Gluten-Free Recipes of the Week August 3, 2011

Gluten-Free Recipes of the Week

Welcome to the August 3, 2011 Delight Gluten-Free Magazine E-Newsletter, our newdigital way to offer our readers delicious content delivered right to your email inbox! Enjoy the recipes!

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Delightful Recipes of the Week

The Best Gluten-Free Recipes on Earth!

Greetings!

Welcome to the Delight Gluten-Free Magazine E-Newsletter, our new digital way to offer our readers delicious content delivered right to your email inbox.

This week we're got a special update for you on the most recent announcement from the FDA regarding gluten-free food labeling as well as two delicious recipes that your family will love!

As a reminder, the Fall Issue of Delight Gluten-Free Magazine featuring the interview with Food Network Star Guy Fieri will ship on August 19th, so be sure to get your subscription up to date so your issue will arrive on time and you won't miss any of these amazing recipes! Deadline for Fall Subscriptions is August 15. Subscribe Now!

FDA One Step Closer to Defining Gluten-Free

The Food and Drug Administration this week published a Federal Register Notice, which reopened the gluten-free food labeling discussion to the public. In 2007, the Administration released a proposal defining gluten-free food as containing under 20 ppm gluten, and have since conducted numerous scientific studies to gage whether this is an appropriate definition.This 60-day public comment period will allow all members of the Celiac Disease and gluten-free communities the opportunity to look at the 2007 proposal and then submit suggestions on defining what is universally "gluten-free."

Michael Landa, the Acting Director for the Center for Food Safety and Applied Nutrition, stressed the importance of this comment period, stating "we take seriously what people have to say, and take comments into account in making a final decision."

The FDA hopes to finalize the proposal by 2012. Once finalized, companies who choose to label products as "gluten-free" will be required to comply with the FDA standards.

To submit a comment to the FDA, please visit www.regulations.gov. The Federal Register Notice and docket number is FDA2005-N-0404. You can also visit www.fda.gov for more information.

We at Delight Gluten-Free Magazine will continue to closely follow this issue and promise to keep you informed on its progress!

Recipe of the Week: Turkey Bacon Avocado Panini

Turkey Bacon Avocado Panini

Yield: 1 sandwich

2 slices gluten-free bread (see recipe below for gluten-free Panini bread)

3 slices oven roasted turkey breast

½ avocado, sliced thinly

2 strips crispy bacon

Salt

1 tablespoon Dijon mustard

Optional additions: sliced tomato and gruyere cheese

Spread the mustard thinly on both slices of bread.
Layer the turkey, bacon, and avocado - lightly salt the avocado.
Spray inside of Panini press with oil, place the sandwich in the center and press until golden.

Gluten-Free Panini Bread

1 tablespoon yeast

1 tablespoon sugar

¾ cup warm water

¼ cup plain yogurt

1 egg, beaten

¼ cup melted ghee or butter

2 teaspoons salt

3½ cups gluten-free all-purpose flour blend

In a stainless steel bowl, mix together yeast, sugar and water and allow the mixture to bloom.
After the mixture has bloomed, add in the yogurt, egg, butter and salt.
Add flour mix to a large bowl and create a well. Pour wet ingredients into the well and slowly incorporate the flour.
Once a dough has formed, move to a counter top workspace and knead about 4 minutes. Cover and allow the dough to rise until it has doubled in size.
Cut dough into tennis ball size balls and roll out into thin ovals.
Cook the bread on a pizza stone or grill pan until lightly browned and crispy, about 5 minutes per side.

Recipe of the Week: White Chocolate Raspberry Bars

White Chocolate Raspberry Bars

Yield: 24 bars

2 ½ cups Pamela's Products Baking & Pancake Mix

1 cup sugar

¾ cup finely chopped pecans or walnuts

1 egg, beaten

2 sticks (1 cup) cold butter

12 ounces raspberry preserves

2 cups white chocolate chips

Preheat the oven to 350 degrees F. Grease a 13/x/2 inch baking pan.
Stir together the baking mix, sugar, pecans and egg in a large mixing bowl. Cut in the butter with a fork until the mixture resembles coarse crumbs. Set aside 1 ½ cups of the mixture.
Press remaining mixture into the bottom of the prepared pan. Spread the jam over the crust. Sprinkle chocolate chips over the top of the jam.
Sprinkle reserved crumb mixture over the top and gently press down to secure the topping in place.
Bake for 42-45 minutes until lightly browned.
Cool completely before cutting into bars.

Back Issue Now Available for 2010 Delight Issues

Did you miss an issue of Delight Gluten-Free Magazine?

If the answer is yes, then we've got some good news for you! All back issues of Delight Gluten-Free Magazine from 2010 and 2011 are now available for individual purchase. Check them out now! Order Back Issues.