Gluten-Free

  • A Year in Food

    1. Super Natural Every Day by Heidi Swanson (Ten Speed Press; $23; heidiswanson.com/su pernaturaleveryday) // Swanson is something of a modern cookbook goddess. Super Natural Every Day is her third cookbook and arguably her best.

    Our editors pick their favorite cookbooks from 2011.
  • Gluten-Free Pumpkin Cookies

    Sweet autumn treats!

    Ingredients:
    2 cups millet flour
    1/2 cup organic Amaranth flour
    3 teaspoons baking powder
    2 teaspoons cinnamon
    1/2 teaspoon sea salt
    1/2 teaspoon nutmeg
    1/4 teaspoon ground ginger
    1 cup pecan halves, chopped
    1/2 cup vegetable oil
    1-1/4 cups honey
    3/4 cup date sugar
    2 large eggs, beaten
    1 tablespoon molasses
    1/2 teaspoon vanilla
    1-1/2 cups pumpkin puree, canned
    1 cup raisins (usulfured)

    1. Preheat oven to 400-425ºF. Set aside ungreased cookie sheet.

    2. In large mixing bowl combine all the dry ingredients, blend well.

    3. In another large bowl combine all the wet ingredients, blend well. Stir the dry ingredients into the wet ingredients, mix well. This makes a thick batter which can be poured.

    4. Spoon cookie batter onto cookie sheet and bake approximately 12-14 minutes. Makes 3-dozen cookies.

    Courtesy of Bob's Red Mill.

    NUTRITIONAL INFORMATION
    Calories 140, Calories from Fat 50, Total Fat 6g, Saturated Fat 0g, Cholesterol 10mg, Sodium 75mg, Total Carbohydrates 23g, Dietary Fiber 1g, Sugars 15g, Protein 2g.

  • Gluten-Free Done Easy

    Whether you’re new to the gluten-free lifestyle or are a seasoned veteran who enjoys wheat-, rye-, and barley-free fare, finding quick and easy gluten-free options can be a challenge.

    Off-the-shelf options simplify the gluten-free lifestyle.
  • Elimination Round

    For more years than she cares to remember, La Vaughn Kemnow, 73, of Chiloquin, Oregon, was plagued by unrelenting stomach ailments—heartburn, bloating, sharp pain—along with extreme mental and physical fatigue. Whatever virus or bug happened to be floating around, Kemnow would catch.

    Identify food intolerances with this easy diet.
    By Matthew Kadey, RD
  • Dark Chocolate Hazelnut Torte

    2 tablespoons butter
    6 oz quality dark chocolate
    (approximately 1 1/2 bars)
    1/2 cup unsweetened dark cocoa powder
    4 eggs, beaten
    1/2 cup 2 percent low-fat milk
    3 tablespoons agave nectar or brown rice syrup
    1?3 cup rice flour
    1/2 cup coarsely ground or chopped hazelnuts

    1. Preheat oven to 300 degrees.
    2. In a saucepan, gently melt butter and chocolate, stirring regularly. Add cocoa powder, and mix well.
    3. In a separate bowl, mix eggs, milk, agave nectar or syrup, and rice flour. Fold in chocolate mixture. Stir in nuts.
    4. Bake at 300 degrees for 35 minutes in a 9-inch pie plate. Torte will pull back slightly from sides. Serve with low-fat ice cream or frozen yogurt. Best chilled at least one hour.

    nutrition info per serving (12): 192 calories; 11.8 g fat; 5.2 g saturated fat; 77.5 mg cholesterol; 4.9 g protein; 19.6 g carbohydrates; 2.7 g fiber; 27.2 mg sodium

  • Lentil and Red Bean Loaf

    1 teaspoon olive oil
    1 medium onion, chopped
    1 14 oz can lentils
    1 14 oz can red kidney beans
    2 eggs
    1 carrot, finely grated
    1/2 cup grated zucchini
    1/4 cup low-sodium tomato paste
    1 cup cooked white rice
    1/2 teaspoon minced garlic
    1/2 teaspoon ground pepper; 1 teaspoon oregano
    1 cup reduced-fat cheddar cheese, grated

    1. Preheat oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan.
    2. Heat olive oil in a frying pan, add onion, and cook until translucent, 3 to 5 minutes.
    3. Rinse and drain lentils and beans. Process with onion and egg until smooth.
    4. Transfer lentil mixture to a bowl, and stir in remaining ingredients.
    5. Pour into loaf pan and bake 1 hour.

    nutrition info per serving (6): 273 calories; 10 g fat; 5 g saturated fat; 91 mg cholesterol; 22 g protein; 34 g carbohydrates; 9 g fiber; 316 mg sodium

  • Pesto Tofu Rice Noodles

    1 14 oz package firm tofu, rinsed and drained
    2 tablespoons extra virgin olive oil
    1 cup packed fresh spinach leaves
    1/4 cup chopped walnuts
    2 garlic cloves
    1/4 teaspoon pepper
    2 tablespoons fresh lemon juice
    2 tablespoons reduced-fat Parmesan cheese
    1 9 oz package wide, flat rice noodles

    1. Pat tofu block dry, cut into bite-sized pieces, and arrange on a greased baking pan. Broil 10 minutes each side.
    2. Combine next 7 ingredients in a food processor, pulsing to desired pesto texture.
    3. In a medium saucepan, prepare noodles according to package directions; drain, but leave noodles and a little liquid in the pan. Add tofu and pesto to noodles and serve.

    nutrition info per serving (4): 325 calories; 21 g fat; 3 g saturated fat; 2 mg cholesterol; 18 g protein; 21 g carbohydrates; 4 g fiber; 69 mg sodium

  • Turkey and Spinach Potato Lasagna


    2 pounds peeled baking potatoes,
    cut into 1/4-inch slices
    2 teaspoons olive oil
    1 pound lean ground turkey breast
    1 medium onion, chopped
    2 cloves garlic, minced
    2 cups no-salt-added tomato sauce
    1 teaspoon dried basil
    1 teaspoon dried oregano
    1 cup low-fat ricotta cheese
    1 cup low-fat cottage cheese
    1 egg, lightly beaten
    1 egg white
    1 10 oz package frozen, chopped spinach, thawed and drained
    1 cup shredded part-skim
    mozzarella cheese
    1/2 cup grated Parmesan cheese (optional)

    1. Preheat oven to 450 degrees.
    2. Coat potato slices with olive oil, and layer on a baking sheet coated with cooking spray. Bake 25 to 30 minutes, until slices are firmly tender and beginning to brown on the edges. Remove, and set aside.
    3. In a nonstick skillet, cook turkey, onion, and garlic, browning meat. Drain fat. Return to burner, adding tomato sauce and herbs. Cover, and let simmer.
    4. In a medium bowl, mix ricotta and cottage cheeses, egg, and spinach.
    5. Arrange half the potato slices in a 9-by-13-inch baking pan coated with cooking spray. Spread with half of the spinach-cheese mixture. Top with half of the meat sauce and half of the mozzarella cheese. Repeat layers, and if desired, sprinkle top with Parmesan cheese.
    6. Bake at 350 degrees for 30 minutes. Remove from oven, and let stand 10 minutes before cutting and serving.

    nutrition info per serving (8): 434 calories; 15 g fat; 7 g saturated fat; 101 mg cholesterol; 33 g protein; 46 g carbohydrates; 4 g fiber; 327 mg sodium

  • Gluten-Free Made Easy

    Among all the health food buzzwords out there, gluten-free really stands out, backed by a noticeable increase in everything from gluten-free restaurant menus to gluten-free foods and cookbooks. While some people ditch gluten-containing foods to help them lose weight, many others make the switch because health reasons force them to.

    Why eliminating gluten-filled grains from your diet can transform your health.
    By Erinn Morgan / Recipes by Wendy McMillan
  • Seeds of Health

    Seeds contain nearly everything they need to start a new life: the embryo of a plant, the nutrients to sustain it, and a coat of armor to protect it. Small wonder then that they can add significant nutritional bang for the bite.

    These pods of new life can restore vitality to yours.
    By Lindsey Galloway