15 Slices
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Marinades, Seasonings, and Sauces

Kim Stanford and Bill Backhaus University of North Texas Press ePub

MARINADES, SEASONINGS, AND SAUCES

We love bold taste. We think the most important part of any dish is the seasoning. Not only do spices make a dish piquant and intriguing, but so many of the herbs and spices we commonly use have marvelous medicinal and healing properties. We use a wide variety in our recipes, and that goes for our mouthwatering marinades and zesty sauces, too. Our marinade for chicken, beef, and lamb, and our sparerib seasoning will have your family coming back for seconds. Our recipes for New Orleans Peach-Bourbon Basting Sauce and our Asian Ginger-Plum Dipping Sauce are always crowd-pleasers.

We recommend making your own sauces and marinades whenever possible. You would not believe how many of the sauces, marinades, and seasonings on the supermarket shelves have gluten in them. Even basic, simple items, like ketchup, soy sauce and other Asian sauces, barbecue sauce, and mustard often contain gluten, though you’d never know it by reading the label.

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Salads and Salad Dressings

Kim Stanford and Bill Backhaus University of North Texas Press ePub

SALADS AND SALAD DRESSINGS

We’ve got savory, wholesome, and delicious salads in all shapes, sizes, flavors, and colors. Some are sides, and some are meals in themselves. Some are exotic, some not. They’re all fresh and unique, and our dressings just make them come alive. Even with familiar favorites, we always add our own touch just to make them interesting. Best of all, you don’t have to skip the dressing. We pay special attention to dressings because, unfortunately, you just don’t know what’s in restaurant dressings and most of the ones from the grocery store contain gluten.

You simply have to try our Warm Brown Sugar and Applewood-Smoked Bacon Dressing; you won’t believe what it does to an everyday salad. You’ll never go back to ranch once you’ve tried our Buttermilk Romano Herb Dressing. And you’ll love the Grilled Peach, Feta, and Spinach Salad with our Sherry Balsamic Vinaigrette, and our Asian Chicken Salad made with Crystallized Ginger. These creative salads add a touch of elegance to your table. Give these salads your own flair, but most of all, enjoy them. Own them.

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Eggs, Cheese, and Pasta

Kim Stanford and Bill Backhaus University of North Texas Press ePub

EGGS, CHEESE, AND PASTA

Our egg, cheese, and pasta dishes are distinctly creative, healthy, and guaranteed to keep you going all day . . . or night. Many cultures around the world serve egg dishes for breakfast, lunch, and dinner. The French are especially appreciative of beautiful eggs. And why not? Eggs are a rich, gluten-free source of protein and adaptable in so many recipes. We prefer fresh, local, organic, cage-free eggs. For breakfast, Gisela’s Huevos Rancheros Especiales is always a favorite. Our Feta, Spinach, Artichoke, and Sun-Dried Tomato Frittata has just enough kick for that morning jump-start. Or, to keep it simple, add our Gruyère and Asiago Cheese Biscuits to straight-up bacon and eggs.

We also love cheese, as you can see. Eggs-and-cheese and pasta-and-cheese are naturals together. But many cheeses and especially packaged shredded cheeses include gluten as an anti-caking agent. So when you shop, look for aged block cheeses; try a good cheddar, Parmesan or Romano. Just check the labels for additives and flavorings. If you are a blue cheese addict, you may also want to check the source of mold.

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Desserts

Kim Stanford and Bill Backhaus University of North Texas Press ePub

DESSERTS

Life is too short. Eat dessert first. The end of the meal is Kim’s favorite time: sitting around the table with a cup of freshly brewed coffee and sharing a grand-finale dessert with family or friends.

Previously, gluten-free desserts were like eating raw corn grits with sugar baked on them, then set out in the sun for a couple of days and, of course, freeze-dried for a couple of months. They were dry as concrete, tasteless, and so different from regular desserts.

Finally, we have gluten-free desserts that are simple to make and so incredibly rich and moist they melt in your mouth.

Gluten-free flours, while opening the door to divine gluten-free desserts, are more challenging to bake with than traditional white flour. Figuring out the exact measurements for rice, potato, or corn flour can get very complicated because you cannot just substitute one cup of gluten-free flour for one cup of traditional wheat flour. Moreover, gluten-free flours do not rise like wheat flours; indeed, they tend to flop. Kim has spent many hours covered in gluten-free flour to perfect these recipes that we are pleased to offer. They are shockingly moist. And they’re so good, you’ll forget they’re gluten-free.

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The Gluten-Free Lifestyle

Kim Stanford and Bill Backhaus University of North Texas Press ePub

THE GLUTEN-FREE LIFESTYLE

Who benefits from the gluten-free lifestyle is a moving target in medical circles.

Celiac disease is “easy” enough. Also known as “white flour disease,” it is both a disease of malabsorption—meaning nutrients are not properly absorbed by the digestive system—and an autoimmune reaction to gluten, a group of related proteins found most commonly in wheat, barley, and rye.

For people with celiac disease, eating gluten-laden foods can cause real damage to the intestinal wall and the inability to absorb certain nutrients. People with celiac disease are also more susceptible to other diseases and health problems. But here’s the thing: Celiac disease has certain clear-cut markers and can be diagnosed with blood tests and confirmed with a biopsy. If you have it, adopting the gluten-free lifestyle isn’t optional. It’s required.

A landmark 2003 epidemiological study by Dr. Alessio Fasano, founder and head of the University of Maryland Center for Celiac Research, is the source of the oft-quoted figure that one in 133 Americans have celiac disease. That number’s thought to be a lot higher now.1

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