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Found 7 results

  1. I emailed Penzeys Spices about gluten and possible cross-contamination (cc). Here's what I sent and their response: Email request sent 12/19/16 from me: Hello Penzeys, Are your herbs, spices, spice blends, and extracts processed in a plant that also processes gluten (wheat, rye, or barley)? Are there any additives that aren't listed on your ingredients label? I've recently been diagnosed with celiac disease and cannot ingest any gluten, even from cross-contamination. Any amount of gluten will make me seriously sick. I love Penzeys and am trying to find a safe source. Thank you, Sara Email response sent 12/21/16 from Penzeys Spices Customer Service: Hi Sara, All of our products, including spices, herbs, salts and all ingredients used in our seasoning blends, are naturally gluten free, however we are not certified gluten free.We do not add gluten (or any items containing gluten) to any of our products, and will not package any items if they are found to contain gluten. Everything is all natural and does not contain any additives or preservatives. All ingredients are listed in the descriptions and on the label. Currently the only thing we have that contains gluten is our Aleppo Pepper. Penzeys Spices conducts routine spot testing for gluten on all of our products and follow FDA guidelines. Our machines are cleaned and tested in between jobs. Hope this helps! Take care, Sue
  2. I am one of those people who has been perfectly okay making various kinds of mashed potatoes, and even sweet potatoes, but has been a bit skittish regarding the parsnip. Unfamiliarity and fear of the unknown were likely driving factors. Then I discovered this simple way to incorporate parsnips into mashed potatoes, and the result is a big smile. This recipe makes a nice introduction to the parsnip. Ingredients: 1½ pounds parsnips 1½ pounds Yukon gold potatoes 4½ cups water 2 tablespoons butter 1 tablespoon sour cream 1 tablespoons chopped parsley 1 tablespoons chopped chives 2 teaspoons Kosher salt â…› teaspoon freshly ground black pepper Directions: Peel parsnips. Cut them crosswise into ½-inch rounds. If you get parsnips with a tough, fibrous core, then cut the parsnips in quarters lengthwise and cut out the tough core. Peel the potatoes and cut them into 1 to 1½-inch chunks. Place into a medium saucepan, cover with water, add two teaspoons of salt. Bring to a simmer, reduce the heat, cover and let cook for 10 minutes, until a fork can pierce easily. Drain and return the parsnips and potatoes to the warm pan. Cover and let steam in the heat of the pan for 10 minutes. Mash the parsnips and potatoes lightly with a potato masher. Careful not to over mash! Add butter and sour cream and mash some more. Stir in the chopped parsley and chives. Add black pepper and more salt to taste.
  3. Celiac.com 01/14/2014 - Baked chicken offers an easy, healthy alternative to frying, and can produce delicious results. This version uses crushed Rice Chex cereal in place of bread crumbs, and adds olive oil and a variety of seasonings to deliver a memorable meal. Ingredients: 4 skinless, boneless chicken breast halves 2 tablespoons olive oil 2 cloves garlic, minced ¾ cup crushed Rice Chex ¾ cup cup grated Parmesan cheese 1 teaspoon dried basil leaves 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon salt ½ teaspoon garlic powder ½ teaspoon onion powder ¼ teaspoon ground black pepper ¼ teaspoon paprika Directions: Heat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a bowl, blend the olive oil and garlic. In a separate bowl, mix the crushed Rice Chex, Parmesan cheese, basil, thyme, oregano, salt, pepper, paprika, garlic and onion powders. Dip each chicken breast in the oil and garlic until well-coated, then in the bread crumb Parmesan mixture. Coat chicken well. Place coated chicken in baking dish, and top with extra coating mix. Bake until chicken is no longer pink inside, and juices run clear, about 30 minutes.
  4. http://www.cbc.ca/news/health/herbal-product-contamination-considerable-dna-tests-find-1.1959278 "The tests identified several potential fillers, including rice, soybean and grasses such as wheat that could pose a health concern for people allergic to those plants and for consumers seeking gluten-free products" Be sure to try elimination herbal products if you are still experiencing symptoms on the gluten-free diet. It looks like this did not include products that were labelled gluten-free. This was a Canadian study. Do people think that it could be a problem in the US as well?
  5. Celiac.com 06/11/2013 - With the last of the cool nights upon us, and precious few excuses for romance since Valentine's Day, it's a great time to throw down a tasty, eye-pleasing meal that will speak volumes about your culinary character. This recipe for grilled rack of lamb fits the bill nicely. It makes a delicious rack that looks like a million dollars, and is bound to satisfy. Combine this with a glass of red wine or gluten-free hard apple cider, a couple of side dishes, and our recipe for strawberry mousse, and you've got the makings of a night to remember. Note: To do this right, it helps to have an instant-read cooking thermometer For lamb 1 (8-rib, 1½ pound) Frenched rack of lamb, trimmed of all but a thin layer of fat 1 teaspoon salt ½ teaspoon black pepper 1 teaspoon olive oil For herb seasoning 3 large garlic cloves, minced ¼ cup finely chopped fresh Italian parsley 1 tablespoon finely chopped fresh thyme 1½ teaspoons finely chopped fresh rosemary ½ teaspoon salt ½ teaspoon black pepper 1½ tablespoons extra-virgin olive oil Directions: Pat lamb dry and rub meat thoroughly with salt and pepper. Heat 1 teaspoon of oil heavy 12-inch pan for at least 2 minutes. Brown lamb on all sides, but not ends, about 10 minutes. Transfer racks to a small (13- by 9-inch) roasting pan. Coat and roast lamb: Put oven rack in middle position and preheat oven to 350°F. In a bowl, mix together garlic, herbs, salt, pepper, and oil. Coat the meat (not the bone) with herb mixture, using a bit of pressure to help it stick. Roast 15 minutes at 350°F, then cover lamb with foil and roast until thermometer inserted diagonally into center of meat registers 120°F. Roast for 5 to 10 minutes more. Let stand, covered, 10 minutes. While the meat stands, the temperature will rise to 125 to 130°F and the center for medium-rare. Cut each rack into 4 double chops. Serve with red wine of your choice for a delightful pairing, whatever your side dishes.
  6. I've found out the hard way that I am SUPER SUPER SUPER sensitive and I really need to take a bunch of supplements/vitamins for another health condition. Where do you get your supplements? What are the safest brands?
  7. As the summer gives way, and the last summer nights begin to carry the chill of fall, the oven beckons you to give up the grill and bring your cooking inside. When that happens, I like to answer that call with simple, quick and delicious recipes that will warm the house just enough to keep it comfortable. Baked chicken breasts offer one of the simplest ways to craft a quick, delicious dinner that will have family and friends smiling. This recipe will serve six adults, so adjust accordingly. Ingredients: 6 skinless, boneless chicken breast halves ½ cup honey ½ cup Dijon or stone-ground mustard - gluten-free (I use Annie's) 1 teaspoon dried thyme 1 teaspoon dried basil 1 teaspoon paprika 1 teaspoon dried parsley salt and pepper to taste Directions: Heat oven to 350 degrees F (175 degrees C). Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, mix the honey, mustard, thyme, basil, paprika, and parsley. Pour or brush half of this mixture over the chicken, until well coated. Bake for about 30 minutes. Turn chicken pieces over and brush with the remaining half of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink inside, and the juices run clear. Cool about 10 minutes before serving with rice, or potatoes, and salad for a tasty, delicious meal.
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