Both quinoa and flax seed are very healthy, making this gluten free bread recipe a win-win because it is also delicious. This bread’s texture is pliable which is often hard to find in gluten free bread. Besides being one of the highest protein foods, quinoa contains twice the fiber as most grains. Flax seed not only contains fiber, but omega-3 fatty acids and the same ingredient as aloe vera. Quinoa is sometimes an acquired taste, but you can always substitute some of the quinoa flour for oat, sorghum or millet flour. Then you can increase the amount of quinoa flour once your taste buds become accustomed to it. As stated above, this bread has a great texture and is a wonderful choice to improve your health. Continue reading “Gluten Free Bread Recipe: Quinoa and Flaxseed”
Gluten-Free Cookbook Review and Giveaway: 125 Gluten-Free Vegetarian Recipes
I have had a number of requests from my readers and Facebook fans for a good vegetarian/vegan gluten-free cookbook. Carol Fenster’s recently published 125 Gluten-Free Vegetarian Recipes is now available to all! It not only provides us with typical vegetarian recipes, but is presented in the standard gluten-free cookbook fashion, providing us with all of reminders when to look for a gluten-free product. This is a great gluten-free cookbook whether you’re a vegetarian or not! And by the way, it contains bonus baking recipes for vegans!
Carol provides us with 7 reasons to eat a plant-based diet. A few of them are: Continue reading “Gluten-Free Cookbook Review and Giveaway: 125 Gluten-Free Vegetarian Recipes”
Wholesome Chow Gluten-Free Giveaway and Review
Wholesome Chow makes all natural “gluten-free and vegan” and “vegan” baking mixes, which they wish to share with all of you. Wholesome Chow reports that they test each and every manufacture run for gluten cross-contamination using the ELISA GF testing kits and receive a “Negative” test result every time. The following Wholesome Chow review is contributed by Dr. Danielle West, ND. Enjoy and good luck if you enter the giveaway! Continue reading “Wholesome Chow Gluten-Free Giveaway and Review”
Top Anti-Inflammatory Foods (Food Groups)
Dr. Pillow is known for her healthy gluten-free viewpoint, whether it be a recipe or dietary suggestions. Her article below on anti-inflammatory foods is a great resource for us all. Please read it all the way through, as you will find that the anti-inflammatory foods that she lists may already be in your kitchen, and is a money saver compared to purchasing tons of supplements! Continue reading “Top Anti-Inflammatory Foods (Food Groups)”
Chocolate Bowl Recipe (Gluten-Free) with Chocolate Mousse
I had ordered some chocolate dessert molds and some chocolate candy molds so that when I went to visit my grandkids we’d have something fun to do. I wanted to show the family that gluten free desserts can be delicious, too. We made chocolate bowls filled with mousse. The gluten free chocolate mousse was from a packaged that we doctored up. And we topped it all off with a chocolate candy. Yum! However, we used too large of a size mold, and it was just way too much chocolate for some of us. Though some of us die-hard chocolate lovers finished every bite. I suggest a little smaller size, though any size would make wonderful gluten free desserts. You can even fill them with fresh fruit. If you do not have a chocolate mold try using small custard cups and top one with another. Enjoy and have fun! Continue reading “Chocolate Bowl Recipe (Gluten-Free) with Chocolate Mousse”
Gluten Free Cinnamon Raisin Bread
My husband requested that I make him a gluten free cinnamon raisin bread. Having already created a cranberry cinnamon raisin oat bread, I thought I would use a different flour this time. In an attempt to make a more economical bread, I used the typical starches and white and brown rice flours. I really like this bread knowing it is sweetened only with molasses, and includes a little flax seed meal, as well. This bread is soft, much like a gluten-free sandwich bread, however, if you wish a lighter gluten-free cinnamon raisin bread, I would suggest using more tapioca flour than potato flour. This is what I am going to experiement with next. Enjoy! Continue reading “Gluten Free Cinnamon Raisin Bread”
Tropical Traditions Organic Gluten-Free Millet Giveaway and Review
Tropical Traditions sent me some of their gluten free millet (actual grain, not flour). It is certified organic, hulled millet (a whole grain). I grind it into a flour in my coffee grinder and have used it in making gluten-free bread and even throw a little in my morning protein shake, but leave it a little coarser. I feel really good about using freshly ground millet grain, versus millet flour because it provides more nutrients compared to flour which has just been sitting there for who knows how long. If you’d like an opportunity to try Tropical Traditions gluten-free millet, enter the giveaway below which is sponsored by Tropical Traditions. Continue reading “Tropical Traditions Organic Gluten-Free Millet Giveaway and Review”
Fresh Honeydew Melon Martini (Gluten-Free)
I am crazy for a fresh anything, but this fresh honeydew melon martini is a real treat! I’ve tried a fresh watermelon martini, but this is great, too! Since I’m allergic to citrus I couldn’t add any lemon or lime juice to mine, but it will definitely give it a good flavor. I’d prefer lemon juice myself. Others add triple sec (a mixture of bitters and sweet oranges), but this recipe for a fresh honeydew melon martini did me just fine! Very chilled and frothy on top. I’ve also included a link to gluten-free vodka brands. Enjoy! Continue reading “Fresh Honeydew Melon Martini (Gluten-Free)”
Are There Degrees of Gluten Intolerance?
By Dr. Vikki Petersen
I recently saw an “Ask the Doctor” question on the medical section of a popular news website. The individual asked about degrees of gluten sensitivity. She already knew that she didn’t have celiac disease, but she wanted to know if gluten was still a problem for her. Much of the data shared was accurate, but there was some misinformation disseminated that I wanted to point out so that you won’t be confused or misinformed. To define our terms, gluten intolerance is used as an umbrella condition that embraces both celiac disease and gluten sensitivity. Continue reading “Are There Degrees of Gluten Intolerance?”
Lower Gluten = Higher Price?
As you may have already read, the FDA has reopened commenting on gluten-free labeling. Because so many people do not have the time to go through the entire list of extremely long documents, or may not understand it, 1in133 has published answers to FAQs and a letter that you can sign which will be forwarded to the FDA. If the FDA requires lower levels for gluten-free labeling, will this effect pricing of gluten-free products? And if so, will this effect our economy? Continue reading “Lower Gluten = Higher Price?”