0 Gluten Free Review: chebe Pizza Crust Mix

Last week I tried chebe gluten free Pizza Crust Mix, available on glutenfreely.com. I'm always curious to try new gluten free mixes, but wary of the eventual taste and texture of the product. For anyone who's made gluten free baked goods, you know how hard it is to achieve a tasty flavor with a light texture.

Pizza is one of those recipes that I've had historical difficulty with. More often than not, I end up with a dense, heavy crust that doesn't have the lightness you hope for in a pizza crust. I found chebe to be a simple and easy crust to make, and was super happy with the texture. I found that the texture ended up having that puffiness you hope for around the edges, and really reminded me of conventional pizza. I definitely recommend trying it, it's super easy to make and is really tasty!

0 Samuel Gee's Birthday on 9/13

September 13th is National Celiac Disease Awareness Day thanks to Dr. Samuel Gee

Celiac Disease awareness and diagnosis has exploded over the last decade.  This is due to many factors including the passionate group of gluten-free individuals who help spread the word through many media outlets, the volunteers at local support groups and those that work for organizations such as the Celiac Sprue Association, Celiac Disease Foundation, The Gluten Intolerance Group, and so on.  However, it has been the dedicated medical professionals who have made the biggest impact on the diagnosis, awareness and hopefully eventually the cure for CD.

Being in the medical field I have always found it fascinating to look back on how diseases were discovered.  For Celiac Disease it was Dr. Samuel Gee, a British physician who in 1887 was the first to identify the link between Celiac Disease and diet. Thanks Dr. Gee!

Look how far we have come in 125 years! The history of the disease has an interesting one dating all the back to 250AD when a Greek gentleman named Aretaeus of Cappadocia described a condition that caused abdominal pain and diarrhea in patients. He called this condition koiliakos (greek for abdomen).  In 1856, Frances Adams translated these Greek writings to English and gave the sufferers the term coeliacs.  Next , comes Dr. Samuel Gee who linked diet to Celiac Disease in 1887.  Interestingly, it was not until 1952 (65 years later) that the gluten-free diet became the standard of treatment.  The next milestone which is monumental was in 1956.  GI doctor Margot Shiner developed the gold standard for diagnosis of CD, which holds true even today--the tissue biopsy of the small intestine.  In 1997 GI doctor Detlef Schuppan introduced a simple blood screening test for the intial diagnosis of CD.  This blood-screening test opened up the flood gates for those with symptoms similar to CD.  More and more individuals are able to be tested more rapidly and efficiently thus reducing the time from onset of symptoms to actual diagnosis.  Now comes my most favorite part, the possibility of a non-dietary treatment of the disease.  Dr. Alessio Fassano at the University of Maryland discovered zonulin.  Zonulin is a molecule that he believes increases intestinal permeability. In 2010 clinical trials testing a new nondietary therapy began.

When we look back on this time-line of CD we see rapid gains in knowledge of the disease in the last decade.  Hopefully, this next decade gives us a non-dietary treatment that would make our lives more convenient and more spontaneous!

Enjoy National Celiac Disease Awareness day! Make a special gluten-free dish for someone special and give thanks to our dedicated medical professionals!

This is a guest post by Julie! Please visit her twitter @glutenfreejosh and her website http://www.jajosh.com/

4 Ratio Rally: Gluten Free Quesadilla

Hey everyone, this month the Ratio Rally took on the challenge of gluten free tortillas. I found this to be a difficult recipe to make gluten free, as this recipe I've posted is only good for flat recipes such as quesadillas. Don't try to use this recipe for wraps, it'll fall apart.

 

My ratio is 

3 : 1

flour : water (with a small amount of butter) 

Please check out all the other recipes and posts to learn all the tips to making gluten free tortillas!

Blogger | Blog Name	Description
Jenn | Jenn Cuisine	Corn Tortillas
Jonathan | The Canary Files	Vegan Curried Flour Tortillas
Meg | Gluten-Free Boulangerie	Lefse (Norwegian Potato Flatbread)
Pete and Kelli | No Gluten, No Problem	Flour Tortillas
TR | No One Likes Crumbley Cookies	Gluten Free Flour Tortillas - Quesadilla
Heather | Discovering the Extraordinary	Sundried Tomato & Basil Tortillas
Brooke | B & the boy!	Buckwheat Tortillas
Charissa | Zest Bakery	Paleo Grain-Free and Gluten-Free Tortillas
Karen | Cooking Gluten Free!	Gluten Free Healthy Flours Tortillas

Gluten Free Quesadillas

Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients
144 g  white rice flour
144 g tapioca flour
1 tsp baking powder
2 tbsp butter
94 g water
shredded cheddar cheese

Steps
In a medium bowl, mix the flours and powder. Work in the butter until little dots of butter are distributed in the flour. Add the water, and stir until a dough ball is formed. Divide this into four balls and let sit for 10 minutes.

While the balls rest, preheat a skillet over medium heat. Roll out the balls into thin sheets, and cook on the skillet four about 3 minutes per side.

Once all the tortillas are cooked, place one back on the hot skillet and cover with cheese. Cover the tortilla with another, and cook on each side for 2 minutes until the cheese melts.

38 #SundaySupper: Gluten Free Lemon Blondies

Hey everyone, its Labor Day Weekend in America, so I hope everyone's had an enjoyable and relaxing day so far! I'm hosting a cookout tomorrow for Labor Day with friends that are in town, so I figured I would share this Gluten Free Lemon Blondie recipe. 

For those who aren't familiar, blondies have a comparable texture to chocolate brownies, but normally include brown sugar and vanilla in the place of chocolate and plain white sugar for a different taste, and slightly different texture. I love adding lemon to recipes, so I decided to add a large volume of lemon zest to brighten the recipe and add a strong citrus flavor.

Tip: If you want a quicker cooking time, and easy to serve blondies, bake each blondie individually in greased muffin tins. Unless you have corner pieces. Then I recommend just baking them in a traditional 9 inch square pan. It'll take an additional 5 minutes cooking time.

Please check out the other Labor Day recipes people have shared today with the links below, and join us in a twitter discussion at 7pm. To participate, look for the SundaySupper tag starting at 7pm. 

Labor Day Cookout Recipes:

Starters & Snacks

• Lobster Salad with Avocado, Corn and Tomatoes by The Girl in the Little Red Kitchen
• Grilled Vegetable Spread by Magnolia Days
• Toast Topper #8: Tomato Confit for #SundaySupper by Yummy Smells
• Honey BBQ Wings and Cool Ranch by Big Bears Wife
• Finger Lickin’ Chicken Drumettes by Noshing with the Nolands 

Main Dishes

• Baked Shrimp and Pasta Caprese by Mama’s Blissful Bites
• Korean chili by Crispy Bits & Burnt Ends
• Newfangled Cowtown White Chicken Chili by Shockingly Delicious
• Strawberry BBQ Pulled Pork Sandwiches by The Weekend Gourmet
• Spicy Seoulful Pulled Pork Sandwiches by Kimchi Mom
• Smoked Pork Butt (A How-To) from Juanita’s Cocina
• Soy Glazed Chicken Thighs by The Messy Baker Blog
• Stuffed Green Chili con Queso Cheeseburger Sliders by Damn Delicious
• Adana kebab by Small Wallet, Big Appetite
• Portabello Paninis by The Hand That Rocks the Ladle
• Bloody Mary Skirt Steak by From Fast Food to Fresh Food
• Tuna and Roasted Pepper Packets by Cindy’s Recipes & Writings
• Mint Marinated Beef Kabobs with Garlic Sauce by Sustainable Dad
• Creamy Latin Style Pasta by Bobbi’s Kozy Kitchen
• Spicy Portuguese Style Sliders by Daily Dish Recipes
• Aromatic Glazed Salmon by Happy Baking Days
• Pork sliders by Basic ‘N Delicious
• Foil Packet Chicken by In the Kitchen with Audrey

Salads & Sides

• Mom’s Savory Pork’n'Beans by Webicurean
• Ranch Potato Salad by My Catholic Kitchen
• Gluten Free Penne hot salad with basil, asparagus, cherry tomatoes fresh mozzarella and chicken with a mustard vineagarete for #SundaySupper by Cooking Underwriter
• Southern Surprise Potato Salad by Granny’s Down Home Southern Cooking
• #SundaySupper Marinated Ginger Chicken & Spinach Salad by Kwistin’s Favorites
• Roasted Potato & Corn Salad w/ Bacon by GirliChef
• Vegan Caprese Salad by Galactosemia in PDX
• Picnic Friendly Grilled Vegetable Salad by Mama Mommy Mom
• Smokin Hot Caribbean Spiced Corn-On-The-Cob by Sue’s Nutrition Buzz
• Potato salad with Stilton and bacon by Tora’s Real Food
• Tomato Feta Orzo Salad by Family Foodie 

Drinks

• Frozen Sangria by Supper For a Steal
• Persian mint & cucumber cooler (sekanjabeen) by Family Spice

Desserts

• lightened lemon pound cake by The Meltaways
• Root Beer Float Cupcakes by Chocolate Moosey
• Strawberry Cream Squares by Dinners, Dishes and Desserts
• Fresh Mango Pie by La Cocina De Leslie
• Brown Butter M&M Cookies by That Skinny Chick Can Bake
• Gluten Free Lemon Blondies by No One Likes Crumbley Cookies
• Blueberry Lemon Cream Cheese Coffee Cake by Baker Street
• Strawberry Pie + White Sangria by Vintage Kitchen Notes
• Grilled Banana Splits by Diabetic Foodie
• Easy Desserts: Frozen Chocolate Bananas by Home Cooking Memories 
• Ice Cream Sandwich Cake by Comfy Cuisine
• Blueberry Lemon Whoopie Pies for a Holiday Cookout #SundaySupper by In the Kitchen with KP

Wine Pairings

• Labor Day Cookout Food And Wine Pairings byENOFYLZ

Gluten Free Lemon Blondies

Prep Time: 10 minutes
Bake Time: 18 minutes
Serves:  10 blondies

Ingredients
1/2 cup room temperature butter
1 cup light brown sugar
1 egg
1 1/2 tsp vanilla
zest of four lemons
1/2 cup sweet white rice flour
1/2 cup tapioca flour
1/2 tsp baking powder
1/4 tsp baking soda

Steps
Preheat the oven to 350F. Grease the inside of 10 muffin tins.

In a medium bowl, whip the butter and sugar together until combined. Whip in the egg, vanilla, and zest until combined and smooth.

Fold in the powder, soda, and flours until a thick and creamy batter has formed. Distribute evenly into the 10 muffin tins, and bake in the oven for 18 minutes at 350F, or until a toothpick comes out clean when removed.

4 Onionlove: Gluten Free Onion Macaroni

Hey everyone, hope that you're having a great Labor Day weekend, its the first weekend of the month, and time for onionlove! This month I'm co-hosting with Besty of JavaCupcake (her Twitter and Pinterest are here).

For this event, I made a gluten free macaroni and cheese dish, filled with onions, bacon, and Monterrey cheese. It's fairly easy to make, and ready in 20 minutes.

If you want to participate in this month's #onionlove, just add your recipe to the bloghop below, and share it on your favorite social media with #onionlove!

Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients
2 cups gluten free pasta, uncooked
half of 1 yellow onion, diced
3 cloves of garlic, minced
4 slices of bacon, chopped
salt and pepper
1 tsp basil
1 tsp oregano
1 tsp thyme
1/4 Parmesan Cheese
1/2 cup Mozzarella cheese
1/2 cup Monterrey cheese

Steps
Fill a small saucepan with water and 1 tbsp olive oil. Cover with a lid until boiling. Add your gluten free pasta to the pan, and cook per packaging directions, about 2 minutes shorter than the recommended cooking time for al dente pasta. Drain the pasta once cooked.

In a large pan, add 1 tbsp olive oil and preheat over medium heat. Add onion, garlic, and bacon, and stir constantly until the fat has been cooked out of the bacon, about 10 minutes. Add the basil, oregano, thyme to the meat, followed by the drained pasta. Remove the pan from heat, and add all of the cheeses and stir until it begins to melt.

Serve with your favorite main dish and enjoy!