NEW PROVO GF BAKERY!!

Ladies and gentlemen, I have great news! Probably the best news since I found out Pizza Pie Cafe sells gf pizza. Are you ready?!

There is now a gluten-free bakery in Provo!! I never thought the day would come that we would have one so close by but my dreams have come true. It's called...

As you can probably tell I am super excited about this and have already been the happy recipient of some of their product. I have been eating their multi-grain bread for a week now and am pretty much in heaven! It tastes so normal!! It also is regular size! When I brought it home my roommate had just bought some normal bread from Great Harvest, and to my utter joy my loaf was bigger than her loaf! That never happens, ever!

So far I have made French toast, toast and tuna melts with it. The tuna melts were the best because it seriously tasted so good and normal. One of the best things about it is that it is moist and not incredibly dense like other gf breads. It also does not cut my mouth up when I eat it toasted, that is also a rare find.

So, as you can see I am pretty much in love with this new bakery and can't wait to try their other products. Oh I almost forgot the most amazing part... the bread only costs $5.75 for a full-sized loaf! It's a miracle from the gf gods!

~Leesa Allison

New Grains Gluten Free Bakery
Contact us for an up to date product list
801-687-5274
newgrainsgfbakery@gmail.com

Chicken Alfredo

Our February activity was a dinner with a dessert exchange. The winner of the dessert exchange was Kayla Smith with her chocolate covered pretzels she bought from the Corner Market. They just put in a new gluten-free section! So exciting. Anyway, Kayla was the lucky winner of a Pizza Pie Cafe gift certificate.

Try making the recipe for the Chicken Alfredo that Lindsay made. The noodles were donated from a great guest speaker, Michelle Snow, we had come in January. She found them at an Asian foods store. If you buy them there they are cheaper.

Ingredients

• thin cut boneless skinless chicken breast
• broccoli heads
• mushrooms
• 1 jar of creamy alfredo sauce (I use Prego Creamy Alfredo)
• 1 cup milk
• 1/2 cup montery jack cheese
• 1/2 cup parmesean cheese
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp rosemary
• dash of salt and pepper

Directions

1. Place 2 tbsp of olive oil in a frying pan. Add all of the spices with the veggies and mushrooms. Sauté for 2-3 mins. Add chicken breast when done cut into slices
2. Boil a box of rice pasta. With the hard Asian-style rice noodles, it may be a good idea to soak them in water for a couple of hours because they don’t cook through very easily.
3. In a sauce pan add the jar of alfredo 1/2 cup milk and cheeses all together let simmer.
4. In a deep dish baking pan add cooked rice pasta, chicken and veggies then sauce stir well together. You can add any type of cheese on top that you like I add parmesan and monterey jack. Place in oven at 375 degrees and bake for 40 minutes.

~Lindsay Bell

Chocolate Chip Sour Cream Cake

Here is a delicious recipe that one of our awesome club members, Kelsey Casey, sent in. It seems pretty simple and sounds delicious. Try it out!

Combine in a large mixing bowl:

2 Cups sifted All Purpose flour (exchange 1:1 the flour with GF flour. An all purpose GF flour mix with garbanzo beans turns out best.)

1 ½ Cup granulated sugar

1 tsp baking powder

½ tsp salt

½ tsp baking soda

1 1/3 cup sour cream

2/3 cup butter (must be real butter)

1 tsp vanilla

3 eggs

Beat 3 min. on medium speed, then pour 2/3’s batter into well greased and floured 9X13” baking dish.

In a small dish combine:

½ cup granulated sugar

1 tsp cinnamon

Sprinkle half of sugar-cinnamon mixture over batter. Sprinkle 1 (6oz) package of chocolate chips over sugar. Then cover with remaining batter; then remaining sugar.

Bake at 350 for 35-40 minutes.

Activity- Dessert Exchange!

Thursday, Feb. 10th

Wilk 3280
7:30 p.m.

Bring a store bought, pre-packaged dessert to share

Pizza Pie Cafe gift certificate for yummiest dessert!

Chicken Alfrado Rice Pasta will be served

Activity this Thursday!

This is a reminder for our soon coming Cooking Demonstration done by Michelle Snow on Thursday, Jan 20 - very soon!

She will be making... drumroll please...

pumpkin chocolate chip pancakes and caribbean chicken with rice

and showing us the doable and affordable method to cook gluten-free!

Come at 7 PM to 5519 of the Wilkinson Center to meet with us and share goodness and loveliness. See you then.

-Lindsey

Welcome Back Celiac!

It's the start of a new semester and you know what that means? More recipes on the blog! To start us off here is a recipe from our president, Lindsey, at our first dinner group of the semester. The soup was delicious and with its delightful warmness it prepared me to handle the torturous cold outside!

Cheesy Chicken Soup

2-3 cups diced carrots

1/2 onion, chopped

1 1/2 cubes butter

3/4 cup GF flour mix

6 chicken bouillon cubes

2 cups chicken, or 4 large chicken breasts, cooked and shredded

peas and/or broccoli - however much you like!

1/4 pound Velveeta cheese, cubed

2 cups celery, chopped

3-4 potatoes, chopped

In a large stockpot, cook carrots, celery, and onion in 2/12 quarts water for 10-15 minutes. In the meantime, melt the butter in a small saucepan. Stir in the flour until bubbly. Add butter and flour mixture to the stockpot. Add chicken, potatoes, Velveeta, peas, and broccoli to the stockpot. Continue to cook on medium heat until vegetables reach desired softness. Season with salt and pepper if desired.

Lindsey brought delicious store bought bread sticks, they were so good! We hope to see you at all of our fun activities this semester! Have a great winter semester and enjoy new GF recipes!!

Leesa Allison

Spooky Brownies

I made these little guys this past weekend. They were really fun and tasty!

Try making them, it's super easy and fun!

I got it from a great website by General Mills: liveglutenfreely.com. They have a lot of quick recipes.

Here is the link to make these spooky characters: http://www.liveglutenfreely.com/recipes/default.aspx?tab=3&sb=0

Leesa

Mustard Chicken

Sautéed chicken in mustard-cream sauce

4 boneless skinless chicken breast halves

¼ tsp Course salt and ground pepper

2 tablespoons olive oil

¼ cup chicken broth

½ cup heavy cream

2 tablespoons Dijon mustard

1 teaspoon dried tarragon

1. Sprinkle each chicken breast salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken. Sauté until cooked through, 10 to 12 minutes, turning once. Transfer to a plate or wrap in tinfoil; keep warm.

2. Sauce: Pour the broth into the hot skillet; cook, stirring, until reduced by half, about one minute. Whisk in the cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.

3. Pour any accumulated chicken juices into the sauce. Right before serving, drizzle the cream sauce over the sautéed chicken put on rice.

GF Budgeting Guest Speaker

Traci Wennerholm is coming to speak to us about how to save money while living a gluten-free diet. Traci has coupon strategies, budgeting advice, sale information, and will even be speaking on how celiac disease is TAX DEDUCTIBLE! Come for an informative night.

Charlotte's Bakery Sugar Cookies served for refreshments. See you there!

• Thursday, October 7
• 7:00 PM
• C-255 Eyring Science Center

White Sauce Chicken Enchiladas

White Sauce Chicken Enchiladas

4 Chicken Breasts

4 Chicken Bouillon Cubes

½ Onion

3 Cups Chicken Broth

3 TBLS Corn Starch mixed with 1 TBLS Cold Water

1 Can of Green Chilies or Jalapenos

1 ½ Cup Cheddar Cheese

¾ Cup Sour Cream

10 Corn Tortillas

Boil Chicken breasts for 30 min with bouillon cubes. Cut into strips or shred. Keep water if you want to use it in place of the chicken broth. For the Sauce begin by sautéing chopped onion in butter. In another pot, boil chicken broth. Add corn starch slurry until thick. Add sautéed onions and green chilies. Turn off heat and add Sour cream and 1 cup cheddar cheese. Place some sauce on bottom of pan. Microwave corn tortillas and add sauce and chicken then roll and put in pan. Cover with remaining sauce and the rest of the cheese. Bake for a ½ hour @ 350°

Makes about 10

Mexican Fiesta Soup

This is a bowl of loveliness that we ate together for Tuesday dinner group. It's so easy - you would never believe! All of the ingredients come from a can and it comes together so quick. It's fiber packed too, and of course, gluten free.







Ingredients:

• 1 can each pinto beans, kidney beans, white beans, black beans, drained and washed
• 1 can corn, drained
• 20 oz can tomatoes
• 4 oz can diced green chilis
• 1 can chicken broth
• 2 tsp taco seasoning
• 1 envelope Hidden Valley Ranch dressing
• 3-4 chicken breasts, cooked and shredded

Add all the ingredients to a large soup pot, and heat until desired temperature! Or heat in a crock pot 4-5 hours on low.
Serve with cheese, avocado, sour cream, and tortilla chips, if desired.

Celiac Club's First Activity...

THURSDAY, SEPTEMBER 9

7:00 p.m.

C-215 ESC

Paul Ferris is sharing his expertise after living gluten-free for 19 years.

• See a demonstration on celiac disease in the body
• learn how to read labels more accurately
• get the facts on misunderstood ingredients
• come with questions. Paul knows his stuff.

Win the drawing for GF Muffin Mixes, get to know the club and sign up for dinner groups.

GF Goodies donated by Eleanor's Bake Shop