gfaf expo review.

Standard

It’s been two months since we got back from the Gluten and Allergen Free Expo and I can’t believe how many YUMMY samples we still have! We tried a ton of new brands, met some great people, and went home with a lot of good information.

Some highlights:

1. BREAD SRSLY is the best gluten free sourdough bread you will ever have. If you are ever in San Fransisco, you need to buy yourself 5 loaves. And if not, you still need to buy yourself 5 loaves. They’ll ship it to you! SRSLY amazing, right?

Gluten Free Sourdough Bread

2. I met Pamela! THE Pamela from Pamela’s Products. She’s so sweet. And her microwavable brownie mix packets are divine! My (gluten and dairy free) 6 year old nephew came to visit and he was thrilled that he could make brownies (that he could eat) all by himself!

Gluten Free Chocolate Brownie Mix

3. There were so many great gluten free products at the expo—many of which we buy on a regular basis: Glutino, Udi’s, Kind, Barilla, Van’s, Glutenfreeda and Crunchmaster. But it was also refreshing to discover some new brands that Joe and I weren’t familiar with! One of the snack bars I’ve been enjoying the most is Betty Lou’s. We brought back Nut Butter Balls and Just Great Stuff Bars (both link to my favorite flavor). We also got to try Smart Flour pizza and it’s our new favorite! We find them in the freezer section at Whole Foods. My nephew was excited that we saved him a pack of HomeFree chocolate chip cookies. They are great snack for kids and adults!

4. I splurged and bought myself a cookbook FULL of yummy gluten free desserts—I couldn’t resist! Kyra Bussanich, winner of Food Network’s Cupcake Wars, was there signing her cookbook. If you need a gift for a gluten free friend (or yourself), pick up Sweet Cravings: 50 Seductive Desserts for a Gluten-Free Lifestyle.

Sweet Cravings Cookbook

5. Talk about specialists. Both Dr. Amy Burkhart and Nadine Grzeskowiak had so much knowledge to share. There is still so much unknown about celiac disease, but they are experts in what we do know about it. I highly recommend reaching out to one or both of them if you suspect someone in your life might have a gluten intolerance. Here is their information:

Dr. Amy Burkhart: Integrative MD [theceliacmd.com]

Nadine Grzeskowiak: Gluten Free RN [glutenfreern.com]

If there is a Gluten and Allergen Free Expo coming to your area, I highly recommend you check it out! It was definitely worth our drive to the Bay Area.

Find me on twitter: @tevahopper

Advertisements

gluten and allergen free expo.

Standard

It seems like so long ago that I first discovered the Gluten and Allergen Free Expo—and it’s already here! Joe and I are headed to San Francisco next weekend to taste, learn and explore.

I am so excited for the GFAF Expo to discover new vendors and products, but also to attend the awesome lineup of classes on Saturday. Check out the schedule here. I promise to bring back any helpful information and share it with you all.

The list of vendors include all of our trusted brands we use on a daily basis, such as Udi’s, Glutino, Van’s and Earth Balance. One of the booths I’m most excited to visit is Pamela’s Products, where THE Pamela will be. How cool.

Check out the GFAF Expo on Facebook or Twitter to see if there is an expo coming near you this year!

Find me on twitter: @tevahopper

[gf] turkey pot pie.

Standard

I’m a little late in posting this turkey leftovers recipe, so you’ll have to try this next Thanksgiving—or after Christmas dinner if you make a turkey. This gluten free turkey pot pie is a great alternative to the normal turkey soup or sandwiches.

We actually didn’t have any leftover turkey this year. We had a misfits Thanksgiving and almost everything was eaten up by the end of the night. On the Sunday after Thanksgiving, our good friends called and asked if we wanted to come over for Thanksgiving Part II. Well, duh. We got to enjoy yummy food all over again, PLUS we got to leave with a tub of turkey. We scored.

Since I had recently came across a gluten free pie crust recipe that my sister sent me, it seemed like the perfect opportunity to try it out (recipe below). I couldn’t have been happier with how it came out. Joe was so excited about the turkey pot pie that the turkey soup went uneaten. We will definitely be making one of these after Thanksgiving every year!

Gluten Free Turkey Pot Pie

uten Free Turkey Pot Pie

Ingredients
1 recipe for a double crust pie (below)
4 tablespoons Earth Balance (margarine)
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
1 cup frozen peas
3 tablespoons dried parsley
1 teaspoon dried oregano
salt and pepper to taste
2 cubes vegan chicken bouillon
2 cups water
3 potatoes, peeled and cubed
1-1/2 cups cubed cooked turkey
3 tablespoons gluten free flour mix
1/2 cup almond milk

Directions
1. Preheat oven to 425. Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.

2. Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, salt and pepper.

3. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes and cook until tender but still firm.

4. In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour.
Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, add the peas and cook until thickened. Cool slightly.
Gluten Free Turkey Pot Pie Filling

5. Pour filling into the unbaked pie shell (see gluten free recipe below). Roll out the top crust and placing on top of the filling. Pinch edges and make 4 slits in the top crust to let out steam.

6. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 and continue baking for 20 minutes, or until crust is golden brown.

Serves 8.

See the original recipe here.

—-

This pie crust could be used for a variety of different pies—including a Chicago style deep dish pizza (that one was Joe’s idea). Can’t wait to make it again!

Gluten Free Pie Crust (can be doubled)

Ingredients
1/2 cup dairy free shortening (or margarine)
1/2 cup potato starch
1/2 cup cornstarch
1/4 cup almond flour (or extra cornstarch)
1 teaspoon sugar
1-1/2 teaspoons baking powder
3 teaspoons xanthan gum
1/4 teaspoon baking soda
1/4 cup + 1 tablespoon almond milk

Directions:
1. Preheat oven to 400. Combine all ingredients so there are no lumps. If you have a food processor, it makes the mixing very easy! Roll out dough on floured surface or between two sheets of waxed paper. Used the paper to transfer dough to the pie pan.

2. If you’re using a filling that will be baked, follow the direction on the recipe. If you need a cooked crust, prick all over with a fork. Bake 10-14 minutes until golden brown.

Credit: My sister sent me a photo of this recipe from a friend so I don’t actually know what book it came from. Let me know if you recognize it—I’d love to give the credit!

Find me on twitter: @tevahopper