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Kale Chips

Bunch of Kale (any type)
spray bottle with vegetable oil
kosher salt to sprinkle
a bit of curry too

grab the thick stem and pull the leafy parts off by circling your thumb and forefinger around the stem and pulling the leaves away

leave the leaves as they come off, large, small, makes no difference

spray them lightly with vegetable oil of choice

place them on a cooling rack placed on top of a cookie sheet

set the oven to 350 degrees or so (exact temp is not necessary, neither is full preheating)

sprinkle salt and curry on top lightly (you may chose to replace these seasonings with those more suited to your palate)

cook for about 15 minutes or until the leaves make a 'crunch' sound when you touch them

enjoy hot, warm, or cold

storm loosely covered in bowl (that is if there are any leftovers at all)

great served as a replacement for potato chips or along side a burger (vegetarian or carnivorous)

Tell me how yours came out and which seasonings you used!

Check out Wikipedia for more information about Kale

Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Northport Lecture

Wonderful turnout and interesting questions. I believe these 20 folks left feeling that GF cooking and baking was not a 'scarier' as it was when they walked in that rainy evening.



This event went really well -- 14 people with a lot of questions. It ended up being a two hour Q and A session. I left feeling like many questions were answered, but many were not. I do hope people will contact me and we can continue the conversation. Or at least join the Meetup and chat with others in the area.


Legislation sitting around since Sept. 2007

I am writing today to urge you to cosponsor H.Con.Res. 70 to raise awareness about the world’s most common genetic disorder, Celiac Disease.

For over 10 years, my priority in cooking and baking has been to make food that tastes, not only normal, but also delicious and fits most special needs diets. I spend a majority of my time lecturing and teaching courses about cooking and baking for special needs diets.

The number of people living with celiac disease in the United States is estimated at 2.2 million, yet only about 90,000 have been accurately diagnosed. Symptoms of celiac disease include: anemia, osteoporosis, arthritis, diarrhea or constipation, and infertility. About 10% percent of Type 1 diabetics have CD, as do 12% of those with Down Syndrome. Without treatment, the condition can be life threatening and has been linked to an increased risk of certain types of cancer, especially intestinal lymphoma.

Individuals with celiac disease are unable to eat foods containing gluten, a protein found in wheat, rye, and barley. For them, gluten sets off a reaction which causes damage to the small intestine, impeding the body’s ability to absorb vital nutrients.

The only course of treatment for CD is strict adherence to a gluten-free diet – no prescription drugs, injections, or invasive medical procedures. The GF diet is the lifeline for those with CD and recommendations of the NIH Consensus Panel on Celiac Disease note the need for patients to see a skilled dietitian to help identify and treat nutritional deficiencies caused by the disease.

All of these numbers do not include the millions of others who would also benefit from this legislation for they also live a gluten free lifestyle because of gluten intolerance, wheat allergies, autism, or other special dietary needs.

Nothing can change without awareness -- let us catch up with Europe where they are quite aware of this disease. Help Americans grow stronger and more informed.

Share the Responsibility! "No one is useless in this world who lightens the burdens of another," Charles Dickens did not necessarily have food in mind, but the sentiment rings true. Pass this legislation, add gluten to the list of allergens, host a class at your house, share information with your friends, family, and the kids too!

Do something.




1 cup sweet white rice flour

½ cup tapioca starch

½ cup potato starch

(or use 2 cups of teff flour -- or if you don't need to be gluten free use whole wheat or spelt flour)

1 teaspoon baking powder

1 teaspoon baking soda

Pinch of salt

1/3 cup honey (or sugar or agave)

2 large eggs + 1 extra egg white (separated) (if you want to try a vegan route -- try using 3 tablespoons ground flax or hemp seeds mixed with 2 tablesoons hot water for the egg yolks and use the same ratio of arrowroot to water for the egg whites)

2 teaspoons vanilla extract

10 oz of apricot butter (see note on how to make it)

Granulated sugar for sprinkling

Maxing the dough:
Sift flours, baking powder, soda, and salt.

Beat honey and egg yolks until frothy. Beat in vanilla.

Slowly blend in dry mixture

Whisk egg whites until frothy Add 2/3 of this to the batter.

Less traditional looking:
Press dough – thinly- into the bottom of a greased muffin tin -> Add dollops of apricot butter -> Top with a thin layer of dough (create ‘purses’ or ‘pockets’) -> Brush tops with leftover egg white and sprinkle with sugar

More traditional looking:
roll out between two sheets of wax or parchment paper -> cut into circles -> dollop apricot butter into center of circle -> fold in a pinwheel style to create a triangle with a fruit center -> Brush tops with leftover egg white and sprinkle with sugar

Either way:
Bake in pre-heated 325 degree oven for 15- 20 minutes.

Puree 3 parts dried apricots and 2 parts softened butter
Boil 1 cup water with every 2.5 cups apricots until soft. Puree 3 parts boiled dried apricots with the leftover water with 1 part honey

Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.


Pizza & Cookies

WOW! I found, via a mention on the NYC Meetup site, an Italian Restaurant/Pizzaria and a true Italian Bakery -- with GLUTEN FREE and DELICIOUS foods!

I will be adding their business cards and menues on my Benevolent Kitchen site later, ( I have to scan them first).

I had cheese pizza at Mr. Micelli's and brought home Chicken Parmesan with Penne Pasta for dinner. Both were delicious -- the pizza was crunchy on the outside and chewy on the inside and it FOLDED! It was great to eat pizza at a pizza parlor. Mr. Micelli himself is the one with gluten intolerance, (he knows he shouldn't be working with flour, but hey, it's his job after all). So the location is not gluten free, but he seemed very good about cross-contamination issues.

At the Italian Bakery -- Milano Dolci -- (which was just around the corner from Mr. Micelli's) -- actually imports the cookies from Italy! Her brother's bakery actually. She said that in Italy it is common to have gluten free restaurant and it's a given that your food establishment will offer gluten free foods and your staff will be knowledgeable in cross-contamination issues. She will ship BTW!

I can't wait for the US to catch up!

I traveled about 40 minutes to get there, and I still felt it was worth the trip and would make the trip again.

So the next time you are anywhere near Rockville Centre, Nassau County, South Shore, Long Island, New York -- got to Mr. Micelli's and Milano Dolci!