Wednesday, October 28, 2009

Band-Aids aren't supposed to hurt you...

Hello, and welcome to Gluten-Free Goat City.

After my recent skin biopsy for DH, I was sent home wearing a latex (whoops!) band-aid. A few bandage changes later I had a really uncomfortable rash. Thanks to my Celiac Disease, I am extremely sensitive to latex. There may be gluten in the adhesive as well. So to avoid this unsightly and uncomfortable skin condition, I can recommend these cruelty-free, latex-free and gluten-free Eco-Guard Band-Aids from Vegan Essentials.


A nice rep there called the manufacturer for me to make sure they are indeed gluten-free. I haven't had a chance to try one out yet, but when I do, I will be sure to update this post.

Monday, October 26, 2009

Naturally Dah'ling and more

I just found a very helpful blog and website called Naturally Dah'ling, and I wanted to share it with you. If you are like me, and cannot use ANY shampoos/conditioners, soaps, makeup, toothpaste etc containing any gluten, then this blog is for you too!
Happy perusing!

From Natural Solutions, here is an info-packed article about gluten-free body products, where gluten hides in your everyday shampoo or lip balm and some companies sporting some gf cosmetics etc:

Gluten-Free Glamour

By Allison Young

Kristen Campbell was sensitive to most eye makeup. Nevertheless, she persisted valiantly in her quest for smoky eyes, but even 100 percent hypoallergenic mascaras and liners would leave her eyes puffy. Each time she had a bad reaction, the 29-year-old switched brands, but nonirritating makeup eluded her. And that wasn’t all: Her back and chest sported breakouts and certain shampoos gave her scalp an instant rash.

In March 2008, Campbell was diagnosed with gluten intolerance, something experts say can affect up to 30 percent of the population. Believing “what goes on, goes in,” Campbell not only purged her diet of gluten, a protein found in wheat, barley, and rye, she overhauled her makeup bag, handing off anything that contained “hydrolyzed wheat protein,” a form of wheat found in everything from conditioners to face creams. Her skin responded almost immediately—her eyes stopped itching, her rash receded, and her breakouts cleared up.

Get off the gluten
Not all dermatologists agree that gluten can be absorbed through the skin and no scientific study exists that proves or disproves the theory, which leaves both patients and doctors in gluten limbo. But Kathleen Davis, MD, an integrative dermatologist in New York City, tells people to avoid using gluten on their skin if they think they’re allergic to it. “Why take a chance?” she says. Rodney Ford, MD, a pediatric gastroenterologist in New Zealand and author of The Gluten Syndrome (RRS Global Ltd., 2007) doesn’t need published proof; he sees firsthand how gluten can affect the skin, from itching to rashes. “I meet literally thousands of children and adults with gluten problems. Many of the children even have issues when they touch Play-Doh, which is usually made from wheat flour,” says Ford.

Instead of waiting for proof, due diligence would dictate that anyone with a gluten intolerance should avoid gluten-containing beauty products. That’s especially true for those that could potentially be ingested or inhaled, like lipsticks, face wash, hand soap and cream, toothpaste, mouthwash, and hair spray.

But fear not: If you must avoid gluten in your skincare products, plenty of alternatives offer similar moisturizing and antioxidant qualities to vitamin E–packed wheat germ oil. Carrots, pumpkins, papayas, and other fruits all provide deluxe reparative treatment for skin and hair. Carrots, for example, earn a place on the beauty all-star team because they boast nourishing and antiseptic properties, making carrot oil or extract a champion blemish defense. Pumpkin’s natural UV protectors and its anti-inflammatory compounds makes it a perfect option for sensitive skin, while papaya contains papayin, a natural enzyme that nimbly exfoliates, tightens, and regenerates skin.

Where wheat lurks
Not long ago, getting your hands on gluten-free cosmetics was the equivalent of finding a bobby pin in a beauty haystack. If you suspect gluten is giving your skin and scalp a hard time, weeding out anything with “wheat,” “barley,” or “rye” in the ingredient name is only the beginning; gluten can sneak in under aliases. Luckily, gluten-free products abound and several websites take out some of the guesswork. Check out naturallydahling.com, cosmeticskitchen.com, and glutenfreecosmeticcounter.blogspot.com for the newest, gluten-free finds. In the meantime, here are our top four ingredients to purge from your list:

1. Tocopherols (vitamin E): Often extracted from wheat germ, vitamin E shows up in tons of products, from face cream and moisturizer to lipstick and eyeliner. Look for vitamin E derived from other sources, such as safflower.
Also listed as: mixed tocopherols; natural vitamin E; d-alpha-tocopherol; dl-a-tocopherol; tocopheryl.
2. Triticum vulgare (wheat): Whether it’s the wheat protein, germ extract, or germ oil, look out for this grain found in lipsticks, moisturizers, conditioners, hair color, and shampoos.
Also listed as: triticum aestivum germ oil; triticum vulgare germ oil; triticum vulgare (wheat) protein; proteins, triticum vulgare; triticum vulgare proteins, hydrolyzed wheat protein; hydrolysate; wheat protein hydrolysate; hydrolysate proteins, wheat; wheat hydrolysate proteins; glutens, enzyme-modified; wheat gluten, enzyme-modified.
3. Hordeum vulgare (barley): Both the extract and the flour can be found in creams, hair products, lip glosses, and antiperspirants and deodorants.
Also listed as: hordeum vulgare extract; hordeum vulgare seed flour; hordeum distichon (barley) extract.
4. Avena sativa (oats): The flour and protein of this grain, often cross-contaminated with other grains, crops up in creams, hair products, face powders, body washes, and blushes.
Also listed as: avena sativa flour; avena sativa kernel flour; oatmeal; avena sativa extract; avena sativa kernel protein. n

Allison Young is a freelance writer in Phoenix.



The Gluten-Free Gang

Verikira Naturals
Cucumber Body Lotion
Slather on this blend of cucumber, rose, neem, and coconut extracts and say good-bye to scaly skin. ($26, 7.5 oz; verikira.com)

Lavera
Lipstick
Lick your lips all you want with this moisture-rich lip treat. The triple threat of organic shea butter, jojoba oil, and almond oil protect and prime your pucker. ($21; lavera.com)

The Body Deli
Fruit Smoothie Masque
Don’t mask gluten, avoid it with this luscious mask that features green papaya enzymes, a gentler exfoliant than harsh glycolic acids. ($28, 1 oz; thebodydeli.com)

Desert Essence Organics
Fragrance Free Shampoo
Who needs wheat when you’ve got organic sea kelp for strength and organic green tea for shine? This entire line is 100 percent vegan, 100 percent biodegradable, and wheat- and gluten-free. ($9, 8 oz; desertessence.com)

ZuZu Luxe Mascara
No need to cry over itchy eyes with this water-resistant, vegan mascara that adds length and layers to lashes. ($15.25; gabrielcosmeticsinc.com)

Jason Kids Only!
Foaming Hand Soap
Kids’ hands often end up in their mouths, so keep them clean and gluten-free with this fruity liquid soap. ($8.99, 8 oz; jason-natural.com)

Peter Rabbit Organics
Baby Shampoo and Wash
Bathe baby’s sensitive skin and scalp in plant-derived goodness without worrying about a wheat or gluten reaction. Bonus: It’s great for you too. ($13.99, 12 oz; econatura.com)

Thursday, October 15, 2009

Gluten Free Biscuits!

Want to make a chicken or turkey pot pie? Dumplings in soup? or just plain, delicious biscuits for breakfast?

Here is a great recipe from The Gluten Free Cooking School site:

GF Biscuits

1 1/2 c. brown rice flour
1 c. tapioca starch
1 c. potato flour
1/2 c. sorghum flour
2 t baking powder
2 t sea salt
1 1/2 t baking soda
2 t xanthan gum
1 stick butter or 8 T Earth Balance (I use soy free EB)
1 1/4 c. your favorite milk sub or milk
1 1/4 c. water
1 T apple cider vinegar
1 egg or egg replacer

Preheat oven to 350. In food processor, mix dry ingredients. Add butter/EB. Pulse in. Drop in an egg and the vinegar, mix. Add milk and water (you might want to add it a little at a time. I think I cut back on the water a little, but the dough will be wetter and stickier than reg biscuits).

Drop spoonfuls onto greased parchment and bake for 15-20 mins. (I used half of the recipe to top a chicken pot pie and it ruled!)

Enjoy, and thanks for stopping by.

Sunday, October 11, 2009

Dutch Pancake Sunday Brunch!

What a great day. Turntable from freecycle in Arlington. Espresso drinks. New product discovered at Whole Foods:

Turtle Mountain So Delicious Coconut Milk Beverages!





I am looking forward to trying it. I got the unsweetened variety, but I think the vanilla will taste great in coffee...have to check the label on that one, but the unsweetened one in the green packaging is DEFINITELY gluten-free.

And enjoy the coffee drink with this Dutch Pancake recipe:

3 eggs
1/2 c milk
1/2 c white rice flour
----------------------
2 T Earth Balance or butter
1 apple, diced finely
2 T maple syrup, honey or agave
1/2 t cinnamon
dash nutmeg

Preheat oven to 450.

In a saucepan, melt the soy free Earth Balance. Add maple syrup, honey or agave, 1/2 t cinnamon, 1 apple finely chopped. Cook down for 1-2 mins.

In a large bowl, beat 3 eggs til frothy. add your favorite gf milk and white rice flour.

Pour the apple mixture into a small 8" baking pan. Pour batter on top (better if you let it rest for 30 mins). Grate nutmeg on the top.

Bake at 450 for 15 mins, then 350 for 5 mins, or until set. Pull it out and let it stand for 10 mins (if you can stand to wait...!)

I would have included a picture, but we ate it. We topped ours with maple syrup. You could do apple butter or more carmelized apples on top, plus some whipped cream if you're feeling decadent.

Enjoy! Time to go frolic in the sunshine.

Glutened...by salsa?? yup.

Looks so innocent, doesn't it?



Beware the "smoke flavor"!
Muir Glen Medium Chipotle Salsa contains:
NATURAL SMOKE FLAVOR (CONTAINS ORGANIC MALTED BARLEY FLOUR)...! AARRGH!
I read that 4 days in (after the asthma, itching, fatigue and immediate scratchy throat finally [duh!] clued me in). Lesson learned? Always, always, always check the label. My thinking was it's tomatoes, hot chipotle peppers, lime, salt...it's freaking salsa!! Think again. Sheesh. Any products that might have a vinegar or smoke flavor should be checked and double-checked.
(Note: their other salsas/products appear to be mostly gluten-free. Please check!)

Thursday, October 8, 2009

Gluten-free Pumpkin Cake with Maple Icing

Try out this Pumpkin Cake recipe from Karina's Kitchen!

Maple Frosted Pumpkin Cake Recipe

I altered her recipe to use no cane sugar (I used honey). You can sub 2 cups brown sugar as the sweetener if you prefer.
I also used 2 cups roasted red kuri squash in place of the canned pumpkin b/c I couldn't find any in the store (!) It came out great.

For the cake:

2-3large organic free-range eggs
3/4 c. honey, agave or maple syrup (or a combo)
1/2 cup light olive oil
1 15-oz can cooked pumpkin
2 teaspoons bourbon vanilla extract
2 cups gluten-free flour mix (I used 1 c. sorghum flour, 1/2 c. tapioca flour and 1/2 c. brown rice flour)
1/2 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon gluten-free Pumpkin Pie Spice
1/2 teaspoon sea salt

Preheat oven to 350 degrees F. Grease or line a 10 x 13"/bundt baking pan with greased foil or parchment.

Beat the eggs in a large mixing bowl till light and frothy; add the honey, oil, pumpkin, and vanilla; beat to combine.

In a separate bowl, whisk together the dry ingredients (the GF flour mix through sea salt). Add the dry ingredients into the wet mixture a little at a time and beat to combine- for two minutes.

Pour the batter into the prepared baking pan. Bake in a pre-heated oven for 30 minutes, or until the cake is firm and a wooden pick inserted into the center emerges clean.

Cool on a wire rack while you make your frosting.


Maple Cream Cheese Icing:

8 oz. softened cream cheese or vegan cream cheese
3-4 tablespoons softened unsalted butter or vegan margarine
3 to 4 tablespoons pure maple syrup
1 1/2 teaspoons vanilla extract
3 cups powdered sugar (more, if needed)

Beat until the cream cheese and butter until fluffy. Add 3 tablespoons of the maple syrup, and vanilla. Add in the powdered sugar a cup at a time; beat till smooth. Add another tablespoon maple syrup, if needed. Add more sugar, if needed.

When the cake is cool, frost with the Maple Cream Cheese Icing. Sprinkle with finely chopped pecans or walnuts, if desired.

Yields 15 pieces.

This was the best cake EVER! I didn't even frost it since I am trying to be cane sugar and dairy free these days, and my husband and I could see how it would be delicious with it, but it tasted so good without it! Next time I will add some chopped walnuts and maybe some chocolate chips...mmm.

Enjoy the amazing fall weather...
Til next!

Viola da Gamba day

Hello, and welcome back to gluten free Goat City.

Today I had an introduction to an instrument that I have long wanted to try, the viola da gamba. The bass viol I got to play has six strings and frets.



The bow was a stumbling point for me with the underhand hold and different feel. I have a lot of work ahead of me...

Also, I have heard back from some companies regarding my favorite products that have been given the gluten-free stamp of approval:

Nana's Cocina tortilla chips, Original and Red Salsa flavors from nearby Manassas Park, VA.

Intelligentsia, all coffees and espressos, from my favorite US roaster in Chicago.

Yay, more gluten free products for the list. It's growing...!

Time to go try my new bow hold. Pumpkin Cake recipe coming soon...