Be Free For Me Blog

If you’re looking for a gluten-free appetizer that will be loved by all (aka: even the non-gluten-free folks) check out these gluten-free crostini appetizers.

Crostini means “little toasts” in Italian which is so fitting, since the secret in making the most crunchiest, savory and flavorful crostini lies in the perfect toasting of the bread.

I made my crostinis with Udi’s new French Baguettes. The texture of these baguettes is light and airy. They sliced effortlessly and toasted to perfection.

The first step on making crostini is to slice the baguette at a 45 degree angle using a serrated knife. Next, brush with olive oil and place under a broiler until the toasts are just starting to take on a light golden color. Keep your eye on them when toasting, and be careful not to over broil. When the bread is light yellow in color and still glimmering with olive oil you know you have achieved the perfect little toast.

After you remove the little toasts from the broiler you top them with ingredients. This is where some folks may scratch their head and be at a loss. My only rule of thumb is that you select ingredients that complement each other. Ingredients that give you a medley of flavors that provides the perfect balance in just one simple bite.

Need some inspiration? Look at a menu of a gourmet pizza shop and use the gourmet toppings as inspiration for your gluten-free crostini creations.

Here are some of my favorite scrumptious crostini toppings that I’ve come up with:

Top Row; Left to Right (click on links below for recipes):

–    Broiled Pear and Apple Butter Crostini with Goat Cheese and Rosemary
–    The BLT: Crostini with Tomato Sauce, and topped with a Baby Lettuce Leaf and Smoky Bacon
–    The Southwestern: Tomato Salsa with Sharp Cheddar and Black Olive Crostini

Bottom Row; Left to Right (click on links below for recipes):

–    The Greek: Feta and Black Olive Crostini with a Greek Dressing Drizzle and Baby Spinach Leaf
–    Goat Cheese with Fig Compote and Rosemary Crostini
–    Red Pepper Jelly Crostini with Goat Cheese and Basil

Do you have a Crostini Topping you’d like to share? Please do in the comment section  below!

This week’s Friday Favorite is presented to another one of my favorite bars: The Good ‘n Natural Bar.

I discovered these gluten-free, dairy-free and vegan bars a few months back. I was at a local CVS looking for a quick snack and these were the only bars in stock that were gluten-free. Reluctantly I bought them… not knowing what to expect. But after one bite, I knew that I had found another keeper… another bar to add to my list of go-to favorites.

Good n’ Natural Bars are chewy and soft, full of flavor, and has flavors that are great for a breakfast-on-the-go (Oatmeal Cinnamon Raisin, Cranberry Almond or Lemon) or a snack (Dark Chocolate, Mixed Berry, Vanilla Raspberry). But my all-time-any-time-of-day favorite is the Peanut Butter bar.

I love the “back-story” on these bars too… two friends (Sarah and Ann) started the company making these delicious bars for friends and family. The company grew and grew. And thank goodness…. because now we can all buy them at our local stores. =)

Full of fiber and protein, make these bars are a must-try! Congratulations to Sarah and Ann for making a super tasty and super chewy gluten free bar, and for being awarded this week’s Friday Favorite on BeFreeForMe.com. Cheers!

Now that the New Year is suddenly approaching we’re all putting on our thinking caps to decide what this year’s New Year’s Resolutions will be.

And, if you’re like most of us, one of your resolutions will probably involve eating better, including making better choices when it comes to snacking.

This is why it is so very fitting that the sponsor of this Win-It-Wednesday contest on BeFreeForMe.com is Way Better Snacks.

Way Better Snacks are perfect for dipping, snacking and even using as a breading for chicken and fish. They are also perfect for making that crunchy topping on gluten-free mac and cheese. My favorite flavor is the Simply So Sweet Chili, but other yummy flavors include Simply Sunny Multigrain, Simply Unbeatable Blues,  No-Salt Naked Blues, Simply So Sweet Potato, and Simply Beyond Black Bean.

Unlike many others, Way Better chips contain the simplest of ingredients – ingredients like chia seeds, flax seeds, quinoa, broccoli seeds and daikon radish seeds – many of which are sprouted, which means they provided increased vitamins, minerals and antioxidants.

Way Better chips are also certified gluten-free, all natural, vegan and are low sodium. They also are an excellent source of fiber and whole grains (each serving packs at least 17 grams of whole grains!).

A total of four (4) BeFreeForMe members will be selected to win a prize-pack of a mixed case of 24 single-serve Way Better Chips. Two winners will be randomly selected from the entries received before Tuesday, January 1, 2013 at 11:59 PM EST, and two more winners will be randomly selected to win from the entries received between Wednesday, January 2 and Tuesday, January 8, 2013 at 11:59PM. SO – make sure you enter to win two times!

How can you WIN?
EASY!

Reply to this blog and tell me what you are going to do in 2013 to make it Way Better than any other year in the past! (Me? I am going to remember to simplify as much as I can in my life … simple, right?!)

Good luck! I hope that 2013 is full of happiness and love…  And as always…
Be Free! =)

NOTE: Get in on the fun and follow Way Better Snack’s on Facebook too!

What to give? What to give? It seems that every Holiday season that question pops-up time and time again… A small token of thanks to the Mom in the neighborhood who gets your kids off the bus, gives them an after-school snack, and watches them for a hour or so whenever you’re in a bind; a little something for your hair stylist who son just got diagnosed with celiac disease; or a hostess gift for your sister who, every year, has a huge whole-family holiday get-together, and, like you, is on a gluten-free diet.

Often I like to make a big batch of gluten-free cookies as a token of my appreciation. But let’s face it… sometimes I just don’t have the time, or the oven space, to make the dozens and dozens of cookies needed to show my gratitude.

That is when I decided to give the gift of convenience – both for me and the recipient of the gift: Gluten-Free Cookie Mix in a Jar.

For me the gift is perfectly convenient since no baking is required and many jars for gifting can be assembled at one time. And for the recipient the gift is perfect since they can bake off the cookies after the holidays – after the hustle and bustle, and after the platter-after-platter of holiday cookies have been gobbled up.

At the end of this blog I have included instructions on making two of my favorite gluten-free baking mixes, along with the coinciding recipes to attach to the jars with the baking directions. You can also “jar” your own favorite cookie mix too if you choose. Following are some basic rules of thumb when “jarring” gluten-free cookie mixes:

The Jar: Use a 1 quart mason jar / or screw top jar. A wide mouth jar is easier to get the ingredients in layers, and using a canning funnel makes the job easier too.

4 Cups = 1 Quart: Remember that there is 4 cups in 1 quart. This means that all of the ingredients that you include in your 1 quart jar should equal approximately 4 cups. Remember though that there is a bit of space for “air” at the top of each jar… so you have a bit of extra room if needed. I often use a 1 liter jar to give myself a bit more room to add in extra chocolate chips, M&M’s or other yummy mix-ins.

Layer It: When you layer the ingredients put the “finer” (think gluten-free flours and granulated sugar) at the bottom of the jar, layered with the medium texture items (such as oatmeal and raisins) and finally topped with the chunkiest ingredients (This would include M&M’s, Candy Bar Chunks, Chocolate Chips). Before you start layer think to yourself, “Will this ingredient be able to sift through a lower layers in the jar?”  If the answer is yes, layer those ingredients towards the bottom of the jar.

Stack the Layers: After you put in a layer of an ingredient, push the ingredient down with the back of a spoon, your fingers, or the side of a meat mallet. This will make a better presentation and will ensure all the ingredients fit in the jar. You can use a slim rubber spatula to “edge” each layer for a nice clean line.

Raisinet & Chocolate Chip Gluten-Free Cookie Mix

1 ¾ cup gluten-free all-purpose flour blend
1 1/2 teaspoon salt
1 teaspoon baking powder
¼ cup brown sugar, plus 2 tablespoon
1 cup Raisinets (I used ½ cup dark chocolate and ½ cup of milk chocolate. NOTE: One 3.5 ounce package yields ½ cup)
¼ cup chocolate chips (check label for allergens)
¼ cup brown sugar
¾ cup sugar

Other:
1 quart wide mouth Mason jar
Ribbon / Fabric / Tulle
Printed recipe tag
Twine / string to hang recipe tag

Layer the ingredients in the order above in a wide mouth Mason jar, or similar. Pack each layer (with the exception of the Raisinete’s and Chocolate Chips) with the back of a spoon or other utensil (the backside of a mallet for meat works great) before adding the next ingredient. You can also “skim” the edges of each layer to get a clean line by using a slim rubber spatula before adding the next ingredient. Be extra careful to pack the brown sugar layers to ensure the Raisinets and the chocolate chips stay secure.

Seal the top tightly. And keep jar upright. Place a ribbon and/or piece of fabric to the top of jar. Attach a gift tag to the top with twine or ribbon with the preparing / baking directions. (I use pre-strung shipping tags found at an office supply store).

Below is the recipe to be included with the Cookie Mix:
Gluten-Free Raisinet & Chocolate Chip Cookies

½ cup of butter, plus a bit more for greasing the cookie sheet
1 egg
2 teaspoon vanilla extract
1 quart jar of Gluten-Free Raisinets & Chocolate Chip Cookie Mix

Preheat the oven to 375 degrees F.

In a large bowl cream the butter. Add in the egg and vanilla. Blend well.

In a separate bowl, pour the Gluten-Free Raisinets & Chocolate Chip Cookie Mix. Blend well to ensure the ingredients are well mixed.

Little by little, add the cookie mix into the cream butter mixture, mixing well after each addition.

Drop tablespoon portions of the dough onto a greased cookie sheet. Bake for about 10 minutes.

Yields 3 dozen cookies.

Gluten-Free M&M Cookie Mix

2 cup gluten-free all-purpose flour blend
½ teaspoon baking powder
½ teaspoon baking soda
1 cup M&M candies
1 ¼ cup of sugar
¼ cup M&M candies

Other:
1 quart wide mouth Mason jar
Ribbon / Fabric / Tulle
Printed recipe tag
Twine / string to hang recipe tag

Layer the ingredients in the order above in a wide mouth Mason jar, or similar. Pack each layer (with the exception of the M&M’s) with the back of a spoon or other utensil (the backside of a mallet for meat works great) before adding the next ingredient. You can also “skim” the edges of each layer to get a clean line by using a slim rubber spatula before adding the next ingredient.

Note that when you add the sugar over the 1 cup of M&M candies the sugar will “sift” down between the candies; this will give the jar a fun look. After adding the sugar, you will add the last ¼ cup of M&M candies – when you add this layer, position the candies around the sides of the jar, so that they form a ring around the glass.

Seal the top tightly. And keep jar upright. Place a ribbon and/or piece of fabric to the top of jar. Attach a gift tag to the top with twine or ribbon with the preparing / baking directions. (I use pre-strung shipping tags found at an office supply store).

Below is the recipe to be included with the Cookie Mix:
Gluten-Free M&M Cookies

½ cup of butter, plus a bit more for greasing the cookie sheet
2 eggs
1 quart jar of Gluten-Free M&M Cookie Mix

Preheat the oven to 375 degrees F.

In a large bowl cream the butter and the eggs. Blend well.

In a separate bowl, pour the Gluten-Free M&M Cookie Mix. Blend well to ensure the ingredients are well mixed.

Little by little, add the cookie mix into the cream butter mixture, mixing well after each addition.

Drop tablespoon portions of the dough onto a greased cookie sheet. Bake for about 10 minutes.

Yields 3 dozen cookies.

When I was a little girl I’d get a big box and munch them down every time I went to the movie theater. While other kids were getting sour-patched-whatevers and humongous buckets of popcorn – my simple pleasure was Raisinets.

And now that I’m older, I loved to revisit the sweet raisin treats, covered in chocolate… milk or dark.

I like to eat Raisinets by the handful, or in my cookie recipes – instead of chocolate chips. Check out this recipe for Gluten-Free Raisinets & Chocolate Chip Cookies.

And yes… Raisinets are gluten-free. So grab a handful and much away!

Raisinets are this week’s Friday Favorite on BeFreeForMe.com since they are tasty chocolate treats that bring back happy gluten-free memories! Congratulations!

This week’s BeFreeForMe Friday Favorite is awarded to a bar that I, literally, just stumbled across.

The Good Bean Bar.

On a recent trip to New York City, I made a quick trip to a Whole Foods Market in the Chelsea section to grab a few “things” (o.k. …  I had to grab a few gluten-free bars to eat in the taxi rides between meetings to hold me over before the next meal).

And what a delight when I found these fruit, and NO nut bars being sampled at the store. Not only did I get a chance to try all three delicious flavors, including Chocolate Berry, Fruit & Seed Trail Mix, and Apricot Coconut, but I also discovered a new favorite bar.

And you all know about my love affair with my gluten-free bars!

The Good Bean Bars are tasty, have only 130 calories per bar, are super-filling, and are free of GMO’s, gluten and nuts. They also have 5 grams of protein and support fair-trade.

The best part about these bars are that they are made from chick peas! Healthy and delicious… my two favorite combos.

So Congratulations! All the healthy benefits and making my taxi cab rides in NYC so absolutely delicious are the reasons why these week’s Friday Favorite is awarded to The Good Bean Bars.

Note: You can find The Good Bean Bar at a Whole Foods Market near you or take advantage of Super Saving Shipping and order them on Amazon.com with the links below. Taxi ride in NYC not required to enjoy 😉

The Good Bean Fruit and No-Nut Bar, Chocolate Berry,Gluten Free, 40-Gram (Pack of 10)

The Good Bean Fruit and No-Nut Bar, Fruit and Seeds Trail Mix, Gluten Free, 40-Gram (Pack of 10)

The Good Bean Fruit and No-Nut Bar, Apricot and Coconut, Gluten Free, 40-Gram (Pack of 10)

The Holidays and party-time have arrived… Send out those party invitations! Take out the fine china! Set-up those buffet tables!

And, most importantly, get to the planning of the menu fare.

But what is a gal to do that needs help with planning a gluten-free gathering? Answer: Start a social media campaign that seeks tips, advice and recipes to guarantee a successful gluten-free gathering.

Which is exactly what Erica, the Marketing Coordinator over at Sol Cuisine decided to do… What a smart cookie!

This brave girl set out to host a gluten-free holiday party for her friends and family- a “DNBYOB” (Don’t Bring Your Own Bread) party as she is calling it. And she is beckoning all of us with gluten-free insight to help her out!

And in gratitude all peeps that contribute a gluten-free recipe, or gluten-free hostessing tip will be thanked with a Sol Cuisine Coupon! Yah-yah… This week we ALL can be WIN-It-Wednesday winners!

How can you share your recipe or tip with Erica? Easy! Here’s how:

1.)    Go to Sol Cuisine’s Facebook page.
2.)    Like Sol Cuisine.
3.)    Click the Erica’s Gluten-Free Gathering icon (an example of what you’ll be looking for is to the left)

4.)    Submit your recipe or tip on Sol Cuisine’s Facebook page.

However…
As a BONUS, Erica and the gang over at Sol Cuisine are ALSO sponsoring this week’s WIN-It-Wednesday on BeFreeForMe! I love the Sol Cuisine products (that include veggie burgers, veggie dogs, falafel, tofu and veggie crumbles) since they are gluten-free, vegan, non-GMO and organic. Can I tell you how flipping excited I was when I discovered Sol Cuisines gluten-free veggie burgers?! Most veggie burgers are packed with wheat… but NOT Sol Cuisines!

The Sol Cuisine products also make fantastic ingredients for vegan and gluten-free holiday buffet dishes. Including: Italian-Style Stuffed Peppers, Grilled Lemon-Rosemary Tofu and Organic BBQ Tofu Ribs with Peach Salsa.

A total of four (4) BeFreeForMe members will be selected to win a prize-pack of FIVE (5) FREE product coupons. Two winners will be randomly selected from the entries received before Tuesday, December 18, 2012 at 11:59 PM EST, and two more winners will be randomly selected to win from the entries received between Wednesday, December 19 and Tuesday, December 25, 2012 at 11:59PM. SO – make sure you enter to win two times!

How can you WIN?
EASY!

Reply to this blog and tell me how you would top your Sol Cuisine Veggie Burger (Me? I love the Spicy Black Bean Burger topped with guacamole, red onions on a tossed gluten-free roll… simple – yet tasty!)
Good luck, for your New Year’s Resolution this year “Go Meatless” at least one day a week! And as always…

Be (meat!) Free! =)

NOTE: Get in on the fun on Twitter and Pinterest too! Pin your favorite recipe on Sol Cuisine’s Pinterest page or tweet about Erica’s campaign at @SolCuisine with hashtag #GFgathering.

Chobani’s new product is one you’re going to flip over… Literally!

Chobani fans rejoice! Flips are the newest in Chobani’s line-up of gluten-free yogurts. Chobani Flips are a cup of low-fat yogurt alongside a separate section of tasty stir-ins. They are all natural, gluten-free, free of artificial preservatives and flavors.

The two current flavors Flips come in are: Honey Banana and Vanilla Chocolate Raspberry. The Honey Banana is low-fat honey yogurt alongside a smooth banana puree. The Vanilla Chocolate Raspberry is low-fat vanilla chocolate chip greek yogurt paired with ripe, sweet raspberries.

I love the Honey Banana for breakfast, and the Vanilla Chocolate Raspberry for a sweet snack… or even dessert.

Chobani Flips are currently only available in the Northeast US, but are making there way across the US. Keep checking your dairy department for them!

Totally delicious, fun… and also low-fat are the reasons why this week’s Friday Favorite goes to Chobani Flips. Congratulations!

I love to top my salad with crispy, crunchy tidbits that give a plain salad a punch of flavor. I usually use dried cranberries, crispy tortilla chip crumbs, or sliced almonds.But recently I found my all time favorite crunchy topping… Gerbs Pumpkin Seeds.

These dry roasted, gluten-free pumpkin seeds are great to add an unexpected crunch to a otherwise boring salad. I also love to grab a handful and snack away. They would also be perfect used in a gluten-free “trail mix” recipe.

Deliciously addictive and full of crunchy flavor are the reasons why this week’s Friday Favorite on BeFreeForMe.com is awarded to Gerbs Pumpkin Seeds. Congratulations!

With the Holidays here we’re all thinking about baking up a storm. Cookies, cakes, pies and loaves – but since they need to be made gluten-free…alternative flours need to be discovered and explored.

If you’re looking for a gluten-free flour that is higher in protein, fiber and rich in micronutrients (including iron, calcium, magnesium and B Vitamins) than most any other gluten-free flour, look no further than Best Kitchen Pulse Flours. And if you’re like me, any way that I can incorporate healthier alternatives into my life the better!

Other bonuses are that Best pulses are natural, non-GMO, certified-organic and kosher.

I was unfamiliar with pulse flours until Shelley Case introduced them to me a few years back. Shelley explained to me that pulses (also known as legumes) include all types of dried peas & beans, lentils and chickpeas. Frequently overlooked in the gluten-free diet, pulses are one of the most nutritious and versatile foods. They are high in fiber, protein, B vitamins (especially folate), and a variety of minerals-plus they are low in fat, sodium and have a low-glycemic index.

Pulse Flours are simply pulses ground up into flour. I like that Best Kitchen’s offers Whole Chickpea and Whole Pea Flours – not split, like so many others. The benefit of Whole Flours is that they include the “seed coat”, or the outer husk of the pulses, which contain 90% of the fiber and are loaded with antioxidants. Another bonus: Baking with Whole Flours also gives baked goods more “body” than Split Flours.

All these healthy and flavorful reasons are why I am so glad that Best Kitchen Pulses are this week’s WIN-It-Wednesday sponsor on BeFreeForMe.com. Best Kitchen Pulses will provide four (Yes….4!) LUCKY BeFreeForMe members a gift pack of gluten-free flours and fibers, just in time for holiday baking! The gift pack includes:

~ Best Cooking Pulses Apron
~ Best Whole Yellow Pea Flour (1kg)
~ Best Chickpea Flour (1kg)
~ Best Green Split Pea Flour (1kg)
~ Best Pea Fiber (1kg)
~ Naked Yumpeez – roasted split peas shaker (I love to snack on these… or include in baking as a nut substitute, or as a salad topper)

How can you WIN?
Easy!

Reply to this blog and tell us how you incorporate healthy ways into your life (Me? I try to take a nice brisk walk at lunchtime… gets me some exercise, and reduces stress levels!). Four (4) winners will be randomly chosen from entries received before Tuesday, December 4, 2012 at 12:00 midnight EST; and two (2) more winners will be randomly chosen from entries received between Wednesday, December 5 and Tuesday, December 11, 2012 at 12:00 midnight EST.

Good Luck, sneak in the healthy alternatives in life whenever possible, as always…
Be Free!

Want some recipes using Best Kitchen Pulses? Check out these links:

Apple Crisp

Banana Chocolate Muffins

Chocolate Muffins