It wouldn’t be Chicago if while on the cusp of Spring, we are due for yet another snowstorm this week. Ugh! I don’t know about you, but I am having a serious case of cabin fever. To help get into the spirit of Spring, I decided to made a Gluten Free and Dairy Free Lemon Blueberry Bundt Cake this past weekend. Light, sweet and oh so springy. Here’s the recipe along with some other yummy nibbles and interesting news in the world of gluten free living.
Let’s hope this week marks the last of shoveling for the season…
Gluten Free News
Spring Flours Benefit
Tickets are on sale now for The University of Chicago’s Celiac Research Center’s annual Spring benefit, Spring Flours. The event will be held Friday, April 5th at the Sheraton Chicago Hotel and Towers. Tickets are on sale for $175 per person and will feature raffle items, live and silent auctions, and gluten free tasting stations from some of Chicago’s top chefs and bakers. Some of the restaurants featured include Francesca’s restaurants, Sweet Ali’s Gluten Free Bakery, Cooper’s Hawk Winery and Restaurants amongst many others.
Gluten Free Regulation Up for Final Review
According to The Hill, gluten free labeling regulations that have been in the works by the FDA since 2005 have made their way to the White House’s Office of Information and Regulatory Affairs (OIRA) last week. The regulations will need to pass through the OIRA before they can be enacted. Having a uniform definition of “gluten free” can certainly help those of us with celiac discern products that are safe from those that may be questionable. The FDA’s regulation defines a product as gluten free as “not containing the following: wheat, rye, barley, or any hybrid of these grains; ingredients such as wheat flour that have not been processed to remove gluten; or any item made up of more than 20 parts per million of gluten.”
Feeding Baby Gluten to Reduce Prevalence of Celiac Disease?
I find this research particularly interesting, given the little one that I have on the way. Physician’s Briefing recently reported on Swedish research comparing 12-year olds born in 1997 to those born in 1993 showed a significantly lower incidence of celiac disease in the group born in 1997, largely due to feeding patterns during infancy. Research indicated that infants who were introduced to gluten-containing foods from 4 months of age, preferable during ongoing breastfeeding, seemed to fare better in terms of incidence of celiac disease.
Gluten Free Nibbles
Finally! A Gluten Free “Pop-Tart”
Back in my twenties, I’d enjoy a Pop-Tart or two on my morning commutes in to work. The flaky crust and sugary icing was the perfect (unhealthy) accompaniment to my morning coffee. Since being gluten free and dairy free, I’ve tried recreating them but end up with a crumbly mess. Glutino just introduced a pop-tart like toaster pastry that the blogosphere is raving about. I have yet to get my hands on these morning treats, but word has it they are available at certain Whole Foods stores. The toaster pastry are gluten free and dairy free (they do contain egg) and come in strawberry and apple cinnamon varieties. Eco-Planet has been offering frosted toaster pastries as well, however I have yet to locate them in a Chicagoland retail store. Available for purchase online, they come in blueberry, strawberry, and brown sugar & cinnamon varieties.
Lemon Blueberry Bundt Cake
As I said at the beginning of this post, I was in the mood for something “springy” so broke out the bundt pan once again for this lemony blueberry bundt cake. I was able to make it “Rachel-friendly” with just a few substitutions from an online recipe I found on Food.com. I only used about half the amount of glaze that the original recipe called for. I found it was already very moist and pretty sweet without the glaze. This would be perfect for a spring luncheon, baby shower, or with a cup of coffee in the morning.
Lemony Blueberry Bundt Cake
- 2 3/4 cups gluten free flour (I used 1 1/2 cup brown rice flour, 3/4 cup tapioca starch, 1/4 cup sorghum flour, 1/4 cup millet flour)
- 1 1/4 tsp guar gum
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup (8 tbsp) Earth Balance vegan shortening
- 1 3/4 cups sugar
- 4 eggs
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup unsweetened almond milk + 2 tsp apple cider vinegar (let stand 2-3 minutes)
- 1 1/4 cups blueberries, tossed with 2 tsp cornstarch
For the Glaze:
- 3/4 cup powdered sugar
- 1 1/2 tbsp lemon juice
- 2 tsp corn syrup (Karo brand is gluten free)
Preheat oven to 350 degrees. Spray gluten free cooking spray in Bundt pan. In a medium bowl, combine dry ingredients (gluten free flours, guar gum, salt, baking powder, and baking soda). In a large bowl, beat Earth Balance shortening until fluffy and smooth. Add sugar, beating again, and then eggs one at a time. Add the lemon juice, lemon zest, and vanilla extract. Alternate adding flour mixture and almond milk, beating in between additions, until well combined (approximately 2 minutes). Fold in blueberries and pour into Bundt pan. Bake 50-60 minutes or until a toothpick inserted in the center comes out clean.For the glaze, mix all ingredients together in a medium bowl until smooth. Once cake has completely cooled, remove cake from Bundt pan and onto serving plate. Drizzle glaze over the top.
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