Gluten Free Health & Wellness Seminar

November 13, 2010
9:30am-4:30pm
Doors open at 9:15am
Pre registration required!!
Location:  NE Salem, Oregon
Cost: $30

            

You will learn:
*What happens to your body when you eat gluten
*What food & non-food items to avoid
*Hidden sources of  gluten
*What non-specialty companies have gluten free products
*How to modify your recipes to be Gluten Free
*Gluten Free Mix recipes -  including Breads!
*How to cook Gluten Free and LOVE IT!!

*Including how to cook and eat for the holidays!

Each attendee will receive a gluten free informational notebook 

3 ways to register:

1. Click on "My complete profile" and email me
2. Log onto www.glutenfreetraining.com - click on contact me
3. Call me at 503-364-5492

Gluten Free Chocolate Zucchini Cake

*2 - 4 oz Ghirardelli 60% Cocao Bittersweet Chocolate Bars 
2 Tb Water
1 Tb Dutch Cocoa- I use Saco brand
1 15 oz can S&W Black Beans, drained & rinsed
*4 Eggs (see note below for egg free)
*1 tsp. Baking powder (See note below for corn free)
3/4 cup Xylitol - Emerald Forest brand – It is made from a birch tree not from corn
1 1/2 cup Zucchini, shredded
½ tsp Almond extract - McCormick is gluten free
1 tsp Vanilla extract 
*Egg free -  Omit eggs and substitute one of the 2 suggestions below:
1.Use 1/2 cup unsweetened applesauce and 3 tsp. baking powder
2.Add 4 Tb. flaxmeal to 3/4 cup hot water. Stir and let sit for 10 minutes to thicken then add to recipe.
*Corn free - omit baking powder. Use ½ tsp. baking soda and 1 tsp cream of tartar.
*Dairy free - use 10 oz. Enjoy Life gluten free, soy free, nut free, dairy free chocolate chips
 
Chocolate Mousse Filling: 
1 1/2 cups 1% Milk, Almond Milk. or milk of your choice
1 oz. (2 squares) Ghirardelli 60% Cocao Bittersweet Chocolate Baking Bar (for dairy free use 1/2 cup Enjoy Life gluten free, soy free, nut free, dairy free chocolate chips)
2 Tb Dutch Cocoa
2 Tb Arrowroot, Tapioca Flour or Hi Maize Resistance Starch if you can tolerate corn
1/3 cup Xylitol
2 Egg Yolks - optional
1 Tb Vanilla Extract- I use McCormick brand
¼ tsp. Almond Extract
Place ½ cup milk and arrowroot, tapioca, or HI Maize flour in a cup. Stir vigorously with a fork to mix.
Heat 1 cup milk, chocolate bar (or chocolate chips), xylitol, and cocoa in a sauce pan on low heat. Stir until chocolate is melted.
  Slowly pour flour mixture into melted chocolate and continue stirring using a whisk. Stir until mixture begins to boil. Remove from heat. Beat the 2 eggs yolks in a bowl. Slowly add 2 tablespoons of the chocolate mixture to the eggs and stir to incorporate. Slowly pour egg mixture into chocolate mixture and whisk until smooth. Place back on burner stirring with a wire whisk until mixture begins to boil and thicken. Remove from heat and stir in vanilla and almond. Cool and refrigerate until ready to use.
 
Directions for cake:
Preheat oven 350 degrees
Heat the chocolate bar & water on the stove or in the microwave stirring until melted. Mix in the dutch cocoa and stir until combined.
Place eggs then beans in a food processor, blender or magic bullet. Pulsate until mixture is smooth. Add Xylitol, and either the cream of tartar and baking soda or the baking powder and process until mixed well. Add in the vanilla and almond. Mix only until blended.
Pour in the warm melted chocolate and blend until smooth, scraping down the sides to make sure the chocolate is completely mixed. Mix in 1 cup zucchini. Process until smooth. With spatula fold in the remaining 1/2 cup zucchini. Pour into prepared pan.

Bake 25-30 minutes for 9 x 13 cake pan, 20-25 minutes for fluted pan,
15-20 minutes for cupcakes, donuts, or if using a cookie sheet. 
Cool in pan for 10 minutes remove onto a cooling rack. Top with chocolate mousse when cool and enjoy.

Gluten Free Mocha Frappuccino Shake

1 cup Organic 2% Milk, or Unsweetened Vanilla or Chocolate Almond Milk
1 TB  Blue Diamond Creamy Almond Butter
1 tsp Nescafe Decaf Instant Coffee
1 TB Saco Premium Cocoa Powder, unsweetened
28 grams Now Sports Whey Protein Isolate Powder or Usana Health Sciences Vanilla or Chocolate Nutrimeal
1 Tb. Fructose or Xylitol (omit if using Nutrimeal)
1 tsp. Vanilla extract 
Ice (optional)


Place milk and remaining ingredients (except ice) in a blender and process until smooth. Add ice if desired and process on high until ice is crushed. Pour into cup and enjoy. Makes 1 serving.

Gluten Free Chocolate Souffle Birthday Cake

I made this chocolate soufflé cake today for a friends birthday. She needed a cake that was gluten free, corn free, and it needed a healthy sugar since she is diabetic. I used the recipe, "Lighter than air cake." You can see the recipe on this site at http://glutenfreetraining.blogspot.com/2010/05/lighter-than-air-chocolat-cake.html
It was very easy to make. I used two 8 inch round cake pans. For the frosting I put in 2 extra Tablespoons of blended xylitol (I put xylitol in my magic bullet and blended it to make powdered sugar). This made it just stiff enough to be able to decorate the cake. I used a silk rose for part of the decoration. She was so happy to have a cake for her birthday tomorrow.

Gluten Free Brownie

I adapted this brownie recipe from www.trinityhealthweightloss.com  

The frosting is from the gluten free lighter than air cake at www.glutenfreemommy.com

2  Ghiradelli 60% Dark Chocolate Bar - OR 1 1/2 Enjoy Life - gluten free, corn free, soy free chocolate chips(will not be low glycemic if you use the chocolate chips)
1 Tb Dutch Cocoa- I use Saco brand
2 Tb. Water
1 15 oz can S&W Black Beans, drained & rinsed
*4     Eggs
*1 tsp. Baking Powder
3/4 cup Xylitol - I use Emerald Forest brand since it is corn free -  You can also use Fructose or the cup for cup style Stevia
1/2 tsp Almond extract - I use McCormick
1 tsp Vanilla
  
*Egg free -  Omit eggs and substitute one of the 2 suggestions below:
1.Use 1/2 cup unsweetened applesauce and 3 tsp. baking powder  OR
2.Add 4 Tb. flaxmeal to 3/4 cup hot water. Stir and let sit for 10 minutes to thicken then add to recipe.  
*Corn free - omit baking powder. Use ½ tsp. baking soda and 1 tsp cream of tartar.
 

Directions:
Preheat oven 350 degrees
Heat the chocolate bar,water, and dutch cocoa in a saucepan on the stove over medium heat stirring every until melted.Remove from burner.
Place eggs, then beans in a food processor or blender and blend until smooth. (I use a magic bullet)
Add xylitol, and either the cream of tartar and baking soda or baking powder to the egg mixture and blend until smooth. Add in the vanilla and almond. Mix only until blended.
Pour in the warm melted chocolate and mix until smooth, scraping down the edges to make sure chocolate is completely mixed.
Pour batter into a greased 9 x 13 cake pan or a fluted pan. Or place cupcake holders in muffin tin and fill with batter.
Bake 25-30 minutes for cake pan, 20-25 minutes for fluted pan, 15-20 minutes for cupcakes.
Cool in pan for 10 minutes then invert onto a serving plate.
When cool top with frosting (see recipe below) and serve.

Frosting:
2 cups Heavy Whipping Cream  I use Darigold - it is gluten free and preservative free
6 Tbs  Xylitol or Fructose - Process in blender or magic bullet until powdery like powdered sugar
4 Tb  Dutch Cocoa - I use Saco brand
1 tsp  Vanilla - I use McCormick brand
Strawberries, sliced (optional)
Blueberries (optional)

Place whipping cream in mixing bowl and beat until it begins to thicken. Slowly add the xylitol or fructose, cocoa, and vanilla. Mix on medium until stiff peaks form  Spread on top of cake. Top with sliced strawberries and blueberries.Enjoy! Serves 8. Refrigerate any left overs.

Fabulous Gluten Free Pizza

  Adapted from http://glutenfreefoodieheaven.blogspot.com/2010/03/best-focaccia-in-world.html

The Original recipe is called Parmesan Herb Focaccia

The recipe below makes a fantastic pizza dough!
If you are looking for a no fail gluten free focaccia bread recipe check out the recipe on her blog at the link above. 

2 1/2  t. active dry yeast

1 t.     honey 

1 cup warm water (110°-115° F)

1 t.     salt

2 cups GF flour blend  (I use a mixture of 1 cup brown rice flour, 1 cup white rice flour, 1/2 cup tapioca flour, 1/2 cup potato starch flour, and 1 Tb xanthan gum) 

3 Tb   olive oil

1/2 t.  oregano leaves Make sure your seasonings are gluten free! I use McCormick

1/4 t.  Italian seasoning - I use 5th seasons

1/4 cup grated Parmesan cheese - I use Kraft

Pizza toppings of your choice

Directions: Preheat oven to 450°F. 

Stir together yeast, honey, and water in medium sized bowl and let stand 5 minutes, or until foamy.

In a separate bowl, mix together salt,flour mix, and seasonings. 

Pour oil into mixing bowl then add yeast. With  mixer on low speed, gradually add flour mixture to yeast mixture. Turn mixture to medium speed and mix for 2 minutes. Dough will be very moist and sticky, almost like a thick cake batter.

Oil a 9 x 13 inch baking pan or a round pizza pan. Drop dough onto pan, gently smoothing out with spatula or wet hands to fill the pan.Spray top of dough lightly with canola oil. Sprinkle with parmesan cheese.  With fingertips or the handle of a spoon make indentations, about 1/4 inch deep and 1 inch apart, all over the dough.

Cover pan with a kitchen towel and let dough rise in a warm place until doubled in bulk, 30 minutes or more (I cover ours with a towel and place it on top of the stove while it is preheating. It raises in about 15 minutes) For a thinner crust pizza let sit covered for 10 minutes then bake.

Bake for 10 minutes. Remove from oven and spread with gluten free pizza sauce, and your choice of toppings.  I use Tillamook Italian shredded cheese, Hormel turkey pepperoni, Hormel Canadian bacon, mushrooms, olives, green pepper,  pineapple, and as you see in the picture sometimes tomato. 

Place back in oven for 15 minutes or until edges begin to turn brown. Remove from oven let cool 10 minutes and cut.
Makes: One 9 x 13 inch or One 10 inch round

Gluten Free Almond Chicken Parmesan

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These are so easy to make and my grandson loves them!!

4 Chicken Tenders OR

2 boneless/skinless Chicken Breasts

3/4 cup ground Almonds or Almond Meal (I use slivered blanched almonds and grind them in a magic bullet) - If allergic to nuts use brown rice flour

¼ tsp. Paprika

2 Tb Kraft Parmesan Cheese - (leave out if dairy intolerant)

Preheat oven to 350 degrees. Lightly grease cookie sheet.

Mix almonds, paprika, and parmesan cheese together on a plate. Rinse a piece of chicken under cold water then roll in almond mixture. Place on prepared cookie sheet. Repeat with remaining chicken. Cook in oven 30 minutes for chicken tenders, 45 minutes to 1 hour for chicken breasts. Serve