Danna Korn

Cheat Sheet / Updated 03-25-2022

Cooking and preparing gluten-free dishes and meals doesn’t have to be burdensome. In fact, doing so can be a fun adventure. Your goal is to make and create dishes that are tasty and yummy, while also ensuring that you or your family members who can’t eat gluten can enjoy delicious food. The following are some important tips to help you as you cook gluten-free.

Cheat Sheet / Updated 03-08-2022

Living gluten-free means you can prepare gluten-free dishes that are delicious as well as nutritious. To create tasty gluten-free snacks and meals, you need to ensure that you’re stocking your kitchen with important ingredients for gluten-free cooking and that you know which foods and ingredients you need to avoid. It’s also helpful to know what you can substitute for certain foods and ingredients in favorite recipes that you want to adapt to your gluten-free diet.

Article / Updated 04-05-2017

As much as Americans enjoy their sandwiches at lunchtime, sometimes you’re ready for something different. This gluten-free casserole recipe can lend variety to your nourishment fare and leave your tummy feeling full and content. Credit: iStockphoto.com/Andrea Skjold Preparation time: 20 minutes Cook time: 30 minutes Yield: 8 servings Nonstick cooking spray 1 pound sausage (regular or spicy) 1 medium onion, diced 3 cups pasta shells 8-ounce jar processed cheese 18-ounce can cream of mushroom soup 1/4 teaspoon pepper 3/4 cup gluten-free bread crumbs 2 tablespoons melted butter Preheat the oven to 325 degrees F. Spray a 9-x-13-inch baking dish with cooking spray. In a large skillet, brown the sausage and onion over medium-high heat, breaking up the meat with a fork. Remove the skillet from the heat and drain off the fat. Boil the pasta in water in a large saucepan until it’s barely tender and then drain. Return the pasta to the saucepan and immediately stir in the cheese so it melts. Stir in the sausage, soup, and pepper. Spoon the mixture into the prepared baking dish. In a small bowl, stir together the bread crumbs and melted butter. Sprinkle this over the macaroni and sausage. Bake the casserole for 30 minutes until hot and bubbly and the bread crumbs start to brown a little. Per serving: Calories: 333; Total fat: 17g; Saturated fat: 9g; Cholesterol: 51mg; Sodium: 1,233mg; Carbohydrates: 31g; Fiber: 1g; Sugar: 4g; Protein: 15g.

Article / Updated 03-26-2016

When you’re living gluten-free (especially if you’ve just started following a gluten-free diet), it can be hard to remember which foods and ingredients you should avoid, especially when you’re grocery shopping! Here is a list of the grains and the foods that usually contain gluten that you need to avoid on a gluten-free diet: Wheat, and almost anything with the word wheat in its name. You also need to avoid hydrolyzed wheat protein, wheat starch, wheat germ, and so on; but you may not realize that you need to beware of wheat aliases like flour, bulgur, semolina, spelt, frumento, durum (also spelled duram), kamut, graham, einkorn, farina, couscous, seitan, matzoh, matzah, matzo, and cake flour. You should avoid buying the following items because they usually have wheat in them. Make your own unless you can find store versions that are specifically gluten-free: Beer (some gluten-free versions are available) Bread, bread crumbs, biscuits Breakfast cereal Cornbread (the flour usually contains some wheat) Crackers Croutons Gravies, sauces, and roux Imitation seafood (such as imitation crab) Licorice Marinadese (such as teriyaki) Pasta Pizza crust Pretzels Soy Sauce Stuffing Sweet baked goods like cookies, cakes, cupcakes, doughnuts, muffins, pastries, and pie crusts Wheat starch is wheat that’s had the gluten washed out, but you still have to beware. In some countries, a special type of wheat starch called Codex Alimentarius wheat starch is allowed on the gluten-free diet -- but standards vary from country to country. Codex Alimentarius wheat starch isn’t allowed in North America because some people question whether the washing process completely removes all residual grain. Barley and its derivatives. Most malt is derived from barley, so unless it states otherwise, you need to avoid malt and malt flavoring as well as barley in its pure form. Triticale, which most people have never heard of. It’s a hybrid cross between wheat and rye, and was developed to combine the productivity of wheat with the ruggedness of rye. Rye isn’t really hidden in any ingredients, so the pure form of rye (usually found in rye bread) is what you need to avoid.

Article / Updated 03-26-2016

Here’s a quick list of basic ingredients to always keep in your pantry, to help with your gluten-free cooking and baking. Check your local grocery store or online supplier of gluten-free foods for these items: Gluten-free flours. Xantham gum. Guar gum. A premixed batch of gluten-free baking mix. Quinoa (which you can toss into soups and other foods). Rice. Brown rice is best. Gluten-free bread crumbs (which can be ordered online). Gluten-free crackers (which you can crumble and use as coatings on foods, fillers in meatloaf, and in soups and salads). Gluten-free snacks (which are great to have around for kids).

Article / Updated 03-26-2016

If you’re tempted to experiment with making your favorite recipes gluten-free, here are some savvy substitutions for a few of your favorite ingredients. Don't hesitate to get creative! Flour: If your recipe calls for flour, consider using cornstarch or a gluten-free flour or mix. Experiment with the many new flours available, like bean flours, sorghum, and amaranth. They’re nutritious and add flavor, and oh yeah, they’re gluten free! Breadings and coatings: If a recipe calls for breading, bread crumbs, flour coating, or a similar preparation, consider using wheat- or gluten-free mix (either homemade or store bought). Bread and muffin mixes work well for coatings on chicken and other fried goodies. Seasoned cornmeal or corn flour (masa) and crushed potato chips are also excellent alternatives. Thickeners: Cornstarch, arrowroot flour, and tapioca starch make great substitutes for flour and other thickeners. Dry pudding mix works well for sweet recipes, and bread or baking mixes work well for just about anything. Binders: Consider using gelatin, xanthan gum, or guar gum. Bread crumbs: Many gluten-free breads turn to crumbs when you look at them. And certainly, there are always plenty of crumbs in the bag; just use them as extras for cooking. Or crumble some bread slices, and toast or broil the crumbs to make them crunch. Croutons: Cut fresh, gluten-free bread into cubes, deep fry, and then roll in Parmesan cheese and spices. Some people suggest letting the bread get just a tad stale (not moldy) before making croutons this way. Granola: If you can find gluten-free oats, you’re set. But if you can’t, you can still make granola. Toss together toasted nuts and seeds and then mix them with gluten-free cereal, honey, vanilla, a tiny bit of oil, and spices or seasonings. How much spices and seasonings? A smidge or so, until it tastes like you like it. Bake at 300 degrees for an hour, stirring every 15 minutes. Add dried fruit (that’s been soaked in water for 10 minutes), let cool, then refrigerate or vacuum seal and freeze. Trail mix: Many trail mixes that are available at the stores are already gluten-free, but if you like to make your own, mix some peanuts, raisins, dried fruit, and gluten-free chocolate candies or chips. Oatmeal or hot cereal: Try corn grits. Prepare them like oatmeal and top with butter, cinnamon, and sugar, or fry them. Hot cereals are also available from the producers of grain-free flours. Some new amaranth and quinoa hot cereals also are available that are nutritional powerhouses.

Article / Updated 03-26-2016

Some people may not realize that embracing a gluten-free diet means you must give up more than just wheat-based foods. Here are the grains you need to avoid on a gluten-free diet: Wheat and most things with the word wheat in its name. You also need to avoid hydrolyzed wheat protein, wheat starch, wheat germ, and so on, but you may not realize that you need to beware of aliases like flour, bulgur, semolina, spelt, frumento, durum (also spelled duram), kamut, graham, einkorn, farina, couscous, seitan, matzoh, matzah, matzo, and cake flour. By the way, wheat grass, like all grasses, is gluten-free, as is buckwheat. Wheat starch is wheat that’s had the gluten washed out. In some countries, a special type of wheat starch called Codex Alimentarius wheat starch is allowed on the gluten-free diet — but standards vary from country to country. Codex Alimentarius wheat starch isn’t allowed in North America because some people question whether the washing process completely removes all residual gluten. Barley and its derivatives. Most malt is derived from barley, so unless it states otherwise, you need to avoid malt and malt flavoring as well as barley in its pure form. Triticale, which most people have never heard of, is a hybrid cross between wheat and rye. It was developed to combine the productivity of wheat with the ruggedness of rye. Rye isn’t really hidden in many foods, so the pure form of rye — usually found in rye bread — is what you need to avoid. Derivatives of gluten-containing grains. If you thought you were done with derivatives when you finished your calculus class, you were wrong. You need to avoid derivatives of gluten-containing grains, and the most common one to watch out for is malt, which usually comes from barley. Malt, malt flavoring, and malt vinegar are definite no-nos. If malt is derived from another source, such as corn, it will usually say so on the label; for instance, “malt (from corn).” That’s not too common, though, so if the source isn’t specified, don’t eat it.

Article / Updated 03-26-2016

When compiling the ingredients for your gluten-free kitchen, you want to make sure you don’t accidentally introduce an item with gluten. If you do, you have the chance of contaminating your entire pantry. Here’s a quick list of basic ingredients you might want to keep in your pantry: All the gluten-free flours Xanthan gum Guar gum A premixed batch of my baking mix Quinoa (a personal favorite — great to toss into soups and other foods) Rice (brown rice is best) Gluten-free bread crumbs (which can be ordered online) Gluten-free crackers (which you can crumble and use as coatings on foods, fillers in meatloaf, and in soups and salads) Gluten-free snacks (important to have on-hand for kids)

Article / Updated 03-26-2016

Gluten hides in some places you may not thing of. Here are some foods that usually contain gluten. If you're on a gluten-free diet, you need to avoid these as well: Beer Good news: Some great new gluten-free beers are available. Not only are smaller, specialty breweries making them, but even the big boys like Budweiser have come out with a gluten-free beer that you can buy just about anywhere beer is sold. Bread, bread crumbs, biscuits Cereal Cookies, cakes, cupcakes, doughnuts, muffins, pastries, pie crusts, brownies, and other baked goods Cornbread Crackers Croutons Gravies, sauces, and roux Imitation seafood (for example, imitation crab) Licorice Marinades (such as teriyaki) Pasta Pizza crust Pretzels Soy sauce Stuffing

Article / Updated 03-26-2016

Just because you’re living a gluten-free lifestyle doesn’t mean you have to sacrifice good food. You can still make your favorite recipes in many ways by just substituting gluten-free ingredients for the gluten-containing ingredients. Here are some savvy substitutions for some of your favorite ingredients. Flour: If your recipe calls for flour, consider using cornstarch or a gluten-free flour or mix. Experiment with the many new flours available, like bean flours, sorghum, and amaranth. They’re nutritious and add flavor, and oh yeah — they’re gluten-free! Breading and coatings: If a recipe calls for breading, bread crumbs, flour coating, or a similar preparation, consider using a wheat- or gluten-free mix (either homemade or store bought). Bread and muffin mixes work well for coatings on chicken and other fried goodies. Seasoned cornmeal or corn flour (masa) and crushed potato chips (my favorite chips for coatings are barbecued flavor) are also excellent alternatives. Thickeners: Cornstarch, arrowroot flour, and tapioca starch make great substitutes for flour and other thickeners. Dry pudding mix works well for sweet recipes, and bread or baking mixes work well for just about anything. Binders: Consider using gelatin, xanthan gum, or guar gum. Pie crust: People think that if something calls for a pie crust — say a quiche or a pie — then it’s off limits unless they make a really complicated crust from a really complicated recipe. Think again! First, consider making the dish without the crust. Seriously — a quiche without a crust is still a quiche. And admit it — when you eat a pie, you just eat the crust to be polite, right? The crust is really just a means to get to the gushy stuff inside. Okay, if you really want to make a gluten-free crust without a schmancy recipe, crush a couple of handfuls of gluten-free cookies or a sugary gluten-free cereal, add some butter or margarine (a glob or a dopple, whichever you prefer), and press the stuff into a greased pie pan. Then follow the baking instructions for a regular pie. You’ll probably just eat the good stuff out of the middle, anyway. Bread crumbs: Some gluten-free breads turn to crumbs when you look at them. And certainly, there are always plenty of crumbs in the bag; just use them as extras for cooking. Or crumble some bread slices, and toast or broil the crumbs to make them crunchy. Croutons: Cut fresh, gluten-free bread into cubes, deep fry or pan fry, and then roll in Parmesan cheese and spices. Some people suggest letting the bread get just a tad stale (not moldy) before making croutons this way. Granola: If you can find gluten-free oats, you’re set. But if you can’t, you can still make granola. Toss together toasted nuts and seeds, and then mix them with gluten-free cereal, honey, vanilla, a tiny bit of oil, and spices or seasonings. How much spices and seasonings? A smidge or so, till it tastes like you like it. Bake at 300 degrees for an hour, stirring every 15 minutes. Add dried fruit (that’s been soaked in water for 10 minutes), let cool, then refrigerate or vacuum seal and freeze. Trail mix: Lots of trail mixes that are available at the stores are already gluten-free, but if you like to make your own, mix some peanuts, raisins, dried fruit, and gluten-free chocolate candies or chips. If you do buy store-bought trail mix, beware of prepared trail-mix dates, which are often rolled in oat flour (and therefore not gluten-free). Oatmeal/hot breakfast: Try corn grits. Prepare them like oatmeal and top with butter, cinnamon, and sugar, or fry them. Hot cereals are also available from the producers of gluten-free flours. Some new amaranth and quinoa hot cereals also are available that are nutritional powerhouses. Buns and flour tortillas: Substitute lettuce, gluten-free bread, corn tortillas, or rice wraps (found in Asian markets and often used in Thai cooking). If you like nori (the seaweed wrap on sushi), you can use it as a wrap with anything stuffed inside. Soy and teriyaki sauce: Asian markets carry some absolutely amazing Asian sauces that are gluten-free, but you have to read labels carefully (and sometimes that requires a crash course in another language). A few of the large soy-sauce manufacturers are starting to make wheat-free (usually gluten-free) versions that are widely available, too. If you can’t find a gluten-free soy sauce, you can substitute Bragg Liquid Aminos. You can find Bragg in the health-food aisle of your grocery store or at a natural-foods retailer. To make your own teriyaki, add equal parts of sugar and wine to your favorite soy-sauce substitute. Remember: When in doubt, leave it out. And really, what’s the harm in leaving it out, anyway? If your soup recipe calls for a tablespoon or two of flour, try leaving it out and see what you think.