Gluten Free Culinary Summit (East and West Coast events).
• Have you had your bone density scan?
• What do YOU think of this HTG Podcast? Leave your feedback wherever you download this podcast!

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

Click the player below to listen to the show! Subscribe to the podcast using iTunes (or whatever media player you use) at http://feeds2.feedburner.com/htgpodcast

Download audio file (024_HoldTheGluten-26May2009.mp3)

Click for direct download

Related posts:

1. Gluten Free is the Bomb Diggity
2. One Sandwich, Hold The Bread Please
3. Glorious Gluten Free Food!

Episode 23 “No Gluten, No Poopin’” Features:

• Restaurant tip from GF Blogger Mike made for a fantastic GF Mother’s Day lunch at The Pop Shop in Collingswood, NJ.
• Uno Chicago Grill now offers GF Veggie Pizza!
• Urban Spoon offers a “gluten free” search option
• 14 year old listener Ivey needs gluten free school lunch ideas
• Grilling season…GF hot dog/hamburger bun options:
• Kinnikinnick, The Grainless Baker, Ener-G, Gluten Free Creations, and a GF Blogger’s recipe
• Plant a garden, join a co-op, or visit a farm stand.  Naturally gluten-free & good for you!
• GF White Bean Hummus with Balsamic Vinegar recipe
• Aleia’s Gluten Free Foods - croutons, cookies, stuffing, and breads!
• Feedback from fellow GF Blogger Melanie on the vaccine trial is underway in Melbourne, AU for Celiac Disease
• What do YOU think of this HTG Podcast? Leave your feedback wherever you download this podcast!

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

Click the player below to listen to the show! Subscribe to the podcast using iTunes (or whatever media player you use) at http://feeds2.feedburner.com/htgpodcast

Download audio file (023_HoldTheGluten-11May2009.mp3)

Click for direct download

Related posts:

1. Prime Time Gluten Free
2. Gulp…Testing 1-2-3
3. Celiac Palooza!

For Immediate Release:

UNO CHICAGO GRILL® NOW OFFERS GLUTEN-FREE VEGGIE PIZZA
Extends Popular Line of Pizzas in Time for Celiac Awareness Month!

Boston, MA, May 11, 2009 – Following up on the success of its gluten-free cheese and pepperoni pizzas, launched in January, Uno Chicago Grill® is announcing the launch of its first gluten-free veggie pizza in time for Allergy and Celiac Disease Awareness Months (May).

Featuring peppers, onions and mushrooms as toppings, the new gluten-free veggie pizza will give those suffering from celiac disease or wheat intolerance or allergy yet another option to enjoy pizza at Uno®.  Frank W. Guidara, CEO of Uno Chicago Grill, said the company was encouraged to proceed with the launch after the gluten-free community responded so passionately to Uno’s introduction of its cheese and pepperoni gluten-free pizzas earlier this year.

“The best thing about the launch of our gluten-free pizzas was that the celiac community responded so positively and helped spread the word,” Guidara said.  ”Local support groups, online communities and individuals were excited about this product and embraced it far beyond our most optimistic hopes. In truth, we’ve been overwhelmed by the reception, so we are delighted to offer yet another option to this under-served audience.”

Uno’s gluten-free pizza crust is prepared in a dedicated gluten-free facility, whose products are certified by the Gluten Free Certification Organization (www.gfco.org), and is delivered to restaurants frozen in a sealed case, for immediate placement into freezers.  Uno’s gluten-free pizzas are thin crust and round, making the difference in shape from their oval flatbreads and deep-dish pizzas striking and unique to the eye.

Uno has offered an extensive gluten-free menu since 2006, with over 20 items ranging from appetizers to entrees, to desserts and beverages.  Menu choices include grilled chicken with mango salsa, lemon basil salmon and Certified Angus Beef® steaks, but the development of gluten-free pizzas took over a year and a half before the company felt it had the right product.

“Food allergies are a very serious, sometimes life-threatening issue for many Americans,” said Guidara. “Pizza is our signature product, and we wanted to offer a gluten-free pizza so all of our guests could enjoy pizza when dining at Uno.  With that in mind, we spent over a year developing a crust that lived up to the Uno name.”

With 12 million Americans suffering from food allergies, including 2.5 million school-age children , Uno considers it good business and good corporate citizenship to offer an ever-expanding gluten-free menu. This commitment is made all the more compelling by the fact that an estimated 1 in every 133 people has celiac disease.  While awareness of celiac disease is rising, more than 95 percent of people with the disease remain undiagnosed.  Among people who have a first-degree relative—a parent, sibling, or child—diagnosed with celiac disease, as many as 1 in 22 people may have the disease.

In addition to its gluten-free menu offerings, Uno boasts a number of healthy firsts including being the first national restaurant chain to eliminate artificial trans-fats and to increase menu and nutritional transparency via nutrition information centers located in their restaurants.  For guest convenience and safety, Uno clearly labels menu items with ingredients that are linked to the most common food allergies, such as fish/shellfish, soy, tree nuts/peanuts, egg, milk and wheat/gluten.  Diners can also preview the menu and nutritional information online via the company’s website at www.unos.com.

The company has invested more than $2 million in nutritional advancements since 2005 and, according to Guidara, will continue its commitment to providing delicious, fresh and healthful menu options for its guests.

About Uno Restaurants:
Based in Boston, Uno Restaurant Holdings Corporation includes more than 200 company-owned and franchised full-service Uno Chicago Grill units located in 29 states, the District of Columbia, Puerto Rico, South Korea, the United Arab Emirates, Honduras, Kuwait, and Saudi Arabia. The company also operates a fast casual concept called Uno Dué Go®, a quick serve concept called Uno Express®, and a consumer foods division which supplies airlines, movie theaters, hotels, airports, travel plazas, schools and supermarkets with both frozen and refrigerated private-label foods and branded Uno products.  For more information, visit www.unos.com.
###

Contact: Elliott Subervi, (732) 542-9100 x.111

Related posts:

1. GF Pizza at Uno Chicago Grill!

In honor of this wondrous day, I would like to share with you my version of Tortilla Pie. Credit for my inspiration goes to Family Fun Magazine. I was leafing through their latest edition (May ‘09) and saw a recipe for “Stacked Burrito Pie”. They used flour tortillas and ground beef (which I omitted for my recipe), but their version got me thinking of what I could do with gluten free corn tortillas.

Oh yeah, this one is a keeper!

Tortilla Pie

4 gluten free corn tortillas
1/2 cup sour cream
1 cup salsa
Tabasco sauce to taste
1/2 cup corn kernels (drained)
1/2 cup black beans (drained & rinsed)
8 ounces of Mexican Blend shredded cheese

Preheat oven to 350 degrees. Grease the bottom and sides of an 8-inch round baking dish with butter. Place the first tortilla (the small 6-inch tortillas) into the bottom of the buttered pan. Using a spatula, evenly spread two tablespoons of sour cream over the tortilla, then spread 1/4 cup salsa, a few dashes of Tabasco, two tablespoons each of corn and black beans. Finish the layer with an even coating of shredded cheese. Place the next corn tortilla on top of the cheese and repeat layering the sour cream, salsa, Tabasco, corn, black beans, and cheese.  Repeat layering until all ingredients have been used.  Bake pie for 30 minutes.

Optional add-ins: ground beef cooked with taco seasonings, diced jalapenos, and/or freshly chopped cilantro.

Note:  I did not heat the corn tortillas prior to making the Tortilla Pie, but will make my next pie with “heated tortillas”  They should provide a crisper pie.  To heat tortillas, I typically coat both sides with Canola Oil cooking spray and heat them in a skillet.

Related posts:

1. I Heart Quesadillas (and Bacon)
2. Picnic Paranoia
3. Thanks For Feeding The Celiac

We have very cool friends for neighbors.  Sherry and Ray live down the street from us.  Too far to stick your arm out the window for a cup of sugar, but close enough to wander down for one of their fabulous get togethers.  Sherry and Ray recently hosted a Snuggie Party at their abode.  Yes, a Snuggie Party.  For those of you who do not obsessively watch infomercials, the Snuggie is infamously known as “a blanket with sleeves”.  According to my son (an infomercial junkie), I also need a Hoveround electric chair, several Sham Wows, and Urine Be Gone.

We excitedly donned our Snuggies (the kids put on their pjs) and headed over to Sherry and Ray’s house for a snugtastic time (yes, I went there!).  When I realized Sherry’s delicious hummus was naturally gluten free, I quickly gobbled up most of it myself.  After a few glasses of wine and a secret Snuggie handshake, Sherry  kindly shared her hummus recipe.

White Bean Hummus with Balsamic Vinegar

1 19-ounce can of White Cannelini Kidney Beans
1 tablespoon lemon juice
2 tablespoons balsamic vinegar
2 1/2 tablespoons extra virgin olive oil
1/2 tablespoon minced garlic (I used roasted garlic)
Sea salt & pepper to taste

Using a colander, drain and rinse beans. Add all ingredients to a food processor. Blend until hummus is smooth and creamy. Serve with veggies, corn chips, or use in place of mayo on a sandwich!

Related posts:

1. Can An Irish Girl Make Good Pesto?
2. Thanks For Feeding The Celiac
3. Happy Gluten Free Cinco de Mayo!

Episode 22 “Prime Time Gluten Free” Features:

• Recent dining experience at Joe’s Crab Shack
• Getting comfortable in my gluten free life
• Mention of “gluten free” during Prime Time:
• Beverly Hills 90210 GF Bread & French Toast
• Celebrity Apprentice GF Meal for Schwan’s
• Real Housewives of New York Bethany Frankel’s GF muffins
• The View’s Elisabeth Hasselbeck’s new book “The G Free Diet Book“
• Starbucks to offer GF Valencia Orange Cake with Almonds in US stores from May 5, 2009
• Celebrate Cinco de Mayo (May 5th) with gluten free enchiladas, nachos, & margaritas!
• Grilling season is upon us – all Bubba Burgers are gluten free!
• Vaccine trial is underway in Melbourne, AU for Celiac Disease
• What do YOU think of this HTG Podcast? Leave your feedback wherever you download this podcast!

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

Click the player below to listen to the show! Subscribe to the podcast using iTunes (or whatever media player you use) at http://feeds2.feedburner.com/htgpodcast

Download audio file (022_HoldTheGluten-22Apr2009.mp3)

Click for direct download

Related posts:

1. Get Tested!
2. Gulp…Testing 1-2-3
3. There’s A Party In My Tummy!

1) “Frisky” the pet gerbil came into my life when I was six years old.  Always the imaginative one, I tried to dress him up like the Hamburglar (you know, from McDonald’s).  Apparently I tied the Hamburglar cape too tightly and Frisky bit the living daylights out of me.  Frisky promptly went back to the pet store.

2) I ate a peanut butter sandwich EVERY DAY from kindergarten through twelfth grade.  I was not a very adventurous eater.  Well, except for #4.

3) I have naturally curly hair.  It is not a perm.  It is not a chia pet.  Nor will you find lost items you are looking for within my large hair.

4) I ate a Milk Bone dog biscuit when I was five just to see what it tasted like.  For the record, it was disgusting.

5) I have never lived “In The Valley”, but use the words “like, totally, and omigod” on a very regular basis.

6) I have been a “vegetarian” for 18 years.  Well, except for bacon.  I LOVE bacon so much I couldn’t give it up.  Therefore, bacon comes from the Bacon Tree in our house.

7)  I am a Reality TV Show junkie.  I’ve watched every season of The Real World, Rock of Love with Brett Michaels, and Real Housewives of Orange County/New York City/Atlanta.  I always take Purell bath and get my tetanus shot after viewing the wondrous nastiness!

So now I’m going to tag seven gluten free bloggers who are ridiculously fabulous.  Have you checked out their blogs?  You won’t be disappointed!

Carrie of Ginger Lemon Girl
Debbie of Gluten Free in the Country
Kerrie of Gluten Free in the Shaolin
Steve of Gluten Free Steve
Heather of Life, Gluten Free
Marlow of Gluten Hates Me

“The rules are simple. Link to your original tagger and list these rules in your post. Simply share seven facts about yourself in the post. Tag seven people at the end of your post and let them know they’ve been tagged. And have fun!”

No related posts.

Episode 21 “Gluten Free is the Bomb Diggity” Features:

• Got cake?!  GF Carrot Cake recipe.
• Be Free For Me website offers coupons and samples of Gluten, Dairy, Nut, Soy, & Fish Free products.
• Conte’s Gluten Free Frozen Pasta (ravioli, stuffed shells, gnocchi, pierogis).  Also offer gluten free pizza and lasagna.  Contact Customer Service for locations: (800) 211-6607.
• Gluten Free English Muffins at Trader Joe’s.
• Upcoming Event: NFCA Gluten Free Cooking Spree in Washington, DC area on 05/01/2009.
• NFCA Appetite for Awareness in Philadelphia, PA on 09/30/2009.
• Betty Crocker GF Update: Yellow Cake Mix,  Devil’s Food Cake Mix, Chocolate Chunk Brownie Mix, and Chocolate Chip Cookie Mix June 1st rollout
• Gluten Free Mama – Rachel aka GF Mama and her awesome products.
• Gluten Free Soy Sauce: San-J Organic Tamari.  Look on the bottle for it to say “wheat free soy sauce”.
• Gluten Free Twitter Party a HUGE success!
• What do YOU think of this HTG Podcast? Leave your feedback wherever you download this podcast!

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

Click the player below to listen to the show! Subscribe to the podcast using iTunes (or whatever media player you use) at http://feeds2.feedburner.com/htgpodcast

Download audio file (021_HoldTheGluten-08Apr2009.mp3)

Click for direct download

Related posts:

1. Celiac Palooza!
2. The Good, The Bad, and The Gluten Free
3. Glorious Gluten Free Food!

I am the queen of multi-tasking! I can talk on the phone, prepare dinner, and wipe a bottom all in one fell swoop. Just for clarification it was my kid’s bottom, not mine. And yes, I wash my hands thoroughly before making dinner.

Note:  Sometimes I don’t posses a filter. The above paragraph is quite a lovely example!

But I digress. I am working on pulling together the contents of my next Hold The Gluten podcast (to be recorded this week, so stay tuned), but could not wait another millisecond to share my latest creation. In preparation for Easter Dinner, I wanted to experiment in making my first gluten free cake. This August will mark my four year “gluten free” anniversary, however, I have yet to delve into the cake arena. After a huge success using buttermilk in my baking, I felt mentally prepared to work on a gluten free carrot cake. I cannot stress this enough — this cake was the moistest cake I have ever eaten! I sang songs of praise about my carrot cake. I made up a dance about my carrot cake.  I ate with wild abandon not caring about calories or using a fork.  Shhh, I think the secret is the combination of buttermilk, applesauce, and grated carrots.

Tonight I finished the last of the cake. In four shorts days, I ate an entire two layer carrot cake by myself. What the heck, I was making up for lost time!

Gluten Free Carrot Cake

1 cup white rice flour
1/2 cup brown rice flour
1/2 cup millet flour
1 teaspoon xanthan gum
1 tablespoon baking soda
2 teaspoons cinnamon
1/4 teaspoon mace
1/2 teaspoon salt
4 eggs
3/4 cup buttermilk
1/2 cup canola oil
2 cups sugar
6 ounces of applesauce
2 teaspoons vanilla extract
2 cups grated carrot
1 cup shredded coconut
3/4 cup chopped pecans

Preheat oven to 350 degrees. Grease bottom and sides of two 9 inch cake pans with shortening (I used Spetrum Organic). Sift first eight ingredients in a bowl. Set aside. Using an electric mixer, beat eggs, buttermilk, canola oil, sugar, applesauce, and vanilla extract on low speed until combined. Slowly add sifted dry ingredients into bowl until incorporated (continue to beat on low speed). Fold in carrot, coconut, and pecans. Pour batter into greased cake pans. Bake 30 minutes (or until wooden tester inserted into center of cakes comes out clean).

Cream Cheese Icing

2 8-ounce packages of cream cheese (softened)
1/2 cup butter (softened)
2 teaspoons vanilla extract
2 cups sifted confectioners sugar

Using an electric mixer, cream butter and cream cheese until smooth. Add in the vanilla extract. Continue mixing on low speed while slowly adding the sifted confectioners sugar.

*Note: The Cream Cheese Icing is from Janni on allrecipes.com. I changed the amount of vanilla extract, but kept all else the same (why mess with a great frosting recipe!).

Related posts:

1. I’m thankful for Pumpkin Cheesecake!
2. Gluten Free Blueberry Muffins
3. Adopt A Gluten Free Blogger

I have a horrid confession to make…I’ve been eating large quantities of pre-packaged gluten free foods.  Cookies, breads, frozen meals; anything that did not have to be measured, mixed, and cooked by “yours truly”.  My turn to the dark side happened after burning myself out during the holiday season.  Frenetically baking like Betty Crocker on crack will eventually catch up with a person.  Not to mention the “episode” involving my dog Baxter eating two dozen freshly baked gluten free cookies.  Oh the horror!

After a month (or two) of recuperation and a detox from hydrogenated oils, I am back in fighting form and ready to bust out of my gluten free baking slump.  My latest recipe is a twist on my “traditional” cornbread.   I wanted to add a sweetness to the cornbread’s dense consistency.  The addition of blueberries, lemon, and honey make this an awesome breakfast bread.

I have to admit – nothing beats homemade.  Hmmm, if only I could find someone to bake for me!

Blueberry Lemon Cornbread

Grease bottom & sides of 8 x 8 baking dish with butter

1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1/2 cup millet flour
1/4 cup sugar
1 cup cornmeal
1 cup buttermilk
1 egg
1/2 cup sour cream (I used Daisy Reduced Fat)
1/4 cup canola oil
1/4 cup honey
1 tablespoon lemon juice
Zest of one small lemon
1 cup blueberries (I used frozen)
Additional sugar for pan bottom (approx 1/4 cup)

Preheat oven to 375 degrees. In a large bowl combine all dry ingredients. In a separate bowl, whisk all wet ingredients (include lemon zest) together. Slowly add wet ingredients into bowl of dry ingredients until incorporated. Fold in blueberries. Sprinkle sugar into bottom of pan (enough to coat) before pouring batter. Bake 25 to 30  minutes.

Related posts:

1. Gluten Free Blueberry Muffins
2. Crazy For Cornbread
3. “C” is for Peanut Butter Cookies

Episode 20 “‘Glorious Gluten Free Food” Features:

• Effective June 1, 2009 – In addition to Gluten Free Rice Chex, General Mills will make the following Chex cereals gluten free:  Corn, Honey Nut, Chocolate, Cinnamon and Strawberry.
• General Mills Betty Crocker brand will include gluten free brownie, cake, & cookie mixes. Check out About.com for further information as well as Kill The Gluten’s blog for product review.
• Have you had a “gluten nightmare”?  Dreams of accidentally ingesting gluten…
• Successful gluten free dining experience in Atlantic City, NJ.  Delicious gluten free options at Buddakan Restaurant.
• Trader Joe’s Gluten Free Pasta Review (Rice Sticks Traditional Thia Pasta & Organic Spaghetti).
• Bob’s Red Mill Certified GF Oats
• What do YOU think of this HTG Podcast? Leave your feedback wherever you download this podcast!

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

Click the player below to listen to the show! Subscribe to the podcast using iTunes (or whatever media player you use) at http://feeds2.feedburner.com/htgpodcast

Download audio file (020_HoldTheGluten-19Mar2009.mp3)

Click for direct download

Related posts:

1. One Sandwich, Hold The Bread Please
2. Happy Gluten Free New Year!
3. I Like Monkeys!