Gluten-Free Pancakes

Don’t you just love the smell of pancakes in the morning? Have an allergy or a reason that stops you from eating pancakes made with ordinary flour? Not to fear! Below is a recipe for gluten-free pancakes, a pancake you can eat that you can enjoy.

Some facts about gluten allergies include:

  • For some people, pancakes made with ordinary flour affect their body due to Celiac Disease, a Wheat Allergy, or a Non-Celiac Gluten Sensitivity.
  • Wheat is one of the top eight food allergens in the United States.
  • A wheat allergy is an immune response to any of the proteins present in wheat, including but not limited to gluten.
  • Allergic reactions can result from eating wheat, but also, in some cases, by inhaling wheat flour.
  • Wheat can be found in many foods, including some you might not suspect, such as beer, soy sauce and ketchup.
  • Avoiding wheat is the primary treatment for wheat allergy.
  • Wheat allergy sometimes is confused with celiac disease, but these conditions differ.
  • A wheat allergy generates an allergy-causing antibody to proteins found in wheat.
  • In people with celiac disease, a particular protein in wheat — gluten — causes an abnormal immune system reaction.
  • Celiac disease is an autoimmune disorder in which your immune system responds abnormally to gluten.
  • Gluten is present in wheat, barley, and rye.
  • If you have celiac disease, eating gluten will cause your immune system to destroy your villi.
  • These are the fingerlike parts of your small intestine that are responsible for absorbing nutrients.
  • Without healthy villi, you won’t be able to get the nutrition that you need.
  • Some people don’t have celiac disease and are not allergic to wheat, but have some bad symptoms after eating gluten.
  • Researchers are still trying to discover the exact biological cause of this condition, known as NCGS (Non-Celiac Gluten Sensitivity).
  • There’s no test that can diagnose you with NCGS.
  • It’s diagnosed in people who experience symptoms after eating gluten, but test negative for wheat allergy and celiac disease.

Read More Here: https://www.healthline.com/health/allergies/gluten-allergy-symptoms

For people who suffer from any of the problems listed above, this recipe is perfect for them. Not only is it perfect for people who can’t eat gluten products, it is also perfect for the whole family. A gluten-free recipe isn’t that different from a regular recipe and these pancakes taste just as good. They are fluffy pancakes that look and taste like ordinary pancakes, but without the gluten. They are good for anyone who is looking for a delicious pancake recipe to make. Try this recipe for gluten-free pancakes to share with the whole family.

INGREDIENTS

3⁄4 cup gluten-free flour

1⁄2 teaspoon xanthan gum or 1⁄2 teaspoon guar gum

Source: http://gluten.lovetoknow.com/Gluten_Free_Pancake_Recipe

1 1⁄2 teaspoons baking powder

1⁄2 teaspoon salt

1 teaspoon sugar

2⁄3 cup milk

2 eggs

2 tablespoons cooking oil

INSTRUCTIONS

Combine all dry ingredients in a bowl.

In a separate bowl, whisk together milk, eggs, and cooking oil.

Add milk mixture to the dry ingredients, and whisk until well blended.

Let stand for about 10 minutes.

Preheat ungreased, non-stick frying pan to medium heat.

Pour batter by spoonfuls onto the hot pan.

Pancakes are ready to be turned over when the edges are no longer glossy, and the bubbles that pop stay open. To check the second side for doneness, you just have to lift an edge of the pancake up with a spatula and take a peek.

Start off your morning right with some delicious gluten-free pancakes. They will satisfy everyone’s hunger and make the whole family happy.

Inspired By: http://www.geniuskitchen.com/recipe/gluten-free-pancakes-208556

 

Dairy-Free Hot Chocolate

It’s winter time! There’s snow on the ground, cold weather, you get to spend some time indoors. You play outside in the snow or snow blow the driveway, and go inside only to feel your cold body start to shiver. There’s nothing better to have than a hot cup of dairy-free hot chocolate to keep you warm. Rich hot chocolate that contains no dairy for those with dairy allergies or those who choose to not consume dairy products.

This hot chocolate is also perfect for those who may not have a dairy allergy, but want something sweet and hot to drink. Coming from someone who has tried both regular milk and Lactaid milk, I can guarantee you that a dairy-free product is not that different than a product with dairy in it. It all taste pretty much the same. This dairy-free hot chocolate won’t taste much different from regular hot chocolate, if not, better.

Use this recipe to make yourself, or your family members and friends, a cup of hot chocolate when you need to warm up or just want to drink something hot and sweet.

Ingredients:
¼ cup chocolate dairy-free rice milk powder
1 teaspoon cocoa powder
1 tablespoon coconut cream
1 teaspoon maple syrup, or sweetener to taste (optional)
1 cup hot water

Instructions:
Place the rice milk powder(s), cocoa, coconut cream, and maple syrup in a mug.
Pour in the hot water, and stir until all ingredients are dissolved.
Optional: Serve topped with marshmallows.

It’s a simple and quick way to enjoy some hot chocolate during the winter season. Gather with friends and family and share some delicious hot chocolate that will put a smile on their face. Nothing better than a hot chocolate you know you can drink without having a problem. Or having another option for hot chocolate if you choose not to consume dairy. Make some dairy-free hot chocolate to drink and enjoy.

Source: https://goo.gl/QQ17zm

Inspired by: https://www.godairyfree.org/recipes/healthy-hot-chocolate-vegan

 

All Natural Chocolate Chip Cookies

Love chocolate chip cookies, but have an allergy or intolerance to ingredients inside of chocolate chips that stops you from eating chocolate chip cookies? Other chocolate chips contain milk, soy, artificial flavors, and may be made in machines that also process peanuts that stops many people with allergies from eating chocolate chip cookies. Try making cookies using Guittard, all natural, Non-GMO, peanut free, gluten free, chocolate chips instead. These chocolate chips have 5 simple ingredients: sugar, cacao beans, cocoa butter, sunflower lecithin and real vanilla. These cookies are soft with the perfect amount of chocolate in each bite. You can’t help but smile after each bite because of the rich taste of chocolate that you know you can eat. The chocolate chips don’t completely melt after being baked which allows you to enjoy each chip with each bite without a gooey mess. Follow this recipe to make a delicious batch of all natural, chocolate chip cookies.

Source: http://bit.ly/2Au8No4

Chocolate Chip Cookies Ingredients:

2 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

¾ cup of graduated sugar

¾ cup of firmly packed brown sugar

2 large eggs

1 tsp vanilla extract

2 cups (12 oz.) Guittard Semisweet Chocolate Chips

 

Instructions: Preheat oven to 375. Use ungreased cookie sheet or line regular cookie sheet with parchment. In a small bowl, combine flour, baking soda, and salt; set aside. In a large bowl, cream butter, sugar, and brown sugar until light. Beat in eggs and vanilla until smooth. Gradually add flour mixture until combined. Stir in chips. Drop by rounded teaspoonful onto cookie sheets. Bake 8-10 minutes or until golden brown. Makes about 24 cookies.

Let them cool and enjoy. They go great with a cup of dairy-free hot chocolate during the winter season. Share with others to spread the chocolatey goodness.

Nicole Tyner

 

Turkey Cupcakes

Want to make a fun dessert for the Thanksgiving?  How about a cupcake shaped like a turkey!

What? Did you think I meant a turkey in cupcake form? You can make that if you want, but today I’ll be showing you how to make a cupcake that is decorated to look like a turkey. Turkey cupcakes! The ingredients you’ll need is a brownie mix, chocolate frosting, red, orange, yellow gummy fish, and white and black decorating icing as well as cupcake tins, cupcake pans, a wire rack, a knife, a pastry bag or resealable food storage bag, and an oven to cook them in.

Brownie Ingredients: Tip: Use applesauce to replace fat substance (butter, oil) and you can use bananas to replace eggs.

1 cup applesauce (4oz)

2 cups sugar

2 teaspoons vanilla extract

4 eggs or 4 bananas

3/4 cup cocoa powder

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

  1. Heat oven to 350°F. Place cupcake tins in cupcake pan.

 

  1. Place sugar, applesauce and vanilla in a bowl and stir. Add eggs or bananas, one at a time, beating well with spoon after each addition. Add cocoa; beat until well blended. Add

flour, baking powder and salt; beat well. Pour batter into cupcake tins evenly.

 

Source: “The Cupcake Bible”

 

  1. Bake 24 minutes or until toothpick inserted into center comes out clean. Cool in pan 10 minutes. Remove to wire rack; cool completely. Makes 24 cupcakes.

 

Frosting Ingredients: (Will need butter)

6      tablespoons butter or margarine, softened

6      tablespoons cocoa powder

2      tablespoons light corn syrup or honey

1      teaspoon vanilla extract

2      cups powdered sugar

2 to 4 tablespoons milk

 

Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. Makes 1-2/3 cups frosting.

 

Use knife to cut gummy fish in half lengthwise and create two thinner fish. Cut tails off each fish; reserve tails

 

Frost cupcakes. Arrange 12 gummy fish halves, cut sides facing up, in two rows in one side if each cupcake, pressing cut ends of fish into cupcake as shown in photo.

Place remaining frosting in pastry bag or resealable food storage bag with a hole cut in one corner of bag. Pipe 1 ½ inch mound of frosting on opposite side of each cupcake to create head. Pipe eyes with decorating icing; white dots followed by black. Use reserved gummy fish tails to create beaks. Set cupcakes on gummy tails to resemble feet, if desired.

 

Share with others and enjoy a fun, turkey cupcake for Thanksgiving.

 

Inspired by: https://www.hersheys.com/kitchens/en_us/recipes/hersheys-best-brownies.html

And “The Cupcake Bible” “Feathered Friends”

Nicole Tyner

 

Healthy Thanksgiving

 

Healthy Thanksgiving

Thanksgiving, full of family, friends, and food. Lots and lots of food. For someone who wants to stay fit and healthy, being surround by food can be overwhelming. You love the holidays, but fear gaining weight. The average person gains 1-2 pounds from Thanksgiving to New Year’s Day. Below are some tips to eating a healthy meal and not overeating during the holidays.

Just because it’s the holidays, doesn’t mean you should over indulge with unhealthy foods. A good tip to not overeating is portioning your food. Choose the healthier foods and only give yourself a certain amount so you don’t overeat. Give yourself a cupful for a side dish instead of a plateful. A good way to not overeat is to grab a colorful, smaller plate and put as much food as you can on that plate. That tricks your brain into thinking that you are eating more because your plate is full, but you’re eating less due to the small portion on your small plate. The color contrast between your plate and your food also helps with not overeating because the color difference alters your perception and makes you think your food fills more of the plate. A good way to eating the perfect amount is by tricking your brain into thinking you are eating more, when you are actually eating less.

During the holidays, it is always good to maintain a healthy diet. A healthy diet contains carbohydrates, fat, protein, vitamins, minerals, and fiber, in the right quantities.

 

Source:https://www.bigoven.com

A lot of people love to eat turkey on Thanksgiving. Turkey is a lean protein and the calories won’t get out of hand if you choose a flavorful baked recipe. Try an herb-roasted turkey breast to get the right amount of healthy protein.

 

Source: https://goo.gl/kvAGf

Have a small bowlful of a nice, healthy shaved vegetable salad that contains basil leaves, red cabbage, watermelon radish, carrots, candy cane beets, watercress, goat cheese, pepitas, chives extra-virgin olive oil, honey, lemon juice, salt and pepper, and vinaigrette to fulfill the right amount of vitamins and minerals.

 

Source: https://goo.gl/kvAGf2

For carbohydrates, have a cupful of herb and apple stuffing that contains bread crumbs, butter, yellow onion, celery, Granny Smith apples, parsley, rosemary leaves, salt and pepper, chicken stock, and almonds (optional). Recipe

Always save room for dessert which can count towards the fat, fiber, and sugar your body needs. Have a small slice of your favorite pie to satisfy your needs. A perfect sweet to end your meal. Stay healthy this Thanksgiving and enjoy your time with family and friends.

Recipes can be found on the Food Network.

 

Nicole Tyner

 

 

 

Meet Linnea Blake, one of the Chefs of Sugar Rush 2017

Pastry Chef Linnea Blake of Eastern Standard Kitchen & Drinks is one of  five of the extraordinary Pastry Chef’s taking part in Sugar Rush 2017 on Monday, July 17 at 6:00 PM at the Rail Stop in Brighton.  Get your ticket on EventBrite and join us as we not only enjoy a 5-course dessert tasting but raise much needed money for breast cancer research.

Linnea Blake,Pastry Chef Eastern Standard Kitchen & Drinks

Chef Linnea Blake directs the pastry program at Eastern Standard Kitchen & Drinks, including the entire Hotel Commonwealth Events Program and The Hawthorn. Linnea grew up in Milford in Worcester County of Massachusetts and now resides in Boston.  Linnea’s interest in the culinary arts sparked at an early age when she would make meringues with her Swedish grandmother, Evelyn. Linnea’s growing passion led her to enroll in Johnson and Wales in 2004. Shortly after graduating with a major in Pastry Arts in 2008, Linnea worked as a pastry chef at the Woodstock Inn in Vermont, specializing in wedding cakes and running their bakeshop.  Linnea’s extensive hotel experience started during her study abroad internship in Wales.  It was in this converted 15th Century castle, where Linnea earned valuable experience running a hotel pastry program.

Get your tickets now! Incredible desserts await you Sunday, July 16 and Monday, July 17 at Sugar Rush 2017. Join us for one evening or both!

Monies raised will support the nonprofit Bakes for Breast Cancer and  the research of Dr. Shom Goel at Dana-Farber Cancer Institute.

 

Meet Stacy Mirabello, one of the Chefs of Sugar Rush 2017

 Chef Stacy Mirabello of Johnson & Wales University is one of  five of the extraordinary Pastry Chef’s taking part in Sugar Rush 2017 on Sunday, July 16 at 6:00 PM at the Rail Stop in Brighton.  Get your ticket on EventBrite and join us as we not only enjoy a 5-course dessert tasting but raise much needed money for breast cancer research.

Chef Stacy Mirabello
Johnson & Wales University

Stacy Mirabello is an associate chef instructor for the International Baking and Pastry Institute at Johnson & Wales University. As a Boston native, she grew up appreciating food at a very young age. Upon graduating with a B.A in Food Service Entrepreneurship, she traveled to England to work at the Waterside Inn, under Michel Roux. Stacy’s time in Europe lead her on a culinary excursion to France, staging in Michelin restaurants and truly experiencing French cooking.

Stacy Mirabello is an associate chef instructor for the International Baking and Pastry Institute at Johnson & Wales University.  As a Boston native, she grew up appreciating food at a very young age.  Upon graduating with a B.A. in Food Service Entrepreneurship, she traveled to England to work at the Waterside Inn, under Michel Roux.  Stacy’s time in Europe lead her on a culinary excursion to France, staging in Michelin restaurants and truly experiencing French cooking.

When Stacy arrived back to the states, she worked at the award winning Spiced Pear in Newport RI, as poissonnier and was the opening pastry chef at Bergamot in Somerville, MA.

Since her time at Johnson & Wales University, Stacy achieved her CEPC certification through the American Culinary Federation. Also has developed and updated curriculum for classes in sustainability, advanced patisserie, and light and healthy desserts.  Other professional contributions include involvement in Tastes of the World, Chef’s Culinary Conference and teamed up with Flavor and the Menu, The Flavor Experience since 2015.

Get your tickets now! Incredible desserts await you Sunday, July 16 and Monday, July 17 at Sugar Rush 2017. Join us for one evening or both!

Monies raised will support the nonprofit Bakes for Breast Cancer and  the research of Dr. Shom Goel at Dana-Farber Cancer Institute.

 

Meet Shaun Velez, one of the Chefs of Sugar Rush 2017

Executive Pastry Chef Shaun of Deuxave is one of  five of the extraordinary Pastry Chef’s taking part in Sugar Rush 2017 on Sunday, July 16 at 6:00 PM at the Rail Stop in Brighton.  Get your ticket on EventBrite and join us as we not only enjoy a 5-course dessert tasting but raise much needed money for breast cancer research.

Executive Pastry Chef Shaun Velez of Deuxave Photo Andy Ryan

Executive Pastry Chef Shaun Velez was born and raised in Bronx, New York. Upon graduating from the prestigious French Culinary Institute in 2008, Chef Velez established his career in the award-winning kitchens of famed New York Chef Daniel Boulud.  It was at Restaurant Daniel, Cafe Boulud and Boulud Sud where Shaun was mentored by James Beard Award nominee and Executive Pastry Chef Chaya Oliveira.

Shaun’s desserts are stunning constructions of an interplay of ingredients where nothing goes to waste. He strives to challenge his ability and modernize sweets with new techniques, flavors and presentations.  Chef Shaun joined Deuxave as the Executive Pastry Chef in January 2016 and has brought new skills, flavors and concepts to Boston’s pastry scene. Shaun employs innovative technique to transform classic desserts to modern masterpieces —creating the perfect finale to a meal at Deuxave.

Get your tickets now! Incredible desserts await you Sunday, July 16 and Monday, July 17 at Sugar Rush 2017. Join us for one evening or both!

Monies raised will support the nonprofit Bakes for Breast Cancer and  the research of Dr. Shom Goel at Dana-Farber Cancer Institute.

 

Meet Joshua Livsey, one of the Chefs of Sugar Rush 2017!

Pastry Chef Joshua Livsey of Harvest Restaurant is one of  five of the extraordinary Pastry Chef’s taking part in Sugar Rush 2017 on Monday, July 17 at 6:00 PM at the Rail Stop in Brighton.  Get your ticket on EventBrite and join us as we not only enjoy a 5-course dessert tasting but raise much needed money for breast cancer research.

Joshua Livsey, Pastry Chef
Harvest Restaurant

Joshua Livsey is the Pastry Chef of Harvest Restaurant in Cambridge, Massachusetts, using local ingredients to create seasonal desserts that complement the restaurant’s contemporary New England cuisine.

Born and raised in Rhode Island, Livsey began his pastry career when he enrolled at Johnson & Wales University where he spent four years discovering his passion and honing his craft. Over the summer he worked his way up to Head Pastry Chef at Shelter Harbor Golf Club’s fine dining restaurant. Upon graduating Livsey took the position of kitchen manager at a Sweet Indulgence, a local bakery, learning the ins and outs of running a business.

In 2011, he launched his own custom-made cake business, while continuing to work at the local bakery. After spending three years splitting his time between his business and the bakery, Livsey moved to Atlanta, Georgia to work for Four Seasons Hotel Atlanta, where he managed the wedding and specialty cakes program and banquet desserts. In September 2016, he returned to his New England roots and assumed the role of Executive Pastry Chef at Harvest.

When he is not in the kitchen, Livsey enjoys taking his dog for a run and spending the afternoon on the beach with his family

Get your tickets now! Incredible desserts await you Sunday, July 16 and Monday, July 17 at Sugar Rush 2017. Join us for one evening or both!

Monies raised will support the nonprofit Bakes for Breast Cancer and  the research of Dr. Shom Goel at Dana-Farber Cancer Institute.

 

Meet Valerie Nin, one of the Chefs of Sugar Rush 2017

Executive Pastry Chef Valerie Nin of Grill 23 & Bar is one of  five of the extraordinary Pastry Chef’s taking part in Sugar Rush 2017 on Monday, July 17 at 6:00 PM at the Rail Stop in Brighton.  Get your ticket on EventBrite and join us as we not only enjoy a 5-course dessert tasting but raise much needed money for breast cancer research.

Valerie Nin
Executive Pastry Chef
Grill 23 & Bar

Valerie Nin is the Executive Pastry Chef at Grill 23 & Bar, Boston’s premier steakhouse and seafood grill, where she oversees the restaurant’s pastry program. Valerie uses seasonal ingredients to create vibrant dessert dishes that complement Grill 23’s classic steakhouse fare.

After earning her degree in Baking and Pastry Arts at Johnson & Wales University, Valerie brought her skills to Himmel Hospitality Group in 2009, where she began her career as Pastry Sous Chef at Post 390. In 2012, she moved to Singapore, where she worked as a pastry chef for a restaurant group, developing globally-inspired desserts for their fine dining restaurants.

She returned to Boston in 2013, initially working at restaurants like Oleana and Sofra Bakery & Café, before rejoining Himmel Hospitality Group in 2015, this time as Pastry Sous Chef at Grill 23 & Bar. In August 2016, she assumed the role of Executive Pastry Chef.

When she’s not in the kitchen, Valerie enjoys trying new activities like glass blowing or sailing, spending time at the beach and reading mystery novels. She is also studying to take the certified sommelier exam.

Get your tickets now! Incredible desserts await you Sunday, July 16 and Monday, July 17 at Sugar Rush 2017. Join us for one evening or both!

Monies raised will support the nonprofit Bakes for Breast Cancer and  the research of Dr. Shom Goel at Dana-Farber Cancer Institute.