I have had several requests for a gluten free bread formula. I know most everyone reading this will say ‘why a formula’? In baking, we use the terminology “formula” because it takes a precise formulation to make the bread consistently from batch to batch.

Making gluten free bread requires that the wheat flour be removed. That’s cool, but what do you put in its place? This formula was recommended to me (It requires a bread machine.) If you try this bread please let me know how it came out.

Gluten Free Sandwich Bread

1 Tbsp. active dry yeast
1 Tbsp. sugar
1 ½ c. water (105 degrees or pretty warm but not hot)

2 ½ cups "Gluten Free All Purpose Flour Mix Recipe” (Detailed Below)
2 tsp. xanthan gum (available at Health Food Stores)
1tsp. salt

2 eggs (or 6 Tbsp. water and 2 Tbsp. ground flax seed)
1 ½ Tbsp. oil
1 tsp. cider vinegar

1. Start by combining the yeast and sugar in a small bowl. Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients – bubbles and foam should form if the yeast is happy.

2. Combine the flour mix, xanthan gum and salt in the largest mixing bowl and stir well.

3. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy.

4. By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Stir until all ingredients are well mixed and then dump into your bread machine. Bake on the 80 minute setting – the stirring paddle is not necessary.

 Gluten Free All Purpose Flour Mix: (Parts can be cups or pounds depending on your needs)

3 parts corn starch

3 parts brown rice flour
2 parts soy flour
1 part masa harina

Summer is a great time for fresh fruit. But how do you pick the right one? Here are some tips for selecting specific summer fruits.

1. Peaches- When selecting your peaches, look for those that are well-rounded with shades of deep yellow coloring skin coloring under a red blush. Ripe peaches will yield to gentle pressure, particularly along the seam, and give off a sweet fragrance.

2. Strawberries- Strawberries are picked at their peak and do not ripen after harvesting, so select berries that are bright red in color that have a natural sheen with fresh looking green caps. Avoid strawberries with green or white tips.

3. Cherries- A ripe cherry is heavy for its size, giving it plenty of juice. It is very important to store cherries in the coldest part of your refrigerator, usually near the back. The cold storage of cherries will help protect the texture and flavor from the effects of warm summer temperatures.

4. Grapes- Green grapes should have a yellow cast or straw color with a touch of amber, when fully ripe, not an opaque grassy green color. Red grapes should be a deep crimson, not a milky or pale red. Blue grapes should be darkly hued, almost black, and not pale or tinged with green.

5. Apricots- Look for fairly firm, smooth, plump, well-formed fruit that has an orange-yellow to orange color. Store unripe apricots in a paper bag at room temperature away from heat and direct sunlight. Once ripe, usually in two to four days, apricots will keep for a day or two, if stored in a plastic bag in the refrigerator.

One of the best things about summer—you have a good excuse to indulge in ice cream. Think of it as the more environmentally friendly way to stay cool besides cranking up your air conditioner! There’s a great little ice cream shop in my town that makes old-fashioned ice cream right there. There’s a line nearly out the door every summer, even at a cost of $4 for a single scoop!

Fortunately, our frozen aisles are teaming with a whole selection of delectable treats that don’t cost near as much. And if you enjoy good old-fashion ice cream yourself, you’ll likely enjoy our Lucerne Creamery Fresh line. Creamery Fresh ice cream is just like homemade with great ingredients and a rich, smooth dense texture. We have all the traditional favorites—like Mint Chocolate Chip and Butter Pecan, as well as a new larger 64 oz size—perfect for summer parties—in flavors like Chocolate Chip Cookie Dough, Dutch Chocolate and Vanilla. And for those who like to mix things up, keep your eyes peeled for two new exciting flavors in our 1.5 quart size: Coffee Caramel Swirl and Pineapple Upside Down Cake—yum!  

We’re headed across the country for our annual vacation to visit family back East. To keep my son Tim from complaining, “I’m starving!”–and to save money–on our long plane trip, I always pack snacks. The restrictions on bringing liquid or gels through airport security mean items like yogurt and beverages aren’t options, and neither are freezer packs to keep perishable foods cold. But there are plenty of other nutritious and portable snacks that don’t require refrigeration. Here are my family’s travel favorites:

• Sturdy fruit such as apples. Pack fragile fruit like peaches and plums, and grapes, blueberries and strawberries in containers to protect them from bruising.
• Homemade trail mix: nuts, dried fruit bits and whole-grain cereal, tossed with a few chocolate chips.

• Instant oatmeal packets or instant soup cups–just ask the flight attendant for hot water. Remember to pack a bowl and spoon.
• Whole-grain cereal. Munch on it plain or order milk from the beverage cart. Remember a bowl and spoon.
• Peanut or almond butter sandwich on whole grain bread–add jam, if you’d like. Or bring a small container of nut butter to spread on whole-grain crackers, rice cakes or bagged apple slices (remember to bring a plastic knife).
• Granola bars, fruit leather or dried fruit, nuts, popcorn or pretzels.
• Cut-up veggies with a shelf-stable to-go pack of light ranch dressing (okay if they’re less than 3 ounces).

Not only is June National Fresh Fruits and Vegetables month, it is also proclaimed to be the Great Outdoors Month. Beginning in 2004, this designation was designed to highlight the benefits of active time outdoors including more active lifestyles to combat obesity, volunteerism which strengthens our communities, protection of our environment, and just simple enjoyment. We spend as much time as we can outside during the summer; hiking, walking, biking, running, and swimming mostly, and this year, we’ll go on our first official away from home campout as a family! Gabby and Max have camped twice now through the Y-Princesses and they’ve had a great time. I’ll have to dust off my checklists and recipes for camping, and make sure they are kid ready too - it’s been seven years! If you have some favorite camp recipes please share!

With the upcoming bounty of summer veggies, I want to provide some tips on how to keep them fresh.

1. Don’t wash your vegetables before storing them- added water or perspiration will grow bacteria on the produce.
2. Vegetables like beets and carrots should be stored in a plastic bag with perforated holes, allowing just the right amount of air to flow through.
3. If you don’t plan on eating corn on the cob the day you buy it, blanch it and store in a plastic bag. Otherwise, plan on eating it the same day for the best quality.
4. Keep any fruit separate from vegetables in storage bins- the ethylene gas can quicken the ripening process and cause the veggies to spoil.
5. Vegetables like mushrooms and okra need to be kept in a paper bag or in the cardboard box they come in- unwrap the plastic, and cover loosely with a paper towel.

Follow these easy steps to keep your veggies at their best quality and freshness!

Cycling can be expensive and hard to get started yet it has been one of the most rewarding sports I’ve attempted. I find myself viewing the world through different lenses while riding my bike. Whether it is the architecture of the city, the natural surroundings in the parks or the intricate proof of city planning, I enjoy taking in the beauty that surrounds me while I ride. Currently, I ride for exercise, but one day I hope to bike to work with frequency.  

To start cycling, I would suggest taking a spin class to build stamina. Once you are ready for the road, make sure to find a bike shop you are comfortable with and get fitted for the proper sized bike. Starting with an entry level bike is just fine for now- no need to overspend, but make sure to have them show you how to fix a flat!  To ensure your safety, get a helmet that fits well and avoid headphones since you can not hear the noise around you. Eat well for plenty of energy and bring your sports drink of choice along for the ride. This is one small step toward reducing my personal carbon footprint and improving my health. Join me on the road…biking that is.

Father’s Day breakfast in bed for Rob has been a tradition in our house ever since our son Tim was born. Somewhere along the way, Tim arranged it so that he gets breakfast in bed too! Now that he’s older, Tim is in charge of making the breakfast– then hops into bed next to Rob while I serve. If you’re looking for a kid-fixable breakfast (with a little help from Mom), have your youngster try one of these to honor Dad:

• Yogurt Face: Spoon yogurt on a plate and form into circle. Decorate to match Dad’s features, using granola for hair and eyebrows, banana tip for a nose, blueberries for eyes and apple slices for a mouth and ears.
• Awesome Oatmeal:  Stir dried cherries and walnuts into plain oatmeal and sprinkle with brown sugar. Serve with a pitcher of warm non-fat milk.
• Super Shake: Whirl together frozen fruit, low-fat yogurt, a banana, and a splash of OJ in a blender.
• Wake-Me-Up Waffles: Toast whole-grain frozen waffles. Top with warm fruit compote: in a saucepan, combine blueberries with a sprinkle of sugar and a few tablespoons of water. Heat until fruit softens and syrup thickens.
• Love-You Eggs: Using a heart-shaped cookie-cutter, cut out the center of a slice of buttered whole-grain bread. Place in hot skillet, cracking egg into heart center and cook until whites are firm. Flip and allow eggs to finish cooking.

June 17^th is Eat Your Vegetables Day, and it sits right in the middle of National Fresh Fruits & Vegetables month. Summer is the perfect time for this observance as there are so many varieties to choose from! 

In honor of this “holiday” I have a new salad recipe that I want to share. I’ve made it a couple of times now and it’s a smash hit! The recipe comes from Cooking Light and it’s very simple (as usual I’ve made a couple of adjustments).

Prepare and toss one bunch asparagus and one bunch white asparagus with olive oil and season with salt & pepper (original recipe calls for one pound total). Roast asparagus in a 400 degree oven for 5-10 minutes until crisp, roast time depends on the thickness of the stalks (the original recipe blanches the asparagus in salted water for 2 minutes). While the asparagus is roasting, mix the dressing: 2 TBSP olive oil, 2 TBSP balsamic vinegar, 2 TBSP minced shallot, 1 oz gorgonzola (~1/4 cup), 1/2 tsp grated lemon rind, ¼ tsp salt, 1/4 tsp pepper. Once the asparagus has cooled cut into 2 inch segments and place on top of 5oz of Arugula greens (original recipe calls for mixed salad greens). Drizzle with the dressing, toss, and sprinkle with remaining Gorgonzola cheese once you’ve served.

Give it a try and let me know what you think!

I think my favorite part of my job is passing on the knowledge that I have gained over the years about baking great bread. I look at it as the link between the past and the present. Bread was the first food made by man. Every civilization has had some form of bread, and amazingly they are all pretty close in form.

I get to meet many bakers in my job. We almost always share ideas on how to make a better product. I usually try them all, then keep what works, and get rid of the rest. In our latest baker training, I got to work with a bakery crew in Seattle. They were all eager to learn, they just weren’t quite sure how to make bread perfect. There was a language barrier, so the training was a little more challenging than usual. By working side by side, I could show them the processes, without having to use words. They would repeat what they were shown. Sometimes it took several attempts, but each time the bread got a little better. “Thumbs Up” is pretty universal, so every time they made an improvement over the last attempt, they would get the “Thumbs up” from me. It didn’t take long until they were proficient at the task, and you could see that they were developing the pride in workmanship that is so important to make quality bread.

So what’s the payoff? The people that I trained now make the best bread that can be made. They have developed pride in the product they make, and hopefully the pay off will come when they say “Here, let me show you how to make fabulous bread.” And so the legacy of Artisan bread goes on.

Summer is one of the best seasons for fresh veggies. Here are some tips about selecting specific summer veggies.

1. Corn- is best stored in a cool environment. Great quality corn should have full, evenly formed ears, with straight rows of bright kernels. The husks should be bright green with the silk ends free from decay.
2. Summer Squash- should have a bright, smooth skin, (dull skin is a sign of old age,) with stem ends that are fresh and green. Squash should also be firm and plump without any soft spots or pitting, and fairly heavy for its size.
3. Beets- should be a relatively smooth, round, firm, small to medium size with a deep red color and a tap root that is slender. To store, cut the leaves from the root, leaving an inch or two of the stems attached, place in a plastic bag, and keep in the refrigerator 1-3 weeks.
4. Cucumbers- select cucumbers that are firm and display a good green color. They should be well shaped but not too large. I favor the smaller cucumbers because they tend to be less bitter.
5. Green Beans- it is best to purchase these from a store that sells them loose so you can better select them for color, freshness, texture and size. Green beans should be fresh looking, with a bright light to dark green color. Make sure the beans are plump and firm, with a velvety feel, and free from any sign of decay.

The rose is a most revered flower with a long and prestigious history and June is National Rose month. Consider that the rose:

• Has been written about in poetry, novels, and songs.
• Is a tonic, a lotion, a deodorant, and perfume.
• Is used  for healing, for bathing, and for cooking. 
• Is the national state flower for five of our states.
• Has inspired countless groups such as the American Rose Society and a World Federation of Roses

At Safeway, our floral department hand selects our roses to provide you the freshest and best quality - guaranteed! We are known as the destination for roses and we have many selections to choose from: 12-stem Roses, 18-stem Roses (in some areas), Rose Bouquets, Rose Arrangements, Spray Roses, Single stem Roses and even custom made Rose Arrangements. There are so many to choose from so come in and help celebrate National Rose Month!

No matter how hot it is outside, it doesn’t stop my son Tim or his buddies from playing baseball or running around at day camp. Hot and humid weather increases the risk for dehydration, and kids are particularly prone to it. In fact, by the time kids tell you they’re thirsty, they may already be somewhat dehydrated. Before your kids go outside or head off to camp, make sure they drink up. Remind them to take frequent drink breaks during the day and offer them a cool drink when they come home. It’s important for kids to get enough fluids before, during and after play and my choice for best thirst-quencher is water (kids don’t need sports drinks unless they’re playing sports or exercising hard for more than an hour—even then, they mostly need fluids, which are nicely-supplied by plain water). If your kids don’t love the taste of plain water, try floating orange or lemon slices in a pitcher or mix water with equal parts 100% fruit juice. Remember that foods provide fluids, too. Offer thirst-quenching snacks like chilled watermelon slices, frozen 100% juice or all-fruit bars, and fruit smoothies. Make your own cool treats by freezing leftover smoothies or orange juice in freeze-pop forms or in ice cube trays (stick in toothpicks when liquid is semi-frozen). What are your tips to keep kids hydrated?

A few weeks ago I talked about attempting to preserve flowers using cat litter from the website http://www.ehow.com/how_2040859_dry-flowers-microwave.html?ref=Track2&utm_source=ask.

I had a chance to try this and here is what happened. I thought I had everything I needed as I have two cats at home. But I couldn’t use clumping litter, and I had to store the litter drying flowers in a safe, cool place.  Well, everywhere in my home is temperately cool but contains cats. . .curious cats. So the whole drying flowers with kitty litter didn’t work for me.  Also, the flowers sit in this concoction for 2 or more days. The other option I wanted to try was the microwave using silica gel; which I didn’t have. So I opted for the air dry version. I had purchased Asiatic Lilies for this test and they opened up beautifully. And there they sit, upright, air drying. I am writing this on their twelvth day and they still look great! I will post a picture of the results. However, my personal choice for the preservation of a floral memory is a flower press.

I would love to hear all the different ways you’ve tried to dry flowers! 

You know what I love about saving the planet? You don’t have to be a superhero to make a real difference. When you make small changes in your daily routine, they add up over time creating a lasting and meaningful effect, and those around you take notice and ask your advice on how they too can become better stewards of the environment. So, I thought it would be fun to list my top five personal environment tips for the office, and ask you to leave comments with ways to contribute to a healthier planet.

With no further ado, my top five tips are:

• Use daylight rather than office light when feasible
• Recycle your office paper (and go paperless whenever possible)
• Make it a habit to bring your own mug and dishware for those meals you eat at the office
• Carpool, bike or take public transportation when possible
• Keep a small, personal water filter on your desk along with a reusable mug to minimize the use of plastic bottles

Sounds easy right? That’s because it is. So no, you don’t have to be a superhero (although I am wearing a cape as I type this)!

Who doesn’t enjoy a sweet, juicy watermelon on a hot summer day? Here is a great recipe for any summer get together. Make it for dessert or for a quick snack. The sweetness will curb any sugar craving you have, and keep you healthy, too! For more information on Dulcinea melons, pick up the June issue of Fresh Ideas Magazine in your local Safeway produce department!

I make breakfast for dinner once every couple of weeks now; the girls’ current favorite is the egg sandwich. I got hooked on egg sandwiches when I started my half-marathon training, it was the only breakfast I could eat after a long run that was satisfying and kept me feeling good & clear headed until lunch. The girls would often ask for “a bite” and I’d end up making a second breakfast for everyone. It’s very simple – one or two over-easy eggs sandwiched between two slices of toast. The twist that I add is strawberry preserves and ketchup, a combo I credit my dad with (I can see you cringing now).  As kids we would get Egg McMuffins while we were on our family road trips. He would put jelly on one muffin and ketchup on the other. My sisters and I thought he was crazy until we tried it ourselves, and then the debate became whether grape vs. strawberry jam was better! I prefer Strawberry, and I put the preserves on the bread and use the ketchup as a dip. Do you make breakfast for dinner?

I was talking to my sister Maura the other day and she mentioned she stopped drinking milk because she was trying to lose weight. What?!  Unfortunately, it’s a mistake a lot of women make. Dairy products are full of vitamins and minerals critical to good bone health, and all for relatively few calories when you choose non-fat or low-fat varieties. An 8 ounce glass of nonfat milk has 90 calories–not much when you consider all the benefits you get for those calories. Just like kids, adults need calcium, vitamin D and phosphorus for strong bones. Only instead of building bone–if you’re older than age 30–you need these nutrients to help slow bone loss that goes hand-in-hand with getting older. Bone loss can lead to osteoporosis, a disease where bones are prone to breakage.  Along with exercise, getting three servings of dairy foods a day is one important way to help strengthen bones. It’s easier than you think to get your “3 a day” and still keep calories manageable. Pour a cup of nonfat milk over cereal (and drink what’s left in the bowl), add an ounce of reduced fat Swiss cheese to a sandwich and have a cup of low-fat yogurt for a snack. I convinced Maura to keep the milk and instead, cut back on the portion sizes of other foods in her diet to trim calories. How are you doing on dairy each day?

With all the graduation parties, Father’s Day, and summer get-togethers, the natural thing to do is get out the grill and start barbecuing. If you’re a steak lover you may already be familiar with Safeway’s exclusive line of Rancher’s Reserve beef. Rancher’s Reserve beef is aged 14 days and is 100% guaranteed tender every time. Rancher’s Reserve Beef comes from cows 100% born and raised in the United States. You can find it in your meat department’s self-service or full service areas. 

Now through June 26^th we’re offering a great deal—when you purchase Rancher’s Reserve using your Club Card you can earn some grill accessories for free:

• Spend $30.00 - $74.99 (in one transaction) - get a free Rancher’s Reserve apron
• Spend $75.00 - $99.99 (in one transaction) get grilling tools OR steak knives
• Spend $100 or more (in one transaction) get an apron and grilling tools, OR an apron and steak knives   

This great deal is only available while supplies last, so be sure to ask your meat department manager for details on your next shopping trip.

June is a big fundraising month for the Safeway Foundation and the proceeds go to the Prostate Cancer Foundation which is dedicated to raising awareness and funding research to find better treatments and a cure for the disease. Prostate cancer strikes 1 in 6 men each year, but it also has an extremely high cure rate if detected early enough  - the 10 year survival rate is 91%!  Last year Safeway raised more than $12 million for Prostate Cancer – a big thank you to the shoppers and vendors who donated last year and to those who have/will donate this year too! 

For over 50 years, Safeway has been working with hundreds of the finest local growers to bring the pick of the crop from their farms to your table. You may be wondering what the difference is between the locally grown produce and the rest of the department, and the answer is simple - the quality and the freshness. When fruits and vegetables are brought in from local farms, they’ve had a much shorter distance to travel, which means when you go to choose your favorite fruit or veggie, they’ll be fresher than the ones that travel further distances. In addition to the quality benefits, buying locally grown fruits and vegetables reduces greenhouse emissions by limiting transportation miles. Another great perk - when you buy from your local farmer, you’re helping boost the local economy and you’re staying involved with your community. For more information about Safeway’s locally grown program, visit http://www.safeway.com/ifl/grocery/CSR-Locally-Grown.

With summer here it’s the perfect time to get out your picnic basket and fill it with something tasty.  If you enjoy delicatessen quality cold cuts, then you’re likely familiar with Primo Taglio™ in our deli.  Primo Taglio (the ‘g’ is silent!) means “first cut” in Italian, and is our premium line of deli meats and cheeses. There’s a whole selection ranging from perfectly seasoned Turkeys and roast beef, to flavorful ham and old-world inspired specialty meats like Genoa, Peppered, and Soppressata Salamis.  All of our deli meats are:

• Hand-trimmed to remove excess fat
• Have no binder or fillers
• Have no artificial flavors or colorings added

And we have a whole selection of creamy cheeses ranging from everything like imported French Brie, to buttery smooth Danish Havarti and zesty Hot Pepper Jack. All of our cheeses are:

• Made with the highest grade of milk
• Naturally aged
• Have no artificial flavors or colorings added

It’s easy and convenient to pair Primo Taglio with a little antipasto, ready-made dips and spreads from the deli, freshly baked Safeway Select Artisan breads from the bakery, a bottle of wine, and some fresh berries from produce—for an instant picnic. Bon Appetite!