Baked Crispy Tofu - [image: IMG_5447] I have to admit, while I have eaten tofu a number of times, I have never attempted to cook with it, or prepare it at home. In my mind I g...
3 weeks ago
Things went well at the first meeting of the Sherwood Park Celiac Support Group. No, went well is an understatement...they ROCKED!!!!! It was a fabulous group of people with a nice mix as far as age goes. A couple of men, a couple ladies with young daughters that have Celiac disease, a few twenty-something gals, and a few of us "more mature" women. The majority of the group were diagnosed within the past twelve months. So, for us "seasoned" Celiacs it was a chance to share our knowledge. Mind you, I did learn a thing or two myself. And I've had Celiac disease for ten years. The questions, comments and ideas were flying all evening! This group is GREAT! The evening was all that I had hoped it would be and more! The feedback that I got was wonderful! Here are a couple of the comments:
"We really enjoyed last evening and I think it was a huge success."
"It was really a wonderful experience and I am looking forward to the next meeting! This group offers great resources and support for myself and my daughter :)"
We will be meeting the third Thursday of every month at the Bethel Lutheran Church - Room #1, 298 Bethel Drive, Sherwood Park AB. Anyone wishing information or to attend the meeting, please contact Cathy at email@example.com.We wish Cathy all the best with this support group and look forward to continued updates on how this helps those living gluten free in Sherwood Park and Edmonton!
|The camera on the Blackberry|
doesn't do this meal justice
|Gluten Free Products at London Drugs|
“The book I’ve been using is called Gluten-Free Baking with the Culinary Institute of America by Richard J. Coppedge Jr. The books has recipes for 5 different blends using white rice flour, brown rice flour, potato starch, tapioca starch, guar gum, albumen, soy flour and whey powder. The various blends use a combination of 4 of 5 of these ingredients. It depends on what you are making as to which blend you should use. Some recipes may even call for 1 part of a particular blend and 1 part of another particular blend. I have everything for each blend in the freezer and have Ziploc bags with some of the blends set to go. I keep it all in the freezer because the ingredients have a short shelf life and you may not use it all up at once. It’s really a great book and well worth the money. I got it through Chapters online and I believe it was about $20 Cdn.
It offers quite a variety of recipes for breads, sweets and savories like pot pies. I chose this book because the Culinary Institute of America has an excellent reputation as a cooking school and therefore I trust them to put out a book that would be realistic and practical. I have also used Bob’s Red Mill gluten free flour blend and found it to be good as well, but generally more expensive in the long run and more limited in diverse use than the Culinary Institute of America gluten free flour blends.”
|Image: Simon Howden|
|Ingredients||Full Recipe||1/2 Recipe||1/4 Recipe|
|Flour||2 cups||1 cup||1/2 cup|
|Baking powder||1 tbsp (3 tsp)||1/2 tbsp (1-1/2 tsp)||3/4 tsp|
|Sugar||1/4 cup (4 tbsp)||1/8 cup (2 tbsp)||1 tbsp|
|Salt||1 tsp||1/2 tsp||1/4 tsp|
|Milk||2 cups||1 cup||1/2 cup|
|Oil||1 Tbsp||1/2 Tbsp||3/4 tsp|
|1/2 recipe makes approx. six to eight 5” pancakes, and 2-1/2 round 4-section waffles.|