Summer Meets S’mores
As an adult I found being gluten intolerant a difficult adjustment at first. Suddenly eating out was no longer fun like it used to be. Fortunately much has changed in five years on the gluten free scene, but since it is still much safer to eat at home, my mom and I have worked tirelessly to develop some great gluten-free recipes. We are looking forward to the release of our gluten-free cookbook this fall. The effort we have put into recipe development is unlike anything we have ever done. From flour blends custom developed for the recipe, to a balance of both savory and sweet dishes, this is a gluten-free cookbook with balance.
This month we were invited to be guest bloggers for the D.C. Gluten Free Expo, which will be held June 7th in Bethesda, MD. To learn more click here:
If you need a coupon code for the expo there will be one at the end of the post.
The bloggers’ lunch for the expo was held on May 5th and catered by Wildfire Grill, located in Tysons Galleria Mall in Virginia. There are multiple Wildfire locations in the country and they have one fabulous Gluten Free Menu. For our lunch we were served a sampling off their menu. Our menu was:
Chicken Skewers with Apricot Sauce
Macaroni and Cheese
Peanut Butter and Jelly Cookies
Chef Moreno led a fantastic cooking class and taught:
Flourless Chocolate Cake
Gluten-free Chocolate Chip Cookies
Our gluten-free lunch was fabulous, the cooking class very informative, and we can definitely encourage you to add Wildfire to your gluten-free restaurant lists.
We are already looking forward to going to their restaurant for brunch.
Children’s National Hospital has an inspired Celiac Disease Research Center. From getting children diagnosed to educating their parents on cross contamination practices, they have a fantastic center to offer assistance.
Next week we will be giving more details about their extensive programs, but for now here is a link:
Growing up I loved going camping with my Grandad and learning the perfect technique for cooking marshmallows over the open fire. It is one of my favorite summertime memories growing up.
Children who have to eat gluten free should not miss out on such happy memories like s’mores at summer camp or at the family picnic. So here you go:
Use G-F graham crackers (recipe below), G-F chocolate bars (Hershey’s is the tried and true favorite) and marshmallows toasted over the campfire, BBQ grill, or even a can of sterno. In case there is someone out there who has never made a s’more, just place a square of chocolate on a graham cracker, a toasted marshmallow on the chocolate, top with a graham cracker and squish together. Enjoy.
Gluten-Free Graham Crackers
1 ½ cups brown rice flour
½ cup potato starch
¼ cup mochiko (sweet rice flour)
1/3 cup brown sugar
2 tsp cinnamon
1 tsp baking powder
½ tsp xanthan gum
½ tsp salt
5 Tbsp butter
6 Tbsp milk
3 Tbsp honey
Combine flours, sugar, baking powder, salt and cinnamon in food processor. Pulse until thoroughly blended. Add butter and pulse until incorporated. Add milk and honey and pulse until dough forms.
Turn out on floured cutting board and roll out to 1/8 inch thick. Cut into 3”x3” pieces and prick with a fork. Chill 10 minutes, and then bake at 350 degrees F for 15 minutes. Cool completely. May be frozen for future use.
Ticket Link: www.DCGlutenFreeExpo.com
For 25 percent off the Washington D.C. Gluten Free Expo, use promo code: WhiskSpoon25off