Kroger Does Not Take Celiac Disease or Gluten Intolerance Seriously

I am increasingly concerned by the continued lack of respect the Kroger Corporation, or at least the one located in Opelika, AL has for those with Celiac Disease and/or those who are gluten intolerant.

Most of us lead very busy lives and would like to feel the time and money we spend purchasing food for our families are appreciated. Those who have a family member with one of these conditions, or any food allergy for that matter, know the inordinate amount of time spent grocery shopping.

I would appreciate Kroger employees placing shelf talkers, those little “signs” placed on the shelf below the product, on the correct items. Instead, I feel that they:

Kroger: What's Wrong with This Picture?

Sometimes I think Kroger is trying to keep me and all others following any special diet confused. Now, keep in mind that this particular Kroger store has a large organic section. Within that section is a huge sign above one aisle that says "Gluten Free." However, not everything in that sub-section is gluten free. 

While shopping for other things after not finding the Hodgson's Gluten Free Bread Mix that I had been looking for in the "gluten free" section, I happened to see it right smack in the middle of the cake mix section. Across the isle, the Glutino Gluten Free Pretzels were in the middle of the chocolate and other baking chip section. 

Would it not make more sense to put these either in the gluten free section or cross market by placing them in both the gluten free section and the sections where you would expect to find their gluten laden counterparts. 

Here is my theory on this quirky marketing strategy, for what it is worth. According to the manager, corporate pulls products that are not producing up to some set standard. He also said that he did not really understand about the gluten free "thing" so he was personally hesitant to ask corporate for more gluten products. My offer to teach him and work with corporate was lost in the conversation. I think by "hiding" products where you would least expect to find them is a sure way for these products to under produce, causing them to ultimately be taking out of stock because they are not selling.

What do you folks think? 

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My First Loaf of Bread in New Bread Machine

 My sweetie gave me a Cuisinart bread machine for Father's Day--I know--this is an upside down gift. I got the hint, but it took almost a month to get my nerve up to actually use it.

Hot loaf of Hodgson Mill GF Bread right out of the machine!

I decided that instead of trying an one of the cazillion gluten free bread recipes out there, I would begin with a mix--which is not my style, thereby having fewer variables to control. My only goal was to learn to use my new kitchen appliance. The bread was incidental.


I selected the Hodgson Mill Gluten Free Bread Mix for my virgin voyage into bread machine baking, and I am so glad that I did. Everything--and I do mean everything--went perfectly. 

Beautiful Texture!

This is what you want!

Just look a that huge hunk of gorgeous bread! And, when we sliced the bread--oh my! Perfect texture and taste--no metallic taste or funky after taste. Moist, delicious--just the way I have remembered bread.


After the first bite, Rick said "Now, I can have BLTs again." 

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Chicken and Cheese Soufflé

4 tablespoons butter, softened to room temperature
1/4 cup Jackie's Quick Bread Flour Blend (recipe follows)
1 1/2 cups whole milk, at room temperature
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 1/2 cups sharp cheddar cheese, grated
1/2 cup Asiago cheese, grated
2 cups frozen spinach, thawed & squeezed dry
2 cups cook chicken breast, cubed
1 cup bread crumbs made from Ener-G Gluten White Rice Bread
6 eggs yolks and whites divided

1. Place rack in center of oven. Preheat oven to 400 degrees Fahrenheit. Spray bottom and sides of 2-quart soufflé dish with non-stick cooking spray. Set aside.

2. Place butter in medium saucepan over medium-low heat. Add flour and cook, stirring constantly for about 1 to minutes or until flour begins to brown slightly. Very slowly add milk, whisking until the mixture is smooth and creamy. Turn temperature to medium and bring mixture to a simmer. Continue to stir constantly until mixture begins to thicken. Add nutmeg and salt; stir to combine and remove from heat. Add the cheeses, spinach, chicken, egg yolks and bread crumbs. Stir to combine; set aside.

3. Place egg whites in a large mixing bowl and using an electric mixer beat on high until egg white hold stiff peaks. Stir about 1/4 of egg whites into the chicken mixture. Gently folk in remaining egg whites and spoon mixture into prepared soufflé dish. Bake 55 to 60 minutes or until the top is puffed, firm and golden. Serve immediately.

Servings: 8

Total Time: 1 hour and 10 minutes

Oven Temperature: 400°F

Nutrition (per serving): 370 calories, 185 calories from fat, 20.7g total fat, 75.8mg cholesterol, 798.3mg sodium, 386.3mg potassium, 18.3g carbohydrates, 1.2g fiber, 8g sugar, 26.6g protein.

Recipe Type: Breakfast, Brunch, Casseroles, Entree, Gluten Free, Main Dish, Meat, Poultry

Source
Author: Dr. Jacquelyn P. Horne
Copyright: 2011


Jackie's Quick Bread Flour Blend

3 cups Bob's Red Mill Rice Flour
1 1/2 cups Bob's Red Mill Potato Starch
1 1/2 cups Hodgson Mill Soy Flour
3 teaspoons   Xanthan Gum
1 teaspoon cream of tartar

1. In large mixing bowl, carefully measure and combine all ingredients. Place in an airtight container; store mixture in refrigerator until needed.

Servings: 25
Yield: 6 1/4 cups

Total Time: 20 minutes

Nutrition (per serving): 49 calories, <1 calories from fat, <1g total fat, 0mg cholesterol, 24.1mg sodium, 19.8mg potassium, 5.3g carbohydrates, 1.3g fiber, <1g sugar, 1.1g protein.

Recipe Type: Gluten Free, Custom Flour Blend

Source
Author: Dr. Jacquelyn P. Horne
Copyright: 2011


Chicken and Cheese Souffle

Jackie's Quick Bread Blend

3 cups Bob's Red Mill Rice Flour
1 1/2 cups Bob's Red Mill Potato Starch
1 1/2 cups Hodgson Mill Soy Flour
3 teaspoons Xanthan Gum
1 teaspoon cream of tartar


In large mixing bowl, carefully measure and combine all ingredients. Place in an airtight container; store mixture in refrigerator until needed.
Yield: 6 1/4 cups


Total Time: 20 minutes


Nutrition (per serving): 49 calories, <1 calories from fat, <1g total fat, 0mg cholesterol, 24.1mg sodium, 19.8mg potassium, 5.3g carbohydrates, 1.3g fiber, <1g sugar, 1.1g protein.


Recipe Type: Gluten Free, Custom Flour Blend


Copyright 2012 All rights reserved


Dr. Jacquelyn P. Horne

Author's Note: This flour blend can be substituted for wheat flour on a 1-to-1 ratio. In other words, if your recipe calls for 1 cup of flour, use 1 cup of my flour blend AND be sure to do the following:
1. Double the amount of leavening agent called for in your recipe.


2. For any type of batter, beat at a brisk speed for at least 3 minutes AFTER last ingredient is added. This incorporates air into the batter.


3. When pouring batter into pan, be very gentle, and whatever you do, DO NOT TAP PAN TO RELEASE AIR BUBBLES. You want that air in the dough. 


4. Allow batter to "rest" in pan for 15 minutes BEFORE placing in the preheated oven. This gives the leavening agent a head start on rising.


5. When using baking powder, I use only Rumford. I have found this brand to be far superior in its ability to get gluten free flour to rise correctly.

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Banana Nut Bread with Orange Liqueur Laced Whipping Cream

This is the most delicious banana nut bread ever and very moist. My friends cannot believes this bread is gluten free! This is my hubby's favorite! 

Here is my recipe:

1 1/4 cups Jackie's Quick Bread Flour Blend (recipe follows)

1 teaspoon baking soda

1/2 teaspoon Rumford baking powder

1/2 teaspoon salt

1/2 cup butter (no substitutes), softened

1 1/4 cups sugar

5 medium overly ripe bananas, mashed

2 large eggs

1/2 cup walnuts, roughly chopped

And, here is what I did:

1. Preheat oven to 350 degree Fahrenheit. Grease and flour 1 8 1/2-inch loaf pan; set aside.

2. Place dry ingredients, except sugar, in medium sized mixing bowl. Blend together thoroughly; set aside.

3. In the work bowl of an electric stand mixer, place softened butter and sugar. Beat on medium speed until thoroughly mixed. Add overly ripe bananas, one at a time. Beat thoroughly after each addition. Add eggs and continue to beat. Add dry ingredients in 1/2-cup increments, beating well after each addition. Stir in walnuts.

Just look at the rise on this loaf!

4. Pour mixture into greased and floured loaf pan. Allow to rest for 15 minutes before placing in pre-heated oven. Bake for 55 to 65 minutes or until a toothpick inserted in the center comes our clean. Remove from oven and place loaf pan on cooling tack for 10 to 15 minutes. Turn out on to a platter.

5. To serve, slice into 1/2 -inch slices. Place a dollop of Orange Liqueur Laced Whipped Cream (recipe follows) and a sprig of mint.

Servings: 8              Yield: 1 loaf

Total Time: 1 hour and 30 minutes

Nutrition (per serving): 340 calories, 156 calories from fat, 17.9g total fat, 77mg cholesterol, 357.4mg sodium, 320.6mg potassium, 44.5g carbohydrates, 2.6g fiber, 35g sugar, 3.8g protein

Here are my tips for success:

1. Overworking gluten free flour is impossible. The longer you mix gluten free breads and the longer you let them rest prior to baking. the better the product.

2. Once cooked, handle as little as possible because the texture is very fragile.

3. If bananas are not overly ripe, the bread will not be nearly so moist or have such a rich banana flavor.

4. Cooking time may vary dramatically with the amount of moisture in the bananas, the weather and the size of  your oven. Begin checking at 45 minutes and ever 10 minutes thereafter until a toothpick comes out clean.

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