Gluten Free & More December/January 2019 by Belvoir Media Group

Gluten Free BEST GF SUGAR COOKIE MIXES — Our Exclusive Review

& More

Delicious Eating • Healthy Living

Luscious DIY Sugar Cookies

EASY

Holiday Recipes Time-Saving Christmas Brunch page 56

Cocktail Party Faves page 62

Perfect Roast Turkey

Foodie Gift Guide

page 26 Display until January 31, 2019

#1 magazine for people with celiac disease, gluten sensitivity & food allergies

GlutenFreeandMore.com

December/January 2019

page 44

Gluten Free

contents

& More

December/January 2019

Yum! Homemade Holiday Cookies, page 34.

GlutenFree BEST GF SUGAR COOKIE MIXES — Our Exclusive Review

&More

Delicious Eating • Healthy Living

Luscious DIY Sugar Cookies

EASY

Holiday Recipes Time-Saving Christmas Brunch

page 16

Cocktail Party Faves page 16

Perfect Roast Turkey page 16

Foodie Gift Guide

page 16 Display until January 31, 2019

#1 magazine for people with celiac disease, gluten sensitivity & food allergies

December/January 2019

COVER PHOTOGRAPHY BY CHRISTINA ANTON; CHOCOLATE DIPPED COOKIES BY OKSANA CHARLA

on the cover

GlutenFreeandMore.com

in every issue

6 We Hear You 8 Editor’s Note 11 Contributors 32 Ask the Chef 76 GF Flour Replacements 77 Substitution Solutions 78 Casein-Free Diet Quick Guide 79 Gluten-Free Diet Quick Guide 80 Recipe Index & Allergen Guide

Features 34

IY Holiday Cookies D America’s all-time favorite cookies, all dressed up for the holidays.

Small Bites Party Tantalizing appetizers and sparkly cocktails help make the season merry and bright.

oast Turkey R Three failproof ways to an outstanding holiday bird.

66 GF Product Review

Stuffings & Sides Warm and welcoming casseroles with festive flair.

22 Company Spotlight

50 56

Christmas Morning Wake up to an amazing breakfast.

Sugar Cookie Mixes We taste-test gluten-free sugar cookie mixes to find the best you can buy.

All in the Family Amy’s Kitchen produces readymade gluten-free meals.

December/January 2019 GLUTEN FREE & MORE 3

BREAKFAST 56

DRINKS 63

DINING OUT 28

Departments Lifestyle

You Said It We asked, “What’s your trick for holiday thriving?” Here’s what you told us.

For practical information to make your life easier, don’t miss our Gluten-Free Survival Guides, pages 76–80.

PRODUCT REVIEW 66 The BEST Sugar Cookie Mix for you

Got “Issues” Sassy solutions to 14 We’ve your real life food dramas. The best ways to stretch before 16 Move! exercising.

Must Haves

Holiday Helpers New products we think you’ll love.

Gift Guide Ideas for the food26 Foodie sensitive people on your list.

How Tos

Things to Say When Ordering 28 Five Gluten-Free Dining out is a challenge. These tips will help. There’s a Vegan in My 30 Help! House! Keep everyone happy and well fed with a Spinach & Artichoke Strata.

4 www.GlutenFreeandMore.com December/January 2019

the Chef Food editor Beth Hillson 32 Ask answers your baking questions.

Health

to Breathe Managing asthma 20 Hard with food allergies or celiac disease. Patient Registry 72 ACeliac growing database meets a critical need. It could change your life. Roundup The latest medical 74 Research updates for people with allergies and food sensitivities.

Food for Thought

82 A Mother-Daughter Day

& More

GLAZED ROAST TURKEY PHOTO BY AMERICA'S TEST KITCHEN; PALEO BREAD STICKS BY TIM BENKO/BENKO PHOTOGRAPHICS; CAULIFLOWER BY JENNIFER B PHOTOGRAPHY; COSMO BY TIM BENKO/BENKO PHOTOGRAPHICS; CHOCOLATE DIPPED COOKIES & WAFFFLES BY OKSANA CHARLA

STUFFING 50

TURKEY 44

Gluten-Free Food Allergy Fests

editor's note

December/January 2019

Our Recipe Pledge Gluten Free & More strives to be your leading resource for a delicious life, lived well. Our recipes, created by chefs who are special-diet experts, are 100 percent gluten-free. Ingredient substitutions are provided (recipe permitting) for common food allergens like dairy, egg, peanut, soy and tree nuts.

A Delicious Holiday

ike most magazines, we work several months ahead of the actual calendar. We were baking holiday cookies and testing recipes for Thanksgiving dinner and Christmas breakfast over the summer. This being our cookie issue, we jumped into cookies in a big way. Managing editor Erica Dermer ordered dozens and dozens of glutenfree sugar cookie mixes; she and her testing team mixed, rolled, baked and tasted cookies for many weeks. (Want to know the best sugar cookie mixes out there? See Erica’s product review on page 66.) Beth Hillson created delicious new gluten-free cookie recipes, based on America’s short list of favorite cookies. (Check out Beth’s feature article on page 34.) We wanted cookies on our cover, of course. Various cookie spreads from two photography sessions didn’t make the grade. As we were pondering our plan B, I remembered the childhood fun my brothers and sisters (six of us) had when decorating Christmas cookies around our family’s big kitchen table. So I made Beth’s Roll-Out Sugar Cookies and re-created the bright-colored “paint” we used to decorate cookies when I was growing up, my grandmother’s old recipe. So easy! The vivid hues popped, the photos worked and

channeling my grandmother brought back some wonderful Christmas memories. I hope this issue prompts fond recollections, inspires delicious gluten-free holidays … and helps you make wonderful new memories, too.

Our readership includes those with mild to severe non-celiac wheat sensitivity, people with celiac disease and individuals with mild to severe food allergies and intolerances. Products advertised and/ or reviewed in these pages will not fit every reader’s individual dietary needs. Use advertised and reviewed products with full awareness of your specific food issues. Always read ingredient labels. When in doubt, contact the company directly.

Warmest wishes for a joyful season,

Our Mission Alicia Woodward Editor-in-Chief

P.S. The recipe for old-fashioned cookie “paint” (Egg Wash Glaze) is on page 43.

My Favorite Things

Gluten Free & More’s mission is to be the primary and indispensable source of information, inspiration and support for people living gluten-free and those with celiac disease, food sensitivities and food allergies. Our goal is to help our readers live healthy, happy and abundant lives.

Follow GlutenFreeAndMore Dining Out Don’t miss our tips for restaurant dining. See “Five Things to Say When Eating Out,” page 28.

Crazy for Cookies

Gobble, Gobble

These delicious recipes use the same group of ingredients—quick & simple. See “Homemade Holiday Cookies,” page 34.

America’s Test Kitchen shows three ways to roast a perfect holiday bird. See “Roast Turkey,” page 44.

8 www.GlutenFreeandMore.com December/January 2019

Party On! Celebrate the season with tasty bites and sparkling drinks. See “Small Bites Party,” page 62.

Twitter: @GlutenFreeMore Facebook /GlutenFreeandMore Instagram @GlutenFreeAndMoreMag Pinterest /GlutenFreeMore

PHOTOS: ALICIA IN KITCHEN BY STEPH ZIMMERMAN; DINING © GETTY IMAGES PLUS/ISTOCK/WAVEBREAK MEDIA/TURKEY BY AMERICA’S TEST KITCHEN; COCKTAIL BY TIM BENKO/BENKO PHOTOGRAPHICS

Join the fun at our Gluten-Free Food Allery Fests. We may be coming to a city near you! For our 2019 Fest schedule, go to GFFAFest.com.

Gluten Free

December/January 2019, Vol. 22, No. 1

cookies  brownies  cupcakes  easy cakes  mixes Made in a dedicated Gluten-free & Nut-free Bakery

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Gluten&FMroeree GlutenFree

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g • Healthy Livin

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V E RE

I VI US E Living Delicious Eating • LHealthy

Summer Favorites! EpiPen page

Alternatives

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FOOD

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DESIGN DIRECTOR Oksana Charla

MANAGING EDITOR Erica Dermer

FOOD EDITOR Beth Hillson

ASSOCIATE EDITORS Eve Becker Jules Shepard

TEST KITCHEN Madalene Rhyand

CONTRIBUTORS

Christine Boyd Mary Capone Kathryn Chadbourn Kim Lutz Taylor Miller April Peveteaux Sueson Vess Christine Woods, MSEd

CONTRIBUTING PHOTOGRAPHERS

America's Test Kitchen Christina Anton Jennifer B. Photography Tim Benko, Benko Photographics Oksana Charla Michael Mullen Jules Shepard Steph Zimmerman

ADVERTISING SALES

Susan Tauster National Accounts Manager 630-336-0916 stauster@GlutenFreeAndMore.com

MEDICAL ADVISORS

Amy Burkhart, MD, RD Shelley Case, BSc, RD Christine Doherty, ND Glenn T. Furuta, MD Stefano Guandalini, MD

ADVISORY BOARD Cynthia Kupper, CRD Executive Director Gluten Intolerance Group Marilyn Geller, CEO Celiac Disease Foundation PUBLISHER Philip L. Penny

Gluten Free & More is a lifestyle guide to achieving better health. It is written with your needs in mind but it is not a substitute for consulting with your physician or other healthcare providers. The publisher, editor and writers are not responsible for any adverse effects or consequences resulting from the use of suggestions, products or procedures that appear in this magazine. All matters regarding your health should be supervised by a licensed health-care professional. Nutritional analyses of recipes are based on data supplied by the U.S. Department of Agriculture and certain food companies. Nutrient amounts are approximate due to variances in product brands, manufacturing and actual preparation. The acceptance of advertising in this publication does not constitute or imply endorsement by Gluten Free & More or Belvoir Media Group LLC of any advertised product or service. Gluten Free & More and Belvoir Media Group LLC accept no responsibility for claims made in advertisements in this publication.

Subscriptions/Customer Service $36 (U.S.) annually to Gluten Free & More, P.O. Box 8535, Big Sandy, TX 757558535. Call toll free 800-474-8614 or subscribe online at GlutenFreeAndMore.com. Reprints Contact Jennifer Jimolka at 203-857-3144, jjimolka@ belvoir.com. Minimum order 1,000. Attention Retailers Sell Gluten Free & More in your store. Contact us at shaggett@aidcvt.com for more information. Write to Us We want to hear from you. Send your comments, questions or concerns to Gluten Free & More, 535 Connecticut Avenue, Norwalk, CT 06854-1713 or e-mail editor@ GlutenFreeAndMore.com. Send product samples to Gluten Free & More, 4351 N 36 Place #2, Phoenix, AZ 85018. All submissions become the property of Belvoir Media Group LLC and cannot be returned to the sender. Submissions chosen for publication may be edited for length or clarity. Gluten Free & More (ISSN 2379-9323) is published bi-monthly by Belvoir Media Group LLC, 535 Connecticut Avenue, Norwalk, CT 06854-1713.

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Robert Englander Chairman and CEO; Timothy H. Cole Executive Vice President, Editorial Director; Philip L. Penny Chief Operating Officer; Greg King Executive Vice President, Marketing Director; Ron Goldberg Chief Financial Officer; Tom Canfield Vice President, Circulation

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BEST BREWS 66

Perfect Burgers

20TH ANNIVERSARY ISSUE I MIX & MATCH FANCY CUPCAKES I SUMMER-FAVORITE RECIPES I GF SNACK BARS I BOOST YOUR MOOD WITH FOOD I FOOD BULLY ALERT

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POSTMASTER: Send address changes to Gluten Free & More P.O. Box 8535, Big Sandy,TX 75755-8535. Periodicals Postage Paid at Norwalk, CT, and at additional mailing offices.

10 www.GlutenFreeandMore.com December/January 2019

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contributors As the only person with celiac disease in her household of four, contributor Christine Boyd (“A Mother-Daughter Day,” page 82) is used to looking out for herself. So it came as a total surprise when her ten-year old daughter had her back on a recent motherdaughter outing. “It made me realize just how much she’s been taking in over the years,” Boyd says.

“There’s always some risk of crosscontamination whenever you eat in a restaurant,” says contributor Taylor Miller (“Five Things to Say When Eating Out,” page 28), who’s been living (and ordering) strictly gluten-free for over eight years. “Every restaurant customer, including every gluten-free customer, has the right to ask questions and dine safely. We educate waitstaff and chefs one order at a time.”

Contributor Kathryn Brown Chadbourn (“Christmas Morning,” page 56) loves to develop new gluten-free recipes. When it comes to holiday menus, she has spent a lot of time re-working traditional family favorites. Her breakfast recipes remain the biggest hit. “Before they visit, out-of-state relatives call and ask me to serve the Christmas breakfast menu—even when it’s not Christmas.”

Inhalers and epinephrine auto-injectors play a prominent role as health contributor Wendy Mondello (“Hard to Breathe,” page 20) helps her 15-year-old son successfully navigate life with asthma and food allergies. “Balancing both conditions can be difficult and scary,” she says. What helps her family most? “Preparation and communication—they’ve been essential in keeping my son healthy.”

December/January 2019 GLUTEN FREE & MORE 11

By Beth Hillson

PHOTOGRAPHY BY OKSANA CHARLA

Holiday Cookies

34 www.GlutenFreeandMore.com December/January 2019

America’s favorite roll-out and drop cookies, all dressed up for the holidays

Roll-Out Sugar Cookies

PHOTOGRAPH BY CHRISTINA ANTON

What’s behind the best-ever holiday cookies? This easy roll-out dough. Chill the dough after cutting out the cookies and before baking them; this prevents the cookie cut-outs from tearing and helps them keep their definition as they bake. PREP: 15 MI N UTES | CH I LL: 30 MI N UTES BAKE: 10–12 MI N UTES

Classic Roll-Out Sugar Cookies MAKES AB OUT 3 DOZEN (DEPEN DI NG ON SIZE)

Bring life to each reindeer, snowflake and holiday bell with colorful decorating. See our decorating tips on page 43. This recipe can be made with egg replacement; see instructions. Unfrosted cookies can be frozen up to 3 months. 3 cups Beth’s Cookie Flour Blend (page 39), more for dusting parchment paper 3/4 teaspoon baking powder 1/2 teaspoon salt

1 cup (2 sticks) unsalted butter or Earth Balance Buttery Sticks, softened 1 cup sugar 1 large egg 2 teaspoons pure vanilla extract 1 teaspoon pure almond extract, orange extract, lemon extract or ½ teaspoon peppermint flavoring, optional

1. Preheat oven to 375°F. 2. In a medium bowl, whisk together flour blend, baking powder and salt.

3. In a large bowl, beat butter and sugar on medium-high December/January 2019 GLUTEN FREE & MORE 35

Drop Cookies

PREP: 15 MI N UTES | CH I LL: 30 MI N UTES BAKE: 10–12 MI N UTES

Chocolate Chip Cookies M A K E S 1 8 TO 2 4 C O O K I E S

What could be more welcome at a holiday cookie swap than ever-popular chocolate chip cookies? Dress them up by frosting with white or dark chocolate. (See decorating ideas on page 43.) Baked cookies can be frozen up to 3 months. These cookies can be made with egg replacement; see instructions. ½ cups Beth’s Cookie Flour Blend (page 39) 1 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 6 tablespoons granulated sugar 6 tablespoons lightly packed brown sugar

40 www.GlutenFreeandMore.com December/January 2019

½ cup (1 stick) unsalted butter or Earth’s Balance Buttery Sticks, softened 1 large egg 1 tablespoon milk of choice 2 teaspoons pure vanilla extract 3/4 cup chocolate chips

1. In a medium bowl, whisk together flour blend, baking powder, baking soda and salt. 2. In a large bowl, combine granulated sugar and brown sugar. Add butter and beat until fluffy. Add egg, milk and vanilla and beat until smooth. Add flour mixture and beat just to combine. Fold in chocolate chips.

PHOTOGRAPHY BY OKSANA CHARLA

These three all-time favorite cookies are delicious as is and they’re easy to dress-up for the holidays with simple frosting tips. Like their roll-out cousins, they start with the same basic ingredients. A few add-ins give them separate personalities. No one will guess they’re related.

3. Chill batter at least 30 minutes. 4. Preheat oven to 375°F. Line 2 cookie sheets with parchment paper. 5. Drop dough in tablespoon-size mounds onto prepared cookie sheets, leaving 1 inch between cookies. Flatten dough slightly. 6. Place in preheated oven and bake 10 to 12 minutes or until cookie edges just begin to brown. 7. Remove from oven and let cool 5 minutes before transferring to a wire rack to cool completely. When cool, decorate cookies as desired or enjoy as is.

Make Ahead Plain or frosted cookies can be frozen up to 3 months.

Each cookie contains 112 calories, 5g total fat, 3g saturated fat, 0g trans fat, 19mg cholesterol, 58mg sodium, 17g carbohydrate, 1g fiber, 7g sugars, 1g protein, 11Est GL.

For Egg-Free Chocolate Chip Cookies, omit 1 egg. Reduce butter to ¼ cup (1/2 stick or 4 tablespoons). Combine 1 tablespoon flax meal with 3 tablespoons hot unsweetened applesauce; let cool 5 minutes. Use this mixture to replace the egg in step 2. If the dough is too sticky when handling, dust hands generously with flour blend. PREP: 15 MI N UTES | CH I LL: 30 MI N UTES | BAKE: 10–12 MI N UTES

Easy Drop Sugar Cookies M A K E S 1 8 TO 2 4 C O O K I E S

PHOTOGRAPHY BY OKSANA CHARLA

These uncomplicated cookies have comfort written all over them. To dress them up for Christmas, frost a third of each cookie with Confectioners’ Frosting (page 43) and sprinkle with crushed candy canes or sanding sugar. Alternatively, dust colored sprinkles over warm cookies. Dipping cooled cookies in melted dark or white chocolate adds another dimension of flavor and decoration. Or try “painting” reindeer faces on cookies. For classic Snickerdoodles, roll in cinnamon sugar before baking. ½ cups Beth’s Cookie Flour Blend (page 39) 1 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt ¾ cup sugar ½ cup (1 stick) unsalted butter or Earth Balance Buttery Sticks, softened 2 large eggs 2 teaspoons pure vanilla extract ❧ Cinnamon sugar (1 tablespoon sugar mixed with ½ teaspoon ground cinnamon) or gluten-free sprinkles of choice (page 71)

1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper. 2. In a medium bowl, whisk together flour blend, baking powder, baking soda and salt. 3. In a large bowl, beat together sugar and butter until fluffy, about 1 minute. Add flour mixture and beat until crumbly. Add eggs and vanilla and beat until smooth. Chill dough for 30 minutes.

4. Form chilled dough into tablespoon-size balls. For Snickerdoodles, roll in cinnamon sugar. Alternatively, flatten to a 1½-inch rounds and top with sprinkles. 5. Place in preheated oven and bake 10 to 12 minutes or until edges begin to brown. 6. Remove from oven and let cool 5 minutes in pan before handling. Each cookie contains 104 calories, 4g total fat, 3g saturated fat, 0g trans fat, 28mg cholesterol, 60mg sodium, 15g carbohydrate, 0g fiber, 7g sugars, 1g protein, 10Est GL.

For Egg-Free Easy Drop Sugar Cookies, omit 2 eggs. Reduce butter to 6 tablespoons. Combine 2 tablespoon flax meal with 6 tablespoons hot unsweetened applesauce; let cool 5 minutes. Use this mixture to replace the eggs in step 3. If the dough is too sticky when handling, dust hands generously with flour blend.

December/January 2019 GLUTEN FREE & MORE 41

By America's Test Kitchen

Roast Turkey PHOTOGRAPHY BY AMERICA’S TEST KITCHEN

3 ways to an outstanding holiday bird

44 www.GlutenFreeandMore.com December/January 2019

Just in time for the holidays, these foolproof recipes from America’s Test Kitchen show the science and proper techniques of roasting a turkey. A timeless cooking method, roasting transforms and builds flavor in America's all-time favorite holiday entrée.

BRI N E: 6 HOU RS | CH I LL: 30 MI N UTES ROAST: 105 MI N UTES | REST: 45 MINUTES

Herbed Roast Turkey S E R V E S 1 0 TO 1 2

A bounty of fresh herbs provides a flavorful roasted bird. This recipe requires refrigerating the brined turkey at least 6 hours or up to 12 hours before cooking (a longer brining time is preferable). Avoid turkeys that list anything other than “turkey” on their ingredient label. But if you’re using a self-basting turkey (such as a frozen Butterball) or a kosher turkey, do not brine in step 1—and check labels carefully for gluten and other allergens. If you want a turkey with extra-crisp skin, refrigerate the turkey, uncovered, 8 to 24 hours in step 2.

Turkey & Brine 1 cup salt 1 (12- to 14-pound) turkey, neck and giblets discarded

Herb Paste ¼ cups chopped fresh parsley 1 1 shallot, minced 4 teaspoons minced fresh thyme 2 garlic cloves, minced 2 teaspoons chopped fresh sage 1½ teaspoons minced fresh rosemary 1 teaspoon pepper ¾ teaspoon grated lemon zest ¾ teaspoon salt ¼ cup extra-virgin olive oil 1 teaspoon Dijon mustard

1. For turkey and brine, dissolve salt in 2 gallons cold water in large clean container. Submerge turkey in brine, cover and refrigerate at least 6 hours or up to 12 hours. 2. Remove turkey from brine and pat dry, inside and out, with paper towels. Transfer turkey, breast side up, to wire rack set in rimmed baking sheet and refrigerate, uncovered, 30 minutes.

3. For the herb paste, pulse parsley, shallot,

that falls onto cutting board. Tie legs together with kitchen twine and tuck wings behind back. 8. Place the turkey, breast side down, on prepared V-rack. Roast turkey in preheated oven 45 minutes. Remove pan from oven. Using 2 large wads of paper towels, rotate turkey breast side up. Continue to roast until breast registers 160°F and thighs register 175°F, 50 minutes to 1 hour longer. Transfer turkey to carving board and let rest 45 minutes. Carve turkey and serve.

thyme, garlic, sage, rosemary, pepper, lemon zest and salt in food processor until coarse paste is formed, about 10 pulses. Add olive oil and mustard and continue to pulse until mixture forms a smooth paste, 10 to 12 pulses, scraping down sides of bowl with rubber spatula after 5 pulses. Transfer herb paste to bowl. 4. Adjust oven rack to lowest position and preheat oven to 400°F. Line a V-rack with heavy-duty aluminum foil and poke several holes in foil. Set V-rack in roasting pan and spray foil with vegetable oil spray. Each 4-ounce serving contains 238 calories, 5. Transfer turkey to a large cutting 12g total fat, 3g saturated fat, 0g trans board. Using your fingers or handle of fat, 93mg cholesterol, 112mg sodium, spoon, gently loosen the skin covering the 0g carbohydrate, 0g fiber, 0g sugars, 32g breast, thighs and drumsticks. Place 1½ protein, 0Est GL. tablespoons herb paste under the skin of each side of breast. Gently press on the skin to distribute paste over the breast, thigh and drumstick meat. 6. Using a sharp paring knife, cut a 1½-inch vertical slit into the thickest part of each side of Incorporating a bounty of fresh herbs into a breast. Starting from the top roast turkey provides a flavorful alternative to a of the incision, swing the plain roasted bird. Adding the herbs seemed knife tip down to create straightforward, but it was not easy to get their flavor a 4- to 5-inch pocket to go more than skin deep—and the chefs wanted seriwithin the flesh. Place 1 ous herb flavor through and through. They first brined the tablespoon herb paste turkey to infuse the meat with salt and moisture; then, to in each pocket; using ensure crisp skin, they dried and refrigerated the turkey, your fingers, rub the uncovered, 30 minutes. To add intense herb flavor, they paste in a thin, even spread a potent herb paste on and beneath the skin of the turkey and inside its cavity, but the deepest flavor infusion layer. came from cutting two pockets into the breast and 7. Rub 1 tablespoon rubbing them with more of the paste. This created an herb paste inside the attractive swirl of herbs in every slice. The chefs ensured turkey cavity. Flip the the turkey would roast evenly by starting it breast turkey breast side down; side down in a V-rack and flipping it partway apply half of remaining through, giving the slow-cooking dark meat herb paste to turkey skin; extra exposure to the pan’s heat during the flip turkey breast side up and last hour or so in the oven. A 45-minute apply remaining herb paste to rest redistributed the juices. skin, pressing and patting to make paste adhere; reapply herb paste

Why This Recipe Works

December/January 2019 GLUTEN FREE & MORE 45

By Sueson Vess

Stuffings & Sides

PHOTOGRAPH BY JENNIFER B. PHOTOGRAPHY

Warm & welcoming casseroles

Gluten-Free | Dairy-Free | Egg-Free

These casserole recipes will help round out your holiday menu. Created with dietary needs in mind, they welcome everyone to the table. Delicious and nutrient-dense, they’re packed with holiday flavors and plenty of festive flair.

50 www.GlutenFreeandMore.com December/January 2019

PREP: 20 MI N UTES | SOAK: OVERN IGHT COOK: 55 MI N UTES

Rustic Wild Rice Stuffing with Cranberries & Pears M A K E S 8 TO 1 0 S E R V I N G S

PHOTOGRAPH BY JENNIFER B. PHOTOGRAPHY

The nutty flavor of wild rice harmonizes perfectly with earthy mushrooms and sweet-tart cranberries and pears. Vegetables round out this breadfree stuffing and create a delicious vegan dish that can be baked in a prebaked acorn squash or small pumpkin for individual servings. 11/2 cups uncooked wild rice, soaked over night (4 cups cooked) 2 tablespoons avocado oil, grapeseed oil or vegetable oil of choice 2 cups chopped mushrooms (button, crimini, shiitake or combination) 1 cup minced white, yellow or red onion (1 medium onion) 1 cup minced celery (3-4 medium stalks) 1 cup minced carrots (2-3 medium carrots) 11/2 cups peeled, diced pears (1-2 small pears) 1/3 cup dried cranberries, fruit juice sweet ened if possible 1/4 cup gluten-free, dairy-free vegetable or chicken broth (preferably low/no salt) 1 teaspoon dried sage 1 teaspoon dried thyme 1/2 teaspoon sea salt 1/4 teaspoon black pepper

1. Place wild rice and 4 cups of water in a large pot, cover and let sit overnight. Rice will double in volume. Drain and discard soaking water. Bring a large pot of salted water to boil; add soaked and drained wild rice, return to a boil, cover, turn heat to low/simmer and cook until tender, about 25 minutes. 2. While rice is cooking, place oil in a large skillet. Sauté mushrooms, onion, celery and carrots over medium-high heat 7 minutes or until vegetables are softened. Add diced pears and cook 3 more minutes. 3. Preheat oven to 350°F. Lightly oil a 3-quart baking dish. 4. Place cooked rice, vegetable/pear mix, dried cranberries, broth, sage, thyme, salt and pepper in prepared baking dish. Stir gently to combine ingredients. 5. Place in preheated oven, covered, and bake 20 minutes.

Each serving contains 154 calories, 4g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 139mg sodium, 26g carbohydrate, 4g fiber, 4g sugars, 4g protein, 13Est GL.

To make Roasted Acorn Squash, preheat oven to 350°F. Cut acorn squash in half and remove the seeds. Place squash, cut sides down, in baking dish and add 1 inch of water. Bake in preheated oven about 30 minutes. Turn over, drain and let rest until ready to fill. When filled, heat in oven until warm, about 15 minutes.

◀ Make Ahead You can prepare this recipe 2 to 3 days in advance. Make it through step 4 and refrigerate. Then complete the recipe on the day you’re serving it. Add 10 minutes to baking time to accommodate chilled ingredients. Wild rice can be made 3 to 5 days in advance and refrigerated.

PREP: 20 MI N UTES | BAKE: 40 MI N UTES

Savory Southern Corn Pudding M A K E S 8 TO 1 0 S E R V I N G S

Corn puddings are as regional and varied as the people who enjoy them. The common denominator (corn) can be a problem food for some; if so, grated butternut squash makes a tasty alternative. Butternut squash retains its shape and provides a touch of sweetness, similar to corn. The addition of rice to this recipe creates a creamy dish even when using dairy-free substitutes and/or egg substitutes. 4 cups uncooked corn (from about 4 ears), frozen corn (thawed and drained) or grated raw butternut squash 1/4 cup sugar or honey 1/3 cup white rice (uncooked, not instant) 1 teaspoon dry mustard powder 1 teaspoon sea salt

Gluten-Free | Can be Dairy-Free | Can be Egg-Free Can be Corn-Free

December/January 2019 GLUTEN FREE & MORE 51

By Kathryn Brown Chadbourn

Christmas Morning

PHOTO OF CHRISTMAS MORNING © GETTY IMAGES PLUS/ISTOCK/JACK FROG

Wake up to an amazing holiday breakfast

These easy recipes can be made ahead so you won’t be stuck in the kitchen on Christmas morning. The good news is that they’re actually tastier the next day. With much of the work done beforehand, start the coffee brewing and you’ll have a festive breakfast ready before you know it.

56 www.GlutenFreeandMore.com December/January 2019

P R E P: 3 0 M I N U T E S | B A K E : 4 5 – 5 0 M I N U T E S

Crab Gruyere Quiche MAKES 8 SERVI NGS

Indulge your palate with the rich taste of crab and cheese. This savory quiche is best made a day ahead, allowing the flavors to meld. In the morning, just reheat. Quiche can be baked, sliced into servings and frozen up to a month. This recipe can be made crab-free and egg-free; see instructions. 4½ ounces cooked crab meat or 1

1 cup heavy whipping cream or canned coconut cream

(6-ounce) can crab meat, drained

Cranberry, Pear & Blueberry Compote

2 cups (6 ounces) grated Gruyere

½ cup whole milk of choice 3 large eggs, beaten

cheese or grated dairy-free cheese

¼ teaspoon salt

of choice

MAKES 10 SERVI NGS

1/8 teaspoon black pepper

3-4 small green onions, minced

1/8 teaspoon ground nutmeg

1 (9-inch) unbaked GF pie crust (page

1/8 teaspoon cayenne pepper

60) or gluten-free crust of choice

1. Preheat oven to 425°F. 2. In a large bowl, whisk together whipping cream, milk, beaten eggs, salt, pepper, nutmeg and cayenne pepper.

3. Spread drained crab meat, cheese and green onions over pie crust. Pour in whipping cream mixture. 4. Place quiche in preheated oven and bake 15 minutes. Reduce heat to 375°F and bake an additional 30 to 35 minutes. The top of the quiche should be golden brown. 5. Remove from oven and let cool. Then slice into servings, cover quiche and refrigerate. 6. The next morning, preheat oven to 250°F. Reheat chilled quiche 15 to 20 minutes or until quiche is hot. PHOTOS BY KATHRYN CHADBOURN

P R E P: 1 5 M I N U T E S | C O O K : 1 0 M I N U T E S

Each serving contains 370 calories, 27g total fat, 15g saturated fat, 0g trans fat, 179mg cholesterol, 366mg sodium, 17g carbohydrate, 1g fiber, 1g sugars, 14g protein, 9Est GL.

For Egg-Free Quiche, omit 3 eggs. Combine 6 tablespoons of Follow Your Heart VeganEgg with 1/2 cup ice-cold water; mix until smooth. Use this mixture to replace the eggs in step 2. If the crust is browning too fast when baking, cover the quiche with foil after 20 minutes in the oven. For Crab-Free Quiche, omit the crab. Sauté 8 ounces chopped mushrooms in a skillet until browned. Drain mushrooms on paper towels. Then place mushrooms in pie crust in place of crab meat in step 3.

This festive mixture of sweet and sour fruit might become a new breakfast favorite. Make it a day ahead and chill, so the compote sets up. It makes a delicious and colorful side, as well as a fruity topping for waffles. 1 cup sugar 1 cup water 12 ounces fresh or frozen cranberries (if frozen, thaw and drain) 2 ripe pears, peeled, cored and cubed 1 pint fresh blueberries

1. Combine sugar and water in a medium saucepan. Bring to a boil. Lower heat to medium, stir in cranberries and cook 5 minutes. 2. Add cubed pears and continue cooking until cranberries and pears are soft and cooked through, about 5 minutes. 3. Remove from heat and stir in blueberries. 4. Let cool. Pour into a container, cover and refrigerate. 5. Serve chilled compote the next day. Each serving contains 136 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 1mg sodium, 35g carbohydrate, 4g fiber, 29g sugars, 1g protein, 17Est GL.

December/January 2019 GLUTEN FREE & MORE 57

By Mary Capone

Small Bites Party I

f you’re planning a festive gathering, keep it simple and fun with make-ahead savory bites and easy sparkling cocktails. Your guests will be delighted to mingle and chat with a bright, bubbly drink in one hand and a tasty bite in the other. In the season of heavy holiday food, these appetizers will make everyone feel liberated. Prepare these recipes ahead, so you can relax and enjoy the party. These bites can be served at room temperature; no need to worry about keeping them chilled or hot. If you’re expecting a crowd, double the recipes. These yummy little bites won’t last long, so it’s good to think big.

Cheese & Chives Puffs MAKES 3 DOZEN PU FFS

Bite-size puffs are airy, yet full of cheese flavor. They can be prepared 1 to 2 days ahead and refrigerated; reheat before serving. The recipe is easily doubled or tripled for a crowd. It can be made egg-free; see instructions. 2/3 cup brown rice flour ¼ cup potato starch (not potato flour) 2 tablespoons sweet rice flour 1 teaspoon xanthan gum ❧ Pinch of salt 1 cup water ½ cup (1 stick) unsalted butter or Earth Balance Buttery Sticks ❧ Pinch of freshly grated nutmeg or ground nutmeg 4 large eggs 1/4 cup grated cheese of choice (Parmesan, sharp cheddar or Gruyere), more for sprinkling on top 2 tablespoons fresh chopped chives, optional

1. Preheat oven to 425°F. Lightly grease 2 baking sheets or line them with parchment paper.

2. Combine brown rice flour, potato starch, sweet rice flour, xanthan gum and salt. Mix well and set aside.

3. In a medium saucepan, heat water, butter and nutmeg over medium heat until butter is melted and water simmers.

4. Lower heat and add flour mixture, stirring until dough forms. Cook over low heat, stirring constantly until mixture begins to dry and pull away from pan, about 2 minutes.

62 www.GlutenFreeandMore.com December/January 2019

PHOTOGRAPHY BY TIM BENKO; BENKO PHOTOGRAPHICS

Big flavor comes in small bites

P R E P: 1 8 M I N U T E S | B A K E : 1 5 M I N U T E S

Check out our favorite Prosecco in “Foodie Gift Guide,” page 26.

5. Pour hot flour mixture into food processor and let cool 5

PHOTOGRAPHY BY TIM BENKO; BENKO PHOTOGRAPHICS

minutes. Add eggs, cheese and chives (if using) and pulse until ingredients are thoroughly combined. Dough will be very sticky. 6. Spoon dough into a pastry bag with a large round tip or cut ½ inch from the corner of a large zip-top plastic bag and fill with dough. Squeeze out small, round mounds of dough, each about 1 inch in diameter, onto prepared baking sheets. Lightly press down the top of each mound and smooth it with wet fingers. (Alternatively, scoop portions of dough using two spoons. Drop each portion onto prepared baking sheets and smooth each with wet fingers.) Sprinkle tops with grated cheese, if desired. 7. Place in preheated oven and bake 15 minutes. Then lower oven temperature to 350°F and bake 5 more minutes or until puffs are golden brown. 8. Turn off oven and leave baking sheets in oven with door slightly ajar for 1 hour, if possible. This allows the inside of the puffs to become dry and hollow. Each cheese puff contains 51 calories, 3g total fat, 2g saturated fat, 0g trans fat, 31mg cholesterol, 22mg sodium, 4g carbohydrate, 0g fiber, 0g sugars, 1g protein, 3Est GL.

Egg-Free For Egg-Free Cheese & Chives Puffs, omit 4 eggs. Reduce butter to 6 tablespoons. Mix 6 tablespoons Follow Your Heart VeganEgg with 3/4 cup ice-cold water until smooth. Add 1/2 teaspoon baking powder and blend well. After flour mixture is completely cool, add this mixture in step 5. After lowering temperature in step 7, increase baking time by 5-minute increments until puffs are golden brown.

P R E P: 5 M I N U T E S

Cosmo Champagne MAKES 1 SERVI NG

Prepare the freshly squeezed lime juice ahead or have a bowl of lime wedges at hand. Cut thin slices of limes for a floating garnish. 1 ounce potato vodka 1 ounce unsweetened cranberry juice (if using cranberry cocktail, omit agave) 1 ounce freshly squeezed lime juice (about 2-3 lime wedges) ❧ Ice ❧ Dash of agave syrup or pinch of sugar, if needed 2 ounces dry champagne or Prosecco sparkling wine ❧ Lime slices, thinly cut, for garnish

1. Combine vodka, cranberry juice, lime juice and ice in a cocktail shaker. Shake until ice breaks up and the shaker is very cold. Taste for tartness. If the drink is too tart, add a dash of agave syrup. 2. Pour into a martini glass and top with champagne or Prosecco. 3. Add a lime slice for garnish. Each serving contains 581 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 28mg sodium, 24g carbohydrate, 0g fiber, 11g sugars, 0g protein, 9Est GL.

December/January 2019 GLUTEN FREE & MORE 63

The BEST Sugar Cookie Mix for you

66 www.GlutenFreeandMore.com December/January 2019

By Erica Dermer

PHOTOGRAPHY BY OKSANA CHARLA

GF PRODUCT REVIEW

substitutions

GF Flour Replacements

(light) Flours

Neutral

High-Protein Flours

High-Fiber Flours

Stabilizers

Starches

Gums

Brown Rice Flour

Amaranth Flour

Flax Seed Meal

Arrowroot Powder

Agar Powder

Corn Flour

Buckwheat Flour

Ground Chia Seed

Cornstarch

Carrageenan

Sorghum Flour

Chickpea Flour

Potato Flour (not Potato Starch)

Kudzu Root Starch or Kuzu

Gelatin Powder

Sweet Rice Flour

Millet Flour

Corn Flour

Potato Starch (not Potato Flour)

Guar Gum

White Rice Flour

Oat Flour

Mesquite Flour

Sweet Potato Flour

Locust Bean Gum

Quinoa Flour

Oat Flour

Tapioca Starch/Flour

Psyllium Seed Powder

Sorghum Flour

Quinoa Flour

Teff Flour

(add texture and moisture)

Xanthan Gum

76 www.GlutenFreeandMore.com December/January 2019

Use this chart as a guide to help select replacement gluten-free flours for all your baking. While not identical, the flours in each column have comparable baking characteristics and serve a similar function in building structure in recipes. If you can’t tolerate a certain flour or you’ve run out, find another flour in the same column (not row) and use it as a substitute.

Substitution Solutions DAIRY Milk Depending on the recipe, replace 1 cup cow's milk with 1 of the following:

1 1 1 1 1

cup rice milk cup fruit juice cup coconut milk cup goat's milk, if tolerated cup hemp milk

Buttermilk Depending on the recipe, replace 1 cup buttermilk with 1 of the following:

1 cup soy milk + 1 tablespoon 1 7/8 7/8 7/8

lemon juice or 1 tablespoon cider vinegar (Let stand until slightly thickened.) cup coconut milk cup rice milk cup fruit juice cup water

Yogurt Depending on the recipe, replace 1 cup yogurt with 1 of the following:

1 cup soy, rice or coconut yogurt 1 cup unsweetened applesauce 1 cup fruit puree

EGG

Depending on the recipe, replace 1 large egg with 1 of the following: Flax or Chia Gel: 1 tablespoon flax meal, ground chia seed or salba seed + 3 tablespoons hot water. (Let stand, stirring occasionally, about 5 minutes or until thickened. Use without straining.) gg Replacer: Ener-G Foods E egg replacer or Follow Your Heart VeganEgg, according to package directions Aquafaba: See GlutenFreeAndMore.com/aquafaba Tofu: 4 tablespoons pureed silken tofu + 1 teaspoon baking powder Applesauce: 4 tablespoons unsweetened applesauce (or other fruit puree) + 1 teaspoon baking powder IMPORTANT! Replacing more than two eggs can change the integrity of a recipe. For recipes that call for a lot of eggs, like a quiche, use pureed silken tofu, if soy is tolerated. Because egg substitutions add moisture, you may have to increase baking times slightly.

Butter (1 stick = 8 tablespoons = ½ cup = 4 ounces) Depending on the recipe, replace 8 tablespoons butter with 1 of the following: 8 tablespoons Earth Balance (Non- Dairy) Buttery Sticks 8 tablespoons Spectrum Organic Shortening 8 tablespoons coconut oil 8 tablespoons vegetable or olive oil For reduced fat: 6 tablespoons unsweetened applesauce + 2 tablespoons fat of choice

NUTS Depending on the recipe, replace tree nuts or peanuts with an equal amount of 1 of the following: Toasted coconut flakes, Sunflower seeds, Toasted sesame seeds (use only 2 to 3 tablespoons), Crushed cornflakes, Crushed crispy rice cereal, Crushed potato chips OR Pumpkin seeds

Gluten Free & More Pantry

For step-by-step flour blend instuctions, go to GlutenFreeandMore.com/flourblend

WHEAT FLOUR Use these GF Flour Blends to successfully replace wheat flour in most recipes. Note the guidelines (below) for adding xanthan or guar gum.

To make a flour blend, thoroughly combine all ingredients. You can double or triple these recipes to make as much blend as you need. Store in a covered container in the refrigerator until used.

Gluten-Free All-Purpose Flour Blend M A K E S 3 C U P S Depending on the recipe, use this blend for most gluten-free baking. 1½ cups white or brown rice flour (or combination) 3/4 cup tapioca starch/flour 3/4 cup cornstarch or potato starch (not potato flour) Each cup contains 510 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 6mg sodium, 117g carbohydrate, 3g fiber, 0g sugars, 5g protein, 83Est GL.

Gluten-Free High-Fiber Flour Blend M A K E S 3 C U P S This high-fiber blend works for breads, pancakes, snack bars and cookies that contain chocolate, warm spices, raisins or other fruits. It is not suited to delicately flavored recipes, such as sugar cookies, crepes, cream puffs, cakes or cupcakes.

Gluten-Free Self-Rising Flour Blend M A K E S 3 C U P S Use this blend for muffins, scones, cakes, cupcakes or any recipe that uses baking powder for leavening. 1 ¼ cups sorghum flour 1 cup white or brown rice flour (or combination) 3/4 cup tapioca starch/flour 4 teaspoons baking powder ½ teaspoon salt Each cup contains 495 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 863mg sodium, 110g carbohydrate, 7g fiber, 0g sugars, 10g protein, 71Est GL.

Gluten-Free High-Protein Flour Blend M A K E S 3 C U P S This nutritious blend works best in baked goods that require elasticity, such as wraps and pie crusts.

cup brown rice flour or sorghum flour cup teff flour (preferably light) cup millet flour or amaranth flour cup tapioca starch/flour cup cornstarch or potato starch

1 cup white or brown rice flour (or combination) 3/4 cup bean flour or chickpea flour 3/4 cup arrowroot starch, cornstarch or potato starch ½ cup tapioca starch/flour

Each cup contains 481 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 10mg sodium, 105g carbohydrate, 8g fiber, 0g sugars, 9g protein, 68Est GL.

Each cup contains 462 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 17mg sodium, 100g carbohydrate, 5g fiber, 3g sugars, 9g protein, 66Est GL.

1 ½ ½ 2/3 1/3

Nutritional analyses of recipes are based on data supplied by the U.S. Department of Agriculture and certain food companies. Nutrient amounts are approximate due to variances in product brands, manufacturing and actual preparation.

General Guidelines for Using Xanthan or Guar Gum Gum (xanthan or guar) is the key to successful gluten-free baking. It provides the binding needed to give the baked product proper elasticity, keeping it from crumbling. ■ Add ½ teaspoon xanthan or guar gum per cup of flour blend to make cakes, cookies, bars, muffins and other quick breads. ■ Add 1 teaspoon per cup of flour blend to make yeast bread or other baked items that call for yeast. ■ Add 1½ teaspoons per cup of flour blend to make pizza dough or pie crust. Note: If you purchase a commercial flour blend, read the ingredient list carefully. Some blends contain salt and xanthan or guar gum. If so, there is no need to add more. December/January 2019 GLUTEN FREE & MORE 77

Quick-Start Guide | CASEIN-FREE DIET

casein-free diet has been found to be beneficial for a number of people for a variety of reasons. A gluten-free and casein-free (GF/CF) diet has provided positive results for many people diagnosed with an autism spectrum disorder, such as autism, Asperger’s syndrome, atypical autism and pervasive developmental disorder. Currently, there are no double-blind studies proving the efficacy of the GF/CF diet in autism spectrum disorders. Several open studies conducted in Europe and the United States do provide strong positive data. There is also voluminous anecdotal evidence on the efficacy of the dietary approach. When removing dairy from the diet, it is vital that adequate calcium and vitamin D be added in the form of fortified milk substitutes or acceptable vitamin and mineral supplements. Guidance from a qualified physician or nutritionist is strongly advised.

➥ Foods that contain casein

➥ Casein-free alternatives

Milk, Cream, Half & Half Yogurt Sour Cream Cheese Butter Sherbet White Chocolate and Milk Chocolate Ice Cream Ice Milk Creamed Soups and Vegetables Soup Bases Pudding, Custard Whey

Rice, Soy, Hemp, Coconut and Potato-Based Milks Pareve Creams and Creamers Sorbet Italian Ices Ghee (if guaranteed casein free) Coconut Butter Coconut Milk

Kosher is good Kosher pareve foods are casein free. Foods certified as kosher non-dairy or pareve are free of dairy proteins.

Bovines and you All bovine milk and milk products contain casein.

➥ Foods that may contain casein Margarine Tuna Fish Cosmetics, Medicines Lactic Acid Artificial Flavoring Semisweet Chocolate Hot Dog Lunch Meats Sausage Ghee

The magazine with the answers Gluten Free & More GlutenFreeandMore.com ■ recipes,

recipes, recipes advice ■ latest research ■ product reviews ■ support, connections & inspiration ■ expert

Dairy free may contain casein Many non-dairy foods contain casein proteins. Avoid foods that contain any ingredient with casein or caseinate.

Follow GlutenFreeAndMore Twitter: @GlutenFreeMore Facebook /GlutenFreeandMore

• Be a food detective • Always read labels • If in doubt, go without •

Instagram @GlutenFreeAndMoreMag Pinterest /GlutenFreeMore

Call food companies if ingredients are suspect to determine if a product is safe for you. 2019 Note: This guide is not meant to be an exhaustive resource.

VISIT GLUTENFREEANDMORE.COM TO PURCHASE CASEIN-FREE DINING CARDS. 78 www.GlutenFreeandMore.com December/January 2019

GLUTEN-FREE DIET | Quick-Start Guide

ere is a simple overview of the gluten-free diet. Not all areas of the diet are as clear-cut as portrayed by this guide. This is intended to be used as a temporary survival tool until additional information can be obtained. Understanding these dietary requirements will enable the newly diagnosed to read labels of food products and determine if a product is gluten-free. Celiac disease is a life-long genetic disorder affecting children and adults. When people with celiac disease eat foods that contain gluten, it creates an immune-mediated toxic reaction that causes damage to the small intestine. This does not allow food to be properly absorbed. Even small amounts of gluten in foods may affect those with celiac disease and cause health problems. Damage can occur to the small bowel even in the absence of symptoms. Gluten is the generic name for certain types of proteins contained in wheat, barley, rye and their derivatives. Research indicates that pure, uncontaminated oats consumed in moderation (up to 1/2 cup dry oats daily) are tolerated by most celiacs. Gluten-free oats (purity protocol) are currently available in the United States. Consult your physician or dietitian before including oats in your diet and for regular monitoring.

Rice, Corn (Maize), Soy, Potato, Tapioca, Beans, Garfava, Sorghum, Quinoa, Millet, Buckwheat, Arrowroot, Amaranth, Teff, Montina, Flax and Nut Flours.

➥ Grains not allowed in any form Wheat (Einkorn, Durum, Faro, Graham, Kamut, Semolina, Spelt), Rye, Barley and Triticale.

➥ Foods/products that may contain gluten Marinades Beers, Ales, Lager Nutritional Supplements Breading & Coating Mixes Pastas Brown Rice Syrup Processed Luncheon Meats Communion Wafers Croutons Sauces, Gravies Dressings Drugs & Over-the-Counter Medications Energy Bars Flour & Cereal Products Herbal Supplements Imitation Bacon Imitation Seafood

Self-basting Poultry Soup Bases Soy Sauce and Soy Sauce Solids Stuffings, Dressings Thickeners (Roux) Vitamins & Mineral Supplements

Distilled alcoholic beverages and vinegars (except malt vinegar) are usually gluten-free. Distilled products do not contain any harmful gluten peptides unless a gluten-containing flavoring is added after distillation. Wine is gluten-free. Unless labeled otherwise, beers, ales and lagers are NOT gluten-free.

If In Doubt, Go Without Don’t eat a food if you are unable to verify the ingredients or if the ingredient list is unavailable. Regardless of the amount eaten, if you have celiac disease, damage to the small intestine occurs every time gluten is consumed, whether symptoms are present or not.

Wheat Free Is Not Gluten Free Products labeled wheat free are not necessarily gluten free. They may still contain spelt, rye or barleybased ingredients that are not gluten free. Spelt is a form of wheat.

recipes, recipes ■ expert advice ■ latest research ■ product reviews ■ support, connections & inspiration

National Celiac Association 20 Pickering Street Needham, MA 02492 888-4-CELIAC nationalceliac.org

GlutenFree Teacher Tips for Food-Allergy Safety

Delicious Eating • Healthy Living

Easy Eats

Make it fresh! SUMMER PIES LUNCHBOX TREATS AMAZING ASIAN PALEO & KETO

Perfect Burgers page 42

&More VE USI REVI CL

■ recipes,

FRESH & EASY SUMMER EATS I LUNCHBOX TREATS I AL DESKO DINING I GF BEER REVIEW I DH: CELIAC RASH I EPIPEN ALTERNATIVES I NEW DF FROZEN DESSERTS

The key to understanding the gluten-free diet is to become a good label reader. Don’t eat foods with labels that list questionable ingredients unless you can verify they do not contain or are not derived from prohibited grains. Labels must be read every time foods are purchased. Manufacturers can change ingredients at any time. Wheat used in products is identified on the label. Products bearing “gluten free” on the package must contain less than 20ppm gluten.

Gluten Free & More GutenFreeandMore.com

AUGUST/SEPTEMBER 2018

Always read the label

Starting the gluten-free diet before being tested for celiac disease makes an accurate diagnosis difficult.

GLUTEN FREE & MORE

The magazine with the answers

Celiac Disease Foundation 20350 Ventura Blvd., Ste 240 Woodland Hills, CA 91364 818-716-1513 celiac.org

You can verify ingredients by calling or e-mailing a food manufacturer and specifying the ingredient and the lot number of the food in question. State your needs clearly—be patient, persistent and polite.

Keep in mind

➥ What about alcohol?

Beyond Celiac PO Box 544 Ambler, PA 19002-0544 215-325-1306 beyondceliac.org

Call First

➥ Grains allowed

Be a food detective

BEST BREWS page 66

EpiPen Alternatives We Have Choices! page 72

Celiac Rash That Won't Quit page 16 #1 magazine for people with celiac disease, gluten sensitivity & food allergies

Gluten Intolerance Group 31214 124th Ave. SE Auburn, WA 98092 253-833-6655 gluten.net

2019 Note: This guide is not meant to be an exhaustive resource.

December/January 2019 GLUTEN FREE & MORE 79

Appetizers & Small Bites Cheese & Chives Puffs, page 62 Potato Cups with Roasted Pepper Medley, page 64 Wild Mushroom Stuffed Mini Popovers, page 65 Cocktails Cosmo Champagne, page 63 Elderflower Prosecco Spritzer, page 65 Stuffing, Casseroles & Sides Cauli-Surprise Stuffing, page 54 Latin Chorizo-Plantain Stuffing, page 52 Rustic Wild Rice Stuffing with Cranberries & Pears, page 51 Savory Southern Corn Pudding, page 51 Entrees Herbed Roast Turkey, page 45 Perfect Roast Turkey & Gravy, page 46 Roast Butterflied Turkey with Cranberry-Molasses Glaze, page 47 Dessert Chocolate Chip Cookies, page 38 Chocolate Sugar Cookies, page 38 Classic Sugar Cookies, page 35 Confectioners’ Frosting, page 43 Easy Drop Sugar Cookies, page 41 Oatmeal Cranberry Cookies, page 42 Pie Crust, page 60 Spice Sugar Cookies, page 36 Gluten-Free Flour Blends Beth’s Cookie Flour Blend, page 43 GF&M All-Purpose Flour Blend, page 77 GF&M High-Fiber Flour Blend, page 77 GF&M High-Protein Flour Blend, page 77 GF&M Self-Rising Flour Blend, page 77

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Icons (or colors) identify recipes that are most appropriate for certain eating goals. ■ Gluten-Free All recipes in this magazine are gluten-free. ■ Dairy-Free ✱ Dairy-free substitutions provided. ■ Egg-Free ✱ Egg-free substitution instructions provided.

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■ Low Sugar Recipe contains 5g of sugar or less per serving.

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IMPORTANT: Read the labels of all processed foods that go into your recipe, such as broths, condiments, sausages, chocolate chips, etc., to make sure they do not contain any allergen you need to avoid. Manufacturers can change their ingredients without warning. When in doubt, contact the manufacturer directly. For a list of companies that offer gluten-free, allergy-friendly ingredients used in these recipes, refer to the Shopping List included in the article.

STATEMENT OF OWNERSHIP, MANAGEMENT, AND CIRCULATION (Required by 39 U.S.C. 3685). 1. Title of Publication: Gluten Free & More. 2. Publication No.: 025121. 3. Filing Date: 9/30/18. 4. Issue Frequency: Bi-Monthly. 5. No. of Issues Published Annually: 6. 6. Annual Subscription Price: $36.00. 7. Known Office of Publication: 535 Connecticut Ave., Norwalk, CT 06854. Contact person: Tom Canfield, 203-857-3139. 8. Headquarters or General Business Office of the Publisher: Same as above. 9. Publisher: Phil Penny. Editor: Alicia Woodward. Managing Editor: N/A, Belvoir Media Group, 535 Connecticut Ave., Norwalk, CT 06854. 10. Owner: Belvoir Media Group, LLC 535 Connecticut Ave., Norwalk, CT 06854. 11. Known bondholders, mortgagees, and other security holders owning or holding 1 percent or more of total amounts of bonds, mortgages or other securities: None. 13. Title: Gluten Free & More. 14. Issue date for circulation data below: June/July 2018. 15. Extent and Nature of Circulation (Average No. Copies Each Issue During Preceding 12 Months/ No. Copies of Single Issue Published Nearest to Filing Date): a. Total No. of Copies Printed (65,917/61,000) b. Paid and/or Requested Circulation: 1. Paid/Requested Outside-County Mail Subscriptions Stated on Form 3541 (25,945/23,472). 2. Paid In-County Subscriptions (0/0). 3. Sales Through Dealers and Carriers, Street Vendors, Counter Sales, and Other Non-USPS Paid Distribution (6,929/5,859). 4. Other Classes Mailed Through the USPS (0/0). c. Total Paid and/or Requested Circulation (32,874/29,331). d. Free Distribution by Mail: 1. Outside-County as Stated on Form 3541 (195/237). 2. In-County as Stated on Form 3541 (0/0). 3. Other Classes Mailed Through the USPS (0/0). 4. Free Distribution Outside the Mail (5,790/7,025). e. Total Free Distribution (5,985/7,262). f. Total Distribution (38,859/36,593). g. Copies not Distributed (27,058/24,407). h. Total (65,917/61,000). i. Percent Paid and/or Requested Circulation (84.6%/80.2%). 16. Electronic Copy Circulation. a. Paid Electronic Copies (542/485). b. Total Paid Print Copies + Paid Electronic Copies (33,416/29,816). c. Total Print Distribution + Paid Electronic Copies (39,401/37,078). d. Percent Paid (84.8%/80.4%). 18. I certify that all information furnished on this form is true and complete. Tom Canfield, VP Circulation, 8/24/18.

80 www.GlutenFreeandMore.com December/January 2019

PANCAKES PHOTO BY OKSANA CHARLA

Breakfast & Brunch Crab Gruyere Quiche, page 57 (can be made crab-free) Cranberry, Pear & Blueberry Compote, page 57 Sour Cream Waffles, page 58 Spinach & Artichoke Strata, page 30 Streusel-Top Coffee Cake, page 59

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recipe index & Allergen Guide