Photo: Elle Moxley
An increasing number of restaurants and health advocates are going gluten-free. Those affected by celiac disease often eat a gluten-free diet, but an increasing number of people without a dietary need are turning to a gluten-free diet in hopes of finding health benefits. Many restaurants are noticing the trend and have started to offer more gluten-free alternatives.
This week on Noon Edition, we’ll talk with nutritionists, chefs, and those affected by celiac disease to see what a diet without gluten entails, including the benefits and drawbacks to going gluten-free.
Noon Edition airs Friday at 12 p.m.
Bobbie Saccone- Registered Dietitian and Nutrition Counselor, IU Health
Lisa Means- Volunteer Facilitator, IU Health Hospital Education Center’s celiac support group
Toby Foster- Co-Owner, The Owlery
Gluten-Free Monster Cookies
1 c brown sugar
1 c white sugar
2 tsp gluten-free vanilla
1 tbsp corn syrup
1/2 c butter
1 1/2 c creamy peanut butter
2 tsp gluten-free baking soda
4 1/2 c gluten-free rolled oats (Bob’s Red Mill and Trader Joe both have certified gluten-free oats)
1 c chocolate chips
1 c mini M&Ms
Cream butters and sugars. Add eggs, vanilla and corn syrup. Beat well. Add
peanut butter and baking soda. Gradually stir in oats, chips and M&Ms. Use a
plastic mixing spoon, not a spatula – they’re prone to breaking!
Bake on ungreased cookie sheet at 350 for 8-12 min. Remove to wire rack for
cooling. It’s better to underbake these cookies. They’re also good frozen.