Friday, May 29, 2009

Hmmm, what to bake...

So, I decided to finish tinkering with my focaccia bread recipe and I'm totally out of teff flour! Will be interesting to see how I do without it! Could be what my niece calls a "happy accident"...Then again, maybe my gluten free coffee cake is the way to go today! Had a few texture issues the last time, so maybe it makes sense to tinker with this, instead. Perfect antidote to this miserable, dreary day...Kestenbaum koffee kake - love it! I'm off to do some baking!

Have a grand gluten free day!
Louis Kestenbaum

Wednesday, May 20, 2009

Ch-Ch-Ch-Chia...Interesting Article - May have to try this in my next baking experiment!

Nuchia Foods' Gluten-Free Chia Seed Flour Is a Tasty, Low-Fat Alternative Flour

ORLANDO, Fla., May 20 /PRNewswire/ -- Chia Seed Flour is the buzz when it comes to gluten-free baking and alternatives to highly processed wheat flour. Chia Seed Flour is made from the tiny chia seeds. The chia seed was the super food of the Aztec warriors. It is the most nutritious grain available today.

Now, thanks to some clever nutritionist and Nuchia Foods Corporation, Chia Seed Flour is once again available for dinner tables everywhere. It is an excellent source of omega-3 and minerals, containing 12 of the 14 essential minerals, making it one of most nutrient dense foods on the planet.

Talk about nutritional value, a two-tablespoon serving of Chia Seed Flour has 530 milligrams (0.53 grams) of omega-3, a full 30% of the recommended daily intake for men and 50% for women. Also, it has 63 mgs of calcium, 4 grams of fiber, and 3 grams of protein. That means it has more calcium than 2 glasses of milk or 120% of the RDA for children.

Diets rich in omega-3, fiber, calcium and other nutrients support healthy disease response and may support a healthy heart and help reduce the risk of osteoporosis, high blood pressure and colon cancer.

While the move towards alternative flours is driven by the ever-increasing number of people with gluten sensitivity, and celiac disease, it is getting help from families looking for healthy diets. Health-conscious shoppers have already begun to look toward other ancient grains like amaranth, flax, kamut, millet, quinoa or millet flours. Like these grains, chia seed flour is an ancient grain, only more nutritious. It also performs more like all-purpose wheat flour, is similar in taste and easier to use than other grains.

The question still remains, how does it taste? At product sampling and taste testing at the Expo West Natural Foods show in Anaheim, California, and The Natural Products Association Expo, (SOHO), Orlando, Florida, the results are in. It tastes great.

It is easy to use replacing wheat flour one for one in most recipes. Because of the high fiber content you will want to add less liquid. Additionally, it usually does not require milk, making it great for lactose-intolerant diets.

Nuchia 100% Chia Seed Flour is low-fat. Compared to Oatmeal, Nuchia 100% Chia Seed Flour is lower in fat, has fewer calories and contains only 35 calories in comparison to Oatmeal's 105 calories. It also has more omega-3, fiber and a higher ORAC value.

Chia Seed Flour compared to Oatmeal:

Nuchia Foods product is real flour, not just ground up chia seeds. They offer two varieties, their Original Chia Seed Flour and Nuchia 100% Chia Seed Flour.

The Original Chia Seed Flour is an all-purpose alternative flour that includes organic brown rice flour. It is best for baking cookies, pastries and breads. The Nuchia 100% Chia Seed Flour also can be used for baking, but is best as an additive. Both are great as cereals and make a great gluten-free breakfast cereal. Just add warm water or milk, two tablespoons of Chia Flour, some cinnamon, a little salt and sweetener. A great start to a healthy day, with nature's best raw whole food.


Homer L. Hartage,
407-857-2320 ext 101

Louis Kestenbaum - Man on a mission

I have now been to 4 Starbucks, in my quest of their new gluten free cake...Not one of them had these! Where on earth are they hiding these babies???? I've had way too many skinny lattes and not enough goodies! I'm thinking perhaps I should just create my own orange valencia cakes...

~A very frustrated Louis Kestenbaum

Tuesday, May 12, 2009

Kestenbaum Krispy Donuts

Okay folks, I've been tinkering with the 'ole gluten free donuts - baked, not fried, with agave nectar and honey. Trying to make these not only gluten free, but somewhat healthy (an oxymoron for donuts) and delish! I think I've somehow manged all three, so I'm very excited. I'm now working on toppings for these beauties...

Went to Starbucks, to try the new GF orange valencia cake and they didn't have it in yet at the store near me! Sooooo disappointed! Hoping they get it in real soon!

Hope you all have a wonderful, gluten free week!
Louis Kestenbaum

Monday, May 11, 2009

Cannolis - Louis Kestenbaum Style

Sorry to have been so neglectful of my blogging - just not enough time in the day, it seems! Anyway, I've been working on perfecting my gluten free cannoli...I think I finally have it though, folks! Just a bit more tinkering and it should be perfect! I'm also working on my special Kestenbaum krispy donuts, baked instead of fried and honey and agave instead of tons of sugar - may actually be a bit healthy!

Also, I'll be working on my gluten free foaccia bread, so stay tuned!

Have a wonderful week!
Louis Kestenbaum