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"bio": "Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.",
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"bio": "My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>",
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"bio": "\u003ca href=\"http://solutionsnaturopathiccare.com/\">Dara Thompson N.D.\u003c/a> is a Naturopathic Doctor practicing in Mill Valley, CA . She is passionate about medicine, and believes that the food we eat is an integral part of healing. Dr. Thompson studied cell and molecular biology at The Massachusetts Institute of Technology and UC Santa Cruz. She received her doctorate in naturopathic medicine at National College of Natural Medicine in Portland, Oregon, where she worked her way through school catering and teaching cooking classes. Dr. Thompson specializes in environmental medicine and providing supportive care for cancer patients. You can follow her \u003ca href=\"http://solutionsnaturopathiccare.com/blog/\">food and nutrition blog\u003c/a>.",
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"disqusTitle": "'Test Kitchen': Have Your (Gluten-Free) Cake, And Love Eating It Too",
"title": "'Test Kitchen': Have Your (Gluten-Free) Cake, And Love Eating It Too",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_79337\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_birthday-cupcakes_0131_slide-4353dd59fef0db7dedc17fafbdb999da13a7b790.jpg\">\u003cimg class=\"size-full wp-image-79337\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_birthday-cupcakes_0131_slide-4353dd59fef0db7dedc17fafbdb999da13a7b790.jpg\" alt=\"According to America's Test Kitchen, the best gluten-free flours to bake with contain four ingredients — brown rice flour, white rice flour, potato starch and tapioca starch. Courtesy of America's Test Kitchen\" width=\"1536\" height=\"1023\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">According to America's Test Kitchen, the best gluten-free flours to bake with contain four ingredients — brown rice flour, white rice flour, potato starch and tapioca starch. Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2014/03/20/291873792/test-kitchen-have-your-gluten-free-cake-and-love-eating-it-too\">Fresh Air\u003c/a> (3/20/14)\u003c/p>\n\u003cp>[audio src=\"http://pd.npr.org/anon.npr-mp3/npr/fa/2014/03/20140320_fa_01.mp3\"]\u003c/p>\n\u003cp>It took hundreds of batches of muffins, cakes and cookies before Jack Bishop and Julia Collin Davison — of the public TV series \u003cem>America's Test Kitchen\u003c/em> — figured out the best ways to make delicious baked goods without gluten. They also conducted taste tests of packaged gluten-free breads and pasta.\u003c/p>\n\u003cp>Collin Davison tells \u003cem>Fresh Air\u003c/em>'s Terry Gross that the show's normal testing procedures \"really worked to help us get at the heart of what makes gluten-free things taste just as good as traditional baked goods.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/291877375/the-how-can-it-be-gluten-free-cookbook-revolutionary-techniques-groundbreaking-r\">\u003cimg class=\"aligncenter size-full wp-image-79344\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/how-can-it-be-gluten-free-book.jpg\" alt=\"The How Can It Be Gluten Free Cookbook. Revolutionary Techniques. Groundbreaking Recipes. By America's Test Kitchen \" width=\"300\" height=\"374\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bishop and Collin Davison edited \u003cem>The How Can It Be Gluten Free Cookbook\u003c/em>. They join \u003cem>Fresh Air\u003c/em> to share tips, secrets and favorite recipes for gluten-free baking.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On what gluten is and does\u003c/strong>\u003c/p>\n\u003cp>Bishop: There are two proteins in wheat — glutenin and gliadin — and they are basically wrapped around starch molecules, and they're basically inert. But when you add water or another liquid, you are bringing those proteins back to life, and they unwind from the starch molecules and attach to each other, and the more you knead or mix the dough or the batter, the more they will attach to each other and they form this elastic network that is called gluten\u003cem>.\u003c/em>\u003c/p>\n\u003cp>The gluten is really what traps the bubbles, the carbon dioxide, that is either coming from yeast, from baking soda, from baking powder; and it's what gives bread, cookies, cake their structure. It helps turn them from doughs and batters into beautiful, risen baked goods.\u003c/p>\n\u003cp>\u003cstrong>On common problems with gluten-free foods \u003c/strong>\u003c/p>\n\u003cp>Collin Davison: Gluten is kind of magical, and so when you take it out of the equation, you're left with flours that can't absorb liquid as well, they can't absorb fat as well and they can't trap those air bubbles that are really crucial for baked goods. So you wind up with things that are ... very dense and squat; they're often greasy and they crumble apart. They don't have the binding structure of gluten.\u003c/p>\n\u003cp>\u003cstrong>On the best store-bought gluten-free flour \u003c/strong>\u003c/p>\n\u003cp>Collin Davison: The one that we found worked best universally — and that means in cookies, in bread dough, in biscuits, in muffins — was King Arthur Flour gluten-free blend. And it is very much like, actually, our recipe for gluten-free flour blend (see recipe below) in that it uses two types of rice flours — white and brown — and it also uses two types of starches, which is potato and tapioca. And those four ingredients, we found, were really the magic key to finding a blend that worked almost as good as a wheat flour.\u003c/p>\n\u003cp>\u003cstrong>On the best gluten-free pasta \u003c/strong>\u003c/p>\n\u003cp>Collin Davison: We tested every brand of gluten-free pasta we could get our hands on. We tested it plain, we tested it with sauce, and one brand really rose to the top, again, in terms of its texture and flavor, and that brand is Jovial ...\u003c/p>\n\u003cp>A lot of the brands came out really mushy; they didn't have enough texture. Of course, you'll never get gluten-free pasta that's al dente, but the Jovial came as close to al dente as you can get. Also, it didn't have any \"off flavors\" which is a bonus in this world of gluten-free products. And ... it actually tasted more like traditional wheat pasta that any of the other brands we tried ...\u003c/p>\n\u003cp>Bishop: You could tell what the pasta was going to taste like by looking at the water in the pot. The real problem with any gluten-free pasta — whether it's made of corn, quinoa or brown rice, which is what the Jovial is made of — there isn't enough structure to contain the starches that are in the pasta ...\u003c/p>\n\u003cp>The Jovial has more protein and more fiber. And basically what that does is it prevents the starch molecules from bursting. During the cooking process, the starch is hydrating and swelling, which is a good thing, so that it goes from its dry state to something that you can actually eat. But in a lot of the other gluten-free pasta brands that we tested, the starches kept on swelling and eventually they exploded, and you could look in the pot and see the starches because the pasta water was now cloudy — it basically looked like milk.\u003c/p>\n\u003cp>\u003cstrong>On foods that are impossible to make gluten-free\u003c/strong>\u003c/p>\n\u003cp>Collin Davison: I'll never say never because I always like a good challenge. ... Gluten-free phyllo dough — not something I think we can do — and a gluten-free puff pastry. That one — big question mark ...\u003c/p>\n\u003cp>Bishop: I think a croissant would be pretty hard to make gluten-free ... in large part because of the butter issue, which is the flour has so much trouble absorbing fat and you really don't want a low-fat croissant.\u003c/p>\n\u003cp>\u003cstrong>On the trick to making gluten-free sugar cookies\u003c/strong>\u003c/p>\n\u003cp>Collin Davison: You're dealing with the maximum amount of butter and sugar, and that's what gives a traditional sugar cookie its flavor. So [in the gluten-free version,] you can't use all that butter because it just leeches out and what you wind up with is fried cookies on the baking sheet, which are pretty disgusting. The other issue is that ... they'll just spread as much as they want, as much as they're allowed. ... When you're dealing with gluten-free batter or gluten-free cookie dough that doesn't have a lot of binders, it will just spread and spread ...\u003c/p>\n\u003cp>The solution ... was when you take out the sugar and you take out the butter and you take out all that flavor, you need to replace it with a different kind of flavor and fat that will stay in the cookie and the fat won't leech out during baking — and that turned out to be almonds. When you think about almonds, it has a lot of natural fat in it, and those almonds will hold onto their fat and their flavor in the oven. ... So almonds, or almond flour, was the key to the sugar cookie, along with xanthan gum [as a binder].\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"cupcakes\">\u003c/a>Dark Chocolate Cupcakes\u003c/h3>\n\u003cp>\u003cem>Why This Recipe Works\u003c/em>\u003c/p>\n\u003cp>The ultimate chocolate cupcakes are moist and tender with rich chocolate flavor. Taking a cue from the success of our moist and tender Chocolate Layer Cake, we scaled the recipe to fit in a standard 12-cup muffin tin and simply adjusted the baking time. The combination of rich chocolate flavor and light, fluffy crumb once again fooled tasters into thinking these cupcakes couldn't possibly be gluten-free. Once frosted, serve the cupcakes within a few hours.\u003c/p>\n\u003cfigure id=\"attachment_79336\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_chocolate-cupcakessmall-33b4f1eaf45d3cd38ca0568e10e6cd9e07c320b7.jpg\">\u003cimg class=\"size-full wp-image-79336\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_chocolate-cupcakessmall-33b4f1eaf45d3cd38ca0568e10e6cd9e07c320b7.jpg\" alt=\"Dark Chocolate Cupcakes. Courtesy of America's Test Kitchen\" width=\"1448\" height=\"1087\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dark Chocolate Cupcakes. Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>Makes 12 cupcakes.\u003c/p>\n\u003cp>1/2 cup vegetable oil\u003cbr>\n3 ounces bittersweet chocolate, chopped\u003cbr>\n1 ounce (1/3 cup) unsweetened cocoa powder\u003cbr>\n3 1/2 ounces (3/4 cup) ATK Gluten-Free Flour Blend (see recipe below)\u003cbr>\n3/4 teaspoon baking powder\u003cbr>\n1/2 teaspoon baking soda\u003cbr>\n1/2 teaspoon xanthan gum\u003cbr>\n1/2 teaspoon salt\u003cbr>\n2 large eggs\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n5 1/4 ounces (3/4 cup) sugar\u003cbr>\n1/2 cup whole milk\u003cbr>\n2 cups frosting\u003c/p>\n\u003cp>1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Line 12-cup muffin tin with paper or foil liners.\u003c/p>\n\u003cp>2. Microwave oil, chocolate, and cocoa together in bowl at 50 percent power, stirring occasionally, until melted, about 2 minutes. Whisk mixture until smooth, then set aside to cool slightly. In separate bowl, whisk flour blend, baking powder, baking soda, xanthan gum, and salt together.\u003c/p>\n\u003cp>3. In large bowl, whisk eggs and vanilla together. Whisk in sugar until well combined. Whisk in cooled chocolate mixture and milk until combined. Whisk in flour blend mixture until batter is thoroughly combined and smooth.\u003c/p>\n\u003cp>4. Using ice cream scoop or large spoon, portion batter evenly into prepared muffin tin. Bake until toothpick inserted into center of cupcakes comes out clean, 16 to 18 minutes, rotating muffin tin halfway through baking. Let cupcakes cool in muffin tin on wire rack for 10 minutes. Remove cupcakes from tin and let cool completely, about 1 hour. (Unfrosted cupcakes can be stored in airtight container at room temperature for up to 1 day.)\u003c/p>\n\u003cp>5. Spread or pipe frosting over top of cupcakes and serve.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The How Can It Be Gluten Free Cookbook.\u003cem> Excerpted by permission of America's Test Kitchen. \u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"cookies\">\u003c/a>Chocolate Chip Cookies\u003c/h3>\n\u003cp>\u003cem>Why This Recipe Works\u003c/em>\u003c/p>\n\u003cp>We started our testing by swapping in our flour blend for the all-purpose flour in a standard Toll House cookie recipe. It was no surprise that these cookies had problems: They were flat, sandy, and greasy. We'd discovered during our baked goods testing that gluten-free flour blends simply can't absorb as much fat as all-purpose flour can, so cutting back on the butter helped to minimize greasiness. Less butter, along with some xanthan gum, also helped alleviate the spread issue, so the cookies didn't bake up so flat. As for the sandiness, we knew from our gluten-free muffin testing that fixing this problem required a two-step approach. The starches in our blend needed more liquid as well as more time to hydrate and soften, so we added a couple tablespoons of milk and let the dough rest for 30 minutes. This resting time also had a secondary benefit: It gave the sugar time to dissolve, which led to faster caramelization in the oven. And that meant a cookie not just with deeper flavor, but also with a chewier center and crisper edges. Finally, we wanted our cookies to be less cakey and more chewy. We realized creaming the butter, as the original Toll House recipe directs, was aerating the butter too much. Melting the butter instead, and changing the ratio of brown sugar to granulated sugar, gave our cookies the right chewy texture. The extra brown sugar also gave our cookies a more complex, toffee-like flavor. Bite for bite, this was a chocolate chip cookie that could rival the best versions of the classic. Not all brands of chocolate chips are processed in a gluten-free facility, so read labels carefully.\u003c/p>\n\u003cfigure id=\"attachment_79338\" class=\"wp-caption aligncenter\" style=\"max-width: 1108px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_chocolate_chip_cookiessmall_custom-cf7e8fd10997aa8ebc0850d811e334b486dbbb9d.jpg\">\u003cimg class=\"size-full wp-image-79338\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_chocolate_chip_cookiessmall_custom-cf7e8fd10997aa8ebc0850d811e334b486dbbb9d.jpg\" alt=\"Chocolate Chip Cookies. Courtesy of America's Test Kitchen\" width=\"1108\" height=\"1421\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Chip Cookies. Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>Makes about 24 cookies.\u003c/p>\n\u003cp>8 ounces (13/4 cups) ATK Gluten-Free Flour Blend (see recipe below)\u003cbr>\n1 teaspoon baking soda\u003cbr>\n3/4 teaspoon xanthan gum\u003cbr>\n1/2 teaspoon salt\u003cbr>\n8 tablespoons unsalted butter, melted\u003cbr>\n5 1/4 ounces (3/4 cup packed) light brown sugar\u003cbr>\n2 1/3 ounces (1/3 cup) granulated sugar\u003cbr>\n1 large egg\u003cbr>\n2 tablespoons milk\u003cbr>\n1 tablespoon vanilla extract\u003cbr>\n7 1/2 ounces (11/4 cups) semisweet chocolate chips\u003c/p>\n\u003cp>1. Whisk flour blend, baking soda, xanthan gum, and salt together in medium bowl; set aside. Whisk melted butter, brown sugar, and granulated sugar together in large bowl until well combined and smooth. Whisk in egg, milk, and vanilla and continue to whisk until smooth. Stir in flour mixture with rubber spatula and mix until soft, homogeneous dough forms. Fold in chocolate chips. Cover bowl with plastic wrap and let dough rest for 30 minutes. (Dough will be sticky and soft.)\u003c/p>\n\u003cp>2. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using 2 soup spoons and working with about 11/2 tablespoons of dough at a time, portion dough and space 2 inches apart on prepared sheets. Bake cookies, 1 sheet at a time, until golden brown and edges have begun to set but centers are still soft, 11 to 13 minutes, rotating sheet halfway through baking.\u003c/p>\n\u003cp>3. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Serve warm or at room temperature. (Cookies are best eaten on day they are baked, but they can be cooled and placed immediately in airtight container and stored at room temperature for up to 1 day.)\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The How Can It Be Gluten Free Cookbook.\u003cem> Excerpted by permission of America's Test Kitchen.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"flourblend\">\u003c/a>The America's Test Kitchen Gluten-Free Flour Blend\u003c/h3>\n\u003cp>Makes 42 ounces (About 9 1/3 cups)\u003c/p>\n\u003cp>\u003cem>Be sure to use potato starch, not potato flour. Tapioca starch is also sold as tapioca flour; they are interchangeable.\u003c/em>\u003c/p>\n\u003cp>24 ounces (4 1/2 cups plus 1/3 cup) white rice flour\u003c/p>\n\u003cp>7 1/2 ounces (1 2/3 cups) brown rice flour\u003c/p>\n\u003cp>7 ounces (1 1/3 cups) potato starch\u003c/p>\n\u003cp>3 ounces (3/4 cup) tapioca starch\u003c/p>\n\u003cp>3/4 ounce (3 tablespoons) nonfat milk powder\u003c/p>\n\u003cp>Whisk all ingredients together in a large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The How Can It Be Gluten Free Cookbook.\u003cem> Excerpted by permission of America's Test Kitchen.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "\u003cem>America's Test Kitchen\u003c/em> knows how to make gluten-free food taste just as good as the regular stuff. They tell \u003cem>Fresh Air\u003c/em> about the best packaged pasta, and the secrets of gluten-free baking.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79337\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_birthday-cupcakes_0131_slide-4353dd59fef0db7dedc17fafbdb999da13a7b790.jpg\">\u003cimg class=\"size-full wp-image-79337\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_birthday-cupcakes_0131_slide-4353dd59fef0db7dedc17fafbdb999da13a7b790.jpg\" alt=\"According to America's Test Kitchen, the best gluten-free flours to bake with contain four ingredients — brown rice flour, white rice flour, potato starch and tapioca starch. Courtesy of America's Test Kitchen\" width=\"1536\" height=\"1023\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">According to America's Test Kitchen, the best gluten-free flours to bake with contain four ingredients — brown rice flour, white rice flour, potato starch and tapioca starch. Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2014/03/20/291873792/test-kitchen-have-your-gluten-free-cake-and-love-eating-it-too\">Fresh Air\u003c/a> (3/20/14)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It took hundreds of batches of muffins, cakes and cookies before Jack Bishop and Julia Collin Davison — of the public TV series \u003cem>America's Test Kitchen\u003c/em> — figured out the best ways to make delicious baked goods without gluten. They also conducted taste tests of packaged gluten-free breads and pasta.\u003c/p>\n\u003cp>Collin Davison tells \u003cem>Fresh Air\u003c/em>'s Terry Gross that the show's normal testing procedures \"really worked to help us get at the heart of what makes gluten-free things taste just as good as traditional baked goods.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/291877375/the-how-can-it-be-gluten-free-cookbook-revolutionary-techniques-groundbreaking-r\">\u003cimg class=\"aligncenter size-full wp-image-79344\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/how-can-it-be-gluten-free-book.jpg\" alt=\"The How Can It Be Gluten Free Cookbook. Revolutionary Techniques. Groundbreaking Recipes. By America's Test Kitchen \" width=\"300\" height=\"374\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bishop and Collin Davison edited \u003cem>The How Can It Be Gluten Free Cookbook\u003c/em>. They join \u003cem>Fresh Air\u003c/em> to share tips, secrets and favorite recipes for gluten-free baking.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On what gluten is and does\u003c/strong>\u003c/p>\n\u003cp>Bishop: There are two proteins in wheat — glutenin and gliadin — and they are basically wrapped around starch molecules, and they're basically inert. But when you add water or another liquid, you are bringing those proteins back to life, and they unwind from the starch molecules and attach to each other, and the more you knead or mix the dough or the batter, the more they will attach to each other and they form this elastic network that is called gluten\u003cem>.\u003c/em>\u003c/p>\n\u003cp>The gluten is really what traps the bubbles, the carbon dioxide, that is either coming from yeast, from baking soda, from baking powder; and it's what gives bread, cookies, cake their structure. It helps turn them from doughs and batters into beautiful, risen baked goods.\u003c/p>\n\u003cp>\u003cstrong>On common problems with gluten-free foods \u003c/strong>\u003c/p>\n\u003cp>Collin Davison: Gluten is kind of magical, and so when you take it out of the equation, you're left with flours that can't absorb liquid as well, they can't absorb fat as well and they can't trap those air bubbles that are really crucial for baked goods. So you wind up with things that are ... very dense and squat; they're often greasy and they crumble apart. They don't have the binding structure of gluten.\u003c/p>\n\u003cp>\u003cstrong>On the best store-bought gluten-free flour \u003c/strong>\u003c/p>\n\u003cp>Collin Davison: The one that we found worked best universally — and that means in cookies, in bread dough, in biscuits, in muffins — was King Arthur Flour gluten-free blend. And it is very much like, actually, our recipe for gluten-free flour blend (see recipe below) in that it uses two types of rice flours — white and brown — and it also uses two types of starches, which is potato and tapioca. And those four ingredients, we found, were really the magic key to finding a blend that worked almost as good as a wheat flour.\u003c/p>\n\u003cp>\u003cstrong>On the best gluten-free pasta \u003c/strong>\u003c/p>\n\u003cp>Collin Davison: We tested every brand of gluten-free pasta we could get our hands on. We tested it plain, we tested it with sauce, and one brand really rose to the top, again, in terms of its texture and flavor, and that brand is Jovial ...\u003c/p>\n\u003cp>A lot of the brands came out really mushy; they didn't have enough texture. Of course, you'll never get gluten-free pasta that's al dente, but the Jovial came as close to al dente as you can get. Also, it didn't have any \"off flavors\" which is a bonus in this world of gluten-free products. And ... it actually tasted more like traditional wheat pasta that any of the other brands we tried ...\u003c/p>\n\u003cp>Bishop: You could tell what the pasta was going to taste like by looking at the water in the pot. The real problem with any gluten-free pasta — whether it's made of corn, quinoa or brown rice, which is what the Jovial is made of — there isn't enough structure to contain the starches that are in the pasta ...\u003c/p>\n\u003cp>The Jovial has more protein and more fiber. And basically what that does is it prevents the starch molecules from bursting. During the cooking process, the starch is hydrating and swelling, which is a good thing, so that it goes from its dry state to something that you can actually eat. But in a lot of the other gluten-free pasta brands that we tested, the starches kept on swelling and eventually they exploded, and you could look in the pot and see the starches because the pasta water was now cloudy — it basically looked like milk.\u003c/p>\n\u003cp>\u003cstrong>On foods that are impossible to make gluten-free\u003c/strong>\u003c/p>\n\u003cp>Collin Davison: I'll never say never because I always like a good challenge. ... Gluten-free phyllo dough — not something I think we can do — and a gluten-free puff pastry. That one — big question mark ...\u003c/p>\n\u003cp>Bishop: I think a croissant would be pretty hard to make gluten-free ... in large part because of the butter issue, which is the flour has so much trouble absorbing fat and you really don't want a low-fat croissant.\u003c/p>\n\u003cp>\u003cstrong>On the trick to making gluten-free sugar cookies\u003c/strong>\u003c/p>\n\u003cp>Collin Davison: You're dealing with the maximum amount of butter and sugar, and that's what gives a traditional sugar cookie its flavor. So [in the gluten-free version,] you can't use all that butter because it just leeches out and what you wind up with is fried cookies on the baking sheet, which are pretty disgusting. The other issue is that ... they'll just spread as much as they want, as much as they're allowed. ... When you're dealing with gluten-free batter or gluten-free cookie dough that doesn't have a lot of binders, it will just spread and spread ...\u003c/p>\n\u003cp>The solution ... was when you take out the sugar and you take out the butter and you take out all that flavor, you need to replace it with a different kind of flavor and fat that will stay in the cookie and the fat won't leech out during baking — and that turned out to be almonds. When you think about almonds, it has a lot of natural fat in it, and those almonds will hold onto their fat and their flavor in the oven. ... So almonds, or almond flour, was the key to the sugar cookie, along with xanthan gum [as a binder].\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"cupcakes\">\u003c/a>Dark Chocolate Cupcakes\u003c/h3>\n\u003cp>\u003cem>Why This Recipe Works\u003c/em>\u003c/p>\n\u003cp>The ultimate chocolate cupcakes are moist and tender with rich chocolate flavor. Taking a cue from the success of our moist and tender Chocolate Layer Cake, we scaled the recipe to fit in a standard 12-cup muffin tin and simply adjusted the baking time. The combination of rich chocolate flavor and light, fluffy crumb once again fooled tasters into thinking these cupcakes couldn't possibly be gluten-free. Once frosted, serve the cupcakes within a few hours.\u003c/p>\n\u003cfigure id=\"attachment_79336\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_chocolate-cupcakessmall-33b4f1eaf45d3cd38ca0568e10e6cd9e07c320b7.jpg\">\u003cimg class=\"size-full wp-image-79336\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_chocolate-cupcakessmall-33b4f1eaf45d3cd38ca0568e10e6cd9e07c320b7.jpg\" alt=\"Dark Chocolate Cupcakes. Courtesy of America's Test Kitchen\" width=\"1448\" height=\"1087\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dark Chocolate Cupcakes. Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>Makes 12 cupcakes.\u003c/p>\n\u003cp>1/2 cup vegetable oil\u003cbr>\n3 ounces bittersweet chocolate, chopped\u003cbr>\n1 ounce (1/3 cup) unsweetened cocoa powder\u003cbr>\n3 1/2 ounces (3/4 cup) ATK Gluten-Free Flour Blend (see recipe below)\u003cbr>\n3/4 teaspoon baking powder\u003cbr>\n1/2 teaspoon baking soda\u003cbr>\n1/2 teaspoon xanthan gum\u003cbr>\n1/2 teaspoon salt\u003cbr>\n2 large eggs\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n5 1/4 ounces (3/4 cup) sugar\u003cbr>\n1/2 cup whole milk\u003cbr>\n2 cups frosting\u003c/p>\n\u003cp>1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Line 12-cup muffin tin with paper or foil liners.\u003c/p>\n\u003cp>2. Microwave oil, chocolate, and cocoa together in bowl at 50 percent power, stirring occasionally, until melted, about 2 minutes. Whisk mixture until smooth, then set aside to cool slightly. In separate bowl, whisk flour blend, baking powder, baking soda, xanthan gum, and salt together.\u003c/p>\n\u003cp>3. In large bowl, whisk eggs and vanilla together. Whisk in sugar until well combined. Whisk in cooled chocolate mixture and milk until combined. Whisk in flour blend mixture until batter is thoroughly combined and smooth.\u003c/p>\n\u003cp>4. Using ice cream scoop or large spoon, portion batter evenly into prepared muffin tin. Bake until toothpick inserted into center of cupcakes comes out clean, 16 to 18 minutes, rotating muffin tin halfway through baking. Let cupcakes cool in muffin tin on wire rack for 10 minutes. Remove cupcakes from tin and let cool completely, about 1 hour. (Unfrosted cupcakes can be stored in airtight container at room temperature for up to 1 day.)\u003c/p>\n\u003cp>5. Spread or pipe frosting over top of cupcakes and serve.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The How Can It Be Gluten Free Cookbook.\u003cem> Excerpted by permission of America's Test Kitchen. \u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"cookies\">\u003c/a>Chocolate Chip Cookies\u003c/h3>\n\u003cp>\u003cem>Why This Recipe Works\u003c/em>\u003c/p>\n\u003cp>We started our testing by swapping in our flour blend for the all-purpose flour in a standard Toll House cookie recipe. It was no surprise that these cookies had problems: They were flat, sandy, and greasy. We'd discovered during our baked goods testing that gluten-free flour blends simply can't absorb as much fat as all-purpose flour can, so cutting back on the butter helped to minimize greasiness. Less butter, along with some xanthan gum, also helped alleviate the spread issue, so the cookies didn't bake up so flat. As for the sandiness, we knew from our gluten-free muffin testing that fixing this problem required a two-step approach. The starches in our blend needed more liquid as well as more time to hydrate and soften, so we added a couple tablespoons of milk and let the dough rest for 30 minutes. This resting time also had a secondary benefit: It gave the sugar time to dissolve, which led to faster caramelization in the oven. And that meant a cookie not just with deeper flavor, but also with a chewier center and crisper edges. Finally, we wanted our cookies to be less cakey and more chewy. We realized creaming the butter, as the original Toll House recipe directs, was aerating the butter too much. Melting the butter instead, and changing the ratio of brown sugar to granulated sugar, gave our cookies the right chewy texture. The extra brown sugar also gave our cookies a more complex, toffee-like flavor. Bite for bite, this was a chocolate chip cookie that could rival the best versions of the classic. Not all brands of chocolate chips are processed in a gluten-free facility, so read labels carefully.\u003c/p>\n\u003cfigure id=\"attachment_79338\" class=\"wp-caption aligncenter\" style=\"max-width: 1108px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_chocolate_chip_cookiessmall_custom-cf7e8fd10997aa8ebc0850d811e334b486dbbb9d.jpg\">\u003cimg class=\"size-full wp-image-79338\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_chocolate_chip_cookiessmall_custom-cf7e8fd10997aa8ebc0850d811e334b486dbbb9d.jpg\" alt=\"Chocolate Chip Cookies. Courtesy of America's Test Kitchen\" width=\"1108\" height=\"1421\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Chip Cookies. Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>Makes about 24 cookies.\u003c/p>\n\u003cp>8 ounces (13/4 cups) ATK Gluten-Free Flour Blend (see recipe below)\u003cbr>\n1 teaspoon baking soda\u003cbr>\n3/4 teaspoon xanthan gum\u003cbr>\n1/2 teaspoon salt\u003cbr>\n8 tablespoons unsalted butter, melted\u003cbr>\n5 1/4 ounces (3/4 cup packed) light brown sugar\u003cbr>\n2 1/3 ounces (1/3 cup) granulated sugar\u003cbr>\n1 large egg\u003cbr>\n2 tablespoons milk\u003cbr>\n1 tablespoon vanilla extract\u003cbr>\n7 1/2 ounces (11/4 cups) semisweet chocolate chips\u003c/p>\n\u003cp>1. Whisk flour blend, baking soda, xanthan gum, and salt together in medium bowl; set aside. Whisk melted butter, brown sugar, and granulated sugar together in large bowl until well combined and smooth. Whisk in egg, milk, and vanilla and continue to whisk until smooth. Stir in flour mixture with rubber spatula and mix until soft, homogeneous dough forms. Fold in chocolate chips. Cover bowl with plastic wrap and let dough rest for 30 minutes. (Dough will be sticky and soft.)\u003c/p>\n\u003cp>2. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using 2 soup spoons and working with about 11/2 tablespoons of dough at a time, portion dough and space 2 inches apart on prepared sheets. Bake cookies, 1 sheet at a time, until golden brown and edges have begun to set but centers are still soft, 11 to 13 minutes, rotating sheet halfway through baking.\u003c/p>\n\u003cp>3. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Serve warm or at room temperature. (Cookies are best eaten on day they are baked, but they can be cooled and placed immediately in airtight container and stored at room temperature for up to 1 day.)\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The How Can It Be Gluten Free Cookbook.\u003cem> Excerpted by permission of America's Test Kitchen.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"flourblend\">\u003c/a>The America's Test Kitchen Gluten-Free Flour Blend\u003c/h3>\n\u003cp>Makes 42 ounces (About 9 1/3 cups)\u003c/p>\n\u003cp>\u003cem>Be sure to use potato starch, not potato flour. Tapioca starch is also sold as tapioca flour; they are interchangeable.\u003c/em>\u003c/p>\n\u003cp>24 ounces (4 1/2 cups plus 1/3 cup) white rice flour\u003c/p>\n\u003cp>7 1/2 ounces (1 2/3 cups) brown rice flour\u003c/p>\n\u003cp>7 ounces (1 1/3 cups) potato starch\u003c/p>\n\u003cp>3 ounces (3/4 cup) tapioca starch\u003c/p>\n\u003cp>3/4 ounce (3 tablespoons) nonfat milk powder\u003c/p>\n\u003cp>Whisk all ingredients together in a large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The How Can It Be Gluten Free Cookbook.\u003cem> Excerpted by permission of America's Test Kitchen.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>A cultural truth:\u003c/strong> if you're celebrating a Jewish holiday, someone's been spending quality time in the kitchen to make it happen. Every holiday has its special food, whether it's \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/latkes/\">latkes\u003c/a> for Chanukah, apples and honey (or honey cake) for Rosh Hashanah, or \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/passover/\">matzoh\u003c/a> for Passover. But my favorite holiday treats are the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/28/eating-hamans-hat-hamantaschen-for-purim/\">hamantaschen\u003c/a> baked for Purim, the early-spring, kid-friendly holiday that celebrates the bravery of Queen Esther, a wife of the Persian king Ahasuerus, in revealing a plot by Haman, the king's advisor, to destroy a community of Persian Jews. By exposing her own previously concealed Jewish identity, Esther, the king's favorite, was able to plead for mercy for her people, and Haman and his plotters perished in their stead. \u003c/p>\n\u003cp>It's a holiday that's cultural and historical, rather than specifically religious, and is celebrated accordingly as a kind of Jewish Mardi Gras, with reveling, drinking, dressing up, house-to-house visits, and (my favorite), \u003cem>mishloach manot\u003c/em>, gifts of food shared with friends and neighbors. And always included in the \u003cem>mishloach manot\u003c/em> are hamantaschen, triangular cookies with a plump center pocket filled with jam, ground poppy seeds, or chocolate. Some say they represent Haman's hat, others his ears or his pockets. However you translate them, they're a delicious, buttery cookie with a sweet and tasty filling.\u003c/p>\n\u003cp>This gluten-free version uses a mixture of potato starch, tapioca flour, and rice flour. We've also taken a little inspiration from a recent posting about \u003ca href=\"http://www.jewcy.com/jewish-food/not-your-bubbes-purim-cookies-kolooschen-recipe\">koolooschen\u003c/a> on Jewcy, Tablet magazine's lifestyle blog. Writer Rachel Harkham's invention is a cardamom-scented cookie that's part Persian koloocheh, part Eastern European hamantaschen. For filling, she suggests whole or pureed dried sour cherries; we suggest raspberry jam or a tangy filling made from dried cherries, dried cranberries, and golden raisins. \u003c/p>\n\u003ch3>Recipe: Gluten-Free Hamantaschen\u003c/h3>\n\u003cp>You can fill these with any number of fillings. Tradition calls for apricot or prune lekvar, made from dried fruit simmered with citrus juice, sugar, and water until soft, then pureed. You can also use a thick fruit spread, like raspberry or blueberry. We've included a recipe for a tart cherry-cranberry filling, made from dried sour cherries and dried cranberries. Note that the dough needs to be chilled for a few hours before rolling. If your dough remains too soft for rolling, you can roll it into balls instead. Poke the tip of your finger into the center to make an indentation for the filling, add a spoonful of jam or filling, then gently push the sides into a triangle shape. \u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cstrong>Gluten-Free Cookie Dough\u003c/strong>\t\u003c/p>\n\u003cli>8 tbsp (1 stick, 4 oz) butter or margarine, softened\t\u003c/li>\n\u003cli>1/2 cup + 2 tbsp sugar\u003c/li>\n\u003cli>1/2 tsp grated lemon rind\t\u003c/li>\n\u003cli>1 egg\u003c/li>\n\u003cli>1 tsp rosewater, orange-blossom water, or vanilla extract\u003c/li>\n\u003cli>1 tbsp fresh lemon juice\u003c/li>\n\u003cli>1 1/3 cup white rice flour\u003c/li>\n\u003cli>1/4 cup tapioca starch\u003c/li>\n\u003cli>1/3 cup potato starch\u003c/li>\n\u003cli>1 tsp ground cardamom\u003c/li>\n\u003cli>1 1/4 tsp baking powder\u003c/li>\n\u003cli>1/4 tsp salt \u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Tart Cherry-Cranberry Filling\u003c/strong> \n\u003cli>1/2 cup dried sour cherries\u003c/li>\n\u003cli>1/2 cup dried cranberries\u003c/li>\n\u003cli>1/2 cup golden raisins\u003c/li>\n\u003cli>Juice of 1 orange\u003c/li>\n\u003cli>1 tbsp water\u003c/li>\n\u003cli>2 tbsp sugar or honey, or to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. Mix lemon rind and sugar together. Using a hand-held or stand mixer or a wooden spoon, cream butter with sugar until fluffy. Beat in egg, orange juice, and rosewater, orange-blossom water, or vanilla. In a separate bowl, whisk together flours, potato starch, baking powder, cardamom, and salt. Stir flour mixture into butter mixture, mixing gently until a soft dough is formed.\u003c/p>\n\u003cp>2. Flatten into a round, wrap in plastic wrap or pop into a resealable plastic bag. Chill in the refrigerator for at least 2 hours or overnight. (Otherwise, dough will be too sticky to roll out.) While dough is chilling, making filling.\u003c/p>\n\u003cp>3. \u003cstrong>To make filling:\u003c/strong> Place ingredients in a small, heavy saucepan. Warm over low heat, stirring frequently, until fruit has softened and plumped up, raisins have plumped up, about 6 minutes. Let cool for a few minutes, then transfer to a food processor or blender. Puree until smooth. Taste and add more sugar or honey, as needed. \u003c/p>\n\u003cp>4. Preheat oven to 350ºF. Lightly dust a large wooden cutting board or countertop with rice flour. Because this dough tends to be sticky, it’s easiest to roll it out with a sheet of waxed paper between the dough and the rolling pin. This will prevent the dough from sticking and tearing as you roll. Roll out dough into a broad round, about 1/4 inch thick.\u003c/p>\n\u003cp>5. Using a 3-inch cookie cutter or a drinking glass, stamp out circles of dough. Using a spatula, move the circles onto a cookie sheet, leaving an inch or so between each one. It’s important to fill the rounds on the cookie sheet (rather than on the countertop) as they are hard to move without tearing once they’re filled. \u003c/p>\n\u003cp>6. Place a generous spoonful (about 1 tsp, depending on the size of the round) of filling in the center of each round. Fold the right and left sides of the circle into the middle and pinch the top into a point. Fold the bottom half up to meet the folded-in sides. Pinch each side to seal, forming a triangle with a patch of filling peeking out from the middle.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Bake for 15-18 minutes, until cookies are pale golden brown around the edges. Let cool on a rack.\u003c/p>\n\n",
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"excerpt": "This Saturday is Purim, a lively festival often dubbed the Jewish Mardi Gras. Stephanie Rosenbaum shares a tasty recipe for Gluten-Free Hamantaschen, the traditional triangle-shaped cookies that symbolizes the holiday. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>A cultural truth:\u003c/strong> if you're celebrating a Jewish holiday, someone's been spending quality time in the kitchen to make it happen. Every holiday has its special food, whether it's \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/latkes/\">latkes\u003c/a> for Chanukah, apples and honey (or honey cake) for Rosh Hashanah, or \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/passover/\">matzoh\u003c/a> for Passover. But my favorite holiday treats are the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/28/eating-hamans-hat-hamantaschen-for-purim/\">hamantaschen\u003c/a> baked for Purim, the early-spring, kid-friendly holiday that celebrates the bravery of Queen Esther, a wife of the Persian king Ahasuerus, in revealing a plot by Haman, the king's advisor, to destroy a community of Persian Jews. By exposing her own previously concealed Jewish identity, Esther, the king's favorite, was able to plead for mercy for her people, and Haman and his plotters perished in their stead. \u003c/p>\n\u003cp>It's a holiday that's cultural and historical, rather than specifically religious, and is celebrated accordingly as a kind of Jewish Mardi Gras, with reveling, drinking, dressing up, house-to-house visits, and (my favorite), \u003cem>mishloach manot\u003c/em>, gifts of food shared with friends and neighbors. And always included in the \u003cem>mishloach manot\u003c/em> are hamantaschen, triangular cookies with a plump center pocket filled with jam, ground poppy seeds, or chocolate. Some say they represent Haman's hat, others his ears or his pockets. However you translate them, they're a delicious, buttery cookie with a sweet and tasty filling.\u003c/p>\n\u003cp>This gluten-free version uses a mixture of potato starch, tapioca flour, and rice flour. We've also taken a little inspiration from a recent posting about \u003ca href=\"http://www.jewcy.com/jewish-food/not-your-bubbes-purim-cookies-kolooschen-recipe\">koolooschen\u003c/a> on Jewcy, Tablet magazine's lifestyle blog. Writer Rachel Harkham's invention is a cardamom-scented cookie that's part Persian koloocheh, part Eastern European hamantaschen. For filling, she suggests whole or pureed dried sour cherries; we suggest raspberry jam or a tangy filling made from dried cherries, dried cranberries, and golden raisins. \u003c/p>\n\u003ch3>Recipe: Gluten-Free Hamantaschen\u003c/h3>\n\u003cp>You can fill these with any number of fillings. Tradition calls for apricot or prune lekvar, made from dried fruit simmered with citrus juice, sugar, and water until soft, then pureed. You can also use a thick fruit spread, like raspberry or blueberry. We've included a recipe for a tart cherry-cranberry filling, made from dried sour cherries and dried cranberries. Note that the dough needs to be chilled for a few hours before rolling. If your dough remains too soft for rolling, you can roll it into balls instead. Poke the tip of your finger into the center to make an indentation for the filling, add a spoonful of jam or filling, then gently push the sides into a triangle shape. \u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cstrong>Gluten-Free Cookie Dough\u003c/strong>\t\u003c/p>\n\u003cli>8 tbsp (1 stick, 4 oz) butter or margarine, softened\t\u003c/li>\n\u003cli>1/2 cup + 2 tbsp sugar\u003c/li>\n\u003cli>1/2 tsp grated lemon rind\t\u003c/li>\n\u003cli>1 egg\u003c/li>\n\u003cli>1 tsp rosewater, orange-blossom water, or vanilla extract\u003c/li>\n\u003cli>1 tbsp fresh lemon juice\u003c/li>\n\u003cli>1 1/3 cup white rice flour\u003c/li>\n\u003cli>1/4 cup tapioca starch\u003c/li>\n\u003cli>1/3 cup potato starch\u003c/li>\n\u003cli>1 tsp ground cardamom\u003c/li>\n\u003cli>1 1/4 tsp baking powder\u003c/li>\n\u003cli>1/4 tsp salt \u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Tart Cherry-Cranberry Filling\u003c/strong> \n\u003cli>1/2 cup dried sour cherries\u003c/li>\n\u003cli>1/2 cup dried cranberries\u003c/li>\n\u003cli>1/2 cup golden raisins\u003c/li>\n\u003cli>Juice of 1 orange\u003c/li>\n\u003cli>1 tbsp water\u003c/li>\n\u003cli>2 tbsp sugar or honey, or to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. Mix lemon rind and sugar together. Using a hand-held or stand mixer or a wooden spoon, cream butter with sugar until fluffy. Beat in egg, orange juice, and rosewater, orange-blossom water, or vanilla. In a separate bowl, whisk together flours, potato starch, baking powder, cardamom, and salt. Stir flour mixture into butter mixture, mixing gently until a soft dough is formed.\u003c/p>\n\u003cp>2. Flatten into a round, wrap in plastic wrap or pop into a resealable plastic bag. Chill in the refrigerator for at least 2 hours or overnight. (Otherwise, dough will be too sticky to roll out.) While dough is chilling, making filling.\u003c/p>\n\u003cp>3. \u003cstrong>To make filling:\u003c/strong> Place ingredients in a small, heavy saucepan. Warm over low heat, stirring frequently, until fruit has softened and plumped up, raisins have plumped up, about 6 minutes. Let cool for a few minutes, then transfer to a food processor or blender. Puree until smooth. Taste and add more sugar or honey, as needed. \u003c/p>\n\u003cp>4. Preheat oven to 350ºF. Lightly dust a large wooden cutting board or countertop with rice flour. Because this dough tends to be sticky, it’s easiest to roll it out with a sheet of waxed paper between the dough and the rolling pin. This will prevent the dough from sticking and tearing as you roll. Roll out dough into a broad round, about 1/4 inch thick.\u003c/p>\n\u003cp>5. Using a 3-inch cookie cutter or a drinking glass, stamp out circles of dough. Using a spatula, move the circles onto a cookie sheet, leaving an inch or so between each one. It’s important to fill the rounds on the cookie sheet (rather than on the countertop) as they are hard to move without tearing once they’re filled. \u003c/p>\n\u003cp>6. Place a generous spoonful (about 1 tsp, depending on the size of the round) of filling in the center of each round. Fold the right and left sides of the circle into the middle and pinch the top into a point. Fold the bottom half up to meet the folded-in sides. Pinch each side to seal, forming a triangle with a patch of filling peeking out from the middle.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Bake for 15-18 minutes, until cookies are pale golden brown around the edges. Let cool on a rack.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Don't Poison the Guests: Advice on Food Allergies, Intolerances and Sensitivities",
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"content": "\u003cfigure id=\"attachment_75739\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/firstone.jpg\">\u003cimg class=\"size-full wp-image-75739\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/firstone.jpg\" alt=\"New challenge for hosts: pull off a delicious dinner without knocking off your guests. Illustration: Lila Volkas\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">New challenge for hosts: pull off a delicious dinner without knocking off your guests. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Illustrations by\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">\u003cstrong>Lila Volkas\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>As her friend spooned a ladle of steaming, scalloped potatoes onto Tara’s plate, he murmured, “Oh, I always put a bit of flour in the sauce, I’m sure a little won’t hurt you.”\u003c/p>\n\u003cp>“Yeah, right,” replied Tara, who has \u003ca href=\"http://www.csaceliacs.info/celiac_disease_defined.jsp\">celiac disease\u003c/a> and had provided her host with a complete rundown of her extreme intolerance to gluten, “if you want me to end this evening in an ambulance!”\u003c/p>\n\u003cp>Modern menus have turned into minefields, as it seems that everyone and their little brother asserts their sensitivity to something: nuts, wheat, dairy, soy, eggs, fish--even cilantro. Suddenly, it’s puzzling or even perilous to invite people over for a simple meal. What’s the difference between a trendy, personal preference and a life-threatening condition and what can we serve that all our guests will enjoy without a trip to the ER?\u003c/p>\n\u003cfigure id=\"attachment_75740\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/burp.jpg\">\u003cimg class=\"size-full wp-image-75740\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/burp.jpg\" alt=\"Many people are sensitive to bell peppers. Illustration: Lila Volkas\" width=\"1000\" height=\"751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many people are sensitive to bell peppers. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>When I cook for friends, I always inquire about their dietary restrictions, because I have a collection of my own: bell peppers make me burp, and dairy, wheat, and soy cause painful bloating. But luckily, my food \u003ca href=\"http://www.mayoclinic.com/health/food-allergy/AN01109\">intolerances are not the same as allergies \u003c/a>and thus are easily managed. Lacking the right enzymes to digest these foods, I do best just avoiding them, but I’ve also found some workarounds.\u003c/p>\n\u003cfigure id=\"attachment_75741\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/milk-fat.jpg\">\u003cimg class=\"size-full wp-image-75741\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/milk-fat.jpg\" alt=\"Smaller fat molecules make goat milk easier to digest than cow milk. Illustration: Lila Volkas\" width=\"1000\" height=\"589\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smaller fat molecules make goat milk easier to digest than cow milk. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.goatpatrol-horseshoeing.com/goat-farm-products-services/goat-milk-products/\">Goat milk\u003c/a>, for instance, is much easier to digest than cow’s milk because it contains less lactose and its fat molecules are one-fifth the size of those in the bovine beverage. So I only pig out on goat cheese. If someone offers me a tempting slice of their homemade pumpkin bread, I can pop a couple of \u003ca href=\"http://www.enzymedica.com/store/GlutenEase\">enzyme pills\u003c/a>, which usually do the trick. And even if I unknowingly consume a bite of wheat or dairy, while I might be uncomfortable for the rest of the evening, it won’t send me to the hospital.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Not so for my friend Rachel, who has severe allergies to a host of foods, especially fish and nuts. These extreme allergies run in her family and compel her to carry a \u003ca href=\"http://en.wikipedia.org/wiki/Epinephrine_autoinjector\">self-injecting dose of epinephrine\u003c/a>, which might just save her life.\u003c/p>\n\u003cp>Scientists cannot yet explain \u003ca href=\"http://www.npr.org/2013/04/15/177319365/the-doctor-trying-to-solve-the-mystery-of-food-allergies\">the recent rapid growth\u003c/a> in the number of people (especially children) who suffer from potentially fatal food allergies. Nearly \u003ca href=\"http://www.foodallergy.org/facts-and-stats\">15 million Americans\u003c/a> have a moderate to severe food allergy. This now includes 1 in every 10 preschoolers, a rate that has more than doubled in the last decade.\u003c/p>\n\u003cp>These life-threatening allergies are a disorder of the immune system, in which the body sees the allergen as a foreign invader and mobilizes its forces to attack by releasing histamine and other powerful chemicals that trigger allergic symptoms, such as nausea, hives, itching, swelling, and shortness of breath.\u003c/p>\n\u003cfigure id=\"attachment_75743\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/fish.jpg\">\u003cimg class=\"size-full wp-image-75743\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/fish.jpg\" alt=\"Even a sharing a kiss with someone who just ate fish is enough to unleash a vicious anaphylactic reaction. Illustration: Lila Volkas\" width=\"1000\" height=\"681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even a sharing a kiss with someone who just ate fish is enough to unleash a vicious anaphylactic reaction. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It only takes a tiny bit of the offending food to unleash \u003ca href=\"http://en.wikipedia.org/wiki/Anaphylaxis\">anaphylaxis\u003c/a> which can lead to death in a matter of minutes. Even kissing a person who just snacked on sushi or polished off a PB & J is enough to spark an onset of dire symptoms.\u003c/p>\n\u003cp>With more children suffering from severe allergies, their parents try to cope by taking full control of everything their children put in their mouths--a daunting task. But recent news of a \u003ca href=\"http://www.nytimes.com/2013/03/10/magazine/can-a-radical-new-treatment-save-children-with-severe-allergies.html?pagewanted=all&_r=0\">new therapy\u003c/a> has shown promising results in desensitizing even those with multiple allergies.\u003c/p>\n\u003cp>When my friend Rachel was in her twenties and had a battery of allergy tests, her doctor noticed obvious positive results for allergies to many fish, but didn’t see a reaction to salmon and so recommended that she cautiously experiment with it. The next time Rachel and her husband went out to dinner, he ordered the grilled salmon and she dipped her fork into a drop of salmon juice run-off, but the minute it hit her tongue, Rachel immediately felt a tell-tale itching sensation on her lips. Her husband rushed her to the hospital and she made it just as her throat was dangerously starting to swell.\u003c/p>\n\u003cp>Now, Rachel picks her restaurants carefully (avoiding fish-forward cuisines like Japanese or even Thai, where fish sauce is a common ingredient although it’s not always listed on the menu). She informs waiters and friends that she cannot have any nuts or fish or even anything that came in contact with these foods.\u003c/p>\n\u003cp>“Sometimes people just don’t understand the severity of this condition,“ Rachel tells me. “Last summer, I was invited to a friend’s barbeque and although he assured me he would be preparing chicken and burgers, when I arrived I saw a plate of fish sitting by the grill. I was horrified. My friend had good intentions, but didn't understand that cooking my chicken next to his fish could cause an allergic reaction. In the end, to my immense relief, he decided not to cook any fish that night.”\u003c/p>\n\u003cfigure id=\"attachment_75744\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/glutino.jpg\">\u003cimg class=\"size-full wp-image-75744\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/glutino.jpg\" alt=\"For those with celiac disease, gluten acts like an alien invader and tramples the villi in their small intestines. Illustration: Lila Volkas\" width=\"1000\" height=\"683\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For those with celiac disease, gluten acts like an alien invader and tramples the villi in their small intestines. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Celiac disease is another autoimmune disorder, but one that targets the small intestines. \u003ca href=\"http://www.webmd.com/digestive-disorders/celiac-disease/celiac-disease-what-happens\">Gluten destroys the villi\u003c/a>, which are fingerlike projections lining the small intestines, where the vitamins and nutrients from the foods we eat are supposed to get absorbed. Continued exposure to gluten often wreaks havoc on the entire body.\u003c/p>\n\u003cp>My friend Tara only discovered she had celiac in her mid-30s, after a lifetime of assorted complaints (skin problems, arthritis and digestive issues). After a few months on a trip in India, (with its rice-based diet), her symptoms inexplicably improved. But when she returned to California, they worsened. A clever doctor made the connection and the diagnosis.\u003c/p>\n\u003cp>“Twenty-five years ago, there weren’t many resources for those who have to eat gluten-free,” says Tara, “but thankfully now there is so much more awareness, gluten-free products even restaurants with gluten-free menus. “And \u003ca href=\"http://www.mariposabaking.com/\">Mariposa Bakery\u003c/a> in Oakland,” adds Tara smiling, thinking about their cupcakes. Tara has become an expert gluten-free baker herself so that she does not have to feel deprived.\u003c/p>\n\u003cp>For both my friends Tara and Rachel, getting invited over to someone’s house for dinner necessitates preparation and backup plans. They let their hosts know their dietary restrictions and often offer to bring a dish to share. If they are going to a large event where it won’t be easy to know for sure what possible allergens are in the food, they may eat something at home first, or bring an emergency back-up snack, just in case.\u003c/p>\n\u003cp>Like my problem with peppers, some food sensitivities don’t fall neatly into the categories of intolerance or allergy. Take the \u003ca href=\"http://foodreference.about.com/od/Herbs-and-Spices/a/Why-Does-Cilantro-Taste-Soapy.htm\">great cilantro divide\u003c/a>. Genetics seems to determine whether we love the fragrant green leaves or find their flavor reminiscent of soap.\u003c/p>\n\u003cp>And while the focus here is on medical conditions, strongly held personal preferences and practices -- from \u003ca href=\"http://en.wikipedia.org/wiki/Veganism\">veganism\u003c/a> to the \u003ca href=\"http://en.wikipedia.org/wiki/Paleolithic_diet\">Paleo diet\u003c/a> -- can be just as fervently followed and thus present their own set of hosting hurdles.\u003c/p>\n\u003ch3>ADVICE FOR THE HOST\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>What are the best ways to deal with this array of possible food proscriptions? It depends on the size of the group you are cooking for. If it’s an intimate dinner for a couple of friends, you can probably make the whole meal conform to their dietary needs and thus be assured of a relaxed evening for everyone. Here are some other strategies if you are coordinating a large potluck or serving a buffet for 100.\u003c/p>\n\u003cfigure id=\"attachment_75745\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/salad.jpg\">\u003cimg class=\"size-full wp-image-75745\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/salad.jpg\" alt=\"Thoughtful hosting: a make your own salad bar. Illustration: Lila Volkas\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thoughtful hosting: a \"make-your-own\" salad bar. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>TIPS\u003c/h3>\n\u003cul>\n\u003cli>Ask guests re: dietary restrictions before you plan your menu. If you are unsure of the specifics of their sensitivities, ask clarifying questions.\u003c/li>\n\u003cli>Keep the labels, boxes and bags of foods you used, so guests with allergies can check them out. Sometimes they will recognize a benign sounding ingredient as potentially harmful.\u003c/li>\n\u003cli>On a buffet table: a card next to each dish, detailing ingredients will be much appreciated.\u003c/li>\n\u003cli>Since even a small amount of an allergen can make people sick, avoid cross-contamination of utensils, dishes and cutting surfaces with offending foods.\u003c/li>\n\u003cli>A “make-your-own” bar for salads, tacos or ice cream sundaes, etc. will allow guests the freedom to include or avoid ingredients.\u003c/li>\n\u003cli>Provide questionable add-ins in separate bowls, each with its own spoon, to avoid cross-contamination\u003c/li>\n\u003cli>For a potluck or buffet, set aside a corner of the table for g/f, nut-free, vegan, etc. so these dishes can be grouped together.\u003c/li>\n\u003cli>Read labels. There may be hidden ingredients that you are not aware of, (e.g., regular soy-sauce contains gluten; while wheat-free tamari does not).\u003c/li>\n\u003cli>Don’t take it personally, if a friend declines to try your prize-winning ceviche or sculpted marzipan fruits.\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Wheat, nuts, fish, dairy--seems like everyone is allergic to something these days. What's a host to do? An illustrated guide to the difference between intolerance and allergy. And tips for cooking for those with these conditions (and having them leave sated --and alive.)",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75739\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/firstone.jpg\">\u003cimg class=\"size-full wp-image-75739\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/firstone.jpg\" alt=\"New challenge for hosts: pull off a delicious dinner without knocking off your guests. Illustration: Lila Volkas\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">New challenge for hosts: pull off a delicious dinner without knocking off your guests. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Illustrations by\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">\u003cstrong>Lila Volkas\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>As her friend spooned a ladle of steaming, scalloped potatoes onto Tara’s plate, he murmured, “Oh, I always put a bit of flour in the sauce, I’m sure a little won’t hurt you.”\u003c/p>\n\u003cp>“Yeah, right,” replied Tara, who has \u003ca href=\"http://www.csaceliacs.info/celiac_disease_defined.jsp\">celiac disease\u003c/a> and had provided her host with a complete rundown of her extreme intolerance to gluten, “if you want me to end this evening in an ambulance!”\u003c/p>\n\u003cp>Modern menus have turned into minefields, as it seems that everyone and their little brother asserts their sensitivity to something: nuts, wheat, dairy, soy, eggs, fish--even cilantro. Suddenly, it’s puzzling or even perilous to invite people over for a simple meal. What’s the difference between a trendy, personal preference and a life-threatening condition and what can we serve that all our guests will enjoy without a trip to the ER?\u003c/p>\n\u003cfigure id=\"attachment_75740\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/burp.jpg\">\u003cimg class=\"size-full wp-image-75740\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/burp.jpg\" alt=\"Many people are sensitive to bell peppers. Illustration: Lila Volkas\" width=\"1000\" height=\"751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many people are sensitive to bell peppers. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>When I cook for friends, I always inquire about their dietary restrictions, because I have a collection of my own: bell peppers make me burp, and dairy, wheat, and soy cause painful bloating. But luckily, my food \u003ca href=\"http://www.mayoclinic.com/health/food-allergy/AN01109\">intolerances are not the same as allergies \u003c/a>and thus are easily managed. Lacking the right enzymes to digest these foods, I do best just avoiding them, but I’ve also found some workarounds.\u003c/p>\n\u003cfigure id=\"attachment_75741\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/milk-fat.jpg\">\u003cimg class=\"size-full wp-image-75741\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/milk-fat.jpg\" alt=\"Smaller fat molecules make goat milk easier to digest than cow milk. Illustration: Lila Volkas\" width=\"1000\" height=\"589\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smaller fat molecules make goat milk easier to digest than cow milk. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.goatpatrol-horseshoeing.com/goat-farm-products-services/goat-milk-products/\">Goat milk\u003c/a>, for instance, is much easier to digest than cow’s milk because it contains less lactose and its fat molecules are one-fifth the size of those in the bovine beverage. So I only pig out on goat cheese. If someone offers me a tempting slice of their homemade pumpkin bread, I can pop a couple of \u003ca href=\"http://www.enzymedica.com/store/GlutenEase\">enzyme pills\u003c/a>, which usually do the trick. And even if I unknowingly consume a bite of wheat or dairy, while I might be uncomfortable for the rest of the evening, it won’t send me to the hospital.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Not so for my friend Rachel, who has severe allergies to a host of foods, especially fish and nuts. These extreme allergies run in her family and compel her to carry a \u003ca href=\"http://en.wikipedia.org/wiki/Epinephrine_autoinjector\">self-injecting dose of epinephrine\u003c/a>, which might just save her life.\u003c/p>\n\u003cp>Scientists cannot yet explain \u003ca href=\"http://www.npr.org/2013/04/15/177319365/the-doctor-trying-to-solve-the-mystery-of-food-allergies\">the recent rapid growth\u003c/a> in the number of people (especially children) who suffer from potentially fatal food allergies. Nearly \u003ca href=\"http://www.foodallergy.org/facts-and-stats\">15 million Americans\u003c/a> have a moderate to severe food allergy. This now includes 1 in every 10 preschoolers, a rate that has more than doubled in the last decade.\u003c/p>\n\u003cp>These life-threatening allergies are a disorder of the immune system, in which the body sees the allergen as a foreign invader and mobilizes its forces to attack by releasing histamine and other powerful chemicals that trigger allergic symptoms, such as nausea, hives, itching, swelling, and shortness of breath.\u003c/p>\n\u003cfigure id=\"attachment_75743\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/fish.jpg\">\u003cimg class=\"size-full wp-image-75743\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/fish.jpg\" alt=\"Even a sharing a kiss with someone who just ate fish is enough to unleash a vicious anaphylactic reaction. Illustration: Lila Volkas\" width=\"1000\" height=\"681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even a sharing a kiss with someone who just ate fish is enough to unleash a vicious anaphylactic reaction. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It only takes a tiny bit of the offending food to unleash \u003ca href=\"http://en.wikipedia.org/wiki/Anaphylaxis\">anaphylaxis\u003c/a> which can lead to death in a matter of minutes. Even kissing a person who just snacked on sushi or polished off a PB & J is enough to spark an onset of dire symptoms.\u003c/p>\n\u003cp>With more children suffering from severe allergies, their parents try to cope by taking full control of everything their children put in their mouths--a daunting task. But recent news of a \u003ca href=\"http://www.nytimes.com/2013/03/10/magazine/can-a-radical-new-treatment-save-children-with-severe-allergies.html?pagewanted=all&_r=0\">new therapy\u003c/a> has shown promising results in desensitizing even those with multiple allergies.\u003c/p>\n\u003cp>When my friend Rachel was in her twenties and had a battery of allergy tests, her doctor noticed obvious positive results for allergies to many fish, but didn’t see a reaction to salmon and so recommended that she cautiously experiment with it. The next time Rachel and her husband went out to dinner, he ordered the grilled salmon and she dipped her fork into a drop of salmon juice run-off, but the minute it hit her tongue, Rachel immediately felt a tell-tale itching sensation on her lips. Her husband rushed her to the hospital and she made it just as her throat was dangerously starting to swell.\u003c/p>\n\u003cp>Now, Rachel picks her restaurants carefully (avoiding fish-forward cuisines like Japanese or even Thai, where fish sauce is a common ingredient although it’s not always listed on the menu). She informs waiters and friends that she cannot have any nuts or fish or even anything that came in contact with these foods.\u003c/p>\n\u003cp>“Sometimes people just don’t understand the severity of this condition,“ Rachel tells me. “Last summer, I was invited to a friend’s barbeque and although he assured me he would be preparing chicken and burgers, when I arrived I saw a plate of fish sitting by the grill. I was horrified. My friend had good intentions, but didn't understand that cooking my chicken next to his fish could cause an allergic reaction. In the end, to my immense relief, he decided not to cook any fish that night.”\u003c/p>\n\u003cfigure id=\"attachment_75744\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/glutino.jpg\">\u003cimg class=\"size-full wp-image-75744\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/glutino.jpg\" alt=\"For those with celiac disease, gluten acts like an alien invader and tramples the villi in their small intestines. Illustration: Lila Volkas\" width=\"1000\" height=\"683\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For those with celiac disease, gluten acts like an alien invader and tramples the villi in their small intestines. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Celiac disease is another autoimmune disorder, but one that targets the small intestines. \u003ca href=\"http://www.webmd.com/digestive-disorders/celiac-disease/celiac-disease-what-happens\">Gluten destroys the villi\u003c/a>, which are fingerlike projections lining the small intestines, where the vitamins and nutrients from the foods we eat are supposed to get absorbed. Continued exposure to gluten often wreaks havoc on the entire body.\u003c/p>\n\u003cp>My friend Tara only discovered she had celiac in her mid-30s, after a lifetime of assorted complaints (skin problems, arthritis and digestive issues). After a few months on a trip in India, (with its rice-based diet), her symptoms inexplicably improved. But when she returned to California, they worsened. A clever doctor made the connection and the diagnosis.\u003c/p>\n\u003cp>“Twenty-five years ago, there weren’t many resources for those who have to eat gluten-free,” says Tara, “but thankfully now there is so much more awareness, gluten-free products even restaurants with gluten-free menus. “And \u003ca href=\"http://www.mariposabaking.com/\">Mariposa Bakery\u003c/a> in Oakland,” adds Tara smiling, thinking about their cupcakes. Tara has become an expert gluten-free baker herself so that she does not have to feel deprived.\u003c/p>\n\u003cp>For both my friends Tara and Rachel, getting invited over to someone’s house for dinner necessitates preparation and backup plans. They let their hosts know their dietary restrictions and often offer to bring a dish to share. If they are going to a large event where it won’t be easy to know for sure what possible allergens are in the food, they may eat something at home first, or bring an emergency back-up snack, just in case.\u003c/p>\n\u003cp>Like my problem with peppers, some food sensitivities don’t fall neatly into the categories of intolerance or allergy. Take the \u003ca href=\"http://foodreference.about.com/od/Herbs-and-Spices/a/Why-Does-Cilantro-Taste-Soapy.htm\">great cilantro divide\u003c/a>. Genetics seems to determine whether we love the fragrant green leaves or find their flavor reminiscent of soap.\u003c/p>\n\u003cp>And while the focus here is on medical conditions, strongly held personal preferences and practices -- from \u003ca href=\"http://en.wikipedia.org/wiki/Veganism\">veganism\u003c/a> to the \u003ca href=\"http://en.wikipedia.org/wiki/Paleolithic_diet\">Paleo diet\u003c/a> -- can be just as fervently followed and thus present their own set of hosting hurdles.\u003c/p>\n\u003ch3>ADVICE FOR THE HOST\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What are the best ways to deal with this array of possible food proscriptions? It depends on the size of the group you are cooking for. If it’s an intimate dinner for a couple of friends, you can probably make the whole meal conform to their dietary needs and thus be assured of a relaxed evening for everyone. Here are some other strategies if you are coordinating a large potluck or serving a buffet for 100.\u003c/p>\n\u003cfigure id=\"attachment_75745\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/salad.jpg\">\u003cimg class=\"size-full wp-image-75745\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/salad.jpg\" alt=\"Thoughtful hosting: a make your own salad bar. Illustration: Lila Volkas\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thoughtful hosting: a \"make-your-own\" salad bar. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>TIPS\u003c/h3>\n\u003cul>\n\u003cli>Ask guests re: dietary restrictions before you plan your menu. If you are unsure of the specifics of their sensitivities, ask clarifying questions.\u003c/li>\n\u003cli>Keep the labels, boxes and bags of foods you used, so guests with allergies can check them out. Sometimes they will recognize a benign sounding ingredient as potentially harmful.\u003c/li>\n\u003cli>On a buffet table: a card next to each dish, detailing ingredients will be much appreciated.\u003c/li>\n\u003cli>Since even a small amount of an allergen can make people sick, avoid cross-contamination of utensils, dishes and cutting surfaces with offending foods.\u003c/li>\n\u003cli>A “make-your-own” bar for salads, tacos or ice cream sundaes, etc. will allow guests the freedom to include or avoid ingredients.\u003c/li>\n\u003cli>Provide questionable add-ins in separate bowls, each with its own spoon, to avoid cross-contamination\u003c/li>\n\u003cli>For a potluck or buffet, set aside a corner of the table for g/f, nut-free, vegan, etc. so these dishes can be grouped together.\u003c/li>\n\u003cli>Read labels. There may be hidden ingredients that you are not aware of, (e.g., regular soy-sauce contains gluten; while wheat-free tamari does not).\u003c/li>\n\u003cli>Don’t take it personally, if a friend declines to try your prize-winning ceviche or sculpted marzipan fruits.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Glamorous Comfort Food: Succulent Braised Short Ribs for Christmas",
"title": "Glamorous Comfort Food: Succulent Braised Short Ribs for Christmas",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75590\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finished-shortribs-2a.jpg\">\u003cimg class=\"size-full wp-image-75590\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finished-shortribs-2a.jpg\" alt=\"Braised Short Ribs with Gremolata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Braised Short Ribs with Gremolata. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>When I was in my late 20s (longer ago than I care to remember) it suddenly dawned on me that Christmas dinner didn’t need to be a re-hash of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/28/bay-area-bites-thanksgiving-menu-2013/\">Thanksgiving dinner\u003c/a>. For as long as I remember growing up, we’d always have turkey for T-day and for Christmas day. But I’m not a big turkey fan (unless it’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/13/deconstructed-turkey-a-succulent-alternative-to-a-thanksgiving-classic/\">deconstructed\u003c/a>), and the two holidays are so close together that it always meant turkey overload.\u003c/p>\n\u003cp>Suddenly, my decision was freeing. I could make anything I wanted! Well, sort of, because I typically spend Christmas with my family, and they seem to have opinions. Thus began the tradition of the Feast to End All Feasts. The planning usually starts in September between my brother and me (we seem to have the strongest, loudest opinions) and negotiations can take a month. Or two. I mean, you need to allow time to come up with an elaborate meal.\u003c/p>\n\u003cp>At the heart of the meal is always a cut of meat that is typically pricey and that we wouldn’t normally eat any other time of the year. All other elements of the meal, the starters, side dishes, and dessert, follow from and are influenced by that decision. Over the years we’ve made prime rib, chateaubriand, roast of veal, breast of veal, beef tenderloin, osso buco, bacon-wrapped filet mignon, and the list goes on. Always we choose the best quality, free-range/pasture-raised, organic meat from local producers that we can find (shout-outs to \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>, \u003ca href=\"http://prmeatco.com/\">Prather Ranch\u003c/a>, and \u003ca href=\"http://www.avedanos.com/\">Avedano’s\u003c/a>!).\u003c/p>\n\u003cfigure id=\"attachment_75492\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib4a.jpg\">\u003cimg class=\"size-full wp-image-75492\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib4a.jpg\" alt=\"Beef Shortribs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef Shortribs. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, once upon a time, before I was the mother of a very active 2-year-old, I had the time and energy to do that. Nowadays, I still want our Christmas Day dinner to be elaborate and special, something we don’t do any other time of year, but I don’t want to spend the entire day sweating over the oven.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Enter the \u003ca href=\"http://www.amazon.com/b?node=289940\">slow cooker\u003c/a>. Now, this is a great tool for anyone who wants to mostly be hands off, but still create some delectable braised meat. You do have to take the time to brown your meat and veggies, and be mindful of not putting too much liquid into it (it doesn’t evaporate as readily as if you were braising in the oven or on the stovetop), but it will free up your oven and stovetop and once it’s in, you are pretty much done. And the best part is, you can still be elaborate and create something decadent and special.\u003c/p>\n\u003cfigure id=\"attachment_75468\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib-crockpot26.jpg\">\u003cimg class=\"size-full wp-image-75468\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib-crockpot26.jpg\" alt=\"Crock Pot slow cooker. Photo: Wendy Goodfriend \" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crock Pot slow cooker. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>This year, we are making braised short ribs, slowly simmered in red wine, broth, a myriad of sweet veggies, and some lovely herbs. They emerge from the slow cooker falling apart, bathed in a rich sauce, and are perfect as the centerpiece of Christmas dinner. A sprinkling of gremolata (a mixture of finely minced parsley, garlic, and lemon zest) on top adds zingy freshness, a nice counterpoint to the very rich meat.\u003c/p>\n\u003cp>Serve the ribs over creamy polenta or mashed potatoes, or with crispy-creamy British roasted potatoes. Any leftovers can be shredded, mixed with the sauce, and served over fresh pappardelle the next day.\u003c/p>\n\u003cfigure id=\"attachment_75472\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib-ingredients.jpg\">\u003cimg class=\"size-full wp-image-75472\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib-ingredients.jpg\" alt=\"Braised Shortribs ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Braised Shortribs ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Braised Short Ribs with Gremolata\u003c/h3>\n\u003cp>\u003cem>Serves 6–8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 lbs English-cut beef short ribs (about 6 large pieces)*\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>2 tablespoons canola oil\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>1 medium yellow onion, finely chopped\u003c/li>\n\u003cli>2 small carrots, peeled and finely diced\u003c/li>\n\u003cli>2 small celery stalks, finely chopped\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1 can (2 cups) diced tomatoes\u003c/li>\n\u003cli>1 cup full-bodied red wine (I used Barbera d’Asti)\u003c/li>\n\u003cli>1 cup low-sodium chicken stock\u003c/li>\n\u003cli>A few sprigs each of fresh thyme and oregano\u003c/li>\n\u003cli>1 scant tablespoon finely chopped fresh rosemary\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>For the gremolata:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/3 cup minced fresh Italian flat-leaf parsley leaves\u003c/li>\n\u003cli>Finely grated zest of 1 large Meyer lemon\u003c/li>\n\u003cli>1 garlic clove, finely grated\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cstrong>Note:\u003c/strong> I like to use English-cut where the ribs are separated from one another along the bone, and the meat sits up on top. You can also use thick-cut flanken style ribs, where the meat is cut across the ribs (don’t use the very thin cut flanken style ribs, which are used traditionally for Korean kalbi).\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Generously sprinkle the ribs all over with salt. In a large, heavy frying pan, warm the oils over high heat until it is nearly smoking. Sear the ribs, in batches if necessary, until deep brown all on sides. Remove the short ribs to a plate, then transfer to the slow cooker, placing them in an even layer.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75484,75475,75477,75479,75480,75487\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Discard all but 2 tablespoons of the fat. Reduce the heat to medium-high and add the onion, carrots, and celery to the pan. Cook, stirring, until browned and softened, scraping the bottom of the pan with a wooden spoon to dislodge any brown bits, about 6 minutes. Season with a little salt and pepper and stir in the garlic, tomatoes and juices, chicken stock, red wine and the herbs. Bring the mixture to a boil, then pour over the ribs in the slow cooker. Set the cooker to low heat and braise for 7–8 hours, or until the meat is very tender and is falling off the bones.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75466,75489,75490,75481,75488,75460,75463,75462,75465,75461,75464,75468\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>If you don’t have a slow cooker, preheat the oven to 300F. Sear the short ribs in a large, wide Dutch oven. Return the short ribs to the pan after you sauté the vegetables and add the rest of the ingredients. Cover with aluminum foil and the Dutch oven lid and place in the oven. Cook for 2–3 hours, or until the meat is very tender and is falling off the bones.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>To make the gremolata, in a small bowl, combine the parsley, lemon zest, and garlic and toss together until well combined. Serve the short ribs topped with some of the braising juices and vegetables and a healthy sprinkle of gremolata.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75469,75456,75457\"]\u003c/p>\n\u003cfigure id=\"attachment_75586\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finished-shortribs-2.jpg\">\u003cimg class=\"size-full wp-image-75586\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finished-shortribs-2.jpg\" alt=\"Serve the short ribs topped with some of the braising juices and vegetables and a healthy sprinkle of gremolata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve the short ribs topped with some of the braising juices and vegetables and a healthy sprinkle of gremolata. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Rich and decadent doesn’t have to mean hours sweating over the stove, or a huge dent in your wallet. Make these succulent braised short ribs the centerpiece of your Christmas dinner, and you won’t be disappointed.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75590\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finished-shortribs-2a.jpg\">\u003cimg class=\"size-full wp-image-75590\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finished-shortribs-2a.jpg\" alt=\"Braised Short Ribs with Gremolata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Braised Short Ribs with Gremolata. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>When I was in my late 20s (longer ago than I care to remember) it suddenly dawned on me that Christmas dinner didn’t need to be a re-hash of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/28/bay-area-bites-thanksgiving-menu-2013/\">Thanksgiving dinner\u003c/a>. For as long as I remember growing up, we’d always have turkey for T-day and for Christmas day. But I’m not a big turkey fan (unless it’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/13/deconstructed-turkey-a-succulent-alternative-to-a-thanksgiving-classic/\">deconstructed\u003c/a>), and the two holidays are so close together that it always meant turkey overload.\u003c/p>\n\u003cp>Suddenly, my decision was freeing. I could make anything I wanted! Well, sort of, because I typically spend Christmas with my family, and they seem to have opinions. Thus began the tradition of the Feast to End All Feasts. The planning usually starts in September between my brother and me (we seem to have the strongest, loudest opinions) and negotiations can take a month. Or two. I mean, you need to allow time to come up with an elaborate meal.\u003c/p>\n\u003cp>At the heart of the meal is always a cut of meat that is typically pricey and that we wouldn’t normally eat any other time of the year. All other elements of the meal, the starters, side dishes, and dessert, follow from and are influenced by that decision. Over the years we’ve made prime rib, chateaubriand, roast of veal, breast of veal, beef tenderloin, osso buco, bacon-wrapped filet mignon, and the list goes on. Always we choose the best quality, free-range/pasture-raised, organic meat from local producers that we can find (shout-outs to \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>, \u003ca href=\"http://prmeatco.com/\">Prather Ranch\u003c/a>, and \u003ca href=\"http://www.avedanos.com/\">Avedano’s\u003c/a>!).\u003c/p>\n\u003cfigure id=\"attachment_75492\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib4a.jpg\">\u003cimg class=\"size-full wp-image-75492\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib4a.jpg\" alt=\"Beef Shortribs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef Shortribs. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, once upon a time, before I was the mother of a very active 2-year-old, I had the time and energy to do that. Nowadays, I still want our Christmas Day dinner to be elaborate and special, something we don’t do any other time of year, but I don’t want to spend the entire day sweating over the oven.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Enter the \u003ca href=\"http://www.amazon.com/b?node=289940\">slow cooker\u003c/a>. Now, this is a great tool for anyone who wants to mostly be hands off, but still create some delectable braised meat. You do have to take the time to brown your meat and veggies, and be mindful of not putting too much liquid into it (it doesn’t evaporate as readily as if you were braising in the oven or on the stovetop), but it will free up your oven and stovetop and once it’s in, you are pretty much done. And the best part is, you can still be elaborate and create something decadent and special.\u003c/p>\n\u003cfigure id=\"attachment_75468\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib-crockpot26.jpg\">\u003cimg class=\"size-full wp-image-75468\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib-crockpot26.jpg\" alt=\"Crock Pot slow cooker. Photo: Wendy Goodfriend \" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crock Pot slow cooker. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>This year, we are making braised short ribs, slowly simmered in red wine, broth, a myriad of sweet veggies, and some lovely herbs. They emerge from the slow cooker falling apart, bathed in a rich sauce, and are perfect as the centerpiece of Christmas dinner. A sprinkling of gremolata (a mixture of finely minced parsley, garlic, and lemon zest) on top adds zingy freshness, a nice counterpoint to the very rich meat.\u003c/p>\n\u003cp>Serve the ribs over creamy polenta or mashed potatoes, or with crispy-creamy British roasted potatoes. Any leftovers can be shredded, mixed with the sauce, and served over fresh pappardelle the next day.\u003c/p>\n\u003cfigure id=\"attachment_75472\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib-ingredients.jpg\">\u003cimg class=\"size-full wp-image-75472\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/shortrib-ingredients.jpg\" alt=\"Braised Shortribs ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Braised Shortribs ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Braised Short Ribs with Gremolata\u003c/h3>\n\u003cp>\u003cem>Serves 6–8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 lbs English-cut beef short ribs (about 6 large pieces)*\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>2 tablespoons canola oil\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>1 medium yellow onion, finely chopped\u003c/li>\n\u003cli>2 small carrots, peeled and finely diced\u003c/li>\n\u003cli>2 small celery stalks, finely chopped\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1 can (2 cups) diced tomatoes\u003c/li>\n\u003cli>1 cup full-bodied red wine (I used Barbera d’Asti)\u003c/li>\n\u003cli>1 cup low-sodium chicken stock\u003c/li>\n\u003cli>A few sprigs each of fresh thyme and oregano\u003c/li>\n\u003cli>1 scant tablespoon finely chopped fresh rosemary\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>For the gremolata:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/3 cup minced fresh Italian flat-leaf parsley leaves\u003c/li>\n\u003cli>Finely grated zest of 1 large Meyer lemon\u003c/li>\n\u003cli>1 garlic clove, finely grated\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cstrong>Note:\u003c/strong> I like to use English-cut where the ribs are separated from one another along the bone, and the meat sits up on top. You can also use thick-cut flanken style ribs, where the meat is cut across the ribs (don’t use the very thin cut flanken style ribs, which are used traditionally for Korean kalbi).\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Generously sprinkle the ribs all over with salt. In a large, heavy frying pan, warm the oils over high heat until it is nearly smoking. Sear the ribs, in batches if necessary, until deep brown all on sides. Remove the short ribs to a plate, then transfer to the slow cooker, placing them in an even layer.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Discard all but 2 tablespoons of the fat. Reduce the heat to medium-high and add the onion, carrots, and celery to the pan. Cook, stirring, until browned and softened, scraping the bottom of the pan with a wooden spoon to dislodge any brown bits, about 6 minutes. Season with a little salt and pepper and stir in the garlic, tomatoes and juices, chicken stock, red wine and the herbs. Bring the mixture to a boil, then pour over the ribs in the slow cooker. Set the cooker to low heat and braise for 7–8 hours, or until the meat is very tender and is falling off the bones.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>If you don’t have a slow cooker, preheat the oven to 300F. Sear the short ribs in a large, wide Dutch oven. Return the short ribs to the pan after you sauté the vegetables and add the rest of the ingredients. Cover with aluminum foil and the Dutch oven lid and place in the oven. Cook for 2–3 hours, or until the meat is very tender and is falling off the bones.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>To make the gremolata, in a small bowl, combine the parsley, lemon zest, and garlic and toss together until well combined. Serve the short ribs topped with some of the braising juices and vegetables and a healthy sprinkle of gremolata.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Christmas Kale Salad with Pomegranate,Tangerine and Avocado",
"title": "Christmas Kale Salad with Pomegranate,Tangerine and Avocado",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75324\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kale-salad1000.jpg\">\u003cimg class=\"size-full wp-image-75324\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kale-salad1000.jpg\" alt=\"Christmas Kale Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Christmas Kale Salad. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>All Photos:\u003c/em>\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>\u003cem>Wendy Goodfriend\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Yes, I know, who needs another kale salad? There are five zillion recipes out there already. But wait, and hear me out. I have five really, really good reasons to make this salad.\u003c/p>\n\u003cp>First, this one is really, really pretty. Bet you didn’t think that would be my first reason? It is so beautifully and festively colorful that it just begs to be noticed. “hello! I’m so pretty! (wave wave)” And once you notice it, you have to try it.\u003c/p>\n\u003cfigure id=\"attachment_75348\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/tangerine.jpg\">\u003cimg class=\"size-full wp-image-75348\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/tangerine.jpg\" alt=\"Tangerine, Kale, Avocado and Pomegranate. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tangerine, Kale, Avocado and Pomegranate. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>And then you discover that, second, it is really, really scrumptious! Earthy kale, creamy avocado, crunchy-juicy pomegranate seeds, and sweet tangerine are all highlighted by tangy Meyer lemon and salty Parmesan. Hello!?\u003c/p>\n\u003cp>Now you’ve tasted it and you realize, “Wow, this is not only amazingly tasty but I think it is actually really, really healthy, and I like it!” So that’s the third thing. It’s actually healthy. Yep. And you can serve it not only to your vegetarian friends, but also your gluten-free friends. So your guest list is [really, really] covered (that is #4).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And, woah, back up just a second...last but not least, the fifth reason you should try this kale salad is that this salad is really, really easy to make. No, it is. My 2-year-old daughter helped me make it. I am not kidding you.\u003c/p>\n\u003cp>So, there are five good reasons for you. And as a holiday bonus, I’ll tell you a few more awesome things about it. It is a perfect addition to Christmas dinner (or any dinner for that matter), nicely offsetting the richness of the other dishes on the table. Also, this recipe can easily be doubled or tripled depending on the size of your gathering.\u003c/p>\n\u003cp>I hope for all these reasons and more you try and enjoy this pretty, scrumptious, healthy, veg-and-GF-friendly, easy kale salad!\u003c/p>\n\u003cfigure id=\"attachment_75340\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kalesalad-ingredients1a.jpg\">\u003cimg class=\"size-full wp-image-75340\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kalesalad-ingredients1a.jpg\" alt=\"Ingredients for Christmas Kale Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Christmas Kale Salad. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Kale, Pomegranate, Tangerine and Avocado Salad\u003c/h3>\n\u003cp>\u003cem>Serves 4–6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 bunch of cavolo nero kale\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>Finely grated zest and juice of 1/2 Meyer lemon\u003c/li>\n\u003cli>About 1 Tbsp freshly grated Parmesan cheese\u003c/li>\n\u003cli>1 tsp olive oil\u003c/li>\n\u003cli>1–2 tsp good-quality balsamic vinegar\u003c/li>\n\u003cli>Heaping 1/4 cup pomegranate seeds\u003c/li>\n\u003cli>2 seedless tangerines, peeled and segments halved crosswise\u003c/li>\n\u003cli>1 ripe avocado, halved, stone removed, peeled and cut into chunks\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Strip the stems from the kale and discard. Wash the kale leaves, roughly chop, and place in a large bowl. Sprinkle with a little salt, the lemon zest, and the lemon juice. Massage the kale with your hands until it starts to look a little wilted, about 1 minute.\u003c/li>\n\u003cli>Add the Parmesan, oil, and balsamic to the kale. Toss to coat, then toss in the pomegranate seeds, tangerine slices, and avocado chunks. Toss to coat again, season with salt and pepper to taste, and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75347,75349,75335,75334,75342,75343,75344,75337,75345,75331,75330,75329\"]\u003c/p>\n\u003cfigure id=\"attachment_75336\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-salad13.jpg\">\u003cimg class=\"size-full wp-image-75336\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-salad13.jpg\" alt=\"Christmas Kale Salad with Pomegranate,Tangerine and Avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Christmas Kale Salad with Pomegranate,Tangerine and Avocado. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75324\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kale-salad1000.jpg\">\u003cimg class=\"size-full wp-image-75324\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kale-salad1000.jpg\" alt=\"Christmas Kale Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Christmas Kale Salad. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>All Photos:\u003c/em>\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>\u003cem>Wendy Goodfriend\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Yes, I know, who needs another kale salad? There are five zillion recipes out there already. But wait, and hear me out. I have five really, really good reasons to make this salad.\u003c/p>\n\u003cp>First, this one is really, really pretty. Bet you didn’t think that would be my first reason? It is so beautifully and festively colorful that it just begs to be noticed. “hello! I’m so pretty! (wave wave)” And once you notice it, you have to try it.\u003c/p>\n\u003cfigure id=\"attachment_75348\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/tangerine.jpg\">\u003cimg class=\"size-full wp-image-75348\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/tangerine.jpg\" alt=\"Tangerine, Kale, Avocado and Pomegranate. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tangerine, Kale, Avocado and Pomegranate. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>And then you discover that, second, it is really, really scrumptious! Earthy kale, creamy avocado, crunchy-juicy pomegranate seeds, and sweet tangerine are all highlighted by tangy Meyer lemon and salty Parmesan. Hello!?\u003c/p>\n\u003cp>Now you’ve tasted it and you realize, “Wow, this is not only amazingly tasty but I think it is actually really, really healthy, and I like it!” So that’s the third thing. It’s actually healthy. Yep. And you can serve it not only to your vegetarian friends, but also your gluten-free friends. So your guest list is [really, really] covered (that is #4).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And, woah, back up just a second...last but not least, the fifth reason you should try this kale salad is that this salad is really, really easy to make. No, it is. My 2-year-old daughter helped me make it. I am not kidding you.\u003c/p>\n\u003cp>So, there are five good reasons for you. And as a holiday bonus, I’ll tell you a few more awesome things about it. It is a perfect addition to Christmas dinner (or any dinner for that matter), nicely offsetting the richness of the other dishes on the table. Also, this recipe can easily be doubled or tripled depending on the size of your gathering.\u003c/p>\n\u003cp>I hope for all these reasons and more you try and enjoy this pretty, scrumptious, healthy, veg-and-GF-friendly, easy kale salad!\u003c/p>\n\u003cfigure id=\"attachment_75340\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kalesalad-ingredients1a.jpg\">\u003cimg class=\"size-full wp-image-75340\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kalesalad-ingredients1a.jpg\" alt=\"Ingredients for Christmas Kale Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Christmas Kale Salad. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Kale, Pomegranate, Tangerine and Avocado Salad\u003c/h3>\n\u003cp>\u003cem>Serves 4–6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 bunch of cavolo nero kale\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>Finely grated zest and juice of 1/2 Meyer lemon\u003c/li>\n\u003cli>About 1 Tbsp freshly grated Parmesan cheese\u003c/li>\n\u003cli>1 tsp olive oil\u003c/li>\n\u003cli>1–2 tsp good-quality balsamic vinegar\u003c/li>\n\u003cli>Heaping 1/4 cup pomegranate seeds\u003c/li>\n\u003cli>2 seedless tangerines, peeled and segments halved crosswise\u003c/li>\n\u003cli>1 ripe avocado, halved, stone removed, peeled and cut into chunks\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Strip the stems from the kale and discard. Wash the kale leaves, roughly chop, and place in a large bowl. Sprinkle with a little salt, the lemon zest, and the lemon juice. Massage the kale with your hands until it starts to look a little wilted, about 1 minute.\u003c/li>\n\u003cli>Add the Parmesan, oil, and balsamic to the kale. Toss to coat, then toss in the pomegranate seeds, tangerine slices, and avocado chunks. Toss to coat again, season with salt and pepper to taste, and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Raising Kids Gluten-Free in an \"Eat your Wheaties\" Culture",
"title": "Raising Kids Gluten-Free in an \"Eat your Wheaties\" Culture",
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"content": "\u003cfigure id=\"attachment_72289\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/kids-pancakes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/kids-pancakes1000.jpg\" alt=\"Children eating a gluten-free pancake breakfast. Photo: Dara Thompson\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72289\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Children eating a gluten-free pancake breakfast. Photo: Dara Thompson\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>In a culture where we have been told for decades to “eat your Wheaties” raising children gluten-free requires a new paradigm.\u003c/strong>\u003c/p>\n\u003cp>Wheat is one of our staple food crops and for many years whole wheat was synonymous with health food. These days, however, it is out of favor. A growing body of evidence suggests wheat and specifically gluten, the major protein of wheat, can be damaging to some people’s health. Conditions such as celiac disease, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23937528\">non-celiac gluten sensitivity\u003c/a> (NCGS) and wheat allergy are becoming increasingly common. These conditions affect adults and children alike, but for children the transition to a gluten-free diet can be especially challenging. \u003c/p>\n\u003cp>Many children seem to live on pasta and bread. Parents may be afraid that without these favorite foods their kids will go hungry. Social gatherings and holidays are especially awkward and having to refuse or substitute food at birthday parties is a constant chore. Luckily resources are available and with increased public awareness, nourishing our children regardless of their dietary restrictions is getting easier. (\u003cem>See our list of resources for gluten-free kids below.\u003c/em>)\u003c/p>\n\u003cfigure id=\"attachment_72290\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Sergio-Headshot1000-photoAlselino-Feliciano-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Sergio-Headshot1000-photoAlselino-Feliciano--290x193.jpg\" alt=\"Dr. Sergio Azzolino. Photo: Alselino Feliciano\" width=\"290\" height=\"193\" class=\"size-medium wp-image-72290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Sergio Azzolino. Photo: Alselino Feliciano\u003c/figcaption>\u003c/figure>\n\u003cp>To find out more about the benefits of gluten-free diets for kids I spoke with my colleague \u003ca href=\"http://www.azzolino.com/staff.html#sergio\">Dr. Sergio Azzolino\u003c/a>, executive director of \u003ca href=\"http://www.brainbalancecenters.com/\">Brain Balance Achievement Centers of San Francisco\u003c/a>, a center dedicated to helping children with developmental and neurobehavioral disorders. Optimal nutrition is a cornerstone of the program and gluten-free diets are often used.\u003c/p>\n\u003cp> (\u003cem>Note: the following interview has been edited for length and clarity\u003c/em>) \u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What sort of changes do you see in children who go on a gluten-free diet?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Azzolino:\u003c/strong> I see very similar changes to what I see in adults. Most of the world is looking at the effects of gluten on the gastrointestinal system. But those of us who have been gluten free talk about our minds being clearer, having more energy and things of that nature. With children we see more clarity, better focus, and an overall reduction in negative behaviors. \u003c/p>\n\u003cp>\u003cstrong>Do you think it is important for children to eat a gluten-free diet even if they don’t have celiac disease?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Azzolino:\u003c/strong> I think there is some danger in everyone jumping on the gluten-free bandwagon without adequate testing. But I do think, especially in San Francisco with the lack of vitamin D and all of the immunological challenges and toxicity, that there is too much gluten in children’s diets. When we work with autistic children at Brain Balance its usually not gluten that is causing their autism. These children have neurophysiologic delays that affect the immune system and that in turn weakens the gut barrier. With a faulty gut barrier system they become intolerant to many foods, similar to an adult who becomes chemically sensitive. There are a lot of people with gluten sensitivity who do not have celiac, so I’m a big fan of \u003ca href=\"http://www.cyrexlabs.com/\">Cyrex labs\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>So you think the Cyrex labs testing helps in diagnosing gluten sensitivity that wouldn’t be picked up on a normal celiac panel?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Azzolino:\u003c/strong> Yes, I’ve seen hundreds of tests where people’s sensitivities have been missed because they weren’t reacting against the specific alpha gliadin-33 protein that is commonly screened in celiac profiles. Cyrex labs tests 24 different markers and when we run the panel we see that people who tested negative for celiac are negative for that specific marker, but they have positive antibodies for one of the other proteins in gluten. Another important test is the cross-reactive foods panel. This test looks for reactivity to foods with very similar proteins to those found in gluten, so they practice molecular mimicry. A lot of people think that they are practicing a gluten-free lifestyle but they are sensitive to one of these cross-reactive foods. \u003c/p>\n\u003cp>\u003cstrong>Is there any practical advice that you would give to parents who are trying to raise their kids without gluten?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Azzolino:\u003c/strong> Absolutely, it's something I have a lot of experience with. My kids have been gluten-free for the past 5 years. Many parents will feel overwhelmed; that it is impossible. I tell them to start by purging their kitchen and laying all of the foods with gluten out on the counter. Once you look at it you realize that most of it is food that you shouldn’t be eating anyway, at least it shouldn’t be the mainstay of your diet. Food should come from your fridge or your fruit basket. I’m not one who advocates going gluten-free and replacing all of the doughnuts in your house with gluten-free doughnuts. However, if you need to do that as a special treat there are plenty of options. I regularly shop at Costco, Real Foods, Safeway, \u003ca href=\"http://www.traderjoes.com/pdf/lists/list-no-gluten.pdf\">Trader Joes\u003c/a> and Whole Foods. I am able to find gluten-free cereals, pasta, bread; there are lots of healthy alternatives for my kids. Then it becomes very easy for the children because it really comes down to what they are used to. \u003c/p>\n\u003cp>I’m also a strong advocate of having the whole family tested if you find that one child is gluten intolerant. They all have similar genes and there is a strong chance the other family members are reactive even if they aren’t showing obvious symptoms. Because we know the long-term health implications of untreated gluten intolerance, there is such a benefit to treating it at an early age. \u003c/p>\n\u003cp>It is clear that the healthiest diet for children and adults is one that is based on whole unprocessed foods. But it is also important to balance optimal nutrition with the need to socialize and have fun.\u003c/p>\n\u003ch3>For those times when a gluten-free child needs his or her favorite comfort food, some resources are listed below:\u003c/h3>\n\u003cp>(\u003cem>Please note: Some of the products listed below are not manufactured in certified gluten-free facilities\u003c/em>).\u003c/p>\n\u003ch3>Birthday cakes, cookies and cupcakes\u003c/h3>\n\u003cul>\n\u003cstrong>For prepared pastries try these local bakeries:\u003c/strong>\n\u003cli>\u003ca href=\"http://flourchylde.com/\">Flour Chylde Bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.mariposabaking.com/\">Mariposa Baking Co.\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://flourcraftbakery.com/\">Flour Craft Bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.karascupcakes.com/\">Kara’s Cupcakes\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.migletsgf.com/\">Midglet’s gluten-free\u003c/a>\u003c/li>\n\u003cli>or buy ready-made products and baking mixes from \u003ca href=\"http://pamelasproducts.com/\">Pamela’s gluten-free foods\u003c/a> at your local market.\u003c/li>\n\u003c/ul>\n\u003ch3>Pizza\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/06/the-best-bay-area-gluten-free-pizzas/\">Many pizzerias in the Bay Area\u003c/a> are now offering gluten-free crust as an option. Be sure to ask at your favorite local pizza place.\u003c/p>\n\u003cul>\n\u003cstrong>For frozen pizza try:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.amys.com/products/product-detail/gluten-free/000100\">Amy’s\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.glutino.com/products/pizzas/\">Glutino\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://udisglutenfree.com/product-category/pizza-crust/\">Udi’s\u003c/a>\u003c/li>\n\u003cli>or do it yourself with \u003ca href=\"http://www.mariposabaking.com/products/pizza-crust\">Mariposa baking company’s premade crusts\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch3>Cereal\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.nanajoes.com/\">Nana Joes Granola\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://shop.naturespath.com/Gluten-Free/c/NaturesPath@GlutenFree\">Nature’s Path\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.attunefoods.com/products/Gluten-Free-Breakfast\">Erewhon\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://glutenfreeoats.com/\">GF Harvest\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch3>Pasta\u003c/h3>\n\u003cp> For plain pasta the gluten-free options are plentiful.\u003c/p>\n\u003cul>\n\u003cstrong> My favorites are:\u003c/strong>\n\u003cli> \u003ca href=\"http://www.tinkyada.com/\">Tinkyada\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.quinoa.net/145/163.html\">Ancient Harvest\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.andeandream.com/OtherProducts.html\">Andean Dream\u003c/a>\u003c/li>\n\u003cli>For that time honored kid’s favorite, try \u003ca href=\"http://www.amys.com/products/product-detail/entrees/000045\">Amy’s frozen Rice Mac and Cheese\u003c/a> or \u003ca href=\"http://www.annies.com/products/Gluten-Free-Pasta-Snacks\">Annie’s gluten-free Rice Pasta and Cheddar\u003c/a> from the box.\u003c/li>\n\u003c/ul>\n\u003ch3>Crackers\u003c/h3>\n\u003cp>Children need frequent snacks and crackers are one of the easiest portable foods.\u003c/p>\n\u003cul>\n\u003cli>For gluten-free oatcakes try \u003ca href=\"http://www.nairns-oatcakes.com/gluten-free\">Nairn’s\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.glutino.com/products/crackers/\">Glutino\u003c/a> has a full line of cracker to replace those familiar staples such as Ritz and Saltines.\u003c/li>\n\u003cli>And who knew that Pepperidge Farms is now making \u003ca href=\"http://www.pepperidgefarm.com/ProductDetail.aspx?catID=2335\">gluten-free goldfish\u003c/a>! You can even \u003ca href=\"http://www.adventuresofaglutenfreemom.com/2011/12/reconstructing-goldfish-crackers-gluten-free-style/\">make your own goldfish at home\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cstrong>On Tuesday October 22, Dr. Thompson will be giving a free community lecture on controlling inflammation with diet, lifestyle and other natural therapies.\u003c/strong>\u003cbr>\n\u003ca href=\"https://foundationsofhealth.eventbrite.com/\">\u003cstrong>Get Information and Register for the Event.\u003c/strong>\u003c/a>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Please note: The information in this article is not meant as medical advice or to diagnose or treat any condition.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72289\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/kids-pancakes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/kids-pancakes1000.jpg\" alt=\"Children eating a gluten-free pancake breakfast. Photo: Dara Thompson\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72289\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Children eating a gluten-free pancake breakfast. Photo: Dara Thompson\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>In a culture where we have been told for decades to “eat your Wheaties” raising children gluten-free requires a new paradigm.\u003c/strong>\u003c/p>\n\u003cp>Wheat is one of our staple food crops and for many years whole wheat was synonymous with health food. These days, however, it is out of favor. A growing body of evidence suggests wheat and specifically gluten, the major protein of wheat, can be damaging to some people’s health. Conditions such as celiac disease, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23937528\">non-celiac gluten sensitivity\u003c/a> (NCGS) and wheat allergy are becoming increasingly common. These conditions affect adults and children alike, but for children the transition to a gluten-free diet can be especially challenging. \u003c/p>\n\u003cp>Many children seem to live on pasta and bread. Parents may be afraid that without these favorite foods their kids will go hungry. Social gatherings and holidays are especially awkward and having to refuse or substitute food at birthday parties is a constant chore. Luckily resources are available and with increased public awareness, nourishing our children regardless of their dietary restrictions is getting easier. (\u003cem>See our list of resources for gluten-free kids below.\u003c/em>)\u003c/p>\n\u003cfigure id=\"attachment_72290\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Sergio-Headshot1000-photoAlselino-Feliciano-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Sergio-Headshot1000-photoAlselino-Feliciano--290x193.jpg\" alt=\"Dr. Sergio Azzolino. Photo: Alselino Feliciano\" width=\"290\" height=\"193\" class=\"size-medium wp-image-72290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Sergio Azzolino. Photo: Alselino Feliciano\u003c/figcaption>\u003c/figure>\n\u003cp>To find out more about the benefits of gluten-free diets for kids I spoke with my colleague \u003ca href=\"http://www.azzolino.com/staff.html#sergio\">Dr. Sergio Azzolino\u003c/a>, executive director of \u003ca href=\"http://www.brainbalancecenters.com/\">Brain Balance Achievement Centers of San Francisco\u003c/a>, a center dedicated to helping children with developmental and neurobehavioral disorders. Optimal nutrition is a cornerstone of the program and gluten-free diets are often used.\u003c/p>\n\u003cp> (\u003cem>Note: the following interview has been edited for length and clarity\u003c/em>) \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What sort of changes do you see in children who go on a gluten-free diet?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Azzolino:\u003c/strong> I see very similar changes to what I see in adults. Most of the world is looking at the effects of gluten on the gastrointestinal system. But those of us who have been gluten free talk about our minds being clearer, having more energy and things of that nature. With children we see more clarity, better focus, and an overall reduction in negative behaviors. \u003c/p>\n\u003cp>\u003cstrong>Do you think it is important for children to eat a gluten-free diet even if they don’t have celiac disease?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Azzolino:\u003c/strong> I think there is some danger in everyone jumping on the gluten-free bandwagon without adequate testing. But I do think, especially in San Francisco with the lack of vitamin D and all of the immunological challenges and toxicity, that there is too much gluten in children’s diets. When we work with autistic children at Brain Balance its usually not gluten that is causing their autism. These children have neurophysiologic delays that affect the immune system and that in turn weakens the gut barrier. With a faulty gut barrier system they become intolerant to many foods, similar to an adult who becomes chemically sensitive. There are a lot of people with gluten sensitivity who do not have celiac, so I’m a big fan of \u003ca href=\"http://www.cyrexlabs.com/\">Cyrex labs\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>So you think the Cyrex labs testing helps in diagnosing gluten sensitivity that wouldn’t be picked up on a normal celiac panel?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Azzolino:\u003c/strong> Yes, I’ve seen hundreds of tests where people’s sensitivities have been missed because they weren’t reacting against the specific alpha gliadin-33 protein that is commonly screened in celiac profiles. Cyrex labs tests 24 different markers and when we run the panel we see that people who tested negative for celiac are negative for that specific marker, but they have positive antibodies for one of the other proteins in gluten. Another important test is the cross-reactive foods panel. This test looks for reactivity to foods with very similar proteins to those found in gluten, so they practice molecular mimicry. A lot of people think that they are practicing a gluten-free lifestyle but they are sensitive to one of these cross-reactive foods. \u003c/p>\n\u003cp>\u003cstrong>Is there any practical advice that you would give to parents who are trying to raise their kids without gluten?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Azzolino:\u003c/strong> Absolutely, it's something I have a lot of experience with. My kids have been gluten-free for the past 5 years. Many parents will feel overwhelmed; that it is impossible. I tell them to start by purging their kitchen and laying all of the foods with gluten out on the counter. Once you look at it you realize that most of it is food that you shouldn’t be eating anyway, at least it shouldn’t be the mainstay of your diet. Food should come from your fridge or your fruit basket. I’m not one who advocates going gluten-free and replacing all of the doughnuts in your house with gluten-free doughnuts. However, if you need to do that as a special treat there are plenty of options. I regularly shop at Costco, Real Foods, Safeway, \u003ca href=\"http://www.traderjoes.com/pdf/lists/list-no-gluten.pdf\">Trader Joes\u003c/a> and Whole Foods. I am able to find gluten-free cereals, pasta, bread; there are lots of healthy alternatives for my kids. Then it becomes very easy for the children because it really comes down to what they are used to. \u003c/p>\n\u003cp>I’m also a strong advocate of having the whole family tested if you find that one child is gluten intolerant. They all have similar genes and there is a strong chance the other family members are reactive even if they aren’t showing obvious symptoms. Because we know the long-term health implications of untreated gluten intolerance, there is such a benefit to treating it at an early age. \u003c/p>\n\u003cp>It is clear that the healthiest diet for children and adults is one that is based on whole unprocessed foods. But it is also important to balance optimal nutrition with the need to socialize and have fun.\u003c/p>\n\u003ch3>For those times when a gluten-free child needs his or her favorite comfort food, some resources are listed below:\u003c/h3>\n\u003cp>(\u003cem>Please note: Some of the products listed below are not manufactured in certified gluten-free facilities\u003c/em>).\u003c/p>\n\u003ch3>Birthday cakes, cookies and cupcakes\u003c/h3>\n\u003cul>\n\u003cstrong>For prepared pastries try these local bakeries:\u003c/strong>\n\u003cli>\u003ca href=\"http://flourchylde.com/\">Flour Chylde Bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.mariposabaking.com/\">Mariposa Baking Co.\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://flourcraftbakery.com/\">Flour Craft Bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.karascupcakes.com/\">Kara’s Cupcakes\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.migletsgf.com/\">Midglet’s gluten-free\u003c/a>\u003c/li>\n\u003cli>or buy ready-made products and baking mixes from \u003ca href=\"http://pamelasproducts.com/\">Pamela’s gluten-free foods\u003c/a> at your local market.\u003c/li>\n\u003c/ul>\n\u003ch3>Pizza\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/06/the-best-bay-area-gluten-free-pizzas/\">Many pizzerias in the Bay Area\u003c/a> are now offering gluten-free crust as an option. Be sure to ask at your favorite local pizza place.\u003c/p>\n\u003cul>\n\u003cstrong>For frozen pizza try:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.amys.com/products/product-detail/gluten-free/000100\">Amy’s\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.glutino.com/products/pizzas/\">Glutino\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://udisglutenfree.com/product-category/pizza-crust/\">Udi’s\u003c/a>\u003c/li>\n\u003cli>or do it yourself with \u003ca href=\"http://www.mariposabaking.com/products/pizza-crust\">Mariposa baking company’s premade crusts\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch3>Cereal\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.nanajoes.com/\">Nana Joes Granola\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://shop.naturespath.com/Gluten-Free/c/NaturesPath@GlutenFree\">Nature’s Path\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.attunefoods.com/products/Gluten-Free-Breakfast\">Erewhon\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://glutenfreeoats.com/\">GF Harvest\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch3>Pasta\u003c/h3>\n\u003cp> For plain pasta the gluten-free options are plentiful.\u003c/p>\n\u003cul>\n\u003cstrong> My favorites are:\u003c/strong>\n\u003cli> \u003ca href=\"http://www.tinkyada.com/\">Tinkyada\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.quinoa.net/145/163.html\">Ancient Harvest\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.andeandream.com/OtherProducts.html\">Andean Dream\u003c/a>\u003c/li>\n\u003cli>For that time honored kid’s favorite, try \u003ca href=\"http://www.amys.com/products/product-detail/entrees/000045\">Amy’s frozen Rice Mac and Cheese\u003c/a> or \u003ca href=\"http://www.annies.com/products/Gluten-Free-Pasta-Snacks\">Annie’s gluten-free Rice Pasta and Cheddar\u003c/a> from the box.\u003c/li>\n\u003c/ul>\n\u003ch3>Crackers\u003c/h3>\n\u003cp>Children need frequent snacks and crackers are one of the easiest portable foods.\u003c/p>\n\u003cul>\n\u003cli>For gluten-free oatcakes try \u003ca href=\"http://www.nairns-oatcakes.com/gluten-free\">Nairn’s\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.glutino.com/products/crackers/\">Glutino\u003c/a> has a full line of cracker to replace those familiar staples such as Ritz and Saltines.\u003c/li>\n\u003cli>And who knew that Pepperidge Farms is now making \u003ca href=\"http://www.pepperidgefarm.com/ProductDetail.aspx?catID=2335\">gluten-free goldfish\u003c/a>! You can even \u003ca href=\"http://www.adventuresofaglutenfreemom.com/2011/12/reconstructing-goldfish-crackers-gluten-free-style/\">make your own goldfish at home\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cstrong>On Tuesday October 22, Dr. Thompson will be giving a free community lecture on controlling inflammation with diet, lifestyle and other natural therapies.\u003c/strong>\u003cbr>\n\u003ca href=\"https://foundationsofhealth.eventbrite.com/\">\u003cstrong>Get Information and Register for the Event.\u003c/strong>\u003c/a>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Please note: The information in this article is not meant as medical advice or to diagnose or treat any condition.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Doctors Say Changes In Wheat Do Not Explain Rise Of Celiac Disease",
"title": "Doctors Say Changes In Wheat Do Not Explain Rise Of Celiac Disease",
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"content": "\u003cfigure id=\"attachment_71101\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/wheat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/wheat.jpg\" alt=\"About 40 years ago wheat breeders introduced new varieties of wheat that helped farmers increase their grain yields. But scientists say those varieties aren't linked to the rise in celiac disease. Photo: Karen Bleier/AFP/Getty Images\" width=\"1120\" height=\"838\" class=\"size-full wp-image-71101\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">About 40 years ago wheat breeders introduced new varieties of wheat that helped farmers increase their grain yields. But scientists say those varieties aren't linked to the rise in celiac disease. Photo: Karen Bleier/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/26/226510988/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/09/20130926_atc_16.mp3\"] \u003c/p>\n\u003cp>Post by Allison Aubrey and Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/26/226510988/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease\">The Salt at NPR Food\u003c/a> (9/26/13)\u003c/p>\n\u003cp>Wheat has been getting a bad rap lately.\u003c/p>\n\u003cp>Many folks are experimenting with the gluten-free diet, and a best-selling book called \u003ca href=\"http://www.wheatbellyblog.com/\">Wheat Belly\u003c/a> has helped drive a lot of the interest.\u003c/p>\n\u003cp>\"Wheat is the most destructive thing you could put on your plate, no question,\" says \u003ca href=\"http://www.wheatbellyblog.com/about-the-author/\">William Davis\u003c/a>, a cardiologist in Milwaukee, Wis., who authored the book.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Davis' drastic views on the ills of wheat were shaped by his own personal experience. Twenty-five years ago, he had Type 2 diabetes, as well as a host of other common ailments including \"mind fog, mood swings, joint pains and acid reflux,\" he says.\u003c/p>\n\u003cp>But after he stopped eating wheat, he says, his health improved. And he's seen the same kinds of results when his patients go on wheat-free diets.\u003c/p>\n\u003cp>\"You take wheat out of the diet and you literally see lives transformed,\" Davis says.\u003c/p>\n\u003cp>Davis' beliefs are way outside the mainstream. Most doctors don't think wheat causes problems for most people. Nonetheless, with a growing number of people claiming they feel better without wheat, Davis says there's something going on here.\u003c/p>\n\u003cp>His theory is that modern varieties of wheat are to blame. He says the wheat of yesteryear didn't make people sick.\u003c/p>\n\u003cp>\"We know that celiac disease has doubled in the last 20 years,\" Davis says. And he says we known that humans have probably not changed, \"so the more likely culprit is the wheat itself.\"\u003c/p>\n\u003cp>It's true that about 40 years ago, breeders introduced new varieties of wheat that helped farmers increase their grain yields. Those varieties, which came out of the Green Revolution, now make up 90 percent of all the wheat that farmers grow around the world.\u003c/p>\n\u003cp>But the claim that the more productive wheat is somehow making people sick didn't sound right to scientists who work with the crop.\u003c/p>\n\u003cp>\"I never thought that wheat was toxic,\" says \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=130734134\">Donald Kasarda\u003c/a>, who has studied gluten proteins for more than 40 years as a research chemist for the U.S. Department of Agriculture.\u003c/p>\n\u003cp>Kasarda says when he saw there was speculation that the rise in celiac disease and gluten sensitivities was linked to breeders increasing the amount of gluten in wheat, he was very skeptical.\u003c/p>\n\u003cp>\"It seemed strange to me,\" says Kasarda. As far as he knew, gluten levels had remained about the same. And when he dug deeper, combing through the scientific literature, he found no significant differences in gluten levels in wheat from the early part of the 20th century, compared with gluten levels from the latter half of the century.\u003c/p>\n\u003cp>So, when it comes to an increase of gluten in modern wheat? \"As I suspected, I didn't find any evidence that this is true,\" says Kasarda.\u003c/p>\n\u003cp>Kasarda presented his research at the \u003ca href=\"http://www.icds2013.org/\">International Celiac Disease Symposium\u003c/a> this week. And he published \u003ca href=\"http://pubs.acs.org/doi/full/10.1021/jf305122s\">his findings\u003c/a> in the peer-reviewed \u003cem>Journal of Agricultural and Food Chemistry\u003c/em>.\u003c/p>\n\u003cp>Now, \u003cem>Wheat Belly\u003c/em> author Davis believes there are more subtle changes in the wheat plant that are leading to the problems. But there's no scientific agreement on this. And in the medical world, there's a lot of pushback against the idea that modern wheat is toxic to all of us.\u003c/p>\n\u003cp>\"I certainly think that's an overstatement,\" celiac expert \u003ca href=\"http://www.bidmc.org/Profiles/Daniel-A-Leffler-MD-MS.aspx\">Daniel Leffler\u003c/a> told us. Leffler directs research at Beth Israel Deaconess Medical Center and is on the faculty at Harvard Medical School.\u003c/p>\n\u003cp>\"I don't think there's one evil food causing the problem in our society,\" Leffler says. In fact, he says most people eat wheat with no problem. \"There's good evidence that the vast majority of people actually do just fine with wheat.\" \u003c/p>\n\u003cp> Leffler says it's true that the prevalence of celiac disease is up. Most experts agree that about 1 percent of the population has this condition, which makes it very vulnerable to even small amounts of gluten, and they say it isn't just due to better diagnosis and awareness.\u003c/p>\n\u003cp>There's also a growing consensus that another portion of the population does have a \u003ca href=\"http://www.celiaccentral.org/non-celiac-gluten-sensitivity/%E2%80%8E\">nonceliac gluten sensitivity\u003c/a>. That means they test negative for celiac disease but have some similar symptoms — like diarrhea, abdominal pain and headaches — after eating foods with gluten.\u003c/p>\n\u003cp>Leffler says there's likely no single cause leading to the increased prevalence of celiac. And he doesn't agree with the notion that changes to modern wheat could explain what's happening.\u003c/p>\n\u003cp>\"We sort of chafe at these oversimplistic theories that purport to explain an entire rise in a disease,\" he says.\u003c/p>\n\u003cp>Leffler says the increase in celiac disease comes at a time when lots of other autoimmune diseases and allergies are on the rise, too. And one theory that might help explain this phenomenon is the so-called \u003ca href=\"http://www.npr.org/blogs/health/2012/03/23/149232765/why-getting-grimy-as-a-child-can-make-for-a-healthier-life\">hygiene hypothesis\u003c/a>.\u003c/p>\n\u003cp>This is the idea that our environment has become so clean and sterile that our immune systems no longer have to fend off so many bugs and infections, especially when we're young. As a result, our immune systems start to overreact to things that should be harmless, such as wheat or peanuts.\u003c/p>\n\u003cp>\"You can see very quickly how this gets really complicated,\" Leffler says.\u003c/p>\n\u003cp>There are many other theories that could help explain gluten intolerances. Some scientists are looking at the changes in gut bacteria. There's also growing evidence that antibiotic use early in life and the timing of introducing babies to wheat and other grains could favor the onset of celiac disease \u003ca href=\"http://www.npr.org/blogs/health/2010/09/27/130160161/adults-can-develop-celiac-disease-later-in-life-study-finds\">later in life\u003c/a>, says \u003ca href=\"http://www.cureceliacdisease.org/who-we-are/staff-bios#guandalini\">Stefano Guandalini\u003c/a>, a professor of pediatrics at the University of Chicago and medical director of the university's Celiac Disease Center.\u003c/p>\n\u003cp>As for why so many people say they feel better on a gluten-free diet, Guandalini says that might have nothing to do with the gluten.\u003c/p>\n\u003cp>\"It could be another protein in wheat,\" he says. \"It could also be that once you remove gluten, you're also removing a number of other carbohydrates that are hard to digest. So you eliminate them and that makes you feel better.\"\u003c/p>\n\u003cp>But, he admits, doctors are really just beginning to understand what gluten sensitivity truly is. \"It's a moving target,\" Guandalini says. \"The more we learn the less we really know.\"\u003c/p>\n\u003cp>Leffler of Beth Israel Deaconess Medical Center agrees that we should stay tuned on this one. But in the meantime, don't think you have to avoid wheat if you enjoy bread and pasta and tolerate them well.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A doctor who authored the book \u003cem>Wheat Belly\u003c/em> claims that changes to modern varieties of wheat have have caused the rise in celiac disease and gluten sensitivity. But other doctors have other theories to explain why wheat makes some people sick.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71101\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/wheat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/wheat.jpg\" alt=\"About 40 years ago wheat breeders introduced new varieties of wheat that helped farmers increase their grain yields. But scientists say those varieties aren't linked to the rise in celiac disease. Photo: Karen Bleier/AFP/Getty Images\" width=\"1120\" height=\"838\" class=\"size-full wp-image-71101\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">About 40 years ago wheat breeders introduced new varieties of wheat that helped farmers increase their grain yields. But scientists say those varieties aren't linked to the rise in celiac disease. Photo: Karen Bleier/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/26/226510988/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Allison Aubrey and Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/26/226510988/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease\">The Salt at NPR Food\u003c/a> (9/26/13)\u003c/p>\n\u003cp>Wheat has been getting a bad rap lately.\u003c/p>\n\u003cp>Many folks are experimenting with the gluten-free diet, and a best-selling book called \u003ca href=\"http://www.wheatbellyblog.com/\">Wheat Belly\u003c/a> has helped drive a lot of the interest.\u003c/p>\n\u003cp>\"Wheat is the most destructive thing you could put on your plate, no question,\" says \u003ca href=\"http://www.wheatbellyblog.com/about-the-author/\">William Davis\u003c/a>, a cardiologist in Milwaukee, Wis., who authored the book.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Davis' drastic views on the ills of wheat were shaped by his own personal experience. Twenty-five years ago, he had Type 2 diabetes, as well as a host of other common ailments including \"mind fog, mood swings, joint pains and acid reflux,\" he says.\u003c/p>\n\u003cp>But after he stopped eating wheat, he says, his health improved. And he's seen the same kinds of results when his patients go on wheat-free diets.\u003c/p>\n\u003cp>\"You take wheat out of the diet and you literally see lives transformed,\" Davis says.\u003c/p>\n\u003cp>Davis' beliefs are way outside the mainstream. Most doctors don't think wheat causes problems for most people. Nonetheless, with a growing number of people claiming they feel better without wheat, Davis says there's something going on here.\u003c/p>\n\u003cp>His theory is that modern varieties of wheat are to blame. He says the wheat of yesteryear didn't make people sick.\u003c/p>\n\u003cp>\"We know that celiac disease has doubled in the last 20 years,\" Davis says. And he says we known that humans have probably not changed, \"so the more likely culprit is the wheat itself.\"\u003c/p>\n\u003cp>It's true that about 40 years ago, breeders introduced new varieties of wheat that helped farmers increase their grain yields. Those varieties, which came out of the Green Revolution, now make up 90 percent of all the wheat that farmers grow around the world.\u003c/p>\n\u003cp>But the claim that the more productive wheat is somehow making people sick didn't sound right to scientists who work with the crop.\u003c/p>\n\u003cp>\"I never thought that wheat was toxic,\" says \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=130734134\">Donald Kasarda\u003c/a>, who has studied gluten proteins for more than 40 years as a research chemist for the U.S. Department of Agriculture.\u003c/p>\n\u003cp>Kasarda says when he saw there was speculation that the rise in celiac disease and gluten sensitivities was linked to breeders increasing the amount of gluten in wheat, he was very skeptical.\u003c/p>\n\u003cp>\"It seemed strange to me,\" says Kasarda. As far as he knew, gluten levels had remained about the same. And when he dug deeper, combing through the scientific literature, he found no significant differences in gluten levels in wheat from the early part of the 20th century, compared with gluten levels from the latter half of the century.\u003c/p>\n\u003cp>So, when it comes to an increase of gluten in modern wheat? \"As I suspected, I didn't find any evidence that this is true,\" says Kasarda.\u003c/p>\n\u003cp>Kasarda presented his research at the \u003ca href=\"http://www.icds2013.org/\">International Celiac Disease Symposium\u003c/a> this week. And he published \u003ca href=\"http://pubs.acs.org/doi/full/10.1021/jf305122s\">his findings\u003c/a> in the peer-reviewed \u003cem>Journal of Agricultural and Food Chemistry\u003c/em>.\u003c/p>\n\u003cp>Now, \u003cem>Wheat Belly\u003c/em> author Davis believes there are more subtle changes in the wheat plant that are leading to the problems. But there's no scientific agreement on this. And in the medical world, there's a lot of pushback against the idea that modern wheat is toxic to all of us.\u003c/p>\n\u003cp>\"I certainly think that's an overstatement,\" celiac expert \u003ca href=\"http://www.bidmc.org/Profiles/Daniel-A-Leffler-MD-MS.aspx\">Daniel Leffler\u003c/a> told us. Leffler directs research at Beth Israel Deaconess Medical Center and is on the faculty at Harvard Medical School.\u003c/p>\n\u003cp>\"I don't think there's one evil food causing the problem in our society,\" Leffler says. In fact, he says most people eat wheat with no problem. \"There's good evidence that the vast majority of people actually do just fine with wheat.\" \u003c/p>\n\u003cp> Leffler says it's true that the prevalence of celiac disease is up. Most experts agree that about 1 percent of the population has this condition, which makes it very vulnerable to even small amounts of gluten, and they say it isn't just due to better diagnosis and awareness.\u003c/p>\n\u003cp>There's also a growing consensus that another portion of the population does have a \u003ca href=\"http://www.celiaccentral.org/non-celiac-gluten-sensitivity/%E2%80%8E\">nonceliac gluten sensitivity\u003c/a>. That means they test negative for celiac disease but have some similar symptoms — like diarrhea, abdominal pain and headaches — after eating foods with gluten.\u003c/p>\n\u003cp>Leffler says there's likely no single cause leading to the increased prevalence of celiac. And he doesn't agree with the notion that changes to modern wheat could explain what's happening.\u003c/p>\n\u003cp>\"We sort of chafe at these oversimplistic theories that purport to explain an entire rise in a disease,\" he says.\u003c/p>\n\u003cp>Leffler says the increase in celiac disease comes at a time when lots of other autoimmune diseases and allergies are on the rise, too. And one theory that might help explain this phenomenon is the so-called \u003ca href=\"http://www.npr.org/blogs/health/2012/03/23/149232765/why-getting-grimy-as-a-child-can-make-for-a-healthier-life\">hygiene hypothesis\u003c/a>.\u003c/p>\n\u003cp>This is the idea that our environment has become so clean and sterile that our immune systems no longer have to fend off so many bugs and infections, especially when we're young. As a result, our immune systems start to overreact to things that should be harmless, such as wheat or peanuts.\u003c/p>\n\u003cp>\"You can see very quickly how this gets really complicated,\" Leffler says.\u003c/p>\n\u003cp>There are many other theories that could help explain gluten intolerances. Some scientists are looking at the changes in gut bacteria. There's also growing evidence that antibiotic use early in life and the timing of introducing babies to wheat and other grains could favor the onset of celiac disease \u003ca href=\"http://www.npr.org/blogs/health/2010/09/27/130160161/adults-can-develop-celiac-disease-later-in-life-study-finds\">later in life\u003c/a>, says \u003ca href=\"http://www.cureceliacdisease.org/who-we-are/staff-bios#guandalini\">Stefano Guandalini\u003c/a>, a professor of pediatrics at the University of Chicago and medical director of the university's Celiac Disease Center.\u003c/p>\n\u003cp>As for why so many people say they feel better on a gluten-free diet, Guandalini says that might have nothing to do with the gluten.\u003c/p>\n\u003cp>\"It could be another protein in wheat,\" he says. \"It could also be that once you remove gluten, you're also removing a number of other carbohydrates that are hard to digest. So you eliminate them and that makes you feel better.\"\u003c/p>\n\u003cp>But, he admits, doctors are really just beginning to understand what gluten sensitivity truly is. \"It's a moving target,\" Guandalini says. \"The more we learn the less we really know.\"\u003c/p>\n\u003cp>Leffler of Beth Israel Deaconess Medical Center agrees that we should stay tuned on this one. But in the meantime, don't think you have to avoid wheat if you enjoy bread and pasta and tolerate them well.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_70606\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/25/how-sensitive-do-we-need-to-be-to-gluten-sensitivity/8641233600_abf3af3980_z/\" rel=\"attachment wp-att-70606\">\u003cimg class=\"size-full wp-image-70606\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/8641233600_abf3af3980_z.jpg\" alt=\"Gluten-free foods have become more common and popular -- and include tasty treats now. Photo: Mark H. Anbinder/Flickr\" width=\"640\" height=\"431\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-free foods have become more common and popular -- and include tasty treats now. Photo: Mark H. Anbinder/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Once there was a time when it was considered normal to mock people for their obesity or diabetes. For a long time, TV shows made fun of peanut allergies. And now, the butt of the joke seems to be people on gluten-free diets.\u003c/p>\n\u003cp>Even as the gluten-free diets and food grow in popularity, those who struggle with Celiac disease or have to eat gluten-free because of medical health issues are feeling increasingly marginalized, they say.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/darathompson/\">Dr. Dara Thompson\u003c/a>, who practices naturopathic medicine in Mill Valley, puts many of her clients on a gluten-free diet, but she hesitates to recommend it for kids -- unless it's really medically necessary -- because she worries they'll be made fun of or feel ostracized.\u003c/p>\n\u003cp>\"I'm not willing to recommend that in a lot of situations,\" she said, \"even if I think they'd do better and I try to have my kids eat gluten-free at home, I don't want to cause social awkwardness.\"\u003c/p>\n\u003cp>Earlier this year, The Disney Channel was forced to pull an episode of its show \u003cem>Jessie \u003c/em>after concerns were raised by parents about how a character's gluten-free dietary restrictions were portrayed. Part of the show depicts a character, Stuart, being mocked for not eating gluten and having a \"five-page list of dietary restrictions.\" Stuart also yells, \"Oh no, gluten!\" as another kid throws pancakes at him. It can be seen here:\u003cbr>\n[youtube //www.youtube.com/watch?v=a5TZo6nj4dI]\u003cbr>\nIn another part of the show, one character says to Stuart, \"You call me sweetie again, and you'll be eating some gluten-free knuckles.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Disney responded by pulling the episode, which had only aired On Demand at that point, and posting this apology on its \u003ca href=\"https://www.facebook.com/pages/Disney-Channel/374609849233441\">facebook page\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp>We are removing this particular episode from our regular programming schedule and will re-evaluate its references to gluten restrictions in the character's diet. Please accept our apologies for the upset this episode caused you and your family. We value your feedback and thank you for watching Disney Channel.\u003c/p>\u003c/blockquote>\n\u003cp>That, however, wasn't the last instance of a gluten-free diet being mocked. Now, a petition has been started over a new Hallmark card that makes fun of gluten-free foods.\u003c/p>\n\u003cfigure id=\"attachment_70496\" class=\"wp-caption aligncenter\" style=\"max-width: 556px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/25/how-sensitive-do-we-need-to-be-to-gluten-sensitivity/wmycgwlnzewffse-556x313-nopad/\" rel=\"attachment wp-att-70496\">\u003cimg class=\"size-full wp-image-70496\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/wMyCgWlNZeWfFSe-556x313-noPad.jpg\" alt=\"The Hallmark card is supposed to be humorous, but many feel offended. Photo: Jacqueline Fogarty\" width=\"556\" height=\"313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hallmark card is supposed to be humorous, but many feel offended. Photo: Jacqueline Fogarty\u003c/figcaption>\u003c/figure>\n\u003cp>In the \u003ca href=\"http://www.change.org/petitions/hallmark-greeting-cards-company-hallmark-remove-your-offensive-card-mocking-people-on-a-gluten-free-diet\" target=\"_blank\">petition\u003c/a>, Jacqueline Fogarty writes, \"Surely, Hallmark as a company does not condone bullying individuals who require medically necessary diets.\"\u003c/p>\n\u003cp>Certainly most people want to be able to laugh at themselves a little, but the concern is that the popular image of someone eating gluten-free is either the one Disney portrayed -- \"annoying, sniveling, and demanding, repeatedly teased and excluded by the other children,\" \u003ca href=\"https://www.change.org/petitions/disney-channel-stop-bullying-gluten-intolerant-characters-2\">wrote the original petitioner\u003c/a> about the show -- or as a trendy diet.\u003c/p>\n\u003cp>While gluten-free diets have grown in popularity recently, with reportedly 1.6 million people eating exclusively gluten-free foods, there are medical reasons to abstain from gluten. Celiac disease causes the small intestine to become inflamed and damaged by gluten.\u003c/p>\n\u003cp>Modern hybridized wheat can also be difficult for some people to digest, said Thompson, and immune systems can so often be assaulted by different environmental toxins that the large gluten molecule is just one more thing the body has to deal with.\u003c/p>\n\u003cp>Certainly as gluten-free diets and foods become more common, they will be seen as less of an oddity. And, here in the Bay Area there's more tolerance of a gluten-free lifestyle.\u003c/p>\n\u003cp>\"It's easier to be gluten-free here than a lot of places,\" said Thompson.\u003c/p>\n\u003cp>Adults also may be able to deal with being different from their peers or eating different foods. But it can be harder for kids, said Thompson.\u003c/p>\n\u003cp>At Thompson's son's private school in San Rafael the hot lunch is provided by a local organic market, which offers the kids a gluten-free option. But, still, Thompson didn't opt for the gluten-free meal for her kids because she didn't want them to feel different or awkward.\u003c/p>\n\u003cp>While she does believe it's important to be able to laugh at ourselves -- and it's easier to laugh when individuals are talking as opposed to corporations, because intentions can be more easily understood -- still she can't help but think of the struggles one of her son's friends has to go through. The five-year-old girl was diagnosed with celiac disease. She has to bring in different foods to class parties and use different things from the other kids.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Really, do we need to put more of a burden on her?\" says Thompson.\u003c/p>\n\n",
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"excerpt": "Gluten sensitivity has become the butt of jokes, with both the Disney Channel and Hallmark sparking outrage in the gluten-free community. But, are gluten sensitivity and celiac disease a laughing matter?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70606\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/25/how-sensitive-do-we-need-to-be-to-gluten-sensitivity/8641233600_abf3af3980_z/\" rel=\"attachment wp-att-70606\">\u003cimg class=\"size-full wp-image-70606\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/8641233600_abf3af3980_z.jpg\" alt=\"Gluten-free foods have become more common and popular -- and include tasty treats now. Photo: Mark H. Anbinder/Flickr\" width=\"640\" height=\"431\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-free foods have become more common and popular -- and include tasty treats now. Photo: Mark H. Anbinder/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Once there was a time when it was considered normal to mock people for their obesity or diabetes. For a long time, TV shows made fun of peanut allergies. And now, the butt of the joke seems to be people on gluten-free diets.\u003c/p>\n\u003cp>Even as the gluten-free diets and food grow in popularity, those who struggle with Celiac disease or have to eat gluten-free because of medical health issues are feeling increasingly marginalized, they say.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/darathompson/\">Dr. Dara Thompson\u003c/a>, who practices naturopathic medicine in Mill Valley, puts many of her clients on a gluten-free diet, but she hesitates to recommend it for kids -- unless it's really medically necessary -- because she worries they'll be made fun of or feel ostracized.\u003c/p>\n\u003cp>\"I'm not willing to recommend that in a lot of situations,\" she said, \"even if I think they'd do better and I try to have my kids eat gluten-free at home, I don't want to cause social awkwardness.\"\u003c/p>\n\u003cp>Earlier this year, The Disney Channel was forced to pull an episode of its show \u003cem>Jessie \u003c/em>after concerns were raised by parents about how a character's gluten-free dietary restrictions were portrayed. Part of the show depicts a character, Stuart, being mocked for not eating gluten and having a \"five-page list of dietary restrictions.\" Stuart also yells, \"Oh no, gluten!\" as another kid throws pancakes at him. It can be seen here:\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/a5TZo6nj4dI'\n title='//www.youtube.com/embed/a5TZo6nj4dI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\nIn another part of the show, one character says to Stuart, \"You call me sweetie again, and you'll be eating some gluten-free knuckles.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Disney responded by pulling the episode, which had only aired On Demand at that point, and posting this apology on its \u003ca href=\"https://www.facebook.com/pages/Disney-Channel/374609849233441\">facebook page\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp>We are removing this particular episode from our regular programming schedule and will re-evaluate its references to gluten restrictions in the character's diet. Please accept our apologies for the upset this episode caused you and your family. We value your feedback and thank you for watching Disney Channel.\u003c/p>\u003c/blockquote>\n\u003cp>That, however, wasn't the last instance of a gluten-free diet being mocked. Now, a petition has been started over a new Hallmark card that makes fun of gluten-free foods.\u003c/p>\n\u003cfigure id=\"attachment_70496\" class=\"wp-caption aligncenter\" style=\"max-width: 556px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/25/how-sensitive-do-we-need-to-be-to-gluten-sensitivity/wmycgwlnzewffse-556x313-nopad/\" rel=\"attachment wp-att-70496\">\u003cimg class=\"size-full wp-image-70496\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/wMyCgWlNZeWfFSe-556x313-noPad.jpg\" alt=\"The Hallmark card is supposed to be humorous, but many feel offended. Photo: Jacqueline Fogarty\" width=\"556\" height=\"313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hallmark card is supposed to be humorous, but many feel offended. Photo: Jacqueline Fogarty\u003c/figcaption>\u003c/figure>\n\u003cp>In the \u003ca href=\"http://www.change.org/petitions/hallmark-greeting-cards-company-hallmark-remove-your-offensive-card-mocking-people-on-a-gluten-free-diet\" target=\"_blank\">petition\u003c/a>, Jacqueline Fogarty writes, \"Surely, Hallmark as a company does not condone bullying individuals who require medically necessary diets.\"\u003c/p>\n\u003cp>Certainly most people want to be able to laugh at themselves a little, but the concern is that the popular image of someone eating gluten-free is either the one Disney portrayed -- \"annoying, sniveling, and demanding, repeatedly teased and excluded by the other children,\" \u003ca href=\"https://www.change.org/petitions/disney-channel-stop-bullying-gluten-intolerant-characters-2\">wrote the original petitioner\u003c/a> about the show -- or as a trendy diet.\u003c/p>\n\u003cp>While gluten-free diets have grown in popularity recently, with reportedly 1.6 million people eating exclusively gluten-free foods, there are medical reasons to abstain from gluten. Celiac disease causes the small intestine to become inflamed and damaged by gluten.\u003c/p>\n\u003cp>Modern hybridized wheat can also be difficult for some people to digest, said Thompson, and immune systems can so often be assaulted by different environmental toxins that the large gluten molecule is just one more thing the body has to deal with.\u003c/p>\n\u003cp>Certainly as gluten-free diets and foods become more common, they will be seen as less of an oddity. And, here in the Bay Area there's more tolerance of a gluten-free lifestyle.\u003c/p>\n\u003cp>\"It's easier to be gluten-free here than a lot of places,\" said Thompson.\u003c/p>\n\u003cp>Adults also may be able to deal with being different from their peers or eating different foods. But it can be harder for kids, said Thompson.\u003c/p>\n\u003cp>At Thompson's son's private school in San Rafael the hot lunch is provided by a local organic market, which offers the kids a gluten-free option. But, still, Thompson didn't opt for the gluten-free meal for her kids because she didn't want them to feel different or awkward.\u003c/p>\n\u003cp>While she does believe it's important to be able to laugh at ourselves -- and it's easier to laugh when individuals are talking as opposed to corporations, because intentions can be more easily understood -- still she can't help but think of the struggles one of her son's friends has to go through. The five-year-old girl was diagnosed with celiac disease. She has to bring in different foods to class parties and use different things from the other kids.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Really, do we need to put more of a burden on her?\" says Thompson.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Rosh Hashanah Recipes, Kosher and Gluten-Free, from The Modern Menu and Nosh on This",
"title": "Rosh Hashanah Recipes, Kosher and Gluten-Free, from The Modern Menu and Nosh on This",
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"content": "\u003cp>L'shanah tovah! Our favorite early local apple varieties--Pink Pearls, Gravensteins--have been in the markets for only a week or two, and already it's time to dunk them in honey. \u003c/p>\n\u003cp>Dipping apples in honey is a traditional way to celebrate \u003ca href=\"http://en.wikipedia.org/wiki/Rosh_Hashanah\">Rosh Hashanah\u003c/a>, the Jewish New Year, which begins this year at sundown on Wednesday, Sept 4, and continues through Friday, Sept 6. The practice is meant to celebrate the coming of a sweet year, full of joy and prosperity. Challah, the egg bread typically served on Friday nights, is made richer and sweeter, often with raisins added, and shaped into a towering round rather than the usual oval or rectangular braid. It, too, is dipped in honey before the meal. At lunch and dinner, foods that are sour or bitter are avoided, replaced by savory dishes with a hint of sweetness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/modernmenudisplay600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/modernmenudisplay600.jpg\" alt=\"The Modern Menu by Kim Kushner\" width=\"400\" class=\"aligncenter size-full wp-image-69342\">\u003c/a>\u003c/p>\n\u003cp>For this year's holiday meals, I've found contemporary inspiration in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/9652296325/kqedorg-20\">The Modern Menu\u003c/a> by Kim Kushner, a kosher private chef and cooking teacher. Kushner's palate comes with a cosmopolitan variety of influences, from the Mediterranean and Middle East to Asia and India, to reflect the way we eat now. After spending her childhood summers in Israel (her Moroccan-born, Israeli-raised mother was one of 10 siblings, so family meals were no small events), Ms. Kushner settled in Manhattan, trained professionally at the Institute of Culinary Education, and became a private chef and cooking teacher. \u003c/p>\n\u003cfigure id=\"attachment_69340\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kim-kushner-photo-for-media.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kim-kushner-photo-for-media.jpg\" alt=\"Kim Kushner, author of The Modern Menu. Photo: Nick Lee\" width=\"400\" class=\"size-full wp-image-69340\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kim Kushner, author of The Modern Menu. Photo: Nick Lee\u003c/figcaption>\u003c/figure>\n\u003cp>Instead of the old-fashioned, mostly Eastern and Central European-influenced standbys of Jewish-American cooking, Ms. Kushner offers lighter, brighter, and indeed more modern dishes. There's brisket, of course, but sauced with olive oil, beer, ketchup, and cranberry sauce, followed by pesto-crusted lamb chops, lemongrass halibut with cilantro and peanuts, curried cauliflower with tahini and pomegranate, cumin-spiced beet salad, and gelato \"towers\" layered with halvah and sorbet. If you don't keep kosher, you'll hardly notice anything out of the ordinary in this book, except, perhaps, the pronounced lack of bacon and the limited use of cheese, butter, and cream. (Pork and shellfish are forbidden by kosher dietary laws, which also proscribe mixing dairy and meat products in the same dish or at the same meal.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The recipes are straightforward, healthy, and appealing, equally adaptable for both busy weeknights and holiday celebrations. Unfortunately, the layout and visual appeal of the book don't match up to the high quality of the recipes. \u003c/p>\n\u003cp>Rather than being divided into typical categories of appetizers, salads, entrees, and the like, the chapters are done menu by menu, with cute but unhelpful headings like \"Clever,\" \"Crisp,\" \"Vibrant,\" and \"Saucy.\" It actually took a close reading of the book to realize that each of these short chapters was actually a planned menu; good as they sound on their own, few of these big-flavor dishes seem ready to share real estate on the plate in a single meal. The \"Modern\" menu, for example, includes three dressed vegetable salads plus sesame-crusted Arctic char--what reads like a skinny-jeans ladies' lunch of three shared appetizers and one entree shorn of its deserved sides and starch. Meanwhile, \"Saucy\" veers from teriyaki-glazed sticky beef ribs and surimi-mango salad in wonton cups to a curried couscous salad and salsa-style tomatoes with cilantro and avocado. Global influences are great, but jamming too many into one meal can make for potluck confusion. \u003c/p>\n\u003cp>And then there are Andrew Zuckerman's photographs, shot in unadorned, often extreme close-up against a stark white background. Muddy color reproduction means page after page of dishes depicted in unappetizingly washed-out browns, dull greens and grayish yellows. Only the red dishes, featuring brilliantly colored beets or watermelon, look appealing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Nosh-on-This.Cover600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Nosh-on-This.Cover600.jpg\" alt=\"Nosh on This. Gluten-Free Baking From a Jewish-American Kitchen. By Lisa Stander-Horel and Tim Horel. Photo:Tim Horel\" width=\"400\" class=\"aligncenter size-full wp-image-69341\">\u003c/a>\u003c/p>\n\u003cp>You could see this one coming, couldn't you? The Bay Area's wholehearted adoption of all things gluten-free meets the Jewish love of baking, and the result is \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1615190864/kqedorg-20\">Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen\u003c/a>, by South Bay bloggers Lisa Stander-Horel and Tim Horel. When a gluten-free book gets a glowing blurb from \u003ca href=\"http://www.betterbaking.com/\">Marcy Goldman\u003c/a>, the Canadian baker and author of my much-used favorite, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1770500030/kqedorg-20\">A Treasury of Jewish Holiday Baking\u003c/a>, even the non-gluten-intolerant should pay attention. These days, it's handy for all busy home bakers to have at least one decent gluten-free cookbook, since the demand and/or expectation of tasty gluten-free cupcakes (not to mention gluten-free pizza and yes, gluten-free beer) at every birthday party has risen dramatically. \u003c/p>\n\u003cfigure id=\"attachment_69345\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Tim-Horel-and-Lisa-Stander-Horel.Author-Photo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Tim-Horel-and-Lisa-Stander-Horel.Author-Photo.jpg\" alt=\"Tim Horel and Lisa Stander-Horel. Photo courtesy of the authors.\" width=\"400\" class=\"size-full wp-image-69345\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tim Horel and Lisa Stander-Horel. Photo courtesy of the authors.\u003c/figcaption>\u003c/figure>\n\u003cp>This husband-and-wife team, who blog at \u003ca href=\"http://www.glutenfreecanteen.com\">Gluten-Free Canteen\u003c/a> (she bakes and writes, he shoots the photographs), rely almost exclusively on their own Nosh all-purpose gluten-free flour mix, which they recommend be made from \u003ca href=\"http://www.authenticfoods.com/\">Authentic Foods\u003c/a>' superfine-milled flours, in a proportion of two parts brown rice flour to one part each white rice flour and tapioca starch. For yeast breads, they avoid crumbling by mixing minimal amounts of xanthan gum, pectin, and guar gum with \u003ca href=\"http://www.expandexglutenfree.com/\">Expandex Modified Tapioca Starch\u003c/a> to give \"that nice bendy tear we all know and miss in many gluten-free breads.\" Otherwise, though, they keep the chemistry-set demands to a minimum: this is as close to regular, homey-kitchen baking as gluten-free gets. \u003c/p>\n\u003cp>True to its name, the book includes lots of typically Jewish treats, although you don't need to have been bat mitzvah'd to appreciate rugelach, challah, macaroons or mandelbrot. In between the honey cake and hamantaschen are plenty of familiar, everyday sweets and pastries--pies, fruit tarts, layer cakes, cupcakes, brownies, lemon bars, eclairs, even doughnuts (lots and \u003cem>lots\u003c/em> of doughnuts). Those parents whose kids can't eat supermarket sweets should especially enjoy the recipes for homemade cookies inspired by Oreos, Mallomars, Stella D'oro Swiss Fudge Cookies, Fig Newtons, and more. And the tone is lively, fun, and just irreverent enough to make even infrequent bakers feel at home in the kitchen. \u003c/p>\n\u003ch2>Recipe: Best Brisket\u003c/h2>\n\u003cp>\u003cem>Reproduced with permission from The Modern Menu by Kim Kushner (Gefen Publishing House, 2013).\u003c/em>\u003c/p>\n\u003cp>This is the best brisket I've tasted. Almost as great as its amazing flavor is that you can make it a month in advance and freeze it. So convenient! Note that you will need a roasting pan that can be used both on a stovetop and in the oven. \u003c/p>\n\u003cfigure id=\"attachment_69353\" class=\"wp-caption aligncenter\" style=\"max-width: 903px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/best-brisket.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/best-brisket.png\" alt=\"Best Brisket. Photo: Andrew Zuckerman\" width=\"903\" height=\"557\" class=\"size-full wp-image-69353\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Best Brisket. Photo: Andrew Zuckerman\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 8-10\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>1 5-lb first-cut brisket\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>2 medium yellow onions, sliced\u003c/li>\n\u003cli>1 12-ounce bottle beer\u003c/li>\n\u003cli>3/4 cup ketchup\u003c/li>\n\u003cli>1 14-oz can cranberry sauce\u003c/li>\n\u003cli>1/4 cup red wine\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat the oven to 350ºF. Heat the olive oil in a large roasting pan over medium-high heat. Season the brisket generously with salt and pepper (don't be afraid to over-season). Sear the brisket in the pan until nicely browned on each side, about 4 minutes per side. Remove to a platter. Add the onions to the pan and saute until translucent, about 10 minutes. Place the brisket on the onions.\u003c/p>\n\u003cp>2. In a large bowl, whisk together the beer, ketchup, cranberry sauce, and wine. Pour the mixture over the brisket in the pan and bring to a boil.\u003c/p>\n\u003cp>3. Cover the pan with foil and bake in the oven for 1 1/2 hours. Carefully turn the brisket over using tongs. Continue baking, covered, for an additional 1 1/2 hours, until a fork easily pierces the brisket. Using tongs, transfer the brisket to a cutting board. \u003c/p>\n\u003cp>4. Place the roasting pan on the stovetop over medium-high heat. Bring the cooking juices to a boil and simmer until the liquid reduces to a thick, velvety sauce, about 10 minutes. Slice the brisket while still warm and serve with the sauce alongside. \u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> The brisket can be made 1 day in advance. To store, let brisket and sauce cool completely, then wrap meat in foil and refrigerate. Transfer sauce to a covered container and refrigerate. To serve, slice the brisket when it is cold to prevent it from falling apart. Arrange the slices in a large baking dish and pour the sauce over them. Cover with foil and reheat in a 300ºF oven for 40 minutes. The brisket, whole or sliced, and the sauce can also be frozen for up to 4 weeks. \u003c/p>\n\u003ch2>Recipe: Pumpkin Honey Bread\u003c/h2>\n\u003cp>\u003cem>Reproduced with permission from Nosh on This: Gluten Free Baking from a Jewish-American Kitchen, by Lisa Stander-Horel and Tim Horel (The Experiment, 2013). \u003c/em>\u003c/p>\n\u003cp>Pumpkin is a popular Rosh Hashanah fruit in other parts of the world, particularly in Northern Italy, and to honor that Sephardic tradition, this bread combines the best of both: honey and pumpkin. This recipe can be made as mini loaves that be given as hostess gifts or as one large loaf that would also make a fantastic breakfast bread. \u003c/p>\n\u003cfigure id=\"attachment_69343\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/PumpkinHoneyBread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/PumpkinHoneyBread.jpg\" alt=\"Pumpkin Honey Bread. Photo: Tim Horel\" width=\"1024\" height=\"1024\" class=\"size-full wp-image-69343\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pumpkin Honey Bread. Photo: Tim Horel\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 5 mini loaves or 1 large loaf\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Nonstick spray, for greasing.\u003c/li>\n\u003cli>2 cups (260 gms) Nosh AP GF flour (\u003cem>see note below\u003c/em>)\u003c/li>\n\u003cli>3/4 cup (150 gms) sugar\u003c/li>\n\u003cli>1 1/2 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp cinnamon\u003c/li>\n\u003cli>1/4 tsp nutmeg, freshly grated preferred\u003c/li>\n\u003cli>1/4 tsp ground ginger\u003c/li>\n\u003cli>1/4 tsp ground cloves\u003c/li>\n\u003cli>1/4 tsp ground mace\u003c/li>\n\u003cli>1/4 tsp freshly ground pepper (2 turns of the grinder)\u003c/li>\n\u003cli>1/2 cup (125 gms) canned pure pumpkin puree\u003c/li>\n\u003cli>5 to 6 tbsp (125 gms) honey\u003c/li>\n\u003cli>1/2 cup (110 gms) canola oil\u003c/li>\n\u003cli>3 tbsp (50 gms) orange juice\u003c/li>\n\u003cli>2 extra-large eggs\u003c/li>\n\u003cli>1 tbsp (5 gms) orange or tangerine zest, freshly grated\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/2 tsp orange extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350ºF. Grease 5 mini loaf pans or one 8 1/2\" by 4 1/2\" loaf pan lightly with nonstick spray. Place pan(s) on baking sheet. \u003c/p>\n\u003cp>2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and spices. In a medium bowl, whisk together the pumpkin puree, honey, oil, orange juice, eggs, vanilla, and orange extract. Using a silicon spatula, add the wet ingredients to the dry, folding from the bottom just until no dry material remains. Scrape the mixture into the prepared pan(s) filling evenly two-thirds full.\u003c/p>\n\u003cp>3. For mini loaf pans, bake 20 minutes and rotate the pans for even baking. Turn down the temperature to 325ºF and bake for 15 to 20 minutes more, or until a toothpick comes out with dry crumbs. For a larger loaf, bake at 350ºF for 30 minutes and rotate the pan for even baking. Bake for 20 to 25 minutes more, or until a toothpick comes out with fairly dry crumbs and the edges are dark brown and crispy. Cool in the pan(s) on a rack for 5 minutes. Transfer the loaf or loaves to a rack to cool completely. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> To make 2 cups (260 gms) Nosh AP GF flour blend, whisk together 1 cup (130 gms) superfine brown rice flour, 1/2 cup (65 gms) superfine white rice flour, and 1/2 cup (65 gms) tapioca starch. \u003c/p>\n\n",
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"excerpt": "Rosh Hashanah, the Jewish New Year, comes extra-early this year. Need some inspiration for your holiday cooking? Stephanie Rosenbaum reviews two new Jewish cookbooks--one kosher, one gluten-free--and offers recipes for Best Brisket and Gluten-Free Pumpkin Honey Bread. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>L'shanah tovah! Our favorite early local apple varieties--Pink Pearls, Gravensteins--have been in the markets for only a week or two, and already it's time to dunk them in honey. \u003c/p>\n\u003cp>Dipping apples in honey is a traditional way to celebrate \u003ca href=\"http://en.wikipedia.org/wiki/Rosh_Hashanah\">Rosh Hashanah\u003c/a>, the Jewish New Year, which begins this year at sundown on Wednesday, Sept 4, and continues through Friday, Sept 6. The practice is meant to celebrate the coming of a sweet year, full of joy and prosperity. Challah, the egg bread typically served on Friday nights, is made richer and sweeter, often with raisins added, and shaped into a towering round rather than the usual oval or rectangular braid. It, too, is dipped in honey before the meal. At lunch and dinner, foods that are sour or bitter are avoided, replaced by savory dishes with a hint of sweetness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/modernmenudisplay600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/modernmenudisplay600.jpg\" alt=\"The Modern Menu by Kim Kushner\" width=\"400\" class=\"aligncenter size-full wp-image-69342\">\u003c/a>\u003c/p>\n\u003cp>For this year's holiday meals, I've found contemporary inspiration in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/9652296325/kqedorg-20\">The Modern Menu\u003c/a> by Kim Kushner, a kosher private chef and cooking teacher. Kushner's palate comes with a cosmopolitan variety of influences, from the Mediterranean and Middle East to Asia and India, to reflect the way we eat now. After spending her childhood summers in Israel (her Moroccan-born, Israeli-raised mother was one of 10 siblings, so family meals were no small events), Ms. Kushner settled in Manhattan, trained professionally at the Institute of Culinary Education, and became a private chef and cooking teacher. \u003c/p>\n\u003cfigure id=\"attachment_69340\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kim-kushner-photo-for-media.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kim-kushner-photo-for-media.jpg\" alt=\"Kim Kushner, author of The Modern Menu. Photo: Nick Lee\" width=\"400\" class=\"size-full wp-image-69340\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kim Kushner, author of The Modern Menu. Photo: Nick Lee\u003c/figcaption>\u003c/figure>\n\u003cp>Instead of the old-fashioned, mostly Eastern and Central European-influenced standbys of Jewish-American cooking, Ms. Kushner offers lighter, brighter, and indeed more modern dishes. There's brisket, of course, but sauced with olive oil, beer, ketchup, and cranberry sauce, followed by pesto-crusted lamb chops, lemongrass halibut with cilantro and peanuts, curried cauliflower with tahini and pomegranate, cumin-spiced beet salad, and gelato \"towers\" layered with halvah and sorbet. If you don't keep kosher, you'll hardly notice anything out of the ordinary in this book, except, perhaps, the pronounced lack of bacon and the limited use of cheese, butter, and cream. (Pork and shellfish are forbidden by kosher dietary laws, which also proscribe mixing dairy and meat products in the same dish or at the same meal.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The recipes are straightforward, healthy, and appealing, equally adaptable for both busy weeknights and holiday celebrations. Unfortunately, the layout and visual appeal of the book don't match up to the high quality of the recipes. \u003c/p>\n\u003cp>Rather than being divided into typical categories of appetizers, salads, entrees, and the like, the chapters are done menu by menu, with cute but unhelpful headings like \"Clever,\" \"Crisp,\" \"Vibrant,\" and \"Saucy.\" It actually took a close reading of the book to realize that each of these short chapters was actually a planned menu; good as they sound on their own, few of these big-flavor dishes seem ready to share real estate on the plate in a single meal. The \"Modern\" menu, for example, includes three dressed vegetable salads plus sesame-crusted Arctic char--what reads like a skinny-jeans ladies' lunch of three shared appetizers and one entree shorn of its deserved sides and starch. Meanwhile, \"Saucy\" veers from teriyaki-glazed sticky beef ribs and surimi-mango salad in wonton cups to a curried couscous salad and salsa-style tomatoes with cilantro and avocado. Global influences are great, but jamming too many into one meal can make for potluck confusion. \u003c/p>\n\u003cp>And then there are Andrew Zuckerman's photographs, shot in unadorned, often extreme close-up against a stark white background. Muddy color reproduction means page after page of dishes depicted in unappetizingly washed-out browns, dull greens and grayish yellows. Only the red dishes, featuring brilliantly colored beets or watermelon, look appealing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Nosh-on-This.Cover600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Nosh-on-This.Cover600.jpg\" alt=\"Nosh on This. Gluten-Free Baking From a Jewish-American Kitchen. By Lisa Stander-Horel and Tim Horel. Photo:Tim Horel\" width=\"400\" class=\"aligncenter size-full wp-image-69341\">\u003c/a>\u003c/p>\n\u003cp>You could see this one coming, couldn't you? The Bay Area's wholehearted adoption of all things gluten-free meets the Jewish love of baking, and the result is \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1615190864/kqedorg-20\">Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen\u003c/a>, by South Bay bloggers Lisa Stander-Horel and Tim Horel. When a gluten-free book gets a glowing blurb from \u003ca href=\"http://www.betterbaking.com/\">Marcy Goldman\u003c/a>, the Canadian baker and author of my much-used favorite, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1770500030/kqedorg-20\">A Treasury of Jewish Holiday Baking\u003c/a>, even the non-gluten-intolerant should pay attention. These days, it's handy for all busy home bakers to have at least one decent gluten-free cookbook, since the demand and/or expectation of tasty gluten-free cupcakes (not to mention gluten-free pizza and yes, gluten-free beer) at every birthday party has risen dramatically. \u003c/p>\n\u003cfigure id=\"attachment_69345\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Tim-Horel-and-Lisa-Stander-Horel.Author-Photo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Tim-Horel-and-Lisa-Stander-Horel.Author-Photo.jpg\" alt=\"Tim Horel and Lisa Stander-Horel. Photo courtesy of the authors.\" width=\"400\" class=\"size-full wp-image-69345\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tim Horel and Lisa Stander-Horel. Photo courtesy of the authors.\u003c/figcaption>\u003c/figure>\n\u003cp>This husband-and-wife team, who blog at \u003ca href=\"http://www.glutenfreecanteen.com\">Gluten-Free Canteen\u003c/a> (she bakes and writes, he shoots the photographs), rely almost exclusively on their own Nosh all-purpose gluten-free flour mix, which they recommend be made from \u003ca href=\"http://www.authenticfoods.com/\">Authentic Foods\u003c/a>' superfine-milled flours, in a proportion of two parts brown rice flour to one part each white rice flour and tapioca starch. For yeast breads, they avoid crumbling by mixing minimal amounts of xanthan gum, pectin, and guar gum with \u003ca href=\"http://www.expandexglutenfree.com/\">Expandex Modified Tapioca Starch\u003c/a> to give \"that nice bendy tear we all know and miss in many gluten-free breads.\" Otherwise, though, they keep the chemistry-set demands to a minimum: this is as close to regular, homey-kitchen baking as gluten-free gets. \u003c/p>\n\u003cp>True to its name, the book includes lots of typically Jewish treats, although you don't need to have been bat mitzvah'd to appreciate rugelach, challah, macaroons or mandelbrot. In between the honey cake and hamantaschen are plenty of familiar, everyday sweets and pastries--pies, fruit tarts, layer cakes, cupcakes, brownies, lemon bars, eclairs, even doughnuts (lots and \u003cem>lots\u003c/em> of doughnuts). Those parents whose kids can't eat supermarket sweets should especially enjoy the recipes for homemade cookies inspired by Oreos, Mallomars, Stella D'oro Swiss Fudge Cookies, Fig Newtons, and more. And the tone is lively, fun, and just irreverent enough to make even infrequent bakers feel at home in the kitchen. \u003c/p>\n\u003ch2>Recipe: Best Brisket\u003c/h2>\n\u003cp>\u003cem>Reproduced with permission from The Modern Menu by Kim Kushner (Gefen Publishing House, 2013).\u003c/em>\u003c/p>\n\u003cp>This is the best brisket I've tasted. Almost as great as its amazing flavor is that you can make it a month in advance and freeze it. So convenient! Note that you will need a roasting pan that can be used both on a stovetop and in the oven. \u003c/p>\n\u003cfigure id=\"attachment_69353\" class=\"wp-caption aligncenter\" style=\"max-width: 903px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/best-brisket.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/best-brisket.png\" alt=\"Best Brisket. Photo: Andrew Zuckerman\" width=\"903\" height=\"557\" class=\"size-full wp-image-69353\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Best Brisket. Photo: Andrew Zuckerman\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 8-10\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>1 5-lb first-cut brisket\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>2 medium yellow onions, sliced\u003c/li>\n\u003cli>1 12-ounce bottle beer\u003c/li>\n\u003cli>3/4 cup ketchup\u003c/li>\n\u003cli>1 14-oz can cranberry sauce\u003c/li>\n\u003cli>1/4 cup red wine\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat the oven to 350ºF. Heat the olive oil in a large roasting pan over medium-high heat. Season the brisket generously with salt and pepper (don't be afraid to over-season). Sear the brisket in the pan until nicely browned on each side, about 4 minutes per side. Remove to a platter. Add the onions to the pan and saute until translucent, about 10 minutes. Place the brisket on the onions.\u003c/p>\n\u003cp>2. In a large bowl, whisk together the beer, ketchup, cranberry sauce, and wine. Pour the mixture over the brisket in the pan and bring to a boil.\u003c/p>\n\u003cp>3. Cover the pan with foil and bake in the oven for 1 1/2 hours. Carefully turn the brisket over using tongs. Continue baking, covered, for an additional 1 1/2 hours, until a fork easily pierces the brisket. Using tongs, transfer the brisket to a cutting board. \u003c/p>\n\u003cp>4. Place the roasting pan on the stovetop over medium-high heat. Bring the cooking juices to a boil and simmer until the liquid reduces to a thick, velvety sauce, about 10 minutes. Slice the brisket while still warm and serve with the sauce alongside. \u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> The brisket can be made 1 day in advance. To store, let brisket and sauce cool completely, then wrap meat in foil and refrigerate. Transfer sauce to a covered container and refrigerate. To serve, slice the brisket when it is cold to prevent it from falling apart. Arrange the slices in a large baking dish and pour the sauce over them. Cover with foil and reheat in a 300ºF oven for 40 minutes. The brisket, whole or sliced, and the sauce can also be frozen for up to 4 weeks. \u003c/p>\n\u003ch2>Recipe: Pumpkin Honey Bread\u003c/h2>\n\u003cp>\u003cem>Reproduced with permission from Nosh on This: Gluten Free Baking from a Jewish-American Kitchen, by Lisa Stander-Horel and Tim Horel (The Experiment, 2013). \u003c/em>\u003c/p>\n\u003cp>Pumpkin is a popular Rosh Hashanah fruit in other parts of the world, particularly in Northern Italy, and to honor that Sephardic tradition, this bread combines the best of both: honey and pumpkin. This recipe can be made as mini loaves that be given as hostess gifts or as one large loaf that would also make a fantastic breakfast bread. \u003c/p>\n\u003cfigure id=\"attachment_69343\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/PumpkinHoneyBread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/PumpkinHoneyBread.jpg\" alt=\"Pumpkin Honey Bread. Photo: Tim Horel\" width=\"1024\" height=\"1024\" class=\"size-full wp-image-69343\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pumpkin Honey Bread. Photo: Tim Horel\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 5 mini loaves or 1 large loaf\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Nonstick spray, for greasing.\u003c/li>\n\u003cli>2 cups (260 gms) Nosh AP GF flour (\u003cem>see note below\u003c/em>)\u003c/li>\n\u003cli>3/4 cup (150 gms) sugar\u003c/li>\n\u003cli>1 1/2 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp cinnamon\u003c/li>\n\u003cli>1/4 tsp nutmeg, freshly grated preferred\u003c/li>\n\u003cli>1/4 tsp ground ginger\u003c/li>\n\u003cli>1/4 tsp ground cloves\u003c/li>\n\u003cli>1/4 tsp ground mace\u003c/li>\n\u003cli>1/4 tsp freshly ground pepper (2 turns of the grinder)\u003c/li>\n\u003cli>1/2 cup (125 gms) canned pure pumpkin puree\u003c/li>\n\u003cli>5 to 6 tbsp (125 gms) honey\u003c/li>\n\u003cli>1/2 cup (110 gms) canola oil\u003c/li>\n\u003cli>3 tbsp (50 gms) orange juice\u003c/li>\n\u003cli>2 extra-large eggs\u003c/li>\n\u003cli>1 tbsp (5 gms) orange or tangerine zest, freshly grated\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/2 tsp orange extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350ºF. Grease 5 mini loaf pans or one 8 1/2\" by 4 1/2\" loaf pan lightly with nonstick spray. Place pan(s) on baking sheet. \u003c/p>\n\u003cp>2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and spices. In a medium bowl, whisk together the pumpkin puree, honey, oil, orange juice, eggs, vanilla, and orange extract. Using a silicon spatula, add the wet ingredients to the dry, folding from the bottom just until no dry material remains. Scrape the mixture into the prepared pan(s) filling evenly two-thirds full.\u003c/p>\n\u003cp>3. For mini loaf pans, bake 20 minutes and rotate the pans for even baking. Turn down the temperature to 325ºF and bake for 15 to 20 minutes more, or until a toothpick comes out with dry crumbs. For a larger loaf, bake at 350ºF for 30 minutes and rotate the pan for even baking. Bake for 20 to 25 minutes more, or until a toothpick comes out with fairly dry crumbs and the edges are dark brown and crispy. Cool in the pan(s) on a rack for 5 minutes. Transfer the loaf or loaves to a rack to cool completely. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> To make 2 cups (260 gms) Nosh AP GF flour blend, whisk together 1 cup (130 gms) superfine brown rice flour, 1/2 cup (65 gms) superfine white rice flour, and 1/2 cup (65 gms) tapioca starch. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "FDA Approves Gluten-Free Label",
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"content": "\u003cfigure id=\"attachment_67414\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/gluten-free.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/gluten-free.jpg\" alt='The Food and Drug Administration is at last defining what a \"gluten free\" label on a food package really means after nine years of consideration. Photo: Jon Elswick/AP' width=\"1120\" height=\"839\" class=\"size-full wp-image-67414\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Food and Drug Administration is at last defining what a \"gluten free\" label on a food package really means after nine years of consideration. Photo: Jon Elswick/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Dan Charles and Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/01/208024023/fda-approves-gluten-free-label\">The Salt at NPR Food\u003c/a> (8/2/13)\u003c/p>\n\u003cp>The Food and Drug Administration issued Friday the first legally binding rules for what food companies can legally label \"gluten-free.\"\u003c/p>\n\u003cp>The \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm363069.htm\">rules\u003c/a> should help millions of Americans who can't tolerate gluten in their diet.\u003c/p>\n\u003cp>Gluten is a protein in wheat, barley and rye. Bakers appreciate its gluey texture for making bread. But when people with celiac disease eat it, it causes their immune systems to attack their small intestines.\u003c/p>\n\u003cp>About 3 million people in the U.S. have celiac disease. But they're not the only ones seeking gluten-free food, which has rapidly grown into \u003ca href=\"http://articles.latimes.com/2012/oct/24/business/la-fi-gluten-free-20121024\">$4.2 billion market\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A small number of children and adults have wheat allergy. And 18 million Americans who have neither celiac or wheat allergy experience symptoms from eating wheat — called \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/09/173840841/gluten-goodbye-one-third-of-americans-say-theyre-trying-to-shun-it\">gluten sensitivity\u003c/a>. And still others may buy gluten-free food because they're \u003ca href=\"http://www.npr.org/blogs/health/2012/06/02/154166626/the-paleo-diet-moves-from-the-gym-to-the-doctors-office\">paleo\u003c/a>, or following another \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/09/173840841/gluten-goodbye-one-third-of-americans-say-theyre-trying-to-shun-it\">diet\u003c/a>.\u003c/p>\n\u003cp>Many products, from \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/25/170259193/a-quest-for-real-beer-without-the-gluten\">beer\u003c/a> to \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/17/141359188/look-whos-going-gluten-free\">flour\u003c/a>, already carry the gluten-free label. But until now there's been no official standard for exactly how free of gluten such foods have to be, though the FDA has been pondering how to set one since 2004.\u003c/p>\n\u003cp>The FDA's new rule says gluten free foods can't contain more than 20 parts per million of gluten. Below that level, gluten can't be detected reliably and only very rare individuals would react to it.\u003c/p>\n\u003cp>According to the FDA, most gluten-free food on the market already meets this standard. It goes into effect one year from now.\u003c/p>\n\u003cp>Andrea Levario, executive director of the American Celiac Disease Alliance, called the label a \"tool that has been desperately needed,\" in a statement.\u003c/p>\n\u003cp>Doctors who treat people with celiac and gluten sensitivity were also enthusiastic.\u003c/p>\n\u003cp>\"This is a really valuable step forward,\" says \u003ca href=\"http://www.uofmhealth.org/profile/731/william-d-chey-md\">William Chey\u003c/a>, a gastroenterologist at the University of Michigan. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67414\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/gluten-free.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/gluten-free.jpg\" alt='The Food and Drug Administration is at last defining what a \"gluten free\" label on a food package really means after nine years of consideration. Photo: Jon Elswick/AP' width=\"1120\" height=\"839\" class=\"size-full wp-image-67414\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Food and Drug Administration is at last defining what a \"gluten free\" label on a food package really means after nine years of consideration. Photo: Jon Elswick/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Dan Charles and Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/01/208024023/fda-approves-gluten-free-label\">The Salt at NPR Food\u003c/a> (8/2/13)\u003c/p>\n\u003cp>The Food and Drug Administration issued Friday the first legally binding rules for what food companies can legally label \"gluten-free.\"\u003c/p>\n\u003cp>The \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm363069.htm\">rules\u003c/a> should help millions of Americans who can't tolerate gluten in their diet.\u003c/p>\n\u003cp>Gluten is a protein in wheat, barley and rye. Bakers appreciate its gluey texture for making bread. But when people with celiac disease eat it, it causes their immune systems to attack their small intestines.\u003c/p>\n\u003cp>About 3 million people in the U.S. have celiac disease. But they're not the only ones seeking gluten-free food, which has rapidly grown into \u003ca href=\"http://articles.latimes.com/2012/oct/24/business/la-fi-gluten-free-20121024\">$4.2 billion market\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A small number of children and adults have wheat allergy. And 18 million Americans who have neither celiac or wheat allergy experience symptoms from eating wheat — called \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/09/173840841/gluten-goodbye-one-third-of-americans-say-theyre-trying-to-shun-it\">gluten sensitivity\u003c/a>. And still others may buy gluten-free food because they're \u003ca href=\"http://www.npr.org/blogs/health/2012/06/02/154166626/the-paleo-diet-moves-from-the-gym-to-the-doctors-office\">paleo\u003c/a>, or following another \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/09/173840841/gluten-goodbye-one-third-of-americans-say-theyre-trying-to-shun-it\">diet\u003c/a>.\u003c/p>\n\u003cp>Many products, from \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/25/170259193/a-quest-for-real-beer-without-the-gluten\">beer\u003c/a> to \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/17/141359188/look-whos-going-gluten-free\">flour\u003c/a>, already carry the gluten-free label. But until now there's been no official standard for exactly how free of gluten such foods have to be, though the FDA has been pondering how to set one since 2004.\u003c/p>\n\u003cp>The FDA's new rule says gluten free foods can't contain more than 20 parts per million of gluten. Below that level, gluten can't be detected reliably and only very rare individuals would react to it.\u003c/p>\n\u003cp>According to the FDA, most gluten-free food on the market already meets this standard. It goes into effect one year from now.\u003c/p>\n\u003cp>Andrea Levario, executive director of the American Celiac Disease Alliance, called the label a \"tool that has been desperately needed,\" in a statement.\u003c/p>\n\u003cp>Doctors who treat people with celiac and gluten sensitivity were also enthusiastic.\u003c/p>\n\u003cp>\"This is a really valuable step forward,\" says \u003ca href=\"http://www.uofmhealth.org/profile/731/william-d-chey-md\">William Chey\u003c/a>, a gastroenterologist at the University of Michigan. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Longevity Kitchen: A Valuable Resource for People with Allergies and Special Diets",
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"content": "\u003cblockquote>\u003cp>“I’m always going to err on the side of whole foods, that’s my philosophy.” Rebecca Katz\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_59382\" class=\"wp-caption alignleft\" style=\"max-width: 160px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/rebecca-katz600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/rebecca-katz600.jpg\" alt=\"Rebecca Katz. Photo courtesy of Rebecca Katz\" width=\"160\" class=\"size-full wp-image-59382\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rebecca Katz. Photo courtesy of Rebecca Katz\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://rebeccakatz.com/\">Rebecca Katz\u003c/a>, author of \u003ca href=\"http://rebeccakatz.com/books/one-bite-at-a-time/\">One Bite at a Time\u003c/a> and \u003ca href=\"http://rebeccakatz.com/books/the-cancer-fighting-kitchen/\">The Cancer Fighting Kitchen\u003c/a> has come out with a new book and this time it is for the rest of us. In \u003ca href=\"http://rebeccakatz.com/books/the-longevity-kitchen/\">The Longevity Kitchen\u003c/a>, Katz and her co-author Mat Edelson combine decades of practical cooking experience with up-to-date science on nutrition and disease prevention. The book is a feast for the senses, full of beautiful photos and recipes that burst with flavor.\u003c/p>\n\u003cp>(Get recipes for \u003cem>Golden Roasted Cauliflower\u003c/em> and \u003cem>Bella’s Moroccan Spiced Sweet Potato Salad\u003c/em> below)\u003c/p>\n\u003cp>Included in the book is a list of the \u003ca href=\"http://rebeccakatz.com/culinary-rx/\">Super 16 Power Foods\u003c/a>, foods that “nibble for nibble offer the highest levels of antioxidants.” I liked the list, but it was missing some of my favorite medicinal foods. Where was the broccoli with its anti-cancer and hormone balancing effects; or turmeric, the potent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/28/5-essential-foods-that-reduce-inflammation-and-optimize-health/\">anti-inflammatory\u003c/a>, anti-cancer Asian spice? So, I was pleased to find that the second chapter of the book contained a culinary pharmacy -- a list of over 80 foods that are used as ingredients throughout the book along with their various health benefits. Here I found turmeric, medicinal mushrooms, broccoli and many more. There are also notes included with many of the recipes that talk about the health benefits of specific ingredients. These notes go into greater detail and explain the benefits of important foods that aren’t included in the Super 16 or the Culinary Pharmacy like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/28/5-essential-foods-that-reduce-inflammation-and-optimize-health/\">flax seeds\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/longevity-kitchen600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/longevity-kitchen600.jpg\" alt=\"The Longevity Kitchen by Rebecca Katz and Mat Edelson\" width=\"250\" class=\"alignright size-full wp-image-58215\">\u003c/a>\u003c/p>\n\u003cul>\u003cstrong>Here are the three major reasons why I found \"The Longevity Kitchen\" to be a valuable resource.\u003c/strong>\n\u003cli>\u003cstrong>The first is quality.\u003c/strong> The ingredients in the recipes are truly health promoting. Katz emphasizes fresh, organic, unrefined foods in each recipe.\u003c/li>\n\u003cli>\u003cstrong>The second reason is that the book is almost entirely gluten-free.\u003c/strong> There are a few recipes that contain gluten but most include easy substitutions for people with sensitivities. In fact, many of the recipes are also free of eggs, dairy, soy and sugar making \"The Longevity Kitchen\" a valuable resource for people with allergies and special diets.\u003c/li>\n\u003cli>\u003cstrong>The third and most important reason is that the food actually tastes good.\u003c/strong> I have tested recipes from every section of the book, from \u003cem>Latin Kale\u003c/em> to \u003cem>Mango Lassi\u003c/em> and they have all been delicious. I have served these dishes to friends and even to my four-year-old twins. People love them. I got so many compliments on the \u003cem>Parsley Mint Drizzle\u003c/em> that it felt like cheating; its only six ingredients in the blender after all.\u003c/li>\n\u003c/ul>\n\u003cp>As a naturopathic doctor I focus on optimal nutrition for each patient, and this often involves diet change. It is relatively easy for me to tell people what they should and shouldn’t eat. It is much harder to tell them how to prepare those foods. This book does an excellent job of bridging the gap and making healthy food accessible and flavorful. One caveat is that most of these recipes require some basic cooking skills to prepare. People who don’t already know how to \u003ca href=\"http://www.jamieshomecookingskills.com/skills-specific.php?skill=howto-videos\">chop, dice, mince or zest\u003c/a> may need to brush up before attempting them. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This month I had the opportunity to interview \u003ca href=\"https://twitter.com/RebeccaKatzYum\">Rebecca Katz\u003c/a> about her new book and her philosophy on food. Excerpts from our interview are transcribed below. The content has been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Your previous two books, \"One Bite at a Time\" and \"The Cancer Fighting Kitchen\" were specifically targeted to cancer patients and their families and this book is targeted to the general public. I’m wondering why you made that shift?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> If I had one more person come up to me and say, “these books are great, but when are you going to write a book for the rest of us.” ...A lot of people are afraid of the word “cancer.” So even though the recipes in both of those books are yummy for everybody, number one -- people who have been through cancer and are on the other side don’t want to look at the word anymore. Number two -- there was a larger audience to reach. Many of the same rules apply when we are talking about eating for a cancer-fighting diet and eating for longevity. We are still dealing with the major chronic issues that we all face which are free radical damage, inflammation, and getting a lot of antioxidants. Nothing really changes. What changes is the way the story is told, but not the principles of eating. One of the challenges with this book, in dealing with the topic of longevity was how to grab people’s attention and make it relevant to their lives. \u003c/p>\n\u003cp>\u003cstrong>Absolutely, one of the things I experience in working with people with cancer is that I’ve become really passionate about prevention. You see all of the steps that led to the development of the disease and you want to help other people make changes earlier.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> There are very few things in our lives that we have control over. But one of the things we do have control over is what we put in our bodies and it can be a joyful experience. We are talking about longevity and our connection with food being one of joy. This is a book about all of the things that you can have, not simply a list about all of the things that you can’t have. \u003c/p>\n\u003cp>\u003cstrong>I was really interested in your list of 16 foods. I was a little surprised to see coffee, chocolate and green tea on the list. We know that all of those foods have a very strong profile of phytochemicals. But I wonder if you believe that people need some level of stimulation to be optimally healthy and happy?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> Honestly it was really hard to get it down to 16. Here was my criteria, number one was the antioxidant properties, number two was some of the latest research coming out on brain health which shows that a little stimulation can go a long way. But really every recipe and every ingredient in that book could be considered on that top sixteen. So I was really looking for a blend of nutrient dense, antioxidants, phytochemicals, the right amount of stimulation and I wanted people to look at that list and be able to recognize those foods. I also think there is a psychological component -- giving people permission to indulge in some of the foods that they resonate with. Food is such an emotional issue and if you take away everything, people really get upset. When I take something away, I always have to give something back. Just because you want to eat well and be healthy doesn’t mean you should be relegated to the sidelines.\u003c/p>\n\u003cp>\u003cstrong>How did you become a cookbook author, specifically one focusing on cancer prevention and longevity?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> I had a motivation at the very beginning. My father was diagnosed with throat cancer in 2000. I took a leave of absence and went to take care of him and I didn’t know anything about cooking for people with cancer even though I was trained chef. There was nothing out there! There was nothing. So my father was my guinea pig. Food was the platform of his life, so it was not an option not to feed him well. Then I got a wonderful opportunity (to work) at \u003ca href=\"http://www.commonweal.org/programs/cancer-help.html\">Commonweal Cancer Health Program\u003c/a>. I really believe, truly, in that connection to food and to being a nourisher -- I felt like I had found my calling. \u003ca href=\"http://rebeccakatz.com/books/one-bite-at-a-time/\">One Bite at a Time\u003c/a> came out of my experience working with people individually and \u003ca href=\"http://rebeccakatz.com/books/the-cancer-fighting-kitchen/\">The Cancer Fighting Kitchen\u003c/a> came out because there was so much new science appearing. I was now at a different level, I had gotten my masters of science in nutrition, I was witness to this evolution. I look back and think, wow what a wonderful gift.\u003c/p>\n\u003cp>\u003cstrong>I think that is the gift that everyone is looking for in a career, being able to find the thing that you are meant to do in the world and be paid for it.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> Yes, I feel incredibly grateful.\u003c/p>\n\u003cp>\u003cstrong>EVENT:\u003c/strong>\u003cbr>\nApril 5, 7:15pm: \u003ca href=\"http://www.bookpassage.com/event/rebecca-katz-longevity-kitchen\">Rebecca Katz will be signing books at Book Passage in Corte Madera\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>RECIPES:\u003c/strong> \u003c/p>\n\u003ch3>\u003ca name=\"cauliflower\">\u003c/a>Golden Roasted Cauliflower\u003c/h3>\n\u003cp>Roasting cauliflower completely transforms it into a candy-like delight that yields to a gentle fork. The spices—cumin, coriander, and turmeric—really make this dish sing. Turmeric has anti-cancer and anti-inflammatory properties, and holds great promise for maintaining (and possibly improving) brain health. \u003c/p>\n\u003cfigure id=\"attachment_59381\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cauliflower600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cauliflower600.jpg\" alt=\"Golden Roasted Cauliflower. Photo: The Longevity Kitchen\" width=\"400\" class=\"size-full wp-image-59381\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Golden Roasted Cauliflower. Photo: The Longevity Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>1 medium head of cauliflower (about 2 1/2 to 3 pounds) cut into 1 1/2 inch florets (about 8 cups)\u003cbr>\n2 tablespoons of extra virgin olive oil\u003cbr>\n1/2 teaspoon sea salt\u003cbr>\n1/4 teaspoon freshly ground pepper\u003cbr>\n1/2 teaspoon cumin\u003cbr>\n1/4 teaspoon coriander\u003cbr>\n1/2 teaspoon turmeric\u003cbr>\n1 tablespoon minced garlic\u003cbr>\n1 teaspoon lemon juice\u003cbr>\n1 tablespoon finely chopped parsley or cilantro \u003c/p>\n\u003cp>Place the rack in the middle of the oven and preheat to 450°F. Line a baking sheet with parchment paper.\u003c/p>\n\u003cp>Toss the cauliflower with 2 tablespoons olive oil, salt, pepper, cumin, coriander, turmeric and garlic. Spread the cauliflower mixture in an even layer on the prepared pan. Bake until the cauliflower is golden and tender, about 25 to 35 minutes. Toss with spritz with fresh lemon juice and parsley or cilantro.\u003c/p>\n\u003cp>\u003cem>Variations:\u003c/em> If you’re not in a spicy mood, omit the spices and toss the cauliflower with olive, salt and pepper. You’ll love how sweet this vegetable tastes after its oven “sauna.”\u003c/p>\n\u003cp>\u003cem>Prep Time:\u003c/em> 10 minutes Cook Time: 25 minutes\u003cbr>\nStorage: Store refrigerated in airtight container for 2 days\u003c/p>\n\u003cp>\u003cem>Notes:\u003c/em> Chopping cauliflower releases enzymes that increase the bioavailability of its nutrients. Delaying cooking for 5-10 minutes after cutting helps insure that heat won’t destroy these enzymes’ effectiveness. Also, the enzymes need Vitamin C to activate, which can be accomplished with a hit of lemon or lime juice. \u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"sweetpotato\">\u003c/a>Bella’s Moroccan Spiced Sweet Potato Salad\u003c/h3>\n\u003cp>This is proof that exposure to vegetables expands one’s horizons, whether they have two legs or four. My 8 year old Portuguese Water dog Bella had become known around our house for her love of carrots. She literally comes running every time she hears the carrot peeler come out of the drawer. We figured ‘hmmm, that’s different for a dog,’ and played the approving parents. Well, she’s expanded her palate (or maybe she just likes orange-colored veggies). Now she’s on to sweet potatoes. No sooner do they hit the counter, than she’s dancing and singing around my feet. I quarter and square off the potatoes so she gets the ends, and she’s been known to get some serious hang time under her paws as she leaps for a toss. Seriously, Air Bud has nothing on Bella. Maybe she heard about how good sweet potatoes are for health. Their natural sweetness is perfectly balanced with high fiber content, slowing the rush of sugar into your system. That’s great for vasculature and mood. All I can say is, whenever I make this salad, Bella’s awfully happy.\u003c/p>\n\u003cfigure id=\"attachment_59380\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BellaSweetPotato600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BellaSweetPotato600.jpg\" alt=\"Bella’s Moroccan Spiced Sweet Potato Salad. Photo: Courtesy of The Longevity Kitchen\" width=\"400\" class=\"size-full wp-image-59380\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bella’s Moroccan Spiced Sweet Potato Salad. Photo: Courtesy of The Longevity Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cp>2 tablespoons olive oil\u003cbr>\n1 cup onion, diced small\u003cbr>\n1 teaspoon freshly grated ginger or 1/2 teaspoon ground ginger\u003cbr>\n1 teaspoon cumin\u003cbr>\n1/2 teaspoon sweet paprika\u003cbr>\n1 pound orange-fleshed sweet potatoes or yams, peeled and cut into 1/2 inch cubes (2 medium sweet potatoes)\u003cbr>\n1/2 teaspoon sea salt,\u003cbr>\n1/2 cup filtered water\u003cbr>\n1/4 cup freshly squeezed orange juice (preferably blood orange)\u003cbr>\n1 teaspoon lemon zest\u003cbr>\n1 teaspoon orange zest\u003cbr>\n2 teaspoons maple syrup\u003cbr>\n2 tablespoon lemon juice\u003cbr>\n12 pitted kalamata olives cut in half\u003cbr>\n1/4 cup finely chopped flat-leaf parsley\u003cbr>\n1/4 cup toasted almonds or pistachios roughly chopped\u003c/p>\n\u003cp>Heat the olive oil in a deep sauté pan over medium heat, then add the onion and a generous pinch of salt and sauté for 3 to 5 minutes until onions are translucent and slightly golden. Add the ginger, cumin, paprika to the onions and sauté for 1 minute. Add the sweet potatoes, sea salt, the water, orange juice, and zests. Cook covered for 20 minutes, remove lid and continue cooking until potatoes are tender and the liquid is reduced to almost a glaze. Add the maple syrup and the lemon juice, and olives. Gently combine. Taste and add another pinch of salt or squeeze of lemon juice if desired. Transfer the potatoes to a bowl and garnish with the parsley and nuts. Serve at room temperature. \u003c/p>\n\u003cp>\u003cem>Prep Time:\u003c/em> 20 minutes\u003cbr>\n\u003cem>Cook Time:\u003c/em> 30 minutes\u003cbr>\n\u003cem>Storage:\u003c/em> Store refrigerated in airtight container for 5 days.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Recipes courtesy of Rebecca Katz, The Longevity Kitchen\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cblockquote>\u003cp>“I’m always going to err on the side of whole foods, that’s my philosophy.” Rebecca Katz\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_59382\" class=\"wp-caption alignleft\" style=\"max-width: 160px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/rebecca-katz600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/rebecca-katz600.jpg\" alt=\"Rebecca Katz. Photo courtesy of Rebecca Katz\" width=\"160\" class=\"size-full wp-image-59382\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rebecca Katz. Photo courtesy of Rebecca Katz\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://rebeccakatz.com/\">Rebecca Katz\u003c/a>, author of \u003ca href=\"http://rebeccakatz.com/books/one-bite-at-a-time/\">One Bite at a Time\u003c/a> and \u003ca href=\"http://rebeccakatz.com/books/the-cancer-fighting-kitchen/\">The Cancer Fighting Kitchen\u003c/a> has come out with a new book and this time it is for the rest of us. In \u003ca href=\"http://rebeccakatz.com/books/the-longevity-kitchen/\">The Longevity Kitchen\u003c/a>, Katz and her co-author Mat Edelson combine decades of practical cooking experience with up-to-date science on nutrition and disease prevention. The book is a feast for the senses, full of beautiful photos and recipes that burst with flavor.\u003c/p>\n\u003cp>(Get recipes for \u003cem>Golden Roasted Cauliflower\u003c/em> and \u003cem>Bella’s Moroccan Spiced Sweet Potato Salad\u003c/em> below)\u003c/p>\n\u003cp>Included in the book is a list of the \u003ca href=\"http://rebeccakatz.com/culinary-rx/\">Super 16 Power Foods\u003c/a>, foods that “nibble for nibble offer the highest levels of antioxidants.” I liked the list, but it was missing some of my favorite medicinal foods. Where was the broccoli with its anti-cancer and hormone balancing effects; or turmeric, the potent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/28/5-essential-foods-that-reduce-inflammation-and-optimize-health/\">anti-inflammatory\u003c/a>, anti-cancer Asian spice? So, I was pleased to find that the second chapter of the book contained a culinary pharmacy -- a list of over 80 foods that are used as ingredients throughout the book along with their various health benefits. Here I found turmeric, medicinal mushrooms, broccoli and many more. There are also notes included with many of the recipes that talk about the health benefits of specific ingredients. These notes go into greater detail and explain the benefits of important foods that aren’t included in the Super 16 or the Culinary Pharmacy like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/28/5-essential-foods-that-reduce-inflammation-and-optimize-health/\">flax seeds\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/longevity-kitchen600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/longevity-kitchen600.jpg\" alt=\"The Longevity Kitchen by Rebecca Katz and Mat Edelson\" width=\"250\" class=\"alignright size-full wp-image-58215\">\u003c/a>\u003c/p>\n\u003cul>\u003cstrong>Here are the three major reasons why I found \"The Longevity Kitchen\" to be a valuable resource.\u003c/strong>\n\u003cli>\u003cstrong>The first is quality.\u003c/strong> The ingredients in the recipes are truly health promoting. Katz emphasizes fresh, organic, unrefined foods in each recipe.\u003c/li>\n\u003cli>\u003cstrong>The second reason is that the book is almost entirely gluten-free.\u003c/strong> There are a few recipes that contain gluten but most include easy substitutions for people with sensitivities. In fact, many of the recipes are also free of eggs, dairy, soy and sugar making \"The Longevity Kitchen\" a valuable resource for people with allergies and special diets.\u003c/li>\n\u003cli>\u003cstrong>The third and most important reason is that the food actually tastes good.\u003c/strong> I have tested recipes from every section of the book, from \u003cem>Latin Kale\u003c/em> to \u003cem>Mango Lassi\u003c/em> and they have all been delicious. I have served these dishes to friends and even to my four-year-old twins. People love them. I got so many compliments on the \u003cem>Parsley Mint Drizzle\u003c/em> that it felt like cheating; its only six ingredients in the blender after all.\u003c/li>\n\u003c/ul>\n\u003cp>As a naturopathic doctor I focus on optimal nutrition for each patient, and this often involves diet change. It is relatively easy for me to tell people what they should and shouldn’t eat. It is much harder to tell them how to prepare those foods. This book does an excellent job of bridging the gap and making healthy food accessible and flavorful. One caveat is that most of these recipes require some basic cooking skills to prepare. People who don’t already know how to \u003ca href=\"http://www.jamieshomecookingskills.com/skills-specific.php?skill=howto-videos\">chop, dice, mince or zest\u003c/a> may need to brush up before attempting them. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This month I had the opportunity to interview \u003ca href=\"https://twitter.com/RebeccaKatzYum\">Rebecca Katz\u003c/a> about her new book and her philosophy on food. Excerpts from our interview are transcribed below. The content has been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Your previous two books, \"One Bite at a Time\" and \"The Cancer Fighting Kitchen\" were specifically targeted to cancer patients and their families and this book is targeted to the general public. I’m wondering why you made that shift?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> If I had one more person come up to me and say, “these books are great, but when are you going to write a book for the rest of us.” ...A lot of people are afraid of the word “cancer.” So even though the recipes in both of those books are yummy for everybody, number one -- people who have been through cancer and are on the other side don’t want to look at the word anymore. Number two -- there was a larger audience to reach. Many of the same rules apply when we are talking about eating for a cancer-fighting diet and eating for longevity. We are still dealing with the major chronic issues that we all face which are free radical damage, inflammation, and getting a lot of antioxidants. Nothing really changes. What changes is the way the story is told, but not the principles of eating. One of the challenges with this book, in dealing with the topic of longevity was how to grab people’s attention and make it relevant to their lives. \u003c/p>\n\u003cp>\u003cstrong>Absolutely, one of the things I experience in working with people with cancer is that I’ve become really passionate about prevention. You see all of the steps that led to the development of the disease and you want to help other people make changes earlier.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> There are very few things in our lives that we have control over. But one of the things we do have control over is what we put in our bodies and it can be a joyful experience. We are talking about longevity and our connection with food being one of joy. This is a book about all of the things that you can have, not simply a list about all of the things that you can’t have. \u003c/p>\n\u003cp>\u003cstrong>I was really interested in your list of 16 foods. I was a little surprised to see coffee, chocolate and green tea on the list. We know that all of those foods have a very strong profile of phytochemicals. But I wonder if you believe that people need some level of stimulation to be optimally healthy and happy?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> Honestly it was really hard to get it down to 16. Here was my criteria, number one was the antioxidant properties, number two was some of the latest research coming out on brain health which shows that a little stimulation can go a long way. But really every recipe and every ingredient in that book could be considered on that top sixteen. So I was really looking for a blend of nutrient dense, antioxidants, phytochemicals, the right amount of stimulation and I wanted people to look at that list and be able to recognize those foods. I also think there is a psychological component -- giving people permission to indulge in some of the foods that they resonate with. Food is such an emotional issue and if you take away everything, people really get upset. When I take something away, I always have to give something back. Just because you want to eat well and be healthy doesn’t mean you should be relegated to the sidelines.\u003c/p>\n\u003cp>\u003cstrong>How did you become a cookbook author, specifically one focusing on cancer prevention and longevity?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> I had a motivation at the very beginning. My father was diagnosed with throat cancer in 2000. I took a leave of absence and went to take care of him and I didn’t know anything about cooking for people with cancer even though I was trained chef. There was nothing out there! There was nothing. So my father was my guinea pig. Food was the platform of his life, so it was not an option not to feed him well. Then I got a wonderful opportunity (to work) at \u003ca href=\"http://www.commonweal.org/programs/cancer-help.html\">Commonweal Cancer Health Program\u003c/a>. I really believe, truly, in that connection to food and to being a nourisher -- I felt like I had found my calling. \u003ca href=\"http://rebeccakatz.com/books/one-bite-at-a-time/\">One Bite at a Time\u003c/a> came out of my experience working with people individually and \u003ca href=\"http://rebeccakatz.com/books/the-cancer-fighting-kitchen/\">The Cancer Fighting Kitchen\u003c/a> came out because there was so much new science appearing. I was now at a different level, I had gotten my masters of science in nutrition, I was witness to this evolution. I look back and think, wow what a wonderful gift.\u003c/p>\n\u003cp>\u003cstrong>I think that is the gift that everyone is looking for in a career, being able to find the thing that you are meant to do in the world and be paid for it.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> Yes, I feel incredibly grateful.\u003c/p>\n\u003cp>\u003cstrong>EVENT:\u003c/strong>\u003cbr>\nApril 5, 7:15pm: \u003ca href=\"http://www.bookpassage.com/event/rebecca-katz-longevity-kitchen\">Rebecca Katz will be signing books at Book Passage in Corte Madera\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>RECIPES:\u003c/strong> \u003c/p>\n\u003ch3>\u003ca name=\"cauliflower\">\u003c/a>Golden Roasted Cauliflower\u003c/h3>\n\u003cp>Roasting cauliflower completely transforms it into a candy-like delight that yields to a gentle fork. The spices—cumin, coriander, and turmeric—really make this dish sing. Turmeric has anti-cancer and anti-inflammatory properties, and holds great promise for maintaining (and possibly improving) brain health. \u003c/p>\n\u003cfigure id=\"attachment_59381\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cauliflower600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cauliflower600.jpg\" alt=\"Golden Roasted Cauliflower. Photo: The Longevity Kitchen\" width=\"400\" class=\"size-full wp-image-59381\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Golden Roasted Cauliflower. Photo: The Longevity Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>1 medium head of cauliflower (about 2 1/2 to 3 pounds) cut into 1 1/2 inch florets (about 8 cups)\u003cbr>\n2 tablespoons of extra virgin olive oil\u003cbr>\n1/2 teaspoon sea salt\u003cbr>\n1/4 teaspoon freshly ground pepper\u003cbr>\n1/2 teaspoon cumin\u003cbr>\n1/4 teaspoon coriander\u003cbr>\n1/2 teaspoon turmeric\u003cbr>\n1 tablespoon minced garlic\u003cbr>\n1 teaspoon lemon juice\u003cbr>\n1 tablespoon finely chopped parsley or cilantro \u003c/p>\n\u003cp>Place the rack in the middle of the oven and preheat to 450°F. Line a baking sheet with parchment paper.\u003c/p>\n\u003cp>Toss the cauliflower with 2 tablespoons olive oil, salt, pepper, cumin, coriander, turmeric and garlic. Spread the cauliflower mixture in an even layer on the prepared pan. Bake until the cauliflower is golden and tender, about 25 to 35 minutes. Toss with spritz with fresh lemon juice and parsley or cilantro.\u003c/p>\n\u003cp>\u003cem>Variations:\u003c/em> If you’re not in a spicy mood, omit the spices and toss the cauliflower with olive, salt and pepper. You’ll love how sweet this vegetable tastes after its oven “sauna.”\u003c/p>\n\u003cp>\u003cem>Prep Time:\u003c/em> 10 minutes Cook Time: 25 minutes\u003cbr>\nStorage: Store refrigerated in airtight container for 2 days\u003c/p>\n\u003cp>\u003cem>Notes:\u003c/em> Chopping cauliflower releases enzymes that increase the bioavailability of its nutrients. Delaying cooking for 5-10 minutes after cutting helps insure that heat won’t destroy these enzymes’ effectiveness. Also, the enzymes need Vitamin C to activate, which can be accomplished with a hit of lemon or lime juice. \u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"sweetpotato\">\u003c/a>Bella’s Moroccan Spiced Sweet Potato Salad\u003c/h3>\n\u003cp>This is proof that exposure to vegetables expands one’s horizons, whether they have two legs or four. My 8 year old Portuguese Water dog Bella had become known around our house for her love of carrots. She literally comes running every time she hears the carrot peeler come out of the drawer. We figured ‘hmmm, that’s different for a dog,’ and played the approving parents. Well, she’s expanded her palate (or maybe she just likes orange-colored veggies). Now she’s on to sweet potatoes. No sooner do they hit the counter, than she’s dancing and singing around my feet. I quarter and square off the potatoes so she gets the ends, and she’s been known to get some serious hang time under her paws as she leaps for a toss. Seriously, Air Bud has nothing on Bella. Maybe she heard about how good sweet potatoes are for health. Their natural sweetness is perfectly balanced with high fiber content, slowing the rush of sugar into your system. That’s great for vasculature and mood. All I can say is, whenever I make this salad, Bella’s awfully happy.\u003c/p>\n\u003cfigure id=\"attachment_59380\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BellaSweetPotato600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BellaSweetPotato600.jpg\" alt=\"Bella’s Moroccan Spiced Sweet Potato Salad. Photo: Courtesy of The Longevity Kitchen\" width=\"400\" class=\"size-full wp-image-59380\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bella’s Moroccan Spiced Sweet Potato Salad. Photo: Courtesy of The Longevity Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cp>2 tablespoons olive oil\u003cbr>\n1 cup onion, diced small\u003cbr>\n1 teaspoon freshly grated ginger or 1/2 teaspoon ground ginger\u003cbr>\n1 teaspoon cumin\u003cbr>\n1/2 teaspoon sweet paprika\u003cbr>\n1 pound orange-fleshed sweet potatoes or yams, peeled and cut into 1/2 inch cubes (2 medium sweet potatoes)\u003cbr>\n1/2 teaspoon sea salt,\u003cbr>\n1/2 cup filtered water\u003cbr>\n1/4 cup freshly squeezed orange juice (preferably blood orange)\u003cbr>\n1 teaspoon lemon zest\u003cbr>\n1 teaspoon orange zest\u003cbr>\n2 teaspoons maple syrup\u003cbr>\n2 tablespoon lemon juice\u003cbr>\n12 pitted kalamata olives cut in half\u003cbr>\n1/4 cup finely chopped flat-leaf parsley\u003cbr>\n1/4 cup toasted almonds or pistachios roughly chopped\u003c/p>\n\u003cp>Heat the olive oil in a deep sauté pan over medium heat, then add the onion and a generous pinch of salt and sauté for 3 to 5 minutes until onions are translucent and slightly golden. Add the ginger, cumin, paprika to the onions and sauté for 1 minute. Add the sweet potatoes, sea salt, the water, orange juice, and zests. Cook covered for 20 minutes, remove lid and continue cooking until potatoes are tender and the liquid is reduced to almost a glaze. Add the maple syrup and the lemon juice, and olives. Gently combine. Taste and add another pinch of salt or squeeze of lemon juice if desired. Transfer the potatoes to a bowl and garnish with the parsley and nuts. Serve at room temperature. \u003c/p>\n\u003cp>\u003cem>Prep Time:\u003c/em> 20 minutes\u003cbr>\n\u003cem>Cook Time:\u003c/em> 30 minutes\u003cbr>\n\u003cem>Storage:\u003c/em> Store refrigerated in airtight container for 5 days.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Recipes courtesy of Rebecca Katz, The Longevity Kitchen\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Quest For Real Beer, Without The Gluten",
"title": "A Quest For Real Beer, Without The Gluten",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_55888\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/gluten-free-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/gluten-free-beer.jpg\" alt=\"More and more gluten-free beers are entering the marketplace.\" width=\"624\" height=\"286\" class=\"size-full wp-image-55888\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">More and more gluten-free beers are entering the marketplace. We asked a librarian with celiac disease for her list of favorites. Photo: Bill Chappell/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/25/170259193/a-quest-for-real-beer-without-the-gluten\">The Salt at NPR Food\u003c/a> (2/1/13)\u003c/p>\n\u003cp>Anyone who gives up gluten, either by choice or medical necessity, will inevitably feel a twinge of regret bidding adieu to bread, pasta or pastries. But for some, the greatest hardship may be saying no to beer — especially at times like Super Bowl Sunday, when having a cold one in hand is part of many people's game day tradition.\u003c/p>\n\u003cp>So it's no small thing that a growing number of brewers are offering gluten-free beers that are both tasty and satisfying.\u003c/p>\n\u003cp>They're joining other food and beverage producers who've discovered that gluten-free is now a \u003ca href=\"http://articles.latimes.com/2012/oct/24/business/la-fi-gluten-free-20121024\">$4.2 billion market\u003c/a>, as the ranks of people with \u003ca href=\"http://www.npr.org/blogs/health/2010/09/27/130160161/adults-can-develop-celiac-disease-later-in-life-study-finds\">celiac disease\u003c/a> and gluten sensitivity grow.\u003c/p>\n\u003cp>While many gluten-free beer drinkers complain of the lack of quality or variety, the choices have grown steadily. Consider that in 2007, when the \u003ca href=\"http://www.greatamericanbeerfestival.com/the-competition/winners/\">Great American Beer Festival\u003c/a> officially added a gluten-free category to its competition, only eight beers were entered. At last year's festival, the category drew 20 entries.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I tell Abbey Potter, a librarian at the Library of Congress who was diagnosed with celiac disease five years ago, that several brewers are now focused only on making good beer without gluten, her answer is immediate: \"God bless them.\"\u003c/p>\n\u003cp>Potter learned to appreciate craft beer during her college years in Kalamazoo, Mich. She eventually took up home brewing, buying equipment that later sat unused. For her, the treat of drinking Kalamazoo-made Bell's beers in Washington, D.C., was short-lived; she was diagnosed with celiac not long after Bell's hit local shelves.\u003c/p>\n\u003cp>So I invited Abbey to join me in a tasting of gluten-free beers. I was a bit dubious of the quality we'd find, knowing that malted wheat or barley, which are responsible for the gluten in most beers, also add a lot of flavor and heft. But Abbey had recently said she'd found options that taste like \"real\" beer, and I had tracked down a couple I wanted to try, as well.\u003c/p>\n\u003cfigure id=\"attachment_55887\" class=\"wp-caption alignleft\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/gluten-free-beer-abbey-potter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/gluten-free-beer-abbey-potter.jpg\" alt='\"God bless them,\" Abbey Potter says of craft brewers who are making gluten-free beer. Potter was diagnosed with celiac disease several years ago. Photo: Bill Chappell/NPR' width=\"225\" class=\"size-full wp-image-55887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"God bless them,\" Abbey Potter says of craft brewers who are making gluten-free beer. Potter was diagnosed with celiac disease several years ago. Photo: Bill Chappell/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Most brewers use one of two strategies for making beer without gluten. Some avoid cereals like wheat, barley and rye, substituting sorghum, rice or fruit. Others brew with barley and then extract gluten from the beer. Drinkers who are highly sensitive to gluten often avoid these beers. But the process removes enough of the protein to be deemed gluten-free according to international standards. And Abbey says she hasn't had a problem with them.\u003c/p>\n\u003cp>\"They're trying to give you the real experience,\" she says. \"Because that's what you miss the most when you have to drink gluten-free beer: feeling like you're having a beer.\"\u003c/p>\n\u003cp>Some of the following selections are widely available; some are more limited, owing to seasonal releases or distribution deals.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.newplanetbeer.com/gluten-free-beer/pale-ale/\">New Planet Pale Ale\u003c/a> \u003c/strong>(5 percent alcohol by volume)\u003c/p>\n\u003cp>This beer, from a brewery whose owner is gluten-intolerant, replaces malted grains with sorghum and brown rice extract. Like a traditional pale ale, it has a floral bitterness that brings craft beer to mind.\u003c/p>\n\u003cp>\"It has that little bitterness to it, which is nice,\" Abbey says. \"Because sorghum can be kind of sweet.\"\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.dogfish.com/brews-spirits/the-brews/seasonal-brews/tweasonale.htm\">Dogfish Head Tweason'Ale\u003c/a> \u003c/strong>(6 percent ABV)\u003c/p>\n\u003cp>Featuring strawberries and sorghum along with hops, this crisp ale is a nod to the sweet and sour flavors of a Belgian lambic. The fruit adds a little complexity without taking over — \"it smells like beer,\" Abbey says.\u003c/p>\n\u003cp>\"It would definitely work for me in a ballpark, picnic situation — and I would not feel like a weird outcast,\" she says. \"I think they have a good recipe.\"\u003c/p>\n\u003cp>Still, she notes, \"It's not as carbonated as 'real beer.' \"\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://omissionbeer.com/about-the-beers/\">Omission Pale Ale\u003c/a> \u003c/strong>(5.8 percent ABV)\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Omission comes from Craft Brew Alliance, which also produces Widmer Brothers and other malted beers. To reduce the gluten content, the brewer uses low-protein barley and adds an enzyme called Brewers Clarex, which breaks down gluten. The end product \u003ca href=\"http://www.businesswire.com/portal/site/home/permalink/?ndmViewId=news_view&newsLang=en&newsId=20120502006347&div=1704724486\">isn't 100 percent gluten-free\u003c/a>, though, and Abbey could feel the effects of it after drinking it.\u003c/p>\n\u003cp>But she enjoyed the flavor enough to keep at it, anyway.\u003c/p>\n\u003cp>\"That tastes more like beer to me,\" Potter says. \"It tastes malty. Which is hard\" when you're making beer without gluten.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.glutenfreebeers.co.uk/\">Green's 'Quest' Tripel Blonde Ale\u003c/a> \u003c/strong>(8.5 percent ABV)\u003c/p>\n\u003cp>This Belgian beer pours with a rich, full head. Like some of our other selections, hops and a relatively high alcohol content help it avoid the sweet and watery qualities of other gluten-free beers.\u003c/p>\n\u003cp>\"This has that refreshingness — you drink it, it makes you go, 'Aah,' \" Abbey says.\u003c/p>\n\u003cp>Made with millet, buckwheat and rice, Quest has a full body that's made more complex by Belgian yeast.\u003c/p>\n\u003cp>\"You can see there's something in there,\" Abbey says. \"It looks like a craft beer; it's not clear. It has a nice bitterness to it, too ... it's like an orange coriander beer.\"\u003c/p>\n\u003cp>Indeed, gluten-free beers have come a long way since 2007, when two sorghum-based beers — Anheuser-Busch's \u003ca href=\"http://www.redbridgebeer.com/\">RedBridge\u003c/a> and Lakefront Brewing's \u003ca href=\"http://www.lakefrontbrewery.com/beer/organic/new-grist\">New Grist\u003c/a> — took the Great American Beer Festival's top two spots for gluten-free beer. Since then, the winners have included \u003ca href=\"http://www.strangebrewingco.com/\">Strange Brewing Co.'s\u003c/a> Gluten-Free Lemon Pale and \u003ca href=\"http://www.alchemistbeer.com/\">The Alchemist's\u003c/a> Celia Pale Ale. Another contender is \u003ca href=\"http://www.harvesterbrewing.com/where-to-buy\">Harvester Brewing\u003c/a>, a Portland company that uses gluten-free oats and chestnuts from Oregon.\u003c/p>\n\u003cp>And the trading of gluten-free home-brewing tips online, along with gluten-reducing enzymes like Clarex, means that celiac beer-lovers can tinker with their own recipes, as well.\u003c/p>\n\u003cp>In fact, Abbey says, she and a friend recently used her brewing kit to make a batch of gluten-free beer. After considering roasted millet and malted buckwheat, they settled on sorghum extract — and a large dose of hops.\u003c/p>\n\u003cp>\"It was delicious,\" she says. \"It made me think that beer was possible again.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Malted wheat and barley add flavor and heft to most beers, but they also contain gluten, making beer off limits for people with celiac disease and gluten sensitivity. For those looking for gluten-free options for Super Bowl Sunday and beyond, good news: There are more choices than ever before for flavorful, full-bodied gluten-free beer.",
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"description": "Malted wheat and barley add flavor and heft to most beers, but they also contain gluten, making beer off limits for people with celiac disease and gluten sensitivity. For those looking for gluten-free options for Super Bowl Sunday and beyond, good news: There are more choices than ever before for flavorful, full-bodied gluten-free beer.",
"title": "A Quest For Real Beer, Without The Gluten | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55888\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/gluten-free-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/gluten-free-beer.jpg\" alt=\"More and more gluten-free beers are entering the marketplace.\" width=\"624\" height=\"286\" class=\"size-full wp-image-55888\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">More and more gluten-free beers are entering the marketplace. We asked a librarian with celiac disease for her list of favorites. Photo: Bill Chappell/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/25/170259193/a-quest-for-real-beer-without-the-gluten\">The Salt at NPR Food\u003c/a> (2/1/13)\u003c/p>\n\u003cp>Anyone who gives up gluten, either by choice or medical necessity, will inevitably feel a twinge of regret bidding adieu to bread, pasta or pastries. But for some, the greatest hardship may be saying no to beer — especially at times like Super Bowl Sunday, when having a cold one in hand is part of many people's game day tradition.\u003c/p>\n\u003cp>So it's no small thing that a growing number of brewers are offering gluten-free beers that are both tasty and satisfying.\u003c/p>\n\u003cp>They're joining other food and beverage producers who've discovered that gluten-free is now a \u003ca href=\"http://articles.latimes.com/2012/oct/24/business/la-fi-gluten-free-20121024\">$4.2 billion market\u003c/a>, as the ranks of people with \u003ca href=\"http://www.npr.org/blogs/health/2010/09/27/130160161/adults-can-develop-celiac-disease-later-in-life-study-finds\">celiac disease\u003c/a> and gluten sensitivity grow.\u003c/p>\n\u003cp>While many gluten-free beer drinkers complain of the lack of quality or variety, the choices have grown steadily. Consider that in 2007, when the \u003ca href=\"http://www.greatamericanbeerfestival.com/the-competition/winners/\">Great American Beer Festival\u003c/a> officially added a gluten-free category to its competition, only eight beers were entered. At last year's festival, the category drew 20 entries.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I tell Abbey Potter, a librarian at the Library of Congress who was diagnosed with celiac disease five years ago, that several brewers are now focused only on making good beer without gluten, her answer is immediate: \"God bless them.\"\u003c/p>\n\u003cp>Potter learned to appreciate craft beer during her college years in Kalamazoo, Mich. She eventually took up home brewing, buying equipment that later sat unused. For her, the treat of drinking Kalamazoo-made Bell's beers in Washington, D.C., was short-lived; she was diagnosed with celiac not long after Bell's hit local shelves.\u003c/p>\n\u003cp>So I invited Abbey to join me in a tasting of gluten-free beers. I was a bit dubious of the quality we'd find, knowing that malted wheat or barley, which are responsible for the gluten in most beers, also add a lot of flavor and heft. But Abbey had recently said she'd found options that taste like \"real\" beer, and I had tracked down a couple I wanted to try, as well.\u003c/p>\n\u003cfigure id=\"attachment_55887\" class=\"wp-caption alignleft\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/gluten-free-beer-abbey-potter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/gluten-free-beer-abbey-potter.jpg\" alt='\"God bless them,\" Abbey Potter says of craft brewers who are making gluten-free beer. Potter was diagnosed with celiac disease several years ago. Photo: Bill Chappell/NPR' width=\"225\" class=\"size-full wp-image-55887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"God bless them,\" Abbey Potter says of craft brewers who are making gluten-free beer. Potter was diagnosed with celiac disease several years ago. Photo: Bill Chappell/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Most brewers use one of two strategies for making beer without gluten. Some avoid cereals like wheat, barley and rye, substituting sorghum, rice or fruit. Others brew with barley and then extract gluten from the beer. Drinkers who are highly sensitive to gluten often avoid these beers. But the process removes enough of the protein to be deemed gluten-free according to international standards. And Abbey says she hasn't had a problem with them.\u003c/p>\n\u003cp>\"They're trying to give you the real experience,\" she says. \"Because that's what you miss the most when you have to drink gluten-free beer: feeling like you're having a beer.\"\u003c/p>\n\u003cp>Some of the following selections are widely available; some are more limited, owing to seasonal releases or distribution deals.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.newplanetbeer.com/gluten-free-beer/pale-ale/\">New Planet Pale Ale\u003c/a> \u003c/strong>(5 percent alcohol by volume)\u003c/p>\n\u003cp>This beer, from a brewery whose owner is gluten-intolerant, replaces malted grains with sorghum and brown rice extract. Like a traditional pale ale, it has a floral bitterness that brings craft beer to mind.\u003c/p>\n\u003cp>\"It has that little bitterness to it, which is nice,\" Abbey says. \"Because sorghum can be kind of sweet.\"\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.dogfish.com/brews-spirits/the-brews/seasonal-brews/tweasonale.htm\">Dogfish Head Tweason'Ale\u003c/a> \u003c/strong>(6 percent ABV)\u003c/p>\n\u003cp>Featuring strawberries and sorghum along with hops, this crisp ale is a nod to the sweet and sour flavors of a Belgian lambic. The fruit adds a little complexity without taking over — \"it smells like beer,\" Abbey says.\u003c/p>\n\u003cp>\"It would definitely work for me in a ballpark, picnic situation — and I would not feel like a weird outcast,\" she says. \"I think they have a good recipe.\"\u003c/p>\n\u003cp>Still, she notes, \"It's not as carbonated as 'real beer.' \"\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://omissionbeer.com/about-the-beers/\">Omission Pale Ale\u003c/a> \u003c/strong>(5.8 percent ABV)\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Omission comes from Craft Brew Alliance, which also produces Widmer Brothers and other malted beers. To reduce the gluten content, the brewer uses low-protein barley and adds an enzyme called Brewers Clarex, which breaks down gluten. The end product \u003ca href=\"http://www.businesswire.com/portal/site/home/permalink/?ndmViewId=news_view&newsLang=en&newsId=20120502006347&div=1704724486\">isn't 100 percent gluten-free\u003c/a>, though, and Abbey could feel the effects of it after drinking it.\u003c/p>\n\u003cp>But she enjoyed the flavor enough to keep at it, anyway.\u003c/p>\n\u003cp>\"That tastes more like beer to me,\" Potter says. \"It tastes malty. Which is hard\" when you're making beer without gluten.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.glutenfreebeers.co.uk/\">Green's 'Quest' Tripel Blonde Ale\u003c/a> \u003c/strong>(8.5 percent ABV)\u003c/p>\n\u003cp>This Belgian beer pours with a rich, full head. Like some of our other selections, hops and a relatively high alcohol content help it avoid the sweet and watery qualities of other gluten-free beers.\u003c/p>\n\u003cp>\"This has that refreshingness — you drink it, it makes you go, 'Aah,' \" Abbey says.\u003c/p>\n\u003cp>Made with millet, buckwheat and rice, Quest has a full body that's made more complex by Belgian yeast.\u003c/p>\n\u003cp>\"You can see there's something in there,\" Abbey says. \"It looks like a craft beer; it's not clear. It has a nice bitterness to it, too ... it's like an orange coriander beer.\"\u003c/p>\n\u003cp>Indeed, gluten-free beers have come a long way since 2007, when two sorghum-based beers — Anheuser-Busch's \u003ca href=\"http://www.redbridgebeer.com/\">RedBridge\u003c/a> and Lakefront Brewing's \u003ca href=\"http://www.lakefrontbrewery.com/beer/organic/new-grist\">New Grist\u003c/a> — took the Great American Beer Festival's top two spots for gluten-free beer. Since then, the winners have included \u003ca href=\"http://www.strangebrewingco.com/\">Strange Brewing Co.'s\u003c/a> Gluten-Free Lemon Pale and \u003ca href=\"http://www.alchemistbeer.com/\">The Alchemist's\u003c/a> Celia Pale Ale. Another contender is \u003ca href=\"http://www.harvesterbrewing.com/where-to-buy\">Harvester Brewing\u003c/a>, a Portland company that uses gluten-free oats and chestnuts from Oregon.\u003c/p>\n\u003cp>And the trading of gluten-free home-brewing tips online, along with gluten-reducing enzymes like Clarex, means that celiac beer-lovers can tinker with their own recipes, as well.\u003c/p>\n\u003cp>In fact, Abbey says, she and a friend recently used her brewing kit to make a batch of gluten-free beer. After considering roasted millet and malted buckwheat, they settled on sorghum extract — and a large dose of hops.\u003c/p>\n\u003cp>\"It was delicious,\" she says. \"It made me think that beer was possible again.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"closealltabs": {
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
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"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"order": 9
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"order": 15
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
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"title": "Latino USA",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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"link": "/radio/program/latino-usa",
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
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"source": "American Public Media"
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"masters-of-scale": {
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"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"rss": "https://rss.art19.com/masters-of-scale"
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},
"mindshift": {
"id": "mindshift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"meta": {
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
"id": "morning-edition",
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
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"order": 11
},
"link": "/podcasts/onourwatch",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"on-the-media": {
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
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},
"link": "/radio/program/on-the-media",
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"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
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},
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"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
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},
"perspectives": {
"id": "perspectives",
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"tagline": "KQED's series of daily listener commentaries since 1991",
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"order": 14
},
"link": "/perspectives",
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"planet-money": {
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"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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