Your Life, Your Health with Celiac Disease

May is National Celiac Disease Awareness Month and for those of you dealing with it you know it can be hard to maintain a healthy lifestyle. For our Your Life Your Health series today, a Harmons chef and dietitian making some healthy gluten-free dishes.
Herb Focaccia
Ingredients
1 ½ teaspoons active dry yeast
2 teaspoons sugar
½ cup warm water
White rice flour for dusting
1 ½ cups Sorghum Blend: 1 ½ cups sorghum flour, 1 ½ cups potato starch, 1 cup tapioca flour
1 ½ teaspoons xanthan gum
1 ½ tablespoons chopped rosemary
1 tablespoon chopped sundried tomatoes
1 tablespoon chopped garlic
½ teaspoon onion powder
½ teaspoon salt, plus more for topping
2 large eggs, room temp
2 tablespoons extra virgin olive oil, plus more for brushing
1 teaspoon apple cider vinegar
½ teaspoon Italian seasoning
Non stick cooking spray

Directions
1. In a small bowl, dissolve the yeast and sugar in the water.
2. Let sit for five minutes.
3. Grease an 11 by 7 inch nonstick baking sheet.
4. Dust the tray with rice flour.
5. In an electronic mixer bowl, combine the sorghum blend, xanthan gum, half the rosemary, half the garlic, half the sundried tomatoes, onion powder, salt, eggs, oil, vinegar, and yeast mixture.
6. With a paddle attachment, blend on low until incorporated.
7. Increase the speed to medium and mix for 30 seconds.
8. Transfer dough to the floured baking sheet.
9. Spread the dough to the edges with a wet rubbed spatula.
10. Let the dough rise in a warm place until the dough has doubled in size.
11. Spray the dough with the cooking spray.
12. Sprinkle the dough with the remaining rosemary, sundried tomatoes, garlic, Italian seasoning, and salt.
13. Place oven rack in the lower middle position and preheat at 400 degrees.
14. Bake until the top is golden brown, about 25 minutes. Remove from the oven and cool.

Savory Gluten-Free Crepes
Serves 8 (2 crepes per serving)

Ingredients
2 eggs
1 cup non-fat milk
1 cup water
1/8 teaspoon salt
1 tablespoon parsley, chopped
1 cup flour blend (see recipe, below)
1 tablespoon butter, melted

1. In a medium bowl, mix together all of the dry ingredients.
2. Add the wet ingredients to the bowl and whisk until there a no lumps remaining.
3. Refrigerate for at least 20 minutes.
4. Warm a seasoned crepe pan over medium low heat.

1. Add the crepe batter to the middle of the pan and tilt the pan to spread the batter around.
   6. Cook until there is a slight brown color and flip to the other side.
   7. Cook for another two to three minutes and remove from the pan.

Gluten Free Flour Blend for Crepes
Ingredients

1 cup brown rice flour
¼ cup white rice flour
¼ cup potato starch
2/3 cup tapioca flour
¾ cup sweet rice flour
1/3 cup cornstarch
2 teaspoons xanthan gum

Directions
Mix all together and store in an air-tight container.

Spinach Sausage Mushroom Filling
Ingredients
1 recipe Chicken Sausage (see following recipe)
1 cup spinach, chopped
1 cup Crimini mushrooms, sliced
2 cloves garlic, minced
2 tablespoons sliced chives
1 shallot, minced
1 tablespoon olive oil

Directions
1. Warm a large sauté pan over medium high heat.
2. Add the oil to the pan and then add the chicken sausage.
3. Brown the sausage and break up into small pieces.
4. Once the chicken is almost cooked through, add the mushrooms, garlic and shallot.
5. Cook for another three-four minutes.
6. Add the spinach and chives and remove from heat.
7. Use this mixture while still hot to fill the Savory Gluten Free Crepes.

Chicken Sausage

Ingredients
1/2 pound ground chicken
1/4 fennel bulb, diced
1/2 red bell peppers, diced
1/4 sweet onion, diced
1/8 teaspoon salt
Pinch of freshly ground black pepper

Directions
1. In a medium bowl, add all ingredients
2. Mix to incorporate

Quinoa Lettuce Wraps
Ingredients
2 cups quinoa, cooked and cooled
1 clove garlic, minced
1 teaspoon ginger, minced
2 green onions, sliced thin
½ red bell pepper, diced small
½ red onion, diced small
2 tablespoons jicama. diced small
2 tablespoons baby bok choy, diced small
2 tablespoons cilantro, chopped
2 teaspoons tamari, reduced sodium
4 heads Belgium endive

Directions
1. In a bowl, add all the ingredients except the lettuce.

1. Mix to incorporate, then add the vinaigrette to the bowl.
   3. Mix thoroughly to incorporate the vinaigrette.
2. Cut the root end off the endive.
3. Peel apart the leaves.
   6. Do not use the smallest leaves inside the endive they tend to have fuzz on them.
4. Add the quiona mixture to the endive leaves and serve cold.

Ginger Jalapeño Vinaigrette
Ingredients
1/2 cup olive oil
1/4 cup lemon juice
2 tablespoons cilantro, chopped
11/2 tablespoons ginger, minced
1 jalapeño pepper, seeded, rough chopped

Directions
1. Add the lemon juice, ginger, cilantro, and jalapeno pepper to a blender.
2. Mix until smooth and slowly add the oil to emulsify.