Young & Gluten-Free
Meet the Interns
Non Celiac Gluten Sensitivity
This Saturday, CDF is hosting a training workshop for our Support Group Facilitators and Chapter leaders in Southern California. This is the first time we are doing a program like this, and it’s going to be Talia’s new project and responsibility to oversee our Support Group Program. Talia has been hard at work planning the workshop - creating a PowerPoint, Jeopardy game, and other workshop activities. She has also been doing lots of baking for the event, of course! Below you’ll find a recipe for Vegan & Gluten-free Blueberry muffins, using CDF Sponsor Pamela’s Products Gluten-Free Flour Blend. Enjoy!
- 1 cup frozen blueberries
- 1 3/4 cups Pamela’s Gluten-Free Artisan Flour Blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup non-dairy milk
- 1/2 cup water
- 1 tablespoon apple cider vinegar
- 1/2 cup organic sugar
- 1/4 cup coconut oil, melted
- 3 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon extract
Preheat oven to 350F. Line muffin tin with paper cupcake liners or spray with non-stick cooking spray. In small bowl, coat blueberries with 1 tablespoon of the flour blend. Set aside. Sift together flour blend, baking powder, baking soda, and salt. Set aside. In large mixing bowl, combine milk, water, and apple cider vinegar. Allow to sit for 5 minutes. Stir in the sugar, coconut oil, maple syrup, and extracts. While mixing, slowly add the flour mixture. Stir until just combined. Gently fold in the flour-coated blueberries. Scoop batter into prepared muffin tin. Bake for 15-18 minutes, or until golden brown. Remove from pan and allow to cool on cooling rack. Store in air-tight container.
Kimberly Becker is the newest addition to our intern team here at CDF! We are so happy to have her and look forward to all the great things she’ll be contributing to the Foundation. Here’s what she has to say:
Hey! My name is Kimberly, and I’m CDF’s new intern. I just graduated from college with a degree in Chemical Engineering and am very interested in food processing, especially the gluten-free industry. My mother, as well as other family members, has celiac disease, and I’m gluten sensitive, so CDF seemed like a good fit for me. In my free time, I like to cook and bake, go to concerts, and travel. I’m looking forward to sharing fun news and interesting recipes with all of you!
We’re hard at work here at the CDF office! This week, I’ve been working on planning a Chapter and Support Group Facilitator Training workshop that will take place in a couple of weeks. This involves putting together a PowerPoint, creating a jeopardy game, compiling a Pre/Post test, among many other things! In between those tasks, I compiled the new gluten-free Halloween candy and treats list, just in time for the Holiday! Be sure to check that out on our website in the coming weeks. The treat of the week was Peanut Butter Buckeye Cookie Brownies - which were devoured in two days at the office…You’re welcome!
Peanut Butter Buckeye Cookie Brownies Recipe
1) 1 bag Pamela’s Gluten-Free Brownie Mix
2) 1/4-1/2 cup cream cheese (or dairy-free alternative). Start with 1/4 cup and add as necessary.
3) 2-3 tbsp butter (or dairy-free alternative), melted. Start with 2 tbsp and add as necessary.
4) 1 egg
5) 3/4 cup peanut butter
6) 3/4 cup powdered sugar
7) 3/4 cup chocolate frosting
Preheat oven to 350F and line a baking sheet with parchment paper. Combine the brownie mix, cream cheese, butter, and egg until dough comes together. Start with the smaller amounts of the butter and cream cheese, and add more until the dough becomes thick and just a tad sticky. Take chunks of dough and roll into balls. Use your thumbs to create an indent in the ball where the peanut butter ball will be placed. Place each ball on the lined baking sheet.
Stir together the peanut butter and powdered sugar. Roll into individual balls and place into the indented brownie cookie balls. Press down slightly on each ball because they will not spread very much in the oven. Bake 10-12 minutes until edges are set. Transfer to a wire rack to cool. Once completely cooled, frost with chocolate frosting, and enjoy!
Hi everyone, my name is Talia; I’m the new intern at CDF, and I’m thrilled to be a part of this Foundation! I’ll be sharing some updates about what I’ve been working on at CDF, as well as some fun treats I’ve been baking up in the kitchen to keep the momentum going throughout our long (but exciting!) work days. We are currently working hard on the INSIGHT for fall, and we have just launched an exciting Back to School Advocacy Campaign. This week, I am working on our “Ask the Dietitian” program, which provides tips and tricks for Back to School, as well as simple and creative recipes to enhance your gluten-free diet all year long. In order to help keep up the energy in the office, I baked a couple treats to share, using products from some of CDF’s sponsors. I hope you enjoy baking them as much as we enjoyed devouring them!
Vegan & Gluten-Free Chocolate Cherry Bombers
These treats are sure to impress at your next party or get-together! They’re similar to cake pops, but have a special surprise in the middle. The Cherry Bombers are super simple to make, but absolutely delicious! Take them to a party, and they’ll disappear in no time.
1) 1 bag Pamela’s Chocolate Cake Mix
2) 1 can Cherry Cola
3) ½ cup gluten-free vanilla frosting
4) Maraschino cherries
5) 1 cup vegan chocolate chips to melt for coating
6) 1 tbsp coconut oil
To make the cake, mix one bag of Pamela’s cake mix with the cherry cola, and bake it according to the instructions on the cake mix bag. Once the cake is cool, crumble up the cake, and use your hands to mix in about ½ cup of frosting until a moist dough forms. The amount of frosting you use will be based on your preference. Start off with less, and you can always add more if you need it. Once the dough is all mixed up, take chunks of the dough and roll them into balls, and then flatten them out with the palm of your hand. Place one cherry into the center of each flattened ball and mold the cake pop dough around the cherry. You can make the cake balls as big or as small as you’d like.
Melt the chocolate chips with about 1 tablespoon of coconut oil in the microwave. Holding onto the cherry stem, dip each cake pop into the melted chocolate, let the excess drip off the cake pop, and then place them on a parchment-lined baking sheet. Refrigerate the cake pops for about 30 minutes, or until the chocolate coating solidifies. Enjoy!
Oreo-Stuffed Cake Mix Pudding Cookies
This treat is like a two-for-one! Two cookies combined to make one decadent dessert – it can’t possibly be bad! Make a sugar cookie using cake mix and pudding mix, and stuff a gluten-free Oreo inside, and you get something magical. These cookies are monstrous in size, but won’t last long on your kitchen counter!
1) Hodgson Mill Vanilla Cake Mix
2) 1 4oz box instant pudding mix (any flavor)
3) 2 eggs
4) ½ cup oil
5) Gluten-free Oreos
6) sprinkles, or any add-ins you’d like
Preheat oven to 350F. In a mixing bowl, combine all ingredients until a thick batter forms. Take a chunk of dough, and flatten it into a round disk. Place one Oreo in the center. Form another round disk of batter and place on top of the Oreo. Pinch together the edges of the disks to form a ball around the Oreo. Repeat until all the dough is used. Place cookies on parchment lined baking sheet and bake for 10-15 minutes, or until desired doneness. The amount of baking time will depend on how large your cookies are, so be sure to watch them carefully.
Summer is coming to a close and autumn is approaching quickly, which means that the interns are all headed back to college. This is the last day the 2014 interns will be posting on the blog. Living gluten-free at a young age is hard, but we hope that the recipes posted on here gave you some hope and showed you that there are plenty of affordable, tasty options available. Feel free to refer back to this page to see the recipes we tried this summer, we know we will.
We all know how hard it is to live gluten-free at a young age and we hope that this blog provided you with new recipes for you to try. We hope you continue to look at the recipes that have been posted on here, we know we will!
So as the interns part ways, Nicole to Rutgers University in NJ, Alana to Auburn University in GA, and Rebekah to University of Nebraska at Omaha in NE, we would like to say thank you for following us this summer and asking questions.
If you have any unanswered questions, would like more information, or are curious on how you can intern feel free to contact Celiac Disease Foundation at celiac.org.
All summer we cooked and created affordable, lunches that young adults and college students could replicate. The picture below is our kitchen at the office. We had limited appliances which consisted of a toaster oven, skillet, microwave, and a panini press. Yet, with were still able to create tasty and nutritious meals, that were affordable (under $5 per serving). This goes to show that no matter the size of the space all you need is a couple of appliances to create a delicious gluten-free meal.
The interns have come from all over the country, bringing a variety of recipes to share and new foods to try. The ‘midwesterner’ brought the recipe of Snickers Salad. It is an easy desert that doesn’t require cooking and costs under $8 for 8 servings. It is a summer salad that satisfies a sweet tooth, and leaves everyone wanting more. See the recipe and photo below to make it yourself!
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 (12 oz) container Cool Whip, thawed
- 6 Snickers candy Bars
- 4-6 granny smith apples
Mix cream cheese and powdered sugar until thoroughly blended. Fold in Cool Whip. Cut Snickers into bite size chunks and add to cream cheese mixture. Chop the apples into chunks and stir. Chill 1 hour before serving. Chilling for a long period of time (such as overnight) will result in liquid being released from the salad.
Overslept? Forgot to set your alarm? Running late to work or school shouldn’t be an excuse to miss the most important meal of the day. Thankfully, there are many gluten-free quick breakfast options that can be made in little time. Today we ate CDF Proud Sponsor Cream of Rice for breakfast. The new instant cream of rice cooks in the microwave for under 5 minutes! You can then add in your favorite ingredients. We added in sugar, blueberries, and slivered almonds for a delicious and colorful breakfast!
Sometimes we plan our lunches at the office, while other days we just throw something together! Today was one of those days where we just looked in the fridge and used up what was left. We had grapes, and apples so we decided to make Apple Waldorf Salad. Apple Waldorf Salad is a quick and delicious salad. It usually contains apples, chicken, grapes, mayonnaise, and celery! You can add any other ingredients to the salad to make it unique! We ate the salad on a bed of arugula and with CDF Proud Sponsor Crunchmaster crackers!
Sweet potato buns are the best thing since sliced bread! If you’re looking to mix it up and use an alternative to gluten-free bread for your burgers, try using a sweet potato! Simply slice a sweet potato into half-inch thick slices and bake in the oven for 30-45 minutes on 400, or until the sweet potato is soft enough to cut but still firm. Treat the sweet potato like a regular bun and load it up with your burger toppings of choice. Served alongside CDF Proud Sponsor Lays Classic Potato Chips and fresh fruit, this is makes for a delicious meal!
Is Corona light gluten free? Many people have been telling me that it is.
The Alcohol and Tobacco Tax and Trade Bureau (TTB) has ruled that if a gluten-containing grain has been used in the production of a beer, then it cannot be considered gluten-free (click here for more information on that ruling). Corona Light is brewed from barley malt, therefore it cannot be considered gluten-free. There are many great certified gluten-free beers on the market that you can be sure are safe to drink. CDF Proud Sponsor New Planet Beer and CDF Industry Supporter Bard’s Tale Beer Company are both great options.
This refreshing watermelon salad paired with a cilantro-lime marinated chicken breast is the perfect lunch with a fresh taste to keep you moving on a hot summer day. Follow the easy recipe below, and enjoy!
- 1 medium sized watermelon
- 4 tablespoons fresh mint, chopped
- 1/2 cup crumbled feta
- 1 lime
Cut watermelon into bite-sized cubes. Add chopped mint and feta. Squeeze lime and add juice to watermelon. Stir to combine. Serve cold.
A cheap low-carb alternative to gluten free bread or tortillas is lettuce! Put lunch meat, hummus and whatever toppings you have on hand (we used carrots, cucumber, tomato and avocado) inside a large iceberg lettuce leaf and wrap it up for a clean, healthy lunch!
We love breakfast for lunch! This breakfast burrito is made of scrambled eggs, pico de gallo, shredded cheese and CDF Proud Sponsor Jones Dairy Farm Sausage Links wrapped in CDF Proud Sponsor Rudi’s Gluten Free Bakery Plain Tortillas. This was absolutely delicious, and took less than 5 minutes to prepare!
This quick recipe makes a delicious lunch for clean, healthy eating. Feel free to add or take-away ingredients depending on your preferences!
1/2 cup olive oil
1/4 cup lemon juice
1/3 cup chopped fresh parsley
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound chicken breast, cooked and chopped
2 cans chickpeas, drained and rinsed
2 cups cherry tomatoes, halved
1 English cucumber, seeded and chopped
1 red bell pepper, chopped
1 small red onion, finely chopped
1/2 cup sliced black olives
1 cup crumbled feta
In a medium bowl, whisk together olive oil, lemon juice, parsley, oregano, salt and pepper. Combine all remaining ingredients in a large bowl. Add the dressing to the salad bowl, and stir to combine. Allow salad to sit for at least 10 minutes in the refrigerator for the flavors to come together. Serve cold.