Carla's Gluten Free Recipe Box
1,900 Gluten Free Recipes by Retired Recipe Developer, Carla Spacher
This gluten free focaccia bread is commercial yeast-free. If you are allergic to yeast you may try substituting the apple cider vinegar with a bit of 1/4 teaspoon of cream of tartar. I haven’t tried it myself, but any high acidic ingredient will do, lemon juice, etc. This is a hearty recipe, much like regular focaccia. If you’re looking for something lighter, which contains yeast, try my newest Gluten Free Focaccia Bread Recipe. Meanwhile, enjoy!
Since Halloween is upon us, I thought you all would appreciate a current list of gluten-free candy. I either contacted the manufacturer or obtained their gluten-free information from their website which I link to below. Continue reading “Gluten-Free Candy List”
I was just reading a newsletter from another gluten-free blogger who was advising her readers that if labels state, “gluten-free” you’re good to go. For many with celiac disease a tiny bit of gluten can make them seriously ill. I wanted to ensure the following information was known by all. Continue reading “Gluten-free Labeling Laws – Are you safe?”
This particular gluten-free giveaway and Arico’s Cassava Chips review was fun and educational for me. I don’t eat chips often and was able to sample all 4 flavors of Arico Foods‘ wonderful Cassava Chips. The first thing I did is research cassava. Cassavas are roots, grown similar to potatoes and are naturally gluten-free. Much like a potato, cassava roots are rich in energy from their high starch content and some soluble carbohydrates. Thousands of years ago they were grown in South America, later spreading to Latin America, Asia and Africa. Cassava is consumed all around the world today, though North America has little products containing cassava. Continue reading “Gluten-free Giveaway and Review: Cassava Chips by Arico Natural Foods”
This gluten free peach tart is not your ordinary peach tart. Each slice of fresh peach is surrounded by custard. It is truly scrumptious. Rather than using several flours and starches, this recipe only calls for one of each. Continue reading “Gluten Free Peach Tart with Custard”
Dr. Mathew Baillie, born October 27, 1761, known to have been one of the frontiers in celiac disease, discovered that a gluten-free diet would help those suffering from gastrointestinal problems and other symptoms, what is now known to be celiac disease. In the early nineteenth century Dr. Baillie documented the improvements of following a gluten-free diet, and for the first time, the relapse upon reintroduction of gluten. He explained, “Some patients appear to derive considerable advantage from living almost entirely on rice.”
October is National Celiac Disease Awareness month and I wanted to share this informative video with you to provide you with additional information to raise awareness on the subject.
Continue reading “Celiac Disease: In Memory of Dr. Mathew Baillie”
Did you know that our bodies are not designed to absorb the amounts of aluminum that we absorb? From aluminum foil, deodorants, antacids, aspirin to prescription medication and more. Aluminum is not a heavy metal, but it can be toxic. If we use these items on a regular basis we have a degree of aluminum toxicity in our bodies. Learn aluminum toxicity symptoms and how to prevent aluminum poisoning in your kitchen. Continue reading “Aluminum Foil Dangers”
Gluten-free dieters and everyone else should learn the truth about milk. I have had the desire to write about the subject of milk for some time now. I have received emails suggesting drinking camel’s milk, asking why soy milk is bad for us, and most recently, why so many gluten-free recipes call for almond milk, coconut milk or other milk substitute rather than just plain old lactose-free milk. I cover many milk and milk substitutes below and what you should know them. Continue reading “Cow’s Milk and Milk Substitutes”
I usually prefer chicken breasts, in gluten free chicken salad sandwiches, but I had a little left over dark meat chicken on hand, and because it was dark meat every time I looked at it, it reminded me of turkey. I then began to crave one of my old favorites, turkey, cream cheese and cranberry sauce sandwiches, which I have not had in years. But I usually like to eat a bit lighter than that for lunch, especially with all the appetizers I tested recently. Greek yogurt makes a great low-fat substitute for cream cheese, as well as mayonnaise, in sandwiches. Since I had dried cranberries on hand makes this recipe came close to my old favorite, but I added in a little feta cheese, which wasn’t really noticeable, but added flavor. A little added celery, walnuts and a touch of agave syrup did the trick! Get creative and make your own adjustments to this easy recipe. Perhaps some onion. What will you use? Continue reading “Gluten Free Chicken Salad Recipe”
‘sComing Soon! – Udi’s Gluten-free Giveaway!
Sign up for our newsletter at the top left corner of our home page to find out as soon as it is announced!
One lucky winner will get everything you see below!
Sponsored by: Udi’s Gluten Free Foods
It will be posted in the next week or two. Stay tuned in!