Jules Shepard introduced the Jules' Cupboard New-to-Gluten-Free Pack, a box delivered right to your door, full of top gluten-free products for people making the transition to living gluten free. The Pack includes three great Jules Gluten Free products, including Jules' patent-pending all-purpose gluten-free flour, Jules' highly regarded book about making the transition to living gluten free and much, much more. Going gluten-free has never been easier!
To the right under the sponser box is the place to become a member. PLEASE become a member so we are aware of who is following us. This is a new venture that we are totally excited about and want to share it with everyone!!!
WHO would have ever thought Steve and Liz would go G Free???
This is NOT a sales pitch we are not selling anything just wanting to share our new adventure in the GFree and Blogging World.
A G-Free Kitchen Has To Start Somewhere! (The Jif in this photo is NOT G-Free)
Starting a gluten free diet can be a very scary proposition. It does not have to be. We found that many of the foods in our home were already gluten free. Through sites like www.gfoverflow.com , you can search many of the items already in your pantry, to see if they are if fact gluten free. If they are not on this list, it doesn't mean they do contain gluten. Try contacting the food manufacturer, and inquire about whether they are safe for a G free lifestyle or perform a simple Google or Bing search.
Next, separate your pantry's inventory into Gluten Containing and Gluten Free Products. Any wheat or wheat containing products are a no no. Some product may contain wheat as a thickener. Alot of gluten free products are labeled as such, as are products that do contain wheat.
Next you want to thoroughly clean all your "new" G Free cabinets to avoid cross contamination. Then choose containers that will store your bulk items. I went to the Dollar Store and spent less that $20.00!! I say bulk items because if you buy your rices, starches, and herbs in bulk from a health food store or specialty market such as Whole Foods, it will be alot less expensive than pre-packaged. Purchase items like rice flours, corn flours, bean flours, rices, rice noodles, nuts and spices. Store them all in an air tight container. Hint: if you have trouble finding some bean flours, buy them dry and grind them yourself super fine in a cleaned coffee burr grinder or KitchenAid grain mill.
Now restock your cabinets with the gluten free ingredients. Keep all of your gluten free and gluten rich foods completely separate. We were very surprised to discover how easy it was to switch to gluten free. Don't forget to separate your refrigerated items as well. We have not consumed any glutenous foods at home in over a month, and we are expanding our food choices with every shopping trip and we are Loving It!!! It CAN be done very easily and Without breaking the bank!!!
Many books will walk you through step by step. We obtained most of our tips from Deliciously G-Free, By Elisabeth Hasselbeck. I strongly recommend this book.
Breakfast needs not be sacrificed due to a Gluten Free lifestyle. I am actually eating more breakfasts now than ever before. Liz prefers simple scrambled eggs (1 whole egg and 1 egg white) and a Gluten Free Jones Sausage. Try this instead:
Saute 1/4 onion, 2 slices of portabello mushroom(chopped) and about 3 - 4 baby carrots(chopped) in a small skillet. Scramble one egg with about a tablespoon of heavy cream and 1/2 teaspoon of dried chives in a medium skillet. When cooked halfway through and set, flip egg in one piece. immediately spread sauteed onion, mushroom, and carrots, and top with cheese. When cheese starts to melt, fold over in half. Season with salt and pepper, and serve with 2 sliced of Udi's Gluten Free Bread, and 2 Slices of Boar's Head Bacon(Also Gluten free). Enjoy!!
There is no reason to skip the most important meal of the day on a G Free Diet!!!
Celiac Disease is Very Common in Type 1 Diabetes - User:Bluemoose
Among adults with type 1 diabetes, celiac disease is found ten times more often than in the general population and is very common in children with type 1 diabetes.
Celiac Disease is an autoimmune disorder of the digestive system triggered by an inability to properly digest gluten, a type of protein found in wheat, rye, barley, and other grains. Celiac Disease is one of many forms of gluten sensitivity.
Multiple sclerosis and celiac disease are both disorders in which the autoimmune system mistakenly perceives its own tissue as a threat and launches an attack. With MS, the assault is directed at the myelin sheath, the protective covering for nerves in the brain and spinal cord. With celiac disease, the lining of the small intestine comes under fire whenever foods containing gluten, proteins found in wheat, barley and rye, are consumed. Scientific studies have shown that celiac disease occurs much more frequently in people with MS than in the general population, leading to speculation that a gluten-free diet might help relieve MS symptoms.
Another week has passed and we are still enjoying our gluten free lifestyle. Many of my Gluten intolerance symptoms have disappeared and I'm feeling alot more energy. In contrast, my daughter has seen no changes. What is the difference you ask?? It's very simple! She just has not grasped the change as Liz and I have, but she will get there. Some of the products we have enjoyed this week is Udi's Bagels and Breads, King Arthur Gluten Free Flour, Homemade Quinoa, Sam Mills Corn Pasta and of course many different produces that we have previously never eaten, such as broccoli rabe, and kale. There were a few negatives such as Gluten free Bisquick, and Gillians English Muffins. The texture and taste of both of these products were far from impressive. We made a successful batch of soft pretzels that were gluten free, and stuffed peppers that were made with quinoa. We are learning as we go, and having alot of fun along the way. We Will continue to post recipes as we go.
Thanks for sticking with us!!
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
½ cup low-sodium chicken broth, vegetable broth, or white wine
¼ cup Dijon mustard
¼ tablespoons agave nectar
2 heads broccoli florets (8 ounces)
½ onion, sliced
1 red bell pepper, sliced
1 teaspoon corn or tapioca starch
1. Preheat oven to 350˚ and lightly oil a 9x13-inch baking dish.
2. Rinse chicken breasts and pat dry. Using a skillet or mallet, pound chicken breasts to 1/4 inch thick. Sprinkle with salt and pepper. Heat olive oil and sauté chicken, turning until lightly brown (1–2 minutes per side). Place into baking dish. Deglaze pan with broth, scraping up any brown bits.
3. In a small bowl, whisk together mustard and agave. Add pan juices and starch and mix well. Pour sauce over chicken. Arrange broccoli florets, onion, and bell pepper on top of chicken. Cover with foil and bake for 15 - 20 minutes.
Over medium high heat, melt butter in a large skillet and add Olive Oil. Mix together Flour and Starch in a large bowl. Salt and Pepper both sides of Chicken. Coat both sides of Chicken in Flour mixture. Dip floured chicken in egg mixture and let excess drip off. Add chicken to skillet and cook about 2 minuted on each side until golden brown and cooked through. Remove from pan to a heated plate and cover to keep warm. Deglaze pan with wine and add lemon rind and juice. Continue to cook over medium heat to thicken sauce. You can add a small amount of tapioca starch if you want a thicker sauce. Stir in parsley. Return chicken to pan, turning to coat boath sides, and continue to cook 1 to 2 minutes until hot. Serve with Gluten Free Pasta, Rice Pilaf, or Quinoa!! Enjoy!!
We are new to this so please bear with us!! We decided to go Gluten Free after I attended a taping of The Revolution, that featured Elisabeth Hasselbeck and her experiences with Celiacs Disease. I'm not saying I have Celiacs, however I have experienced many of the symptoms of the disease for years, and so has my Daughter. My wife Liz has Progressive Multiple Sclerosis, and I have heard many times, that a Gluten Free Diet may benefit some MS Sufferers. So we, as a couple decided to "Try" it on February 22, 2012. I quoted "Try" because we have, in fact gone almost 100% G Free since we started. To our surprise, we have actually Enjoyed every morsel of what we have made and eaten. Through our experience making Amazing dishes, and the vast resource of the Internet, we feel we are both well on our way to a healthier lifestyle. We will post our experiences along the way, as well as the recipes as we find success with them. We will also share valuable resources as we come across them, so that everybody else who is interested, can share in our successes!!! Thanks for your patience as I get this blog up and running!!