Living Without-- Iowa City local lady, Lindsay Vaux, talks about her experience living with Celiac Disease which prevents her from eating gluten. Try one of her favorite gluten-free cookie recipes:
Peanut Butter Chocolate Chip Cookies:
1 cup peanut butter (smooth or crunchy)
3/4 cup sugar
1 egg
1 tsp. baking powder
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Grease baking sheets (or line them with foil for faster clean-up). In a large bowl, stir together the first four ingredients until smooth. Add the chocolate chips and stir until incorporated into the batter. Roll teaspoons of the dough into balls and arrange about 1 inch apart on baking sheets. Use the tines of a fork to flatten the balls to about 1 1/2 inches in diameter, making a crosshatch pattern. Bake cookies in batches until puffed and pale golden, about 10 minutes. Cool cookies on baking sheets for at least 2 minutes. They may still be soft and crumbly when you transfer them onto a rack or plate, so do this carefully (I used a pie server to avoid breakage). As the cookies cool, they will get firmer. Store in an airtight container.
3/4 cup sugar
1 egg
1 tsp. baking powder
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Grease baking sheets (or line them with foil for faster clean-up). In a large bowl, stir together the first four ingredients until smooth. Add the chocolate chips and stir until incorporated into the batter. Roll teaspoons of the dough into balls and arrange about 1 inch apart on baking sheets. Use the tines of a fork to flatten the balls to about 1 1/2 inches in diameter, making a crosshatch pattern. Bake cookies in batches until puffed and pale golden, about 10 minutes. Cool cookies on baking sheets for at least 2 minutes. They may still be soft and crumbly when you transfer them onto a rack or plate, so do this carefully (I used a pie server to avoid breakage). As the cookies cool, they will get firmer. Store in an airtight container.
(from http://www.adinnerparty.net/2008/11/chocolate-chip-peanut-butter-madness.html)
Gluten Evolution -- After searching high and low for gluten-free bread that tasted like, well, bread, Anna Sobaski started her own company called Breads from Anna.
Rabbit Food -- One of the most common diet decisions is that of vegetarians. Dave Burt, an owner of Iowa City restaurant The Red Avocado, talks about creating exciting vegan menus and pleasing a variety of palates.
Food-Free Diets -- Carina speaks with friends in Iowa City who have embarked on a variety of fasts for a variety of reasons.
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