Dec/Jan 2015

Features

Holiday Feast

Subscribers Only — This year’s gluten-free and allergy-friendly menu combines some Italian favorites with traditional holiday cuisine. It starts with Fava Bean Crostini, Braised Leeks in Red Wine Sauce and Yorkshire Popovers and moves on to the hearty entrée, Dijon Rosemary Encrusted Pork Loin with Citrus Sauce and Rosemary New Potatoes. A fun version of the Italian classic, Pizzelle Cannoli with Chocolate Chip Filling, delivers the sweet finish. These allergy-friendly recipes are surprisingly easy to make. Some can be prepared ahead so the host can relax with family and friends.   More...

New Year, New You

Subscribers Only — If you’re not feeling as happy, healthy and energetic as you’d like—even on a gluten-free diet— the New Year is a good time to assess where you are with your gluten-free lifestyle and how you might do better. And by doing better, we mean eating for enhanced nutrition and enjoying an overall happier gluten-free life. We compiled 20 suggested resolutions and five healthy recipes that are certain to bring improvements and a fresh look in 2015. This approach isn’t a crash diet you follow for a month, only to revert to your old ways come February. Instead, it’s a full menu of ideas you can easily integrate into your life.   More...

Quick & Easy Appetizers

Subscribers Only — The holiday season is typically filled with friends and family. When get-togethers at my house don’t call for a sit-down meal, I offer festive cocktails and a choice of cheery, warm hors d’oeuvres that I make ahead and pop in the oven right before the party. These delicious gluten-free appetizers require very little preparation, come together in minutes and can be heated (or reheated) as guests arrive. Having the ingredients on hand is most of the work. Before the holiday season, I pick up rolls of pre-cooked polenta to make Polenta Crostini, a good-quality pesto for Chicken Pesto Meatballs, and a supply of dried figs for Bacon-Wrapped Figs.   More...

Defend Against Deficiency

Subscribers Only — The majority of people diagnosed with celiac disease and living gluten-free apparently are not totally healing. New research indicates that “the small intestines of up to 60 percent of [celiac] adults never completely heal, especially when adherence to the diet is less than optimal,” according to The University of Chicago Center for Celiac Disease.   More...

Festive Baked Desserts

Subscribers Only — Amid the scent of warm spices, molasses and chocolate, I bake gluten-free holiday favorites as yummy as any I made before I gave up gluten. I incorporate whole grains wherever possible, adding just enough starch for superior texture. I choose buckwheat flour for earthiness, whole-grain sorghum flour for its delicateness, oat flour for natural sweetness, whole-grain corn flour for its semolina-like taste and ground almonds for richness. I love the tradition of holiday baking and am eager to share my favorite gluten-free creations with you. Enjoy the enticing aromas that fill your home while they bake!   More...

Gluten Sensitivity

Subscribers Only — Chances are you know someone who doesn’t have celiac disease but swears by the gluten-free diet. Maybe their migraines have eased, their skin rash has cleared or their energy level has spiked. Despite many people reporting big benefits from going gluten-free, non-celiac gluten sensitivity—gluten sensitivity, for short—is still not well understood. Some question whether it even exists. In the first of a multi-part series, we ask four leading celiac experts to weigh in on the latest about gluten sensitivity.   More...

Offal

Most people need to psyche themselves up mentally to work with something that looks like, well, a tongue. But once you get over any gastronomic squeamishness, this neglected beef part produces truly seducing tender meat. A whole beef tongue can weigh up to 4 pounds, giving you great bang for your buck. Like many other organ meats, tongue provides a nutritional windfall. Among its nutritional highlights are good levels of B vitamins, iron, selenium and immune-boosting zinc.   More...

Protein Plus

Subscribers Only — It’s a shame that so many of today’s carnivores in America seem to think that “meat” means shrink-wrapped pork chops, steak or chicken breast—and never liver, heart or tail. These underused cuts of meat, called offal, deserve a more enthusiastic response. Many cultures around the world still make good use of these bits of meat. Offal boosters say the benefits are noteworthy: These cuts reduce the unnecessary waste of animal protein, slash your grocery budget, reap nutritional rewards and provide extraordinary eating. Here’s the delicious update on offal. We help you take the plunge back into new culinary territory.   More...

Gluten Free Sweet Gifts

Edible gifts are a delicious way to show people you care. These DIY goodies are quick and easy because they have built-in shortcuts. They contain ready-made items that make them a snap to prepare. They can also multi-task. Arrange them on a fancy platter for dessert at the end of an elegant meal. Wrap them in pretty bundles for party favors. Pack them in a festive tin for a hostess gift. Cover them in colorful cellophane and tie with raffia for presents for colleagues, friends and neighbors. All dressed up, these treats are certain to deliver great flavor, as well as welcome holiday cheer.   More...