Feb/Mar 2017

Features

Gluten Free Foodies

This special section brings together four young chefs, all enrolled in Johnson & Wales University’s renowned College of Culinary Arts, and five fantastic gluten-free, allergy-friendly products. The result is these fresh and innovative recipes.   More...

Easy Gluten-Free Baguette Recipe

Subscribers Only — There’s nothing more inviting than the aroma of freshly baked gluten-free bread. I learned this when I lived in France and enjoyed delicious French baguettes straight from the boulangeries of Paris. During the years when wheat flour flew around my kitchen, I had no problem recreating my own authentic-tasting baguettes.   More...

Gluten-Free Fried Rice, 4 Ways

Subscribers Only — Fried rice is the ultimate fuss-free, one-pan, gluten-free meal. Gluten-free whole grains, veggies and quick-cooking proteins are combined and cooked in moments. In many ways, this gluten-free dish is the perfect solution for a busy weeknight dinner. You can put a well-balanced, satisfying meal on the table in no time. Throw in some non-traditional ingredients and watch this dish shine. In fact, think of gluten-free fried rice as a blank canvas to bring together a wide range of favorite ingredients.   More...

Celiac Disease & Gluten Sensitivity

Subscribers Only — Leading celiac expert Dr. Alessio Fasano talks with GF&M’s Beth Hillson about celiac disease, non-celiac gluten sensitivity and promising new research   More...

6 Gluten-Free Salad Dressings

What better reason to ditch the store-bought stuff and whip up your own better-tasting salad boosters? Start with these no-fail, fresh and lively gluten-free versions of the classics. They’re guaranteed to have you loving your salad.   More...

Gluten-Free Romantic Desserts

Subscribers Only — Cold winter nights call for snuggle-up, gluten-free desserts that are quick to make and delicious to share, just like these.   More...

Shrubs: 3 Gluten-Free Drinks You Should Try

Unlike other fermented beverages, such as kombucha and kefir, shrubs don’t require an added starter or culture; they simply mature over time in the refrigerator to the flavor depth that you decide. The syrup is used to flavor beverages (such as adult cocktails and non-alcoholic mocktails), to jazz up vinaigrettes and to drizzle as a tasty sweet-tart sauce over ice cream, pancakes and waffles.   More...

Delicious Gluten-Free Comfort Foods

For those of us on special diets, many of these tantalizing foods have often been off-limits. But worry not! These delicious gluten-free, allergy-friendly versions will rekindle your fondest memories of comfort food and satisfy your longings.   More...

Life Story

Grab Your Partner: 6 Exercise Moves to do at Home!

Subscribers Only — Working out with your partner creates accountability. You’re less likely to make excuses if someone is depending on you to show up. It also provides motivation—you can cheer each other on. You may even find you’re pushing harder during your workouts.   More...

We’ve Got “Allergy Issues"

As a celiac for over seven years, I’m finally getting this whole thing down. I’m someone who never cooked before I got this diagnosis but now I enjoy cooking (most of the time) and I’m proud of the gluten-free recipes I make.   More...

Sex & the Celiac

Subscribers Only — Dating is a whole new world when you have to analyze every piece of food that you put in your mouth (not to mention kissing).* So how do you happily and successfully navigate the dating scene when you have food issues? It all starts with you.   More...

House Call

A Good Night’s Sleep

According to the American Academy of Sleep Medicine, 35 percent of adults aren’t getting the recommended seven hours of sleep each night. Insufficient sleep is associated with the development of a number of chronic diseases and conditions, including diabetes, cardiovascular disease, obesity and depression.   More...

Try it

Don't Miss This! New Gluten-Free Products: 2017

2017 is bringing a ton of new gluten-free, paleo, and vegan products to the market, but that's not all! Check out gluten-free toothpaste made with activated charcoal, prepared gluten-free dinners made with oatmeal, and a stellar gluten-free cookbook!   More...

Gluten-Free Cake Mixes: Have Your Cake and Eat it Too!

We stirred, baked and tasted our way through lots of gluten-free vanilla and yellow cake mixes on the market and discovered there’s a lot to celebrate. The only thing better than the aroma of these freshly baked cakes (and cupcakes) is the taste! Get ready for low-stress birthday parties and other special occasions. These mixes are super easy and quick to prepare and they produce amazing results. They can also be made using egg substitutes and dairy replacements. Here are some of our favorites.   More...

Read it

The Latest News in Food Sensitivities

People with food allergies know that dining out can be nerve-wracking—and risky. A recently published survey of restaurant staff reveals that while many are more knowledgeable about food allergies than customers might think, there are still some key areas that could use brushing up.   More...

Make it

Easy Gluten-Free Slow Cooker Meals

My slow cooker is my ultimate kitchen problem solver and dinner simplifier. This marvelous machine can turn out mouthwatering gluten-free meals using the cheapest cuts of meat with little effort except the initial prep. Once you try these gluten-free recipes, I predict you’ll move your slow cooker from the dusty basement to a prime spot on the kitchen counter.   More...

Good-For-You Gluten-Free French Fries

Subscribers Only — Not much can get between me and a potato, especially of the French-fry persuasion. But potatoes aren’t the only ingredients that can be cut and baked into gluten-free fries. From parsnips to jicama, from polenta to tofu, there are plenty of delicious gluten-free options.   More...

Food for Thought

May 1992

Sandra Beasley is the author of three collections of poetry and a memoir, Don’t Kill the Birthday Girl: Tales from an Allergic Life (Crown). Poem excerpted from “Allergy Girl” from Theories of Falling (© 2008) by Sandra Beasley.   More...

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