Welcome to our very first edition of the Always Gluten Free Newsletter with recipes, news, product reviews and more!
We're a couple of gals who love to cook and share our recipes with others. We are the authors of "Gluten Free Gourmet Holidays," a cookbook in ebook format available on our website, www.alwaysglutenfree.com.
Tell Us Your Stories
Please write to us and tell us your story. We will be featuring these stories here in upcoming issues of the Always Gluten Free Newsletter. We all have something in common, but everyone’s story is unique and your story just might help someone convince his or her doctor to do the test, or someone who is still struggling with the concept of having to live Always Gluten Free. If you have any hints you would like to share about cooking and living gluten free, we would love to share those also. Email us with your story.
Hey! We'll send you a little bonus just for sharing your story with us!
Authentic Foods is Superfine!
Superfine Brown Rice Flour is stone-milled from U.S. #1 California medium-grain rice - the best grain size for gluten free baking. Make bakery goods without the grittiness associated with most rice flours. You will find that I use this flour in many of my recipes. It has become one of the essentials in my gluten free pantry. It’s a good multipurpose flour that combines well with most other flours and truly is not gritty like other white or brown rice flours you find.
Authentic Foods has a great website, easy to navigate and contains a wealth of information about their products and where to find them. http://www.authenticfoods.com.
Chewy Gluten Free Brownies!
4 oz Unsweetened Baking Chocolate (not cocoa)
14 Tablespoons Butter (1 stick & 6 Tablespoons)
3 Eggs 2 Cups Sugar
2 teaspoons Vanilla
2/3 Cup Superfine Brown Rice Flour
1/4 Cup Tapioca Starch
1/2 teaspoon
Xanthan Gum
1/2 teaspoon salt
Preheat oven to 325°
Generously grease a 9 X 9 pan.
In a medium size bowl, melt chocolate and butter together for 2 minutes in the microwave. Stir until all the chocolate is melted. Whisk in sugar and vanilla. Add dry ingredients and stir with a large spoon or spatula. Scraping sides and bottom frequently, fold and stir until all dry ingredients are completely incorporated. Pour batter into prepared pan.
Bake 40 to 50 minutes, or until toothpick inserted in center comes out mostly clean without any wet batter on it. Brownies are fudgy so some particles may stick to the toothpick. Don’t overbake. Cool completely in pan and cut into squares. Serve by as plain Brownies or as Brownie Ala Mode for a real treat!
© Copyright 2006, Always Gluten Free - All rights reserved
In Medical News We
are featuring an article that appeared in November's USAtoday.com. Click the
link to read this enlightening story. http://www.usatoday.com/news/health/2006-11-01-celiac_x.htm.
We support Celiac Research! The Center for Celiac Research is selling celiac awareness bracelets (like the Lance Armstrong LiveStrong wristbands) in children and adult sizes for $2.00 each to raise funds for celiac research, and to continue our efforts in increasing the awareness of celiac disease. Please continue to spread the word about the bracelets - they are making a difference. Click here to for more information and how to order from the University of Maryland Center for Celiac Research.
Download News from the Center for Celiac Research! Click here or on the University of Maryland logo to download a PDF version of the 2006 News Summary. If you would prefer this document in Word format, click here.
