Gluten-Free Gourmet Feast at the Culinary Institute of America

I have only been to the Culinary Institute of America once and it is beautiful. The meals are decadent and presented beautifully. Now is your chance to take a class at the CIA. It is a Gluten-Free Gourmet Feast. You can reach Hyde Park, NY via Metro North to Poughkeepsie and then a quick cab ride up route 9.

Sign up today.

Gluten-Free Gourmet Feast
Wednesday, February 16 @ 6:30 p.m.
Course No. 808–Gluten-Free

This meal is an opportunity for anyone touched by celiac disease to relax and enjoy exceptional food that is gluten-free. Rest assured that Chef Theo Roe will see to every detail of this four-course dinner at the American Bounty Restaurant. You'll enjoy a classic Caesar salad, hold the gluten; a wild mushroom soup; and house-made, gluten-free gnocchi with spicy sausage, broccoli rabe, and Asiago cheese. For dessert, Chef Rich Coppedge will prepare a surprise for all! During the meal, Chef Roe will share information about gluten-free cuisine and provide patrons with a recipe of one of the evening's dishes. Chef Coppedge's book, Gluten-Free Baking, will be on sale before dinner in case you'd like to try more gluten-free meals at home. $55.

http://www.ciachef.edu/restaurants/events/dinner_events.asp#feast

A Beautiful Meal without Gluten

A Beautiful Meal without Gluten
Friday May 22nd
6:00 pm - 9:00 pm
Demonstration and Hands-on $55

Whole Foods Market - Bowery Culinary Center
95 E Houston
New York, NY 10002

To register and for a special note, please visit the NYC Celiac Disease Meetup group.

A Beautiful Meal without Gluten

Have you recently been diagnosed with a gluten-intolerance and don't know where to start? Or are you in a rut with your gluten-free repertoire? Join Linda and Kathy of Twin Hens as they bring their professional attention to quality and taste to your own gluten-free kitchen.

On the menu:
Artichoke Dip
Chinese Lemon Chicken
Goat Cheese and Spinach Quiche
Chocolate Chip Cookies. [Gluten Free]

*Please note that the class is held in facility that is not exclusively gluten-free

Instructor: Linda Twining and Kathy Herring Owners of Twin Hens Pot Pies

www.twinhens.com

You must register through Whole Foods to secure your spot for this demonstration.

To register: http://www.acteva.com/booking.cfm?bevaID=181812

Cleaning Your Cabinets of Gluten

There was a great article today on About.com: Celiac Disease written by Nancy Lapid. It lists the top 10 things in your pantry that might contain gluten. This is a helpful list to newly diagnosed Celiacs and a great reminder to us veterans. If don't already receive Nancy's updates, I suggest you subscribe today!


10 Pantry Items to Check First
By Nancy Lapid, About.com
Updated: December 1, 2008

Finding out you have celiac disease and learning to stay gluten-free can be overwhelming at first. Most, if not all, of the breads, pastas, cereal, crackers, cookies, cakes, flour and baking mixes in your pantry will have gluten in them, but what other foods should you replace in order to have a well-stocked, gluten-free pantry? Here’s a list of 10 pantry items that will most likely have gluten in them. Replace these with gluten-free products, and you’ll be ready to get your gluten-free kitchen up and running.

Soy Sauce
Regular soy sauce is 40% to 60% wheat. Manufacturers of gluten-free soy sauce include LaChoy and Kari-Out. My favorite soy sauce substitute is San-J Organic Wheat-Free Tamari, which is made with 100% soybeans and no wheat and is available at Whole Foods, health food stores and many supermarkets. San-J also sells a lower-sodium, wheat-free tamari. (San-J also makes tamari that does contain wheat, so be careful.)

Salad Dressings
As with so many other products, many salad dressings use some form of gluten as a thickener. Among the more common U.S. brands with many gluten-free flavors are Maple Grove (with more than 25 gluten-free dressings that include lite and sugar free), Annie’s Naturals (31 products suitable for gluten-free diets) and Newman’s Own. Since manufacturing processes differ from country to country, some brands of salad dressing that are off limits in the United States may be gluten-free elsewhere.

Gravies, Sauces and Marinades
Many gravies, sauces and marinades contain gluten. If you can’t find gluten-free alternatives in stores near you, many delicious gluten-free substitutes are available by mail order.

Soups
Canned soups often contain gluten, as do some soup mixes. As a substitute for traditional ready-made noodle soup, consider trying one of the Thai Kitchen-brand rice-noodle soup bowls, which only require the addition of hot water. Many gluten-free soups, soup mixes and bouillon cubes are available by mail order if you can’t find any in your local stores.

Bread Crumbs
Some companies sell gluten-free bread crumbs. You can also make your own or (my favorite method) use crushed gluten-free corn flakes.

Puddings and Pie Fillings
Find brands that use a safe starch (for example, potato, corn or tapioca) as a thickener instead of wheat-based thickeners.

Reduced-Fat Products
In reduced-fat foods (such as meats and dairy products), starches are used to make the product gel better. You need to be sure the starch is from a safe source, such as the ones named above.

Processed Meats
Modified starches are used to bind water in processed meats (cold cuts, hot dogs, sausages, etc.). Be sure there’s no gluten-based starch in any processed meat product to be eaten by someone with celiac disease.

Ready-Made Meals and Fast Foods
Almost all of these contain gluten. Among other reasons, the binding properties of starch help batters and coatings adhere to food and also keep the foods from getting soggy.

Ice Cream
Believe it or not, you can actually get gluten-free cookie dough ice cream if you’re craving it, but regular ice creams, with cookies or other crunchy ingredients, are off-limits. Also check to be sure your reduced-fat ice creams don't contain gluten. (I know, I know ... ice cream is technically not a “pantry item”... but in some homes -- mine included -- it’s always in stock.)

Remember: You must be absolutely certain that a food has no gluten hidden in its ingredients or contaminating it from other sources. If you’re not sure whether a food is safe, call the manufacturer and ask. Usually, there’s a toll-free consumer information number on the package. Since manufacturers often adjust ingredients or switch suppliers, you'll need to recheck the gluten-free status of your favorite products periodically.

Gluten-Free Cooking on Emeril Lagasse's Show "Emeril Green"

I got this message in my inbox earlier today. Tune in tomorrow for the show. I don't have cable TV, but maybe I can catch it online after it airs tomorrow evening.

Mark your calendar and set your DVR boxes!! On Tuesday October 7th at 8:30pm EST, NFCA's Vanessa Maltin will appear on the Emeril Green cooking show!

Date: Tuesday October 7th Time: 8:30pm EST Channel: Discovery Green

During this episode Emeril will help a newlywed couple learn to cook delicious gluten-free food. The wife was recently diagnosed with celiac disease and wants to make sure she can cook awesome food for her new husband! Emeril takes the couple on a shopping trip through the new Whole Foods store in Virginia and just happens to bump into Vanessa in the bakery! Vanessa will share tips for gluten-free cooking and baking and offer advice on various gluten-free grains and flours.

In the episode you'll learn to make Pizza, Gazpacho, Italian Salad, and a delicious Pasta dish.

So be sure to tune in to Emeril Green... Tuesday October 7th at 8:30pm!! If you have questions, please contact Vanessa directly at vanessa@celiaccentral.org.

Gluten-Free Cooking Classes in NYC

A few of my readers and NYC Celiac Disease Meetup members have recently asked me about cooking classes in NYC. I took a great cooking class with the Gluten-Free Girl at Whole Foods Bowery last October. Both Whole Foods and Natural Gourmet Institute for Food and Health have upcoming gluten-free classes this fall. Click on the links below to check them out:

Natural Gourmet Institute
Gluten-Free Cooking & Baking
48 W. 21st St., 2nd floor
New York, NY 10010
(between 5th & 6th ave.)
http://www.naturalgourmetschool.com/html/classes-gluten-free.html

Whole Foods Market
95 East Houston St
New York, NY 10002
212.420.1320
212/420.1360 fax
http://www.wholefoodsmarket.com/stores/calendars/HOU_CC.html

A Fresh Perspective on Gluten-Free Cooking

With Ameet Maturu, HHC

Get Fresh
370 Fifth Avenue, Brooklyn, NY 11215
Thursdays, March 13 – April 3 (4 sessions)
7-9 pm

For anyone who feels limited by a Western approach to a gluten-free diet – this class is for you! In this four-week cooking and wellness series, Ameet will help you find inspiration internationally – looking to the flavors and nutritional philosophies of the Mediterranean, India, and Asia.

You’ll discuss the challenges of living gluten-free in NYC, discover how our food choices effect our mood and energy levels, and come up with creative solutions to effectively manage a gluten-free lifestyle. Participants will learn simple, fun, and delicious ways to cook and nourish themselves. Focus on vegetarian cuisine, including whole grains, vegetables and protein.

Each session will combine one hour of nutritional information and discussion with one of practical, health supportive cooking. Designed to inspire everyone from the kitchen novice to seasoned veteran. Don’t miss this great opportunity!

Cost: $225 (includes food)
Early Bird Special: Only $195 if sign up by March 6

To register call Get Fresh at 718-360-8469.
Class size is limited and often sells out. For questions, please write ameet@theintuitivecook.com


Ameet Maturu, HHC is a Certified Holistic Health Counselor and Founder of The Intuitive Cook (www.theintuitivecook.com). Upon discovering his own gluten-intolerance, he specializes in working with others who are sensitive to the foods they consume and want to create more excitement in the kitchen and in life. He has a love of plant-based cooking and is the host of Brooklyn’s Great Squash Cookoff.