Our September/October 2019 cover of Gluten-Free Living celebrates fall with an Apple Season Layer Cake made with fiber-rich brown rice flour, sweetened with honey and loaded with zucchini and apple chunks. Get the recipe for the cover image here.
The recipe on the cover comes from The Gluten-Free Grains Cookbook by Quelcy Kogel. This book celebrates whole grains, like millet, buckwheat groats, Ethiopian teff and sorghum and a myriad of ways to make them into memorable meals. These gluten-free whole grains bring a depth of flavor and texture as well as pack more essential minerals into every dish.
Going gluten-free doesn’t mean giving up grains, and these recipes will provide perfect results with new, rich ingredients.
Feature stories in this back to school/work/routine issue of Gluten-Free Living include 8 time-saving meal delivery services that will make your autumn a breeze, 4 exquisite autumn cocktails to kick back with, a piece on navigating college with celiac disease and so much more. There are dozens of mouthwatering recipes in this issue, including:
- Snickerdoodle Pretzels
- Slow Cooker Beef Randang with Jasmine Rice
- Veggie Mac and Cheese
- Birthday Cake Pie
- Dark Chocolate-Dipped & Coconut-Topped Creamy Almond Bites
- Throwback Meatball Soup
- Rosemary Peach Gin and Tonic
- Mya’s Favorite Meatloaf Muffins
- Eggplant and Ricotta Lasagna
- Multigrain Pancakes with Raspberry-Jalapeno Syrup & Grilled Stone Fruit