27+ RECIPES INSIDE | ROCKING THE RAW DIET AL LY RAW: Spicy Noodle Bowl with Beet, Carrot, Zucchini + Sweet Tamarind Sauce page 45 CELIAC AND YOUR SKIN Dealing With Dermatitis Herpetiformis G! YO U UIDE TO LI V RG G IN FAB FINDS For Your Beach Cooler EAR LON eating cake again. No wishing required. Permission comes in 60+ delicious varieties. See them all at enjoylifefoods.com. Your Secret Weapon in the Kitchen! pour cook bake mix Domino and C&H Organic Blue Agave Nectars ® ® are delicious syrups made from the core of the blue agave plant and are perfect for all of your sweetening needs. Learn more at dominoagave.com or chagave.com ©2017 Domino Foods, Inc. Number 4/2017 EDITORIAL DIETETIC ADVISORY BOARD Ann Whelan PAMELA CURETON, RD Center for Celiac Research, Massachusetts Hospital for Children á Boston, MA FOUNDER Joan Edgett EDITOR Julia Aparicio FOOD EDITOR Van Waffle RESEARCH EDITOR Anna Sonnenberg TRAVEL EDITOR Toni Fitzgerald COPY EDITOR Jennifer Harris NEWS EDITOR NANCY PATIN FALINI, MA, RD Consulting Dietitian á West Chester, PA AMY JONES, RD Chair, Dietitians in Gluten Intolerance Group, Academy of Nutrition and Dietetics CYNTHIA KUPPER, CRD Executive Director, Gluten Intolerance Group Seattle,WA MARY KAY SHARRETT, MS, RD Clinical Dietitian Specialist áColumbus, OH ADVERTISING Stuart Crystal VP, MEDIA SOLUTIONS Miene Smith CORPORATE HEADQUARTERS MEDIA SOLUTIONS MANAGER email@example.com CLIENT SERVICES firstname.lastname@example.org Madavor Media, LLC 25 Braintree Hill Office Park | Suite 404 Braintree, MA | 02184 T: (617) 706-9110 | F: (617) 536-0102 Andrew Yeum SUBSCRIPTIONS 1-855-367-4813 DIRECTOR, SALES & MARKETING Briana Balboni New for 2017 GLUTEN FREE ORGANIC WAFFLE FLAVORS AND GLUTEN FREE ORGANIC STRAWBERRY ENERGY CHEWS For our full line of gluten free products, Check out HONEYSTINGER.COM Quickly detect gluten down to 10 ppm in food samples TEST KIT MARKETING ASSOCIATE DESIGN Carolyn V. Marsden ART DIRECTOR Alex Ordway GRAPHIC DESIGNER CHIEF OPERATING OFFICER Robin Morse SVP, SALES & MARKETING SVP, CONTENT Jason Pomerantz PETER H.R. GREEN, MD Celiac Disease Center at Columbia University New York, NY DIRECTOR, CUSTOM CONTENT IVOR DENNIS HILL, MD Wake Forest University School of Medicine Winston-Salem, NC Courtney Whitaker KAROLY HORVATH, MD, PHD Center for Pediatric Digestive Health and Nutrition, Arnold Palmer Hospital for Children Orlando, Fla EXECUTIVE DIRECTOR, OPERATIONS CYNTHIA RUDERT, MD Medical Advisor, Celiac Disease Foundation and Gluten Intolerance Group of North America; Medical Director of GIG Atlanta á Atlanta. GA Gluten-Free Living July/August 2017 Susan Fitzgerald ALESSIO FASANO, MD Center for Celiac Research, Massachusetts Hospital for Children á Boston, MA MICHELLE MARIA PIETZAK, MD Children’s Hospital Los Angeles áLos Angeles, CA 2 CHAIRMAN & CHIEF EXECUTIVE OFFICER Cheryl Rosenfeld JOSEPH MURRAY, MD Celiac Disease Research Program and Clinic, Mayo Clinic á Rochester, MN FAST, SENSITIVE, EASY TO USE Jeffrey C. Wolk MEDICAL ADVISORY BOARD SYLVIA HSU, MD Baylor College of Medicine á Houston,TX bb bb b www.ezgluten.com b b b b b b bbbbb352-337-3929 EXECUTIVE POSTMASTER: Send address changes to Gluten-Free Living, P.O Box 8507, Big Sandy, TX 75755-8507. Subscribers allow 4-6 weeks for change of address to become effective. Subscriptions ordered are noncancelable and nonrefundable unless otherwise promoted. Return postage must accompany all manuscripts, drawings and photographs submitted if they are to be returned, and no responsibility can be assumed for unsolicited materials. Material in Gluten-Free Living is not intended to provide medical advice, which should be obtained directly from a physician. All rights in letters sent to Gluten Free Living will be treated as unconditionally assigned for publication and copyright purposes and as subject to unrestricted right to edit and to comment editorially. Requests for permission to reprint should be sent to the Permissions and Reprints Department. The title Gluten Free Living is registered in the U.S. Patent and Trademark Office. Contents copyright © 2017 by Madavor Media, LLC. All rights reserved. Nothing can be reprinted in whole or in part without permission from the publisher. Printed in the U.S.A. VP, STRATEGY Lee Mergner OPERATIONS VP, BUSINESS OPERATIONS Justin Vuono Nora Frew SENIOR CIRCULATION ASSOCIATE Nate Silva CUSTOM CONTENT SPECIALIST Katherine Walsh HUMAN RESOURCES GENERALIST Jessica Krogman SUPERVISOR, CLIENT SERVICES Kristyn Falcione Vanessa Gonsalves Tou Zong Her Cassandra Pettit CLIENT SERVICES Amanda Joyce Tina McDermott Wayne Tuggle ACCOUNTING AUDIENCE DEVELOPMENT Heidi Strong VP, AUDIENCE DEVELOPMENT Rebecca Artz DIGITAL PROJECT MANAGER Michael Ma TECHNICAL PRODUCT MANAGER Mike Decker SENIOR DIGITAL DESIGNER NEWSSTAND DISTRIBUTION NATIONAL PUBLISHER SERVICES JUL / AUG 2017 MainMenu RECIPES F E AT U R E S DE PAR TME NT S 4 6 EDITOR’S NOTE MIX IT UP News, tips, advice and more 14 36 40 YOUR FIRST GF SUMMER 25 GLUTEN-FREE TABLE 4 tips for surviving the season without sacrificing fun 26 GF GOES VEGETARIAN Alice M. Ojeda explains the raw diet and how to incorporate it 30 COOKBOOK CORNER 32 MAGNIFICENT MACARONS CELIAC AND YOUR SKIN 38 CHEAP & CHEERFUL 20 NOT JUST GLUTEN FREE! 60 STUDY SESSIONS Mild virus guilty, c-section not guilty in celiac KIDS' KITCHEN Ombre frozen yogurt popsicles Dermatitis herpetiformis is the first symptom for some people 56 GLUTEN-FREE TRAVEL Your guide to food and fun in Seattle Raw-some recipes 48 FAMILY MATTERS Tips for summertime day trips Scrumptious summer spread A Mediterranean menu to savor at home Three fabulous macaron recipes for your summer soirée 54 16 MAKE IT IN MINUTES OFFICE HOURS Safeguards for preventing cross-contamination Keep cool with these refreshers RAW VEGAN DIET 101 Gluten-free recipes from two raw cookbooks 50 12 62 NEW FOR YOU Beach drinks for adults, snacks for everyone BACKPACK ADVENTURE 64 Use these tricks to conquer an extended backpacking trip COOKING CLASS Baking a summer fruit tart 64 56 Cover photo by Emily von Euw. Recipe featured on page 45. 26 glutenfreeliving.com twitter: @gfliving facebook.com/gflivingmag pinterest.com/gflivingmag ´ NUTRITIONAL ANALYSIS Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example “to taste,” and garnishes are not included. www.glutenfreeliving.com 3 Editor's Note (IEV6IEHIVW After slogging through a wet, dreary spring here in the northeast, I'm still finding it hard to believe that I don't have to put on any waterproof gear to go outside. Welcome, summer! If you're new to the gluten-free diet, don't be intimidated into staying secluded. There is no reason to avoid seasonal events like cookouts and bonfires. Our four tips to surviving your first gluten-free summer will help you not only survive, but truly enjoy yourself—and your food (page 14)! And even if you're an old pro at living gluten free, Family Matters provides helpful packing pointers for summer day trips and overnight camps for kids (page 16). For anyone tempted to take a late summer holiday, Anna Sonnenberg shows you around Seattle, a fun and funky city chock full of gluten-free goodies (page 20). Don't let the Emerald City's reputation for clouds keep you from this gem—July and August are its sunniest months. But if you're more the “roughing it” type, Danielle Miller has got you covered with her guide to conquering a gluten-free backpacking excursion (page 56). No matter your style, the gluten-free diet does not have to hold you back, so get out there and have an adventure! If the thought of planning and packing for a trip sounds more like work than play, why not stay home and host a summertime soirée. When Angela and Anna Sackett held their own gluten-free get-together, they featured three delectable varieties of macarons. If you have ever wanted to try your hand at baking these classic confections, the recipes provided by the Sackett ladies will surely satisfy your sweet tooth (page 50). We all know that it's especially important to take care of your skin during the intense sunshine of summer, but did you know celiac symptoms manifest on the skin for some? Known as dermatitis herpetiformis (DH), this condition presents as intensely itchy bumps and blisters. Susan Cohen spoke with experts on the subject to help clarify the relationship between DH and celiac and find out how people finally find relief (page 54). Now, be honest—did you wrinkle your nose or roll your eyes the first time you heard someone mention the raw diet? Then our current Not Just Gluten Free section is for you! I learned a few things myself, thanks to Frieda Wiley's interview with Alice M. Ojeda of the Living Light Culinary Institute, who explains the basics of the raw vegan diet and dispels common myths (page 36). Even for those who prefer their food cooked, the raw vegan diet follows healthful tenets that can be incorporated into any eating regimen. If you want to give it a whirl, we bring you a collection of raw recipes from Laura Hahn (page 38) featuring a refreshing avocado lunch and a flavor-packed poke bowl. Check out Cookbook Corner (page 40) for even more inspiration with gluten-free offerings from two raw cookbooks. This issue's Gluten-Free Table contains sensational summertime spreads. From Jilly Lagasse’s Cheap & Cheerful taste of the Mediterranean (page 32)—including delectable falafels and a simply delicious watermelon dish—to Elizabeth Barbone's Make It In Minutes easy seasonal recipes (page 30), you'll have all the elements you need to create the ideal meal. And Isadora Lassance's fabulous frozen refreshers are perfect for those times when you need to beat the heat (page 26). Finally, if you're home with the kids for the summer or looking for a fun weekend activity that everyone can enjoy, check out Kids' Kitchen. Contributor Holly Vine gives step-by-step instructions on how to whip up a batch of beautiful and tasty Ombre Frozen Yogurt Popsicles (page 48)! Stay cool, everyone! Yours truly, JOAN EDGETT EDITOR 4 San-J 3-Step Stir-Fry Step 1. Choose 1 pound of your favorite protein – like beef, chicken, pork, shrimp, or tofu. Step 2. Choose 4 cups of your favorite veggies – think red bell peppers, snow peas, carrots, onions, broccoli, and cauliﬂower. Step 3. Stir-fry protein, veggies and 3/4 cup of your favorite San-J Asian Cooking Sauce. Serve with rice, grain, or noodles. Sizzle Your Way to a Delicious, Healthy Dinner in Minutes. San-J Asian Cooking Sauces can make your life easier with quick and easy stir-fry dinners that the whole family will love. Made with authentic San-J Tamari Soy Sauce, all of our cooking sauces have a rich taste with no artiﬁcial preservatives, ﬂavors, or colors added. They are certiﬁed gluten free, kosher, and veriﬁed Non-GMO. Try our new Hoisin sauce! Visit san-j.com/stirfry for recipe ideas. © 2017 San-J International, Inc. www.san-j.com Mix it up « NEWS, TIPS, REVIEWS, ADVICE AND MORE GF RESTAURANTS ACROSS THE U.S. Dedicated dining halls 6 CORNELL UNIVERSITY in Ithaca, New York, began converting its Risley Dining Room to an entirely glutenfree eatery two years ago, said Michele Lefebvre, Cornell’s director of nutrition management. Initially, small changes were made, like replacing lo mein with rice noodles and gluten-free tamari in lieu of wheat-laden soy sauce, according to Chef Manager Kevin Grant. Then polenta was used for pizza bases and pasta was phased out in favor of flavor-forward options such as huevos rancheros and roasted cauliflower graffiti, said Grant. In fall 2016, the school removed gluten from baked goods and items prepared in the grill area, substituting treats like glutenfree apple pie, banana cheesecake and Black Forest cake. Grant also launched new concepts for tostadas and smashburgers—patties made with beef and vegetables served on arugula with house-made aioli. Cornell brought in one of its alumna, Amy Fothergill, to train the kitchen staff and develop a grand-opening menu comprised of gluten-free recipes from her cookbook, The Warm Kitchen. Fothergill, who also pens a popular glutenfree cooking blog, said she was thrilled to help the school formally launch the gluten-free dining hall in January 2017. “There was an amazing amount of energy in the room,” she enthused. “What was interesting was that not everyone was there because the food was gluten free. They were there because the food was good.” Risley’s official change-over to its dedicated gluten-free status coincided with a formal certification from Kitchens With Confidence, said Lefebvre, adding that the dining hall is also entirely peanut and tree-nut free. “It’s important for students who have celiac disease or gluten intolerance to be able to have a safe location where they can go eat and not have to worry,” explained Megan Brzuski, Kent State’s dining services dietitian. “There are many different menu items and options available for students to choose from at Prentice Café.” In addition to every item being gluten free, the menu also features a variety of vegan and vegetarian dishes. For breakfast, students can choose from omelets, pancakes and French toast. Dinner options include flatbread pizzas, chicken tenders and grilled cheese sandwiches. Prentice Café earned its certification from the Gluten-Free Food Services Certification Program, a food safety program offered by the Gluten Intolerance Group of North America. Ohio’s KENT STATE UNIVERSITY became the first university in the country to feature an entirely gluten-free dining hall on campus in fall 2016. The school restructured Prentice Café after administrators noticed a yearly increase in the number of students arriving on campus with gluten-related dietary restrictions. This fall, PENN STATE UNIVERSITY is set to open its first kosher and allergen-free kitchen on its main campus. At Pure, food will be served buffet-style on disposable dinnerware to prevent cross-contamination, and no outside food or drinks will be permitted. Gluten-Free Living July/August 2017 LIBERTY UNIVERSITY, which has offered a Simple Servings allergen-free station at its highly ranked ReberThomas Dining Hall food court for several years, recently expanded its distribution of gluten-free baked goods throughout the Lynchburg, Virginia, campus, including retail outlets and catered events. A dedicated gluten-free bakery on campus produces more than 100 different items, from muffins, coffee cakes and cereal bars to brownies, cookies and flourless chocolate cakes. “The response from the student body—those with and without a gluten intolerance—has been incredible,” said district manager Anthony Delligatti. –Michael Savett DENK CREATIVE / SHUTTERSTOCK High school juniors and seniors following a gluten-free diet not only need to consider traditional factors when researching college options but also each school’s ability to provide safe, hassle-free dining. Several institutions of higher learning in the United States provide seamless opportunities for students to eat gluten free at their dining halls. Beyond that, four universities have gone one step further by creating dedicated gluten-free eateries. TOP 5: Tips for Successful Gluten-Free Baking What does it take to produce a loaf of bread that rises and doesn’t sink or cookies that spread properly? How annoying is it to spend time and money following a recipe only to pull a baking fail out of the oven? Being a graduate of The Culinary Institute of America with a degree in pastry and baking arts, Elizabeth has seen her fair share of flops, as have I, which prompted us to compile our top five tips for successful baking. ree F n e Glut 1. SWAP SOLID FAT FOR SOLID FAT There is a difference between solid and liquid fats and how they work in recipes. If a recipe calls for butter, replace it with another solid fat such as shortening, lard or coconut oil. In cookie and cake recipes, solid fats work with the sugar to lighten the recipe. Those same recipes made with a liquid fat could turn out heavy and greasy. One 2. DON'T SKIP THE SALT okie o C t r Sma When making a yeast bread, don't omit the salt. It might seem like a small amount, but that salt plays the key role of controlling yeast growth to prevent it from collapsing. Plus, it adds flavor. A loaf made without salt can sink and end up flavorless. Unless kosher or another type of salt is specifically called for in a recipe, use table salt. Its fine texture makes it the best choice for baking. 3. WEIGHT VERSUS VOLUME To measure ingredients, you have two choices: weight or volume. For weight, use a kitchen scale. For volume measurements, use two sets of measuring cups—one for liquid ingredients and one for dry. Pour the ingredient into the cup and get down to eye-level to ensure it's accurate. For dry ingredients like flour, oats and sugar, use a set of nested measuring cups. Scoop the dry ingredients into the cup, overfilling a little. Then swipe a straight-edged tool such as a butter knife across the top to level it out. 4. CHECK DATES Ingredients don't last forever. Baking soda, baking powder and yeast all have expiration dates. Be sure to check them before using in a recipe to ensure cakes, cookies and breads will rise. Check spices, too, because they lose flavor over time. To test a spice, put a little between two fingers and rub it together. If it has a nice aroma, you're set. If you can't smell anything, toss it. JŶLYLQJPDJ 5. GET THE GRIT OUT Grittiness is one of the most common complaints about glutenfree baked goods. When shopping for ingredients, look for superfine rice flour or whole-grain flours, like sorghum or millet, which tend to be fine and grit free. Experiment with different brands, because some are gritty and some aren't. #JŶLYLQJ JŶLYLQJPDJ JOXWHQIUHHOLYLQJPDJ Follow Gluten-Free Living magazine to stay current on the latest gluten-free trends, recipes and giveaways! –Jennifer Harris and Elizabeth Barbone www.glutenfreeliving.com 7 Mix it up GF all over the map Whether you're venturing out in your hometown or across the country, use this map of dedicated gluten-free restaurants to find the ideal place for a worry-free bite. ALABAMA GEORGIA MICHIGAN OHIO • Consider It Joy, Hoover • Mason Dixon Bakery and Bistro, Huntsville • Good Karma Coffee House, Avondale Estates • Mediterranea, Atlanta • Live Gluten Free Bakery & Café, Muskegon • Ma & Pa’s Gluten Free Café, Free Soil • Café Avalaun, Warrensville Heights • Sinfully GlutenFree, Dayton ARIZONA HAWAII MINNESOTA • Blooming Beets Kitchen, Chandler • Dedicated glutenfree bakery and coffee shop, Tucson • Maui Brick Oven, Kihei • Sassy Spoon, Minneapolis IDAHO STORE BREWERY • Stars & Dreams Gluten-Free Paradise, Ashland • Sundial Café, Eugene • Dempsey Bakery, Little Rock CALIFORNIA • 2Good2Be Bakery & Café, Encinitas • Zest Bakery & Deli, San Carlos COLORADO • Aime’s Love Bakery and Café, Longmont • Grabbagreen, Denver and Greenwood Village CONNECTICUT • Gluten Free Oasis, Brookfield • Pure Love Gluten Free Bakery, Avon DELAWARE • At Melissa’s Bed & Breakfast, Rehoboth Beach • The Birch Tree Café, Ocean View • Longdrop Cider House, Boise ILLINOIS MONTANA • Flùr, Riverside • Original Fingers, Marion • Rae Rae’s Bakery, Billings and Whitefish INDIANA • Haven On Earth Bread & Bakery, Reno • Bread 4 Life Bakery & Eatery, Mishawaka IOWA • Gud-n-Free, Sioux City KANSAS • Shana Cake, Topeka KENTUCKY • Gluten Free Miracles, Lexington • WheatLess, Bowling Green LOUISIANA • Truly Free Bakery and Deli, Baton Rouge • The Little Beet MAINE FLORIDA • Tripp’s Farmhouse Café, Auburn MARYLAND • One Dish Cuisine, Ellicott City MASSACHUSETTS • Twist Bakery and Café, Millis 8 MISSOURI • New Day Gluten Free, Clayton • Range Free, Columbia BREWERY DISTRICT OF COLUMBIA • Serendipity Café, Dunedin • White Star Café, Miami • Burning Brothers Brewing, St. Paul Gluten-Free Living July/August 2017 NEVADA NEW JERSEY • Glenda’s Kitchen, Leonardo • WildFlour Bakery and Café, Lawrenceville PENNSYLVANIA • Gluten Free Goat Bakery and Café, Garfield BREWERY • Blueprint Brewing Co., Harleysville RHODE ISLAND • Lifestyle Café At Poliquin Group, East Greenwich SOUTH CAROLINA • Exchange Company Coffee Bar and Bake Shop, Simpsonville TENNESSEE • Vangie’s Gluten Free, Rio Rancho • A Matter Of Taste Eatery: AMOT, Nashville • Grabbagreen, Franklin NEW YORK TEXAS NEW MEXICO • Bare Buns Bakery & Café, Plainview • Senza Gluten, New York NORTH CAROLINA • Crêperie & Café, Weaverville BREWERY • Urban Orchard Cider Company and Bar, Asheville • Grabbagreen, Dallas and Killeen • Powerhouse Bakery and café, San Antonio VIRGINIA • Choices By Shawn, Fairfax • Kickshaws Kitchen, Fredericksburg WASHINGTON • Cole’s Bakery & Café, Spokane • Hugo’s Organic Restaurant, Redmond SHUTTERSTOCK ARKANSAS • Mom’s Place Gluten-Free LLP, Ammon OREGON WE COULDN’T FI T THEM ALL! For more gluten -free restaurant listings, visit glute nfreeliving.com www.glutenfreeliving.com 9 INDIA REVISITED Journey to the exotic Indian Subcontinent on a deluxe, fully escorted gluten-free tour that retraces the footsteps of our successful 2015 adventure, featuring 2EHURL¶VPDJQL¿FHQWKRWHOVLQ Mumbai, Jaipur, Delhi and the spectacular tiger reserve at Ranthambore. All meals (non-spicy available), fascinating tours and game drives, visits to all the famous sights such as Taj Mahal, Red Fort, the Rajasthan desert, Hindu & Tibetan temples, Gandhi’s Memorial and more. Mix it up STAY ON TRACK: GF Travel Apps Gluten Free Restaurant Cards from CeliacTravel.com This app provides gluten-free restaurant cards in 54 languages that can be shown to a server and/or chef to explain the restrictions of your gluten-free diet. AllergyEats A guide to food-allergy-friendly restaurants across the United Sates, AllergyEats provides peer reviews regarding how well a restaurant accommodates the needs of foodallergic and food-intolerant guests. Dine Gluten Free Browse restaurants and read peer reviews of gluten-free-friendly businesses around the world in this easy-to-use app. Find Me Gluten Free Dec 5-16 Escorted by Dr. Simran Sani of London & New Delhi, dietary consultant to India’s leading gluten-free organization Call, click or email today for reservations & information: (800) 221-7179 email@example.com www.pacificdelighttours.com 10 Gluten-Free Living July/August 2017 This app allows you to search by location for gluten-free pizza, bakeries, fast food, local busineses and more. Access user reviews, tips and other useful information. Gluten-Free World Whether in your hometown or traveling abroad, the Gluten-Free World app aims to help you find pubs, restaurants, bakeries, cafes and even stores so you can relax and enjoy yourself instead of wasting time researching. The app provides the hours and directions to each spot. Please note that not every app will be available on all platforms. —Heather Burdo A WORLD OF “GLUTEN FREE” Traveling abroad? Here’s how to say “gluten free” in six languages. If you’re not going to an area that speaks one of these languages, you can easily access apps with phrases and other details to help you eat worry and gluten free while you’re away from home. SPANISH: sin gluten FRENCH: sans gluten ITALIAN: senza glutine PORTUGUESE: livre de glúten DANISH: glutenfri TURKISH: glütensiz SHUTTERSTOCK GLUTEN-FREE PHOTOGRAPHY: ALISHA GRIMM 11-year-old Creates Stunning Celiac Awareness Bracelets FOR SOME KIDS, having celiac disease can make them bashful or self-conscious, resentful that they have to be different at a time in their lives when all they want to do is fit in. For others, it can feel like a badge of honor—something that makes them unique, and propels them to help others in the celiac community. Over the course of the five years since she was diagnosed, Skylar Weitz, now 11, has undergone a metamorphosis from the former to the latter. “I used to be shy about having celiac, but now I just want people to know about it and realize how it affects people on a day-today basis,” she says. So last fall, the Long Island-based 5thgrader started making and selling gorgeous celiac awareness bracelets. Her goal is to increase awareness for celiac disease while raising money for Celiac Disease Foundation (CDF). “Skylar’s commitment to raising awareness of celiac disease and the need for a cure is an inspiring example of how every child has the power to make a difference,” says Marilyn G. Geller, CDF’s CEO. “Ending the needless suffering of millions with celiac disease is a massive undertaking. Through efforts like Skylar’s, together we can improve the quality of life and the long-term prognosis for those we love.” Since last fall, Skylar has raised about $3,000 to support CDF’s goal of finding a cure; looking ahead, she plans to donate proceeds to the Celiac Disease Center at Columbia University in New York, as well. And Skylar’s not messing around when it comes to style: Her wares are a far cry from de rigeur rubber charity bands. She—along with the help of her squad: her mom Shari, sister Hailey, aunt Jaime, cousins and grandmother—hand-makes each bracelet out of a range of colored gemstones in both adult and kid sizes. Skylar’s aunt, Alisha Grimm, a jewelry designer, lends her exper tise. “So many people—myself included, prior to Skylar’s diagnosis— are naïve about how much of an impact celiac disease has on a person’s day-to-day life,” Alisha says. “And it upsets me that there are people who think it’s not a legitimate disease. So when Skylar asked me if we could make bracelets to raise awareness and funds, I said absolutely. I’m just so proud of her.” “I just want to help find a cure,” says Skylar. You can find out more about the bracelets and how to order them by emailing firstname.lastname@example.org. —Jessica Press GF Living in Pictures ABOUT THE ILLUSTRATOR Jordan Middlebrook hails from Ontario, Canada, where in addition to his roles of husband and father, he is always preparing for the eventual existence of time travel and the possibility of endless French fries suddenly appearing at the mere thought of them. Diagnosed with celiac disease and aware of what following the gluten-free diet really entails, he blogs at kingglutenfree.com and co-hosts a local television show. He also loves pancakes. A lot. Even more than time travel. www.glutenfreeliving.com 11 OfficeHours Safeguards for preventing cross-contamination BY STEVE PLOGSTED Steve Plogsted, a pharmacist at Columbus Children’s Hospital, is an expert on gluten in medications. His website, glutenfreedrugs.com, is widely recognized as the most reliable source of information on prescription and over-the-counter drugs. Have a question about gluten and medications? Send it to email@example.com. Q A Q What steps are taken to minimize or prevent crosscontamination in a pharmaceutical manufacturing facility? There are numerous requirements and precautions employed by any pharmaceutical manufacturer who plans to sell their product in the U.S. market. This includes plants in other countries that manufacture for a U.S. distributor. They must maintain the same standards and are required to undergo examination by an FDA inspector. People who work with the drug products wear suits similar to what you might see in an operating room. All facilities and production procedures must be ap- A 12 Gluten-Free Living July/August 2017 Pharmaceutical manufacturing line, Glenmark Pharmaceuticals proved by the FDA. Here are excerpts from the FDA manual on manufacturing practices: “All utilities that could affect product quality (e.g., steam, gas, compressed air, heating, ventilation and air conditioning) should be qualified and appropriately monitored and action should be taken when limits are exceeded. Drawings for these utility systems should be available. Adequate ventilation, air filtration and exhaust systems should be provided, where appropriate. These systems should be designed and constructed to minimize risks of contamination and cross-contamination and should include equipment for control of air pressure, microorganisms (if appropriate), dust, humidity and temperature, as appropriate to the stage of manufacture. “Particular attention should be given to areas where APIs [active pharmaceutical ingredients] are exposed to the environment. If air is recirculated to production areas, appropriate measures should be taken to control risks of contamination and cross-contamination. Permanently installed pipework should be appropriately identified. This can be accomplished by identifying individual lines, documentation, computer control systems or alternative means. “Pipework should be located to avoid risks of contamination of the intermediate or API. Drains should be of adequate size and should be provided with an air break or a suitable device to prevent back-siphonage, when appropriate. Equipment should be constructed so that surfaces that contact raw materials do not alter the quality of the intermediates and APIs beyond the official or other established specifications. Closed or contained equipment should be used whenever appropriate. Where open equipment is used, or equipment is opened, appropriate precautions should be taken to minimize the risk of contamination.” The manufacturers predominantly use materials that are easy to clean and sterilize, such as stainless steel (see photo), and employ specific cleaning processes. I spoke with a generic drug manufacturer and learned that a precise cleaning and sterilization procedure is used in a production room where a single drug product is manufactured. If more than one type of drug product is produced in that room, additional cleaning steps are employed, and the room is quarantined until the results are thoroughly evaluated. The cleanliness and sterility of these facilities is a crucial point of emphasis. PHOTOGRAPHY: GLENMARK PHARMACEUTICALS I have celiac and am also being treated for myasthenia gravis. My physician wants to start me on immunoglobulin therapy and told me that it was “mostly gluten free.” Of course, I am concerned, and I can’t seem to find any answers. Rest assured, this treatment is fine for people with celiac. There are numerous brands of immunoglobulin therapy currently on the market, but they share many of the same characteristics. There are two important issues to remember when using these products: none of them contain any gluten material, and for you to experience a gluten reaction, the gluten must first be absorbed through the gut. As a side note, no intravenous products currently on the market contain any form of gluten. SURVIVING YOUR FIRST summer DARIA VOSKOBOEVA / SHUTTERSTOCK BY HEATHER BURDO With summer finally here, people are eager for bonfires and get-togethers. Although you may look forward to spending time with family and friends, you can’t help but wonder how you will survive summer get-togethers while maintaining your gluten-free lifestyle. Luckily, you can enjoy yourself and stay safe by keeping the following four tips in mind. 1. WHO SAYS YOU CAN’T HAVE A BURGER OR HOT DOG? Hot dogs and burgers are two of the most common summer go-to foods, and you can still enjoy them. However, some varieties of hot dogs contain wheat gluten. If you can't confirm whether the proferred frankfurter is gluten free, it's best to steer clear. Also ask whether the burger has been mixed with any sauce or seasoning, which could contain gluten. Note: Put tinfoil down on the grill while your burger is cooking to avoid any gluten cross-contamination. 2. OFFER TO HOST THE GETTOGETHER AT YOUR HOUSE. If you’re hesitant about eating at someone else’s home, host your own shindig. You would be in complete control of making sure the food is safe. It’s possible to make almost any food in a gluten-free version so that you could create a whole summer feast of everyone’s favorite dishes. 3. BRING YOUR OWN DISH. If having the get-together at your home is out of the question, you have other options. Bringing your favorite summertime gluten-free dishes would be ideal, so you won’t miss out. Ask the hostess or host ahead of time what will be on the menu so you can plan accordingly. Even if you don’t want to make large separate dishes for everyone at the party, you could bring just a plate for yourself to eat when everyone else sits down to feast. 4. YOUR BELOVED S’MORES ARE NOT OUT OF THE QUESTION! Most people enjoy sitting around a bonfire, roasting marshmallows and enjoying a s’more. Because traditional graham crackers have gluten, people think they should go without. Fortunately, gluten-free graham crackers do exist, such as those made by Schär, Kinnikinnick or Pamela’s Products. GF BEWARE barbecue sauce Keep in mind that not all barbecue sauces are gluten free. Be sure to read the label.These brands offer glutenfree varieties: Annie’s Naturals Bone Suckin’ Sauce Organicville Stubb’s Heather Burdo is a health content writer from New York. Visit her at heatherburdo.com. FOOD IDEAS: • BBQ chicken • Buffalo chicken BBERNARD / SHUTTERSTOCK; OLGA MILTSOVA / SHUTTERSTOCK • Chicken and veggie skewers • Hamburgers • Gluten-free hot dogs • Pulled pork • Baby back ribs • Corn on the cob • Grilled jalapeño poppers • Baked beans • Gluten-free macaroni and cheese • Gluten-free pasta salad • Potato salad www.glutenfreeliving.com 15 Family Matters .D., L.D. NES, M.S., R LORELYN MEDINA / SHUTTERSTOCK BY AMY JO 16 Gluten-Free Living July/August 2017 The end of another school year has arrived! Day trips to zoos, theme parks, baseball stadiums and water parks are all fun ways to relax and enjoy the weather. Other kids may be getting ready for what is for many a summer rite of passage—summer camp. Trips like these are part of what makes for great summer memories, but the gluten-free diet presents a set of challenges for both kids and parents. With a little planning and research, however, these trips can be the highlight of your family’s summer. A WEEK WITHOUT WORRY Gluten-free day or sleepaway camps can provide peace of mind to parents that food won’t be an issue when their kids are away from home. For the kids, it also provides a chance to take a break from being different than others due to their diet. “Glutenfree kids are used to being the odd ones out at school or birthday parties,” shares Laura Hahn Carroll, chef at Camp Celiac in Rhode Island. “At our camp, they don’t have to think about being gluten free the whole week. They just get to enjoy.” Since July 2000, Camp Celiac has been treating gluten-free kids to a week without worries about food. “We don’t talk about being gluten free at all. The kids don’t take seminars or classes,” Hahn Carroll shares. “They hike and fish and boat and play fun team-oriented games.” Hahn Carroll also relishes watching the bonds that campers create over the week: “There are no cliques here with cool kids or jocks. The kids are all best friends; it’s such an awesome thing to see.” While gluten-free food isn’t the focus of the week, that’s not to say it isn’t important. “Kids who are new to the camp are surprised at their choices,” says Hahn Carroll. “For example, we have a pizza party, a pasta bar and cookies at any time of day.” She recalls one little girl sharing that this was the first time she could ever safely steal a donut off a friend’s plate. Hahn Carroll has been gluten free herself for many years and understands what goes into providing safe dining experiences for the campers. Because the camp hosts other groups over the summer, advanced planning goes into making sure the kitchen is ready to go when kids arrive. “We sanitize the kitchen top to bottom twice before the camp begins, and we bring all our equipment—our pots and pans, strainers and spatulas. They are all wrapped in plastic in a separate room,” she says. “We have exclusive use of the kitchen that week.” She also selects her staff carefully. “My assistant chefs are all former campers who know what it takes. It’s an amazing experience for them to come back as an adult and see what camp does for these kids.” Research supports the positives that Hahn Carroll sees at the camp. A 2010 study found that children who attended gluten-free camps showed improvements in quality of life, specifically how they viewed themselves, emotional adjustment and well-being. The study found the most positive effects in kids who had been gluten free for fewer than four years. FINDING SOLUTIONS If a dedicated gluten-free summer camp isn’t in the cards, it’s still possible for kids to have a safe, fun experience. Start researching options early, encourages Mary Kay Sharrett, registered dietitian nutritionist at Nationwide Children’s Hospital Celiac Disease Center in Columbus, Ohio. “I advise parents to do a little homework and call the camp to see what ability they have to do gluten free. In this day and age, they’ve probably been asked that already.” If the camp personnel you speak with have had experience with gluten-free campers, ask to review the menu for the week to see what options might work or where you can provide similar items: • Can your child enjoy the fruit, vegetables, salads and beverages that other kids enjoy? • Are there some specifically glutenfree-labeled cereals available at breakfast time? • If you send food along with your child, can it be kept in an area of the PACKING FOR YOUR GLUTEN-FREE CAMPER* • Shelf-stable meals (like GoPicnic) • Nuts (if allowed by camp rules) • Snack bars (i.e., Kind, Lärabar) • Cold cereal • Oatmeal • Pudding and/or fruit cups • Pretzels and/or chips • Cookies • Pop-tab cans or pouches of chicken or tuna • Beef jerky (check label to ensure it’s gluten free) *All shelf-stable GLUTEN-FREE SUMMER CAMPS There are several gluten-free-specific camps all over the country. For more information, visit: Gluten-Free Living online: glutenfreeliving.com/camps The Gluten Free Travel Site: glutenfreetravelsite.com Camp Celiac: campceliac.org Pack your family’s cooler for a day trip with a variety of these safe and satisfying options. • Hummus and gluten-free pretzels or sliced veggies • Chips and salsa • Fresh fruit, either whole or sliced • Applesauce • Pudding cups • Protein bars (keep them cool, especially when it’s hot outside) • Pop-tab or pouches of tuna or chicken • Yogurt tubes (freeze them before you go) • Sliced lunch meat; try rolling them up with veggies inside (sliced peppers work great) • Cheese sticks or cubes • Sandwiches made with gluten-free bread or tortillas— or skip the bread and use lettuce as a wrap • Trail mix (make your own with your favorite nuts, gluten-free cereal, gluten-free pretzels, dried fruit and chocolate chips) Don’t forget to stock your cooler with plenty of ice or ice packs, water bottles (add ice or freeze them), hand sanitizer and wet wipes, silverware, napkins, plates and a small bag for trash. “IN RECENT YEARS, NEARLY ALL MAJOR LEAGUE BASEBALL PARKS HAVE EXPANDED THEIR GLUTEN-FREE OPTIONS.” freezer or refrigerator separate from other food? • Is there a staff member who can assist your child in getting those items at mealtime? • Are there special activities involving food that you should be aware of, such as cookouts, s’mores or craft projects? It is also a good idea to get in touch with camp medical staff. Consider sending an information packet along with medical history and a list of symptoms your child might exhibit if he or she is accidentally exposed to gluten. Just like on any other day, it is important to remind your child not to trade food with other kids or eat foods that he or she is unsure about. For little ones who may not be ready to stay away from home overnight, day camps can offer wonderful experiences. As with sleepaway camps, getting in touch beforehand is important. “Many day programs have kids bring their lunch,” says Sharrett. “Still, for really little ones, I recommend considering a pin or a button that says ‘I’m gluten free’ to help remind the staff.” She also advises parents to ask if food is part of craft projects, recalling one camp that had kids make cereal necklaces and allowed them to eat their creations. “If there is any doubt, provide a safe alternative item.” PARKING IT GLUTEN FREE A day trip to a theme park or water park can be a fun getaway when time is short, but some parks are more accommodating to gluten-free customers than others. For Tracie Baker from Bellefontaine, Ohio, planning ahead is the key to making sure her 15-year-old daughter, Dharma, can eat safely. “The worst thing is to arrive at your destination and find out that you have little to no options. That will make for a miserable trip for everyone,” she says. Baker and her family have visited several water parks in Ohio and found that Great Wolf Lodge in Sandusky had menu options: “Dharma has food allergies beyond celiac disease, so we always 18 Gluten-Free Living July/August 2017 have fewer choices than other families might have, but we make it work.” Baker always requests a room with a refrigerator or microwave for her family if they are staying overnight, and they pack most of their food. “Great Wolf had fruit options for breakfast that could supplement what we brought along and even had a nice restaurant that had eggs,” Baker says. “They had cleaned everything before they fixed her breakfast so as not to contaminate.” Great Wolf locations feature the Lodge Wood Fired Grill restaurant with clearly labeled gluten-free items on its menu, from entrées to side dishes, appetizers and Mason jar salads. French fries, sweet potato fries and calamari are all prepared in dedicated gluten-free fryers. Deemed a “gold standard” destination by the website Allergy Eats (allergyeats.com), Great Wolf has 13 locations in the U.S. and one in Canada. Several theme parks can accommodate gluten-free guests, most notably Disney World. “Disney was doing it right long before anyone knew about gluten free,” states Pamela Cureton, registered dietitian nutritionist at the Center for Celiac Research and Treatment at Massachusetts General Hospital. “Twenty years ago, a child could go to Disney and get treated with meals that were safe and delicious.” Cureton experienced the magic of Disney’s gluten-free meals herself when she recently attended a workshop at the park. “They had a regular buffet and a gluten-free buffet. The chef came out to speak with me when I had questions and even showed me what brand of pasta they used. They do a fantastic job.” Cureton also recommends Hersheypark in Pennsylvania: “They have lots of selections, such as gluten-free buns, chicken tenders, pizza and French fries, in several places in the park.” MAKING IT WORK Many well-known theme parks across the country can easily serve gluten-free guests, but how should you deal with a park or a zoo that offers limited options? Sharrett recommends calling ahead to see whether food can be brought in a LORELYN MEDINA / SHUTTERSTOCK KEEPING IT COOLER cooler. “The Columbus [Ohio] Zoo will allow you to bring in food if you have a medical reason,” Sharrett says. “They don’t have a lot of gluten-free options at the zoo beyond the GoPicnic meals available in the kiosks.” Zoombezi Bay, the water park adjacent to the zoo, has different rules than the zoo itself. “Zoombezi will hold the coolers at the gate and then let you go back and eat in the zoo. It’s a good reminder to know what the rules are, even for parks that are right next door to each other,” instructs Sharrett. Baker also suggests not going to a theme park or zoo too hungry. “We always try to get Dharma a good meal before going to the parks just to be safe,” she says. “If we plan to be there all day, we take food with us.” (For tips on stocking your day trip cooler, see “Keeping it cooler” sidebar.) Cureton also recommends checking if there is a local celiac support group in the area of the theme park or zoo that may have suggestions on gluten-free food options in the park or conveniently located restaurants. “Utilize the websites of the parks, utilize phone apps, even old issues of gluten-free magazines that feature individual cities or destinations,” she says. League Baseball parks have expanded their options. Some are located in specific gluten-free carts, like at Coors Field, home of the Colorado Rockies, which offers hot dogs, hamburgers, chicken sandwiches, cookies, brownies and Redbridge beer. Nationals Park, home of the Washington Nationals, sells its gluten-free items in one section of the park. Others sprinkle glutenfree options throughout the stadium. Research where to find these items before the game—it may even help you determine the best place for your family to sit. Visit the website of the individual ballpark or other resources such as Urban Tastebud (urbantastebud.com) for more information. No matter how you plan to spend the lazy days of summer—whether it be fun in the sun at a water park, a visit to the zoo, or behind home plate—planning ahead for safe gluten-free eating can make relaxation the most important point on your agenda. PLAY BALL! What would summer break be without the nation’s favorite pastime? Ballparks carry naturally gluten-free items like cotton candy, Cracker Jacks, nuts, bottled water and soda. In recent years, nearly all Major Amy Jones is a registered dietitian and celiac support group leader in Ohio. She is the chair of the Dietitians in Gluten Intolerance Diseases practice group for the Academy of Nutrition and Dietetics. She also serves on the dietetic advisory board of Gluten-Free Living. www.glutenfreeliving.com 19 736-2'30%'7,988)6783'/46)1-91:)'8367,988)6783'/ Gluten-Free Travel 20 Gluten-Free Living July/August 2017 WORDS BY ANNA SONNENBERG PHOTOS BY LOREN SONNENBERG SEATTLE MAY HAVE A REPUTATION for gray skies and dreary weather, but don’t let that scare you away from visiting. Each time I’ve traveled to Seattle, sunshine and blue skies have been waiting right around the corner. Since July and August are the Emerald City's sunniest months of year, I can’t recommend a summer visit enough. Whether you like outdoor adventures, cultural activities or exploring neighborhoods, you’ll find something to love in this northwest destination. To top it off, the city’s cuisine is wonderfully creative.You’ll find gluten-free options virtually everywhere—even in one of the city’s top breweries. www.glutenfreeliving.com 21 Niche Pike Place Market ALWAYS GO DOWNTOWN Sprawling markets are some of my favorite spots to spend time, so I love starting any Seattle visit with a walk through Pike Place Market. Here, vendors have sold an impressive range of produce, seafood, flowers and many other goods for over a century. I love picking up some seasonal fruit when I’m here, but even if you aren’t in the market for anything in particular, Pike Place is still a fun hub of activity. While there’s no longer a dedicated gluten-free bakery in Pike Place Market, you don’t have to go far to satisfy your appetite. Just east of the market, in Seattle’s vibrant First Hill neighborhood, Niche Gluten-Free Café and Bakery has all the gluten-free goodies you desire. This funky spot is completely gluten free, so you can feel comfortable enjoying anything that catches your fancy. The Paleo-inspired hash bowls, which can come loaded with veggies, Alaskan salmon, Applewood bacon or a veggie burger, are one of the most popular brunch items, while the Niche Club stands out on the sandwich menu. Like a lot of menu items, both of these are dairy free, so they’re great for other allergy-conscious diners, too. My top pick at Niche is the signature Cheesy Egg Waffle-ini. This ingenious creation is a gluten-free waffle sandwich made panini-style to ensure that the cheese is perfectly melted. You can also get yours with Applewood bacon and apple butter or go for a sweet version slathered with Nutella. If you really want to treat yourself, though, save room for one of Niche’s scrumptious homemade ice cream sandwiches, a delightful combination of choco22 Gluten-Free Living July/August 2017 I Love My GFF EVEN IF YOU AREN'T IN THE MARKET FOR ANYTHING PARTICULAR, PIKE PLACE IS STILL A FUN HUB OF ACTIVITY. late chip cookies and vanilla ice cream. Owner and Chef Toby Matasar has over 20 years of experience as a French pastry chef. When she cut gluten out of her diet a few years ago, however, she put her expertise to the test as she experimented with rice and tapioca flours and potato starch. When you visit, you’ll see her creativity shining throughout the menu, whether you’re ordering brunch, lunch or an afternoon pick-me-up. At Niche, you’ll also feel the love. After all, the motto here is “Eat, drink, smile.” Chef Toby opened this intimate spot to feed people well, and Niche’s deliciously gluten-free meals and treats do just that. SOAK IN THE WATERFRONT Seattle boasts some impressive stretches of waterfront, and taking a harbor cruise in Elliott Bay is one of my favorite ways to see the city. If you’d rather stay on dry land, the waterfront is also home to plenty of familyfriendly activities, like the Seattle Great Wheel and the Seattle Aquarium. Not far from Elliott Bay, don’t miss some of the city’s top cultural destinations. The Seattle Public Library’s central branch is known for its eye-catching architecture and stunning top-floor views, and it also hosts events every day of the year. A couple blocks away, the Seattle Art Museum is home to edgy exhibitions and collections of historic art. If you prefer seeing your art in nature, take a wander through the museum’s Olympic Sculpture Park, which is northwest of Pike Place. When you’re ready for a hearty meal, head straight for Pier 54, where you’ll find Ivar’s Acres of Clams, a Seattle institution. Ivar’s has held down this prime real estate for more than 75 years, but the menu here is surprisingly fresh, thanks to the vision of Executive Chef Chris Garr. Over the past decade, Chef Garr has revamped the seafood shack’s longstanding menu, finding countless opportunities to remove gluten from recipes and add more sustainable seafood to the mix. Today, Ivar’s menu features almost exclusively wildcaught and local fish and seafood, ethically raised pork, and countless gluten-, soy- and peanut-free dishes. Share an order of the perfectly crunchy gluten-free calamari, which is cooked in a separate fryer and comes with a zesty dipping sauce. Try a bowl of the wonderfully rich and creamy smoked salmon chowder that is made with a rice flour roux. Save plenty of room for the main course, though. You won’t want to miss Ivar’s halibut, which comes wrapped in smoky bacon that takes this dish to a whole new level. GET YOUR FILL IN SODO Seattle has a long history as a center of industry, but the city’s industrial neighborhoods have changed significantly over the years. Just south of Seattle’s downtown, the city’s SoDo neighborhood has put a trendy spin on this once-gritty area. You’ll visit the north end of SoDo if you catch the Seahawks or Sounders play at CenturyLink Field or if you see a Mariners game at Safeco Field. If you want to try the neighborhood’s best food and drink, however, head further south. For a quick bite, seek out I Love My GFF. This roving food cart sticks to a weekly schedule, and certain days of the week you’ll find it outside the Starbucks headquarters in SoDo. During the summer, you’ll also find owner Andrea Ramos Moore and her team serving up gluten-free eats at the First Hill Farmers Market, the Queen Anne Farmers Market and other spots around town. No matter where you find I Love My GFF, the menu will always be completely gluten free. Both the Fiesta Bowl and the Sunshine Bowl, the two main menu items, have quinoa bases piled high with beans, seeds, veggies, chicken and cheese. The team can accommodate vegetarian, vegan and Paleo requests, and you can’t go wrong with either bowl. This is healthy fast food at its finest and one of the tastiest food truck meals I’ve had anywhere. Firmly anchored in SoDo, Ghostfish Brewery takes a decidedly new approach to beer. Rather than brewing with barley or wheat, Ghostfish relies on millet, buckwheat, rice and a range of other glutenfree ingredients. To say that the Ghostfish team is creative would be an understatement. Though the dedicated gluten-free taproom has been open for just over two years, Brewmaster Jason Yerger has already produced nearly 200 different gluten-free brews. If you’ve been less than impressed by mass-produced gluten-free beers in the past, the varieties and flavor profiles at Ghostfish will blow you away. When visiting Ghostfish, you’ll find flagship brews like Vanishing Point Pale Ale and Meteor Shower Blonde Ale on tap. Depending on the season, you might also find Kai Dog Red IPA, Co-Conspirator Apricot Sour Ale, Watchstander Stout or countless other creative brews on draft. All Ghostfish beers are gluten free, and the brewery also serves up cider from other dedicated facilities. If you work up an appetite after sampling a flight or two, Ghostfish has you covered. The brewery serves up everything from pub snacks such as beerbattered pickles to small plates like street tacos to full plates, including bratwurst and pulled pork sandwiches. On weekends, you can even indulge in chilaquiles or the Country Burger Benedict. All of the comfort food here is gluten free, making Ghostfish a must for any Seattle visit. DON’T MISS THE QUIRKIEST NEIGHBORHOODS Seattle offers tons of opportunities for getting away from the urban sprawl. You can hop on a ferry to scenic Bainbridge SEATTLE RESOURCES FLYING APRON 3510 Fremont Avenue North Seattle, WA 98103 flyingapron.com GHOSTFISH BREWING COMPANY 2942 1st Avenue South Seattle, WA 98134 ghostfishbrewing.com I LOVE MY GFF Various Locations ilovemygff.com IVAR’S ACRES OF CLAMS Pier 54, 1001 Alaskan Way Seattle, WA 98104 ivars.com NICHE 808 12th Avenue Seattle, WA 98122 nicheseattle.com Island, spot orcas off the coast of the nearby San Juan Islands or take a hike up Mount Rainier, all within a few hours of the city. But if you’re short on time like I usually am, you’ll find plenty of places to escape just a few minutes from the city center. Grab a bike or hop in a car, and you can be in Ballard or Fremont in minutes. Located northwest of downtown Seattle, Ballard blends its Nordic history with hip dining and shopping. Peek into some of the unique boutiques along Old Ballard Avenue, grab a table at one of the city’s hottest new restaurants or shop for local produce at the yearround farmers market. Just south of Ballard, Fremont is home to the extensive Fremont Sunday Market, some of my favorite coffee at the Fremont Coffee Company and one of Seattle’s best gluten-free bakeries. Flying Apron makes a mind-boggling range of sweet and savory goodies that are both gluten free and vegan, which makes this bakery a smart choice for just about everyone. Make sure you arrive hungry, because you’re probably going to want to order one of everything. My veggie-packed calzone was piping hot and big enough for two people, but that didn’t dissuade me from ordering an enormous, gooey cinnamon roll to complete the meal. My only regret was not loading up a to-go bag with gluten-free donuts and pastries to enjoy later. Flying Apron’s motto is, “It’s not about what you can’t eat,” and it shows. Whether you’re looking for something that’s just gluten free or a treat that’s also corn free and soy free, you won’t feel like you’re missing out. From world-class attractions to outdoor adventures to fantastic food, Seattle truly has it all. Whether you’re planning a quick getaway to see what the Emerald City is all about or you want to dig in and find some new favorite things to do and eat, Seattle won’t disappoint. Travel Editor Anna Sonnenberg is a food and travel writer who has journeyed around the world gluten free since being diagnosed with celiac disease in 2012. She launched her website, glutenfreejetset.com, in 2013. www.glutenfreeliving.com 23 MORE HD CHANNELS FASTER INTERNET AND UNLIMITED PHONE. • Speeds up to 100Mbps • Unlimited data – no data caps BEST INTERNET OFFER 34 AS LOW AS $ 99 /per mo. for 12 mos FREE ACCESS TO WiFi HOTSPOTS * The MOST HD | SUPERFAST Internet | SUPERIOR Voice 125+ CHANNELS UP TO 100MBPS UNLIMITED CALLING Triple Play Select TV, INTERNET AND PHONE 89 $ from 99 /mo each for 12 mos when bundled* CALL TODAY AND PAY LESS 855-785-5746 Gluten-Free Table BONUS COOKBOOSK RECIPE GF Goes Vegetarian Make It In Minutes Cheap Not Just Gluten Free! Kitchen PHOTOGRAPHY: EMILY VON EUW Kids' & Cheerful www.glutenfreeliving.com 25 ANNA42F / SHUTTERSTOCK GF Goes Vegetarian GLUTEN-FREE REFRESHERS BY ISADORA LASSANCE Mixed Berry Milkshakes MAKES 2 LARGE MILKSHAKES Ingredients 2 cups vanilla ice cream 2 cups mixed berries, frozen or fresh 1½ cups milk Directions Place all ingredients in a blender and blend until smooth, about 1 minute. Enjoy immediately. Nutrition Analysis: 690 cal, 38 g fat, 210 mg chol, 220 mg sodium, 72 g carbs, 5 g fiber, 63 g sugar, 15 g protein Breakfast Smoothie Popsicles MAKES 4 TO 6 Ingredients 2 large bananas, peeled ½ cup curly kale leaves ½ cup milk, any kind you like ½ cup plain yogurt (I use Greek nonfat yogurt) Directions Place all ingredients into a blender and blend until smooth, 30 to 60 seconds. Pour smoothie mixture into popsicle molds. This recipe makes 4 to 6, depending on the size of your molds. Freeze popsicles for at least 6 hours, until frozen. Nutrition Analysis: 60 cal, 0.5 g fat, 5 mg chol, 15 mg sodium, 11 g carbs, 1 g fiber, 6 g sugar, 3 g protein www.glutenfreeliving.com 27 Orange Cream Macaroon Ice Cream Sandwiches MAKES ABOUT 8 Ingredients 3 large egg whites ½ cup granulated sugar 2 teaspoons orange zest 1 teaspoon orange juice teaspoon salt 1 14-ounce bag shredded coconut 8 large scoops vanilla ice cream (about 3 cups) Directions Preheat oven to 375° F. In a large bowl, beat together the egg whites, sugar, orange zest and juice, and salt. Beat for about 2 minutes and then carefully fold in the shredded coconut. Line a large baking sheet with parchment paper and scoop heaping tablespoons of coconut mixture about 1 inch apart onto the baking sheet. With your hand, flatten each scoop into a 2-inch disk. Bake for about 25 minutes, or until macaroons are golden brown on the edges. Let cool completely on a wire rack. Once macaroons are completely cooled, soften the vanilla ice cream and sandwich it between two macaroons. Place back into the freezer for about 20 minutes and enjoy. Nutrition Analysis: 500 cal, 31 g fat, 75 mg chol, 240 mg sodium, 54 g carbs, 2 g fiber, 51 g sugar, 6 g protein 28 Gluten-Free Living July/August 2017 A DELICIOUS Addition to Your Gluten-Free Summer Menu SUGAR FREE SERVES 8 SOUTHERN-STYLE SWEET TEA INGREDIENTS: 10 packets SweetLeaf® Stevia Sweetener Black tea 2 quarts water Easy Pineapple Banana Ice Cream Place all fruit into a zip-lock bag or freezable container, and freeze for at least 6 hours. SERVES 4 Once fruit is frozen, add it to a food processor with the yogurt and blend until it becomes creamy, 2 to 3 minutes. Ingredients 1 whole pineapple 2 bananas 1 small container (about 5.3 ounces) yogurt (I used coconut flavored) Directions Cut the top off the pineapple and carefully cut the skin off each side. Cut the pineapple into bite-sized chunks, cutting around the core in the middle. Peel each banana and cut them into small slices. Ice cream is best when eaten immediately but can also be refrozen in a freezer-safe container for up to 5 days. It may need to thaw for a few minutes before eating after it’s been frozen. Nutrition Analysis: 190 cal, 0.5 g fat, 0 mg chol, 15 mg sodium, 45 g carbs, 5 g fiber, 31 g sugar, 6 g protein DIRECTIONS: Directions: Bring 2 quarts water to a boil; remove from burner immediately. Add black tea and steep for 10 minutes. Remove tea and cool. Pour into glass pitcher and stir in 10 packets SweetLeaf® Stevia Sweetener. Stir until sweetener has dissolved. Let cool. Sweetened tea is more perishable than unsweetened; store it, wellsealed, in a glass (not plastic) container in the refrigerator. NUTRITION FACTS PER 1 SERVING: Calories 0, Carbs 0g, Fats 0g, Protein 0g, Sodium 1mg, Sugars 0g For more recipes, visit www.SweetLeaf.com BUY: ShopSweetLeaf.com, health food and grocery stores, or online retailers www.glutenfreeliving.com 29 Make It In Minutes Simply scrumptious SUMMER SPREAD BY ELIZABETH BARBONE SERVES 8 Corn Salad SERVES 4 This chilled corn salad makes a great side dish on a hot summer night. If you have a slice or two of bacon, cook and crumble over the salad right before serving. Ingredients 6 ears of corn, shucked, or 5 cups of frozen corn (two 12-ounce bags) 1 tablespoon vegetable or olive oil 1 small red pepper, cored and diced 1 small onion, diced Kosher salt and freshly ground black pepper, to taste ¼ cup chopped cilantro, optional Directions Bring a large pot of water to a boil. Cook the corn for 3 minutes. Remove the corn from the water and immediately immerse it in a bowl of ice 30 Gluten-Free Living July/August 2017 water. This stops the cooking. When the corn is cool, cut the kernels off the cob, cutting close to the cob. (If using frozen corn, thaw according to package directions.) Place the corn in a large bowl. Heat the oil in a small frying pan over medium heat. Add the red pepper and cook until soft, about 3 minutes. Add the onion and cook until soft and aromatic, about 4 minutes. Toss the corn with the cooked peppers and onions. Be sure to scrape all the oil from the frying pan into the bowl with the corn. Season with salt and pepper to taste. Cover and chill for four hours or overnight. Before serving, season with salt and pepper to taste. Stir in chopped cilantro, if using. Nutrition Analysis: 240 cal, 5 g fat, 0 mg chol, 10 mg sodium, 51 g carbs, 6 g fiber, 1 g sugar, 7 g protein Want the juiciest burgers for your next cookout? Try these meatloaf burgers. They cook up tender and flavorful. Ingredients 1 pound ground chuck or ground sirloin 1 pound ground pork ½ cup dried gluten-free breadcrumbs 1 large egg 1 small onion, finely diced 1 clove garlic, minced or put through a garlic press 1 teaspoon salt ½ cup ketchup 2 teaspoons oil, if using frying pan to cook 8 gluten-free hamburger buns, optional Directions Combine the ground chuck and ground pork in a large bowl. Stir to combine or gently squeeze together using your hands. Add the breadcrumbs, egg, onion, garlic, salt and ketchup. Gently form into eight 1-inchthick patties. Put a slight indentation in the center of the patty. If using an outdoor grill: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Place the burgers on the grill and cook for 3-4 minutes per side. The internal temperature of the burgers should be 160° F. If using a grill pan: Heat a lightly greased grill pan over high heat on top of the stove. Place the burgers on the pan and cook for 3-4 minutes per side. The internal temperature of the burgers should be 160° F. If using a sauté (frying) pan: Heat 2 teaspoons oil in an 8-inch frying pan over high heat. Place four burgers in the pan and cook for 3-4 minutes per side. The internal temperature of the burgers should be 160° F. Repeat with remaining burgers. Serve on gluten-free hamburger buns, if desired. Nutrition Analysis: 460 cal, 19 g fat, 125 mg chol, 870 mg sodium, 51 g carbs, 0 g fiber, 9 g sugar, 25 g protein ZSSCHREINER / SHUTTERSTOCK ; PRIMOPIANO / SHUTTERSTOCK Meatloaf Burgers chini and Onions uc Z h it w a st Pa er m m Su Directions SERVES 4 dish makes for a This quick and easy pasta your local farmer’s If al. me ight perfect weekn , replace half market offers yellow squash ount of yellow am al the zucchini with an equ great in this es tast or flav squash. Its delicate . dish simple pasta Ingredients ¼ cup plus 2 tablespoons olive oil, divided 1 large onion, sliced into thin strips 1 pound small zucchini, thinly sliced into coins tti, cooked ¾ pound gluten-free spaghe package; on ns ctio dire to ing accord er wat g kin coo ta reserve pas 1 cup shredded Parmigiano re mo s plu , ese che o gian Reg for serving Freshly ground pepper Blueberry Cobbler SERVES 10 Satisfy your summer sweet tooth with a pan of classic blueberry cobbler. Lemonscented blueberries hide under a generous pastry topping. Serve warm with a scoop of vanilla ice cream (traditional or dairy free). FILLING Ingredients Butter, for greasing baking dish 4 pints blueberries, washed, dried and picked over to remove any steams ¾ cup granulated sugar (reduce to ½ cup if your blueberries are very sweet) 2 teaspoons cornstarch Zest of one lemon Juice of one lemon, about 2 tablespoons TOPPING Ingredients 2 cups xanthan gum-free gluten-free flour ¼ cup granulated sugar 1 tablespoon baking powder ½ teaspoon salt 6 tablespoons cold butter, cut into pieces ¾ cup milk plus 1 tablespoon Directions Preheat oven to 425° F. Butter a 9 x 13-inch baking dish. In a large bowl, toss together blueberries, granulated sugar and cornstarch. Stir until well combined. Add the lemon zest and juice. Pour berry mixture into the prepared pan. Set aside. In a large bowl, whisk together the gluten-free flour, sugar, baking powder and salt. Add the butter. Using your fingers or a in a large nonstick Heat 1 tablespoon olive oil d the sliced skillet over medium heat. Ad t and golden sof y ver onions and cook until uently. freq Stir s. ute min brown, about 8 and place in pan the m fro on oni Remove the 1 tablespoon ng aini a small bowl. Heat the rem t and tender, sof il unt i oil and cook the zucchin about 5 minutes. cup oil oil. Add the Toss the pasta with the ¼ onions and zucchini. shredded cheese. Toss to combine. Add the the pasta cooking of s Add 2 to 3 tablespoon dry, add more water. Stir. If the pasta seems ded, about two pasta cooking water as nee tablespoons at a time. pepper to taste. Season with freshly ground Serve. g fat, 15 mg chol, Nutrition Analysis: 600 cal, 28 2 g fiber, 350 mg sodium, 74 g carbs, 4 g sugar, 15 g protein pastry cutter, cut the butter into the dry ingredients until no large pieces of butter remain. Add the ¾ cup milk. Stir with a wooden spoon until a dough forms. If the mixture is dry, add the additional tablespoon of milk. Drop the dough onto the berries, leaving a little space between the biscuits. (This recipe makes a generous amount of biscuit topping. There won't be much room between the biscuit pieces.) Bake for 35 minutes or until the biscuit topping is golden brown and the filling is boiling. Remove from the oven and place on a wire rack to cool. Nutrition Analysis: 320 cal, 8 g fat, 20 mg chol, 280 mg sodium, 64 g carbs, 3 g fiber, 33 g sugar, 3 g protein www.glutenfreeliving.com 31 Cheap & Cheerful A TASTE OF e are summer ready with this edition of Cheap & Cheerful...and in my mind, we are all sailing around the Greek islands, gazing at the turquoise water, drinking rosé, sunning ourselves and feasting on all the bright and lively flavors the Mediterranean has to offer! There is something about the summer months that just makes me crave light, bright and simple meals and flavors like these. Plus, you don’t actually have to be on a Greek island to eat like you’re on one. Still, a gal can dream... For this issue, I wanted to keep things light, clean and simple, because summer should be spent playing in the sun and having fun rather than spent cooking for five hours in a kitchen. These dishes are quick and easy to make, and require minimal effort and ingredients. They also use a lot of ingredients that abound during the summer months, like watermelon, fresh mint, cucumbers, tomatoes and citrus. Most of these dishes just happen to be vegetarian or vegan. I wanted to keep it that way and give you lovely readers the freedom to add whatever you might be grilling tonight. So, please have fun with these dishes and personalize them to your tastes. The first recipe is for a big ol’ bowl of goodness, my Minty Mediterranean Salad. I guess this is my gluten free version of a tabbouleh salad, just Jilly-fied. I’ve used quinoa instead of the traditional bulgur wheat, and I add in all my favorites: cucumbers, tomatoes and olives, not to mention tons of fresh mint and parsley. This to me is summer in a bowl. It’s even better with good-quality Greek olives if you can find them. To dress this salad, I like to keep it simple with just good-quality olive oil, fresh lemon juice, salt and pepper. You can’t go wrong with this salad to accompany any of your summertime meals. Feel free to add some grilled shrimp, steak or chicken to it as well, or some feta cheese crumbles or grilled halloumi cheese slices would be divine. Truly, the sky is the limit with this fresh and W lively salad. This recipe is gluten free and vegan. For my second recipe, I tried to lighten up a personal favorite—the mighty falafel. I’ve made my Herby Gluten-Free Falafels with Zingy Greek Yogurt Dip. These babies are baked instead of deep fried, and I use a tiny bit of baking powder, no flour, so they really are just mighty protein-packed balls of goodness. The lemon juice and olive oil help to keep them moist, but since they aren’t deep fried, they can be a bit on the drier side, so dunk away in the zingy Greek yogurt dipping sauce. I LOVE these, and even my lil’ 10-month-old baby seemed to enjoy the flavors, so definitely a crowd pleaser. Score for Mom! For a more filling meal, serve with some of my Minty Mediterranean Salad. The falafels in this recipe are gluten free, dairy free and vegan. The dip is gluten free and vegetarian. Finally that brings us to my Watermelon with Feta, Mint and Lime Salsa. Sounds odd, but trust me, the salty, almost brininess of the feta cheese and the tartness of the lime just do something magical to that plain ol’ summer watermelon you probably have lying around. Also, a pinch of salt on the watermelon really helps to bring out its sweetness. If you have an outdoor gas or charcoal grill, try grilling the watermelon for a few minutes on each side before serving for an even better take on this simple yet delicious dish. This recipe is gluten free and vegetarian. Please keep in mind that I shop around for the best deals and prices, including going to my local farmers market, produce stand and Asian market. These products I found to be especially cheap at my local farmers market and produce stand, so do try to find your local one as well for extra savings. I also swear by shopping at Aldi’s, so see if you have one in your area. One more tip is to try getting your grains at stores where you can just buy only what you need from bulk dispensers that sell by the pound. I always recommend you doing the same to save the most you can. YOU DON'T ACTUALLY HAVE TO BE ON A GREEK ISLAND TO EAT LIKE YOU'RE ON ONE. 32 Gluten-Free Living July/August 2017 SYRYTSYNA TETIANA / SHUTTERSTOCK ; DARIA VOSKOBOEVA / SHUTTERSTOCK BY JILLY LAGASSE Minty Mediterranean Salad SERVES 4 TO 6 Ingredients 1 cup quinoa (yields 3 cups quinoa cooked) ¼ cup red onion, finely diced 1 medium cucumber, chopped (about 2 cups) 2 medium Roma tomatoes, chopped (about 2 cups) 1 cup black olives, halved cup fresh mint, roughly chopped cup fresh parsley, roughly chopped 2 tablespoons good-quality olive oil Juice of 1 large lemon (about 2 tablespoons) Salt and pepper to taste Directions Prepare the quinoa as directed on package and allow to cool. Put the quinoa in a large bowl and add the onions, cucumbers, tomatoes, olives, mint and parsley. Drizzle the olive oil over top and add the lemon juice. Season with a bit of salt and lots of freshly ground black pepper, and stir well to incorporate all of the ingredients. Serve either straight away or cover with cling film and chill in the refrigerator until needed. Nutrition Analysis: 180 cal, 9 g fat, 0 mg chol, 170 mg sodium, 23 g carbs, 4 g fiber, 2 g sugar, 5 g protein COST BREAKDOWN: Minty Mediterranean Salad Considering you have the following pantry items: olive oil, salt and pepper. Shopping List: Quinoa $4.69 1 small red onion $0.83 1 cucumber $0.79 2 Roma tomatoes $1.26 1 can black olives $0.89 Fresh mint $0.99 Fresh parsley $0.99 1 lemon $0.50 Total $10.94 ÷ by 6 servings = $1.82 per serving www.glutenfreeliving.com 33 Herby Gluten-Free Falafels with Zingy Greek Yogurt Dip SERVES 8 FALAFELS Ingredients Cooking spray 3 15-ounce cans low-sodium chickpeas, drained 2 large garlic cloves, roughly chopped cup fresh lemon juice 2 tablespoons good-quality olive oil cup chopped fresh mint 1 large handful fresh parsley ( cup chopped) 1 tablespoon ground cumin Pinch of cayenne pepper, more if desired Salt and pepper to taste 3 teaspoons baking powder Salad greens and tomato slices to serve, if desired ZINGY GREEK YOGURT DIP Ingredients 1 cup Greek yogurt, any percentage you like Zest and juice from 1 fresh lime 1 tablespoon fresh mint, finely chopped Salt and pepper to taste COST BREAKDOWN: Herby Gluten-Free Falafels with Zingy Greek Yogurt Dip Assuming you have the following pantry items: olive oil, ground cumin, cayenne pepper, salt and pepper, baking powder. Shopping List: 3 15-ounce cans chickpeas ($0.89 per can) $2.67 Fresh garlic $0.19 2 lemons $1.00 Fresh mint $0.99 Fresh parsley $0.99 1 cup Greek yogurt $2.00 1 lime $0.19 Total $8.03 ÷ by 8 servings = $1.00 per serving 34 Gluten-Free Living July/August 2017 Directions Preheat the oven to 375° F. Grease 2 12-cup muffin tins with cooking spray and set aside.You can bake on sheet pans as well, but I find that the muffin tins help to hold the falafels’ shapes. In a large food processor bowl, combine the chickpeas, garlic, lemon juice, olive oil, mint and parsley. Close the lid and pulse all together well until no large chunks remain and you have a mealy consistency that stays together.You may need to do this in batches, taking time to scrape down the sides and pulsing again. Once well combined, put mixture in a large mixing bowl and add the cumin, cayenne pepper, a bit of salt and pepper, and the baking powder. Mix together well until the baking powder is well mixed in. Using a measuring cup, scoop out ¼ cup of the falafel batter and roll into a ball as you would a meatball. Place into the wellgreased muffin tins, one falafel ball per cup. Repeat until all the falafels are in the muffin tins and bake at 375° F for 25 minutes. The tops should be nice and brown. Allow to cool fully in the tin before serving, this will ensure they firm up and stay together. While they are baking or cooling, mix together the dipping sauce. In a medium bowl, combine all the ingredients for the dip and a bit of salt and pepper to taste. Stir well to combine. Cover with cling film and keep refrigerated until needed. To serve, if desired, place a bit of salad greens on a plate along with some slices of tomatoes. Place a few falafels on top and either serve the dipping sauce on the side or drizzle some over top. Nutrition Analysis: 200 cal, 7 g fat, 0 mg chol, 220 mg sodium, 25 g carbs, 7 g fiber, 5 g sugar, 11 g protein Watermelon with Feta, Mint and Lime Salsa SERVES 6 Ingredients 6 pieces of watermelon, quarters preferably ½ fresh lime, halved ½ cup feta cheese crumbles 1 tablespoon fresh mint, chiffonade, with a bit reserved for garnish Salt and pepper to taste Directions Place the slices of watermelon on a platter or plate. Squeeze a bit of fresh lime juice over top from ¼ of a lime. and season with a pinch of salt and fresh ground pepper. Scatter a few pieces of mint for garnish and serve straight away. In a small bowl, combine the feta crumbles, mint and the lime juice from the remaining lime slice, and stir to combine. *For a delicious take on this dish, try grilling the watermelon slices for one to two minutes on each side on a piping hot outdoor gas or charcoal grill. Scatter the feta mixture over top of the watermelon slices, Nutrition Analysis: 120 cal, 3 g fat, 10 mg chol, 120 mg sodium, 23 g carbs, 1 g fiber, 18 g sugar, 4 g protein COST BREAKDOWN: Watermelon with Feta, Mint and Lime Salsa Assuming you have the following pantry items: salt and pepper. Shopping List: Quarter fresh watermelon $2.49 Feta cheese crumbles $2.29 Fresh mint $0.99 1 lime $0.19 Total $5.96÷ by 6 servings = $0.99 per serving RECIPE PROVIDED BY TITO'S HANDMADE VODKA Tito’s TIPSY GUGELHOPF More gluten-free goodness from Blackbird Bakery and Tito’s Handmade Vodka! Nothing is more gorgeous than a scalloped bundt cake in the summer and many of the bundt cakes you see are loaded with spirits! The alcohol bakes off in the oven, but the sugar in the cake absorbs all the liquid leaving you with a sinfully moist crumb. INGREDIENTS: DIRECTIONS: • • Preheat oven to 325 F. Coat the inside of a 7.5” x 4” (10 cups) bundt pan with non-stick spray. Beat the egg yolks, lemon zest, sugar and 2 tablespoons Tito’s Handmade Vodka until pale and creamy. • • • • • • • • • • 4 tblsp. Tito’s Handmade Vodka 2 ¼ cups Blackbird Bakery Cake & Mufﬁn Blend 4 eggs, separated 1 ¼ cups sugar Zest of 1 lemon Zest of 1 orange 1 tblsp. vanilla 1 ½ tsp. baking powder 1 cup half and half ½ cup cocoa powder 1 tblsp. instant coffee 1/2 cup water Sift the Blackbird Bakery Cake & Mufﬁn Blend with the baking powder. Alternating with the half and half, add the sifted ﬂour and baking powder to the yolk mixture and mix on medium until the batter is very smooth and well combined. In a clean bowl, beat the egg whites with a pinch of salt and 2 teaspoons sugar until glossy peaks form. Fold into the batter. Spoon half of the batter into a separate bowl. In a measuring cup, whisk the cocoa powder, with the instant coffee. Zest the orange into the cocoa powder. Stir in the water and remaining 2 tablespoons of vodka. Mix until smooth. Spoon a small amount of the blonde batter into the bottom of the pan. Then add a layer of the chocolate batter. Repeat until all of the batter has been used. The cake will marble as it bakes. Bake for 30 minutes, then rotate the pan and bake for 30 minutes more. The cake is done when it pulls from the sides of the pan and a wooden skewer inserted in the middle comes out clean. Allow the cake to cool in the pan for 5 minutes, then invert on a wire rack to cool completely. Dust with powdered sugar and serve with freshly whipped cream. Serves 12. www.glutenfreeliving.com 35 Not Just Gluten Free! Raw vegan diet 101 Alicia M. Ojeda, culinary programs manager at Living Light Culinary Institute, explains the raw vegan diet and how to safely incorporate it into your daily life. THE RAW FOOD DIET may seem like a new trend, but it’s technically not when you consider that all the food prehistoric humans ate was uncooked—at least until the discovery of fire. Many people credit the 19th-century Swiss nutritionist Maximilian Bircher-Benner with establishing the foundation for what has evolved into today’s raw vegan diet. But what exactly is a raw vegan diet, and is it safe? Gluten-Free Living turned to Alicia M. Ojeda of the Living Light Culinary Institute in Fort Bragg, California, to learn more about the raw vegan diet, dispel common myths and uncover potential pitfalls. ITS_AL_DENTE / SHUTTERSTOCK BY FRIEDA WILEY, PHARMD, BCGP, RPH FRIEDA WILEY: What exactly is a raw vegan diet, and why do people adopt it? ALICIA M. OJEDA: A raw vegan diet is a diet primarily based on fruits, vegetables, nuts and seeds to the exclusion of dairy—all in its natural state and minimally processed. Some people actually consume raw meat and eggs in some raw diets, but a raw vegan diet is 100 percent plant based. People adopt these diets for a variety of reasons, including to detoxify the body, improve their overall health, help lower their cholesterol, lose weight, reduce their carbon footprint, improve their athletic performance, etc. There have been many athletes who have adopted vegan or raw vegan diets who have reported significant improvements in their athletic performance. FW: Is it possible to eat a 100 percent raw food diet and be completely healthy? Why or why not? AM: That question has mixed answers even within the raw food community. I believe being fully raw is possible, but we do need to consider supplementation when it comes to vitamin B12 and vitamin D, depending on the climate in which you live (vitamin D shouldn’t be an issue in tropical climates). There have been some studies showing it’s always a good idea to have your B12 levels checked—whether you’re a vegan or raw vegan. My understanding is that B12 comes from the soil, but because our soil is depleted and, as a society, we wash our produce, we don’t get the B12 we once did. People who eat an animal-based diet are said to get B12 from eating meat, but there have been some studies comparing carnivores and herbivores side by side that found both groups had B12 issues. I also believe the bioindividuality and Ayurvedic doshas (an Indian principle that different mind-body types have varying dietary, spiritual and environmental needs to achieve balance) come into play here, too. For example, people who have digestive challenges may need to lightly steam their vegetables to digest them more easily. PHOTO: BLAKE GARDNER FW: Where do raw foodists get their calcium from? AM: According to the acid-alkaline theory, the body is in its healthiest state when it is slightly alkaline. When we eat processed foods, sugar, red meat, etc., we make ourselves susceptible to disease because these foods form acid in the body. The body’s goal is to achieve and maintain homeostasis, but when the body is in an acidic situation, it will leech calcium from our bones. Plant-based food such as oranges and sesame seeds are rich in calcium, and it’s a form that’s bioavailable. This means the form of calcium these foods contain can be easily absorbed by the body. Spinach is also high in calcium, but it contains compounds called oxalates that bind calcium and make it difficult for the body to absorb the calcium found in spinach. To get around this, it’s important to eat spinach with citrus foods, because the combination of the two together makes the calcium more absorbable. There are also some other ways to help strengthen your bones. Getting sun exposure—the best form of vitamin D—will help with bone formation, too. Dark leafy greens, natural sea salt and sea vegetables are highly mineralizing and support bone health. FW: Where do raw foodists get their protein from? AM: Every nut, seed and vegetable has a percentage of fat, protein and carbohydrates. We get our proteins from nuts, seeds and legumes. It’s very much a misnomer that you cannot get enough protein on a raw vegan or vegan diet. There’s a high protein content in broccoli, legumes and hemp seeds. In fact, hemp seeds contain protein in the form of amino acids, which is a more bioassimilable form, so the body doesn’t have to adjust for that. When you consume other protein, the body has to expend energy to break that protein down into amino acids the body can readily use. For those who are interested in learning more, there’s a book called Becoming Raw by Brenda Davis, Vesanto Melina and Rynn Berry that actually shows you how to calculate the exact amount of protein you need. FW: Isn't it expensive to eat a raw food diet or become a vegan? AM: I would say no, as long as you eat with the seasons and eat the food that is locally grown within your community as much as possible. It also helps if you use fresh fruits and vegetables more than nuts and seeds and are sprouting your own seeds and legumes. Grow foods indoors and fortify your soil with kelp to help replenish the nutrients in the soil. It’s more important to eat freshfruits and veggies. And better to eat fresh fruits and veggies even if they’re not organic than to not eat them at all because of the nutrients they provide. Fruit in itself varies, and if you look at the whole rainbow array of fruit, you get so many antioxidants and nutrients, I think fruits are nature’s superfoods. I’ve found these last few years I’ve focused on eating more fresh fruits and greens, and it’s more affordable. It’s when you get into using a lot of the superfoods or exotic foods that it becomes expensive. It’s kind of like when you’re a carnivore and you buy high-end meats. FW: What advice do you have for readers who still may feel adopting a raw vegan diet is extremely difficult or impossible? AM: It’s not about being 100 percent raw. It’s about adding more fresh whole foods to your diet. Start with a few vegetables and fruits, and then keep adding more over time. Your palate will change, and you’ll start desiring more fresh fruits, vegetables, nuts and seeds. Frieda Wiley is a freelance health writer and consultant pharmacist based in the piney woods of East Texas. Twitter: @Frieda_Wiley www.glutenfreeliving.com 37 Not Just Gluten Free! BY LAURA HAHN PHOTOS BY ANGELA SACKETT Raw food diets are becoming more and more common with the increasing popularity of cold-pressed juice, veggie noodles and the overall desire to eat more wholesome and less processed foods.There are many different schools of thought about what is classified as raw. Some believe that raw foods are those that are never exposed to heat. Some believe that raw foods are those not heated past 120° F. Others include foods that have been fermented or dried. The following recipes are a great selection of raw items to try. I have included a fancy green juice, an easy-to-make snack bar, a simple avocado lunch and a flavor-packed poke bowl.These recipes can be adjusted to put your own spin on them. Get creative, experiment and have fun trying something new. 38 Gluten-Free Living July/August 2017 Ingredients 50 hazelnuts, raw ½ cup sunflower seeds, raw 15 prunes, dried, pit removed 15 seedless dates 10 figs, raw or dried preferred cup cacao powder, plus 2 tablespoons, raw Green Juice MAKES 3 SERVINGS Cold-pressed juice is such a huge craze nowadays. A 12-ounce bottle can cost $4 and up. Making it at home can be easy. Simply toss everything in a blender. Ingredients 1 apple, sliced 2 stalks celery 2 cups spinach 1 -inch cube fresh ginger 2½ cups water Directions Place all ingredients in blender and blend until smooth. Place a coffee strainer or cheese cloth over a large bowl. Pour mixture into the strainer or cheese cloth, and collect juice in bowl. Directions In a food processor, blend the hazelnuts and sunflower seeds into a fine mixture. Place mixture in a large bowl. Next, add the prunes, dates and figs to the food processor and blend until they start to form a ball. Place the fruit in the bowl with the nuts and mix well by hand. Slowly add the cup cacao powder and knead it into the mix. Gently sprinkle the 2 tablespoons of cacao powder evenly on the bottom of a baking dish to form a thin layer, which will help prevent the bars from sticking. Place the mix into a square baking pan and push evenly to fill the dish. I used an empty mason jar to help roll it to all edges. Slice and enjoy. Nutrition Analysis: 450 cal, 14 g fat, 0 mg chol, 0 mg sodium, 84 g carbs, 17 g fiber, 52 g sugar, 7 g protein Stuffed Avocado SUDOWOODO / SHUTTERSTOCK MAKES 4 SERVINGS MAKES 8 SERVINGS Grab-n-go snacks are a must to keep me going all day. These bars are easy to make and packed with nutrition. Nutrition Analysis: 190 cal, 18 g fat, 0 mg chol, 200 mg sodium, 9 g carbs, 6 g fiber, 1 g sugar, 1 g protein Poke Bowl MAKES 2 SERVINGS Poke bowls are becoming increasingly popular. Normally rice makes up the base for them, but I have substituted veggie noodles to keep the raw theme going. Ingredients 2 seedless cucumbers ½ avocado ½ cup cherry tomatoes, sliced in half ½ jalapeño, chopped ½ cup chopped mango ½ pound raw salmon ½ pound raw tuna 4 tablespoons chives, minced Nutrition Analysis: 45 cal, 0 g fat, 0 mg chol, 65 mg sodium, 10 g carbs, 3 g fiber, 6 g sugar, 1 g protein Fruit and Nut Bars Directions Slice avocados in half. Remove the peel and pit, then set aside. Slice cherry tomatoes in half and place in a bowl. Add olive oil, salt and pepper. Chop basil and combine with tomato mixture. Fill avocado with tomato mixture and serve fresh. Ingredients 2 avocados 1 cup cherry tomatoes 2 tablespoons olive oil teaspoon salt ½ teaspoon pepper ½ cup basil Directions Use a spiral slicer or julienne peeler to make cucumber veggie noodles. Divide the noodles into two bowls. Next, slice the avocado neatly and distribute in both bowls on top of the noodles. Do the same with the tomatoes, jalapeño and mango. Slice the salmon and tuna into even cubes and distribute into each bowl. Top each bowl with chives and serve. Nutrition Analysis: 430 cal, 16 g fat, 125 mg chol, 135 mg sodium, 18 g carbs, 7 g fiber, 10 g sugar, 53 g protein Not Just Gluten Free! Cookbook Corner Whether you have never heard of the raw diet, are just starting it or have been following it for years, the fabulous recipes in this edition of Cookbook Corner from two raw vegan cookbooks will open your eyes to a whole new world of yummy possibilities. 40 Gluten-Free Living July/August 2017 Rawsome Vegan Baking By Emily von Euw (Page Street Publishing Co., 2014) Rawsome Vegan Baking by Emily von Euw, creator of the popular blog This Rawsome Vegan Life, is filled with more than 100 creative and delicious raw, vegan and gluten-free sweet treats that are easy to make and beautiful to the eye. Some people think that making raw food recipes requires a lot of expensive equipment. For her dessert recipes Emily says the most important piece of equipment needed is a good-quality food processor Fresh Berry Tarts with Whipped Vanilla Coconut Cream MAKES 4 TARTS I absolutely adored whipped cream with fresh berries when I was younger and before I was vegan. When I chose to take dairy out of my diet, I was pretty bummed to say “bye” to the deliciously sweet combination. But then I discovered whipped coconut cream. It is honestly way better than the dairy version because it tastes like coconut, and is loads healthier. Although strictly speaking it is not raw, it’s without a doubt still worth making. These would be perfect for a summer party outdoors, and are fun for everyone to make. Enjoy the simple delights nature provides. CRUST ½ cup (135 g) raw hazelnuts ½ cup (73 g) raw almonds 1 cup (175 g) pitted dates ½ teaspoon vanilla extract VANILLA COCONUT CREAM 1 14-ounce (400-ml) can full-fat coconut milk, refrigerated for 48 hours Seeds from 1 vanilla pod Pinch of stevia or raw sugar PHOTOGRAPHY: EMILY VON EUW TOPPING Fresh, local, organic berries! TO MAKE THE CRUST: Pulse the nuts into flour in your food processor, then add the dates and vanilla and process until a crumbly dough is formed. Press into parchment paper–lined tart tins and put in the fridge. TO MAKE THE COCONUT CREAM: After your coconut milk has chilled in the fridge, there should be a layer of solid coconut fat on top when you open the can; scoop this off and put into a chilled mixing bowl, then whip until stiff peaks form, adding the vanilla seeds and sweetener, as you like. Spread the whipped cream into your tart crusts and top off with your berries. Strawberry Cheesecake Pops with Coconut Flakes MAKES 10 POPS These will stop you in your tracks and make you say, “Oh my goodness.” My friend said they taste like strawberry cheesecake, so that’s what I named them. I’m logical like that. 1 cup (80 g) fresh young coconut meat 1 cup (175 g) pitted dates 1 cup (145 g) raw cashews 1 cup (236 ml) coconut water or vegan milk 1 cup (145 g) hulled strawberries Seeds from 1 vanilla pod ¼ cup (21 g) unsweetened shredded coconut Blend all the ingredients until smooth. Pour into your pop molds and put in the freezer. When they are frozen solid, take them out of their molds (run hot water over the outside to help get them out), coat them in coconut, then nom them up! www.glutenfreeliving.com 41 Blueberry Strawberry Banana Ice-Cream Cake MAKES 1 CAKE (8 SERVINGS) This cake was so delicious I couldn’t wait for it to completely freeze before I started eating it . . . #YOLO DECORATION 10 strawberries, hulled and cut in half BERRY LAYER 1 cup (155 g) frozen blueberries 1 cup (255 g) frozen strawberries 1 cup (236 ml) vegan milk or coconut water, or as needed 1 cup (175 g) pitted dates or (100 g) raw walnuts, or another banana TO MAKE THE FIRST LAYER: Place the halved strawberries around the edge of a springform pan. Set aside. Now blend all the vanilla ice-cream cake ingredients together until smooth, adding as little vegan milk or coconut water as possible (I used about ¼ cup [59ml]). Spread into the bottom of the pan; this should press the berries to the inner edge. Put in the freezer. TO MAKE THE BERRY LAYER: Blend it all up until smooth. Carefully spread over top of the vanilla ice-cream cake layer and put in the freezer for 2 or 3 hours, until it’s set. Then cut and serve with other berries! Let it soften a little before eating, because it makes it creamier. PHOTOGRAPHY: EMILY VON EUW VANILLA ICE-CREAM CAKE LAYER 2 cups (290 g) raw cashews 2 bananas 1 cup (175 g) pitted dates ¼ cup (59 ml) melted coconut oil Seeds from 1 vanilla pod Vegan milk or coconut water 42 Gluten-Free Living July/August 2017 Chocolate Molten Lava Cakes with Goji Berries MAKES ABOUT 4 LARGE LAVA CAKES This is still an all-time favorite on my blog, and I can’t say I’m surprised. Just look at the gooey chocolate goodness. Can YOU resist? CAKE cup (30 g) buckwheat groats cup (79 ml) raw walnuts ¼ cup (59 ml) cacao powder cup (175 g) pitted dates cup (59 g) raisins MOLTEN LAVA MIDDLE cup (79 ml) melted cacao butter cup (115 g) pure maple syrup cup (59 g) pitted dates cup (40 g) cacao powder ¼ teaspoon ground cinnamon ¼ teaspoon Himalayan sea salt ¼ teaspoon chili powder Vegan milk GARNISH Cacao nibs Goji berries TO MAKE THE CAKES: Pulse the oats, walnuts and cacao powder in your food processor until they become a coarse flour. Add the dates and raisins and process until it all starts to stick together. Using about two-thirds of the mixture (you have to save some for the tops), press into the bottom and sides of parchment paper–lined cupcake tins and put in the fridge. Use the rest of the mixture to make the tops by pressing it into cookie molds the same diameter of your cupcake tins. Put those in the fridge as well. TO MAKE THE MOLTEN MIDDLE: Blend all ingredients until smooth, adding the milk, as needed, to make it creamy and a “molten” consistency (whatever that means…hopefully you know). Take the cakes out of the cupcake molds and pour the molten mixture into each one, filling up almost to the top. Now carefully press the tops onto the cakes, gently pressing together the edges. Flip over and decorate with cacao nibs and goji berries. Eat da lava, mohn. A FEW SUBSTITUTION OPTIONS: If you don’t want to use cacao, use coconut oil instead of cacao butter and carob instead of cacao powder. www.glutenfreeliving.com 43 The Rawsome Vegan Cookbook By Emily von Euw (Page Street Publishing Co., 2015) The Rawsome Vegan Cookbook by Emily von Euw features mouthwatering raw and lightly cooked savory recipes to delight any palate, whether you’re vegetarian, a raw vegan or just looking for something healthy, interesting and delicious to add to your repertoire. The wide selection of stunning main dishes are easy to make and so tasty that you’ll be celebrating veggies instead of missing meat and dairy. Epic Portabello Yam Burgers with Parsley, Herb Cheeze + Shredded Veg MAKES 2 BURGERS The name says it all. BUNS 2 teaspoons (10 mL) extra-virgin olive oil 2 teaspoons (10 mL) gluten-free tamari 4 Portabello mushroom caps BURGERS 1 medium yam 1 cup (50 g) chopped green onion 1 tablespoon (14 g) miso paste 1 teaspoon cumin powder 1 teaspoon paprika powder ½ teaspoon dried rosemary ½ teaspoon dried savory ½ teaspoon chili powder ½ cup (76 g) hulled hemp seeds To make the burgers: Wash and peel the yam, then chop into ½-inch (13-mm) pieces. Throw the chopped yam along with the rest of the ingredients in your food processor and process until it becomes a mushy paste (albeit really yummy). Form into ¼-cup (53-g) patties using a cookie mold or your hands. Dehydrate at 115° F (46° C) in the dehydrator for 1 hour, flip them over, then bake for 1 more hour or until they can hold their shape when you pick them up. Alternatively, use your oven at its lowest temperature ‘til you get the same result, about 1 hour. To make the cheeze: Blend all the ingredients together until smooth and delicious! Layer up on a Portabello cap: the shredded veg, parsley, a patty, some cheeze and more shredded beets and carrots. Top it off with another mushroom cap and sprinkle with sesame seeds. Repeat with the other patty. EPIC. ADD-ONS ¼ cup (25 g) shredded carrot ¼ cup (25 g) shredded beet ½ cup (20 g) fresh parsley 2 teaspoons (7 g) white sesame seeds To make the buns: Rub the olive oil and tamari into the mushroom caps, then marinate in a dehydrator at 115° F (46° C) for 2 hours, or until they have darkened and are soft and juicy. Alternatively, use your oven at its lowest temperature until you get the same result, around 1 hour. 44 Gluten-Free Living July/August 2017 PHOTOGRAPHY: EMILY VON EUW HERB CHEEZE ½ cup (76 g) Brazil nuts 1 tablespoon (15 mL) fresh lemon juice ½ teaspoon sea salt, as desired 1 teaspoon dried rosemary 1 teaspoon dried basil Spicy Noodle Bowl with Beet, Carrot, Zucchini + Sweet Tamarind Sauce This is inspired by pad thai, but tastes a billion times fresher. Everyone in the house wanted a bite. SWEET TAMARIND SAUCE 2 tablespoons (28 g) tamarind paste ½ cup (118 ml) hot water, as needed 2 tablespoons (29 g) chunk peeled ginger 4 peeled garlic cloves 2 teaspoons (10 ml) maple syrup 2 teaspoons (10 ml) gluten-free tamari 2 tablespoons (28 g) tahini NOODLES 2 beets 2 zucchinis 2 large carrots To make the sauce: Blend everything together until smooth, adding water as needed. TOPPINGS 1 cup (161 g) chopped baby tomatoes 1 cup (40 g) cilantro leaves ½ teaspoon white sesame seeds (optional) ½ teaspoon black sesame seeds (optional) To make the noodles: Wash, peel and slice all the veg using a mandolin, a vegetable spiral slicer or a vegetable peeler. Adjust the flavor as you like. Toss the noodles with the sauce and then garnish with the toppings.YUMMAY. www.glutenfreeliving.com 45 Summer Rolls with Shredded Veg, Avocado, Basil, Mint + Dipping Sauce MAKES 6 SUMMER ROLLS Crunchy, light, fresh and flavorful, I could eat these all year long. Well, I kinda do that already. FILLINGS 2 large carrots 1 cup (341 g) purple cabbage 1 avocado 1 cup (40 g) lightly packed basil leaves 1 cup (40 g) lightly packed mint leaves WRAPS 6 rice papers (or large collard leaves) DIPPING SAUCE 3 tablespoons (44 ml) water 2 tablespoons (30 ml) fresh lime juice 2 tablespoons (5 g) mint leaves 2 tablespoons (5 g) basil leaves 1 tablespoon (14 g) miso paste 1 tablespoon (11 g) almond butter Chili powder, to taste (optional) 1 tablespoon (15 g) white sesame seeds (optional) Shred the carrots and cabbage. Slice the avocado meat into strips. Fill a large bowl with warm water. To soften the rice papers, simply dip them (one at a time) into the water for around 10 seconds. Then use like a tortilla: assemble the veggies and herbs on it and wrap up. To make the dipping sauce: Blend all ingredients until smooth. Sprinkle with sesame seeds. Enjoy! 46 Gluten-Free Living July/August 2017 Sushi: Maki Rolls with Avocado,Carrot, Bell Pepper + Cauliflower Rice Rice-free sushi? Huh? Yeah, baby. We are using cauliflower instead. Oh and by the way, when “sushi” is rolled like this, it’s actually called maki. Personally I love cooked rice, and I think it is part of a healthy diet, but there are days when I want a lighter meal, and that is where raw dishes come in. CAULIFLOWER RICE 1 small head cauliflower 1 teaspoon dried dill 1 teaspoon rice vinegar teaspoon stevia powder FILLINGS 1 avocado ½ bell pepper 1 large carrot 4 nori sheets Peanut Lime Sauce (recipe below) To make the rice: Process the cauliflower in a food processor until it becomes a bunch of little crumbs. In a bowl, stir in the rest of the ingredients by hand with the cauliflower. Julienne all the vegetables (in other words, cut into thin strips). For each nori sheet, spread on ¼ of the rice evenly, leaving one edge of about ½-inch (1-cm) without rice. Sprinkle a little water on this edge when you roll up the sheet, starting from the opposite side. This will help everything stick together. Arrange a few slices of avocado, pepper and carrot. Roll up tightly and cut with a sharp knife. Serve with the peanut sauce. PHOTOGRAPHY: EMILY VON EUW Peanut Lime Sauce PEANUT LIME SAUCE 2 tablespoons (22 g) peanut butter 2 tablespoons (22 g) almond butter 2 peeled garlic cloves 2 teaspoons (10 ml) fresh lime juice 1 tablespoon (15 ml) gluten-free tamari 3 tablespoons (44 ml) water 4 fresh mint leaves 4 fresh basil leaves To make the sauce: Blend all the ingredients together until smooth, adding more water if you need to. www.glutenfreeliving.com 47 Kids' Kitchen KEEP WITH THE BY HOLLY VINE Ombre Frozen Yogurt Popsicles MAKES 6 POPS While plain yogurt is naturally gluten free, some flavored yogurts can contain gluten, so it’s best to stick with plain and check the yogurt has been manufactured in a gluten-free environment. Ingredients 1 cup blackberries 14 ounces plain Greek yogurt 1 cup raspberries 6 ice pop molds Directions Crush the blackberries with a fork into a smooth puree. Divide the puree into three bowls. Add about 2 tablespoons of puree to the first bowl and about 4 tablespoons to the second bowl. The third bowl (the one you mashed the fruit in) will contain the remaining puree. Divide the yogurt in half. Set half aside for the raspberry pops. Add small amounts of yogurt to the first and second bowls, mixing more into the first 48 bowl than the second. Put the remaining plain yogurt in a fourth bowl. You should have four bowls in total, ranging in fruit and color strength from “all fruit” through to “all yogurt.” Add the pure fruit puree to the bottom of the ice pop molds evenly. Tap the mold to level out the mixture. Add a layer of the mixture with more fruit than yogurt, distributing evenly to the molds. Then use the final yogurt and fruit mix before finishing with a final yogurt-only layer. Add the popsicle sticks and place in the freezer for 8 hours. Repeat with the raspberries. You can use any soft fruit to make these pops, but those with a deep color give the best visual effect. Try kiwi, strawberry or mango for other flavor ideas. Nutrition Analysis: 60 cal, 0.5 g fat, 5 mg chol, 25 mg sodium, 7 g carbs, 3 g fiber, 4 g sugar, 7 g protein Gluten-Free Living July/August 2017 www.glutenfreeliving.com 49 PHOTOGRAPHY: HOLLY VINE ; KATYA BOGINA / SHUTTERSTOCK A MACARON MENU for your summer soiree With the sun shining and flowers blooming, it’s a lovely time to host a get-together, and the perfect time to try your hand at baking a classic French treat. BY ANGELA SACKETT MY DAUGHTER, ANNA, and I love to bake together. Our personalities are pretty opposite—I tend to be the experimental one who can’t ever leave a recipe alone, and she’s a rule-following, precisemeasuring stickler for details. This makes for a perfect partnership LQWKHNLWFKHQ,UHOLVKFRPLQJXSZLWKZLOGÁDYRUFRPELQDWLRQV (and fun names for those recipes!), and she’s the chemist-perfectionist who helps make sure the recipes will actually work, and that we record them accurately so we can make and share them again and again. We also love to open our home to share the recipes we make, and this soiree for ladies and their daughters (from elementary age to teens) was a perfect way to cheer our spirits as we looked forward to the school year wrapping up and the beach days of summer ÀQDOO\DUULYLQJ Because Anna and I are both gluten intolerant, we like to make sure our menu is “safe” for others as well. Then, when friends bring their yummy recipes, if we can’t indulge, we have offerings to share. For our party, Anna created these three macaron recipes, 50 Gluten-Free Living July/August 2017 and we served them with gluten-free champagne-and-strawberry cupcakes that I created. We had a simple make-your-own-drink station with sparkling wine and sparkling water, fresh orange juice and fruit-infused still water. For those who wanted a bit PRUHRIDPHDOÀUVWZHVHUYHGDVZHHWDQGVDYRU\FDUURWGLOO soup and a fresh salad with fruit, nuts, goat cheese and a homemade balsamic dressing. Your own soiree can be anything you want it to be. The fun part is coming together with loved ones in a festive, fun and safe atmosphere to enjoy one another’s company—and some fabulous gluten-free food! GF Angela Sackett is a photographer at Legacy Seven Studios and writer at saletlux.com and dancingwithmyfather.net, where she shares heartthoughts, recipes and hospitality tips. She and her 16-year-old daughter, Anna, join together for photography and other creative projects, and Angela is working to secure Anna’s input in the process of writing her first cookbook. Strawberry Lemonade Macarons Ingredients 145g almond flour 110g confectioners’ sugar 3 tablespoons freezedried strawberry powder (about ½ cup before crushing) 115g egg whites at room temperature 130g granulated sugar teaspoon burgundy gel food coloring (optional) Sprinkles (optional) Strawberry Buttercream (see recipe, page 53) Lemon Curd (see recipe below) Directions Place almond flour, confectioners’ sugar and freeze-dried strawberry powder in food processor and pulse until very fine. Sift twice, then set aside. Prepare a baking sheet lined with a Silpat or parchment paper (I think parchment works best). In a stand mixer with the whisk attachment, beat egg whites on medium speed until foamy. Increase speed to medium-high and gradually add in granulated sugar. Add food coloring if using, increase speed to high and whip until egg whites form stiff, glossy peaks when you lift the whisk, about 3 more minutes. Egg whites shouldn’t move when bowl is tilted. Pour the twice-sifted dry ingredients on top of the egg white mixture and gently fold together with a silicone spatula until combined. This step is crucial to the texture of the finished macarons. TIP: Every few folds, drop a small amount from the spatula. If the mixture settles into the rest of the bowl within about 15 seconds, it is ready. If not, fold a few more times. bottoms. If the bottoms stick, continue baking. Place into a pastry bag with a circular tip (such as Wilton 1A) and pipe evenly sized circles, about 1½ inches in diameter. The circles should spread, but only slightly. TIP: Bang the pan on the countertop a few times to release air bubbles. This will prevent the macarons from cracking in the oven. Set aside pan in a safe place for 45 minutes to an hour, depending on the humidity of the room. You want the tops to dry out so the batter doesn’t stick to your finger when touched. TIP: If you plan to use sprinkles, now is the time to gently apply them to the tops of the dried macarons before baking. LEMON CURD After they are dried, preheat the oven to 300° F. Bake for 12-20 minutes, checking to make sure that the macarons peel off the pan fairly easily and rise to form a small layer (called “feet”) on the Stir in butter and lemon zest. Refrigerate for at least 20 minutes. Cool completely, then flip half the shells over and fill with Strawberry Buttercream and Lemon Curd. TIP: For best results, pipe a circle of buttercream along the edge of the cookie, then add a small amount of Lemon Curd in the center before topping with a second cookie. Ingredients ½ cup granulated sugar 2 tablespoons cornstarch ¼ cup water ½ cup lemon juice (from about 1-2 lemons) 2 egg yolks 2 tablespoons butter 1½ teaspoons lemon zest Directions In a medium saucepan, stir together sugar, cornstarch and water. Turn the heat to medium-low and gradually add in lemon juice and egg yolks. Constantly stir until thickened. It will thicken somewhat suddenly; remove from heat immediately. If using for macaron filling, scoop lemon curd into a piping bag with a 1A tip. MAKING MARVELOUS MACARONS ANNA’S TIPS FROM THE TRENCHES Be sure macarons are completely dry to the touch (lightly touch the tops) before baking. While most recipes can easily be made without weight-based measurements, many baked goods and especially macaron recipes require measuring by weight for the best results. To perfectly prepare these elegant cookies, invest in a digital baking scale. Temperature is crucial when baking these delicate treats. It’s a good idea to buy an inexpensive oven thermometer to make sure your temperature is accurate. We bought ours at the grocery store, and it hangs from the oven rack. If you’re serious about consistent sizing, you can create a template with permanent marker and place it underneath parchment paper for piping your cookies. While you can buy specialty macaron baking mats, I find the cookies tend to stick to them. www.glutenfreeliving.com 51 Ingredients 3 black teabags of choice (Irish breakfast, English breakfast) 145 g almond flour 110 g confectioners’ sugar 115 g egg whites at room temperature 130 g granulated sugar teaspoon black food coloring (optional) Sprinkles (optional) Honey Buttercream (see recipe, page 53) Directions Cut open tea bags and blend loose tea in food processor with almond flour and confectioners’ sugar. Pulse until very fine. Sift twice, then set aside. Prepare a baking sheet lined with a Silpat or parchment paper (again, I think parchment works best). 52 Gluten-Free Living July/August 2017 In a stand mixer with the whisk attachment, beat egg whites on medium speed until foamy. Increase speed to medium-high and gradually add in granulated sugar. Add food coloring if you are using, increase speed to high and whip until egg whites form stiff, glossy peaks when you lift the whisk, about 3 more minutes. Egg whites shouldn’t move when bowl is tilted. Pour the twice-sifted dry ingredients on top of the egg white mixture and gently fold together with a silicone spatula until combined. This step is crucial to the texture of the finished macarons. TIP: Every few folds, drop a small amount from the spatula. If the mixture settles into the rest of the bowl within about 15 seconds, it is ready. If not, fold a few more times. Place into a pastry bag with a circular tip (such as Wilton 1A) and pipe evenly sized circles, about 1½ inches in diameter. The circles should spread, but only slightly. TIP: Bang the pan on the countertop a few times to release air bubbles. This will prevent the macarons from cracking in the oven. Set aside pan in a safe place for 45 minutes to an hour, depending on the humidity of the room.You want the tops to dry out so the batter doesn’t stick to your finger when touched. TIP: If you plan to use sprinkles, now is the time to gently apply them to the tops of the dried macarons before baking. After the macarons are dried, preheat the oven to 300° F. Bake for 12-20 minutes, checking to see that the macarons peel off the pan fairly easily. If the bottoms stick, continue baking. Cool completely, then flip half the shells over and fill with Honey Buttercream, and top with a second cookie. Enjoy! PHOTOGRAPHY: ANGELA SACKETT; ANASTASIIAM / SHUTTERSTOCK Tea and Honey Macarons Salted Caramel Latte Macarons Ingredients 145 g almond flour 110 g confectioners’ sugar 2½ teaspoons espresso powder 115 g egg whites at room temperature 130 g granulated sugar Sprinkles (optional) Espresso Buttercream (see recipe below) Salted Caramel (see recipe below) Directions Place almond flour, confectioners’ sugar and espresso powder in food processor and pulse until very fine. Sift twice, then set aside. Prepare a baking sheet lined with a Silpat or parchment paper (I always use parchment). In a stand mixer with the whisk attachment, beat egg whites on medium speed until foamy. Increase speed to medium-high and gradually add in granulated sugar. Turn speed up to high and whip until egg whites have glossy stiff peaks when you lift the whisk up, about 3 more minutes. Egg whites shouldn’t move when bowl is tilted. Pour the twice-sifted dry ingredients on top of the egg white mixture and gently fold together with a silicone spatula until combined. This step is crucial to the texture of the finished macarons. TIP: Every few folds, drop a small amount from the spatula. If the mixture settles into the rest of the bowl within about 15 seconds, it is ready. If not, fold a few more times. Place in a pastry bag with a circular tip (such as Wilton 1A) and pipe evenly sized circles, about 1½ inches in diameter. The circles should spread, but only slightly. TIP: Bang the pan on the countertop a few times to release air bubbles. This will prevent the macarons from cracking in the oven. Set aside pan in a safe place for 45 minutes to an hour, depending on the humidity of the room. You want the tops to dry out so the batter doesn’t stick to your finger when touched. TIP: If you plan to use sprinkles, now is the time to gently apply them to the tops of the dried macarons before baking. After they are dried, preheat the oven to 300° F. Bake for 12-20 minutes, checking to see that the macarons peel off the pan fairly easily. If the bottoms stick, continue baking. Cool completely, then flip half the shells over and fill with Espresso Buttercream and Salted Caramel. TIP: For best results, pipe a circle of buttercream around the edges, then lightly fill the center with Salted Caramel. SALTED CARAMEL Ingredients 280g granulated sugar ½ cup heavy cream 10 tablespoons butter ½ teaspoon sea salt (optional) Directions Place half the sugar in a medium saucepan over low-medium heat. Stir fairly often until melted. Add in remaining sugar and continue to stir until melted. Once sugar has reached a golden amber color, gradually add heavy cream. Be careful, as the caramel will rapidly bubble and is hotter than boiling water. Once cream is incorporated, remove from heat and add butter. This will stop the caramel from cooking any further. Add sea salt and stir to combine. If using for macaron filling, let cool and scoop into a piping bag with a 1A tip. Caramel can be refrigerated for up to three months. BUTTERCREAM (Espresso, Honey, Strawberry) Ingredients ½ cup softened butter 2 cups confectioners’ sugar 1-3 tablespoons heavy cream (for texture) VARIATIONS For Honey: ¼ cup honey For Espresso: 1 teaspoon vanilla extract and 2 teaspoons instant granulated coffee or espresso powder For Strawberry: 2½ tablespoons crushed freeze-dried strawberries Directions In bowl of a stand mixer with the whisk attachment, whip butter until light and creamy. Gradually add confectioners’ sugar and continue beating until combined. Add in flavoring of your choice, or skip to adding cream. For Honey Buttercream: Add in honey and whip on high speed until fully incorporated. For Espresso Buttercream: Mix together vanilla extract and espresso powder until fully dissolved, then add liquid mixture to buttercream. For Strawberry Buttercream: Crush freezedried strawberries in a zip-top storage bag with a rolling pin, then blend into frosting. Slowly add heavy cream until you reach desired texture. Use immediately or refrigerate for up to a week. If using for macaron filling, scoop into a piping bag with a 1A tip. www.glutenfreeliving.com 53 MILOS DJAPOVIC / SHUTTERSTOCK; CURLY PAT / SHUTTERSTOCK Skin Symptoms OF CELIAC DISEASE BY SUSAN COHEN C eliac can manifest in many ways. For some individuals, their symptoms occur on the skin in a condition known as dermatitis herpetiformis (DH). In these instances, the path to a celiac diagnosis begins with the diagnosis of DH. DH has a specific set of symptoms. Patients will have “bumps or blisters…clustered together… [that] appear bilaterally on the forearms, elbows, knees, buttocks and hairline,” explains Robyn Gmyrek, M.D., board-certified dermatologist at Union Square Laser Dermatology in New York. The “bilateral” appearance she refers to means that a patient’s DH symptoms will develop, for example, on both knees. According to Nicole Seminara, M.D., assistant professor in the Ronald O. Perelman Department of Dermatology at NYU Langone Medical Center, the bumps and blisters characteristic of DH are “intensely itchy [and] people usually scratch them off before they ever present to a doctor.” As a result, Seminara says, “It’s uncommon to see an intact blister with this disorder.” Instead, patients’ skin will “look like [it has] been scratched to pieces,” notes Seminara. When no bumps or blister are present, “it’s more the history of intense itch coupled with the distribution that leads us to the diagnosis. The diagnosis [of DH] is then confirmed with a biopsy.” Another important aspect of DH is age—it tends to develop in patients who are in their 30s or 40s. The connection between DH and celiac is something dermatologists “are very aware of...and take very seriously,” says Seminara. “If I have a patient with DH,” she says, he or she is “always sent to [a gastroenterologist]” to be tested for celiac. “The great majority of patients with DH have celiac disease as defined by a duodenal biopsy showing villous atrophy," explains Benjamin Lebwohl, M.D., M.S., director of clinical research at The Celiac Disease Center at Columbia University. “The remainder may have a normal- or near-normal-appearing duodenal biopsy but nevertheless have their DH triggered by dietary gluten, which is why DH is sometimes referred to as ‘celiac disease of the skin.’” As is often the case with celiac symptoms, the po- tential for misdiagnosis is high. “This is because not all people with DH will have typical lesions, and the rash may come and go,” explains Gmyrek. The rash can be misidentified and “is commonly diagnosed as eczema or an allergic contact dermatitis by both patients and physicians.” She says that “if you have been diagnosed with eczema, have a lot of itching and you are not responsive to topical treatments…you should consider getting tested for celiac disease and skin biopsied to rule out DH.” When it comes to healing DH, the gluten-free diet is key—as is patience. “[Patients] have to be very strictly gluten free, and [the healing is] a slow process,” says Seminara. Gmyrek also emphasizes the importance of patients being aware of the healing timetable. “Patients need to know this because they expect that within a week or two of being gluten free, the rash will be gone or they will stop getting new lesions,” explains Gmyrek. That expectation can cause problems because when the lesions have not gone away soon after starting the diet, patients think “that they must somehow be getting gluten in their diet because the rash is not gone yet.” In fact, Gmyrek says, “It can take one to two years even with a strictly gluten-free diet for the skin rash to totally resolve.” The drug Dapsone can help ease discomfort caused by the rash. “[Dapsone] decreases the body’s immune response and therefore the rash,” says Gmyrek. “Patients feel relief within 48 to 72 hours of taking this medication.” However, the drug does not replace a gluten-free diet. “Taking Dapsone does not cure DH [because] only a gluten-free diet forever will rid the patient of DH,” says Gmyrek. Even when strictly adhering to the diet, skin lesions may still appear. Gmyrek points out that iodine, which is important to normal thyroid health, “will often cause skin lesions in patients with DH.” She emphasizes that “iodine does not adversely affect patients with celiac disease who do not have DH and should not be eliminated in those patients.” For those with DH, Gmyrek recommends that “patients use non-iodized table salt or sea salt, which has less iodine than iodized table salt, until their DH has resolved.” GF www.glutenfreeliving.com 55 56 Gluten-Free Living July/August 2017 A BACKPACKING TRIP ON THE GLUTEN-FREE DIET BY DANIELLE MILLER Hiking in Torres del Paine National Park, Patagonia, Chile BEFORE YOU HIT THE ROAD I was sure that Italy, with its pizza and pasta staples, would be off limits, so I was ecstatic to learn that the country is actually very clued up on eating gluten free. It's quite easy to find restaurants that cater to gluten-free travellers (mainly in the larger cities) and indulge in delicious gluten-free pasta and pizza—absolute heaven. India also surprised me. While awareness is very low, a lot of the food is naturally gluten free, with rice the staple instead of bread (especially in southern India). Food preparation there also employs alternative flours, like gram and lentil, as thickeners instead of wheat. Just stay away from those temping naans and chapatis. If you're backpacking through Europe, look for the crossed grain symbol that indicates gluten free. In South America, the sin T.A.C.C. symbol translates to “without wheat, oats, barley, rye.” There are quite a few gluten-free symbols around the world, so learn to recognize them before your excursion. If you're traveling to countries that don't speak English, first learn some useful vocabulary and phrases. It's not just wheat, barley and rye that you need to learn but also terms like noodles, breadcrumbs and soy sauce that might appear on a menu. Download gluten-free dining cards in the language of the country you're traveling to. They list ingredients that contain gluten and also provide instructions on food preparation and cross-contamination. Whenever I'm in a country where I don't speak the language, I just hand over the card to the waiter. I don't know how I would have survived traveling without these—I always have them in my wallet. GIVE ADVANCE WARNING Always contact airlines in advance. Most of them can arrange a gluten-free meal if you give more than 48 hours' notice. What you're served will be hit and miss—I was once presented with a bowl of apple slices with a side of orange slices as an evening meal on a long-haul flight—but it's better than having nothing to eat for eight hours. Get in touch with hostels in advance. If breakfast is included, ask what it is and if they can provide a gluten-free option. I often get told, “We don't have any gluten-free food here.” Just be patient, and provide suggestions—I always say that I'd be happy with some fresh fruit and plain yogurt for breakfast, or ham and cheese that I can put on my own rice crackers. If you're worried about the constant risk of cross-contamination, ask the hostel if they have a kitchen where you can cook your own 58 Gluten-Free Living July/August 2017 food. I've done this a few times—it means less to worry about because you're in control of what you're eating, and it saves you lots of money on eating out. A good trick is to buy a bag of rice or lentils to carry from place to place in your backpack, and then just grab some fresh meat and veggies along the way. BE PREPARED You've got to accept that a good portion of your backpack needs to hold a hoard of gluten-free supplies. So forget the wetsuit you’re tempted to pack just in case you suck up the courage to go diving with sharks. I always pack toaster bags and some foil to avoid cross-contamination in hostel kitchens and take as many gluten-free staples as I can fit. Every time I get to a large city or town, I head to health shops and large supermarkets. It’s a great chance to stock up on glutenfree essentials like cereal bars and rice crackers. You'd be surprised what you might find. A lesson I learned the hard way is to check which foods are allowed to cross international borders. I once had to empty my entire backpack at the border between Chile and Argentina to have all my food supplies inspected, with quite a few things confiscated. Leave items in their original packaging rather than transferring them to suspicious looking zip-lock bags. Of course, Murphy's Law entails that if you head off into the wilderness carrying a ton of gluten-free supplies, you're going to come across the most amazing gluten-free food. One of the most remote regions I've backpacked to is Patagonia in the southern tip of South America. In a tiny Argentinian frontier town called El Chalten, walking along the deserted main street, I gawped open-mouthed at a beautiful little deli displaying the crossed-grain symbol. To my amazement they were selling homemade glutenfree empanadas. Later that day I had a picnic lunch on a glacier enjoying the classic Argentinian takeaway snack of empanadas like everyone else. What a surreal moment! ENJOY THE JOURNEY THROUGH YOUR TASTE BUDS One of my favorite aspects of traveling is trying new food. And as I said at the beginning, by doing your research, you can really enjoy discovering local flavors. Try searching online for local gluten-free Facebook groups, and ask for recommendations of restaurants that can cater to gluten-free diners or offer dishes that are naturally gluten free. That's how I found the most amazing gluten-free Chinese restaurant in London and fell in love with ceviche in Lima, Peru. A gluten-free diet restricts what we can eat, but don't let it restrict where the wind takes you or hold you back from experiences you'll never forget. GF Danielle Miller is a travel writer and blogger currently based in Lima, Peru, and exploring South America. Follow her travel tales at pelicantales.com and on Instagram @pelicantales. SHUTTERSTOCK living free on the open road and going where the moment takes you—that's what backpacking is all about, right? Wrong. For me, it's all about meticulous planning. But that's allowed me to have some fantastic experiences traveling on a gluten-free diet, something that I never thought would be possible when I was diagnosed with celiac. Planning ahead has meant I've been able to relax and enjoy some incredible journeys around the world. Clockwise, from top left: gluten-free pastry and coffee at Buenos Aires airport; Machu Picchu, Peru; Surquillo market, Lima, Peru; gluten-free meal in Patagonia; Perito Moreno glacier, Argentina; Amazonian shrimp; girls in traditional Andean garb with their pet lambs; Dead Woman's Pass, Inca Trail PHOTOGRAPHY: DANIELLE MILLER “PLANNING AHEAD HAS MEANT THAT I'VE BEEN ABLE TO RELAX AND ENJOY SOME INCREDIBLE JOURNEYS AROUND THE WORLD.” Study Sessions Mild virus guilty, c-section not guilty BY VAN WAFFLE 1 Celiac disease can be triggered by a common virus so mild people might not even notice they have it. The immune system soon eliminates this reovirus but it leaves its mark. One event like this may not be enough, but in predisposed people the accumulation of several similar insults may provoke an autoimmune response such as celiac disease. U.S. researchers made this discovery by studying the effects of two strains of the virus with slight genetic differences. One was capable of provoking celiac in susceptible mice and the other was not. A comparison of how mice responded to both strains identified how their immune systems behaved differently as they lost tolerance to gluten. In particular, the mice with celiac produced higher levels of a protein called interferon regulatory factor 1 (IRF1). Then researchers looked for evidence of the same activity in humans. They identified people with high levels of reovirus antibodies from previous infection. Celiac disease was unexpectedly common in this group. Further, celiac patients who had high levels of reovirus antibodies also produced more IRF1. This implicated the virus as a contributing factor in onset of their disease. Future research might reveal a viral vaccine that can protect people at risk for celiac. No CD risk from c-section 2 Babies born by cesarean section do not have an increased risk for celiac, according to a new study from Italy. Cesarean births do not provide babies with the same microbes as those who pass through the birth canal. Their gut microbiome matures more slowly and includes fewer of certain bacteria that assist digestion. Disturbances in the microbiome are implicated in celiac disease. For this reason, some experts believe vaginal delivery might protect babies at risk. This study focused on 431 children born between 2003 and 2009 who had a high risk for celiac based on genetic tests. Nearly 60 Gluten-Free Living July/August 2017 half (198) had a cesarean birth. In the study group, 71 children were diagnosed with celiac by age 10. The disease was just as likely regardless of how they were born. This was the first study on this topic to follow a group of at-risk children from birth, providing stronger data than previous research. It did not distinguish between elective and emergency cesarean delivery. Drugs impair recovery 3 The gut lining had healed in a majority of celiac patients who reported ongoing symptoms like abdominal pain and bloating in a new U.S. study. However, those taking certain acid reducer, anti-inflammatory or antidepressant drugs were at risk for poor recovery. Previous research has found an alarming rate of failure to heal in people with celiac: up to 43 percent. The new study looked for ways to predict the outcome. It recruited 1,345 previously diagnosed celiac patients with stubborn symptoms who had enrolled in a drug trial. All underwent a biopsy to detect damage in the small intestine. Only 38 percent were found to still have active celiac disease, including 7 percent with severe damage. Participants who had followed a glutenfree diet for less than two years had a lower chance of complete healing. These results show symptoms to be a poor indicator of recovery. The study also noted prescription drugs used by the participants. Incomplete healing was more likely in patients who used proton-pump inhibitors (acid reducer drugs), nonsteroidal anti-inflammatory drugs or selective serotonin reuptake inhibitors used to treat depression and anxiety. This is the first study to identify an effect from these medications. The authors KOMSAN LOONPROM / SHUTTERSTOCK Virus can trigger CD called for further research to understand the interaction. CD’s north-south divide 4 Americans living above 35º north have three times the risk of developing celiac compared to those in the south. While scientists have noticed autoimmune diseases are more common in northern countries around the world, this study from Mayo Clinic and the National Institutes of Health was the first to observe a pattern within the United States. The data came from the United States National Health and Nutrition Examination Survey data collected between 2009 and 2014. It included 22,277 individuals age 6 or over who answered questions about their health and diet and provided blood samples. The study identified people as having celiac disease if they reported a previous diagnosis or gave a positive blood test as part of the survey. Celiac was less common among nonHispanic blacks and more common among those of higher socioeconomic status. However, these factors—along with age, sex and body mass index—did not fully account for the north-south pattern. Less sunlight leading to vitamin D deficiency might increase the risk for autoimmune diseases. The study found people with celiac following a gluten-free diet did not differ nutritionally from healthy individuals. However, those with undiagnosed celiac detected by blood analysis showed decreased levels of vitamin B12 and folate. To screen or not to screen? 5 Celiac is one of the most common diseases in the world, but most people affected still don’t know they have it. Silent celiac disease can have long-term consequences. The United States Preventive Services Task Force is investigating whether screening programs could detect more cases, treat them and lead to better outcomes. However, a review of existing research found scarce evidence to show whether widespread screening would benefit people with asymptomatic celiac disease. Researchers at Oregon Health & Science University, Portland, found hardly any data that met rigorous statistical standards. Only one small Finnish study examined the outcome of a gluten-free diet in patients identified through a screening program. These findings point to an important gap in the scientific literature. AWARD WINNING 100% GLUTEN FREE RESTAURANT SERVING GOURMET PIZZA, FISH N CHIPS, PASTA AND MORE Find menu on mauibrickoven.com OPEN MON-SAT 4-9 PM LONGS SHOPPING CENTER ~1215 S. KIHEI RD., KIHEI 808-875-7896 | MAUIBRICKOVEN.COM DID YOU KNOW? Gluten-free vitamin supplements can help celiac patients make a faster recovery after diagnosis. Untreated celiac damages the gut lining and impairs absorption of nutrients. Deficiencies in iron, calcium and vitamin D commonly affect new patients. Iron-deficiency anemia is one condition that can alert doctors to the possibility of celiac disease. Other deficiencies might include vitamin B12, folate, riboflavin, magnesium, niacin, zinc, copper and vitamin B6. Patients should consult a doctor or dietitian to find out whether supplements are needed. A gluten-free diet normally restores gut lining health over a period of time. Then the body can absorb nutrients properly again so supplements are no longer necessary. Look closely for any gluten content, especially in the non-medicinal ingredients of vitamins and supplements. Van Waffle has a Bachelor of Science degree in biology and lives in Waterloo, Ontario, Canada. He is research editor for Gluten-Free Living. He blogs about nature, gardening and local food at vanwaffle.com. FIND US ON Facebook, Trip Advisor, Yelp, and Find Me Gluten Free Sign up for the Gluten-Free Living Newsletter 1X A MONTH 3X A MONTH receive our monthly editorial newsletter, covering upcoming events, new products and more! receive our GFL Recipe Box newsletter, featuring a constant variety of delicious gluten-free recipes 1 Bouziat R, Hinterleitner R, Brown JJ, Stencel-Baerenwald JE, Ikizler M, Mayassi T, Meisel M, Kim SM, Discepolo V, Pruijssers AJ, Ernest JD, Iskarpatyoti JA, Costes LMM, Lawrence I, Palanski BA,Varma M, Zurenski MA, Khomandiak S, McAllister N, Aravamudhan P, Boehme KW, Hu F, Samsom JN, Reinecker H-C, Kupfer SS, Guandalini S, Semrad CE, Abadie V, Khosla C, Barreiro LB, Xavier RJ, Ng A, Dermody TS and Jabri B, “Reovirus infection triggers inflammatory responses to dietary antigens and development of celiac disease,” Science, 7 April 2017;356:44-50, doi: 10.1126/science.aah5298. 2 Lionetti E, Castellaneta S, Francavilla R, Pulvirenti A and Catassi C, “Mode of delivery and risk of celiac disease: risk of celiac disease and age at gluten introduction cohort study,” Journal of Pediatrics, 10 Feb 2017;184:81-86.e2, doi: 10.1016/j.jpeds.2017.01.023 [Epub ahead of print]. 3 Mahadev S, Murray JA, Wu TT, Chandan VS, Torbenson MS, Kelly CP, Maki M, Green PH, Adelman D and Lebwohl B, “Factors associated with villus atrophy in symptomatic coeliac disease patients on a gluten-free diet,” Alimentary Pharmacology and Therapeutics, April 2017;45(8):1084-93, doi: 10.1111/apt.13988. 4 Unalp-Arida A, Ruhl CE, Choung RS, Brantner TL and Murray JA, “Lower prevalence of celiac disease and glutenrelated disorders in persons living in southern vs northern latitudes in the United States,” Gastroenterology, 14 Feb 2017, doi: 10.1053/j.gastro.2017.02.012 [Epub ahead of print]. 5 Chou R, Bougatsos C, Blazina I, Mackey K, Grusing S and Selph S, “Screening for celiac disease: evidence report and systematic review for the US Preventive Services Task Force,” JAMA, 28 March 2017;317(12):1258-68, doi: 10.1001/jama.2016.10395. Sign up today at www.glutenfreeliving.com/newsletter www.glutenfreeliving.com 61 New foryou DRINKS FOR GROWN-UPS, SNACKS FOR EVERYONE COMPILED BY JULIA APARICIO Refreshing Summer Beverages Truly one of a kind At only 100 calories and one gram of sugar per bottle, Truly Spiked & Sparkling is the perfect way to enjoy a cool summer drink without compromising your waistline. Available in a variety of crisp, clean flavors like Sicilian Blood Orange and Colima Lime, you'll want to keep your cooler stocked with these spiked waters all beach season. ´trulyspikedsparkling.com You vodka be kidding me Deep Eddy’s line of flavored vodkas makes for the perfect addition to any fun summer cocktails. With bright, seasonal flavors like sweet tea, ruby red grapefruit and peach, there is no end to the concoctions you can create at your next outdoor get-together. ´deepeddyvodka.com No troubles, just bubbles On a hot summer day, there is nothing quite like a thirst-quenching beverage to help you kick back and relax. Whether you are at the beach or having a barbecue with friends, Spiked Seltzer drinks are delicious all on their own or used in a fun mixed drink. ´spikedseltzer.com Don’t worry, beer happy Traditional ginger beer gets a grownup makeover with Farmer Willie’s Alcoholic Ginger Beer. This tasty drink has not only all the revitalizing flavor of a regular ginger beer but also about four times less molasses than its nonalcoholic counterparts, so you can enjoy all the taste without the added sugar. ´thefarmerwillies.com 7 If you’d like us to consider your new product for New for You, send information to firstname.lastname@example.org. 62 Gluten-Free Living July/August 2017 Easy Beach Snacks Don’t skip the chips Think potato chips have to be bland? Think again! These new flavor-packed kettle-cooked chips from Cape Cod are infused with fresh ingredients that will forever change how you look at everyone’s favorite sandwich side. From robust Mediterranean to spicy jalapeño, these bold varieties are sure to tantalize your taste buds. ´capecodchips.com One smart cookie Something sweet is just what you’ll need after spending a day by the salty sea. These gluten-free Archway Cookie Thins are perfect to pack in your beach bag for snacking between invigorating dips in the ocean and lively volleyball games. ´archwaycookies.com Fan-ta-stick snacks These flavorful pretzel sticks from Snyder’s are the perfect on-the-go snack for busy summer afternoons. Grab one or both of the new flavors, Hot Buffalo Wing and Honey Mustard & Onion. ´snydersofhanover.com Bounty of bites For an indulgent treat that will satisfy your sweet tooth, try these truffle-like bites from Larabar. Ideal for a beach day or picnic, these tasty vegan and dairy-free delights contain just five to six simple ingredients. ´larabar.com www.glutenfreeliving.com 63 Cooking Class Tart it up WITH THE LARGE VARIETY OF SUCCULENT FRUIT AVAILABLE IN THE WARMER MONTHS, TARTS PROVIDE FOR PERFECTLY SCRUMPTIOUS SUMMER DESSERTS. Remember 1-2-3, the common reference ratio for a shortdough type of crust. 64 T he summer months bring out many more fresh fruits for us to savor. Pies are great but more associated with fall and winter. So how about baking—and enjoying—a summer-season tart? Tarts are similar to pies but feature a sweeter, shorter and crispier crust. They tend to be lower in height than pies and often open face, without a top crust. The fillings range from savory, such as quiche or pecan pie fillings, to sweet, including ganache, pastry cream, rich curd-like custard and citrus-flavored custard. Let’s get to the dough.You might find a sweet pastry dough flour mixture or simply make your own. It’s quite simple. Remember 1-23, the common reference ratio used when making a short-dough type of crust. By weight reference, 1 part granulated sugar, 2 parts unsalted butter and 3 parts flour. So, approximately ½ cup (4 ounces) of sugar, two sticks (8 ounces) of unsalted butter, and 1½ to 1¾ cups (12 to 14 ounces) of flour. Oh, and yes—there is one more number. It’s Gluten-Free Living July/August 2017 an assumed amount: a few whole eggs (less the shells, of course). Approximately one egg for each ½ cup of sugar used. The eggs are the only true liquid, which acts as a primary binding substance and provides the rich, yellow color of the dough. For gluten-free crusts, consider using two egg whites instead, which can cause more binding in the dough. Either way, this differs from pie dough, which contains skim milk or water as a binding liquid. Another gluten-free technique that I developed is melting the butter before mixing. Why? Because it is gluten free there’s no true need for fat pieces to be present. They just interfere with the texture of the dough. The flour can be almost any gluten-free all-purpose flour. Mixing is very straightforward. Place all the ingredients in a bowl. Mix by hand or via a stand mixer with a paddle attachment. The dough should form rather quickly and be slightly sticky. Next, place in the refrigerator on a clean plate, uncovered for at least one hour. The cooling process will help set up the dough. For continued storage, thoroughly wrap in plastic wrap. Refrigerate up to one week or keep frozen. When rolling out the dough, use a bottom sheet of wax paper or—better yet—a food-grade polyethylene sheet. I also roll with a second sheet on top of the dough to reduce the need for glutenfree dusting flour. Try not to roll the dough to less than ” thick. Remember, gluten-free dough is more fragile than a gluten-based version. Consider refrigerating the rolledout dough for a few minutes before transferring to the tart or pie pan. A traditional tart pan has straight side walls or fluted vertical walls.You can also use a pie pan, but don’t press the dough all the way up the sides. The crust can either be filled while still raw or partially baked, then finished baking along with the filling, or fully baked, then filled with a ganache or pastry cream, which firms up inside the fully baked shell. Pastry cream- or ganache-filled tarts are commonly decorated with fresh fruits on top, such as local summer berries to provide color and unique flavors. In an oven preheated to 375° F, partially bake the crust for 15 to 20 minutes or fully bake for 30 to 35 minutes, depending on size. The 1-2-3 dough tends to not bubble up as much as pie dough because of the much smaller fat particles and less overall water used. If I notice any severe bubbling, I’ll pierce the surface with a fork. The nice thing about using a 1-2-3 dough shell, par- or fully baked, is that it can sit out at room temperature for a few days. The sugar helps to preserve it. Par-baked shells allow you to fill them with a bakeable filling, like pecan pie, pumpkin pie or a baked custardtype filling such as flan or, better yet, crème brûlée—yum! Bake these at a lower temperature than usual so as not to burn the crust. Fully cooled shells are great to fill with your favorite gluten-free vanilla or chocolate pastry cream or pudding. Simply place in the refrigerator, then garnish with fresh fruit segments and keep stored in the refrigerator. Or use one cup of boiled cream with 2½ cups of chopped semisweet chocolate stirred in off the heat to make a simple chocolate ganache. Once the ganache begins to cool, pour into the baked shell and allow to set in the refrigerator before decorating the top. Richard Coppedge Jr. is an award-winning chef and professor of baking and pastry arts at The Culinary Institute of America. He is the author of GlutenFree Baking with the Culinary Institute of America: 150 Flavorful Recipes from the World’s Premier Culinary College and Baking for Special Diets. ILLUSTRATION BY DANIEL VASCONCELLOS, WWW.VASKY.COM BY RICHARD COPPEDGE JR. Gluten Free, Sugar Free, Amazingly Delicious CERTIFIED CERTIFIED PALEO PALEO The American Heart Association recommends no more than 25 grams/100 calories of added sugars for women and 36 grams/150 calories for men daily. No Sugars No Aftertaste Zero Calories No Artificial Ingredients Non-Glycemic Response SERVES SERVES 4 SweetLeaf® Homestyle Lemonade 1 cup fresh lemon juice (about 6 lemons) 6 cups cold water 10 packets SweetLeaf® Stevia Sweetener Ice cubes Lemon for garnish Directions: Combine ingredients in a pitcher and stir until well blended. Pour into ice-ﬁlled glasses, garnish with lemon slices, and serve. Enjoy! NUTRITION FACTS PER 1 SERVING: Calories 10, Carbs 4g, Fats 0, Protein 0g, Sodium 0mg, Sugars 1g For more recipes, visit 1 Citrus Cooler 1 whole lime, cut into 6 pieces 6 mint leaves 5 drops SweetLeaf® Liquid Stevia Lemon Drop Sweet Drops™ 8 oz. sparkling water Directions: Muddle lime and mint in glass until ﬂavors are mixed together. Add Sweet Drops, ice, and sparkling water, serve and enjoy. NUTRITION FACTS PER 1 SERVING: Calories 30, Carbs 9g, Fats 0, Protein 1g, Sodium 6mg, Sugars 1g www.SweetLeaf.com BUY: www.ShopSweetLeaf.com, health food and grocery stores, or online retailers My American vodka beats the giant imports every day. Try American! It’s better.