Tuesday, November 30, 2010

Seminar on Gluten Free Living

I just saw this posted on Vera Fare's Facebook page, sounds like a great opportunity and I hope I can make it.

Seminar about Gluten Free Living on December 7th at 6:00pm. Come in for free food and drink and learn about healthier living through a gluten free diet.

Saturday, November 13, 2010

Gluten Free News for Bozeman

I was shopping on Wednesday and noticed a few things I wanted to share with people in the Bozeman area.

Costco now has Lara Bars, they're a great GF/DF bar made from fruit and nuts. The variety pack includes apple pie, cherry pie, and peanut butter cookie.

Oak Street Natural market is taking orders for Thanksgiving goodies. Here are their gluten free options.

Italian Artichoke & Parmesan dip
Wil Salmon Cream Cheese Dip
Jalapeno Wild Salmon Cream Cheese Dip
Triple Cranberry Sauce
Orange Maple Glazed Cornish Game Hens
Wild Stuffing
Pumpkin Pie
Pecan Pie

They have order forms available at their cash register and the order needs to be placed by November 22nd.

Friday, November 12, 2010

Gluten Free & Dairy Free Kringla

My husband's family has Norweigan roots and kringla is a treat I never had until my mother in law introduced me to it. It's also a treat that Hubby loves and last year I had every intention to make it for him but never found the time. Well I finally found the time. I took my MIL's recipe and tweaked it to make it gluten and dairy free. The results were fantastic! My kids had their first tast of kringla and it was hard to get them to stop

For anyone that doesn't know what kringla is, it's a Norweigan sweet bread that is baked into a little pretzel cookie. It has a nice sweetness to it and is fantastic when served warm with butter.

Becky's Kringla - Gluten & Dairy Free

1 1/2 C granulated sugar
1 egg, beaten
2 1/2 C dairy free sour cream (I used Tofutti)
4 C gluten free flour (I used Gluten Free Mama Coconut Blend)
1 1/2 t xanthan gum
2 t soda
1/4 t salt

In a mixer combine sugar, egg, and sour cream. In a separate bowl mix the flour, xanthan gum, soda, and salt. Add the flour mixture into the sugar mixture. It will be very sticky but all is well. Chill in the refrigerator for several hours or overnight.

Preheat oven to 350 F. Divide the dough in half and roll out on a lightly floured surface. Too much flour makes it hard to roll out so don't go too crazy. Roll into a "log" and cut into 1 inch pieces. Take each piece and roll into 7-8 inch pencil-like strips. Form each strip into a pretzel shape, or any other shape you desire, and place on a greased cookie sheet. Bake for 12-15 minutes, 12 minutes was perfect for me.

Friday, November 5, 2010

Private Gluten Free Cooking Classes

Karen Ore shared some information with me on private cooking classes and I wanted to pass it along. This could be a great Christmas present or just a fun night with some friends.

Enjoy a private cooking class in the comfort of your home. Learn techniques and recipes from menus that are customized for you and your family/friends.

Cuisines to choose from:

Gluten free and allergy friendly (baking and cooking)
Flexitarian (adapting for vegetarians and meat eaters)
Indian (southern India and/or vegetarian)

Classes are scheduled on a first come first served basis. A deposit of $15.00 per person to cover food costs is appreciated one week before the agreed upon class date. Any changes, especially to the number of participants or menu items, must be approved by Karen and may incur an additional charge.

Class price is $30.00 per hour per person taking the class, which includes food costs for the meal that is prepared during class, demonstration and hands-on cooking instruction, background information about the cuisine, resources for locating ingredients, and a printed recipe booklet.

For people not participating in the class (family members for friends) who want to join you for the meal, there is a $25.00 per person charge. Maximum class size is usually 6 people, please discuss your preferred class size with Karen when scheduling. If the class location is more than 10 miles from downtown Bozeman a travel charge will be applied to the total fee.

The meals generally consist of: an appetizer, main dish, side dishes, and a dessert. There will be variations depending on the cuisine and menu chosen.

After the meal is prepared everyone sits down together to enjoy the food. Karen provides all food items and the host or hostess is responsible for providing beverages.

Gift Certificates are available.

To discuss options and to schedule classes please call Karen at 406-586-9186 or e-mail karenore@bridgeband.com