“Gourmet & Gluten-Free” in iTunes

You can find our cookbook using iTunes now. After checking out this preview in your browser you can click the “View In iTunes” button and it will take you right to it within the iTunes Store. There you can either get a sample of it or buy it for your iPad, iPhone, or iPod Touch.

Thank you for your support!


Published in: on November 1, 2011 at 9:57 PM  Leave a Comment  

Mom’s Apple Cake


  • 5 oz butter
  • 5 oz sugar
  • 2 eggs
  • 5 oz GF all purpose flour
  • 2 Tbsp cream
  • 2 tsp baking powder
  • 1 tsp xanthan gum
  • 3 apples
  • cinnamon and sugar
  • 2 Tbsp butter

In a bowl, mix together sugar and eggs, add the butter and mix well before adding flour, baking powder, xanthan gum, and cream. Pour the dough into a greased round baking pan that has a removable bottom. Peel and cut apples into thin slices, place on top of the cake and push down slightly into the dough.
Sprinkle with cinnamon, sugar, and tiny bits of butter.

Bake for 45 min at 370°F. Serve hot with whipped cream or vanilla ice cream.

This recipe is courtesy of my mom, and just the delicious smell of it takes me right back to the kitchen of my childhood.


PS.  The Apple Cake recipe is featured in our cookbook.

Published in: on March 22, 2011 at 8:07 PM  Leave a Comment  

Where to find our cookbook

We’ve received a number of inquiries regarding where our new cookbook is available.  Currently it can be purchased at the following retailers:

Several of these retailers allow you to sample a part of the book first to see if you like it.  If you have an iPad, an iPhone, or an iPod Touch, you can use the free iBooks app to find our book in the Apple iBookstore.

Thank you for your support, and happy cooking!


Published in: on January 27, 2011 at 11:43 PM  Leave a Comment  

Our new gluten-free cookbook is out!

We’re pleased to announce that our new gluten-free cookbook, “Gourmet & Gluten-Free“, is now available on Smashwords.com, with major retailers soon to follow.  It contains dozens of our favorite recipes, including appetizers, soups, salads, bread, main courses, and desserts.

We wrote this book partly because we wanted to share with the world what we feel are some delicious recipes that have been converted to gluten-free, and partly to try to offset some of the costs involved in adopting our two wonderful little boys.  Their playfulness, curiosity, and love for one another are an endless source of fun and delight for us as their parents.

Baldur & Kristin

Published in: on January 2, 2011 at 6:11 PM  Leave a Comment  

My Favorite Bread

As I mentioned in an earlier post, most commercial gluten-free bread which has already been baked is too heavy, too hard, too dense, and tastes either bland or just plain bad, in my experience.  After searching high and low for decent gluten-free bread since my diagnosis and being disappointed with almost every offering in that area, I’m happy to say that the search is over because I now bake my own.  Whole Foods carries a store brand called “365 Everyday Value” which offers a large variety of products, from baby care to tofu.  My favorite bread mix is the 365 Everyday Value Sandwich Bread Mix which is light, soft, and delicious.  Sometimes I bake it as it comes out of the package but every once in a while I mix things up a bit and my favorite variety of this bread so far is the rosemary bread.

Rosemary Bread

1 package 365 Everyday Value Gluten-Free Sandwich Bread Mix
1 3/4 cup lukewarm water
4 tbsp butter, melted
2 large eggs
1 tbsp minced garlic
1/4 cup freshly grated parmesan
10 “branches” fresh rosemary, cut fine
olive oil

Follow the baking directions on the package carefully, but mix the garlic and most of the rosemary and parmesan into the dough before letting it sit and rise.  Use two 8×8 inch baking pans which are 2 inches deep.  After the dough has risen cut a large “X” into the dough.  Brush the dough with olive oil and sprinkle the rest of the parmesan and rosemary on top, then bake.

365 Everyday Value Sandwich Bread Mix

365 Everyday Value Sandwich Bread Mix

Published in: on October 3, 2009 at 1:19 PM  Leave a Comment  

Snack attack!

So what are celiacs to do when they get an acute case of the munchies?  A large number of chocolate bars, for instance, are off-limits because they contain wafers or biscuits, which means they contain gluten.  Many chip products are also suspect for the same reason.  Bar food and fast food is so often breaded or otherwise rendered inedible to celiacs that it borders on annoying.

So clearly the celiac’s snack selection is limited, but all is not lost.  If one keeps the old KISS (Keep It Simple, Stupid) rule in mind, chances are that celiacs can scrounge up several munchie options.  The fewer the ingredients, the better the chances that the snack is gluten-free.  Fritos corn chips, for example, contain corn, salt, and that’s about it.  In fact, the Frito-Lay company manufactures a large number of snack products that contain no gluten, and they’ve got a very helpful web page which lists them all.  Not to recommend Frito-Lay above others, but all snack manufacturers should have a web page like that.

Should the snack attack only be sated by chocolate, remember to avoid the wafer types.  Given the phrase “gluten-free chocolate”, any search engine will provide a multitude of hits, for example this one from Cadbury.  Although it’s specifically written for the Australian market there are undoubtedly many similar or identical products worldwide.  Plus, it’s a really nice looking web page, so it’s well worth a look.

Published in: on September 26, 2009 at 12:55 PM  Leave a Comment  

Symptoms of Gluten Intolerance

Celiac disease, or gluten intolerance, can manifest itself in various ways.  One of the most common ways is anemia, the feeling of being tired all the time.  This happens because gluten intolerance affects in a negative way the body’s uptake of nutrients and minerals, such as iron.  That means that fewer red blood cells get produced, the red blood cell count in the bloodstream drops, and less oxygen is transferred throughout the body.  One way to tell that this is happening is the “tired heart” feeling, like one hasn’t slept enough.  Regular blood donors, for whom the celiac disease has triggered, may suddenly be unable to donate because of anemia.

Another common tell-tale sign of gluten intolerance is the fact that certain food and drink gives the celiac a lot of gas.  Dark beer, for instance, can be a source of considerable social embarrassment.  Soft stool can also be a consequence of gluten intake, but the most serious consequence of continued gluten intake for the celiac is the increased potential for developing stomach- or intestinal cancer.  This risk can be mitigated, and other symptoms alleviated of course, by switching to a gluten-free diet.  Aside from feeling better and getting their strength back, celiacs who switch to a gluten-free diet just might get an unexpected bonus in the form of weight loss.

Published in: on September 21, 2009 at 5:50 PM  Comments (1)  

Gluten, the Sneaky Ingredient

Wheat, and therefore gluten, is surprisingly prevalent in food and drink.  Anyone who is gluten intolerant has no doubt had to eliminate a number of favorites from their diet after discovering, much to their chagrin, that it contained wheat in some form.  There are the obvious ones like pasta, which is often made from durum wheat or some such.  Bread and pastries of all types also contain wheat, obviously, and in fact celiacs don’t really have many good choices in good bread.  Most gluten-free bread sold commercially is heavy as a brick and about as solid, making it rather undesirable.  One way out of this dilemma is to purchase gluten-free bread mix from someplace like Whole Foods and bake it yourself.

Apart from the obvious food and drink containing gluten, there are some surprising ones as well.  Some soft drinks, like Coca-Cola, contain a small amount of gluten because of the caramel color in it.  Soy sauce often contains caramel color as well.  Some types of mustard contain wheat ingredients, and so does black licorice in some cases.  Breakfast cereals made from oats, like Cheerios, should be treated as suspect, at least until tested.  Seasoning can perhaps be the most surprising of all, as it can contain wheat starch.  Some spirits contain gluten, such as beer, whiskey, and vodka, being distilled from grain.

There are many more foods and drinks which contain gluten and celiacs are advised to always read the list of ingredients before consuming, and barring that, to employ good, common sense.

Published in: on September 19, 2009 at 12:35 PM  Leave a Comment  

Fried Tilapia with Gluten-Free Breading

Tilapia is a fresh water fish native to warmer climates.  A fast-growing, white flesh fish which prefers a vegetarian diet, it is the third most important fish in aquaculture, and quite delicious to boot.  It can be prepared in various ways as most fish can but the old stand-by, fried breaded fish with potatoes, has withstood the test of time and now with gluten-free croutons available there is good reason for celiacs to rejoice and heat up their frying pans. 


4 medium-sized tilapia filets
4 medium-sized potatoes
1 cup of gluten-free croutons, crushed or finely chopped
1 onion, sliced
1 tbsp freshly grated parmesan cheese
1 tsp garlic salt
creole seasoning
olive oil 


 The potatoes will need 30 minutes of boiling so get them started first.  Fifteen minutes before they’re ready, get started on the breaded tilapia. 

In a shallow dish, prepare the breading by mixing the crushed gluten-free croutons, parmesan cheese, and garlic salt.  Place the frying pan on medium heat and pour in some olive oil.  Roll the tilapia filets in the breading and place them in the frying pan.  Season lightly with creole seasoning on both sides.  Place the onions in the pan when turning the fish over.  Fry until golden brown. 

If desired, serve with a garden salad and some melted butter.

Published in: on September 17, 2009 at 10:38 PM  Leave a Comment