gluten-free

  • Quick Nutrition: Gluten-Mania

    More than ever, people in the United States stumble through aisles at the grocery store, lined with gluten-free products. From cake mixes to pasta sauces, gluten seems to be the new buzzword. According to the Nielsen Company, sales of gluten-free products have been rising steadily. Is it really just a fad or is there more to the hype than the media is letting on?

    The "fad" that isn't going away.
    By Amy Vergin
  • 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.
  • Gluten-Free Beauty

    Stomach pains, digestive problems, and headaches are just a few symptoms of what most people would characterize as gluten intolerance. But, did you know that your skin, or even your hair, could be trying to tell you something about a possible food allergy, as well?

    You may be surprised that gluten can find its way into your body through your cosmetics.
    by Cara Lucas
  • 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.
  • Marble Cupcakes and Vegan Chocolate Frosting

    Weekly Recipe: 
    NonWeekly

    Reprinted with permission from Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour. Copyright © 2011 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA

    Marble Cupcakes

    MAKES 8
    SWEETNESS: Medium

    Vanilla Batter
    1/4 cup coconut flour
    1/4 teaspoon baking soda
    2 large eggs
    2 tablespoons grapeseed oil
    1/3 cup agave nectar

    Chocolate Batter
    2 tablespoons coconut flour
    2 tablespoons unsweetened cocoa powder
    1/2 teaspoon baking soda
    2 large eggs
    1 tablespoon grapeseed oil
    1/4 cup agave nectar

    Preheat the oven to 350°F. Line 8 muffin cups with paper liners.
    To make the vanilla batter, in a large bowl, combine the coconut flour and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil, and agave nectar. Stir the wet ingredients into the coconut flour mixture with a large spoon until thoroughly combined.

    To make the chocolate batter, in a large bowl, combine the coconut flour, cocoa powder, and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil, and agave nectar. Stir the wet ingredients into the coconut flour mixture with a large spoon until thoroughly combined.

    Fill each prepared muffin cup with 4 tablespoons of batter, alternating tablespoons of chocolate and vanilla, starting with chocolate batter and ending with vanilla. Use a toothpick to swirl the batter in figure eights.

    Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then frost and serve.

    Vegan Chocolate Frosting

    MAKES 1 1/4 Cups
    SWEETNESS: High

    6 ounces dark chocolate chips (73% cacao) (about 1 heaping cup)
    1/2 cup Spectrum all-vegetable shortening
    1/4 cup agave nectar
    1 tablespoon vanilla extract
    2 tablespoons water
    Pinch of sea salt

    Who would guess that this super-rich and thick chocolate frosting is vegan? Frost over everything, or simply eat it with a spoon, like I do.

    In a medium saucepan over very low heat, melt the chocolate until smooth. Allow the pan to stand on the counter for 5 to 10 minutes to cool the chocolate to room temperature.

    Blend in the shortening with a handheld mixer, then blend in the agave nectar, vanilla extract, water, and salt until smooth. Place the saucepan in the refrigerator for 3 to 8 minutes, until the frosting becomes spreadable.

    If the frosting becomes too stiff to work with, reheat the pan ever so briefly over very low heat and stir until the frosting is softened. If the frosting is too runny, place it back in the refrigerator until it firms up.

    Use immediately or store in a glass Mason jar in the refrigerator for up to 3 days.

  • Gluten-Free Wholesome Muffins

    Dry Ingredients
    1 tablespoon flaxmeal (ground flax seeds
    2 tablespoons hot water
    1 cup sorghum flour
    3/4 cup brown rice flour
    1/4 cup cornstarch
    1/2 teaspoon xanthan gum
    1 tablespoon baking powder
    1/2 teaspoon salt
    1/4 cup rice bran

    Wet Ingredients
    1 1/4 cups milk
    1/4 cup vegetable oil
    1/4 cup honey
     

    Preheat oven to 350 degrees. Line muffin pans with paper liners. Combine flaxmeal and hot water in a small bowl, then allow to sit for 8 to 10 minutes. In a medium sized mixing bowl, whisk together dry ingredients, then set aside.

    In a large mixing bowl, stir together milk, oil, honey, and flax mixture. Add dry ingredients to the milk mixture and stir until thoroughly combined. Use medium-high speed with a handheld mixer, or medium speed with a stand mixer.

    Spoon batter into lined muffin cups, approximately two-thirds full. Bake for 18 to 20 minutes or until muffins are golden brown and spring back to the touch. Place muffins on a wire rack to cool. Store in an airtight container or freeze.

    // From Easy Gluten-Free Baking by Elizabeth Barbone

  • Double Chocolate Cherry Cookies

    Makes 24
    2 3/4 cups blanched almond flour
    1/2 teaspoon sea salt
    1/2 teaspoon baking soda
    1/4 cup unsweetened cocoa powder
    1/2 cup grapeseed oil
    3/4 cup agave nectar
    1 tablespoon vanilla extract
    1 cup coarsely chopped dark chocolate (73 percent cacao)
    1 cup dried, fruit-juice-sweetened cherries

    1. Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
    2. In a large bowl, combine the almond flour, salt, baking soda, and cocoa powder. In a medium bowl, whisk together the grapeseed oil, agave nectar, and vanilla extract.
    3. Fold the wet ingredients into the almond-flour mixture until thoroughly combined. Fold in the chocolate and cherries.
    4. Spoon the dough, 1 heaping tablespoon at a time, onto the prepared baking sheets, leaving 2 inches between each cookie.
    5. Bake for 10 to 15 minutes, until the tops of the cookies dry and start to crack—be careful not to overcook. Let the cookies cool on baking sheets for 20 minutes, then serve warm.

     

    Reprinted with permission from The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrées, and More. Copyright © 2009 by Elana Amsterdam, Celestial Arts, An imprint of the Crown Publishing Group, Berkeley, CA.

  • Vegan Eggnog

    Vegan Eggnog  
    Serves 6

    3 cups almonds
    4 cups water
    1 tablespoon vanilla extract
    2 tablespoons agave nectar
    2 tablespoons yacón syrup
    2 teaspoons ground nutmeg, plus a pinch for garnish
    1/4 teaspoon ground cinnamon
    Pinch ground cloves

    1. Place almonds in a large bowl with enough water to cover. Soak overnight.
    2. Discard soaking water, and rinse almonds in a strainer or bowl repeatedly until water is clear.
    3. Place almonds and 4 cups water in a food processor and blend on high speed for 90 seconds.
    4. Strain through a fine mesh bag or cheesecloth, discard solids.
    5. Place liquid almond milk in a 1/2-gallon mason jar; add vanilla, agave, yacón, nutmeg, cinnamon, and cloves. Shake well.  Refrigerate until cold and serve with additional nutmeg for garnish.

    Reprinted with permission from The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrées, and More. Copyright © 2009 by Elana Amsterdam, Celestial Arts, An imprint of the Crown Publishing Group, Berkeley, CA.