Gluten Free & More Dec2016-Jan2017

Cupcake Wars’ Champion Shares Best Recipes

#1 magazine for people with food allergies & sensitivities Elisabeth Hasselbeck’s& MORE GluCHRISTMASten FreeGot GERD? DINNER Extra Pounds GONE! 6 Holiday PIES Best-Ever YEAST ROLLS GF CRUST Quick & Easy page 57

Amazing 2017 SAUCES

Wake Up Your Menu! Display until January 31, 2017 December/January GlutenFreeandMore.com Six gluten free frozen rice and lentil side dish selections. Ask your local grocer: padmaseasyexotic.com

Organic Jasmine Rice, Organic Brown Rice, Organic Thai Jasmine Medley, Madras Lemon Rice, Spicy Black Beans & Rice, and Curried Lentils. COVER PHOTOGRAPHY BY OKSANA CHARLA; PIZZELLE PHOTO BY OKSANA CHARLA Glu more. 68 66 59 50 44 36 28 features Have abigslice (ortwo) ofdelicious. Have swap! acookie Want more theholidays? timeduring Smash &Mash tocomfort your holiday menu. Easy homemaderolls addwarmth & Buns Better Simple! So Saucy! So Time for Pie Cookie Swap Winning Cupcakes traditions &familyrecipes. Hasselbeck shares holiday Television Elisabeth celebrity In Love withChristmas delicious proof that mashescanbe Move over mashedpotatoes. Here’s meal. every Amazing sauces addboldflavor to TV’s of Kyra Bussanich,4-timechampion Gluten-free cupcakescreated by t en Cupcake Wars. & Free MORE

contents

December/January 2017 December/January

GOT GERD? GOT I MASHES HEALTHIER I SAUCES AMAZING I ROLLS YEAST I SWAP COOKIE I PIES HOLIDAY I CUPCAKES CHAMPION | CHRISTMAS HASSELBECK’S ELISABETH 2017 DECEMBER/JANUARY GLUTEN FREE & MORE & FREE GLUTEN page 56 page 56 Pie,Apple Cranberry on thecover Glu DINNER CHRISTMAS Elisabeth Hasselbeck’s Quick &Easy Quick YEAST ROLLS 6 H Cupcake Wars’ Champion Shares Recipes Best Wake Up Your Menu! SAUCES A mazing #1 magazinefor peoplewithfood allergies &sensitivities oliday December/January 2017 P I E t S nFee Fre en & & MORE Extra PoundsExtra GONE! Got GlutenFreeandMore.com Display untilJanuary31,2017 GF CRUST Best-Ever GERD?

page 57

December/January 2017

in everyissue GLUTEN FREE&MORE 79 78 77 11 Contributors 80 8 6 GF Flour Replacements Substitution Solutions Gluten-Free Guide DietQuick We Hear You Editor’s Note Recipe Index & Allergen Index Recipe Guide

3 66

51 55 46 57 departments health lifestyle10 You Said It 72 Got GERD? We asked you, “What’s your favorite gift to give or What new research reveals about proton pump inhibitors & celiac disease. receive?” Here’s what you told us. 12 Gaining Weight? What Gives? 74 Research Roundup Many of us don’t overindulge. So why are we packing The latest medical news for people with on the pounds? allergies and food sensitivities.

14 We’ve Got “Issues” 70 Heart Health Irreverent solutions to your real life food dramas. Celiac disease, the gluten-free diet & cardiovascular disease.

how tos 20 Celebrate! food for thought Ten tips for holiday thriving. 82 Heart of the Matter Stopping to give thanks. 22 Love Your Moves! Start exercising—and stick with it. Practical info to make your life easier, 25 Ask the Chef pages 77–81. Food editor Beth Hillson answers your baking questions. GLUTEN-FREE DIET | Quick-Start Guide

ere is a simple overview of the gluten-free diet. Not all areas of the diet are as clear-cut Be a food as portrayed by this guide. This is intended to be used as a temporary survival tool until detective additional information can be obtained. Understanding these dietary requirements will enable the newly diagnosed to read labels of food products and determine if a product is Call First You can verify ingredients Hgluten free. by calling or e-mailing a Celiac disease is a life-long genetic disorder affecting children and adults. When people with food manufacturer and celiac disease eat foods that contain gluten, it creates an immune-mediated toxic reaction that specifying the ingredient causes damage to the small intestine. This does not allow food to be properly absorbed. Even and the lot number of the food in question. State your small amounts of gluten in foods may affect those with celiac disease and cause health problems. needs clearly—be patient, Damage can occur to the small bowel even in the absence of symptoms. persistent and polite. Gluten is the generic name for certain types of proteins contained in wheat, barley, rye and must haves their derivatives. If In Doubt, Go Research indicates that pure, uncon taminated oats consumed in moderation (up to ½ cup dry Without 16 Don’t Miss This! oats daily) are tolerated by most celiacs. Gluten-free oats are currently available in the United States. Don’t eat a food if you are unable to verify Consult your physician or dietitian before including oats in your diet and for regular monitoring. Summer weather means more time spent the ingredients or if & More the ingredient list is outdoors. It can also mean sunburn, insect bites and gluten-free flours Gluten Free➥ Grains allowed Pantry ➥ Grains not allowed in unavailable. Regardless dry, chlorine-damaged hair. Rice, Corn (Maize), Soy, Potato, Tapioca, Beans, any form of the amount eaten, if Video Instructions you have celiac disease, Special products for your special diet. ForGarfava, step-by-step Sorghum, fl our Quinoa, blend Millet, Buckwheat, Wheat (Einkorn, Durum, Faro, Graham, Kamut, damage to the small instuctions, go to Arrowroot, Amaranth, Teff, Montina, Flax and Semolina, Spelt), Rye, Barley and Triticale. intestine occurs every LivingWithout.com/fl ourblend. Nut Flours. recipetime gluten is consumed, index Research Roundup whether symptoms are ➥ Foods/products that may contain present or not. Yogurt Butter gluten Milk Buttermilk Soy-Free Low Sugar Low Salt (1Beers, stick = 8 Ales, tablespoons Lager = ½ cup = 4 ounces) Marinades Gluten-FreeDairy-FreeEgg-Free No Peanuts, No Nuts Quick & Easy SubstitutionDepending on the recipe, replace 1 cup Depending on the recipe, Solutions replace 1 cup Depending on the recipe, replace 1 cup AppetizersWheat Free Is Not yogurt with 1 of the following: DependingBreading on & theCoating recipe, replaceMixes Nutritional Supplements & Allergen Guide Replacements cow's milk with 1 of the following: buttermilk with 1 of the following: ArtichokeGluten and White Free Bean Dip ■ ■ ■✱✱ ■ ■ Brown8 tablespoons Rice butter Syrup with 1 of the 1 cup soy, rice or coconut yogurt Pastas Products labeled wheat GF Flour 1 cup rice milk 1 cup soy milk + 1 tablespoon Communion Wafers Beverages following: Processed Luncheon Meats free are not necessarily lemon juice or 1 tablespoon 1 cup unsweetened applesauce Chai Sweet Potato Smoothie ■ ✱ ■ ■ ■ ■ 1 cup fruit juice Croutons Sauces, Gravies gluten free. They may still 1 cup fruit puree 8 tablespoons Earth Balance (Non- Use this chart as a guide to help select 1 cup coconut milk cider vinegar (Let stand until Dressings Pineapplecontain Salsa Smoothie spelt, rye or barley- ■ ■ ■ ■ Dairy) Buttery Spread or Sticks Self-basting Poultry 18 Let’s Talk Turkeys based ingredients that are ■ ■ ■✱■ ■ 1 cup goat's milk, if tolerated slightly thickened.) Drugs & Over-the-Counter Medications Soy Sauce and Soy Sauce Solids Raspberry-Lemon Cheesecake Smoothie replacement gluten-free fl ours for all 8 tablespoons Spectrum Organic not gluten free. Spelt is a If you can’t tolerate a certain 1 cup hemp milk 1 cup coconut milk Energy Bars Taste-Like-Ice-Cream Kale Smoothie ■ ■ ■✱✱ ■ your baking. Shortening Soup Bases form of wheat. 7⁄8 cup rice milk Flour & Cereal Products Breakfast 8 tablespoons coconut oil Stuffings, Dressings fl our or you’ve run out, fi nd another fl our in the 7⁄8 cup fruit juice Herbal Supplements Acai Granola Bowl ■ ✱ ■ ■ ■ ■ 8 tablespoons vegetable or olive oil Thickeners (Roux) Keep in mind same column (not row) and use it as a substitute. 7⁄8 cup water Imitation Bacon Vitamins & Mineral Supplements Overnight French Toast Casserole ■ ✱ ✱✱■ The best gluten-free brands for a delicious For reduced fat: Starting the gluten-free Imitation Seafood Quinola Cereal ■ ■ ■ ■ ■ ■ While not identical, the fl ours in each column 6 tablespoons unsweetened apple- diet before being tested Whole Grain Matcha Cereal ■ ■ ■ ■ ■ ■ ➥ sauce + 2 tablespoons fat of choice for celiac disease makes an have comparable baking characteristics and serve How about alcohol? 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OctNov_CVR_Halloween_semi4_noBAR.indd 1 Buckwheat Kudzu combination) ■ ■ ■ ■ ■ ■ Corn Flour Flax Seed Meal ¾ cup tapioca starch/flour cream puffs, birthday cakes or cupcakes. replacer, according to package Chilled Avo and Cuke Soup ¾ or cup Kuzu cornstarch or potato starch Gum ¾ cup bean fl our or chickpea fl our Watermelon Gazpacho Is The Bomb! ■ ■ ■ ■ ■ Chickpea Flour Guar Celiac directionsDisease Foundation Celiac Support Association Starch (not 1 cup brown rice flour or sorghum ¾ cup arrowroot starch, cornstarch Gluten Intolerance Group National Foundation for Celiac Awareness Chickpea Flour (notPotato potato flour) 20350 Ventura Blvd., Ste 240 PO Box 31700 31214 124th Ave. SE Entrees Flour or potato starch ➥ Tofu: 4 tablespoons pureed silken tofu PO Box 544 Sorghum Ground Chia Seed flour Woodland Hills, CA 91364 Omaha, NE 68131-0700 Auburn, WA 98092 Ambler,Black PA Bean 19002-0544 Burgers ■ ■ ■ ■ ■ ■ Each cupPotato contains Flour) 436 calories, 1g total fat, 0g Bean Gum 818-716-1513+ 1 teaspoon celiac.org baking powder 877-272-4272 csaceliacs.info Corn Flour Locust ½ cup teff flour (preferably light) ½ cup tapioca starch/fl our 253-833-6655 gluten.net 215-325-1306Chicken Mole celiaccentral.org Stew ■ ■ ■ Flour saturatedSweet fat, 0g Potatotrans fat, 0mg cholesterol, Millet ½ cup millet flour or amaranth flour ➥ Applesauce: 4 tablespoons unsweet- © ■ ✱ ✱ ■ ■ ■ Sweet Rice Flour Oat Bran 99g carbohydrate, 3mg sodium, 2g fiber, 5g Each cup contains 588 calories, 3g total fat, 0g 2014 Note: This guide is not meant to be an exhaustive resource. Veggie Quice with Polenta Crust protein.Flour 2⁄3Husk cup tapioca starch/flour saturated fat, 0g trans fat, 0mg cholesterol, VISITened GLUTENFREE applesauce (or other fruitAND puree)MORE.COM TO PURCHASE WALLET-SIZED GLUTEN-FREEDesserts &DINING Bars CARDS. Mesquite Flour Psyllium 128g carbohydrate, 24mg sodium, 6g fiber, Flour Starch or 1⁄3 cup cornstarch or potato starch + 1 teaspoon baking powder Chocolate Macroon Squares ■ ✱ ■ ■ ■ ■ www.GlutenFreeandMore.com December/January 2017 Flour Oat Tapioca------11g protein. 4 December/January 2015 GLUTEN FREE & MORE White Rice Potato Flour Chocolate Maple Sunflower Squares 85 ■ ✱ ✱ ■ ■ ■ Tapioca Flour EachGum cup contains 428 calories, 2g total fat, 0g IMPORTANT! Replacing more than two Oat Flour Xanthan ■ ■ ■ ■ ■ ■ Self-Rising Flour Blend saturated fat, 0g trans fat, 0mg cholesterol, eggs can change the integrity of a recipe. For Chocolate Teff Pudding Quinoa Flour 92g carbohydrate, 19mg sodium, 5g fiber, 8g MAKES 3 CUPS recipes that call for a lot of eggs, like a quiche, Classic Apricot Bars ■ ✱ ■ ■ ■ ■ ■ protein. DecJan2015_working14.indd 85 Flour Use this blend for muffins, scones, cakes, use pureed silken tofu, if soy is tolerated. Granola Bars 10/13/14 3:20 PM ■ ■ ✱ ■ ■ ■ Flour Quinoa Because egg substitutions add moisture, you Sorghum cupcakes or any recipe that uses baking General Guidelines for Using Xanthan or Guar Gum may have to increase baking times slightly. Pumpkin Pie Bar ■ ■ ■ ■ ■ ■ powder for leavening. Gum (xanthan or guar) is the key to successful gluten-free baking. It provides the bind- Personal Care Teff Flour ing needed to give the baked product proper elasticity, keeping it from crumbling. ------Chlorine Hair Care ■ ■ ■ ■ ■ ■ ■ ■ Teff Flour ■ MELNYK/ISTOCK/THINKSTOCK SIRYNA © PHOTO FLOUR GLUTEN-FREE 1¼ cups sorghum flour Add ½ teaspoon xanthan or guar gum per cup of flour blend to make cakes, cookies, Nuts Conditioning Hair Pack ■ ■ ■ ■ ■ ■ ■ ■ bars, muffins and other quick breads. 1 cup white or brown rice flour Depending on the recipe, replace tree nuts Summer Mask ■ ■ ■ ■ ■ ■ ■ ■ Add 1 teaspoon per cup of flour blend to make yeast bread or other baked items that (or combination) or peanuts with an equal amount of 1 of call for yeast. ¾ cup tapioca starch/flour the following: ■ Add 1½ teaspoons per cup of flour blend to make pizza dough or pie crust. Adapted from Gluten-Free Makeovers by Beth Hillson. Available from Da Capo Press, a member 4 teaspoons of The baking Perseus powder Books Group. Toasted coconut flakes, Sunflower seeds, Copyright © 2011. Used with permission. ½ teaspoon salt Note: If you purchase a commercial flour blend, read the ingredient list carefully. Some Toasted sesame seeds (use only 2 to 3 blends contain salt and xanthan or guar gum. If so, there is no need to add more. Each cup contains 514 calories, 3g total fat, 0g tablespoons), Crushed cornflakes, Crushed 2015 saturated fat, 0g trans fat, 0mg cholesterol, Nutritional analyses of recipes are based on data supplied by the U.S. Department of crispy rice cereal, Crushed potato chips OR 113g carbohydrate, 1163mg sodium, 8g fiber, Agriculture and certain food companies. Nutrient amounts are approximate due to variances in product brands, manufacturing and actual preparation. Pumpkin seeds 110 www.GlutenFreeandMore.com June/July 10g protein.

✱ Recipe can be made dairy-free. Low Sugar 5g sugar or less per serving August/September 2014 GLUTEN FREE & MORE 83 ✱ Recipe can be made egg-free. Low Salt 140mg sodium or less per serving ✱ Recipe can be made soy-free by replacing gluten-free soy sauce or tamari with Quick & Easy 30 minutes or less for prep and cooking Coconut Secret’s Raw Coconut Aminos.

6/3/14 2:22 PM AugustSeptember2014_working13.indd 83 10 www.GlutenFreeandMore.com August/September 2014

AugustSeptember2014_working13.indd 10 6/3/14 2:21 PM actual size!

is NEW!

COOKIES 4 crunchy & 3 soft baked varieties

6 single serve packs per box!

recipe index

Gluten-FreeDairy-FreeEgg-Free No Peanuts,Soy-Free No NutsLow Sugar Low Salt Quick & Easy Appetizers& Allergen Guide Artichoke and White Bean Dip ■ ■ ■✱✱ ■ ■ Beverages Chai Sweet Potato Smoothie ■ ✱ ■ ■ ■ ■ Pineapple Salsa Smoothie ■ ■ ■ ■ Raspberry-Lemon Cheesecake Smoothie ■ ■ ■✱■ ■ Taste-Like-Ice-Cream Kale Smoothie ■ ■ ■✱✱ ■ always free-from: Breakfast Acai Granola Bowl ■ ✱ ■ ■ ■ ■ Overnight French Toast Casserole ■ ✱ ✱✱■ gluten, wheat, dairy, peanuts, Quinola Cereal ■ ■ ■ ■ ■ ■ Whole Grain Matcha Cereal ■ ■ ■ ■ ■ ■ Perfect for Breads Cinnamon Raisin Bread ■ ✱ ✱ ■ ■ Coffee Cake ■ ✱ ✱ ■ ■ Flax Garlic Flatbread ■ ■ ■ ■ ■ ■ snacking on-the-go! tree nuts, egg, soy, fish & shellfish Molasses Oat Bread ■ ■ ✱ ■ ■ ■ Multigrain Bread ■ ✱ ✱ ■ ■ ■ Sesame Seed Italian Bread ■ ✱ ✱ ■ ■ ■ Teff Pumpernickel ■ ✱ ✱ ■ ■ ■ Toaster Pastries ■ ✱ ■ ■ ■ ■ Salad Dressing Berry Red Vinaigrette ■ ■ ■ ■ ■ ■ ■ Soups Chilled Avo and Cuke Soup ■ ■ ■ ■ ■ ■ find us in the Watermelon Gazpacho Is The Bomb! ■ ■ ■ ■ ■ Entrees enjoylifefoods.com Black Bean Burgers ■ ■ ■ ■ ■ ■ Chicken Mole Stew ■ ■ ■ gluten-free Veggie Quice with Polenta Crust ■ ✱ ✱ ■ ■ ■ Desserts & Bars aisle #minifreely Chocolate Macroon Squares ■ ✱ ■ ■ ■ ■ December/January 2017 GLUTEN FREE & MORE 5 Chocolate Maple Sunflower Squares ■ ✱ ✱ ■ ■ ■ Chocolate Teff Pudding ■ ■ ■ ■ ■ ■ Classic Apricot Bars ■ ✱ ■ ■ ■ ■ ■ Granola Bars ■ ■ ✱ ■ ■ ■ Pumpkin Pie Bar ■ ■ ■ ■ ■ ■ Personal Care Chlorine Hair Care ■ ■ ■ ■ ■ ■ ■ ■ Conditioning Hair Pack ■ ■ ■ ■ ■ ■ ■ ■ Summer Mask ■ ■ ■ ■ ■ ■ ■

✱ Recipe can be made dairy-free. Low Sugar 5g sugar or less per serving ✱ Recipe can be made egg-free. Low Salt 140mg sodium or less per serving ✱ Recipe can be made soy-free by replacing gluten-free soy sauce or tamari with Quick & Easy 30 minutes or less for prep and cooking Coconut Secret’s Raw Coconut Aminos.

10 www.GlutenFreeandMore.com August/September 2014

AugustSeptember2014_working13.indd 10 6/3/14 2:21 PM SurveyWhat part of preparingSays! December/January 2017 a big gluten-free holiday editor's note dinner is your biggest concern? Merry & Bright Rolls & 35% Breads hat do you love about the holidays? along with the meaningful tradition that 28% Desserts WWe love the food. And after you see the makes the season more about giving, less recipes in this issue, we think you’ll love the about getting. 20% Stuffing food, too. Regular contributor Matthew Kadey 14% Sauces It’s no secret that this time of year can be creatively turns ho-hum mashes into smash 3% Other challenging for those of us with food issues. hits in “Smash & Mash.” And food editor Beth We asked around and heard some common Hillson offers flavorful, healthy sauces to complaints. Let’s start with the big holiday quickly and easily enhance every meal in “So meal. Making gluten-free dinner rolls is a Saucy! So Simple!” top concern for 35 percent of our readers. Apart from homemade, we bring you the Problem solved! Check out “Better Buns” on newest products and best quality packaged page 66. Pastry chef Rebecca Reilly creates goods in “Don’t Miss This.” These wonderful soft, yeasty Buttermilk Rolls that will make items are welcome timesavers when there’s your mouth water. no time for scratch. If you’re serving turkey When you’re the host, Dessert is another rough spot, particu- this year, turn to “Talking Turkey” for our list- do you make the entire larly the pies and those traditional Christmas ing of the best brands out there. cookies we all adore. That’s why this issue In “Celebrate!,” we gather together the holiday dinner yourself? contains many sweet options. Professional top advice from our team and our readers. baker Diane Kittle, owner of Dee’s One Smart This article and others in this issue will help 60% No. Cookie Bakery in Glastonbury, Connecticut, you navigate the season with confidence and Guests contribute. shares her bakeshop’s most popular Christ- make your holidays merry and bright. mas cookies in “Cookie Swap.” We also bring 40% Yes you amazing recipes from television’s cupcake queen Kyra Bussanich. This four-time Alicia Woodward champion of the Food Network’s Cupcake Editor-in-Chief Wars shares her recipes in “Winning Cup- cakes.” And don’t miss the amazing holiday

GLUTEN GLUTEN & MORE’S FREE HOLIDAYS FREE 2016 80+ Recipes—All-Time Holiday Favorites pies created by associate editor Jules Shepard P.S. For more gluten-free #1 magazine for people with food allergies & sensitivities (“Time for Pie”). What a delicious way to top recipes, check out Gluten EASY APPETIZERS SAVOR theHOLIDAYS

| off your meal! Free & More’s Holidays. ENTREES, DELICIOUS STUFFINGS & SIDES Gluten Fre e Survey results are from a reader survey SEASON! Your Turkey Easy STARTERS page 58 Best-Ever conducted on GlutenFreeAndMore.com. ENTREES

TV personality and author Elisabeth This newsstand-only I

BEST-EVER ROLLS & BREADS Prime-Time SIDES

Hasselbeck talks enthusiastically about her special issue is available I FESTIVE DESSERTS Delicious ROLLS & BREADS GF GIFT GUIDE GUIDE I GF GIFT Festive DESSERTS

family’s Christmas in “In Love with Christ- for a limited time at I SURVIVAL TIPS FOR FAMILY GATHERINGS Gift Guide for Foodies Join the fun at our Survival Tips for 201 mas.” She shares her favorite holiday recipes, GlutenFreeAndMore.com. Family Gatherings

Display until Deceer 31, 201 eca ay ue GlutenFreeandMore.com Gluten-Free Food Allergy Fests. We may be coming ILLUSTRATIONS © THINKSTOCK/ISTOCK ILLUSTRATIONS to a city near you! For Our Recipe Pledge information, visit Gluten Free & More strives to be your leading resource for a delicious life, lived well. Our recipes, created by chefs who are special-diet experts, are 100 percent gluten-free. Ingredient substitutions are provided for common food GlutenFreeFoodAllergyFest.com. allergens like dairy, egg (recipe permitting), peanut, soy and tree nuts. Our readership includes those with mild to severe non-celiac gluten sensitivity, people with celiac disease and individuals with mild to severe food allergies and intolerances. Products advertised and/or reviewed in these pages will not fit every reader’s individual dietary needs. Use advertised and reviewed products with full awareness of Follow GlutenFreeAndMore your specific dietary issues. Always read ingredient labels. When in doubt, contact the company directly.

6 www.GlutenFreeandMore.com December/January 2017 ISSN 2379-9323 (print) December/January 2017, Vol. 20, No. 1 ISSN 2379-9331 (online)

EDITOR-IN-CHIEF Alicia Woodward, LCSW DESIGN DIRECTOR Oksana Charla MANAGING EDITOR Erica Dermer FOOD EDITOR Beth Hillson Nothing Added... HEALTH EDITOR Christine Boyd, MPH ASSOCIATE EDITORS Eve Becker Nothing Missing Jules Shepard TEST KITCHEN Madalene Rhyand CONTRIBUTORS Sandra Beasley Elisabeth Hasselbeck Matthew Kadey, RD Diane Kttle April Peveteaux Rebecca Reilly Lisa Stander-Horel Sueson Vess Christine Woods, MS Ed, ACSM-CCEP, CSCS CONTRIBUTING PHOTOGRAPHERS Oksana Charla Tim Horel Matthew Kadey, RD Rebecca Reilly Jules Shepard ADVERTISING SALES Susan Tauster National Accounts Manager 630-858-1558 [email protected] MEDICAL ADVISORS Amy Burkhart, MD, RD Shelley Case, BSc, RD Christine Doherty, ND Glenn T. Furuta, MD FREY Stefano Guandalini, MD Joseph Murray, MD ADVISORY BOARD Cynthia Kupper, CRD VINEYARDS Executive Director Gluten Intolerance Group Marilyn Geller, CEO Celiac Disease Foundation PUBLISHER Philip L. Penny

Gluten Free & More is a lifestyle guide to achieving better Subscriptions $36 (U.S.) annually to Gluten Free & More, P.O. health. It is written with your needs in mind but it is not a Box 8535, Big Sandy, TX 75755-8535. Call toll free 800-474- substitute for consulting with your physician or other health- 8614 or subscribe online at GlutenFreeAndMore.com. care providers. The publisher, editor and writers are not Reprints Contact Jennifer Jimolka at 203-857-3143, jjimolka@ responsible for any adverse effects or consequences resulting belvoir.com. Minimum order 1,000. from the use of suggestions, products or procedures that Share a glass of delicious appear in this magazine. All matters regarding your health Attention Retailers Sell Gluten Free & More in your store. should be supervised by a licensed health-care professional. Contact us at [email protected] for more information. Nutritional analyses of recipes are based on data supplied Write to Us We want to hear from you. Send your comments, wine from America’s first by the U.S. Department of Agriculture and certain food questions or concerns to Gluten Free & More, 535 Connecticut companies. Nutrient amounts are approximate due to Avenue, Norwalk, CT 06854-1713 or e-mail editor@ organic winery. Or give a variances in product brands, manufacturing and actual GlutenFreeAndMore.com. Send product samples to Gluten Free preparation. & More, 4351 N 36 Place #2, Phoenix, AZ 85018. All submissions gift of Organic Wine Club The acceptance of advertising in this publication does not become the property of Belvoir Media Group LLC and cannot be constitute or imply endorsement by Gluten Free & More or returned to the sender. Submissions chosen for publication may Belvoir Media Group LLC of any advertised product or service. be edited for length or clarity. membership! Gluten Free & More and Belvoir Media Group LLC accept no Gluten Free & More (ISSN 2379-9323) is published bi-monthly responsibility for claims made in advertisements in this by Belvoir Media Group LLC, 535 Connecticut Avenue, Norwalk, publication. CT 06854-1713.

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December/January 2017 GLUTEN FREE & MORE 7 we hear you

BY REBECCA REILLY

New England Molasses Pumpkin Pie Pumpkin Whipped Topping MAKES ONE 8-INCH OR 9-INCH PIE 1 cup whipping cream or dairy-free 5. To make the topping, beat whipping This lling is rich, avorful and darker than whipped topping cream until stiff peaks form. In a separate Time-Saving Tip traditional pumpkin pie. It can be made with ¼ cup canned pure pumpkin puree small bowl, combine ¼ cup pumpkin Pumpkin Eater Pumpkin egg replacement; see instructions below. 1 tablespoon raw honey puree and honey. Gently fold pumpkin mixture into whipped cream. Refrigerate Crust 1. Preheat oven to 400°F. Have an 8-inch until used to top pie. Alternatively, use 1 prepared gluten-free pie crust or 9-inch unbaked gluten-free pie crust dairy-free whipped topping of choice to In “Ask the Chef” [October/November or 1 recipe Classic Flaky Pastry ready. If using Classic Flaky Pastry, top pie. Your October-November Crust (page 54), unbaked generously grease an 8-inch or 9-inch 6. Cut pie into slices. Top each slice with pie pan; roll out the dough to fit inside a dollop of pumpkin whipped topping or Filling prepared pie pan and hang over the dairy-free whipped topping. Eater 1¼ cups canned pure pumpkin puree sides. Place dough in pan and crimp the Pumpkin packs tons of flavor ½ cup brown sugar or nely ground edges. Pie yields 8 slices. Each slice with topping con- 2016], you suggested measuring out a tains 408 calories, 21g total fat, 13g saturated coconut sugar 2. To make the filling, place 1¼ cups fat, 0g trans fat, 137mg cholesterol, 236mg 2016 issue featured ½ cup real maple syrup pumpkin puree, brown sugar, maple sodium, 52g carbohydrate, 2g ﬁ ber, 33g sugars, nutritional punch 2 tablespoons molasses syrup, molasses, salt, ginger, cinnamon, 4g protein, 29Est GL. ½ teaspoon sea salt cloves, nutmeg, cornstarch, eggs and yolk, & ¼ teaspoon ground ginger coconut milk and vanilla in a large mixing Each slice without topping contains 294 recipe’s flours, starches and other dry 1 teaspoon ground cinnamon bowl and beat until well combined. Pour calories, 10g total fat, 6g saturated fat, 0g trans fat, 96mg cholesterol, 225mg sodium, 48g mixture into crust. ¼ teaspoon ground cloves carbohydrate, 2g ﬁ ber, 30g sugars, 3g protein, several recipes by Re- ⁄ teaspoon grated fresh nutmeg 3. Place pie in preheated oven on next- 28Est GL. on’t limit pumpkin 1 tablespoon cornstarch or arrow- to-the-bottom rack and bake 15 minutes. to Halloween jack- root powder Move pie to middle rack, reduce heat For Free e nln Mole 2 large eggs + 1 yolk to 350°F and bake until center is set but un e omit eggs. Combine 4 ingredients in advance, putting them o-lanterns and 1 cup canned light coconut milk or slightly jiggly when shaken, about 35 tablespoons cornstarch with 5 tablespoons Thanksgiving pies. This light cream minutes. water, mixing well. Pour into wet Dgorgeous gourd is worthy of 4. ingredients. Add ½ teaspoon more vanilla becca Reilly that called ½ teaspoon pure vanilla extract Remove pie from oven and let cool on much more attention. Loaded a wire rack. in step 2. After baking, chill 1 hour to firm with vitamins and nutrients and the filling before serving. in a zip-top bag and keeping them in low in fat and calories, pumpkin for pumpkin puree. I is both healthy and delicious. This year, expand your thinking and take advantage the refrigerator or freezer. I go a step of pumpkin’s rich offerings. Try these scrumptious ways to went to three different include America’s favorite fall fruit in your menu planning. further and place a copy of the recipe supermarkets and none inside a sandwich-size baggie and

52 www.GlutenFreeandMore.com October/November

PHOTO OF SLICED PUMPKIN © ZOONAR/ZOONAR RF PHOTOGRAPHY BY REBECCA REILLY carried pumpkin puree. GLUTEN OCTOBER/NOVEMBER & MORE FREE 2016 2016 Skinny Soups—Creamy Without Dairy! include it with the dry mix. This way, I

October/November 2016 GLUTEN FREE & MORE I was told it’s only avail- 5 immediately know what kind of bread able during the winter holiday or other baked item the mix is for. It #1 magazine for people with food allergies & sensitivities

season. So if I want to cook with it dur- FALLAMAZING RECIPES saves time locating the recipe. Best-Loved& MORE

| N0-KNEAD BREAD BREAD N0-KNEAD 42Gluten Fre e Catherine ing the rest of the year, I should buy ur treFree F ut o page 49 Evansville, IN I lots of cans and stock up. TURKEY & GRAVY, 4 WAYS GF Makeover I

It would be helpful if your reci- DESSERTSPUMPKIN TURKEY & GRAVY 4 Simple Ways

FRESH BREAKFASTI FRESH FARE Readers’ Choice pes included a substitute product, if STUFFINGS Classic PUMPKIN PIE possible, or not include ingredients I SAFE OR TRICK TREAT We’ve Got “Issues” EASY MUFFINS, that are hard to find. I’d like to bake BISCUITS, COFFEE CAKE I enjoy the articles that address the I CONQUER GF CLUTTER SAFETY TIPS or r or ret Rebecca Reilly’s recipes but I’m not Conquer GF Clutter! issues many of us are facing. I have had sure if I can use the pumpkin puree I many health issues, such as migraines finally found or if there is a substitute. and digestive problems, since I was Editor’s Note: Use regular canned pumpkin. It’s very young. It’s very easy for family or Any advice would be appreciated. the same as pumpkin puree. You can also use canned yams or canned sweet potatoes; drain co-workers to roll their eyes and say, Rosalyn B. and mash them. For more answers to your bak- “Oh, yeah. She has a headache again.” St. Louis, MO ing questions, turn to “Ask the Chef,” page 25. Figuring out what foods bother us is the first step in helping us have a better quality of the life. Thank you for letting those of us with issues know we HairDos & Don’ts Pick a Pickle are not alone. I just opened your October/November Thank you so much for including Pat C. 2016 issue to find the article about a Sueson Vess’ article about fermented Cache, OK gluten-free vegetables (“Pick a Pickle,” August/

BY CINDY GORDON how tos hair salon in September 2016). Her recipes are one of Ohio! It’s great the main reasons I subscribe and these

HairdosAn Ohio salon welcomes & all,Don’ts especially to hear about pickle recipes are fantastic! I’ve made those with gluten sensitivity

any people assume their personal care products other salons several batches of the beet pickles and are free from allergens. But ingredients like wheat, We Want to Mgluten, nut oil and other problematic items can ﬁ nd their way into body lotions, hand creams and hair products. Although celiac researchers assure us that gluten is not an issue when applied topically—the gluten molecule is too large to be absorbed through the skin—some gluten-sensitive people out there that am about to start on my second batch react when there’s skin contact. Hair salons are becoming aware of this problem and a few have started to serve this segment of their clientele. That’s exactly what Philosophi Salon in Columbus, Ohio, is doing. This Hear from You ! state-of-the-art hair shop has removed all gluten-containing without gluten,” Bella says. Aveda’s manufacturing facility cater to celiac of the jalapeño pickles. It’s so handy products from its shelves and stockroom and has banned gluten isn’t dedicated gluten-free, however. Anyone concerned about from entering the salon. this can choose a service like balayage (a popular French “Two of our hair pros and a handful of clients were sensitive highlighting technique) where the product doesn’t touch to gluten-containing products and we felt compelled to create a the scalp or avoid coloring altogether. safe environment for them,” explains Elizabeth Bella, co-owner The Philosophi staff take the gluten-sensitive com- of both Philosophi Salon and Phia Salon, a sister establishment and gluten- to be able to use excess juice from the mitment very seriously. Each staff member pledges not (which has not removed gluten) located in a different part of Columbus. Before opening Philosophi, “we actually lost one stylist who was advised by her doctor not Contact us at [email protected] to work with gluten-containing products anymore,” Bella says. ©SHUTTERSTOCK/KZENON PHOTO ROLLERS WITH HAIR intolerant previous batch as a starter for the next Gluten and potential allergens can be lurking in shampoos, con- or write to us at Gluten Free & More, Belvoir Media ditioners and styling products. Philosophi sidesteps these issues by using a line of glu- clients. I am a batch. I’m also grateful these recipes ten-free, certiﬁ ed organic Group, LLC, 535 Connecticut Avenue, Norwalk, CT hair products sold by Intel- ligent Nutrients. “Intelligent Nutrients’ retail line is totally gluten- free and we use Aveda hair salon owner helped me preserve the abundance of 06854-1713. Visit us on Facebook at Gluten Free color, which is formulated and More Magazine. Follow us on Twitter at 2016 24 www.GlutenFreeandMore.com October/November who has my summer CSA boxes so I can enjoy it @GlutenFreeMore. Check us out on Instagram clients with all winter long. @MyLifeWithFoodAllergies and celiac disease. When I finally opened my Please continue to include Sueson’s #WhatsInOurMailbox. own salon four years ago, I made sure recipes. I can’t tolerate most high-carb Please include your first and last names, complete every hair product we use is gluten-free, gluten-free/dairy-free foods and Sueson address and daytime telephone number. Your right down to the color line my stylist is so skilled at making delicious and correspondence is important to us and we value your input. However, we are unable to print or and I use ourselves. healthy food accessible. respond to every letter. All letters become the Bev T. Susan C. property of Belvoir Media Group, LLC, and Gluten Free & More magazine. Letters may be edited for Saskatchewan, Canada via email length, clarity and style.

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December/January 2017 GLUTEN FREE & MORE 9 you said it

supported my family and me during such a stressful time. I’ll never forget her thoughtfulness. Tracy G. What’s your favorite gift Lyndhurst, OH ❥ I was having a tough semester away to give or receive? at college, where I was cooking all my own meals and feeling very isolated as a result. My great aunt sent me a package filled with King Arthur baking mixes and Dove chocolate squares with a note to invite my friends over for a chocolate night. It was so thoughtful, simple and special! Brianna W. Q Chicago, IL

| Holiday Cookies |

I was extremely close to my grandma. Every year during the holidays, she took me aside and gave me my own “secret stash” of her amazingly perfect, melt-in-your-mouth, homemade butter cookies. When she passed on, my mother took over the tradition but by then, I’d discovered I was gluten intolerant. I diligently sought out healthy gluten-free recipes and substitutions for nearly all my favorite foods but I couldn’t successfully We asked you, “Have you ever received or replace these cookies. Then my mom surprised given a present that meant the world to you?” me with my very own “secret stash” of homemade Here’s what you told us. butter cookies—just like grandma used to make, sans the gluten. I literally cried tears of joy and ate ❥ I had a super-thoughtful surprise occur ❥ Two years ago, my twin sons were way too many cookies in one day! The gift is one on a first date. The guy somehow found diagnosed with autism. After lots of I’ll definitely never forget. I look forward to these out about my allergies ahead of time research, I decided to put them on a special cookies every holiday season. Only now, I (I’m gluten-free and dairy-free) and gluten-free, dairy-free diet but I felt he set up a lovely campfire, supplied overwhelmed with switching around freeze them so I can enjoy them throughout the gluten-free, dairy-free graham crackers, everything they ate. My mother-in- year, rather than all in one day.

marshmallows and chocolate and law presented me with a box filled to Denise M.

even included some gluten-free cider! the brim with gluten-free and dairy- Fridley, MN © THINKSTOCK/ISTOCK/DICRAFTSMAN ILLUSTRATION It made me appreciate those who go free baking items to get us started. out of their way so that people with The gift meant so much to me! I food allergies can take part in regular couldn’t have been more touched. Congratulations to Denise M. She activities. Not only did it help reduce some of was randomly selected to receive a “Year of Bliss” prize package (a Caitlin A. my anxiety, it also showed that she Shelton, CT $250 value) from Coconut Bliss.

10 www.GlutenFreeandMore.com December/January 2017 you said it contributors

❥ Last spring, I organized the building of Christmas has always been about a greenhouse at my home, a DIY project family and food for best-selling that had been my dream for years. Over author and television celebrity the course of one long day, about 20 of Elisabeth Hasselbeck (“In Love with Christmas,” page 28). “I don’t us worked through the heat, overcom- like to cook big celebration meals ing some construction dilemmas to raise alone. I grew up where every- the most beautiful greenhouse I had ever one was together, preparing the seen. The special gift I received came from meal, talking and spending time my friend Julie, a celiac herself and an with one another,” she says. “For amazing chef. Single-handedly, she took me, Christmas dinner is about over my kitchen and prepared three full being together, breaking bread The owner of a popular gluten- meals and several snacks for the entire together—gluten-free bread!—and free, allergy-friendly bakery in celebrating together.” crew. She started with breakfast burritos Glastonbury, CT, professional and finished with scalloped potatoes and baker Diane Kittle (“Cookie ham, serving us snacks of pizza rollups and Swap,” page 44) knows how to fresh fruit and veggies in between. I never make delicious cookies. Around had to worry about what was safe for me the holidays, a big favorite of to eat and she left my fridge stocked with her customers are pizzelles, a leftovers to feed the crew members who light, crisp Italian waffle-style stayed with us all weekend. I’m blessed cookie. “We make hundreds upon to have such a wonderful friend who hundreds of them. The pizzelle irons come out of storage the day completely understands and supports my after Thanksgiving and they stay gluten-free needs. I regularly share my heated throughout the month greenhouse produce with her but it will of December.” be hard to ever pay her back for her gener- ous gift. Kim A. Spooner, WI After watching Kyra Bussanich win television’s Cupcake Wars in 2011, | Next Question | cookbook author Lisa Stander- Horel (“Winning Cupcakes, page 36) decided she needed to meet What’s your New Year’s her new cupcake hero. So she drove resolution? What helps you 10 hours from her home in San Jose, California, arriving at Kyra’s Columnist April Peveteaux stick to it? Bake Shop in Portland, Oregon, just Are you planning to take better care of readily admits she used to gobble before it closed. “Kyra’s gluten- yourself, eat healthier, exercise more regularly down fried delights as often free cupcakes beat all gluten-full or call Mom more often in 2017? Many of us as her waistline allowed. After contenders. I bought almost every her celiac diagnosis, she was make resolutions, yet few of us manage to cupcake left in the case!” keep them for long. What’s your resolution determined not to abandon her and what helps you stick to it? Tell us and you loves: delicious food, travel and spontaneity. Her successes and could receive a variety pack of Bone Broth failures—“Please don’t ever go Protein, plus The Bone Broth Breakthrough by to Paris in August and expect Dr. Josh Axe (a $200 value). your favorite gluten-free bakery Write to to be open!”—help inform the [email protected] sage advice she gives readers in Subject: Resolution “We’ve Got ‘Issues,’” page 14.

December/January 2017 GLUTEN FREE & MORE 11 lifestyle BY CHRISTINE BOYD, MPH

Gaining Weight? What Gives? Weight gain is common for newly diagnosed celiacs. If you’re underweight from longstanding malabsorption, putting on a few pounds after going gluten-free can be a good thing. For the rest of us, it’s frustrating to see the scale tip as we eliminate gluten from our diets. While it’s true that processed, packaged gluten-free foods are often higher in calories and fat, many of us aren’t overindulging. So why are the pounds piling up?

n the months directly after my In her clinical experience, Amy of food without gaining weight. So they celiac diagnosis, I gained nearly ten Burkhart, MD, RD, frequently sees an may be eating larger portions than pounds. I’d been monitoring my diet 8- to 10-pound bump. This initial gain is needed.” moreI closely than ever, yet my jeans were thought to be largely the result of more In the past, celiac doctors typically snug and the bridesmaid dress I was sup- efficient absorption of the nutrients welcomed this “freshman 15.” But for a posed to wear that summer didn’t fit. and calories in food. It can also be due growing number of celiacs, weight gain It turns out my weight gain was just to larger portion sizes, says Burkhart, an doesn’t stop there—or they’re already about on target. Adults with celiac dis- integrative medicine and celiac special- overweight at diagnosis. ease gain an average of six pounds after ist who practices in Northern California. About a third of the patients at the starting the gluten-free diet, research “After years of malabsorption, people University of Chicago’s Celiac Dis- suggests. may be used to eating larger quantities ease Center are overweight or obese, PHOTO OF PERPLEXED WOMAN ON SCALE © SHUTTERSTOCK/TMC PHOTOS ON WOMAN OF SCALE © PERPLEXED SHUTTERSTOCK/TMC PHOTO

12 www.GlutenFreeandMore.com December/January 2017 lifestyle according to recent data. This could “One of our goals it to make sure reflect general population trends in “ celiac patients are maintaining or weight or earlier detection of celiac moving toward a healthy weight,” says disease. We’re seeing many Welstead. “We’re seeing many more celiac more celiac patients Healthcare practitioners will first patients with weight concerns,” says Lori look at what their patients are eating, Welstead, MS, RD, LDN, a dietitian at the with weight concerns.” says Burkhart. They discuss calorie University of Chicago’s Celiac Disease intake, reducing unhealthy processed Center. Efforts to curb unwanted weight foods and blood sugar regulation. gain on the gluten-free diet are more “We look at diet composition, important than ever, she says. Chronic stress ups levels of cortisol, especially those unhealthy carbs that a hormone that helps regulate blood lead to insulin (blood sugar) fluctua- Hidden Contributors sugar, metabolism and inflammation. tions that promote weight gain,” she Not everyone starting the gluten-free Ideally, cortisol levels follow a circadian- says. After that, health practitioners diet gains weight. Some gain, some lose type rhythm, with highest levels in the will zero in on other contributors, and some stay the same, says Burkhart, morning to help get you going and including lack of exercise, disturbed noting there’s little research on weight lowest levels at night. Stress can invert sleep patterns and ongoing stress. change in people with non-celiac gluten these levels. Other serious medical con- For help finding a dietitian skilled sensitivity. ditions, including Addison’s and Cush- in celiac disease, visit glutenfreedieti- There are plenty of reasons behind ing’s diseases, also can lead to abnormal tian.com. weight gain. Being out of the habit of changes in cortisol levels. exercise due to years of not feeling well Cortisol’s role in weight manage- can contribute to excess pounds. Small ment is a big topic in integrative medi- intestinal bacterial overgrowth (SIBO), cine, says Burkhart. “There’s increasing Weight & Your Gut Biome common in new celiacs, can cause feel- talk about a spectrum where you’re Changes deep in our gut ings of hunger (due to ongoing mal- not in a disease state, like Addison’s, microbiome may influence absorption) and ravenous cravings for but your cortisol levels are a bit above weight gain. Emerging science is high-calorie foods, especially sweets. A normal or they’re peaking and dipping beginning to link alterations in the sluggish thyroid can lead to weight gain at the wrong time of day.” gut biome with obesity in people and trouble shedding stubborn pounds. Cortisol levels can be measured with who don’t have celiac disease. But Feelings of deprivation can lead to over- a baseline cortisol level test (usually what about people who do? indulging and even binging. done at 8 in the morning) or a cortisol People don’t tend to blame lack of stimulation test (typically administered “We know people with celiac sleep but it’s a factor in weight man- by an endocrinologist). The good news disease have different gut biome agement, says Burkhart. Studies show is cortisol levels can be improved, much composition than the rest of the people who don’t sleep enough have like blood pressure, through exer- population,” says Amy Burkhart, increased risk of weight gain. Clinicians cise, meditation and other relaxation MD, RD.. “And changes in the diet frequently see disruptions in sleep in techniques. have been shown to alter the people with celiac disease and even in biome.” those with non-celiac gluten sensitivity, Getting Help Do changes associated with says Burkhart. Underlying anxiety or Celiac experts recommend consulting the gluten-free diet make some depression, which are well documented a skilled celiac dietitian at diagnosis, celiacs more prone to weight gain? in celiac disease before and after diagno- once or twice in the months following There’s no definitive answer yet. sis, can cause sleep disturbances. diagnosis, and then annually. But many So can stress. A celiac diagnosis is a newly diagnosed celiacs don’t see a stressful life event, says Burkhart. “It’s dietitian that often—or at all. They end stressful to adapt to a whole new life- up navigating the gluten-free diet all on Christine Boyd, MPH, is Gluten Free & style of food planning and preparation.” their own. More’s health editor.

December/January 2017 GLUTEN FREE & MORE 13 lifestyle BY APRIL PEVETEAUX

Irreverent solutions to your real life We’veallergy & sensitivity Got dramas“Issues”

| Church Dinner | Dear Issues, I have an issue with people who don’t realize—or don’t want to realize— the ramifications of eating gluten for people like me who have celiac disease. My church sponsors a dinner club, which I regularly attend. We were dining in the home of our eldest member when I inquired about the suspicious bread in her casserole. With obvious impatience, she replied, “It’s It sounds like this member may be Spreading the word means spreading only a little,” like only a little gluten very set in her ways and isn’t open to the understanding…and that makes wasn’t going to be a problem for me. I change or constructive criticism. You the world a better place. So don’t hesi- didn’t eat her casserole and never went will always find people like that in your tate to speak up. back to that dinner club. It wasn’t as life. if I hadn’t told her about my dietary You say other club members aren’t problems. She just didn’t care. The like her. Whether you decide to employ | Traveling with Allergies | other club members aren’t like this. the others as your advocates at future Dear Issues, Signed, dinners is up to you. If you do, reach out Ever since my daughter was diag- Not Very Church-Like and explain how you’ve been sad about nosed with a host of food allergies missing the dinners and that you’d love (dairy, soy, eggs) I’ve worked really Dear Not Very, to talk with the next host and explain hard to create delicious, kid-friendly You’re right to take issue with someone your situation before the meet-up. If food for her at home and at school. I who doesn’t seem to be considerate of you don’t feel comfortable with this feel like I’ve got this! So much so, that those she’s feeding, especially when scenario, then remain quiet and plan when we travel, I make food ahead you’re in a club connected with your to only attend the dinners at the home church. I only wish you hadn’t walked of friends who understand your dietary and bring it wherever we go. I want away from your dinner club, since it needs and are committed to accommo- to make sure she’s never hungry and sounds like a lot of fun. Don’t get me dating your diet. never in danger of eating something wrong. You absolutely should have You should know that every time unsafe. ILLUSTRATION © EVGENIYA PORECHENSKAYA/SHUTTERSTOCK © EVGENIYA ILLUSTRATION walked away from that poisonous cas- you educate someone about celiac My problem is that between the serole—but don’t throw out the club disease and the importance of the limit of carry-ons (I need a cooler bag with the casserole. gluten-free diet, you’re helping all of us. to keep everything together and to

14 www.GlutenFreeandMore.com December/January 2017 lifestyle prevent things from getting mushed go online and check out the grocery up) and the TSA not allowing more stores in the area you’re visiting. Make a than 3 ounces of liquid through secu- quick grocery run when you get to town, rity (I make special dairy-free drinks thus limiting your food load in the air. for her), I feel like the whole airline If you’re going to fly, you can’t ignore industry is working against me. or avoid TSA rules. No matter how arbitrary or frustrating you think they Is there anything I can do to are, they are rock solid. Even if you get help the airlines understand that on TSA’s precheck list, you still can’t haul my daughter needs special food beverages through the line. and drinks? It’s hard enough being I’m curious as to why you need to away from my kitchen. Having limits pack a dairy-free drink. After all, water is on what I can bring on trips is so allergen-free and you can buy it bottled annoying! at the airport and also get it on the Signed, plane. If this dairy-free drink is a special Frustrated Traveler treat, make it for her when you get to your destination. Again, either ship the Dear Frustrated, ingredients ahead or make a trip to the You don’t have to convince me that fly- grocery store upon your arrival. ing in the modern era of small, crowded As a mother myself, I know you want seating areas and intense, sometimes everything to be perfect for your kiddo. humiliating, security is not ideal. It’s We can’t control the allergies but we can enough to make people break down and control the food (and drinks) we make drive cross-country! Except apparently it for them. It makes us feel better to do isn’t, since every flight I take is complete- what we can do, when so many things ly packed. are beyond our reach. But first, a big congrats on not only As you hit prime traveling season advocating for your daughter, but also over the holidays, remember this: You working your butt off in the kitchen are doing enough. Your daughter is safe to feed her well. You are an amazing when she’s with you and that’s all that mama. Food allergies are no joke and the matters. seriousness with which you handle them P.S. What the heck is in that special is commendable. Flying, however, is kind dairy-free drink? of a joke. Other than working with an efficient packer (this is not my area of expertise, just ask my husband who uses all his strength to zip my suitcase) to make sure Share your you check everything you can, there’s really no getting around the two-bag special-diet drama carry-on limit. I would suggest mailing with us. a box of safe food ahead to your travel destination. Then carry on only what Write to your daughter might need for 24 hours, [email protected] rather than the entire trip. Additionally, Subject: We've Got Issues

April Peveteaux (glutenismybitch.com) is author of Gluten Is My Bitch: Rants, Recipes and Ridiculousness for the Gluten-Free (Stewart, Tabori & Chang) and The Gluten Free Cheat Sheet (Penguin Group).

December/January 2017 GLUTEN FREE & MORE 15 must haves BY ERICA DERMER

Do your New Year’s resolutions include a healthier diet? Don’tStart 2017 off right Miss with these This!gluten-free, paleo and vegan products.

It’s a Wrap } Siete uses almond, coconut and cassava Grain-Free Flour flours to make tender tortillas. These ~ tasty, grain-free wraps come in three Make delicious gluten-free, paleo varieties—Almond Flour, Cassava & Chia and grain-free recipes with Otto’s and Cassava & Coconut. Find them in Cassava Flour, an all-purpose flour the refrigerator section of your natural replacement made from anti- grocery store. Gluten-free, dairy-free, inflammatory yucca root. It’s certified paleo and non-GMO. gluten-free, paleo and Non-GMO $8.99 for a package of 8 tortillas Project Verified. $17.99 for a 2-pound bag sietefoods.com, 512-645-0547 Contains tree nuts. ottosnaturals.com 732-654-6886

| Not a Nut Tiger nuts are nut-free, fiber-rich small root vegetables. Organic Gemini’s TigerNut Smoothie Mix combines organic tiger nuts, organic sacha inchi powder (a protein-rich powder made from the seeds of a plant native to Peru) and organic cacao powder for a healthful drink. One serving delivers 30 percent of your recommended daily amount of fiber. Certified gluten-free, organic, vegan, paleo, Non-GMO Project Verified. $15 for a 9.3-ounce bag

organicgemini.com, 347-662-2900 ~ Junk-Free Jerky The New Primal uses high-quality free-range turkey and 100 percent | Delightful Dressing grass-fed beef in its kid-friendly Snack Mates sticks. This tasty We’re impressed with Snackin Free’s tasty primal gluten-free jerky contains no dressings and sauces, especially the Garlic Cilantro sodium, sugar, preservatives or Dressing. Snackin Free also makes breads, cereals, added nitrates. crackers and treats that are gluten-free, paleo and $5.99 for a 2.5-ounce bag suitable for the Autoimmune Protocol, GAPS, Low GI and SCD diets. $7.99 for a 12-ounce bottle thenewprimal.com 866-723-1386 snackinfree.com, 951-304-2433

16 www.GlutenFreeandMore.com December/January 2017 must haves

Homemade Bread } Want to avoid preservatives and other unwanted additives in your bread? Make your own loaves! It couldn’t be easier with The Gluten-Free Bread Machine Cookbook (Harvard Common Press) by Jane Bonacci and Shannon Kinsella—175 tested recipes from sourdough to pizza dough. $22.99

theheritagecook.com/cookbook

~ Bone Broth Believer Bonafide Provisions makes gluten- free frozen bone broth using organic | Paleo Pizza Party chicken and grass-fed beef. Slow Mikey’s (of Mikey’s Muffins) uses simmered for 24 hours with organic almond flour and eggs in its new veggies and spices, it’s so good you’ll grain-free crust. Delicious! Certified want to drink it straight from a mug. gluten-free, paleo, dairy-free, soy-free Find it in the freezer section of your and non-GMO, it’s found in the freezer natural grocery store. Look for more section of your natural grocery store varieties of Bonafide bone or online at wildmountainpaleo.com. broth in the future. $14.95 for two 2-packs $9.99 for a 24-ounce bag

bonafideprovisions.com mikeysmuffins.com 760-683-9146 516-455-6033 Contains eggs and tree nuts. Contains soy.

| Snack Time Meat To Go } Simple Mills crackers are We’re wild about the made with simple ingredients, new flavors of Vermont including nut and seed flour Smoke & Cure’s mouth- blends, tapioca and cassava. watering meat sticks. You’ll Fine Ground Sea Salt Crackers want to try the Teriyaki and Sun-Dried Tomato & Basil Chicken Sticks, Rosemary Crackers are not to be missed. Thyme Chicken Sticks and Certified gluten-free, paleo- Spicy Italian Pork Sticks. These friendly and free from grains, soy, gluten-free, 1-ounce snacks corn and gums. are low calorie but pack 6 to 10 grams of protein $4.99 for a 4.25-ounce box each. Animals are vegetarian-fed and raised without antibiotics. simplemills.com $32.95 for a pack of 24 sticks 312-600-6196 vermontsmokeandcure.com, 802-482-4666 Contains tree nuts. Farmhouse Cheddar contains dairy. Contains soy.

Always read labels carefully. Manufacturers can change ingredients without warning. Not every product sold by every company listed is gluten-free or allergy-friendly. When in doubt, confirm ingredients directly with the manufacturer.

December/January 2017 GLUTEN FREE & MORE 17 must haves BY ERICA DERMER

o need to stress over finding the right turkey. TalkingNMany companies offer birds thatTurkey are gluten-free. Here are our favorite brands of gluten-free birds, some with laudable animal welfare practices. Enjoy your holiday feast!

Great Gravy Best Buy Almost all Butterball products are Norbest verifies that its whole tur- gluten-free, with the exception of keys do not contain gluten. Check out stuffed turkeys, meatballs and some its Tender-Timed Young Turkey, Fam- fully cooked items. Don’t worry ily Tradition Young Turkey, Hickory about the gravy packet—Butterball’s Smoked Whole Turkey and Oven- A Tender Turkey gravy contains rice flour and is Roasted Whole Turkey. Perdue, better known for its chicken, offers gluten-free. Want to talk turkey? whole turkeys that are free from gluten. Its norbest.com Harvestland Whole Turkeys are also raised Butterball’s call-in hotline is a lifeline. 800-453-5327 butterball.com cage-free. 800-BUTTERBALL perdue.com 800-473-7383 Not Playing Chicken Foster Farms is best known for its Making It Easy chicken, but it also produces some No detective work is needed with varieties of gluten-free turkey. Its Fresh Tasty Choice Jennie-O, which clearly labels its Young Turkey and Fresh Young Turkey Diestel Turkey Ranch, a fourth-generation gluten-free products, including Breast are free from gluten. family farm, provides tasty whole turkeys from Premium Fresh Young Turkey, Fresh fosterfarms.com its sustainable ranch, including organic, all- All Natural Young Turkey and Tender natural, heirloom and pasture-raised varieties. & Juicy Young Turkey. Want to skip 800-255-7227 The turkeys are fed gluten-free grains without the hard work? Oven Ready Whole fillers and are raised under strict standards. Turkey is preseasoned and includes Diestel also offers Organic American Heirloom a gluten-free gravy packet made turkeys, a rare variety from the 1920s. with rice flour. For a grab-and-go Family Farmers diestelturkey.com meal, you’ll find fully cooked Bone-In Honeysuckle White and Shady 209-532-4950 Turkey Pot Roast in the deli section. Brook Farms, both owned by jennieo.com Cargill, sell gluten-free turkeys raised 800-621-3505 by independent family farmers. Honeysuckle White offers gluten-free Heritage Favorite fully cooked turkeys, like Fully Cooked Want to know more about your turkey? Check Oven Roasted Whole Turkey and out Mary’s Turkey and its video showing Fully Cooked Hickory Smoked Whole Gobble Tov! how turkeys are raised. All of Mary’s turkeys Turkey. Its Fresh Young Turkey and are gluten-free, free-range, fed a vegetarian Empire Kosher offers gluten-free, Frozen Young Turkey are prebasted diet, humanely raised and given enhanced kosher Whole Turkey, Frozen Whole with a gluten-free broth. Shady Brook outdoor access. Mary’s Free-Range Heritage Turkey and Frozen Whole Turkey Farms sells gluten-free Fresh Whole Turkeys run, fly and breed naturally, resulting Breast. Empire Kosher products are Turkey and Frozen Whole Turkey. humanely raised by small family in a bird with more thigh meat and slightly farmers. honeysucklewhite.com, less breast meat empirekosher.com shadybrookfarms.com marysturkeys.com 717-436-5921 800-532-5756 844-444-6279 PHOTO OF TURKEY ON PLATTER BY CHARLAOKSANA TURKEY OF ON PLATTER PHOTO Always read labels carefully. Manufacturers can change ingredients without warning. Not every product sold by every company listed is gluten-free or allergy-friendly. When in doubt, confirm ingredients directly with the manufacturer. Other regional turkey brands may be safe for a gluten-free diet; always consult manufacturer before consuming.

18 www.GlutenFreeandMore.com December/January 2017 Give the

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Celebrate!10 tips for holiday survivingthriving

We compiled top advice they’re more chal- from our editors and readers lenging.) Add up the to help get you safely and amount of flours successfully through the and starches in your holiday season. recipe and replace that with an equal amount of gluten- free all-purpose flour Plan & Prep Avoid unhap- blend. The same is py surprises. Select your true for substitut- menu, organize your recipes, ing dairy, eggs, soy make a grocery list and pre- or nuts with safe pare as many items as you alternatives. You can can in advance. (Freeze them replace these aller- to reheat on the big day.) Test gens in almost any any new recipes beforehand. recipe. See pages 78 If you’re1 celebrating away from home, foods—wholesome items that are and 79 for help. For more recipes, go ask what gluten-free or allergy-friend- naturally gluten-free and allergy- to GlutenFreeAnd More.com. ly products your host might need friendly. Prepare them using simple and offer to order those ahead. Check recipes that don’t require hassle. Then in to see what dish you can bring to jazz them up with easy, flavorful sauc- Clean Your Space If you’re away complement the menu. es. (See our amazing sauce recipes on from home and cooking in a gluten- page 58.) Avoid packaged goods and full kitchen, clean your work surfaces “I’m really glad to bring a dish the host can’t refined products unless you’re sure of with warm, sudsy water. Wash your make gluten-free. I’d rather bring my own the ingredients. hands frequently during cooking. than eat other people’s cooking.” Use disposable pans to minimize the “I make everything fresh, simple and gluten- chances of cross-contamination. Bring free and don’t tell anyone. They’re always your5 own cutting board from home or Read Labels Don’t eat food if you surprised to discover that gluten-free is so buy a new one there. don’t know what’s in it. Always check good!” the ingredients before indulging. If there are questions about a prod- Poultry Points Stay away from any uct, call the manufacturer. Educate Substitute Safely You can prepare turkey that’s basted or self-basting your hosts about hidden gluten or gluten-free gravy, stuffing, biscuits unless it’s clearly labeled gluten-free allergens. and desserts using a gluten-free all- and the ingredient list is free of your 2 purpose flour blend. With these com- allergens. Don’t stuff a gluten-free mercial blends, now readily available bird with gluten-full dressing. If your Back to Basics The best way to in most grocery stores, you can rework stuffing isn’t gluten-free, bake it eat safely and nutritiously is to eat almost any recipe. (The exception is separately in its own pan so it doesn’t simply. Choose single-ingredient gluten-free yeast rolls and breads; contaminate6 your turkey. 4 NAYASHKOVA MEAL OF ©THINKSTOCK/ISTOCK/ELENA FESTIVE ILLUSTRATION 20 3www.GlutenFreeandMore.com December/January 2017 how tos

Serve Yourself First Don’t leave in making your own, sharing with others and “My husband and I focus on our relationship your house hungry. Eat before the knowing you won’t get cross-contaminated.” by splurging on our own private holiday party to cut your risk of cheating. dinner. Then at the family get-togethers, we If the party meal is served buffet style, “Learn how to cook and I guarantee you’ll don’t do a lot of explaining or feel out of place. be the first in line. This is a sure way to eventually enjoy being an excellent chef and We just eat what we know is safe.” avoid cross-contamination from those host. My guests have no idea they’re eating a who swap serving spoons or acciden- gluten-free, dairy free meal.” tally drop stuffing particles into the Pack Leftovers Early If you’re eat- gluten-free7 sweet potatoes. ing the holiday meal with your relatives, Expand Your Thinking Consider claim your share of the leftovers before what the season means to you. Most others help themselves. The turkey slic- Do It Yourself Gain a bit of kitchen festivities center around food—but es you take home shouldn’t be touched competence and you’ll never regret it. don’t fall for it. What is your true by everyone’s forks. When you host the holiday meal, you impetus for celebrating? Whether slash the chance of cross-contamina- it’s spending time with loved ones, 10 tion. When you bring your favorite dish attending religious services, helping Readers’ quotes courtesy of Gluten Free & to the gathering, you guarantee there’s those9 in need, connecting with your More’s Reader Survey. something safe to eat. spirituality, having opportunities for Managing editor Erica Dermer (edermer@ generosity or expressing gratitude— glutenfreeandmore.com) is author of Celiac 8 and the Beast: A Love Story Between a “I make my own GF dishes for the holidays let that be the center of your holiday, Gluten-Free Girl, Her Genes and a Broken and I never miss what I used to eat. There’s joy not what is—or isn’t—on the menu. Digestive Tract.

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December/January 2017 GLUTEN FREE & MORE 21 how tos BY CHRISTINE BOYD, MPH, & CHRISTINE WOODS, MS ED, ACSM-CCEP, CSCS

In the Habit These tips can help you establish a workout habit.

Be Consistent. Exercise at the same time of day. Morning is probably your best bet, before other obligations can interfere.

Make a Commitment. Sign up for an early morning exercise Start exercising—and stick with it class or meet a friend who will Love Your Moves keep you accountable. Plan Ahead. Pack your gym t’s hard to overstate the benefits of regular (e.g., free weights and body pump classes) bag the night before. exercise. It improves everything from blood and flexibility (e.g., yoga and Pilates) are Set Goals. Be specific about Ipressure and cholesterol to sleep, mood, equally important. Circuit and interval work- your workout. "I’m going to energy, productivity and overall vitality. outs that cycle you through cardio-strength- walk for 30 minutes" or "I'm Yet many of us struggle to start an exer- flexibility help keep you injury-free and alle- going to swim 15 laps." cise routine, much less stick to one. The viate boredom. Mix It Up. Vary your workouts secret to success is to reframe your mind- If you still need a push, try some visual- to prevent boredom. Bonus: You’ll see faster results. set about exercise. Focus on how exercise ization techniques. Mentally picture yourself makes you feel—stronger, more confident, in a stronger body or visualize your favor- Make It a Priority. Practice capable of achieving life goals. These feel- ite athlete. Post uplifting and encourag- saying “no” to commitments that get in the way of your ings can be almost immediate and that will ing quotes around your home. Reach out workout. help motivate you to continue on the path to someone inspiring in your community to greater fitness. whom you’d like emulate. Being around Make the Most of Your Time. Sign up for circuit or If exercise feels too hard or too time- physically active and engaged people can interval classes that combine all consuming, try to recognize that it can help help motivate you. three fitness elements—cardio, get you to a place that you are personally Finally, set yourself up for long-term strength and flexibility. passionate about. Maybe you want to be a success by starting with small, attainable superstar at your job, feel more confident goals, such as holding a new yoga pose or or set a healthy example for your children. walking one morning a week. After meeting Exercise may just be the conduit to get you that goal, aim to walk two mornings a week there. and so on. The more successful you feel, the Christine Boyd, MPH, is health editor of Gluten Free & More. People sometimes take a narrow view of less you’ll want to stop. Fitness expert Christine V. Woods, exercise. If you hate cardio, don't let that be You may never love to exercise. But exer- M.S. Ed., ACSM-CCEP, CSCS, is an obstacle. Cardio is just one component cise can enhance everything else you love program director at Towson University Wellness Center in of a well-rounded fitness program. Strength to do. Towson, Maryland. PHOTO OF EXERCISE CLASS ©THINKSTOCK/WAVEBREAK MEDIA/WAVEBREAKMEDIA LTD MEDIA/WAVEBREAKMEDIA OF EXERCISE CLASS PHOTO ©THINKSTOCK/WAVEBREAK

22 www.GlutenFreeandMore.com December/January 2017 December/January 2017 GLUTEN FREE & MORE 23 Whole Grain Rice Flour & Rice Flour

“I have to say that Ryze Gluten-Free raises the bar… and lucky for all of us gluten-free bakers.” Beth Hillson, Chef + Author

RICE IS A WAY OF LIFE FOR US. As the largest rice flour milling with the world. We believe that gluten-free living doesn’t have to company in the country, we have over 30 years under our belts. We mean compromise and the verdict is in: Ryze flour blends create have worked the soils, hand selected grains, and developed new rice superior products. Light. Flavorful. Fluffy and moist. Made with only flours and whole grain rice products to be delivered to families around the finest, nutritious grains. Just the way we imagine the foods our the globe. All the while, I have been whipping up special rice flour bodies and souls crave. mixes for my friends suffering from Celiac disease and gluten allergies. Finally, it was time to share our two-ingredient-only blends From my family to yours, no refined starches • no gums • no allergens available from 24 www.GlutenFreeandMore.com December/January 2017 how tos

“AskCan I replace the regularChef sugar in my baking with coconut sugar?”

I’ve been trying to use coconut Teff Pumpernickel Bread—it has Q sugar in place of regular sugar great pumpernickel flavor, which because of its lower glycemic index. you might enjoy. It’s on our website, Is it a suitable replacement for GlutenFreeAndMore.com. white sugar in baking?

I’m sure you’ve noticed that many When I was a kid, I ate challah A store-bought gluten-free prod- Q bread all the time and loved ucts are filled with sugar, white flours it. I tried the challah recipe in your August/September 2016 issue and and starches (high on the glycemic Food editor Beth Hillson index). One of the many nice things was disappointed with its texture. I about cooking from scratch is that you answers your questions about wish it were more spongy. can usually swap out a troublesome special-diet baking ingredient for one that’s safer for you. The challah bread you enjoyed as In this case, a one-for-one replacement A a child was, most likely, filled with of white sugar with coconut sugar gluten, which gives bread distinct bak- works well. Coconut sugar isn’t quite as hard, chewy crust I’m craving. Is ing characteristics. Gluten-free challah, sweet as regular sugar but it delivers there any way I can reproduce the by definition, contains no gluten and enough sweetness to do the trick in taste and texture of the Polish rye without it, you won’t get that same most recipes. I’ve been missing? chewy (spongy) texture. What’s more, Note: Because coconut sugar is the challah you mentioned is a paleo brown, it will darken the delicate hue Rye is tough to reproduce in a recipe, which means it’s grain-free and of light-colored baked goods. A gluten-free kitchen since rye flour relies on almond flour and arrowroot is not gluten-free. Sourdough does powder. You can re-create some chewi- deliver a tanginess that’s reminiscent ness by using a combination of flours My favorite bread is a Polish of rye. Gluten Free & More’s October/ from gluten-free grains but it’s more Q rye I used to get from Augusta November 2016 issue featured a challenging to do this in paleo baking. Bakery in Chicago. When I moved no-knead bread I created that has We regularly publish recipes for away from Chicago, I worked for a distinct sourdough flavor and a wonderful yeast breads in this maga- years to try to duplicate this bread. nice hard crust. For an added hint of zine and on our website, GlutenFree- PHOTO OF BETH HILLSON © E.B. TAYLOR PHOTOGRAPHY; KITCHEN UTENSILS © STOCKBYTE/THINKSTOCK © UTENSILS KITCHEN PHOTOGRAPHY; TAYLOR E.B. HILLSON© BETH OF PHOTO After many experiments, I found sour flavor, try folding some caraway AndMore.com. Try these to get the the answer was using sourdough. seeds into the dough before baking or wonderful “chew” you’re missing. Now that I’ve been diagnosed with add a bit of Authentic Foods’ gluten- celiac disease, I’ve had good luck free Rye Flavor powder (available making your sourdough bread but at authenticfoods.com) to the dry Is it safe to use silicone bake- it doesn’t have the rye flavor or the ingredients. Also, try my recipe for Qware purchased at garage sales?

December/January 2017 GLUTEN FREE & MORE 25 how tos

I lost three of my most cherished This recipe requires a long unrefrig- silicone cake molds during our last A erated rise time, so using eggs is not big move and my dear husband, a good idea. Instead of flax meal, use through sheer patience, found the an equal amount of ground chia seeds exact ones at garage sales. (They (also called salba seeds). If you can’t find are no longer sold in stores.) As ground chia, whole seeds will work okay much as I love his kindness, I’m but whole seeds will not disperse in the scared to use them due to potential dough as well as ground seeds, so they’ll cross-contamination. My husband be evident in every slice. says to quit making a big deal out of nothing. After all these years, he still has a hard time understanding I have a sensitivity to soy. What what it means to be a celiac (me) liv- Q can I substitute for soy flour? ing in our mixed household. What’s safe for me to do? Can I run the You can easily replace soy flour with bakeware through my dishwasher A an equal amount of chickpea flour, and let it go at that? amaranth flour or quinoa flour. Check out our “GF Flour Replacements” on Your husband is a peach. Don’t page 79. This chart, which is included in A throw him away. I’m on the No. Save your slow cooker for every issue of the magazine shows you fence about the bakeware, however. A meats and stews. Here’s how to how to successfully swap gluten-free As a fellow celiac, I understand your make our no-knead bread without flours and starches in recipes. concern. In a perfect world, I don’t share a Dutch oven: Follow the recipe as my kitchen utensils or bakeware with instructed to make the dough. Place anything that contains gluten. But we the dough in a large bowl, cover it don’t live in a perfect world. with plastic wrap and let it sit on your HAVE A BAKING Like your countertop, pots and counter overnight. In the morning, QUESTION? pans and knife blades, your silicone preheat your oven and transfer the molds have a smooth surface. So I dough to a baking sheet lined with Submit your questions to: feel comfortable they won’t retain generously oiled parchment paper. [email protected] gluten particles after being thoroughly Tent the dough loosely with aluminum Subject: Ask the Chef scrubbed in soap and water. Similarly, a foil during the first 30 minutes of bak- or mail it to: good washing in the dishwasher should ing. Then remove the foil and continue Ask the Chef remove any residual gluten. baking as the recipe instructs until the Gluten Free & More

The same does not apply to Silpat loaf is done. 535 Connecticut Avenue, BY CHARLAOKSANA PHOTOGRAPH sheets, wooden cutting boards, Teflon Norwalk, CT 06854-1713. skillets and other porous materials. I Include your full name, address and wouldn’t feel safe using these for both In your October/November daytime phone number. Letters become gluten-full and gluten-free cooking Q 2016 issue, Beth’s No-Knead the property of Belvoir Media Group, LLC, under any circumstances. Bread calls for flax meal as a and may be published in other media. replacement for eggs. I am allergic Submissions chosen for publication may to flax. Can I use eggs instead? be edited for clarity and length. I’d like to make the No-Knead Q Bread shown on the cover of your October/November 2016 issue but I don’t have a Dutch oven. Can Food editor Beth Hillson ([email protected]) is a chef and cooking instructor. She is founder of Gluten-Free Pantry, one of the first gluten-free I make this bread in a slow cooker companies in the United States, and author of Gluten-Free Makeovers and The with a cover? Complete Guide to Living Well Gluten Free (Da Capo Lifelong).

26 www.GlutenFreeandMore.com December/January 2017 tein prorich

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ALWAYS FREEFROM: enjoylifefoods.com gluten, wheat, dairy, peanuts, #eatfreely tree nuts, egg, soy, ﬁsh & shellﬁsh In ove withL Christmas Elisabeth Hasselbeck shares her holiday traditions & family-favorite recipes

LISABETH HASSELBECK has a list of impressive accomplish- ments—author of two best-selling books, former co-host of The View and Fox & Friends, and a successful business owner. But her proudest achievement is her family. EMarried to ESPN analyst Tim Hasselbeck and the mother of three children (ages 7, 9 and 11), Hasselbeck stepped away from a successful television career to spend more time with her family. Here she chats with editor-in-chief Alicia Woodward about why she loves Christmas and how she celebrates with food, family and meaningful traditions.

What does Christmas mean down one thing they’re thankful to you? for. They come home from school I love Christmas. I always have. It so excited to talk about something was always a special, special day or someone they feel gratitude for my family when I was little. about. It could be anything, like, When it comes to celebrating I’m thankful for my new shoelaces Christmas as an adult, Tim and or I’m thankful Mommy read to I have created a hybrid home, me or I’m thankful for my teacher. bringing in traditions from both Sometimes it’s hysterical, like I’m our families. thankful my brother didn’t hit me today. On Thanksgiving, we open Tell me about your holiday the envelopes and we read them traditions. out loud during dinner. So it’s not An important tradition we enjoy just about being thankful at the didn’t come from our families. We table—quick, what are we thankful started it ourselves. It begins in for?—it’s a practice, a memorable the fall with a version of an advent thing. calendar, like a gratitude chart with Between Thanksgiving and paper envelopes. Every day leading Christmas Day, the gratitude chart

up to Thanksgiving, the kids write turns into an advent calendar THINKSTOCK/ISTOCK/MORGAN_STUDIO © TREE PHOTO HOLIDAY

28 www.GlutenFreeandMore.com December/January 2017 “Meals are more than food and people that just In ove happen to be in the same place at the same time.” L revolving around acts of service. The I try to replicate that. We really use with Christmas kids come downstairs in the morning our dining room at Christmas. I love and open an envelope for that day. It sitting around the dinner table. If you contains a slip of paper with an act of have comfortable chairs and good service that we’ll do that day. It could food, you can keep people at the table be making cookies for the firehouse, for a long time and I love that. writing a letter to their grandmother, Meals are more than food and visiting a neighbor who needs some people that just happen to be in the company. The purpose is to brighten same place at the same time. I love someone’s day during the holiday all the preparation that goes into the season. The kids get really excited to meal. I even love setting the table! I see what’s in that envelope and to think about a theme and get a feel for Santa has gone do the service. The season becomes what I want to do—plaid tablecloth, more about giving and less about pinecones, the fireplace. I’ll set the getting. It’s changed the center of our table as early as I can. I just love to Gluten-Free Christmas. look at it! I love decorating the tree. I love the music. this Christmas! What about the food? Do your I love everything about Christmas. Italian roots come into play on I love what it is—a celebration of stocking stuffers for healthy families! For a retailer your Christmas menu? that unlikely birth, the little one born Santa near you, visit Oh yes. A big part of Christmas dinner in a manger. I love bringing people From Elisabeth Hasselbeck: Gluten-Free Mom, New York Times Best-Selling Author of The G-Free Diet and Deliciously G-Free NoGii.com for me is Baked Ziti (recipe on page together, I love the traditions and I 34). The taste takes me straight to my love the food. has gone childhood. When I think about Christmas, it gluten-free always goes back to the Christmas Santa has gone meal together. What I loved most was this that my family was together—and Gluten-Free Christmas!

this Christmas!For more of Elisabeth’s Hasselbeck holiday recipes stocking stuffers for healthyand craft families!ideas, visit For a retailer holiday traditions near you, visit include an advent From Elisabeth Hasselbeck: Gluten-Free Mom, New York Times Best-Selling Author of The G-Free Diet and DeliciouslyNoGii.com G-Free NoGii.com calendar of good deeds, notes of gratitude and a homemade wreath to decorate the house. PHOTOS COURTESY OF ELISABETH HASSELBECK COURTESY PHOTOS Elisabeth Hasselbeck’s Christmas Favorites Stuffed Mushrooms Salami Chips

Baked Ziti Roasted Wrapped Asparagus Christmas Tenderloin Holiday Bark

Add your favorite rolls, salad, sides and pie to round out your menu.

Stuffed Mushrooms 4. Remove skillet from heat and add ¼ cup MAKES 8 SERVINGS Pecorino, goat cheese and milk. Stir gently A classic starter to any holiday meal, these mushrooms travel well. For until cheeses melt, about 1 minute. convenience, bake them a few hours ahead and cover them. Before serving, 5. Arrange mushroom caps snugly in an warm them for 10 minutes in a 200°F oven. 8x8-inch baking dish, cap side down. Stuff each mushroom with a heaping tablespoon 2 (10-ounce) packages large white ¼ cup fresh goat cheese or dairy- of sausage mixture. Sprinkle with remaining mushrooms free alternative Pecorino. 1 tablespoon olive oil ½ cup milk of choice 6. Place mushrooms in preheated oven and 2 mild or hot gluten-free Italian bake until stuffing browns and mushrooms sausage links, casing removed 1. Preheat oven to 400°F. are soft, 10 to 15 minutes. Transfer to a ½ red or yellow onion, finely 2. Remove stems from mushrooms and platter and serve immediately. chopped chop half the stems. (Reserve remaining 2 garlic cloves, minced stems for another use.) Each serving contains 137 calories, 8g total fat, ¼ cup chopped flat-leaf parsley 3. Heat a large skillet over high heat. 3g saturated fat, 0g trans fat, 35mg cholesterol, 379mg sodium, 6g carbohydrate, 1g fiber, 2g ½ teaspoon salt Add olive oil, chopped mushroom stems, sugars, 11g protein, 4Est GL. ¼ teaspoon freshly ground black sausage, onion, garlic, parsley, salt, black pepper pepper and red pepper flakes (if using). ¼ teaspoon red pepper flakes, Reduce heat to medium and cook, Recipe reprinted with permission from Deliciously optional stirring occasionally and breaking up the G-Free. Copyright © 2012 by Elisabeth Hasselbeck. All rights reserved. Published in the United States ½ cup freshly grated Pecorino sausage with the back of a spoon, until by Ballantine Books, an imprint of The Random Romano cheese or dairy-free sausage is cooked and no longer pink, 7 House Publishing Group, a division of Random alternative, divided to 9 minutes. House, Inc., New York. Photo by Oksana Charla. PHOTO OF PLACE SETTING WITH HOLIDAY GREENS THINKSTOCK/ISTOCK/ZAKHAROVA_NATALIA OF © PLACE WITH HOLIDAY SETTING PHOTO

30 www.GlutenFreeandMore.com December/January 2017 Salami Chips MAKES ABOUT 36 APPETIZERS These little starters are the perfect finger food. No forks needed! Watch them disap- pear. The chips should be baked enough to be crisp. Keep an eye on them when they’re in the oven—it could go wrong in a second! For tasty variations, see instructions below.

2 (4-ounce) packages uncured organic Genoa salami slices 2 medium tomatoes, seeded, drained and diced ❧ Gluten-free ranch dressing ❧ Handful basil leaves or cilantro leaves, rolled and chopped

1. Preheat oven to 375°F. 2. Put slices of salami in muffin tins (1 slice in each cup) or arrange them flat in a single layer on rimmed baking sheets. 3. Place in preheated oven and bake until salami slices are crisp but not darkened, about 12 minutes. Watch them carefully so they don’t burn. Remove from oven and place on paper towels to drain. 4. Put diced tomatoes on top of each salami chip. Drizzle with ranch dressing and top with chopped basil or cilantro. Arrange on a platter and serve.

Each appetizer contains 25 calories, 2g total fat, 1g saturated fat, 0g trans fat, 6mg cholesterol, 114mg sodium, 0g carbohydrate, 0g fiber, 0g sugars, 1g protein, 0Est GL.

VARIATIONS ► Omit the ranch dressing and top each baked salami chip with soft goat cheese (or a dairy-free alternative) and chopped basil or cilantro.

► Omit the ranch dressing and top with grated Parmesan cheese (or a dairy-free alternative) and chopped basil or cilantro. PHOTOGRAPHY BY CHARLAOKSANA PHOTOGRAPHY

December/January 2017 GLUTEN FREE & MORE 31 3232 www.www.GlutenFreeGlutenFreeandandMoreMore.com.com December/JanuaryDecember/January 2017 2017 BY CHARLAOKSANA PHOTOGRAPHY Christmas Tenderloin Roasted Wrapped 2. Toss asparagus in olive oil and MAKES 28 4-OUNCE SERVINGS Asparagus seasoning. When cooked just right, beef tenderloin MAKES 8 SERVINGS 3. Take 3 stalks and wrap them as a bundle does not disappoint. The tricky part is Bacon, seasoned salt and cheese combine in a half a slice of bacon. Repeat with getting the timing right. Tenderloin is best to make asparagus memorable. remaining asparagus in groups of 3 stalks. when prepared rare or medium-rare. To Arrange wrapped asparagus in a single layer remove the guesswork, use a probe ther- 3 pounds fresh asparagus, woody on a rimmed baking pan. mometer to check for internal tempera- ends trimmed 4. Place in preheated oven and bake until ture. Order your beef tenderloin ahead of 2 tablespoons olive oil asparagus is tender and bacon is cooked time from the grocery store. 2 tablespoons Borsari Citrus through, about 20 to 25 minutes. Seasoning or salt to taste 5. Remove from oven and sprinkle with 1 (7-8 pound) beef tenderloin, 1 pound sliced bacon or sliced cheese. Serve hot. preferably grass-fed turkey bacon ❧ Salt and pepper, to taste 12 ounces shaved Asiago cheese or Each serving with seasoning contains 470 calo- dairy-free alternative ries, 37g total fat, 16g saturated fat, 0g trans 1. Tuck the tapered end of the tenderloin fat, 78mg cholesterol, 1769mg sodium (1304mg sodium without seasoning), 10g carbohydrate, under the meat and shape the roast into 1. Preheat oven to 400°F. 4g fiber, 6g sugars, 30g protein, 4Est GL. a consistent width and height for even roasting. Cover it with plastic wrap and refrigerate up to 24 hours. When ready to roast, let meat come to room temperature before cooking. 2. Preheat oven to 300°F. Pat tenderloin with a dry paper towel. 3. Generously season meat on 3 sides with salt and pepper and place it in a roasting pan. 4. Put meat in preheated oven and cook about 90 minutes. With meat still in the oven, increase the temperature to 425°F and cook an additional 5 to 7 minutes for medium-rare (about 125°F internal temperature). Cook about 10 minutes for medium-well. A probe thermometer should not register over 140°F. To reduce 5. Remove the meat from the oven and let calories, roast it rest 15 minutes. It will continue to cook. the asparagus (Resting allows the roast to reabsorb its without the juices, making it moist and tender.) bacon and 6. After meat rests, slice it and serve. serve it with shaved cheese Each 4-ounce serving contains 168 calories, 7g on the side. total fat, 2g saturated fat, 0g trans fat, 69mg cholesterol, 62mg sodium, 0g carbohydrate, 0g fiber, 0g sugars, 25g protein, 0Est GL.

TIP Regularly check the meat’s internal temperature with a probe thermometer during the final roasting period.

PHOTOGRAPHY BY CHARLAOKSANA PHOTOGRAPHY December/January 2017 GLUTEN FREE & MORE 33 Baked Ziti MAKES 12 SERVINGS Here’s the gluten-free version of a family- favorite dish my mother served every weekend when I was a child. The pasta lovers in your life will swoon over this recipe. The aroma takes me back to sneaking a bite before it even reached the table. My grandmothers would smile at me as though to say, “We won’t tell a soul. We’re just happy you like it!” The meatballs can be made egg-free; see instructions.

Meatballs ½ cup gluten-free uncooked hominy grits, coarse cornmeal or crumbs from 2 slices of gluten-free bread 1½ pounds ground chuck 1 egg, beaten lightly 1 garlic clove, minced 2 tablespoons chopped fresh flat-leaf parsley 2 tablespoons grated Romano or Parmesan cheese or dairy-free alternative 1 teaspoon salt ¼ teaspoon freshly ground pepper 1 tablespoon light olive oil, more if needed

Tomato Sauce 1 pound gluten-free sweet or hot Italian sausage 3 tablespoons olive oil 1 small onion, minced 3 (28-ounce) cans crushed tomatoes 1 teaspoon sugar 1 teaspoon salt ½ teaspoon freshly ground black pepper 1. To make the meatballs, combine grits as needed, cook meatballs until they’re 3-4 fresh basil leaves with 1½ tablespoons water in a small bowl. browned, about 1 to 2 minutes. Transfer Mix to moisten. (Grits, cornmeal or crumbs cooked meatballs to a plate and set aside Ziti should be damp, not wet.) Set aside. while preparing tomato sauce. (If not used 1 teaspoon salt 2. Place ground chuck in a large bowl. immediately, cover and refrigerate meat- 1 (16-ounce) package gluten-free ziti Add egg, garlic, parsley, grated cheese, salt balls up to 5 days. Freeze up to 3 months.) or penne pasta and black pepper and mix with a wooden 4. To make the tomato sauce, cut sausage 3-4 cups Tomato Sauce spoon. Add moistened grits, mixing first into 2-inch pieces. Heat 3 tablespoons olive ¾ pound low-moisture mozzarella with the spoon and then with your hands, oil in a large, heavy pot over medium heat or dairy-free alternative, cut into just until ingredients are combined. Shape and brown the sausage. Add minced onion ½-inch cubes or shredded, divided mixture into meatballs about the size of golf and cook until onion is soft and light brown, ¾ cup grated Romano cheese, balls. 4 to 5 minutes. Parmesan cheese or dairy-free 3. Heat a large skillet over medium-high 5. Add 1 can crushed tomatoes to the pot. alternative, divided + more for heat and add 1 tablespoon olive oil. Fill the can about a quarter full of water, serving, as desired Working in batches and adding more oil swish it around to rinse out the can and PHOTOGRAPHY BY CHARLAOKSANA PHOTOGRAPHY

34 www.GlutenFreeandMore.com December/January 2017 Shopping List For gluten-free and allergy- friendly ingredients, check out these resources. pour water into the pot. Stir, scraping up 12. Spoon about ½ cup tomato sauce over Cheese the brown bits from the bottom of the pot. the bottom of a 9x13-inch baking dish. Daiya Add remaining 2 cans of tomatoes, rinsing Spoon pasta mixture over sauce, spreading daiyafoods.com each with ¼ can of water and adding to the evenly. Top with reserved sliced meatballs pot. Add sugar, salt, black pepper and basil and sausage. Sprinkle reserved mozzarella Follow Your Heart followyourheart.com leaves, stirring to combine. Add meatballs over that. Sprinkle reserved Romano cheese and stir. over mozzarella. Cover pan with foil. GO Veggie 6. Bring sauce to a boil over medium-high 13. Place in preheated oven and bake until goveggiefoods.com heat, stirring occasionally. Then lower corners are bubbling, 30 to 40 minutes. heat to a slow simmer and cook at least Remove foil and bake uncovered until top is Chocolate Enjoy Life Foods 30 minutes (longer, if desired), stirring lightly browned, about 7 to 10 minutes. enjoylifefoods.com occasionally to prevent sticking. 14. Remove pan from oven, cover with foil 7. Remove half the meatballs and sausage and let stand 10 minutes. Cut into squares Salami & Sausage from the tomato sauce. Slice them and set and serve hot with extra grated cheese and Applegate Farms aside. Set tomato sauce aside. tomato sauce on the side, if desired. applegate.com 8. Preheat oven to 375°F. Not every product sold by every 9. To make ziti, place 1 teaspoon salt in a Each serving contains 564 calories, 26g total company listed is gluten-free large pot of water and bring to boil. Add fat, 10g saturated fat, 1g trans fat, 106mg cho- or allergy-friendly. Read labels lesterol, 1158mg sodium, 51g carbohydrate, 5g carefully. Product ingredients pasta and cook 6 to 7 minutes. (Pasta should fiber, 1g sugars, 35g protein, 31Est GL. can change at any time. When be undercooked, not yet al dente.) Drain in doubt, confirm ingredients directly with the manufacturer. pasta and return it to the pot. Add about 2 This recipe reprinted with permission from applegate.com cups tomato sauce and mix with a wooden Deliciously G-Free. Copyright © 2012 by spoon until pasta is evenly coated with Elisabeth Hasselbeck. All rights reserved. Published in the United States by Ballantine sauce. Books, an imprint of The Random House 10. Measure 2 tablespoons mozzarella Publishing Group, a division of Random Holiday Bark and 2 tablespoons Romano cheese into a House, Inc., New York. Photo by Oksana Charla. This easy recipe is fun to make with children. small bowl and set aside. Add remaining Chilling the chocolate and breaking the bark mozzarella and Romano cheese to pasta, For Egg-Free Meatballs, omit 1 egg. into pieces add to the holiday excitement. stirring to combine. Combine 1 tablespoon flax meal with 3 11. Measure 1/3 cup sliced meatballs and tablespoons hot water. Let cool. Use this ❧ Gluten-free high-quality choco- 1/3 cup sliced sausage and set aside. Add mixture to replace the egg in step 2. Don’t late of choice (dark, milk, white) remaining sliced meatballs and sausage to cook egg-free meatballs in the sauce (step 5); ❧ Toppings of choice (crushed pasta mixture, stirring to combine. they will fall apart. Add them to the final bake peppermint candy, sea salt, in step 11. chopped nuts or seeds, shaved coconut) PHOTOGRAPHY BY CHARLAOKSANA PHOTOGRAPHY 1. Completely line a rimmed baking sheet with parchment paper or waxed paper. 2. Using a double boiler, gently melt the chocolate. Pour it onto prepared baking sheet, spreading it evenly. 3. While chocolate is still warm, add toppings of choice, pressing them gently into the chocolate with your palm. 4. Place baking sheet in the refrigerator or freezer to chill the chocolate. When it’s firm, remove chocolate, peel off the parchment paper and break the chocolate into pieces.

Each bite-size piece without topping contains 132 calories, 9g total fat, 5g saturated fat, 0g trans fat, 3mg cholesterol, 0mg sodium, 16g carbohydrate, 2g fiber, 13g sugars, 1g protein, 8Est GL.

December/January 2017 GLUTEN FREE & MORE 35 36 www.GlutenFreeandMore .com Cupcakes W the Food Network’s KyraMeet Bussanich,4-timechampionof

December/January 2017 December/January 2017 inning Cupcake Wars

BY LISA STANDER-HOREL LISA BY

PHOTOGRAPHY BY TIM HOREL Cupcakes

PHOTOGRAPHY BY TIM HOREL K Jason regularly watched Cupcake the expanding enterprise.time on left herrestaurantto focus job full keep herbusy, Bussanich eventually than enoughclientstoWith more into it acottageturning business. with gluten-free baking after hours, time. Shebegan experimentingthe at trained mally restaurant chef pastry necessary. She’s never looked back. abated was andsurgery nolonger time, hersymptoms Within ashort goinggluten-freetry first. to decided to reverse Bussanich herdeclinebut insisted shehave life-altering surgery with Crohn’s disease. Herphysicians severely ill andseriously underweight Bussanich was ayoung adult, shewas cupcakesthe judges. wowed Win after win,team’s her delicious competed cupcakes. withgluten-full two-time up. runner show’s onlyfour-time championand episode wasteam effort, a the says cupcakesthe spanofasingle in all styling andpresenting exceptional partially.frosting, filling, Baking, those dishes!” shejokes—but only couldn’tto do bedone. Someonehas team. those helpers, just Without it hours for eachepisoderequired a than 1,000cupcakesmoretwo in the competitions. about “Making Shop hashelpedmake gluten-free baking mainstream. around akitchen. Oftenten U.S.top onmany bakery lists, Kyra’s Bake Back then,Back sheandherhusband Bussanich was working asafor didn’t almost happen. it But When Bussanich’s gluten-free cupcakes takes avillage”“It says Bussanich The four-timeThe championandcookbook author knows herway competing cupcakesfree on Food while Network’s Cupcake Wars. yra Bussanich baked gluten- amisprint) than 6,000(not more - style cupcakes. Bussanich’sthree favorite champion- Speed Press) in2013. She also authored Sweet Cravings (Ten asbreakfastas well andlunchitems. gluten-freeof delicious baked goods, Oregon,today offers which avariety Kyra’s Bake ShopinLake Oswego, followingto launch allowed Bussanich championships andagrowing Network camecalling. video. Acouple ofweeks later, Food the application andproduced ashort becameadare.win. out It Shefilled the way,by headded, she’d probably sheshouldcompete already.that And seriousnesstold herwithall husband the bakersto advice on TV, her episodes whenBussanich was yelling Wars.the many oneof During Turnthe page for recipes of the from publicity The

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GLUTEN FREE&MORE purpose flourblend. favorite gluten-free all- experimenting withyour in therecipe before and starches indicated the gluten-free flours Bussanich advises. Use place before beginning, have allingredients in and make sure you each recipe carefully case. the queenofbakery height makes cupcakes followed by crunch.And something smooth biteof interesting—a textures keep cupcakes bite tolast.Contrasting key—zing from first filling andtoppingis in layers withthe height. Buildingflavor flavor, and texture winning cupcakes— elements tocreate her baking three important Kyra Bussanich relies on Cupcakes to Champion The Secret Take thetimetoread

37 Orange Clove Pomander Clove Italian Meringue Cupcakes Buttercream Frosting MAKES 12 CUPCAKES MAKES 2¼ CUPS OF FROSTING For a special touch, dust frosted cupcakes For egg-free frosting, go to GlutenFreeAnd- with a pinch of clove sugar (1/4 cup sugar More.com/EFbuttercream. mixed with 1/8 teaspoon ground cloves). Rotate pans halfway through baking for ½ cup + 1 tablespoon sugar best results. This recipe can be doubled. It 1/8 cup cold water can be made egg-free; see instructions. 1/ cup egg whites (2 large eggs) 1/8 teaspoon cream of tartar ½ cup tapioca starch/flour 3/ cup salted butter or Spectrum ½ cup potato starch (not potato flour) Organic Shortening 1/3 cup white rice flour ¼ teaspoon ground cloves 2 teaspoons baking powder 1/8 teaspoon (pinch) fine sea salt ¼ teaspoon ground cinnamon ¼ teaspoon salt 1. Measure sugar and water into a heavy ¼ teaspoon xanthan gum saucepan and stir just to combine. Cook 1/8 teaspoon ground cloves over medium heat without stirring until ½ cup whole milk or canned coconut until batter is smooth. Scrape down the sugar mixture reaches 250°F, about 10 to 18 milk (not lite) sides of the bowl as needed. minutes. Use a candy thermometer to gauge ¼ cup orange juice concentrate, 6. Fill cupcake liners 2/3 full with batter. the temperature. (To keep the sugar mixture thawed 7. Place in preheated oven and bake, from crystalizing, don’t stir it at all while it 2 teaspoons pure vanilla extract rotating halfway through baking, until cooks. Use a pastry brush dipped in water to ½ cup salted butter or Spectrum the top of each cupcake is slightly springy wipe down any sugar that climbs up the side Organic Shortening, room to the touch and a toothpick inserted in of the pan and crystalizes, taking care not to temperature the center comes out clean or with dry disturb the mixture in the pan.) 1 cup sugar crumbs, about 14 to 16 minutes. When 2. While the sugar is cooking, using an 2 large eggs fully baked, cupcakes will be light golden, electric mixer, beat the egg whites on not browned. medium speed to soft peaks. (Whites will 1. Preheat oven to 350°F. Place liners in a 8. Remove from the oven and immediately look foamy and white. Be careful not to 12-count cupcake pan. place each cupcake onto a cooling rack. overwhip them.) Add cream of tartar and 2. In a medium bowl, mix together tapioca Cool completely before frosting. continue whipping. starch/flour, potato starch, white rice flour, 3. With the mixer on medium speed, very baking powder, cinnamon, salt, xanthan For Egg-Free Orange Clove Pomander slowly pour the hot sugar syrup down the gum and cloves. Cupcakes, omit 2 eggs. Reduce butter side of the mixing bowl into the whites. 3. In a small bowl, mix together milk, or shortening to 1 cup. Add 2 teaspoons Increase mixer speed to high and whip until orange juice concentrate and vanilla extract. Ener-G Egg Replacer powder to dry the mixing bowl no longer feels warm to Set aside. ingredients in step 2. Heat 1 cup milk (from the touch, about 7 minutes. 4. In a large bowl, beat butter with an the recipe), just until warm. Combine 1 4. Stop the mixer, scrape down the sides electric mixer until light in color and fluffy, tablespoon golden flax meal or ground of the bowl and add butter (or shortening), PHOTOGRAPHY BY TIM TIM HOREL BY PHOTOGRAPHY about 1 minute. Add sugar and beat until chia seeds with warm milk and let cool; add cloves and salt. Whip on medium speed blended, about 1 minute. Scrape down the remaining milk. Use this mixture to replace until frosting is fluffy and light. If it looks like sides of the bowl. Add eggs, 1 at a time until the eggs in step 4. it’s separating at first, keep beating until it fully incorporated before adding the next comes back together, about 5 minutes. egg. Beat until mixture is fully blended and 5. Spoon frosting into a piping bag and fluffy. Scrape down the sides of the bowl frost each cooled cupcake. before adding dry ingredients. Each cupcake with frosting contains 361 calo- Beating on low speed, add dry 5. ries, 20g total fat, 13g saturated fat, 0g trans fat, ingredients to wet mixture in three 87mg cholesterol, 293mg sodium, 43g carbohy- additions, alternating with the milk mixture drate, 0g fiber, 29g sugars, 3g protein, 27Est GL.

38 www.GlutenFreeandMore.com December/January 2017 Dig

Bake and enjoy your treats knowing In!they’re made with sun-sweetened pure cane sugar that’s sustainably grown. Our sugar cane is grown with earth-friendly care because we know what begins on our farm, ends at your table.

Ea rth Friendly.

For recipes and to learn more about how we are Sweet to Mother Nature, visit ﬂ oridacrystals.com. December/January 2017 GLUTEN FREE & MORE 39 Vanilla Chocolate Mint 3. Pour hot cream over chocolate and let Cupcakes sit 1 to 2 minutes. Gently stir to combine until chocolate is smooth. Stir in peppermint MAKES 12 CUPCAKES For a special touch, drizzle chocolate extract. Set aside to cool and thicken up. sprinkles around the bottom edge of 4. Using an apple corer, small scoop or knife, the frosting of each cupcake. This recipe core out the center of each cooled cupcake, can be doubled. It can be made egg-free; leaving plenty of cake in the bottom. Fill see instructions. each cooled cupcake with Mint Chocolate Ganache Filling. ½ cup tapioca starch/flour ½ cup potato starch (not potato flour) 1/3 cup white rice flour Mint Chocolate Chip 2 teaspoons baking powder ¼ teaspoon salt Italian Meringue ¼ teaspoon xanthan gum Buttercream Frosting ¾ cup whole milk or canned coconut clean or with dry crumbs, about 14 to 16 For egg-free frosting, go to GlutenFreeAnd- milk (not lite) minutes. When fully baked, cupcakes will be More.com/EFbuttercream. 2 teaspoons pure vanilla extract light golden, not browned. ½ cup salted butter or Spectrum 8. Remove from the oven and immediately ½ cup + 1 tablespoon granulated Organic Shortening, room place each cupcake onto a cooling rack. sugar temperature Cool completely before filling and frosting. 1/8 cup cold water 1 cup sugar ¼ cup egg whites (2 large eggs) 2 large eggs For Egg-Free Vanilla Chocolate Mint 1/8 teaspoon cream of tartar ¼ cup chocolate sprinkles, optional Cupcakes, omit 2 eggs. Reduce butter ¾ cup salted butter or Spectrum or shortening to 1 cup. Add 2 teaspoons Organic Shortening 1. Preheat oven to 350°F. Place liners in a Ener-G Egg Replacer powder to dry 2 teaspoons peppermint extract 12-count cupcake pan. ingredients in step 2. Heat 1 cup milk (from 1/8 teaspoon (pinch) fine sea salt 2. In a medium bowl, mix together tapioca the recipe), just until warm. Combine 1 ¼ cup mini chocolate chips starch/flour, potato starch, white rice flour, tablespoon golden flax meal or ground baking powder, salt and xanthan gum. Set chia seeds with warm milk and let cool; add 1. Measure sugar and water into a heavy aside. remaining milk. Use this mixture to replace saucepan and stir just to combine. Cook 3. In a small bowl, mix together milk and the eggs in step 4. over medium heat without stirring until vanilla. sugar mixture reaches 250°F, about 10 to 18 4. In a large bowl, beat butter with an minutes. Use a candy thermometer to gauge electric mixer until light in color and fluffy, the temperature. (To keep sugar mixture about 1 minute. Add sugar and beat until Mint Chocolate Ganache from crystalizing, don’t stir it at all while it blended, about 1 minute. Scrape down the Filling cooks. Use a pastry brush dipped in water sides of the bowl. Add eggs, 1 at a time until This ganache can be made several days to wipe down any sugar that climbs up the fully incorporated before adding the next ahead and refrigerated in an airtight con- side of pan and crystalizes, taking care not to egg. Beat until mixture is fully blended and tainer. Bring to room temperature disturb the mixture in the pan.) fluffy. Scrape down the sides of the bowl before using. 2. While sugar is cooking, beat egg whites before adding dry ingredients. with an electric mixer on medium speed 5. Beating on low speed, add dry 1 cup good-quality dark chocolate, to soft peaks. (Whites will look foamy and ingredients in 3 additions, alternating with chopped white. Be careful not to overwhip them.) Add the milk mixture. Scrape down the sides of ½ cup heavy whipping cream or the cream of tartar and continue whipping. the bowl as needed until batter is smooth. coconut milk (not lite) 3. With the mixer on medium speed, very 6. Fill the cupcake liners 2/3 full with batter. ½ teaspoon pure peppermint extract slowly pour the hot sugar syrup down the 7. Place in preheated oven and bake, side of the mixing bowl into the whites. rotating halfway, until the top of each 1. Place chocolate into a heatproof bowl. Increase mixer speed to high and whip until cupcake is slightly springy to the touch and 2. Heat cream in a pan over medium heat the mixing bowl no longer feels warm to the a toothpick inserted in the center comes out until hot but not boiling. touch, about 7 minutes. TIM HOREL BY PHOTOGRAPHY

40 www.GlutenFreeandMore.com December/January 2017 4. Stop the mixer, scrape down the sides Caramel Pear of the bowl and add butter, peppermint Compote Filling extract and salt. Whip on medium speed ¼ pound ripe pears (about 2 medium until buttercream is fluffy and light. Frosting pears), peeled and sliced may separate at first but keep beating until 2 teaspoons sugar it comes back together, about 5 minutes. 2 teaspoons salted butter or Stir mini chocolate chips into frosting. Spectrum Organic Shortening Spoon frosting into a piping bag and top 2 teaspoons lemon juice each cupcake. Use a plain, wide piping tip to ¼ teaspoon ground cinnamon accommodate the mini-chocolate chips. 1/8 teaspoon ground ginger 1/8 teaspoon salt Each cupcake contains 505 calories, 32g total fat, 20g saturated fat, 0g trans fat, 101mg choles- 1/3 cup good-quality caramel sauce, terol, 252mg sodium, 57g carbohydrate, 2g fiber, more for drizzling 40g sugars, 4g protein, 33Est GL. 1. In a large saucepan, stir to combine blended, about 1 minute. Scrape down the pears, sugar, butter, lemon juice, cinnamon, sides of the bowl. Add eggs, 1 at a time until ginger and salt. Cook over medium heat, Cinnamon Caramel fully incorporated before adding the next stirring frequently, until sugar melts, Pear Cupcakes egg. Beat until mixture is fully blended and pears soften and most of the liquid has MAKES 12 CUPCAKES fluffy. Scrape down the sides of the bowl. evaporated, about 15 to 20 minutes. For a special touch, top each frosted 5. With mixer on low speed, add dry 2. Remove from heat and stir in the caramel cupcake with a drizzle of caramel sauce. ingredients in 3 additions, alternating with sauce. Let cool completely. This recipe can be doubled. It can be made the milk mixture. Scrape down the sides of 3. Pour filling into a piping bag and set egg-free; see instructions. the bowl as needed until batter is smooth. aside until ready to use. 6. Fill the cupcake liners 2/3 full with batter. 4. Using an apple corer, small scoop or ½ cup tapioca starch/flour 7. Place cupcakes in preheated oven and knife, core out the center of each cooled ½ cup potato starch (not potato flour) bake, rotating halfway, until the top of each cupcake, leaving plenty of cake in the 1/3 cup white rice flour cupcake is slightly springy to the touch and bottom. Fill each cupcake with Caramel 2 teaspoons baking powder a toothpick inserted in the center comes out Pear Compote Filling. ½ teaspoon ground cinnamon clean or with dry crumbs, about 14 to 16 ¼ teaspoon salt minutes. When fully baked, cupcakes will be ¼ teaspoon xanthan gum light golden, not browned. Cinnamon Italian 3/ cup whole milk or canned coconut 8. Remove from the oven and immediately milk (not lite) place each cupcake onto a cooling rack. Cool Meringue Buttercream 2 teaspoons pure vanilla extract completely before filling and frosting. Frosting ½ cup butter or Spectrum Organic For egg-free frosting, go to GlutenFreeAnd- Shortening, room temperature For Egg-Free Cinnamon Caramel Pear More.com/EFbuttercream. 1 cup sugar Cupcakes, omit 2 eggs. Reduce butter 2 large eggs or shortening to 1 cup. Add 2 teaspoons ½ cup + 1 tablespoon sugar Ener-G Egg Replacer powder to dry 1/8 cup cold water 1. Preheat oven to 350°F. Place liners in a ingredients in step 2. Heat 1 cup milk (from ¼ cup egg whites (2 large eggs) 12-count cupcake pan. the recipe), just until warm. Combine 1 1/8 teaspoon cream of tartar 2. In a medium bowl, whisk together tablespoon golden flax meal or ground ¾ cup salted butter or Spectrum tapioca starch/flour, potato starch, white rice chia seeds with warm milk and let cool; add Organic Shortening flour, baking powder, cinnamon, salt and remaining milk. Use this mixture to replace 1 teaspoon ground cinnamon xanthan gum. Set aside. the eggs in step 4. 1/8 teaspoon (pinch) fine sea salt 3. In a small bowl, mix together milk and vanilla. 1. Measure sugar and water into a heavy 4. In a large bowl, beat butter with an saucepan and stir just to combine. Cook electric mixer until light in color and fluffy, over medium heat without stirring until

PHOTOGRAPHY BY TIM TIM HOREL BY PHOTOGRAPHY about 1 minute. Add sugar and beat until sugar mixture reaches 250°F, about 10 to

December/January 2017 GLUTEN FREE & MORE 41 18 minutes. Use a candy thermometer to the mixer, scrape down the sides of the gauge the temperature. (To keep sugar bowl and add butter, cinnamon and salt. mixture from crystalizing, don’t stir it at all Whip on medium speed until frosting is while it cooks. Use a pastry brush dipped in fluffy and light. If mixture looks like it’s  cookies  brownies  water to wipe down any sugar that climbs separating, keep beating until it comes up the side of pan and crystalizes, taking back together, about 5 minutes. cupcakes  easy cakes  mixes care not to disturb the mixture in the pan.) 4. Spoon frosting into a piping bag and Made in a dedicated Gluten-free & Nut-free Bakery 2. While sugar is cooking, beat egg whites top each cupcake. SHIPPED FRESH & DIRECT! with a mixer on medium speed to soft peaks. (Whites will look foamy and white. Each cupcake contains 407 calories, 23g total fat,  gluten-free Be careful not to overwhip them.) Add 14g saturated fat, 0g trans fat, 94mg cholesterol, 281mg sodium, 50g carbohydrate, 1g fiber, 33g  dairy-free cream of tartar and continue whipping. sugars, 3g protein, 29Est GL.  egg-free 3. With mixer on medium speed, very  soy-free slowly pour the hot sugar syrup down the  nut-free side of the mixing bowl into the whites. Recipes by Kyra Bussanich, author of Sweet Increase mixer speed to high and whip Cravings: 50 Seductive Desserts for a Gluten- gingerbread until the mixing bowl no longer feels Free Lifestyle (Ten Speed Press). Copyright house kit warm to the touch, about 7 minutes. Stop 2016 by Kyra Bussanich, Kyra’s Bake Shop.

Order online or call (714) 968-9169 www.SensitiveSweets.com 17431 Brookhurst St. | Fountain Valley, CA 92708 Recipe Notes

Flour Blend Combined tapioca starch and rice flours tend to settle and separate over time; mix them well when preparing the recipe. To measure, scoop flours and starch into measuring cups and level them off with a knife.

Eggs Eggs are easier to separate when they’re cold. But bring yolks and whites to room temperature before using them in the recipe.

Butter If using butter in these recipes, choose salted butter. If using What do you Spectrum Organic Shortening in the Italian Meringue Buttercream Frostings, increase the salt by ¼ teaspoon and increase the vanilla know about by 2 teaspoons for better flavor. Never add cold butter to the Italian celiac disease? Buttercream; the frosting will curdle. These recipes are not formulated to (probably less than you think) work with dairy-free buttery sticks.

Frosting As an alternative to the Italian Meringue Buttercream Frostings, prepare your favorite frosting and add the spices indicated in the recipe.

Baking Rotate cupcakes halfway through baking for best results. celiac.org

818.716.1513

GETANSWERS. NOW.

42 www.GlutenFreeandMore.com December/January 2017 December/January 2017 GLUTEN FREE & MORE 43 BY DIANE KITTLE

Black Bottom Cookie Coconut Macaroons Swap

Ranger Cookies

Pizzelles

Gingerbread Cookies PHOTOGRAPHY BY CHARLAOKSANA PHOTOGRAPHY

44 www.GlutenFreeandMore.com December/January 2017 Want more time during the holidays? Have a cookie swap! Bake a big batch of one recipe and exchange it for a variety of TIP different cookies. It’s a fun excuse to get together with friends while Choose a cookie recipe that can stockpiling an assortment of the season’s delicious treats. be made well in advance. Ranger Cookies (page 48) are ideal for this. Make Black Bottom Coconut fold half the egg whites into the coconut the dough ahead, mixture. Then fold in remaining egg whites. scoop raw cookies Macaroons 5. Using a ¼-cup scoop, drop mounds of onto baking sheets MAKES 15 LARGE MACAROONS batter onto prepared baking sheets, spaced and freeze. Place frozen cookies into Each Christmas, my mother made “Needhams,” 1 inch apart. freezer bags and keep a time-intensive, chocolate-dipped coconut 6. Place in preheated oven and bake about 25 them in the freezer confection. This recipe has a similar flavor minutes (less for smaller macaroons) or until until you’re ready to profile without all the work. Store macaroons in bottoms are light brown and tips of coconut bake. Let them sit well-sealed containers for 2 days at room tem- shreds on top are lightly toasted. about 15 minutes at perature or refrigerate them for several days. 7. Remove from oven and cool completely room temperature They can be frozen in airtight, sealed containers before removing from baking sheet. while you preheat for several weeks. This recipe is easily doubled. It 8. To make chocolate coating, heat chocolate your oven and then can be made egg-free; see instructions. and oil in a double boiler until melted and bake as directed. smooth. (Alternatively, melt chocolate and 1 (14-ounce) bag shredded sweetened oil in the microwave in 30-second intervals, coconut stirring each time. Set microwave at 50 1 cup coconut milk (not lite), stirred well percent power to avoid scorching. Do not 1 tablespoon gluten-free flour blend of overheat the chocolate or it will “seize,” TIP No chocolate? choice becoming stiff with a burnt flavor.) No problem! 1 tablespoon pure vanilla extract 9. Dip bottoms of cooled macaroons in Omit the chocolate ¼ teaspoon salt melted chocolate. Place on parchment paper coating and enjoy 2 large egg whites to let chocolate dry. traditional coconut ❧ Pinch cream of tartar macaroons. Each macaroon contains 335 calories, 29g total fat, 2 tablespoons sugar 22g saturated fat, 0g trans fat, 0mg cholesterol, 57mg sodium, 22g carbohydrate, 6g fiber, 12g Chocolate Coating sugars, 3g protein, 5Est GL. 12 ounces chopped bittersweet chocolate 1 tablespoon canola oil For Egg-Free Black Bottom Coconut Macaroons, combine first 1. Preheat oven to 350°F. Line baking sheets 4 ingredients; omit the salt. Set aside. with parchment paper. Pour 1-11 cups aquafaba (drained 2. In a large bowl, combine coconut, coconut liquid from canned chickpeas) into a milk, flour blend, vanilla and salt. mixer. Add 1 teaspoon cream of tartar 3. In a very clean mixing bowl, whisk egg and 2 tablespoons sugar (in recipe). whites and cream of tartar on low speed until Beat on high until stiff peaks form, Pizzelles cream of tartar dissolves and mixture is foamy. about 10 to 12 minutes. Gently fold Increase mixer speed to medium-high and coconut mixture into aquafaba. Drop continue to whisk until soft peaks form. Slowly batter onto a cookie sheet and bake add sugar and continue to whisk until sugar is in preheated 250°F-oven for dissolved, at least 1 minute. 11 hours until cookies darken 4. With a large, clean rubber spatula, gently around the bottom. PHOTOGRAPHY BY CHARLAOKSANA PHOTOGRAPHY

December/January 2017 GLUTEN FREE & MORE 45 Royal Icing Tips } Meringue powder, available Gingerbread Cookies at craft and baking supply stores, is made of egg whites. MAKES 22 5-INCH COOKIES For egg-free icing, go to These egg-free cookies are wonderfully GlutenFreeAndMore.com/ spiced with ginger and cinnamon. Children EFicing. of all ages love them. Before baking, deco- } Royal icing breaks down when rate cookies with mini chocolate chips and it comes in contact with fat gluten-free sprinkles. After baking, decorate (oil, shortening, butter, oil- them with Royal Icing. based flavor extracts). Clean your mixing bowl, whisk, spatula and piping tips in 1 cup millet flour hot, soapy water before using. 1 cup tapioca starch/flour Avoid storing royal icing in plastic containers, as fats 1 cup brown rice flour adhere to plastic, which can ½ cup potato starch (not potato flour) cause the icing to break down. ½ cup sweet white rice flour (not } Royal icing dries quickly when white rice flour) exposed to air. Place a wet 2 teaspoons ground cinnamon paper towel over the bowl 1 teaspoon ground ginger while working with it. 1 teaspoon xanthan gum over 1 hour, let the dough rest at room } Refrigerate leftover icing 1 teaspoon salt temperature until it’s soft enough to roll.) in a metal bowl, covered 1 cup shortening 6. Preheat oven to 350°F. Line baking sheets with a wet paper towel and plastic wrap, up to 2 weeks. ½ cup brown sugar with parchment paper. To restore the icing’s fluffy ½ cup granulated sugar 7. Place dough between 2 pieces of consistency, whisk it for 2 ½ cup agave nectar parchment paper and roll it out to a thickness minutes. ¼ cup molasses of 1/8-¼ inch. Remove top parchment paper ¼ cup water and cut dough with gingerbread cutters. 2 teaspoons pure vanilla extract Transfer cutouts to prepared baking sheets ❧ Mini chocolate chips, optional with a thin metal spatula or offset spatula. ❧ Gluten-free sprinkles, optional (If cutouts are too soft to transfer easily, ❧ Royal Icing, optional refrigerate them on the parchment paper for several minutes.) Gather scraps together and Royal Icing 1. Sift together millet flour, tapioca starch/ repeat until all dough is used. This light, fluffy icing is perfect for flour, brown rice flour, potato starch, sweet 8. Place in preheated oven and bake 15 to piping decorative faces and buttons white rice flour, cinnamon, ginger, xanthan 20 minutes until cookies are lightly firm and on gingerbread cookies. It can also be gum and salt. Set aside. browned. Cool completely on baking sheets used as “glue” to construct gingerbread 2. In large mixing bowl with a paddle before handling. Decorate with Royal Icing, houses. For egg-free icing, go to attachment, cream shortening and sugars if desired. GlutenFreeAndMore.com/EFicing. on medium speed until well incorporated, about 3 minutes. Each cookie without icing contains 242 calories, 2 pounds confectioners’ sugar, 3. At low speed, slowly add agave nectar, 9g total fat, 4g saturated fat, 0g trans fat, 0mg sifted cholesterol, 110mg sodium, 39g carbohydrate, 1g molasses, water and vanilla. Mix 1 minute 6 tablespoons meringue powder fiber, 17g sugars, 1g protein, 25Est GL. at medium speed. Scrape down sides of the ¾ cup warm water PHOTOGRAPHY BY CHARLAOKSANA PHOTOGRAPHY bowl with a rubber spatula. Mix 30 seconds Each cookie with icing contains 408 calories, longer until well blended. 9g total fat, 4g saturated fat, 0g trans fat, 0mg 1. Place all ingredients in a clean mix- 4. Add sifted dry ingredients to mixing bowl cholesterol, 119mg sodium, 81g carbohydrate, 1g ing bowl. Using an electric mixer with and mix at low speed until incorporated. fiber, 58g sugars, 2g protein, 56Est GL. the whisk attachment, blend at low Mix 1 minute at medium speed. Scrape speed until ingredients are incorporated. down the sides of the bowl with a rubber TIP Increase speed to high and whisk 7 min- spatula. If dough is too soft to handle easily, utes. 5. Shape dough into a round disk, wrap it in even after being chilled, dust your work 2. Place Royal Icing in a clean plastic plastic wrap and refrigerate at least 1 hour surface, rolling pin and dough with piping bag with a clean metal piping tip or until you’re ready to bake. (If refrigerated gluten-free flour. and decorate cookies as desired.

46 www.GlutenFreeandMore.com December/January 2017 Pizzelles MAKES 45 4¾-INCH COOKIES pizzelles in plastic wrap and keep at room temperature These Italian specialty cookies are light and crisp. 1 week. For longer storage, wrap in plastic wrap and Pizzelles are traditionally flavored with anise but these freeze up to 1 month. are equally delicious with vanilla. Their aroma will bring people knocking on your door! This recipe can be made For Egg-Free Pizzelles, omit 6 eggs. Reduce shortening to 11 cups. Add 1 extra teaspoon of vanilla or anise egg-free; see instructions. flavoring. Combine 1 cup flax meal or ground chia seeds with 3/4 cup warm unsweetened applesauce. Add 1 cup 3½ cups Dee’s Cookie Flour Blend (page 49) arrowroot powder or cornstarch to dry ingredients. Use 4 teaspoons baking powder these to replace eggs in step 2. Add 1 tablespoon of water ½ teaspoon salt (more if necessary) to thin batter if it seems too thick; 1 teaspoon xanthan gum mix well. 6 large eggs, room temperature 1½ cups sugar 2 cups shortening, melted 4 teaspoons pure vanilla extract or 1½-2 teaspoons gluten-free anise extract ❧ Oil spray, for pizzelle iron ❧ Confectioners’ sugar, for dusting

1. Sift together flour blend, baking powder, salt and xanthan gum. Set aside. 2. Using an electric mixer with a whisk attachment, beat eggs on high speed 5 minutes. With mixer running on medium speed, slowly add sugar, 1 tablespoon at a time. When all sugar is added, beat another minute on high speed. Mixture will increase in volume and will be light yellow in color. Slowly add melted shortening and flavor extract, beating on medium-low speed. (Beaten eggs will deflate a bit.) 3. Add sifted dry ingredients to mixing bowl and blend ingredients by hand with a rubber spatula. 4. Let batter stand 30 minutes to set before using. At this point, you can wrap the dough and refrigerate for future use. Refrigerated dough must sit at room temperature 1 to 2 hours to warm up before using the pizzelle iron. Each cookie contains 159 calories, 5. Place the pizzelle iron on a sheet of parchment paper to 9g total fat, 5g saturated fat, catch drips and preheat at least 10 minutes. 0g trans fat, 28mg cholesterol, 6. Lightly spray pizzelle iron grids with oil. Using a small 67mg sodium, 17g carbohydrate,

PHOTOGRAPHY BY CHARLAOKSANA PHOTOGRAPHY cookie scoop, drop batter onto the center of each pizzelle 0g fiber, 7g sugars, 1g protein, pattern and slowly close the lid. The iron will steam as 11Est GL. the cookie bakes. Wait 30 seconds and open the lid. The pizzelle should be lightly browned. If not, close the lid Tips and bake 10 seconds more. Repeat until all batter is used. } Pizzelle irons are available at many department stores and online. Remove pizzelles with a wooden coffee stirrer. (Place stirrer } Even non-stick pizzelle irons may need a spritz of vegetable oil to under the center of the pizzelle and lift.) Make sure the iron prevent sticking. remains greased, so pizzelles don’t stick. } 7. As pizzelles cool, they can be stacked. When cool, sift The first few pizzelles will not be your prettiest. Enjoy them—baker’s treat! confectioners’ sugar lightly over each cookie. To store, wrap } To clean your pizzelle iron after use, unplug it and wipe it thoroughly with wet paper towels.

December/January 2017 GLUTEN FREE & MORE 47 Ranger Cookies MAKES 75 COOKIES This recipe is ideal for a cookie swap. It’s so easy and makes tons of delicious cookies— crisp on the outside and yummy on the inside. For a standard-size cookie, use 3 tablespoons of batter per cookie. This recipe can be made egg-free; see instructions.

3 cups Dee’s Cookie Flour Blend, page 49 2 teaspoons baking soda 4 teaspoons ground cinnamon, optional 2 teaspoons xanthan gum 1 teaspoon baking powder 1 teaspoon salt 2 cups butter or shortening, room The best holiday gift: a cure. temperature 2 cups brown sugar 1 in 12 kids have food allergies. EAT is 1 cup granulated sugar committed to finding a cure by directly funding the researchers seeking solutions. 2 teaspoons pure vanilla extract, Fund the research, find the cure. optional EndAllergiesTogether.com 5 large eggs 3 cups gluten-free rolled oats or quick-cooking oats 2 cups shredded coconut 1 cup dried cranberries 1 cup raisins

1. Preheat oven to 350°F. Line baking sheets with parchment paper or lightly grease them with shortening. 2. Sift together flour blend, baking soda, cinnamon, xanthan gum, baking powder and salt. Set aside. 3. In a large mixing bowl or stand mixer with a paddle attachment, beat butter 1 minute. Add brown sugar and granulated sugar and continue beating on medium speed until well incorporated, 2 to 3 minutes. Scrape down sides of the bowl with a rubber spatula. At medium speed, add vanilla and eggs, 1 egg at a time, scraping bowl after each addition until batter is light and fluffy, about 3 minutes. 4. Reduce speed to low and add sifted dry ingredients to wet ingredients until just blended. Then scrape down sides of the bowl and mix on medium speed up to 1 minute. Add oats, coconut, cranberries and raisins and mix on low speed 1 minute until blended. Scrape down bowl a final time.

48 www.GlutenFreeandMore.com December/January 2017 Shopping List For gluten-free and allergy-friendly ingredients, check out these resources.

Chocolate Chips Enjoy LIfe Foods enjoylifefoods.com

Flours Bob’s Red Mill bobsredmill.com

Simple Mills simplemills.com

Oats (gluten-free/ purity protocol)* GF Harvest glutenfreeoats.com

Glutenfreeda glutenfreeda.com

Shortening Earth Balance earthbalancenatural.com

Spectrum spectrumorganics.com

Sprinkles Edward & Sons edwardandsons.com

*Gluten-free purity protocol oats, recommended for those 5. Drop batter (in 3-tablespoon scoops) onto with celiac and gluten prepared cookie sheets, spaced at least 1 Dee’s Cookie Flour Blend sensitivity, are farmed in a dedicated gluten- inch apart. Place cookies in preheated oven MAKES 3½ CUPS free environment, not and bake 12 to 15 minutes until light golden- co-mingled with other 2¼ cups brown rice flour brown. grains and mechanically ¾ cup potato starch (not potato separated later. 6. Remove from oven and let cool at least 15 flour) minutes before transfering from cookie sheet. Not every product ½ cup tapioca starch/flour sold by every company Each cookie contains 150 calories, 7g total fat, 5g listed is gluten-free or saturated fat, 0g trans fat, 27mg cholesterol, 76mg 1. Combine ingredients until well allergy-friendly. Read sodium, 20g carbohydrate, 1g fiber, 10g sugars, 2g blended. Refrigerate in a tightly sealed labels carefully. When protein, 12Est GL. container until used. in doubt, confirm ingredients directly with Each 1/2 cup contains 281 calories, 1g the manufacturer. For Egg-Free Ranger Cookies, omit 5 eggs. total fat, 0g saturated fat, 0g trans fat, Combine 5 tablespoons golden flax meal 0mg cholesterol, 4mg sodium, 63g with 3/4 cup warm water. Let sit 10 minutes to carbohydrate, 2g fiber, 0g sugars, 4g thicken. Then whisk to add air and volume. Use protein, 43Est GL. this mixture to replace 5 eggs in step 3. PHOTOGRAPHY BY CHARLAOKSANA PHOTOGRAPHY

Contributor Diane Kittle is a professional baker and owner of Dee’s One Smart Cookie, a popular gluten-free, allergy-friendly bakery in Glastonbury, CT.

December/January 2017 GLUTEN FREE & MORE 49 Time for PIE

Have a slice of delicious!

d ar hep les S By Ju

50 www.GlutenFreeandMore.com December/January 2017 veryone loves pie. It’s baked into human history! It’s thought that some Eform of rustic free-form pie was created soon after the domestication of plants like wheat and barley. Remarkably little has changed since then. We still love to tuck any number of appetizing fillings into Pumpkin Pie and grease an additional ramekin. If using MAKES 8 SERVINGS a larger pie pan, the ramekin may not be pastry. Only now, we know Pumpkin pie never goes out of style. This easy necessary. Cover the crust and freeze it while how to make the pastry version is spicy and creamy. You’ll want to you prepare the filling. make it part of your holiday tradition. For best 3. In a large bowl, mix together pumpkin deliciously gluten-free! results, do not replace the eggs in this recipe. puree, milk, eggs, bourbon, melted butter and lemon juice. Enhance your holiday 1 recipe Pie Crust (page 57) or uncook- 4. In a separate bowl, whisk together brown menu with these fabulous ed gluten-free pie crust of choice sugar, sugar, flour blend, cinnamon, pumpkin 1 (15-ounce) can pure pumpkin puree pie spice and salt. pies. From fancy to rustic, 1 cup milk (not skim) or dairy-free 5. Slowly pour dry mixture into liquid vanilla milk of choice ingredients, stirring to combine. Then beat from custard to fruit, there’s 2 large eggs the batter until smooth. a slice of delicious for 3 tablespoons bourbon or apple cider 6. Pour batter into crust, leaving at least 2 tablespoons melted butter or dairy- 1 inch between the filling and the top of everyone. free alternative the crust. Pour any remaining batter into 1 tablespoon lemon juice prepared ramekin. Smooth filling with a 1/ cup packed brown sugar rubber spatula. 1/ cup granulated cane sugar 7. Brush crust edges with egg wash or milk. 2 tablespoons Jules’ Homemade All- Cover edges with foil for the first 30 minutes Purpose Flour Blend (page 54) or of baking. gluten-free all-purpose flour blend 8. Place in preheated oven and bake 15 of choice minutes. Reduce heat to 375°F and bake 30 2 teaspoons ground cinnamon minutes or until a knife inserted into the 2 teaspoons pumpkin pie spice (or 1 center comes out clean. The middle should teaspoon nutmeg + 1 teaspoon still be slightly jiggly (not totally firm). Turn off ginger + 1/8 teaspoon ground cloves the oven and leave the pie in the oven with or allspice) the door cracked for 20 minutes so the pie 1/ teaspoon sea salt cools slowly. (This helps prevent the custard ❧ Egg wash (1 egg + 1 tablespoon from cracking and minimizes shrinking.) water) or milk of choice Each serving contains 339 calories, 14g total fat,

PHOTOGRAPHY BY JULES SHEPARD PHOTOGRAPHY 7g saturated fat, 0g trans fat, 128mg cholesterol, 1. Preheat oven to 450°F. 346mg sodium, 44g carbohydrate, 3g fiber, 23g 2. Prepare the pie crust in a 10-inch pie plate sugars, 5g protein, 26Est GL.

December/January 2017 GLUTEN FREE & MORE 51 Chocolate Cream Pie MAKES 10 TO 12 SERVINGS This pie is light, airy and not too sweet. A creamy chocolate filling and rich chocolate cookie crust create a melt-in-your-mouth dessert. Crisp cookies make the best crumbs. If your cookies are freshly baked and soft, freeze them for 5 to 10 minutes (unwrapped) to harden and dry before processing them into crumbs. This recipe can be made egg-free; see instructions.

Cookie Crust 4 tablespoons butter or dairy-free alternative 16-18 3-inch gluten-free crisp chocolate cookies 1 (9-ounce) tub So Delicious CocoWhip or 1½ 2-3 tablespoons melted butter or dairy-free cups whipped cream alternative 1 dark chocolate bar, shaved or cut into curls, for garnish, optional Filling 11/3 cups full-fat canned coconut milk 1. To make the crust, pulverize enough chocolate cookies 1 cup + 3 tablespoons eggnog, coconut creamer in a food processor to measure 3 cups of very fine crumbs. or almond creamer Alternatively, place cookies in a gallon-size zip-top freezer ½ cup cane sugar bag. Press out the air from the bag and seal. Then crush 1/3 cup Jules’ Homemade All-Purpose Flour Blend cookies into very fine crumbs by rolling a rolling pin over (page 54) the bag multiple times. (If crumbs aren’t very finely and 3 large egg yolks uniformly crushed, the crust may fall apart when cut.) ¼ teaspoon sea salt 2. Measure 3 cups of crumbs and pour them into a 8 ounces semisweet chocolate chips or medium bowl. Add (slightly cooled) melted butter, stirring chocolate bars broken into squares with a fork until crumbs stick together when pressed.

TIP No eggnog? To make egg-free “eggnog,” mix together 1 tablespoon arrowroot powder or cornstarch, 3 tablespoons milk of choice, 1 teaspoon vanilla and a pinch of cinnamon. Stir this mixture into milk of choice to equal 1 cup + 3 tablespoons.

TIP To make chocolate curls, gently soften a chocolate bar by microwaving it briefly until the bar is slightly softer, but not melted. Using a vegetable peeler, shave down the length of the bar in one long movement to make each curl. When curls cool to room temperature, pick them up and sprinkle them over the pie. BY JULES SHEPARD PHOTOGRAPHY

52 www.GlutenFreeandMore.com December/January 2017 Crumbs should not be drippy with butter when pressed between your fingers. If they’re too wet, crush more cookies and add those crumbs to the mixture. 3. Transfer crumb mixture to a 10-inch pie pan (or a 10- to 11-inch tart pan with removable bottom). Press with your fingers to create an even thickness along the bottom and sides of the pan. If using a tart pan with removable bottom, place the pan on a cookie sheet so the crust bottom is not disturbed when transferred. Refrigerate the crust 20 to 30 minutes to help it set. 4. Preheat oven to 350°F. 5. Place crust in preheated oven and bake 10 minutes or until firm. Remove and let cool to room temperature before filling. 6. To make the filling, whisk coconut Pecan Pie and place them in preheated oven. Toast milk, eggnog, sugar, flour blend, egg MAKES 8 SERVINGS nuts 5 to 8 minutes, stirring frequently so yolks and salt together in a large pan This isn’t your grandma’s pecan pie—it’s they don’t brown too much or burn. Cool over medium-high heat. Continue better! A light, flaky crust combines with a and then coarsely chop 1 cup of nuts; leave stirring periodically so the mixture decadent filling—without dairy, eggs or corn remaining nuts whole. doesn’t burn. Stir until the mixture syrup. (If you’d like to use corn syrup, add ½ 4. Combine milk, flaxseed meal, vanilla and thickens noticeably to a warm pudding- cup corn syrup instead of coconut nectar.) salt in a medium bowl. Set aside. like texture, about 8 to 10 minutes. 5. In a small saucepan, whisk together 7. Remove from heat and stir in 1 recipe Pie Crust dough (page 57) maple syrup, coconut nectar, brown sugar, chocolate and butter until melted and or uncooked 10-inch gluten-free butter and flour blend. Increase heat to smooth. pie crust, of choice medium-high and bring mixture to a boil 8. Pour filling into cooled pie crust, 2 cups raw pecan halves while stirring. Reduce to a simmer and cover with plastic wrap and refrigerate 1/3 cup milk of choice continue to cook for 5 minutes, stirring until firm, at least 3 hours. 2 tablespoons flaxseed meal frequently. 9. Spread whipped topping over cold 1 teaspoon pure vanilla extract 6. Remove from heat and add the milk pie and place pie in the freezer for ½ teaspoon sea salt mixture and chopped nuts, stirring to 30 minutes or until topping has set. ½ cup pure maple syrup combine. Alternatively, cut and top each slice with ½ cup coconut nectar, brown rice 7. Pour filling into prepared crust. Arrange a dollop of whipped cream. Refrigerate syrup or agave nectar whole pecans on top of pie. Brush crust pie until served. Garnish with shaved ¼ cup brown sugar or unrefined edges with egg wash or milk of choice and chocolate or chocolate curls, if desired. coconut palm sugar cover crust edges with foil. 3 tablespoons butter or dairy-free 8. Place in preheated oven and bake 40 Each serving contains 491 calories, 31g alternative minutes. Remove foil and bake 10 more total fat, 20g saturated fat, 0g trans fat, 2 tablespoons all-purpose flour minutes. 104mg cholesterol, 188mg sodium, 56g blend of choice 9. When done, remove from oven and cool carbohydrate, 1g fiber, 36g sugars, 4g ❧ protein, 19Est GL. Egg wash (1 egg + 1 tablespoon on a wire rack. Serve with your favorite ice water) or milk of choice cream, whipped cream or whipped topping, For Egg-Free Chocolate Cream Pie, if desired. omit 3 egg yolks. Reduce butter to 3 1. Preheat oven to 350°F. Each serving contains 522 calories, 32g tablespoons in step 6. Combine 3 table- 2. Roll out pie crust dough and place it in a total fat, 9g saturated fat, 0g trans fat, spoons arowroot powder or cornstarch 10-inch pie pan. Crimp the edges. Cover crust 76mg cholesterol, 338mg sodium, 55g car- with 2 to 3 tablespoons cold water to and freeze while preparing the filling. bohydrate, 3g fiber, 33g sugars, 5g protein, 32Est GL. PHOTOGRAPHY BY JULES SHEPARD PHOTOGRAPHY make a paste; add to filling in step 6. 3. Spread pecan halves on a baking pan

December/January 2017 GLUTEN FREE & MORE 53 Miracle Coconut Pie MAKES 6 SERVINGS Jules’ Homemade All-Purpose Flour Blend This crustless pie defies all logic. It can’t MAKES 4 CUPS possibly be this easy, this delicious and 2. Refrigerate in a large zip-top bag or this versatile—yet it is! Bake it in a large 1 cup cornstarch, tapioca starch a sealed container until used. pie plate or in small ramekins (even or arrowroot powder coffee cups), and you’ll have a crowd- 1 cup potato starch (not potato Each cup contains 522 calories, 1g total fat, pleasing dessert. For best results, do not flour), tapioca starch or arrowroot powder 0g saturated fat, 0g trans fat, 0mg choles- replace the eggs in this recipe. terol, 6mg sodium, 123g carbohydrate, 4g 1 cup very fine white rice flour, fiber, 0g sugars, 4g protein, 74 Est GL. 11-2 cups sweetened or unsweet- sorghum flour or buckwheat flour ened flaked coconut To make very fine rice flour, ½ cup corn flour, millet flour, TIP 2 cups coconut milk or milk of pulverize regular rice flour choice sorghum flour or brown rice in a food processor, blender 4 large eggs flour or clean coffee grinder until very fine. 11 cups cane sugar ½ cup tapioca starch, cornstarch 1/ cup Jules’ Homemade All- or arrowroot powder Purpose Flour Blend 4 teaspoons xanthan gum or Recipe excerpted with permission from Free for guar gum All Cooking: 150 Easy Gluten-Free, Allergy- 1 teaspoon pure vanilla extract Friendly Recipes the Whole Family Can Enjoy ½ cup (1 stick) butter or dairy-free by Jules E. Dowler Shepard. Available from Da 1. Whisk ingredients together in a large Capo Press, a member of The Perseus Books alternative, melted Group ©2010. Jules’ readymade flour blend is bowl until well combined. available at gfJules.com. 1. Preheat oven to 350°F. Grease a 9- or 10-inch pie pan or 4 to 6 ramekins. 2. Pour coconut into a small bowl. Add milk and let soak at least 10 minutes. 3. In a separate bowl, beat eggs and rising. If you have extra batter, use and let pie cool slowly in the open oven sugar. Then slowly add flour blend, additional ramekins or oven-safe coffee to prevent cracking. vanilla and melted butter, beating to mugs. combine. Stir in soaked coconut. 5. Place in preheated oven and bake Each serving contains 662 calories, 44g 4. Pour batter into prepared pie pan or until edges are lightly browned and the total fat, 33g saturated fat, 0g trans fat, 182mg cholesterol, 64mg sodium, 67g ramekins. This pie rises when baking middle no longer jiggles, about 50 to carbohydrate, 2g fiber, 51g sugars, 7g and shrinks as it cools, so don’t overfill 60 minutes for the pie pan (about 30 to protein, 43Est GL. the pans. Leave at least 1 inch of 40 minutes for ramekins). clearance in the pan to accommodate 6. Turn off the oven, open the door

CHANGE IT UP!

Wow. The wonder of coconut oil. It makes a terrific dairy- free butter substitute in your baking. Its high smoke point (375°F) makes it a great cooking oil. And its delicate flavor and Finally. luscious mouth-feel make it a super-satisfying spread. A great-tasting Now Ellyndale has combined coconut oil with bold, inspiring dairy-free, flavors to create Ellyndale Organics Coconut Oil Infusions. Take Ellyndale’s Butter-infused Coconut Oil. It has a pleasant, gluten-free robust butter flavor that’s perfect on popcorn or your morning butter alternative. gluten-free toast. It boosts the flavor of gluten-free fried chicken, baked fish and roasted veggies. And it makes a NowFoods.com wonderful dairy-free option for butter in your baked goods.

54 www.GlutenFreeandMore.com December/January 2017 PHOTOGRAPHY BY JULES SHEPARD surface makessurface itpleasantlycrispy. inside keep whiletheincreased thecrustsoft alike. look andnotwo applestuckedtry Juicy needed! There’s thispas nothingfussyabout Nopiepan all around delightfuldessert. preparation are theresurgence. behind An appearance free-form beautiful andeasy galette isenjoying renewed popularity. Its Steeped inFrench heritage, the culinary SERVINGS 6 MAKES Apple Galette

3 1 1 1 3 1 Lady, Gala) large apples(Granny Smith,Pink tablespoon lemonjuice alternative cup salted butter ordairy-free recipe Pie Crust (page57) vanilla bean,splitlengthwise teaspoon pure or1 vanilla extract tablespoons brown sugar tablespoon honey oragave nectar - 2. 2. 1. 4. 4. 3. water. Add lemonjuice to prevent browning. peel. Place slices inalarge bowl filledwith seeds scraped into the pot).Cook 5to 7 melt butter andvanilla (orvanilla beanwith the layers build. like petalsofaflower, getting narrower as top ofoneanotherinanoverlapping circle over theslices. Continue layering slices on outside theapplecircle asaborder to wrap in acircle, leaving 1½inchesofdough gluten-free flourblend. Arrange appleslices parchment papergenerously dusted with

❧ ❧ Wash andthinly slice theapples. not Do Preheat oven to 375°F. In asmallsaucepan overIn mediumheat, outpiecrustintoRoll alarge circle on

optional Demerara sugar, for sprinkling, water) ormilkofchoice Egg wash (1egg+1tablespoon December/January 2017 21g sugars, 3gprotein, 21EstGL. terol, 276mgsodium, 44gcarbohydrate, 2gfiber, 11g saturated fat,trans 0g fat, 106mg choles- containsEach serving 367calories,total fat, 19g 7. 6. 5. pod, asideto ifusing).Set cool slightly. Remove from heat (remove vanilla bean Stir frequently sothebutter doesn’t burn. minutes oruntil butter foams andbrowns. lightly. Remove to cool onawire rack. andthecrusthasbrownedapples are soft oven andbake35to 40minutes oruntil sheet. Place cookie inpreheatedrimmed using. withdemerarachoice. sugar, Sprinkle if witheggwash ormilkof Brush pastry coverover theapplemound. andpartially the top. with brown honeyover sugaranddrizzle Slide parchment withgalette onto a edges to fold thepastry lift Gently Brush appleswithbrown butter. Sprinkle

GLUTEN FREE&MORE 55 56 or enjoy pie. itasanopen itwithCrumbleTopping Sprinkle In ahurry? crust orlattice (asshown) foraclassiclook. sure to aholidayhit.Cover be itwithaflaky thispieis blendofsweet andtart, A perfect PIE 9-INCH ONE MAKES Apple Cranberry Pie

1 www.GlutenFreeandMore .com 2/3 3 1 2 cranberries cups fresh orfrozen (thawed) Smith, Pink Lady, Gala) cups peeledappleslices (Granny cup sugar blend ofchoice tablespoons gluten-free flour tablespoon lemonjuice choice prepared gluten-free piecrustof recipes Pie Crust (page57),or

December/January 2017 December/January 2017 7. 7. 6. 5. 4. 3. 2. 1. Crumble Topping, ifdesired. Brushcrust temperature to 375°F minutes. evenly to edges. Don’t heap. wellblend. to Mix combine. cranberries, sugar, lemonjuice andflour flute theedges. aside. Set

❧ ❧ Top piewithsecond piecrust, lattice or Remove from oven andlower oven Place inpreheated oven andbake45 Pour fillinginto piecrust, spreading alarge bowl,In combine appleslices, Line a9-inchpiepanwithcrustand Preheat oven to 400°F.

top, optional Demerara sugar, on for sprinkling water) ormilkofchoice Egg wash (1egg+1tablespoon . filling isbubbling. to 30more minutes until top isgoldenand towith eggwash. oven Return andbake25 sugars, 2gprotein, 20Est GL. 213mg sodium, 38gcarbohydrate, 2gfiber, 14g saturated fat,trans 0g fat, 68mgcholesterol, ping contains 269calories,total fat, 11g 6g Pie yields12slices. Each slice withlatticetop- 8. before serving forbefore flavors serving andjuices to meld. Remove from oven andletsit2hours cinnamon 1/ 1/ option fortopping off your pie. Here’s aneasyanddelicious 1¼ MAKES Crumble Topping 6Est GL. 0g fiber, 5gsugars, 0gprotein, 2mg sodium, 8g carbohydrate, fat,trans 0g fat, 6mgcholesterol, calories,total fat, 2g 1gsaturated tablespoons containsEach 54 5. 4. 3. 2. 1. for flavors andjuices to meld. pie sit2hoursbefore serving bubbling. crumble isgoldenandfilling 25 to 30more minutes until over hotpie. to 375°F 6) andlower oven temperature coarse meal.very of should betheconsistency combine ingredients. Crumble processor. Pulse to thoroughly cinnamon inthebowl ofafood sugar, cold choppedbutter and 1/ 1/ Remove from oven andlet to ovenReturn andbake crumbleevenly Sprinkle Remove piefrom oven (step Place flourblend, brown teaspoon ground alternative, chopped butter or dairy-free cup (1stick)cold cup brown sugar blend ofchoice cup gluten-free flour . CUPS

PHOTOGRAPHY BY OKSANA CHARLA Pie Crust Shopping List MAKES ONE 10-INCH CRUST For gluten-free and allergy- friendly ingredients, check out This versatile crust will become your go-to for these resources. all kinds of pastries, tarts and pies. It’s a simple recipe with spectacular results. The vodka Butter & Shortening helps tenderize the dough; the alcohol bakes Earth Balance off, leaving no flavor. earthbalancenatural.com

Spectrum 1 cup Jules’ Homemade All-Purpose spectrumorganics.com Flour Blend (page 54), more for dusting 1/ teaspoon sea salt Coconut Milk 3 tablespoons butter or dairy-free Edward & Sons edwardandsons.com alternative YUM. 2 tablespoons vegetable shortening or So Delicious palm shortening (not coconut oil) sodeliciousdairyfree.com 2 tablespoons vodka + 1-2 tablespoons cold water (or 3-4 tablespoons cold Chocolate Enjoy Life Foods water) enjoylifefoods.com ❧ Egg wash (1 egg + 1 tablespoon water) or milk of choice Chocolate Cookies Enjoy Life Foods 1. In a large bowl, whisk together flour blend enjoylifefoods.com and salt. Kinnikinnick 2. Cut in butter and shortening. kinnikinnick.com 3. Gradually add vodka and enough water so that dough forms a ball. Err on the side of Pamela’s dough being wetter rather than crumbly. Don’t pamelasproducts.com over-work the dough or it may become tough Creamer & Vegan Nog when baked. So Delicious 4. Form dough into a disk. Wrap it in plastic sodeliciousdairyfree.com wrap and set it aside to rest 30 minutes while you make your filling. Pumpkin Puree Farmer’s Market 5. Dust your work surface with gluten-free farmersmarketfoods.com flour and roll dough out evenly into a circle at least 1 inch larger than your pie pan. Gently Prepared GF Pie Crust transfer dough to pan and pat it into the Kinnikinnick pan. Trim the edges of the crust to an even kinnikinnick.com length of approximately 1 inch larger than Pillsbury (gluten-free) the diameter of your pie plate. Gently fold the pillsbury.com edges under and press with a fork or pinch into a fluted design with your fingers. Cover with Wholly Wholesome plastic wrap and freeze 30 minutes to chill. whollywholesome.com 6. Brush edges of crust with egg wash or milk Not every product sold by every of choice before baking. company listed is gluten-free or dairy-free. Read labels carefully. Each serving of crust contains 147 calories, 8g total Product ingredients can change at fat, 5g saturated fat, 0g trans fat, 38mg cholesterol, any time. When in doubt, confirm ingredients directly with the 156mg sodium, 15g carbohydrate, 0g fiber, 0g manufacturer. sugars, 1g protein, 11Est GL.

Associate editor Jules Shepard ([email protected], gfJules.com) is author of Free For All Cooking (DaCapo Perseus), The First Year: Celiac Disease and Living Gluten- AVAILABLE AT Free (DaCapo Perseus) and Nearly Normal Cooking for Gluten-Free Eating (CreateSpace). Her books are available at GlutenFreeAndMore.com. GLUTENFREEANDMORE.COM

December/January 2017 GLUTEN FREE & MORE 57 Warm Bacon Vinaigrette page 60

Spicy Mayo Sauce page 60

Romesco Sauce page 59

Kale Orange Pesto page 60 PHOTOGRAPHY BY CHARLAOKSANA PHOTOGRAPHY

58 www.GlutenFreeandMore.com December/January 2017 BY BETH HILLSON

Spicy Mayo Sauce page 60 So Saucy! So Simple! Healthy & delicious ways to spice up your menu

ardly a week goes by without a new Romesco Sauce study connecting diet and disease: a MAKES 2 CUPS healthy diet can help reverse the trend This delicious condiment (a traditional toward certain illnesses (cancer, stroke, Spanish sauce) is long on flavor and short H on calories. Pair it with roasted turkey type 2 diabetes, heart disease). I learned this firsthand a few years ago after a routine medical or grilled salmon. For a festive holiday appetizer, brush it on cooked chicken kabobs exam revealed elevated blood sugar levels—a (page 62). precursor to type 2 diabetes. My physician advised me to reduce my consumption of sugar and empty 1 (12-ounce) jar roasted red peppers, carbs. She didn’t have to remind me that type 2 drained diabetes runs in my family! ½ cup crunchy almond butter (freshly At first, the thought of cutting back on ground preferred), sunflower spread *TIP If using bread white flours, starches and sugar seemed like an or ¾ cup bread crumbs* made with crumbs, add overwhelming task. My whole life is baking! But freshly toasted gluten-free bread them after I knew I needed a serious course correction. So 1/3 cup olive oil, more if needed processing the I began limiting my intake of gluten-free white 3 tablespoons red wine vinegar pepper mixture. 2 tablespoons tomato paste Pulse just to breads, pastas and sugary sweets, choosing single- blend. ingredient, nutrient-dense foods such as fresh 2-3 teaspoons crushed garlic 2 teaspoons honey, optional vegetables, fruit, nuts, seeds and whole grains 1 teaspoon smoked paprika instead. In several months, I lost weight, reduced ½-1 teaspoon chipotle chili powder belly fat—and my blood sugar levels returned to ❧ Pinch dried pepper flakes, optional normal. I haven’t looked back. ½ teaspoon salt Those of us with celiac disease and other food issues are already mindful eaters. We rarely grab 1. In the bowl of a food processor fitted with the and graze. We read ingredient labels, plan our meals knife blade, combine roasted red peppers, almond carefully, and select our groceries and restaurants butter, olive oil, vinegar, tomato paste, garlic, honey with awareness. These good habits, already in place, (if using), smoked paprika, chili powder, pepper make it easier to choose to eat healthy foods across flakes (if using) and salt. Process until smooth. the board. 2. Check the taste and consistency and add more So put away the cheese sauce, the cream sauce spices and olive oil, as needed. Sauce should be thick. and the rich buttery glazes. These tasty sauces will Each tablespoon contains 48 calories, 5g total fat, 1g satu- take your menu to flavorful new heights without the rated fat, 0g trans fat, 0mg cholesterol, 59mg sodium, 2g empty calories. carbohydrate, 0g fiber, 0g sugars, 1g protein, 0Est GL.

December/January 2017 GLUTEN FREE & MORE 59 Kale Orange Pesto Warm Bacon Vinaigrette Spicy Mayo Sauce MAKES 1 CUP MAKES 3/4 CUP MAKES 1/3 CUP Delicious on chicken, fish, pasta and This light vinaigrette deliciously dresses Homemade Jerk Seasoning perks up the spiralized zucchini, this flavorful pesto up roasted potatoes and other roasted flavor of this sauce. To save time, substi- is higher in fiber and nutrition than vegetables. It’s a healthier choice than tute a store-bought jerk seasoning. traditional pesto. Honey cuts any calorie-laden cheese or cream sauces. In bitterness from the kale. Drizzle it on place of traditional bacon, it uses smoky Jerk Seasoning Roasted Cauliflower (page 61) and use turkey bacon and a little olive oil. For extra 2 teaspoons brown sugar it as a dipping sauce for Cherry Tomato flavor, add fresh rosemary, thyme or your 1 teaspoon dried thyme Mini-Skewers (page 61). To store, favorite herb. For a vegan dish, replace the 1 teaspoon smoked paprika or refrigerate in a sealed container for turkey bacon with ¾ cup sliced shiitake regular paprika up to 5 days. mushrooms. ½ teaspoon salt ½ teaspoon black pepper 4 cups lightly packed kale leaves, 1/3-1 cup olive oil, divided ¼ teaspoon ground allspice stalks removed 2 slices smoky uncured turkey ¼ teaspoon dried crushed red pepper 2 teaspoons crushed garlic (2 large bacon, finely chopped ¼ teaspoon ground nutmeg cloves) 1 large shallot, chopped ¼ teaspoon ground cinnamon 2 tablespoons orange juice ❧ Chopped fresh rosemary or 1/8 teaspoon garlic powder 2 teaspoons honey, optional thyme, to taste, optional 1 teaspoon orange rind 2 tablespoons sherry or red wine 3 tablespoons low-fat plain yogurt 1/3 cup toasted almonds, pine nuts or vinegar of choice pumpkin seeds ❧ Salt and pepper, to taste 2 tablespoons light mayonnaise or 2 tablespoons water egg-free mayonnaise of choice ¼ cup olive oil 1. In a medium skillet, heat 1 tablespoon ❧ Juice of 1 lime ¼ cup grated Parmesan cheese or olive oil over medium heat. 1/ tablespoon honey dairy-free alternative, optional 2. Add turkey bacon and sauté 1 minute. 3 tablespoons toasted coconut, for 3. Add shallots and 1 tablespoon topping, optional 1. In the bowl of a food processor additional olive oil, if needed. Sauté until fitted with the knife blade, combine all shallots begin to soften, about 2 minutes. 1. To make Jerk Seasoning, place all ingredients except olive oil and cheese. Add herbs, if desired, and sauté 30 seconds. spices in a small bowl and stir until well Process until kale and almonds are 4. Add vinegar and cook 1 minute. Remove combined. Measure out 1 tablespoon and chopped fine. from the heat. Stir in ¼ cup olive oil and reserve. Pour remainder in a sealed glass 2. With the machine running, add olive sprinkle with salt and pepper. container and refrigerate for later use. oil and process until smooth. Add cheese, 5. Adjust seasonings, to taste. If vinaigrette 2. Place yogurt, mayonnaise, lime juice if using, and process just until blended. is too tangy, add more olive oil, to taste. and honey in a small bowl. Stir in reserved 1 tablespoon Jerk Seasoning, mixing well. Each tablespoon contains 57 calories, 5g total Each tablespoon contains 62 calories, 6g total Top with toasted coconut, if using. fat, 1g saturated fat, 0g trans fat, 0mg choles- fat, 1g saturated fat, 0g trans fat, 2mg cholesterol, 7mg sodium, 3g carbohydrate, 1g fiber, 0g terol, 15mg sodium, 2g carbohydrate, 0g fiber, sugars, 1g protein, 1Est GL. 0g sugars, 1g protein, 1Est GL. Each tablespoon contains 39 calories, 1g total fat, 0g saturated fat, 0g trans fat, mg 1choles- terol, 282mg sodium, 6g carbohydrate, 0g fiber, 4g sugars, 1g protein, 3Est GL. PHOTOGRAPHY BY CHARLAOKSANA PHOTOGRAPHY

60 www.GlutenFreeandMore.com December/January 2017 These simple recipes pair nicely with delicious sauces.

Cherry Tomato Mini-Skewers MAKES ABOUT 15 APPETIZERS

1 pint large cherry tomatoes 1 cup small mozzarella balls, cheddar cheese chunks or dairy-free alternative (cut into pieces) ½ cup Kale Orange Pesto, more for dipping (page 60)

1. Place 2 tomatoes and a cheese ball (or cheese piece) on a small bamboo skewer or long toothpick. Repeat until all tomatoes and cheese are used. 2. Set loaded skewers on a serving plate and drizzle Kale Orange Pesto over them. Serve with additional Kale Orange Pesto for dipping.

Each appetizer contains 79 calories, 7g total fat, 3g saturated fat, 0g trans fat, 11mg cholesterol, 13mg sodium, 2g carbohydrate, 1g fiber, 1g sugars, 4g protein, 1Est GL.

Roasted Cauliflower with Kale Orange Pesto MAKES 6 SERVINGS

4½ cups cauliflower florets 1 tablespoon olive oil ❧ Kosher salt or sea salt, to taste ❧ Freshly ground black pepper, to taste ½-¾ cup Kale Orange Pesto (page 60)

1. Preheat oven to 425°F. Line a baking sheet with parchment paper. 2. Toss cauliflower florets with olive oil and season with salt and pepper. Arrange in a single layer on prepared baking sheet. 3. Place in preheated oven and roast until tender and slightly brown, about 15 to 20 minutes. 4. Remove from oven and toss with Kale Orange Pesto. Serve warm or at room temperature.

Each serving contains 114 calories, 9g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 32mg sodium, 7g carbohydrate, 3g fiber, 2g sugars, 3g protein, 3Est GL. PHOTOGRAPHY BY CHARLAOKSANA PHOTOGRAPHY

December/January 2017 GLUTEN FREE & MORE 61 Grilled Chicken Kabobs Green Beans with Red tender, about 3 minutes. Remove from microwave and drain. MAKES 4 TO 6 APPETIZERS Bell Peppers 2. In a large skillet, heat olive oil. Add These kabobs are delightful with Romesco MAKES 6 TO 8 SERVINGS diced peppers and sauté 30 seconds. Sauce but they pair equally well with Kale Put down that green bean casserole Add green beans and sauté 2 minutes. Orange Pesto. smothered in cream sauce! This festive, Sprinkle with salt and pepper, to taste. flavorful dish puts it to shame. 3. Transfer hot vegetables to a serving 2 boneless, skinless half chicken platter. Drizzle with Spicy Mayo Sauce breasts, cut into ¾-inch pieces 1¼ pounds fresh green beans and serve immediately. ❧ Olive oil 2 tablespoons olive oil ❧ Salt and pepper or Borsari Citrus 1 red bell pepper, diced Each serving contains 77 calories, 4g total Seasoning Blend, to taste ❧ Salt and pepper, to taste fat, 1g saturated fat, 0g trans fat, 0mg cho- ½ cup Romesco Sauce (page 59) ❧ lesterol, 181mg sodium, 9g carbohydrate, Spicy Mayo Sauce (page 60) 3g fiber, 3g sugars, 2g protein, 3Est GL. 1. Place 3 or 4 chicken pieces on a 1. Place green beans and several bamboo skewer. Repeat until all chicken tablespoons of water in a microwave- pieces are used. save dish and microwave until just fork- 2. Place skewers on a plate. Brush with olive oil and sprinkle with salt and pepper or seasoning blend. 3. Grill or broil 3 minutes per side or until chicken juices no longer run pink. 4. Set skewers on a serving platter. Serve with Kale Pesto for dipping.

Each serving contains 104 calories, 7g total fat, 1g saturated fat, 0g trans fat, 15mg cholesterol, 23mg sodium, 3g carbohydrate, 1g fiber, 0g sugars, 7g protein, 1Est GL.

Healthy Holidays! } Bring on the veggies! Serve 2 or 3 different vegetable sides with your holiday dinner. Dress them up with these flavorful sauces.

} Go light on the mashed potatoes. Combine them with mashed cooked cauliflower. It reduces the carb load without changing the flavor.

} Serve mashed sweet potatoes. They’re more nutrient-rich, deliver more antioxidants and are a bit lower on the glycemic index than white potatoes.

} Choose nutrient-dense whole grains. Swap white rice-based risotto with pilaf made with quinoa or millet.

} For dessert, consider fresh fruit. If PHOTOGRAPHY BY CHARLAOKSANA PHOTOGRAPHY you’re having cake, make it a thin slice.

} Treat rolls and bread as a special treat. Savor them in small portions.

62 www.GlutenFreeandMore.com December/January 2017 Your takeout has been lonely too long.

Is that restaurant or take out soy sauce gluten-free? Usually no — and often, there’s no way to tell. But now with San-J’s convenient Tamari To Go travel packs, it’s easy to bring your favorite gluten-free taste with you anytime! Eating in or taking out — for sushi, tofu, fresh spring rolls, or as a delicious alternative to salt — you never need to be without the rich gourmet flavor of San-J’s famous organic Tamari soy sauce!

SanJ TravelPack_SadSushiAd_2016-GFandM.indd 1 8/1/16 10:50 AM Shopping List For gluten-free and allergy- friendly ingredients, check out these resources.

Cheese Chunks Daiya daiyafoods.com

Follow Your Heart followyourheart.com

Mayonnaise Primal Kitchen primalkitchen.com

Sir Kensington’s sirkensingtons.com

Seasoned Salt Borsari Foods borsarifoods.com

Sunflower Spread Once Again Nut Butter onceagainnutbutter.com

SunButter sunbutter.com

Not every product sold by every company listed is gluten-free or dairy-free. Read labels carefully. Product ingredients can change at any time. When in doubt, confirm ingredients directly with the manufacturer.

No Time for Scratch? If you’re too busy to prepare a homemade sauce tonight, try Roasted Potatoes with minutes, stirring at least once, until potatoes Warm Bacon Vinaigrette are slightly soft and brown. San-J’s Organic Tamari. It has a richer taste than regular soy MAKES 6 SERVINGS 4. Remove from oven and pour Warm Bacon This recipe brings out the very best in Vinaigrette over potatoes. Toss until evenly sauce—and it’s gluten-free! A potatoes. Swap potatoes for other kinds of coated, adding more vinaigrette as needed. special fermentation process roasted vegetables, such as sweet potatoes, Serve hot. gives it a delectable flavor that broccoli, cauliflower and zucchini. enhances any cuisine. Perfect Each serving contains 162 calories, 8g total fat, 1g to drizzle on meat and to use saturated fat, 0g trans fat, 4mg cholesterol, 36mg 4½ cups raw cubed potatoes sodium, 21g carbohydrate, 3g fiber, 1g sugars, 3g in stir-fry, marinades and ❧ Olive oil protein, 9Est GL. dips. Add a splash to soups, ½ cup Warm Bacon Vinaigrette, more sauces and casseroles. Made as needed (page 60) with 100% whole soybeans. Food editor Beth Hillson (bhillson@ GlutenFreeAndMore.com) is a chef and Only 10 calories a serving. 1. Preheat oven to 400°F. cooking instructor. She is founder of Gluten- Certified gluten-free, organic, Free Pantry, one of the first gluten-free 2. Place chopped potatoes on a large baking kosher, vegan and Non-GMO companies in the United States, and author sheet and toss with olive oil until evenly Project verified.

of Gluten-Free Makeovers and The Complete BY CHARLAOKSANA PHOTOGRAPHY coated. Guide to Living Well Gluten Free (Da Capo 3. Put in preheated oven and roast about 40 Lifelong). san-j.com

64 www.GlutenFreeandMore.com December/January 2017 Up Your

TM I EAT LIKE A GENIUS You don’t have to be a genius to know that quinoa is loaded with hearty protein and packed with nutrition. But unfortunately quinoa tastes like… well, quinoa. So we challenged our chefs to whip up something a bit more flavorful. Plus, it had to be easy to tote around, a breeze to prepare, and couldn’t be loaded with sodium or funky ingredients. Voila! The Q Cup™ was born. All you need is hot water to enjoy a savory snack or a light meal that's ready in 5 minutes. It may not really raise your IQ but you’ll feel a whole lot smarter with each delicious forkful.  Just add hot water and it’s ready in 5 minutes  Good Source of protein and fiber  Less sodium than other lunch cups Cups!  Non-GMO  Wholesome and nutritious Gourmet Quinoa Three delicious avors: Savory Garlic & Mushroom Southwestern Barbeque Organic Quinoa with Sea Salt

Q-Cups.com | 800-999-8069naturals Q up more info and nd a store near you at: Q-Cups.comDecember/January 2017 GLUTEN FREE & MORE 65

LIVING NOW Consumer Ad (Living Without – Dec 2016 Jan 2017) Trim - 8.375 x 10.875 DESIGNER: Bob M. 09/27/16 v1 Pick-up Pre-Approved CONSUMER BY REBECCA REILLY Better Buns Easy homemade buttermilk rolls add warmth &comfort to your holiday menu

he perfect dinner rolls are soft, tender (not or cake batter than bread dough. It can’t be kneaded. crumbly) and delicious with just a hint of sweet- Buttermilk ensures these rolls have a moist texture ness. Buttermilk Rolls are all this—and more. and a rich buttery flavor. Double acting baking powder Easy and versatile, this recipe can also be used and yeast give them a light and fluffy texture. Baking toT make amazing Artisan Rolls and Burger Buns. powder delivers extra rise. And a pinch of ground gin- You’ll notice that the batter is more like quick bread ger adds a nice synergy. PHOTOGRPAHY BY REBECCA REILLY PHOTOGRPAHY

66 www.GlutenFreeandMore.com December/January 2017 Rebecca’s Gluten-Free Flour Blend Buttermilk Rolls with plastic wrap and place in a warm, draft- MAKES 5 CUPS MAKES 12 ROLLS free place to rise for 35 to 40 minutes. 1 cup sorghum flour You’ll want enough rolls for seconds and left- 7. Preheat oven to 375°F. 1 cup brown rice flour overs, so consider doubling the recipe. Once 8. Place pan on the middle rack of preheated 1 cup millet flour baked and cooled, these rolls can be frozen; oven and bake 30 minutes or until internal 1 cup tapioca starch/flour pop them in the microwave to refresh or warm temperature reaches 200°F. 1 cup cornstarch them gently in the oven or toaster. This recipe 9. Remove rolls from oven and turn them out 1. Combine ingredients until well can be made egg-free; see instructions. onto a cooling rack. blended. 2. Refrigerate in a tightly covered ❧ Cornmeal, for dusting Each roll contains 181 calories, 4g total fat, 1g saturated fat, 0g trans fat, 2mg cholesterol, 312 mg container until used. Ingredients 3 cups Rebecca’s Gluten-Free sodium, 31g carbohydrate, 3g fiber, 3g sugars, 4g may settle, so shake container or Four Blend, more for dusting protein, 20Est GL. stir to combine before using. work surface 3 teaspoons xanthan gum Each cup contains 476 calories, 2g total For Egg-Free Buttermilk Rolls, omit 3 egg fat, 0g saturated fat, 0g trans fat, 0mg 2 teaspoons double acting baking whites. Reduce oil to 2 tablespoons. Combine cholesterol, 6mg sodium, 106g carbohy- powder drate, 7g fiber, 0g sugars, 8g protein, 3 tablespoons flax meal or ground chia seeds 69Est GL. 2 tablespoons sugar with 9 tablespoons hot applesauce; use this 1 teaspoon fine sea salt mixture to replace egg whites in step 3. 1/8 teaspoon ground ginger 2 (21-teaspoon) packages active dry yeast Variation *TIP No buttermilk? Make 3 large egg whites, room tem- For Artisan Dinner Rolls or Burger Buns, your own buttermilk perature place ¼-cup scoops of dough (dusted with using dairy milk or 3 tablespoons oil of choice, more gluten-free flour) onto a cookie sheet lined with plant milk: Place 1 tablespoon vinegar or parchment paper that’s dusted with cornmeal. for brushing rolls lemon juice in a large 1¼–11/3 cups buttermilk of choice,* Arrange the scoops so they don’t touch, leaving glass measuring cup. warmed to 105°F-110°F about ½ inch between. Brush off excess flour Add enough milk of from the tops and gently brush them with oil. choice to measure 11/3 cups. Let sit several 1. Lightly oil a 12-count muffin pan. Dust the Loosely cover cookie sheet with plastic wrap minutes. Stir gently. and place it in a warm, draft-free place to rise bottom of each cup with cornmeal. Warm before adding 2. In the large bowl of an electric mixer, 35 to 40 minutes. Bake as instructed. to recipe. whisk together flour blend, xanthan gum, baking powder, sugar, salt and ginger until thoroughly combined. Stir in the yeast. 3. In a separate bowl, whisk the egg whites. Add oil and whisk to combine. 4. Mixing on low speed, pour 1¼ cups buttermilk and egg white mixture into the dry ingredients. Beat on medium-high speed until batter is smooth and shiny, about 5 minutes. If batter is too stiff and not smooth, add additional buttermilk, 1 tablespoon at a time.

PHOTOGRPAHY BY REBECCA REILLY PHOTOGRPAHY 5. Sprinkle gluten-free flour onto your counter. Using a ¼-cup scoop, drop batter onto the floured counter. Using your fingers, gently roll the batter in the flour and place it in a prepared muffin cup. Repeat with remaining batter. 6. Brush off excess flour from the tops. Using the back of a butter knife, mark each top, if Rebecca Reilly is a chef and cooking instructor. She is the author of Gluten-Free Baking: More desired, and gently brush it with oil. Cover pan Than 125 Recipes for Delectable Sweet and Savory Baked Goods (Simon & Schuster).

December/January 2017 GLUTEN FREE & MORE 67 BY MATTHEW KADEY, MS, RD Smash Mash Move& over mashed potatoes! Here’s proof that mashes can be more.

Bonus! Beets are loaded with anti-inflammatory phytonutrients.

Beet Apple Mash 2 red-skinned apples, chopped into on pan. Roast another 15 minutes or until MAKES 6 SERVINGS 1-inch pieces beets are easily pierced with a knife. Beets and apples create a fetching mash 11 tablespoons prepared horseradish 4. Place beets, apples, horseradish, thyme, with a cache of nutrients. No butter required! 2 teaspoons fresh thyme lemon zest and black pepper in a food Roasting the beets coaxes out their natural 2 teaspoons lemon zest processor container and process until sweetness. For a little crunch, garnish with 1/ teaspoon black pepper desired texture is reached. Taste and adjust roasted pumpkin seeds. seasonings, as needed. Serve hot. 1. Preheat oven to 400°F. 11 pounds beets, trimmed and sliced 2. Toss beets with oil and salt. Spread out Each serving contains 103 calories, 2g total into 1-inch chunks on a rimmed baking sheet. fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 294mg sodium, 22g carbohydrate, 2 teaspoons canola oil or grapeseed oil 3. Place in preheated oven and roast 30 5g fiber, 16g sugars, 2g protein, 6Est GL. 1/ teaspoon salt minutes. Stir beets and then place apples PHOTOGRPAHY BY MATTHEW KADEY BY MATTHEW PHOTOGRPAHY

68 www.GlutenFreeandMore.com December/January 2017 Curry Cauliflower Chickpea Mash MAKES 6 SERVINGS Cauliflower’s unique texture makes it a low-cal, low-carb stand-in for potatoes when making mashes. Chickpeas make the dish seem more substantial, while curry delivers an exotic edge.

1 head cauliflower, cut into florets 2 whole garlic cloves, peeled 1 (14-ounce) can chickpeas, drained Rutabaga Jerusalem and rinsed Artichoke Mash contains ❧ Juice of 1 lemon healthy prebiotics. 2 teaspoons curry powder Rutabaga Jerusalem 1/ teaspoon cayenne or chili powder Artichoke Mash 1/ teaspoon salt MAKES 6 SERVINGS 1/ teaspoon black pepper This mash has a peppery and nutty flavor, 1. Preheat oven to 375°F. along with a host of nutritional perks. 2. Slice off the top third of the garlic head 1. Place cauliflower florets and garlic in Jerusalem artichokes are packed with pre- to expose the cloves. Drizzle with oil and a steamer basket over 1-inch of water. biotics (items that feed the healthy bacteria wrap in foil. Bake in preheated oven until Bring to a boil and steam, covered, until in your digestive tract). Garnish this dish cloves are very tender, about 40 minutes. cauliflower is very tender, about 15 with herbs like rosemary or parsley. 3. Meanwhile, place rutabaga, Jerusalem minutes. Alternatively, place florets and artichokes and salt in a large saucepan. garlic in a large microwave-safe bowl with 1 whole garlic bulb Cover with cold water. Bring to a boil, 1 cup water, cover and microwave on high 1 teaspoon canola oil or grapeseed reduce heat and boil gently until 6 to 8 minutes. oil vegetables are easily pierced with a knife, 2. Place steamed cauliflower, garlic, 11 pounds rutabaga, peeled and cut about 20 minutes. Drain, reserving 1 cup chickpeas, lemon juice, curry powder, into 1-inch cubes cooking liquid. cayenne, salt and pepper in a food 1 pound Jerusalem artichokes 4. Return vegetables to the pot. Squeeze processor container and blend until (sunchokes), unpeeled, scrubbed, in the roasted garlic cloves, removing desired texture is reached. Taste and adjust cut into 1-inch pieces them from their foil wrappers. Add butter, seasonings, as needed. Serve hot. 1 teaspoon salt mustard and black pepper and mash with 3 tablespoons unsalted butter or a potato masher. Alternatively, mixture Each serving contains 147 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, dairy-free alternative can be processed in a food processor. If 241mg sodium, 27g carbohydrate, 9g fiber, 7g 2 teaspoon Dijon-style mustard needed, add some reserved cooking liquid sugars, 9g protein, 11Est GL. 1/ teaspoon black pepper and mash (or process) until desired texture is reached. Serve hot.

Each serving contains 160 calories, 7g total fat, 4g saturated fat, 0g trans fat, 15mg cholesterol, Low carb Curry 437mg sodium, 24g carbohydrate, 4g fiber, 13g Cauliflower Chickpea sugars, 3g protein, 9Est GL. Mash has lots of flavor.

Contributing chef Matthew Kadey, RD, (muffintinmania.com, rocketfuelsnacks. net) is a registered dietitian and food writer. He is author of The Muffin Tin Chef (Ulysses Press), The No-Cook, No-Bake Cookbook (Ulysses Press) and Rocket Fuel: Power-Packed Food for Sports and Adventure (VeloPress). PHOTOGRPAHY BY MATTHEW KADEY BY MATTHEW PHOTOGRPAHY

December/January 2017 GLUTEN FREE & MORE 69 health BY CHRISTINE BOYD, MPH

Heart HealthCeliac, the gluten-free diet & cardiovascular disease

ive years ago, Randy Humphries got up in the The Problem of Inflammation middle of the night to use the bathroom and Chronic inflammation is thought to be a triggering Fquickly realized he couldn’t walk. His left side factor in coronary heart disease, which is character- was weak and his face numb. His wife rushed him to ized by atherosclerosis, a buildup of plaque in the the hospital where doctors began emergency treat- arteries. When this plaque ruptures, it can form a clot ment for stroke. that blocks blood flow, causing a heart attack or, in the Fortunately, Humphries, then 58, recovered with brain, a stroke. few side effects. Not long after the stroke, however, “We know that people with high levels of systemic his doctors discovered he was anemic. Further inflammation—like those with autoimmune condi- tests revealed he had celiac disease and then, to tions, especially rheumatoid arthritis and lupus—have Humphries’ surprise, his gastroenterologist hinted more heart disease, specifically atherosclerosis,” says at a possible connection between celiac disease and Mankad. The same could be true in celiac disease. The stroke. celiac autoimmune process starts in the intestine but inflammatory markers can be more widespread, spill- Is There a Link? ing outside the gut, says Lebwohl, who points to an Recently, a number of studies have tried to answer interesting study out of Sweden. this question. Most research points to a slight In that study, researchers observed that people increased risk of cardiovascular events. A 2014 with celiac disease who’d had a heart attack were “dif- Cleveland Clinic study showed people with celiac ferent” from those without celiac disease who’d suf- disease had nearly twice the risk of heart disease fered a heart attack. The celiac patients were less likely and a slightly higher risk of stroke than the general to have traditional risk factors for heart disease—they population. were less likely to smoke, to be obese and to have high Thus far, the research doesn’t prove cause and cholesterol. The one thing both groups had in common effect, says cardiologist Rekha Mankad, MD, assistant was similarly high levels of an inflammatory marker professor of medicine at the Mayo Clinic. But she called C-reactive protein or CRP. The findings implicate adds, “Celiac disease patients should understand inflammation while also suggesting that people with there’s at least a potential increased risk of cardiovas- celiac disease can be at increased risk for heart disease cular disease.” without having classic risk factors, says Lebwohl. “Many people with celiac disease are worried about their cancer risk,” says celiac expert Benjamin Lower Your Risk Lebwohl, MD, a gastroenterologist at the Celiac Although people with celiac disease aren’t as likely Disease Center at Columbia University in New York. to show classic signs of heart disease risk, they aren’t “But in fact, heart disease runs neck and neck with immune to having them, says Mankad. A first step in

cancer in causes of death for people with celiac reducing your risk is to quit smoking if you smoke. THINKSTOCK/ISTOCK/NASTCO © HEARTBEAT OF DRAWING DOCTOR PHOTO disease.” Avoid excess weight, screen for high cholesterol and

70 www.GlutenFreeandMore.com December/January 2017 health

high blood pressure, consider prophylactic aspirin and talk with your doctor about having your CRP level checked. (Not all doctors agree that CRP is use- ful in monitoring heart disease.) Finally enjoy To further reduce your risk, meet annually the holidays! with a dietitian skilled in celiac disease to help ensure that your diet is both heart-healthy and that your exposure to gluten cross-contact is Heart-Healthy as low as possible. Check your celiac antibody GF Diet levels (tissue transglutaminase IgA) annually and Processed gluten-free consider a follow-up biopsy to confirm healing of foods can be low in fiber intestinal inflammation. Research hasn’t proven and loaded with sugar, that ongoing intestinal inflammation ups the risk salt and unhealthy fats. of cardiovascular disease but celiac experts think it The American Heart could be a factor. Association recommends nutrient-dense, single- Future Direction ingredient, naturally FAST, A number of recent heart health studies have taken gluten-free foods like aim at the gut microbiome. In one study, research- vegetables, fruit, beans, SENSITIVE, ers showed that volunteers who were given gut brown rice, buckwheat, flora-suppressing antibiotics before consuming red millet, quinoa, gluten- EASY free oats, avocado, fish, meat no longer created atherosclerosis-promoting olive oil and unsalted TO USE compounds. It suggests that gut microbes may nuts and seeds. Many of interact with certain dietary components like red these foods deliver a hefty meat to promote atherosclerosis. It also suggests dose of fiber to help lower that the gut microbiome, which has been shown to cholesterol and blood be different in those with celiac disease, might be pressure, as well as offer an important way to link celiac and heart disease, protection from stroke says Lebwohl. and type 2 diabetes. Other research is homing in on the potential effect of gluten on heart health, especially for those who aren’t celiacs. There’s a perception among some Fish Oil people in the general population that a low-gluten There’s good evidence diet could be protective against heart disease, says that omega-3 fatty acids, especially EPA and DHA Lebwohl. He and others at Columbia and Harvard found in fish and fish oil, are comparing the occurrence of heart attacks in support heart health and those individuals who report the highest versus the overall wellness. These companies offer gluten- lowest intake of gluten. free fish oil supplements. Depending on food choices, “the gluten-free diet isn’t intrinsically healthier for people who don’t Carlson Labs carlsonlabs.com Our test kit quickly have celiac disease,” Lebwohl notes. Packaged gluten-free foods “can be lower in fiber and higher in Country Life detects gluten down to calories than their gluten-containing counterparts. countrylifevitamins.com 10 ppm in food samples. But whether there’s a difference in heart health is an NOW Foods intense area of research.” nowfoods.com

PHOTO OF FRUIT ANDPHOTO VEGGIES ON FORK THINKSTOCK/ISTOCK/OKEA © www.ezgluten.com Christine Boyd, MPH, is Gluten Free & More’s health editor. 3523373929

December/January 2017 GLUTEN FREE & MORE 71 health BY CHRISTINE BOYD, MPH

Researchers look into proton pump Gotinhibitors &GERD? celiac disease

efore she was diagnosed with What are PPIs? disease are more likely than others to celiac disease, Erica Dermer, PPIs are a class of medications that have used PPIs. This is especially true of Bmanaging editor of Gluten suppress stomach acid. First introduced young adults, like Dermer, and people Free & More, suffered from frequent in the late 1980s, they are now readily who use combinations of acid-suppress- heartburn, gastric reflux and nausea. available over the counter. ing drugs and at higher doses. How- To tame the caustic heartburn and Symptoms like heartburn, reflux and ever, the study didn’t answer whether reflux, she was prescribed powerful pain in the upper abdomen are thought PPIs could actually contribute to celiac proton pump inhibitors (PPIs) but her to be due to the overproduction of stom- disease. symptoms didn’t fully resolve. At 25, ach acid, says Rudert. If you go to the “I don’t know if PPIs increase the she was concerned about taking GERD doctor with these symptoms, chances risk of celiac disease,” says study author medication long-term, particularly are you’ll be put on acid-suppressing Benjamin Lebwohl, MD, MS, a gastroen- with so little improvement to show medication. But these symptoms may be terologist at the Celiac Disease Center at for it. Pushing for answers, she finally the result of factors other than too much Columbia University. “When I saw these discovered she had celiac disease and stomach acid. They may be prompted results, I certainly reacted with concern gastroparesis (sluggish digestion). by diet, alcohol, medication side effects but it’s entirely possible the link could “My body was telling me some- or an underlying medical condition like be due to reverse causality.” That is, thing,” she says. “Taking PPIs was celiac disease. In one study, as many as symptoms related to undiagnosed celiac masking my symptoms, not address- 30 percent of newly diagnosed adults disease cause patients to go to the doctor ing the root cause.” with celiac disease reported having where they are given a PPI prescription. Dermer isn’t alone in turning to symptoms related to GERD. PPIs became a target of investigation PPIs. A 2008 study found that 1 in 5 An occasional episode of heartburn in celiac disease after experts recognized adult women regularly take them. isn’t a red flag but if you require acid- that the incidence of celiac is on the rise “PPIs are the go-to drug in gas- suppression medication longer than the and the uptick can’t be explained solely troenterology,” says Cynthia Rudert, recommended period of time (usually a by improvements in diagnosis. MD, an Atlanta-based board-certified few weeks or months), you need to look One important change in recent years gastroenterologist whose practice is for other causes, says Rudert. She says is the increased use of certain medica- made up largely of people with celiac she has treated a number of patients tions, says Lebwohl. He and his research disease and non-celiac gluten sensi- with celiac disease who were on acid- team focused their attention on medi- tivity. Quite a few of them had been suppressing medications for years, some cations that affect the stomach—the prescribed a proton pump inhibitor at even for decades, before finally being environment where ingested gluten first some point before being diagnosed, tested for celiac disease. lands. The researchers theorized that if she says. the stomach is less acidic (due to PPI use), Can PPIs Increase the Risk of Celiac the digestion of gluten may be altered Disease? in such a way that it’s more toxic and OF RX AND PHOTOGRAPH PILLS ©SHUTTERSTOCK/KLENGER A 2014 study shows people with celiac more likely to negatively stimulate the

72 www.GlutenFreeandMore.com December/January 2017 health

“My body was telling me something. Taking PPIs was masking my symptoms, not addressing the root cause.”

immune system in susceptible individuals. Another theory is that PPIs might alter intestinal permeability, allowing gluten to slip past the gut wall and switch on an autoimmune cascade, leading to celiac disease. If future research indicates that PPIs do, in fact, alter the stom- 2017 SHOWS ach environment to make it more likely to trigger celiac disease, doctors willl need to give targeted advice to family members and Austin, TX April 8-9 others at risk for developing celiac disease, says Lebwohl. For now, it’s premature to make recommendations to avoid PPIs if you have Columbus, OH April 29–30 an increased risk* of celiac disease. All medications have potential side effects and unintended Minneapolis, MN May 20–21 consequences, stresses Lebwohl. PPIs are potent medications, he says. Even though they’re available over the counter, they should Richmond, VA August 26–27 only be taken long-term under the care of a physician, he says, Indianapolis, IN September 23–24 noting that for some patients, a class of less potent acid-blocking medications, known as H2 receptor antagonists, can be just as Portland, OR October 21–22 effective. ➥ Other Possible Drug Associations Learn from leading experts and get your PPIs aren’t the only medications suggested to play a role in trig- questions answered. gering celiac disease. Research has shown taking multiple courses ➥ Solve your gluten-free cooking challenges of antibiotics appears to up the risk of developing celiac disease. with help from expert chefs. But once again, reverse causality could be to blame—symptoms of undiagnosed celiac disease may prompt patients to go to the doc- ➥ Meet Gluten Free & More’s editorial sta . tor where they’re given a prescription for antibiotics. ➥ Discover delicious allergy-friendly foods! Other recent research hints that iron supplementation in FREE SAMPLES pregnancy could increase celiac disease risk in infants. It’s unclear how excess iron might increase celiac risk but research has shown double the risk of celiac disease in people with a hereditary Sign up for e-mail alerts on discounted tickets disorder where too much dietary iron is accumulated in the body. and get more details at Researchers emphasize this potential link remains uncertain and it’s far too early to make recommendations about iron supplemen- www.GlutenFreeFoodAllergyFest.com tation in at-risk individuals. facebook.com/GFFAFest Much more research is needed to support these potential drug #g afest and supplement links. For the time being, these studies should Sponsored By raise questions, not concerns.

*Editor’s note: Celiac disease is a genetic autoimmune disorder. Family members of those with celiac are at increased risk of developing the disease Magazine themselves, as are those with related autoimmune conditions (like type 1 Gluten &Fre MORE e diabetes) and Down’s Syndrome.

Christine Boyd, MPH, is Gluten Free & More’s health editor.

December/January 2017 GLUTEN FREE & MORE 73 health BY CHRISTINE BOYD, MPH

leaky gut, leads to a body-wide inflam- The latest medical news for people with matory immune response. Researchers Research Roundup say they hope to use a combination allergies and food sensitivities of biomarkers one day to identify patients with NCWS and to monitor their response to treatment. Results were published in July 2016 in Gut. Celiacs in College According to a survey conduct- Editor’s note: Recent studies have hinted that ed by the New England Celiac wheat, not gluten, may be the culprit in non- celiac gluten sensitivity (NCGS). As a result, Organization (NECO), almost experts are increasingly calling it non-celiac half of college students with wheat sensitivity (NCWS). celiac disease say that eating gluten-free on campus is a problem. Students reported gluten Probiotic Impact on Gut cross-contamination in campus Biome cafeterias, difficulty socializing For the first time, a study has looked at due to embarrassment related to whether a multistrain probiotic could food and challenges advocating alter fecal microbiota counts in people for themselves with untrained with celiac disease. Conducted in food staff. Thirty percent of those Australia, the randomized clinical trial surveyed said they found “no included 45 adults with celiac disease solution” to their dietary restric- who reported only partial improve- tions on campus. Sixty percent ment in symptoms after 12 months on were unlikely to recommend a strict gluten-free diet. The multi- their university to others with strain probiotic (VSL#3) didn’t appear celiac disease. to significantly alter microbe composi-

NECO is a non-profit dedicat- tion. Researchers say it’s possible the IMAGES ©THINKSTOCK/CREATIVA OF ON STUDENT COLLEGE SNOWY DAY PHOTOGRAPH ed to educating and advocating daily dosage of probiotics (10 grams) for those with celiac disease and wasn’t high enough or the interven- non-celiac gluten sensitivity. tion wasn’t long enough in duration celiac disease and 40 without any GI (12 weeks). disease. NCWS individuals didn’t have The study was published in June Gluten Sensitivity Is Real the characteristic T-cell activation seen 2016 in Evidence-Based Complemen- There’s new evidence that non-celiac in celiac disease. But they did have a tary and Alternative Medicine. gluten sensitivity is a legitimate medi- unique marker of intestinal cellular cal condition. A study from Columbia damage—fatty acid-binding protein University in New York identified a bio- 2 (FABP2), which correlated with other Geography & Autoimmunity logical basis for the condition, which markers of acute systemic inflamma- Rates of allergic and autoimmune can cause abdominal pain, bloating tion. After six months of dietary treat- diseases are not evenly distributed and diarrhea, as well as fatigue, joint ment eliminating wheat and related around the world. For example, type 1 pain, brain fog and more. grains, levels of FABP2 and other diabetes is most prevalent in Sardinia, Researchers compared 80 individu- immune activation markers normal- Scandinavia and the UK and least als with non-celiac gluten sensitivity ized. Symptoms also improved. prevalent in China and South Ameri- (also called non-celiac wheat sensitiv- The finding supports the theory can countries. New research hints that ity, NCWS) with 40 individuals with that a weakened intestinal barrier, or regional differences in people’s gut

74 www.GlutenFreeandMore.com December/January 2017 Enjoy eating again!

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microbiota may help explain some of tions to food, venom and medication this geographic variation. Specifically, The bacteria in our gut combined) increased by 4 percent per researchers found that Bacteroides could play an important year, the report stated. Venom-related species, found in the gut biomes of anaphylaxis is most common in adults children from countries with higher role in the onset of aged 20 to 29; medication-related susceptibility to autoimmunity, pro- anaphylaxis is most common in those duce a type of lipopolysaccharide with celiac disease. 30 to 39. immune-inhibiting properties. It’s pos- Anaphylaxis is a body-wide and sible this could interfere with the early potentially life-threatening allergic education of the immune system and reaction. Symptoms may include dif- contribute to the development of auto- was digested differently in the guts ficulty breathing, hoarse voice, skin immunity. The research was published of mice treated with Pseudomonas rash/hives, nausea, vomiting or a feel- in July 2016 in Cell. aeruginosa (an opportunistic bacteria ing of doom. taken from patients with celiac When in doubt about a reaction, disease) compared with those treated experts recommend administering Intestinal Healing with Lactobacillus (often found in treatment with epinephrine and call- A body of research has suggested that probiotics). Pseudomonas aeruginosa ing 911 for emergency care. many celiac patients don’t experience produced gluten sequences that full mucosal (intestinal) recovery on stimulated inflammation in blood the gluten-free diet. However, new samples of patients with celiac disease, Eczema & Food Allergy research argues that mucosal recovery while Lactobacillus was able to detoxify According to a new study, infants who is the standard, not the exception. gluten. had eczema very early in life (at 1 to 2 The study, from Norway, included 127 The type of bacteria in our gut months of age) were at greatest risk adults with celiac disease. After eight contributes to the digestion of gluten, of developing a food allergy at age 3. years of dietary treatment, 94 percent which could increase or decrease the Their risk was nearly six times higher demonstrated mucosal recovery (81 chances of developing celiac disease in than young babies without eczema. percent were fully healed). Biopsies* of those at genetic risk, said researchers. The study, from Japan, was published this same group after just 12 months Nearly 40 percent of us carry the genes in August 2016 in The Journal of Der- on the gluten-free diet showed only 50 needed to develop celiac disease but matological Science. percent had achieved mucosal recov- just 1 percent develop the autoim- Eczema is an inflammatory skin ery, suggesting that recovery may take mune disorder. condition characterized by intense longer for some. Researchers concluded It’s premature to take Lactobacillus itching, redness and scaly rashes. that, at least in Norway, long-term or other probiotics in order to prevent An allergist can help manage the mucosal recovery is possible for the celiac disease, researchers said. Much condition and evaluate for food vast majority of adult celiac patients. more research is needed. The study allergies and other allergic conditions. was published online in June 2016 in According to the American College *Editor’s note: Intestinal biopsies are evaluat- Gastroenterology. of Allergy, Asthma & Immunology ed by Marsh scores. Marsh 0 is normal while Marsh 1 and 2 are characterized by some (ACAAI), eczema is considered part of changes, especially increased lymphocytes, a the “atopic march.” This involves the type of white blood cell. Marsh 3 is character- Spike in Anaphylaxis development of eczema, food allergy, ized by villous atrophy. Marsh 4 refers to total The incidence of food-related anaphy- allergic rhinitis (hay fever) and asthma, villous atrophy. laxis is on the rise, especially in kids. typically in that order. According to a report in The Journal of Allergy and Clinical Immunology (July Celiac Onset 2016), it jumped 10 percent per year The bacteria in our gut could play an between 2001 and 2010. Kids under important role in the onset of celiac age ten have the highest rates. Christine Boyd, MPH, is Gluten Free & disease. A new study showed gluten Incidence of all anaphylaxis (reac- More’s health editor.

76 www.GlutenFreeandMore.com December/January 2017 GLUTEN-FREE DIET | Quick-Start Guide

ere is a simple overview of the gluten-free diet. Not all areas of the diet are as clear-cut as portrayed Be a food Hby this guide. This is intended to be used as a temporary survival tool until additional information detective can be obtained. Understanding these dietary requirements will enable the newly diagnosed to read Call First labels of food products and determine if a product is gluten free. You can verify ingredients Celiac disease is a life-long genetic disorder affecting children and adults. When people with celiac by calling or e-mailing a food manufacturer and disease eat foods that contain gluten, it creates an immune-mediated toxic reaction that causes damage specifying the ingredient to the small intestine. This does not allow food to be properly absorbed. Even small amounts of gluten and the lot number of the in foods may affect those with celiac disease and cause health problems. Damage can occur to the small food in question. State your needs clearly—be bowel even in the absence of symptoms. patient, persistent and Gluten is the generic name for certain types of proteins contained in wheat, barley, rye and their derivatives. polite. Research indicates that pure, uncontaminated oats consumed in moderation (up to 1 cup dry oats daily) are tolerated by most celiacs. Gluten-free oats are currently available in the United States. Consult If In Doubt, Go your physician or dietitian before including oats in your diet and for regular monitoring. Without Don’t eat a food if you are unable to verify ➥ Grains allowed ➥ Grains not allowed in the ingredients or if any form the ingredient list is Rice, Corn (Maize), Soy, Potato, Tapioca, Beans, unavailable. Regardless Garfava, Sorghum, Quinoa, Millet, Buckwheat, Wheat (Einkorn, Durum, Faro, Graham, Kamut, of the amount eaten, if Arrowroot, Amaranth, Teff, Montina, Flax and Semolina, Spelt), Rye, Barley and Triticale. you have celiac disease, Nut Flours. damage to the small intestine occurs every time gluten is consumed, ➥ Foods/products that may contain gluten whether symptoms are Beers, Ales, Lager Marinades present or not. Breading & Coating Mixes Nutritional Supplements Brown Rice Syrup Pastas Wheat Free Is Not Communion Wafers Processed Luncheon Meats Gluten Free Products labeled wheat Croutons Sauces, Gravies free are not necessarily Dressings Self-basting Poultry gluten free. They may still Drugs & Over-the-Counter Medications Soup Bases contain spelt, rye or barley- Energy Bars Soy Sauce and Soy Sauce Solids based ingredients that are Flour & Cereal Products Stuffings, Dressings not gluten free. Spelt is a form of wheat. Herbal Supplements Thickeners (Roux) Imitation Bacon Vitamins & Mineral Supplements Imitation Seafood Keep in mind Starting the gluten-free diet before being tested ➥ What about alcohol? for celiac disease makes an Distilled alcoholic beverages and vinegars (except malt vinegar) are gluten free. Distilled products accurate diagnosis difficult. do not contain any harmful gluten peptides. Wine and hard liquor beverages are gluten free. Unless labeled otherwise, beers, ales and lagers are NOT gluten free.

GLUTEN APRIL/MAY & MORE FREE SPRING 2016 DELICIOUS Eat Great, Feel Better, Live Well The magazine with Always read the label againe for eole ith food allergies & sensitiities

| The key to understanding the gluten-free diet is to become a good label reader. the answers BREADS, CREAMY CAKE QUICK POPS, CHEESECAKE, EASTER SOFT PRETZELS I DINNER, Delicious Spring!& MORE Cheesecake, Quick Breads GluCake Pops, Eastert Dinneren FreGot Glutened e ui ies Don’t eat foods with labels that list questionable ingredients unless you can verify Gluten Free & More Creamy Cheesecake Pilates for & Easy Fruit DIGESTIVE Toppings, they do not contain or are not derived from prohibited grains. Labels must be read GutenFreeandMore.com HEALTH page 42

every time foods are purchased. Manufacturers can change ingredients at any time. GF TAX BREAKS I ■ recipes, recipes, recipes

Wheat used in products is identified on the label. Products bearing “gluten free” on GOT GLUTENED? I SOFT ■ expert advice PRETZELS

BRAIN HEALTHBRAIN Secrets to a 3 EASY MEALS the package must contain less than 20ppm gluten. ■ latest research Healthier Brain in your r/ay 201 lo ooer Gluten-Free Tax Breaks Display until May 2, 201 GlutenreeandMoreco

Beyond Celiac Celiac Disease Foundation Celiac Support Association Gluten Intolerance Group PO Box 544 20350 Ventura Blvd., Ste 240 PO Box 31700 31214 124th Ave. SE Ambler, PA 19002-0544 Woodland Hills, CA 91364 Omaha, NE 68131-0700 Auburn, WA 98092 215-325-1306 beyondceliac.org 818-716-1513 celiac.org 877-272-4272 csaceliacs.info 253-833-6655 gluten.net

©2016 Note: This guide is not meant to be an exhaustive resource. VISIT GLUTENFREEANDMORE.COM TO PURCHASE WALLET-SIZED GLUTEN-FREE DINING CARDS. December/January 2017 GLUTEN FREE & MORE 77 Gluten Free & More Pantry

For step-by-step flour blend instuctions, go to GlutenFreeandMore.com/flourblend

Milk Buttermilk Yogurt Butter Substitution Solutions (1 stick = 8 tablespoons = ½ cup = 4 ounces) Depending on the recipe, replace 1 cup Depending on the recipe, replace 1 cup Depending on the recipe, replace 1 cup cow's milk with 1 of the following: buttermilk with 1 of the following: yogurt with 1 of the following: Depending on the recipe, replace 1 cup rice milk 1 cup soy milk + 1 tablespoon 1 cup soy, rice or coconut yogurt 8 tablespoons butter with 1 of the 1 cup fruit juice lemon juice or 1 tablespoon 1 cup unsweetened applesauce following: 1 cup coconut milk cider vinegar (Let stand until 1 cup fruit puree 8 tablespoons Earth Balance (Non- 1 cup goat's milk, if tolerated slightly thickened.) Dairy) Buttery Spread or Sticks 1 cup hemp milk 1 cup coconut milk 8 tablespoons Spectrum Organic 7/8 cup rice milk Shortening 7/8 cup fruit juice 8 tablespoons coconut oil 7/8 cup water 8 tablespoons vegetable or olive oil For reduced fat: 6 tablespoons unsweetened applesauce + 2 tablespoons fat of choice Gluten-FreeTo make a flour blend, thoroughly Flour combine all Substitutions ingredients. You can double or triple these recipes to make as ------much blend as you need. Store in a covered container in the refrigerator until used. Eggs Depending on the recipe, replace 1 large All-Purpose Flour Blend High-Fiber Flour Blend High-Protein Flour Blend egg with 1 of the following: MAKES 3 CUPS MAKES 3 CUPS MAKES 3 CUPS ➥ Depending on the recipe, use this blend This high-fiber blend works for breads, pan- This nutritious blend works best in baked Flax or Chia Gel: 1 tablespoon flax for most gluten-free baking. cakes, snack bars and cookies that contain goods that require elasticity, such as meal, ground chia seed or salba seed chocolate, warm spices, raisins or other wraps and pie crusts. + 3 tablespoons hot water. (Let stand, 1½ cups white or brown rice flour (or fruits. It is not suited to delicately flavored stirring occasionally, about 5 minutes or combination) recipes, such as sugar cookies, crepes, cream 1 cup white or brown rice flour (or until thickened. Use without straining.) 3/4 cup tapioca starch/flour puffs, birthday cakes or cupcakes. combination) ➥ Egg Replacer: Ener-G Foods egg 3/4 cup cornstarch or potato starch 3/4 cup bean flour or chickpea flour replacer, according to package (not potato flour) 1 cup brown rice flour or sorghum 3/4 cup arrowroot starch, cornstarch directions flour or potato starch Each cup contains 510 calories, 2g total fat, 0g ➥Tofu: 4 tablespoons pureed silken tofu ½ cup teff flour (preferably light) ½ cup tapioca starch/flour saturated fat, 0g trans fat, 0mg cholesterol, + 1 teaspoon baking powder 6mg sodium, 117g carbohydrate, 3g fiber, 0g ½ cup millet flour or amaranth flour sugars, 5g protein, 83Est GL. Each cup contains 462 calories, 3g total fat, 0g 2/3 cup tapioca starch/flour saturated fat, 0g trans fat, 0mg cholesterol, ➥ Applesauce: 4 tablespoons unsweet------1/3 cup cornstarch or potato starch 17mg sodium, 100g carbohydrate, 5g fiber, 3g ened applesauce (or other fruit puree) sugars, 9g protein, 66Est GL. Each cup contains 481 calories, 3g total fat, 0g + 1 teaspoon baking powder Self-Rising Flour Blend saturated fat, 0g trans fat, 0mg cholesterol, 10mg sodium, 105g carbohydrate, 8g IMPORTANT! Replacing more than two eggs MAKES 3 CUPS fiber, 0g sugars, 9g protein, 68Est GL. can change the integrity of a recipe. For recipes Use this blend for muffins, scones, cakes, that call for a lot of eggs, like a quiche, use cupcakes or any recipe that uses baking pureed silken tofu, if soy is tolerated. Because egg substitutions add moisture, you may have powder for leavening. General Guidelines for Using Xanthan or Guar Gum Gum (xanthan or guar) is the key to successful gluten-free baking. It provides the bind- to increase baking times slightly. 1¼ cups sorghum flour ing needed to give the baked product proper elasticity, keeping it from crumbling. ■ Add ½ teaspoon xanthan or guar gum per cup of flour blend to make cakes, cookies, ------1 cup white or brown rice flour Nuts (or combination) bars, muffins and other quick breads. ■ Depending on the recipe, replace tree nuts 3/4 cup tapioca starch/flour Add 1 teaspoon per cup of flour blend to make yeast bread or other baked items that or peanuts with an equal amount of 1 of 4 teaspoons baking powder call for yeast. ■ the following: ½ teaspoon salt Add 1½ teaspoons per cup of flour blend to make pizza dough or pie crust. Toasted coconut flakes, Sunflower seeds, Note: If you purchase a commercial flour blend, read the ingredient list carefully. Some Each cup contains 495 calories, 3g total fat, 0g Toasted sesame seeds (use only 2 to 3 saturated fat, 0g trans fat, 0mg cholesterol, blends contain salt and xanthan or guar gum. If so, there is no need to add more. tablespoons), Crushed cornflakes, Crushed 863mg sodium, 110g carbohydrate, 7g fiber, Nutritional analyses of recipes are based on data supplied by the U.S. Department of Agri- 0g sugars, 10g protein, 71Est GL. culture and certain food companies. Nutrient amounts are approximate due to variances crispy rice cereal, Crushed potato chips OR in product brands, manufacturing and actual preparation. Pumpkin seeds

78 www.GlutenFreeandMore.com December/January 2017 gluten-free flours

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Adapted from Gluten-Free Makeovers by Beth Hillson. Available from Da Capo Press, a member of The GLUTEN-FREE FLOUR PHOTO © SIRYNA MELNYK/ISTOCK/THINKSTOCK FLOUR GLUTEN-FREE PHOTO Perseus Books Group. Copyright © 2011. Used with permission.

December/January 2017 GLUTEN FREE & MORE 79 recipe index & Allergen Guide

Gluten-FreeDairy-FreeEgg-Free No Peanuts,Soy-Free No NutsLow Sugar Low Sodium Appetizers Cherry Tomato Mini-Skewers, page 61 ■ ✱ ■ ✱ ■ ■ ■ Key Salami Chips, page 31 ■ ✱ ■ ■ ■ ■ ■ Icons (or colors) identify reci- Stuffed Mushrooms, page 30 ■ ✱ ■ ■ ■ ■ pes that are most appropri- ate for certain eating goals. ■ Guten-Free All recipes in Sauces & Dressings this magazine are gluten- Kale Orange Pesto, page 60 ■ ✱ ■ ✱ ■ ■ ■ free. ■ ■ ■ ■ ✱ ■ ■ ■ Dairy-Free Romesco Sauce, page 59 ✱ Dairy-Free substitutions Spicy Mayo Sauce, page 60 ■ ✱ ✱ ■ ■ ■ provided. Tomato Sauce, page 34 ■ ■ ■ ■ ■ ■ Egg-Free ✱ Egg-Free substitution Warm Bacon Vinaigrette, page 60 ■ ■ ■ ■ ■ ■ ■ instructions provided. ■ No Peanuts, No Nuts ✱ Nuts can be omitted or Bread substitutions provided. ■ ✱ ✱ ■ ■ ■ Artisan Dinner Rolls, page 67 ■ Soy-Free Burger Buns, page 67 ■ ✱ ✱ ■ ■ ■ ✱ Soy-Free substitutions Buttermilk Rolls, page 67 ■ ✱ ✱ ■ ■ ■ provided. ■ Low Sugar Recipe contains 5g of Entrees sugar or less per serving. Baked Ziti, page 34 ■ ✱ ✱ ■ ■ ■ ■ Low Sodium Recipe contains 140mg Christmas Tenderloin, page 33 ■ ■ ■ ■ ■ ■ ■ of sodium or less per Grilled Chicken Kabobs, page 62 ■ ■ ■ ✱ ■ ■ ■ serving. Meatballs, page 34 ■ ✱ ✱ ■ ■ ■

IMPORTANT: Read the Sides labels of all processed foods Beet Apple Mash, page 68 ■ ■ ■ ■ ■ that go into your recipe, such as broths, condiments, Curry Cauliflower Chickpea Mash, page 69 ■ ■ ■ ■ ■ sausages, chocolate chips, Green Beans with Red Bell Peppers, page 62 ■ ✱ ✱ ■ ■ ■ etc., to make sure they do ■ ✱ ■ ✱ ■ ■ ■ not contain any allergen Roasted Cauliflower with Kale Orange Pesto, page 61 you need to avoid. Roasted Potatoes with Warm Bacon Vinaigrette, page 64 ■ ■ ■ ■ ■ ■ ■ Manufacturers can Roasted Wrapped Asparagus, page 33 ■ ✱ ■ ■ ■ change their ingredients without warning. When Rutabaga Jerusalem Artichoke Mash, page 69 ■ ✱ ■ ■ ■ in doubt, contact the manufacturer directly. For a list of com-panies Desserts that offer gluten-free, aller- Apple Cranberry Pie, page 56 ■ ■ ✱ ■ ■ gy-friendly ingredients used Apple Galette, page 55 ■ ✱ ✱ ■ ■ in these recipes, refer to the Shopping List included in Black Bottom Coconut Macaroons, page 45 ■ ■ ✱ ■ ■ ■ the article. Chocolate Cream Pie, page 52 ■ ✱ ✱ ■ ■ BY REBECCA REILLY BUTTERMILK PHOTO ROLLS

STATEMENT OF OWNERSHIP, MANAGEMENT, AND CIRCULATION (Required by 39 U.S.C. 3685). 1. Title of Publication: Gluten Free & More. 2. Publication No.: 02-5121. 3. Filing Date: 9/30/16. 4. Issue Frequency: Bi-Monthly. 5. No. of Issues Published Annually: 6. 6. Annual Subscription Price: $36.00. 7. Known Office of Publication: 535 Connecticut Ave., Norwalk, CT 06854. Contact person: Tom Canfield, 203-857-3139. 8. Headquarters or General Business Office of the Publisher: Same as above. 9. Publisher: Phil Penny. Editor: Alicia Woodward. Managing Editor: N/A, Belvoir Media Group, 535 Connecticut Ave., Norwalk, CT 06854. 10. Owner: Belvoir Media Group, LLC 535 Connecticut Ave., Norwalk, CT 06854. 11. Known bondholders, mortgagees, and other security holders owning or holding 1 percent or more of total amounts of bonds, mortgages or other securities: None. 13. Title: Gluten Free & More. 14. Issue date for circulation data below: June/July 2016. 15. Extent and Nature of Circulation (Average No. Copies Each Issue During Preceding 12 Months/ No. Copies of Single Issue Published Nearest to Filing Date): a. Total No. of Copies Printed (120,083/117,000) b. Paid and/or Requested Circulation: 1. Paid/Requested Outside-County Mail Subscriptions Stated on Form 3541 (36,443/34,046). 2. Paid In-County Subscriptions (0/0). 3. Sales Through Dealers and Carriers, Street Vendors, Counter Sales, and Other Non-USPS Paid Distribution (14,364/14,459). 4. Other Classes Mailed Through the USPS (0/0). c. Total Paid and/or Requested Circulation (50,806/48,505). d. Free Distribution by Mail: 1. Outside-County as Stated on Form 3541 (2,907/2,206). 2. In-County as Stated on Form 3541 (0/0). 3. Other Classes Mailed Through the USPS (0/0). 4. Free Distribution Outside the Mail (7,820/7,137). e. Total Free Distribution (10,727/9,343). f. Total Distribution (61,533/57,848). g. Copies not Distributed (58,550/59,152). h. Total (120,083/117,000). i. Percent Paid and/or Requested Circulation (82.6%/83.8%). 16. Electronic Copy Circulation. a. Paid Electronic Copies (870/760). b. Total Paid Print Copies + Paid Electronic Copies (51,676/49,265). c. Total Print Distribution + Paid Electronic Copies (62,403/58,608). d. Percent Paid (82.8%/84.1%). 18. I certify that all information furnished on this form is true and complete. Tom Canfield, VP Circulation, 9/8/15.

80 www.GlutenFreeandMore.com December/January 2017 resources

Advertise in our February/March issue. Advertising Space Deadline: November 15, 2016 For information, contact Susan Tauster at [email protected] or call 630-858-1558.

Gluten-FreeDairy-FreeEgg-Free No Peanuts,Soy-Free No NutsLow Sugar Low Sodium More Desserts Cinnamon Caramel Pear Cupcakes, page 41 ■ ✱ ✱ ■ ■ Gingerbread Cookies, page 46 ■ ■ ✱ ■ ■ ■ Holiday Bark, page 35 ■ ✱ ■ ✱ ✱ ✱ Miracle Coconut Pie, page 54 ■ ✱ ■ ■ ■ Orange Clove Pomander Cupcakes, page 38 ■ ✱ ✱ ■ ■ Pecan Pie, page 53 ■ ✱ ✱ ■ Pie Crust, page 57 ■ ✱ ✱ ■ ■ ■ Pizzelles, page 47 ■ ■ ✱ ■ ■ ■ ■ Pumpkin Pie, page 51 ■ ✱ ■ ■ Ranger Cookies, page 48 ■ ✱ ✱ ■ ■ ■ Vanilla Chocolate Mint Cupcakes, page 40 ■ ✱ ✱ ■ ■

Sweet Toppings & Fillings Caramel Pear Compote Filling, page 41 ■ ✱ ■ ■ ■ Cinnamon Italian Meringue Buttercream Frosting, page 41 ■ ✱ ✱ ■ ■ Clove Italian Meringue Buttercream Frosting, page 38 ■ ✱ ✱ ■ ■ Crumble Topping, page 56 ■ ✱ ■ ■ ■ Mint Chocolate Chip Italian Meringue Buttercream Frosting, page 40 ■ ✱ ✱ ■ ■ Mint Chocolate Ganache Filling, page 40 ■ ✱ ■ ■ ■ ✱ PHOTOS: CUPCAKE PHOTO BY TIM HOREL; HOLIDAY COOKIES BY CHARLAOKSANA TIM HOREL; HOLIDAY BY CUPCAKE PHOTO PHOTOS: Royal Icing, page 46 ■ ■ ✱ ■ ■ ■

Gluten-Free Flour Blends Dee’s Cookie Flour Blend, page 49 ■ ■ ■ ■ ■ ■ ■ GF&M All-Purpose Flour Blend, page 78 ■ ■ ■ ■ ■ ■ ■ GF&M High-Fiber Flour Blend, page 78 ■ ■ ■ ■ ■ ■ ■ GF&M High-Protein Flour Blend, page 78 ■ ■ ■ ■ ■ ■ ■ GF&M Self-Rising Flour Blend, page 78 ■ ■ ■ ■ ■ ■ ■ Jules’ Homemade All-Purpose Flour Blend, page 54 ■ ■ ■ ■ ■ ■ ■ Rebecca’s Gluten-Free Flour Blend, page 67 ■ ■ ■ ■ ■ ■ ■

December/January 2017 GLUTEN FREE & MORE 81 food for thought BY SANDRA BEASLEY Heart of the Matter Stopping to give thanks

are stocked, what I see are not just bright labels, but stories. I think of Patsy Rosenberg, whose later- life dairy allergy threatened her passion for chocolate. Inventing a new chocolate cake meant botching one batter after another— but she persisted. Now Cherrybrook Kitchen has a whole line of gluten-free, dairy-free boxed mixes for brownies, pancakes, waffles and more. I think of Pam Nicholas, who created Izzi B’s Allergen-Free Cupcakes so that her daughter could share birthday treats—safe for her, delicious for everyone. Nicholas kept the company going even after her daughter outgrew her egg allergy. She went on to design recipes that avoid gluten, are vegan and use agave instead of refined sugar. arked outside the grocery store last bunnies in tartan kilts, sitting down to tea. Instead of allowing a dietary restriction December, I reached for my wallet Turned out she had driven up from Virginia, to make their worlds smaller, these Pand realized: my cash was gone. The several hours south, for the opportunity to entrepreneurs seized the opportunity to night before, I’d left my purse unattended sell her family-owned company’s Scottish create. That’s only half the battle. Then for a few hours during a party. Apparently, shortbread in a high-volume city store— they put in the hours of work it takes to let someone had spotted the wad of bills that except no one was buying. A few feet away, others know about their creation. They take I’d saved up for Christmas presents and her young daughter was running out of out the loan. They travel to trade shows. holiday groceries and pocketed it. games to amuse herself. They answer the emails. I wanted to cry. But there was still a I picked up two boxes. “I’m allergic,” I There are a thousand things that hurry house full of people to feed. I was speed said. “But my sister isn’t.” us from one place to another, especially walking to the counter to pick up my “Thank you for having a warm heart,” during the holidays. But when you see preordered ham when a woman flagged she said. a small business owner putting himself me down. A year later, I can’t remember a single or herself out there, stop if you can. We “Would you like some shortbread?” she item I bought to serve alongside that ham. benefit from their persistence, particularly asked. I looked at the plate on the table in I remember that woman’s voice and her as part of a dietary community that was front of her—a pyramid of golden, neatly boxes of shortbread. long ignored by the mass market. trimmed cubes of cookie. Launching and running your own com- I’ll choose having a warm heart over a “No, thank you,” I said. pany is exhausting; starting a culinary busi- full wallet, any day of the year. “Not even a sample?” ness is downright foolhardy. Yet people take “I can’t,” I said. the risk. Sometimes these ventures reflect Her shoulders slumped. Two more a family’s heritage or history. Other times, people passed by, each declining a sample. they reflect a sense of personal mission. Sandra Beasley is the author of Don’t Kill the Birthday Girl: Tales from an Allergic Life (Crown) She fidgeted with the stack of small boxes, When I walk down the specialty aisles where and three collections of poetry. She lives in WOMAN HOLDINGWOMAN SLICE OF WITH © HEART BREAD SHUTTERSTOCK/RACOM whose covers showed a watercolor of three allergy-friendly and gluten-free products Washington, DC.

82 www.GlutenFreeandMore.com December/January 2017 Live A Gluten-Free Life: Search for Now Find on the Now Find Apple or Google Play stores. Gluten Free!

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