Tag: Gluten-Free

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

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

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.

Taste Test: Better-For-You Chocolate Sandwich Cookies

by in Taste Test, February 27, 2014

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,Read more

This Week’s Nutrition News Feed

by in Food News, February 20, 2014

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 packagingRead more

Gluten-Free Valentine’s Day Dulce de Leche Deliciousness

by in Gluten-Free, February 12, 2014

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 toRead more

A Girl Scout Cookie Gets Its Gluten-Free Badge

by in Trends, January 28, 2014

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,Read more

Breakfast of the Month: Gluten-Free Carrot-Coconut Muffins

by in Amy's Whole Food Cooking, January 28, 2014

What I like most about creating gluten-free baked goods is combining a range of flours, particularly whole-grain and nut flours, to replace the wheat flour that one would normally find in a cake or muffins. Small amounts of quite a few flours help achieve a better texture than just a single variety.

Breakfast of the Month: Coconut Millet Porridge with Berry Compote

by in Amy's Whole Food Cooking, December 24, 2013

Millet is a golden-colored, gluten-free whole grain that tends to be a little dry when cooked, like rice or quinoa, but becomes soft and creamy when simmered with extra liquid. The addition of coconut milk complements it perfectly and gives porridge a luxurious texture and richness that really is a step up from your averageRead more

Tips for Gluten-Free Holiday Baking

by in Gluten-Free, December 20, 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-freeRead more

New Additions to the Gluten-Free Aisle

by in Gluten-Free, November 29, 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.