Better Homes and Gardens BH&G Gluten-Free Recipes

editor’s letter

There’s More Than One Reason to Go Gluten-free. WE TESTED AND TASTED ALL OF THE RECIPES AND LOVED EACH. BUT IF I HAD TO PICK, THESE THREE ARE MY FAVORITES. Whether you’ve said your goodbyes to gluten because you are cutting carbs, following an elimination diet, or have been diagnosed with celiac disease, grocery shopping and eating take a little more thought and planning. Here’s the good news. A couple of decades ago, the public’s interest in gluten-free foods spurred food manufacturers to flood the market with substitutions, ingredients, and products. And although the flavor and quality of finished products have improved, nothing really takes the place of homemade—especially when it comes to warm cookies, bread fresh from the oven, or your own noodles. That’s where we come in. Through hours of testing and…

what is gluten?

The last decade or two has been tough for gluten. Before that, many us were blissfully unaware of this substance—where it came from and what products it might be found in. Now, most of us know at least one person who follows a gluten-free diet, whether out of necessity or choice. Let’s break down the facts on gluten to understand what’s behind the movement. Gluten is found in wheat, barley, rye, and triticale (a cross between rye and wheat). It is a protein created when two subproteins (glutenin and gliadin) combine with water. Gluten development contributes to several characteristics in food, including structure, texture, and kneadability. In most of the population, gluten doesn’t cause any problems. But in some cases, it can cause anywhere from mild to extreme symptoms that impact the…

reading labels

1. Read nutrition information and ingredient lists carefully. Remember that “wheat-free” is not the same as “gluten-free.” 2. Check ingredient lists when purchasing a new brand—one brand’s product may be gluten-free, but another brand’s may contain gluten. 3. Look for “gluten-free” labels on grains like quinoa, oats, and other processed products. They may have been processed in facilities that also process gluten-containing products and cross contamination may have occurred. This is mostly important for those with celiac disease. 4. Avoid products that contain wheat, wheat germ, durum, barley, or bleached flour. Many products are now conveniently labeled as “gluten-free” on the front for quick identification, but always read the ingredients labels. The following products are ones to avoid or double-check. (Head to your supermarket’s natural food section for safe alternatives.) DEFINITELY CONTAIN GLUTEN MAY CONTAIN GLUTEN DEPENDING…

fail-proof flour mix

Because gluten-free flours run the gamut on texture, taste, nutrient content, and baking characteristics, you can’t simply substitute one for another equally. For example, substituting 100% almond flour or coconut flour for all-purpose wheat flour without making other adjustments will give you disappointing results. So always use the specific flour called for in the recipe, whether it is coconut flour, rice flour, almond flour, or our Gluten-Free Flour Mix (opposite). This is the key to your success. When a recipe calls for our homemade Gluten-Free Flour Mix (above), avoid substitutions. Because the combination of flours and starches is different for each brand of purchased all-purpose gluten-free flour mix, your results may be different with each of them. It may take some experimentation and adjustment if you choose another mix. GLUTEN-FREE FLOUR MIX 3…

good starts

CHEWY TROPICAL GRANOLA BARS prep 15 minutes bake 20 minutes at 350°F cool 15 minutes 1 banana½ cup almond butter¼ tsp. salt2 cups quick-cooking rolled oats (tip, p. 13)½ cup salted roasted macadamia nuts, chopped¼ cup unsweetened large coconut flakes, toasted¼ cup chopped dried apricots1 Tbsp. chia seeds 1. Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper. 2. In a large bowl mash banana with a fork; stir in almond butter and salt. Stir in remaining ingredients. Press firmly into prepared pan. 3. Bake 20 minutes or until lightly browned. Cool on a wire rack 15 minutes. Using parchment, remove from pan. Cut into bars. Makes 12 bars. PER BAR 184 cal., 12 g fat (2 g sat. fat), 94 mg sodium, 17 g carb., 4 g fiber, 4 g sugars, 5 g…

pizza

CAULIFLOWER- AND ROSEMARY-CRUST PIZZA prep 25 minutes | bake 26 minutes at 400°F 2½ cups cauliflower rice2 Tbsp. water1 egg, lightly beaten¼ cup Gluten-Free Flour Mix (p. 9)¼ cup almond meal6 cloves garlic, minced1 Tbsp. chopped fresh rosemary¼ tsp. sea salt2 Tbsp. olive oilDesired pizza toppings (p. 19) 1. Preheat oven to 400°F. Line a 12-inch pizza pan with parchment paper. 2. In a casserole dish combine cauliflower rice and the water. Microwave, covered, 3 to 4 minutes or until tender, stirring once or twice; cool. Place cauliflower on several layers of paper towels. Wrap towels around cauliflower and squeeze to remove excess liquid. 3. In a large bowl combine next six ingredients (through salt). Stir in cauliflower. Spoon mixture onto prepared pizza pan and press into a 10-inch circle. Drizzle with oil. 4. Bake 18…