New Magazine Features Gluten-Free Holiday Recipes

Nov. 12, 2013 - PRLog -- The upcoming holiday season just got much merrier for the nearly one-third of Americans who are cutting gluten out of their diets. Traditional holiday celebrations often involve foods such as cookies, cakes, appetizers, beer, and other gluten-filled treats. The inaugural issue of Go Gluten Free features tasty, gluten-free alternatives to festive foods that readers will love.

"None of us wants to sacrifice good taste, even if it's for our health," says Content Director Erin Masercola. "That's why we created this magazine as a source book for readers who are looking for delicious gluten-free ideas for breakfast, lunch, dinner and snacks." The premiere issue contains 134 illustrated recipes, as well as advice for from registered dietitians and doctors for dining out, avoiding hidden glutens in condiments and other foods, and other topics.

"Go Gluten Free is a compilation of recipes for making everyday dinners tasty and special occasions even more memorable,” Editor Karen Wilhelmsen says. “While you will find special sweet indulgences to celebrate the holidays with, there are also many healthy, Paleo recipes that can be enjoyed year round.”

Nearly one in every 133 people suffer from diagnosed celiac disease, an immune reaction to the protein gluten that causes abdominal pain, diarrhea, malabsorption of nutrients and vitamin deficiency. Diagnoses of celiac disease today are 5 times higher than in the 1950s, and doctors estimate that even more people than that don't know they have celiac disease or are gluten-sensitive.

As more people discover the health benefits of a gluten-free diet, they’re spending more on products and tools designed to help them avoid gluten. In 2012, the gluten-free foods market hit $4.2 billion, and it will rise to $6.6 billion by 2017, market researchers predict.

The Go Gluten Free editorial team searched for—and found—the tastiest recipes from the best food bloggers, cookbook authors, and other experts in the field. "I can't believe how delicious these ingenious recipes are," says Masercola, who served as a recipe tester on the production team. "My husband and four boys (ages 9 to 16) have requested that I make and serve many of the recipes regularly in the future. My family doesn't care much about 'gluten free,' but they know delicious food when they taste it."

The Go Gluten Free editor is Karen Wilhelmsen, and the issue includes advice and recipes from Jessica Corwin, RD, Wade Williams, MOMables, Elana Amsterdam, Mellissa Sevigny, Kathy Gori, Bonnie Forkner, Lacy and Meg Gluten Free, Meg van der Kruik, and others.

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