Wednesday, January 28, 2015

Gluten-Free Recipes in Rachael Ray, Real Simple, and Other Magazines

The key to gluten-free in Everyday with Rachael Ray
Readers of Real Simple, Everyday with Rachael Ray, and even Fitness magazines may have noticed that some of the magazines' recipes are being listed as gluten-free. Each issue of Everyday with Rachael Ray even lists all the recipes at the front of the magazine with a color-coded key so you can easily find fast (30 minutes or less), vegetarian, freezer-friendly, and gluten-free recipes.

However, out of the December 2014 Rachael Ray issue's 59 recipes, only 20 are listed as gluten-free. And in a January 2015 "Easy Dinner" feature in Real Simple, three of the five listed recipes are labeled gluten-free.

As delicious as Steak with Cauliflower Puree and Crispy Quinoa sounds, what if what you really want is the Noodles with Flaked Salmon and Crispy Bok Choy Slaw?

Well, just because a recipe isn't listed as being gluten-free doesn't mean that you can't make it gluten-free!

Gluten-free recipe in Real Simple
Gluten-free eating is not about limiting what you can eat. It's about adapting.

Most of your old favorites can easily be made gluten-free with a few substitutions. You just need to know how to make those substitutions. (It might take you a few tries to find just the right substituted ingredients to get that same flavor you remember.)

For instance, the only reason why Real Simple's Baked Chicken Parmesan is not listed as gluten-free is because one of the ingredients is country bread. But if you use two slices of a gluten-free baguette (Against the Grain makes a nice one), you've instantly transformed this recipe into a gluten-free recipe.

And if you want the Noodles with Flaked Salmon and Crispy Bok Choy Slaw, make sure your teriyaki sauce is gluten-free (like the kind from Kikkoman) and use a thin gluten-free pasta, such as spaghetti or linguine.
Here's what Baked Chicken Parm
looks like gluten-free.

Sometimes changing up a recipe is as easy as using a gluten-free brand of chicken broth or soy sauce instead of the recipe's recommended brand. It's all about reading product labels and gradually becoming familiar with gluten-free brands.

If you've just been diagnosed with Celiac disease, the Celiac Disease Foundation and the National Foundation for Celiac Awareness offer great resources, and there is a LARGE community of gluten-free bloggers that is always keeping those with Celiac updated on the latest gluten-free products.

Bottom line: don't cancel your magazine subscriptions because the recipes aren't gluten-free. With just a few substitutions, you can turn your favorite recipes and the ones you see in magazines into gluten-free recipes.

Have you seen any recipes in a magazine or on Pinterest you'd love to make but don't know how to make it gluten-free? Let me know in the comments, and I'll show you how!

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