COOKING FOR YOUR GLUTEN-FREE TEEN

Carlyn Berghoff, Sarah Berghoff MClure, Dr. Susanne P. Nelson, Nancy Ross Ryan

Andrews McMeel Publishing
April 2013
$19.99/Trade Paperback
ISBN-13:978-1449427603

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Carlyn Berghoff McClure, CEO of the Berghoff Catering and Restaurant Group, is the fourth generation to continue the Berghoff legacy of serving great food and entertaining guests. She is an author, a chef and restaurateur, a caterer, and a wife and mother. She is a graduate of the Culinary Institute of America and now operates the famous Berghoff restaurants and catering out of Chicago’s century-old Berghoff building. She is the coauthor of The Berghoff Family Cookbook and author of The Berghoff Café Cookbook. She is married to Jim McClure, and the couple has two daughters and a son. She has embraced gluten-free cooking, and product and recipe development after her daughter Sarah was diagnosed with celiac disease.

Sarah Berghoff McClure is the second daughter of Jim McClure and Carlyn Berghoff McClure. She attends high school, is the coxswain for a rowing team, and loves to cook. She has two pet lovebirds (she says she’s their mother) and a dog named Badger. She liked all the normal teen-age foods: fries, cookies, cakes, pizza, stuffing and gravy and more. In 2009, she became critically ill, lost ten pounds suddenly, and was diagnosed with celiac disease. Since going gluten-free she has regained her health and vitality and tells everyone she is going to live ten years longer because she is eating gluten-free.

Dr. Suzanne P. Nelson, MD, MPH, specializes in pediatric gastroenterolgy and is Assistant Professor of Clinical Pediatrics, The Feinberg School of Medicine, Northwestern University in Chicago, Illinois. She graduated from Northwestern University Medical School with a Doctor of Medicine (MD) and from Harvard School of Public Health with a Master of Public Health (MPH).   She has a busy gastroenterology practice and has been recognized with many awards including US News “Top Doctor” status. According to Dr. Nelson, about 1% of Americans have celiac disease. Among that 1% is Sarah Berghoff McClure, one of Dr. Nelson’s patients. And while Dr Nelson is never happy to tell her patients: “You have celiac disease,” she notes “a part of me is always relieved because I know the child is going to be all right. Celiac disease is one of the few diseases I treat that doesn’t require any medication (and therefore no drug side effects) and is 100% treatable by diet.” Carlyn and Sarah Berghoff McClure are thankful for Dr. Nelson and her role as the advisor and consultant for this cookbook.

Nancy Ross Ryan served as the writer for The Berghoff Family Cookbook and The Berghoff Café Cookbook. She is the founder of Fresh Food Writing in Chicago, Illinois, and specializes in food writing and recipe development.

For many—especially teens—a diagnosis of celiac disease or gluten intolerance can seem like the end of “normal” and all the foods they love: pizza, hamburgers and hot dogs, cookies, doughnuts, birthday cake. With more than 75 easy recipes created by a chef who’s a mom, COOKING FOR YOUR GLUTEN-FREE TEEN proves that you don’t have to sacrifice to eat gluten-free. COOKING FOR YOUR GLUTEN-FREE TEEN offers a unique three-point perspective from a teen and her chef/mother, and a doctor who specializes in treating teens and kids with celiac disease. It includes:

  • Medical information on celiac disease and gluten intolerance
  • Lists of foods to try and foods to avoid
  • Simple suggestions for switching the whole family to gluten-free eating
  • Tips to keep teens from feeling singled out at school, parties, or restaurants
  • Ideas for delicious school lunches and snacks
  • An amazing gluten-free flour blend you can make ahead and use in breakfasts, breads, crusts, and desserts

Full of teens’ and kids’ favorite breakfasts, snacks, lunches, dinners, and desserts, COOKING FOR YOUR GLUTEN-FREE TEEN proves that giving up gluten does not mean going without.

Glazed Baked Doughnuts

Makes 8 Doughnuts

Among the foods teens say they miss the most are doughnuts. This recipe makes cakelike doughnuts, tender on the inside, crisp on the outside. A nonstick doughnut pan works best, and the vanilla or chocolate glaze should be brushed on while the doughnuts are still hot. Vanilla glaze drizzled in a diagonal pattern on chocolate-glazed doughnuts, and chocolate glaze drizzled on vanilla-glazed doughnuts, looks nice. The doughnuts can be frozen. Just thaw them, glaze them, and serve.

1 cup Gluten-Free All-Purpose Flour or flour of choice with xanthan gum in the mix
½ cup sugar
¼ cup dried buttermilk powder
4 teaspoons dried egg whites
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs
¼ cup canola oil or melted butter or nondairy alternative
2 tablespoons water
1 tablespoon vanilla extract
Vanilla glaze or chocolate
glaze 
Preheat the oven to 375°F.

Spray a nonstick doughnut pan with nonstick cooking spray. Also spray the inside of a 1-gallon self-sealing plastic bag well with nonstick cooking spray. Cut a ¾-inch diagonal off 1 corner. (If the corner is cut too large, the doughnut yield will be less.)

In a 2-quart bowl, place the flour, sugar, buttermilk powder, dried egg whites, baking powder,
baking soda, and salt. Whisk to mix well.

In a separate 2-quart bowl, place the eggs, oil or butter, water, and vanilla extract. Beat well with a handheld mixer.

Add the wet ingredients to the dry ingredients and mix to combine with a silicone spatula. Let
the batter rest for 5 minutes.

Scrape the batter into the plastic bag, squeeze out the air, and seal. Push the batter toward
the cut corner of the bag and, twisting the bag, pipe the batter into the doughnut pan, making a complete round. (Standard pans hold 6 doughnuts.) Bake for 10 minutes, or until the doughnuts are brown on top and cooked through.

Remove from the oven. Flip the doughnuts onto a cooling rack, then turn right side up. Place the cooling rack on a baking sheet or parchment paper to make cleanup easier when icing.

Repeat with the remaining doughnut batter.

Brush the doughnuts with the glaze while they are still warm. If using sprinkles, add now. Let the glaze dry until the doughnuts are completely cool. Wrap loosely and serve within 2 days, or wrap and freeze.


 

Sarah’s Spring Rolls

Makes 10 spring rolls

Sarah always orders spring rolls at Vietnamese and Thai restaurants, and they are simple to make at home. Spring roll wrappers, available in Asian markets and many supermarkets, can be made both from rice flour (gluten-free) and from wheat flour (not gluten-free), so read the label. To fill these rolls quickly and evenly, divide the ingredients into 10 even piles on top of parchment paper or sheet pans. Then, you’ll find that filling and rolling is a snap. I soak 2 wrappers together for easier rolling. You can refrigerate these covered with plastic wrap for up to 3 days, but do not freeze. Serve with bottled Thai sweet red chili sauce, widely available in supermarkets.

20 peeled, deveined, tail removed, frozen medium shrimp, defrosted
Chicken broth
½ (10-ounce) bag matchstick carrots
4 cups chiffonade of Romaine lettuce (about 1 head) (see Note)
¼ cup chiffonade of fresh Thai basil or regular basil
¹∕8 cup chiffonade of fresh mint
20 (8-inch) round thin rice flour spring roll wrappers
Thai sweet red chili sauce, for dipping

Place the shrimp in a small saucepan and add chicken broth just to cover. Cook over medium heat just until the shrimp become opaque. Remove from the heat. Let the shrimp marinate in the stock.

Divide all the remaining ingredients except the spring roll wrappers and sauce into 10 equal portions. Lay 10 portions of each ingredient in vertical rows on parchment paper sheets or sheet pans. Drain the shrimp and place 10 portions of 2 shrimp each in a vertical row.

Fill a 12-inch skillet halfway with lukewarm water. Place to the left of a cutting board lined with a paper towel. Place a spring roll wrapper package to the left above the water-filled skillet (so as not to drip water on the dry wrappers). Take 2 wrappers, and soak them together in the water until just pliable, about 30 seconds. Lift with both hands at the top, let drip briefly, and then place the wrappers together on the paper towel. In the middle of the wrapper, place horizontally 1 portion each of carrots, lettuce, shrimp, basil, and mint. Now, as if you were making an envelope starting with its sides, fold the opposite (right-hand and lefthand) sides over the filling as far as they can reach. Fold up the bottom of the spring roll over the sides and over the filling. Then roll tightly over the filling. Place, seam side down, on a parchment paper–lined plate.

Repeat until all the ingredients are used and you have 10 rolls.

Place 1 or 2 spring rolls on each plate. Cut diagonally across the middle. Serve with a bowl of Thai sweet red chili sauce.
Note: Chiffonade is a very fine crosswise ribbon cut, thinner than julienne strips, which are vertically cut. To make a chiffonade, slice across the whole lettuce head, or roll up a bunch of lettuce or herb leaves and cut them across the roll.


 

These Recipes may be reproduced with the following credit:

Recipes from Cooking For Your Gluten-Free Teen by Carlyn Berghoff, Sarah Berghoff MClure, Dr. Susanne P. Nelson, Nancy Ross Ryan. (Andrews McMeel Publishing; April 2013; $19.99/Trade Paperback: ISBN-13: 978-1449427603). http://www.andrewsmcmeel.com/ 

Contact: Emily Farris
816- 581-7499
efarris@amuniversal.com


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