Friday, June 28, 2013

0 Living Gluten Free in a Shared Kitchen

Hey everyone, I wanted to share my experiences with living in a shared kitchen and how to reduce cross contamination. After reading my experiences, please share your thoughts and your own experiences in the comments section! It’s much easier to control your kitchen environment if you’re a parent with children, but once your child moves out, they may have roommates that are not gluten free. Also, you may live in an apartment community that has shared grills that will definitely have gluten on them. Here’s some tips for how to share a kitchen and stay gluten free.
1.       Communicate. I believe that communication is key with friends and family. They care and love you, so make sure to communicate what you can and cannot do in terms of gluten with them. Communication is key and will eliminate the vast majority of issues.
2.       Gluten Free specific tools. Define tools such as knives, cutting boards, brushes, or colanders that are for gluten free only. The easiest way to do so is to label or make them all the same color. And most of all, communicate.
3.       Separate dips or spreads. For things such as peanut butter or dips, use separate dips to avoid double dipping of breads or other foods that may have gluten.
4.       Grill tools, especially if you are in an apartment complex. The easiest way to do this is to have grilling baskets or pans you can place onto the grill that you can put your food on. It’s the easiest way of reducing cross contamination by providing your own cooking surface.

Here's some additional recommendations and tips from Twitter:

@CeliacAwareness "Good Tips! Toasters are a big source of cross-contamination too. We always say buy a dedicated #glutenfree one if you can."

I hope these help, and please add your own experiences and thoughts in the comments!

Sunday, June 23, 2013

0 Gluten Free Cinnamon Pull Apart Biscuits in a Jar for #SundaySupper

Hey everyone, this week's #sundaysupper is inspired by a creative cookbook called desserts in jars by Shaina Olmanson. The title is pretty self explanatory, but all the recipes in the book are baked or presented inside of jars. It's a super creative concept and is an inspired way of presenting food to your friends and family. It's also a great way of giving food gifts to friends, as you can seal it up and add whatever decorations on the outside that you desire.

I'm holding a giveaway contest for one copy of this book, check out full details for the giveaway here. The easiest way of potentially winning is to participate in our live twitter chat tonight at 7 p.m. To join the conversation tonight and get a chance to win, look for conversation including the #sundaysupper hashtag and include me, @trcrumbley, in the conversation.

Many of this week's recipes are very similar to recipes you'll find in the book, while others are wildly creative dishes inspired by the spirit of the book. My recipe is inspired heavily by the desserts in jars recipe Pull-Apart Cinnamon Breads. I've made alterations to the recipe to adapt it to gluten free and to cater to my tastes. It took me two experiments to find the texture and taste that I wanted in a gluten free breakfast dessert.

As you can see from the image to the right, the dough doesn't rise and expand heavily. It took me a lot of experimentation with loaf bread to create a light and airy texture, and this recipe uses a dough that has a texture closer to a biscuit or breakfast roll. In my first attempt the breads were too dense, so I added some baking powder and soda and let them rise a little longer to get a texture that was less dense.

Check out all of the great recipes, with mine at the bottom!
Sunday Supper Desserts In Jars:
Gluten Free Cinnamon Pull Apart Biscuits in a Jar

Creates two biscuits in jars
Active Prep Time 15 minutes
Inactive Prep Time 2 hours
Bake Time 25 minutes

1/2 cup milk
1 1/2 tbsp water
1 1/4 tsp yeast
2 tbsp sugar
1 1/2 cup mama's gluten free almond flour blend, or your favorite gluten free blend
1 1/2 tsp xathan gum
1 tsp baking powder
1/2 tsp baking soda
4 tbsp butter, melted
1/2 cup light brown sugar
1 1/2 tsp cinnamon

In a small cup, combine the milk, water and sugar. Microwave for 45 seconds. Remove and stir the liquid until the sugar has dissolved. Add the yeast and set aside for 5 minutes.

In a medium bowl combine the flour, gum, powder, and soda. In a medium mixing bowl, transfer the wet ingredients from the cup into the mixing bowl. Mix in the flour blend, and stir until a dough forms and becomes a ball. Cover with a towel and set aside in a warm place for an hour.

Remove the dough from the bowl and place onto a cutting board covered with parchment paper. Flatten the dough using your hands into about 1/2 inch thickness. Cut the dough into 1 inch by 1 inch squares. In a small bowl, combine the sugar and the cinnamon. Dunk each piece of dough into the butter, and then cover with the cinnamon sugar. Evenly distribute the dough between the two jars. Once all the dough has been placed in jars. Cover the jars with a towel and set aside in a warm place for another hour. Meanwhile, preheat the oven to 350F.

Place the jars onto a baking sheet and into the oven for 25 minutes. Remove and serve while warm, or let them cool and cover with a lid. They can be reheated to warm if placed in a 200F oven for 5 minutes.

0 Desserts in Jars Giveaway

Hi everyone! This week I'm doing a giveaway for Shaina Olmanson's desserts in jars, a beautiful and creative dessert book that I definitely recommend if you want to try something creative. This week's #sundaysupper is inspired by the book, so if you want to see all the recipes inspired by this book, check out my #sundaysupper post, located here.

To win a copy of this book, there are two methods of entry, and you get an entry for each method performed. (so if you do both, you get double the chance to win)
1. Sunday 6/23 at 7pm, the Sunday Supper group engages in a twitter chat at 7pm. One method of entry is to participate in the chat with us. All you have to do is look for the #sundaysupper hashtag on twitter at 7pm, and include @trcrumbley as part of your conversation.
2. Share either my recipe post or any other #sundaysupper recipe from this week, and include @trcrumbley in your Tweet, G+, or Facebook post.

Entries will be counted Weds June 26!

Wednesday, June 19, 2013

0 Taylor Swift Gluten-Free = 1 incredible Toronto Weekend | No One Likes Crumbley Cookies

Taylor Swift Gluten-Free = 1 incredible Toronto Weekend | No One Likes Crumbley Cookies

0 Taylor Swift + Gluten-Free = 1 incredible Toronto Weekend

On June 15th I traveled to Toronto, Canada with my daughter Rachel and two of our close friends to see Taylor Swift- every little girls dream!  As most of us know, traveling to any destination can be stressful when you have a food restriction (for us it is gluten-Rachel has celiac disease.)
 However, with a bit of planning, research, organization and communication your trip can be stress-free  which leaves more for family time.
 Here are some guidelines on how to prepare for any trip.
Once we purchased our tickets for the concert we had some work to do:
1. Hotel rooms: 
We chose the Fairmont Royal York Hotel for 2 reasons: 1. GF menu and 2. proximity to the Rogers Center where the concert was.  Believe me this took some time and research but once we chose where to stay it made my planning much easier.
2. Where to eat:
Next, on our to do list of course were restaurants.  Thanks to Google finding a GF restaurant is much easier than it was 10 years ago. Once I secured a list of 8-10 GF restaurants I narrowed down our search by location, menu, & reviews. Always read the restaurant reviews- the GF community is a very passionate group and will take the time to help spread the word if they have had a positive or negative  experience.  
(FYI- one popular allergy friendly restaurant site is:  Use this site to find local restaurants based on your allergy needs & dietary needs.)

Our lunch destination was the arepa cafe' An arepa is a simple flatbread made of ground corn flour, water and salt that is are popular in Venezuela and Columbia.

When our waiter came to our table I questioned him about the restaurant's  GF menu, prep area...etc.  Since almost their entire menu is GF I felt very comfortable having my daughter eat here.
This particular arepa (above) was enormous and filled with grilled chicken, black beans, cheese, herb mayo and a fried plantain! Oh, and served with a side of coleslaw.  After we ate our arepas the girls wanted to look at the dessert case- who wouldn't right!! Rachel was so excited when they told her they had a few GF desserts-one being a caramel cheesecake made with GF crust of almonds &  GF graham crackers! Rachel was so happy & satisfied with her arepa that I am actually going to try to make my own at home!

Our next stop was the concert-and boy did Taylor Swift put on a great show that night.  We slept like babies and woke up and dressed for breakfast.  The hotel's main restaurant "Epic" advertised GF menu options.  Once seated, I questioned the waiter about Rachel's menu choices, prep area,  ..etc  This waiter was also very knowledgable about GF and what the restaurant could prepare for her.  Her choice- a lobster omelette with brie and asparagus! GF toast from a dedicated toaster - I died and went to heaven!  
Our 24 hours of girl-time was beyond what I had anticipated.  With some planning, careful research, organization, and questioning any trip can be a positive, stress-free, safe one.  

If you have had a great GF trip experience please share with us-we'd love to hear it! What tips do you have for planning a get-away when there are dietary restrictions involved? Recommend any resources for finding restaurants that are allergy friendly?
Thank you & safe travels!

Tuesday, June 18, 2013

0 Konsyl Product Review

Hi everyone! I wanted to share my experience with y'all for Konsyl gluten free fiber supplements.  I have family members who have had cholesterol issues in the past, and Konsyl fiber was recommended for helping reduce cholesterol levels.  I tried the original formula, which is of a similar consistency to a protein powder, so I used it in my fruit smoothies. In the past I've tried other fiber supplements that didn't dissolve well in water or other solutions, but I found Konsyl to dissolve fine and not add any odd flavors. It is notable that they have orange mixes and formulas, but I didn't try those. I found the original formula did great mixed with smoothies or other drinks.

If you'd like to learn more, check out their Facebook page at

Sunday, June 16, 2013

14 Gluten Free Bourbon Honey Grilled Pork Chops - #sundaysupper

Happy Father's Day to all of the dads out there. Isabel summarized this week's theme in her preview post pretty well; we've all become like an extended family, and this week's theme is inspired by dads everywhere. Join us for this #sundaysupper to support all of the dad's, and share our love for them through the recipes we share, inspired by them.
For my contribution, what better way to respect fathers than through the grill. Alongside baked potatoes and simply prepared vegetables, a grilled protein is a wonderful way to honor fathers. With this recipe, you can make a very simple bourbon honey sauce that turns into a sweet and tangy glaze perfect on a bone in chop. I chose a bone in chop because not only is it easier to handle, but it has a rustic appearance that goes perfectly with the theme of Father's Day.

Check out my recipe, and all of the day's recipes below!

Gluten Free Bourbon Honey Grilled Pork Chops

Prep Time: 15 minutes
Cook Time: 24 minutes
Servings: 4 chops

1/2 cup Maker's Mark
1/4 cup honey
2 tbsp ketchup
3 tbsp apple cider vinegar
1/2 tsp cayenne pepper (make it 1 tsp to really kick up the heat)
2 tsp garlic powder
2 tsp onion powder
1 tsp paprika
1 tsp salt
1/2 tsp pepper
4 bone-in chops

In a medium sauce pan over medium heat, add all ingredients but the chops. Stir occasionally so the honey doesn't burn, and cook over medium heat for about 10 minutes. Lightly salt and pepper both sides of the chops.

Preheat your grill. Once preheated, brush one side of the chops with sauce and lay the chops sauce-side-down on the grill. Sauce the tops of the chops. After about 6 minutes, turn the chops 90 degrees, and add more sauce to the tops. After another 6, flip each pork chop, and add more sauce. After another 6 minutes, rotate the chops for the last time 90 degrees, and add any remaining sauce. Over the next 6 minutes, use a meat thermometer to check the internal temperatures. Once the pork is 145F, remove from heat and let it rest for 5-10 minutes.

Dad’s Favorite Main Dishes: 
Dad’s Favorite Appetizers and Sides: 
Dad’s Favorite Desserts
Come celebrate Father’s day with the Sunday Supper Team! We would love to have you join our Twitter #SundaySupper chat starting at 7:00 pm EST. Follow the #SundaySupper hashtag throughout the day to see the amazing recipes. We look forward to seeing you.  To join all you need to do is follow the#SundaySupper hashtag and share your favorite tips and recipes. Be sure to check out our #SundaySupper Pinterest board for more delicious recipes and photos.

Thursday, June 13, 2013

5 Gluten Free Veggie Stir Fry - #weekdaysupper

This week for #weekdaysupper, we're all sharing easy recipes that are perfect for the busy family. All of our recipes can be prepared in under 30 minutes or less! The other recipes this week are:

Monday – girlichef - Blackened Tilapia w/ Quick Collard Greens
Tuesday – Gourmet Drizzles – Chicken Divan Mini Bread Bowls
Wednesday – Momma’s Meals – BBQ Bacon Meatloaf Cups
Thursday – No One Likes Crumbley Cookies – Gluten Free Veggie Stir Fry
Friday – Cindy’s Recipes and Writings – Chicken Sausage, Peppers and Couscous
I enjoy making vegetarian dishes when I'm under a time crunch. Not only are they normally healthy and filled with vitamins and minerals, but you can cook them quickly without worrying about the food reaching a certain internal temperature. Also, I use Minute rice in this recipe, a quick 10 minute rice that my mother always used when she needed rice made quick for us.

I list veggie ingredients that I love to use, feel free to add or remove veggies depending on what you have!

Prep time: 10 minutes
Cook time: 10 minutes

1 cup water
1 cup Minute rice
3 tbsp vegetable oil
1 tbsp sesame oil
1 yellow onion, minced
2 cloves garlic, minced
florets from 1 broccoli head
1/2 cup snow peas
1/2 cup shredded carrots
1/4 cup gluten free soy sauce
2 tsp ginger
1/2 tsp pepper

In a small saucepan, boil the water and add the rice. Cover and set aside for 10 minutes.

Preheat a wok to high heat. Add the oils, onion, and garlic. Stir regularly for 3 minutes, and add the broccoli. Stir constantly for about 3 minutes, and add the remaining ingredients. Cook for about 4-5 minutes, and serve with the rice when hot.

Wednesday, June 5, 2013

2 Ratio Rally - Gluten Free Cherry Lime Cobbler

This month I hosted the Gluten Free Ratio Rally's theme of the month - Fruit Cobbler! This was an interesting month to host, because there were definitely various different ratios that people came up with. 

There's so many different things to take into consideration. Do you go for more, or less filling in the cobbler? Do you go for a cracker or cookie texture to the cobbler? I experimented a few variants and came to my personal preference. I prefer a fruit ratio that is about 3:1 with fruit:flour. Any more and it feels like a pie without it's pants on, any less it feels like a fruit cookie flipped upside down.

The ratios I used are 3:1:1:1/4:1/4  fruit:flour:sugar:butter:milk. It's a fairly simple recipe, and turns out to be rather tasty and delicious!

Below are the links to all the participants this month!
Adina - Gluten Free Travelette - Date Night Berry Cobbler
Morri - Meals with Morri - Cast Iron Fruit Cobbler on the Grill
Heather - Discovering the Extraordinary - Pineapple Cherry Dump Cake
Brooke - B & the boy! - Apple-Cranberry Cobbler

Prep Time: 15 minutes
Cook Time: 25 minutes

Filling ingredients
3 cups cherries, pitted
1/2 cup sugar
juice of 2 limes
2 tsp corn starch

Cobbler ingredients
140g gluten free flour
50g granulated sugar
2 tbsp brown sugar
zest of 2 limes
1 tsp baking powder
4 tbsp butter
3 tbsp milk
1 egg

Preheat oven to 400F. In a medium saucepan over medium heat, cook the cherries, sugar, lime, and corn starch for about 10 minutes, until the cherries bubble and thicken into a sauce. Pour into a square pan.

In a medium bowl, blend the flour, sugars, zest, and baking powder together. Cut the butter into the flour mix, and stir the milk and egg in until well combined. Drop the dough by the spoon onto the cherries. Bake in the oven for 25 minutes, until the cobbler is golden brown on top.

0 Review - just ask josh brownies and cookies

Hi everyone! I hope you're having a good week! As some of you may know, Julie from just ask josh has been posting some of her favorite recipes and stories involving her children regularly on the blog. I love all the contributions she's made, and I was glad to have the opportunity to try her company's brownies and cookies before her online shop went live. Before I go into the details of my experience with her products, her online shop goes live today, so go check it out at and use the code JAJ25off to receive 25% an order you place on her site.

I had the opportunity to try both the brownies and the cookies. Both products are stored in the freezer, and the brownies were pre-baked, while the cookies come packaged as individual frozen cookie dough that needs to be baked.

I tried the cookies first (mainly because of my love of cookies over brownies) and fell in love with them. They come out of the oven with a great texture, color and taste. They're everything you want out of freshly baked cookies with the convenience of conventionally gluten-filled frozen cookies.

The thing that surprised me were the brownies. I've become used to the idea of dry brownies that don't have a great texture, especially if they were previously frozen. In fact, I've become used to dry anything gluten free if it's primary storage method is the freezer. The thing I liked about Julie's brownies is that they keep well, and have a great texture even though I may have had them stored in the freezer for a little while.

I definitely recommend both of her products, so if you're interested, be sure to take advantage of the offer she shared with us at the top of this post!

Sunday, June 2, 2013

1 #mangolove: Mango Margarita

Hey everyone! Mangoes are the theme of this month's foodlove blog hop! I love using mangoes in both savory and sweet dishes, they have such a unique taste and great texture that's able to be used in tons of dishes. 

For my first mango-themed food love post this month, I did a simple mango margarita that is also gluten free! I hope you enjoy it, and thanks to Deanna Segrave-Daly of Teaspoon of Spice for co-hosting this month! Check out her twitter and pinterest under user names tspbasil!

Feel free to add your favorite mango recipes to the blog hop below!

Prep Time 5 minutes
Servings  1

1 mango, skinned, cubed, and frozen
2 oz tequila
1 oz orange liquor
3 oz sweet and sour mix

Blend the mango until it has become small pieces of frozen mango, and there are no longer any large pieces.

Add the rest of the ingredients and blend until smooth. Serve and enjoy!

Saturday, June 1, 2013

0 The CSA Three Step Self-Management Plan

It’s the end of May, and the end of Celiac Awareness Month. To wrap up the awareness month, I wanted to share the Celiac Sprue Association’s (CSA) Gluten Free Self-Management Plan. I followed this plan when I was diagnosed and switched to a gluten free lifestyle. You can read the CSA’s plan in detail on their website here: and I recommend that you consult your dietitian before implementing your plan to discuss with them. This article is meant as a way to share my personal experience, and hopefully bring more awareness to the CSA as a resource.

Building a solid foundation of a gluten free diet is the first step of self-management. You’ll want to approach this step after being diagnosed or if you think you may have some the symptoms of Celiac or gluten sensitivity. During this stage, you eliminate all food that contain gluten, and begin learning what foods you can eat, what contains gluten, and any supplements you may need. It is also a great time to find support groups local to your area, and to find communities online. When I began, I developed a good dialogue with my doctors, and looked into local gluten free events where I could join a community. I also brought gluten free topics into my blog (which at that point had been a mix of recipes and technology topics).

After your diet and health are under control, you can begin looking into how to expand your diet. For me I remember this period of time taking about 6 months before I felt a lot better and was brave enough and comfortable enough to expand my diet. Six months is what worked for me, but that amount of time would be different for each person. Discuss with your doctor and use personal judgment to figure out the best plan for you. Once you’re ready to expand your diet, you should start learning more about how food is made, and what is involved in processing food. This is where I got a resource called The Essential Gluten-Free Grocery Guide which was extremely useful when learning what food I could and could not buy in the grocery store.

Once you have become experienced with expanding your diet, and feel comfortable with a gluten free lifestyle, this is where you’ll be able to maintain a diet, and have the ability to experiment with foods as you please.