Domino's is Doing "Gluten Free" Delivery With a Catch
Just in time for bikini season. Home delivery of pizza with a gluten free crust and a new beer offering! USA Today reported that Domino's Pizza will be offering a pizza with a gluten free crust, making them the first national retail chain to offer gluten free pizza delivery. The pizza will sell for $3 more than their other pizza offerings and will bake in the same ovens as their regular pizzas. The pizza crust does come with the following disclaimer from Domino's: It is not made for individuals with Celiac Disease due to potential for cross-contamination. Well, it's a great start for the gluten sensitive but disappointing they didn't go all the way to make something safe for celiacs as well.
What beverage to wash all that delicious gluten free pizza down with? Why, beer of course (now I see where the Freshman 15 came from in college...) USA Today also reported that Anheuser-Busch is launching Michelob Ultra Light Cider, a less sweet cider, that is all natural and gluten free. Clocking in at 118 calories, it offers us celiacs with a lower calorie alcoholic beverage option for the approaching summer.
It's All in Your Head
That phrase "it's all in your head" hits close to home to many celiacs. According to the University of Chicago's Celiac Research Center, the average length of time it takes for a symptomatic person to be diagnosed in the US is 4 years. During that time, many of those with celiac disease are wandering from doctor to doctor trying to get an explanation for a wide range of symptoms from anxiety and joint pain to an itchy rash and digestive problems....often left to wonder is it all in my head?
Well, research is increasingly showing correlations between certain symptoms and celiac disease - the most recent being migraine headaches. A study presented at the annual meeting of the American Academy of Neurology in New Orleans in April showed an increase prevalence of migraine in celiac disease patients. 30 percent of celiac patients surveyed in the study reported having a chronic headache. The authors suggest future screening of migraine patients for celiac disease (especially those resistant to treatment).
The Moistest Brownies with the Mostest
Since we've already been talking about pizza and beer, why hold back on the dessert? This nibble for the week is my aunt's family recipe from childhood that's been adapted to be gluten free and dairy free. Oh my, these brownies are delish. Sweet and so moist...even several days out of the oven when even the best gluten free desserts dry up and crumble. The chopped walnuts add a pleasant crunch. A dusting of powdered sugar dresses them up a bit and finishes them off. Go ahead and make a batch this week.
4 ounces Ghirardelli semi-sweet chocolate chips
2 sticks Earth Balance vegan shortening (1/2 lb), softened
1 ½ cups granulated sugar
1 cup gluten free flour mix (½ cup white rice flour, ½ cup almond flour)
½ tsp guar gum
2 tsp vanilla extract (McCormick's is gluten free)
1 cup chopped walnuts (optional)
Preheat oven to 300 degrees. In a medium bowl, add flours and guar gum. In a large bowl cream together eggs, sugar and softened shortening. In a double boiler or microwave oven, melt chocolate chips. Let cool. Add melted chocolate to wet mixture. Add vanilla extract. Add dry ingredients to wet mixture until combined. Fold in nuts. Pour into greased 9 x 13 pan and bake 35-40 minutes or until toothpick in center comes out with a few moist crumbs but doesn't appear wet.
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