Amy's Kitchen review coming

I'll be reviewing some GFCF foods from Amy's Kitchen in the next few days and I'll post my review for you to read. You might already be familiar with Amy's, but if not, the company makes quality vegetarian and organic foods. Many are GFCF and the company's website offers easy-to-use guides for allergens like soy.

A GFCF TVP burger

OK -- this recipe won't be for everyone, especially if you're avoiding soy. If you can eat soy, this would be an interesting experiment. I've tinkered with TVP lately -- that's textured vegetable protein. It's really dry chunks of soy that you can reconstitute with water quickly and make meat substitutes, like burgers, nuggets, chili, etc. I'm using it for myself -- trying to lose some weight. The TVP is high in protein and has some carbs. It's a good way to get protein food without the high cholesterol in regular beef. I posted this recently on the SparkPeople website -- a health site.

Basic TVP burger

Ingredients
1 cup dry TVP -- you can find this at a health store. It's inexpensive.
1/2 onion for 1/4 cup
Shredded carrot for 1/2 cup
Corn/tapioca starch 1/2 cup
Olive or canola oil 2 tbsp
1/2 cup fat free chicken broth
1/4 cup water
spices

Boil broth and water, add spices -- I use soul seasoning, pepper, salt. After boiling, pour over dry TVP. Sit 10 mins.
Add chopped onion, shredded carrot and starch. Stir together.
Heat half the oil in a pan on medium high. Mold a 1/2 cup of the mix into a burger shape and brown on each side -- two burgers at a time.

Number of Servings: 6

Nutritional Info
Fat: 4.5g
Carbohydrates: 20.6g
Calories:193.8
Protein: 16.2g

Patience

Thanks folks. The issues seem to be worked out. You still may find a missing photo here or there in the old posts. If so, feel free to let me know so I can fix them.

Technical issues

Sorry for the shabby look of the blog today. Something really went wrong with some graphics. I'll try to find time to correct it in the next day or two. You can still find the links to my recipes at the bottom of the blog -- they should be down the side. It's all there -- just looks goofy.

BK & GFCF

Following the theme of my last post, I thought I'd mention that we've had nothing but success at Burger King restaurants. I've now taken my kids to three different BKs, including one out of state. They all fry the same way and seem to have a uniform process that we can count on. To bring some of you up to date, you'll find in my Restaurant Guide that I found Burger King fries their potatoes aside from the other items so there's no risk of cross contact. They are gluten free. And, you can order a plain burger without the bun -- they put it in a little salad container for you. It's a great thing to know when you're on the run and need to stop somewhere for a quick bite to eat (not everyday though -- have you seen the calorie counts on the Whopper?) Anyway, we were visiting relatives out of town recently and stopped at a BK without problem. Just thought I'd mention it.

A restaurant success

I have to update you on our first real restaurant outing. It's taken a long time to get enough courage to try this, but we went to a local Red Robin. See my restaurant guide about how to find a GFCF place. Anyway, it went remarkably well. The restaurant did very well. They didn't give a confused look when I asked to see a gluten-free menu. They immediately handed the kids crayons and a coloring sheet to keep them busy. They got their own water cups with kid-friendly designs on them -- even lids to help avoid "the spill." We just got plain burgers and fries with ketchup for them and they loved it. When we first sat down and the waiter arrived, my oldest turned to him and said, "Hey, where are my fries?" It was funny and he took well. He also paid close attention while ordering from the gluten-free menu. We definitely will return.

Please, I'm not posting this to preach. I realize not everyone with autism can handle this type of outing. I'm simply posting this because it was a big step for us. I also wanted to point out that some businesses -- even at a national level -- seem to have found ways to include those of us concerned about GFCF, food intolerances and cross-contact issues. It can be done.

A GFCF caution with Ball Park Franks

It's amazing to me how good some companies have handled the gluten thing and how badly others have botched it -- and blown it. After all, I won't buy anything that possibly contains gluten, especially with those mysterious ingredients like "flavorings."

So, I'm sure you'll appreciate this phone conversation I had tonight with a Sara Lee Corp. representative. Sara Lee makes Ball Park Franks.

See, I stopped at Sams Club looking for a pack of Best's Kosher hot dogs, which is what I always buy for the kids. It's definitely GFCF, and they're good. But they were out. Unbelievable! So, I looked to the other shelves and there were the Ball Park Franks. I checked for some indication of gluten, but found nothing, either way. I struggled to remember my GFCF lists as to whether they contained any. I suspected they were OK. But, I hated to buy it and find out later I'd have to return it. (I should not now that, indeed, most GFCFers consider Ball Park Franks safe -- I glanced at a couple online lists after getting home.)

So I called the toll free number on the package from the store. In a few minutes, the rep asked what I needed. I told her. She said she could help me. I read the UPC numbers to her. And, then (here's where it gets nuts)...

She said, "Well, if you could tell me what type of gluten you're trying to avoid, I can help you."

A little stunned, I said, "Uh, all types."

She responded, "But there are many different forms of gluten. It's in wheat, corn, rice ...."

I had to stop her. "Sorry, I don't know what you're reading to me, but it's incorrect. There is no gluten in corn or rice. The information you're providing is factually incorrect."

"Sir, we're just asking that our customers trust our labels and trust that we'd indicate clearly whether an ingredient contains gluten."

I said, "Well, then you can tell me whether there's any gluten in the ingredient named 'flavoring' in these hot dogs.'"

She stammered. I said, "I don't think you can tell me for certain whether these hot dogs have gluten or not. And since you can't, I'm not going to buy your hot dogs."

That's when she told me to hold for a few minutes while she consulted others. When she returned, she still could not tell me but promised to call back with an answer.

The point of this is not to pick on the poor lady on the phone. There's two important messages here.

First, companies like Sara Lee need to be more open about their ingredients. Other companies do it, and gladly do it. Until they do, they won't get my business.

Second, we need to be super careful about checking items for gluten. Just because you get some nice person on the phone assuring you that there's no gluten in your favorite hot dog doesn't mean that's good info. We need to ask questions, test the answers and push for clarity when the responses seem fuzzy. Otherwise, we -- and our kids -- will pay the price.

By the way, you can check out some good hot dog options at my previous Hot Dog Guide post.