As a special friend of Allergic Living, Jules Gluten Free is offering our readers Jules’ 54-page Gluten-Free Thanksgiving e-Book for FREE for a limited time! With 4 pages of holiday tips, a 6-week planning timeline, a full page of gluten-free bread-baking tips and more than 20 delicious, gluten-free, dairy-free and other food allergy-friendly recipes that will please both gluten-free and gluten-full eaters alike, this e-book will be your key to the delicious and safe Thanksgiving you’ve been hoping for!

Thousands of people turn to Jules every year to help them make their Thanksgiving celebrations their best ever. Whether you’re hosting guests, or are attending someone else’s affair, Jules will reduce your stress and increase your enjoyment.

It’s not too early to start planning! Grab your FREE copy of Jules’ amazing Gluten-Free Thanksgiving e-Book today. Hurry, this offer expires on November 17, 2012. Claim yours here with our special promotion code: THANKSAL

Recipes include:

• Traditional Stuffing
• Corn Bread Stuffing
• Turkey & Gravy
• Buttermilk Biscuits
• Apple Pie
• Pumpkin Pie
• Pumpkin Cheesecake
• And more…

“Thanks Jules, I downloaded your Thanksgiving e-book, & it saved my day. I had stuffing & a green bean casserole that I wasn’t able to have since 1994 when I went gluten-free.  Happy Thanksgiving!!” Lisa R – Facebook

“Hi Jules…my pies turned out fabulous! My gravy was fantastic! My whole, entirely gluten-free meal got rave reviews! Nobody notices it’s gluten-free, but I love to tell them because I’m so proud of the fact that I can cook gluten-free, finally…without a hitch!!” Sandra G. – Facebook

By Donna Washburn and Heather Butt

Makes 15 slices (1 per serving)

Ingredients

• 3/4 cup sorghum flour – 175 mL
• 2/3 cup amaranth flour – 150 mL
• 1/3 cup flax flour – 75 mL
• 2/3 cup potato starch – 150 mL
• 1/3 cup cornstarch – 75 mL
• 1/4 cup granulated sugar – 60 mL
• 2-1/2 tsp xanthan gum – 12 mL
• 2 tsp bread machine or instant yeast – 10 mL
• 1-1/2 tsp salt 7 mL
• 1/2 cup cracked flaxseed – 125 mL
• 1/2 cup unsalted raw sunflower seeds – 125 mL
• 1-1/4 cups water – 300 mL
• 3 tbsp vegetable oil – 45 mL
• 2 tsp cider vinegar – 10 mL
• 2 eggs, lightly beaten
• 2 egg whites, lightly beaten

Method

1. In a large bowl or plastic bag, combine sorghum flour, amaranth flour, flax flour, potato starch, cornstarch, sugar, xanthan gum, yeast, salt, flaxseed and sunflower seeds; mix well and set aside.
2. Pour water, oil and vinegar into the bread machine baking pan. Add eggs and egg whites.
3. Select the Dough Cycle. As the bread machine is mixing, gradually add the dry ingredients, scraping bottom and sides of pan with a rubber spatula. Try to incorporate all the dry ingredients within 1 to 2 minutes. When the mixing and kneading are complete, remove the kneading blade, leaving the bread pan in the bread machine. Quickly smooth the top of the loaf. Allow the cycle to finish. Turn off the bread machine.
4. Select the Bake Cycle. Set time to 60 minutes and temperature to 350°F (180°C). Allow the cycle to finish. Do not turn machine off before taking the internal temperature of the loaf with an instant-read thermometer. It should be 200°F (100°C). If it’s between 180°F (85°C) and 200°F (100°C), leave machine on the Keep Warm Cycle until baked. If it’s below 180°F (85°C), turn on the Bake Cycle and check the internal temperature every 10 minutes. (Some bread machines are automatically set for 60 minutes; others need to be set by 10-minute intervals.)
5. Once the loaf has reached 200°F (100°C), remove it from the pan immediately and let cool completely on a rack.

Tip: we tried this bread with sprouted flax powder, flax meal, ground flaxseed and flax flour. All yielded acceptable loaves.

Variation: Substitute raw hemp powder for the flax flour and Hemp Hearts for the flaxseed.

Gluten-Free Cycle

If your bread machine has a Gluten-Free Cycle, you will need to make these adjustments:

1. Warm the water to between 110°F and 115°F (43°C and 46°C).
2. Warm the eggs and egg whites (see the Technique Glossary).
3. Follow the recipe instructions, but select the Gluten-Free Cycle rather than the Dough Cycle and Bake Cycle.
4. At the end of the Gluten-Free Cycle, take the temperature of the loaf using an instant-read thermometer. It is baked at 200°F (100°C). If it’s between 180°F (85°C) and 200°F (100°C), leave machine on the Keep Warm Cycle until baked. If it’s below 180°F (85°C), turn on the Bake Cycle and check the internal temperature every 10 minutes. (Some bread machines are automatically set for 60 minutes; others need to be set by 10-minute intervals.)

Excerpted from 125 Best Gluten-Free Bread Machine Recipes by Donna Washburn and Heather Butt.

Like this recipe? See the Ancient Grains Bread recipe.

By Donna Washburn and Heather Butt

Makes 15 slices (1 per serving)

Ingedients

• 1 cup sorghum flour – 250 mL
• 3/4 cup amaranth flour – 175 mL
• 3/4 cup cornmeal – 175 mL
• 1/4 cup quinoa flour – 60 mL
• 1/2 cup tapioca starch – 125 mL
• 1/3 cup packed brown sugar – 75 mL
• 1 tbsp xanthan gum – 15 mL
• 3/4 tsp bread machine or instant yeast – 4 mL
• 1-1/2 tsp salt – 7 mL
• 1-1/4 cups water – 300 mL
• 2 tbsp vegetable oil – 30 mL
• 1 tsp cider vinegar – 5 mL
• 2 eggs, lightly beaten
• 2 egg whites, lightly beaten

Method

1. In a large bowl or plastic bag, combine sorghum flour, amaranth flour, cornmeal, quinoa flour, tapioca starch, brown sugar, xanthan gum, yeast and salt; mix well and set aside.
2. Pour water, oil and vinegar into the bread machine baking pan. Add eggs and egg whites.
3. Select the Dough Cycle. As the bread machine is mixing, gradually add the dry ingredients, scraping bottom and sides of pan with a rubber spatula. Try to incorporate all the dry ingredients within 1 to 2 minutes. When the mixing and kneading are complete, remove the kneading blade, leaving the bread pan in the bread machine. Quickly smooth the top of the loaf. Allow the cycle to finish. Turn off the bread machine.
4. Select the Bake Cycle. Set time to 60 minutes and temperature to 350°F (180°C). Allow the cycle to finish. Do not turn machine off before taking the internal temperature of the loaf with an instant-read thermometer. It should be 200°F (100°C). If it’s between 180°F (85°C) and 200°F (100°C), leave machine on the Keep Warm Cycle until baked. If it’s below 180°F (85°C), turn on the Bake Cycle and check the internal temperature every 10 minutes. (Some bread machines are automatically set for 60 minutes; others need to be set by 10-minute intervals.)
5. Once the loaf has reached 200°F (100°C), remove it from the pan immediately and let cool completely on a rack.

To make this recipe egg-free, omit eggs and egg whites from the recipe. Add 4 tsp (20 mL) powdered egg replacer with the dry ingredients. Increase yeast to 2 tsp (10 mL). Increase water by 1/4 cup (60 mL). This flavorful egg-free loaf is shorter than some.

Tip: You can use 1/2 cup (125 mL) liquid whole eggs and 1/4 cup (60 mL) liquid egg whites, if you prefer.

Gluten-Free Cycle

If your bread machine has a Gluten-Free Cycle, you will need to make these adjustments:

1. Warm the water to between 110°F and 115°F (43°C and 46°C).
2. Warm the eggs and egg whites.
3. Follow the recipe instructions, but select the Gluten-Free Cycle rather than the Dough Cycle and Bake Cycle.
4. At the end of the Gluten-Free Cycle, take the temperature of the loaf using an instant-read thermometer. It is baked at 200°F (100°C). If it’s between 180°F (85°C) and 200°F (100°C), leave machine on the Keep Warm Cycle until baked. If it’s below 180°F (85°C), turn on the Bake Cycle and check the internal temperature every 10 minutes. (Some bread machines are automatically set for 60 minutes; others need to be set by 10-minute intervals.)

Excerpted from 125 Best Gluten-Free Bread Machine Recipes by Donna Washburn and Heather Butt.

Like this recipe? See the Sunflower Flax Bread recipe.

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.

Start Your Day with a Healthy Breakfast

Studies prove it: those who skip breakfast tend to overeat later in the day – often resulting in weight gain. So fuel your body with a healthy breakfast such as: a gluten-free cold cereal made with a nutritious grains like amaranth, brown rice, buckwheat, millet, quinoa or teff and topped with fresh fruit. Compare cereal nutrient levels in the comprehensive chart I created for Allergic Living magazine. (Canadians, see this version.)

For a hot cereal, make a tasty bowl of oatmeal from pure, uncontaminated oats with raisins and slivered almonds. Try a smoothie with low fat yogurt, fresh or frozen fruit, ground flax, dash of vanilla and honey. Or bake and freeze muffins from a healthy gluten-free mix.

Next: Portion sizes

The chips, made by Pepsico Canada, for the most part have always been made without gluten, but now customers can be assured that Lay’s facilities and manufacturing processes have been verified by a third party. (Only one variety, Lay’s BarBQ Flavour, won’t bear the new CCA logo.)

Paul Valder, the consultant developing the CCA’s certification program, says this is just the first of a number of certified products consumers will see over the coming months.

The CCA is in discussions with a major retailer for certifying its private label line, and also in the gluten-free pipeline are: a national brand that makes crackers and cookies, a national bakery, and a generic drug manufacturer.

Gluten-Free Lime Cupcakes
Made with almond and coconut flour, these fresh-tasting cupcakes can be topped with your favorite frosting and extra lime zest for a decorative touch.

Simon’s Seriously Fruitcake
Use your favorite gluten-free flour in this fruity cake that’s perfect for the holiday season (and tasted nothing like store-bought).

Easy Allergy-Friendly Fudge
Free of all top allergens, this simple fudge recipe makes a decadent gluten-free dessert.

Gluten-Free Raspberry Tarts
Let fresh, in-season raspberries shine in this simple yet elegant dessert.

Gluten-Free Strawberry-Rhubarb Cobbler
Celebrate spring with this fruity dessert recipe that uses gluten-free flours.

Gluten-Free Fresh Raspberry and Fig Galette
This free-form pie (no fancy pie plate required) teams up summer-fresh raspberries and figs.

Gluten-Free Pumpkin Pie
Dairy-free options make this fall favorite suitable for just about anyone.

Gluten-Free Chocolate-Dipped Macaroons
Buy the best-quality dark chocolate for ultimate flavor in these crowd-pleasing coconut bites.

Raspberry Fool
Fold pureed raspberries with freshly whipped cream for this easy, refreshing summer dessert.

Visit Allergic Living‘s main recipe page for more gluten-free recipes, many free of top allergens, plus learn more about the magazine and how you can get a copy.

Registered dietitian, celiac disease expert and Allergic Living columnist Shelley Case along with her intern, Alex Crerar have created unique and incredibly helpful nutritional comparison charts of the most popular gluten-free cereals and oatmeals. Which brands have more fiber? Which have a lot of sugar? Which are enriched with extra vitamins and minerals? The answers are in the charts.

Print them and bring them along the next time you go grocery shopping.

GF Cereals & Oatmeals Available in the U.S.:

GF Cereals & Oatmeals Available in Canada:

Updated for 2013 with files from Erin Stevenson, Website Coordinator

Available in the United States and Canada

• Double your love this Valentine’s Day by giving Divvies’ Two Hearts. These gourmet chocolate hearts can be enjoyed solo or shared with someone special. Contain soy. Available at Whole Foods locations in the U.S. and Canada. For more stores visit www.divvies.com.

• Allergy-friendly candy company Gimbal’s offers Cherry Lovers fruit chews, in charming heart shapes and made with real cherry juice. Free of the top 8 allergens, they are gluten-free and gelatin-free, plus contain no high-fructose corn syrup or trans fats. Available at grocers throughout the U.S. and in Canada at select Shoppers Drug Mart, Walmart and London Drugs stores. Also buy online at www.gimbalscandy.com.

• Got fans of gummy candies on your list? All-natural, organic Fruity Hearts from Surf Sweets are available for a limited time in a seasonal heart shape. Enjoy mouth-watering cherry and watermelon flavors that are gluten-free, GMO-free and free of the Top 8 allergens.

• Class parties get a boost from Skittles Candy and Stickers, a candy kit with 25 Valentines (includes one for teacher!), along with small boxes of the original fruity candy. No peanuts, tree nuts, gluten, eggs or dairy – or gelatin.

• What would Valentine’s Day be without chocolate? Heart-shaped Valentine’s Dove Dark Chocolate Promises are dark, delicious – and nut-free. They’re gluten-free, too (but do contain milk and soy lecithin).

• Andes Crème de Menthe Mints are another great free-from chocolate option for your allergic sweetie. Wrapped in seasonal Valentine’s packaging, these luscious candy favorites are the perfect gift: no peanuts, tree nuts, eggs or gluten (but do contain milk and soy).

U.S. Only

• Kids (and kids at heart) will adore Smarties Love Hearts, the classic candy wafer with a Valentine’s twist. Free of gluten and the Top 8 allergens, each candy is imprinted with a heart design and a sweet saying. Have fun comparing love messages.

Canada Only

• In Canada, look for Canuck-style Smarties (from Nestlé Canada) in an attractive heart-shaped box with that eye-catching peanut-free logo. Also, no artificial flavors. Contains dairy, wheat and soy.

• Give kids twice the delight with a Kinder Surprise Egg. The certified peanut- and nut-free chocolate egg contains a small toy ready to assemble for an extra dash of fun & learning. No egg either, but contains dairy and soy lecithin.

Next: Online Goodie Shopping