Finding any food establishment that offers gluten-free food is getting easier these days, but finding one that is free of cross-contamination is very hard. I am very sensitive and am wary of restaurants and bakeries that make gluten-free food in a gluten-filled environment. That's only one of the reasons why Eleanor's Bake Shop is my favorite place to go for gluten-free fare. Established in August 2010, Eleanor's Bake Shop is run by a local family that has celiac disease. They named the shop after their grandmother, Eleanor, who was the first in their family to go gluten-free. No need to worry about cross-contamination with this place, everything-yes, i said everything- is gluten-free!
Eleanor's is part bakery and part cafe. They serve arepa sandwiches, pizzas and soups for lunch and dinner, along with their incredible pastries, cupcakes, cookies, breads, anything and everything yummy you can think of. I finally have somewhere to go when I have a craving and need a quick fix for the good 'ol from scratch bakery goods that I grew up having but can't just get anywhere on a gluten-free diet. Eleanor's is A.M.A.Z.I.N.G!!! I don't feel my highest praise could do them justice, they are really that good!
Located at 9495 South 560 West Building D Sandy, UT 84070, Eleanor's is just off the I-15 freeway. It is located in an industrial district, but I really could care less. For fellow Salt Lakers, it's the closest all gluten-free bakery you will find (there are only a couple of choose from all together on the Wasatch Front). Check them out at www.eleanorsbakeshop.com.
I urge ya'll who are new or old to the gluten-free lifestyle and who haven't yet given Eleanor's a try to take a drive out there today. You'll be absolutely ecstatic that you did, I guarantee it!
Saturday, January 28, 2012
Gluten-Free Products Lines
Gluten-Free Product Lines
Eating Gluten-Free
- Baking mixes of all kinds!
www.eatingglutenfree.com
Pamela’s Products
- Packaged baking mixes and packaged goods
The Gluten-Free Pantry
- Packaged baking mixes
Glutino
- Packaged and frozen foods (breakfast bars, frozen dinners, bagels, breads, cookies, etc.)
Udi's
-Breads (the best store bought gluten-free bread on the market that actually has the same texture as normal bread!), muffins, cinnamon rolls, pizza crust, bagels
Rudi's
-Breads
Charlotte’s Bakery
- Baked goods, most you buy frozen
Kinnickinick (I suggest this one or Charlotte’s if you aren’t able to make your own bread right now)
- Frozen breads, goodies, breakfast stuff, etc.
Crunchmaster
- Crackers
De Boles
- Pasta (We only use the Lasagna noodles of this brand; for all other pasta we use the Tinkyada, because the quality and taste is much better)
Tinkyada
- Pasta
Natural/Organic Brands that produce several GF products
365 (Whole Foods Market Brand)
- Everything from frozen goodies to mixes to dressings
Bob’s Red Mill
- Several varieties of flours; baking mixes
Augason Farms
- Formerly The Blue Chip Group, they are the largest GF producer in Utah.
www.augasonfarms.com
Eating Gluten-Free
- Baking mixes of all kinds!
www.eatingglutenfree.com
Pamela’s Products
- Packaged baking mixes and packaged goods
The Gluten-Free Pantry
- Packaged baking mixes
Glutino
- Packaged and frozen foods (breakfast bars, frozen dinners, bagels, breads, cookies, etc.)
Udi's
-Breads (the best store bought gluten-free bread on the market that actually has the same texture as normal bread!), muffins, cinnamon rolls, pizza crust, bagels
Rudi's
-Breads
Charlotte’s Bakery
- Baked goods, most you buy frozen
Kinnickinick (I suggest this one or Charlotte’s if you aren’t able to make your own bread right now)
- Frozen breads, goodies, breakfast stuff, etc.
Crunchmaster
- Crackers
De Boles
- Pasta (We only use the Lasagna noodles of this brand; for all other pasta we use the Tinkyada, because the quality and taste is much better)
Tinkyada
- Pasta
Natural/Organic Brands that produce several GF products
365 (Whole Foods Market Brand)
- Everything from frozen goodies to mixes to dressings
Bob’s Red Mill
- Several varieties of flours; baking mixes
Augason Farms
- Formerly The Blue Chip Group, they are the largest GF producer in Utah.
www.augasonfarms.com
Golden Finds!
These are products
that I discovered and really love! Some
are mainstream brands and others are not, but with the rise of gluten
intolerance most can be found at your local grocery store. Some products are available at Costco (which
is a big perk) or are sold in bulk online, which is where I buy most of my
cereal and baking mixes because they are less expensive that way!
Pamela's Products- I know I mentioned these in the product line list, but I have to put them here! I haven't been disappointed by a Pamela's product yet. The mixes, cookies and bars are all top quality. The cake mixes (the chocolate is my favorite, and I actually like it better than the glutinous cake mixes I used to eat) and Pancake and All-purpose baking mix are staples in my pantry and I have a panic attack when I realize I'm getting low. YES, they are THAT good!
Vans- GF Blueberry, Cinnamon and Plain Waffles
Nature’s Path- Waffles (love em' better than Van's), Cornflakes,
Buckwheat Flakes
CHEX- Rice, Corn,
Cinnamon. Thank you General Mills! I don't know what I'd do without my Chex!
Glutino Brand Products- Like Pamela's, with high quality and lots of variety.
Costco- Fresh oven
Roasted Chicken
EnviroKidz- Gorilla
Munch, other cereals, snack bars, etc.
Pacific Natural
Foods- Tomato Soup; Roasted Red Pepper and Tomato Soup; others. I have been known to sigh, "These soups are to die for!", and they really are. They beat any mainstream soup brand hands-down.
Classico - Italian sauces, such as Alfredo, Roasted Red Pepper Alfredo, Asiago. Healthy and super-delicious! I'm addicted!
Simply Asia- Rice
Noodle Bowls
Simply Organic- Some
of their gravies and dips are GF and they are really good
Orgran- Animal
crackers
Nature Valley- Roasted Nut Crunch Bars
Mi-del- Gingersnap
and pecan cookies
Lighthouse Dressings- This was the only dressing I liked as a kid and every time I taste it, I feel like akid again. Ah, nostalgia. Most are GF
Crunchmaster
crackers- These are the closest thing to Wheat Thins I have found and they
come in a wide variety of flavors. I
LOVE them!
Yoplait- All
their yogurts are GF!
Hot
Tamales Candy- Licorice flavored Jelly Beans- I love licorice, but all licorice is made with
wheat, so these and Jelly Belly licorice beans are the only licorice sources
I’ve found! YUM!
CANDY
IN GENERAL- Google gluten-free candy and you’ll find a huge list of them, but
beware! Some candy that you’d never guess has gluten in it TOTALLY does (like Milky
Way, Rolos, etc.)
Sweet Potato Ginger Muffins
I've tinkered with a few muffin recipes the past couple of weeks, and this one turned out a lot better than I thought it would be. It originally called for pumpkin but, not being in a pumpkin mood, I swapped fresh sweet potato for it, with melt-in-your-mouth results. The slight gingerbread taste is tantalizing. Enjoy!
Sweet Potato Ginger Muffins
2 1/4 c. any Gluten-free all-purpose flour blend
1/2 tsp. salt
1/2 tsp. xanthan gum
1/4 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
slightly rounded 1/4 tsp. ginger
1 c. packed dark brown sugar
1 c. mashed sweet potato, yam or pumpkin
1/2 c. (1 stick) butter, melted and cooled
1/4 c. buttermilk
2 eggs
3 Tbsp. molasses
1 tsp. vanilla
1. Preheat oven to 400 degrees F. Prepare regular muffin pans with spray or muffin cups.
2. Combine dry ingredients in medium bowl.
3. Whisk brown sugar, sweet potato, butter, buttermilk, eggs, molasses and vanilla in large bowl. Add flour mixture in two additions, stirring until well blended after each addition. Divide batter evenly among prepared muffin cups.
4. Bake 18 to 22 minutes or until toothpick inserted into centers comes out clean. Cool in pan 5 minutes. Remove to wire racks to cool.
Yield: I've found it makes 16-20 muffins
Sweet Potato Ginger Muffins
2 1/4 c. any Gluten-free all-purpose flour blend
1/2 tsp. salt
1/2 tsp. xanthan gum
1/4 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
slightly rounded 1/4 tsp. ginger
1 c. packed dark brown sugar
1 c. mashed sweet potato, yam or pumpkin
1/2 c. (1 stick) butter, melted and cooled
1/4 c. buttermilk
2 eggs
3 Tbsp. molasses
1 tsp. vanilla
1. Preheat oven to 400 degrees F. Prepare regular muffin pans with spray or muffin cups.
2. Combine dry ingredients in medium bowl.
3. Whisk brown sugar, sweet potato, butter, buttermilk, eggs, molasses and vanilla in large bowl. Add flour mixture in two additions, stirring until well blended after each addition. Divide batter evenly among prepared muffin cups.
4. Bake 18 to 22 minutes or until toothpick inserted into centers comes out clean. Cool in pan 5 minutes. Remove to wire racks to cool.
Yield: I've found it makes 16-20 muffins
Saturday, January 21, 2012
Susan's Rocky Road Brownies
This blog is here to spread all the gluten-free goodness I can find to those with celiac disease and those without. Usually when people hear of gluten-free food they think, Yuck! I was one of those people when I was first diagnosed with celiac in September 2008. But after finding gluten-free things that worked for me, I not only became at home in the gluten-free life, I absolutely loved it. Yeah, yeah, call me crazy, but I do!
I love trying and tinkering recipes to make them melt in your mouth delicious. I like experimenting with new ingredients and whole grains to promote a healthier diet. The best gift I could ever receive is the eye-popping, jaw-dropping looks I get from family and friends when they find out that the piece of heaven they just stuck in their mouths is actually gluten-free. And I get those looks a lot.
For my first recipe, I wanted to share one that I consider "The Best". I'll admit, it's kind-of a family secret and it's hard to part with it because it's so coveted. But the point of this blog is to share the joy and show how great gluten-free food really can be, so I've just got to! The recipe is for my mom's Rocky Road Brownies. Several people have commented that they taste better than their glutenous counterparts. Now that is what I call a winner! Enjoy!
Susan's Rocky Road Brownies
1 c. butter, softened
2 c. sugar
4 eggs
1 tsp. vanilla
1 ¼ c. GF flour blend
Rounded ½ tsp. xanthan gum
¾ c. cocoa
½ tsp. salt
Just a little less than ¼ tsp. baking powder
miniature marshmallows
Cream butter and sugar until fluffy. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Combine dry ingredients and stir into creamed mixture. Pour into 9x13” pan and bake at 350 degrees for 23-25 minutes or until toothpick comes out barely clean. Remove from oven and sprinkle marshmallows on top. Return to oven and bake an additional minute until marshmallows barely puff (don’t brown!).
Frosting:
2 T. butter
2 T. water
2 T. corn syrup
2 (1 oz.) squares unsweetened chocolate, chopped (or 1 square and 1 oz. milk chocolate chips)
1 c. powdered sugar
1 tsp. vanilla
In a small saucepan on medium heat bring butter, water and corn syrup to a boil. Remove pan from heat and quickly stir in chopped chocolate until melted. Add powdered sugar and vanilla and stir well until blended. This is a thin frosting but if it seems especially runny, add a little more powdered sugar. It will set up as it cools. Spread over marshmallows.
I love trying and tinkering recipes to make them melt in your mouth delicious. I like experimenting with new ingredients and whole grains to promote a healthier diet. The best gift I could ever receive is the eye-popping, jaw-dropping looks I get from family and friends when they find out that the piece of heaven they just stuck in their mouths is actually gluten-free. And I get those looks a lot.
For my first recipe, I wanted to share one that I consider "The Best". I'll admit, it's kind-of a family secret and it's hard to part with it because it's so coveted. But the point of this blog is to share the joy and show how great gluten-free food really can be, so I've just got to! The recipe is for my mom's Rocky Road Brownies. Several people have commented that they taste better than their glutenous counterparts. Now that is what I call a winner! Enjoy!
 |
| Ahhhh...pure Bliss... |
1 c. butter, softened
2 c. sugar
4 eggs
1 tsp. vanilla
1 ¼ c. GF flour blend
Rounded ½ tsp. xanthan gum
¾ c. cocoa
½ tsp. salt
Just a little less than ¼ tsp. baking powder
miniature marshmallows
Cream butter and sugar until fluffy. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Combine dry ingredients and stir into creamed mixture. Pour into 9x13” pan and bake at 350 degrees for 23-25 minutes or until toothpick comes out barely clean. Remove from oven and sprinkle marshmallows on top. Return to oven and bake an additional minute until marshmallows barely puff (don’t brown!).
Frosting:
2 T. butter
2 T. water
2 T. corn syrup
2 (1 oz.) squares unsweetened chocolate, chopped (or 1 square and 1 oz. milk chocolate chips)
1 c. powdered sugar
1 tsp. vanilla
In a small saucepan on medium heat bring butter, water and corn syrup to a boil. Remove pan from heat and quickly stir in chopped chocolate until melted. Add powdered sugar and vanilla and stir well until blended. This is a thin frosting but if it seems especially runny, add a little more powdered sugar. It will set up as it cools. Spread over marshmallows.
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