Corporate Chef at Canyon Ranch
and Author of Canyon Ranch Nourish
More than 200 of our most popular, easy-to-make recipes with complete nutritional information, plus gorgeous color photography, guidelines for selecting and cooking the healthiest and most delicious food, plus Canyon Ranch nutrition philosophy, indices to gluten-free and dairy-free recipes, and more.
Order your copy by calling 800-726-8040.
Gluten Free Chocolate Chip Cookies
- 1/4 cup canola oil
- 1 cup firmly packed brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups sorghum flour
- 1/2 cup tapioca flour
- 1/2 cup Arrowroot flour
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
- 1 package semi-sweet chocolate chips, about 6 ounces
- Preheat oven to 350°. Lightly coat a baking sheet with canola oil spray.
- With an electric mixer on high speed, combine canola oil and brown sugar. Turn mixer to low and add eggs and vanilla and mix until just combined.
- In a medium bowl, combine sorghum, tapioca and Arrowroot flours together. Stir salt, baking soda and chocolate chips into flour mixture.
- Add the dry ingredients mixture to the wet mixture and combine on low speed or by hand.
- Drop rounded heaping teaspoonfuls (or use a 3/4 ounce scoop) onto baking sheet about 1 1/2 inches apart. Bake for 10 minutes or until golden. Cool on baking sheet until cookies are set. Transfer to cooling rack until completely cooled. Store in a tightly sealed container.
Makes 38 cookies, each containing approximately:
- 2/3 cup brown rice flour
- 2/3 cup white rice flour*
- 1/4 cup potato starch
- 3 tablespoons tapioca flour
- 1/2 teaspoon sea salt
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 2/3 cup rice milk
- 1/3 cup applesauce
- 3 tablespoons baby food prunes
- 2/3 cup fruit sweetener
- 1/2 teaspoon pure vanilla extract
- 1/2 cup ground flax seed
- 1/2 medium banana
- 1 1/2 cups blueberries**
- Preheat oven to 375°. Lightly coat cups of a 12-cup muffin tin with canola oil.
- In a large bowl, combine flours, salt, baking powder and cinnamon and mix well.
- In a blender container combine rice milk, applesauce, pureed prunes, fruit sweetener, vanilla extract, ground flax seed and banana and puree in blender until mixed well, about 30 seconds. Pour into dry ingredients and mix well. Fold in blueberries until evenly distributed.
- Fill muffin tin cups 2/3 full and bake for 20 to 25 minutes or until golden brown.
Makes 12 muffins, each containing approximately:
*Oriental markets carry a much finer white rice flour, which performs better in this recipe.
**Other berries or chopped fruit may be used. If fruit is very wet, it must be well drained. Nuts and seeds may also be added, however, the calories and fat grams will change.
Marlisa Brown MS RD CDE CDN President of Total Wellness Inc, Developer & Author of Gluten-Free Hassle Free
Scott Uehlein, Corporate Chef at Canyon Ranch and Author of Canyon Ranch Nourish
Question: How does Canyon Ranch work with people with gluten intolerance and food sensitivities?
Answer: Our Food Development department manages guests at our resort properties and in Miami with personal dietary needs, including gluten and other food sensitivities and allergies. We have detailed procedures and a customized computer software program to communicate the guest information to the foodservice (kitchen and dining room) staff who is involved in managing the day-to-day food needs of our guests. The process begins with contacting the guests prior to their arrival to identify their needs and to explain how their needs will be managed. Their personal profile is then entered into our Personal Dietary Needs software so that all foodservice staff in aware of a guest’s needs daily. When the guest arrives, we provide them with resources to help them manage on their own. Our most extensive document, the Menu Ingredient List, includes the nutrition profile (calories, protein, carbohydrates, fat, fiber, cholesterol, sodium, and calcium) for each dish and lists every ingredient in a dish or product. The list also identifies gluten-free and vegan (no animal products) menu items. For guests who were looking for more specific information to manage their gluten, vegan and sodium needs, we have created Guidance Sheets, 1-2 page handouts, to assist guests with menu choices available for breakfast, lunch, dinner and snacks.
Our talented chefs have created a variety of homemade gluten free items the guests can choose from at meals: bread for toast or sandwiches, fruit muffins, mesquite flour pancakes, and cookies (chocolate chip, orange pecan and macaroons.) We also offer an array of gluten-free wholesome pastas, crackers, and cereals. Eating gluten-free has become one of our top personal dietary needs requests in the last few years. Therefore, we continue to create new recipes and search for products to enhance the gluten-free food experience for our guests.
Question: What do you feel are the biggest difficulties for those that are dining out and looking for gluten-free meals?
Answer: The biggest challenge is the presence of "covert" gluten, especially in processed foods. I believe it is easier to "cherry pick" a menu in a restaurant that makes food from scratch versus those using processed foods.
Question: Where do you see the future for gluten-free cooking?
Answer: I believe that gluten-free products will become more widely available, especially as more and more people switch to a gluten-free lifestyle. I also believe that requests for gluten-free (as well as nut-free, dairy-free and other special food requests) in restaurants will become more common, forcing chefs to quickly adapt to guest's personal dietary needs. This can only benefit the diner with special food requests.
Scott Uehlein is corporate chef for Canyon Ranch, overseeing the food
and beverage programs at all resorts, SpaClubs and Living communities.
A visionary in his field, he is consistently recognized for his creativity and
expertise in the development and preparation of healthy cuisine. Chef
Uehlein is co-author of Canyon Ranch Cooks (Rodale Books, October
2003) and has contributed to numerous Canyon Ranch recipe collections.
Chef Uehlein received his culinary training at the prestigious Culinary Institute of America in
Hyde Park, New York. He graduated in 1985. Prior to joining Canyon Ranch, he served as
executive chef at Los Abrigados Resort in Sedona, Arizona for six years. In 1991, Chef
Uehlein studied with famed chef, Madeleine Kamman, at her school for American chefs,
located at the Beringer Vineyards in Napa Valley, CA.
In 1996, he prepared a James Beard House dinner for the Great Hotels of America series.
On two occasions, Chef Uehlein traveled to Japan at the invitation of the U.S. Department of Agriculture to teach seminars on the preparation of American and Southwestern foods. He
joined Canyon Ranch in 1999 as executive chef for the award-winning resort in Tucson,
In 2000, Canyon Ranch was recognized by Gourmet magazine as the World’s Best Spa.
The prestigious magazine noted that Chef Uehlein and his staff “have brought Canyon
Ranch cuisine into a new dimension.” In 2001, the readers of Travel + Leisure magazine
voted Canyon Ranch in Tucson the Top Spa for Food in the United States. The January
2003 issue of Bon Appetit magazine featured Chef Uehlein in an article entitled “The Spa
Who Loved Me.”
Chef Uehlein has made guest appearances on a variety of television shows, including
Sara’s Secrets, Into the Fire and Best Of with Jill Cordes on the Food Network. He has also been featured on The Jane Pauly Show, E! Entertainment Television, Canada’s Vicki
Gabereau Show and NBC-TV in addition to numerous local and regional cooking programs. For two years, he hosted a weekly cooking segment on KGUN 9 News at Noon, a Tucson ABC affiliate. Chef Uehlein has been highlighted in national and international newspapers and magazines such as Bon Appetit, Self, Fitness, Food Arts, Esquire, Nation’s Restaurant News, Chef Magazine and Health & Fitness UK.
A consummate chef with a personality to match, Chef Uehlein is a natural at teaching while demonstrating great cooking techniques. A member of the Canyon Ranch Speakers Bureau, he regularly presents Cooking Well: Delectable Demonstration & Discussion. He makes cooking fun and effortless, disseminating practical tips for even the most novice cook as he prepares healthy meals. Entertaining and effusive, Chef Uehlein incorporates valuable information into each cooking demonstration, such as healthy eating, portion sizes, creating uncomplicated flavorful dishes, cooking fresh, discovering food textures and inventing new foods.
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