Thought this was hilarious!
The creator of the video recently followed me on tumblr and I love her blog. Check it out! http://nomorebellyaches.com/
“Shit People Say To Celiacs”
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Product Review: Pillsbury Gluten Free Pie & Pastry Dough
Hello! Hope you all had a happy, healthy gluten free Thanksgiving! I know I did!
Today I’m doing a product review for something I’ve been really eager to try for awhile: Pillsbury’s new Gluten Free Pie & Pastry Dough.
Overall, I am pleased with this stuff. I’d been hearing all over the internet about the various gluten free products that Pillsbury offers. I hadn’t seen it in the supermarket until a week or so before Thanksgiving- so I snagged it immediately because I was so curious and intrigued!
So I went on a pie baking spree the night before Thanksgiving, like I normally do. I made two great gluten free pies! I tried this recipe and made a graham cracker crust out of these, and it was fantastic! My whole family loved it and I could barely stop myself from eating all the filling out of the bowl before making the pie!
I also made a gluten free pecan pie using the Pillsbury dough. I use the recipe on the back of the Karo syrup bottle for my pie. My mom and I have been making it forever and no pecan pie recipe has ever come close!
So, onto the Pillsbury dough!
Honestly, the first thing I noticed about this stuff was that the instructions on the side of the container were terrifying. They are really confusing and complicated. They’re trying to get you to do all these tricks and perform all kinds of surgery to get the damn pie in the plate. I was already intimidated when I started working with it.
The consistency of the raw dough is pretty crumbly. Its also a little sticky. It tears easily and is just really stubborn about rolling out into a neat circle.
Because it was so sticky, I rolled it out by sandwiching it between two pieces of parchment paper and that seemed to work the best.
Rolling the dough turned out to be the easiest part. Transferring this dough from the counter into the pie plate was a nightmare. The thing does not want to stay rolled. It crumbles into a million pieces if you upset it in any way or try to move it around.
These are the results of the first dough transfer ^
What I wound up doing was laying the dough flat on the counter, flipping the pie plate upside down on top of the dough, and flipping everything over again. This still wasn’t a perfect method. The dough still crumbled/cracked in the crevices of the plate; I had to press all the pieces back together to get rid of the cracks and holes.
Here is the crust after everything was pieced together:
Not the prettiest crust I’ve ever made, but it honestly didn’t matter. It baked nicely and did its job adequately.
Besides the few pitfalls and setbacks while preparing the dough- this crust turned out pretty okay. It held the filling of the pie in nicely, and got crispy, cookie-like in texture, and really complimented the sweet/crunchiness of the pie filling. A lot of the people I served the pie to couldn’t even tell it was gluten free!
Here’s the unbaked pie:
I baked this pie at a little lower temp than what the directions recommend, since my pie filling was supposed to bake at a lower temperature than the crust. I just winged it, and compromised and chose a number in between. The crust baked evenly and at the same rate as the filling. I was afraid the filling would burn and the crust would be raw, but everything turned out perfectly.
This is the finished pie.
I was really proud of it!
Basically, I am satisfied with the product, though I don’t recommend using it if you are an impatient/inexperienced baker. It took a lot of tries to get this thing where it needed to be, and there was some screaming and cursing going on in the process. If you’re up for a challenge, I say go for it, because this product does yield a pretty good final result.
I wish everyone luck on all their future pie making endeavors!
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Gluten Free Cosmetics
Hi everyone, I have some pretty unconventional information lined up for you today. I’m going to be providing you all with a list of gluten free beauty products. In my opinion, I feel that knowing what goes on your skin is just as important as knowing what goes in your mouth. Since 60% of what is put on the skin is absorbed into the bloodstream, it is important not to be putting anything on the skin that can be harmful or toxic. This is especially important for people with Celiac Disease. If you apply gluten to the skin, it is most likely going to wind up inside your body, making you sick. So, today I have some celiac safe brands that you can rely on!
The following brands have been confirmed gluten free by a company representative:
Gluten Free Soaps & Body Washes:
Nivea, Dove, Caress, Suave
Gluten Free Face Washes:
Neutrogena Naturals Face Cleanser, Olay Foaming Face Wash, Clean And Clear Deep Action Face Cleanser , Burt’s Bees Deep Cleansing Creme
Gluten Free Hairspray:
Paul Mitchell, Chi, Bed Head, Tresemme, Rave, vo5, Garnier Fructis
Gluten Free Shampoo & Conditioner:
Dove, Suave, Costco’s Kirkland Brand, L’Oreal Everpure, Mane N’ Tail Body Shampoo & Moisturizing Conditioner
Gluten Free Face Makeup:
MAC Face Powder, *WARNING: MAC representative says most blushes and lip glosses do contain gluten*, MAC splashproof lash is gluten free, MAC eyeshadow, matte, lusture and velvet are gluten free.
Here’s my official gluten free list. It was pretty hard to come across popular brands that have released official statements regarding gluten contamination in their products. However, if you are ever in doubt about whether or not a topical product contains gluten, compare the ingredients list to this list to see if any of the ingredients match. If they do, the product is not gluten free! Also, it seems a lot of people on the internet have had luck getting information simply by calling the corporate office of a certain brand, and asking about the wheat content in a particular product. Most companies that I have seen have been pretty informative.
That’s all for this week! Hope you’re staying healthy and safe!
❤❤❤
Living Gluten Free During the Holiday Season
The winter and holiday season is approaching fast. Of course, with the holiday season also comes holiday parties and gatherings. And with parties and gatherings, almost always comes food.
This is usually a fun, exciting thought for a lot of people. But for someone with celiac, a holiday dinner party can mean a whole mess of negative emotions: embarrassment, grief and awkwardness. Going to a holiday party or accepting food gifts during the holidays can be a nightmare for those with a gluten allergy.
When going to holiday parties, there are going to be really yummy looking gluten-filled foods all around you, pretty much for hours at a time. It really sucks having to sit there and watch all these “normal” people enjoying the stuff you can’t. Avoiding foods you know for sure are gluten filled isn’t even the worst of it. You have no idea what could possibly be in the various foods people are serving you! You feel naggy and annoying to constantly ask for the ingredients in things. If you really don’t feel comfortable risking being glutened by the food being offered to you, you politely decline and feel rude and selfish. Even if someone does make a special “gluten free” dish for you, you can never be sure if the person preparing it cross-contaminated ingredients or cooking utensils in the process, so turning down this “special” gift food is even more of a headache.
Today, I’m going to give you some tips to help avoid some of these holiday headaches. This post will hopefully help you get through the holiday season un-glutened.
Tip One: If you plan on going to a holiday party, make sure you tell your host in advance about your food allergies.
If you tell the host about your food allergy way beforehand, not only does the host have ample time to get educated on gluten free food and prepare a proper meal for you if they wish, there is no way they are going to think you’re being “rude” for declining any gluten-filled food they serve.
Tip Two: If you don’t feel comfortable eating any gluten free food prepared at a holiday party, just don’t! Bring a good helping of some food you’ve prepared for yourself.
Even if this may seem rude or peculiar to others, don’t let this stop you. Its better to be safe than sorry, and you’ll be feeling the effects of getting glutened, not the other party goers. If you don’t want to insult the host of the party, make sure you explain to the host way in advance of your circumstances and why you are bringing your own food. Any normal person would understand, if they don’t, they’re obviously not someone you want to associate yourself with.
Tip Three: If you’re going to allow someone to prepare you gluten free food during the holiday season, educate them on how to really cook gluten free.
Show the cook this pdf to educate them on gluten free meal preparation. This will help you feel safe and confident in the food you accept from the cook.
Tip Four: If you’re going to attend a last minute holiday event, and don’t have enough time to inform the host in advance about your dietary restrictions or to prepare your own food. Bring fast snacks to the party.
Believe me, it really sucks to be hungry, get low blood sugar and become cranky, then have to watch a bunch of people enjoy delicious food that you can’t eat. You won’t have a good time and you won’t be a pleasure to be around. Here are some fast snacks you can take to an even to make sure this doesn’t happen:
Quaker Rice Cakes, KIND granola bars, a few Hershey’s Dark Chocolate Almond Chocolate Bars, a baggie of Glutino Gluten Free Pretzel Sticks, or a baggie of some Bakery On Main Gluten Free Granola.
Tip Five: Don’t feel obligated to eat anything or do anything you aren’t comfortable with, no matter who is serving you.
The pain and stress of being glutened is a lot worse than the awkwardness felt when turning down food. Once again, you’re the one who has to feel the effects of getting glutened, not the cook. Most people in my experience, have been very understanding and accommodating of my dietary needs and will make some arrangements for me. This is what someone who really cares for you will do. I have figured out multiple times whether someone was a true friend or not just by how they react to my eating needs!
I hope that this guide gave you some helpful tips to avoid some celiac disease headaches during this holiday season. I will be documenting my Gluten Free Thanksgiving and Christmas in the upcoming months! Keep checking back for some great holiday recipes!
❤❤❤
Easy & Delicious Peanut Butter Chocolate Chunk Cookies
Hello! Hope you all had a fun and safe gluten-free Halloween!
This week I have a really great cookie recipe for everyone.
These cookies are delicious, easy, simple & quick to make, chocolatey, nutty, and most importantly gluten free!
I could make these with my eyes closed. I have made these sooo many times and the recipe is one of the easiest I’ve ever followed. They are my go-to cookie recipe. There are only 6 ingredients!
These cookies would also be awesome for someone with a lactose allergy! (Just make sure your chocolate chips are dairy free)
These are NOT vegan though, there is an egg involved here.
If you’re not the biggest baker and are craving a simple, yummy dessert, free of gluten- these are perfect for you. Not only is this recipe free of flour, but there is no butter, white sugar or oil in these either! These really prove that you can make a delicious dessert with minimal effort, and don’t have to sacrifice flavor when leaving a bunch of unhealthy garbage out of a recipe.
Ingredients:
1 Cup Creamy Peanut Butter
1 Cup Light Brown Sugar (Packed)
1 Egg
1 Tablespoon Vanilla Extract
1 Teaspoon Baking Soda
As many semi-sweet chocolate chips as you can fit in! (I’m able to get between 2/3 and 3/4 cup into a batch)
Directions:
1. Add peanut butter, brown sugar, egg and vanilla extract to a stand mixer fitted with the paddle attachment.
2. Beat until all ingredients are incorporated and the mixture has a doughy consistency. About 5-6 minutes. The dough may be a little on the oily side-this is just because of the oil in the peanut butter. (Tip: Try not to use organic peanut butter and opt for a brand like Skippy or Jif, organic/natural peanut butter will be a little too oily and make the cookies spread too much while baking.)
3. Add the baking soda and beat to incorporate.
4. Fold in the chocolate chunks with a greased spatula.
5. Line a baking sheet with parchment paper or non-stick cooking spray. Take a cookie scoop or tablespoon measurement and form tablespoon mounds out of the dough. If the chocolate chips are falling out of the cookies, roll cookies between the palm of your hands, they will stick better. I got about 15 cookies out of this dough.
6. I usually refrigerate the raw cookies for about a half hour before baking, just to get them firmed up and help them spread less during the baking process. If pressed for time, you can put them in the oven immediately, just expect cookies to be a little on the flatter side. They will still be just as delicious though!
7. Preheat oven to 350F and bake for 8-10 minutes, rotating sheets midway through the baking process. These will be done when your entire house starts to smell like peanut butter cups, but also when the cookies have flattened out a bit and the tops have darkened to a golden brown color.
8. Let the cookies stand for about 15 minutes on their baking sheets before transferring. They are very loose while hot and then crisp up on the once at room temperature.
They are really great when they are a little bit warm. The inside is completely full of chocolate and liquid peanut buttery dough, and the outside is crisp and crunchy. Once they are room temperature they are still really great-but I do enjoy these better when they are warmed up a bit!
These cookies are also spectacular when they are crumbled up in vanilla ice cream! Believe me, this knowledge is as much of a blessing as it is a curse. I’ve gotten way too many stomach aches eating big bowls of peanut butter cookie ice cream.
Hope you enjoy these cookies as much as I do!
❤❤❤
Gluten Free Halloween Candy List!
Hi everyone! Since Halloween will finally be here on Thursday, I wanted to compile a list of gluten free candy and treats. This way, there will be no doubt that the candy that you choose to eat that night will be completely celiac safe, and you can have a fun, worry-free and candy filled Halloween!
Thankfully, and a lot of candy brands have been helpful in informing the gluten-free community as to what candies are and are not safe.
I can only guarantee that the candies produced specifically by the brands listed are gluten free.
I cannot guarantee that candy of the same type produced by a different brand will be completely gluten free.
My only tip to you is when in doubt, always read the ingredient list or ask the baker what went into the treat.
Here is my list of Gluten Free Halloween Candy!
Annie’s
Organic Bunny Fruit Snacks -Tropical Treat, -Berry Patch, -Sunny Citrus, -Summer Strawberry
Bazooka Candy Brand
Baby Bottle Pop, Bazooka Gum, Push Pop, Ring Pop
Cadbury Adam’s
Sour Patch Kids, Sour Patch Peach, Sour Patch Watermelon, Swedish Fish
Ce De Candy
Smarties Products: Smarties, Candy Necklaces, Love Hearts, Tropical Smarties, X-TREME Sour Smarties
ENJOY LIFE
Mini Chocolate Chips, Crispy Rice Bar, Dark Chocolate Bar
Farley & Sather’s
Gummi Bears, Jawbreakers, Jujufruits, Rain-Blo pops, Smarties, Sour Brite Crawlers, Super Bubble, Sweetarts
Ferrara Candy Company:
Atomic Fireballs, Jawbreakers, Lemonheads, Original Now & Later, Now & Later Soft, Red Hots, Trolli Gummi Bears, Sour Brite Crawlers,
Any candy Jewelry (Candy Bracelets and Necklaces) from Galerie
HARIBO
Fizzy Cola, Frogs, Gold-Bears, Peaches, Raspberries, Rattlesnakes, Smurfs
Hershey’s
Almond Joy, Baby Ruth, Cadbury Creme Egg, Good & Fruity, Heath Bars, Jolly Rancher Hard Candy, Jolly Rancher LolliPops, Kisses, Special Dark Kisses, Kisses Almond, Kisses Pumpkin Spice, Milk Chocolate Bars, Milk Chocolate Bars with Almonds, Milk Duds, Mounds, Mr. Goodbar, Pay Day Reese’s Peanut Butter Cups, Reese’s Pieces, Peanut Butter Pumpkins, Reese’s Fast Break Candy Bar, Skor, Skor Toffee Bar, York Peppermint Patties
Jelly Belly
Jelly Beans
Just Born
Mike & Ike’s, Hot Tamales, Peeps Pumpkins & Ghosts
MARS
3 Musketeers, 3 Musketeers Mint with Dark Chocolate, Dove Almond Dark Chocolate, Dove Caramel Milk Chocolate, Dove Dark Chocolate, Dove Milk Chocolate, Dove Mint & Dark Chocolate Swirl, Dove Peanut Butter, M & Ms Peanut, M & Ms Peanut Butter Chocolate, M & Ms Plain, Plain Minis, Milky Way Caramel Apple, Milky Way Midnight Bar, Skittles and Skittle Sour, Snickers, Snickers Almond, Snickers Peanut Butter, Starburst
NESTLE
Baby Ruth, Butterfinger (original flavor only, NOT Crisp, Giant Bar, Snakerz, Medallions, Jingles, Hearts or Pumpkins) *be careful with this one, many of them look the same!, Goobers, Milk Chocolate, Raisinets
PEZ
Pez, Pez Sourz
POP ROCKS
Pop Rocks
Tootsie
Dots, Fluffy Stuff Cotton Candy, Gumballs, Junior Caramels, Junior Mints, Sugar Babies, Tootsie Pops, Tootsie Rolls and Fruit Rolls
Welch’s
Fruit Snacks,
Wonka
Bottlecaps. Chewy Gobstopper, Chewy Tart N Tinys, Fun Dip and Fun Dip Sour, Laffy Taffy, Pixy Stix
Have a safe, happy and healthy Halloween!
❤❤❤
EZ Gluten: Test kit that detects gluten in food
There’s a new product on the market called EZ Gluten: It is a test kit that detects the amount of gluten in a food up to 10 ppm.
Here’s a video explaining how the product works.
I think this product could be a really amazing milestone in the gluten free world. I’d personally would want it to be around a little longer before I rely on its results completely. I may look into ordering a kit in the future!
Product Review! Jules Organic Gluten Free Ice Cream Sandwiches
Hi Everyone!
Today I’m reviewing Jule’s Organic Gluten Free Round Cookie ice cream sandwiches.
Ice cream is one of my favorite things. It is literally something I could never do without. Since being diagnosed with celiac I am of course able to eat some ice cream flavors, but when last summer came around I’ve started to have a craving for ice cream sandwiches. I couldn’t find any gluten free varieties, until last week!
I found these in the gluten free section at my local Italian specialty store. I’d never saw them there before, but with a little digging through the gluten free freezer section I found them, I was so so excited. While doing a little research online I found the Jules Organic Store Locator: Hopefully their delicious snacks are in a store near you!
Basically, these ice cream sandwiches are really, really good. They taste just like any gluten-filled ice cream sandwich I’ve ever eaten- the removal of gluten and the fact that these are all-natural and organic do not mean that there is any sacrifice of flavor. The sandwich part are almost brownie like, they are cakey and thick and super chocolatey. The ice cream is really smooth, and was super soft even though the sandwiches had been in my freezer for a good week.
The only complaint I had with these are that they are sort of small- the sandwich is maybe only 4 inches in diameter-and only 4 come in a pack. They were sort of expensive for the amount of food that you are getting-but that’s no shocker in the gluten free food world.
I’d really like to try to make an ice-box cake like this with these. I’m sure it’d come out delicious and would be a perfect snack for summer (or any other season)!
Go out and enjoy these as much as I did!
❤❤❤
Healthy Pumpkin Cream Cheese Swirl Brownies
You guys are probably tired of my pumpkin insanity, and I promise this is my last crazy pumpkin post for awhile.
I have a healthy recipe today- these are pretty much as healthy as brownies can get without sacrificing any deliciousness or sweetness. They’re made with greek yogurt and oats!
The tangy, spicy pumpkin cream cheese swirl compliments the fudgy, rich brownie really well.
These are pretty easy and fun to make, and are also naturally gluten free! There’s no need to run out and buy any exotic and expensive flours, substitutes or anything of the sort.
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Ingredients for the brownies:
- 1/2 cup old-fashioned rolled oats
- 3/4 cup vanilla 0% Greek yogurt
- 1/4 cup milk (any non-dairy milk should work well, too)
- 2 egg whites – save 1 yolk for cheesecake swirl
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup pure maple syrup (or any other liquid sweetener like agave)
- 1/2 cup unsweetened cocoa powder
Ingredients for Pumpkin Cheesecake swirl:
- 1/4 cup pure pumpkin puree
- 2 Tablespoons reduced fat cream cheese, softened
- 2 Tablespoons granulated sugar
- 1 egg yolk
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Recipe:
Preheat oven to 350F. Spray a 8×8 inch pan with non-stick cooking spray. Set aside.
1. Prepare the brownie base.
Grind the oats in your food processor to produce a powdery flour.
]
My oat grinding took a good 5-7 minutes. Don’t rush this step! Any big chunks of oats will not be good in these!
Add the oat flour and the rest of the brownie ingredients into a blender or food processor.
I found the food processor worked better than the blender.
For easier blending, place the liquid ingredients into the blender first.
Blend until mixture is smooth and oats are ground up. The batter will be very thin at this point.
Pour batter into prepared baking dish.
2. Prepare pumpkin swirl
Beat together pumpkin puree and cream cheese together on high speed until smooth. 
If your cream cheese is a little too stiff or cold, I’d beat it alone for a minute or two to make it fluffier and looser, as shown here.
Add the sugar, egg yolk and all of the spices. Beat until combined and creamy.
Be careful: if your cream cheese and egg yolk is not room temperature at this point, the pumpkin swirl will not become creamy, fluffy or smooth. Always work with room temperature ingredients for the best results! This is my second batch of cream cheese swirl, my cream cheese was too cold the first time. My first one was definitely not as pretty as the lovely one in this picture!
3. Combine both parts.
Drop pumpkin mixture by spoonfuls onto the batter, combine gently with a knife to create a marbled effect. Do not over mix!! These brownies are supposed to have a swirly, multi-colored effect.
Bake for 22-25 minutes or until brownies begin to pull away from the sides of the pan.
These brownies are super fudgy and moist! Definitely wait until they are completely cooled before cutting. I cut them into pretty small pieces and got 16 little brownie bites out of this.
Note: These brownies are very, very moist. I cannot stress this enough. If kept in a tupperware container for too long, they will get moldy. Not sure if there is any way around this. I was only able to keep these a few days before I had to throw them out.
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So, in summary, these brownies are really great! You would never guess that there isn’t any “real” flour or white sugar in them.
An awesome guilt free dessert, and definitely something that can easily be made without any added sugar if you’d like to bake something diabetes friendly.
Now that I’ve equipped you with two awesome pumpkin based desserts to try, you have no reason not to be eating pumpkin stuff. Get out there and bake! 🙂
❤❤❤
Gluten Free Products Now Tax Deductable
So apparently you can get tax deductions on your gluten free food by following the easy steps listed in in this article!
Don’t quote me on the validity of this but I see this going around everywhere and its too interesting not to share.
I’m going to look into this more and try to provide more info at a later date.
xx
The Flourless Fox 
