Become UnGlu'd in Your Kitchen

Welcome to this new resource site for healthy gluten-free living. Chef Clare O'Brien is your host and culinary expert for exciting new gluten-free recipes, menu plans, wine pairing and gluten-free news. 

Chef O'Brien is a Pastry Chef by trade and a past graduate of the Culinary Institute of America (CIA). She now works at the CIA in Napa Valley, California where she develops and tests recipes and demonstrates them to classes.

Eight years ago, O'Brien's mother was finally diagnosed with Celiac Disease, a gluten-intolerance, after suffering through misdiagnosis for over seven years. "When I found out that gluten, in lay terms, is a mixture of proteins found in wheat, rye, and barley that holds things together and provides elasticity, I immediately thought of the glue we used to make in Kindergarten from flour and water," explains O'Brien. The word gluten actually comes from the same Latin root as glue. "I imagined that this glue was holding down the nutrient absorbing villi in my mom's small intestine and we finally understood why food was rushing right through her without providing any nutrition." The damaged villi needed to 'become unglued.'

"So, we 'unglued' my mom's diet by removing all the gluten found in wheat, rye, barley (and sometimes in the processing of oats) in an effort to restore her health." 

Sadly, O'Brien's mother did not recover because the intestines were too badly damaged from all the years of misdiagnosis and she did not survive. After her mother passed away due to complications resulting from Celiac Disease, O'Brien truly became 'UnGlu'd' and dedicated her culinary career to helping others find easy and healthy recipes for gluten-free living. 

Awareness about Celiac Disease is growing every day as gluten-intolerance is linked to diseases from autism to osteoporosis affecting every age group. Close to one in each hundred of us have the disease with an estimated 97 % walking around undiagnosed. "Are you the one?" asks the Celiac Disease Foundation in their educational brochure, proclaiming Celiac as the "most common genetic disease in the world." The disease is hereditary, has no pharmaceutical cure and lasts a lifetime. There is one remedy: exclude gluten from the diet.

"We just need to rethink what bread, pasta, cookies and cakes are made from" say O'Brien, "then we can create anything." Look for Chef O'Brien's premier cookbook coming in 2008, titled The UnGlu'd Chef: Revolutionizing Gluten-free cooking where she will provide over 150 exciting gluten-free recipes for tantalizing appetizers and snacks, soups and companion dishes, creative salads, 10-way-risotto, cutting edge main dishes, hearth breads and mouth-watering desserts. 

Visit this site frequently to receive samples of Chef O'Brien's recipes and hear updates on book release dates. Let the Chef know what Gluten-Free recipes you need for your healthy life!


Best GF Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

These are the ultimate oatmeal raisin cookies that bring me right back to my childhood! Soft and chewy with a hint of spice and, of course, raisins. Add some toasted walnuts for added flavor and crunch! No one will guess they're gluten-free!

1/2 cup (1 stick) unsalted butter, room temp
3/4 cup brown sugar
3/4 cup white sugar
1 tsp. vanilla
2 eggs
1 1/2 cups Tom Sawyer All-Purpose Flour
1 tsp. kosher salt
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
3 cups Cream Hill Estates Rolled Oats
1 cup raisins

Preheat oven to 350 degrees

1. Cream the butter until smooth, then add in sugars and vanilla and beat until fluffy.

2. Add in the eggs one at a time, beating well after each addition.

3. Sift together all dry ingredients, except oats. Add to butter/sugar mixture, stirring with wooden spoon. Add in oats and raisin, stir to combine well.

4. Drop by teaspoons onto parchment-lined baking sheets and bake for 10-12 minutes until lightly browned. Let set on baking sheet for about 1 minute before cooling on racks. Makes about 4-5 dozen yummy cookies.


UnGlu'd Mac 'n Cheese- featured at the NFCA 2008 cooking competition

UnGlu'd Mac 'n Cheese

This classic comfort food was a big hit at the recent NFCA Gluten-Free Cooking Competition and is sure to satisfy the entire family. Omit the bacon/pancetta if you want a vegetarian version! 

1/2 cup diced bacon or pancetta
1/2 white onion, diced
1 lb. brown rice pasta, elbow or small shells
1 qt. whole milk (4 cups)
1/4 cup unsalted butter (half a stick)
1/3 cup white rice flour
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp freshly grated nutmeg
2 tablespoons dry sherry
1 cup shredded cheddar cheese
1 cup grated parmesan cheese

Preheat oven to 400 degrees
Butter a 8" or 9" square baking dish
Heat a large pot of water to boiling

1. Heat a large saute pan over medium heat. Add the diced bacon, cook until brown. Remove bacon and drain on paper towels, reserving about 1 tablespoon of fat in the pan. Add the onions to the pan, saute until limp.

2. Generously salt the boiling water and cook pasta for 10 minutes. Drain pasta and return to pot. Stir in the bacon and onions. 

3. Warm milk over medium heat. Melt butter in the large saucepan. Sprinkle in white rice flour, whisking to incorporate, cook for 1 minute until thick. Gradually whisk in the warm milk, stirring until smooth. Add salt, pepper and nutmeg. Simmer while whisking over medium heat until thickened, 5-8 minutes. Sauce should coat the back of the spoon. Whisk in the sherry.

5. Stir in the cheeses to combine, then add pasta. Pour into prepared pan and sprinkle with topping Bake for 30 minutes. Let sit for 15 minutes before cutting into squares. Enjoy
Topping
1 cup gluten-free puffed rice cereal (Barbara's Organic Brown Rice Crisps are perfect)
1/2 cup grated parmesan cheese
1 tsp paprika
1/4 tsp freshly ground black pepper

1. Place puffed rice cereal in a food processor and pulse until finely ground.

2. Add parmesan, paprika and pepper. Pulse to combine