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June/July 2010
Features
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.
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. And in that world, quinoa (pronounced KEEN wah) is a shining star.
Let's Eat Out: Tips for Safe Gluten-Free Restaurant Dining
My adult son e-mailed me recently, asking for dining-out tips that he could share with his colleague who had just been diagnosed with celiac disease. “Most places have gluten-free selections,” I wrote him back. “Tell her it’s no big deal.”
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.
Quinoa: A Great Grain
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.