We have some truly great recipes to share from our test kitchens, but let’s toast (we’re not talking bread) the first post with a favorite time-tested summer cocktail—Long Island Ice Tea. To your health!
Long Island Iced Tea
- ½ oz tequila
- ½ oz white rum
- ½ oz vodka
- ½ oz gin
- ½ oz triple sec
- ¾ oz sweet & sour or lemon juice
- Splash of Coca-cola
- Lemon wheel
In a highball or Collins glass with ice, add all of your liquors, and also the sweet and sour mix (or fresh lemon juice). Add a splash of cola and stir, adding a lemon wheel for a garnish. To make a top shelf Long Island Iced Tea, simply use high quality liquors, such as Grey Goose, Cointreau, Bombay, or Bacardi for your ingredients.
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It seems like gluten-free is on the tip of everyone’s tongue.
Gwyneth Paltrow goops about it. Chelsea Clinton’s wedding cake was made without it. Gluten-free packaging is becoming more common, restaurants are offering gluten-free meals. As I matter of fact, I first learned about gluten-free from Joan Crawford and Norma Shearer in the deliciously campy 1939 movie called The Women. The main character is ‘watching her figure’ after her husband dumps her and has her cook make gluten-free muffins/bread. Here’s a video clip of some great lines in the film: http://www.youtube.com/watch?v=gTC0YusJFTY
The truth of the matter is gluten-free is not a fad!
With more than 55 diseases directly correlated to gluten and over 200 that are affected by gluten, it is a serious health-centric problem. As gluten-free begins to be seen as a basic accessibility issue rather than simply a diet preference; it is increasingly important to develop more gluten-free options to meet the rising need of consumers, especially children. Unless your kids attend Hogwarts and can wave their magic wands, getting a gluten-free meal at school isn’t easy.
GlutenFree U® (short, for University) is on a mission to help champion healthier food options for today’s families. Our new GlutenFree U® Startup Program is designed in such a way that consumers and foodservice professionals alike will come away with an in-depth knowledge on bringing gluten-free to their kitchens. Here we will provide information and a forum to discuss challenges and best practices when it comes to gluten-free cuisines.
The good news is that going gluten-free no longer means giving up the foods you love or eating things that taste like cardboard or sawdust.
Here’s a taste (recipes to come): http://pinterest.com/RaveCuisineLLC/gluten-free-dishes/
GlutenFree U® Magazine 
Cross-contamination is a huge issue for GF meals prepared on the outside. Frustrating isn’t it?
I sympathize. Our whole household is gluten-free because my wife and kids are wheat sensitive. Try going to a restaurant or ordering take-out. It’s impossible. Recently, we ordered Dominos which was supposed to be gluten-free and they had a reaction. Curious?
How about some great Dessert recipes? My son has severe gluten allergies. Thanks.
Yes, perhaps the biggest challenge for me is my kids, of course! One is starting college this fall and the other is still in high school. Neither schools have gluten-free programs set up in their campus dining areas.