A Very Special Thanksgiving Taste Test

She is a little beauty.

This week, not only am I taste-testing (remember: nothing gets served, to anyone, unless it passes MY inspection first) but I am breaking in a new crockpot that is not dollhouse sized! And I've craved turkey noodle soup for a while now!

• Ingredients: 
• First up: about a container and a half of turkey stock. Buy extra. 
• To this, add: 
• Baby carrots, 1/2 package to a package
• 3 celery stalks

• Pepper, salt, and oregano to taste. I am a "By feel" cook, but about 1/2 tsp of each ought to do it.
• 1/2 an onion
• A turkey breast. Whichever turkey sported this had about a D cup!
• 1 small onion
• Package of noodles...add last, about 3-4 hours in. 
• 
  
• Cut turkey into edible chunks.
• Chop onion and celery, just toss in baby carrots.
• Place all in crockpot. Except the noodles.
• Cook on low for 4 hours. 
• Add noodles
• Cook for half hour on high
• Or Until Noodles are Soft
• Eat!

Gluten-Free Rice Krispies Redux

Breakfast time around here is pretty basic. Most mornings, it's Udi's or Schar bread (two really good GF breads- the Udi's being a bit more like a flaky French bread. You will find it in the freezer of the GF section-sometimes.) with Nutella spread thick, (Although I used to be of the opinion that Nutella on bread is ridiculous, just grab a spoon, let it solidify for a little bit by chilling, and voila, a Spoon-cicle!) on the toast's surface, with coffee or tea depending on my mood.

I made a pact: I will eat a balanced breakfast. Not just GF toast. I will actually buy cereal more often- and not just stick with what is safe and blandly sweet. More than toast? We'll see if I stick with it. I've broken it more than I care to.

For a bit, I used a kids' cereal out of the GF section, which I nicknamed Koala Krispies- all that's missing is eucalyptus. It's literally Enviro-Kidz Koala Crisps... (Ick I hate that bit of misspelling, I can't figure out why, then, I am not a designer or a copy-writer, and maybe it's the grammar nazi in me)...then did a long time with rice Chex--- I am the only one I know who eats those unadulterated with excess sugar.

Kellogg's, of the "Whole wheat is good for body and soul" persuasion (Kellogg's, like Welch's, used to be a very strictly religious company. By religious, I'm talking of the "Great Disappointment" of 1844 and of "Non-Alcoholic Communion Wine"- shortened to grape juice and simply sold as a beverage.) finally came out with a gluten-free Rice Krispy. Once I find a pack of marshmallows where each is not as large as both of my hands together, I am going to be making treats up the wazoo. The difference is that regular Rice Krispies are made with a bit of barley malt flavoring.The GF Krispies are actually cheaper- normally the same price, but two boxes can be had right now for $5.00 (You save 1.58 according to receipts)-made with brown, not white (refined) rice, and are not relegated to the aisle where, any moment, you may spy a John Lennon-lookalike dying for vegan cheese. It's right out there, saying loudly "I am here, and I am gluten-free. OOH-Rah!" Well, ok, it's not saying anything, if you're going to be literal.

Of course, the Koala Krispies had a message for Kellogg's. I kid you not. (And yes, I have a box of those and two of the GF Krispies. Snap Crackle Pop has never sounded so lovely or been so tempting!) There's a little banner that reads: "We've ALWAYS been proudly gluten-free". Before, it simply read, "Gluten-free."

The GFCO- How Testing For Gluten Is Done

Spelt during preparation. Wheat has been eaten outside of Mediterranean countries for 10,000 years or more. Spelt is one of our "first" foods.

Numerous scares and rumors have developed.
The nastiest I've seen is as follows:

A recent rumor sadly stated that cow's milk contains gluten proteins. No. Milk contains caseins, among other proteins, including one widely considered hypoallergenic, casein hydrosalate, and sugars such as lactose. If you are celiac or gluten intolerant, provided you are not allergic to or intolerant to milk proteins or sugars, then enjoy your milk. Shame on the fear mongerers.

 In the interest of explaining the rumors, one of the big testing companies, GFCO-Gluten-Free Certification Organization sent out an article earlier: It explains the testing procedure, acceptable levels, and "hot spots".

Gluten is found in grains. Not only does it aid in stickiness and stretch in doughs, but is a storage protein. The Bad Guy with celiac, gluten intolerance and gluten allergy is called (by grain, these grains being wheat, rye, spelt and barley)

1. Wheat: gliadin
2. Barley: hordein 
3. Rye: secalin

In the field. Image courtesy: yougrowgirl.com spelt-triticum-spelta/
For what spelt looks like during preparation, see top photo.

* Wheat is related to spelt, which contains less of the gliadin, (Although a celiac can't count on it being "gentler".)



I differentiated because ALL grains have gluten (storage protein), from rice and corn to wheat and barley. This is important. It is basically a big three that makes you ill if you have certain genetic markers or the disease. 

Now, I can try to give a laymen's term-laden restructuring of the GFCO article, but I think it is important that they speak for themselves.
Gluten Free Certification Organization- Understanding "Hot Spots"
This explains exactly how testing is done, margins of error (gulp!) and the categories. And what happens if there is a positive result, false positive or not.

A Piece of Cake

Betty Crocker, of baking mix, cookbook and baking contest fame, started doing  the Gluten-Free thing about a year or so ago. Now, they're doing their first ever gluten-free baking contest, with entries due June 30th 2011.
So if you're interested in the GF baker's challenge, click here! Gluten Freely/ Betty Crocker GF Baker's Challenge

Maybe they'll come out with a GF Betty Crocker cookbook,designed like the classic my mother and many moms have used since at least the 50's. That would be awesome, and I'd add it to my growing collection of cook books.
And who knows, maybe Better Homes & Gardens will come out with one for the GF crowd, I grew up with the classic plaid in my kitchen, too!