June/July 2010

Features

Cooking with Quinoa

A marvelous thing about going gluten free is that it encourages exploration into the delicious, nutritious world of alternative grains and seeds. Quinoa (pronounced KEEN wah), an ancient food, is a complete protein that contains all essential amino acids, making it a meat substitute. What's more, it offers twice the protein of most cereal grains, along with impressive amounts of fiber, calcium, iron, magnesium, phosphorus and riboflavin. Quinoa's slow-releasing complex carbs keep you full longer and help ward off sugar cravings. You'll love these nutritious, summertime recipes that are gluten-free and allergy-friendly.   More...

Bottoms Up!

Brewers of gluten-free beer are often celiacs themselves, like Gonzalez, which adds a credibility factor with their customers. Others, like Russ Klisch, just want to help quench the thirst of the millions who can’t drink regular beer. Klisch is president and founder of Lakefront Brewery, a microbrewery in Milwaukee. About five years ago, he received a phone call from a fellow in Houston with celiac disease, asking if Lakefront could brew up a gluten-free beer.   More...

Parent Alert: Sesame Seed Allergy

One of my childhood jobs was to sit at the kitchen table and carefully scan the bottoms of the bagels for errant sesame seeds. My father was severely allergic to sesame and I was always on the lookout for him. Ingesting even one tiny seed would make him violently ill, sending him to the hospital with gagging spasms.   More...

Quinoa: A Great Grain

Subscribers Only — Tips on how to use Quinoa. Quinoa is extremely versatile. It can be served hot or cold as a side or main course for breakfast, lunch, dinner and even dessert.   More...