Welcome to the first Monday of 2013!
There’s been quite a bit abuzz in the gluten free world. It’s time for new beginnings and Gladly Gluten Free’s first News N’ Nibbles of the new year.
Time to Make the (Gluten Free) Donuts:
“Time to make the donuts” is the phrase I jokingly say to my husband three mornings a week when I am begrudgingly get out of the warm bed before the sunrise in order to beat the morning traffic for work. That phrase was originally made famous by Fred the Baker for Dunkin’ Donuts. Well, now it’s time to make the Gluten Free doughnuts. Huffington Post reported a few days ago that Dunkin’ Donuts is test marketing a gluten free doughnut in Boston and south Florida which has been described as “dangerously delicious” and come individually wrapped to eliminate possibility of cross-contamination. We’ve enjoyed Kinnickinnick gluten free doughnuts for years (chocolate glazed, vanilla, and cinnamon sugar) when indulging in a doughnut treat, but it would be nice to have the convenience of being able to order a doughnut right there at the shop.
Are Jenny McCarthy’s Abs on the January Shape Magazine Cover a Result of a Gluten Free Dairy Free Diet?
Ok, switching gears from deep fried doughnuts…..we have Jenny McCarthy, 40 year-old Chicago native and fellow South Sider gracing the January issue of Shape magazine. Staring at her washboard abs in the grocery store checkout line is a bit depressing as, being well into my 7th month of pregnancy, with my abs nowhere in sight :). Skimming through the article, she does mention her gluten free and dairy free diet, crediting it to her losing a few pounds and gaining more energy.
Jennifer Esposito Exits Blue Bloods Amidst Struggles with Celiac Disease
The list of celebrities living with celiac disease seems to continue to grow, helping to raise awareness of the autoimmune condition and gluten free living as a whole. Jennifer Esposito, formerly of Blue Bloods, was diagnosed with celiac disease several years ago and as a result started Jennifer’s Way, a foundation for awareness, advocacy, and research programs for celiac disease. Her sister has since also been diagnosed with the disease. A few months ago, Jennifer first announced she was taking a temporary hiatus from the TV show, due to her struggles with celiac disease. She had sent a series of tweets regarding what she felt was “shameful behavior” on the part of CBS regarding her condition and the circumstances around her departure. It is now being reported that she has permanently left the show. We wish Jennifer well and, hopefully, she will back on TV in some capacity again soon.
Wildfire’s Gluten Free Brunch & Chef Demo
Why not start the new year off right with a delicious gluten free brunch? Wildfire Lincolnshire will be offering a gluten free brunch and chef demo on Saturday, January 26th and Sunday, January 27th at 11:30am. The four course menu will include chocolate chip coffee cake, juniper berry pancakes, and salmon flatbread plus many more delicious items. The chef will also be providing a demonstration on making gluten free Eggs Florentine Benedict. Cost is $30 per person and proceeds benefit the University of Chicago Celiac Disease Center.
Gluten Free Nibbles: Homemade Chicken and Noodles
My husband’s late grandmother made THE MOST DELICIOUS chicken and noodles I’ve ever tasted. They are a staple at every Young family holiday, and I am so sad that I can no longer indulge in them. I told myself that someday I’d try to re-create them in a gluten free and dairy free world. It is fundamentally a simple recipe – homemade noodles, chicken, and some broth and herbs, but I’d never in my life made a gluten-filled homemade noodle, let alone a gluten free one.
Well, here you go. I used the Pioneer Woman’s Chicken and Noodles recipe as the basis, and incorporated gluten and dairy free noodles. The result was delicious and surprisingly simple. 5 minutes to whip together the thick, soft noodles – no kidding. Hearty comfort food for cold January nights as well as cold and flu season.
Gluten Free Dairy Free Chicken and Noodles
For the Egg Noodles:
- 2 cups gluten free flour (1 cup brown rice flour, 1/2 cup white rice flour, 1/2 cup tapioca starch or cornstarch)
- 2 eggs
- 2 tsp water
- 2 tsp olive oil
- pinch of salt
Beat together the eggs, water, olive oil, and salt. Add gluten free flour until mixture forms a ball. If it is too liquid, add additional GF flour in small amounts until proper consistency. Line counter with parchment and sprinkle with additional rice flour. Roll out dough until flat and cut into thick strips (using a sharp knife or pizza cutter).
- 3-4 boneless, skinless chicken breasts (chopped into large pieces)
- 2 carrots, diced
- 2 stalks celery, diced
- 1/2 white onion, diced
- 1 3/4 tsp sea salt
- 1/2 tsp turmeric
- 1/4 tsp white pepper
- 1/4 tsp ground thyme
- 2 tsp dried parsley
- 1 tbsp cornstarch
- Egg noodles (see recipe above)
In a big stockpot, cover chicken breasts with 4 quarts of water. Bring to a boil, reduce heat to low, and simmer 20-30 minutes. Remove chicken breasts and shred meat using two forks. Set aside. Add carrots, celery, onions, and all herbs and spices to pot. Stir and continue simmering for an additional 10-15 minutes. Increase heat until stock is boiling, then drop in egg noodle strips. Let them cook in simmering broth for 5-6 minutes. Return shredded chicken to pot. Remove a small bit of stock and place into a tiny bowl. Mix with the 1 tbsp of cornstarch. Pour mixture back into pot, stirring to combine. Reduce heat and simmer chicken and noodles for an additional 10-15 minutes as needed until mixture thickens a bit.
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