Introducing not one, but two gluten-free breakfast cereals shaped like an O. A perfect finger-food for tots and a tasty way to start your day. Sweetened with pomegranate juice and evaporated cane juice, Nature's Path Organic WholeO's is made with corn and whole grain brown rice.
Craving a cookie? Now satisfaction is sweet—and safe. The recipes in Enjoy Life's Cookies for Everyone by Leslie Hammond and Betsy Laakso (Fair Winds Press) don’t contain any gluten, dairy, peanuts, tree nuts, eggs or soy. But they do contain lots of choices. Seasonal goodies like Ginger Spice Mini Scones and Pumpkin Bars will warm up your autumn. Fresh Take Fruitcake Bars and Making Like Mince Cookies will carry you into the holidays. Sweet treats for kids, delicate delights for grown-ups.
Halloween is one of my favorite holidays. While my sweet tooth is as strong as the next person’s, for me Halloween has always been as much about the costumes as the candy. My most memorable childhood ensembles were hand-sewn variations of Raggedy Ann, Cinderella and the wicked witch. After I grew up but before I had my own children, I used to sew elaborate costumes for my niece and nephews. I’m still haunted by the recollection of working until the wee hours of Halloween morning, finishing up the see-through eyes on Casper the Friendly Ghost.
Halloween HelpWhen it comes to feeding your little ghosts and goblins, Halloween doesn’t have to be scary. These kid-friendly suggestions for gluten-free Halloween party fare will be gobbled up by young and old alike. Snacks are a must at any gathering, so be sure to serve a salty option to offset all the sweet treats. Arico’s Cassava Chips are good—and good for you. Original and Sea Salt varieties are kid favorites.
Research continues into the effects of BPA (bisphenol A), a component in polycarbonate plastic that can interfere with reproductive development in animals. BPA has also been linked to heart disease and diabetes in humans. Led by Harvard School of Public Health researchers, a recent study (published in Environmental Health Perspectives) found that students who drank cold beverages from plastic drinking bottles for a week had a 69 percent increase of BPA in their urine—this, after a “washout” week where students drank instead from stainless steel containers. The Harvard study is the first to show that drinking from polycarbonate bottles increased the level of urinary BPA. Earlier work revealed only that BPA leaches into container contents. The students in the study did not wash their bottles in the dishwasher or put hot liquids in them, activities said to increase the amount of leaching.
The Autism & ADHD Diet, A Step-by-Step Guide to Hope and Healing by Living Gluten Free and Casein Free and Other Interventions (Sourcebooks, Inc.) by Barrie Silberberg is one mother’s story.
Four-year-old Daniel Clowes sat quietly by himself, alone in a schoolroom full of excited preschoolers. The class was happily celebrating a birthday and everyone was digging into colorful cupcakes piled high with frosting and sprinkles. Everyone except Daniel. Instead, the teacher handed him a bag of gluten-free pretzels and a bottle of water. The doleful look on Daniel's face told his mother all she needed to know about how he was feeling. This was one experience for Daniel, now 8, who's allergic to milk, wheat, egg, tree nuts and peanuts. All youngsters with anaphylactic allergies encounter similar scenarios countless times throughout their childhood.
My husband, a man who dearly loves dairy, recently developed a milk intolerance. His sensitive stomach reacts to lactose, forcing him to cut back on his favorite foods—milk, cream, cheese, and most difficult for him, yogurt at breakfast. He didn’t give them up without a fight. Attempting to satisfy his dairy craving one day, he guzzled down some lactose-free milk and happily discovered he could drink it without the usual ill effects. Good news for him, which got me to wondering: Could I make a tasty yogurt from lactose-free milk? What about coconut milk, goat's milk or soy milk? With my husband’s encouragement, I decided to give it a try. The results were delicious. The fresh yogurt I produced was on par with flavorful Greek and Turkish varieties. My better half was delighted.
There are many wonderful gluten-free flours available. I often use sorghum flour in place of rice flour, as it contains more fiber and nutrients and has a very subtle flavor that doesn’t overpower recipes. I like millet flour and Montina flour for the same reasons. I’m not aware of any commercial flour blends that meet your needs but you can make your own. Try this recipe for a good all-purpose blend: Mix 1¼ cups sorghum flour, millet flour or Montina with ¼ cup arrowroot starch and ½ cup tapioca starch (also called tapioca starch flour). Add ½ teaspoon salt and 2 teaspoons guar or xanthan gum. Combine ingredients and store in the refrigerator in a tightly covered container until used.
A reader recently alerted us to fresh gluten-free bagels just like the genuine item. She said they’re so good that she regularly drives many miles out of her way to buy a supply from the little store that makes them. Her enthusiastic endorsement, along with a tasty sample, prompted me to call the shop owner to ask if we could publish his recipe. As we chatted, he confided that the recipe for these wonderful bagels, best sellers in his store and a favorite in his community, is one he’d found in this magazine and "tweaked a little bit."