Feb/Mar 2015

Features

Are You Gluten Sensitive?

Subscribers Only — In this second installment of our Q&A with four leading celiac experts, we get the scoop on how best to test for and diagnose gluten sensitivity. We often hear people say that they’ve been tested for gluten sensitivity. There are saliva and stool tests out there that claim to diagnose the condition. Some physicians espouse these tests. Why aren’t these tests considered viable by celiac experts?   More...

Bloggers' Best

Subscribers Only — We asked five gluten-free, dairy-free, allergy-friendly food bloggers to give us their most popular recipe. Each is living well on her special diet, a lifestyle she chose out of medical necessity. All agree that their gluten-free, allergy-friendly diet, initially a challenge, has brought them multiple benefits, including restored health and terrific eating.   More...

Better-for-You Valentines

Did you know? Valentine’s Day is the most chocolate-centric time of year. Fifty-eight million pounds of chocolate candy are bought during the week of February 14th each year. That’s a staggering $1.6 billion spent on total candy sales for this one holiday. If the thought of that makes your jeans feel tight, never fear! There are healthier, yet decadently delicious ways to sweetly celebrate Valentine’s Day. Don’t think of Valentine’s Day as the end of your healthy New Year’s resolutions, but rather the beginning of looking at sweets in a whole new way. Everything in moderation, but with these delicious treats, you can feel better about indulging.   More...

Flatbreads

Subscribers Only — Flatbreads are unleavened breads, meaning they contain no added yeast. Any leavening comes when the dough is fermented over time, creating a type of sourdough, which traces its roots back 5,000 years to Egypt. Sourdough was once considered off-limits to those on a gluten-free diet. Fortunately, that’s no longer true. Sourdough can be made with gluten-free starter, creating light, fluffy sourdough pancakes without xanthan gum, guar gum or yeast. So grab your fork and take a culinary journey around the world with these gluten-free, allergy-friendly flatbreads, fabulous for all occasions.   More...

Use Your Coconut

Subscribers Only — Once castigated for its fat content, coconut is experiencing a well-deserved renaissance. Grocery store shelves now display coconut products that weren’t readily available just five years ago. Several parts of the palm tree’s versatile fruit—coconut sap, water, milk and meat—can be used to infuse a taste of tropical flavor and a bellyful of nutritional benefits into all kinds of gluten-free and allergy-friendly dishes. Here’s how to really use your coconut.   More...

Gluten-Free Paris

After I was diagnosed with celiac disease nearly a decade ago, I traveled internationally to London. I’m not sure that trip really counted in terms of navigating my special dietary needs overseas. Not only could I speak the language, I stayed at a friend’s flat and cooked most of my meals in her kitchen. Easy-peasy. Recently I vacationed in Paris—a huge step outside my gluten-free comfort zone. Its gluten-full croissants, baguettes and crepes are just as famous as the Eiffel Tower. And my high school French wasn’t just rusty; it was essentially gone.   More...