GOODBYE 2gluten

As our adventure through gluten and the worldwide web comes to an end, it is interesting to reflect on how much can be learned.  Beginning this blog, it was difficult to imagine how gluten-free and the Internet would continue to come together for the future of this blog.  Through Google searches and different interactive media, it has become clear that everything necessary for a successful gluten-free lifestyle can easily be found through endless online resources.  From a fellow gluten-free blogger and others of us that are not, we hope to have shared with you the ins and outs of being gluten-free (or what being gluten-free even means).  For all of your gluten-free needs, continue to come back to goodbye2gluten to check out the outlets that have already been provided for you!

We must now do as we say and kick gluten to the curb, saying goodbye 2 gluten and to our blog. 

Thanks for all of your reading and all of the fun that we have had making this blog!

Your goodbye2gluten bloggers,

Danielle, Ilyssa, Janice, Kerry, and Sammy 

Gluten Free Hanukkah!!!

Why is this Thanksgiving season different than the rest? Simply because Hanukkah is falling on the same week of Thanksgiving this year. So lets take a break from the gluten-free mashed potatoes and turkey and focus on those classic Hanukkah goodies that can be easily made to be gluten-free. Hanukkah food tends to involve fried food, which isn’t gluten-free usually. However, we can still celebrate the miracle of the oil lasting eight nights with gluten-free fried food! Lets start with the latkes. A latke, otherwise known as a potato pancake is a very traditional Hanukkah food that can be easily made gluten-free following the recipe below!

Gluten-Free Latkes:

4 pounds Russet potatoes
1 large onion, peeled
2 teaspoons salt
1 tablespoon ground white pepper
1 cup Rice Flour Mix
3 eggs, beaten
Olive oil for frying

Preheat oven to 200 degrees or “warm” setting.

Peel potatoes and submerge in cold water. Grate the onion into a large bowl. Grate the potatoes using the larger grate of a box grater, or use the grater attachment of a food processor.

Quickly squeeze a handful of grated potatoes at a time over a second bowl (or the kitchen sink) to remove all liquid. Add the dry potatoes to the onions and mix as you go. This step should be done as quickly as possible to prevent oxidation of the potatoes.

Heat 1/4 inch of olive oil in a large, heavy skillet (cast iron works best) over medium-high heat, until just below the smoking point.

Add remaining ingredients to the batter, and stir until fully combined. Place a small handful of batter (approximately 1/4 cup) in the hot oil at a time, gently pressing each latke with the back of the spatula so that it is no more than 1/3″ thick. Do not press too hard, as the latkes will be more crispy if the the batter is not densely packed and each latke is thin and lacy (space in between the pieces of potato). Fry until completely golden-brown on the bottom and crispy around the outside corners. Flip and brown on the second side.

Transfer latkes to a plate lined with paper towels or several layers of brown paper (I use grocery bags). Allow paper to absorb excess oil, then transfer latkes to a cooling rack placed over a baking sheet in the preheated oven, where they will stay warm until ready to serve. Serve hot, with sour cream and applesauce.

Extra latkes can be frozen on a baking sheet in the refrigerator, with parchment paper or freezer paper between the layers. When frozen, transfer to ziploc bags. Reheat in oven on 400 degrees F.

Makes 6-8 servings.

Now for the matzah balls! It’s not a Jewish holiday without matzah ball soup! Here is a recipe for gluten-free matzah balls!
Gluten-Free Matzah Balls:
1/4 cup finely ground almond meal
1/4 cup potato starch
1 tablespoon flax seed meal (finely ground flax seeds)
1 egg
1/4 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon minced fresh dill
1 tablespoon chicken fat or 1 tablespoon vegetable oil or 1 tablespoon softened margarine
Directions:1
Beat egg with salt and pepper. Add remaining ingredients, and combine well. Refrigerate for 1 hour.
2
Add additional potato starch, if necessary, until the batter is firm enough to be rolled into balls with your hands – It will still be sticky, but not too wet to handle. Using clean, dry hands roll a tablespoon of dough at a time into balls. Submerge in boiling water or soup.
3
Allow to cook for approximately 10 minutes or until each ball has puffed up a bit and is cooked all the way through.
4
For Vegetarian do not use Chicken fat.

All of these recipes and more can be found simply by typing in gluten-free Hanukkah foods on google! The power of technology will allow all you gluten-free Jews to enjoy the holiday season! Happy Hanukkah and let there be light!

-Ilyssa Frank

 

Gluten Free Applications!

The Academy of Nutrition and Dietetics recently released a list of gluten-free applications and reviews of each. These applications focus on various topics regarding gluten such as eating out in gluten-free locations. This site analyzes each applications and gives pros and cons for each regarding their material and usefulness. Check out these brief reviews of several of the applications!

AllergyEatsMobile: This application provides a search engine based on zip code, information for multiple allergies, and includes ratings and contact information for restaurants. However, this application does not give specific instructions or guidelines regarding what to eat at each restaurant.

Eating Out G-Free: This application assists in how to order gluten-free at a restaurant and how to specifically communicate your needs to the staff. This app also allows users to specify allergies, but does not give specific local restaurants.

Find Me Gluten Free: This application is extremely useful for those who travel and contains lists of local and chain restaurants. It also provides gluten-free menus for various restaurants near you.

Several other application reviews can be found at this website:

http://www.eatright.org/Media/content.aspx?id=6442467045#.Um8l2znU76w

glutenfreeregistry

I took it upon myself to do further research regarding gluten free applications. Turns out there are a lot of different gluten free applications available. There are applications that allow users to insert a type of food and it will analyze it to see if it is gluten free. In a world where we use technology on a daily basis, it is incredible how technology can now even be used to monitor allergies!

 

-Ilyssa Frank

Cel(iac)ebrities

Some people think eating gluten free is a trend, so it’s no surprise that the biggest trendsetters in mainstream society are hopping on the bandwagon–celebrities. It’s unclear if they actually all suffer from celiac, but there’s no doubt that many celebrities have decided to go gluten-free. Here are some of the most notable ones (in my totally, unbiased opinion).

Zooey Deschanel: Apparently Zooey, the star of the hit sitcom “New Girl,” has sensitivities to not only wheat products, but eggs and dairy as well.

Miley Cyrus: Since deciding gluten is “crap,” Miley accredits her new fit figure to eating gluten free. Still no word on what she accredits her haircut to, though.

Lady GaGa: Like Miley, Lady GaGa cut gluten from her diet in an effort to lose weight. I’m starting to think that gluten-free diets and crazy hair could be related.

Other gluten-free celebrities include: Bill Clinton, Emmy Rossum, Elizabeth Hasselbeck, Victoria Beckham, and Gwyneth Paltrow

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-Danielle

Celiac disease, genes, and Twitter!

John Hawks is an associate professor of anthropology at the University of Wisconsin Madison. Hawks has been studying how celiac disease has become such a common disorder in recent history. Hawks studies how  celiac disease may have arisen as a side effect of recent genetic adaptations.   He and coworkers focus on how gene networks have responded to environmental changes in recent  evolution. Hawks main accomplishment in this study occurred this summer when he and a former graduate student published evidence of changes in other,  genes related to celiac disease risk than the genes usually believed to play a part in the disease. Hawks said, “We learned that celiac disease is something that is probably characteristic of much more ancient humans.” One very interesting part of Hawks and his study is that throughout his whole study and career he has been using Twitter to educate the public about celiac disease and what he has learned form his studies. For more information on Hawks and his celiac disease studies, follow his twitter account!

https://twitter.com/johnhawks

-Ilyssa Frank