Beruflich Dokumente
Kultur Dokumente
AUGUST 2016
46 RECIPES!
GLUTEN-FREE
GROWN-UP
GRILLED CHEESE!
Gruyere and
Roasted Asparagus
Grilled Cheese
NEW!
Ingredients:
8 oz. (1 box) Living Now Organic
Quinoa Penne Pasta
1 cup sundried tomatoes, chopped
cup fresh basil leaves, chopped
1 clove garlic
1 tsp. fresh sage
tsp. salt
tsp. pepper
cup Ellyndale Organics Extra
Virgin Olive Oil
Now available at your favorite health food store. For more recipes and products visit LivingNowfoods.com
livingnow
gluten-free
Call A Place for Mom. Our Advisors are trusted, local experts who can help you
understand your options. Since 2000, weve helped over one million families find
senior living solutions that meet their unique needs.
contents
JULY/AUGUST 2016
in every issue
7
8
48
50
Editors Note
Recipe Index
Editors Eats
Semi-Homemade
enlighten
10 Spotlight on Berries
Blueberries, raspberries, strawberries and
blackberries! Theyre packed with nutrients and
a great low calorie addition to any meal.
12 Foodie Best Reads
Grab one of our foodie favorite books this
summer for you next beach read. Theyre
packed with drama and will tantalize your taste
buds.
14 Grocery Store Guru:
Getting Started Guide
Starting a gluten-free diet can be quite the
overwhelming experience. The Delight starter
guide will help you easily navigate the grocery
store and find products to keep your family safe
and healthy.
18 Book Review: Indian Inspired
Gluten-Free Cooking
Think Indian food is too complicated to make at
home? Not anymore! TV host Alamelu Vairavan
teamed up with Margaret Pfeiffer to create an
entirely gluten-free cookbook, using ingredients
regularly found in American supermarkets.
20 Kids Korner: Mosaic Coaster Art
Create beautiful coasters using naturally glutenfree grains, legumes and beans.
21 New Mom Food Guide
Tips and tricks for boosting nutrition to give
moms the energy they need to keep up with
their kids.
DELIGHTGLUTEN FR EE.COM
indulge
22 Whats In Season?
Check out these delicious and summery recipes
that use in-season cherries and zucchini.
26 Family Meals: Recipes for Mom,
Dad and the Kids!
Host a meatless Monday this month for your
family with 8 delicious vegetarian recipes that
everyone will love.
healthy living
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2016 Events:
Raleigh, NCAug. 13
Greensboro, NCSept. 10
Hartford, CT Oct. 1
EDITORIAL
EXECUTIVE EDITOR
ASSOCIATE EDITORS
FOOD STYLISTS & PHOTOGRAPHY EDITORS
EDITORIAL ASSISTANTS
WEB EDITOR
ART DIRECTOR
CONTRIBUTORS & RECIPE DEVELOPERS
Dr. Aline Charabaty, MD; Dr. Daniel Leffler, MD; Dr. Lorne Stitsky, MD;
Dr. John Snyder, MD; Dr. Christine Doherty, ND; Shayna Coburn, MA
FOUNDER
Dick Benson
John Benson
Sam Bhatt
CORPORATE OFFICES
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TEL: 651.251.9650 | Fax: 651.686.0366
DISCLAIMER: Delight Gluten-Free seeks to provide our readers with accurate health information, tips on traveling, personal stories and tons of delicious recipes.
Articles written by contributors are solely the view of the author(s), not Delight Gluten-Free.
While our advice is sound and is checked by medical professionals, it is not a substitute for your physician or healthcare provider. Please consult your personal licensed
professional for advice.
Delight Gluten-Free and staff are not responsible for any adverse effects or consequences resulting from the use of suggestions, products or procedures that appear
in this publication.
Delight Gluten-Free nutritional information is based on representative values from manufacturers, USDA and other established data bases and lab testing. Recipes
are the property of Delight Gluten-Free. While ingredient information is based on standard product formulations, variation may occur due to difference in suppliers,
ingredient substitutions, changes in recipes, product assembly, etc. Serving sizes may vary from the quantity upon which the analysis was conducted. Do not substitute
nutritional data for advice from your medical provider.
SUBSCRIPTIONS AND BACK ISSUES: Delight Gluten Free (ISSN 2327-9338) is published six times per year (January; March; May; July; September; November; )
by InnoVision Health Media, 3140 Neil Armstrong Blvd, Ste. 307, Eagan, MN, 55121. POSTMASTER: Send address changes to Delight Gluten Free, PO Box 11677, St.
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InnoVision Health Media is prohibited. The suggestions in this magazine are not meant to take the place of advice from licensed healthcare professionals. Delight
Gluten-Free Magazine is not responsible for advertising claims.
A portion of the images in this issue of Delight Gluten Free are used under license from Shutterstock.com, 2016.
DELIGHTGLUTEN FR EE.COM
Be risky with
your recipes,
not with your
ingredients.
Courageous chefs, culinary explorers
and those with a taste for adventure
love San-J. As part of our commitment
to the finest quality, our Asian Cooking
Sauces and Tamari Soy Sauces are not
only certified gluten free, they are now
verified non GMO*. We use only quality
ingredients and Japanese methods
in brewing Tamari, which we have
faithfully followed for over 200 years.
These may just be the best tasting and
most versatile sauces in your kitchen.
So take a chance, try something new,
but never compromise
on quality.
*Look for a Non-GMO Project logo on the label 2016 San-J International, Inc. www.san-j.com
Follow delight on
Social Media!
Happy Cooking!
Vanessa Maltin Weisbrod
Executive Editor
VANESSA@DELIGHTGLUTENFREE.COM
recipe index
24 Zucchini Salad
25 Zucchini Coconut Curry
Soup
36 Brie & Raspberry Garlic
Bruschetta
62 Quick Pizza Crust
entrees
Cherry Chutney
Sweet Onion Brown Rice
Roasted Sweet Potatoes
Sauted Broccoli &
Cauliflower
Pinto Black Rice
Oven-Baked Sweet
Plantains
Sauted Green Beans &
Mushrooms
Blackberry Mint Grilled
Vegetables
Three-Cheese and Shallot
Tater Tot Melt
DELIGHTGLUTEN FR EE.COM
ENLIGHTEN
Spotlight on
FRESH BERRIES
Strawberries, blueberries, raspberries and cranberries...these fruits may be small, but they pack
a nutritional punch! Berries are rich in antioxidants, which are natural substances that help
prevent or delay cell damage. They are also loaded with essential vitamins and minerals.
These fruits are low in calories, and lets not forget, they are sweet, tart and delicious!
If you need any additional reasons to snack on berries, heres a couple more:
CRANBERRIES
contain vitamin C and fiber. One-half cup of fresh cranberries
contains 11 percent of the daily recommended amount of
vitamin C, as well as 1.6 grams of fiber. According to the largest
USDA study of the antioxidant content of food, cranberries
are among the top five foods with the highest antioxidant
content per serving. Research shows that components found
in cranberry may prevent bacteria, such as E. coli, from clinging
to the cells along the walls of the urinary tract and causing
infection.
RASPBERRIES
have high levels of assorted vitamins and minerals, including
potassium, calcium and folate. Raspberries also contain
various antioxidants and plain compounds, which can help
fight free radicals. Red raspberries contain a compound
called anthocyanin, which is a pigment that gives the
raspberry its red color. Anthocyanins may also reduce the
risk factors for cardiovascular disease and protect your eyes
from deterioration.
BLUEBERRIES
contain vitamins C and K, folate and manganese, and are a
good source of dietary fiber. They rank the highest of any
fruit for antioxidants, and one cup delivers 14 percent of the
recommended daily dose of fiber and nearly a quarter of the
recommended daily intake of vitamin C. The blueberrys fiber,
potassium, folate, vitamin C, vitamin B6 and phytonutrient
content all support heart health.
STRAWBERRIES
are packed with vitamin C, fiber and contain high levels of
antioxidants known as polyphenols. Just one serving, about
eight strawberries, provide more vitamin C than an orange.
Strawberries can help protect you against cancer, increase
HDL (good cholesterol) and lower blood pressure. A Harvard
study also found that eating strawberries was linked to
lowering the risks of heart attacks among young women.
Ways to Incorporate Berries Into Your Diet
Mix blueberries, strawberries and blackberries together
for an antioxidant-powered fruit salad. Top with a dollop
of homemade whipped cream for a yummy dessert.
Add fresh or frozen berries for a sweet fruit smoothie.
Top your favorite gluten-free cereal or oatmeal with berries.
Mix berries into plain Greek yogurt.
BY ALEXIS OLSZEWSKI,
DELIGHT ASSOCIATE EDITOR
10
DELIGHTGLUTEN FR EE.COM
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.
dominoagave.com | chagave.com
2016 Domino Foods, Inc.
ENLIGHTEN
Summers here and with those longer days, many of us finally have some extra down time for reading. So for us food
lovers, what can be better than settling in with not only a good book, but one that will tantalize our tastebuds at the same
time? To provide us with some culinary inspiration, here is a list Ive compiled of a few of my own favorite foodie reads.
(To clarify- Ive defined the term foodie read as a novel with a food-driven plot).
BY JOYANA PETERS MCMAHON, DELIGHT CONTRIBUTOR
KITCHEN
by Banana Yoshimoto - This
Japanese novella is a simple story
of two young adults helping
each other overcome the grief
of losing loved ones. They grow
to find themselves as individuals,
but continue to bond over their
shared comfort found in good
food. The story highlights Japanese
cuisine and uses it to showcase
the emotions and moods of the
characters. Its a quick, thoughtprovoking read that demonstrates
the importance of food in the
healing process.
VINTAGE: A NOVEL
by David Baker - Bruno was a
well-respected food columnist and
novelist ten years ago. However,
hes since been suffering writers
block and enjoys partaking
in food and wine more than
actually writing about them.
His career and marriage have both
hit rock bottom and he has one last
chance to revive them.
It involves a whirlwind adventure
across Europe in search of a case of
priceless wine stolen by the Nazis
during World War II. Hilarity and
drama ensues. A great read!
ENLIGHTEN
DELICIOUS
by Ruth Reichl - After years of writing fabulous foodie
non-fiction, Reichl finally dipped her toes into the fiction
pond. The result is a delicious story about a food writer
at a gourmet magazine that goes out of business. While
packing up, she comes across mysterious letters from a past
reader and a previous food writer and becomes obsessed
with their correspondence. In a journey to discover what
happened to them, she is also forced to face her own tragic
past. Id classify this as a fun read that will tickle the palate of
food lovers with some old school cost saving recipes from
rationing wartime America.
Happy
Reading!
ENLIGHTEN
RY
G RO CE U R U
G
E
STOR
GLUTEN-FREE
Starter Guide
14
DELIGHTGLUTEN FR EE.COM
ENLIGHTEN
OATMEAL IS A HEARTY
BREAKFAST FOOD PACKED
WITH FIBER
free treats at large parties and no one
has even noticed. Some big name
companies like Betty Crocker are even
getting into the gluten-free baking game
and let me tell you what pops out of
the oven is anything but cardboard.
I recommend their
gluten-free yellow cake
and Devils food cake
mixes. I also love to give
out Pamelas gluten-free
pancake and chocolate
brownie mixes. The
gluten-free pizza mix
from Bobs Red Mill is
also always on my list.
15
ENLIGHTEN
SNACKS
Snack time is the best time of day
and that doesnt have to change just
because you need to choose gluten-free
snacks. There is a countless amount of
gluten-free snacks in the market and
they just keep getting
better and better. My
favorite crackers are Blue
Diamonds Nut Thins.
They come in a variety
of flavors to match any
craving. I like to gift the sea
salt and cheddar cheese flavors. I also
love Back to Natures Gluten-Free Rice
Thin Crackers. I also love Glutinos
Gluten-Free Bagel Chips in Parmesan
and Garlic. Finally, I will choose a
mix of chips from Food Should Taste
Good, which are all gluten-free and
delicious. For a bit of a sweeter snack,
try Annies Gluten-Free Cocoa and
Vanilla Bunny Cookies or Hail Merrys
Merry Bites which are a line of glutenfree macaroons in delicious flavors like
Salted Brownie, Chocolate Chip Cookie
Dough, Caramel Sea Salt and Dark
Chocolate.
BREAD PRODUCTS
Bread products can be a challenging
transition and everyone has different
tastes. I like to gift a couple different
kinds of bread so people can taste test
and hopefully discover a favorite. I
really love Trader Joes Gluten-Free
Whole Grain Bread, Rudis, and Udis
lines of gluten-free
bread. I also really like
the bagels from Canyon
Bakehouse and the large
gluten-free tortillas
from Udis they are
great for quesadillas.
Against the Grain also
has a great gluten-free pita bread which
is perfect for homemade falafel. Finally,
Food For Life has a great English
Muffin that toasts up nice a crispy for a
yummy breakfast side dish.
PASTA AND GRAINS
The best thing about gluten-free pasta
is that you can hardly tell the difference
when compared with traditional wheat
16
DELIGHTGLUTEN FR EE.COM
MISCELLANEOUS NECESSITIES
There are a few other items I always
like to include because they are pantry
staples that will always come in
handy. Gluten-free tamari, a seamless
substitute for soy sauce, is one of them.
I like the brand San-J because
they offer both a regular and
low sodium variety. I also like to
include a container of gluten-free
breadcrumbs for dishes like meatballs
and baked chicken. Glutino and 4C
Gluten-Free Seasoned Crumbs work
well in a variety of dishes and bake up
nice and crunchy. Finally, I like to gift
a bag of all purpose baking flour for use
in a variety of recipes. I like the blends
from Pamelas, Bobs Red Mill, and
Betty Crocker.<
RICE IS A WAY OF LIFE FOR US. As the largest rice flour milling
company in the country, we have over 30 years under our belts. We
have worked the soils, hand selected grains, and developed new rice
flours and whole grain rice products to be delivered to families around
the globe. All the while, I have been whipping up special rice flour
mixes for my friends suffering from Celiac disease and gluten
allergies. Finally, it was time to share our two-ingredient-only blends
available from
BOOK
COOK IEW
REV
Review of
BY ANDREA NEUSNER,
DELIGHT CONTRIBUTOR
DELIGHTGLUTEN FR EE.COM
ENLIGHTEN
ENLIGHTEN
MOSAIC
COASTER
Art
KIDS
ER
KORN
I love when discarded items are recycled for new purposes, especially when trash becomes
art. In fact, I first had this idea for this rainy day activity after cleaning out my kitchen.
My new clean pantry left me with an excess of beans and lentils in a variety of colors.
Then I went through the refrigerator and discarded half eaten expired jars of jam and
olives. I washed out the jars to use for storing art supplies, and my daughter noticed that
the lids could be used as tiny trays. She had a fun time creating different mosaic designs
in the lids using the dried beans, and I had an aha moment. Some glue on the lids made
her pretty designs permanent. She was happy to have the little decorated lids displayed
as art, but they are also the perfect size for coasters. Because the lids have a lip on them,
the beans sink into the glue and leave a flat surface that works well for coasters.
HOW TO DO IT
2. Pour a thick layer of glue onto the inside of the jar lids.
Use a toothpick to spread the glue evenly.
3. Carefully place the beans or lentils into the glue, creating any
design you wish. Use a toothpick to adjust the beans. Let dry.
DELIGHTGLUTEN FR EE.COM
New
Mom
FOOD GUIDE
21
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WHATS IN Season?
Cherry Chutney
YIELD: 4 6 SERVINGS
YIELD: 4 6 SERVINGS
22
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www.delightglutenfree.com
DELIGHTGLUTEN FR EE.COM JULY - AUGUST 2016
23
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Zucchini Salad
YIELD: 4 SERVINGS
24
DELIGHTGLUTEN FR EE.COM
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This fresh and satisfying soup goes well with the cherry
chutney recipe in this article, along with papadums.
2 teaspoon coconut oil
4 cups chopped zucchini
1 cup chopped sweet onion
teaspoon salt
1 tablespoon chopped garlic
2 teaspoon cumin powder
1 teaspoon minced ginger
1 cup coconut milk
cup water
2 teaspoons mild yellow curry powder
1. In a large pot melt the coconut oil over medium heat.
2. Add the zucchini, onion and salt, stir to combine and saut
for 10 minutes.
3. Add the garlic, cumin powder and ginger to the pot
and cook for 1 minute.
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KIDS
MENU
FAMILYMEALS
Recipes for Mom, Dad and the kids!
Two versions of each dish!
Serve a warm bowl of this tasty rice for dinner tonight! The kids will
love it, and so will you knowing they are getting a healthy dose
of whole grains.
2 cups whole grain brown rice
2 cups vegetable broth
1 cup Pacific French Onion Soup broth
cup sweet yellow onion, finely chopped
ADULTS
MENU
26
DELIGHTGLUTEN FR EE.COM
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YIELD: 8 SERVINGS
YIELD: 6 SERVINGS
KIDS
MENU
Getting your kids to eat their veggies can be a difficult task. This recipe can be topped
with their favorite dressing or cheese for a more delectable experience!
2 tablespoons olive oil
2 garlic cloves, finely minced
12 ounces fresh broccoli florets
10 ounces fresh cauliflower florets
Salt and pepper, to taste
1. In a large skillet, heat olive oil over medium heat. Add the garlic and cook until fragrant,
about 1 minute. Add the broccoli and cauliflower.
2. Sautee, stirring occasionally, until the broccoli and cauliflower become soft, about 20 minutes.
3. Remove from heat and sprinkle with salt and pepper to taste before serving.
NUTRITION PER SERVING: CALORIES: 69, FAT: 5G, SATURATED FAT 1G, CHOLESTEROL: 0MG, SODIUM: 30MG,
CARBOHYDRATES: 6G, FIBER: 3G, SUGARS: 1G, PROTEIN: 3G
27
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KIDS
MENU
ADULTS
MENU
Frozen Mango,
Kiwi + Strawberry Pops
YIELD: 6 SERVINGS
28
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ADULTS
MENU
29
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ADULTS
MENU
30
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Pinned to
BERRY SUMMER
COCKTAILS
MAKE THE MOST OF BERRY SEASON WITH THESE DIFFERENT, DELICIOUS AND REFRESHING COCKTAIL RECIPES.
PUREE, MIX OR MUDDLE YOUR FAVORITE BERRIES AND GATHER YOUR FRIENDS AND FAMILY TO ENJOY THESE
REFRESHING BERRY COCKTAILS ALL SEASON LONG.
31
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How To Preserve
Summer Fruits Without
The Hassel of Canning
Juicy Berries
All Year Long
BY SALLY PICKLE, DELIGHT ASSOCIATE EDITOR
32
DELIGHTGLUTEN FR EE.COM
Want Your
Berries Now?
Dont let your precious berries turned to
mush or get covered in mold. A golden rule
of keeping berries mold-free is to leave them
unwashed until you are ready to eat them.
Or if you wash your berries in vinegar and
water, you can extend their shelf life by days.
To store them - place them in a container
lined with damp paper towels and leave
the lid cracked to release moisture and
place in the refrigerator.
eat healthier
Yes,
is all
this
ried
ze d
e
e
r
f
!
food
MADE IN AMERICA
1-800-483-1620
HarvestRight.com
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SAVORY
Berry
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RECIPES
35
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2. Place the sliced vegetables into zip top bags and divide
the marinade between the two bags. Shake the bags to coat
the vegetables evenly with the marinade. Place in the refrigerator
to marinate for 1 hour.
YIELD: 6 SERVINGS
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Berry
DESSERTS
BY VANESSA WEISBROD, DELIGHT EXECUTIVE EDITOR
PHOTOGRAPHY BY JANICE CUEVAS, DELIGHT FOOD & PHOTO EDITOR
Peanut Butter
& Jelly Ice Cream Sundae
YIELD: 2 SERVINGS
PREP TIME: 5 MINUTES
TOTAL TIME: 20 MINUTES
GLUTEN-FREE, SOY-FREE, RICE-FREE,
CORN-FREE
38
DELIGHTGLUTEN FR EE.COM
39
40
DELIGHTGLUTEN FR EE.COM
BUY $
100,000
800-941-5574
Globe Life Has Been Serving
Families For Over 65 Years
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Easy
weeknight
cooking
BY VANESSA WEISBROD,
DELIGHT EXECUTIVE EDITOR
PHOTOGRAPHY BY JANICE CUEVAS,
DELIGHT FOOD & PHOTO EDITOR
The ricotta, avocado and pea puree that accompanies these subs
is simply divine. If you have any leftover after making your sub
sandwiches, use it as a dip for fresh vegetables and apples.
cup frozen peas, blanched
in boiling water or steamed
in microwave for 1 minute
and drained
1 avocado, peeled and seed
removed
cup ricotta cheese
cup grated Parmesan cheese
Zest of 1 lemon
Juice of 1 lemon
cup chopped mint leaves
2 tablespoons olive oil
16 Sabatinos Roasted Garlic
and Basil Chicken Meatballs
4 Schar Sub Sandwich Rolls
2 cups arugula
2 tablespoons honey
INDULGE
A bright green vegetarian dish thats packed with goodfor-you veggies and bright summer citrus flavors. Serve
this risotto with a cold glass of Sauvignon Blanc.
2 tablespoons olive oil
1 tablespoon butter
2 cups chopped leeks, white and light green
parts only
cup chopped shallots
3 cloves garlic, finely minced
2 cups Arborio rice
1 cup sherry cooking wine
6 cups chicken stock, heated in a pot on stove
1 pound asparagus, ends trimmed and cut into
1-inch diagonal slices
1 cup frozen peas, defrosted
1 (8 ounce) package fresh spinach
Zest of 2 lemons
Juice of 2 lemons
1 (8 ounce) container mascarpone cheese
1 cup freshly grated Parmesan cheese
cup chopped parsley leaves
1 teaspoon salt
1. In a high-sided saucepan, heat olive oil and butter over
medium heat. Add in the leeks and shallots and cook,
stirring frequently for 5 to 7 minutes until soft. Add in the
garlic and cook 1 additional minute, just until fragrant.
2. Add in the Arborio rice and toss the rice with the
vegetables and oil until well coated. Add in the sherry
cooking wine and cook, stirring frequently, until most
of the wine is absorbed.
3. Add in the chicken stock 1 cup at a time, stirring
frequently, until most of the liquid is absorbed.
Repeat until all stock is used and the rice is tender.
4. After adding in the sixth cup of stock, stir in asparagus,
peas and spinach.
5. In a small mixing bowl, whisk together the lemon zest,
lemon juice, mascarpone cheese, Parmesan cheese,
parsley and salt.
6. Remove the risotto from heat and stir the cheese
mixture into the risotto just before serving.
NUTRITION PER SERVING: CALORIES: 1066, FAT: 47G,
SATURATED FAT 21G, CHOLESTEROL: 107MG, SODIUM: 2336MG,
CARBOHYDRATES: 125G, FIBER: 11G, SUGARS: 15G, PROTEIN: 34G
43
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44
DELIGHTGLUTEN FR EE.COM
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1. In a medium-sized pot, combine rice and water. Bring to a boil, then cover and reduce heat
to medium low. Cook untouched for 15 to 20 minutes until the water is fully absorbed and the
rice is fluffy. Set aside.
2. In a large, high-sided skillet, heat 1 tablespoon of butter over medium-high heat. In a
small bowl, whisk the eggs until scrambled. Pour the whisked eggs into the heated skillet and
scramble until fully cooked. Transfer the cooked eggs to a plate and set aside.
3. To the same skillet, add 1 tablespoon of butter and melt over medium-high heat. Add in
the chopped sirloin and cook, stirring occasionally, for about 3 to 5 minutes until the steak
begins to brown. Add in the onions and cook, stirring frequently, until the onions are soft
and translucent, about 5 additional minutes. Add in the carrots and snap peas and cook for 1
additional minute.
4. Scoot all of the steak and vegetable pieces to the sides of the pan to form a hole in the
middle of the ingredients. Lower the heat to low and add the remaining butter. Once the butter
is melted, add in the garlic and salt and cook for 1 minute just until fragrant.
5. Add in the fully cooked rice and using a wooden spoon, toss the rice with all of the
ingredients. Cook over medium-high heat, tossing constantly, until the rice is fully incorporated.
Stir in the scrambled eggs and serve immediately. Mix in more salt to taste and garnish
with gluten-free soy sauce, if desired.
NUTRITION PER SERVING: CALORIES: 499, FAT: 7G, SATURATED FAT 3G, CHOLESTEROL: 142MG, SODIUM:
633MG, CARBOHYDRATES: 77G, FIBER: 2G, SUGARS: 3G, PROTEIN: 27G
45
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This is a great recipe for all ages. The amount of coconut water will vary
on the size of your Popsicle Molds. If you dont have molds you can also
use Dixie cups for a fast alternative. My toddler loved dropping in the
fruit and together we poured the Coconut Water. It was very light and
refreshing.
2 kiwis, peeled and sliced
1 cup raspberries
cup blueberries
Coconut water
6 popsicle molds
1. Add kiwi, strawberries and blueberries to the popsicle mold of your
choice.
2. Pour in the coconut water until it reaches the top of each popsicle
mold.
3. Place molds in freezer for 4 hours or until solid. Once frozen, remove
from mold and serve immediately.
NUTRITION PER SERVING: CALORIES: 42, FAT: 0G, SATURATED FAT 0G,
CHOLESTEROL: 0MG, SODIUM: 16MG, CARBOHYDRATES: 10G, FIBER: 2G,
SUGARS: 6G, PROTEIN: 1G
46
DELIGHTGLUTEN FR EE.COM
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This is a great recipe for all ages. Older kids can basically do the whole
thing! Little kids will enjoy dipping the bananas with guidance and
decorating.
3 large bananas
6 wooden sticks
10 ounces Enjoy Life dairy-free semi-sweet chocolate chips
Gluten-free sprinkles or shredded coconut, optional
1. Line a baking sheet with parchment or wax paper and set aside.
Peel the bananas and cut them in half and at the end of each banana
insert a wooden stick.
2. Place the bananas on the baking sheet and freeze for about 1 hour.
YIELD: 6 SERVINGS
This is a great recipe for all ages. My toddler loved helping me break
up the cookies and divide them amongst the cups. I also let him pour
the almond milk into the pudding and whisk the mixture. You can get
creative with the toppings! Of course you can make this recipe with
milk and Cool Whip but this was a great dairy-free alternitive that
we really enjoyed.
1 package Schar gluten-free vanilla wafers
5 gluten-free graham crackers
1 small box banana instant pudding mix
Almond Milk (2 cups or according to instant pudding recipe)
4 oz So Delicious CocoWhip Original (Coconut Milk Frozen
Dessert Topping)
6 (9 ounce) plastic cups
6 mini umbrellas
6 gluten-free gumballs
1 package Surf Sweets Fruity Bears
1. Place wafers and graham crackers in blender and blend into crumbs.
Or, use a ziploc bag and use rolling pin to crush cookies.
2. Make banana instant pudding according to package directions
and fold in the CocoWhip.
3. In your plastic cups layer a small amount of cookie crumbs and
a few spoonfuls of pudding. End with cookie crumbs on top.
4. Chill in the refrigerator for at least 30 minutes. Remove and decorate
your sand pudding with mini umbrellas, fruity bears and a gumdrop
beach ball before serving.
NUTRITION PER SERVING: CALORIES: 197, FAT: 11G, SATURATED FAT 7G,
CHOLESTEROL: 0MG, SODIUM: 392MG, CARBOHYDRATES: 82G, FIBER: 1G,
SUGARS: 58G, PROTEIN: 3G
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DR PRAEGERS
Hash Browns
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GLUTEN-FREE FLOURS
HI IM SKINNY
Sweet Onion Quinoa Sticks
SO DELICIOUS
Coconut Milk Cookie Dough Frozen Dessert
BFREE BREADS
DELIGHTGLUTEN FR EE.COM
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SEMI-HOMEMADE
BY VANESSA WEISBROD, DELIGHT EXECUTIVE EDITOR
PHOTOGR APHY BY JANICE CUEVAS, DELIGHT FOOD & PHOTO EDITOR
Lets be honest... there isnt always time to make a fully home-cooked meal. Its tempting to turn to the freezer section
of your grocery store and pull out a throw-in-the-microwave option and just be done with dinner. Thats fine on occasion,
but this summer, I challenge you to use freezer products as a starting place for making delightfully simple meals. These
recipes feature five fantastic frozen gluten-free products including a pizza crust, waffles, pizza dough, sandwich rolls and
tater tots. Then Ive tossed in a myriad of high-quality fresh ingredients to turn them into five-star dinners.
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2 tablespoons butter
2 tablespoons olive oil, plus extra for brushing
4 cups thinly sliced mushrooms
2 shallots, finely chopped
4 cloves garlic, finely minced
4 cups fresh spinach leaves
cup sherry wine
1 (16 ounce) package Gillians Frozen Gluten-Free Pizza Dough,
thawed in refrigerator
1 cups shredded mozzarella cheese
1 cup shredded Parmesan cheese, divided
2 tablespoons honey
1. Preheat oven to 375 degrees F. Line a baking sheet with parchment
paper and set aside.
2. In a large skillet, heat butter and olive oil over medium-high heat.
Add in the mushrooms and cook, stirring occasionally, until lightly
browned. Add in the shallots, garlic and spinach leaves and cook,
stirring frequently for 2 to 3 minutes until the spinach leaves begin
to wilt and the garlic is fragrant.
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3. Add in the sherry wine and cook, stirring frequently, until most
of the liquid is absorbed. Remove from heat and cool for 5 minutes.
4. While the filling cools, place a second sheet of parchment paper on
the counter and place the thawed dough in the center. Roll the dough
out into a rectangle that is approximately -inch thick.
5. Pour the vegetable filling onto the dough and spread out evenly
across the surface of the rectangle.
Sprinkle the mozzarella cheese and
cup of the Parmesan cheese over
the top of the fillings.
6. Carefully roll the Stromboli like
a log, sealing the edges as you go.
Brush the top of the Stromboli with
olive oil and sprinkle remaining
Parmesan cheese on top.
7. Bake for 25 to 30 minutes until
golden brown. As soon as you
remove the Stromboli from the
oven, drizzle honey over the top
and serve immediately.
NUTRITION PER SERVING: CALORIES:
463, FAT: 19G, SATURATED FAT 5G,
CHOLESTEROL: 10MG, SODIUM: 686MG,
CARBOHYDRATES: 59G, FIBER: 3G,
SUGARS: 21G, PROTEIN: 15G
INDULGE
Both russet and sweet potato-based potato puffs star in this cheesy side
dish. Shallots lend a subtle but sweet flavor to the creamy sauce and
fresh parsley adds a beautiful green garnish. Note: The Whole Foods
365 Potato Puffs are made using gluten-free ingredients, however they
are not certified as gluten-free. If you have any concerns about eating
the product, please contact Whole Foods to discuss manufacturing
processes.
4 tablespoons ( stick) butter
1 cups finely chopped shallots
4 cloves garlic, finely minced
1 tablespoon cornstarch
1 cup whole milk
1 (8 ounce) container Mascarpone cheese
1 teaspoons nutmeg
1 teaspoon salt
teaspoon black pepper
1 cup grated Gruyre cheese, divided
1 cup grated white cheddar cheese, divided
3 cups Whole Foods 365 Potato Puffs
3 cups Whole Foods 365 Sweet Potato Puffs
cup chopped Italian parsley, for garnish
53
GROWN-UP
GRILLEDCheese
1 tablespoon butter
2 slices gluten-free bread
1 slice cheddar cheese
1 slice American cheese
1 slice Monterey Jack cheese
54
3. Place cheese slices on one side of bread and top with second piece of bread.
Gently press together.
4. Cook sandwich on hot skillet or griddle until lightly browned and cheese begins
to melt, about 3 to 5 minutes per side.
NUTRITION PER SERVING: CALORIES: 621, FAT: 41G, SATURATED FAT 22G, CHOLESTEROL: 104MG,
SODIUM: 1336MG, CARBOHYDRATES: 38G, FIBER: 1G, SUGARS: 5G, PROTEIN: 21G
NOTE: NUTRITIONAL INFORMATION BASED ON BASIC RECIPE ONLY, IT WILL CHANGE BASED
ON THE VARIATIONS.
DELIGHTGLUTEN FR EE.COM
Variations
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Variations
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e
real hon
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DigiCode
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Encode: 81103081075701005776310011000010110000100462963161231
SYMBOL HEIGHT 0.8576 NBAR 0.0104 BWA -0.0020
$1.00 off 1 family code 000
081075701-005776
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WORLDS EASIEST
Paleo Baking
BY CHANDICE PROBST, DELIGHT CONTRIBUTOR
60
DELIGHTGLUTEN FR EE.COM
HE ALTHY LIVING
said. She notes that while tapioca starch
is necessary to create tasty paleo baked
goods, she tries to use it judiciously.
There were definitely recipes Elizabeth
never thought shed create for this book
thinking they may not work. However,
as she began developing bagels, pizza,
pasta and most of the other savory
chapter items, they worked!
Her worlds easiest paleo cookies and
chocolate cake on the cover of the book
have been fan favorites. When asked
what the paleo community has thought
of her book Elizabeth said, They have
been very welcoming. Some paleo folks
feel that even paleo-baked goods are
wrong. However, eating is incredibly
personal so I follow that.
While Elizabeth welcomes extremist
opinions, it doesnt change what she
wants to create and share. Her facebook
and blog are like a dinner party for her.
If there are those who speak negatively
there, she shows them the door.
Elizabeth had actually braced herself
to receive some of this after her latest
book was released but was pleasantly
surprised to have very few negative
comments. Wonderful paleo based
bloggers like Nom Nom Paleo and Paleo
Parents have also reviewed the book
and like us, really enjoyed it.
We love what Elizabeth creates and
look forward to whats in store for her.
As of now, Elizabeth is still working on
gluten-free recipes on her site and has
also added paleo recipes to the mix.
Our readers love the diversity, said
Elizabeth. As for another cookbook
Elizabeth said, Recipes take a long
time to develop. I am working on a large
collection of classic recipes for my site
so that is my focus. I want to bring back
an outstanding gluten-free pound cake
and French bread recipe.
So for now, we will get our fix of
delicious gluten-free and grain-free
recipes through her three cookbooks
and website while anticipating another
fantastic cookbook to come out.
Cut-Out Cookies
I own at least 100 cookie cutters. Every time I think about paring it down, I remember that my
odd- ball collection contains everything from stars to a dachshund to an armadillo. And who can
part with an armadillo cutter? Not me.
No matter what shape you cut these cookies, make sure the dough warms up a little before
rolling it. If the dough cracks as you roll, that means its too cold. If it sticks to the counter, its
too warm. Oh, and those cutters? Dip them in tapioca starch before cutting out shapes; it
keeps the dough from sticking to the cutter.
ACTIVE TIME: 20 MINUTES
CHILL TIME: 1 HOUR
BAKE TIME: ABOUT 10 MINUTES PER PAN
YIELD: ABOUT 20 (4-INCH) COOKIES
Allow the dough to sit outside the refrigerator for about 10 minutes. Cut the dough in half
and sprinkle your counter with a little tapioca starch. Roll out the dough about 14-inch thick.
Cut into shapes and place on prepared baking sheet about 2 inches apart.
Bake until set and golden brown, about 10 minutes for 4-inch cookies.
Allow the cookies to cool on the pan
on a wire rack for 5 minutes, then transfer the cookies directly to the rack to cool completely.
Allow the baking sheet to cool. Reroll scraps and repeat with the remaining dough.
Store on the counter in an airtight container for up to 4 days, or freeze, wrapped in plastic
wrap and placed in a freezer container,
for up to 6 weeks.
DELIGHTGLUTEN FR EE.COM JULY - AUGUST 2016
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62
4. For two personal pizzas, grease two 8-inch cake pans with nonstick cooking spray or brush
with melted coconut oil. Cut the dough in half. Roll out each piece into a 6-inch round. Transfer
the dough to a prepared pan. With your hands, press out the dough to fill the pan. Repeat
with the remaining dough. Bake the crusts until golden brown, about 20 minutes.
5. For a family-size pizza, place dough on a 12 by 16-inch piece of parchment paper.
Roll out the dough until it almost covers the parchment paper. Grasp the parchment
by the edges and in one swift motion, slide it onto a rimmed baking sheet.
6. Bake until lightly golden brown, about 20 minutes.
7. Remove the baked crust(s) from the oven, top as desired, and return to the oven until the
topping is cooked through.
8. Store leftover pizza in the refrigerator, wrapped, for up to 2 days. Reheat in a dry skillet
over medium heat until warm.
Bakers Note: Bake First, Top Later
Always bake the crust before topping it. This keeps the crust crisp.
NUTRITION PER SERVING: CALORIES: 596,
FAT: 33G, SATURATED FAT 4G, CHOLESTEROL: 186MG, SODIUM: 95MG, CARBOHYDRATES: 67G, FIBER: 6G,
SUGARS: 2G, PROTEIN: 18G
REPRINTED FROM Worlds Easiest Paleo Baking
BY ELIZABETH BARBONE (LAKE ISLE PRESS, 2016). RECIPES AND PHOTOGRAPHY COPYRIGHT ELIZABETH
BARBONE.
DELIGHTGLUTEN FR EE.COM
HE ALTHY LIVING
1. Adjust an oven rack to the middle position and preheat the oven to 350F. Grease two
6-cavity doughnut pans* with nonstick cooking spray or brush with melted coconut oil.
2. Whisk the almond flour, baking powder, salt, cinnamon, and nutmeg together in a large
mixing bowl. Add the eggs, maple syrup, and vanilla and stir to combine. You can use a wooden
spoon or hand- held mixer.
3. Spoon the batter into the prepared pans, filling each cavity about one-half full. (You can also
use a piping bag and large plain pastry tip.) Lightly tap the pans on the counter to settle the
batter.
4. Bake the doughnuts until they are golden brown and spring back to the touch, about 15
minutes.
5. Allow the doughnuts to cool in the pans on a wire rack for 5 minutes, then turn them out
onto the rack to cool completely.
6. Doughnuts are best enjoyed the day they are baked. Freeze cooled leftovers in a freezer bag
for up to 1 month.
* If you only own one doughnut pan, no problem! Bake six doughnuts. Allow them to cool in
the pan as directed, then turn them out onto the rack. Wipe out the pan and grease it again.
Repeat using the remaining batter.
NUTRITION PER SERVING: CALORIES: 116, FAT: 8G, SATURATED FAT 1G, CHOLESTEROL: 31MG, SODIUM:
164MG, CARBOHYDRATES: 9G, FIBER: 2G, SUGARS: 6G, PROTEIN: 4G
REPRINTED FROM WORLDS EASIEST PALEO BAKING BY ELIZABETH BARBONE (LAKE ISLE PRESS, 2016). RECIPES
AND PHOTOGRAPHY COPYRIGHT ELIZABETH BARBONE. <
HE ALTHY LIVING
EATING RAW
DELIGHTGLUTEN FR EE.COM
HE ALTHY LIVING
BY ALEXIS OLSZEWSKI,
DELIGHT ASSOCIATE EDITOR
65
HE ALTHY LIVING
Blogger Spotlight
Jessica Glick
She also shared one of her gluten-, soyand dairy- free recipes, a dessert that is
perfect for your summer barbeques.
DGF: What advice do you have for people
who are gluten-free who also need to remove
soy and dairy from their diet?
Jessica: As limiting as it sounds, it doesnt
have to be. Sticking to whole foods, rather
than focusing on the foods you cannot
eat, will make the transition
easier. Although making food
from scratch may take a little
more time, the health benefits
are worth it. There are always
those comfort foods we have
a hard time parting withlike
mac and cheese, cookies, and
brownies. But, there are ways
to adapt these comfort foods
for your new dietary lifestyle,
and you can find many of
HE ALTHY LIVING
DGF: What are your favorite products and
ingredients for gluten-, dairy- and soy-free
cooking and baking?
Jessica: I have quite a few! What I love to
keep on hand is quinoa pasta by Andean
Dream (no mush!), Canyon Bakehouse
Breads (no corn syrup!), Just Mayo (also
egg free!), Coconut aminos and teriyaki
(great soy sauce substitutions!), Earth
Balance soy free buttery spread and
sticks (best sub for butter!), So Delicious
coconut milks, creamers and yogurts
(without tropical coconut flavor!), Bobs
Red Mill or Arrowhead organic glutenfree flours, Daiya frozen pizzas (my
boys are hooked!), and Daiya cheddar
and mozzarella cheese. I also always
have unrefined virgin coconut oil (for
cooking and on toast), avocado oil (a
healthy, neutral tasting oil for high-heat
cooking, that I buy at Costco), and rice
wine and apple cider vinegars.
For snacks, some of our favorites
are Beanfields bean chips, seasoned
chickpeas, pumpkin seeds, Vans lots
of everything crackers, Theo chocolate,
Udis cranberry almond bars and Kettle
Corns sweet and salty popcorn (my late
night snack!).
DGF: Do you have a go-to weeknight meal
that is easy to make?
Jessica: Some easy go-to meals are
pesto pasta or garlic pasta tossed with
seasonal vegetables, meatless enchilada
recipe with beans and avocados, simple
roast chicken (salt, pepper and
Italian seasoning mix) with vegetables
and chicken schnitzel with rice and
steamed vegetables. (For the chicken
schnitzel, I use coconut milk instead of
egg to coat the chicken, and then I toss
in seasoned white rice/tapioca starch to
coat). Asian-inspired scallion noodles
or peanut sesame noodles are also
favoritesespecially when it is too hot
out and I dont want to spend time near
the stove!
Want more tips and recipes? Visit
Jessicas blog, From Jessicas Kitchen:
http://fromjessicaskitchen.com/<
Strawberry-Blueberry
Streusel Bars
YIELD: 9, 4-INCH, SQUARE BARS
PREP TIME:
TOTAL TIME:
GLUTEN-FREE, DAIRY-FREE, EGG-FREE,
NUT-FREE, SOY-FREE
Perfect for a
Fourth of July
Dessert!
67
The Importance of
Eating Organic
BY EMILY FREEDNER, CERTIFIED HEALTH COACH
With so many options in the market, and varying degrees of transparency about
whats in our food, we have to be knowledgeable consumers in order to make
smart choices. Today we are fortunate to have so many products available to us,
but it can also be confusing when trying to eat healthy. We can buy out-of-season
produce from South America, fish from far-off oceans, and meats from thousands
of miles away. We can also choose conventional or organic produce, and factoryfarmed or pasture-raised meats. Combined with marketing campaigns and everchanging labeling laws, it can be a lot of information to digest! Cost is generally a
big factor in the choices we make as well. Unfortunately for our wallets, as quality
increases so do prices. But when it comes to what were putting in our bodies and
using to nurture our children, the higher price is often money well spent.
68
DELIGHTGLUTEN FR EE.COM
HE ALTHY LIVING
Produce
Theres a reason youve heard the
phrase eat your fruits and vegetables.
Fruits and veggies are the cornerstone
of a healthy diet. They provide an
abundance of nutrients and fiber
that we need daily, but you have to
choose wisely or your veggies could be
coming with an unexpected mouthful
of pesticides and herbicides. Some
people dismiss the organic movement
as a trend, but there is good reason
the demand for organic produce is
rising. People are becoming much
more aware of the chemicals used in
conventional farming methods and are
taking actions to avoid them. Foods
grown conventionally are often left
with chemical residue, meaning you
could actually be consuming chemicals
designed to kill insects and weeds.
Non-organic farmers can legally use
over 300 different pesticides to protect
their crops, some of which are linked to
cancers and birth defects in mammals.
We are told that these chemicals are
used within safe limits but many
people would rather reduce exposure
by purchasing organic produce,
which has much stricter regulations.
Organic farming also uses methods
that preserve soil integrity leading
to more nutritionally dense produce.
Not surprisingly, organic produce has
been found to contain up to 40 percent
higher levels of antioxidants.
The good news is not all foods carry
the same toxic risk. Certain crops are
exposed to higher amounts of pesticides
in conventional farming methods. The
Environmental Working Group has
identified foods they call the dirty
dozen the riskiest foods that you
should always buy organic. If youd like
more organic produce in your diet while
remaining budget conscious, you can
start by limiting your organic purchases
to this list of foods: apples, peaches,
nectarines, strawberries, grapes, celery,
spinach, sweet bell peppers, cucumbers,
cherry tomatoes, snap peas, potatoes,
hot peppers, kale, and collard greens.
Dairy
On top of the concerns surrounding the
diet and antibiotic exposure of factoryfarmed cows, the majority of dairy cows
in the U.S. are treated with geneticallymodified growth hormones to increase
milk supply. When we consume their
dairy, we are also consuming those
hormones. Commercially-raised
dairy cows are also often pregnant
while being milked, which adds a
considerable amount of estrogen to the
milk they are producing. This estrogen
can wreak havoc on our own delicate
hormonal system, specifically impacting
our own estrogen production. If
you consume dairy regularly, it is so
important to choose organic dairy
products to protect your body from this
unnecessary exposure.<
69
TRAVEL
Spains Luxury
OVERVIEW
For the ultimate luxury resort that
caters to gluten-free guests, look no
further than Puente Romano Beach
Resort & Spa Marbella in Malaga,
Spain. Located in the heart of
Marbellas Golden Mile in Southern
Spain, this hotel is a favorite retreat for
celebrities and we can understand why.
Designed in the style of an Andalusian
Village, Puente Romano has everything
you need for a relaxing and rejuvenating
get-away. There are various types of
rooms and suites to choose from, but
all of the options offer wonderfully
appointed accommodations and the
smallest details are well thought out.
The resort is situated along the
Mediterranean Sea so beach lovers
can bask in the temperate climate for
the better part of three seasons. There
are four fresh water pools on property,
including a kids pool and a heated pool.
Beach activities range from jet skiing,
sailing, banana rides and stand-up
70
DELIGHTGLUTEN FR EE.COM
Rachels
Del Mar
Sea Grill
71
Celicioso
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DELIGHTGLUTEN FR EE.COM
NowFindGlutenFree.com:
Apple, the Apple logo, and iPhone are trademarks of Apple Inc.,
registered in the U.S. and other countries. App Store is a service
mark of Apple Inc. Google Play and the Google Play logo are trademarks of Google Inc.
BEST
NORTHERN
VIRGINIA
Gluten-Free
BAKERIES
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Happy Picking!
77
Two Gluten-free
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DELIGHT HEROES
No Exaggeration
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DELIGHTGLUTEN FR EE.COM
CONVERSION CHART
METRIC
CONVERSION
1 teaspoon = 5 ml
1 tablespoon = 15 ml
1/4 cup = 60 ml
1/3 cup = 80 ml
1/2 cup = 120 ml
1 cup = 240 ml
DAIRY-FREE
MILK
SOUR CREAM/YOGURT
Soy milk
Rice milk
Almond milk
Oat milk
Hemp milk
Coconut milk
EGG-FREE
TO LEAVEN
CHEESE
Soy cheese
Rice cheese
Almond cheese
BUTTER/MARGARINE
Olive oil
Canola/vegetable oil
Coconut oil
Applesauce
use 3/4 cup oil for every 1 cup butter
On an egg-free diet? You can use egg substitutes to help moisten, bind
and leaven your favorite recipes. Here are some of our most tried and
true substitutions.
TO BIND
TO MOISTEN
Gluten Free
Gluten Free
Gluten Free
Gluten Free
Gluten Free
Gluten Free
Gluten Free
Gluten Free just got more delicious.