HispanicBusiness

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GLUTEN FREE SUPPORT ON THE WEB

National Foundation for Celiac Awareness

www.celiaccentral.org

A nonprofit organization dedicated to finding a cure for celiac disease.

Celiac Disease Foundation

celiac.org

A nonprofit, public-benefit corporation providing services and support through awareness, education, advocacy and research.

Celiac Sprue Association

csaceliacs.org

Another nonprofit organization with extensive online resources.

Gluten Intolerance Group

www.gluten.net

Tips for diet and finding medical professionals, as well as geographic lists of restaurants that offer gluten-free alternatives. (The restaurants listed in the St. Louis area are primarily nationwide chains.)

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ARTISAN GLUTEN-FREE FLOUR BLEND

Yield: About 12 cups

5 cups (625 grams) brown rice flour

3 cups (350 grams) sorghum flour

2 2/3 cups (360 grams) cornstarch

1 cup (148 grams) potato starch

1/3 cup (57 grams) potato flour

4 teaspoons xanthan gum

Combine all ingredients and store in an airtight container in the fridge. The authors recommend measuring by weight rather than by volume for a more accurate and consistent result.

Notes: If you have a sensitivity to a specific ingredient, use the following substitutions. For corn, replace the cornstarch with 1 ³/₄ cups arrowroot flour. For potatoes, omit the potato starch and potato flour and replace with 1 1/3 cups tapioca starch. For sorghum, omit the sorghum flour and replace with an additional 3 cups of brown rice flour for a total of 8 cups of brown rice flour.

The ingredients can frequently be found in the specialty-flour or health-foods aisle of the supermarket or in health food stores.

Per cup: 468 calories; 2g fat; 0.5g saturated fat; no cholesterol; 6g protein; 105g carbohydrate; 1g sugar; 5g fiber; 11mg sodium; 11mg calcium.

Adapted from "Artisanal Gluten-Free Cooking," by Kelli and Peter Bronski (second edition, The Experiment, 2012)

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QUINOA SALAD WITH VINAIGRETTE

Yield: 4 servings

1 cup quinoa, rinsed if necessary

¹/₄ cup red wine vinegar

¹/₄ cup olive oil

Salt

Freshly ground black pepper

¹/₂ red bell pepper, stemmed, cored, seeded and diced small

3 green onions, thinly sliced

1. Prepare the quinoa according to package directions. Refrigerate until cooled.

2. Combine the vinegar and olive oil in a small bowl and season to taste with salt and pepper. Mix together the quinoa, bell pepper, green onions and olive oil and toss with the vinaigrette. Serve chilled.

Per serving: 290 calories; 17g fat; 2g saturated fat; no cholesterol; 6g protein; 29g carbohydrate; 1g sugar; 4g fiber; 5mg sodium; 29mg calcium.

Adapted from "Artisanal Gluten-Free Cooking," by Kelli and Peter Bronski (second edition, The Experiment, 2012)

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SZECHUAN NOODLES

Yield: 6 servings

1 (12-ounce) package brown rice spaghetti or other gluten-free thin noodle

2/3 cup pineapple juice

1/3 cup gluten-free tamari or Bragg Liquid Aminos

1/3 cup brown rice vinegar

2 tablespoons toasted sesame oil

2 tablespoons gluten-free brown rice syrup

2 tablespoons minced garlic

2 tablespoons minced fresh ginger

¹/₂ teaspoon crushed red pepper flakes

¹/₂ teaspoon freshly ground black pepper

1 cup shredded carrots

¹/₂ cup thinly sliced green onions

¹/₂ cup chopped fresh cilantro

¹/₄ cup chopped fresh parsley

2 tablespoons sesame seeds (regular or black)

1. Cook noodles according to package directions. Drain, but do not rinse. Transfer to a large bowl.

2. Meanwhile, in a medium glass bowl, whisk together pineapple juice, tamari, brown rice vinegar, sesame oil, brown rice syrup, garlic, ginger and peppers.

3. Pour pineapple-juice mixture over noodles and, using a pair of tongs, toss well to coat noodles evenly. Set aside for 5 to 10 minutes.

4. Add carrots, green onions, cilantro, parsley and sesame seeds and toss well to combine.

Per serving: 290 calories; 17g fat; 2g saturated fat; no cholesterol; 6g protein; 29g carbohydrate; 1g sugar; 4g fiber; 5mg sodium; 29mg calcium.

Adapted from "The Complete Idiot's Guide to Gluten-Free Vegan Cooking," by Julieanna Hever and Beverly Lynn Bennett (Alpha Books, 2011)