Special of the day: All of the good, none of the gluten

12 Oct Special of the day: All of the good, none of the gluten

Brandied Apple Crepes with Maple Cream

Chances are good that you or someone you know is affected by some intolerance to gluten. Originally thought to be rare, Celiac Disease is now estimated to affect more than 2 million people in the United States. People with Celiac Disease (CD) cannot tolerate gluten, the protein found in wheat, barley and rye.  When they do eat foods containing gluten, damage is caused to the villi, or small hair-like lining of the small intestine, rendering it incapable of absorbing vitamins, mineral and other nutrients.

                Many years of just not feeling well followed by a really bad summer prompted Carol Paul to see local naturopath Dr. Jackie Arnold who asked Paul to try giving up wheat for a while. After a few days of doing so, she felt much better and now avoids anything made with wheat.

                Miriam Walters started experiencing the extremely itchy, burning tiny blisters of Dermatitus Herpetiformis (DH), another form of gluten intolerance, back in February of 2004.  Luckily she was diagnosed after her first visit to a dermatologist.

                Walters has managed to totally transform her eating habits and become gluten-free which wasn’t easy. “I was a gluten glutton!” Walters said, remembering her pre-DH days of loving pasta, bread and cake. The first year was very difficult, Walters said, but it’s not bad now. “It seems like every time I go to the grocery store, there are more options. I used to only find gluten-free goods in 2Js but now both Albertsons and Smiths carry a good selection, too.  Walters uses Gluten-Free Mama’s flour blends (Almond and Coconut) and says both are very good.

                Walters’ diagnosis was shocking to her, but later read that it is common for a fourth decade presentation. Pregnancy or trauma can trigger it as well, she said, while gluten intolerance tends to run in families.

                Miriam’s aunt, Merna Kochel found out she had Celiac Disease in March 2003, but had symptoms well over ten years before, she said. She now adheres to a strictly gluten-free diet as well.

                Kochel’s recent great find was a loaf of gluten-free, dairy-free and egg-free bread from Great Harvest Bread Company. For other gluten-free goods, she recommends Pamela products and Tinkyada pastas. Montana Gluten-free Processors (www.montanaglutenfree.com) sells certified gluten-free oats which eliminate the danger of cross-pollination, Kochel explained.

                Restaurants are beginning to understand that gluten-free is really a need and not just a dietary choice, Paul explained. Boston’s has gluten-free pizza and Dante’s has a chef who makes good food gluten-free, Paul said.

                This week’s Special of the day: Gluten-free Baking and recipes for Blueberry Muffins with Almond Streusel Topping, Cheesy Chipotle Cornbread with Roast Beef and Brandied Apple Crepes with Maple Cream. Enjoy!


  • Cooking for Isaiah: Gluten-Free and Dairy-Free Recipes for Easy Delicious Meals by Silvana Nardone
  • Gluten-free Diet: A Comprehensive Resource Guide by Shelley Case, RD
  • Gluten-Free Mama’s Best Baking Recipes by Rachel Carlyle-Gathier
  •  Healthier without Wheat: a New Understanding of Wheat Allergies, Celiac Disease and Non-Celiac Gluten Intolerance by Dr. Stephen Wangen
  • The Gluten-Free Gourme:Living Well Without Wheat by Bette Hagman
  • The Gluten-Free Gourmet Bakes Bread: More than 200 Wheat-free Recipes by Bette Hagman


Living Without magazine
Gluten-Free Friends’ Newsletter, Montana Celiac Society, 1019 S. Bozeman Avenue #3, Bozeman, MT 59715

Gluten-free Blueberry Muffin with Almond Streusel Topping

Blueberry Muffins with Almond Streusel Topping
(Makes 12 muffins)
Muffin batter:
1 cup gluten free flour
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 cup frozen blueberries
¼ cup milk
¼ cup oil
½ teaspoon salt
2 eggs
Streusel topping:
2 T. butter
1 t. cinnamon
¼ c. brown sugar
3 T. gluten free flour
¼ cup sliced almonds
Preheat oven to 400 degrees. Line muffin tin with paper cupcake liners.
In a large mixing bowl, combine dry ingredients and blueberries.
Stir together milk, oil, salt and eggs. Add to dry ingredients.
Stir together just until combined.
In a small bowl, stir together streusel ingredients to combine.
Spoon batter into muffin tin.
Sprinkle streusel topping over muffins to cover.
Bake at 400 degrees for about 20 minutes or until set and toothpick inserted into center of muffin comes out clean.

Cheesy Chipotle Cornbread Squares with Roast Beef

Cheesy Chipotle Cornbread Squares with Roast Beef Filling
(serves 6 for dinner)
1 cup gluten free flour
¾ cup cornmeal
2 teaspoons baking powder
½ teaspoon salt
¼ cup sugar
1 cup milk
¼ cup vegetable oil
1 egg 
Corn filling:
3 ears of corn, shucked
1 teaspoon adobo sauce (from canned chipotles in adobo sauce)
½ teaspoon salt
½ pound thinly sliced roast beef, cut into ½ inch strips 
1 cup pepper jack cheese, grated
Preheat oven to 350 degrees.
Spray 9 inch square baking pan with nonstick spray.
In a large mixing bowl, combine all dry ingredients.
Whisk together wet ingredients in small bowl.
Add wet ingredients to dry ingredients and stir until incorporated.
Stir together corn filling.
Spread half of the cornbread batter into prepared pan.
Top with chipotle corn, roast beef and cheese.
Spread remaining cornbread batter on top to cover.
Bake in preheated oven for 30 minutes or until lightly browned and set.
Remove from oven and allow to cool slightly.
Cut into squares.
While cornbread is baking, make Chipotle Tomato Sauce
Chipotle Tomato Sauce
8-ounce can diced tomatoes
2 tablespoons cold water
1 teaspoon cornstarch
½ teaspoon adobo sauce (from canned chipotles in adobo sauce)
1 tablespoon Worcestershire sauce
In medium saucepan over medium heat, heat tomatoes.
Combine cold water and cornstarch in small bowl until smooth.
Add cornstarch mixture to tomatoes and cook until slightly thickened.
Add adobo and Worcestershire and stir to combine.
Serve Chipotle Tomato Sauce over Cheesy Chipotle Cornbread Squares.

Brandied Apple Crepes with Maple Cream

Brandied Apple Crepes with Maple Cream
Reminiscent of my mom’s famous apples crepe with vanilla sauce, this recipe uses cornstarch in the crepes, making them gluten-free.
(Serves about 6)
Make the brandied apples:
2 tablespoons butter
2 cup chopped apples
¼ cup brown sugar
2 tablespoons brandy
1 teaspoon cornstarch
Dash of salt
In a small sauté pan over medium heat, melt butter.
Add apples and sauté for 2 minutes.
Add brown sugar and stir to combine.
Reduce heat to low, add brandy, corn starch and cook until slightly thickened.
Add salt, stirring to combine.
Remove from heat and let cool.
Make the maple cream:
1 cup cream
3 tablespoons maple syrup
1 teaspoon maple extract
3 tablespoons ricotta
Whip cream until peaks form, add maple syrup and beat to combine.
Fold in ricotta until incorporated.
Cover and refrigerate until ready to serve. 
1 cup milk
3 eggs
2 tablespoons vanilla extract
3 tablespoons melted butter, cooled
¾ cup cornstarch
Dash of salt
1 tablespoons sugar 
In a blender, combine all crepe ingredients in order. Mix on high until well blended, about 15 seconds. Scrape sides of blender with rubber spatula if necessary.
Heat a crepe pan or small saute pan with a non stick surface over medium high heat. Brush pan lightly with melted butter. Carefully pour about 2 tablespoons batter from the blender into the pan, swirling the pan so the batter covers bottom.
Cook until edges begin to lightly brown, about 15 seconds.
Using a small table knife, lift an edge of the crepe, pick it up with both hands and flip it over.
Cook the other side of the crepe about 15 seconds.
Remove crepe from pan and cool, layering sheets of waxed paper in between.
Repeat with remaining batter, brushing pan with melted butter before pouring batter to prevent sticking.
When ready to serve, spoon brandied apples in middle of each crepe and roll.
Top crepes with dollops of maple cream.
                Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at  sydnegeorge@hotmail.com. Sydne’s “Special of the day” columns and recipes are archived at: https://sydnegeorge.com/blog.
  • Marnie
    Posted at 08:30h, 12 October Reply

    This might be my favorite week of recipes yet! Call me crazy-for-crepes!

  • Sydne George
    Posted at 13:42h, 12 October Reply

    Thanks , Marnie!
    …and these are great for the gluten-free guests made with cornstarch and no flour. Happy cooking!

  • weathervane
    Posted at 15:57h, 16 January Reply

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    • skgadmin
      Posted at 20:48h, 20 January Reply


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