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Gluten & FMree ORE

Holiday Shortcut!  Best GF Dinner Rolls You Can Buy

45Delicious FESTIVE RECIPES Easy Classic COOKIES Editors’ Choice

Christmas Dinner

Tasty Turkey Leftovers

+ Race for a CELIAC CURE DIY Gifts in a Jar

Homemade Holiday Boule page 54 Pizza Bites page 34

Display until January 4, 2016

GlutenFreeandMore.com

December/January 2016  GLUTEN FREE & MORE  1

December/January 2016

Irresistible Bundt Cakes


62

on the cover

Gluten&Free MORE

Holiday Shortcut! Best GF Dinner Rolls You Can Buy

GLUTEN FREE & MORE DECEMBER/JANUARY 2016

45Delicious

DELICIOUS HOLIDAY RECIPES I CLASSIC COOKIES I CHRISTMAS DINNER I FESTIVE BUNDT CAKES I TURKEY LEFTOVERS I CELIAC CURE I GIFTS IN A JAR

ILLING!

FESTIVE RECIPES Easy Classic COOKIES

December/January 2016

features

Editors’ Choice

CHRISTMAS DINNER

Tasty Turkey Leftovers

+ Race for a CELIAC CURE

Holiday Pizza Bites

page 34

Display until January 4, 2016

GlutenFreeandMore.com

in every issue

54 Bundt Cakes

36 Gifts in a Jar

Irresistible Bundt Cakes

DIY Gifts in a Jar

contents

December/January 2016

Cover photograph by BRIAN AMBROSE PHOTOGRAPHY; Candy Cane Cookies photo by jeff rasmussen Cover photography by Tim Horel

Holiday Pizza Bites, page 34.

6 Editor’s Note  8 We Hear You 11 Contributors 92 GF Flour Replacements 93 Gluten-Free Diet Quick Guide 94 Casein-Free Diet Quick Guide 95 Substitution Solutions 96 Recipe & Allergen Index

 These mouthwatering desserts can be

 he best presents come straight from T your kitchen.

prepared ahead, are easily transported and win versatility awards.

42 Turkey, Take Two

 Amazing ways to enjoy turkey the day

after.

48 Editors’ Choice Christmas Dinner

62 Christmas Cookies

 e recreate our favorite family recipes W with a delicious gluten-free, allergyfriendly twist.

Traditional treats from around the world.

68 C uban Comfort Food

With travel restrictions loosening, now is the time to dig into Cuban food.

December/January 2016  GLUTEN FREE & MORE  3


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68

18

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62

departments must haves

lifestyle

10 You Said It

Staying healthy is important, especially during the holiday season. So we asked you, “How do you support your immune health?” Here’s what you told us.

12 We’ve Got “Issues”

22 On A Roll Too busy to bake? Here’s the upper crust of prepared gluten-free dinner rolls. 26 D  on’t Miss This! Special products for your special diet.

health

Irreverent solutions to your real life food dramas.

76 Autoimmune Solution

 Can cutting out inflammatory foods prevent or

14 Gluten-Free Boost

reverse your autoimmune symptoms?

  Elite athletes nix gluten to enhance their perfor mance. Is that a message for the rest of us?

80 Gluten & Your Teeth Celiac disease doesn’t just impact your gut, your skin or your brain. Your pearly whites can also be affected.

18 Race for a Celiac Cure It’s no longer a pipe dream to wish for an alternative to the gluten-free diet.

85 Research Roundup

remarks about your gluten-free diet.

34 Step-by-Step Holiday Pizza Bites

 This essential mineral is critical to over 300 core functions in the body.

food for thought

98 Confessions of a Food Allergy Mom

Who doesn’t love pizza? Let these quick and easy little gems be the star of your party. Research Roundup

Summer weather means more time spent outdoors. It can also mean sunburn, insect bites and dry, chlorine-damaged hair.

gluten-free flours

GLUTEN-FREE DIET | Quick-Start Guide

H

GF Flour Replacements

Substitution Solutions

flour or you’ve run out, find another flour in the same column (not row) and use it as a substitute. While not identical, the flours in each column have comparable baking characteristics and serve a similar function in building the structure in a particular recipe.

4  www.GlutenFreeandMore.com December/January 2016

Brown Rice Flour

High-Protein Flours

Amaranth Flour

High-Fiber Flours

Amaranth Flour

Stabilizers (add texture and moisture)

Buttermilk

Milk

Starches

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 Video Instructions their derivatives. For step-by-step flour blend Research indicates that pure, uncontaminated oats consumed in moderation (up to ½ cup dry instuctions, go to oats daily) are tolerated by most celiacs. Gluten-free oats are currently available in the United States. LivingWithout.com/flourblend. Consult your physician or dietitian before including oats in your diet and for regular monitoring.

Use this chart as a guide to help select replacement gluten-free flours for all your baking. If you can’t tolerate a certain

Neutral (light) Flours

Practical info to make your life easier, pages 92–97.

Almond Flour

Arrowroot Powder Agar Powder

Corn Flour

Buckwheat Flour

Buckwheat Flour

Coconut Flour

Cornstarch

Chickpea Flour

Chickpea Flour

Flax Seed Meal

Sweet Rice Flour

Millet Flour

Corn Flour

Carrageenan

Kudzu Root Starch Gelatin Powder or Kuzu Ground Chia Seed Potato Starch (not Guar Gum Potato Flour)

Yogurt

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

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

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

1 cup rice milk 1 cup fruit juice 1 cup coconut milk 1 cup goat's milk, if tolerated 1 cup hemp milk

1 cup soy milk + 1 tablespoon

1 cup soy, rice or coconut yogurt

Gums

Sorghum Flour

Gluten Free & More Pantry

lemon juice or 1 tablespoon cider vinegar (Let stand until slightly thickened.) 1 cup coconut milk 7⁄8 cup rice milk 7⁄8 cup fruit juice 7⁄8 cup water

1 cup unsweetened applesauce 1 cup fruit puree

Gluten-Free Flour Substitutionsor triple these recipes To make a flour blend, thoroughly combine all ingredients. You can double to make as much blend as you need. Store in a covered container in the refrigerator until used. All-Purpose Flour Blend MAKES 3 CUPS

Depending on the recipe, use this blend for most gluten-free baking.

High-Fiber Flour Blend MAKES 3 CUPS

This high-fiber blend works for breads, pancakes, snack bars and cookies that contain e, warm spices, raisins or other

High-Protein Flour Blend MAKES 3 CUPS

This nutritious blend works best in baked goods that require elasticity, such as wraps and pie crusts.

Butter

➥ Grains allowed

➥ Grains not allowed in

any form Tapioca, Beans, Depending on the recipe, replace Garfava, Sorghum, Quinoa, Millet, Buckwheat, Wheat (Einkorn, Durum, Faro, Graham, Kamut, the 8 tablespoons butter with 1 ofArrowroot, Amaranth, Teff, Montina, Flax and Semolina, Spelt), Rye, Barley and Triticale. following: Nut Flours. 8 tablespoons Earth Balance (Non➥Sticks Foods/products that may contain gluten Dairy) Buttery Spread or Organic Ales, Lager 8 tablespoons SpectrumBeers, Marinades Shortening Breading & Coating Mixes Nutritional Supplements 8 tablespoons coconut oil Brown Rice Syrup Pastas or olive oil 8 tablespoons vegetableCommunion Wafers Processed Luncheon Meats For reduced fat: Croutons Sauces, Gravies apple6 tablespoons unsweetened Dressings Self-basting Poultry fat of choice sauce + 2 tablespoonsDrugs & Over-the-Counter Medications Soy Sauce and Soy Sauce Solids Energy Bars Soup Bases -------- Flour & Cereal Products Stuffings, Dressings Eggs Herbal Supplements Thickeners (Roux) Imitation Vitamins & Mineral Supplements 1 large Bacon Depending on the recipe, replace egg with 1 of the following:Imitation Seafood

ounces) (1 stick = 8 tablespoons = ½ cup = 4Rice, Corn (Maize), Soy, Potato,

➥ How about alcohol? flax ➥ Flax or Chia Gel: 1 tablespoon + 3 alcoholic beverages and vinegars (except malt vinegar) are gluten meal, chia seed or salba seed Distilled free. Distilled products stirtablespoons hot water. (Let dostand, not contain any harmful gluten peptides. Wine and hard liquor beverages are gluten free. or minuteslabeled ring occasionally, about 10 Unless otherwise

Be a food detective Call First

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.

If In Doubt, Go Without

recipe index & Allergen Guide Appetizers Artichoke and White Bean Dip

Don’t eat a food if youBeverages are unable to verify Chai Sweet Potato Smoothie the ingredients or if Pineapple Salsa Smoothie the ingredient list is Raspberry-Lemon Cheesecake Smoothie unavailable. Regardless Taste-Like-Ice-Cream Kale Smoothie of the amount eaten, if you have celiac disease, Breakfast damage to the small Acai Granola Bowl intestine occurs every Overnight French Toast Casserole time gluten is consumed, Quinola Cereal whether symptoms are present or not. Whole Grain Matcha Cereal

Fr ee

32 They Say, You Say. We give you smart replies for those pesky

90 Magnificent Magnesium

Pe an ut So s, yNo Fr ee Nut Lo s w Su ga r Lo w Sa lt Qui ck & Ea sy

Food editor Beth Hillson answers your baking questions.

 The latest medical news for people with allergies and food sensitivities.

No

28 Ask the Chef

Glu te nFr ee Dai ry -F re e Eg g-

how tos

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Breads

Wheat Free Is NotCinnamon Raisin Bread Gluten Free Coffee Cake

Products labeled wheat Flax Garlic Flatbread free are not necessarily Oat Bread gluten free. They may Molasses still contain spelt, rye or barleyMultigrain Bread based ingredients thatSesame are Seed Italian Bread not gluten free. Spelt is a Teff Pumpernickel form of wheat.

Toaster Pastries Salad Dressing

Keep in mind Berry Red Vinaigrette

Starting the gluten-free Soups diet before being tested for celiac disease makes an Avo and Cuke Soup Chilled accurate diagnosis difficult. Watermelon Gazpacho Is The Bomb!

Entrees Black Bean Burgers

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editor's note

December/January 2016

Informed Choice

T

his magazine has always been a staunch advocate for the clear labeling of product ingredients. It only makes sense, right? We want to be fully informed about what we’re eating. We want to know exactly what we’re feeding our kids. For those of us with food allergies and sensitivities, an inadvertent ingredient can make us sick…or worse— this all goes without saying. Label reading is what we do. Follow a celiac shopper or a food-allergy mom down the grocery aisle and you’ll see her checking out the ingredient label of every packaged product she puts in her cart. Reading the small print is what keeps us safe. So what about products that contain GMOs (genetically modified organisms)? Don’t we deserve to know if and when GMOs are in our food? For the moment, let’s put aside some of the big concerns surrounding GMOs— the skyrocketing use of the weed-killer glyphosate, called a probable carcinogen by the World Health Organization; the alarming proliferation of new “super weeds” in our nation’s farmland; the experiment of altering the nation’s food supply using artificially manipulated genetics. Not to mention the risk of

introducing unexpected food proteins (read: potential allergens) via genetically engineered foods. Here’s the bottom-line question: Don’t we have the right to know what’s in our food? A recent poll by Consumer Reports found that a whopping 92 percent of Americans surveyed want GMOs to be labeled. Sixty-four countries actually require it. So why doesn’t the United States? As we go to press, the U.S. Congress and multiple states are considering this issue. Let your views be known. Check out ConsumersUnion.org/LabelGMOs to learn more. Our Recipe Pledge Alicia Woodward Editor-in-Chief

Join the fun at our Gluten-Free Food Allergy FESTs. We may be coming to a city near you! For information, turn to page 84 and visit GlutenFreeFoodAllergyFest.com.

6  www.GlutenFreeandMore.com December/January 2016

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 glutenfree. Ingredient substitutions are provided for common food allergens like dairy, egg (recipe permitting), peanut, soy and tree nuts.


must haves

On A Roll

Bread may be the staff of life but finding good gluten-free bread is not always easy. Finding delicious dinner rolls is even harder. Luckily, we’ve uncovered the upper crust of gluten-free rolls. Put these breadwinners on your table and keep extra in your freezer.

Sourdough Savior Bread Srsly Classic Sourdough Dinner Rolls are straight out of your glutenfree dreams. This San Francisco-based company makes safe sourdough free from gluten, eggs and dairy. The rolls are created using traditional fermentation of organic white rice, millet and sorghum flour in a certified gluten-free facility. Bread Srsly also offers gum-free versions of its dinner rolls, made with psyllium husk powder instead of xanthan gum. $32 for 48 dinner rolls. breadsrsly.com, 866-338-3948 Made in a gluten-free facility that processes milk and eggs.

Roll With It Manini’s gluten-free dinner rolls are sold in the gluten-free freezer section at Whole Foods Market. Free from rice, they’re made with ancient grains like millet, sorghum and amaranth flour. They are fluffy and delicious, ideal for holiday dinner. $4.99 for 6 rolls. maninis.com, 206-686-4600 Contains egg.

22  www.GlutenFreeandMore.com December/January 2016


must haves

B y e r ica d e r m e r

NEW! Cup to Table

Challah Days Katz Gluten-Free makes two types of certified gluten-free dinner rolls that caught our attention. The Small Challah Dinner Rolls (with or without sesame) and the Oat Rolls were the hit of our taste-testing party—soft with a homemade taste. Challah Dinner Rolls $4.49 for 4 rolls; Oat Rolls $5.49 for 4 rolls. katzglutenfree.com, 845-782-5307 Challah dinner rolls contain egg and soy; Oat rolls contain egg.

Celiacs Can Eat This Wheat Schär Croissants are flaky and delicious and made with certified gluten-free wheat starch. We know, it’s scary to eat wheat as a celiac. But this wheat starch is processed to be under 20 parts per million of gluten, meeting FDA standards of gluten-free. This gluten-free wheat starch has been used safely in Europe for years. The croissants are sold in the freezer section and can be shipped frozen from schar. com. Also available with hazelnut cream inside. $5.99 for 4 croissants.

You Knead These Udi’s Whole Grain Seeded Dinner Rolls are certified gluten-free and readily available at specialty and grocery stores. Made with brown rice flour, teff, amaranth and sorghum flour and a mixture of seeds, these whole-grain rolls are more flavorful than a white rice dinner roll. Also available in Classic French Dinner Rolls. $7.89 for 6 rolls. udisglutenfree.com, 201-421-3970

Our contributing chef Mary Capone introduces her Bella Gluten-Free line of allergyfriendly, non-GMO mixes, including Rustic MultiGrain Dinner Rolls. Packaged in a handy cup, eight hearty and delicious yeast rolls go from mix to fresh-baked in just 30 minutes. Certified gluten-free. $4.99 bellaglutenfree.com, 303-999-0225

Contains egg.

schar.com, 201-355-8470 Contains egg, milk and wheat.

Shelf-Stable Goodness

Rustic Rosemary Rudi’s Rosemary Olive Oil Ciabatta Rolls are certified gluten-free and non-GMO. The flavorful combination of olive oil, rosemary and garlic are a tasty addition to any table—crispy on the outside and soft and chewy on the inside. Rudi’s also makes plain ciabatta rolls. $6.99 for 8 rolls.

Schär Ciabatta Parbaked Rolls are certified glutenfree and shelf stable, meaning they’re ideal for traveling. Made with corn and rice flours, these hearty rolls are great for dinner spreads. Also available in Multigrain Ciabatta Parbaked Rolls and in Baguettes. $4.99 for 4 rolls. schar.com, 201-355-8470 Contains soy.

rudisbakery.com/gluten-free, 877-293-0876 Contains egg.

December/January 2016  GLUTEN FREE & MORE  23


must haves P U R E LY D I V I N E

G l u ten-

Free

Order our NEW prebaked tart shells. Wheat, dairy, corn and soy free!

A Taste of Brazil   Brazi Bites Brazilian Cheese Bread are palm-size cheesy rolls that are certified gluten-free, non-GMO, soy-free and sugar-free. They come in Original, Garlic Asiago, NitrateFree Bacon and Jalapeno Pepper Jack flavors. Available at select natural product retailers and online. $4.99-$5.99 for 20 bites. brazibites.com, 503-442-3649

snack

Good Ener-G   Ener-G Tapioca Dinner Rolls are free from the top 8 allergens, made in a dedicated gluten-free facility and Non-GMO Project verified. The rice flour-based rolls are best warmed or toasted. $6.50 for 6 rolls.

ener-g.com, 800-331-5222

Contains egg and milk.

NEW! bars

Try our NEW gluten & dairy free nutrition bars! To order, visit SimplyChopped.com

Other Ways to Roll Udi’s French Baguettes are perfect for hot garlic bread and cheesy bread, fresh from the oven. These certified gluten-free baguettes are available at many grocery stores. $6.89 for 2 loaves.  Contains egg. udisglutenfree.com, 201-421-3970

Neutral-flavored Kinnikinnick Soft Dinner Rolls are perfect for slathering on spreads and other toppings. Made with white rice flour, the rolls are lab tested to under 5 ppm of gluten. $4.99 for 6 rolls.  Contains egg. kinnikinnick.com, 877-503-4466

About the size of hamburger buns, Against the Grain Gourmet original rolls are table-worthy as dinner rolls. These gluten-free rolls are free from all grains, made only with tapioca starch, milk, eggs and oil, and produced in a dedicated gluten-free facility. Also available in Vermont Country Rolls, Rosemary Rolls, Original Baguettes and Rosemary Baguettes. About $9 for 4 rolls.  Contains egg and milk. againstthegraingourmet.com, 802-490-2355

Order our 3 delicious mixes for all your baking needs Made in a dedicated facility. To order or for sumptuous recipes,

www.MinasGF.com

Canyon Bakehouse’s Rosemary & Thyme Focaccia is sprinkled with rosemary and thyme—wonderful when served warm. Premium texture and taste make this focaccia a winning wintertime side. $5.49-$6.49 for 1 focaccia.  Contains egg. canyonglutenfree.com, 970-461-3844

Always read labels carefully. Manufacturers can change ingredients without warning. Not every product sold by every company listed is gluten-free or allergy-friendly. When in doubt, confirm ingredients directly with the manufacturer.

FREE shipping on orders over $24. Managing editor Erica Dermer (edermer@glutenfreeandmore.com) is author of Celiac and the Beast: A Love Story Between a Gluten-Free Girl, Her Genes and a Broken Digestive Tract. R

CSA

R

24  www.GlutenFreeandMore.com December/January 2016


must haves

Don’t Miss This!

B y E r ica D e r m e r

Stevia-Sweet Chocolate }

Chocolate from Lily’s Sweets is sweetened with stevia, providing all that chocolate taste with fewer calories. Holiday-themed bars include Gingerbread (40% chocolate) and Candy Cane (70% dark chocolate). These bars are non-GMO, certified fair trade and certified gluten-free. Holiday flavors available exclusively at Whole Foods. $3.99

lilyssweets.com, 877-587-0557 Contains soy lecithin. Made on equipment that produces products containing milk, peanuts and tree nuts.

~ GF Snickerdoodles

Cybele’s Free to Eat, a trusted name in top-8 allergy-friendly treats, introduces Snickerdoodle Cookies. Certified gluten-free, vegan and baked in a dedicated gluten-free, allergyfriendly facility, these soft, cinnamon goodies are available at many national grocery chains and specialty stores. Amazing taste. $4.99

cybelesfreetoeat.com, 877-895-3729

| Coated Pretzels

If you’re craving sweet-and-salty pretzels, you’re in luck. Glutino’s Salted Caramel Covered Pretzels are slathered in a buttery, creamy, sweet caramel coating. Crunchy. Gluten-free. Yum. We’re in heaven. $5.99

Christmas Cookie Cutters

Cookie Cutter Kingdom uses 3D printing technology to create thousands of innovative designs for cookie cutters. You can even personalize your cookies with names and dates. Holiday selections include reindeer, sleighs, stockings, elves, ornaments, angels, antlers, snowflakes, candy canes—and that infamous leg lamp from A Christmas Story. Hand wash only. $4-$17

glutino.com, 201-421-3970 Contains milk and soy. May contain peanuts.

cookiecutterkdom.com, 855-621-1038

It’s a Snap }

Way Better Snacks’ Oh Snap! Ginger Snap Tortilla Chips are ideal cold-weather munchies. Made with crystallized ginger, molasses, sprouted seeds (radishes and broccoli) and holiday spices, this snack will make you want the holiday season to last year round. Non-GMO and gluten-free. Limited edition for the holidays. $3.99

gowaybetter.com, 612-314-2060

26  www.GlutenFreeandMore.com December/January 2016


must haves | Great Grahams

Pamela’s Products Honey Grahams come in delicious chocolate, cinnamon and honey flavors and in squares as well as mini versions. Pair with chocolate and marshmallows for Christmas s’mores, crush for holiday pie crusts or snack on them straight from the box. Made with organic non-GMO butter and honey, these grahams are free from artificial additives and high-fructose corn syrup. Certified gluten-free. $4.99

pamelasproducts.com, 707-462-6605 Contains milk. Made on equipment that produces products containing peanuts, almonds, walnuts, pecans, coconut, eggs, soy and milk.

~ A Game Changer

Nima, a new product from 6 Sensor Labs, might be the answer for anxious gluten-free diners. This discreet, pocketsize device lets you quickly test food for gluten content. Load a test pod, add a food sample and get results in two minutes. Nima’s display smiles when it detects less than 20 ppm of gluten. Available in mid-2016, Nima is the first of its kind. 6 Sensor Labs is also developing tests for peanuts, dairy and soy. $249 includes three test capsules

nimasensor.com, email: support@6sensorlabs.com

~ Good Cheer

Mocktails non-alcoholic cocktails are a smart buy for party season. Those who don’t imbibe can now sip on fancy cocktails and colorful beverages like the Karma Sucra Cosmopolitan. Those who do drink can use Mocktails as a beverage base. No artificial colors, flavors, high fructose corn syrup or preservatives. Allergen-free, gluten-free, BPA-free, kosher, vegan. Each four-pack makes 16 drinks. $39.95

mocktails.com, 855-MOCKTAILS

| Color Us Happy

Decorate your cookies, cakes and icings without artificial dyes. ColorKitchen’s food colorings are gluten-free, vegan and plant-based—blue from spirulina (a microalgae), yellow from turmeric, beet-red from, you guessed it, beets. Combine and create your own hues. The Holiday Icing Coloring Pack offers premixed seasonal colors. Available at select natural grocery stores and online. $11.99

colorkitchenfoods.com, 510-227-6174

~ Flavors That Pop

Angie’s BoomChickaPop popcorn is available in holiday-themed flavors like Pumpkin Spice and Frosted Sugar Cookie. Perfect for holiday entertaining. One bite and you can’t stop—so stock up! Certified gluten-free, non-GMO, kosher dairy, no high fructose corn syrup or trans fats. $4

boomchickapop.com, 888-982-4984 Contains milk and soy. Manufactured in a facility that processes peanuts and tree nuts.

Product ingredients are subject to change. Read labels carefully. When in doubt, confirm ingredients directly with the manufacturer.

December/January 2016  GLUTEN FREE & MORE  27


how tos

Holiday Pizza Bites Who doesn’t love pizza? Let these little gems be the star of your party

Pizza Toppings Sophisticated  These toppings will entice even the most gourmet guests. Serve with a fullbodied red wine or an Italian sparkling white wine like Prosecco. Prosciutto, arugula, goat cheese and pine nuts, if tolerated Prosciutto, cured black olives and Asiago cheese, if tolerated Fresh baby spinach and chopped artichokes Child-Friendly  Mini pizzas appeal to the kid in all of us. Serve with fruit punch, virgin for the youngsters and spiked for the adults. Marinara sauce, pepperoni and mozzarella

Ham and pineapple chunks

Y

ou’ve shopped and wrapped gifts all day and now friends are stopping by for a glass of wine and a nosh. What to serve? Take a few minutes and whip up these holiday mini pizzas. Pair a glutenfree pizza crust mix with your favorite toppings for an appealing hot appetizer that’s home-baked and delicious. The perfect accompaniment to a glass (or two!) of cheer.

34  www.GlutenFreeandMore.com December/January 2016

Meat Lovers  These pizzas beg for an assortment of well-chilled gluten-free beers. Pepperoni and avocado BLT pizza—crumbled bacon, cheddar cheese (or dairyfree alternative), chopped tomatoes and shredded lettuce

Pizza Bites photo by brian ambrose photography

Pizza sauce, ground beef and grated Parmesan cheese, if tolerated


how tos

B y b e th hills o n

Step-By-Step 1

Do Ahead

Pizzas can be made and par-baked earlier in the day. Before guests arrive, add your favorite toppings and finish baking.

2

Hard to Handle?

Prepare a gluten-free pizza crust mix according to package instructions to form a dough. Preheat the oven to the temperature recommended on the mix package.

3

Place the dough onto a work surface dusted with rice flour and roll (or press with fingers) until ½ inch thick. Dip star- and tree-shaped cookie cutters into the rice flour and cut shapes in the dough.

4

Generously dust your work surface and utensils with glutenfree flour to help with sticky dough.

Shopping List For gluten-free and allergyfriendly ingredients, check out these companies.

Frozen Pizza Dough Better Bread Company betterbreadcompany.com

Transfer cut-out pizzas to baking sheets, greased or lined with parchment paper. If your mix calls for it, put baking sheet with cut-outs in a warm place and let rise according to package directions. Place in preheated oven and bake until edges just begin to brown.

How to photos of pizza bites by oksana charla

5

While cut-outs are in the oven, wash, dry and dice green and red peppers for the topping. Prepare other toppings, as desired, and have them ready.

JD’s Best jdsbestglutenfreepizza.com

Pizza Crust Mixes Betty Crocker Gluten Free bettycrocker.com Enjoy Life enjoylifefoods.com King Arthur Flour kingarthurflour.com

6

Pamela’s pamelasproducts.com

Cheese Alternatives Daiya daiyafoods.com Go Veggie! goveggiefoods.com

Remove cut-outs from the oven and top with your favorite gluten-free pizza sauce, using the tip of a spoon to help spread the sauce.

Sprinkle mozzarella on each piece and adorn with diced peppers. Return to the oven and bake until cheese melts. Serve hot.

Not every product sold by every company listed is gluten-free or allergy-friendly. Read labels carefully. Product ingredients can change at any time. When in doubt, confirm ingredients directly with the manufacturer.

December/January 2016  GLUTEN FREE & MORE  35


By Lisa Stander-Horel

Gifts in a Jar The best presents come straight from your kitchen

F

Photography by tim horel

Photography by tim horel

or unique presents that charm everyone on your holiday list, especially those following a special diet, head to your kitchen. Homemade food gifts are not only festive, they’re highly personal and much appreciated by the recipients. Plus, they’re easy. These gifts in a jar can be prepared in no time at all. To save money, buy a case or two of small and large wide-mouth mason jars. You can also pick up unusual jars in home stores and discount shops. Use colorful cupcake liners for lid covers. Just smooth them out, place them upside-down on the lid and seal. Then tie ribbon or bakery string around the lid to hold the tag, a recipe card and ingredient list. Finally, include bonus items to round out the gift, like wine with our mulled wine mix, maple syrup with our pancake mix, mugs with our hot chocolate mix and dog biscuit cutters with the homemade dog biscuits.

36  www.GlutenFreeandMore.com December/January 2016


gifts

Apple Pie Pancake Mix M A KE S 1 2 S M A L L PA N C A KE S

Giving this pancake mix with a small container of pure Vermont maple syrup makes you a breakfast hero. Breakfast is served! 1 cup dried apples, packed 2 cups gluten-free all-purpose flour blend of choice (See page 95 for GF&M’s blends) 3 tablespoons brown sugar 1 tablespoon baking powder ½ teaspoon kosher salt ½ teaspoon apple pie spice ½ teaspoon baking soda

1. Dice dried apples into ¼-inch pieces. 2. Place apple pieces, flour blend, brown sugar, baking powder, salt, apple pie spice and baking soda into a medium bowl and stir to combine. 3. Carefully pour mix into a jar and seal.

Apple Pie Pancakes

Gift It Tie an ingredient list and recipe card onto the jar and include a small tin of maple syrup.

Recipe

S M A KE S 6 PA N C A KE

Pie Pancake Mix ½ cups (1/2 jar) Apple 1 ons milk of choice ter) ½ cup + 2 tablespo 3 tablespoons hot wa flax meal mixed with on po les tab 1 (or g 1 large eg al vegetable oil 2 tablespoons neutr greasing skillet utral vegetable oil, for ne t ea h-h hig ns oo 1-2 tablesp m bowl.

Photography by tim horel

Pancake Mix in a mediu

smooth. 1. Place 1½ cups Apple Pie 2 tablespoons oil until together milk, egg and isk wh wl, ed. bo bin all sm com a 2. In x and whisk until Apple Pie Pancake Mi to ts ien red heat skillet. ing t and we oil s d 3. Ad h 1 to 2 tablespoon wit st) be is n iro st (ca bubbles and 4. Lightly grease a skillet pancake when it forms to hot skillet to cook. Flip on ter bat cup ¼ ne. op do til 5. Sco e un wn. Cook on second sid

start to bro and maple syrup, the edges look crisp and -free butter alternative iry da or r tte bu h wit 6. Serve warm pancakes if desired. fat, 36mg choles-

, 0g trans al fat, 1g saturated fat ns 176 calories, 8g tot protein, 16Est GL. 3g , ars Each pancake contai sug 9g r, fibe , 24g carbohydrate, 1g terol, 270mg sodium within 2 months

Best enjoyed

December/January 2016  GLUTEN FREE & MORE  37


n o r I Cast f e h C Turkey, Take Two

Delicious day-after ways to enjoy turkey leftovers

PHOTOGRAPHY BY ashley campion

5 weeknight meals sizzle with w a t i t n h e l M o P a y ple Sflavor urke Tmouthwatering auce

By Laura B. Russell

By Matthew Kadey

42  www.GlutenFreeandMore.com December/January 2016


turkey

F

 or many families, a roasted turkey is the centerpiece of a holiday feast. This sumptuous bird can be the gift that keeps on giving after the big meal. The bounty of leftover meat can be used to keep you well fed for days to come. Turkey meat is high in protein and low in fat, so you definitely don’t want to let any go to waste. But why settle for the same-old “been there, ate that” post-holiday meals? Turkey leftovers can serve as the backbone for inspiring, delicious dishes. Enjoy these inventive ways to give your turkey a second chance.

Turkey Polenta with Maple Sauce S ERVE S 4

This restaurant-worthy dish is easy to make. It’s a tasty way to lift your spirits on a nippy winter night. The sweetness of the maple sauce and dried cranberries offers a perfect counterpoint to the earthy, creamy polenta, mushrooms and turkey.

Maple Sauce 1/2 cup gluten-free chicken or vegetable broth 1/4 cup pure maple syrup 1 tablespoon fresh lemon juice 2 teaspoons Dijon-style mustard 1/8 teaspoon black pepper

Polenta 4 cups water 1 cup cornmeal 1 teaspoon dried thyme 1/2 teaspoon salt 2 tablespoons unsalted butter, optional 2 teaspoons grapeseed oil or canola oil 1/2 pound mushrooms of choice, sliced 2 shallots, chopped 2 cups baby spinach or baby kale 2 cups sliced cooked turkey 1/4 cup dried cranberries

black pepper in a small saucepan. Bring mixture to a boil, reduce heat to medium and simmer uncovered until reduced by one-quarter, about 5 minutes. Remove from heat and cover to keep warm. 2. Bring 4 cups water to a boil in a medium saucepan. Pour cornmeal into boiling water in a slow, steady stream. Reduce heat to medium-low, stir in thyme and salt. Heat until polenta is tender and thickened, about 20 minutes. (Stir polenta often during cooking with a wooden spoon and break up any large pieces against the side of the pan.) Stir in butter, if using. Remove from heat and cover to keep warm. 3. Heat oil in a skillet over medium heat. Add mushrooms and shallots. Cook until tender, about 5 minutes. 4. Spread cooked polenta on serving plates and top with greens, mushroom mixture, sliced turkey and dried cranberries. Spoon Maple Sauce over top. Each serving contains 326 calories, 6g total fat, 1g saturated fat, 0g trans fat, 48mg cholesterol, 413mg sodium, 43g carbohydrate, 7g fiber, 14g sugars, 26g protein, 22Est GL.

If you’ve made Homemade Turkey Stock with your turkey’s carcass, use it

1. To make Maple Sauce, place broth,

here to replace the 1/2 cup chicken or

maple syrup, lemon juice, mustard and

vegetable broth.

Homemade Turkey Stock Homemade stock is a perfect way to put a turkey carcass to good use. It’s a tasty substitution for store-bought chicken broth in recipes. For the best flavor, don’t let the carcass sit too long in the refrigerator. After your turkey dinner, remove all the meat and package it separately from the carcass. Then make stock early the next day.

12 cups water ❧ Turkey carcass, broken into 3-4 pieces 2 carrots, coarsely chopped 2 celery stalks, coarsely chopped 2 peeled onions, coarsely chopped 1 bay leaf 1 tablespoon whole peppercorns 6 fresh parsley sprigs 1. In a large saucepan, combine water, turkey carcass pieces, carrots, celery, onions, bay leaf, peppercorns and parsley. 2. Bring to boil, reduce heat to low and simmer about 4 hours. Skim off any foam that forms. 3. Strain broth through a cheesecloth-lined sieve set over a large bowl and let cool. 4. Refrigerate until fat solidifies on surface, about 8 hours. Discard the fat. 5. Refrigerate stock in an airtight container up to 4 days or freeze up to 4 months.

December/January 2016  GLUTEN FREE & MORE  43


B y b e th hills o n

Editors’ Choice

Christmas Dinner GF&M’s editorial team shares favorite holiday recipes

E

veryone on Gluten Free & More’s editorial team has celiac disease, gluten sensitivity or a family member who is on a special diet. Many of us are avoiding dairy, too. This makes holiday dinner a bit more challenging, right? We were talking about what we’d be serving when one of us admitted she wished she could give her family a frozen gluten-free pizza and be done with it. (In fact, eating pizza and decorating cut-out cookies are Christmas Eve activities at her house. Not a bad idea.) Pizza aside, it turns out we all have special dishes we love and associate with the holidays. Our conversation turned lively and became the basis for this scrumptious (and simple) menu. Everyone agreed that the centerpiece of Christmas dinner should be something beyond hamburgers, sirloin steak or pork chops. (No vegetarians here.) A few mentioned turkey. Others favored tenderloin or roast of beef. We opted for Standing Rib Roast with Au Jus, the

48  www.GlutenFreeandMore.com December/January 2016

quintessential holiday food. (My butcher tells me it’s the most popular item requested this time of year.) We vacillated between biscuits and Yorkshire pudding as an accompaniment. Because we associated the latter with a rib roast, Mini Yorkshire Puddings got the nod. Since we felt green bean casserole goes better with turkey, Broccoli Stalks with Lemon Bread Crumb Topping won out. We then opted for Accordion Roasted Potatoes, a pretty addition to the roast beef platter that’s easy to make and can be prepared without dairy. Finally, everyone agreed that a holiday meal needs a big finish. Our Christmas dessert is a marriage of two all-time favorites—cheesecake and chocolate. Our holiday cheesecake is topped with raspberry sauce and chocolate shavings. We include dairy-free and egg-free options, too. Each dish is quite simple to make and many steps can be done ahead.


The Menu

Phototograph by brian ambrose photography

Standing Rib Roast with Au Jus Mini Yorkshire Puddings Accordion Roasted Potatoes with Garlic and Herbs Glazed Baby Carrots Roasted Broccoli with Buttery Lemon Bread Topping Chocolate Orange Cheesecake with Raspberry Sauce

Standing Rib Roast with Au Jus S ERVE S 1 2

Serve this roast on a festive platter with Glazed Baby Carrots, and Accordion Roasted Potatoes with Garlic and Herbs. Accompany it with a light and flavorful Au Jus and Mini Yorkshire Puddings for an easy meal that’s sure to wow. A standing rib roast is a special (and expensive) treat, so be sure to cook it just right. Poll your guests to see how they like their meat cooked– rare, medium rare or medium. Then follow the instructions below to achieve the correct internal temperature. Ask the butcher to cradle the roast, which means removing the bones and tying them back on for easier cutting and serving. Plan on two people per pound. The seasoning mixture can be made a day ahead. 1 (6-6½ pound) standing beef rib roast

Seasoning Mixture 4 cloves garlic, crushed 1 tablespoon finely chopped fresh rosemary leaves 1 tablespoon finely chopped fresh thyme leaves 31/2 teaspoons salt, divided 11/2 teaspoons freshly ground black pepper, divided 2 tablespoons olive oil

Au Jus 1 cup full-bodied red wine 2 cups gluten-free chicken stock ❧ Salt and pepper, to taste

1. In a small bowl, combine garlic, rosemary and thyme. Add half the salt and pepper and enough olive oil to create a loose paste. Pat this mixture evenly over the top and sides of the roast. Season with remaining salt and pepper. Let roast stand at room temperature 40 to 60 minutes. 2. Preheat oven to 450°F. 3. Put meat in a large roasting pan, place in preheated oven and bake 20 minutes. Reduce heat to 350°F and continue to roast to desired doneness, about 18 minutes per pound for rare and 22 minutes per pound for medium. Check the temperature of the meat by inserting an instant-read thermometer into the center of the roast. For rare, it should be 120°F. For mediumrare, it should be 125°F, 130°F for medium. 4. Remove roast from the oven to a cutting board and let it rest 15 to 20 minutes before carving. 5. Remove some of the pan juices to use for Mini Yorkshire Puddings (page 51) or prepare Au Jus by placing the roasting pan on 2 stove burners over medium-high heat. Add red wine and scrape browned bits off the bottom of the pan with a wooden spoon. Add chicken stock and season with salt and pepper. Continue to cook until wine mixture is reduced by half, about 5 minutes. 6. Strain Au Jus through a sieve to remove the solids before serving. Each serving contains 663 calories, 52g total fat, 21g saturated fat, 0g trans fat, 154mg choleterol, 828mg sodium, 1g carbohydrate, 0g fiber, 0g sugars, 40g protein, 0Est GL.

December/January 2016  GLUTEN FREE & MORE  49


Bundt Cakes

B y annalis e r o b e r ts

Photo by Brian ambrose photography

Delicious desserts that feed a crowd

54  www.GlutenFreeandMore.com December/January 2016


Bundt cakes are very popular this time of year—and no wonder. Lovely as a centerpiece dessert on buffet and brunch tables, these confections are simple to make, can be prepared ahead, are easily transported and win versatility awards. No need to layer or frost. Bundt cakes are already dressed up, thanks to attractive indentations from the pan. Just drizzle them with icing or dust with confectioners’ sugar—and enjoy!

Chocolate Bundt Cake M A KE S O N E 1 0 - I N C H C A KE

The deep chocolate flavor of this rich cake comes from layering 3 types of chocolate in one cake. Easy to make, this cake is large enough to feed a crowd, perfect for parties and entertaining. Best when eaten within 4 days of baking. This recipe can be made dairy-free; see instructions below. It cannot be made with egg replacement. 1/4 cup water 1 tablespoon instant espresso coffee powder 3 ounces good-quality semisweet chocolate, chopped 2 cups Brown Rice Flour Blend (page 59) 1/2 cup unsweetened cocoa powder (not Dutch processed) 3 tablespoons buttermilk powder* 2 teaspoons baking soda 2 teaspoons baking powder 3/4 teaspoon xanthan gum 1/2 teaspoon salt 1 cup canola oil 3/4 cup water 4 large eggs 2 cups sugar 2 teaspoons pure vanilla extract 1 teaspoon pure chocolate extract (see Shopping List, page 60) 11/4 cups semisweet chocolate chips ❧ Chocolate Ganache Glaze

1. Preheat oven to 350°F. Position rack in center of oven. Lightly grease a 12-cup Bundt pan (10 inches across the top) with cooking spray. 2. Bring 1/4 cup water to a simmer in a small saucepan. Turn off heat. Add espresso coffee powder and stir until dissolved. Add chopped chocolate and whisk until smooth. Remove from heat and cool until lukewarm. 3. Put flour blend, cocoa powder, buttermilk powder, baking soda, baking powder, xanthan gum and salt in a medium bowl and whisk until thoroughly combined. Set aside. 4. Combine oil and ¾ cup water in a glass measuring cup. Set aside. 5. Beat eggs in large bowl of electric mixer until

lemon-colored. Slowly add sugar, 2 tablespoons at a time, and beat until mixture turns pale yellow and thick. Beat in melted chocolate-coffee mixture, vanilla extract and chocolate extract. 6. Add flour mixture alternately with oil and water mixture in two additions. Scrape sides and bottom of bowl. Then mix at low speed 1 more minute. Do not overbeat. Stir chocolate chips into the batter. 7. Pour batter into prepared pan. Place cake in center of preheated oven and bake 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Do not open oven door during the first 45 minutes of baking. 8. Remove cake from the oven and cool on a rack 10 minutes. Carefully remove cake from pan and cool slightly on rack. Spoon warm Chocolate Ganache Glaze over top of cake and let it drip down the sides. Let cake cool completely before transferring to a cake plate. Yields 16 slices. Each slice contains 446 calories, 24g total fat, 7g saturated fat, 0g trans fat, 59mg cholesterol, 300mg sodium, 59g carbohydrate, 3g fiber, 38g sugars, 5g protein, 36Est GL.

Chocolate Ganache Glaze M A KE S A BOU T ¼ C UP

Extra glaze that drips down under the rack can be scraped up, rewarmed, and drizzled back over the cake to make a thicker topping.

*TIP No buttermilk powder? Substitute 3/4 cup fresh low-fat buttermilk for 3 tablespoons buttermilk powder and 3/4 cup water in the recipe. Add liquid buttermilk to the oil in step 4.

DAIRY-FREE

For Dairy-Free Chocolate Bundt Cake, omit 3 tablespoons buttermilk powder and ¾ cup water from the recipe. Combine 3/4 cup dairyfree milk of choice with 2 teaspoons lemon juice or distilled vinegar; add 3/4 cup of this liquid to the oil in step 4.

3 ounces semisweet chocolate, chopped 3 tablespoons heavy cream, coconut cream or dairy-free milk 1 tablespoon light corn syrup 1 teaspoon pure vanilla extract

1. Place chocolate, heavy cream and corn syrup in a small, heavy saucepan and combine.

2. Cook over low heat, stirring constantly, until chocolate melts and mixture is smooth.

3. Remove from heat and add vanilla, stirring to blend. Cool slightly before drizzling over cake. Glaze will thicken as it cools. It should be thickened but still pourable. Each tablespoon contains 156 calories, 11g total fat, 6g saturated fat, 0g trans fat, 18mg cholesterol, 8mg sodium, 17g carbohydrate, 1g fiber, 11g sugars, 1g protein, 9Est GL.

December/January 2016  GLUTEN FREE & MORE  55


B y JU L E S S H EP A RD

N

ow is the season to try your hand at fancy-looking holiday cookies. These delicious beauties only look complicated. They are not difficult to make. Each hailing from a different country, these classic cookies all boast the wonderful flavor and texture of their original versions—without the

62  www.GlutenFreeandMore.com December/January 2016

gluten and dairy. Most can also be made with an egg replacement. From Italian Pizzelle (rolled and filled, they make Norwegian krumkake and Russian trubochki) to Jewish Rugelach, German Spritz and American Candy Canes, these traditional cookies will brighten up your dessert platter and impress your guests.

PHOTOgraphy BY jeff rasmussen

Traditional treats from around the world


cookies Candy Cane Cookies M A KE S A BOU T 3 6 C OOK I E S

This recipe uses crushed candy canes for an infusion of genuine candy-cane flavor. To crush candy canes, use a food processor or a coffee grinder. Alternatively, place candy canes in a large zip-top freezer bag and seal; lay it flat on a counter and repeatedly roll a rolling pin over the candy canes until they’re evenly crushed into fine pieces. Measure out ½ cup of crushed candy for this recipe. Sprinkle any remainder over cookies after they’re baked, if desired. These cookies can be made with egg replacement; see instructions below. 1 cup Earth Balance buttery sticks, softened ½ cup sifted confectioners’ sugar ½ cup finely crushed gluten-free candy canes or peppermints 1 large egg 1 teaspoon pure vanilla extract 2½ cups Jules’ Homemade All Purpose Flour Blend (page 67), 1 teaspoon sea salt ❧ Red food coloring ½ cup crushed gluten-free candy canes, optional

long and no more than ¼-inch in diameter. The exact length isn’t important, only that they’re about the same size.) Create pairs of joined red and white logs by pinching their ends together. Then gently “braid” each red and white pair by placing one log over the other, repeating until the 2 logs are twisted around each other up their entire length. Pinch ends to seal. Using a spatula, gently place each twisted pair onto prepared baking sheets. Curl the top of each cookie down to form a candy-cane shape. 7. Place cookies in preheated oven and bake 9 to 10 minutes. Do not let cookies brown. 8. Remove from oven and sprinkle hot cookies with crushed candy, if desired.

Remove to fully cool on a wire rack before serving. Each cookie contains 95 calories, 5g total fat, 3g saturated fat, 0g trans fat, 19mg cholesterol, 69mg sodium, 12g carbohydrate, 0g fiber, 3g sugars, 1g protein, 8Est GL.

For Egg-Free Candy Cane Cookies, omit 1 egg. Combine 2 teaspoons flax meal with 2 tablespoons hot water to make a gel. Let cool. Use this mixture to replace the egg in step 1. Add 11/2 teaspoons Ener-G egg replacer to dry ingredients in step 2; mix well. If dough is too dry, add more water, 1 teaspoon at a time. If too wet, add more flour blend, 1 teaspoon at a time, until dough hangs together.

How to Form Candy Cane Cookies If dough is sticky, dust your work surface and hands with glutenfree flour. With your hands, roll the red and the white dough into thin logs. Cut each into equal lengths, about 5 inches long.

PHOTOgraphy BY jeff rasmussen

1. Place butter, confectioners’ sugar and crushed candy into a large mixing bowl and cream until fluffy. Add egg and vanilla and beat until incorporated. 2. Slowly stir in the flour blend and salt, mixing until completely combined. 3. Divide dough into equal halves. Place one half into a separate bowl. Add red food coloring to remaining half in the mixing bowl, mixing color into dough until it’s deep red. 4. Wrap each half of dough in plastic wrap and refrigerate 2 hours or until cold and no longer as sticky. 5. Preheat oven to 375°F. Line 2 baking sheets with parchment paper and set aside. Dust a clean countertop or pastry mat with a small amount of flour blend. 6. Pinch off equal pieces of red and white dough and roll them into thin logs of equal length. (Logs should be about 5 inches

Pinch together the ends of one red and one white log and begin to braid by folding white dough over red.

Continue braiding the dough logs, folding one over the other until you reach the end. Place cookies on baking sheets lined with parchment paper and bend each into a "J" shape.

December/January 2016  GLUTEN FREE & MORE  63


CUBAN COMFORT  FOOD

Phototography by kathryn brown chadbourn

Cozy meals from the island nation

By Kathryn Brown Chadbourn

68  www.GlutenFreeandMore.com December/January 2016


comfort food Colonial architecture, classic 1950s automobiles and exotic musical rhythms imbue the island of Cuba with a certain mystique. Things are a bit slower in Cuba, even the traditional cooking, with dishes sautéed or simmered low and slow.

A

lot of Cuban food is comfort food, ideal for the cool winter months. Meat is marinated in citrus juices and roasted until it’s soft. Root vegetables, like yuca, malanga and boniato, tantalize with their warm flavors and earthy textures. Care is poured into the cooking. Traditional recipes draw inspiration from the Spanish Colonials and reflect the influence of the native Taino people. The cuisine is flavored by the many cultures that immigrated there—French, African, Arabic, Chinese and Portuguese. With U.S.-Cuban relations re-established and travel restrictions loosening, now is the perfect time to sample Cuban food. These recipes call for some ingredients only available in Hispanic grocery markets or in the Hispanic section of larger supermarkets. If you can’t find them, do what a Cuban household would do. Use what’s on hand—fresh, local and seasonal.

Empanadas de Picadillo S ERVE S 4

Empanadas are baked or fried pastries that can be sweet or savory. This recipe is easy to double. The empanadas can be cooked ahead and taken to work or school for lunch. They can be made with egg replacement; see instructions below. 1 cup gluten-free all-purpose flour blend (with xanthan gum), more for dusting 1 large egg, lightly beaten 2 tablespoons oil 1 tablespoon dry sherry or dry white wine 1 tablespoon sugar 1 teaspoon baking powder ¼ teaspoon salt 3-4 tablespoons water 1 recipe Beef Picadillo or Vegan Picadillo (page 70) ❧ Egg wash (1 tablespoon water mixed with 1 beaten egg), optional ❧ HIgh-heat oil, for frying

1. In a mixer, combine flour blend, egg, oil, sherry, sugar, baking powder and salt. Mix 2 to 3 minutes to thoroughly combine. Mixture will be dry and crumbly. 2. Add water, 1 tablespoon at a time, until mixture forms a dough. Roll dough into a ball, wrap with plastic wrap and let it rest 1 hour on the counter. 3. Dust work surface with gluten-free flour. 4. Cut dough into quarters. On the floured surface, roll out each piece of dough into a flat circle. Place 1/3 to ½ cup

Picadillo filling on each circle. Wet the circles along the edges and fold each one over to cover the filling. Crimp the edges to seal in the filling. 5. To bake, preheat oven to 375°F. Brush egg wash over empanadas. Poke each twice with a fork to let steam escape during baking. Arrange empanadas on a greased baking pan. Place in preheated oven and bake 10 to 15 minutes until they form a crust. Remove from oven and let cool 5 minutes. Serve immediately. 6. To fry, fill a skillet with 3 inches highheat cooking oil and heat pan to 350°F. Place 1 empanada into the hot oil and cook 3 to 5 minutes. Turn empanada once or twice to brown on both sides. Remove from skillet and drain on paper towels. Keep warm while frying remaining empanadas. Serve immediately. Each serving contains 274 calories, 12g total fat, 2g saturated fat, 0g trans fat, 60mg cholesterol, 392mg sodium, 35g carbohydrate, 2g fiber, 4g sugars, 5g protein, 23Est GL.

For Egg-Free Empanadas de Picadillo, omit 1 egg. Combine 1 tablespoon flax meal with 3 tablespoons hot water; let cool. Use this mixture to replace 1 egg in step 1.

TIP Annatto oil, also known by its Spanish name, anchiote oil, gives this dish an even more authentic flavor. See recipe on page 71.

December/January 2016  GLUTEN FREE & MORE  69


gluten-free flours

GF Flour Replacements 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 the structure in a particular recipe. 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.

Neutral (light) Flours

High-Protein Flours

Stabilizers (add texture and moisture)

Starches

Brown Rice Flour

Amaranth Flour

Amaranth Flour

Almond Flour

Arrowroot Powder Agar Powder

Corn Flour

Buckwheat Flour

Buckwheat Flour

Coconut Flour

Cornstarch

Sorghum Flour

Chickpea Flour

Chickpea Flour

Flax Seed Meal

Sweet Rice Flour

Millet Flour

Corn Flour

White Rice Flour

Oat Flour

Mesquite Flour

Quinoa Flour

Oat Flour

Sorghum Flour

Quinoa Flour

Teff Flour

Teff Flour

Kudzu Root Starch or Kuzu Ground Chia Seed Potato Starch (not Potato Flour) Oat Bran Sweet Potato Flour Potato Flour (not Tapioca Starch or Potato Starch) Tapioca Flour

Gums

Carrageenan Gelatin Powder Guar Gum Locust Bean Gum Psyllium Husk Xanthan Gum

Adapted from Gluten-Free Makeovers by Beth Hillson. Available from Da Capo Press, a member of The Perseus Books Group. Copyright © 2011. Used with permission.

92  www.GlutenFreeandMore.com December/January 2016

GLUTEN-FREE FLOUR PHOTO © SIRYNA MELNYK/ISTOCK/THINKSTOCK

High-Fiber Flours


GLUTEN-FREE DIET | Quick-Start Guide

H

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 are currently available in the United States. Consult your physician or dietitian before including oats in your diet and for regular monitoring.

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

Dressings Drugs & Over-the-Counter Medications Energy Bars Flour & Cereal Products Herbal Supplements Imitation Bacon Imitation Seafood

Be a food detective Call First 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.

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.

Keep in mind

➥ How about alcohol? Distilled alcoholic beverages and vinegars (except malt vinegar) are gluten free. Distilled products do not contain any harmful gluten peptides. Wine and hard liquor beverages are gluten free. Unless labeled otherwise, beers, ales and lagers are NOT gluten free.

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

Gluten Free

DELICIOUS SUMMER TREATS WITH DAIRY-FREE OPTIONS

Always read the label 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. As of August 2014, products bearing “gluten free” on the package must contain less than 20ppm gluten.

The magazine with the answersGREAT GRILLING! Gluten Free & More GutenFreeandMore.com ■ recipes,

recipes, recipes advice ■ latest research ■ expert

57 Simple & MORE Recipes Super-Quick Weekday Meals

Tomah-to! Inspired Dishes

Pack & Go Lunches Discover Sorghum

+

Safety Tips DINING OUT GF Paradise Visit Hawaii

A Cheery Celiac

So easy!

Waffle cones

pg. 79

Elisabeth Hasselbeck

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

Celiac Support Association PO Box 31700 Omaha, NE 68131-0700 877-272-4272 csaceliacs.info

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

National Foundation for Celiac Awareness PO Box 544 Ambler, PA 19002-0544 215-325-1306 celiaccentral.org

2015 Note: This guide is not meant to be an exhaustive resource.

©

VISIT GLUTENFREEANDMORE.COM TO PURCHASE WALLET-SIZED GLUTEN-FREE DINING CARDS. December/January 2016  GLUTEN FREE & MORE  93


Quick-Start Guide | CASEIN-FREE DIET

A

Ad Index

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.

1-2-3 Gluten Free!.......................................82

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.

Dec/Jan2016

Alcat/Cell Science Systems..........................71 American Health/Ester-C...............................7 Bakery On Main...........................................81 Biaggi’s Ristorante Italiano.........................97 Celiac Disease Foundation...........................79

➥ 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 Puddings, 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

Domino Foods........................................91, 99

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

Frey Vineyards..............................................67

Daiya...........................................................29 Edward & Sons............................................82 ELISA Technologies......................................97 Ener-G Foods...............................................78 Enjoy Life...................................................100 Enzymedica..................................................89 Exzell/Glutagest...........................................21 Gluten Free & More’s Holiday Gift Offer.......83 Gluten-Free Food Allergy FEST.....................84 Hatch Chile Company..................................13

➥ Bovines and you All bovine milk and milk products contain casein. ➥ Foods that may contain casein Margarine Tuna Fish Cosmetics, Medicines Lactic Acid Artificial Flavorings Semisweet Chocolate Hot Dogs Lunch Meats Sausage Ghee

Lesser Evil/Popcorn......................................17 Living Now..................................................47

The people with the answers...

Mina’s Purely Divine....................................24 NoGii.............................................................5

Gluten Free & More magazine GlutenFreeandMore.com

North American Herb & Spice................44, 87

Gluten Free DELICIOUS

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Super-Quick Weekday Meal

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Tomah-to!

Nu Life Market...............................................2 Pamela’s......................................................58 San-J............................................................31 Schär............................................................25

Inspired Dishes

Sensitive Sweets..........................................79

Pack & Go Lunches Discover Sorgh um

+

TH Foods/Harvest Stone..............................75

Safety Tips DINING OUT GF Paradise

Visit Hawaii A Cheery Celiac

So easy!

Elisabeth Hass

elbeck

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

Waffle cones pg. 79

Tom Sawyer.................................................58 The University of Chicago Celiac Disease

The GFCF Diet Support Group P.O. Box 1692 Palm Harbor, FL 34682-1692 gfcfdiet.com

• Be a food detective • Always read labels • If in doubt, go without • Call food companies if ingredients are suspect. 2015 Note: This guide is not meant to be an exhaustive resource.

©

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Center........................................................88

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Substitution Solutions

Gluten Free & More Pantry Video Instructions For step-by-step flour blend instuctions, go to GlutenFreeandMore.com/flourblend

Milk

Buttermilk

Yogurt

Butter

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

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

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

(1 stick = 8 tablespoons = ½ cup = 4 ounces)

1 cup soy milk + 1 tablespoon

1 cup soy, rice or coconut yogurt

1 7/8 7/8 7/8

1 cup unsweetened applesauce 1 cup fruit puree

1 1 1 1 1

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

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

Gluten-Free Flour Substitutions

Depending on the recipe, replace 8 tablespoons butter with 1 of the following: 8 tablespoons Earth Balance (Non- Dairy) Buttery Spread or Sticks 8 tablespoons Spectrum Organic Shortening 8 tablespoons coconut oil 8 tablespoons vegetable or olive oil For reduced fat: 6 tablespoons unsweetened apple- sauce + 2 tablespoons fat of choice

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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.

Eggs

All-Purpose Flour Blend

Depending on the recipe, replace 1 large egg with 1 of the following:

Makes 3 cups

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 436 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 99g carbohydrate, 3mg sodium, 2g fiber, 5g protein.

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Self-Rising Flour Blend Makes 3 cups

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 514 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 113g carbohydrate, 1163mg sodium, 8g fiber, 10g protein.

High-Fiber Flour Blend

High-Protein Flour Blend

Makes 3 cups

Makes 3 cups

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, birthday cakes or cupcakes.

This nutritious blend works best in baked goods that require elasticity, such as wraps and pie crusts.

1 cup brown rice flour or sorghum flour ½ cup teff flour (preferably light) ½ cup millet flour or amaranth flour 2/3 cup tapioca starch/flour 1/3 cup cornstarch or potato starch Each cup contains 428 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 92g carbohydrate, 19mg sodium, 5g fiber, 8g protein.

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 588 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 128g carbohydrate, 24mg sodium, 6g fiber, 11g protein.

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. 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.

➥ Flax or Chia Gel: 1 tablespoon flax meal, chia seed or salba seed + 3 tablespoons hot water. (Let stand, stirring occasionally, about 10 minutes or until thickened. Use without straining.) ➥ Egg Replacer: Ener-G Foods egg replacer, according to package directions ➥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.

Nuts

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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

December/January 2016  GLUTEN FREE & MORE  95


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recipe index & Allergen Guide Appetizers Holiday Pizza Bites, page 34

Key to Icons

Icons (or colors) identify recipes that are most appropriate for certain eating goals.

Entrees Beef Picadillo, page 70 Chicken Coconut Curry, page 79 Curry Turkey Noodle Bowl, page 46 Empanadas de Picadillo, page 69 Mojo Pork Roast, page 74 Standing Rib Roast with Au Jus, page 49 Turkey, Fig & Pickled Carrot Sandwich, page 44 Turkey Polenta with Maple Sauce, page 43 Vegan Picadillo, page 70

■ Guten-Free All recipes in this magazine are gluten-free. ■ Dairy-Free ✱ Dairy-Free substitutions provided.

■ ■

■ No Peanuts, No Nuts ✱ Nuts can be omitted or substitutions provided. ■ Soy-Free ✱ Soy-Free substitutions provided.

Flavored Oil Annatto Oil, page 71

■ ■

Sides & Salads Accordion Roasted Potatoes with Garlic & Herbs, page 50 Broccoli Stalks with Lemon Bread Crumb Topping, page 52 Glazed Baby Carrots, page 50 Mini Yorkshire Puddings, page 51 Papas Rellenas, page 72 Tropical Nicaraguan Salad, page 79

Soups & Stews Cuban Creole Stew, page 73 Homemade Turkey Stock, page 43 Turkey Wild Rice Stew, page 45

Gifts From Your Kitchen Apple Pie Pancakes, page 37 Cranberry Spinach Dog Biscuits, page 41 Hot Chocolate with Marshmallows, page 39 Maple Caramel Corn, page 38 Mulled Wine, page 40

■ Egg-Free ✱ Egg-Free substitution instructions provided.

■ Low Sugar Recipe contains 5g of sugar or less per serving. ■ Low Sodium Recipe contains 140mg of sodium or less per serving.

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 glutenfree, 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.: 02-5121. 3. Filing Date: 9/30/15. 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 2015. 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 (118,667/128,000) b. Paid and/or Requested Circulation: 1. Paid/Requested Outside-County Mail Subscriptions Stated on Form 3541 (39,390/40,685). 2. Paid In-County Subscriptions (0/0). 3. Sales Through Dealers and Carriers, Street Vendors, Counter Sales, and Other Non-USPS Paid Distribution (19,978/18,643). 4. Other Classes Mailed Through the USPS (0/0). c. Total Paid and/or Requested Circulation (59,368/59,328). d. Free Distribution by Mail: 1. Outside-County as Stated on Form 3541 (1,478/3,264). 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 (7,533/6,575). e. Total Free Distribution (9,011/9,839). f. Total Distribution (68,378/69,167). g. Copies not Distributed (50,288/58,833). h. Total (118,667/128,000). j. Percent Paid and/or Requested Circulation (86.8%/85.8%). 16. Electronic Copy Circulation. a. Paid Electronic Copies (1,014/1,068). b. Total Paid Print Copies + Paid Electronic Copies (60,382/60,396). c. Total Print Distribution + Paid Electronic Copies (69,392/70,235). d. Percent Paid (87.0%/86.0%). 18. I certify that all information furnished on this form is true and complete. Tom Canfield, VP Circulation, 9/8/15.

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resources

Advertise in our February/March Issue. Advertising Space Deadline: November 17, 2015

Gl ut en -F re Da e iry -F re e Eg gFr ee No Pe an ut So s, yNo Fr ee Nu ts Lo w Su ga r Lo w So di um

For information, contact Susan Tauster at stauster@GlutenFreeAndMore.com or call 630-858-1558.

Desserts Apple Bundt Cake, page 56 Candy Cane Cookies, page 63 Caramel Glaze, page 57 Chocolate Bundt Cake, page 55 Chocolate Ganache Glaze, page 55 Chocolate Orange Cheesecake with Raspberry Sauce, page 53 Cream Filling, page 66 Lemon Buttermilk Bundt Cake, page 60 Lemon Glaze, page 61 Pizzelle, page 66 Pumpkin Spice Bundt Cake, page 58 Rugelach Strudel Cookies, page 65 Spritz Cookies, page 64

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Gluten-Free Flour Blends Brown Rice Four Mix, page 59 GF&M All-Purpose Flour Blend, page 95 GF&M High-Fiber Blend, page 95 GF&M High-Protein Blend, page 95 GF&M Self-Rising Flour Blend, page 95 Jules' Homemade All-Purpose Flour Blend, page 67

December/January 2016  GLUTEN FREE & MORE  97

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