GFHV Review: Glutino Cornbread Stuffing

I picked up this package of Glutino Cornbread Stuffing because it was on sale (hey-o!) and I wanted to try it. Last year, my first gluten free Thanksgiving, I made my own stuffing using Schar bread, onions, carrots, and gluten free gravy.

I was a little nervous. I’ve enjoyed Glutino products before (I’m a total die-hard fan of their Chocolate Vanilla Creme cookies), but stuffing is so important to Thanksgiving! I was really hoping it would turn out well.

Even though the bread cubes come pre-seasoned, it’s important to note that you still need quite a bit of food products. I followed the recipe on the back of their box (makes six cups of Glutino Cornbread Stuffing), which called for:

-2 eggs

-2 tablespoons of unsalted butter (I used salted. Heresy, I know. I’ll wait for the real chefs to kick me out of the kitchen. I’m only human, okay? I’m so not going to the store on Thanksgiving!)

-1.5 cups of broth (chicken or vegetable)

-1.5 cups of sauteed onions and celery.

I hardly ever use celery in anything, and hadn’t bought any prior (oops), so I settled for just onions. I sauteed them on low heat “until translucent” in the melted butter and let them cool before combining all ingredients in a mixing bowl. When they were well mixed, I transferred them to a medium-sized baking dish, covered with aluminum foil, and baked at 350 degrees for 25 minutes. I then removed the aluminum foil and continued baking for 8 minutes, as instructed, or until lightly browned:

I baked this gluten free Glutino cornbread stuffing and added onions in.

I baked this gluten free Glutino cornbread stuffing and added onions in.

I wasn’t expecting much, but it was perfect! It was very bread-like and didn’t feel “fake” or “spongy” at all. It was as close to stuffing as I remember normal stuffing being. I loved the flavoring of the seasoning, which made it really tasty. I also had used fresh chicken broth, and I think that did make a difference, so I would advise using as high a quality broth as you can manage since I think it’s crucial to the flavor.

I highly recommend it. I doubt it’ll stay in my fridge for long.

GFHV Recipes: Gluten Free Apple “Pie”

Happy Thanksgiving from Gluten Free Hudson Valley!

We’re hoping you’re enjoying this holiday with family and friends, surrounded with good (gluten free) food.

For an easy, inexpensive dessert that’s as American as apple pie, try this apple pie-like combination. Be warned, it’s a bit of a pseudo-recipe. I was too lazy to make dessert from scratch after prepping the rest of the food. This one’s for you, my fellow couch nappers.

Apples A La Mode (serves 6)

-One gallon of vanilla ice cream (we used Turkey Hill Original Vanilla)

-One to two cans of apple pie filling, 20 oz. (we used Mother’s Maid apple pie filling, but any kind will do.)

-Ground cinnamon, ~2-4 tsp. (we used Walgreens brand “Nice!” ground cinnamon)

This is gluten free dessert for the super lazy.

Step 1: Wash and open the can(s) of apples. Dump into ceramic baking dish. Stir in cinnamon and heat for 10 to 15 minutes in the oven at 350 degrees, until warmed.

Step 2: Scoop out ice cream into individual serving bowls. Serve with apples on top. Sprinkle on additional cinnamon if desired.

Step 3: Stuff your face, because your stomach has a dessert compartment as well as a dinner compartment.

This easy gluten free dessert is just like apple pie with cinnamon and ice cream. A total crowd pleaser in ten minutes? Seconds, please! (Photo: @glutenfreehv Instagram)

This easy gluten free dessert is just like apple pie with cinnamon and ice cream. A total crowd pleaser in ten minutes? Seconds, please! (Photo: @glutenfreehv Instagram)

Bam! Super easy, super delightful, and there will be no complaints from the non-gluten free crowd. It’s hard to argue with a bowl of sugar and fruit in front of you.

If you prefer a pie crust without the hassle, you can try Pillsbury’s gluten-free pie crust. It’s available at most major supermarkets (and Walmart!), so it should be available even in areas where it’s hard to find gluten free food. If you’re having a hard time finding it, use the General Mills Product Locator here to find your fave Pillsbury gluten free goodies.

 

GFHV Review: La Bella Pizza Bistro

La Bella Pizza Bistro

194 Main Street
New Paltz, NY 12561

845-255-2633

Website and Menu

Waitstaff: A

-Awesome. I called earlier in the day, before I planned to go there for dinner, and the person who answered the phone was knowledgeable and friendly. Gluten free pizza takes about 15-20 minutes to prepare, so it’s best to call ahead if you don’t want to wait. I arrived in about 20 minutes and it was already ready. Great service.

Ambiance: A

La Bella is casual, but cozy. It’s a nice spot to catch up with friends or family — the interior is warm and there’s plenty of seating. It’s not fancy — but it’s not meant to be.

Food: A-

-La Bella is just branching out into the gluten free world. (Although I believe they are now doing gluten free pasta as well….) The pizza here is really, really different from any other gluten free pizza I’ve tried. Gluten free pizza is typically very flat and tastes a little bit like Pizza Hut (not in a bad way!) A 12″ pizza here (the only option, as is typical for places that sells gluten free pizza) is $12, plus $2 for each additional topping other than cheese. I paid a little extra for green peppers and was pleasantly surprised to see my pizza 1) full of peppers and 2) be enough for two servings of food. (I can normally wolf down a whole personal pie in one sitting. Not sure I’m proud of that…but just to give you a size comparison to other places, La Bella provides a very generously sized pizza.)

In the lower right-hand side of the photo, you can see how “spongy” the pizza is — a lot like normal dough!

Gluten free 12" pizza from La Bella Pizza Bistro with green peppers.

Gluten free 12″ pizza from La Bella Pizza Bistro with green peppers.

Here’s where it gets a little subjective. I’ve heard several people say La Bella’s has the best gluten free pizza in the Hudson Valley. It’s spongy and thicker than regular pizza, and it mimics normal dough pretty well. If you’ve ever had Sicilian-style pizza — it’s similar to that, although not quite as thick. The sauce and cheese was delicious, and the crust was perfect, but I could not get used to the dough. It was too strange to me. (I remember not being used to gluten free pizza at first, and I didn’t like it in the beginning, so this could probably just be a “you get used to it” sort of thing.)

So…I recommend the pizza. It certainly doesn’t taste like regular, flat gluten free pizza. And I don’t think that’s a bad thing. It just wasn’t my personal preference at the time. The service and atmosphere is stellar and I would probably go again if I had a pizza craving.

Gluten Free Grocery Favorites

I’ve compiled a list of gluten free products that I consistently find to be standouts in their field. Your mileage may vary, but I hope this helps a little bit to narrow down your choices.

Snacks:

Glutino Chocolate Vanilla Creme Cookies

-The closest I’ve tried to the real thing. Other brands I’ve tried include Schar Chocolate O’s (very close, but a bit too small and thick to mimic Oreos, in my opinion) and  Joe-Joe’s Gluten Free Cookies from Trader Joe’s — here is an in-depth review on them from Gluten Free on a Shoestring.

Snyder’s Gluten-Free Mini Pretzels

Bread:

Schar Gluten-Free Bread – I swap different brands of bread depending on what’s on sale, but Schar is consistently good. I think their ciabatta bread is the best in the line.

Udi’s Gluten-Free Bagels – These are the closest to “bagel texture.” If anyone knows where I can find a gluten free New York bagel…please let me know and I will run there and buy bagels for everyone.

Soup:

Progresso Soups – They have a slew of gluten free soups — available at most common grocery stores. I like the Vegetable Classics Garden Vegetable.

GFHV News: Here’s What You Should Know About Going Gluten-Free

GFHV Editor’s Note: This article was originally published on time.com and written by Katy Steinmetz.

Shoppers are now spending nearly $9 billion per year to get gluten out of their groceries, up more than 60% from 2012, according to the consumer research firm Mintel. That’s more than Americans spend each year celebrating Halloween and twice the amount shelled out in the 2014 election.

The explosion, which analysts predict will continue, has been both great and not so great for the roughly 1% of people who have celiac disease. The rise has also been driven by some misconceptions among people who don’t need to avoid gluten at all. (You can see what five nutritionists have to say about gluten-free bread here.)

To find out more about the trend, TIME teamed up with My Fitness Pal, who surveyed 1,800 of their users. Here are the results, along with commentary from gluten experts.

To see the results and the rest of the article, check out the original source on time.com here.

GFHV News: Tips For a Gluten-Free Thanksgiving

Editor’s Note: This story was originally written for The Poughkeepsie Journal and written by Ann Byrne.

It’s time for talking turkey once again, and there is no other holiday where food takes center stage quite as much as Thanksgiving. My sister, a brilliant cook, has hosted the big meal for many years and recently passed the torch to me. Not only do we have Thanksgiving in common, but we also both have celiac disease.

That makes two gluten-free diners out of 26 at my house this year, so I will be adapting dishes to suit everyone. If you are hosting and have gluten-free diners, there are some adjustments you should make, but don’t feel like you have to master the art of cooking and baking gluten-free overnight.

To read more, check out the original article here.

Oh, Bread, How I Loved You (And How Gluten Free Bread Needs to Improve)

I’d almost forgotten about how delicious regular bread is — until I read “Should You Eat Gluten-Free Bread?” via Time.com

The verdict from experts: it’s expensive. It spikes your blood sugar more than wheat and table sugar. Why are you eating this?

Well, I’m eating this to feel normal again.

Before I was forced to give up wheat, I could practically write a love letter about bread. When my family and I visited France, my very first stop was to a bakery so I could buy a gigantic loaf. And then I proceeded to eat it all by myself, happily skipping down the street (not even exaggerating here. The love is real.)

But now, things have changed. (Insert ominous music here.)

I rarely eat sandwiches made with gluten free bread. If I do, it’s usually at a restaurant, where I’m paying extra moohlah for the gluten free option anyway, so I might as well enjoy it. I think I had a chicken sandwich at home three or four weeks ago.

I completely agree with the experts — gluten free bread is not good for you, and I recognize it for what it is — a treat. It’s not something I consume daily, or even weekly, and when it’s on sale, I stock up and dole it out in even portions.

Gluten free bread is really terrible sometimes. My preferred brand is Schar (if you toast it and close your eyes, you can pretend it’s real bread!) because it’s got some of the same texture of real bread. It’s not perfect, but it’s close enough. It’s also great to make stuffing (it’s Thanksgiving season!) with. It’s also packaged as vacuum-sealed, so I can buy tons on sale and not eat it right away — awesome for my stomach and my wallet.

At this point, I’ve forgotten what a real French baguette (aka my favorite food in the whole world) tastes like, so…I don’t know. I realized this the other day and it was a real turning point in my gluten free journey, and not one I am happy about. I will try baking my own gluten free bread eventually, but I’m super lazy and want to crowdsource a recipe. Suggestions welcome.

If you too are gluten free and craving a baguette, Udi’s makes one — I’ve found it difficult to find. It’s fine. It’s just not France.

GFHV Review: The Melting Pot

The Melting Pot

2001 S Rd #173, Poughkeepsie, NY 12601 (inside the Poughkeepsie Galleria)

845-632-6171

Website and Menu

Food: A

Ambiance: A

I had the pleasure of dining in The Melting Pot for the first time last week.  I’m thrilled to write a smashing review for them — truly the first place I’ve experienced outstanding service and proper treatment for food allergies in the Hudson Valley. Click the jump for the details on what made my experience so great.

Cheddar cheese fondue from The Melting Pot in Poughkeepsie

Cheddar cheese fondue from The Melting Pot in Poughkeepsie

Continue reading

GFHV Recipes: Tempting Fish Ideas

Editor’s Note: This article was originally published for The Los Angeles Times and written by Noelle Carter.

via The Los Angeles Times: “It’s a fresh and light summer fish dish,” notes chef-owner Jean-Pierre Bosc, with “a sauce that can be used for any kind of fish.” Recipe: Fillet of sole Provencal (Anne Cusack / Los Angeles Times)

It’s Gluten-Free Wednesday. From Provencal-style sole to tender mahi-mahi and roasted salmon, here are three tempting gluten-free options you can make in 45 minutes or less.

Fillets of sole Provencal: There’s a simplicity to this fresh and colorful dish — tender, light fillets baked quickly in a hot oven, then topped with a warmed Provencal-style salsa of Moroccan olives, capers, tomatoes and fresh basil. “It’s a fresh and light summer fish dish,” notes chef-owner Jean-Pierre Bosc, with “a sauce that can be used for any kind of fish.”

Grilled fresh mahi-mahi with jalapeno cilantro sauce: You’ll love the pairing of fresh cilantro and jalapeno in this very rich, bright and gently spiced cream sauce, which works well served with the simply seasoned and grilled mahi-mahi.

Roasted salmon with red pepper-hazelnut pesto: Roasted red peppers are a perfect smoky base for this rustic sauce, brightened with a little lemon and dotted with fresh chopped chives. But it’s the toasted hazelnuts that take this pesto to another level. Enticingly fragrant, they lend a wonderfully rich depth to the finished sauce. We loved this pesto served over roasted salmon, though it would pair equally well with other fish, poultry or roasted vegetables.

For more from the source and recipe links, check out the original article here.

GFHV Recipes: Super Simple Tilapia

I’m all about using the oven, especially now that it’s well into November. I love making dishes that have two-in-one uses of the oven, and I love running off to finish other household chores while the oven does the dirty work. I was craving some fish (and not craving seafood restaurant prices!) So I picked up 1/2 lb of tilapia at the grocery store (under $5!) and cooked it up.

GFHV’s Super Simple Tilapia

-Preheat your oven to 400 degrees.

-Obtain tilapia – rinse under cold water.

-Sprinkle your favorite seasoning (my go-to is this garlic pepper grinder from McCormick)

Garlic Pepper Seasoning Grinder via mccormick.com

Garlic Pepper Seasoning Grinder via mccormick.com

-Wrap approximately 1/2 lb of tilapia – or if you’re cooking for more than one, whatever amount of fish you have – in aluminum foil. The foil should act like a pocket and seal in the heat — each serving should be in its own foil package. I bought boneless fish — skin and de-bone if necessary.

-Wash and cut crowns of broccoli (or insert your favorite veg here). Toss lightly in olive oil and garlic pepper and place on separate baking tray from tilapia.

-Place aluminum packets on a baking tray and bake at 400 degrees for 15-20 minutes on the center rack, or until flaky.

-Bake the broccoli on the lower rack for the same amount of time.

Ta-da! It’s a healthy, no-brainer gluten free meal. Serve with fresh brown rice (for triple bonus points, start the rice cooker right before you put the tilapia in the oven so they’re done at the same time) or gluten free bread.

tilapia

 

What’s your favorite way to prepare tilapia? What about other fish? Any suggestions?