Tag: Gluten-Free

Breakfast of the Month: Coconut Pancakes with Cherry Compote

by in Amy's Whole Food Cooking, August 26, 2014

pancakes with cherry compote

Although these whole-grain pancakes are free of gluten and dairy, they are still decadent in the best way and definitely worthy of a special weekend breakfast. The batter is made up of four different forms of coconut: coconut flour, coconut milk, coconut oil and dried coconut. Since coconut has a naturally sweet flavor, you don’t need much in the way of additional sweeteners for a delicious pancake. Plus, the dried coconut flakes, added to the batter as they cook, result in a delightfully crunchy top. A cherry compote offers a quick and easy way to dress the pancakes up, but they are just a good with lots of fresh berries, summer fruit or even just a smear of jam. Read more

Adding the Yum Factor to Gluten-Free Cooking

by in Cookbooks, August 21, 2014

quinoa

Six years ago, Erin Scott was the happy, food-loving owner of a lifestyle boutique in Oakland, Calif., when she discovered she had celiac disease. The diagnosis transformed her life — not just her eating habits but her career. Instead of wallowing in the downsides of a newfound gluten-free existence, she launched the (now-popular) blog Yummy Supper, spending her days tinkering in the kitchen and taking vibrant photos of the concoctions she made for her family, which includes two gluten-intolerant children.

That passion for creative cooking, and her determination to make “flavorful, seasonal, food that just tastes good,” has spawned the just-arrived Yummy Supper: 100 Fresh, Luscious & Honest Recipes from a {Gluten-Free} Omnivore, with dishes like quinoa tabbouleh (recipe below) and zucchini ribbon “pasta” — not to mention sweets such as pluot parfaits with sunflower seeds.

Read more

Dessert of the Month: Nectarine-Raspberry Crisp with Quinoa Topping

by in Amy's Whole Food Cooking, August 19, 2014

nectarine-raspberry crisp
Crisps are one of the best summer desserts. They come together in minutes and can then be left alone to bake — no need to be exact about the timing, just bake until fragrant, golden and bubbling. With crisps, you get everything a pie has to offer in much less time and without any risk of a soggy crust.

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

7 Summer Sides That Will Make Everyone Happy

by in Healthy Recipes, June 29, 2014

quinoa

Throw a bash these days, and you’ll likely be faced with a barrage of requests from friends who are gluten-free, dairy-free, meat-free — you name it. But that doesn’t mean these guests are fun-free! Whatever your pals’ eating styles, they will be primed to party (and think you are the Best Host Ever) when you serve one of these dishes.

For the (Gluten-Free) Quinoa-tarian: Quinoa Salad (above)
Here, the gluten-free king of the grain aisle gets tossed with cubes of cucumber, red onion, and tomato in a simple oil-vinegar-lemon dressing. Fresh mint and parsley add bright flavor, and when the salad is spooned into endive spears with diced avocado, the whole thing becomes a party on a platter.

For the Flexitarian: Creamy Broccoli Salad
A little bit of bacon goes a long way in this tasty side — good news for friends who are trying to cut back on meat, especially the processed variety. Two strips of crisp bacon are finely chopped before being tossed with the broccoli, onions and golden raisins. Buttermilk, reduced-fat sour cream, lemon and bacon drippings form the irresistible dressing.
broccoli salad

Read more

Breakfast of the Month: Gluten-Free Zucchini Bread

by in Amy's Whole Food Cooking, June 24, 2014

zucchini bread

Zucchini are available year-round, but the summer growing season brings an abundance of all shapes and sizes of summer squash, from crookneck to pattypan to eight-ball. If you have a garden, you will be inundated with the green and golden vegetables right through October. This flavorful bread offers a great way to bring any type of zucchini or summer squash into your breakfast routine.

Read more

This Week’s Nutrition News Feed

by in Food News, June 6, 2014

peach
In this week’s news: Taking the long view of the diets du jour; growing up on raw foods; and having a complicated relationship with diet soda.

Will Gluten-Free Go the Way of Fat-Free?
Gluten-free. Paleo. Vegan. According to an opinion piece in the Los Angeles Times this week, someday we’ll likely look back on the current crop of diet trends with the same regret-slash-sheepishness we now view our fat-free binge of the 1980s and ’90s. (“Think of all the money and meals you wasted on fat-free ice cream and bone-dry chicken breasts that didn’t do you a lick of good,” writer David Sax admonishes us.) As the story points out, Jimmy Kimmel’s hit skit on gluten last month – featuring hilariously cringe-worthy responses from dieters who seem to shun gluten strictly for the cool quotient — perfectly capture our collective dietary cluelessness. But there are some winners out there: Fad diets appear to be big cash cows for food manufacturers, especially when they market products capitalizing on the nutrition words of the moment.

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

Dessert of the Month: Almond-Vanilla Mini Cakes with Rhubarb

by in Amy's Whole Food Cooking, May 20, 2014

rhubarb cakes
These mini cakes are a lot like macaroons: Crisp on the outside, thanks to plenty of almond meal,  and tender inside, from the combination of maple syrup and coconut oil. Not only are these little cakes dairy- and gluten-free but they’re also packed with nutritious ingredients, including chia seeds, flaxseeds, and flours ground from whole grains and nuts.

Read more

Millet, the Little Grain with Big Potential

by in Amy's Whole Food Cooking, May 11, 2014

millet

Millet is a small, round, gluten-free grain that cooks up light and fluffy in just 20 minutes. When cooked fresh, it has an earthy flavor and almost creamy mouthfeel. With its mild flavor and lovely sunny color, millet is an ideal grain for sweet and savory recipes.

Read more

123...