HI All,
The bialy’s were made at the the request of Soleah, one of our customers. She’s not on FB, but gave us permission to post an email she sent us:
Hi Dan, I’m in heaven…seems like heaven…as I sit here eating an oven toasted bialy with ghee. Dan, you and your team have scored a touch down and are the winners of the big bowl – forget the Saints and Colts. The bialy’s are awesome!!! I enjoyed my visit to the store yesterday and my chat with the lovely ladies who served me. Honestly, yesterday was a complete bread day – I consumed nothing but your products which included the fresh out of the oven cinnamon and raisin bread sticks. Oh my gosh, those are amazing. I can see I’m going to have to step up my workouts now that bread is back in my diet. You know, it’s the little things in life that make a difference and I am filled with joy! I need to get ready to head out to choir and I know with this bialy in my tummy I will sing like a songbird today. Dan, with all my heart, I sincerely thank you and your team, I hope the bialy turns into a huge seller for you. Also, remember to let me know when you have some material I can put out at the Center. Have a delight filled day….
Soleah
Soleah is at the Altadena Healing Arts Center…check them out.
1911 Lake Avenue
Altadena, CA 91001-3037
(626) 398-8776
OK people, back to business…
Don’t you get tired of people telling you there is no medical evidence for the GFCF diet? [You know, before 1950 there was no medical evidence that a Gluten Free diet would help celiacs, either!]
Melissa Kimmell was in the bakery today and told me something which I had to ask her to share with you. Her son has ASD and is on a GFCF diet. But a substitute babysitter accidentally gave him macaroni and cheese last week, and for three days, until it passed through his system, she saw a complete regression in his symptoms. Watch the short video because she’s much more convincing than me!
I’m not saying EVERY kid with ASD is helped by the diet. But for the kids it helps, don’t try to tell me it doesn’t. I have to believe the parents, the people that know their child best. Anyone who thinks they know better is just plain arrogant, IMHO.
[PS Sorry about the sound quality, that's the bakery. Thanks again, Melissa, for sharing!]
Apple Crumble, Apple Cobbler, Apple Buckle. (Buckle? Why buckle?) There must be a dozen names for what has to be the easiest, yummiest dessert in creation. It’s all the best parts of apple pie – the filling, the topping – without the hard part – the crust.
We don’ need no stinkin’ crust! Bring on dessert!
This recipe makes a generous amount for 5 or 6 people, but believe me when I tell you that it won’t go to waste! You can let leftovers sit on the counter up to a day, but any time longer than that I’d put it in the fridge, and re-warm before eating. In fact eating warm, with maybe a dollop of vanilla ice cream on the side, is my favorite!
For the flour I usually use the “Easy” flour blend that I talked about last time, but this is a very flexible recipe and almost anything will work. Feel free to improvise!
Apple Brown Betty
1 cup flour blend
1 cup brown sugar
1/2 cup butter or margarine (such as Earth Balance)
optional: 1/4 cup quinoa flakes or gf-oatmeal
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5 large baking apples (I prefer “Granny Smith”)
1/2 tsp cinnamon
optional: 2 Tbsp corn starch
optional: 2 Tbsp apricot jam
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Pre-heat oven to 350 degrees.
In a medium bowl, combine flour; brown sugar; and oatmeal or quinoa if using. (They add nice texture.) Add margarine to bowl, and “cut” into dry ingredients using either two knives, the tines of a fork, or a tool called a “pastry blender” you can pick up at the grocery store. Basically, you’re cutting the margarine into smaller and smaller pieces while mashing it into the flour and sugar so that you end up with a crumbly mix that they say looks like peas. I say “they” must eat small peas! It’s actually more like lentils. Set that bowl aside.
Next, peel your apples, then slice or dice as you prefer. [Larger pieces will be firmer after cooking, smaller pieces will be more saucy, but it's all good.] [Except the core - throw away the core.]
Put apple pieces into an 8″ square baking dish or 8″ pie dish. Toss the apples with the cinnamon, then the corn starch if using. (It absorbs the liquid from the apples as they cook and makes almost a like gravy in the fruit – yum! Other starches work too if you’re sensitive but corn is the strongest and cheapest.) The optional apricot jam is heavenly – it adds depth to the flavor and a hint of sweetness.
Sprinkle the crumb mixture on top of the apples. Don’t squish the crumbs too much – you want to keep them a little loose. You can pat them down into place, just use a light hand. 
Place on middle rack of pre-heated oven for about one hour. Which should be just long enough to run out for that vanilla ice cream! Enjoy!
{Makes a good gf-dessert for 4th of July.}
Oh my God. I LOVE you guys! You, all our friends and customers who wrote and called and faxed your stores to ask if they’d carry our products, you are the BEST!
The store managers were surprised and a little overwhelmed by the response – one man told me he had a new message every time he opened his email! Clearly many, many more letters went out than I even saw – you were doing it out of love, not for the cookie dough. And that is something that I will always appreciate. Thank you.
Also some people wrote some really nice things about us and our products – I’m going to pick out some samples to share on a “testimonials” page.
Plus (JOY!) a lot of stores who weren’t even on the list have called us, some I don’t even want to mention lest I jinx the relationship. And a big BIG thank you! to everyone who wrote in to tell us about Vitamin City in San Dimas! I can’t believe I didn’t know about them!
We’re actually going to re-run this giveaway on a smaller scale next week and God willing we’ll be able to include Vitamin City. We’re definitely adding the Lassen’s Market in Santa Clarita!!! How cool is that?
We’ll be in Rainbow Acres in Culver City; Co-Opportunity in Santa Monica; Full o’ Life in Burbank; and Grassroots of South Pasedena starting early next week, but many new stores will not have their cookie dough for a few days – I’m going to email everyone when it’s safe use your coupons, and we’ll extend the expiration date so you have at least a month to pick it up. Thank you, really and deeply, thank you.
Oh, and just in case you’re into it, we have a printable pdf of that “Please Carry” letter that you could drop off at other stores where you buy gluten-free foods.
That was the most poignant idea expressed in the news report on one study on teen autism.
I thought Andrea was remarkably poised on camera – much more so than I ever am! – but I have to say as long as we’ve had the honor of knowing her (even before the bakery officially opened, like 2 years now, so she wasn’t even a teen back then!) Andrea has always seemed poised and self-possessed. Quiet, yes, but lovely. You rock, girl!
[Would it sound self-serving if I said a factor in Andrea's socialization was certainly that her mother has had her on a gluten-free diet since she was two? Of course it would. But it's true.]
Dr. C. Richard Boland, chief of gastroenterology at Baylor University Medical Center in Dallas, says that persistent stomach aches, nausea, bloating, constipation, diarrhea, or heartburn should be discussed with your doctor, according to an article called “What You Need to Know When Your Stomach Aches” in US News and World Report.
Just remember doctors aren’t God. (Though they sometimes think they are!) I will always remember bringing my [unknown to us] super-gluten-sensitive son into his doctor, who talked to him for a couple of minutes and pronounced, “Kids get stomach aches. It’s normal.” I ignored my son’s symptoms for years because “it’s normal!”
It is NOT normal to have a lot of stomach aches, even for a kid. It’s NOT normal to often get diarrhea! And no-one knows your body like you.
**
The Sensitive Baker will be closed for Passover [watch for our annual spring-sale!] but I’m ordering Gluten-Free Oat Matza for my own personal use, and wanted to know if anyone else wants in on the “DEAL.”
These are the same GF-Oat Matzo that Gluten-Free Bay blogged about last week.
They come 3 (only 3) round, handmade, slightly burned matzos to a box, for only $24 (Compare to $23 PLUS SHIPPING if ordered direct from the Lakewood Matzo Factory; and almost certainly approaching $30/box, if not more, if ordered from Western Kosher Market (on Fairfax, (323) 655-8870).)
BUT we can only honor this price if you order by Midnight (Pacific Time) Monday March 23. You’ll PAY NOTHING until your order ships, and if you’re a Southern California resident and subscribe to our “Sensitive Information” newsletter you’ll get FREE SHIPPING! (Out-of area members take $6 off postage.)
Just our way to say “thank you!” And, “Happy Holidays!”
So send an email to sandee { at } thesensitivebaker(.)com to reserve your order NOW! I’m calling the order in Tuesday morning, and I’m not getting any extra — that stuff is way too expensive to have lying around!
**
There’s a new gluten-free cookbook in town, just in time for passover. Packed with hundreds of delicious recipes you can use year-round, Anything’s Possible is a beautiful, full-color cookbook and a real breakthrough for kosher celiacs and gluten-sensitive individuals. And for a limited time, they are offering FREE shipping throughout the United States AND 15% off the price of the book!
I’m going to try the kneidlach recipe:
1 lb. / ½ kilo ground white chicken or white turkey
2 eggs
½ tsp. salt
1 potato, cooked and mashed
1 small onion, diced or pureed
Combine all the ingredients and mix them well. Refrigerate the batter for about an hour to make the batter firm. Make small balls out of it and drop them into boiling water. Cook the kneidlach for about ¾ of an hour. Add them to the soup pot about 45 minutes before the soup finishes.
NOTE:
Kneidlach can be made in advance and frozen. Remove them from the freezer and
place them in the soup approximately 45 minutes before the soup finishes cooking.
(Reprinted with permission from the publisher.)
(There are more recipes online at Anything’s Possible!)
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Because we LOVE you and we want to see you and your family healthy (and because our bakers have gotten SO GOOD at baking bread that the costs are coming down, ever so slightly) we have a new offer on all our bread:
BUY TWO AT $10, GET THE THIRD 50% OFF.
Yes, that is correct. $25 for three bags, and you can mix and match.
Who said Christmas doesn’t come in springtime?
Karina of Karina’s Kitchen, a.k.a. the Gluten Free Goddess (and if she hadn’t earned the title before – she had – she deserves it now!) has come up with a recipe for GLUTEN FREE RYE BREAD – SERIOUSLY! And it’s vegan! And soy-free! So many of our customers yearn for rye bread that I just had to post the link. It looks like a bit of patchke-ing (don’t all gf-bread recipes?) but everything Karina makes is brilliant and worth every drop of effort. I’m going to try it and post my results! Wish me luck!!
