WholeFoods Gluten-Free Bakehouse

I took a visit to my local Whole Foods in Tempe, Arizona, today. They are making great efforts to provide a number of products that fit GF lifestyles. Here is a must check link:
I, so far, have tried the cinnamon spice dough nuts, which were fantastic, and the chocolate chip cookies. Here is the product list for the cookies: Chocolate chips (sugar, chocolate liquor, cocoa butter, soya lecithin, ground vanilla beans), butter, brown sugar, tapioca starch, sugar, eggs, rice flour, potato starch, soy flour, walnuts, natural vanilla flavor, xanthan gum, baking soda, honorably straight forward, I would say. I also purchased a loaf of GF sandwich bread– which looks so dense, but it seems fit for a number of gourmet grilled cheeses! How about pancetta, Montrachet goat cheese, chive and heirloom tomato?
Redbridge Beer I also tried out REdbridge GF sorghum beer, produced by Anheiser-Busch, it was much better than I had expected! Of course, none of these products are easy on the pocket, but it is a good time to be gluten-free.

9/13 National Celiac Awareness day

 Although I  wasn’t aware until 4pm, today is National Celiac Awareness day– Hug?
From Nebraska’s Senator Ben Nelson’s website:

NELSON-INHOFE RESOLUTION DESIGNATES “NATIONAL CELIAC DISEASE AWARENESS DAY

September 11, 2007 – Nebraska’s Senator Ben Nelson and Oklahoma’s Senator Jim Inhofe today praised the unanimous passage of their resolution (S.Res.314) designating September 13, 2007 “National Celiac Disease Awareness Day”.

“Due to the fact that this disease is often misdiagnosed or under-diagnosed, the need for awareness is critically important,” said Senator Ben Nelson. “Accurate information and outreach efforts are needed to ensure the continued health of people afflicted with celiac disease. This resolution is one step in helping Americans learn more about this common disease.”

“Celiac disease hits very close to home for me as I have a staffer with the disease and an Oklahoma Celiac Support Group working to promote awareness in my great state,” Senator Inhofe said. “There are many groups and organizations working to promote celiac disease, and we applaud all their efforts. Awareness can go a long way toward diagnosing and treating the millions of sufferers of celiac disease both in my home state of Oklahoma and across the nation.”

Celiac disease creates intolerance to gluten, a protein found in wheat, rye and barley, as well as some medicines and vitamins. Despite the fact that one in 130 healthy people have celiac disease, and the fact that it is easily detectable, the symptoms are often attributed to other conditions as many doctors lack sufficient knowledge about the disease.

Failure to properly diagnose celiac disease can lead to damage to the small intestine and malnutrition. The good news is that the treatment (following a gluten-free diet) for celiac disease is highly effective. In most sufferers, the small intestines heal completely.

“An estimated two million Americans have celiac disease, of which only 5% are currently diagnosed,” said Mary Schluckebier, Executive Director of the Nebraska-based Celiac Sprue Association. “We thank and commend Senators Nelson and Inhofe for their understanding of the importance of the health and wellness of the American citizen as reflected in their latest accomplishment to increase the awareness of celiac disease.”

Pumpkin Coconut Bisque

Sweet. Spicy. Exotic.

A true conversation starter.

1 oz butter
8 oz onion, diced

3 cloves garlic, minced

24 oz pumpkin, canned, solid pack
16 oz chicken stock

2 t brown sugar
1/2 t allspice
1/2 t crushed red pepper

12 oz coconut milk, canned, unsweetened

In small stockpot, sweat onion and garlic in butter over medium-low heat. Add pumpkin, stock, sugar, allspice and crushed pepper. Bring to a boil.

Reduce heat, cover and simmer for about 25 minutes.
Working in batches puree soup in blender until smooth and return to pot.

Bring soup to a simmer,
thinning with warmed coconut milk until it is the desired thickness and taste.
Season to taste with salt and white pepper.

THAI VARIATION

add:

1 T lemon zest

1 T Thai fish sauce

1/4 bunch fresh cilantro, finely chopped

1 T Thai chili sauce

Day one, and oh so green, hello to all!

I finally allowed myself the opportunity, and pleasure, of a daily weblog. To start with an introduction seems appropriate: I am a twenty-something chef in Scottsdale, Arizona, who was recently diagnosed with Celiac disease. To some, ironic, due to my love for breads and baking, but it has recently played out as a great opportunity for my career, and lifepath. I hope to use this space to share, and, hopefully introduce you to new ideas in the foodworld, especially those who share the same passions as I. Welcome to my page!