Gluten-Free Living’s May/June issue bursting with news

 Our May/June issue is bursting with all the latest on the gluten-free diet and lifestyle.

 We have the perfect Mother’s Day breakfast, the best ribs and cornbread recipes of the season and delectable desserts that are gluten and refined-sugar free.

 If you’re still hungry you won’t want to miss our cool quinoa salads, plus muesli and cake made from this great grain.

We’ll keep your mind well fed, too, with information about vitamins on the gluten-free diet, seniors and celiac disease and a legal settlement expected to impact dining options from elementary school to college. Trying to figure out which carbs are good and bad on the gluten-free diet? We have the answer.

 You’ll find all the latest on medical research, including new insight into the triggers and treatment for celiac disease from an exciting author and journalist. Read how the new head of the Celiac Disease Foundation is working to improve the rate of celiac disease diagnosis and bring all the support groups together.

 As the weather heats up, you’ll be all set for fun and sun with our best snacks for your beach bag. And you won’t believe all the gluten-free dining choices our travel writer found when visiting Canada’s Vancouver and Victoria.

 Plus, you’ll save money on your gluten-free essentials by following our tips on where to go for the best deals online. We pick the top 10 websites for gluten-free savings.

 The issue also includes Inside Autism, a free supplement with lots of important information about autism and the gluten-free diet.

Excellent egg recipes in new spring issue

Spring is in the air, as you can tell by soft pastel colors on the cover of our new issue.

You won’t be surprised that we focus on eggs, though our excellent egg dishes are far from predictable. These protein powerhouses aren’t just for breakfast anymore. Filled with essential vitamins and minerals, eggs are found in dishes around the world, from France to Syria. You’ll especially love the recipe for baked artichoke, potato and parsley frittata. Or for a spicy alternative, dip into Mexican cuisine. Chef Hugo Ortega serves up a mouth-watering dinner party menu with dishes like fresh guacamole, easy-to-make refritos and chopped pork taquitos. The menu is perfect for an early gathering of friends on the deck or patio as the weather gets warmer.
 
You’ll also find an update on what’s going on in the cereal aisle at your supermarket as big brands like General Mills and Post offer new versions of your favorite breakfast mainstay. Specialty companies such as Nature’s Path and Glutino have also expanded their cereal line, providing more choices to fit different tastes. The March/April issue gives the scoop on the best gluten-free cereal options out there.

We also tackle concerns about the risk of cross-contamination in quinoa and help you figure out where this nutritious grain belongs in a gluten-free diet. You’ll meet ultra-marathoner Peter Bronski, who used a gluten-free diet to amp up his health and reach a peak fitness level. Read what he has to say about the gluten-free diet and athletics in our Q &A.  

In addition to these fabulous features, you’ll find all of your favorite departments. In “Beyond GF,” we take the detective work out of balancing a gluten-free and corn-free diet. You’ll also find the latest information on distilled alcohol and gluten, answers to you questions about medications and info on new gluten-free products. Be sure to grab a bowl of cereal and dig in to the new issue!

Extra, extra – online bonus features from the March/April issue of Gluten-Free Living

Gluten-Free/Corn Free Recipes

We have a lot of bonus information related to the March/April issue of Gluten-Free Living available on our website.

First, you’ll find the recipe for the Avocado-Stuffed Eggs in our delicious cover photo.

Next, the magazine features a full story on the gluten-free/corn-free diet, but we've added two not-to-be missed recipes and a products list online.  You don't have to be corn-free to enjoy Honey Millet Dinner Rolls or Quinoa Millet Tortillas.

Finally, you don’t want to miss our interview with Chef Hugo Ortega, of Houston’s Ortega’s restaurant. He shared his thoughts on the relationship between authentic Mexican food and the gluten-free diet when he created a casual Mexican dinner party for six for the magazine.

We had so much great information for our printed pages we just couldn’t fit it all in and the website gives us a great place to share it with our readers.

The magazine goes on sale on newsstands Feb. 26. You’ll find a list of retailers at the bottom of the homepage. Click on subscribe at the left to get the magazine regularly and read full details of all these stories and many others we bring to your door bi-monthly.

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