Join us on Tuesday, April 9 at 6pm for dinner at Cooper’s Hawk Winery.
The restaurant is located at 27200 Harvard Rd, Orange Village, OH 44122.
Check out the gluten free menu.
Space is limited. Please RSVP.
Join us on Tuesday, April 9 at 6pm for dinner at Cooper’s Hawk Winery.
The restaurant is located at 27200 Harvard Rd, Orange Village, OH 44122.
Check out the gluten free menu.
Space is limited. Please RSVP.
UChicago Medicine Celiac Disease Research Center is presenting a “Panel discussion to include Endocrinologist, Rheumatologist, and Ortho” on January 18 at 8pm.
This virtual series, held quarterly, features topics related to celiac disease.
Tune in to hear from experts and get your questions answered.
Registration
Our monthly meetings have lively conversations about all things GF. And often a chance to try different tasty GF items.
At our January meeting extraordinary baker Sally brought a Basque Cheesecake. Boy was it tasty.
Sally said she used the recipe from https://www.recipetineats.com/basque-cheesecake/ (see recipe below). She said, “Just replace the flour with any gluten free “replacement”-style flour, such as Bob’s Red Mill 1 to 1, King Arthur Measure for Measure, Cup4Cup, Namaste Perfect Flour Blend, etc.”
1. Cream cheese – 3 x 250g/8oz blocks. Philadelphia is my go-to, but we made this with a variety of brands (including most economical) and it still worked great. Tub spreadable cream cheese also works, albeit the inside is marginally more creamy (some would find it even more appealing!) But DO NOT USE LOW FAT! Won’t set properly.
2. Whipping cream – Make sure you use cream that can be whipped. Not all creams are. Read the label. 🙂 And again, NO LOW FAT! 🙂 Taking it out of the fridge prior to use is to de-chill slightly so it incorporates better with the other ingredients.
3. Measuring the eggs – Yes, I really need you to measure the eggs for this recipe, because selfish chickens just won’t lay the same size eggs every time. I rarely ask this in cakes – only when it matters! (PS Eggs are slightly lighter than water so 220g eggs = 200 ml).
4. Pan & lining – Don’t get too hung up about the paper, the batter will weigh it down. Scrunch paper in your fist, makes it easier to fit into pan and you get the signature nubbly sides. Fit into corners as best you can – sometimes I use cans to mould in while I make filling. Also prevents side from overcooking (because side is not in full contact with pan). Don’t grease the pan – conducts heat and the sides will get too brown.
No springform pan? It’s ok, just use a slightly larger paper so you can lift the cake out of your regular 20cm/8″ cake pan (6cm / 2.5″ high).
5. Beater speeds: Low = lowest speed, medium = halfway (eg speed 5 of 10), medium high = 3/4 of the way (eg speed7 of 10).
6. Cream & flour – Be careful not to pour in too much cream at the beginning else you’ll get pesky flour lumps.
7. Air bubbles in batter = browned lumps on surface of cooked cake. It’s just a visual thing, totally not a big deal. Almost always have some bubbles on the surface 🙂
8. Baking time – Go by surface colour to tell when it’s done. The bake time differs from 45 minutes to 65 minutes depending on oven brands. Mine is a Miele (45 min), JB’s Westinghouse takes 65 min. End result is the same, both surface colour and creaminess of inside. It’s extraordinary! We tested this quite extensively because we found it hard to believe ourselves. 🙂
9. Leftovers will keep for 5 days in the fridge. Flavour gets even better on Day 2 and beyond! Not suitable for freezing.
Nutrition per serving, assuming 12 servings.
Calories: 398cal | Carbohydrates: 23g | Protein: 7g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 146mg | Sodium: 224mg | Potassium: 129mg | Fiber: 0.1g | Sugar: 20g | Vitamin A: 1283IU | Vitamin C: 0.1mg | Calcium: 86mg | Iron: 0.5mg
An online program by The University of Chicago Celiac Disease Center on Thursday, January 18, 8pm:
Get all your questions related to celiac disease and a gluten-free diet answered by one of our renowned doctors during this virtual, moderated Q&A event.
Learn more about bone and joint health in celiac disease from an endocrinologist and a rheumatologist.
REGISTER
The Celiac Disease Center at Columbia University is presenting this program on Friday, January 12, 10 am – 12 pm.
10:00 AM – 10:30 AM The impact of a celiac disease diagnosis on an individual’s social life.
10:30 AM – 11:00 AM What is the ripple-effect of a celiac disease diagnosis on quality of life for patients, partners, and other family members?
11:00 AM – 11:30 AM Celiac disease and the quality of life over the life course.
11:30 AM – 12:00 PM Case Presentation/Q&A
The target audience is adult and pediatric physicians and physician’s assistants, nurse practitioners, fellows, dietitians and nutritionists, researchers and patients.