THIS GIVEAWAY CLOSED MIDNIGHT, TUESDAY, FEBRUARY 12, 2013. THANK YOU TO ALL WHO ENTERED AND CONGRATS TO KIM W., OUR LUCKY WINNER OF THE TASTE GURU BOX OF GLUTEN FREE GOODIES!!!
Welcome to Friday, Honey Bunch!
Here we are, already wrapping up our first full week of February. In less than one week, we will celebrate love.
Because I truly value and love each of you, my Gluten Free Gigi Family, I have a very special giveaway for Valentine’s Day!
Thanks to my awesome friends at Taste Guru, one lucky winner will receive a bountiful “February Box of the Month” filled with hand-picked gluten free foods like:
- Chebe Focaccia Bread Mix
- Canyon Bakehouse Cranberry Crunch Muffins
- Enstrom Chocolate Toffee
- Popcorn Indiana Chocolate Peanut Butter Kettle Corn
- Taste of Thai Spicy Peanut Bake
- Mezzetta Roasted Bell Pepper & Chipotle Mix
- Lesley Stowe Raincoast Oat Crisps
If you missed my review of this fabulous company and their novel approach to helping us sample the best gluten free products available, be sure to read “Meet Your Taste Guru” to learn more!
To enter the giveaway, simply leave a single comment below telling me what your “go-to” gluten free product is.
Remember, I receive no compensation for sharing this information or giveaway with you. I’m simply helping a gluten free company get some well-deserved attention and making you aware of what I believe may be a useful service to many of you.
The giveaway begins today, February 8 and ends Midnight, Tuesday, February 12, 2013. One winner will be selected at random from all entries and announced Wednesday, February 13 in the “Daily Gluten Free Fix”.
Before we get to my mailbox, I want to remind you of another useful service…my print-only ad-free magazine, “Food Solutions”.
You’ll notice, I no longer refer to it as a “newsletter”.
Too many of you have emailed me asking that I give “Food Solutions” its just due and call it what it really is, a magazine for the gluten free community. Thank you for your positive comments about my work. Your support means everything to me!
Take a look what subscribers are saying about “Food Solutions”…
Julie writes, “Gigi, I’m not going to lie to you. I was skeptical! How could I invest $6.99/month in something sight unseen?? But my husband subscribed for me without my knowing as a birthday gift…I am hooked, Gigi!! Thank you so much for the insight into every aspect of gluten free living! My only complaint is you do not promote Food Solutions for what it really is, an in-depth gluten free MAGAZINE on health, nutrition, weight loss, along with a mini-cookbook each month! I’m in love!”
Thank you, Julie. I think we just let everyone know! ;)
Barb says, “Gigi, this may sound strong, but you have saved my life. I have struggled for years with my health, various issues, and stumbled upon your site. I had reached the end of my rope and finding you has been life-changing! You helped me learn what doctors could not. I subscribed to Food Solutions and I’ll never look back! I didn’t think you could produce more than you’re already sharing on your website, but I was wrong! I took the Jan. magazine to my husband’s cardiologist to enlighten him about the connection between Celiac disease and cardiac disease. I thought it may help someone who is undiagnosed find their answers. He was so taken aback at the depth of information, he asked to keep that issue! I think you have a new subscriber…a cardiologist! Great work, and thank you for turning my health around! Love, Barb”
Barb, I’m flattered! Thank you for sharing “Food Solutions” and for helping me spread the word about Celiac disease and gluten free living. You are truly a Gluten Free Gigi Ambassador.
So, now you know why I’ve gone from calling “Food Solutions” a “newsletter” to referring to it as a “magazine”.
I encourage you to subscribe to what is the most unique, comprehensive publication on the market when it comes to gluten free living, health and nutrition.
The February issue is already out and March is right around the corner! Our March issue will focus on spring with in-season nutrition information, all-new gluten free recipes, exciting products you’ll love and more weight loss myths debunked! Don’t miss it!
Subscribe now to find out what Julie, Barb and so many others are raving about!
Now, let’s open the mail and get answers to subscriber questions!
Replacing Fat in Gluten Free Baked Goods
Cornelia wants to know if the whopping 2/3 cup of butter called for in a gluten free cake mix can be replaced by applesauce.
Great question, Cornelia! In short, yes, you should be able to do this. Because I am unsure of which gluten free mix you are using, my recommendation is to first substitute 1/2 the fat with unsweetened applesauce. Use butter (if you’re not dairy-free) or a plant-based butter replacement for the other half of the fat called for.
In this example, that would be 1/3 cup unsweetened applesauce and 1/3 cup butter (or butter replacement) of your choice.
Just an FYI, this is just the type topic I cover in depth in “Food Solutions”…in fact, in last year’s September issue, I provided many tips and fat alternatives to use in our gluten free baking! Just another reason to subscribe to “Food Solutions” right now and always have valuable information like this right at your fingertips!
You may be interested in “Reducing Fat in Gluten Free Baked Goods” where I discuss four full-of-fat gluten free foods and offer smart alternatives to help us reduce our overall fat intake.
Living with Multiple Food Allergies
Ginny wrote to me about feeling overwhelmed by her multiple food allergies to corn, wheat and dairy.
Ginny, thank you for being so forthcoming with me. Many readers feel the exact same as you. I certainly understand what living with multiple food allergies means. In addition to being on a medically necessary gluten free diet, I am allergic to peanuts, tree nuts, soy and must avoid all dairy products.
It certainly can be overwhelming!
That’s why I created an intensive webinar on this very topic, where I go into detail about how to navigate multiple food allergies, give specific substitutions for the Big 8 Food Allergens and provide options and ideas for what to eat. (You can find that webinar recording and accompanying materials here.)
This is such an in-depth topic and I believe I cover the wheat-free aspect regularly in my gluten free tips; however, when it comes to corn and dairy these ideas may be useful:
- When recipes call for cornstarch, substitute an equal amount of another gluten free starch like tapioca flour or potato starch, or a combination of the two (in equal amounts).
A great example of this would be my Gluten Free Grain Free “Pot” Brownies. I originally developed the recipe with cornstarch, but because many readers cannot eat corn products (or choose not to due to fear of GMOs), I simply altered my original recipe using tapioca and potato starches.
- When replacing dairy, try alternative plant-based milks, yogurts and cheeses made from rice, almonds, gluten free certified oats, hemp, flax or coconut.
I enjoy using unsweetened coconut milk in my recipes and also make my own gluten free certified oat and rice milks. You can learn how to make these milks at home and save a bundle on your grocery bill in my Favorite Five Dairy Free Recipes eCookBook.
You may also find my Big 8 Food Allergens Resource Page a useful tool in navigating multiple food allergies. There, I list key words that indicate of of these allergens. It really is helpful when reading labels!
And remember, all the recipes I create for you are free from gluten/wheat, dairy/casein, soy, tree nuts and peanuts. Many are also egg and corn free, so there’s plenty to choose from! Visit the Recipe Index to check them out!
Now, Honey Bunch, let’s get our weekend started by completing our “To Do” list:
1. Enter Gigi’s Taste Guru Gluten Free Giveaway by leaving a sweet comment below today’s post on the website.
2. Subscribe to “Food Solutions” ad-free magazine!
3. Visit the helpful resources at GlutenFreeGigi.com and take charge of our health and enjoy gluten free living!
Enjoy the weekend; I’ll see you Monday!
Email me if you need anything at all…reach me at email@example.com.