The “Nourish” (Eat for your health) section of December’s Prevention has a blurb titled, “Should You Go Gluten Free?” (Page 19.) It basically states that the only people who should consider going gluten-free are those with celiac disease or gluten sensitivity. While true, it’s unfortunate that the article cuts off right after information presented by Alessio Fasano, MD, director of the Center for Celiac Research at the University of Maryland about why people should not cut gluten from their diets prior to diagnosis (it makes a condition like celiac disease harder to diagnose.) It’s always a pleasure to hear from Dr. Fasano–wish there had been room for more information!
For those following a gluten-free diet who also happen to love fried foods, one of the most frustrating things is that so many of these foods are coated or filled, with breadcrumbs. I haven’t found gluten-free meatballs yet (though you’d think they’d accompany the gluten-free pasta that’s out there in certain restaurants!) but I did find some great crab cakes that you can easily heat up at home.
Blue Horizon Wild (www.bluehorizonwild.com) makes gluten-free “Maryland Style Crab Cakes.” They come frozen, two per box and I found them at Wegmans (www.wegmans.com). The box claims they are a “good alternative” for “sustainability” and contain Omega-3s. While the sodium count is high (510mg per cake), the flavor is great. If you’re concerned about too much sodium (and who isn’t these days) perhaps try one cake as part of a well-balanced meal that includes a salad and vegetables.
It’s always a treat to find info on gluten-free cooking and baking in EveryDay with Rachael Ray.
The November issue’s “Supermarket Spy” rates three gluten-free cake mixes–Bob’s Red Mill, Gluten-Free Pantry and Cup 4 Cup. While I’m a fan of Better Batter, I’d love to hear your thoughts on any of these.
Just finished reading the October issue of Cooking Light (www.cookinglight.com, @cooking_light) and had to share this quote from Editor Scott Mowbray:
“Life’s a journey, if we’re lucky, of about 82,000 meals. They should be good ones, and they should be remembered.”
Cooking Light, from time to time, does offer gluten-free cooking and baking tidbits. When I come across them, I promise to share them.