Judith Dunbar Hines makes an excellent point in today's Low Mileage Kitchen column: The holidays, and the floury treats that go with them, can be a bitch for the gluten-intolerant and those with celiac disease.
Hines, the city's director of culinary arts, also offers several resources for gluten-free cooking and an easy chocolate cookie recipe. But our goof: The nutritional facts are missing from the print version, so here you go.
Per cookie: 130 calories, 8 g fat, 4 g saturated fat, 19 mg cholesterol, 13 g carbohydrates, 3 g sugars, 1 g protein, 31 mg sodium and 0 g fiber.
(Some readers had asked why we don't include total sugars in our nutritional data for recipes. I didn't have a good answer. But you'll now find the sugar content in our recipes.)
While we're on gluten-free -- because it seems inescapable these days -- Silvana Nardone, author of Cooking for Isaiah, is in town Friday and Saturday to demo recipes from her book, which she wrote for her gluten-intolerant son.
Nardone, the former editor-in-chief of Rachael Ray magazine, will be at Caputo's Fresh Markets, 2400 N. Harlem, in Elmwood Park from 1 to 3 p.m. Friday; and on Saturday at Dominick's 5201 N. Sheridan, from 11 a.m. to 1 p.m., and Dominick's, 255 E. Grand, from 3 to 5 p.m.
Recipes she'll sample include Sugar-and-Spiced Dougnuts and Double-Chocolate Peanut Butter Pudding. Because gluten-free doesn't mean flavor-free.