It's Only Natural...gf

WILD FLOURS

2010-03-25T18:42:00.000-07:00

gf kitchen

2010-03-18T22:56:00.000-07:00

          gf kitchen
                 &
                                        It's Only Natural...gf

We want your feed back! We know what we want to do....Now we want to know what you want in a gluten free Company. If you are going to go out of your way to shop at a gluten free specialty store:
What would you go there to buy? Do you have a specific gluten free item you like to buy? Do you buy your gluten free products on the internet? Would you take a gluten free cooking class? Would you go for breakfast, lunch, or dinner?Do you want to be part of this project?    Coming soon to Portland Maine! For more information please contact:

Pettingill Investments, LLC
Andrew Pettingill
PO Box 1772
Portland, Maine 04104
itsonlynaturalgf@gmail.com

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COMING SOON!

2010-03-16T21:18:00.000-07:00

I'M BACK!!!!!!!

Chesnut Flour Chocolate Chip Muffins

2009-06-25T19:34:00.000-07:00

Chestnut flour is ground from dried chestnuts and commonly used in many Italian dishes. Although chestnuts are often associated with autumn, the flours mildly nutty flavor and silky texture-and its year-round availability-make it a great choice for gluten-free baking any time.

LIQUID INGREDIENTS
2 large eggs, at room temperature
3/4 cup 1% milk (cow's rice, soy, potato, or nut)
1/4 cup canola oil
1 teaspoon pure vanilla extract

DRY INGREDIENTS
3/4 cup packed light brown sugar
2/3 cup chestnuts flour*
2/3 cup potato starch
1/2 cup tapioca flour
1/4 cup Expandex modified tapioca starch, or 1/4 cup Carol's Sorghum Blend
1 tablespoon baking powder
1 teaspoon xanthan gum
1 teaspoon salt
1/2 cup gluten-free dairy-free chocolate chips, such as Tropical Source

1. Place a rack in the middle of the oven. Preheat the oven to 375 degrees. Generously grease the cups of standard 12-cup nonstick (gray, not black) muffin pan or line them with paper liners and coat with cooking spray.
2. In a medium mixing bowl, beat the eggs with an electric mixer on low speed until light yellow and frothy, about 30 seconds. Add the milk, oil, and vanilla and beat on low speed just until blended.
3. In a small bowl, whisk together the dry ingredients except for the chocolate chips. With the mixer on low speed, gradually beat the dry ingredients into the liquid ingredients until the batter is smooth and slightly thickened. Stir in the chocolate chips. Divide the batter evenly in the muffin pan.
4. Bake 20 to 25 minutes or until the muffins are firm and the edges start to pull away from the pan. Cool the muffins in the pan 10 minutes. Transfer the muffins to a wire rack to cool another 5 minutes. Serve warm.

*Available at natural food stores and from www.dowdandrogers.com

Recipe from 1,000 Gluten-Free Recipes by Carol Fenster

2009-06-23T20:18:00.000-07:00

Join Rebecca Reilly for Gluten Free Cooking Classes this summer!

Stonewall Kitchen Cooking School
2 Stonewall Lane
York, Maine 03909
877.899.8363
Email us at cooking@stonewallkitchen.com

July 10, 2009: Gluten Free Summer Pies
Time: 3:00-4:30pm
Price: $35
Menu:

Non-Dairy French Silk Pie
Lemon Angel Pie
Crostata di Marmellata
Italian Pasta Frolla

August 7, 2009: Gluten Free Cookies and Bars
Time: 3:00-4:30pm
Price: $35
Menu:

Slammin' Jammin' Bars
Buttery Scottish Shortbread
Soft Chocolate Cookies- low fat!

September 18, 2009: Gluten Free Pizza and Pasta
Time: 3:00-4:30pm
Price: $35
Menu:

Pizza Margharita with Fresh Tomato, Basil and Mozzarella
Merlot Fettuccini: Wild Mushroom Ragu

2009-06-20T15:53:00.000-07:00

Here is a view of the second floor space that is being renovated in the Public Market House building. Market Vendors, LLC is leasing vendor spaces with rental rates running from $800 to $1,300 with triple net charges depending on size and use. Spartan Grill will be relocating to the second floor with such possible vendors as, Maine Coffee Roasters, KamaSOUPra, It's Only Natural...GF, and an unnamed pizza place.
The Public Market House Mission Statement:
The Market House carries on the vision of an in-town market in Portland by providing a community gathering place that celebrates Maine people, food and agricultural traditions while joining the ongoing efforts to revitalize Portland's downtown, incubating small businesses and involving the international community.

Celiac Disease On-line Support Group

2009-06-14T18:47:00.000-07:00

Great gluten-free products list(pdf), recipes, support groups, travel and other discussion forums. Celiac Disease on Delphi

Bam Bam Bakery

2009-06-12T16:28:00.000-07:00

I stopped into Good Eats on Stevens Ave today for a tasting of gluten-free sweets baked by Bam Bam Bakery, a local gluten-free bakery. Bevin offers an amazing selection of GF cupcakes, pies, cakes, and brownies. We are exciterd that you will soon be able to get her product from It's Only Natural...GF.

Amazing Gluten-free Cookie

2009-06-11T19:09:00.000-07:00

One of the best cookies I have ever had and it happens to be gluten-free!!!!
They will be available soon at It's Only Natural...GF.
Gus' Gluten Free Baking Company
Contact Gus' at glutenfreegus@gmail.com
Falmouth, Maine
Pam Wellin

Bakers

2009-06-07T20:34:00.000-07:00

It's Only Natural...GF is excited to meet with several local gluten-free bakers this week!

"Mother of all all Grains"

2009-06-05T20:14:00.000-07:00

Quinoa!

Prepared Meals, Soups, Stocks, Sauces, Baking Mixes

2009-06-03T22:16:00.000-07:00

It's Only Natural...GF
Our Freeport production kitchen is almost finished, the floor is stripped and refrigeration is being ordered! We will be up and running ahead of schedule! Soon to be offering our gluten-free line of foods in local markets, restaurants, and via the web(website under construction). We are also working with local gluten-free bakers to provide a large variety of amazing home baked goods! For more information or interest please contact us at
itsonlynaturalgf@gmail.com.

Gluten-Free Flours

2009-06-03T21:45:00.000-07:00

Sorghum: The Mainstay of my Flour Blend by Carol Fenster
Sorghum (also called "milo") grows in places around the world and in Central United States, including our family farm in Nebraska in the 1960's - long before I became gluten-free. I began experimenting with sorghum in 1996 when it was called jowar, its name in India. I wanted an alternative to rice flour to make better baked goods with flour that wasn't gritty and contained more protein. I really began to use sorghum extensively after 2000, when the grade we called sweet white sorghum or food sorghum was developed and began to be readily available from Bob's Red Mill. This meant I could use it in my cookbooks so that my users could find it so I developed this sorghum blend that became the basis for my personal baking and my cookbooks.

Carol's Sorghum Blend
1-1/2 cups sorghum flour
1-1/2 cups potato starch/ cornstarch
1 cup tapioca flour

How to Modify Sorghum Blend
*For extra pliability in a pie crust add rice flour
*For breads and biscuits with a light crumb and high rise, add more potato starch/ cornstarch
*For a well-browned or crisp texture in cookies or bars, add a fair amount of tapioca flour
*For greater density in "chew" and cookies, add protein flours
*For higher rise, moist texture, more natural looking crumb, and longer shelf-life, add Expandex
To read more pick up the book 1000 Gluten-free Recipes by Carol Fenster
at Rabelais Books on Middle Street.

Eat Maine Foods!

2009-06-03T20:59:00.000-07:00

Check out this great food industry networking site Eat Maine Foods and join!

Gluten-free Beer

2009-06-02T19:01:00.000-07:00

Check out this Beer Blog for info on Gluten-free beer!

Twitter

2009-05-23T22:19:00.000-07:00

Gluten-free cookbooks

2009-05-23T16:21:00.000-07:00

When you catch me reading, you will find that it is usually a cookbook or something related to the food industry. I recently visited two local bookstores, Rabelais and Longfellow Books to see what they had available for Gluten-free cookbooks. The owners of Rabelais, Samantha Hoyt Lindgren and Don Lindgren focus on food, wine, and the arts with impeccable taste. While, Stuart and the crew at Longfellow carry all genres and can get you about anything you want in two days if they don't have it in stock. Here are a few on my list to grab:

Gluten-free Baking with the CIA / Richard J. Coppedge Jr
1000 Gluten-free Recipes / Carol Fenster
Gluten-free Girl / Shauna James Ahern
Baby Cakes / Erin McKenna
the Wheat-free Cook / Jacqueline Mallorca
Gluten-free Baking Classics/ Annalise G. Roberts
Gluten-free Baking:More than 125 recipes.... / Rebecca Reilly

Gluten Free Italian Baking

2009-05-14T20:53:00.000-07:00

On Monday, May 18th, the author of "Gluten-Free Baking: More than 125 Recipes for Delectable Sweet and Savory Baked Goods", Rebecca Reilly will host a cooking class on gluten-free Italian baking. The class is sponsored by the Institute for Italian Studies from 5 to 9 pm. For more information follow the link
http://www.iismaine.com/cooking_classes.htm

Lecture on Celiacs

2009-05-14T20:16:00.000-07:00

Debbie Pepper-Doughty, a registered dietitian and nutrition adviser for the Portland Celiac Support Group, is scheduled to give a lecture on celiac disease and gluten-free living on Saturday, May 16th, at Whole Foods Market. The lecture, along with a question-and-answer session, will be held from 9:30 to 11 am in the cafe. From 10:30am to 1:30pm, meet representatives from companies that make gluten free products. For more info call-774-7711
Food and Health, Portland Press Herald/Wednesday, May 13, 2008

Coeliac Disease in Wikipedia

2009-05-10T21:05:00.000-07:00

Here is the link to the Wikipedia website which I like to use and recommend.
http://en.wikipedia.org/wiki/Coeliac_disease.

Celiacs on CNN

2009-05-06T17:20:00.000-07:00

Great interview and info on CNN. Click on the link and watch!
Celiacs Disease on CNN

Food + Farm

2009-05-06T16:55:00.000-07:00

May 7th to May 10th Portland, Maine

http://www.space538.org/pages/calendar.php#ff2009

Rob Evans wins the Beard Award!

2009-05-04T19:55:00.000-07:00

Congrats to Rob Evans of Hugo's and Duck Fat for winning the James Beard Award for Best Chef in the Northeast!!!!

Farmers Market

2009-05-01T19:43:00.000-07:00

Monument Square and the Deering Oaks offer an ideal spot for the Farmers Market twice a week in Portland Maine. What about the other five days?
The feedback that I have been receiving from people leads me to believe that this area can support a local farmers market open seven days a week.
It's Only Natural and other locals have been collaborating on how to make this happen! We would love to hear your feedback and ideas.
From fruits, vegetables, honey and cheese...... it will be the hub for all of our Maine's "Home Grown" foods.

Welcome

2009-04-27T20:06:00.000-07:00

This blog site will help provide people with information and links to gluten free living. I will also keep everyone updated on the progress of It's Only Natural and when and where to find us.