I’m in love

7 02 2009

I’m in love.

When I realized that I needed to cut gluten out of my diet, one of the first things I did was purchase The Gluten Free Bible, something I suggest everyone who has issues with gluten buy.  If money is tight, check out ebay.  Anyway, in my readings (in what I’m pretty sure was either my bible or Living Without magazine), it was mentioned that one of the executive chefs at Whole Foods is a celiac, and has dedicated his life now to making delcious GF items at Whole Foods.  Tonight, I decided to see if the hype was worth it.

I repeat.  I’m in love.

Whole Food’s GF chocolate chip cookies taste like the real thing. it’s a miracle.  they actually taste like the yummy just baked in my oven variety that i miss so much.  and even tastier when washed down with a glass of vanilla Rice Dream.  all this, and they won’t make me sick* either!!!  check them out in the freezer section among other goodies like sundried tomato and garlic bread, or almond biscotti.   all developed by this chef, and all GF.  I want to kiss this man, or at least his feet!   get thee buns to the Whole Foods nearest you and indulge!  especially with Valentine’s Day just around the corner!

For more information, check out Whole Foods Gluten-Free Bakehouse.

* So I got glutened for the first time since eliminating it from my diet this week and experienced gluten hell for the first time.  I suspected I had a problem with gluten for years, but it was only until recently that I cut it out.  and I hadn’t eaten a single bite of anything with gluten in it. Until I made that mistake the other morning.  Any lingering doubts I had about having a problem were erased by my 4th trip to the bathroom, and any lingering doubts my boyfriend or parents might have had were erased by my 40th trip to the bathroom.  holy shit!  (pun totally intended)  talk about keeping me honest!  most diets you know you shouldn’t cheat, but you still do. this time, i realized that if i cheat, i’m going to have to buy stock in the makers of Immodium!

Vanilla Sauce

4 02 2009


Yield: one generous cup

8 ounces water
8″ vanilla bean
6-8 oz silken soft Mori-Nu tofu
1 1/2 tsp Stevia Plus or sugar


Combine water and vanilla bean in small saucepan. Bring to boil; reduce to simmer. Cook, uncovered, until volume is reduced by at least half. Pour 1/3 cup vanilla flavored water, (including beans) into blender/food processor. Blend until vanilla beans are finely chopped. Add 6oz tofu and Stevia Plus, blending until smooth. Adjust sauce thickness by adding more of the vanilla water or more tofu. Chill.

Gluten-Free, Dairy-Free, Sugar-Free Hawaiian Wedding Cake

27 01 2009

I am posting this recipe I found not because I’m in need of a wedding cake…yet.  but because the cake itself looks super yummy, and i thought it might work for when my sweet tooth hits me again.


Serves 9

This delicious cake is updated from an old family recipe. Free of gluten, dairy and refined white sugar, it is a popular reader favorite. Use the gluten-free flour blend suggested or your favorite packaged flour mix. Spread with Cream Cheese Frosting (gluten and sugar free) or the topping of your choice.

1½ cups maple sugar
2½ cups gluten-free flour blend of choice (or recipe below)
½ teaspoon cream of tartar
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup oil
4 extra-large eggs
2 cups grated raw carrots
1 (20-ounce) can crushed pineapple, well drained
1½ cups sugar-free dry coconut
1½ cups chopped nuts, optional

Cream Cheese Frosting

6 ounces cream cheese
¼ cup maple sugar
¼ teaspoon vanilla
2-3 tablespoons heavy cream

1. Preheat oven to 350 degrees. Grease a 9×13-inch pan.
2. Mix dry ingredients together and make a well. Add oil and eggs and beat everything until just blended. Add remaining ingredients. Pour into prepared pan.
3. Bake in preheated oven for 45 to 60 minutes until done. Remove from oven and cool.
4. To make frosting, whip together cream cheese, maple sugar, vanilla and heavy cream just enough to reach desired consistency. Spread frosting over cake and serve.

Gluten-Free Flour Mix
Makes 3 Cups

2 cups white or brown rice flour
2/3 cup potato starch
1/3 cup tapioca flour

1. Blend all ingredients until well combined. Store unused portion in the refrigerator in a tightly covered container.

(RECIPE FROM: http://www.livingwithout.com/recipes/wedding_cake_e.html)