- March 1st, 2014UnfeaturedWeekly Recipe:NonWeeklyMakes: 8
1 cup gluten-free all-purpose flour with xanthan gum in mix
1/2 cup sugar
1/4 cup dried buttermilk powder
4 teaspoons dried egg whites
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup canola oil, melted butter, or nondairy alternative
2 tablespoons water
1 tablespoon vanilla extract
Chocolate glaze (recipe follows)
1 cup confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
Pinch of salt
1 tablespoon milk (regular or lactose-free) or nondairy alternative (almond, rice, soy), plus more as needed
Preheat oven to 375 degrees. Spray a nonstick doughnut pan with nonstick cooking spray. Also spray the inside of a one-gallon self-sealing plastic bag well with nonstick cooking spray. Cut a 3/4-inch diagonal off one corner. (If the corner is cut too large, the doughnut yield will be less.) In a two-quart bowl, place the flour, sugar, buttermilk powder, dried egg whites, baking powder, baking soda, and salt. Whisk to mix well. In a separate two-quart bowl, place the eggs, oil or butter, water, and vanilla extract. Beat well with a handheld mixer. Add the wet ingredients to the dry ingredients and mix to combine with a silicone spatula. Let the batter rest for five minutes.
Scrape the batter into the plastic bag, squeeze out the air, and seal. Push the batter toward the cut corner of the bag and, twisting the bag, pipe the batter into the doughnut pan, making a complete round (standard pans hold six doughnuts.) Bake for 10 minutes or until the doughnuts are brown on top and cooked through. Remove from the oven. Flip the doughnuts onto a cooling rack, then turn right side up. Place the cooling rack on a baking sheet or parchment paper to make cleanup easier when icing. Repeat with the remaining doughnut batter. Brush the doughnuts with the glaze while they are still warm. If using sprinkles, add now. Let the glaze dry until the doughnuts are completely cool. Wrap loosely and serve within two days, or wrap and freeze.
To make chocolate glaze, place the sugar in a small bowl. Add the vanilla extract, cocoa, salt, and the one tablespoon milk; stir well. Add more milk only as needed. The glaze needs to be thin enough to spread with a pastry brush but thick enough to stick on the warm doughnuts. Source: Cooking for Your Gluten-Free Teen by Carlyn Berghoff, Sarah Berghoff McClure, Dr. Suzanne P. Nelson, and Nancy Ross Ryan
- March 1st, 2014
Lemons are poised to step into the spotlight this year, and the Eureka/Lisbon, Meyer, and seedless varieties are all in season now. Lemons originated in Southeast Asia and entered Europe via Southern Italy during the time of ancient Rome. Christopher Columbus introduced lemons to the West when he brought them to Hispaniola (modern Haiti) in 1493.
- April 1st, 2013FeaturedWeekly Recipe:NonWeeklyMakes: 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
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.
- October 1st, 2012
Are you looking for a great way to start the day with energy, something light and easy to digest? Do you need more healthful options? Are you lactose intolerant or allergic to gluten? Are you too busy to make breakfast, or need a portable breakfast to take with you?A wholesome way to start your dayBy Jennifer Cornbleet
- September 1st, 2012
Compared to breakfast-eaters, breakfast-skippers tend to weigh more and have other unhealthy habits, such as consuming too many sugary drinks or high-calorie snacks, according to a panel discussion during a symposium at the Institute of Food Technologists (IFT) 2012 Annual Meeting & Food Expo.
- February 16th, 2012
Often you are too busy in the morning to prepare a large breakfast, so you are forced to either scarf down a bowl of cereal, eat a sugar-packed pastry, or skip breakfast altogether.Jump start your metabolism in the AM for a fresh start.
- March 1st, 2011
As you sleep, your body continues to burn calories as it restores itself through rest. After eight to 12 hours of sleep-imposed fasting, glucose levels are low and your brain and body need energy. Glucose is essential for the brain, as its main energy source, and fuels muscles for physical activity throughout the day. Eat breakfast within an hour of waking,Breakfast sets the stage for health and performance.
- March 1st, 2011
>>A healthy breakfast provides enough nutrients to energize your body for hours.
>>Studies have shown that people who eat breakfast consume more vitamins, minerals, and fiber, and less fat and cholesterol.
>>People who don’t eat breakfast are likely to eat more calories throughout the day.
- September 1st, 2008
A well-balanced morning meal may be the key to maintaining a healthy weight, but a recent study shows that eating a variety of foods for breakfast—for example, toast with a glass of milk and a banana, rather than just toast—also improves mental functioning and alertness.By Nicole Duncan
- October 1st, 2005
I am a huge fan of breakfast. I coach my busy husband on the importance of squeezing in that first meal of the day and insist on sending our kids off to school after a substantial and healthy meal. After all, a brain needs fuel to function, including glucose, vitamins, minerals and other essential nutrients.By Karen Albright Lin