nutella rice krispie treats

Sometimes great ideas happen because of an expected set of events converge. Gluten free rice krisipies go on sale. A friend comes to town. One has less than half a jar of Nuttella remaining.

I am not the first to come up with this idea, but I will say that I fancy myself a genius for adding in hazelnuts. I think it makes them extra crunchy, and since the bar mix is a bit softer from the added fat in the nutella, the nuts provide a nice contrast.

gluten free nutella rice krisipie treats
6 tablespoons of butter (use 4 if you want the more standard rice krispie bar harder crunch)
1 bag of marshmallows
1 cup of nutella
5 cups of gluten free rice cereal (I used Erewhon)
1 cup of roasted hazelnuts roughly chopped
2 pinches of kosher salt (option, but really makes this more awesome)
parchment paper or cooking spray

1. In a microwave safe bowl, melt the butter.
2. Roll the butter around the bowl and up the sides - this will help with clean up later.
3. Add in the marshmallows and melt them in the microwave, stopping and stirring with a rubber scraper every 30 seconds.
4. Once the marshmallows are melted and fully incorporated with the butter, add in the nutella. You want to stir this in and make it one with the marshmallow/butter mixture. You will need to microwave it once or twice for 10-20 seconds to keep the mixture warm and smooth.
5. Add in the cereal and nuts and stir, stir, STIR. (You might need to reheat the mixture for 10 seconds to keep it going. Really stir, cover all the bits with delicous molten goo)
6. Pour mixture out onto a well greased or parchment(better) lined pan. With the scraper spread mixture out till it is less than 1" thick. (If you put another piece of parchment paper on top, you can push the mixture out with your hands or something heavy like a smaller pan.)
7. Allow the treats to cool before cutting.
8. Bring to the beach and enjoy. 

Advice for the newly diagnosed

I commented on a post made by GlutenDude that really struck me. I have been very lucky in being surrounded by friends who not only "get it" when it comes to gluten and cross-contamination, two households I regularly frequent have a "Kristina cupboard" filled with gluten free supplies and utensils. I know how rare this is, and how lost and alone I first felt when I was diagnosed and afraid to eat anywhere that wasn't in my kitchen with my safe tools and foods.

If you, or a loved one is newly diagnosed, it can be very very hard to get the information and support you need. My response to a newly diagnosed person whose family is not supportive follows.

***

Please know you are not alone. I ran into similar issues after being diagnosed. Right now, in the US, "we" tend to not consider people ill unless we can see it. If you get chicken pox you are sick, if you have depression, your illness is questioned or people don't believe you at all. While throwing up (my favorite symptom) is quite visible, a lot of the hundreds of symptoms of active celiac disease are invisible.  So know that our current culture/society does not understand or validate what you are going through. That does not make it right, but it is important to know it is happening all around.

Food, buying it, preparing it, eating it, is very social. We know who are friends and family are by who we allow to share a meal with us. When someone refuses to eat what is at the dinner table - for medical reasons, ethical reasons, religious reasons, or flavor reasons - they are "rejecting" the group. I am not saying this is right or wrong, but that is how our societies are set up. Historically, we don't have a lot of experience with this. It is a new thing. We as "food outsiders" and "them" as people without new dietary restrictions have to figure out how to navigate this together. That does not mean it is right for them to shame you, or blame you, but their acting out is because they are HURT. They feel rejected by you rejecting their foods/venues/events. It is a grown up temper tantrum, and it sucks for EVERYONE involved.

What you can do:
GET SUPPORT - I couldn't make it to local celiac support group meetings because I didn't have a car. I found an amazing network of people on celiac.com in the "forum" section. (I no longer participate, but that is a different story)

KEEP GOOD PEOPLE CLOSE - if you have even one friend, family or loved one who "gets it" or is TRYING to learn, hang out with her (or him)! Do fun things together!

For those who don't get it, KEEP IT SIMPLE. You are not going to change their minds with one more factoid of information. Taking the "sex ed" approach to answering just what people ask is often helpful. If they just want to know why you aren't noshing down on egg rolls, you can just say "I cannot eat gluten". If people want more information about villi, they will ask you. Trust me, they will ask.

DO WHAT YOU WANT -  Eat beforehand, bring your own food, participate in whatever you want but keep yourself safe. Remember you get to say "I don't want to talk about it now" whenever you want or need a break. This disease can make you feel like you have NO control. You do. And remember to take the time to do what you want, and how you want to do it.

This is redundant, but know YOU ARE NOT ALONE. This is the single biggest, most important thing I can tell any newly diagnosed person. Reach out to people who understand. We will talk about poop, families, work parties, holidays, missing foods (PIZZA and BEER), reading rx labels, and there is a lot less judgement. You will be amazed at the conversations, and sometimes friendships, that happen in the specialty food isles of grocery stores.

If you are feeling alone, know you are not. If you are missing something - ask others for recommendations. Your gluten-free peers are more often than not more educated than medical professionals and can and WANT to help.

This is not fair or easy. You are a champ for reaching out for advice.

With lots of love,

Kristina

Gluten labeling law - Please email your Rep!

Via the American Celiac Disease Alliance:

Ohio Congressman Tim Ryan and New York Congresswoman Nita Lowey have introduced legislation that will require drug manufacturers to label the source of drugs' inactive ingredients. This is huge!

To move the bill ahead we need bipartisan cosponsors by May 8!
All five of the national celiac organizations are united in support of this legislation.

We need our congressional members to have that same shared voice and put forward a bipartisan message:  

• The safety of our constituents matters; and  
• Gluten in medicine must be labeled so individuals and their healthcare providers can make an informed, safe choice. 

   

Make A Difference - Take Action Today !

Food studies in the news

The NYT ran a piece yesterday, Truly Food for Thought. It gives a pretty nice glimpse into what some people do and think about food studies, and how these are growing at universities.

I am in a book

Several years ago, I contributed to an encyclopedia, and it was recently released. It was one of my first entries into publishing, and it really helped me learn the ropes. At first writing is fun, then it is annoying, then it becomes painful, and one can easily become enraged, depressed, and discover all sorts of new and interesting forms of procrastination. (This cycle may vary, person to person, but I have yet to meet anyone who hasn't been at least mildly afflicted.)

I met Mimi Sheraton, former New York Times food critic, who was asked, "Are there any projects you have given up on?"
 Mimi replied coolly, "yes all of them."

This very simple reply, by a very seasoned* writer, has stuck with me and helped me mentally hurdle obstacles that seemed insurmountable. I sort of mentally carry Mimi around and allow myself to give up on a project - but never allowing myself to delete or burn it - and then come back to it after some time has passed. If I have a deadline, that sometimes means a day or two. Other projects... well let's just say I have a lot more "draft" posts and half-baked* stories than completed ones. But that is also sort of great. Sometimes it's helpful to walk, talk, or write out an idea that needs to get out of the way of my better one.

So while I added less than 1000 words to this book, I am really proud of the research and recipes, as well as the opportunity to be part of a book titled: They Eat That?

As an added bonus Marion Nestle did a little write up about it.

*I still find it hard to edit out puns. I love them!

Easter & Passover

Gentile or Jew, spring holidays can sometimes be tricky to make - and keep - gluten free. Here are a few cool tools.



Have you seen these gluten-free matzo?

If you are lucky enough to be able to nosh gf oats - gluten free oat matzo. Or you can make your own!

Gluten free Easter candy lists:
list1
list 2
list 3

I am a pretty big fan of making your own new traditions too.

Daura - not-so-gluten-free-beer

UPDATE - apparently this is designated as a "low gluten beer" and is NOT gluten-free. Please consider this before you make the decision to consume this beverage.
**

I tried Daura Estrella Damm last week. The bar has been set pretty low in the gluten-free beer category, so I might be over-selling it.

Pros - It tastes like beer!
Cons - It tastes like crappy beer.

I have to give the company credit for creating a gluten-free beer from barley. Bravo on mastering that science experiment. Sadly, the result tastes a lot like college drinking games. I found it reminiscent of Coors Light or Busch Light. My drinking companion said it tasted like Corona.

Here I am clearly making a personal preference judgement call. I do not like this style of beer. To be fare, it is the MOST beer-like gluten-free beer I have ever had. The carbonation is right, the flavor is light, the hops are slight - but it is beer. So if you enjoy an easy-drinking beer, this might be exactly what you are looking for.

naked pizza

There are few things I miss more than pizza and beer. Yes, there are a lot more gluten-free beers out there, and more places than ever are offering gluten-free pizza crust options... but let's face it, most of them suck. Gluten-free beers are bad. They either have a sour finish and/or taste way too sweet; and they all are missing true hoppy-ness. The carbonation is lacking, and they just don't taste like BEER. Gluten-free pizza crusts have their own host of problems, both taste and texture related. Please don't even get me started on ones filled with soy or chickpea flour - mehhck flavor and lead to tummy bubble city.

This leaves me on my important mission of trying and reporting back on any and all pizza and beer options. Yes, it is a difficult task, but someone needs to do it.

I first heard about Naked Pizza from a friend living in New Orleans. He mentioned that all locations have gluten free crusts, but these were sight unseen. When I heard they opened up a branch in Brookline, MA, I knew what I had to do.

I was a bit surprised when I walked in. The shop is very small, only 2 tables and a few counter seats. The menu is cute and quirky; imagine if your android phone made 2-d, minimalist icons for toppings. The decor is a combination of silver and GREEN. The place clearly is not designed for people to linger, but there is a large tv playing little videos about how the pizza's are made, where the ingredients come from, etc. Staff were super friendly and knowledgeable... but you are reading cause you want to know about the pies!

 This is probably the best restaurant gluten-free pizza I have had. This beats out every gluten-free frozen pizza too. I still think my homemade version is better, but not by much. The crust is thin, crisp, but not cracker-like. It is substantial enough to hold up to toppings and cheese without disintegrating. Oh and it doesn't taste like cardboard! It actually tastes pretty great, but the flavor does not outshine the toppings - and the cheese is worth a shout out. It is some of the best mozzarella I have had on a pizza. Guys, this pizza was so good, after it was devoured, I ordered a second one.

This is the look of surprise and shock at such a great crust. (Or I have been hypnotized by the neon green walls.)

 Yay for pizza!!!

Caseus, a shop, a book, a give-away

Caseus means home. Ok, not really, it's Latin for cheese. But the book, Caseus Fromagerie Bistro Cookbook: Every Cheese Has a Story, strikes a balance and feels like home, weird uncle included.

I am totally biased. The author is a friend, and I helped test many of the recipes that don the pages, but you should keep reading because it's that good. There is a warmth and familiarity - the photos feel like you are thumbing through an old Time Life book, and are juxtaposed recipes that talk at and with you. (There are several fonts used throughout, one for the recipes, and others for tips, techniques, and stories.) So old-timey photography - check. Conversational writing - check. Oh and then there is the mildly lewd opening quote referencing a copy of Playboy. Weird uncle - check.

Caseus is filled with too many contradictions. It shouldn't work, but it does. There is a blending of family, friends, co-workers, personal favorites, restaurant classics, side-stories, gourmet and high-end ingredients peppered throughout comfort foods. On my second visit to the restaurant and cheese shop I saw t-shirt-and-jeans lunch goers enjoying an amazing grilled cheese, next to a couple in 3-piece suits celebrating with a bottle of very nice champagne. It shouldn't work, but it does, and Jason has done a pretty astounding job of capturing it, with humor, throughout 160 pages.

Mac n Cheese

Beef and Veal Stock - yes, the bovine are swimming

These staff and family profiles one of my favorite parts

Casoulette - this shot reminds me of 2008's fall bacon club

Really beautiful watercolors

A close up of the back wall in the cheese shop, covered with cheese stickers

Are you intrigued? Is your mouth watering? Do you want a copy... for free?!

Here are the rules. Follow them, and you are on your way to winning a copy of your own.

Book give-away rules:
-post a comment and tell me what your favorite cheese is
-one entry per person
-entries must be received before 10am on Friday, March 23
*Gluten-free special - if you win, I will convert 3 gluten-filled recipes of your choice, into gluten-free recipes

Restaurant week

My feelings have not wavered since I wrote about Restaurant Week. I have zero desire to go out in the middle of a week-long disaster of epic gustatory proportions. Recently recovering from food poisoning only adds fuel to my fury.