The Ultimate Turkey Sandwich - GF

Here's a turkey sandwich that captures the spirit of Thanksgiving dinner, without a chance of blandness.  I used Udi's GF White Sandwich Bread for the sandwich, but the Whole Grain GF bread for the stuffing.

It's a great sandwich, even if you're not gluten-free.

1. Slice the Turkey Thin

A commone mistake is to try and do it with a single thick piece; slice the meat as thinly as possible, and use a couple of layers at least.  Makes for an easier bite.  Oh, and salt and pepper on top of the meat, before you move on to the next layer....

2.  The Stuffing - Critical for Flavor

Stuffing out of the bird actually works better for this; it wants to be sliced, just like the meat.  But a thin single layer is what you want here.  It's just to bring that magnificent flavor into the sandwich, so a little goes a long way.

3.  Cranberry Sauce

You can see why the jelly is preferred over the whole-berry kind of sauce; you want it evenly spread through the sandwich, not clumped and dripping out the sides.

4.  Cole Slaw

Do not skip this most critical layer!  It adds a wonderful zing to the sandwich, and wakes up the other flavors.  This is a sweet'n'sour dressing, not a mayonaise-based dressing.  For best results, use this recipe.  It's the best slaw dressing in the universe.  I know that slaw has fallen off the traditional Thanksgiving table somewhere along the line, but it was on the very first menus that cropped up in the 19th century.  In my family, it stayed on the menu, and I can't imagine a turkey dinner without it.

5. Enjoy the best damned turkey sandwich you've ever had.

This one's piled a leeetle too high; I could have gone with less turkey.  But dang, it's a good sandwich.  Dagwood Bumstead wouldn't criticize this snack.

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So Fla Gluten-Free Expo

Clean Plate Charlie reports that the South Florida Gluten-Free Food Expo has been set for February 19, 2011.  It's sponsored by the Celiac Disease Foundation (South Florida Chapter).



And save this link: Clean Plate Charlie GF.  This New Times blog is a great resource for GF news.

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My Gluten-Free Thanksgiving Dinner

Sorry this is up after the fact, but the truth is that this was the first time doing an all gluten-free Thanksgiving Dinner, so I thought I'd make it, and tell you about it, and you'll have it for Christmas, if you like.

I've been gluten-free since 2002, but this is the first time I really committed to having an all gluten-free holiday dinner.  Even when my family made the effort to use alternative ingredients, all their utensils and bakeware were contaminated.  So every year, I've suffered a few days of post-Thanksgiving discomfort.  This year, I have a larger kitchen, some time, and lots more access to GF products.

First, I made the family cole slaw recipe.  I know, most of you don't prepare slaw for Thanksgiving, but that's your problem.  My family recipe adds a nice zing to dinner, and is a key ingredient in the sandwiches the next day.  I've adjusted it to be gluten-free.  But it has to chill before you pour it over the shredded cabbage, and then it needs to set and soak for a few hours after that.  Honestly, it really improves with age.

Next, I baked a pumpkin pie.  I've tried frozen pies from Whole Foods, but frankly, they were miserable.  First, they were tiny, and it was hard to cut them into a piece and serve.  Second, they tasted like thawed cardboard. Mrs Smith would be appalled. (And when is she going to make GF pies?).

So this year I baked a pie. I didn't go crazy; while I've made pies from scratch before, this time I used Whole Food's Gluten Free Bakehouse pie crusts.  I had done this a few years ago with mixed results, but then I realized I hadn't thawed the crust before baking, as indicated on the package.  D'oh!

This time, I gave the pie crust time to fully defrost.  This gave me the chance to close up a crack that had appeared in the crust; no big deal, once it's thawed, it's very easy to pinch the gap closed.

For the filling, again, I didn't go crazy. I used Libby's pumpkin puree, and followed the recipe on the label.  I figured it was a step above simply using canned pie filling. And there weren't that many ingredients, it only took a few minutes to put it all together.  An investment since the last time I baked a pie was my standing mixer.  HIGHLY RECOMMENDED.

I baked it according to the Libby's recipe, and set it aside to cool down.  (You can see where I poked it with a knife to confirm it was fully set.) 

Now it's time for the most doubtful part of the day; gluten-free stuffing.

I didn't do a whole turkey this year, because I did the day on my own.  I had several invites, but this year I wanted a fully gluten-free meal.  I didn't want to invite folks over, because it's so experimental.  I'll have people over next year, now that I know what I'm doing.

Anyway, I decided to skip a full bird, and just went with a breast.  So I did an oven stuffing, which some experts say is better for you anyway.

The only change I did from a traditional stuffing was to substitute GF bread.  I used Udi's Whole Grain bread, available in the freezer section of my local Publix.  I let it thaw overnight, and then cut it up into cubes and let it dry out while the pie finished baking.

I set a cup of chicken broth to boil, and then I then chopped up an onion, and three stalks of celery, and tossed them in a hot skillet with some olive oil.  As they softened and turned translucent, I added a teaspoon each of thyme and sage, then discovered I was out of rosemary.

Pie's out, so I reset the oven temp for the stuffing.

I mixed everything together in a bowl, found it kind of dry, so I added another cup of chicken broth.  I put the resulting mix in a casserole dish, and baked for about 15 minutes at 450 covered.  I removed the cover, lowered the temperature down to 375, and set the timer to 30 minutes.

I used this time to clean up the kitchen and load up the dishwasher.  How did I live for 20 years without a dishwasher?

Once the stuffing came out, the turkey breast went in.  I kept it simple, coated it with butter and salt and pepper, and stuck it in.  I used the time to prep my other dishes; but you can find your own mashed potato recipe.  Green beans, and finally, I opened a can of jellied cranberry sauce.  This horrifies most people; get over it.  It's delicious, and again, it's a necessary ingredient for tomorrow's turkey sandwich.

I have to admit, I didn't try to make gravy from scratch.  I'm only roasting a breast, and I didn't think I'd have enough juice to make any reasonable amount of gravy. I used a package of Imagine's Roasted Turkey Gravy, another product I was able to pick up at Publix. Thank god for Publix and their Greenwise Sections; last year I was at the mercy of Whole Foods, who carried lots of gluten free products, but not Turkey Gravy at Thanksgiving.  What's up with THAT?  I did add some juices from the turkey to the gravy, to take away some of that over-processed taste that pre-packaged gravy tends to have.  A couple pieces of skin helped, too.
 
 Finally, it was time for dinner...

The result was very satisfactory, although as I suspected, the stuffing needs work.  More celery, I think.  Rosemary would help.  And I think a third cup of chicken stock wouldn't have hurt.

But desert....

Honestly, this is the best pumpkin pie I've had in years.  It might be the best pumpkin pie I've ever had!  The filling is light and sweet, the crust is perfect.  It cut smoothly and lifted right out of the pan.

Tomorrow, I'll show you how to build the best turkey sandwich you've ever had, using Udi's GF sandwich bread.

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Gluten Free Cole Slaw Dressing

This Cole slaw dressing recipe has been in the family for years; not sure where it came from, although my Aunt Dorothy opined that my grandmother might have found it in a magazine.

But it's sweet and tangy and marvelous; I have never found a slaw dressing nearly as good.

The original recipe called for either all-purpose flour or corn starch; Cornstarch is, of course, gluten-free, but I wasn't pleased with the consistency. But you can use it if it's what's available. I have rice flour on hand, and i find it superior for thickening sauces and gravy.

I find this makes exactly enough dressing for pre-shredded cabbage sold by the bag (10-12 oz), but if you are shredding a full head of cabbage, double the recipe.

INGREDIENTS

• 1 egg
• 1 tablespoon white rice flour
• 4 tablespoons sugar
• 1 tsp dry mustard
• 1/2 cup cider vinegar
• 1/3 cup water

Combine dry ingredients in a small sauce pan; beat in egg
combine vinegar and water, and mix into the rest of the ingredients over low heat.
Stir constantly until thick.

Remove from heat, and store in refrigerator until well-chilled.

Mix thoroughly with shredded cabbage

Allow to sit in fridge 2-3 hours before serving.

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More GF Restaurant Options

Pizza
Let's face it, we miss pizza more than anything.   Still Riding Pizza is a resource for finding GF pizza in your neighbor hood.  Looking on the site, if you live in Coral Springs, you can order gluten-free pizza from Pasquale & Sons.  I'm not sure if they are related, but Pasquale Pizza Express in Coconut Creek also offers GF pizza.

Mellow Mushroom has numerous Florida locations, but their only South Florida restaurant is in Delray Beach.  But if you're in Palm Beach County, you might try Cafe Lombardi in Wellington.

Other Resources
I've just learned that Urbanspoon, a restaurant review site, filters for gluten-free menues.  You can check it out here.

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New Times on GF Fast Food

The New Times Clean Plate Charlie blog discusses which fast food joints have GF menu options.  No real surprises, but a reader notes that Hardee's offers a "low carb" burger, basically a burger wrapped in lettuce instead of served on a bun.  Hmm.

The blog as apparently talked about GF foods before.

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Happy National Celiac Awareness Day

By Senate Resolution.

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Gluten Free Burritos Coming Soon!

Amy's Kitchen, which already as a strong line of gluten-free foods, is adding gluten free burritos to the line, according to Run, The Celiacs Are Coming!  They have a review up of the product, and they spoke with the company about their GF practices. 

Look for Amy's products in Publix, Whole Foods, Nutrition'S'Mart, and more.

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GF Delivery Pizza Showdown

I'm lucky.  In Fort Lauderdale, I live in the delivery zone for not one but TWO count'em 2 pizzerias that deliver fresh gluten-free pizzas: Pizza Fusion, the organic powerhouse, and At's A Pizza Italian Restaurant, "on Las Olas for 28 years."

I ordered basically "the same" pizza from each restaurant: pepperoni and mushroom. 

Pizza Fusion
Pizza Fusion is a chain based in Fort Lauderdale, with franchises opening up at a steady rate.  When I visit family in Fort Myers, we're literally across the street from one of them.  In addition to the pizza, they serve Redbridge Beer and a delicious GF brownie that is so rich that it must be illegal in some places.

Their pizza is an oblong job, totally organic.  The GF pizza is available in two sizes; personal, and large.  I order a large, $17 for the basic pie, and $2 for each topping, brings it to $21 and tax.  They said it would be about 40 minutes to an hour, and 45 minutes later it was delivered nice and hot.

The pepperoni is large; almost like a slice of sandwich meat.  As you can see, that's 8 slices of pepperoni per pie.  While thinner than "standard" pepperoni, it doesn't make for an easy bite, and each mouthful is uneven as a result.  The sauce is sweet and pleasant, and the cheese excellent.  The crust is light, and slightly crispy and perfect.  But the odd shape again leads to uneven dining.  Skip the pepperoni, and you've got a serviceable pie.


At's A Pizza
There seem to be a couple of other restaurants named At's A Pizza; I don't know if the Las Olas store is related to the one in Tamarac, but the website design is markedly different, and only the Las Olas restaurant offers anything GF.  The home page mentions "gluten free food items," but the only one spelled out in the menu is the pizza crust; perhaps they are planning ahead, and more items will be added in the future.  Or maybe the mean the salad.

The GF pizza is available in large only, but it's a deal at $19.99 including 3 toppings.  They told me it would take about 45 minutes to an hour, but barely a half hour later it was at my door, piping hot. It's a round pizza, but I like tradition; it's certainly easier to get equal slices out of it.  The pepperoni is traditional, too.  The sauce is rich, with just enough chunks of tomato, and kissed with garlic and basil.  The crust is the weakest link; if it's not Bob's Redmill, it's taken the same evolutionary journey.  It's heavier than the competition, and just a little mealy.  But it's properly cooked, pleasantly crispy, and held up to the end.

Reliability
I've ordered from both places a few times now; the pizza always arrives in reasonable time at a reasonable temperature.  But on one occasion, Pizza Fusion informed me they had run out of GF dough.

Conclusions
The Pizza Fusion pie definitely has the superior crust, and despite its unusual shape and over-sized pepperoni, it's a really good pie.  But the sauce and toppings from At's A Pizza are definitely more flavorful, and despite the mealiness of the crust, it is my first call for delivery pizza.  The price point doesn't hurt, either, but to be fair, $2 isn't too much if you want the organic pie.

Also, if I have a hankering for dessert, too, I call Pizza Fusion and add a brownie - they are huge, so share one with a friend.  And if you're not in downtown Fort Lauderdale, don't hesitate to order from Pizza Fusion if you have one close by - you'll be very happy with the results.

Of course, the pizzas that I make for myself leave them both in the dust.

It's great to have a selection!

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Bisquick - GLUTEN FREE!

The Las Olas Publix is carrying Gluten Free Bisquick!  I see gluten-free strawberry shortcake in my future....

Publix stores have been increasing the number of gluten-free products; look for a selection of gluten-free Betty Crocker mixes alongside the baking goods aisle.

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Udi's Pizza Crust

Today I stopped into the Whole Foods in Fort Lauderdale, and saw that they're now carrying Udi's Gluten-Free pizza crust.  I eat their granola for breakfast, and I've been known to trek out to Nutrition'Smart for their bread (no warming up required - you can use it  - fresh - straight from the package).

So I picked up a package of the 9" crusts to give them a try.

Oh. My. God.

Unbelievably light and crispy; as thin as you could want, but still up to the task of holding the ingredients.  You take them out of the freezer, top, and place into a pre-heated 450 degree oven for about 10 minutes.

From Gluten-Free South Florida

You can use whatever sauce you like; I used a variation of a recipe I learned from an Italian grandmother.

She crushed a clove of garlic onto the middle of a crust, added an 1/8 tsp each of Basil and Oregano, and then drained several canned whole plum tomatoes, and crushed everything together on the crust, spreading it around.  I now use crushed tomato instead instead of canned whole tomatoes, about a 1/4 cup's worth, or until I get the coverage I want.  (But I still mix it on the crust). I topped it with mozzarella and a little sharp cheddar, and then mini pepperonis. (and if you haven't discovered these yet - try them!

I scarfed down half of it before I thought to take a picture.  I nearly pulled out the second crust as soon as I finished the first.

Durn fine pizza, if I say so myself.


Get dollar-off coupons from Udi's Gluten Free Foods by submitting your name, e-mail address and ZIP code at this page on the company's website. The coupon can be printed twice.

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A Gluten Free Baguette

Whole Foods is now carrying Against The Grain products.  They make tapioca breads that taste lmost exactly like their non-GF counterparts.

I picked  up the Baguette.  They come two to a bag, and I cut them in half to make a traditional South Philly hoagie; well, as close as I could get with South Florida ingredients: thin sliced cooked ham, genoa salami, provolone, lettuce, onion, Ugly Ripe tomato, and  Wickles, Hoagie & Sub Spread.  Oh, and a drizzle of olive oil on top.

 Crusty, chewy and wonderful.  Good the end of the crust.

 The only drawback is that because it's a tapioca loaf, there's a lot of void space; not suitable for french-bread pizza, I'm afraid.

But that's OK - they also make pizza shells, also available locally at Whole Foods.

Order direct from Amazon:
Gluten Free - Baguette (2/pk) 6/25 Oz Frozen - 10 Lb Case

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Nutrition S'Mart - Worth the Trip

A few weeks ago, I was visiting family in Fort Myers.  While I was there, I was introduced to a new brand of gluten-free bread (which I'll be blogging about shortly).  When I got home, I decided to see if it was in any local stores.  I visited the company's website, and that led me to visit Nutrition S'Mart, out in Pembroke Pines.

It's a drive west for me, but I had an afternoon off, and it only took about 25 minutes from downtown Fort Lauderdale.  And boy, was it worth the trip!  They have the greatest assortment of gluten-free foods I have ever seen under one roof.

There are "gluten free" sections, as well as products in the shelves in the appropriate sections.  But don't worry, Nutrition S'Mart has clearly labeled the shelves, so it's easy to find GF foods in any section of the store!

Not only do they have a wide variety of GF baking supplies and pastas, they also have prepared foods.  I've been grumbling ever since Whole Foods stopped carrying GF pie crusts; well, I know where to get them now.

And you don't have to trek all the way to Pembroke Pines; they have locations in Palm Beach Gardens, Port St. Lucie, and will soon be opening a store in Miami Gardens.  And if you're on the Gulf Coast, there are locations around Tampa/St. Pete.

I'll be reviewing some of the goodies I found today; a lot of them are new to me, and I'm curious to see what they're like.  But don't wait on me; if you can't find a pasta or a bread or cookies that you like at Whole Foods, head out to Nutrition S'Mart.

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Hometown Hollywood Bakery

Doris Italian Market & Bakery started out in Hollywood, Florida, and now has 6 locations across South Florida.  It's hard to tell from their website, but they do have some gluten-free products such as polenta and Sam Mills GF Pasta.



But they also have a blog, At the Table...with Doris Italian Market.  And they post gluten-free recipes!

The Italian Timballo recipe looks intriguing (although the author mistakenly suggests Spelt as a GF bread).

Hopefully, this is a trend they will continue.

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Celiac; Cause for Alarm

According to Dr. Mark Hyman's article in the Huffington Post, Celiac Disease is a bigger problem than bloating and frequent trips to the toilet.

He writes as a result of reading a recent study published in the Journal of the American Medical Association:

This study looked at almost 30,00 patients from 1969 to 2008 and examined deaths in three groups: Those with full-blown celiac disease, those with inflammation of their intestine but not full-blown celiac disease, and those with latent celiac disease or gluten sensitivity (elevated gluten antibodies but negative intestinal biopsy).

The findings were dramatic. There was a 39 percent increased risk of death in those with celiac disease, 72 percent increased risk in those with gut inflammation related to gluten, and 35 percent increased risk in those with gluten sensitivity but no celiac disease.

Which is alarming enough, frankly, but there's more.

Another study comparing the blood of 10,000 people from 50 years ago to 10,000 people today found that the incidences of full-blown celiac disease increased by 400 percent (elevated TTG antibodies) during that time period.  If we saw a 400 percent increase in heart disease or cancer, this would be headline news. But we hear almost nothing about this.

He also lists other diseases linked to gluten:

A review paper in The New England Journal of Medicine listed 55 "diseases" that can be caused by eating gluten.  These include osteoporosis, irritable bowel disease, inflammatory bowel disease, anemia, cancer, fatigue, canker sores,  and rheumatoid arthritis, lupus, multiple sclerosis, and almost all other autoimmune diseases. Gluten is also linked to many psychiatric  and neurological diseases, including anxiety, depression, schizophrenia, dementia, migraines, epilepsy, and neuropathy (nerve damage).  It has also been linked to autism.

It should be noted that the stories of the effectiveness of a gluten free diet in treating autism are anecdotal; no study to date has found that there is a definite link between gluten consumption and autism.

Dr. Hyman's article is extensively footnooted, and well worth the read.  And it begs the question, is gluten a bigger problem than we have thought?

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Gluten-Free Beer

Carolyn Smagalski has created an extensive Celiac's Guide to Gluten-Free Beer on BellaOnline.com.  I'd be a fool to attempt to recreate it; and they do update it on a regular basis.

Not only do they list the beers, and link to websites, they've also reviewed quite a number of them.

My personal favorite is Anheuser-Busch's Redbridge Beer. It's made from sorghum, and has a crisp taste reminiscent of an India Pale Ale. The website has a great locator tool. Locally, you can find it at many Publix Supermarkets, several Total Wine & More stores, and  Whole Foods Markets.  Dining out, your options are more limited, but it is available at scattered restaurants across South Florida.

Of course, when I say "my favorite," it gives the impression that there are lots of options down here; there aren't. The only other GF beer with any real distribution is New Grist, from Wisconsin's Lakeside Brewery. I've only seen this in Whole Foods, and once in a while it shows up at Total Wine.  It's a light, sweet lager.

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Review: Kona Grill

The blog Living Gluten-Free in South Florida dined at the Kona Grill, in West Palm Beach.

We were spending the weekend in WPB and visited CityPlace for lunch.  The restaurant we were planning to go to was closed so we decided to check out Kona Grill.  Much to my surprise, they had a gluten-free menu!

Sadly, there haven't been any further posts at that blog since October 2009; hopefully they'll pick up in the near future.

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Hello, and Welcome!

I was diagnosed with Celiac Disease as an infant, back in 1964.  When my mother tried to start me on solid foods, it passed through my digestive tract without any noticeable change.

Back then, not much was known about the disease; it was believed to be a childhood illness, and the doctors told my mother that it was caused by an under-developed digestive system.  Don't worry, they told her, he should grow out of it.  They also told her that if I didn't, they'd admit me to give me the only treatment they were aware of; withhold all food for several days, so that the body would be so desperate for food that it would jump-start the digestive system when food was finally re-introduced.  Fortunately, I seemed to recover.

I was always small for my age, up until puberty.  In my teens, I was diagnosed with lactose intolerance following complaints of excess flatulence.  Overall, I was reasonably health, but occasionally would suffer cramps following pasta dinners.  This was dismissed as the result of over-eating, and it's true I did love pasta.

As I got older, other symptoms began to manifest, but all were treated as unrelated phenomena.  It wasn't until I was fooling around on Google one night, and recalled my long-forgotten childhood illness, that I was correctly diagnosed.

I went gluten-free in 2002, and it was a difficult road at first.  Not that I was suddenly starving; there really are a lot of gluten-free foods available in the supermarkets; since I prepared my own meals, it was a matter of leaving out bread cookies and cake, and forgoing some favorite soups.  Going out was harder, as was traveling. Gone are the days of hitting the McDonald's drive through and chowing down on a burger while driving down the road.

As awareness has increased, sources of prepared gluten-free foods have grown.  Many restaurants now have gluten-free menus, and store shelves have GF cookies and breads.  Even 'mainstream' vendors like Betty Crocker and King Arthur's Mills have GF products, and more companies join them every day.

Not a day goes by that I don't bump into someone who has learned they have Celiac Disease, or that has a friend living gluten-free.  Friends, cousins, co-workers, all have found themselves faced with making changes to their lifestyle.

This blog is dedicated to helping those of us in South Florida find gluten-free products in stores, and finding restaurants with gluten-free menus and options.  It's getting easier to live gluten-free, but that doesn't mean that it's easy to start the diet.  I will not be a replacement for Gluten-Free for Dummies, but I'll be a good place to look for local sources.

There will be a glut of articles as I get this blog started; eventually, I will probably publish two days a week, maybe three.  We'll see how it goes.

We're all in this together.  So relax, you're not alone.

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