Bob’s Red Mill Gluten Free Brownie Mix

Posted: April 16th, 2012 | Author: | Filed under: Food Reviews | Tags: , , , , | Comments Off on Bob’s Red Mill Gluten Free Brownie Mix

Bob's Red Mill Gluten Free Brownie MixI wanted to prepare a dessert for our Easter dinner, but spent most of my attention and time on the meal itself. While I can follow a dessert recipe, I’ve never been a major dessert chef. It’s just not an area of cooking I enjoy as much as I do other foods. So I decided to stick to something simple — a brownie topped with vanilla ice cream and hot fudge. (Or, in my case, just the brownie topped with hot fudge.)

Unlike me, my wife loves making desserts and brownies are one of her specialties. It only took her a few tries after the kids and I were diagnosed with celiac disease to adapt her brownies to be gluten free. She’s never really recorded her recipe though, and wouldn’t have been able to write it down accurately from memory while recovering. So I decided it wasn’t the time for me to try to make gluten free brownies from scratch.

I saw the Bob’s Red Mill GF Brownie Mix at our neighborhood HEB and decided to give it a whirl. Bob’s Red Mill has always been reliably safe and we’ve tried some of their other products with good results over the years. If you haven’t read about the company and their founder’s philosophy of people before profit, I recommend visiting their site and checking it out.

I followed the directions on the package without varying from them. (My wife tends to experiment and change mixes — usually successfully, but again I’m not the baker she is.) The directions were straightforward and pretty simple.

The results?

The brownies came out chocolatey and delicious! Everyone enjoyed them and they vanished fairly quickly. They weren’t as good as my wife’s, of course, but they were still good brownies. And very importantly, they were chewy. As my son and I joked, there’s a name for “cake-like” brownies. And that word is … cake!

So, if you need a quick and easy pan of gluten free brownies, this is a great mix to use. It gets a definite thumbs up!


Another Gluten Free Holiday Season

Posted: October 18th, 2010 | Author: | Filed under: Celiac | Tags: , , , , , , , , | 2 Comments »

We’ve had our first real taste of fall here and the signs of the holidays are popping up everywhere. Halloween is around the corner. Thanksgiving will be here in a blink of an eye. And I can sense Christmas looming just out of sight. I haven’t had much to write about celiac because I’ve largely settled into a routine. I mostly eat at home and mostly things we have cooked ourselves from scratch. When we do eat out, we tend to go to one of the same few places we know are safe. I feel better than I’ve felt in years and indications are that my body is steadily healing. I still haven’t found the right balance of foods to eat now that I’m actually absorbing more from them which, combined with erratic exercise habits as my new job has taken more of my time, means my weight has been jumping up and down (though more up than down lately). And, to put it delicately, my digestive tract still doesn’t quite function normally. But I’m doing so much better than I was that the issues which remain seem more like minor annoyances.

This will be my second gluten free holiday season, but the first for my two younger children. Our celebrations at home are easy since we cook everything ourselves. It also shouldn’t be too difficult for our son. The cafeterias at Baylor do an excellent job of meeting all sorts of dietary needs, including his. Our daughter, though, will face the round of middle school parties where she will probably not be able to eat much of anything. And there seems to be somebody bringing food to work during this period for one reason or another almost every week. And they tend to forget that I can’t eat it and offer me some or ask why I’m not having any. It doesn’t particularly bother me, but I remember enough about those middle school years to know that it’s uncomfortable to stand out at that age. Being different is not a good thing. But our daughter has a solid group of friends who help look out for her. And one of those friends recently found out she also has celiac disease.

My wife and I have the gluten free candy lists at hand, so we’re ready for Halloween. My wife adapted her secret family recipe for cornbread dressing (which my wife had already improved) to be gluten free last year, and that’s one of the most important holiday dishes that wasn’t naturally gluten free. Both kids have learned to be cautious and think before they eat, which is really the most important thing during this time of the year when food is everywhere around us. I think we’re as prepared as we can be.

I did get one bit of really good news a few days ago. My older son was tested for celiac disease and he does not have it. So at least one of my kids didn’t inherit it from me. And they know enough to be aware if my granddaughter develops any signs or symptoms, but so far she’s fine as well. I was so relieved to hear the news. They are young, don’t have a lot of money, and live in a small town setting. Celiac would have been a lot more difficult to manage for them than it has been for me. I was worried, especially after discovering both my youngest children had inherited the disease.

That’s my periodic celiac update. I hope everyone reading has a wonderful holiday season this year. Peace.


The First Year – Celiac Disease and Living Gluten-Free

Posted: June 20th, 2009 | Author: | Filed under: Book Reviews, Celiac | Tags: , , , , , , , , | Comments Off on The First Year – Celiac Disease and Living Gluten-Free

One of the books I picked up on celiac (and by far the best so far) is a book by Jules E. Dowler Shepard, The First Year – Celiac Disease and Living Gluten-Free. Jules has celiac and shares her story in the book. In a guide intended for those who are newly diagnosed that’s a critical factor. As she describes things to do and how to work through all the issues we encounter, you know she has been there. She’s not just imagining them.

The book is formatted so that it could be read and followed over a period of adaptation lasting a year from your diagnosis. I suppose some people might read that way. I’m not sure. I definitely don’t. I’m a sponge. I read it the first time over the course of a couple of day, marking pages of particular interest as I went. I’ve since referred back to it a number of times.

The days of the first week are focused on providing the history and the most accurate current information available on celiac disease. The information is easily the most current and most accurate of any book I’ve read. It’s also extremely thorough without ever being dry or overwhelming for someone who just received a pretty major disease diagnosis requiring a fairly dramatic life change.

The book is divided into sections on learning and on living. The sections on living include a wealth of recipes and extremely practical advice for a wide array of situations: birthday parties, business lunches, handling college, eating out, and talking to friends and coworkers about celiac. I highly recommend this book. If I had three thumbs, I would give it three thumbs up! As it is, Jules with have to settle for two thumbs. 😉

The foreword is by Alessio Fasano, MD, the founder of the Center for Celiac Research at the University of Maryland. (I recall that my father did some of his education at the University of Maryland, but I don’t remember any details.) For additional historical information, details on the research done by the center, and studies underway, I recommend watching the following video.

http://www.youtube.com/watch?v=MQHiBC_O9Y4

Wild Wood Art Cafe

Posted: May 13th, 2009 | Author: | Filed under: Restaurant Reviews | Tags: , , , , , | Comments Off on Wild Wood Art Cafe

Yesterday for lunch I decided to try Wild Wood Art Cafe, a local gluten free bakery! While we will be trying out different recipes for making our own gluten free bread (though my wife will probably do more of the experimenting than I will), I love living in a city that has an eclectic art gallery/gluten free cafe combination.

I decided to get the hot roast beef and cheddar sandwich on their whole grain bun. (They had had a refrigerator go out, so cheddar was the only cheese they had at the time.) The sandwich was absolutely delicious and the whole grain bread had a delightful nutty flavor and great texture. The tortilla chips were a bit stale (minor quibble) but I ate them anyway because the salsa was quite good. While I was waiting for my order, I read a story clipped from the local paper about the owner and the gluten free ding dong alternative she had created. I saw them in the display and will have to try one on a later date.

I also bought a loaf of their basic brown rice flour bread and had a bison burger with swiss and dijon on thick slices of the bread last night. Obviously, without gluten it’s dense and somewhat crumbly. But it held together really well and had a very pleasant, mild flavor. I definitely recommend it.

With the economy the way it is, I’m sure it’s a tough time for many small businesses like this one. I certainly hope they’re around for years to come, though. They certainly have my business.