“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  

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  

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