Gluten-free whole grains that you’ll want to consider include amaranth, buckwheat, corn, millet, (pure, uncontaminated, gluten-free) oats, quinoa, rice (black, brown, red, wild), sorghum and teff.

How to Cook Whole Grains

Bring liquid (water or gluten-free broth) to a boil and then simmer for suggested cooking time (see below). Generally speaking, the grain is done when tender. If not tender, add more water and continue cooking; if done before all the liquid has been absorbed, simply drain the excess.

You can also buy whole grain side dishes such as brown or wild rice that have been pre-cooked and only need to be warmed in the microwave or cooked briefly. Cooled leftover grains can be stored in the refrigerator for up to five days or frozen for two to three months.

Shelley Case is a consulting dietitian and author of Gluten-Free Diet: A Comprehensive Resource Guide. She is on the advisory boards of the Canadian Celiac Association, the Celiac Disease Foundation and Gluten Intolerance Group.

The editors at Allergic Living highly recommend her book Gluten-Free Diet, a vital resource for those interested in celiac disease and living gluten-free.

Makes 12-16 cookies
Free of: All top allergens except wheat.
For gluten-free recipe, click here.

Ingredients

• 1½ cups (360 mL) brown sugar
• 1⁄4 cup (60 mL) vegetable shortening
• 1⁄2 cup (125 mL) vegetable oil
• 2 eggs or 4 tbsp (60 mL) egg replacer [e.g. Bob’s Red Mill or homemade]
• 1 1⁄2 cups (360 mL) all-purpose flour
• 1 tsp (5 mL) pure vanilla extract
• 1 tsp (5 mL) cinnamon
• 1 tsp (5 mL) baking soda
• 2 cups (475 mL) rolled oats
• 2 cups (475 mL) raisins [look for sulphite-free brands]

Method

1. Pre-heat oven to 350°F. In a stand mixer, beat together the first four ingredients.
2. Add flour, vanilla, cinnamon and baking soda, stirring until smooth. Mix in oats and raisins until just combined.
3. Spoon large tablespoons of dough onto a parchment paper-lined cookie sheet, spaced 2-3 inches apart.
4. Bake 10-12 minutes. Cool on a wire rack and serve.
   Will keep in an airtight container for up to 10 days.

Recipe by Simon Clarke

Food photography by Chris Gonzaga

First published in Allergic Living magazine.
To order an issue or to subscribe, click here.

© Copyright AGW Publishing Inc.

Makes 12-16
Free of: Gluten and all top allergens.
For version with wheat flour, click here.

Ingredients

• 1½ cups (360 mL) brown sugar
• 1⁄4 cup (60 mL) vegetable shortening
• 1⁄2 cup (125 mL) vegetable oil
• 2 eggs or 4 tbsp (60 mL) of egg replacer 
• 1½ cups (360 mL) rice flour
• 1 tsp (5 mL) pure vanilla extract
• 1 tsp (5 mL) cinnamon
• 1 tsp (5 mL) baking soda
• 2 cups (475 mL) rolled oats [Use pure, uncontaminated oats, e.g. Bob's Red Mill, OnlyOats or Cream Hill Estates brands]
• 2 cups (475 mL) raisins 

Method

1. Pre-heat oven to 350°F. In a stand mixer, beat together the first four ingredients. Add flour, vanilla, cinnamon and baking soda, stirring until smooth. Mix in oats and raisins until just combined.
2. Spoon large tablespoons of dough onto a parchment paper-lined cookie sheet, spaced 2-3 inches apart.
3. Bake 10-12 minutes. Cool on a wire rack and serve. Will keep in an airtight container for up to 10 days.

Recipe by Simon Clarke

Food photography by Chris Gonzaga

First published in Allergic Living magazine.
To order that issue or to subscribe, click here.

© Copyright AGW Publishing Inc.