Other

Gluten-Free Boozing


I recently made the conscious choice to start eating and drinking gluten-free. While many people in this country are troubled with gluten allergies that force them into this decision, I made this choice on my own, with no allergies to succumb to.

I view this as more of an experiment for myself rather than a random health kick, but if the lack of wheat in my diet gives me a supermodel body, so be it. However, about three days into my gluten-free diet, I was plagued with a very crucial question.

How am I going to drink?

This is a very valid question, since many distilled spirits are made with gluten in the beginning of the distillation process. Have no fear my gluten-free brethren! Specialists on gluten-free living have determined that nearly all distilled spirits are gluten-free by the time they get to your glass. This happens because the gluten molecules are actually left behind during the distillation, leaving drinkers with spirits that are A-OK. The only exception to this rule is anything that is flavored, i.e., vanilla vodka, flavored brandy, peach schnapps, etc. For a more specific list of what you can and cannot drink with a gluten allergy, check out this list.

So spirits are in the clear, but what about beer? Yes, you guessed it, gluten-free beer! Gluten-free beers are made primarily with sorghum, which is made from sugar cane and conveniently gluten-free. There are some fantastic gluten-free beer options out there that are not only readily available, but pretty damn tasty as well.

Below is a list of some great gluten-free beer options. Try them for yourself and let us know what you think. Cheers, and happy gluten-free drinking!

Redbridge — Made from sorghum. Can be found in large supermarkets across the United States and in restaurants that have gluten-free options.

Green’s Gluten Free Beers — Made from millet, buckwheat, sorghum, and rice. Available mostly on the West Coast, but can be ordered online.

Bard’s Tale Beer Company — Made from sorghum. Is carried in large health food stores such as Whole Foods, or can be ordered online.

New Planet Beer — Has three gluten-free beers: Tread Lightly Ale, 3R Raspberry Ale, and Off Grid Pale Ale. All sorghum-based. Currently New Planet is only available in Colorado.

Schnitzerbrau — Has two gluten-free options: a premium pale ale and a lemon-flavored beer. Both are brewed with millet. A few North American retailers import Schnitzerbrau, but it is predominantly available in Europe and Australia.

New Grist — Makes a pale ale from sorghum and rice. Brewed in Milwaukee, Wis., and can be found in large health food stores, but is available in most Milwaukee bars and restaurants.

Ramapo Valley Honey Beer — Makes a gluten-free and kosher for Passover honey beer. Brewed in Hillburn, N.Y. Is available locally but can also be purchased online.

— Sara Kay, The Spir.it


Gluten-Free Scones

These moist scones have delicately crunchy, golden-brown tops. We like to add dried fruit to these, but leave it out if you prefer.

Ingredients

  • 1 3/4 cups (262g) King Arthur Gluten-Free All-Purpose Flour
  • 1/4 cup (50g) sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg, optional
  • 8 tablespoons (113g) butter, cold, cut into pats
  • 3/4 cup (99g) diced dried apricots, raisins, or cherries
  • 2 large eggs
  • 1/3 cup (74g) cold milk
  • 1 teaspoon gluten-free vanilla extract

Instructions

Preheat the oven to 400°F. Grease a divided scone pan, or grease (or line with parchment) a baking sheet.

Whisk together the flour or flour blend, sugar, baking powder, xanthan gum, salt, and nutmeg.

Work in the cold butter till the mixture is crumbly.

Perfect your technique

Gluten-Free Scones

Whisk together the eggs, milk, and vanilla till frothy.

Add to the dry ingredients, stirring till well blended. The dough should be cohesive and very sticky.

Drop dough by the 1/3-cupful into the scone pan or onto the baking sheet if you haven't added dried fruit, use a slightly smaller amount of dough, about 1/4 cup. Let the scones rest for 15 minutes.

Sprinkle the scones with sparkling sugar or cinnamon sugar. Bake for 15 to 20 minutes, till golden brown. Remove from the oven and let rest for 5 minutes or so before serving. Best enjoyed warm, with butter and jam.

Tips from our Bakers

Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our cross-prevention practices.


Fill a large pot 2/3 of the way full with water. Gluten-free pasta foams more than wheat pasta, so it's wise to leave a little space in the pot to account for that. Season the pot of water with two tablespoons Diamond kosher salt OR four teaspoons Morton's kosher salt per one gallon of water. Salty water is one of the keys to good pasta, gluten-free or not.

Then, once the water starts boiling and before adding the pasta, pour a little olive oil into the pot to help keep the noodles from sticking together.

Truth time: This is a controversial recommendation. I think this is an important step, and that it really does help prevent the noodles from sticking together, but some think adding olive oil is unnecessary, or worse, that it actually makes it more difficult for sauce to stick to the noodles after cooking.

I haven't found that to be the case, and since I'm more concerned about ending up with a clump of sticky noodles than I am with a potential loose sauce-and-spaghetti situation, I'm solidly pro olive-oil-in-the-pot.


25+ Gluten Free and Dairy Free Recipes

Like this recipe? Share it with your friends and family.

Dinner time does not have to feel limited on a GF DF diet. Here are 25+ Gluten Free and Dairy Free Recipes.

For one reason or another, more and more people are having to change up their diet. It can definitely be uncomfortable at first to change the way you&rsquove eaten all of your life. To help, here are 25+ Gluten free and Dairy Free recipe ideas if you&rsquore making the transition or just more ideas if you&rsquove always had a restrictive diet. Seeing all these ideas together in one post can help you to not feel so limited.
*Update: more gluten free and dairy free ideas:
&ndashgfdf breakfast ideas
&ndashgfdf lunch ideas
&ndashgfdf snack ideas
&ndashgfdf dessert ideas

1. Mango Mint Turkey Burgers

2. The Best 4 Ingredient Chicken Marinade

3. Honey Spiced Chicken via The Nutmeg Nanny

4. Mexican Shredded Beef via A Family Feast

5. Paleo Alfredo via Meatified

6. Pulled BBQ Pork via The Whole Kitchen

7. Best Ever Quinoa Chili via Making Thyme for Health

8. Slow Cooker Chicken via No. 2 Pencil

9. Sweet and Sour Chicken via Damn Delicious

10. Teriyaki Chicken Bowls via I Heart Naptime

11. Thai Chicken Burgers via Rubies and Radishes

12. Balsamic Grilled Pork Chops via Six Sisters&rsquo

13. Antipasto Salad via Cook Eat Paleo

14. Baked Balsamic Chicken via Alida&rsquos Kitchen

15. Cilantro Lime Steak Strips via Savory Lotus

16. Chicken Vegetable Soup via Multiply Delicious

17. Chicken Meatballs via Simply Gluten-Free

18. Easy Baked Chicken Tenders via Allergy Free Alaska

19. Crispy Quinoa Bites via The Healthy Apple

20. Bang Bang Shrimp via Food.com

21. Firecracker Chicken via The Recipe Critic

22. Spaghetti and Meatballs via Blueberries and Blessings

23. Mongolian Beef via Creme de la Crumb

24. Quinoa Roasted Vegetables via My Whole Food Life

25. Cilantro Lime Shrimp via Skinny Taste


Is someone you love on a GF DF diet?
*Here&rsquos more gluten free and dairy free ideas:
&ndashgfdf breakfast ideas
&ndashgfdf lunch ideas
&ndashgfdf snack ideas
&ndashgfdf dessert ideas


70 Easy Gluten-Free Meals That The Whole Family Will Enjoy

These gluten-free dinner recipes will be adored by even the pickiest eaters.

It is estimated that one in 100 people is affected by celiac disease, an autoimmune disease in which eating gluten causes damage to the small intestine. And those numbers are going up. In fact, the rate of new diagnoses of celiac disease has increased by 7.5 percent each year for the past few decades. But having celiac disease and being unable to eat gluten doesn&rsquot mean things have to be terribly complicated in the kitchen. Whether you prefer tons of veggies or meat-centric dishes, these gluten-free dinner recipes will ensure that you can be safe and enjoy a variety of flavors while sticking to a gluten-free diet.

For those new to the gluten-free lifestyle, gluten is the type of protein found in wheat, rye, barley, and triticale, according to the Celiac Disease Foundation. It helps foods keep their shape, and can be found in a number of foods, such as breads, baked goods, pasta, cereal, salad dressings, and beer. For most people, this protein is harmless. For those with celiac disease, however, gluten causes the body to attack the lining of the small intestine. These attacks damage the small intestine&rsquos villi, which help with nutrient absorption, and overtime the attacks can do serious damage.

Though people with celiac disease are the main people who need to eat gluten-free food, there are some people who avoid gluten in an effort to better their digestive system. (And there are also some people who go gluten-free to lose weight, despite the fact that there is no evidence linking a gluten-free lifestyle to weight loss, according to Harvard&rsquos School of Public Health.) But if you do have celiac disease, or are cooking for someone who has it, don&rsquot worry about giving up delicious food. There are plenty of amazing gluten-free foods (even gluten-free desserts) that will leave you feeling totally satisfied.


How to Convert Any Recipe to Gluten-Fee: Your Handy Guide

When you first go gluten-free, it’s usually your baking that takes the hardest hit. How can you convert a beautiful layer cake recipe to gluten-free and still expect it to be good? Believe it or not, there are some easy recipe hacks that allow you to nix the gluten &mdash and still keep your baked goods delicious.

Almost all recipes can be altered to be gluten-free. Give these tips and swaps a try.

1. Swap the flour

Substitute all-purpose gluten-free flour in place of all-purpose regular flour at a ratio of 1:1. Try Bob’s Red Mill all-purpose gluten-free flour. If you are baking items such as cakes and/or breads, add 1 teaspoon of xanthan gum.

2. Eliminate the flour

Try omitting the flour altogether. If you are craving peanut butter cookies, for example, try this simple recipe without the flour.

Image: SheKnows

Simple gluten-free peanut butter cookie recipe

Ingredients:

  • 1 cup peanut butter
  • 1 cup sugar
  • 1 &ndash 2 eggs (depending on how moist you want them to be)

Directions:

  1. Heat the oven to 350 degrees F.
  2. Blend the ingredients, and place the dough on a cookie sheet.
  3. Bake for about 10 minutes.

3. Create a gluten-free flour mixture

In place of flour in a recipe, try this combination.

  • 3 parts white or brown rice flour
  • 2 parts potato starch
  • 1 part tapioca flour/starch
  • 1 teaspoon xanthan gum for every 1-1/2 cups flour mixture

4. Consider arrowroot powder

Arrowroot powder can be used in place of xanthan gum if you are having a hard time finding the latter. As a general rule, use 1/2 teaspoon of arrowroot powder for each cup of wheat flour called for in any recipe. Note: Round up if the recipe calls for a partial cup.

5. Experiment with ingredients

Other ingredients in the recipe may need to be adjusted when trying new flours and flour combinations. For example, use 2-1/2 teaspoons of baking powder for every cup of flour used in a recipe. Some flours may be a bit drier, so you may have to add additional liquid ingredients, such as water or oil, depending on what the recipe calls for.

A version of this article was originally published in October 2014.


Easiest Gluten-Free Buns

These are simple, hassle-free gluten-free buns that call for just a handful of ingredients that you probably already have in your pantry.

for dough
3 cups gluten-free flour mix (Thomas Keller’s Cup4Cup brand is our favorite)

1 packet (2¼ teaspoons) dry active yeast

2 tablespoons butter, melted

1 tablespoon apple cider vinegar

1 egg plus 1 egg white, beaten

1. Heat the milk on the stove until warm to the touch. Add the packet of yeast, mix until dissolved, and let it sit for about 5 minutes.

2. Place the rest of the ingredients in the bowl of a mixer. Add the milk-yeast mixture. Mix on medium speed for about 2 minutes until the dough smooths out.

3. Place the ball of dough on a lightly greased baking sheet. Cover with a warm, damp towel and let sit on the countertop for about an hour.

4. Form the dough into palm-size balls and place on baking sheet. Flatten lightly with the palm of your hand. Using a brush or a paper towel, dip into the egg mixture and wet the top of each bun. Sprinkle with sesame seeds.

5. Bake at 350°F for about 50 minutes, until cooked through and beginning to brown.


Homemade Gluten-Free Bisquick Recipe

If you read my post about bisquick coffee cake, you know that my mom LOVED baking with bisquick. She always kept a box in the pantry and, seemingly on a whim, she’d whip up a coffee cake or biscuits for Chicken à la King.

So when General Mills introduced a gluten-free Bisquick a few years ago, I ran out and bought a box. My reaction, “…are you frickin’ KIDDING me?”

The box was a mere 16 ounces for around $4.50* and…AND it didn’t contain shortening. Here’s the thing, bisquick, the glory of bisquick, if you will, is that the flour already contains cut-in shortening. Without the shortening, it’s just flour and leavening. That’s not exciting! And it doesn’t save time. I could NOT BELIEVE that they sold a box of bisquick sans shortening. I mean, c’mon!

* Regular gluten-filled bisquick sells for $4.00 for a 40 ounces box! FORTY OUNCES!

Even Betty Crocker says that you can’t substitute gluten-free bisquick for the regular stuff. This is from their “Ask Betty” column.

In general, Gluten Free Bisquick should not be substituted in recipes calling for Original Bisquick and/or Heart Smart Bisquick. The product formulas are different and each performs differently. Success is ensured by using recipes specifically developed for Bisquick Gluten Free.

I never bought a box again. Then the other day, I missed the bisquick coffee cake my mom used to make. I tinkered in the kitchen a bit and, after a good bit of trail and error, came up with a recipe that works just like original bisquick! And, of course, it contains shortening. You didn’t think I’d leave that out did you?


7 Killer Gluten-Free Cupcake Recipes

Here, seven gluten-free cupcakes that let everyone enjoy frosting as it should be enjoyed&mdashon a tiny, handheld cake.

Here, seven gluten-free cupcakes that let everyone enjoy frosting as it should be enjoyed—on a tiny, handheld cake.

1. German Chocolate Cupcakes
German chocolate cake, while flavored with coconut, is usually made with all-purpose wheat flour. In this gluten-free twist, coconut flour and 10 eggs are combined to create dense, delicious cupcakes.

2. Lime-Coconut Cupcakes
Agave syrup adds a mellow sweetness to the batter of these delicious gluten-free cupcakes, which are slathered with a tart lime buttercream.

3. Vanilla Bean Golden Cupcakes with Chocolate Frosting
These lovely, gluten-free cupcakes are flavored with both vanilla beans and vanilla seeds.

4. Hot Cocoa Cupcakes with Meringue Frosting
These rich chocolate cupcakes are topped with a fluffy marshmallow-esque meringue frosting.

5. Gluten-Free Carrot Cake Cupcakes
An easy cream cheese frosting adorns these amazing gluten-free carrot cupcakes.

6. Banana Custard-Stuffed Peanut Butter Cupcakes
These stuffed cupcakes are completely over-the-top but well worth the effort.

7. Gluten-Free Pumpkin-Ginger Cupcakes
Golden caramel sauce is an amazing topping for these pumpkin-ginger cupcakes.


Gluten-free pizza

Heat the oven to 220C/200 fan/gas 7 and put two baking sheets inside.

Make the sauce: heat the oil in a small saucepan and cook the onion with a generous pinch of salt for 10 mins over a low heat until softened. Add the chopped tomatoes, purée and sugar and bring to a gentle simmer. Cook, uncovered, for 25 - 30 mins or until reduced and thick, stirring regularly. Blitz the sauce with a hand blender until smooth. Season to taste and stir through the basil. Allow to cool a little.

Make the dough: mix the flour, sugar, baking powder, salt and xanthan gum in a large mixing bowl. Make a well in the centre and pour in 250ml warm water and the olive oil. Combine quickly with your hands, to create a thick, wet, paste-like texture, adding an extra 20ml warm water if the dough feels a little dry. Store in an airtight container or covered bowl in the fridge for up to 24 hours before using. Lightly flour two more baking sheets. Split the dough into two and flatten with your fingers into 20 - 25cm rounds on the sheets.

Finish the bases with a thin layer of the sauce and torn up mozzarella. Place the baking sheets on top of the hot baking sheets in the oven and cook for 8 -10 mins or until crisp around the edges.