Gluten-Free

  • Triple Berry Cobbler

    Weekly Recipe: 
    NonWeekly
    [title]
    Makes: 12 giant or 24 party servings

    About 2 2/3 cups blueberries

    About 2 2/3 cup raspberries

    About 2 1/2 cups marionberries

    1 1/4 cups sugar

    1/4 cup cornstarch

    1/4 cup lemon juice

    Topping

    1 cup butter, room temperature

    1 cup sugar

    2 tablespoons vanilla extract

    2/3 cup cornmeal

    2/3 cup tapioca starch

    1/3 cup potato starch

    1/3 cup rice flour

    1 tablespoon plus 1 teaspoon baking powder

    1 teaspoon salt

    1 teaspoon cinnamon

    1/2 teaspoon cardamom

    1/4 teaspoon xanthan gum

    1 cup milk

    2 tablespoons coarse sanding sugar or granulated sugar, for topping

    Preheat the oven to 375 degrees. In a large bowl, toss together the blueberries, raspberries, marionberries, sugar, cornstarch, and lemon juice to evenly coat the berries. Pour into a 9x13-inch baking pan. To make the topping, cream together the butter and sugar until light and fluffy. Blend in the vanilla. In a separate bowl, combine the cornmeal, starches, rice flour, baking powder, salt, cinnamon, cardamom, and xanthan gum. Add the dry ingredients to the butter mixture in three additions, alternating with the milk. Pour the topping over the berry filling. Sprinkle the sanding sugar evenly over the topping and bake until the topping is cooked through, a toothpick inserted in the center comes out clean, and the berry filling is hot and bubbly, 65 to 70 minutes. Serve hot or cold. Source: Sweet Cravings by Kyra Bussanich, image by Leela Cyd

  • Setting the Bar

    If you or someone you know is gluten-sensitive or has celiac disease, the FDA setting a standard on what qualifies as gluten-free is reason for rejoicing. The ability to purchase food that can be counted on to be gluten-free is of the utmost importance for people with celiac disease, and the new standard is a big step toward providing them that assurance.

    The FDA’s gluten-free standards and what they mean for you
    By Adam Swenson
  • Gluten-free Strawberry-walnut Scones

    Weekly Recipe: 
    NonWeekly
    [title]

    2 cups raw walnuts

    ¼ cup coconut flour, sifted

    1 teaspoon cinnamon

    1 teaspoon baking soda

    ½ teaspoon sea salt

    ¼ cup pure maple syrup

    1 teaspoon pure vanilla extract

    2 eggs

    ¼ cup Rich and Creamy Melt, softened until pourable

    Organic strawberry jam

    Preheat oven to 350 degrees. Place the walnuts in a food processor and pulse until a fine meal is formed. Place the walnut meal and the remaining dry ingredients in a medium bowl and whisk to combine. Add the wet ingredients, except the Melt Organic, to the walnut meal mixture. Blend well with a hand mixer. With the mixer on low, slowly pour in the Melt Organic. Mix well. Using an ice cream size scoop, make eight even balls of dough and place on a parchment-lined baking sheet. With your thumb or a teaspoon, make deep well in the center of each scone. Fill each well with one teaspoon strawberry jam. Bake 23-25 minutes or until tops are golden brown and the dough springs back when pressed lightly. Cool on pan for five minutes, then transfer to wire racks to cool completely. Store leftovers in an airtight container up to three days or freeze up to three months. Source: Melt Chef Cygnia Rapp; meltbutteryspread.com

  • Just Between Us Gals

    Gluten is everywhere, but is it innocent or is it betraying your body? By now you probably already know that people on the gluten-free diet avoid wheat, barley, rye, and any oats not labeled gluten-free. And gluten can hide in the most unexpected foods like some brands of broth and corn tortillas.

    How the gluten-free diet can improve your health
    By Carla Spacher
  • The Gluten-Free Diet for Kids

    The gluten-free diet and its products are everywhere. Is the diet fashionable, all hype, or a healthy choice? Perhaps you have considered the diet for yourself, but what about your kids?

    There are a number of reasons your children may benefit from the gluten-free diet. In this article I’ll show you these reasons and give you tips to make the diet easier on you and your child.

    How, why, and when to take your kids gluten-free
    By Carla Spacher
  • Easing the Transition to Gluten-Free

    What do you really know about gluten? That it’s a protein found in wheat, barley, and rye? That people are sensitive to it, or that some are making its avoidance a go-to diet?

    If you feel you know the basics, it’s time to really dissect the craze and find out where gluten may be lurking.

    Gluten: For Better or For Worse?

    Gluten Avoidance 101
    By Amy Vergin
  • Gluten-Free Diet Basics

    There are a great many reasons people choose to go gluten-free, and they are doing so in record numbers. If you’re at the point of deciding to cut gluten out—either on a trial basis or as a permanent life change—here are some things you’ll need to know.

    Reasons to go gluten-free     

    How to get started on a gluten-free diet
    By Carla Spacher
  • Carrot Quinoa Muffins

    Weekly Recipe: 
    NonWeekly
    [title]
    Makes: 12 muffins

    1 cup cooked quinoa (1/3 cup uncooked)

    1 cup gluten-free flour

    1 teaspoon ground cinnamon

    1/2 teaspoon baking powder

    1/2 teaspoon salt

    1/4 teaspoon baking soda

    2 eggs

    3/4 cup unsweetened applesauce

    1/4 cup light brown sugar, packed

    1/4 cup orange juice

    1 teaspoon orange zest

    1 teaspoon vanilla extract

    3/4 cup shredded carrot, lightly pressed dry

    1/2 cup raisins

    1/4 cup walnuts

    Preheat oven to 350. To make quinoa, rinse 1/3 cup of uncooked quinoa for one minute. Place in a small saucepan, add 2/3 cup water, and bring to a boil. Immediately reduce heat to low, cover, and allow to simmer for 15 minutes. Remove from heat and let sit for an additional five minutes, keeping quinoa covered. Fluff with a fork and set aside to cool.

    To plump and soften raisins, place them in a small bowl and cover with boiling water. Let stand 10 minutes, then drain and let cool. In a large bowl, whisk together gluten-free flour, cinnamon, baking powder, salt, and baking soda. Set aside. In a stand mixer fitted with a paddle attachment (or in a large mixing bowl) beat together eggs and sugar. Beat in applesauce, orange juice, orange zest, and vanilla extract. Reduce speed to low. Add carrots. Mix in quinoa a little at a time (if quinoa is still warm, this will prevent it from scrambling the eggs) until combined.

    Add carrot-quinoa mixture to the flour mixture, stirring by hand until just combined. Fold in raisins. Evenly divide the batter among 12 cups in a coated baking pan or using pan liners. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Remove muffins from pan to cool.

  • Sweet Potato Pumpkin Harvest Muffins

    Weekly Recipe: 
    NonWeekly

    1 package Zema’s Sweet Potato Pumpkin Pancake and Waffle Mix

    1/4 teaspoon baking powder

    1/4 teaspoon xanthan gum

    3/4 cup coconut milk (or milk of choice)

    2 organic large eggs

    1/2 cup pure maple syrup (or agave nectar)

    1/3 cup coconut oil (or oil of choice)

    1 cup canned organic pumpkin puree

    1 tablespoon pure vanilla extract

    1/2 cup Calimyrna fig, chopped

    1/2 cup hazelnuts, chopped (toasted)

    1 1/2 cups fresh or frozen organic cranberries

    To toast hazelnuts, place them on cookie sheet and set in 400 degree oven for eight to ten minutes. Let cool. Turn oven down to 350 degrees. In bowl, combine mix, baking soda, and xanthan gum. Set aside. In another bowl, combine all wet ingredients, whisk well. Add dry mixture to wet mixture and mix well. Add in all chopped ingredients and mix well. Fill mini-muffin cups 2/3 of way. Bake for 15 to 17 minutes. Check with toothpick. Do not overbake. Cool on rack for ten minutes. Recipe and image provided by Zema’s Madhouse Foods

     

  • Cinnamon Chia Pumpkin Crisp

    Weekly Recipe: 
    NonWeekly

    1 cup gluten-free dry oats

    1/4 cup brown sugar

    1 cup gluten-free all purpose flour

    1/2 cup butter, melted

    10 large Granny Smith apples, thinly sliced

    1 (15-ounce) can of pumpkin

    1/4 cup freshly squeezed orange juice

    1/4 teaspoon fresh orange zest

    1/2 cup stevia sweetener

    1 1/2 teaspoon ground cinnamon

    1/4 teaspoon nutmeg

    2 tablespoons chia seeds

    Preheat oven to 375 degrees. Prepare 9x9 baking dish with nonstick baking spray. In large bowl, combine all ingredients: mix well to combine. Transfer mixture to prepared baking dish. Bake for 25 minutes or until golden brown. Remove from oven: Set aside to cool for ten minutes before serving. Serve warm. Recipe courtesy of Amie Valpone at thehealthyapple.com