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  • About Me

    Carol Fenster, Ph.D.

    Carol Fenster, Ph.D. has published many award-winning gluten-free books which are widely available at bookstores, health food stores, and Amazon.com.  Her Web site is: www.SavoryPalate.com.


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  • Related Articles

    Carol Fenster, Ph.D.
    Sweet Surrender: The Skinny on Having Your Cake and Eating It, Too!
    This article originally appeared in the Summer 2004 edition of Celiac.com's Journal of Gluten-Sensitivity.
    Celiac.com 10/13/2014 - Sugar—the very word brought the lively conversation at my dinner party to a screeching halt.  As my guests savored their cake, I could feel ten pairs of ears eavesdropping as I discussed this emotionally laden word with the woman seated next to me.
    “My friend made a chocolate cake,” she was saying, “and wanted to cut back on sugar in her diet, so she made a few adjustments to the recipe.  Instead of semisweet chocolate, she used unsweetened chocolate.  In place of the sugar, she used a few tablespoons of Splenda.”  But, my guest continued with a look of puzzlement on her face, “the cake didn’t taste like cake at all and it was hard and chewy an...


    Carol Fenster, Ph.D.
    Whole Grains for a Gluten-Free Diet
    Celiac.com 03/19/2015 - Almost half of Americans eat no whole grains at all and those who do eat them only consume a single serving per day—far below the 3 to 5 daily servings recommended by the USDA. People often tell me, "I might eat more whole grains if I just knew which ones to choose and how to prepare them."
    There are many wholesome, gluten-free grains that add flavor, variety, and texture to our diet and—if you read this article—you'll know which ones to choose and you'll learn some easy ways to prepare them at home.
    A Quick Definition of Whole Grain
    What is a whole grain? Scientists use technical explanations, but to me it means the WHOLE grain or seed with everything intact and nothing removed. A whole grain contains the outside layer of bran and fiber, the ...


    Carol Fenster, Ph.D.
    Aw Nuts! There’s More Than Meets the Eye in Nut-Crusted Entrees
    Celiac.com 09/08/2018 - On a recent trip to Hawaii I was often attracted to a particular entrée on the menu of several restaurants. It went by many different names, but basically the dish was fish dredged in a mixture of spices and pulverized nuts to produce a chunky crust. Since Hawaii is the home of macadamia nuts, this popular nut was often used.
    I love fish and I’m very fond of macadamia nuts, so I was particularly enticed by this entrée but I was wary because I know that many chefs like to use panko (Japanese bread crumbs) and add flour to such mixtures even though it isn’t absolutely necessary and is often not mentioned in the entrée’s description on the menu. So, I found myself engaged in a very typical conversation with the waiter. It went something like this:
    M...


    Carol Fenster, Ph.D.
    Almost Homemade: Using Ready-Made Cereals and Crackers in Home Cooking
    Celiac.com 10/13/2018 - Two important principles sort of collided in my brain the other day.  One was the recent recommendation to increase our intake of whole grains based on the new food pyramid from the USDA.  The other was our interest in time-saving prepared foods to make dishes that are at least partially homemade.
    About the same time these two ideas were melding in my brain, I realized how many wonderful new gluten-free cereals and crackers are now on the market.  I wondered if we could boost our whole grain intake by using ready-made gluten-free cereals or crackers in home cooking.  While not all of the cereals and crackers are truly “whole” grain, most are only partially refined and still quite nutritious.
    So, here’s my idea: One of my favorite desserts is a frui...


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