I had a great weekend with my grandsons, one is the celiac kid.  Thanks to Eleanor’s Bakery, this celiac kid even ate the crusts of her wonderful sandwich bread!  The other kid loves the white sandwich bread he calls “gluten bread” that he only gets to eat at Grandma’s.  We even had Valentine Cookies — gluten free, too.  Two happy boys!

There are several treats that go with Valentine’s like red hearts.  Two popular treats are chocolates and Valentine cookies.  Because the “Celiac Kid” is near and dear to us, we are always on the look out for gluten free food.  We have found “Eleanor’s Bake Shop!”

They make the best sandwich bread and my celiac kid loves it.  However, today, besides buying bread, the cookies looked wonderful.  Gluten free people: CELEBRATE with a great frosted sugar cookie for Valentine’s!

And, I couldn’t resist taking a picture of this GF cake while I was there. Isn’t it amazing!?!

It’s funny. I use Goodreads all of the time. I’m always updating what books I’m reading and rating them. I love seeing what other people are reading and reviewing. So, I find it funny that it’s taken me three years to realize that I could be registered as a Goodreads author.

It actually started because I was looking up our books and couldn’t find The Celiac Kid on the Goodreads site. I then found out how to manually add the book and filled out all of the information. When I went to the new page it showed my names as illustrator. I clicked that link and low and behold it asked if it was me. Which, to be honest, I rather chuckled at. Anyway, to make a long story shorter, I registered and Stephanie registered as well. So as of this week we are official Goodreads authors.

If you haven’t rated or reviewed our books here are the links to get there: A Paper Hug, Operation: Celebration and The Celiac Kid. And, if you’re curious you can check out our author pages: Anneliese and Stephanie.

Some things are too good not to share. Here is a card we received from the kids at Camp Manitou-Lin.

Recently, we had the opportunity to enjoy a “Gluten Free Expo.”  It was very informative but even better were the samples.  It’s nice to see more and more GF foods in the grocery stores but it’s nice to see what they taste like before buying.  That’s what this expo was all about — TASTING!  Yes, some things were better than others but there were several delicious pizzas and some great breads.  We came home with a bag of information and coupons!

Did you know that most Blue Cheese dressings contain gluten?  Bread mold is injected into the cheese — hence the gluten.  And . . . beware of soy sauce and Twizzlers.  Some candies are dusted with flour so they don’t stick .  It’s such a small amount that it’s not required to list it in the ingredients.  Those with celiac will know, however.

We were so lucky to be a part of the Kids Deployment Survival Kit put together by In the Know Mom. The kit included Hugs to Go, Daddy Dolls, Boo Boo Bear’s Mission, A Very Long Time, Readeo, Paper Chair, Chic Couture Boutique and a copy of all three of our books. It’s pretty awesome! If you get a chance go and check out the Kids Deployment Survival Kit. You could even have a chance of winning it.

Dough Enhancer will help make baked good fluffy.  It will also enhance the natural flavors and increase the dough strength and shelf life.  It is made from whey, soy lecithin, tofu powder, citric acid, dry yeast, sea salt, spice blend, corn starch, ascorbic acid (vitamin C).  And it’s gluten free.

As we all try to make delicious baked goods, it’s good to have ideas from others doing the same thing.  You can purchase dough enhancer at the following:

www.againstthegrainslc.com

www.calisnaturalfoods.com

www.goodearthnaturalfoods.com

www.kitchenkneads.com

Have you tried Xanthan Gum?  This is a microbiol polysaccharide derived from the bacterium Xanthomonas camperstris.  It is a stabilizer and binder in bread and cakes.  It’s a great thickener for sauces and it can be used to prevent ice crystals in ice cream.  Use 1 teaspoon of Xanthan Gum for every cup of wheat-free or gluten-free flour.

I went to a great GF cooking class and was very impressed at what I learned.  When someone is able to “mess around” with recipes just as a hobby, you know that you are sure to pick up some little tidbits of information that is invaluable.  Here are some interesting bits of information that may be helpful.

• Buckweat flour is gluten free.  It is related to rhubarb.  It is quite strong so it is best used in small amounts to flavor bland breads such as rice flour breads.
• Potato starch flour is starch made from potatoes.  It stores well.
• Potato flour is not potato starch.   It is quite heavy.   This is used in small quantities and must be refrigerated.  (Don’t buy a lot.)
• Sorghum flour is specially bred sorghum grain.  Easily stored in the pantry.
• Soy flour is high in protein and fat.  It must be refrigerated and goes stale easily.  It has a nutty flavor and is best used in combination with other flours.
• Tapioca flour adds “chew” to baked goods.   It stores exceptionally well.
• Teff flour is primarily grown in Ethiopia and Eritrea.   It grows in several different colors and each has it’s own flavor.  It adds a nutty sweet flavor.  Stores best in cool, dry place.
• Amaranth flour is ground from the seed of a pigweed related plant.
• Quinoa seeds are related to spinach and beets.  Always look for debittered flour.
• Millet and Teff come from the same grass family as corn, rice and sorghum.

Check our www.lovemuffinsbakeryslc.com.  Trish is the owner/baker and loves this hobby.