June/July 2017

Features

4 Summer Soup Recipes

If you’re a salad-for-lunch person, cold soups are a great way to mix it up. And if you’re planning a dinner party, cold soup is a fun addition to the menu. Everyone loves soup shooters—one batch of soup goes a long way when you’re serving it in 2-ounce portions. Easy to make, cold soup can be prepared ahead, so it won’t get in the way of your day-of-party prep.   More...

How to Make Gluten-Free Bone Broth

Subscribers Only — Homemade bone broth is rich in calcium, magnesium, phosphorus and trace minerals, as well as valuable nutrients like collagen. Regular consumption of bone broth is said to reduce inflammation, ease achy joints and promote healthy bones, hair and nails. Gelatin, abundant in bone broth, has been associated with gut wellness by physicians as far back as Hippocrates. Bone broth also contains glycine, an amino acid that aids in liver function. Regular consumption of bone broth may be a soothing safeguard against colds and flu viruses.   More...

Gluten-Free Scones Made Your Way

Subscribers Only — Making gluten-free scones that are moist and sumptuous is all in the touch of the dough. With practice, you will develop what I call “fingertip knowledge.” The dough should feel as if it needs more flour—a little tacky, a bit soft, a tad wet. This moisture is important for good results, so fight the temptation to add more flour to the dough.   More...

Gluten-Free Meals on a Stick

Subscribers Only — Food on a stick is a favorite at state fairs. How about a healthy, hearty version for summertime grilling at home? Turn to kebabs for hearty, flavorful meals that are fun to make and eat. Perfect for summer entertaining, they’re convenient, quick to assemble and can usually be prepared ahead. Just allow time for the meat to marinate.   More...

Nutritious Gluten-Free Munchies

The kids are home from school—and they’re hungry! Arm yourself with these easy-to-make, child-favorite snacks that adults will love, too. They'll never guess they’re getting protein, fiber and healthy oils in every bite, without the added junk ingredients and allergens found in most processed snacks.   More...

Bake-It-Better Gluten-Free Cakes

Subscribers Only — When I was a child, I loved to bake with my mom and sisters on rainy after-noons and I fondly recall some spectacular birthday cakes. But it wasn’t until I discovered I could no longer eat gluten that I developed a true passion for baking. This inspired me to open a 100 percent gluten-free restaurant in Leeds, U.K. After about a year of running the restaurant, I got to thinking, wasn’t it time to put pen to paper and respond to the many customer requests for recipes? So I wrote a gluten-free baking cookbook, This is Gluten-Free, and it includes these cake recipes—which are three of my favorites.   More...

Gluten-Free Campfire Meals

One of the joys of camping is cooking and eating in the open air. Somehow, food just tastes better when you’re soaking up Mother Nature. Whether you're tramping into backcountry or full-on glamping, your food can be delicious. Ideal camping meals balance convenience, great flavor and energizing nutrition. The key to success is to plan out your meals and snacks well before lighting the first fire. Assemble the necessary ingredients at home so the cooking is simple when you arrive at your favorite camping spot. These recipes are delicious, satisfying and so much better than hot dogs on a stick.   More...

Super-Sensitive Celiacs

Subscribers Only — Recent research has shown there’s a sizable group of people with celiac disease who have persistent intestinal damage despite following a gluten-free diet. Roughly 20 percent of kids and 30 to 40 percent of adults have ongoing intestinal damage, whether or not they report symptoms. Of these, just 1 percent have true refractory celiac disease, a serious condition marked by immune cells that are always turned on, regardless of gluten exposure. The rest are so-called non-responders. Many of these are probably unknowingly exposed to gluten cross-contamination on a regular basis. Others, like Perry, may be extremely sensitive to trace gluten.   More...

Gluten and POTS

Recent research suggests that POTS is autoimmune in nature. And according to a study published in the European Journal of Gastroenterology & Hepatology in December 2016, there’s a potential association with POTS and celiac disease and gluten sensitivity. In the study, UK researchers found that people with POTS had a higher rate of celiac disease and self-reported gluten sensitivity. Four percent of study participants with POTS had celiac disease, compared to 1 percent of the general population.   More...

Gluten-Free Pizzeria-Style Pizza Recipes

On a recent trip to Rome, I wandered the city’s cobblestone back streets in search of gluten-free pizza—and I didn’t have to look long. I quickly spotted Mama Frites–Sensa Glutine (without gluten) and ventured inside. Written in chalk on the restaurant’s wall was an enticing menu of southern Italian street food. It included pizza fritta—fried pizza dough splashed with tomato sauce and sprinkled with hard cheese—which I hadn’t tasted in 20 years. I was ready to eat!   More...

Life Story

Moves for Sedentary People

Subscribers Only — Your three gluteal muscles (the powerful group that form the buttocks—gluteus maximus, gluteus minimus and gluteus medius) and your hip flexors attach to your pelvis and keep it in a neutral position. A tendency to be sedentary in the workplace prevents the gluteal muscles from working properly. When one or more of these muscles is weakened, there is greater difficulty maintaining an upright position.   More...

We've Got Gluten-Free Issues: June/July 2017

I’ve been gluten-free and dairy-free for almost ten years, thanks to Hashimoto’s thyroiditis and general digestive issues. I mostly eat at home because I know what’s in my food and I just feel better. But I’m getting burned out in the kitchen. My go-to rice and chicken are starting to bore the heck out of me and I’m too uninspired to fancy it up. For a while, I was buying GF/DF frozen meals for lunch and dinner but I’ve found that eating so many frozen meals makes me sad. I know I should cook more often but it really isn’t my thing. Any suggestions?   More...

10 Steps to Going Gluten-Free

Just diagnosed with celiac disease? Going gluten-free can seem overwhelming at first. To ease the transition and get you quickly started on your new gluten-free life, follow these 10 simple steps.   More...

Try it

The Best Gluten-Free Home Delivery Services

Tired of cooking? Still want safe, healthy meals? We tested meal delivery services—the hot new trend—to find you dedicated gluten-free programs and others with gluten-free options. Looking to save some bucks? Most offer discount coupons, free meals or free snacks with your first purchase.   More...

Read it

Research Roundup: June/July 2017

Gluten-removed beer may not be safe for people with celiac disease, according to a recent study conducted by the Gluten Intolerance Group at The University of Chicago’s Celiac Research Center. Researchers used blood samples from people with celiac disease to determine whether or not proteins in gluten-free beer and in gluten-removed beer would be recognized by antibodies present in their blood. No blood samples reacted to the gluten-free beer. However, a percentage of blood samples did react to the gluten-removed beer.   More...

Food for Thought

Breakthrough

Subscribers Only — Food poet Annelies Zijderveld is a cooking teacher and author of Steeped: Recipes Infused with Tea (Andrews McMeel Publishing, 2015).   More...

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