All Posts In Gluten-Free

Banana-Coconut Pudding Smoothie

by in Gluten-Free, April 3, 2015

The best way to add sweetness to your smoothie without adding sugar? Dates. They’re sweet and also full of soluble fiber to fill you up — just the solution for a morning meal. Read more

Get Your Greens Winter Soup

by in Gluten-Free, March 18, 2015

This gluten-free soup is packed with vitamin A- and C-rich greens that’ll help increase your immunity this cold and flu season. Vitamin C also helps form collagen, a building block of connective tissue that gives strength to skin, hair, and nails, and vitamin A is important to help maintain vision and skin health. Read more

Spicy Cinnamon Hot Cocoa Brownies

by in Gluten-Free, March 12, 2015

Spicy ingredients like cinnamon and cayenne may help bolster your immune system thanks to antioxidant, anti-inflammatory and sometimes even antibacterial properties. These gluten-free brownies have a spicy kick to get you through the last few weeks of winter. Read more

Hot Stuff: Spicy Recipes to Bolster Your Immune System

by in Gluten-Free, March 6, 2015

Next time you feel a cold coming on, reach for your spice cabinet and your fridge’s produce drawer to help rev up your immune system. With antioxidant, anti-inflammatory and sometimes even antibacterial properties, spices have long been prized for their medicinal qualities. From breakfast to dinner, spicy ingredients like cinnamon, allspice, cayenne, Chinese 5-spice powder, turmeric, curry powder and chile peppers step up to the plate to help keep you healthy. all day long. Read more

Forget the Fruit Cake! Bake One of These Gluten-Free Quickbreads for the Holidays

by in Gluten-Free, Healthy Recipes, December 10, 2014

Cranberry Loaf Cake
If you’re loathe to try your hand at yet another “great” fruitcake recipe this holiday season, you’re in luck. We’ve created four festive quickbread recipes that are perfect for the holidays. Wrap them up with a ribbon for the road, or keep them out on the counter for all-day snacking. The best part? You won’t be slaving away in the kitchen all day. When it comes to prep time, these quickbread recipes stay true to their name. Just pulse the ingredients in your food processor or stir them straight up in a bowl — no creaming butter necessary. Then, just let your oven do all the heavy lifting and enjoy these gluten-free quick breads that make the most of the season’s feel-good flavors.

Read more

Update: FDA Gluten-Free Labeling Regulation Takes Effect

by in Food News, Gluten-Free, August 5, 2014

gluten-free cupcakes
One year ago, the Food and Drug Administration (FDA) unveiled a plan to set guidelines for packaged foods claiming to be free of gluten. The FDA regulations, which are voluntary, take effect today and stipulate that any packaged food labeled “gluten-free” must contain no more than 20 parts per million of gluten.

While companies cannot be forced outright to disclose whether a product contains gluten or not, the standard could help establish a uniform definition of “gluten-free” for consumers and also help hold accountable those food manufacturers that promote their products as gluten-free.

Read more

Gluten-Free “Birdseed” Granola

by in Gluten-Free, May 22, 2014

birdseed granola
We love a wholesome and hearty breakfast to begin our days, and this granola has four different whole grains in it, so it is exactly that! It’s a great breakfast (or snack) for summer, paired with berries and yogurt. We jokingly call this granola “birdseed” because it looks a bit like it, with the millet and quinoa. We use butter, but coconut oil can be substituted for a dairy-free version. It keeps nicely all week in an airtight container.

Read more

The Secret to Great Gluten-Free Pizza? You’d Be Surprised.

by in Gluten-Free, May 10, 2014

meatball pizza

This Jimmy Kimmel video made the rounds this week when his show stumped a few civilians on the street by asking them to explain what gluten is. But Kimmel’s best line just might have been: “People are very anti-gluten, which bothers me because I’m very pro-pizza — and you can’t be pro-pizza and anti-gluten.”

Well, it turns out you actually can be — once you have a great gluten-free pizza dough. At Food Network Kitchen, we ate A LOT of gluten-free pizzas for research purposes before we developed our own gluten-free dough. From frozen to pizzeria-fresh, we tried everything we could get our hands on. Truth be told, most were disappointingly tough and gummy. Where was that chewy pull from the crust? After lots of conversation (and chewing), we realized that we were unfairly comparing gluten-free pizza dough to regular pizza dough. They are like apples and oranges. So we adjusted our expectations and found a few gluten-free pizzas that were good — and even some that were more than good.

Read more

My No. 1 Tip for Navigating a New Gluten-Free Lifestyle

by in Gluten-Free, May 1, 2014

Navigating a Gluten-Free LifestyleLast month I shared here on Healthy Eats that we discovered my daughter is gluten intolerant, and so for nearly a year I have been navigating the new waters of gluten-free living in our house. Since then I have been asked many questions by gluten-free folks wondering everything from whether going gluten-free has made a difference in my daughter’s life (answer is yes, like night and day) to wanting tips on going gluten-free or accommodating gluten-free guests.

I’ll back up and tell you that my initial response to gluten-free cooking was to head straight into my arsenal of recipes (and luckily, I have a lot of them) and start the swapping — corn starch for dredging, gluten-free flour blends for baking flour, tamari instead of soy sauce. While this wasn’t a bad start, it was ignoring an obvious solution, which is my number No. 1 tip for gluten-free neophytes: Start out making foods that are just naturally gluten-free.

Read more

Crepe Night: Gluten-Free Edition

by in Gluten-Free, April 3, 2014

Crepe Night: Gluten-Free EditionOne of our favorite special-treat meals is crepe night. We whip up a few batches of crepes and make an entire meal of them, starting with savory ham-and-Gruyere crepes (perhaps topped with a fried egg, called a “complete” crepe in French) and finishing with sweet versions — either lemon, butter and sugar, or the classic chocolate-hazelnut with sliced banana. In a throwback to our pre-kids life in Paris, our crepes are all served “street-style,” folded into large triangles and slipped into some parchment or laid on a paper plate. The family gathers around the kitchen island on barstools, and I play the short-order cook, serving crepes as they are ordered.

One of my daughters has become gluten-intolerant, however, so over the past year I’ve had to navigate the waters of a gluten-free world — learning swaps, and testing and retesting my old recipes in new gluten-free versions. And I’ve learned when to let go and accept that I simply cannot re-create a credible version without gluten (yes, I’m talking to you, croissants). Crepes fell into a category somewhere in between. We could make a passable version, but since the kids were on spring break and I was taking most of the week off to spend time with them, I figured I had the time to (finally) nail the gluten-free crepe. And I did.

Read more

123...