As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
Love The Mill’s fabulous toast? Learn how to make Josey Baker’s sourdough breads at home with the new Josey Baker Bread cookbook. Includes the recipe for his seed-packed, gluten-free Adventure Loaf.
Many people who don’t have celiac disease claim they feel better on a gluten-free diet. But scientists say some gut troubles may come from eating fructans and other FODMAP carbs rather than gluten.
America’s Test Kitchen knows how to make gluten-free food taste just as good as the regular stuff. They tell Fresh Air about the best packaged pasta, and the secrets of gluten-free baking.
This Saturday is Purim, a lively festival often dubbed the Jewish Mardi Gras. Stephanie Rosenbaum shares a tasty recipe for Gluten-Free Hamantaschen, the traditional triangle-shaped cookies that symbolizes the holiday.
Here are some of the Bay Area’s tastiest and trendiest foods and drinks of 2013.
Wheat, nuts, fish, dairy–seems like everyone is allergic to something these days. What’s a host to do? An illustrated guide to the difference between intolerance and allergy. And tips for cooking for those with these conditions (and having them leave sated –and alive.)
In a culture where we have been told for decades to “eat your Wheaties” raising children gluten-free requires a new paradigm.
A doctor who authored the book Wheat Belly claims that changes to modern varieties of wheat have have caused the rise in celiac disease and gluten sensitivity. But other doctors have other theories to explain why wheat makes some people sick.
Gluten sensitivity has become the butt of jokes, with both the Disney Channel and Hallmark sparking outrage in the gluten-free community. But, are gluten sensitivity and celiac disease a laughing matter?
Rosh Hashanah, the Jewish New Year, comes extra-early this year. Need some inspiration for your holiday cooking? Stephanie Rosenbaum reviews two new Jewish cookbooks–one kosher, one gluten-free–and offers recipes for Best Brisket and Gluten-Free Pumpkin Honey Bread.
In the Longevity Kitchen, Rebecca Katz has created a cookbook focused on optimizing health in combination with making delicious food. This books is a hidden treasure for people with allergies or food sensitivities.
Malted wheat and barley add flavor and heft to most beers, but they also contain gluten, making beer off limits for people with celiac disease and gluten sensitivity. For those looking for gluten-free options for Super Bowl Sunday and beyond, good news: There are more choices than ever before for flavorful, full-bodied gluten-free beer.