I received an advance copy of Cristina Suarez Krumsick’s new book No Bake Makery: More Than 80 Two-Bite Treats Made with Lovin’, Not an Oven to review.  Now, those of you that follow me regularly know that baking and Gluten Free Mike do not go together – they are not even remotely compatible.  For this reason, I rarely (read, never) review cookbooks that focus on baking.  When Cristina’s publisher reached out to me to review the book, I first thought no-way, there has to be an oven required in there somewhere.

Alas, after learning more about the book, there is no oven in sight in any of the recipes.  I became instantly fascinated with the concept of being able to make desserts (my favorite food group) without having to deal the stress that, in my life, is known as baking.  I would just as soon run out and pay a ridiculous amount for a pre-made baked good than have to wrestle with a recipe and cross my fingers that my oven would not destroy the fruits of my labor.

The book does in fact live up to its title of no baking and is actually one of the most fun and unique cookbooks that I have come across in a very long time.  The book itself is divided into seven delicious-looking sections: Truffles (yes, please); Clusters & Bark; Fudge & Bars (hello); Mini Pies & Cakes; Cold Cravings & Pudding; Candy & Cookies; and Breakfast for Dessert.  Each recipe is clearly described and makes even this novice “baker” feel like  Hey, I can actually do this.  There is also a great selection of recipes grouped by major holidays for easy reference.

Now you are probably wondering why on earth a Celiac is reviewing a cookbook that does not have gluten-free in the title?  Well, there are a host of gluten-free recipe options throughout the book – all clearly noted.  Also, nearly every recipe that I looked at could very easily be made to be gluten-free by merely replacing the gluten-filled ingredient (usually a store-bought cookie) with its gluten-free counterpart.

All of the recipes yield fun-sized small bites that are big on presentation and I personally think that making a range of the small bites paired with some wine or cocktails would make for a fun evening to share with friends.

I also had the opportunity to interview Cristina to find out what was behind the idea to put the “no” in baking:

GFM: What made you decide to include a selection of gluten-free recipes in the book?  Is there a personal connection to Celiac disease?

CSK: I have a bunch of friends that are Gluten-Free and I know Celiac is on the rise. I knew from the beginning that it was incredibly important to keep this in mind when putting the book together and actually some of my favorite recipes in the book happen to be GF!

GFM: I know it is like picking a favorite child, but, if you had to pick one recipe from the book, what is your personal favorite and why?

CSK: My favorite is probably the Icebox cakes. They are so yummy and so easy to make your own. You can swap out the cookies and crackers for GF varieties and use GF whipped cream or pudding for the cream layers. No rules with garnishing either! I literally chopped up a snickers bar and threw it on top of an icebox cake this weekend!

GFM: What inspired you to come up with this no-bake concept – where did it all start?

CSK: I have always loved cooking and experimenting in the kitchen. I’m not a big baker but obviously love sweets. When I combined my playful approach in the kitchen and my love for sweets, all of my recipes were naturally no-bake. Baking is way to precise for me!

GFM: Do you actually bake?  I saw on your site that you do indeed have an oven at home and you do use it.  I was just curious if the no-bake came from an aversion to baking or out of a love for it? I very rarely bake.

CSK: I just love whipping things up on the fly and using whatever is in my pantry to make dessert with. Unless you are a really experienced baker or pastry chef, it’s not easy to do that with baked goods. If you add a little too much of something to your cake mix, it might be totally ruined! What’s so great with no baking is that it can really be as easy or fancy as you want it to be. Mixing cereal and chocolate is a no bake treat but so is a really decadent mini pie or mousse. The range and level of creativity you get with no baking it just so cool and fun!

GFM: What tips would you give to reluctant bakers, like myself, (no-bake or traditional) who feel intimidated when it comes to “baking”?

CSK: Start small with easy stuff like fudge and rice krispie treats and build from there. If you go through a few recipes in the book, you’ll pick up the tricks pretty quickly and be able to come up with you own creations in no time!

GFM: Is there anything else you would like to share about the book or no-baking with my readers?  Please feel free.

CSK:  Just so honored that you are interested in my book and the concept in general! I’m so excited for people to dive in and no bake! It’s really so fun!

I think that last response really sums it up – desserts and sweets should be fun and thanks to Cristina you can dive right into making the recipes and not have to feel like it is a chore.  If you can melt chocolate (something I do exceptionally well) which is likely the most difficult part of any of the recipes than you’ll do just fine.  Not to mention that Cristina has a whole section on working with chocolate just in case you need a bit of reassuring.

Best of all, I have a brand spanking new copy of No Bake Makery that the publisher has graciously offered to one of my readers.  All you need to do is shoot me an e-mail and you’ll be entered to win. The lucky winner will be selected at random on May 17th.  If you just cannot wait and want to purchase a copy, head-on over to Amazon.com where you can pick-up a copy (at a great price at the moment).

Be sure to check out Cristina’s web site and blog to learn more about No Bake Makery (the book and her Brooklyn-based business).  She even accepts orders for her sweet treats for special events and parties.

With National Celiac Awareness Month now upon us, I thought I would take the opportunity to do a few posts throughout the course of the month to help raise awareness.  Well, that is only partly true — I really want to set the record straight.  You see lately it just seems that everyone and their mother is either going gluten-free, thinking about going gluten-free, lost weight going gluten-free, self-diagnosed themselves, is kind of Celiac but still eats gluten…you get the idea.

What I was hoping to write-off as merely a fleeting fascination of public interest (thanks to mainstream media and the explosion of gluten-free products) appears to still be going strong — and this is what I find pretty darn scary (and, to be frank, annoying).  So for the month of May I will be trying to clear-up any confusion on what it means to have Celiac disease by sharing a few posts that will hopefully do just a tiny bit to set the proverbial record straight.

I have also adopted the hashtag #iamnotafad that I’ll be tagging my gluten-free tweets with for the duration of Celiac Awareness Month (please feel free to use it as well).  I would also like to point out that the month is not Gluten-Free Awareness – it’s Celiac Awareness.  Say it with me.  C-E-L-I-A-C Awareness.  Nowhere in there do I see gluten-free.  For you see, Celiac disease is an autoimmune disorder and the prescription is to remove all gluten from your diet — there is no choice involved.  If we as Celiacs can get just one person to really understand what it means to be Celiac — and I mean really understand — then that’s one less person we have to worry about.

So to all my fellow Celiacs — Happy Celiac Awareness month.  To the fad contingent, please just keep on walking by — this is not your month, this is not your disease, this is not your gluten-free. Gluten-free IS your CHOICE. I don’t have that luxury.

Sometimes we all need a little nip and tuck and now that spring has sprung, I thought it was time to give the old site a little refresh. So, in the coming months you’ll soon be seeing a re-invented Gluten Free Mike — but fear not, it’s only going to get better and more user friendly.

Perhaps I am most excited about the new Gluten Free Mike logo and branding that I have truly fallen in love with and think it truly captures what I am all about — in a very modern, clean, new way.

Stay tuned for updates on the progress of the site updates and perhaps even a sneak peek at the new logo!

A very big congratulations to Cara from Texas who was selected as the winner in my One for Me, One for You gluten-free giveaway.  Thirty six amazing gluten-free items that I hand curated will soon be making their way to the Lone Star State.

A great big gluten-free thank you to everyone who entered.  There were nearly 800 entries and fear not, I am already thinking about next year’s giveaway which will top even this one.

Now I just need to find a box big enough for all of these gluten-free goodies.  Enjoy your prize Cara.

There was a great article that I came across from Newsday on gluten-free/friendly bakeries and restaurants in the Hudson Valley — though they have an interesting view on where the Hudson Valley actually is.

Nevertheless, there are several locales featured that I personally really like myself and a couple that I have been meaning to try.  I actually really enjoyed my visits to 97 Lake and Soul Dog.

So, if you are in the New York Metro area and looking for some gluten-free and friendly places, definitely check out the article (click the image for full article):

One of my favorite times of the year is Passover – when new gluten-free products tend to flood onto store shelves.  Three local supermarkets in my area had truly amazing Passover sections this year and all were larger than previous years – heck, one market has two full aisles and stand-alone displays set up well in advance of Passover.   This year in particular I tried some really delicious new Passover items so I thought I’d do a Passover Roundup of some of the standouts (and old favorites) that I indulged in this year.

First up is my all-time favorite – matzo (well, as close to matzo as a Celiac can get).  Now, over the years I have tried everything from super-expensive hand made matzo (that, at $10 per board, yes per board, was a disappointment) to mass produced matzo.  When it comes to gluten-free matzo there are really two players, Yehuda and Manischewitz.  I have long been a fan of Yehuda’s plain and onion varieties.  They are large sheets that are extremely crisp and flakey – the do tend to leave a crumb mess behind but it’s a small price to pay.  This year, for the first time (as they are new), I came across Manischwitz matzo and have to say that they even more closely resemble the real thing.  They are a just a bit softer in texture so they are more akin to what I remember good old gluten-filled matzo tasting like.  They also make smaller matzo-style crackers that are exactly the same consistency as the larger boards only perfect for dipping and snacking.  One important note is that both of these brands are not suitable replacements for Passover Seder because of their ingredients.

Another great savory snack find is Paskesz Crispits Flats – I prefer the Everything variety.  These are really great for entertaining because each cracker is quite long not to mention they have a pretty robust texture (making them great for dipping or topping) and are packed with flavor.  These truly reminded me of the flatbread crackers I enjoyed in my pre-diagnosis days.

Now onto my favorite part – the sweets.

I am always amazed at the amount of gluten-free cakes and cookies that pop-up every Passover.  Year over year there is just an exponential growth in the sweets category.  This year I came across some new brands that produce some truly amazing sweets.  Lilly’s Bake Shoppe makes a chocolate roll cake that is wonderfully fluffy cake with layers of rich (but not too sweet) chocolate icing with the entire thing enrobed in chocolate – truly decadent.  I have long been a huge fan of all things rainbow cookie and have had my share of gluten-free versions.  Yet, this Passover, I came across Zemer Cookies and Cakes who make a truly delicious rainbow cookie.  The individual layers are moist and have just the right amount of fruit preserves between each layer.  Each cookie also has just a touch of chocolate frosting on both the top and bottom so you can really enjoy the cookie itself without having it be overpowered by the icing.

Of course one of my go-to brands throughout the year for baked sweets, Shabtai Gourmet, also has an impressive line-up of every possible baked good you can imagine but I am a huge fan of their Ring Tings and Yidels.  They also make a fantastic seven layer cake and rainbow cookies that are personal favorites as well.

Another perennial favorite is Oberlander’s Bakery who make the one of the most amazing assorted cookie selections I have come across (not to mention they make a mean seven layer cake).  Their chocolate leaves and sandwich cookies are two of my personal favorites and if you love black and white cookies like I do, don’t miss Oberlander’s gluten-free variety.

So do be sure to check out some of these brands if you come across them at your local market.  Best of all, in a week or so, the bulk of the remaining items will be on sale.  I have also selected several items from this post and included them in my One for Me, One for You Giveaway (and a few more might just get added before it’s all over).  Be sure to enter today if you have not already.

Last July I reviewed a sampling of products from the Butterfly Bakery in Clifton, New Jersey. They have recently made headlines for allegedly mislabeling the sugar and fat content on three product in their portfolio and have ceased operations for the time being.

As a result, I have noted this new information on the original review and I am withdrawing my recommendation of their products.  If they were allegedly mislabeling items, whether intentional or not, I cannot recommend a product I do not have confidence in.  While the FDA investigation appears to focus on their sugar and fat content it does make you wonder how rigorous they were in dealing with their gluten-free line.  I personally did not experience any problems when I tried some of their gluten-free products but would I trust them again, likely not.

It is truly a shame when something like this happens because I am all about supporting smaller, home-grown, local businesses that offer gluten-free items.

Every year I like to do a giveaway as my personal thank you to my readers.  I do this giveaway on my own dime and no items have been provided to me by any of the companies I have selected products from.

Here’s how it works.  This giveaway is meant to share my favorite gluten-free items with one lucky reader.  When I am out shopping for myself I toss an extra item in my cart to add to the giveaway – hence the One for me, One for you theme.  I am hoping that if I really like a gluten-free item that you too will enjoy it – and if not, at least it was free.

Over the past few weeks I have been amassing an amazing selection of some of my gluten-free favorites and the gluten-free prize cache is now up to 25 delicious items and will continue to grow throughout the duration of the giveaway – so who knows just how big this giveaway will grow.

The prize pack now contains:

 
 

So you are probably wondering how to enter?  Well, I am glad you asked.  There are several easy-peasy ways to secure multiple entries for this giveaway – just take a look below (if the App doesn’t load, simply click on “A Rafflecopter Giveaway” below to view):

A Rafflecopter giveaway

Thanks for stopping by and good luck to everyone!

Please Note: To leave a comment on this post, click on the post title above, then scroll-down to the bottom of the post.  Or if you are already on the post, scroll-down to the comment box following the comment string.   I’m working on making this more intuitive in a future site update coming soon.

I just wanted to post a follow-up to my earlier post about theApplegate Recall and the GIG Gluten-Free Product Certification (GFCO) program.  In my original post, I posed an open question to GIG Executive Director, Cynthia Kupper.  That question was:

How many inspectors does GIG have for its certification process and do these inspectors visit each facility at least once a year?

I asked the question again on April 6^th after Ms. Kupper contacted me via Facebook and left it on the table for a response.  To-date I have not received a response nor do I think that I will.  I am guessing that answering the question would open GIG up to increased criticism because something tells me that they are not visiting every certified location around the globe (remember it is an international program) at least once a year.  In all of her responses, Ms. Kupper has been rather dismissive that the rigor of the certification program should even come under scrutiny.

I was able to access GIG’s public 2011 Federal 990 filing (only the 2010 was available at the time of my original post) and their certification program revenue is now listed at $899,302 and even after $415,241 in listed expenses it is still their main profit center which says something.  That’s a 58.6% jump in revenue over the previous year for the certification program.

I also find that it speaks volumes that nowhere (at least to my knowledge) on the GIG or GFCO Web sites does it even mention that one of their “certified” products was even under a recall.  I suppose why bite the hand that feeds you?  A recall of this magnitude and GIG’s lack of transparency with their certification program has led me to place very little value on the certified gluten-free logo – and I am clearly not alone based on some of the comments and e-mails I received from many of you.  I don’t question that they have good intentions but I do question whether or not they should be in the certification process period.

So, it is caveat emptor when it comes to purchasing certified gluten-free products and quite frankly the GFCO logo will no longer play a role when this Celiac is doing his shopping.  I remain of the mindset that you simply cannot certify something that has no real standards.

I don’t know what it is but lately I have become increasingly frustrated with the seemingly endless number of articles that are placing a gluten-free diet back in the fad column.  I am not going to even call out any of the articles because chances are you already saw them and that is not what this post is about.  Every time I see one of those articles or some “C-lebrity” signs-on to the “craze” it always makes me wonder…Why on earth would you go gluten-free if you didn’t have to?  Again, that’s not what this post is about because it’s been discussed ad nauseum (though I still do ponder this question often).  So then is this post about you ask?

Well, as you likely know, I am always about excess and looking at gluten-free from a more luxury-focused point of view but sometimes it’s the most simple of everyday luxuries that make the biggest impact.  You see, on a recent business trip a few months ago I found myself in Dallas.  I found several really fantastic gluten-free locales that I will share in a future post but perhaps my most favorite meal was at Subway. 

Yes, you read that right – the sandwich chain (its Texas locations feature GF rolls).  You see it was a luxury for me to 1) walk into a major chain; 2) actually queue-up with a line of people; 3) be able to order off of the “normal” menu; 4) feel like the manager who came out to make my sandwich was looking out for me (and had been trained); and 5) actually sit down with everyone else, unwrap my sandwich, and enjoy a casual lunch.

Actually, to be completely honest I teared-up a bit when I unwrapped my sandwich and could not stop talking to people about it afterwards.  I know that most people were like, great, you ate at a Subway – here’s your medal.  But it was so much more you see.  It was a luxury.  A true honest to goodness unplanned  luxury that I do not get to experience very often.  Those of you that follow me know that I am all about doing what I want, when I want, and I never let Celiac have control over my lifestyle (but it definitely is something I always have to consider when out and about).  Yet, somehow, walking into a rather nondescript Subway in downtown Dallas became one of my most memorable meals of 2012.  It’s funny how something so simple that I took for granted the majority of my life in my pre-diagnosis days could actually now become so very important.

Oh, and for those of you who are wondering, I had a BLT with mayo and a bag of chips.