Gluten Free Loving It

The gluten free guest today is Genie.  Here is her story:

Your name: Rogene (Genie) Robbins

A short bio: I am an artist.  For me that is more about who I am than what I do.  I bring my own unique way of seeing the world to every aspect of my personal and professional life.   Whether helping individuals with developmental disabilities live full active lives, doing library or internet research, creating one of a kind works of fabric art, writing, or even cooking my way around various food restrictions I approach it all as an artist.  I am the author of a book titled Creating a Successful Craft Business, 2003 Allworth Press, and currently editor of Special Food Groups Ezine a positive, solution focused online magazine for living well with food restrictions.

1.How long have you been eating gluten free? Almost 4 years

2. How did you discover that you were gluten intolerant? It’s a long story, but I’ll try to make it brief.  My mother was diagnosed by her chiropractor many years ago as being “allergic to wheat.”  I had “stomach trouble” all my life but never thought about there being a connection until I saw “The View” television program the day Elizabeth first talked about having celiac disease.  As her doctor went through the symptoms most of them sounded very familiar.  I called my mother and asked her questions about her “allergy” that I had never asked before.  We read and did some more research.  It all seemed to fit.  So hubby and I decided to try eating gluten free and I saw positive results very quickly.  There was even improvement in areas I didn’t think were related.  I did have a few problems figuring out what was left to eat since I was already living with food restrictions trying to prevent heart disease and diabetes. One day I actually threatened to eat the tree in the front yard.  Bob finally helped me by making a list of what I could still eat.  I call this my refrigerator list because I keep it on the refrigerator door.  By switching my focus to what I could eat I began to realize there were lots of things I could still eat.  Since I was already eating lots of fresh, whole foods the changes weren’t as drastic as I thought.

3. What were your most prominent symptoms? abdominal bloating and pain, chronic diarrhea, tingling numbness in the hands and feet, fatigue, bone/joint pain, anxiety, mood swings, “brain fog.” 

4. Do you have an official diagnosis of Celiac Disease? No.  Two different doctors have said since the gluten free diet is working so well they don’t recommend going off the diet to be “officially” diagnosed.

5. How long did it take for your major symptoms to disappear when you started on a gluten free diet? Less than one week.  There have been some minor adjustments and fine tuning along the way but the results when I first started eating gluten free were amazing.

6. Do you have allergies or intolerances to other foods? Shrimp and rye (rye also happens to be on the list of gluten containing grains).  Both diagnosed as a child.

7. Are other members of your family gluten intolerant? My mother.

8. What do you miss the most since starting to eat gluten free? Being able to go wherever I want without having to worry if I will be able to eat once I get there.  The actual foods I miss are more from the low fat, low carb, low sodium foods I eat to try to beat a family history of heart disease and diabetes.  I never really cared for bread so I don’t miss that but some days I could really go for a nice piece of cheese or a big bowl of regular full sugar, full fat ice cream.

9. What is the hardest part for you about eating gluten free? The time and energy involved.  Shopping, cooking at home from scratch, keeping all the beans, lentils, alternative grains and flours organized in a usable way and remembering to always take food anytime we leave home are just a few of the things that complicate my daily life.

10. What is your favorite restaurant? Waldo Pizza in Kansas City.  The Waldo location reminds us of the locally owned pizza places we used to frequent in college — it has “atmosphere.”  GF crusts come from a local bakery and you can order whatever pizza on the menu you want with gf crust.  We do not live in Kansas City but whenever we are driving through to visit relatives we try to stop for pizza.

11. Do you have a favorite gluten free recipe to share?

Genie’s Gluten Free Greek Pizza

Copyright ã 2009 & 2010 by Rogene A. Robbins

Ingredients:

Bob’s Red Mill^â Pizza Crust Mix

1 teaspoon dried oregano

About ½ bunch of fresh spinach, cleaned and stems removed

1 boneless, skinless chicken breast baked and cut in bite sized pieces

1 small red onion sliced thin

1 can (14 ounce) artichoke hearts

1 small can whole black olives

6 ounces feta cheese crumbles

Directions:

1. Preheat oven to 425 degrees.  Spray pizza pan with pan spray.

2. Make pizza crust according to package directions.  Pour batter into pizza pan (you need a pan with an edge for this) and smooth out with hands dampened with a little water.

3. Sprinkle oregano over crust.

4. Cover crust with a layer of spinach leaves.

5. Separate red onion rings and scatter over spinach.

6. Add chicken, artichoke hearts and black olives in that order.

7. Finally cover pizza with feta cheese crumbles.

8. Bake at 425 for 15-20 minutes.  If you have never used feta cheese before it does not “melt” like other cheeses.”  You also do not want it to brown.  When done the top will look much the same as when you put it in.  Lift up a corner of the crust to check for doneness — the bottom should be lightly browned.

9. Cut pizza into slices and enjoy.

12. What are your hobbies? Hiking, bird watching, fabric art, science fiction.

13. Where did you go on your last gluten free vacation? We have not been on an extended vacation (a week or more) for several years.  We do however take one or sometimes two day “mini vacations.”  We get in the car and head to tourist attractions, historical areas, nature trails, festivals, etc. within driving distance of our home.  The most important thing for us is to get out of the city.  We pack enough food for snacks and meals so we can still eat well if we don’t find suitable food on the road.  If we do find a good restaurant that is a bonus.

Our small BBQ grill is always in the trunk of the car so that is always an option when we travel.  Another favorite travel food for us to take is salad. (A good cooler is a must for us).  If we take good tasting and nourishing food with us we find that we feel less deprived.  We also don’t have to spend as much time worrying about finding something we can eat because we can take care of ourselves if need be.  Our next “mini vacation” will be to Kearney, Nebraska for the annual Sandhill Crane migration.  Did I mention we are nature lovers?

14. How has eating gluten free changed your life for the better? Where do I start?  Of course, not having to plan my life around the availability of a bathroom.  Buying strawberries in the winter without feeling guilty.  But I think for me the best thing has been finding my “calling.”  All the research I did when first starting out led to the development of a website and monthly online magazine called Special Food Groups. As the editor I am finally able to use my creativity to help others.  I also get to meet some very nice people who are equally passionate about living well with food restrictions.  Life is good and by also living “heart healthy” and eating fresh, wholesome food I hope to be around for a very long time.

Meet Chad Hines, the brain behind Gluten Free Faces, a social site much like Facebook, except that everyone there is gluten free. I am so jealous of his last vacation, to the Sundance Film Festival. Someday I am going to get there!

Your name: Chad Hines

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A short bio: Chad Hines is an author, speaker, insurance coach and online marketing specialist.  He is considered to be a leading authority on living a healthy gluten-free lifestyle and founded GlutenFreeFaces, an online social network dedicated to everything gluten-free.  Chad is on the Board of Directors of the Celiac Disease Foundation and dedicates much of his time to spreading awareness about Celiac Disease and living gluten-free.  In addition, Chad owns a successful insurance agency in Southern California that specializes auto, home and business insurance.

1.How long have you been eating gluten free? Since 1989

2. How did you discover that you were gluten intolerant? As a child, I constantly felt sick and fatigued.  After visiting several doctors, dealing with a few misdiagnoses and undergoing several endoscopies and biopsies, I was finally diagnosed with Celiac Disease in 1989, when I was just 7 years old.

3. What were your most prominent symptoms? Headaches, severe stomach aches, fatigue and leg cramps

4. Do you have an official diagnosis of Celiac Disease? Yes.

5. How long did it take for your major symptoms to disappear when you started on a gluten free diet? I wasn’t one of those cases where as soon as I went on a gluten-free diet, I immediately felt better.  It took me a few years before my symptoms began to disappear.  Even though I am on a 100% gluten-free diet, I still suffer from fatigue and migraines every now and then.

6. Do you have allergies or intolerances to other foods? No. Although dairy products tend to upset my stomach a bit, so I avoid dairy whenever possible.

7. Are other members of your family gluten intolerant? No one else in my family has been officially diagnosed with Celiac Disease or gluten intolerance.  However, looking back, I believe that my grandma had Celiac Disease.  In addition, my mom has chosen to eat gluten-free and has found that she feels healthier while on a gluten-free diet.

8. What do you miss the most since starting to eat gluten free? When I was first diagnosed, I missed eating pizza the most.  It was difficult being the only kid at a birthday party who couldn’t eat the pizza.  I also remember missing Maple Bar doughnuts as a kid!  I used to love those before I was diagnosed.  But as I grew older, it got much easier and I found myself no longer craving things like pizza, doughnuts and bread.

9. What is the hardest part for you about eating gluten free? At this point in my life, eating gluten-free is easy, due to the increased accessibility of gluten-free foods at grocery stores and restaurants.  However, a few years ago, I would say the hardest part was the dining out at restaurants.  Gluten is hidden in so many food items and sauces, that it can often be difficult to determine if certain food items at restaurants truly are gluten-free.  Due to a substantial increase in Celiac awareness over the years, many restaurants have created gluten-free menus, which makes dining out much, much easier.

10. What is your favorite restaurant? Hmmm.  That’s a tough question…I would have to say that my favorite restaurant is a small Italian restaurant in Hermosa Beach, CA, called Fritto Misto.  I love it because they serve corn and rice, gluten-free pasta and allow you to make your own pasta!

11. Do you have a favorite gluten free recipe to share?

Gluten-Free Crustless Spinach, Tomato and Cheese Quiche:

Ingredients:

• 1 Tbsp. olive oil
• 1 onion, diced
• 2 tomatoes, diced
• 8-10 oz spinach, washed
• 3-4 eggs
• 4-6 oz Gouda cheese, shredded
• 1/8 tsp salt
• Dash of pepper

Preparation:

1. Preheat oven to 350 degrees.

2. In a large frying pan, saute the diced onion in the olive oil until the onion is tender. Add the tomato and spinach and cook until the spinach wilts. Remove from heat.

3. In a separate bowl, beat the eggs. Add the shredded cheese, the salt and the pepper, and stir to combine.

4. Add the spinach, tomato and onions to the eggs and cheese, and stir to combine.

5. Pour into a greased pie plate. Bake for 30 minutes, or until the top starts to brown.

12. What are your hobbies? Golfing, Snowboarding/Skiing, Music (I play guitar, bass, drums and a little piano.  I was even in a band in high school that released a few CD’s!) and relaxing at the beach with friends and family.

13. Where did you go on your last gluten free vacation? Park City, Utah.  For the Sundance Film Festival

14. How has eating gluten free changed your life for the better? Eating gluten-free has essentially allowed me to live my life pain-free.  Prior to my Celiac diagnosis, I suffered from severe head and stomach aches on a daily basis.  Eliminating gluten from my diet has dramatically helped to suppress those symptoms.  Therefore, I have found my overall health and happiness increase after going gluten-free.

Your name: Teri Lee Gruss

A short bio: I’m the About.com Guide to Gluten-Free Cooking and a gluten and dairy free cooking nut. I love to cook! I have a MS degree in Human Nutrition and am very interested in bringing balanced nutrition to gluten-free diets.

1.How long have you been eating gluten free? 4 years

2. How did you discover that you were gluten intolerant? A Gluten Sensitivity Stool and Gene Panel Test.

3. What were your most prominent symptoms? Ataxia, multiple nutrient deficiencies (a severe vitamin D deficiency and signs of protein deficiency), chronic bloating, infertility, miscarriage and the development of hypothyroidism.

4. Do you have an official diagnosis of Celiac Disease? I have not had an endoscopic diagnosis. I do not possess the gene type for Celiac disease but do have the gene type for a particularly severe form of non-Celiac gluten sensitivity.

5. How long did it take for your major symptoms to disappear when you started on a gluten free diet? About 4 months but I felt almost immediate relief from the symptoms of bloating and general digestive malaise.

6. Do you have allergies or intolerances to other foods? Yes, I have lactose intolerance and casein intolerance.

7. Are other members of your family gluten intolerant? Yes. One son has non-Celiac gluten sensitivity and my husband and oldest son have the genotype for Celiac disease but have not developed it.

8. What do you miss the most since starting to eat gluten free? I miss the freedom of an unrestricted diet. Otherwise I have adapted to my restricted diet and think that it’s healthy and certainly makes me feel better.

9. What is the hardest part for you about eating gluten free? For me, eating away from home is the most challenging aspect of living gluten-free. This is getting easier as more and more gluten-free restaurant options and groceries offer gluten-free foods.

10. What is your favorite restaurant? PF Changs

11. Do you have a favorite gluten free recipe to share? Yes! I recently converted the original recipe for Morning Glory muffins to a gluten-free version of this delicious, healthy muffin. It contains about 1 quart of fresh carrots, apples, pineapple, coconut, raisins and nuts! Here’s the link to my Gluten-Free and Dairy Free Morning Glory Muffins recipe at glutenfreecooking.about.com..

12. What are your hobbies? Besides cooking, my husband and I grow a large garden and I’m learning how to preserve the vegetables and fruits that I grow. I’m also learning to brew gluten-free beer which is challenging but a lot of fun and this year I may learn how to be a beekeeper.

13. Where did you go on your last gluten free vacation? I went to Ireland with my brothers recently. We rented a house and cooked our own food. We really enjoyed the fresh Irish produce and beef. The grocery stores in Ireland are terrific. They offer similar gluten-free packaged foods as we find in the states.

14. How has eating gluten free changed your life for the better? I am so much healthier, with more energy and don’t succumb to seasonal illnesses that used to plague me.

Our guest today is Cathy from The Life and Adventures of Catiepoo.   She homeschools her children and teaches English As A Second Language.

Your name: Cathy

A short bio:  I am a homeschooling mom to a 13 year old son and 11 year old daughter as well as a wife of 21 years, an adult ESL teacher, a border collie momma, friend and so much more.  I was diagnosed with rheumatoid arthritis in 2004 and began working with a naturopath who opened my mind to the possibilities of how food can affect our body.  Being gluten free hasn’t removed rheumatoid arthritis from my life, but it has definitely made it easier.

1.How long have you been eating gluten free? Since November 2004

2. How did you discover that you were gluten intolerant? I removed it from my diet for an extended period of time and then tried it out again.  Each time I have tried gluten my joints and digestion are both soon inflamed.

3. What were your most prominent symptoms? Joint inflammation

4. Do you have an official diagnosis of Celiac Disease? No.

5. How long did it take for your major symptoms to disappear when you started on a gluten free diet? It took about a year for the symptoms to settle down.

6. Do you have allergies or intolerances to other foods? Sugar and dairy.

7. Are other members of your family gluten intolerant? My son and daughter went 100% gluten free for two years kind of as an experiment.  My daughter’s eczema that she has dealt with since she was six weeks old disappeared.  When she brought some gluten back into her diet, the eczema returned.  She is now gluten free and eczema free again.

8. What do you miss the most since starting to eat gluten free?

Pizza.  No, really it isn’t actually the food that I miss eating because I have found so many yummy gluten free foods (even homemade pizza crust) I can make myself, but what I miss is the convenience of not worrying about whether gluten is in the food I don’t prepare myself.   I miss just going to a restaurant and ordering whatever I want.

9. What is the hardest part for you about eating gluten free? Being prepared.  If I know I am going to be out of the house for any extended amount of time, I always pack a meal or bring snacks.

10. What is your favorite restaurant? The first time I went to Da Lucianos I got tears in my eyes when I saw the menu.  They offer a complete gluten free menu.  Just seeing the menu so full of gluten free foods was a treat.  I don’t go often since it is a 45 minute drive and the foods contain dairy, but for my birthday it is a wonderful gift.   This Italian restaurant is small and our first visit the owner came to our table to hear my gluten free story and had me sign in on her gluten free guest book.  One visit we were there late and they gave us free gluten free tiramisu to take home.  A lovely, lovely place that should be visited if ever in the Chicago area.

*How have family/friends/strangers reacted to being gluten free? My family has been extremely supportive, even if they don’t always understand the road I am traveling.  In fact, after my success on a gluten free diet, two family members also tried a gluten free diet with success!  When I visit my dad and stepmom, they lay out all the ingredients for me to check before they start cooking.  When family visits and we go out to eat, they make sure there is something on the menu for me or we don’t go.  We have experienced the same thing with friends.  We offer to bring our own food to their homes ,but they read and find out what we can eat and provide for us.  We have been very fortunate.  Having support makes this road so much easier.

Although we have never been harassed about being gluten free as I know some friends have experienced, we are always surprised that some acquaintances and strangers act as if we are depriving our children by not feeding them gluten.  Many people seem to believe it is a rite of passage for children to fill up on junk foods and they are being deprived without.  I disagree. There are many choices for healthier options for our children that will nourish them and provide them with healthy adulthoods.  I believe my family is worth the time, energy, and money that goes into providing snacks and meals that don’t include preservatives, artificial colorings, gluten and high amounts of sugar.

Advice for someone new to a gluten free diet: Realize that the more you learn about a gluten free diet the healthier your choices will become.  First it will be all about gluten and then you will find yourself learning so much more about the foods you eat and how they affect your body.

*Favorite gluten free recipe: Chocolate-Chocolate Chip Muffins.  This recipe has been adapted from the Basic Chocolate Cake recipe found in Special Diet Celebrations by Carol Fenster.  This is a recipe that is asked for at our home by gluten free and gluten eating friends.

Chocolate-Chocolate Chip Muffins

½ cup brown rice flour
½ cup potato starch (I use ½ cup quinoa flour)
¼ cup tapioca flour
½ cup cocoa powder (not dutch)
1 teaspoon xanthan gum
1-1/4 teaspoons baking soda
¾ teaspoon salt
1 cup brown sugar (I use 2/3 cup maple syrup and add ¼ tsp baking soda)
2 teaspoons gf vanilla extract
½ cup milk (I use coconut milk)
½ cup butter (sometimes I use coconut oil instead)
1 large egg
¾ cup hot water
Large handful of gf chocolate chips

Preheat oven to 350.  Spray or oil a muffin tin.  Place all ingredients except hot water in a large bowl and blend.   Add hot water and blend.  Add chocolate chips.  Pour into prepared muffin tin (12 muffins).
Bake for 20-25 minutes.

Who wants to be next?

Today I am introducing Mike from Gluten Free Mike. He was the first one to respond to my query of gluten free folks to participate in my new bloggy feature, Gluten Free and Loving It.

Your name: Gluten Free Mike

A short bio: I am a professional living in New York City.  I hold my Ph.D. (ABD) and am currently putting the finishing touches on my dissertation.  I have lived abroad for extended periods of time and have traveled the globe extensively.  I was diagnosed with Celiac disease in 2003 and soon thereafter suddenly became severely allergic to all shellfish (my Epi-Pen is never far away).  Needless to say, traveling and dining out always proves interesting and yes, in the beginning was downright overwhelming.  Yet, over time, and through trial and error, my dietary restrictions have become intertwined with who I am and do not hinder my enjoyment of food and new experiences.

1.How long have you been eating gluten free? Since 2003.

2. How did you discover that you were gluten intolerant? I had always had what everyone, myself included, referred to as a “funny tummy”. I remember my mother saying that she would have to make my baby food from scratch because off-the-shelf versions did not react well with my digestive system. My food allergies would continue through adolescence where I would be allergic to various food preservatives over time that seemed to cause reactions of varying types.

In my teenage years through college and graduate school I was always exceedingly thin. I remember being a consistent 28” waist with my weight hovering in the 150-155 range. I looked skeletal and could not understand how everyone else around me, particularly at college, was adding the freshman 10-15 pounds from all of the poor eating choices, late nights, and partying. I always had regular physicals with my family doctor and nothing ever showed up. I chalked it all up to having a speedy metabolism and thought it great that I could wear sample sizes off the rack, eat and drink whatever I wanted and not have to worry about gaining an ounce. In hindsight I remembered having intestinal reactions of varying severity after meals or hitting the bars.

I also lived abroad for extended periods and travelled the world extensively and my “funny tummy” always managed to come along for the ride. I tried everything to alleviate my symptoms but not knowing the exact cause made it a challenge.

While I enjoyed eating literally anything in any quantity, I did not realize that I was slowly destroying my digestive system and jeopardizing my permanent ability to properly absorb nutrients. Also, not knowing what would cause a reaction made going out annoying because I never knew when a reaction would strike. I have been everywhere from alleys in China to Egypt to the opera when the infamous “reaction” kicked in. Needless to say it was not fun.

3. What were your most prominent symptoms?

While the severity of my symptoms tended to vary, the one thing that remained constant was a horrible pain that lasted for hours.  The worst part was that I never really knew when an attack would strike.  I was also extremely thin and could not understand while I was eating constantly why I would never put on weight.  Thinking back, all of the typical Celiac symptoms were there but at the time it was really not something that people or physicians were as aware of as they are today.

4. Do you have an official diagnosis of Celiac Disease? Yes, but it was a long road getting there.  Celiac mimics so many other digestive disorders and that coupled with the lack of knowledge and education on the disease at the time made arriving at Celiac a long journey.

5. How long did it take for your major symptoms to disappear when you started on a gluten free diet? It probably sounds like a cliché but I noticed a difference immediately.  I would no longer get sick after almost every meal but it would take many months to a year before everything returned to normal.

6. Do you have allergies or intolerances to other foods? I do.  Actually, not long after my Celiac diagnosis, I suddenly became allergic to all shellfish – something that I have loved until I ended up in the Emergency Room one evening.  Not knowing exactly what caused the reaction I soon figured out the culprit.  A visit to an allergist and testing yielded an allergy to ALL types of shellfish, so severe that my allergist noted he had rarely seen such a severe reaction.  I cannot touch or even be near shellfish being prepared and even had a reaction from the steam coming of a neighboring diner’s steaming mussels while dining out.  Also, cross-contamination from prep or frying (remember many places use the same oil) caused reactions while I was still learning the nuances of this allergy.

7. Are other members of your family gluten intolerant? No.

8. What do you miss the most since starting to eat gluten free? You know, I honestly do not miss anything from a food standpoint.  We have come such a long way in a relatively short time that I have found replacements for all of my favorite items.  That being said, I do miss the convenience factor that non-Celiacs enjoy – being able to pretty much each whatever, whenever.  There have been times while traveling that I longed to be able to walk the streets and just pick up a crisp baguette loaded with fillings or just being able to pop into a restaurant or shop and not have to examine all the ingredients to find something safe to eat.

9. What is the hardest part for you about eating gluten free? It definitely is the convenience factor at times – particularly when far from home.  Being Celiac requires you to plan or think a bit more about snacks and meals.

10. What is your favorite restaurant? My favorite restaurant is The Four Seasons in my hometown of New York City.  You can read about my gluten-free experience on my Web site.  It is not a gluten-free locale but my how philosophy is that you can eat gluten-free pretty much anywhere you want and need not sacrifice quality.  My favorite gluten-free restaurant is Lili’s 57, also in N.Y.C. which has the most amazing gluten-free Chinese menu I have come across to date.

11. Do you have a favorite gluten free recipe to share? My favorite recipe is one that I developed after longing for a gluten-free chicken-fried option.  (You can check out other recipes from Mike at Gluten Free Mike )

Mike’s GF Chicken Fried Chicken

One of the things I missed most after being diagnosed with Celiac disease was texture.  That’s right, I thought my days of golden brown, crispy fried delicacies were long gone…boy was I wrong.  As you likely already know food is a side passion of mine.  My mother is a fantastic chef and has trained me well.  Now I love taking some of the classics that I grew-up with and loved and making them not only gluten-free, but making them taste like the originals.  Today I am going to share my delicious chicken cutlet “breading” with you.

Here is what you will need:
2lbs. thinly sliced chicken cutlets (nicely trimmed)
2 ½ – 3 cups corn starch
¼ cup garlic powder
1 tsp. salt (or to taste)
1 tsp. pepper
½ tsp. dry mustard
3-4 extra large eggs
Canola oil

Let’s get prepping:
Make sure that your cutlets are nicely trimmed and free of any fat.  I like to soak them for a bit in salt then rinse them thoroughly to remove any excess “gunk”.  Crack the eggs into a bowl and beat well.  A good trick is to add a splash of milk and cold water to help them better emulsify (it also helps stretch the eggs).

In a separate bowl mix the corn starch, garlic powder, salt, pepper, and dry mustard.  Mix the ingredients very well.

Take a cutlet and dip it into the egg, let the excess drip off and place it right into the corn starch mixture.  Coat it well.  Then return it to the egg mixture and once again to the corn starch mixture.  Again, coat it well and shake of the excess cornstarch.

Let’s get cooking:
On the stove have a large frying pan or pot filled ½ of the way with the canola oil.  This is deep frying at its finest so do not skimp on the oil.  I start it on High to get the oil up to temperature then after the first batch goes in move it down to just above Medium.

Place each breaded cutlet into the oil.  CAUTION: It will cause quite the sensation so be careful and add one cutlet at a time to avoid having the oil bubble over.  Tip: You should “bread as you go” because the cornstarch mixture, if left to set for any period, tends to get a bit goopey and that is never a good thing.

Fry the cutlets until they are a deep, rich brown – flipping often with a pair of tongs.  Remove the finished culets and place on a paper towel covered plate to drain.  Then transfer to a serving platter for service.  Continue the breading and frying process until you are finished.

These cutlets remind me of the wonderful chicken fried anything I used to love.  They are super crispy and flavorful.  I have served these to non-Celiac friends and family who rave about them and are amazed to find out there is no flour whatsoever.

These go so well with the old cutlets standbys of mashed potatoes and fresh corn with a nice side salad.  Paging Nostalgia!

12. What are your hobbies?

I love to travel and am also a private pilot so flying is a favorite pastime as well.  I love dining out, going to the theater, and opera.

13. Where did you go on your last gluten free vacation?

My last trip was to one of my all-time favorite places in the world – Montreux, Switzerland.  I never have a problem dining out while there and have never had a reaction.  I even manage to dine gluten-free on my international flights. You can read about my experience on Continental Airlines on my recent trip to Switzerland on my blog.

14. How has eating gluten free changed your life for the better?

The major thing is that my digestive system is now functioning properly and I believe that any previous damage done has well resolved itself.  I also have had a new found freedom because I no longer have to worry that a reaction is going to occur at an inopportune moment.  There is a great sense of control that was not there prior to my diagnosis.  I know what I need to avoid to enjoy a full and fabulous life.

You can learn more about Mike and his gluten free life at  Gluten Free Mike
If you have been eating a gluten free diet for at least a year, and would like to be featured here, contact me for more information.