Product Review: Chebe Cinnamon Rolls

As you know, Glutenfreeda has been a long-time supporter of Chebe products - back when there was only the single, basic bread mix. Now, with a full line of mixes and frozen par-baked goodies, Chebe continues to impress with Focaccia, Breadsticks and Cinnamon Rolls.

Ingredients: Manioc (tapioca) flour, modified manioc starch (100% manioc), evaporated cane juice, cinnamon, iodine-free sea salt.

Like all of their mixes, the cinnamon rolls come together in just minutes! Just add oil, an egg, applesauce and a little bit of milk or soymilk, roll it out and you're set! If you want to include nuts or raisins, you easily can, and if you don't, they're delicious as-is.

While the dough puffs up considerably and looks flaky, I felt like the sticky buns were mostly...bun. As the dough expanded, space was created between each layer, forming a sort of pastry rosette, with most of the filling leaking out onto the bottom of the pan. Still delicious (and significantly better warm!) but not quite the same as a traditional cinnamon roll.

As soon as they start the cool, the buns become fairly chewy and a little bit dry - much like the standard bread rolls. But just pop them in the microwave for a few seconds and they are warm, moist and delicious once again.

Available nationwide, across Canada and in Puerto Rico.

GFCF Weekly Roundup: WAFFLES

That's right, WAFFLES - in all caps. I love waffles; I miss waffles; and with this allergy friendly recipe, now they can be enjoyed by everyone around.

Perfect for breakfast in bed or a weekend brunch, these gluten-free and dairy-free waffles are a crowd pleaser. Even though berry season is still a few months away, the beauty of this recipe is that it works best with frozen fruit! While dairy free pancake and waffle recipes are easier and easier to come by, they don't always make for the most traditional-style breakfast - but not these! While they are deliciously GFCF, these waffles will bring back memories of your favorite weekend brunches. No matter what time of year, these waffles will make you feel like spring is right around the corner!

Gluten free, Dairy/Casein free Waffles with Berry Syrup

Ingredients
For the waffles
1-3/4 cups gluten free flour (like Jules All-Purpose)
1 Tablespoon baking powder
1/4 teaspoon baking soda
1 Tablespoon sugar
1/2 teaspoon salt
3 large eggs, lightly beaten
6 Tablespoons Earth Balance butter, melted
2 Tablespoons canola oil
1-1/2 cups soymilk up to 1/2 cup water (to thin batter, if needed)

For the syrup
1-1/2 cups frozen blueberries
1-1/2 cups frozen unsweetened raspberries
1/2 cup pure maple syrup
1/4 teaspoon ground cinnamon

Directions
For the Waffles

Preheat a waffle iron.

In a large bowl, combine the gluten free flour, baking powder, baking soda, sugar, and salt. In a separate bowl, combine the eggs, melted Earth Balance butter, canola oil and soy milk. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until the mixture is just combined. (If the batter is too thick, thin with a little water. You may need to thin the batter between waffles - it tends to thicken as it sits.)

Spoon 1/2 cup of the batter onto the hot waffle iron. Close the lid and bake until the waffle is golden or the waffle iron indicates it is ready. Repeat process with remaining batter.

For the Syrup

While waffles are cooking, combine the berries, maple syrup and cinnamon in a saucepan. Cook over medium heat until thoroughly heated and some of the berries have broken down. Serve syrup over waffles.

GFCF Weekly Roundup - Holiday Desserts

Here at the Glutenfreeda Blog we're going to try something a little different - we're going to have established columns with new articles on a weekly and/or monthly basis. From gluten-free/casein-free recipes to product reviews, you'll soon be able to mark your life by our articles! =)

GFCF Chocolate Peppermint Squares
Makes 24 bars

Ingredients
1 ounce gluten free bittersweet chocolate, melted
1/4 cup Earthbalance butter substitute, softened
1/2 cup sugar
1 egg, lightly beaten
1/2 cup gluten free flour
1/4 cup walnuts, coarsely chopped
2 Tablespoons Earthbalance butter substitute, softened
1 cup powdered sugar
1 Tablespoon water
1/4 teaspoon peppermint extract
1 ounce gluten free bittersweet chocolate
1 Tablespoon unsalted butter

Directions
Preheat the oven to 350°F. Grease and lightly flour an 8x8 inch pan with gluten free flour. Cream Earthbalance, sugar and egg. Add 1 ounce of melted chocolate, 1/2 cup gluten free flour and nuts. Place mixture into prepared pan and bake for 20 minutes or until an inserted toothpick comes out clean. Remove from oven and allow to cool.

Meanwhile combine 2 Tablespoons Earthbalance, powdered sugar, water and peppermint extract. When cake layer is cool, spread Earthbalance mixture on top.

Melt remaining 1 ounce chocolate and 1 tablespoon Earthbalance; pour over filling. Chill in the refrigerator. Cut into 24 small bars.

GFCF Fresh Pear Crisp with Dried Cranberries
Ingredients
Topping
5 Tablespoons Earth Balance butter substitute, melted
1/2 cup gluten free flour
6 Tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt

Filling
3-1/4 pounds slightly underripe Anjou pears, peeled, halved, cored and cut into 1" pieces
3/4 cup dried cranberries
2 teaspoons fresh lemon juice
1/4 cup sugar
2 Tablespoons cornstarch
1/2 teaspoons cinnamon
1/4 teaspoon ground ginger
1 teaspoon orange zest

Directions
For the topping
Melt the "butter" in a small saucepan, remove from heat. Sift together flour, sugar, baking powder, cinnamon and salt. Add flour mixture to butter, tossing with a fork to form crumbs. Set aside.

For the filling
Preheat oven to 350 degrees F. Butter an 11"x7" baking dish. Add the pear pieces and the cranberries to the baking dish. Drizzle with lemon juice. In a small bowl, combine sugar, cornstarch, cinnamon, ginger and orange zest. Sprinkle the mixture over the fruit. Crumble the topping over the pears. Bake for 50 minutes. Serve warm (for the dairy indulgent, serve over gluten free vanilla ice cream).

Other GFCF favorites
GFCF Cranberry Apple Pie* (pictured at right)
GFCF Apple Cinnamon Cake
GFCF Pumpkin Apple Sauce Bread (substitute soy or almond milk)

*For this recipe, and all of our holiday pies, we recommend using Gluten Free Mama's Pie Crust Mix which can easily be dairy-free and egg-free!

"...Adieu! Adieu! To you and you and yo-ou!"

(Doesn't the Sound of Music make everything better?)

Well today begins the final section of the Peking to Paris Motor Challenge! A brief recap: the rally began on September 10th with over 120 vintage vehicles (bearing both a driver and navigator) setting out from Peking, China with plans to cover more than 14,630 km/8,923 miles in 37 days. While the rally participants were faced with many challenges along the way - mechanical, environmental & social - nearly everyone arrived this morning in France! Due to a last minute rally in Paris protesting a recent change in legislation, the route through the City of Light was revised late last night and released to the participants for tomorrow's final drive! Today's journey, from Aix les Bains to Troyes (both in France) covered 430km/267 miles from the foot of the Alps, northwest through the beautiful countryside and into central France.

French Onion Soup

Ingredients

1/2 cup unsalted butter
4 large yellow onions, sliced
Salt
5 cups gluten free beef stock
2 bay leaves
Freshly ground pepper
1/2 pound Emmenthaler or Gruyere cheese, shredded
4-6 slices gluten free french bread (1/2" thick and toasted golden brown)

Directions

In a large saucepan, melt the butter over low heat. Add the onions; salt to taste. Stir to coat well with the butter, cover and cook stirring occasionally, until very tender about 20-30 minutes. Remove the cover, raise the heat slightly and saute, stirring frequently, until the onions turn a deep caramel brown, about 1 hour. Add the stock and bay leaves, bring to a boil, reduce heat, cover and simmer 30 minutes.

Meanwhile preheat a broiler. Discard bay leaves. Season the soup to taste with salt and freshly ground black pepper. Ladle soup into heavy soup bowls placed on baking sheet. Sprinkle a little cheese into each bowl, then place the toasted bread slices on top. Sprinkle evenly with the remaining cheese. Broil until the cheese is bubbly and golden about 2-3 minutes. Serve immediately.

Tips

The secret to wonderful onion soup is to cook the onions slowly so they caramelize. You can add sliced leeks or shallots with the onion for a more complex taste.

Like this recipe? Also try our French Onion & Garlic Soup

French Carrots

Ingredients

6 carrots, peeled and grated
2 shallots, minced
2 Tablespoons sugar
1/4 teaspoon ground cumin
2 Tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper to taste
2 Tablespoons Italian parsley, minced

Directions

In a medium bowl, combine the carrots and shallots. In a separate smaller bowl, combine the sugar and cumin. Sprinkle the cumin mixture over the carrots and toss to blend. Squeeze the lemon juice over the top and toss gently. Season with salt and freshly ground black pepper. Cover and marinate for 1 hour at room temperature. Just before serving garnish with Italian parsley.

Coq au Vin

Ingredients

1 chicken, cut into 8 pieces
Salt and pepper
1 Tablespoon butter
1 Tablespoon olive oil
7 ounces gf bacon, cut into 1/4" pieces
3 onions, chopped
3 garlic cloves, crushed
1 pound mushrooms, quartered
1 Tablespoon tomato paste
1 cup brandy
8 cups dry red wine
Bouquet garni: 1 parsley sprig, 1 thyme sprig, 1 bay leaf tied with butcher string or cheese cloth
2 Tablespoons butter
3 Tabllespoons gluten free flour

Directions

Heat the oil and butter in a large skillet over medium heat. Salt and pepper chicken pieces and add to skillet. Brown chicken on all sides. Transfer chicken to a large casserole with a lid or a dutch oven. In the same skillet, fry the bacon pieces until the fat is rendered. Sprinkle the bacon pieces over the chicken. Saute the onions and garlic in the bacon fat for about 5 minutes. Add the onion and garlic to the chicken mixture. Add the mushrooms to the skillet; season with salt and pepper and saute for 5 minutes. Transfer the mushrooms, without their liquid to a plate; set aside. Add the tomato paste and brandy to the pan with the chicken mixture; stir and ignite with a match. When the flames subside, add the wine. Add the bouquet garni, salt and pepper to taste. Cover and cook over low heat for 45 minutes. Transfer the chicken to a plate and tent with foil to keep warm. Bring the sauce to a boil over high heat and reduce by half. In a small bowl, mix softened butter and flour into a paste and add to the sauce. Cook until smooth and thickened. Season with salt and pepper and add chicken and mushrooms. Simmer for 5 minutes to heat through.

Viva Italia!

As the Peking to Paris rally is quickly drawing to a close, we find ourselves on the Italian peninsula -- but only for a night. The rally participants left Greece this morning and, taking the ferry from Igoumenitsa, they crossed the Adriatic and docked in Ancona, a rather large city on the east coast of the Italian peninsula. As the day draws on, the competitors will head west and cross the Italian countryside, spending tonight in Viareggio, a seaside resort town most well-known for its annual carnival and parade of papier-mâché floats, traditions dating back to the late 19th century.

And so today, we proudly bring you an Italian-themed menu, using traditional ingredients and regionally inspired flavors!

Italian Country Garbanzo (Ceci) Bean Soup

Ingredients

One 14 ounce can garbanzo beans, rinsed and drained
1/4 cup gluten-free pancetta, chopped (may substitute bacon)
1 scallion, chopped
1 garlic clove, sliced
1 Tablespoon parsley, chopped
Pinch of marjoram
2 Tablespoons olive oil
2/3 cup tomatoes, peeled, seeded and chopped
3/4 cup lean pork, chopped into 1/2" pieces
Salt and pepper to taste
1/2 cup Parmesan cheese, grated

Directions
Heat a large heavy saucepan over medium-high heat. Add oil and when hot, add pancetta, scallion, garlic, parsley, marjoram and saute. Stir in beans and tomatoes. Add enough water to cover and bring to a boil. Add pork. Reduce heat to low, cover and simmer for 2 hours. Season with salt and pepper and garnish with parsley and Parmesan cheese.

Italian Roasted Chicken with Prosciutto

Ingredients

1 Tablespoon unsalted butter
2 teaspoons olive oil
2 shallots, minced
2 garlic cloves, minced
Salt and freshly ground black pepper
4 large chicken breasts with bones & skin
4 slices of prosciutto
8 basil leaves, plus 1 Tablespoon minced
1/4 cup dry white wine
1/2 cup gluten free chicken stock
2 Tablespoons cream

Directions

Preheat broiler.

In a small skillet melt butter in olive oil over medium heat. Add half shallots and garlic; sauté, stirring often, until softened and fragrant, about 2 minutes. Season with a pinch of salt and pepper. Scrape mixture into a small bowl and let cool briefly.

Loosen skin of chicken breasts without completely detaching. Place a teaspoon of shallot mixture under skin of each breast. Top with a folded piece of prosciutto and
2 basil leaves. Smooth skin over fillings and season lightly with salt and freshly ground black pepper.

Set chicken in a roasting pan, skin-side up. Broil for 5 minutes. Turn and broil for 5 minutes more. The skin should be crisped on top.

Turn oven temperature down to 350°F. Bake chicken for 20 minutes or until juices run clear when meat is pierced.
Transfer chicken to a plate, tent with foil to keep warm.

Transfer juices from pan into a small bowl; spooning off any excess fat.

Place roasting pan over medium heat. Add remaining shallots and garlic; sauté until soft and golden. Add wine and bring to a boil, scraping up any browned bits on bottom of the. When wine is nearly evaporated, pour in chicken stock and cream. Bring to a boil, then reduce and simmer, stirring occasionally until reduced to about
1/2 cup. Stir in minced basil and reserved drippings. Adjust seasonings to taste with salt and freshly ground black pepper.

Place a stuffed breast on a plate and spoon sauce over top.

Tuscany Inspired Orange-Almond Cake

Ingredients
1 small/medium orange*
1 lemon*
6 ounces almonds**
1 cup gluten free flour (for this recipe, I used Jules All-Purpose GF flour)
1 Tablespoons baking powder
4 large eggs (or 5 medium), at room temperature
½ teaspoon salt
1 ½ cups sugar
2/3 cup olive oil (the higher quality the oil, the better)
Confectioner's sugar, for serving (optional)

Directions

First things first, get started on preparing the citrus. Put the orange and lemon in a saucepan and fill with enough water to cover. They're going to float, don't worry about it. Bring to boil over medium-high heat, then reduce heat and simmer for 30 minutes. Drain and set aside to cool.

In the mean time, preheat the over to 325F (one rack in the center) to toast the almonds. Distribute the almonds on an ungreased sheet pan and bake for 10-15 minutes until they look golden and smell all roasty and delicious. Err on the side of over-toasted, just make sure they don't burn! Let them cool completely, (I dumped mine out onto a tea towel to expedite the process) then toss 'em in the food processor until finely ground, like coarse corn meal. Set aside and don't worry about cleaning out the food processor.

Bump the oven temperature up to 350F and grease a 9 or 10-inch springform pan. The baking time will differ depending on which size you choose/have on hand.

When the fruit has cooled, cut the lemon in half and scoop out the pulp and seeds; discard. Cut the orange in half also and remove the seeds, leaving pulp in tact. Put the lemon rinds and orange halves in the food processor and chop until they form a really coarse paste.

Meanwhile, combine flour and baking powder in a small bowl.

In a mixing bowl or the base of a KitchenAid, combine eggs and salt, then beat until foamy. Gradually beat in sugar. If using a KitchenAid, switch to the blade attachment, stir in the flour/baking powder mixture. Beat in (on low speed) the fruit, almonds and olive oil, until just incorporated, but be careful not to over mix! Pour batter into springform pan and bake until toothpick comes out clean: 45-60 minutes for a 9-inch pan, 30-40 for a 10-inch pan.

Remove from oven and cool in the springform pan on a wire rack (I used the stovetop of my gas range-- you just need circulation to facilitate quicker cooling). Remove the sides of the pan (by far, my favorite aspect of using the darn things) and serve.

Serving suggestions: ganache or chocolate glaze, Sabra glaze (Israeli orange-chocolate liqueur), confectioner's sugar. Honestly, our house isn't huge on super-sweet desserts and we love it plain. Next time, I'll probably press sliced almonds into the top of the cake half-way through baking.

For storage, keep at room temperature and cover tightly with plastic wrap to maintain moisture. This cake improves with age and is best on its second or third day.

Notes
* Because you are eating the whole fruit, rind and all, if possible, use organic fruit.
** You can substitute pre-roasted almonds but it turns out so much better with freshly toasted almonds.

It's all Greek to me!

The Peking to Paris rally officially left Istanbul this morning, destined for Thessaloniki, Greece! By Saturday, the rally will have officially concluded in Paris, awards will have been distributed and the first participants will begin packing up and heading home. With only 2,630km/1,634 miles separating the rally participants from the Parisian finish line, the last week is being met with mixed feelings: while everyone is excited to arrive in Paris and head home, there is also a feeling of disappointment that the adventure is already coming to a close. Here are some of the most recent and unbelievable photographs from Glutenfreeda's (#60) journey from Peking to Istanbul:


More of the Central Asian highlands


Anastasia and the mother of a goat herder in their home


At the Uzbek border with the lovely gentleman who helped repair our car!


From our brief detour to Moscow en route to Istanbul last week...


Greek-style Sausages

More like oblong meatballs than sausages, these have been a long-time favorite. One reader reported that his Greek fiance made this recipe for her family and it passed the test of tradition!

Ingredients

12 oz. (3/4 lb) ground pork
4 oz. (1/4 lb) ground beef
1 garlic clove, crushed
1/2 teaspoon cinnamon
1/4 teaspoon dried savory
Rind of 1 small orange, grated
1 teaspoon salt
8 black peppercorns, crushed
1/3 cup dry red wine
2 Tablespoons olive oil

Directions

Combine all ingredients in a bowl and mix well. Allow meat to marinade in the refrigerator at least 4 hours (ideally, overnight) to allow all of the flavors to blend and meld.

Preheat a broiler. Form the meat mixture into about 24 cylinder sausage shapes, about 2-1/2" long and place on broiler pan. Broil for a total of 15 minutes, turning to brown on all sides.

Alternately, cook the sausages in batches using a heavy skillet (we like our cast-iron cookware) over medium-high heat, turning frequently until browned on all sides and cooked through.

Serve with Tzatziki or a Greek Salad

Turkish Delight

With only 8 days left in the Peking to Paris motor challenge, car #60 is still in Istanbul, with final repairs well underway. Our team has had nothing but praise for the city, harrowing the local mechanics as some of the most qualified in the world! Hopefully these latest repairs will last us the remaining 2,200km/1,367mi to Paris!

While Turkey has gifted the culinary would with many treats (baklava, Turkish coffee, pilafs and many more), our recipe today represents one of the most popular culinary traditions: kebabs. Technically, kebabs are Persian in origin, they have become a Turkish specialty and one of the region's most well-known foods! While we are only sharing one recipe today, our archives feature more than 18 kebab recipes for you to try!

Grilled Pork Kebabs with Fresh Grapes

Ingredients

3 teaspoons curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground paprika
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 cup olive oil
1/2 cup orange juice
1 garlic clove, minced
1 lb. pork tenderloin, cut into small cubes (1" diameter)
1/2 lb. seedless red grapes
3 Tablespoons Italian parsley, chopped
Salt and freshly ground black pepper
Bamboo skewers

Directions
Soak bamboo skewers in water for 15 minutes. Meanwhile, combine curry, cumin, paprika, coriander and cinnamon in a small bowl. Set aside. In a separate bowl, combine olive oil, orange juice and garlic. Set aside.

Thread pork and grapes alternately on prepared skewers. Sprinkle spice mixture on skewers and pour marinade over top. Cover and refrigerate for at least 2 hours.

Prepare grill. Grill kebabs, turning frequently for about 8 minutes or until pork is done (two minutes per side). Remove from grill, garnish with parsley and season to taste with salt and freshly ground black pepper. Serve warm.

More from Mongolia

Today marks the fifth day of the Peking to Paris motor challenge. Kicking off this morning in Ulaan Baatar, Mongolia, the competitors plan to cover another 360km/224mi throughout the course of the day, spending the night in Kharakorin. The weather in Mongolia is a pleasant 68 F during the day, dropping below freezing during the long, clear nights. This leg of the journey is still along unpaved roads, causing some mechanical problems for several of the cars - including our own, #60 and #77, which have experienced problems with brakes, headlights and engine fans. The repairs were executed quickly and painlessly and our cars were back on the road this morning!

Lamb and Carrot Stew

Serves 4

In the northern regions of China, this recipe traditionally is made with either lamb or goat. Our version calls for lamb, but you can also use beef. This dish is also traditionally served as a hot pot; meat and vegetables in a broth. We thickened our liquid with a little cornstarch and water to make more of a typical stew type sauce.

Ingredients
4 Tablespoons vegetable oil, divided
¼ cup gluten free rice vinegar (like Kikkoman brand)
½ teaspoon fresh ground pepper
1 1/2 lbs lamb or beef stew meat, cut into 1” pieces
1 large onion, diced
3 carrots, cut into ½” slices
2 tomatoes, seeded and diced
2 cups chicken or beef broth
1 teaspoon salt
2 bay leaves
¼ cup chopped cilantro
¼ cup chopped scallions
1 teaspoon corn starch
1 Tablespoon cold water

Directions
In a small bowl, mix together 2 Tablespoons oil, vinegar and ground pepper. Place meat in a medium bowl and add the vinegar mixture, tossing to coat. Cover with plastic wrap and marinate in the refrigerator for 2 hours.

Heat remaining 2 Tablespoons of oil in a large heavy pot over medium-high heat. When hot, add meat and discard marinade. Add onion and cook for 10 minutes, until meat is browned on all sides and onions are translucent. Add carrots, tomatoes, broth, salt, and bay leaves and bring to a boil. Once boiling, reduce heat to a simmer and cook, partially covered for 1 hour or until meat is tender. Remove bay leaves with a slotted spoon or tongs. Mix corn starch and cold water in a small bowl, stirring well to combine. Add to stew and cook over medium heat until the broth thickens.

To serve, spoon stew into individual serving bowls and top with generous handfuls of cilantro and scallions. Serve with boiled potatoes or steamed rice.

What do National Celiac Awareness Day and ground lamb have in common..?

So much news today! The race has already left China, arriving in Mongolia yesterday! Go team! Don't forget, you can track the progress of the race live(!) through Skytag (our GPS-enabled car is #60 - Douglas Mackinnon and Anastasia Karavaeva!)

And although we have already left China, I want to share a few resources with you, dear reader, should your adventures take you East: Beijing Kids has information on support group meetings and local resources and Gluten Free Kids Travel details the difficulties of living and eating gluten free in China, especially with children. Even if you are not traveling through Asia, both of these sites highlight the challenges of any kind of gluten free travel.

And last, but certainly not the least, it is National Celiac Awareness Day! Udi's (@udisglutenfree) is hosting a Tweet Chat (using tag #NCDA2010) this afternoon, feel free to drop by any time today and join the conversation! The National Foundation for Celiac Awareness (NFCA) is always a wonderful resource and is even covering the race!

Because our drives now find themselves in Mongolia, we thought it appropriate to share some traditional Mongolian cuisine! ... However, upon closer inspection, we realized that the most traditional recipes may not be our best bet (roasted goat, anyone?) Historically, Mongolian cuisine is generally naturally gluten free! The traditional diet consisted of meat and milk from horses, camels, goats and sheep, and spices such as cumin, cilantro, scallions, and ginger. Cooking Mongolian "style" seems fairly straightforward, equivalent to modern grilling or cast-iron cooking (searing first and then slow-cooking). Here is a fantastic new recipe, straight from the Glutenfreeda Kitchen, featuring traditional ingredients and flavors but with a modern twist!


Mongolian Lamb Patties with Quick Tomato Chutney

Makes 16 small patties

This dish bursts with flavor and is naturally gluten-free. Serve the lamb patties with dollops of tomato chutney. This dish is typically served with a flat bread, but we serve it with steamed rice.

Mongolian Lamb Patties

Ingredients
1 lb ground lamb (you can also substitute ground pork or beef)
4 large garlic cloves, chopped
1 cup chopped scallions, white and green parts
1 cup chopped cilantro
3 Tablespoons minced ginger
1 teaspoon salt
1 teaspoon fresh ground pepper
Vegetable or peanut oil for frying

Directions
Place the garlic, scallions, cilantro and ginger in a food processor and pulse until all is equally minced. Combine ground meat with minced ingredients in a large bowl with salt and pepper; mix well by hand. Add the meat and the ingredients to a large bowl along with salt and pepper and blend together with your hands. Cover with plastic wrap and refrigerate for 30 minutes.

Spoon about 3 Tablespoons of meat mixture and form into small patties. Set on a plate and repeat with remaining mixture. Heat a large heavy skillet over medium-high heat and add about 1 Tablespoon of oil. When hot, add as many patties as will fit and fry for about 4 minutes per side, until cooked through and nicely browned on surface.

Quick Tomato Chutney

Ingredients
2 Tablespoons peanut or vegetable oil
¼ teaspoon ground cumin
½ cup minced onion
1 dried red chile (whole)
½ teaspoon salt
2 medium tomatoes, seeds removed and chopped
¼ cup minced cilantro

Directions
Heat the oil in a wok or heavy skillet over medium-high heat. When hot, add cumin and saute for 5 seconds, then add the onion and chile, tossing to coat with oil and cumin. Add salt and cook until onion is soft and transparent (5-8 minutes). Add tomatoes and bring to a boil. Reduce heat to a simmer, cover and cook for 8-10 minutes until the sauce has thickened and reduced slightly. Discard chile. Add cilantro just before serving.

Ladies and Gentlemen, Start Your Engines!

Already Thursday morning in China, the Peking to Paris motor challenge is only hours away! Here, both of the cars sponsored by Glutenfreeda: #60 (above), a 1939 Chevrolet Speedster (3600cc), driven by Douglas Mackinnon and Anastasia Karavaeva and #77 (below), a 1939 Dodge D11 Deluxe, (also 3600cc), driven by Vilnis Husko and James Kabrich.

Only in its fourth incarnation since 1907, the Peking to Paris Motor Challenge is sure to attract international attention! And what a fun venue for raising Celiac awareness across the world! With participants representing over 26 countries and a route which spans an additional 11 countries, the 2010 motor challenge is an unique opportunity to raise awareness, spread the word and educate individuals around the world. Just imagine: 1/3 of the Earth's circumference travelled in a single race!

Stay tuned for Friday's post - officially kicking off the race with Glutenfreeda's Peking Duck recipe!

From Peking to Paris, Join Glutenfreeda in Raising International Celiac and Gluten-Intolerant Awareness

Starting Friday, September 10th, Glutenfreeda will be racing from Peking to Paris, along the old Silk Road to raise celiac disease and gluten-intolerance awareness. The route covers over 8,900 miles through 11 countries: China, Mongolia, Russia, Kazakhstan, Uzbekhistan, Turkmenistan, Iran, Turkey, Greece, Italy and France and Glutenfreeda will be there all the way. Our cars, #60 driven by Douglas Mackinnon and Anastasia Karavaeva and #77 driven by Vilnis Husko and James Kabrich, will sport the Glutenfreeda logo from bumper to bumper!

The race was established in 1907 to "drive the impossible", before the Trans-Siberian railway had been built. There were no roads for the first 5,000 miles, instead participants raced across the open country. For the inaugural race, the participants hoped that this would provide incontrovertible proof of the power held by man and machine, proving international borders were but a nominal boundary. Of the five cars which set out from Peking, four made it back to Paris safely. Although this incredible challenge was first issued over a century ago, the 2010 motor challenge marks only the 3rd attempt since the 1907 inaugural run.

Since 1999, Glutenfreeda has supported the gluten-free lifestyle through education, the largest gluten-free recipe database on the web, and innovative new food: we make gluten-free delicious... It's what we do!