Gluten Free Buzz (3)

Good morning everyone!  Today is my last day in paradise (Costa Rica) and though I'm sadly packing for our return trip home tomorrow, I'm excited to get home and write up all the exciting posts I've got rattling around in my brain! 

Since we're coming up towards the end of Celiac Awareness Month, let's take a look at some of the latest news stories around Celiac and Gluten Intolerance. 

The National Foundation for Celiac Awareness has produced a nifty little infographic on the failing grade American Universities are receiving on the subject of gluten free.


Everyone can do their part:  This 4 year old girl raised $4000 for Celiac research, as reported in the Westfield Patch


Wegman's is celebrating Celiac Awareness month with demos, meal ideas, recipes and more.


This school offers gluten free school dinners, as reported in the Aryshire Post.

My son with his Bunner's muffin!

Bunner's Bakery shared a recipe for gluten free pumpkin muffins with Toronto Life.  I tried some Bunner's products last month at the Gluten Free Garage, and they were delicious.  I will be making these!








Celiac.com reports that pea protein is best for improving gluten free bread.  Who knew?


Have an interesting story you would like to see included in Gluten Free Buzz?  Send me an email at CeliacBaby (at) Hotmail (dot) com.

Wordless Wednesday

Deserted Beach in Costa Rica

 

 

Recipe: Pineapple Granita (Gluten, Dairy, & Sugar Free)

My son loves ice cream and gelato, but now that he's dairy free again, it's harder to find cool summer treats that aren't full of sugar or chemicals.  It's hot here in Costa Rica, and fruit is cheap, so after visiting a farmer's market and buying  ton of fruit, I decided to make some granita.  Granita is a typical Italian dessert of flavoured shaved ice.  It's super easy to make, and doesn't require any special equipment.  This recipe is granita at the most basic, but there are so many simple ways to dress it up as a fancy dessert. 

We made pineapple granita because pineapples are everywhere in Costa Rica, so we bought 2 of them for about $2.  We used one for smoothies, but the other was perfect for granita.

**This recipe doesn't call for sugar because I used ripe pineapple that was very sweet.  To choose a ripe pineapple, pull on one of the middle leaves on top.  If it comes out easily, the pineapple is ready to eat.  Check the bottom to ensure there is no mould.  Taste the pineapple before freezing.  Add a bit of sugar or honey to mix if a sweeter taste is desired.

Pineapple Granita

Equipment

1 non-stick metal baking pan (cake pan or something similar with sides)
1 blender
Fork (I know, high end stuff)

Ingredients

1 pineapple, cleaned, cored, & chopped in pieces
1 cup water

Directions

1- Combine pineapple chunks with water in blender and mix until smooth.  Pour mixture into baking pan. 

2- Freeze mixture, stirring every 30 minutes or so with a fork because the water tends to separate.  Continue until completely frozen solid.  To serve, take the side of a fork and scrape the icy shards off the top and into a serving bowl.  Serve immediately. 

Depending on how cold your fridge's freezer is, freezing times vary.  It keeps well in the freezer covered with plastic wrap to avoid freezer burn.

Weekly Gluten Free Menu Plan

Monday: 15 Minute Tuna & Tomato Pasta (Recipe) 














Tuesday:  Green Pea & Mushroom Risotto 

Wednesday: Fish Tacos 















Thursday:  Gluten & Dairy Free Spinach Soup (Recipe) 
















Friday: Stuffed Eggplants (Recipe)