Posts Tagged ‘Gluten Freedoms’


GF Harvest Oats

When I was pregnant with my daughter, I found myself craving oatmeal.  I mean, the cravings were so bad that I started dreaming about it, too!  I had been to afraid to try oats once I was diagnosed with celiac disease.  I didn’t trust that they could really be safe.  So, I did a good deal of research and came across the GF Harvest Company.  Honestly, it sounded too good to be true.  Of course I called them up to legitimize my cravings.  Not only did they kindly sent me samples of Steel Cut Oats, Old-Fashioned Rolled Oats, and Oatmeal Cookie Crisp Granola, but they also provided lots of useful information.  (They also carry gluten-free groats and gluten-free oat flour.)  I was overjoyed to have satisfied my craving, with the knowledge that these were gluten-free right down to the ground.

It turned out that Seaton Smith, the owner of this small, Celiac disease-family run company, was tickled pink to talk and tell me all about their oats while assuaging my fears and anxieties.  And, in 2013 they were even awarded the BBB Torch Awards for Ethics.  I learned so much about the processing of their oats and the scrutiny his oats go through to make sure there is no cross-contamination.  Here are a few things I learned and why I am now GF Harvest’s biggest fan:

To read more, click here . . .

This article can also be found on the National Foundation for Celiac Awareness’s Gluten-Free Hot Products Page

A Special Thanks goes out to my friend, Jessica Schaefer, who used these oats to make me special gf oatmeal cookies!


Apple Crumble with GF Harvest Oats on top

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Cheezy Crisps & Grammy Crisps

Are you always on the hunt for the perfect gluten-free cracker?  Finding them too bland, tasting like cardboard, or flimsy?  Well, I definitely am!  Every time I go to the grocery store, I’m always scanning the cracker aisle, looking for a suitable gluten-free cracker to replace all those buttery, flaky, gluten ones, and yet, I’ve been hard pressed to find a replacement . . . until today!

So, you can imagine my surprise when I ventured to try Crunchmaster’s certified gluten-free Cheezy Crisps and Grammy Crisps and was wowed to the max!

To read more, click here . . .

This article can also be found on the National Foundation for Celiac Awareness’s Gluten-Free Hot Products Page

A special thanks goes out to Stephanie Gill, Pam Vassilikos, and of course my daughter who were instrumental in the reviewing of the crackers!

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This recipe was inspired by my friend, Laura Hahn, a gluten-free food blogger at Guilt Free Foodie Cutie and winner of NBC’s Next Local TV Chef.  She invited me to help her cook and staff the gluten-free table at the March of Dimes Chef’s Tasting Gala with 500 attendees being held at the Please Touch Museum.  With less than a week to spare, and GF baguettes and brownies from Sweet Christine’s Bakery in Kennett Square, PA coming our way, we devised a plan.  (To read more about this adventure, check out my article.)

Laura and I divided and conquered.  Being obsessed with fall foods and wanting to resurrect my Halloween pumpkin, the idea for my spread was born.   I was going to make the Winter Squash Ricotta Spread finished with pomegranate seeds, and she made the White Bean Spread finished with an Arugula Pistachio Pesto.  The choice for ricotta came about, because Laura convinced me it would make the spread go farther than cream cheese.  So I began my Google search for a mouth-watering recipe including pumpkin and ricotta, and to my dismay, came up empty-handed.  How could that be possible?!!  There seemed to be no such thing as the spread I had been turning over in my head.

And that my friends, is how the recipe was born . . . a pinch of this, a pinch of that . . . and the use of my favorite ingredient . . . MOLASSES!!  To read more about health benefits of blackstrap molasses, click here.

Gluten-Free Winter Squash Ricotta Spread Recipe

You’ll have to bear with me on this one, because I made this recipe hoping to feed 500 people.  It made 4 quarts of spread.  I played around with it using only 2 cups of squash, but it might not be totally perfect. Feel free to adjust the amounts of spices and cheese you use, and feel free to tell me what you did.  All I can say is that Laura went home that night and told me she ate a whole pint by herself, so it must have been pretty good.

Serving Size: about 1 quart


– 2 cups pumpkin or winter squash (canned or roasted) (I used 1 cup pumpkin and 1 cup butternut squash)
– 1 TBSP ricotta cheese (or to taste)
– 1 TBSP black strap molasses
– 1 tsp ginger
– 1 tsp cinnamon
– 1/8 tsp cloves
– 1/8 tsp salt
– 1 tsp vanilla extract (gf)
– 1 tsp powdered sugar


1. Halve and seed your squash.

2. Roast squash flesh side down in the oven at around 400*F for about 1 hour.  For details on roasting squash, click here.

3.  Let roasted squash cool for about 20 minutes skin side down and then scoop out the flesh.

4.  Put 2 cups of the squash in a bowl, and using an immersion blender, puree it.  If you don’t have an immersion blender, stick it in your food processor to get it smooth and uniform – no clumps.

5.  Add in the rest of the ingredients and blend again.

6.  Spoon onto your favorite baguette, and top with pomegranate seeds or even a cranberry sauce.

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Adapated from the Oxmoor House


Athena Winter Squash Muffin with Molasses

So, here I was, home again with my daughter, and instead of Hurricane Sandy, it’s Nor’Easter Athena.  Snow was falling in huge flakes at the beginning of November!!  First I decided that these storms should be named after a man instead of a woman.  I did a little research on names and came up with Seth, because according to mythology, he was an ancient evil god of Chaos, storms, and the desert, who slew Osiris.  That sounded perfect!
Then, I heard sounds of my daughter who slept all of an hour, got up to go to the bathroom, and never went back to sleep.  Great!  I had a whole L-O-N-G afternoon to entertain her.  First we decided to do a holiday craft project for her grandparents, and then we needed a new storm project.  I looked in the fridge and noticed that I had all this hubbard squash in there, so what better thing to make than pumpkin/squash muffins.  When I started looking for recipes, I saw some that had added molasses.  And, since my latest obsession is with molasses, (see Frankenstorm Chocolate Chip and Molasses Brittle Cookies), this seemed perfect.  So, I aptly named the muffins after our storm Athena, a.k.a. Seth.
A Review:
These muffins were super moist, like bread, deep in color from the molasses, not too sweet, and incredibly satisfying.  If wanting a bit more flavor, then I’d recommend ratcheting up the amount of spices.  However, everyone in the house including storm visitors ate more than one!

Athena/Seth GF Winter Squash Molasses Muffins (DF, SF)

1 dozen large or 40 mini-muffins
1/2 cup butter or margarine, softened – I used Earth’s Balance
3/4 cup firmly packed brown sugar20121107-200828.jpg
1 large egg
2 cups (1 can) of cooked squash or canned squash/pumpkin
1/4 cup blackstrap molasses
1 3/4 cups GF flour = 218.75 grams or 7.72 oz
1 tablespoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground ginger
1/2 teaspoon cinammon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
*1/4 cup chopped nuts (optional)
If needing to roast squash ahead of time, see blog post on Hubbard Soup for roasting instructions in #1 & 2 of instructions.
1.  Beat butter at medium speed of an electric mixer until creamy, but you can use a whisk if your butter is room temperature.
2.  Slowly add brown sugar, beating/stirring well.
3.  Add egg, beating/stirring well.
4.  Add squash and molasses, beating/stirring well.
5.  Combine flour, baking soda, salt, and spice.  Whisk together to make sure they’re incorporated.
6.  Slowly add flour mixture to pumpkin mixture  (beating at medium-low just until blended).
7.  Stir in nuts.
8.  Spoon into greased muffin pans, filling three-fourths full.
9.  Bake at 375° for 20 minutes and remove.


Fresh Out of the Oven

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