You may be wondering why some gluten intolerant individuals are on a grain-free and gluten-free diet. I have heard from many newly diagnosed celiac patients, as well as gluten intolerant, who react to foods which do not contain gluten. One should not react if eating a gluten-free food from a reputable manufacturer or making it themselves at home, especially if you know that most people do not react to it. When newly diagnosed, one can react to other grains which can mimic gluten such as rice, corn, etc. This is known as being cross-reactive. It is usually not permanent, though. The small intestines just need to heal before introducing corn, rice, dairy, etc. It usually takes about 3 months of eliminating these foods before reintroducing them. If you do not avoid the foods that cause a reaction you only asking for trouble. You need to avoid anything which may cause inflammation to heal a leaky gut and your intestines. Continue reading “Celiac Disease: Newly Diagnosed and Still Having Symptoms?”
Gluten Free English Muffins
These English muffins provide an authentic texture, and if you use cornmeal on the bottom and top, they provide the same flavor. They are a perfect way to start your day. Continue reading “Gluten Free English Muffins”
Glutino Acquired by Smart Balance
Wow! – CNBC, along with other press release outlets, just announced that Glutino Food Group was acquired by Smart Balance. Smart Balance is the maker of many household’s favorite margarine and other dairy and non-dairy products. Glutino Food Group is the maker of so many wonderful gluten-free products under the names Glutino and Gluten Free Pantry (their baking mixes). Continue reading “Glutino Acquired by Smart Balance”
Gluten Free Labeling: FDA Reopens Commenting
What exciting news! Our voices have been heard loud and clear. The FDA has not only reopen the docket on gluten-free labeling, but has opened up the communication line, as well. Those with celiac disease, gluten intolerance or gluten sensitivity, along with manufacturers and more, may add their 2 cents in, so that the FDA has literally heard all of our voices. Learn where to communicate your opinions on gluten-free labeling and how this all came about. Continue reading “Gluten Free Labeling: FDA Reopens Commenting”
Gluten Free Chocolate Cake
This is my version of Hershey’s “Perfectly Chocolate” Chocolate Cake. This gluten free chocolate cake recipe; however, is moister. I knew it would be a very moist cake just by reading the recipe. That’s the way my husband and I like our chocolate cake, rich and very moist! I told him that I was going to call this my chocolate mud cake; however, mud cakes are traditionally very gooey. I wish you were here to help us eat this huge cake! Continue reading “Gluten Free Chocolate Cake”
Carla’s Gluten Free Cake Flour Blend – Self-Rising
It’s extremely convenient to have cake flour in a canister that already has everything you need including leavener. It makes gluten-free cake baking a breeze! Since this mix contains baking powder and baking soda, it is perfect for just about any cake recipe. It addresses the times you need an acidic ingredient as well. For example, when you use Dutch-processed cocoa, which is alkaline-based, you should use baking soda. Continue reading “Carla’s Gluten Free Cake Flour Blend – Self-Rising”
Asparagus with Gluten Free Hollandaise Sauce
As a child my mother served the family asparagus with mayonnaise on the side for dipping. I suppose it was a busy mother’s quick solution to asparagus with hollandaise sauce. Don’t get me wrong. It was delicious and I still use this myself! It hides the bitter taste of asparagus, especially for kids. However, asparagus with gluten free hollandaise sauce is such a treat! Continue reading “Asparagus with Gluten Free Hollandaise Sauce”
Savory Cherry Sauce – Gluten Free
Rather than using ketchup and other highly processed sauces, you can use fresh fruit to make your own sauces used for toppings like this savory cherry sauce. It is a very creative recipe which you can adjust to meet your tastes. I like to change the seasonings, wine, and type of onion used. However, in a savory cherry sauce, it is best to use a sweet onion such as green (shallots) or even red. Due to chemicals in so many of our condiments, consider adding homemade gluten free sauces to your gluten free recipes. Continue reading “Savory Cherry Sauce – Gluten Free”
Gluten Free Consumer Magazine Review
There are only a handful of gluten-free magazines available, namely, Living Without, Delight Gluten Free Magazine, Gluten-Free Living and some online. The newly launched, The Gluten Free Consumer magazine, brings something new to the table. It is touted as a 16 page magazine full of reviews and $75 worth of coupons that will save us time and money. But is the question is, out of all the gluten-free magazines that exist, is this one you can trust? I haven’t read this magazine, but can definitely provide you with some important information about the company. Continue reading “Gluten Free Consumer Magazine Review”
5 Cheese Gluten Free Grilled Cheese Sandwich
While watching Diners Drive-ins and Dives I heard the words “5 Cheese Easy Grilled Cheese Sandwich”. Ah, it seems like I haven’t had a grilled cheese sandwich in ages, not to mention a gluten free grilled cheese sandwich. My husband calls this sandwich The Widow Maker (high fat, high cholesterol, high sodium) – though he ate half my sandwich, after stating he was only going to have a couple of bites. I say everything in moderation. Time for lunch or a midnight snack? Check out this recipe and make you and your family some easy gluten free sandwiches and eat at your own risk! It’s super crunchy! Continue reading “5 Cheese Gluten Free Grilled Cheese Sandwich”