Safe to Eat Cookie Dough – Eggless – Sponsored by Party Time

December 11, 2019 by Baton Rouge Moms

The aroma of homemade Christmas cookies baking in the oven is one of the most glorious smells during the holiday season. In our home, there is not a more highly-anticipated (and delicious) Christmas task than baking cookies. With cookies comes cookie dough and kids and adults alike can’t seem to bake cookies without trying the raw dough. A few years ago a friend introduced me to a delicious, egg-less cookie dough recipe that is completely safe to eat raw! Find the full recipe below!

You can use this recipe for cookie-cutter cookies, Santa whiskers, chocolate chip cookies, thumbprints, just about any recipe that calls for shortbread or sugar cookies. Of course, to bake the ultimate Christmas cookies, you also need cookie cutters and all the decorating fixings!

Cookie cutters are timeless, and there’s a reason—they work. They save your sanity because mama doesn’t have time for freehand, the stainless steel will last for years, and they’re easy to clean! For a plethora of cookie-cutter options be sure to check out Party Time at Bluebonnet and Airline! When it comes to baking and gifting they have you covered with a wide variety of candy, sprinkles, icing and gifting containers! Take care of your holiday baking, candy making and decorating in one stop!

Are your holiday decorations, plates, and napkins a little less than fa-la-la-la-fabulous, no worries, Party Time is where you’ll find everything that’s merry and bright! Buy two get one free Christmas plates and napkins until this Saturday and 40% off all ribbon until this Sunday!

Safe to Eat Cookie Dough

This simple sugar cookie dough recipe is especially good for families with children that have an egg allergy because the recipe is eggless!

Safe to Eat Sugar Cookie Dough

2013-10-14 13:38:33

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Ingredients

1 1/4 cups butter, softened (2 1/2 sticks)
1 cup sugar
4 teaspoons milk
2 teaspoons pure vanilla
3 cups all-purpose flour

Instructions

In a large mixing bowl, preferably with an electric mixer, beat butter and sugar together until fluffy. Add milk and vanilla, beat again and scrape bowl. With mixer on low speed, add flour one cup at a time and beat after each addition. Shape into logs approximately 2" in diameter. Roll the logs in parchment paper or plastic wrap and chill for at least 2 hours or overnight.
When ready to bake, preheat oven to 375 degrees F. Line baking sheets with parchment paper or a silpat liner and give them a light spray with vegetable shortening. Unwrap logs and slice into 1/4" thick slices or roll out to cut out shapes. Place cookies on prepared cookie sheet and bake for 8-10 minutes or until very light brown and the sides are slightly firm.
Remove from oven and let cool 5 minutes before transferring cookies to a wire rack. Cool completely before storing in air tight containers.

Notes

This recipe is perfect to make with the kiddos; after the dough has been chilled it makes great cookie cutter cookies for decorating. These cookies will keep well in an airtight container, making them a great homemade gift.

Baton Rouge Family Fun https://batonrougefamilyfun.com/

Disclosure: This is a “sponsored post.” The company who sponsored it compensated BRM via a cash payment, gift, or giveaway. Opinions expressed herein are that of the author and are not indicative of the opinions or positions of the sponsor.

50 Need-to-Know Ingredient Substitutions

January 12, 2015 by Tiany Davis

We’ve all been there! You’ve just returned from the grocery store and you’re getting ready to make dinner, bake or whip something up on a whim and your missing a crucial ingredient. The last thing you want to do is go back to the grocery store for one item. No worries! We have healthy recipe substitutions and a list of over 50 ingredient substitutions. Take into account that the substitution could change the taste, texture and or consistency, but will do when you’re in a pinch.

Healthy Recipe Substitutions

Unsweetened applesauce for oil, butter or sugar

Using applesauce in place of sugar can give the necessary sweetness without the calories. You can sub sugar for apple sauce in a 1:1 ratio, but for every cup of applesauce you use, reduce the amount of liquid in the recipe by 1/4 cup.

Mashed bananas for fats

The creamy, thickening-power of ripe mashed banana is perfect for replacing fat in baking recipes. One cup of mashed banana works perfectly in place of 1 cup or butter or oil! Here is a great recipe for a low-fat, quick and easy banana bread….

3 Ingredient Banana Bread

2015-01-12 17:25:22

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Ingredients

1 (15.25 ounce) package yellow cake mix
2 eggs
3-4 overripe bananas

Instructions

Directions
Preheat the oven to 350 degrees. Smash bananas in a large bowl with a fork, beat eggs in separate bowl, then mix all ingredients well. Spray 2 small loaf pans or 1 large loaf pan with non stick cooking spray. Fill the pans evenly with batter. Bake at for 35-40 minutes

Notes

Sprinkle the pans with cinnamon and sugar before filling for an added sweet touch.

Baton Rouge Family Fun https://batonrougefamilyfun.com/

Grated steamed cauliflower for rice

Cut both calories and carbs with this simple switch. The texture is virtually the same, as is the taste.

Spaghetti squash for pasta

Roast or bake your squash and scrape with a fork for a healthy low-carb spaghetti squash substitute for pasta. One squash will make between two and three servings.

Two egg whites for one whole egg

Trade out the yolk for a second white to cut cholesterol and doubling the protein.

Greek yogurt for sour cream or mayo

Nonfat Greek yogurt has far fewer calories and fat than mayonnaise or sour cream, but its consistency is quite similar. Next time a recipe calls for either of those fattening ingredients, try using the yogurt instead.

PRINTABLE—> Ingredient Substitutions Guide PDF

Ingredient Substitutions Guide

Ingredient	Amount	Substitution
Allspice	1 teaspoon	1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon cloves
Baking mix	1 cup	1 cup pancake mix OR 1 cup Easy Biscuit Mixture
Baking powder	1 teaspoon	1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar OR 1/4 teaspoon baking soda plus 1/2 cup buttermilk (decrease liquid in recipe by 1/2 cup)
Baking soda	1 teaspoon	2 teaspoon double-acting baking powder + replace acidic liquid ingredient in recipe with non-acidic liquid
Balsamic Vinegar	1 cup	Equal amount of sherry or cider vinegar
Broth: beef or chicken	1 cup	1 bouillon cube dissolved in 1 cup boiling water OR1 teaspoon powdered broth base dissolved in 1 cup boiling water
Brown sugar	1 cup, packed	1 cup white sugar plus 1/4 cup molasses and decrease the liquid in recipe by 1/4 cup OR 1 cup white sugar OR 1 1/4 cups confectioners’ sugar
Butter	1 cup	7/8 to 1 cup hydrogenated fat (shortening) and 1/2 teaspoon salt OR7/8 cup lard plus 1/2 teaspoon salt OR 1 cup margarine OR 7/8 cup oil plus 1/2 teaspoon salt OR 7/8 cup oil OR To reduce fat and calories – applesauce or prune puree for half of the butter in the recipe OR ¾ coconut oil in place of a cup of butter.
Buttermilk	1 cup	1 cup yogurt OR 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup
Cajun Spice	1 tablespoon	1/2 teaspoon white pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon ground red pepper, 1/2 teaspoon paprika, and 1/2 teaspoon black pepper
Chocolate(semisweet)	1 ounce	1 (1-ounce) square of unsweetened chocolate plus 4 teaspoons sugar OR 1 ounce semisweet chocolate chips plus 1 teaspoon shortening
Chocolate (unsweetened)	1 ounce	3 tablespoons unsweetened cocoa plus 1 tablespoon shortening or vegetable oil
Cocoa	1/4 cup	1 (1-ounce) square unsweetened chocolate
Corn syrup	1 cup	1 1/4 cup white sugar plus 1/3 cup water OR 1 cup honey OR 1 cup light treacle syrup
Cottage cheese	1 cup	1 cup farmer’s cheese OR 1 cup ricotta cheese
Cracker crumbs	1 cup	1 cup bread crumbs OR 1 cup matzo meal OR 1 cup ground oats
Cream (half and half)	1 cup	7/8 cup milk plus 1 tablespoon butter
Cream (heavy)	1 cup	1 cup evaporated milk OR 3/4 cup milk plus 1/3 cup butter
Cream (light)	1 cup	1 cup evaporated milk OR 3/4 cup milk plus 3 tablespoons butter
Cream (whipped)	1 cup	1 cup frozen whipped topping, thawed
Cream cheese	1 cup	1 cup pureed cottage cheese OR 1 cup plain yogurt, strained overnight in a cheesecloth
Crème fraiche	1 cup	Combine 1 cup of heavy cream and 1 tablespoon of plain yogurt. Let stand for 6 hours at room temperature
Egg	1 whole (3 tablespoons or 1.7 oz)	2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water OR 1/4 cup liquid egg substitute OR 1/4 cup silken tofu pureed OR 3 tablespoons mayonnaise OR half a banana mashed with 1/2 teaspoon baking powder
Evaporated milk	1 cup	1 cup light cream
Fats for baking	1 cup	1 cup applesauce OR 1 cup fruit puree
Flour–Bread	1 cup	1 cup all-purpose flour plus 1 teaspoon wheat gluten (available at health food stores & some supermarkets)
Flour–Cake	1 cup	1 cup all-purpose flour minus 2 tablespoons
Flour–Self-Rising	1 cup	7/8 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon of salt
Garlic	1 clove	1/8 teaspoon garlic powder OR 1/2 teaspoon granulated garlic OR 1/2 teaspoon garlic salt–reduce salt in recipe
Green onion	1/2 cup , chopped	1/2 cup chopped onion, OR 1/2 cup chopped leek OR 1/2 cup chopped shallots
Herbs–fresh	1 tablespoon chopped fresh	1 teaspoon (chopped or whole leaf) dried herbs
Honey	1 cup	1 1/4 cup white sugar plus 1/3 cup water OR 1 cup corn syrup OR 1 cup light treacle syrup
Ketchup	1 cup	1 cup tomato sauce plus 1 teaspoon vinegar plus 1 tablespoon sugar
Lard	1 cup	1 cup shortening OR 7/8 cup vegetable oil OR 1 cup butter
Lemon grass	2 fresh stalks	1 tablespoon lemon zest
Lemon juice	1 teaspoon	1/2 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lime juice
Lemon zest	1 teaspoon	1/2 teaspoon lemon extract OR 2 tablespoons lemon juice
Lime juice	1 teaspoon	1 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lemon juice
Margarine	1 cup	1 cup shortening plus 1/2 teaspoon salt OR 1 cup butter OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt
Mayonnaise	1 cup	1 cup sour cream OR 1 cup plain yogurt
Milk–whole	1 cup	1 cup soy milk OR 1 cup rice milk OR 1 cup water or juice OR 1/4 cup dry milk powder plus 1 cup water OR 2/3 cup evaporated milk plus 1/3 cup water
Onion	1 cup, chopped	1 cup chopped green onions OR 1 cup chopped shallots OR 1 cup chopped leeks OR 1/4 cup dried minced onion OR 1/4 cup onion powder
Parmesan cheese	1/2 cup, grated	1/2 cup grated Asiago cheese OR 1/2 cup grated Romano cheese
Raisin	1 cup	1 cup dried currants OR 1 cup dried cranberries OR 1 cup chopped pitted prunes
Ricotta	1 cup	1 cup dry cottage cheese OR 1 cup silken tofu
Semisweet chocolate chips	1 cup	1 cup chocolate candies OR 1 cup peanut butter or other flavored chips OR 1 cup chopped nuts OR 1 cup chopped dried fruit
Shallots, chopped	1/2 cup	1/2 cup chopped onion, OR 1/2 cup chopped leek OR 1/2 cup chopped green onion
Shortening	1 cup	1 cup butter OR 1 cup margarine minus 1/2 teaspoon salt from recipe
Sour cream	1 cup	1 cup plain yogurt OR 1 tablespoon lemon juice or vinegar plus enough cream to make 1 cup OR 3/4 cup buttermilk mixed with 1/3 cup butter
Soy sauce	1/2 cup	4 tablespoons Worcestershire sauce mixed with 1 tablespoon water
Stock–beef or chicken	1 cup	1 cube beef or chicken bouillon dissolved in 1 cup water
Sweetened condensed milk	1 (14-ounce) can	3/4 cup white sugar mixed with 1/2 cup water and 1 1/8 cups dry powdered milk: Bring to a boil and cook, stirring frequently, until thickened, about 20 minutes
Vegetable oil–for baking	1 cup	1 cup applesauce OR 1 cup fruit puree
Vegetable oil–for frying	1 cup	1 cup lard OR 1 cup vegetable shortening
Vinegar	1 teaspoon	1 teaspoon lemon or lime juice OR 2 teaspoons white wine
White sugar	1 cup	1 cup brown sugar OR 1 1/4 cups confectioners’ sugar OR 3/4 cup honey OR 3/4 cup corn syrup
Wine	1 cup	1 cup chicken or beef broth OR 1 cup fruit juice mixed with 2 teaspoons vinegar OR 1 cup water
Yogurt	1 cup	1 cup sour cream OR 1 cup buttermilk OR 1 cup sour milk

Do you have any go-to ingredient substitutes you rely on when you’re in a pinch or need to replace an item for health reasons?

Sources: http://greatist.com

Cauliflower Crust Pizza

August 4, 2014 by Guest Contributor

We’ve partnered with Red Stick Spice Co. to bring you some delicious and unique recipes for our “Menu Mondays.” Today, Red Stick Spice is sharing a tasty “Meatless Monday” recipe. First, if you’re not familiar with locally owned Red Stick Spice Co. and its robust collection of gourmet spices, herbs and oils, we’d like to introduce you to this Baton Rouge gem and its owner, Anne, with this short video…

Cauliflower Crust Pizza Recipe

This recipe has made its rounds through the blogosphere and appears often in Facebook feeds and Pinterest boards. With that much buzz, we thought we’d give it a try! And we’re glad we did. This is a tasty gluten and grain-free dish that’s fun to put together. It’s an excellent choice for Meatless Monday…or any day! You’ll be amazed by the results! This recipe makes two large 12-14 inch pizzas or three smaller pizzas. Let the kids get involved and allow them to build their own pizza! Be sure to stop by Red Stick Spice and try the vegetable and pizza seasoning and stop by the website for their homemade pizza sauce recipe!

Cauliflower Crust Pizza

2014-08-03 15:58:21

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Crust Ingredients

1 head cauliflower - best if fresh, frozen will carry extra moisture.
3 eggs
2 cups mozzarella cheese
2 Tbl Vegetable and Pizza Seasoning
1 tsp salt
Toppings: Pizza Sauce, Mozzarella cheese, fresh spinach, red onion, mushrooms and other other toppings of your choice.

Directions

Preheat oven to 350 degrees. Line a baking sheet or pizza stone with parchment. Spray the parchment with nonstick cooking spray or brush with oil. Cut the cauliflower into florets and pulse in a food processor until its finely chopped into grains. It should be chopped very small. Add all the other crust ingredients and stir to combine. Divide and form into two or three "dough" balls. Press a portion into a circle in a baking sheet or pizza stone. Crust should be about 1/8 inch thick.
Bake for 12-15 minutes or until evenly browned. Remove from the oven and wait a few minutes until it's cooled enough to handle, then flip. Bake for about five minutes longer--just enough to brown the crust and dry any moisture that's accumulated. Remember, this dough is made from a vegetable that contains water. So there may be moisture.
Spread jarred pizza sauce (or try our Pizza Sauce recipe) and the toppings of your choice over the top of the crust. Top with Mozzarella cheese and bake until the cheese is melted and golden brown.

Baton Rouge Family Fun https://batonrougefamilyfun.com/

Until next Monday, Bon appétit!

Gluten Free Baton Rouge – California Pizza Kitchen

April 24, 2014 by Jodi Stewart

Dorothy Hutchinson is one of my favorite people in Baton Rouge. Not only is she super friendly, hard working and efficient (all things I love!), she regularly brings me pizza. That’s because she’s the manager on duty when I go to California Pizza Kitchen and she’s the only one who’s allowed to bring me pizza. It’s just one of the amazing safety procedures California Pizza Kitchen has put in place to protect people with Celiac Disease, Gluten Intolerance and Wheat Allergy.

This little tag is on every gluten free pizza.

When You Order

When you order your gluten free pizza, let your server know you have an “allergy” even if you have another medical issue that requires you to be gluten free. Every restaurant has it’s own “key word” to use if you need special treatment with your food, at CPK it’s “allergy”. Either your server or the manager will explain the gluten free procedure to you. (If not, just ask to speak to a manager, they’re super friendly and always willing to take the time. We go in regularly and every time, Dorothy comes over just to remind us of how my food is kept safe.)

In the Kitchen – Rice Flour and Separate Kitchen Space

About two months before CPK introduced their gluten free crust, they started using only rice flour on their counters. This means there’s no wheat flour floating around in the air while your pizza is being prepared.
The gluten free crust arrives at the restaurant, ready made and in it’s own pan. Kitchen staff use special blue gloves and there is a separate counter with separate ingredients for your gluten free pizza. (Dorothy will let you know, if you order a topping that’s not on the gluten free menu she can’t guarantee its safety so you’re safest to stick to those special ingredients.)

Managers Only

Only managers are allowed to bring out gluten free pizzas with an “allergy” note. And they can’t be carrying a gluten pizza with it, just gluten free. This ensures there’s no contamination from the kitchen to the table.

Mushrooms, pepperoni, sausage, extra cheese. Yeah baby.

Eating (Actually EATING)

I’m going to tell you. There’s really nothing like walking into a pizza place, smelling pizza and actually being able to EAT the pizza. WOW! And what pizza! The crust at CPK is thin, crispy and chewy. The four gluten free pizza selections are the varieties that are most popular on the regular menu. I’m having a hard time deciding which is my favorite. I usually get the Mushroom Pepperoni Sausage with extra cheese and bacon but I just tried the Original BBQ Chicken Pizza and it might be what I order from now on (or at least every second time). And I don’t need to worry about eating around regular dining hours to avoid a rushed kitchen, my pizza is safe and isolated no matter how many gluten pizzas are being prepared.

Boxing Up

Here’s where things might get a little tricky. If you have left overs (What? You might have left overs, it’s possible. Rare in my case, but still possible.) ask for a box brought to your table and box it up yourself. There aren’t any regulations in place for carrying pizza from the table back to the kitchen to box up and there’s a very slight risk of cross contamination if your server is also boxing a gluten pizza.

Want More Info?

You can find the gluten free pizza menu here California Pizza Kitchen Gluten Free Pizza Menu, and you can find California Pizza Kitchen in Perkins Rowe in Baton Rouge. Say “hi” to Dorothy for me!!

Gluten Free in Baton Rouge Series- Bonefish Grill Review

March 6, 2014 by Jodi Stewart

I’ve always loved to eat out and try new foods, but it’s been tricky since I’ve given up gluten. I’m always so happy when I find a new restaurant that has great food and really knows about gluten safety and cross contamination. After my dinner there on Tuesday, Bonefish Grill is now at the top of my “Favorite Places to Eat in Baton Rouge” list.

I’m always so nervous when I go to a new restaurant

I actually talked to the manager of Bonefish Grill in the freezer section of Whole Foods a few weeks ago. He was looking for a dessert for a guest who had come in with a special dietary need. He actually went to a grocery store, while the guest was having dinner, to get that guest a special dessert. Holy cow. That’s service! I talked to him a little bit about gluten free options at Bonefish and he knew all about celiac disease. His wife was gluten free. His advice was to ask to see a manager as soon as you arrive and let him or her know that you have celiac disease and are gluten free. The managers are all trained in gluten free procedures. I was so impressed with this manager that I went for dinner on Tuesday! Now I’m just sorry I didn’t go earlier.

Saucy Shrimp and Scallops from Bonefish Grill – AH MAZE ING

Honestly, I get really stressed out when eating somewhere new. I try to go to restaurants that celiac friends have already been to. So when we pulled into the parking lot, I was overcome with my usual pre-restaurant paranoia. If you’ve got gluten issues you know what I’m talking about. That feeling that you’re absolutely sure that everyone on the other side of that door is going to try to kill you with crumbs. But, the memory of my conversation in Whole Foods helped me get to the door. Right away the hostess inspired confidence in Bonefish Grill’s gluten-safety. When I asked for a gluten free menu, she let me know that they had a gluten free menu, but because there was a misprint, (the menu mistakenly included a gluten item) they had to order new ones. I was impressed, instead of giving out a menu that could cause confusion and possibly endanger someone’s health, they chose to order all new menus. The hostess let me know that my server would be able to help me with gluten free options.

Our Angler and the Manager gave me confidence

And she did! Our Angler was Tina, and she knew her stuff. She very slowly and carefully reviewed the gluten free items and made some recommendations. There was one seasonal dish that she wasn’t sure of, so she went to find the manager. Will, the manager, was also fantastically helpful. He confirmed the info that Tina had given me, and cleared up the confusion about the dish in question. Super nice guy, he also let me know that he’d be watching my order to avoid any cross contamination.

The rest of the service was excellent and the whole time I felt absolutely confident in the safety of my meal. I saw bread brought to a couple of other tables, but none came to ours. None was even offered. Yay! That’s a huge win in my books. (My confidence in a restaurant dips a little bit if I go through the whole gluten-free spiel and then they offer me bread.) I’m not sure if Bonefish brings free bread to the tables, or if those tables ordered it, but I was glad not to have to deal with the bread issue.

The gluten-free selection on the menu was amazing! There were four appetizers to choose from, and then many of the entrees, almost all the sauces and FOUR DESSERTS were all gluten free. I think Bonefish Grill may have the largest gluten free dessert menu of any regular restaurant I’ve visited.

The Food was Amazing!

We had Saucy Shrimp and Scallops as an appetizer. Shrimp and scallops with sun dried tomatoes, feta cheese and olives in a creamy tomato sauce. Really good. Sometimes sauce on seafood can be overpowering, but this was done really well. The sun dried tomatoes were an excellent accompaniment. I laughed when Tina first brought the dish and I saw it had a spoon alongside the seafood fork. Um, then I used the spoon to make sure I got more sauce. Yup. It was that good.

Our salads were really nice. Very small, just a side salad, but very crisp and served on cold plates. (and NO croutons!!)

For my entree I had the lobster tail dinner. It was very nice. I had the steamed broccoli as a side and it was good. Just cooked enough. (I always order steamed broccoli because I’ve never gotten contaminated from eating steamed broccoli).

chocolate Creme Brulee from bonefish grill

This is the Chocolate Creme Brulee. I wish I could capture the taste with a cell phone photo.

For dessert I had the choice of Creme Brulee, Ice Cream, a Macadamia Nut Brownie, and Chocolate Creme Brulee. Honestly, I could have ordered all four. I tried to get Scott to order the brownie, so we could “share” (so I could have two desserts without feeling guilty), but no go, so I got the Chocolate Creme Brulee. It was amazing. First, it was twice as big as a creme brulee should be. So, a plus. And it was surprisingly rich. Like eating straight up creamy chocolate. Not the mild flavor that I was expecting. It was fantastic. Next time, I may just get it as an appetizer. And maybe an entree. And then have the brownie for dessert.

Want More Info?

The Bonefish Grill website has information about their gluten free selections (including gluten free beer and desserts!) and an online gluten free menu.

Find the information here: http://www.bonefishgrill.com/Content/our-menu-wellness

Find the menu here: http://bloominbrandscms.blob.core.windows.net/bfglocations-menus/gluten_free.pdf

You can visit the Bonefish Grill in Baton Rouge at 7415 Corporate Boulevard right by Towne Center

My Gluten Free Haircut at Shear Illusions

December 11, 2013 by Jodi Stewart

Before:

I should start this post out with my before picture. Here’s my outrageously long hair.

Crazy Long Hair!!

I don’t mind long hair, but it’s not really that long by choice. It’s mostly that long because I dread going for a haircut. In addition to having problems when I eat gluten, I’m sensitive to gluten on my skin and I have to be very careful about which hair care products and cosmetics I use.When I do go to a hair dresser, I either have to read the labels on all the products they use, or I have to just do without a wash or style. And really it’s not quite the same getting a haircut without any style. That’s why I have to select the best products so I know how to grow black hair faster, after I get a haircut.

OPTION 1

This is my first option when I go to the hairdresser.

OPTION 2

And here’s my second option at the hairdresser.

OPTION 3

Last month that all changed. My gluten free daughter and I won haircuts from Shear Illusions! Owner Michael Flanagan has Celiac disease and reacts really badly to products that contain gluten, so he’s replaced all of his hair care and styling products with gluten free brands. In addition, he allows his clients to keep their own hairbrushes and combs in his salon to ensure they’re never affected by products that walk in on someone else’s head, they have some real salon pro equipment in there. I was thrilled. I could finally get rid of over a year’s worth of split ends, without reading labels or passing on the style. I honestly wasn’t that ambitious. All I really expected was a quick trim. After all, it was a free haircut. But Michael suggested this amazing haircut with long layers and lots of body. Great! It’s really the nicest haircut I’ve ever had. Of course if you want to look beautiful for a wedding or another event you need to have a nice hair styling to looking the best you can look.

Finally a third option!!

My daughter, who usually cuts and colors her own hair, showed him a picture of a cute little pixie cut. He reproduced it perfectly, incorporating all of her changes to the picture (longer bangs, a piece right here etc)

We were so pleased with our haircuts, that my daughter nicknamed Michael the “Hair Magician.”

Here’s my after picture!

Should YOU use gluten free cosmetics?

The experts suggest that Celiacs can safely use cosmetics that contain gluten. See this article for more information The measure for “celiac safety” is the amount of damage done by gluten to the intestine. Gluten molecules do not pass through the skin and therefore can’t cause damage to the intestine. There are some people, however, that have skin reactions when they use products that contain gluten or airborne reactions when they smell products that contain gluten. Even without an obvious reaction, some celiacs find they just feel more secure using cosmetics and hair products that are gluten free. The real test here is to trust your own body. Only you know for sure if you’re reacting to a cosmetic.

An Added Benefit:

An added benefit of having a gluten free hairdresser, is exchanging recipes! Michael gave me his artisan bread recipe! He used this video as a base for his recipe and replaced the flours with rice flour and gluten free Bisquick. You can watch the video to get the directions, just make sure to use Michael’s gluten free ingredients instead. I’ve included the gluten free version of the recipe below.

Want Your Own Gluten Free Haircut?

If you’d like a new look for the holidays, you can find Shear Illusion Hair Salon LLC at 7942 Picardy Ave., Ste A, Baton Rouge, LA 70809, right off of Essen Lane by Med-Aid and easily accessible from both I-10 and I-12. Their phone number is 225-757-9118.

You can visit the Shear Illusions website at ShearIllusionsHairSalon.com.

Gluten Free No Knead Artisan Bread

2013-12-06 18:59:13

Gluten free no knead artisan bread made with Gluten Free Bisquick.

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Ingredients

3 cups gluten free bisquick
3 cups rice flour
2 teaspoon red star yeast
2 teaspoons salt
3 1/4 cups room temperature water

Instructions

Measure flour and yeast in a bowl.
Add water to dry ingredients.
Cover bowl with plastic wrap and let rise about 10 hours.
Vigorously stir down the dough.
Preheat your oven to 450F.
Place a 5-6 quart sized dutch oven with its lid in the oven and let preheat about 30 minutes
Meanwhile pour the dough out onto a piece of parchment paper that is large enough to fill your baking dish, and smooth the dough into a circle.
Cover with plastic wrap and let rise while the baking dishes are preheating (30 minutes)
Lift the dough with the parchment paper and set into the dutch oven.
Cover the dutch oven with the lid and bake for 30 minutes.
Remove lid and bake for another 15 minutes.
Let cool completely before slicing.

Notes

I found this helpful tutorial for making artisan bread: http://www.simplysogood.com/2013/03/artisan-no-knead-bread.html

By Michael Flanagan owner of Shear Illusions

Baton Rouge Family Fun https://batonrougefamilyfun.com/

Gluten Free Cooking Classes for Thanksgiving at Bibi’s Patisserie

November 6, 2013 by Jodi Stewart

Thanksgiving usually means family, fun and FOOD!! But if you’re newly gluten free, it can be a stressful time. You might still have questions about what you can eat, and you might not have any idea how to make your favorite Thanksgiving dishes gluten free. I totally understand. My first gluten free Thanksgiving, I sat down to plain chicken and mashed potatoes. Not the feast I was used to.

Thankfully, Louisiana is filled with gluten free resources, including gluten free cooking and baking classes at Bibi’s Patisserie in Lafayette. This month Bibi’s will be offering two Thanksgiving classes, one to teach you how to make your favorite sides gluten free, and one to teach you some favorite family desserts.

All the dishes you make will also be egg, dairy and sugar free and vegan, so you’ll be able to fit lots of special diets around your table. My own extended family includes gluten free, diabetics and vegetarians. It going to be nice to have something for everyone.

The three hour classes include personalized instruction from Bibi’s head chef Hannah Ellaham-Raffel. She’s well known gluten free expert and you’ll have a chance to ask her questions about being gluten free and gluten free cooking techniques. You’ll also get to eat all your creations along with free wine or sparkling water, take home the recipes and a treat!

The classes, including food and wine, are only $65/person or $99/couple, so they’d make an excellent girl’s night out or date night activity. They do fill up quickly, so if you’re interested, contact Bibi’s at 337-534-0173 or on their website.

Chef Hannah is famous across the country for her special creations like this Cupcake Cake she made for Know Gluten

Bibi’s Thanksgiving Classes

Down-Home Baking- Friday, November 15 at 5:00 pm

This class is gluten-free, sugar-free, and vegan (optional)

On the menu: A southern bread pudding that will have your family asking for seconds, but never second guessing if it is gluten-free. You’ll also learn how to create a sweet potato casserole topped with house made vanilla bean creme marshmallows, and a rice puff bar made with gooey caramel and an almond butter ganache. The entire dessert menu will be served with house made apple cider, red wine, white wine, filtered/sparkling water, and of course mimosas!

A Southern Thanksgiving: The Bibi’s Way! – Friday November 22 at 5:00

Come and enjoy a thorough cooking demonstration and instructional cooking class with Bibi’s head chef Hannah Ellaham-Raffel. Allow her to show you how to cook a traditional southern Thanksgiving dinner using unconventional ingredients, that will leave your family begging for more! Join Bibi’s in making a creamy green bean casserole, corn maque choux, and a cornbread dressing that is absolutely mouthwatering! Served with your choice of beverage: red wine, white wine, filtered/sparkling water, or apple cider.

Future Classes:

Bibi’s offers classes almost every month. They’re an excellent chance to not only learn how to cook and bake gluten free, but also a great opportunity to have your questions personally answered by a well known gluten free expert.

To contact Bibi’s and register for these classes, visit their website, or call (337) 534-0173.

Bibi’s is located at 1321 W. Pinhood Rd, Lafayette, LA 70503.

Quinoa and Black Beans

Here’s a popular side recipe that would work for the holidays or any day for that matter…

2013-11-06 15:32:55

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Ingredients

1 teaspoon olive oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro
Lime

Instructions

Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.
Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro. Garnish and drizzle with lime.

Adapted from All Recipes

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