Carla's Gluten Free Recipe Box
1,900 Gluten Free Recipes by Retired Recipe Developer, Carla Spacher
I asked the nice people at CrispRoot to sample their casava chips for a gluten-free giveaway and review, thinking I had never taste-tested their brand, to find out that I had when they were made under the name of Arico Natural Foods. However, not only has the name and packaging changed, but the chips themselves! They are now crinkled, perfect for dipping! Continue reading “CrispRoot Casava Chips: Gluten-Free Review and Giveaway”
I have had the experience of diagnosing multiple sclerosis (MS) patients with gluten intolerance. The results were often an improvement of their nervous system, MS related symptoms. When they related their improvement to their neurologist, it was frequently met with disbelief or a comment that implied some type of ‘placebo’ effect. Patients would be very frustrated at the dismissal of what they felt was a significant factor in their health. Continue reading “Multiple Sclerosis Raises Risk of Celiac Disease Dramatically”
When my husband isn’t home for dinner, I often just throw any ingredients in a pan and go for it. I don’t need meat every night. This is my favorite out of all of my gluten free pasta recipes, and it happens to be gluten free vegan. The other night I went in my pantry for dog food when I spotted a jar of artichoke hearts and immediately thought of some with pasta, along with red bell pepper. The rest is history. I used just about every Italian ingredient I could get my hands on in my kitchen to create an authentic gluten free Italian recipe. It’s something that I knew must already exist; however, I had no name for it. That’s all I knew was I would be happy to pay for this in a fine restaurant as a main dish. I could eat this every night, if needed. Loved it! Let me know how you like it, if you give it a try. It may be used as a main dish or a side dish. Mangia! (Italian for “eat!”) Continue reading “Gluten Free Vegan Italian Pasta Casserole”
There are multiple reasons why celiac disease goes undiagnosed. Not being tested is a just one of them, though, more and more doctors are becoming educated to its prevalence in the U.S. Another reason is that people just don’t see their doctor for their symptoms. Yet, those being tested are still often missed. Why? Continue reading “Why Does Celiac Disease Go Undiagnosed?”
Most of us can benefit from a good soaking now and then. This is also true of food. When you fire up the grill this summer, think about soaking your meat in a marinade––a seasoned liquid that enhances flavor and texture.
Now, don’t think this is some exotic way of cooking. Many of our most popular foods are marinated. For example, Mexican fajitas, Indian dishes such as Tandoori, or dishes with an Asian flavor such as Teriyaki all require marinades to bring out their unique flavors. Continue reading “Gluten Free Marinades for Summertime Grilling”
In a Living Without Magazine interview, Alessio Fasano, MD, Medical Director for University of Maryland School of Medicine’s Center for Celiac Research, speaks out about gluten sensitivity and celiac disease. I share my own gluten-free story, as well. Continue reading “Is Gluten Bad for Everyone?”
On the 4th of July I had a sweet tooth. Actually, I have had a sweet tooth all week, but not for dessert. I went to the grocery store, hungry, the other day and ended up with a cart full of naturally gluten-free foods, such as gluten-free cocktail onions and raspberry balsamic vinegar. Obviously, not just sweet foods, but tangy, as well. Must be something going on with my diet. Hmmm. Meanwhile, I hope you enjoy this recipe strawberry spinach salad, as well as the dressing. We did! Continue reading “Gluten Free Strawberry Spinach Salad with Strawberry Vinaigrette Dressing”
My husband is the griller in our family, and I am the one that creates the marinade, this time for a gluten free chicken recipe. However, I have been doing more and more grilling myself, lately. While watching my favorite cooking shows, I have learned that all of the judges look for not only taste, but grill marks! I offer an easy way to make additional, attractive grill marks below, along with a wonderful honey mustard yogurt marinade. Continue reading “Honey Mustard Yogurt Grilled Chicken Breasts”
I am frequently asked about dough enhancers and why I use certain ingredients in my recipes. This section teaches you a lot about gluten-free baking and which dough enhancers to use when, and in which recipes. Some contain dairy and others are dairy-free. Majority are soy-free.
Continue reading “Gluten Free Dough Enhancers and Bread Baking Tips”
Raspberry vinegar produces a darker, nicer looking meat when grilled. It helps produce those nice, dark grill marks, which every chef desires. Using a raspberry vinegar is a quick and easy trick. Anything with sugar or fructose (all fruit contains fructose) creates a darker crust on meat, whether fried or grilled. I often use balsamic vinegar, but was attracted to this raspberry vinegar while shopping when I was hungry! Gee, my tastes sure have changed. Years earlier I would have purchased junk food, like chips. Continue reading “Gluten-Free Raspberry Vinaigrette Marinade and Sauce”