Tag: Gluten-Free

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.

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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.

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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.

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Dessert of the Month: Gluten-Free Jam Dot Cookies

by in Amy's Whole Food Cooking, April 15, 2014

cookies

When made with different colors of jam, these little cookies are reminiscent of a pretty collection of jewels. They satisfy both the need for something nutty and crisp and any desire for big fruity flavors — all in one bite. The combination of whole-grain flours, ground coconut and maple complement the assertive flavor of toasted hazelnuts perfectly. Choose your favorite jams and try experimenting with unconventional flavors like fig and black currant or with citrus marmalades.

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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.

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Dessert of the Month: Gluten-Free Pear and Almond Cake

by in Amy's Whole Food Cooking, March 18, 2014

pear cake
Here is a cake worth adding to your repertoire — it’s super-fast to put together, pleases many dietary requirements (it’s free of gluten and dairy) and can either be dressed up or down depending on how you serve it.

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Taste Test: Better-For-You Chocolate Sandwich Cookies

by in Taste Test, February 27, 2014

cookies
Reaching for a more wholesome cookie seems like a smart choice, but do these seemingly healthier brands pass the test for nutrition and flavor? Healthy Eats did a Taste Test to find out.

The Criteria
Each brand of cookie was rated on a 5-point scale (5 being the highest). The cookies were evaluated on taste, nutrition and ingredient quality, with special attention paid to the types of sweeteners and fats used in the all-important filling.

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This Week’s Nutrition News Feed

by in Food News, February 20, 2014

baby spinach

In this week’s news: California takes a hard stance on soft drinks; marketers realize there’s more bread to be made in the gluten-free aisle; and an amino acid in spinach gets the spotlight.

California to Bust Soda’s Bubble?
Along with several medical experts, a California state senator proposed adding a warning label to the packaging of sodas not unlike what now appears on cigarette packaging. The wording — developed by a panel of national healthcare leaders — would read, “STATE OF CALIFORNIA SAFETY WARNING: Drinking beverages with added sugar(s) contributes to obesity, diabetes, and tooth decay.” According to data cited, one soda a day raises an adult’s chances of being overweight by 27 percent and a child’s by 55 percent.

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Gluten-Free Valentine’s Day Dulce de Leche Deliciousness

by in Gluten-Free, February 12, 2014

stuffed cookies

No need for a box of chocolates to signify Valentine’s Day this year. Instead, just look to your pantry for a sweet-salty idea that will melt anyone’s heart. This dessert combines comforting chocolate chip cookies and tempting dulce de leche, which makes up the molten center. The fact that these stuffed cookies also happen to be gluten-free — that’s the sweetest part of all.

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A Girl Scout Cookie Gets Its Gluten-Free Badge

by in Trends, January 28, 2014

chocolate chips
Gluten-free dreams really do come true. The Girl Scouts have added a new cookie to their lineup — bite-size, certified gluten-free Chocolate Chip Shortbread cookies. The good news for many parents of gluten-intolerant kids is that their Girl-Scout-badge-carrying daughters can now actually eat the cookies they sell as part of the Girl Scout Cookie Program, which generates $700 million annually based on 200 million boxes sold.

Made with a basic gluten-free flour blend of rice flour, tapioca flour, cornstarch, potato starch, xanthan gum and guar gum, the new cookies contain no artificial flavors or colors, high-fructose corn syrup or hydrogenated oils — unlike most of the Girl Scout cookies. However, the cookies do contain other common food allergens, like dairy, egg and corn, as well as GMOs.

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