Gluten-Free

  • Mexican Chili Pepper Brownies

    Weekly Recipe: 
    NonWeekly

    3/4 cup Bella Gluten-Free All Purpose Baking Mix

    1/8 teaspoon salt

    1 1/3 cups granulated sugar

    1/2 cup cocoa powder

    1/4 teaspoon baking soda

    1 tablespoon ground cinnamon

    1 tablespoon gluten-free vanilla

    1/3 cup gluten-free/dairy-free chocolate chips or 1 wafer of Mexican chocolate, chopped

    3 large eggs (room temperature) or egg replacement equivalent

    8 tablespoons unsalted butter or butter alternative

    1/4 cup vegetable oil

    1/2 teaspoon ground chili powder

    Preheat oven to 350 degrees Fahrenheit and line a 9x9 pan with parchment paper. In medium bowl, whisk together dry ingredients. Add eggs, one at a time, and blend with a whisk or hand mixer. In a small saucepan, melt butter and add dried chili powder or whole dried chili peppers. Simmer three to five minutes. If using whole chili, remove them from butter after desired heat is reached, about three to five minutes. Mix oil and chili butter into brownie mixture just until incorporated. Batter will be thick and fudge-like. Spread evenly into prepared pan. Smooth top of brownie mixture with spatula or knife. Bake for 24-28 minutes, until center is set. Cool before slicing. Recipe provided by Bella Gluten-Free, for additional information visit www.bellaglutenfree.com

  • Corn Grits with Sautéed Onion, Kale, and Cheddar

    Weekly Recipe: 
    NonWeekly

    2 tablespoons extra-virgin olive oil

    1 cup sliced red onion

    1 cup stemmed and slicked

    shiitake mushrooms

    1/2 teaspoon sea salt

    3 cups chopped kale

    2/3 cup corn grits

    1 teaspoon dried thyme

    2 cups boiling water

    1 1/4 cups grated cheddar cheese (about 5 ounces)

    Heat oil in a large saucepan or skillet (one with tight-fitting lid) over medium-high heat. Add onion and sauté for about five minutes, until it begins to soften. Add mushrooms and salt and sauté for about five minutes, until the mushrooms soften. Stir in kale, grits, and thyme. Lower heat, then slowly pour in water. Cover and simmer for five to ten minutes, until water is absorbed. Add cheese, cover, and let sit for about three minutes, until cheese melts. Use edge of spatula to cut the dish into wedges. Serve immediately. Recipe provided by Leslie Carr from her book Gluten-Free Recipes for the Conscious Cook (2010).

  • What's on Our Reading List

    >> The Dairy-Free & Gluten-Free Kitchen (Ten Speed Press, 2012) by Denise Jardine

    Check out these new, fascinating reads.
  • Fast and Gluten-Free

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

    Gluten-free products to satisfy your sweet tooth.
  • 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
  • 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