news flash: finds & photos

I know, I know — you’re waiting for one of these posts to be a recipe, right?

 

I’ve got some things up my sleeve. Don’t you worry. But for now, let’s catch up on what’s happening around the web and the gluten-free community.

 

Snacking on: Trader Joe’s Gluten Free Candy Cane Joe-Joe’s. Run, don’t walk, to your nearest TJ’s and buy them. They are $3.99 at the one here in Glendale, WI.

 

 

 

 

 

 

 

 

 

 

I have been waiting six Christmases for these. (and they are on my list for Santa)

 

 

 

 

 

 

 

 

 

 

Road trip find: Erbert & Gerbert’s gluten free subs. I first had them in Sioux Falls, SD last summer. (bread was softer there, better made sammie) But they also have them at their other locations and have a separate area in the back where they make the subs, store separate GF ingredients, and totally avoid cross contamination.

 

 

 

 

 

 

 

 

 

 

 

New-to-me product: BFree wraps. I first met the BFree team in Chicago at the GF Expo last year and was a big fan of their breads. I found these wraps at Sentry in Delafield — which you should check out, their GF section is insane — and have been using them for breakfast burritos. They stay together, even full of ingredients. They aren’t your typical flour-like tortilla, they are wraps, pliable and a great vehicle for holding all the goods.

 

 

 

 

 

 

 

 

 

 

Have you made my Jalawhoppers yet? They are just like the ones at Jose’s Blue Sombrero. When you have leftover taco meat, they are a no-brainer. (and Lincoln approved.)

 

 

 

 

 

 

 

 

 

 

 

Thanksgiving menu: it’s underway! I’ll be at home in Minnesota with my family for a whole week, hanging with my mamasita as she recovers from surgery. That means I’m teaming up with my celiac sista to make a feast. (and it also means I’ll be spending the week in yoga pants sipping tea and watching the entire DVD collection of Downton with my mama!) 🙂

Check out this post on a GF Thanksgiving, and then this one on our traditional family favorites. And don’t forget the pumpkin spice cookies! 

 

 

 

 

 

 

 

 

Gift to give: Woolfred Cannot Eat Dandelions – A Tale of Being True to Your Tummy by my blogger friend Claudine Crangle of Gluten Free Gift. 

From the publisher…

 “Most sheep will eat almost anything they come across, whether it’s good for them or not.

 Woolfred, however, has a delicate system. He cannot eat dandelions. It i   isn’t fair — the other sheep can eat whatever they want. He knows what will happen if he eats them, but still all Woolfred can think about is dandelions, dandelions, dandelions!

Eventually, Woolfred discovers that focusing on what’s missing can mean not seeing the good things in life…even when they are right in front of you.”

I will be giving one to my GF nephew for Christmas, and many more might find this in their stocking.

 

Gluten Free in Milwaukee Happenings

• Our friends from Sweet Ali’s bakery will be doing tastings at all of their Metro Market locations on Friday, November 14th:  9-12 at the Bluemound store, 9:30-12 in Mequon, and 1-3:30 in Milwaukee.  Note that the times may vary slightly depending on traffic times. If I were you, I would go to them all. We’ll be up north, but please go for me and eat no less than three cupcakes. 😉

• The November GF Get Together will be at P.F. Chang’s on Wednesday, November 19th — RSVP now via the Facebook invite. (and start thinking of cookie recipes for our holiday cookie exchange party in December, it will be the week before Christmas.) Remember to use hashtags #glutenfreeinMKE when posting to social media so others will see the posts and the options in our area when they go looking for Gluten Free in Milwaukee.

 

Today kicks off birthday week for me — yes, at this age, you get a week to celebrate. Our friends at Transfer spoiled me with a brownie yesterday, heated to perfection. When you go in, make sure to check it Danielle is working, she has been our favorite server for years and she will always take good care of you. I think 29 (again) is going to be a great year!

 

 

 

 

 

 

 

 

 

 

EnJOY your weekend!

xoxo

NEWS FLASH: finds & photos

 

 

 

 

Hi.

What’s new?

 

A Gluten Free Halloween

Join in on the Teal Pumpkin Project to celebrate an allergy friendly Halloween with non-food treats.

For more non-food Halloween treats from 100 Days of Real Food, click HERE.

Looking for traditional treats? HERE is the gluten free Halloween candy list.

 

Gluten Free in Milwaukee #glutenfreeinMKE

The new BelAir Cantina location is now open on Downer Avenue. (just four blocks from my office at UWM = DANGEROUS!)

Gluten-Free Mondays and Wednesdays at Transfer happen every single week: no up charge for GF pizza or apps and 2 for 1 taps of New Grist. Join us THIS Wednesday for our October GF Get Together at Transfer.

I have told you guys in the past about my love for the minestrone at Sala, (also near UWM) but I may have a new favorite — their Pumpkin Sage soup is my go-to lately.

 

 

 

 

 

 

 

 

 

 

 

NEW to the collection:

Sweet & Simple Gluten-Free Baking Irresistible classics in 10 ingredients or less! by Chrystal Carver, photos by Mary Bernsen.

 

 

 

 

 

 

 

 

Chrystal was kind enough to send two copies of her new book to give away at our monthly GF Get Together events — the GFF (gluten free friend) who won last month was thrilled at the idea of simple recipes with ten ingredients or less. And if you’re joining us this month (RSVP here) you will have the chance to win the second copy!

I know many of you will love Chrystal’s definition of an “easy” recipe: 30 minutes or less to prepare, less than an hour to bake, and has 10 ingredients or less. Sweet and simple, yes? 😉

Any time a new baking book comes out, I head straight to the table of contents to see if there is a chocolate chip recipe. You’ll be happy to know her book does have a chewy chocolate chip cookie recipe and with just nine ingredients! We made them up north when some non-GF friends were visiting, and they gobbled them up — even before I could snap photos, shocking, I know. We also used them for ice cream sandwiches that weekend.

The other recipe I made was the apple crisp. Good news: Chrystal is sharing her apple crisp recipe with all of you!

Before I share the recipe, let me tell you a little “keeping it real” baking story from my kitchen: I forgot the flour. Yes. The entire 1/2 cup of flour that is called for in the apple crisp recipe. I had it out, measured, ready to add into the ingredients, and then I forgot it. I thought the topping seemed kind of off, but figured it was a new recipe, and who was I to judge? I realized my mistake when it was almost done baking and I pulled it out of the oven to find a pretty liquidy situation in the baking pan. Then it dawned on me — I didn’t add the flour!

I was determined to save it though, so I did at a few sprinkles of GF flour mix and kind of mashed it in with a fork, I didn’t want to mix it all together, but it did help soak up some of the extra liquid. I then just cooked it for longer than called for and the apples softened up and the topping came together just fine, it even got a crispy on top — it was delicious!

So there you have it. I mess up in the kitchen all.the.time. But I keep baking. And you should too.

Why not start with this simple recipe for apple crisp?

APPLE CRISP

PREP TIME: 20 minutes

COOK TIME: 30 minutes

SERVINGS: 8

INGREDIENTS

4 medium granny smith apples, cored, peeled and sliced

3/4 cup brown sugar, packed

1/2 cup all-purpose gluten-free flour blend*

1/2 cup gluten-free quick oats

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/3 cup butter, softened

METHOD

Preheat oven to 375°F (190°C). Position the oven rack in center of oven. Lightly spray or grease a 8x8x2-inch square pan.

Spread apple slices evenly on the bottom of the pan.

In a medium mixing bowl, combine the brown sugar, flour, oats, cinnamon, nutmeg and sugar. With a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs. Evenly sprinkle the topping over the apples.

Bake for 30 minutes or topping is golden brown and apples are tender when pierced with a fork. If desired, serve warm with vanilla ice cream or whipped cream. Store at room temperature.

*For this recipe, Chrystal uses her all-purpose gluten-free rice flour blend that has been prepared in advance. Rather than making a whole batch, you can scale it down to ¼ cup white rice flour + 2 tablespoons tapioca flour + 2 tablespoons potato starch.

SARAH’S NOTES: After realizing I had forgotten the flour, I did add some Pamela’s GF baking mix on top and mashed it down with a fork and it turned out just fine. I may just omit the flour in the future and just cook longer to absorb liquid. I am going to try it with coconut sugar next time. In her book, Chrystal uses garbanzo bean flour in one of her flour mixes, I am not a fan of the distinct bean flavor it has, so be sure to try out this flour first to see if you like it before making a whole batch of the flour mix.

This book really is sweet and simple — perfect for someone new to GF baking or for kiddos who like to help in the kitchen.

Bake on!

 

NEWS FLASH: finds & photos

 

Hello. Hi. Hola.

Remember me? 😉

 

 

 

 

 

 

 

We are eeeeeeeeasing into fall over here.

Mostly by eating as much Pumpkin Cinnamon Roll Cake from In Johnna’s Kitchen that our tummies will hold.

 

 

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Go.make.this.NOW.

 

 

 

 

 

 

 

 

 

Pumpkin seems to be the theme pretty much everywhere you look. (don’t bother buying your PSLs, make them at home!)

 

 

 

 

 

 

 

 

 

And it’s probably time to bust out the Pumpkin Spice Cookies with RumChata Cream Cheese Frosting, yes?

 

 

 

 

 

 

 

I tired my hand at making pumpkin scones and although I was happy with how they turned out, I’m still working on the recipe.

Here’s a sneak peek…

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

And after posting those photos on Instagram, my best gal Katie (spreading JOY as she always does) gifted me a fancy scone pan! Now accepting taste tester applications.

 

 

 

 

 

 

 

 

 

Need another excuse to add pumpkin to your routine? Add it in with Greek yogurt, granola and apples in the morning!

 

 

 

 

 

 

 

 

 

 

Maybe you’re more of a salted caramel in the fall kind of person — you’ll be happy to know you can find Sweet Ali’s Bakery salted caramel cupcakes at all Milwaukee area Metro Markets! (other flavors too, including red velvet)

 

 

 

 

 

 

 

 

 

 

Looking for GF events in Milwaukee? (remember to use hashtag #glutenfreeinMKE)

• THIS weekend our friends at Bacchus are hosting a Gluten-Free Cider pairing dinner. Read all about it HERE.

• Empty Bowls Milwaukee is happening NEXT weekend and they contacted me about having more GF options for our community — let me know if you go!

• I have started a private Milwaukee GF Get Together Group on Facebook — if you live in the area and would like to be part of this group, email me celiacinthecity[at]gmail[dot]com and I will add you. That way you won’t miss out when Facebook only allows a small percentage of you see my regular posts. It is a friendly community where you can ask questions, post about new products, share recipes, etc. And to keep seeing my CITC posts there, be sure to like posts, add comments, and interact to keep the status updates and photos coming.

 

Other things I’m snacking on now — these cute little “dunker” minis from Ginny Bakes. Loving the coconut oatmeal combo!

 

 

 

 

 

 

 

 

 

In other news — it’s HONEYCRISP season! I wait for this all year… even more so when you have the cutest best buddies to share. (check out my twin nephews’ first time with a “real,” meaning whole and not cut up, honeycrisp apple.)

 

 

 

 

 

 

 

 

 

Shine on, my friends.

 

 

 

 

 

 

 

 

 

xoxo

 

 

 

 

News Flash: finds & photos

Gluten-free tidbits hit social media or are sent to me each week — things I want to share with you, I mean to share them on Facebook, Instagram, Twitter, etc. but it doesn’t always work out that way. Life happens. (I won’t bore you with all the ways things don’t always go as planned… everyone has their days!)

So I’m going to try something new, NEWS FLASH to be exact. With new finds and plenty of fun photos.

Sometimes they’ll be short and sweet. And other times they’ll have some heft to them — like today’s post where I interview a local GF young lady you’re going to want to stick around to meet!

But first a few things I’ve been meaning to share…

These chips are addictive. (don’t say I didn’t warn you — we have Mamasita to blame.)

 

Have you tried the Figgies & Jammies from Pamela’s yet? If you’re missing fig newtons, go get these today!

 

How often do we get to have gluten-free pizza?

 

Okay, fine. For me, it’s pretty often, BUT….

 

How often do we get to have it DELIVERED?

 

Last weekend in Coon Rapids, MN we had pizza delivered from Sammy’s to our hotel after a long road trip — and it was AHmazing.

(truth be told, it got a bit soggy on the way over, but the mountain of toppings made up for it and it was good cold, which is always the test for GF pizza)

 

Know what would make the perfect ending to a pizza dinner?

 

Some of these GLUTEN-FREE CUT OUT COOKIES from Miss Abigail of Abigail’s Originals!

                  

 

I met Abigail right before our holiday cookie exchange — she was in the middle of fundraising for her upcoming (JUNE 21st!) trip to Europe and reached out to see if I’d be interested in trying them. HELLO! Cookies? Yes. Me. I’m in!

 

To raise funds, she decided to tackle the perfect gluten-free sugar cookie dough and then decorate them for the season. People went bonkers for them. Several people had placed orders prior to the party to take home for their family celebrations and those who didn’t order extra were wishing they had!

 

They have also done them for other celebrations — check out these love birds!

I had to chance to catch up with Abigail recently and talk all about her trip…

 

CITC: How long have you been gluten-free?

A: Five years, since third grade.

 

CITC: How did Abigail’s Originals get started?

A: To raise money for my summer trip we started with the cookies but then added some crafts too.

 

CITC: So why cut-out cookies?

A: Well, you can usually find gluten-free snickerdoodles or chocolate chip mixes at the store but not really sugar cookies.

 

CITC: Tell me more about travel abroad this coming summer with the People to People Ambassador Program.

A: Teachers can nominate you and you get a letter that says you have been invited to participate. The trip that I have signed up for will take me to Italy, France, and Spain over the course of nearly three weeks. My experience there will take me to the Roman Colosseum, Leaning Tower of Pisa, Monaco, Cannes, Barcelona and many more places there as I explore the Mediterranean region with my group.

 

CITC: Where are you most excited to visit?

A: Italy, I have always wanted to travel to there. That’s the country we’re doing the home stay in, I’ll be staying with a family.

 

CITC: What about eating gluten-free there with a family you haven’t met?

A: My mom called and asked about that and she said when they scan the area they have to make sure that the family knows what gluten-free is and make sure they can feed you safely.

 

How are you preparing to travel gluten free?

A: I plan to pack plenty of snacks, chances are there won’t be many snacks provided on the plane. Definitely pack a lot of snacks.

 

Abigail is right, snacks are key — we all know that one, right!? And what better snack to have around this summer than some of her cut out cookies? (my celiac sista and Chef Carter will vouch for the cookies, as well as the GF Get Together crew!) And they will ship them right to your door or if you are local to the Milwaukee area, they will coordinate delivery or pick-up.

They’re just $6 for a dozen and you can place an order online HERE.  Or you can contact her through her Facebook page to place an order as well.

She has done all of the fundraising for her trip and I’m proud to say we have supported her in the GF community by collecting donations and purchasing cookies, if you would prefer to just help her out with a  donation for her trip, you can click HERE for her fundraising page.

She has just under $600 to go before reaching her goal of nearly $7,000 — she has done ALL of the fundraising herself, so impressive! I think we can help her get there, yes?

I’m going to place my order for red, white, and blue patriotic stars for summer celebrations (they freeze beautifully!) and I know Chef Carter would love me to show up with some on my next visit — he says they are the best cookies he has had and asks for them for breakfast. 😉  Don’t worry, her mom is taking over as “head baker” until she returns from her trip so the cooking baking will continue and even after her trip, she’s going to keep it up, so we’re all in luck!

Let’s help Abigail reach her goal — if you’ve already tried her cookies, leave a comment and let others know how much we are all loving them!