4 Ingredients Gluten-Free is the third installment of the “4 Ingredients” series by Kim McCosker and Rachael Bermingham, and the first to focus on the gluten-free diet. The cookbook includes 400 recipes, all approved by the Australian Celiac Society.

Like its recipes, this cookbook isn’t flashy. Apart from a colorful cover with a fudgy chocolate cake on the cover, there are no photos in the book. Instead, it’s page after page of recipes, each one neatly formatted and surprisingly concise.

The recipes themselves range from dips to desserts and from one-step wonders to more sophisticated fare. There are classics like the Cheese Omelet and Fish with Lemon Butter, but there are also plenty of new ideas like Citrus Pancakes, Roast Butternut and Fig Salad, and Baked Ricotta and Thyme Pie. The cookbook even includes a section just for kid-friendly meals, including a favorite of my family: Fruit Medley.

The authors take a lot of shortcuts, like using gluten-free all-purpose flour and prepared gluten-free curry sauces. But for the most part, these recipes really are just four simple ingredients.

In addition to the recipes, there’s a special gem in the back of the book: a list of Handy Home Tips. The list taught me how to clean up white leather shoes and how to store my extra linens in a clever space-saving way.

If you’re eager to learn more about 4 Ingredients Gluten-Free, watch Today with Kathie Lee and Hoda tomorrow morning. Kim McCosker will be on the show to talk about the cookbook. She’ll also sign copies of the book at Whole Foods Upper West Side that night, hosted by the NYC Celiac Disease Meetup group. Get the details from Gluten-Free Fun.

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Dr. Hyman is a leader in the field of functional medicine, which focuses on treating the whole body system, not individual organs or symptoms. In his book, Dr. Hyman attests that there are five causes of all disease: poor diet, chronic stress, microbes, toxins and allergens. Each of these factors can turn on or off certain genes or messages in our body, increasing our risk for disease. Even more importantly, he says, by reducing our exposure to these factor – i.e. eating a healthy diet, reducing stress – we can stop or even reverse that ‘switch,’ thus preventing disease.

It’s an empowering concept, but it also means we need to take more responsibility for what we eat and how we behave. Hence, Dr. Hyman’s book. The Blood Sugar Solution helps you evaluate your current health, and then guides you through a six-week program to get your health back on track.

I won’t sugarcoat it. The program is intense, requiring readers to eliminate gluten, dairy, alcohol, caffeine and processed foods, and focus instead on eating whole foods like vegetables, lean protein and gluten-free grains. Dr. Hyman also makes suggestions for supplements you may want to add to your diet. Personally, I don’t know if everyone’s up for this type of overhaul, but at the very least you can pick up a few good habits.

For those who choose to dive in, there’s plenty of help. The book has chapter after chapter of research and case studies that explain why he’s making certain recommendations. You’ll learn new words like “diabesity,” which Dr. Hyman defines as “the continuum of health problems ranging from mild insulin resistance and overweight to obesity and diabetes.” You’ll also learn shocking statistics like diabesity affects 1.7 billion people worldwide. Then there are nutrition basics and tips on how to eat healthier, even when you don’t have the time. And finally, there are shopping lists and recipes to quell those fears of what to cook.

Throughout the book, there are several references to celiac disease and non-celiac gluten sensitivity. In fact, Chapter 10 includes a section on gluten and inflammation. In there, you’ll find a patient story, information about the increasing prevalence of these conditions, and the important caveat that processed, sugary gluten-free foods are not healthy options.

To order a copy of The Blood Sugar Solution, visit the book’s website. While you’re there, you can sign up for online and community resources to keep you informed and motivated.

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If you have been on CeliacCentral.org lately, you may have noticed a banner that looks like this:

Click on it and you’ll arrive at NFCA’s Gluten-Free Holiday Central, a microsite filled with gluten-free recipes and advice to help you through the holidays. Since Nov. 16, we’ve also been running our Gluten-Free Holiday How-Tos, which include our Gluten-Free Holiday Tip of the Day and special blog posts and exclusive tips from four of our gluten-free blogger friends.

So far, we learned “How to Survive Your First Gluten-Free Holiday” from Shirley Braden of gluten free easily, and Silvana Nardone of Silvana’s Kitchen and Easy Eats taught us “How to Host a Gluten-Free Holiday Your Kids Will Love.” This week, Rachel Begun, RD, explained “How to Fit a Fruit or Vegetable in Every Gluten-Free Holiday Dish.” Next week, we’ll feature our capstone on “How to Keep Your Gluten-Free Holiday Low Fuss and Low Cost,” with Carol Kicinski of Simply…Gluten-Free.

Now, getting some pearls of wisdom from these ladies is a gift in itself, but we wanted to sweeten the deal by offering up some giveaways. Our friends at Crunchmaster were more than happy to oblige and gave us enough loot for 5 giveaways: 4 weekly prizes consisting of $40 worth of Crunchmaster crackers, and 1 Grand Prize of $100 cash + $40 worth of Crunchmaster crackers.

We’ve already given away 2 weekly prizes, but there’s still plenty of time to enter the remaining giveaways. Here’s how:

Enter the weekly giveaways by signing up for each of the remaining Gluten-Free Holiday How-Tos eblasts:

• Gluten-Free Holiday How-Tos Eblast featuring tips from Rachel Begun, RD (Deadline to enter: Dec. 9 at 12 noon ET)
• Gluten-Free Holiday How-Tos Eblast featuring tips from Carol Kicinski (Deadline to enter: Dec. 16 at 12 noon ET)

By entering the weekly giveaways, you’ll automatically be entered to win the Grand Prize. Winners will be notified via email.

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Now, I’m game for trying these new gluten-free options, but on Thanksgiving Day, all I want is the bready stuffing I grew up eating. I’m sure many of you can relate.

Years ago, that hope, like the turkey, went unfilled in gluten-free kitchens. Few alternatives were available to create a suitable bread-based Thanksgiving stuffing. Today, there are plenty of options to choose from, thanks to the improved quality and availability of gluten-free bread.

In our new Alternative Appetites video, Dan Kohler shares his favorite gluten-free Thanksgiving stuffing recipe, using Rudi’s Gluten-Free Multigrain Bread as the base for the filling. He layers on the flavor with additions like fennel, sage and hazelnuts, which also boost the nutrition profile of this dish. Is it as healthy as a quinoa-pumpkin-kale combo? Probably not, but it will give you that taste of childhood you’ve been dreaming of.

Watch the video:

Get the recipe for Gluten-Free Hazelnut Sage Stuffing

Watch more Alternative Appetites gluten-free cooking videos at www.CeliacCentral.org/cookingvideos.

Get more gluten-free holiday tips at www.CeliacCentral.org/holiday.

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The recipes in Make it Paleo can range from extremely easy, to those that require a tad bit more skill. Regardless of the difficulty level very few of the dishes require more than eight ingredients. Although the ingredient lists are simple the dishes are far from bland because they use natures own flavor enhancers like garlic and pepper along with delicious food pairings to achieve maximum flavor while maintaining the larger goal of a healthy diet.

Simple ingredients do not mean boring either. This cook book is jam packed with a wide variety of dishes ranging from Asian or Indian inspired to traditional American meals and all are adjusted to fit the Paleo Diet. Just like the subtitle implies the dishes in Make it Paleo are indeed for any occasion, since the book does not only cover breakfast, appetizers, main dishes, side dishes, and deserts it also includes recipes to make the sauces, soups, salads, and even a recipe to make homemade Almond and Coconut milk! A few recipes you can look forward to if you purchase this book include (just a very small sample as there are far too many to list):

• Eggs Paleo (the Paleo Diet version of eggs benedict)
• Deviled Eggs (includes homemade mayo that is paleo approved)
• Chicken and Vegetable “Lo Mein”
• Artichoke and Avocado Salad (yummy)
• The seasonal must, Butternut Squash Soup (I made for the first time after being inspired by this recipe)
• Garlic and Herb Mashed Cauliflower,
• Cajun Sweet Potato Fries (I’ll be attempting these fries this weekend).

The recipes for all the sauces and dressings required for any of the dishes in this book are also included. And the dessert section includes cookies, cakes, pies and baked fruits all made the grain-free Paleo way.

Make it Paleo is easily worth its cost in recipes alone, but this cookbook includes so much more. Along with explaining the basics of the Paleo Diet, the first few sections are very guide like with in-depth instruction for changing your kitchen into a Paleo Kitchen. After seeing how much thought and effort went into this book it is clear to me that the authors not only subscribe to this diet but feel passionately about it.

It is important to note that though the Paleo Diet ends up being gluten-free it is not designed specifically for those suffering from Celiac Disease. The recipes included are naturally gluten-free as long as you make sure any of the ingredients you purchase to include in these recipes are also gluten-free. This shouldn’t be too hard since the majority of the recipes are made with fresh ingredients. The authors of Make it Paleo and all of us here at GFHP promote actively thinking about what you are eating and reading all food labels, both are something that HAS to become a way of life for those with dietary restrictions.

To learn more about Make it Paleo visit www.makeitpaleo.com

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Today, the market is celebrating it's 1-year anniversary. In honor of the milestone, Food For All Market fan Rachel Borofsky shared how this little shop made a big difference.

P.S. If you're in the Philadelphia area, they're celebrating today and tomorrow with free gluten-free samples. See the details.]

Food For All Market

Like many people with food allergies or intolerances, I struggle to find a place to rest my weary label-reading bones. A few bad experiences with tomato bisque have taught me to inquire about the ingredients in my order every time I eat out. I often wondered if a place existed where I could sit down and enjoy a sandwich on gluten-free bread, or a cup of soup made entirely from scratch. Fortunately, I’ve found such a place.

Food For All Market, located in the Mt. Airy section of Philadelphia, provides a sanctuary for food allergy sufferers. Chef and owner Amy Kunkle came up with the concept after experiencing first hand the hardships food allergy suffers experience. Her three children were diagnosed with multiple food allergies, causing her to find alternatives to everyday meals. It was through this experience that sparked her inspiration for the store.

In the market, you will find a grocery section and also a section dedicated to freshly prepared foods. The market’s grocery shelves are stocked with a wide variety of allergy-sensitive items. Here you can find products such as gluten-free pasta imported from Italy, various gluten-free breads, and much, much more.

Despite having these rare grocery gems in the market, it’s the made-from-scratch meals that deserve the most attention. Everything is made fresh from local and organic fare, when available. Their soup, salad and sandwich menu items are available daily and made fresh on premise.

There are also ready to go items in their prepared food section such as their Quinoa of the Day, Acorn Squash Risotto, and Beet Salad, just to name a few. Last but not least, they have freshly baked gluten-free and dairy-free deserts, such as black bean brownies, chocolate chip banana bread and biscotti.

Food For All Market provides a haven where people with food allergies or intolerances can ease our  minds and indulge our senses in the delicious allergy-friendly fare.

Food for All Market
7127 Germantown Avenue
Mt. Airy, PA 19119
www.FoodForAllMarket.com

- Rachel Borofsky, Food For All Market fan

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The Inside Tract is written by Gerard Mullin, MD, and Kathie Madonna Swift, MS, RD, LDN.  The book is broken down into three separate parts:

The first part is titled “The Gastrointestinal Superhighway.”  That then is dispersed into three parts as well. The first section reveals information about one’s gut – your “inside tract” to health and wellness. Then, the reader “takes a ride” as the book gives a guided tour of the human gut. The final piece of the first section discusses what happens when you get “off tract”: digestive disease and you.

In the second part, the authors discuss “The Inside Tract Prescription to Wellness.” This segment of the book also contains three parts. The first is about good nutrition, the second about the “inside tract” to a better life, and the third covers supplements to heal your inside tract.

The book concludes with “Food as Medicine for Digestive Health.” This part of the book is divided into four areas. The “first tract” is the foundational food plan for optimal digestive health. Then goes as follows: the exclusion food plan, the specific food plan, and then putting it all together: case histories.

Not only does this book provide in-depth detail of celiac disease and the way it affects your body, but it also offers some recipes and shopping lists in the back of the book. The resources and index are extensive. If you want to be more knowledgeable about your disease or the disease of a friend or family member, then this book is right for you.

The Inside Tract retails for $19.99 and can be purchased either online at www.rodaleinc.com or www.theinsidetract.org.

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Chef Robert Landolphi is making a name in gluten-free. He not only wrote the Gluten Free Every Day Cookbook, but he’s also a driving force behind the acclaimed gluten-free dining options at the University of Connecticut, where he serves as culinary operations manager. You may even recognize him from NFCA’s webinar, “Serving Up Gluten-Free at Colleges & Universities,” where he shared tips from the dining hall.

In his latest venture, Chef Rob focuses on gluten-free recipes that can be made on the fly. Quick Fix Gluten Free is a cookbook filled with sweet and savory meals that go from pantry to table in 30 minutes or less.

The book is divided into nine chapters with additional sections for tips on stocking your gluten-free pantry, making substitutions, working with gluten-free dough, and more. While it’s well-organized, the book is far from stodgy or formal. Recipes are easy-to-read, with eye-catching tangerine accents to divide chapters and highlight ingredient lists. Chapters have laid-back titles like “Teasers” for appetizers and “Sweet Treats” for desserts. There’s even a chapter called “Battered and Fried” that – you guessed it – includes favorites like Crispy Fried Calamari and Fried Mozzarella Sticks.

While Quick Fix Gluten Free is all about speed, there’s also an endearing quality to it. Chef Rob began cooking gluten-free after his wife was diagnosed with celiac disease. At the start of each chapter, Rob includes a note that shares some of their gluten-free experiences and explains why dishes like Grilled Mojo Pork Tenderloin and Southern-Style Chicken and Dumplings made it on the list.

Quick Fix Gluten Free will be released on August 23, but you can buy it now from Andrews McMeel Publishing.

Gluten-Free Giveaway!

You can enter to win a free copy of Quick Fix Gluten Free by completing NFCA’s 2011 Gluten-Free Consumer Shopping Habits & Preferences Survey. Three survey participants will be randomly selected to win Chef Rob’s new cookbook. Plus, you’ll help NFCA gather important statistics about your gluten-free needs, so it’s a win-win! Survey ends Monday, Aug. 15.

Take the Survey

Hot Products Bonus: Gluten-Free Recipe

As a special preview, here’s a recipe from Quick Fix Gluten Free. Enjoy!

Cherry Walnut Quinoa Salad
Makes 4 to 6 servings

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1½ cups chopped broccoli florets
• 1 cup dried cherries or cranberries
• ¼ cup finely chopped red onion
• ¼ cup chopped walnuts
• ¼ cup white balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

Directions:

1. In a medium saucepan, bring the quinoa and water to a boil over high heat.
2. Lower the heat to simmer, cover, and cook until all the water is absorbed, 10 to 15 minutes.
3. Scoop the cooked quinoa onto a large plate and allow to cool completely.
4. In a medium bowl, mix together the broccoli, dried cherries, red onion, walnuts, and cooked quinoa.
5. In a small bowl, whisk together the vinegar, olive oil, garlic, salt, and pepper.
6. Add to the quinoa mixture and toss until completely blended. Refrigerate overnight to allow the flavors to meld.

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Ian’s Wafflewich
Start the school day off with a breakfast that’s easy to make and fun to eat. Ian’s Wafflewich comes in two varieties: Egg & Maple Cheddar and Maple Sausage & Egg, and they’re both gluten-free.

Blue Diamond Nut Thins Crackers
In addition to being a great snack as a standalone cracker, Blue Diamond Nut Thins can also be paired with your child’s favorite meat and cheese to make a homemade gluten-free version of lunchables.

Rudi’s Gluten-Free Bakery
To quote Rudi’s website “Gluten-free doesn’t mean bread free”. If you haven’t had a chance to enjoy Rudi’s Gluten-free Sandwich bread visit there site for a $1.00 of coupon and give it a try.

Boars Head
If you want high quality meat and cheeses that taste great and are guaranteed gluten-free then Boar’s Head is the way to go. For more information on Boar’s Head gluten-free options check out their brochure.

Peanut Butter and Jelly
Both Skippy and Petter Pan Brand confirm their peanut butter is gluten-free. Welch’s Jelly and Jams are also confirmed as being gluten-free and yummy.

Froose Gummy Snacks
Froose Gummy Snacks are organic, 100% natural and gluten-free. They come in small packs making them a perfectly packable lunch time snack.

Fruits and Veggies
Fresh fruits and vegetables are naturally gluten-free, and they’re jam packed with the nutrition that will help young students finish a full day of learning.

Additional Resources

About.com
Pack a Healthy Gluten-Free School Lunch for Your Gluten-Free Child by By Teri Gruss, MS

Kid’s Central on Celiac Central
Kid’s Central is a new addition to the National Foundation for Celiac Awareness’ official website CeliacCentral.org. Here you will find printable guides, resources, and activities to help you and your child have a successful and healthy school year.

Hope you all have a happy, healthy and productive gluten-free school year.

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You may have read about GFree Connect in NFCA’s July e-newsletter, but in the spirit of back-to-school season, I’m giving them another shout out.

The company ships quarterly care packages filled with gluten-free samples and coupons, from nutrition drinks to crackers. Their August 2011 package was just unveiled and is now ready for shipment.

As someone who graduated college not too long ago, I remember how excited I was to get a special delivery in the mail. And when that delivery included snacks that I could stash in my dorm, even better. Now that product reviewing is part of my job description, I’ve merely solidified my love for all foods portable and sample-sized. My coworkers are happy to assist when tasting new gluten-free products, and even my friends who aren’t gluten-free get excited when I bring home a new bag of gluten-free chips or bread mix to try.

GFree Connect has tapped into that interest. Ultimately, the packages are like giant, gluten-free goodie bags. There’s a little taste of everything, and each delivery is different. The packages also strike a nice balance between snacks you can immediately tear into and coupons you can save for later. With food prices on the rise, those discounts can cut down the sticker shock we’ve all been experiencing at the grocery store.

The introductory price is $19.99 for a package valued at $120 (See what’s in the August Care Pack.) GFree Connect is also extending its donation campaign for NFCA. Reference NFCA Newsletter when checking out and 10% of your order will be donated to NFCA’s gluten-free initiatives. To order, visit www.GFreeConnect.com.

If you have a gluten-free college kid, this is a tasty and tasteful way to say “Thinking of You.” If there are no college campuses on the horizon, then treat yourself to a package. You might just find a new favorite.

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