Category Archives: gluten-free

Is Gluten-Free Healthier If I Don’t Have Celiac?

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I’m asked this question regularly. I don’t seem to run into too many people who go gluten-free just for kicks, but they often know someone who’s trying it out. My answer is something along the lines of “sorta…..depending on how you go about doing it.” There are two basic ways to go gluten-free.

1- Eat everything you usually eat, but in the gluten-free version. Gluten-free cupcakes, pancakes, muffins, baked goods, and even most processed goods aren’t much “healthier.” In fact, you’re usually worse off. Gluten is the protein that binds bready things together. To make up for it, especially in processed goods, there’s a LOT more fat. Butter, oil, sour cream, etc.

For example, take these Udi’s Snicker Doodle cookies. Scroll down to the nutrition facts. Serving size: 2 cookies (and they’re by no means big). Fat content: 8 grams. Yep. The way to being constipated and overweight is before you.

Now — don’t get me wrong. Udi’s is something of a pioneer when it comes to pre-packaged food. I understand that people have lives and kids and lots of commitments, and not a lot of time to cook. They’ve painstakingly made some good gluten-free breads and hamburger buns and donuts and tortillas and granola, and the list goes on. They help people — especially newly-diagnosed Celiacs and gluten intolerant folks — feel like they’re normal. That in and of itself is worth the cost.

2- Eat the things that are naturally gluten-free. Vegetables. Fruits. Meat. Cheese. Grains. Fish. If going gluten-free (or “going gluten-free” if you’re not Celiac) means you essentially eliminate as many processed, pre-packaged food products as possible in favor of the above, well, that tends to be pretty good general nutrition advice and is likely to benefit you quite a lot.

That being said, some people who start being gluten-free because it’s “cool” end up feeling somewhat transformed. Like the way Celiacs feel when they finally are diagnosed and go gluten-free. Gluten intolerance is a real thing. However, just eliminating gluten for the “fun” of it isn’t inherently healthier, and it’s a lot harder to get enough fiber. It’s also a LOT more expensive — especially if you go with route #1. Would I be gluten-free if I wasn’t diagnosed with Celiac? I can explain in two words: H*** no.

Identity Crisis, or “Real” Food vs. “Weird” Food

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This last year has been crazy. I couldn’t have predicted this. At all.

February 2012: “My position was eliminated” after 3.5 years of hard work. We went up to Washington State for three weeks to see if being at sea level in a cloudy climate helps my husband’s migraines. Found out that it helps his head about 40%. It’s the largest difference we’ve found so far. We also put our house up on the market.

March 2012: Moved back to Utah to live with family. I thought this would last a few months, but we’re still here.

April 2012: I got a part-time job teaching English online to students (mostly children) in Spanish-speaking countries. I LOVE IT.

November 2012: My husband’s “position was eliminated.” We also got an offer on our house! We’re in the short sale process, so it’s taking a long time. It’s still going on. We’re hoping to close by the end of February 2013. My husband is looking hard for work, but nothing has worked out yet.

As I’m sure you can imagine, having my life turned upside down means that I really have to re-evaluate who I am and what my values are. It’s been a long and arduous process, and it’s not over yet! This blog has undergone some changes, too! It initially started out as a way for my extended family to understand my Celiac and food allergies, became an attempt to have a gluten-free wedding planning business, then to product reviews, then to….jam.

As I’ve been figuring myself out and what I want to do with this blog, I’ve realized that I no longer let my life revolve around gluten. I am still 100% gluten-free. As I was trying to build a business, though, I just became overwhelmed by the hard-core gluten-free and allergy folks.

3 1/2 years after diagnosis, I really don’t spend a lot of brain power on gluten-free. Seriously. After the hours it took to go grocery shopping the first couple of times, I never thought eating gluten-free would be intuitive, and yet — here I am. It’s so intuitive that I occasionally FORGET to tell servers at restaurants that I have to eat gluten-free. Crazy, right?

Then I thought about what I could do with this blog that those hard-core folks out there can’t provide. They are recipe-creating masters! They have every bit of advice that a newly-diagnosed Celiac or gluten intolerant person could ever dream of needing. They’re activists, always fighting the good fight against gluten and allergy ignorance. They’re writers. I felt like there wasn’t anything I could contribute. I don’t have kids that need dinner 5 minutes ago. I’m not even working full-time. I don’t eat organic, well, pretty much anything.

Then I realized: I can promote real food. For me, real food is peace. It’s love. It’s life. It’s intertwined with life. It’s part of a balance. It doesn’t define me, just like I’m not defined by any single aspect of my life. It’s a big part of my identity, sure, but it’s not everything.

So — real food. Tonight, I made an almond bundt cake.

Almond bundt cake

Almond bundt cake

It consists of almond flour, brown rice flour, baking soda, salt, olive oil, water, agave nectar and (pure) maple syrup. That’s it. That’s all. Just this week, I’ve made turkey piccata, twice-baked sweet potatoes, pad thai, a “south american” pork dish involving quinoa, coconut milk, turmeric, ginger, cloves, and a tomato-apricot chutney. (I’m missing a few ingredients because I’m listing them off the top of my head, but they’re all real ingredients, too.) Tonight was turkey chili with rice. Pumpkin cookies. Chocolate chip cookies. Ginger wheels (softer than snaps). A pear spice cake made with teff (and to DIE for. I would have made that tonight instead of the almond bundt cake, but I didn’t have any fresh, ripe pears).

For me, real food is worth it. I don’t spend the extra money on organic stuff (unless that’s the only way it comes, like some of the flours). I just make real food with real ingredients. I haven’t been to cooking school, and I’m definitely not a photographer. I just like to cook, and document what I cook, and work it into my life. Even though I never could have anticipated that we’d be living with my parents at this point in life, I LOVE cooking for all of us.

I am grateful for having been diagnosed with Celiac Disease. Yes. I AM GRATEFUL. Without the diagnosis, I never would have discovered quinoa. Or almond flour. Or coconut kefir. Or teff. Or how much FUN it is to make JAM! Or the best pumpkin cookies on earth that also happen to be gluten-free and vegan. Or that pancakes and waffles are not the only uses for maple syrup! Or agave nectar. Or tamari. YUM.

Are almond, teff, brown rice, sorghum, tapioca, garbanzo, rice, amaranth, etc. etc. etc. “weird” flours compared to just boring old flour? Yes. Are they nutritious? Most of them. :)  Are they healthy? Yes! Are they real? Absolutely. Run a Google search on teff flour. Run a Google search on quinoa. Try making a stir-fry, but instead of serving it with rice, serve it with quinoa. IT’S SO GOOD. Run a Google search on tamari. It has a darker, richer flavor than soy sauce, and I LOVE IT. Even if I could, I would never go back to regular ol’ soy sauce.

Thanks for reading, thanks for sticking with me, and if you need any help, please let me know! I’m only an e-mail away. I’m happy to help with shopping or cookbook recommendations or anything at all. cinderellaspear (at) gmail.com. If you’d like to join me on Facebook or Instagram, send me an e-mail. I’m not-so-inclined to add people I don’t know when anybody can read my blog.

Also, if there’s anything you’d like me to cover on the blog, let me know!

Thanks for reading,

Cristina

Back from hiatus!

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Hi everyone,

Many thanks if you’re still reading my blog! I took an unofficial hiatus, because I’ve been trying to figure out what direction I want to go with gluten-free stuff. I’m not doing a wedding consulting business anymore, but I’ve been doing a lot of canning, and I’m going to be doing more. I’m going to learn how to use a pressure cooker!

Thanks for bearing with me, thanks for your patience, and we’ll get going again!

Enjoy Life Foods: Plentils!!

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I’d like to apologize for not having blogged…practically all summer. It’s been a busy one! Updates soon.

That said, I’d like to write about a wonderful product I tested at the beginning of the summer, and have been meaning to tell you about, and now I finally am!

Occasionally, I just really need some chips that are…well, cheesy. Being allergic to dairy, though, gone are the days of sour cream & onion chips, or any other dairy-flavored chip. So when I get this hankering, I just buckle down, and remind myself that feeling that awful just isn’t worth it.

Enjoy Life Plentils have solved that problem for me. They sent me a box of four (that’s right — FOUR) different flavors. The Margherita Pizza flavor is my favorite. It’s SO delicious, but there are no dairy products! You can see in the photo that they print right on the bag: Gluten free, & free of the 8 common allergens.

Not only that, but they also have lentil flour in them! They’re quite a bit healthier than your average chip. A win in all categories.

Go check them out! You won’t be sorry. http://www.plentils.com/index.php

Excuse me while I go buy some more of those Margherita Pizza chips…..mmm….

Enjoy Life Chocolate — Part 1 of 2: Double Chocolate Crunch

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Okay, people. I’m here to tell you about two Enjoy Life products. Part 1 is about Double Chocolate Crunch Granola.*

It’s really good. I mean, REALLY good. My father, who does not eat gluten-free, loves this stuff. My husband very carefully tested it (chocolate sets off his migraine), and thinks it’s very, very tasty.

I could eat this every day, but there’s one problem for me, and it’s specific to me: I have a condition called gastroparesis. Mine is a (thankfully) mild case, and it’s doing really well right now, but there’s one troublesome ingredient: ground flax. For most people with Celiac or gluten intolerance, ground flax is a wonderful ingredient to have because it’s an excellent source of fiber. For me and my gastroparesis, too much fiber can set it off and cause some unpleasantness for me.

The ground flax in the Double Chocolate Crunch gives me just enough discomfort that I probably won’t be buying much of it in the future. On the other hand, that’s a very good thing, because otherwise I’d be eating FAR too much of it, and going bankrupt in the process. It’s very frustrating to have my mouth saying “more, please!!” and my stomach saying “I don’t think so.”

Good stuff, and free of all the main eight allergens: wheat, dairy, peanuts, tree nuts, egg, soy, fish and shellfish.

It’s also certified gluten-free by Gluten Free Certification Organization (GFCO). According to their information packet they sent me, “all Enjoy Life products are tested down to 10 ppm to ensure they are gluten-free.”

Do yourself a favor, and go get some of this Double Chocolate Crunch. You won’t be sorry. To find out where you can buy it, go to: enjoylifefoods.com/where_to_buy

Next up in Part 2 of 2: Semi-Sweet Chocolate Mega Chunks

* In the interest of full disclosure, Enjoy Life contacted me and asked me to review these two products. They are not paying me, and I’m writing what I actually think.

Gluten-Free Product Review: Enjoy Life Sunbutter Crunch Bars

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I’m excited to get serious about my reviews, and happy to say that these Enjoy Life Sunbutter Crunch bars were my first purchase specifically for this purpose!

My blood sugar will sometimes suddenly drop when I’m out and about, so it’s nice to have something in my bag that has at least a little protein, and doesn’t take up too much space. These bars fit the bill.

I was initially hesitant to give these a try, because I don’t usually like protein bars. (Full confession: I think Larabars are gross.) I’m skeptical of anything that has dates or date syrup as an ingredient, because I don’t particularly care for the flavor, but I’ve heard of many people who like Sunbutter (sunflower seed butter) as a peanut butter substitute, so I decided to go for it.

Much to my surprise, I like them quite a bit. I enjoy the unique flavor of Sunbutter, and I like the texture of the bar. It’s perfect for keeping in my bag when those low blood sugar moments hit.

I bought this box of five for around $3.99 at Whole Foods, and I’m glad I did. I’m looking forward to trying other flavors, and I’ll definitely be keeping some of these around!

 

Gluten-Free Restaurant Review: Black Pearl in Bellingham, Washington

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After doing a quick Google search, one of the places I found in Bellingham, WA that actually has a gluten-free menu (hooray!) is Black Pearl: Fine Asian Cuisine. It’s an intimate setting, and it was a lovely meal.

On the main menu, at the top of the page, you see “Please ask for Gluten-Free Menu.” I did, and was very pleased. Not only was the menu gluten-free, there were several dishes I could eat with my additional food allergies. I loved spending a lot of time deciding between the several delicious-sounding dishes that I could have.

I ended up going with Pork Pho, and was not disappointed! Thin slices of delicious pork, a flavorful broth, noodles cooked to perfection, fresh green onions and cilantro, and several other herbs that I could add if I wished. The portion was just right for me, and the price was good.

Two things frustrated me. 1- Soda refills cost 75 cents. 2- Service was minimal. Since the restaurant is small, it was easy to step over to the counter and ask the owner for what we needed, but I would have appreciated him being a little more attentive. By the time we finished, we were the only customers in the restaurant, and we had to ask the owner for our bill so we could pay it and get going on the rest  of our day.

Overall, a positive experience with delicious food. I hope I can go again soon.

 

Candied-Pickled Apples with Star Anise

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One of my new favorite recipes in Canning For a New Generation is Candied-Pickled Apples with Star Anise. They’re sweet and sour, and they taste especially wonderful on pork.

Apples, spices, sugar, vinegar

 

The finished product

It took me too long to get around to these, because I thought I could only find star anise at Williams and Sonoma. Not true! I ended up finding some in the Mexican spice section at the grocery store. The other spices are really easy to find. Peppercorns, cinnamon sticks, and a couple of others.

Definitely fills my need for Sour Patch Kids — but real food, and no corn syrup!!

Real Sustenance: Butterfingers

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Twitter is a wonderful place for gluten-free and food allergy or other food issue people. I have “met” so many cool people there that I hope to meet in real life someday.

One of them is Brittany Angell of Real Sustenance.

She tweeted about a Butterfinger recipe she created, which immediately drew my attention. I miss them SO much.

I bought myself a candy thermometer and the (few) ingredients I was missing, and gave it a shot. I LOVE this candy, and I have lost track of the number of times I’ve made it.

sugar, agave nectar & water

 

"finished" product

I put “finished” in quotation marks because I haven’t actually broken the candy into pieces, you can see that I was…impatient, and wanted the peanutbuttery goodness before it cooled all the way. This is also my stopping point. I know I’m supposed to dip it in chocolate, and I know they’re supposed to be thicker, like Butterfingers are, but I love them just like this. Seriously, so so good, and super easy. Brittany has several little alternate suggestions, which is awesome.

As you can see, I use crunchy peanut butter (Adams brand), and I use agave nectar (which I buy at Costco).

MUCH easier than you think it’s going to be! Try it! You won’t be sorry.

Religion, community, food and food issues

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This post has been floating in my brain for a while now. More than a week. I wasn’t sure how to write it.

When I group religion, community and food together, I’m not talking about the Sacrament or Communion or what-have-you, though I could write a post on those.

Here, I’m referring to gathering as a congregation for parties, or dinners or refreshments or what-have-you.

Having food at events seems to have two main (and related) purposes: Encouraging people to come, and helping them get to know each other, which strengthens the sense of community. Food seems to be a common denominator.

This is all well and good, but what about people like me, who have Celiac Disease and food allergies? I just understand, now, that I can’t have anything at a church function. I eat before I go, I bring food with me, or I don’t go at all. If I can’t eat the food, and the activity itself isn’t appealing, why should I (or others in similar situations) attend? What can church leaders do to help?

Church leaders of any denomination can be sensitive to the needs of the people in question. I understand that it’s a pain. I really, really do. If you could get those people to come, though, wouldn’t it be worth it? (Note: Please don’t use food as a guilt trip, and respect those who have these issues if they’re not comfortable.) If possible, involve the people with food issues in the preparation of the food. That way, they can feel safe, and the people in charge will feel less intimidated and less afraid of making someone sick. Call in advance and ask if there are pre-packaged foods that are easy to find.

I don’t talk about it much here, but I’m a member of The Church of Jesus Christ of Latter-day Saints. My parents’ former home teacher (who is now a bishop of a singles ward) brought us some homemade cranberry salsa as a Christmas neighbor gift. He also brought a box of Wheat Thins for the gluten-eaters, and a box of the Blue Diamond Almond Nut-Thins for the Celiac folks so all could enjoy the salsa (after scooping it out on individual plates). It was so amazingly thoughtful, and we gluten-free-ers were touched.

A small act of thoughtfulness like that is sometimes all it takes.