Archives for “travel”

Birthday Camping with Gluten-Free Beer Can Chicken

July 25, 2010 · Filed Under Adopt Gluten-Free Blogger, Pennywise Platter, Slightly Indulgent, appetizer, camping, chicken, dairy free, easy, entree, giveaway, gluten free, recipe, seafood, side dish, travel, treats ·29 Comments 

This post is linked to Summer Grilling Recipe Exchange, Slightly Indulgent Tuesdays, Delicious Dishes, and Pennywise Platter Thursday.

A few days before my birthday, Son called and said he wanted to come camping with us on our mountain property, and bring a couple of friends. We said sure! We never turn down a chance to be with Son and it’s fun to hang out with the younger crowd for the weekend. We knew we’d be playing camp staff (cook, counselor, canoe/kayak livery, etc.), but we didn’t mind. The best birthdays are spent with loved ones, right? And, you know we love our mountain property. Just driving there one starts to relax.

So I started planning the menu, other than the appetizer. I knew Son would take care of that. He loves to catch crawdads … and we love to eat them. This trip was no different.

I thought about the cookies I’d need to bake. Last time, Son and four of his friends had gone through 8 dozen cookies, and that was just in the first few hours. This time he was just bringing two friends, but still, a mom has to be prepared. So I made a batch of Brown Sugar Chocolate Chip Cookies (using my new coconut sugar variation) and Flourless Peanut Butter Cookies—about 6 dozen cookies in all.

Next up was side dish and entrée planning. Side dishes first, because they are easy. There would be steamed artichokes (one of our favorites—especially for camping) and potatoes baked in the coals. Now for the entrée or entrees. I had just received some New Planet gluten-free beer to review (review is up on my Out and About page here), so I decided that at least some of that would be used to make beer can chicken. Yes, gluten-free beer can chicken. Or as Mr. GFE says, more correctly, it’s gluten-free beer-in-a-can chicken because the gluten-free beer didn’t actually come in a can. I don’t know any brand of gluten-free beer that does actually (please correct me if I’m wrong), but that’s not a problem. One can just recycle any type of standard, 12-ounce beverage can by washing it out and adding gluten-free beer. And, that’s what I did. I snagged son’s soda can, washed it, filled it half way with beer, and we were in business.

Son eating Brown Sugar Chocolate Chip Cookie and opening gluten-free beer

I proceeded to prepare and roast the chicken using a combination of several ideas I’d read online. I washed it, oiled it, applied a rub (using the blackened seasoning adapted from Ashlie (The Delshad Duo) that I first used on my Blackened Black Bean Burgers and later on grilled catfish), inserted the gluten-free beer in a can in its cavity, and roasted for a little over an hour. See step-by-step directions below, but this chicken was so easy to roast and the results were surprisingly delicious. Although I’d never had beer can chicken before going gluten free, it really is as super moist and flavorful as is reported. Note that the final product doesn’t really taste like beer in any way—at least not per our experience. (If you don’t drink beer, you can certainly use another beverage, like ginger ale for the steaming/moisturizing effect.) There’s little fat left after roasting, since the fat drains away as the chicken roasts. (The following photos were taken after dark and required either flashlight assistance from Mr. GFE or the forbidden flash. You can see my fat bird took a tumble towards the end.)

Beer Can Chicken is definitely going on our meal rotation. For camping, we’ll only make it when we have a larger group because one chicken goes a long way and cooler space is always a concern, but at home, I anticipate roasting one, saving some leftovers, and freezing a good portion for a later meal. We ate some of the leftover chicken once we returned home, I used some to make chicken salad, and a very meaty carcass went into the freezer for a future soup (like Black-Eyed Pea with Ham and Chicken) or Chicken Pot Pie. With our current heat wave (understatement!), any winning grill recipe is extremely welcome right now.

Gluten-Free Beer Can Chicken
(Click here for a print version of this recipe.)

one roasting chicken, any size
couple of tbsp of olive oil
couple of tbsp of blackened seasoning rub (recipe here)
one potato or onion (optional; see notes)
6 – 8 ounces of gluten-free beer

Turn grill on high on the opposite side of where you will place your chicken. The chicken requires indirect heat for roasting. With the grill lid closed, this method equates to a 350-degree (F) oven.

Wash chicken. Pat dry.

Spread some olive oil over the entire surface.

Rub blackened seasoning over entire chicken.

See notes below for using beer can chicken apparatus if desired, but otherwise, pour gluten-free beer into can opening until halfway or 2/3 full. Keeping chicken upright, insert beer can into chicken’s cavity. Place all upright on grill. Close lid.

Roast for at least an hour, longer if your chicken is larger. Our chicken weighed 5 ½ lbs and roasted for about an hour and 15 minutes.

SUPER CAUTION WARNING HERE: Very carefully, remove can from chicken. There will still be beer in the can and it will be boiling (or close to it). Immediately pour beer out of can in a safe disposal area and remove empty can to where nobody can reach it (you don’t want someone to accidentally pick it up). I crunched ours and added it our to our recyclable bin of cans, all while wearing heavy oven mitts. 

Serve. Enjoy.

Shirley’s Notes: If you’re a fussy type, you can even buy a beer can chicken apparatus like this one. I didn’t have one, but I did use the base of my chicken roaster pan (basically a large metal saucer) to set the can in and position my chicken over. My top-heavy chicken did turn over half way through cooking, but it didn’t make any difference. It still roasted perfectly and looked great. But, again, if you’re the fussy type, you might want one of the beer can chicken holders. I’ve made a big batch of the blackened seasoning rub and keep it in our camping food box. It’s great for grilled catfish, zippy burgers, and more. Some folks like to insert a whole potato or onion in the neck of the chicken. The latter provides a strong onion flavor, I’m told. Either the potato or the onion can be eaten with the roasted chicken when all is finished cooking. I didn’t do that and I think it would have made my chicken even more top heavy, but it is an option. Last, be sure to follow the caution note above when removing the can from the chicken after roasting. Update: Be sure to read all of Nance’s great variations in comments below!

As you can see from the photos, we also enjoyed some Oven-Steamed Shrimp. So we had a great “surf and turf” meal.

It was the first time eating artichokes for one of Son’s friends. It’s always fun to introduce new folks to the joys of artichokes. Both Son and his other friend were very encouraging, but I think the friend who was new to artichokes was still unsure even after a few bites. If you don’t grow up eating them, artichokes can take some time to “grow on” one.

I’d thought about making a batch of Crab Claws (ultimate summer cocktail) for the cooler … it was my birthday after all, and these young men (of drinking age) certainly enjoy libations. Plus, there would be no driving. But, I’d never gotten around to purchasing all the ingredients. In the end, it turned out to be a good thing that I hadn’t partaken of any spirits. One of Son’s friends had an allergic reaction that had started once he arrived on his motorcycle and I ended up driving us all to the emergency room. Thankfully, Son’s friend was okay after he was treated! To show you how quiet the area is where our property is located, there was not another soul waiting in the emergency room when we arrived and our entire round trip, including the visit, took all of 40 minutes.

The weekend weather was hot, but it was still sunny and fairly clear (it’s always less humid in the mountains) as you can see from the photos. (Any haze is actually smoke from our campfire.) Of course, the high temps were perfect for swimming and relaxing. We still had our fire and the temperature dropped enough at night that we slept under blankets. Son and friends used most of the cookies that remained after dinner to make gluten-free S’mores using the ginormous Campfire marshmallows that are now on the market. Have you seen them? Notice that they say “gluten-free” right on the bag! Hold your fingers apart like Son is doing in the photo and you’ll see how big these marshmallows really are. Wow, huh? Of course, homemade marshmallows are healthier. I haven’t made any yet, but Zoe (Z’s Cup of Tea) has. (Check our her homemade version here and here using two different sweeteners. No artificial dyes or corn syrup to worry about with Zoe’s gorgeous marshmallows.) 

Other meals included lunch with the easy classic of grilled hot dogs with chips on the side and fend-for-your-own breakfast. Oh, and while none of the guys were willing to go so far as to sing Happy Birthday to me, I did receive lots of birthday wishes and even hugs. So this Mom was very much a happy camper!

Just a few other “goings on” this week:

Somehow I missed this one earlier, but lovely Tia (Glugle Gluten Free) is hosting Adopt a Gluten-Free Blogger this month. (FYI: Tia recently celebrated a big birthday with a special, gluten-free Napa birthday trip … with a visit to an awesome bed and breakfast. How awesome? Well, she was greeted with freshly baked gluten-free chocolate chip cookies and served gluten-free scones! Read all about it here, and happy birthday, Tia!) Hurry if you want to sign up for Adopt a GF Blogger. The deadline was yesterday, but this is a loose deadline per the rules, so somewhat late sign-ups are welcome. (I just signed up today myself.) Sign up at Glugle Gluten Free here.

Last week I shared Chocolate Zucchini Bread to help you all with your glut of the prolific green veggie. Well, I just saw another ingenious and tasty way to use zucchini—zucchini crisps! Get out your dehydrator or fire up your oven to low (still feasible for some of you in cooler climes!), because you’ll want to try this recipe. And, even if you’re not interested in zucchini crisps, I still recommend checking out the article because it talks about all the benefits of dehydrating part of one’s summer harvest. It even includes a review of a very economical dehydrator.

Continuing on in the gluten-free cooking arena, Kim (Cook IT Allergy Free) posted some great tips on avoiding baking mishaps in the gluten-free kitchen. I chimed in with some things that have helped me, and you, can, too. Kim is looking for your input in comments. Her tips post is a great one to save (or better yet print out and place inside your kitchen cabinet door near your stove). We all tend to get into baking habits, some good … some bad, but as we know making a change and then repeating it creates a new habit. Here’s to more successful baking for all. Thanks, Kim!

Maggie (She Let Them Eat Cake) has a great discussion post up: Feeding Gluten-Free Kids. She shares the tips that work for her family. I’m sure you’ll find some that will help you and your family as well.

The deadline for Go Ahead Honey, It’s Gluten Free! is Tuesday. Submit your entry for Ooh La La Bastille Day (i.e., French dishes) to Cheryl (Breaking Bread) by Tuesday, July 27. Read more here.

Over at Diane’s (The W.H.O.L.E. Gang), this week’s Friday Foodie Fix features peaches! I shared my gluten-free, dairy-free Peach Sorbet and there are several other recipes so far–savory and sweet. Read and/or add yours here. I still haven’t tried grilled peaches, have you? Just saw those on another blog … with whipped cream! Time to fire up the grill again and pull my always chilled coconut milk out of the fridge to make gluten-free, dairy-free Honey Whipped Cream.

Heidi (Adventures of Gluten-Free Mom) shared two outstanding posts this past week. I had recently touched on my ob/gyn issues caused by gluten. Heidi read, commented, and took the ball and ran with it, addressing those issues as well as many symptoms considered atypical. Read her article with numerous sources cited and watch the two videos that she included—one of Alice Bast, the founder and head of the National Foundation for Celiac Awareness (NFCA) and the other of Heidi Collins, the CNN anchor and spokesperson for the NFCA. Alice Bast’s story is both heartbreaking and inspiring, and Heidi Collins “went down the rabbit hole” of misdiagnosis for many years, too. (Actually, I think all too many of us took a trip down that rabbit hole. That Lewis Carroll expression from Alice in Wonderland was aptly used by Dr. Scot Lewey, gastroenterologist and digestive disease specialist, in the title of this article on celiac.com.) Heidi also shared her son’s recent results with Enterolab testing and her subsequent discussion with Dr. Ron Hoggan. You’ll want to read Heidi’s entire post (particularly, the effect that casein can have on one’s small intestine). But, here’s just one of the news flashes she shares: Dr. Hoggan’s new book, which he co-wrote with Scott Adams (founder of celiac.com), has been released. Cereal Killers: Celiac Disease and Gluten Free A to Z has a compelling title and I’m sure it’s full of eye-opening information. Dr. Hoggan’s books always offer some of the most thought-provoking information on celiac and non-gluten issues, as well as the many conditions related to them.  

Speaking of the NFCA, Pete (No Gluten, No Problem) is still training for his Virgil Crest Ultra event (which covers 50.1 miles, and climbs 10,000 vertical feet!). As part of that event, he’s also raising money for the NFCA. You can read more here and make donations here, if you’d like. I love that I can support Pete and such a worthy cause at the same time.

Last, don’t forget about my giveaway of three terrific e-books—your choice! The Gluten-Free Diner Cookbook, 7 Quick Start Tips to a Healthy Gluten-Free Fit Life, and Sweet Freedom are all as good as they sound. Giveaway ends Wednesday, July 28; enter here.

Okay, better let you go so you can see if you have a roasting chicken in the freezer and some gluten-free beer in the refrigerator. Maybe your Monday dinner is looking good!

Shirley
Not just gf, but gfe!

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This Week’s Wonderful Things

June 18, 2010 · Filed Under Adopt Gluten-Free Blogger, dessert, diagnosis, discussion, easy, entree, giveaway, gluten free, travel ·25 Comments 
 
 
Okay, first things first, a few pics of where I am this week, Little Cayman Beach Resort. Gorgeous, isn’t it? And, we were treated so very well on our actual anniversaryby the chef and staff, and, of course, the wonderful group we are with—Mr. GFE’s dive buddies (pictured below)—who arranged our special celebration. I’ll share much more later, but need to get in some beach time as we’re “leaving on a jet plane” tomorrow. Well, actually first we’ll hop on a little 12-seater plane called The Otter. Okay, maybe not “hop” on … maybe “squeeze” is a better word. But, as the saying goes, it’s all good—in this case, it’s all really, really good!

Have you heard? There’s a gluten-free gourmet getaway coming up in beautiful Vermont and it’s only a month away—July 15 through July 18. Imagine a long weekend filled with gluten-free goodness, a focus on wellness, and, best of all, new friends. We often visit friends who live in this area on our northern motorcycle trips. I can assure you that it’s a gorgeous and wonderful place to visit.  Since I’m on vacation currently and have trips planned for August and October, I’m not yet sure if I can attend, but I sense my brain working overtime to try to make it happen. After all it’s being held on my birthday weekend! Check it out and let me know if you’re going … you just might inspire me to do some “finagling” and somehow make the commitment! Incidentally, transportation from New York City is included. Read all about it here … I know you’ll want to attend! 

My blogging buddy, Pete (No Gluten, No Problem), is participating in the Virgil Crest Ultra Race. In Pete’s words, “the race covers 50.1 miles, and climbs 9,000 vertical feet. That’s the equivalent of basically running back-to-back marathons, and climbing to the top of the Empire State Building 7.5 times while you’re at it!” I know … wow! He’s decided to make this event a fundraiser for the National Foundation for Celiac Awareness (NFCA). I’m sure many of you are familiar with the NFCA and all the immeasureable gluten-free good that it’s done since it was founded by Alice Bast in 2003. (The NFCA is on my gfe’s other resources listing on my sidebar and I’m happy to be listed on their site as well. I called upon them recently for resource materials to share during a celiac/gluten intolerance awareness presentation. They immediately responded and their materials were a valuable addition to the information package that I provided folks.) So, Pete’s asking for your support through his NFCA fundraising effort here. And, incidentally, you can follow Pete’s training progess at the NFCA site under Athletes for Awareness or on his blog No Gluten, No Problem.

My sweet and lovely friend, Iris (The Daily Dietribe), has the roundup of the Adopt A Gluten-Free Blogger event up! Not only did Iris do a beautiful job, but so did everyone who participated. Be sure to check out all the entries here. (You’ll want to hang around and visit a while, too. There are amazing recipes like this one for Sweet Sesame Noodles.) The info on the June adoption event has not yet been announced. I’ll share it when Sea (Book of Yum), the event’s creator, announces the particulars.

Storytelling is important in all genres and areas, but it’s particularly critical in the celiac/gluten intolerance/gluten sensitivity arena. With so many folks fighting gluten-caused symptoms/conditions with no diagnosis in their immediate future, it’s often the personal stories of others who have received a diagnosis or found healing through the gluten-free diet that allows the undiagnosed to see the path they need to take. In that light, I feel that two recently posted stories need to be shared with as many folks as possible. The first comes from one of my very favorites, Kelly, at The Spunky Coconut. It’s the story of her younger daughter’s amazing (and ongoing) recovery and is simply titled, Recovering Ashley. The second comes from my fairly new and wonderful friend, Kim Wilson-Maes, of Cook It Allergy Free.  She primarily shares the story of her son in her post, Our Family’s Neurological Link to Gluten. Both of these stories will make you cry and rejoice, and cry again thinking of these children’s struggles, their mothers’ incredible determination to find answers and their ultimate success, and especially those who remain struggling and looking for answers. Please also read the readers’ comments as share additional encouraging stories of recovery.

Kim Wilson-Maes, in conjunction with her husband, Kurt, also happens to be the creator of the new iPhone/iPad/iPod application that’s getting all the buzz in the allergen-free world. Their app allows you to easily custom tailor recipes to meet your specific needs due to food allergies/intolerances. You can read about it at her site here. It was also mentioned recently on the BeFreeforMe site in this post.  I really love this concept because the focus is on recipes versus products. If you’re at the grocery store, you can pull out your iPhone and use Kim’s application to find a great recipe for the pork roast that’s on sale, with the shopping list right there with the recipe–neat idea, huh? And, even better, if the recipe calls for dairy and you’re dairy intolerant, you’ll also be able to readily access successful non-dairy substitutes. Don’t have an iPhone, iPad, or iPod, yet? Me neither. But not to worry because Kim is seeking terrific recipes for her application and giving away an iPod Touch at the same time. Check out her giveaway here. If you like my gfe recipes, you’ll be happy to know that a bunch of mine will be featured on Kim’s app. I’m so honored! The recipe submission and iPod Touch giveaway ends June 25–all the info’s right here.

Carrie’s 30 Days of Quick and Easy Meals is continuing on at her site, Ginger Lemon Girl. Some of my favorite gluten-free bloggers, including Carrie herself, are sharing their best, 20-minutes or less meals. And, there are also several brand spanking new bloggers with terrific meal ideas. There’s Ellen’s Tomato Soup (plus more!), Erin’s ”Not Really a Recipe” Pork Chops, Claire’s Asparagus Salad with Strawberries and Maple Tahini Dressing … just to name a few of the participating bloggers and their recipes shared. Carrie’s event is such a terrific one for all of us!

Dynamic Diane’s (The W.H.O.L.E. Gang) Friday Foodie Fix is back! This week she’s asking for Father’s Day favorites. Next week, the secret ingredient will be a summer favorite—raspberries!  

Last, the winner of the Bagels, Buddy, and Me giveaway is up on my Out and About page!

Just added … our beloved Gluten-Free Girl, Shauna, has auditioned for her own show on the new Oprah Network! (She shares the experience in her latest post.) Oh, the thought of a gluten-free cooking show with Shauna—and Danny—at the helm … love that! You can vote for Shauna here.

Shirley
Not just gf, but gfe!

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“Big and Rich” Brownies (Gluten Free, Dairy Free) with Gluten-Free Friends

June 11, 2010 · Filed Under Adopt Gluten-Free Blogger, Foodie Friday, Friday Foodie Fix, March Muffin Madness, appetizer, bread, breakfast, dairy free, dessert, discussion, easy, giveaway, gluten free, recipe, salad, seafood, travel, treats, vegetarian ·35 Comments 

This post is linked to Food on Friday, Foodie Friday, and Friday Foodie Fix.

As Mr. GFE and I head off for a tropical vacation for our anniversary (yippee on both!!), I thought I’d share one of my girlfriend getaways that took place right before Easter. Normally, this type of post would go on my Out and About page, but I’ve got the Bagels, Buddy, and Me book giveaway up there (be sure to enter!). One of my gluten-free girlfriends, Jennifer, has a river house about 70 miles away—pretty much equidistant from three of us who love to get together. So it doesn’t take much time to drive there, and it’s open country most of the way—very scenic and relaxing. The hardest part is always finding a time we can all get together. We’ve learned to just seize the moment when that window of time seems to magically open for all three of us and only plan on an overnight, 24-hour get together. We arrive one afternoon and depart late the following afternoon. While our time together is definitely short, it’s very relaxed and we pack a lot in. For one thing, we literally only stop talking when we are asleep. Because we’re all gluten free and have known each other for years now, that sense of comfort and safety adds to the relaxation and fun, too. There’s no need to quiz each other in regard to ingredients, possible cross contamination, etc. And, the meals we share are always superb. There is no preplanning. We each bring what we want to share and go from there. Usually those times result in some of the very best meals.

As Jennifer and I waited for our other friend, DeLaura, to arrive, she offered an appetizer. She had stopped at Whole Foods (she’ll admit that she’s addicted to Whole Foods!) and picked up some items, including a package of three lentil dal mini burgers. Oh, my goodness, how delicious those burgers were. They were beautifully browned and had many textures and flavors, including just the right amount of spiciness. They were so good, in fact, that while we could have immediately split the third one, we decided to save it for DeLaura to sample. Besides, we knew that the three of us would be sharing dinner shortly. If you’re curious, the ingredients in the lentil dal mini burgers were: lentils, potato, onions, chickpea four, eggplant, peas, canola oil, cilantro, lemon juice, jalapeno peppers, ginger, garlic, curry powder, salt, cumin, black pepper, chutney (onion, sugar, raisins, apple cider vinegar, canola oil, cilantro, tamarind, ginger, garlic, salt, cornstarch, paprika, cumin seed, cayenne pepper). That’s a lot of ingredients, right? They worked beautifully together. (The price for the three mini-burgers was $7.19, if you’re interested.) Now, if anyone wants to go ahead and re-create these burgers using the ingredient listing, please feel free. I’d love to do some taste testing for you! But, I digress … a bit.

As I shared in my first Adopt a Gluten-Free Blogger post, I had successfully made pasta using a variation of Pete and Kelli Bronski’s (No Gluten, No Problem) recipe. I’d topped my noodles in some sautéed mushrooms, but had also brought along shrimp to make the shrimp marinara sauce. I’d also brought the gluten-free, dairy-free brownies I’d adapted from Pete and Kelli’s recipe in their cookbook, Artisanal Gluten-Free Cooking.  In addition to the lentil dal burgers, Jennifer had brought eggs from her free-range chickens, avocados, butter lettuce, purple cabbage slaw (another Whole Foods selection), tuna salad (yep, Whole Foods), and a loaf of Udi’s sandwich bread (not from Whole Foods, but another grocery store local to her, Ellwood Thompson, that caters to organic and special diets). She had also stopped at a seafood dealer as she got closer to the water and purchased some rock fish (also known as striped bass). DeLaura showed up with grapefruit, goat’s milk (from her own goats), and almond milk. Are you starting to envision all this scrumptious food coming together?

For dinner, Jennifer suggested making a salad of the avocado chunks and grapefruit chunks. DeLaura obliged. This preppy-colored mix was actually pretty tasty. I admit I’m not always a huge fan of grapefruit because it is so tart, but I’m thinking that a salad using Amy’s broiled grapefruit  (Simply Sugar & Gluten-Free) would win me over completely. Jennifer made the green salad by cutting romaine into smallish pieces and drizzling it with a simple dressing that she made on the spot. (Per Jennifer: The recipe is just some high quality cold-pressed olive oil, the juice of one lemon, and a teaspoon of Dijon mustard, shaken together in a jar.) 

I’d brought a large can of diced tomatoes to use for the Shrimp Marinara Sauce, but only a small can was needed, so Jennifer used part of those to top the pan-cooked rockfish. For our bread, Jennifer had also picked up some of Whole Foods’ gluten-free cheese biscuits, which are very good indeed. We had the purple slaw on the side. Quite a bit later, we enjoyed the homemade brownies for dessert. (See recipe at the end of this post.)

Our evening nightcap was hot chocolate made with almond milk and this mix by Dagoba, which includes hot chilies and spices. I add a little bit of raw sugar to mine, and the resulting taste was perfect.

We slept in a bit (think 7:30 am versus 5:30 am LOL), and chatted some before DeLaura asked Jennifer to lead us in some awakening yoga. (Jennifer happens to be a phenomenal yoga teacher.) We quickly moved the living room furniture so we could slowly go through a session. Limber once again and ready to face the gorgeous day, we were also ready for breakfast. The eggs from Jennifer’s chickens with their golden yellow yolks quickly became extra tasty scrambled eggs. Udi’s bread became marvelous toast. I had just had my March Muffin Madness week, so I shared Honey-Sweetened Corn Muffins and “Sweet Milk” Nut Muffins. Jennifer had some homemade jam.

Next up was a walk to the beach. It was a bright sunny day, but the temperatures remained cool enough to wear a jacket. At a mile each way, our walk was just right for continuing our stretching and body awakening. We were really surprised to see the toll that the harsh winter had taken on the beach. And, we were even more surprised to see hundreds of jellyfish in the water in early April. They came in pinks and oranges, and all sizes. Therefore, we weren’t upset that the river remained icy cold with swimming not an option. Jennifer’s dog waded in as we walked and chatted, and Jennifer and DeLaura followed while I snapped photos. Finally, we picked up a few interesting pieces of driftwood and headed back home.

We packed up and cleaned up for our departure before we enjoyed our lunch out on the deck overlooking the water. Jennifer used the last of the Udi’s bread to make tuna salad sandwiches. She split the remaining lentil dal min-burger, so we all could share. She and DeLaura enjoyed the last of the avocado-grapefruit salad. As we made our final preparations to leave, we even snacked on a brownie (or two!).

The ride home was nice and leisurely as I stopped at some of the interesting shops along the way and listened to an audio book. I picked up some beautiful old linen pieces that have already made their way into some photos here at gfe. It truly felt like I’d been gone for a few days. That’s how great time with friends can be. It was a gfe time, too, did you notice? Our meals and snacks consisted of mostly food that was naturally gluten free, some recipes that were easily made gluten free, some mainstream processed/prepared foods that were gluten free, and a few gluten-free specialty products.

Do you have gluten-free friends? If not, consider joining a local support group to make some friends who are gluten free. The support and camaraderie are invaluable. If you don’t have a local support group, consider starting one. That’s what a friend and I did over 6 years ago. My friend moved on to other responsibilities with her son, but my support group continues to grow and thrive. But, don’t think that a support group has to be a large, complicated matter. It can be as simple as having a get together once a month (or once a quarter) at a restaurant that has a gluten-free menu. Of course, I value all my friends, gluten free or not. As you know, I often eat dinner or take little getaways with my girlfriends who eat gluten, too. We have a wonderful time and I still manage to eat gluten free just fine, but there is definitely something special about getting together with folks who know how to eat gluten free and do it the gfe way. It’s incredibly relaxing—much like eating at Posana Café was because of its gluten-free status. Alta (Tasty Eats At Home) shared a food blogger potluck and another Dallas food bloggers meet-up where she, Amy (who started the group), and a few others met for lunch. Not everyone was gluten free, but just having another buddy who eats gluten free can be a plus. And, Kim (Gluten Free is Life) has shared several gluten-free pizza outings in the past, including this Gluten-Free Tweet-up. (Amy was there, too!) In the name of celiac/gluten intolerance/gluten sensitivity awareness, go out and make a gluten-free friend and get together to eat gluten free!

Big and Rich Brownies (Gluten Free, Dairy Free)
(Click here for a printable version of this recipe.)

slightly less than 2/3 cup oil, preferably a mix of extra virgin olive oil and coconut oil (liquefied), with only a little of the latter
heaping 1/3 cup cocoa powder
2 eggs
¾ cup granulated sugar (or 1/2 cup granulated sugar and 1/4 cup brown sugar; either works great)
1 tsp vanilla extract (I used my homemade version)
¾ cup gluten-free flour mix*

Preheat oven to 350 degrees Fahrenheit. Grease and 8 x 8 baking pan.

Mix all ingredients, mixing well.

Spread the batter in the greased pan. Bake for about 25 to 30 minutes or until brownies test done enough, but are not overcooked. (Toothpick test may still show some chocolate, but not much.)

Cool (don’t skip this step!) and cut into squares.

*As I’ve shared here at gfe before, I can’t always tolerate many of the healthier, gluten-free flours; e.g., sorghum, buckwheat. Therefore, my gluten-free flour mix is 3 parts Asian white rice flour (which is very finely ground) and 2 parts cornstarch. I gently mix three one-lb bags of the Asian white rice flour and two one-lb boxes of cornstarch in a very large bowl and then store the mix in several airtight containers. It’s a very economical mix that works well in most recipes. No refrigeration is needed. However, I’m sure another mix of other gluten-free flours that one would use in similar recipes could work as well.

Adapted from Pete and Kelli Bronski of No Gluten, No Problem and their cookbook, Artisanal Gluten-Free Cooking

Shirley’s Notes: No xanthan gum is required. These brownies have a very slight coconut flavor. They are somewhat dense, rich in flavor, and big in size (when cut into large squares like I did LOL, although small squares are good, too), but they are not heavy in any way. They are really very nice gluten-free, dairy-free brownies that all will enjoy. I just made these brownies again for mom and dad and they loved them! Incidentally, another gluten-free, dairy-free brownie recipe that I’ve made in the past and enjoyed very much is this brownie recipe from my friend, Steve (also known as Gluten-Free Steve to many!).

Oh, and when you get together with your gluten-free friends (or any friends) make these brownies to enjoy together!

Shirley
Not just gf, but gfe!

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About Me

Shirley BradenGluten free since June 2003, I lead a celiac/gluten intolerance group in Virginia. My passion is educating folks on gluten issues and showing how eating gluten free can be easy if you focus on “real” foods versus processed and specialty foods.

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GFE's Disclaimer: I am not a medical professional, but rather a volunteer sharing my experiences. Consult your physician for medical guidance. To the best of my knowledge, all ingredients/products that I use are gluten-free (even if I do not indicate that each and every time I mention them; e.g., if I refer to "soy sauce," it's a gluten-free soy sauce). However, I take no responsibility for the accuracy of that information. Always read labels and verify the gluten-free status of any ingredients/products to your own comfort level.

Not just gf, but gfe!