GFCF Bagels

I just made some really good bagels from a recipe in Living Without Magazine (October/November 2009 issue). If you have a subscription to this magazine (and if you can't eat gluten or dairy, you should) then you can logon and find recipes from past issues (http://www.livingwithout.com/).

Search for the Gluten Free Dairy Free Bagel Recipe.
You'll also have to do a search for the Multi-Grain Flour Blend (don't forget the dash, as it didn't recognize multi grain).

The only thing that got left off in the website is how to top the bagels-- here's how:

To add toppings whisk together 1 egg white and 2 Tablespoons cold water, brush on bagels and sprinkle toppings (poppy seeds, sesame seeds, salt, etc.) over top

The best part is the ones I made have toppings I like (sesame seeds, poppy seeds, salt), but also they aren't sweet like the GFCF bagesls I've bought at the grocery store. They're also more chewy and fresh tasting.

The ones I made aren't as pretty as the ones pictured in the magazine, but I'm sure I'll get better with practice!

Stone Hearth Restaurant (GFCF Pasta in Boston area)

Stone Hearth Restaurant (http://www.stonehearthpizza.com/)
GF Pizza -- this is really good, but it does have a little dairy, so if you can't have dairy, skip it.

& GFCF Pasta - this is really good if you get it cooked to dine in, if you get it for take out they don't bake it the same way, so it's not as good.
Casual dining ($$)
Three Locations:
Belmont, MA (57 Leonard St.) 617-484-1700
Needham, MA (974 Great Plain Ave) 781-433-0600
*Cambridge, MA (1782 Mass Ave) 617-433-0600

(*Locations I've been to indicated by asterisk)

Surrender to Win

Giving Up
For most of my life I’ve been giving things up, letting things go. It seems this is my life’s lesson. My husband is fond of saying, "Life keeps teaching us the same lessons until we learn them." Once in a while I feel the need to test a food item and see if it still makes me violently ill. But mostly I try to find fun restaurants and great recipes that are alternatives for the foods I love.

My plan is to post the things I've learned over the years. I gave up dairy (casein) 26 years ago, shellfish 14 years ago, soy 3 years ago and gluten a year and a half ago.

I focus on GFCF because Gluten and Dairy are the most difficult to avoid, especially in restaurants.