LAKEFRONT NEW GRIST GLUTEN-FREE
At your local LCBO Go to the site and find where to get it in your area.
LCBO 119370 | 6x355 mL bottle
Price: $ 13.25
Beer, Beer
5.7% Alcohol/Vol.
Sugar Content : 3
Made in: Usa-Wisconsin, United States
By: Lakefront Brewery, Inc.
Tasting Note
Pale yellow colour with light head; aromas of cider/green apple and fruit, with fresh bread, dough and yeast notes; dry, medium bodied, with crisp acidity, light apple cider and fruit flavours and herbal notes; tangy citrus acidity on the finish.
Serving Suggestion
Serve chilled with fried or grilled fish, light seafood dishes, vegetarian dishes or a Rueben sandwich.
NOTE: Prices subject to change without notice. Prices include container deposit fees where applicable. All products may not be available in all stores. Please see store personnel for details.
Tuesday, March 23, 2010
Saving Money
I am a coupon clipping, money saving, frugal mum who thrives on getting a bang for her buck and I am not afraid to say it!
I have decided that not only am I gluten free but in order to be able to afford it I have to save money in other places around the home.
Here are some money saving ideas.
Energy bill:
Dress in more layers, leave the oven door open after baking or cooking, make wool socks for yourself and family.
Buy in bulk
Pay off loans: with the money you save from coupons and the other savings from each month.
Coupons:
Save.ca
Points cards at The Bay (HBC POints) Zellers, Shoppers, Air Miles.
Weekly Flyers:
I look for the products I always buy and wait for them to go on sale. If I have a coupon for the product then I double save. Believe me it can happen, not often but it can.
I find that Canada doesn’t have the money saving resources the U.S has but we are getting better.
Clothing sales
I wait for the sales at the end of the season, I recycle by passing on our clothes to a few large families I know, I buy a few clothing items from Thrift Stores. On occasion I will shop for new fashion which is less expensive like: Gap or Abercrombie at Good Will or I will pick up some great vintage clothes that nobody would even think I bought second hand! It's a great feeling to get amazing deals!
Make your own clothes! Simplicity has great patterns that are in style. I have made p.j's, approns, and my daughter has made a purse/bag. I make my own quilts.
Grow your own fruits and vegetables!
Homemade laundry detergent
Liquid
- Front or top load machine- best value
4 Cups - hot tap water
1 Fels-Naptha soap bar
1 Cup - Arm & Hammer Super Washing Soda*
½ Cup Borax
Grate bar of soap and add to saucepan with water. Stir continually over medium-low heat until soap dissolves and is melted.
Fill a 5 gallon bucket half full of hot tap water. Add melted soap, washing soda and Borax. Stir well until all powder is dissolved. Fill bucket to top with more hot water. Stir, cover and let sit overnight to thicken.
-Stir and fill a used, clean, laundry soap dispenser half full with soap and then fill rest of way with water. Shake before each use. (will gel)
Optional: You can add 10-15 drops of essential oil per 2 gallons. Add once soap has cooled. Ideas: lavender, rosemary, tea tree oil.
Yield: Liquid soap recipe makes 10 gallons.
Top Load Machine- 5/8 Cup per load (Approx. 180 loads)
Front Load Machines- ¼ Cup per load (Approx. 640 loads)
*Arm & Hammer "Super Washing Soda" - in some stores or may be purchased online here (at Meijer.com). Baking Soda will not work, nor will Arm & Hammer Detergent - It must be sodium carbonate!!
From the Duggars website
Powder
Ingredients:
•2/3 bar Fels Naptha Laundry Soap (equivalent of 1 cup grated)
•½ Cup 20 Mule Team Borax
•½ Cup Arm & Hammer Super Washing Soda.
•Container large enough to hold 2 cups of laundry detergent
Directions:
1.Grate the Fels Naptha laundry soap with a grater or use a food processor. Approximately 2/3 of a bar of soap will make 1 cup of grated soap.
2.Add the ½ cup of Borax and ½ cup of washing soda to the grated soap.
3.Shake and/or mix well
Use:
One tablespoon of detergent is sufficient per load of wash. If you have a high-efficiency machine, you might want to experiment with using a little less detergent for normal loads. If your clothes come out feeling stiff, lower the amount of detergent. For clothes that are heavily soiled, add a teaspoon more of the detergent..
Yield:
The recipe yields 2 cups of laundry detergent. If you use 1 tablespoon per load, you will be able to wash 32 loads of clothes.
Read other ideas at Suite101
Suite101
Sell your hand made items or unused, unwanted in good condition items from around your home at E-bay, Kijiji, etc.
Before you buy something think…do I need it or do I just want it? If the answer is need it then go for it, but first do some price comparisons.
Homemade: How-to Make Hundreds of Everyday Products Fast, Fresh, and More Naturally
Baking Soda, Banana Peels, Baby Oil, and Beyond: 1,715 Tips for a Better Home, Garden, and Life
I have decided that not only am I gluten free but in order to be able to afford it I have to save money in other places around the home.
Here are some money saving ideas.
Energy bill:
Dress in more layers, leave the oven door open after baking or cooking, make wool socks for yourself and family.
Buy in bulk
Pay off loans: with the money you save from coupons and the other savings from each month.
Coupons:
Save.ca
Points cards at The Bay (HBC POints) Zellers, Shoppers, Air Miles.
Weekly Flyers:
I look for the products I always buy and wait for them to go on sale. If I have a coupon for the product then I double save. Believe me it can happen, not often but it can.
I find that Canada doesn’t have the money saving resources the U.S has but we are getting better.
Clothing sales
I wait for the sales at the end of the season, I recycle by passing on our clothes to a few large families I know, I buy a few clothing items from Thrift Stores. On occasion I will shop for new fashion which is less expensive like: Gap or Abercrombie at Good Will or I will pick up some great vintage clothes that nobody would even think I bought second hand! It's a great feeling to get amazing deals!
Make your own clothes! Simplicity has great patterns that are in style. I have made p.j's, approns, and my daughter has made a purse/bag. I make my own quilts.
Grow your own fruits and vegetables!
Homemade laundry detergent
Liquid
- Front or top load machine- best value
4 Cups - hot tap water
1 Fels-Naptha soap bar
1 Cup - Arm & Hammer Super Washing Soda*
½ Cup Borax
Grate bar of soap and add to saucepan with water. Stir continually over medium-low heat until soap dissolves and is melted.
Fill a 5 gallon bucket half full of hot tap water. Add melted soap, washing soda and Borax. Stir well until all powder is dissolved. Fill bucket to top with more hot water. Stir, cover and let sit overnight to thicken.
-Stir and fill a used, clean, laundry soap dispenser half full with soap and then fill rest of way with water. Shake before each use. (will gel)
Optional: You can add 10-15 drops of essential oil per 2 gallons. Add once soap has cooled. Ideas: lavender, rosemary, tea tree oil.
Yield: Liquid soap recipe makes 10 gallons.
Top Load Machine- 5/8 Cup per load (Approx. 180 loads)
Front Load Machines- ¼ Cup per load (Approx. 640 loads)
*Arm & Hammer "Super Washing Soda" - in some stores or may be purchased online here (at Meijer.com). Baking Soda will not work, nor will Arm & Hammer Detergent - It must be sodium carbonate!!
From the Duggars website
Powder
Ingredients:
•2/3 bar Fels Naptha Laundry Soap (equivalent of 1 cup grated)
•½ Cup 20 Mule Team Borax
•½ Cup Arm & Hammer Super Washing Soda.
•Container large enough to hold 2 cups of laundry detergent
Directions:
1.Grate the Fels Naptha laundry soap with a grater or use a food processor. Approximately 2/3 of a bar of soap will make 1 cup of grated soap.
2.Add the ½ cup of Borax and ½ cup of washing soda to the grated soap.
3.Shake and/or mix well
Use:
One tablespoon of detergent is sufficient per load of wash. If you have a high-efficiency machine, you might want to experiment with using a little less detergent for normal loads. If your clothes come out feeling stiff, lower the amount of detergent. For clothes that are heavily soiled, add a teaspoon more of the detergent..
Yield:
The recipe yields 2 cups of laundry detergent. If you use 1 tablespoon per load, you will be able to wash 32 loads of clothes.
Read other ideas at Suite101
Suite101
Sell your hand made items or unused, unwanted in good condition items from around your home at E-bay, Kijiji, etc.
Before you buy something think…do I need it or do I just want it? If the answer is need it then go for it, but first do some price comparisons.
Homemade: How-to Make Hundreds of Everyday Products Fast, Fresh, and More Naturally
Baking Soda, Banana Peels, Baby Oil, and Beyond: 1,715 Tips for a Better Home, Garden, and Life
Vacation S.O.S
I went away for March Break, thinking I was prepared for any G-Free situation I ran into!
Boy was I WRONG!!!!
It seems that everything I do concerning G-Free is expensive! How can I change this problem?
Tips on being organized before going on a trip and being prepared while away.
#1. El Peto factory outlet in Cambridge is cheaper than buying in grocery stores and they have other products too. They are the Glutino distributor for the tri-city area.
#2. I find it easier to buy recipe books from chapters, they are cheaper to buy online than in the store! [Although I borrow them from the library first and make a few recipes before purchasing!] I make mixes myself from the many G-Free recipe books out there. I just mix all the flours and powders and gums together in a large plastic container and scoop out what I need when baking or cooking. It takes time but is much cheaper. I order a lot of things online, but I really do find it cheaper that way. I try to buy the amount the on-line store requires for free shipping that way I have money in my pocket. There are also a large variety of Blogs that offer free recipes on-line just print off and your on your way!
A few favourite gluten free baking books:
#1. Gluten-free Baking Classics by Annalise G. Roberts,
#2. Gluten-free baking by Rebecca Reilly,
#3. Great Gluten-free Baking by Louise Blair
#4. Complete Gluten-free cookbook by Washburn and Butt. They have the best bread recipes I've ever tried making!
I figure that just because we are away from home doesn't mean we have to spend money we wouldn't have if we stayed at home.
#3. Organizing: Okay, all that being said...Before we leave on vacation I make a loaf of bread, cheese crackers, a cookie or muffin. This type of preparation works when on a trip for a week or so in a hotel room with a kitchenette. Camping that's a whole other blog post! (Stay Tuned!!!)
#4. I bring apples, bananas, grapes, kiwi, plums and peaches when in season and strawberries, blueberries and pineapple or a melon. I also pack veggies for snacks or salads like carrots, lettuces, red peppers, cucumber and green beans. For snack and treat time I will buy G-Free chocolate bars, chips, and candy.
#5. When a kitchenette is available and we are at the vacation spot I will go to the local grocery store and buy eggs, cheese, canned or frozen veggies and fruit, meats, potatoes and rice to cook up for lunch and/or supper. It makes it simple, easy, fast and Gluten-Free!
Who says Gluten Free isn't tasty? All that sounds good to me! I think the most important thing to remember is that foods come in natural form so buy them in that state rather than the processed, pre-packaged junk that is not healthy for our bodies anyway!
#6. I locate the G-Free restaurants in the area if on occasion we decided to eat out I am prepared. For example Wendy's, Pizza Nova and Kelsey's are all popular and easily found in most of Canada.
Here are some exapmles of what I purchase on a monthly basis and make sure I am not without on vacation! P.S. The Cocoa Loco chocolate bars from Enjoy Life are the best treat! I love them!!!! Yum Yum, even my kids (teenagers) will eat them!
Enjoy Life Cocoa Loco Chewy On The Go Bars, Gluten, Dairy & Nut Free, 5-Ounce Boxes (Pack of 6)
Pamela's Products Amazing Wheat Free & Gluten-free Bread Mix, 4-Pound Bags (Pack of 3)
Chocolate Chex Cereal, Gluten Free, 14.25-Ounce Box (Pack of 6)
Boy was I WRONG!!!!
It seems that everything I do concerning G-Free is expensive! How can I change this problem?
Tips on being organized before going on a trip and being prepared while away.
#1. El Peto factory outlet in Cambridge is cheaper than buying in grocery stores and they have other products too. They are the Glutino distributor for the tri-city area.
#2. I find it easier to buy recipe books from chapters, they are cheaper to buy online than in the store! [Although I borrow them from the library first and make a few recipes before purchasing!] I make mixes myself from the many G-Free recipe books out there. I just mix all the flours and powders and gums together in a large plastic container and scoop out what I need when baking or cooking. It takes time but is much cheaper. I order a lot of things online, but I really do find it cheaper that way. I try to buy the amount the on-line store requires for free shipping that way I have money in my pocket. There are also a large variety of Blogs that offer free recipes on-line just print off and your on your way!
A few favourite gluten free baking books:
#1. Gluten-free Baking Classics by Annalise G. Roberts,
#2. Gluten-free baking by Rebecca Reilly,
#3. Great Gluten-free Baking by Louise Blair
#4. Complete Gluten-free cookbook by Washburn and Butt. They have the best bread recipes I've ever tried making!
I figure that just because we are away from home doesn't mean we have to spend money we wouldn't have if we stayed at home.
#3. Organizing: Okay, all that being said...Before we leave on vacation I make a loaf of bread, cheese crackers, a cookie or muffin. This type of preparation works when on a trip for a week or so in a hotel room with a kitchenette. Camping that's a whole other blog post! (Stay Tuned!!!)
#4. I bring apples, bananas, grapes, kiwi, plums and peaches when in season and strawberries, blueberries and pineapple or a melon. I also pack veggies for snacks or salads like carrots, lettuces, red peppers, cucumber and green beans. For snack and treat time I will buy G-Free chocolate bars, chips, and candy.
#5. When a kitchenette is available and we are at the vacation spot I will go to the local grocery store and buy eggs, cheese, canned or frozen veggies and fruit, meats, potatoes and rice to cook up for lunch and/or supper. It makes it simple, easy, fast and Gluten-Free!
Who says Gluten Free isn't tasty? All that sounds good to me! I think the most important thing to remember is that foods come in natural form so buy them in that state rather than the processed, pre-packaged junk that is not healthy for our bodies anyway!
#6. I locate the G-Free restaurants in the area if on occasion we decided to eat out I am prepared. For example Wendy's, Pizza Nova and Kelsey's are all popular and easily found in most of Canada.
Here are some exapmles of what I purchase on a monthly basis and make sure I am not without on vacation! P.S. The Cocoa Loco chocolate bars from Enjoy Life are the best treat! I love them!!!! Yum Yum, even my kids (teenagers) will eat them!
Enjoy Life Cocoa Loco Chewy On The Go Bars, Gluten, Dairy & Nut Free, 5-Ounce Boxes (Pack of 6)
Pamela's Products Amazing Wheat Free & Gluten-free Bread Mix, 4-Pound Bags (Pack of 3)Chocolate Chex Cereal, Gluten Free, 14.25-Ounce Box (Pack of 6)
Thursday, March 11, 2010
Gluten-Free is the new black?
Watching the G-Free world explode into the media, blogmania, and into the retail world is very exciting! Not only have old companies emerged into the lime light but new products by new companies are popping up everywhere. There are also specialty shops opening like the G-Free cake shop in B.C. The amount of grocery stores and Health Food Stores that carry G-free products is amazing. The G-Free life style has changed for the better in quality and quanitity of food products. Now the only thing that needs to shift is the price for rice!
Restaurants have gone completely mad! They can actually answer my questions about G-free cuisine. I can sit with my family and enjoy my food knowing that I will not feel crappy in 15 minutes and for a day or two after. That’s right no more blank expressions, or that look that makes me feel one inch tall and not even the are you from outer space look when I say "I am Gluten-Free what do you have that I can eat?"
I have tried many G-Free pre-packaged foods from mixes, already made and frozen with surprise and delight in the taste and fulfilling aspects. Yet I find it hard to keep up with the expense. I have tried cooking and baking G-Free without success, unfortunately not for lack of skills because I have been cooking and baking a mean Gluten meal for many, many years, I know this from the compliments I get from my family! My problem is the lack of skills in G-Free rules.
Gluten-Free is a whole new world when it comes to rules. Throw out or forget all the rules that your mom taught you about Gluten cooking and especially baking. Get ready to use ingredients like xanthan gum, amaranth, arrowroot, sorghum flour, buckwheat, fava, flaxseed, kasha (toasted buckwheat), millet, quinoa, rice, sago and tapioca, potato flour, potato starch to name a few.
My goal now is to educate myself on the ins and outs of cooking and baking delicious G-Free foods in my home so that I can save money and hopefully time. Thanks to the many blogs and websites full of G-Free tips, techniques, recipes and fresh ideas I feel confident that I can try, try again to succeed in G-Free cuisine.
Until next time ~ Northern Girl
Restaurants have gone completely mad! They can actually answer my questions about G-free cuisine. I can sit with my family and enjoy my food knowing that I will not feel crappy in 15 minutes and for a day or two after. That’s right no more blank expressions, or that look that makes me feel one inch tall and not even the are you from outer space look when I say "I am Gluten-Free what do you have that I can eat?"
I have tried many G-Free pre-packaged foods from mixes, already made and frozen with surprise and delight in the taste and fulfilling aspects. Yet I find it hard to keep up with the expense. I have tried cooking and baking G-Free without success, unfortunately not for lack of skills because I have been cooking and baking a mean Gluten meal for many, many years, I know this from the compliments I get from my family! My problem is the lack of skills in G-Free rules.
Gluten-Free is a whole new world when it comes to rules. Throw out or forget all the rules that your mom taught you about Gluten cooking and especially baking. Get ready to use ingredients like xanthan gum, amaranth, arrowroot, sorghum flour, buckwheat, fava, flaxseed, kasha (toasted buckwheat), millet, quinoa, rice, sago and tapioca, potato flour, potato starch to name a few.
My goal now is to educate myself on the ins and outs of cooking and baking delicious G-Free foods in my home so that I can save money and hopefully time. Thanks to the many blogs and websites full of G-Free tips, techniques, recipes and fresh ideas I feel confident that I can try, try again to succeed in G-Free cuisine.
Until next time ~ Northern Girl
Tuesday, March 9, 2010
Gluten Free in 2010? The Sudbury Star
The Sudbury Star
Gluten Free in 2010?
Are you allergic to gluten or avoiding it because you believe its absence in your diet will provide health benefits? The Sudbury Star will explore the trend towards eliminating wheat from people's diets and the increase in numbers of people with Celiac disease in its Saturday paper.
If you would like to share your story contact Lara Bradley at lbradley@thesudburystar.com or 674-5271 ext. 237.
If you would like to contribute here you can contact The Sudbury Star
Gluten Free in 2010?
Are you allergic to gluten or avoiding it because you believe its absence in your diet will provide health benefits? The Sudbury Star will explore the trend towards eliminating wheat from people's diets and the increase in numbers of people with Celiac disease in its Saturday paper.
If you would like to share your story contact Lara Bradley at lbradley@thesudburystar.com or 674-5271 ext. 237.
If you would like to contribute here you can contact The Sudbury Star
Gluten Free Bakery Opens in Oakville
Voila Gluten-Free Bakeree is a new bakery located in Oakville, Ontario. The bakery is family owned and operation by John & Julie Richer and is located in downtown Oakville at Lakeshore Rd. W. & Chisholm St.
Why Gluten Free?
Read more...
Why Gluten Free?
Read more...
Gluten Free Network
Gluten Chat
Talk about anything related to the gluten free diet.
Introduce Yourself
Welcome to the Gluten Free Network! Introduce yourself here
News & Announcements
Latest news and updates regarding the forum.
Help With The Forum
Have questions about the forum? Ask them here.
Tell us all about your business. Links allowed!
General Discussion
Talk about anything BUT the gluten free diet.
Link to Us!
Have a website or blog? Put one of GFN's banners on your site. No website? Post our flyer in your favorite hangout.
Gluten-Free Eating
Recipes
Gluten free recipes
Child Boards: Appetizers , Beverages, Breads, Breakfast, Desserts, Dressings & Sauces, Entrees, Soup, Salad & Sides, Snacks
Products & Ingredients
What gluten-free products have you discovered? Tell others about ingredients you've found in Food labeling
Stores
Gluten free stores in your country
USA, Canada, UK, Australia/New Zealand, Other
Restaurants
Gluten free restaurants where you live
Traveling
Managing your gluten-free diet while away from home.
Celiac Disease
Symptoms & Diagnosis
Celiac Disease symptoms and diagnosis. Do you have Celiac Disease?
Specialists & Treatments
Finding a specialist to help you. Discuss various treatments.
Related Illnesses & Other Health Issues
Related illnesses/disorders associated with Celiac Disease.
Join the network now...
Talk about anything related to the gluten free diet.
Introduce Yourself
Welcome to the Gluten Free Network! Introduce yourself here
News & Announcements
Latest news and updates regarding the forum.
Help With The Forum
Have questions about the forum? Ask them here.
Tell us all about your business. Links allowed!
General Discussion
Talk about anything BUT the gluten free diet.
Link to Us!
Have a website or blog? Put one of GFN's banners on your site. No website? Post our flyer in your favorite hangout.
Gluten-Free Eating
Recipes
Gluten free recipes
Child Boards: Appetizers , Beverages, Breads, Breakfast, Desserts, Dressings & Sauces, Entrees, Soup, Salad & Sides, Snacks
Products & Ingredients
What gluten-free products have you discovered? Tell others about ingredients you've found in Food labeling
Stores
Gluten free stores in your country
USA, Canada, UK, Australia/New Zealand, Other
Restaurants
Gluten free restaurants where you live
Traveling
Managing your gluten-free diet while away from home.
Celiac Disease
Symptoms & Diagnosis
Celiac Disease symptoms and diagnosis. Do you have Celiac Disease?
Specialists & Treatments
Finding a specialist to help you. Discuss various treatments.
Related Illnesses & Other Health Issues
Related illnesses/disorders associated with Celiac Disease.
Join the network now...
The gluten-free gourmet
I've met many people making similar adjustments to their diet because, as in Sandi's case, they were thought to have, or were diagnosed as having, celiac disease.
According to the Canadian Celiac Association (celiac.ca), it's a medical condition in which the absorptive surface of the small intestine is damaged by a substance called gluten that can prevent the body from absorbing important nutrients, such as protein, fat, carbohydrates, vitamins and minerals.
It is estimated the disease affects one in 133 persons in Canada. After being diagnosed, people can be overwhelmed when they realize a long list of foods are now off limits because they contain gluten, a protein found in wheat and other grains.
Gluten, found in such things as all-purpose flour, gives baked goods structure and texture. Sandi, of course, can't use that flour now, but there are a number of gluten-free flours and starches she could use to make the quick breads she spoke of, such as rice flour, potato flour, cornstarch and tapioca flour, to name just a few.
These ingredients are often used in combination to create a gluten-free flour mix, where the benefits of each work in unison to create a baked good with a nice texture, not a brick-like one. In many mixes you'll see xanthan gum or guar gum called for, which are natural gums that take on the role of gluten in helping to hold baked goods together.
Read more & his G-Free Biscuit recipe...
Eric Akis is the author of the recently published, Everyone Can Cook for Celebrations: Seasonal Recipes for Festive Occasions. His columns appear in Life Wednesday and Sunday. E-mail him at eakis@tc.canwest.com
According to the Canadian Celiac Association (celiac.ca), it's a medical condition in which the absorptive surface of the small intestine is damaged by a substance called gluten that can prevent the body from absorbing important nutrients, such as protein, fat, carbohydrates, vitamins and minerals.
It is estimated the disease affects one in 133 persons in Canada. After being diagnosed, people can be overwhelmed when they realize a long list of foods are now off limits because they contain gluten, a protein found in wheat and other grains.
Gluten, found in such things as all-purpose flour, gives baked goods structure and texture. Sandi, of course, can't use that flour now, but there are a number of gluten-free flours and starches she could use to make the quick breads she spoke of, such as rice flour, potato flour, cornstarch and tapioca flour, to name just a few.
These ingredients are often used in combination to create a gluten-free flour mix, where the benefits of each work in unison to create a baked good with a nice texture, not a brick-like one. In many mixes you'll see xanthan gum or guar gum called for, which are natural gums that take on the role of gluten in helping to hold baked goods together.
Read more & his G-Free Biscuit recipe...
Eric Akis is the author of the recently published, Everyone Can Cook for Celebrations: Seasonal Recipes for Festive Occasions. His columns appear in Life Wednesday and Sunday. E-mail him at eakis@tc.canwest.com
Monday, March 8, 2010
My Quest ~ for a good home-baked loaf of bread
I can't seem to find a good recipe for G-Free bread. I am sick of buying bread it costs over six dollars a loaf. It lasts longer than a loaf of gluten bread but the price is still too high!
For that matter the mixes are expensive too and I can't afford the cost!
I have tried a few recipes with yeast and didn't like them very much. I wonder if I can find a recipe without yeast?
I am on the hunt...
If you have any ideas please send them my way. ~Thanx
For that matter the mixes are expensive too and I can't afford the cost!
I have tried a few recipes with yeast and didn't like them very much. I wonder if I can find a recipe without yeast?
I am on the hunt...
If you have any ideas please send them my way. ~Thanx
Monday, March 1, 2010
Quinoa an Ancient Grain
Quinoa (Pronounced : kinwa) comes from South America where it has been cultivated for 6000 years.
Quinoa is grown as a food crop. It is cooked like rice or milled into flour for use in gluten-free baked goods.
From : http://en.wikipedia.org/wiki/Quinoa
Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice or couscous.
The first step in preparing quinoa is to remove the saponins, a process that requires soaking the grain in water for a few hours, then changing the water and resoaking, or rinsing it in ample running water either in a fine strainer or in cheesecloth. Removal of the saponin helps with digestion; the soapy nature of the compound makes it act as a laxative. Most boxed quinoa has been pre-rinsed for convenience.
A common cooking method is to treat quinoa much like rice, bringing two cups of water to a boil with one cup of grain, covering at a low simmer and cooking for 14–18 minutes or until the germ separates from the seed. The cooked germ looks like a tiny curl and should have a slight bite to it (like al dente pasta). As an alternative, one can use a rice cooker to prepare quinoa, treating it just like white rice (for both cooking cycle and water amounts).
Vegetables and seasonings can also be added to make a wide range of dishes. Chicken or vegetable stock can be substituted for water during cooking, adding flavor. It is also suited to vegetable pilafs, complementing bitter greens like kale.
Quinoa can serve as a high-protein breakfast food mixed with honey, almonds, or berries; it is also sold as a dry product, much like corn flakes.
Quinoa flour can be used in wheat-based and gluten-free baking. For the latter, it can be combined with sorghum flour, tapioca, and potato starch to create a nutritious gluten-free baking mix. A suggested mix is three parts quinoa flour, three parts sorghum flour, two parts potato starch, and one part tapioca starch. Quinoa flour can be used as a filling for chocolate.
Quinoa may be germinated in its raw form to boost its nutritional value. Germination activates its natural enzymes and multiplies its vitamin content. In fact, quinoa has a notably short germination period: Only 2–4 hours resting in a glass of clean water is enough to make it sprout and release gases, as opposed to, e.g., 12 hours overnight with wheat. This process, besides its nutritional enhancements, softens the grains, making them suitable to be added to salads and other cold foods.
Price Comparison
Another Price Comparison
Great FAQ’s
Quinoa is grown as a food crop. It is cooked like rice or milled into flour for use in gluten-free baked goods.
From : http://en.wikipedia.org/wiki/Quinoa
Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice or couscous.
The first step in preparing quinoa is to remove the saponins, a process that requires soaking the grain in water for a few hours, then changing the water and resoaking, or rinsing it in ample running water either in a fine strainer or in cheesecloth. Removal of the saponin helps with digestion; the soapy nature of the compound makes it act as a laxative. Most boxed quinoa has been pre-rinsed for convenience.
A common cooking method is to treat quinoa much like rice, bringing two cups of water to a boil with one cup of grain, covering at a low simmer and cooking for 14–18 minutes or until the germ separates from the seed. The cooked germ looks like a tiny curl and should have a slight bite to it (like al dente pasta). As an alternative, one can use a rice cooker to prepare quinoa, treating it just like white rice (for both cooking cycle and water amounts).
Vegetables and seasonings can also be added to make a wide range of dishes. Chicken or vegetable stock can be substituted for water during cooking, adding flavor. It is also suited to vegetable pilafs, complementing bitter greens like kale.
Quinoa can serve as a high-protein breakfast food mixed with honey, almonds, or berries; it is also sold as a dry product, much like corn flakes.
Quinoa flour can be used in wheat-based and gluten-free baking. For the latter, it can be combined with sorghum flour, tapioca, and potato starch to create a nutritious gluten-free baking mix. A suggested mix is three parts quinoa flour, three parts sorghum flour, two parts potato starch, and one part tapioca starch. Quinoa flour can be used as a filling for chocolate.
Quinoa may be germinated in its raw form to boost its nutritional value. Germination activates its natural enzymes and multiplies its vitamin content. In fact, quinoa has a notably short germination period: Only 2–4 hours resting in a glass of clean water is enough to make it sprout and release gases, as opposed to, e.g., 12 hours overnight with wheat. This process, besides its nutritional enhancements, softens the grains, making them suitable to be added to salads and other cold foods.
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Great FAQ’s
Contamination in the Kitchen is a big issue what’s the answer?
Contamination in the Kitchen
I have been G-Free for 7 years but this past Christmas I noticed that I had eaten something that effected me but couldn’t figure out what it was. Of course I had to solve the problem so it wouldn’t happen again. I wasn't aware that Confectioner’s sugar was gluten. Jumped onto the internet and searched away. I found a G-Free confectioner's sugar and I'm back on track.
Moral of the store: To research EVERY food before it goes into my mouth!
Washing dishes:
I wash dishes in a sink with a J-cloth I wash everything without Gluten first then soak the gluten dishes, scrub any if needed, empty the water, rinse sink and dishes then start over again to wash them.
Bulk Foods:
I don't shop at bulk food stores or from the bulk foods area at the grocery store because I am afraid of contamination from other bins. For example there are so many people who have no clue as to what they are doing by scooping pretzels then using the same scoop to in the Quinoa.
This screams contamination to me!
I have been G-Free for 7 years but this past Christmas I noticed that I had eaten something that effected me but couldn’t figure out what it was. Of course I had to solve the problem so it wouldn’t happen again. I wasn't aware that Confectioner’s sugar was gluten. Jumped onto the internet and searched away. I found a G-Free confectioner's sugar and I'm back on track.
Moral of the store: To research EVERY food before it goes into my mouth!
Washing dishes:
I wash dishes in a sink with a J-cloth I wash everything without Gluten first then soak the gluten dishes, scrub any if needed, empty the water, rinse sink and dishes then start over again to wash them.
Bulk Foods:
I don't shop at bulk food stores or from the bulk foods area at the grocery store because I am afraid of contamination from other bins. For example there are so many people who have no clue as to what they are doing by scooping pretzels then using the same scoop to in the Quinoa.
This screams contamination to me!
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