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.
4.09.2008
4.07.2008
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.
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.
Is it pork or chicken
I think we all know about picky eaters. I have a few in my house. It seems if it isn't a hot dog, burger or chicken pieces, then they won't eat it. I keep trying new things, but it doesn't always work. But, sometimes, I win. Here's an easy one to win if your family can handle pork.
I bought some lean pork chops, boneless, or cut away the bone. These were slightly thick. So, I put them in an oven pan and baked for 30 mins on 350. When done, and no longer pink, I cut them into "nugget" sized pieces.
Then, I sprinkled with salt, pepper and chili powder and a little olive oil, like a couple of teaspoons. After heating an oven top pan, I tossed the mix in just for a minute or two to combine. Then, I served. I didn't even tell them it was something different. I just served it like I would for any of my other chicken recipes -- some of which look very similar.
They ate it all.
I bought some lean pork chops, boneless, or cut away the bone. These were slightly thick. So, I put them in an oven pan and baked for 30 mins on 350. When done, and no longer pink, I cut them into "nugget" sized pieces.
Then, I sprinkled with salt, pepper and chili powder and a little olive oil, like a couple of teaspoons. After heating an oven top pan, I tossed the mix in just for a minute or two to combine. Then, I served. I didn't even tell them it was something different. I just served it like I would for any of my other chicken recipes -- some of which look very similar.
They ate it all.
4.05.2008
Flaxy cookie cut-outs
This is based on my previous recipe for Gingerbread people. I just changed a few things with the premise of making a cookie that included flax that my kids would eat. This one works.
Ingredients:
1/3 cup brown rice or sorghum flour
1/3 cup ground flax seed
2/3 cup tapioca starch
1 tbsp carob or cocoa powder
1 TBL cinnamon
1 tsp ginger (use more for a cookie with a real ginger bite)
2 tsp xanthan gum
1 tsp baking soda or 2 tsp baking powder
1/2 tsp salt
1/4 cup sugar
1/4 cup oil
1/4 cup DariFree or other milk sub
Recipe
Combine dry ingredients in a large bowl. Then, add the liquids.
Mix well. Add tapioca if necessary to get a dough that you can knead.
Roll the dough out on a floured board or surface, using the tapioca, to about a quarter-inch thickness. Cut out gingerbread person shapes, flouring the cutter with tapioca.
Bake at 350 degrees on a greased cookie sheet (Spectrum shortening) for about 10 minutes. Remove from pan and cool on a rack.
FYI -- I grind my own flax seed and save a bundle. I buy flax in bulk at $1/lb, put it through a coffee grinder, and then regrind it, and use it as a flax flour. I also use the flax for my flax eggs that you'll see here from time to time.
Ingredients:
1/3 cup brown rice or sorghum flour
1/3 cup ground flax seed
2/3 cup tapioca starch
1 tbsp carob or cocoa powder
1 TBL cinnamon
1 tsp ginger (use more for a cookie with a real ginger bite)
2 tsp xanthan gum
1 tsp baking soda or 2 tsp baking powder
1/2 tsp salt
1/4 cup sugar
1/4 cup oil
1/4 cup DariFree or other milk sub
Recipe
Combine dry ingredients in a large bowl. Then, add the liquids.
Mix well. Add tapioca if necessary to get a dough that you can knead.
Roll the dough out on a floured board or surface, using the tapioca, to about a quarter-inch thickness. Cut out gingerbread person shapes, flouring the cutter with tapioca.
Bake at 350 degrees on a greased cookie sheet (Spectrum shortening) for about 10 minutes. Remove from pan and cool on a rack.
FYI -- I grind my own flax seed and save a bundle. I buy flax in bulk at $1/lb, put it through a coffee grinder, and then regrind it, and use it as a flax flour. I also use the flax for my flax eggs that you'll see here from time to time.
3.29.2008
Dangers of Teflon cooking
I've heard about health issues concerning teflon pans in the past but with so much going on in my life regarding food -- GFCF -- I didn't really look into it. Until now. So, I thought I'd share what I found.
The problem with teflon is that it emits toxins when heated too high. Studies have shown this. What's not shown -- independently -- is whether toxins are emitted at lower temps.
A great source to start with is the Environmental Working Group , which did a study on teflon. You can find it at: http://www.ewg.org/reports/toxicteflon.
The EWG simply recommends turning to cast iron pans. BTW -- while you're there, look up the EWG study called Skin Deep -- you should find a link on the front page. I use this study often to analyze the safety of cosmetics. Very good stuff.
I've read elsewhere that we don't use aluminum pots and pans anymore because of links and fears to Alzheimers disease. I'm not sure that's been proven. But, why risk it?
There's a titanium pan on the market called Scanpan, but I've read that it uses similar chemicals as teflon.
The Green Guide also has a very helpful article detailing safe alternatives to teflon at http://www.thegreenguide.com/doc/ask/nonstick.
Here's what The Green Guide lists as good options:
-- KitchenAid Stainless Steel 10-piece cookware set, including 8" and 10" French skillets ($149; www.jcpenney.com)
-- Lodge unseasoned Original Finish 10.25" skillet, ($13.95) and Cast Iron Cooking for Dummies set ($89.95; www.lodgemfg.com; 423-837-7181)
-- Cuisinart 10" stainless steel skillet ($60) and 7-piece Chef's Classic stainless steel set ($260; www.cuisinart.com)
-- DeBuyer Lyonnaise Carbon Steel Frying Pans 11" ($44.95; www.broadwaypanhandler.com, 866-COOKWARE)
-- All-Clad 10" stainless-steel frypan with aluminum core ($84.95) or 5-piece set ($394; www.broadwaypanhandler.com; 866-COOKWARE)
-- Le Creuset enameled 9" skillet ($49.95; www.broadwaypanhandler.com; 866-COOKWARE)
The problem with teflon is that it emits toxins when heated too high. Studies have shown this. What's not shown -- independently -- is whether toxins are emitted at lower temps.
A great source to start with is the Environmental Working Group , which did a study on teflon. You can find it at: http://www.ewg.org/reports/toxicteflon.
The EWG simply recommends turning to cast iron pans. BTW -- while you're there, look up the EWG study called Skin Deep -- you should find a link on the front page. I use this study often to analyze the safety of cosmetics. Very good stuff.
I've read elsewhere that we don't use aluminum pots and pans anymore because of links and fears to Alzheimers disease. I'm not sure that's been proven. But, why risk it?
There's a titanium pan on the market called Scanpan, but I've read that it uses similar chemicals as teflon.
The Green Guide also has a very helpful article detailing safe alternatives to teflon at http://www.thegreenguide.com/doc/ask/nonstick.
Here's what The Green Guide lists as good options:
-- KitchenAid Stainless Steel 10-piece cookware set, including 8" and 10" French skillets ($149; www.jcpenney.com)
-- Lodge unseasoned Original Finish 10.25" skillet, ($13.95) and Cast Iron Cooking for Dummies set ($89.95; www.lodgemfg.com; 423-837-7181)
-- Cuisinart 10" stainless steel skillet ($60) and 7-piece Chef's Classic stainless steel set ($260; www.cuisinart.com)
-- DeBuyer Lyonnaise Carbon Steel Frying Pans 11" ($44.95; www.broadwaypanhandler.com, 866-COOKWARE)
-- All-Clad 10" stainless-steel frypan with aluminum core ($84.95) or 5-piece set ($394; www.broadwaypanhandler.com; 866-COOKWARE)
-- Le Creuset enameled 9" skillet ($49.95; www.broadwaypanhandler.com; 866-COOKWARE)
3.24.2008
Ham dinner -- gfcf style
So, this won't work for everyone, especially our younger children who are dead-set on hot dogs and tators. But, every so often, I like to throw something new at my kids to see what they do. And, when I do, I usually employ trickery in my presentation. So, I'll post this very easy and quick recipe for a ham dinner, but first explain the trickery.
My wife and I made this dish Saturday. Here's what I do. Make the ham dinner for the adults and sit down to eat while the kids' meals are "still cooking." This is often what happens. My oldest will wander over to my side of the table to see what I'm eating. Then she'll ask what I'm eating. I never offer it to her. About 75% of the time, she'll then ask to try it. So, I give her a bite. Then she wants another. I give it to her. Then she'll ask for some on a plate. So, I push my plate to her and say, "Here, eat some of mine while I get you a plate, but don't eat it all." Then, I exit to the kitchen. When I come back, it's gone. She wants more.
Of course, this doesn't always work. It's not like magic. But, she's so stubborn that if I dump it in front of her or force her to try it, she'll never eat it again.
Anyway, here's the recipe.
- Ham slices: any kind you're comfortable with that you're sure is free of gluten, dairy and MSG. OR, if you avoid ham due to sodium/preservatives, try pork slices seasoned lightly with salt and pepper. I sliced this very thin.
- Brown rice (white's OK too)
- Kidney beans (any bean is OK)
- spinach, frozen (any veggie would work)
- Sea salt, black pepper, paprika
- olive oil (any oil)
I cooked the ham in a stove-top pan with a little water. I cut an X in each piece to help prevent curling. The ham is pre-cooked. With pork, you'd have to cook per normal instructions first. Make the rice - I use a rice cooker. I heated the beans for 5-10 mins in a small pot with a little water. I did the same with the spinach.
I cut the ham into small pieces -- just by quartering each slice.
Then, I mixed a 1/2 cup of rice with 1/4 cup of beans and a couple tablespoons of the chopped spinach. I seasoned lightly with the sea salt, pepper and paprika. I sprinkled 1 tsp oil on top, then stirred with a fork.
I put two slices of ham on a plate with the above rice/bean mixture. That's it. Do the same for each plate.
It's very tasty and if the kids don't like it, the meal is still great for the adults. And, it's a GFCF meal you can eat and not worry if your kids nibble at your plate.
Now, if you're dealing with food allergies/intolerances, much of this is interchangeable.
- Sub half of a butterflied chicken breast for the ham/pork.
- Sub potatoes for the rice.
- Sub corn or carrots or peas for the beans.
- Sub any veggie for the spinach.
- Sub canola or sunflower oil for the olive oil.
My wife and I made this dish Saturday. Here's what I do. Make the ham dinner for the adults and sit down to eat while the kids' meals are "still cooking." This is often what happens. My oldest will wander over to my side of the table to see what I'm eating. Then she'll ask what I'm eating. I never offer it to her. About 75% of the time, she'll then ask to try it. So, I give her a bite. Then she wants another. I give it to her. Then she'll ask for some on a plate. So, I push my plate to her and say, "Here, eat some of mine while I get you a plate, but don't eat it all." Then, I exit to the kitchen. When I come back, it's gone. She wants more.
Of course, this doesn't always work. It's not like magic. But, she's so stubborn that if I dump it in front of her or force her to try it, she'll never eat it again.
Anyway, here's the recipe.
- Ham slices: any kind you're comfortable with that you're sure is free of gluten, dairy and MSG. OR, if you avoid ham due to sodium/preservatives, try pork slices seasoned lightly with salt and pepper. I sliced this very thin.
- Brown rice (white's OK too)
- Kidney beans (any bean is OK)
- spinach, frozen (any veggie would work)
- Sea salt, black pepper, paprika
- olive oil (any oil)
I cooked the ham in a stove-top pan with a little water. I cut an X in each piece to help prevent curling. The ham is pre-cooked. With pork, you'd have to cook per normal instructions first. Make the rice - I use a rice cooker. I heated the beans for 5-10 mins in a small pot with a little water. I did the same with the spinach.
I cut the ham into small pieces -- just by quartering each slice.
Then, I mixed a 1/2 cup of rice with 1/4 cup of beans and a couple tablespoons of the chopped spinach. I seasoned lightly with the sea salt, pepper and paprika. I sprinkled 1 tsp oil on top, then stirred with a fork.
I put two slices of ham on a plate with the above rice/bean mixture. That's it. Do the same for each plate.
It's very tasty and if the kids don't like it, the meal is still great for the adults. And, it's a GFCF meal you can eat and not worry if your kids nibble at your plate.
Now, if you're dealing with food allergies/intolerances, much of this is interchangeable.
- Sub half of a butterflied chicken breast for the ham/pork.
- Sub potatoes for the rice.
- Sub corn or carrots or peas for the beans.
- Sub any veggie for the spinach.
- Sub canola or sunflower oil for the olive oil.
3.22.2008
GFCF Pizza Wedgie
Here's a neat variation on a GFCF pizza, or cheeseless pizza.
It's sorta like a wedgie, if they sell those where you live -- or really just a folded over pizza. It has the same pizza taste but resolves one of the big issues with pizza without the cheese -- the visual of not having cheese.
So, make your pizza or follow directions for my version.
But, after done baking, use spatulas to fold the pizza over, just like you do when folding a blanket -- end to end. Then, brush the top with olive oil, or your choice of oil, sprinkle with anything you wish (garlic salt, paprika, red pepper crushed, black pepper, oregano, etc.) or nothing at all. Bake another 5 mins.
Now, I'll tell you now that I'm trying to find a way to create a goo-like texture within the pizza -- but I can't use dairy or soy. Any great ideas, let me know. Right now, I'm tinkering with corn and potato mashes. Stay tuned.
It's sorta like a wedgie, if they sell those where you live -- or really just a folded over pizza. It has the same pizza taste but resolves one of the big issues with pizza without the cheese -- the visual of not having cheese.
So, make your pizza or follow directions for my version.
But, after done baking, use spatulas to fold the pizza over, just like you do when folding a blanket -- end to end. Then, brush the top with olive oil, or your choice of oil, sprinkle with anything you wish (garlic salt, paprika, red pepper crushed, black pepper, oregano, etc.) or nothing at all. Bake another 5 mins.
Now, I'll tell you now that I'm trying to find a way to create a goo-like texture within the pizza -- but I can't use dairy or soy. Any great ideas, let me know. Right now, I'm tinkering with corn and potato mashes. Stay tuned.
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