By Becky Berowski

Founder and CEO, Elizabeth Kaplan, Dishin’ with doB

Founder of  The Pure Pantry, Elizabeth Kaplan became gluten free when she learned that not only was she diagnosed with celiac disease, but her two children were also sensitive to gluten as well as various other foods.  She began taking family recipes and converting them to gluten-free versions. This soon lead her to develop her own products and recipes to put in the market place making it easier for the rest of us to make the change.

Who: Elizabeth Kaplan of The Pure Pantry

Where: Thepurepantry.com, with stores across the country.

What do you believe is the most important reason to go gluten free?

The most important reason would be severe allergies or gluten intolerance issues. Those with celiac disease, such as me, must adhere to a 100% gluten-free diet.

Should people who don’t have celiac disease go gluten free?

Certainly, there are other reasons to go gluten-free.  Many nutritionists and doctors maintain that a gluten-free diet lowers inflammation in the body. There are also other auto-immune related disorders that improve with a gluten-free diet such as arthritis, diabetes, and psoriasis.

What is your favorite gluten free product?

Besides my own products, I can’t live without Udi’s multigrain gluten-free bread and bagels.

How do you balance being a mom and a business woman?

I am very fortunate to have wonderful and supportive business partners, my mom and husband! I am also fortunate that my children admire what I do and that they look at me as role model. I feel that by balancing work and motherhood I am teaching my children how to have a full and rewarding life.

Can people who are gluten free still eat out at restaurants easily?

There is always the risk of cross contamination for those with celiac disease.  It takes a lot of diligence for me to explain exactly what I can and can’t eat, and there are often problems. In general, I stick to grilled veggies, grilled fish or a salad but still have to be careful that the salad dressing or sauce served with my meal is gluten-free, and that my food is prepared in a separate pan with separate utensils. I limit my meals out – thank goodness I like to cook!

What is one beauty product you always keep with you?

Gluten-free lipstick by Ecco Bella.  I also have to use gluten-free shampoo and conditioner and am always trying new products to find the best one.  So far it has been easy!

Any advice for someone just starting a gluten free diet?

At first it seems very daunting to start a new lifestyle, but once you are committed, you will love how you feel!

Elizabeth Kaplan’s cookbook, Fresh From Elizabeth’s Kitchen, that she was gracious enough to send me, has kept me healthy and happy this past week. Also, her chocolate chip cookie mix and whole grain dark chocolate mix have helped me have a quick dessert for all the May babies I’m celebrating this month.

http://www.dishinoutbeauty.com/2012/05/the-pure-pantry/

Easy Gluten-free Dark Chocolate Pound Cake

Looking for a simple dessert that is easy to bake and serve?  Try this dark chocolate pound cake recipe.  No need for complicated frosting: serve it with fresh berries and a dusting of confectionaire’s sugar or a dollop of whipped cream and you are good to go!  You will be in and out of the kitchen in less than 50 minutes!

Ingredients:

1 package gluten-free Dark Chocolate Cake Mix from The Pure Pantry

4 eggs or equivalent egg replacer

1/2 cup melted coconut oil or vegetable oil

1 cup hot water

1 teaspoon vanilla extract

Instructions:

Preheat oven to 350 degrees.  Grease a 9 x 5 inch loaf pan.

Using electric mixer, beat eggs for two minutes.  Add oil and blend.  Add package of dark chocolate cake mix and hot water and mix on low until combined.  Add vanilla and blend, scraping down sides of bowl with spatula.

Batter will be thick.   Spoon batter into greased pan and smooth over the top with spatula.  Bake in preheated oven for 40 minutes or until toothpick inserted comes out clean.  Remove from oven and cool completely.  Remove to serving plate.  Dust with confectionaire’s sugar and serve with fresh berries.

Here is a simple gluten-free sweet pie crust recipe, or pate choux which you can use instead of the sugar cookie crust in my recent recipe for gluten and dairy free Berry Tarlets: http://thepurepantry.com/2012/04/the-blender-girl-features-the-pure-pantrys-gluten-freedairy-free-berry-cheesecake-tartlets/

Recipe from “Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes” by Elizabeth Kaplan

Makes 1 pie crust for 9 inch pan or 8 individual tartlet pans

½ cup (1 stick) chilled butter or coconut oil

½ cup non-hydrogenated shortening by Spectrum

½ cup rice flour

½ cup sweet rice flour

1 cup potato starch flour

½ cup cornstarch

1 teaspoon xanthan gum

2 tablespoon sugar

1 egg or equal equivalent egg replacer

2 tablespoon cold water

1 teaspoon cider vinegar

1 Cut butter or margarine into small pieces with a knife.  Blend butter and shortening with dry ingredients using finger tips.

2 Add egg, cold water and cider vinegar and blend until well combined.  If too sticky, add a small amount of rice flour.  Roll dough into ball and flatten.  Cover with waxed paper and chill for 30 minutes.

3 On floured  parchment paper or surface, roll out dough.  Fit into pie plate or individual tart pans.  If filling with cream pie filling or fruit, bake crust at 350 for 12-14 minutes.  Otherwise, follow baking instructions the pie recipe you are preparing.

Here is a review of “Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes” from “Living Without Magazine“

Elizabeth Kaplan’s foray into cooking with wholesome, nutrient-dense foods was prompted when her 6-year-old son suffered a grand mal seizure. Ultimately, he was diagnosed with a list of food allergies and celiac disease. Today, Kaplan is founder of The Pure Pantry, a gluten-free baking mix company, and author of Fresh from Elizabeth’s Kitchen, Gluten-Free & Allergy-Free Recipes for Healthy, Delicious Meals (Pennington Press). This cookbook provides delicious gluten-free recipes (many with dairy-free, eggfree and soy-free substitutions) that incorporate wholesome flours, fresh ingredients and reduced sugars. Recipes are simple yet elegant with gorgeous photos for guidance. Kaplan also shares the recipe for her popular gluten-free flour blend, ensuring extra nutrients along with baking success.

Original article from “Living Without’s” April/May 2012 Issue

My favorite PICKS from Expo West

I just returned from four days at the Natural Products Expo. It is the largest natural foods show in the world. We had a beautiful booth and received fabulous feedback on our products. Exhibiting at one of these shows requires super-hero strength and stamina! From setting up the booth, to running it, to meeting with potential buyers, doing book signings and party hopping in the evenings, I almost had to crawl to my car to drive home! Luckily there were tons of healthy, gluten-free and dairy-free foods all around us to fuel our bodies for the marathon event. I had a little bit of time to talk to some of the vendors and find out what is hot and what is not!

So Delicious Almond Milk and Coconut Milk – So Delicious brings joy to being dairy free. I am so thankful for all of the products this company makes because I find being dairy free is even harder than being gluten-free. I love their new Almond Milk Plus, it is really tasty and packed with extra protein! The new Almond Milk Frozen Desserts (ice cream, chocolate covered almond ice cream bars) were all fabulous. www.turtlemountain.com

Alter Eco – love their products and their mission. Came home and made a Quinoa Tabouli salad with their Pearl Quinoa. The pearl quinoa is quite amazing: very light and fluffy. I also LOVE their Dark Chocolate Quinoa Bar – like a Nestles crunch bar but WAY better. www.altereco-usa.com

Barlean’s Omega Swirls – I love the Omega Swirls, especially the Pina Colada. You would never know you are eating fish oil! These products are fantastic for kids – my children actually beg me to give them some! www.barleans.com

Mamma Chia – OMG! Love all of Mamma Chia’s drinks. They are so amazing and really kept our team fueled during Expo. I had at least two a day. My ultimate favorite is the Mango-Coconut. www.mammachia.com

Giddy Up N Go Granola – gluten-free, vegan and organic! A new company founded by two mom’s from my old stomping grounds, Lafayette, California. Awesome gluten-free and organic granola sweetened with agave nectar. YUM! www.thoughtfulfood.net
Le Grand Pestos – is it okay to eat pesto with a spoon? Well I have been and wow, I am trying to find the words to describe how delicious the Nuts and Cheese Pesto sauce is….try it, you’ll also be speechless! This is a Canadian product and I hope to see it soon in my nearest store! www.maisonlegrand.com

Bragg’s new Organic Greek Olive Oil — this olive oil has an amazing flavor. I love it! Used it in my Quinoa Tabouli recipe with lemon juice. Great for salads with just a little vinegar, sea salt and there you go!