by Dana Angelo White in Gluten-Free, December 20, 2013
by Dana Angelo White in Gluten-Free, November 29, 2013
Wheat flours are an obvious no-no for gluten-free baking, but gluten is also commonly found in other baking staples like some brands of oats, as well as candies and leavening agents, so it’s important to read labels carefully. It’s also helpful to experiment with recipes ahead of time and find a good standard all-purpose gluten-free baking flour, like Bob’s Red Mill or Trader Joe’s brand.
If you follow a gluten-free diet or are just cooking for guests who do, here are some holiday sweets.
by Dana Angelo White in Gluten-Free, Grocery Shopping, September 28, 2013
With more and more gluten-free products on the market, finding the tastiest can be tricky. Here are some recent arrivals to the gluten-free aisle, just in time for the holidays.
by Dana Angelo White in Food News, Gluten-Free, August 6, 2013
If gluten-free cereal is on your shopping list, check out these tips and top brands before your next trip to the store.
by Amie Valpone in Gluten-Free, Healthy Recipes, June 28, 2013
Last week, the FDA issued concrete rules on what foods can qualify as officially gluten-free. Learn more about what this means for folks who need to avoid gluten, plus read up on some important tips.
More than 3 million Americans suffer from celiac disease, an autoimmune condition that makes them unable to digest gluten. The only way to treat the disease is to exclude gluten from the diet or else risk damage to the digestive system as well as nutrient deficiencies and other serious medical problems.
The new FDA rule mandates that products labeled “gluten-free” must contain no more than 20 parts per million of gluten. While many companies have already set this limit for themselves, the FDA rule, which food manufacturers must comply with by this time next year, will help ensure that companies using the term are adhering to the standard.
by Amie Valpone in Gluten-Free, Healthy Recipes, March 15, 2013
This party-perfect recipe is a great replacement for traditional mayonnaise-based salads; it gets its creamy texture from dairy-free yogurt. The fresh carrots, grapes and tarragon give this salad an exciting, fresh taste. Gluten-free pasta makes it gluten free, of course, but if you don’t have a sensitivity, any pasta will do.
by Amie Valpone in Gluten-Free, Healthy Recipes, March 11, 2013
When you think of St. Patrick’s Day, what comes to mind? The color green? Beer? Leprechauns? Well, this recipe has St. Paddy’s Day written all over it. These Brussels sprouts are doused in beer to give them a savory, hoppy taste (made with gluten-free beer so if you have a gluten sensitivity you can still enjoy them). I love roasting and steaming veggies to get food on the table fast, but I decided to create this recipe on the stovetop. You can also toss all of the ingredients into a baking dish and bake for 20 minutes at 350 degrees F if you prefer to roast them. There are only 5 pantry staples in this recipe so you’ll have these sprouts on the table with minimal effort.
by Amie Valpone in Gluten-Free, Healthy Recipes, Valentine's Day, February 14, 2013
Looking for an easy weeknight meal or weekend lunch? Whip up these mini green pizzas topped with spinach and pesto to pack on the fiber and flavor. For a unique spin on your regular pizza pie, this recipe uses ricotta cheese instead of mozzarella, and has gourmet toppings like baby spinach, pesto and sesame seeds. No need to wait for the dough to rise — I’ve subbed the dough for toasted gluten-free bread instead.
by Amie Valpone in Gluten-Free, Valentine's Day, February 12, 2013
Let’s not make dessert complicated this Valentine’s Day. For the easiest, tastiest dessert, all you need are three ingredients and three steps: cinnamon crackers, bananas and chocolate; then melt, roll and freeze! These are ingredients you most likely already have in your pantry, and if you don’t they’re certainly easy to find at any grocery store. The dairy-free chocolate-covered bananas are made extra-special with a crunchy coating of crushed cinnamon crackers. If you have kids, invite them to help out in the kitchen by peeling bananas or crushing the crackers. With such a tasty and simple recipe, this might just become a year round dessert staple.
by Amie Valpone in Gluten-Free, Valentine's Day, February 11, 2013
Instead of curling up with a pint of ice cream while watching a romantic comedy on Valentine’s Day, try a lower fat ice cream-alternative instead. This special sundae recipe uses low-fat ricotta cheese to lessen up the calories, while maintaining a creamy taste. Top your “sundae” with crunchy add-ins like KIND Healthy Grains Clusters along with a sprinkle of dried fruit and coconut flakes for a fun, crispy texture. (Save any extra granola and fruit for snacks later on during the week with milk or on top of yogurt.) A sprinkle of dairy-free chocolate makes this sundae gleefully indulgent. So go ahead, dig in all you want.
Are you planning on cooking a romantic dessert for your sweetheart on Valentine’s Day or want to spread the baked goods love to your friends and family? Here are some yummy, gluten-free desserts from a few amazingly talented bloggers and bakers. These desserts use some surprising ingredients like quinoa and buckwheat flour to make these sinfully sweet treats healthy for those who avoid gluten. You don’t have to be a master baker to create a mouthwatering dessert either — some of these recipes are just as simple as a delicious spin on pancakes! From fudge to cakes and even s’mores, these desserts will make everyone fall head over heels for gluten-free treats!
Valentine’s Day Round Up: 29 Gluten-Free Recipes
- Chocolate Almond Cake with Chocolate Butter Icing by Jeanne Sauvage of The Art of Gluten-Free Baking
- Raw Vegan Banana Chocolate Hazelnut Nutella Mousse Crepes by Tess Masters of Healthy Blender Recipes
- Gluten-Free Eclairs by Karen Morgan of Blackbird Bakery
- Devil’s Food Cupcakes from the Gluten-Free Mommy
- Allergy -Free Chocolate Rice Crispy Treats by Cybele Pascal of The Allergy-Friendly Cook Read more