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Celiac.com 08/30/2023 - We get a lot of questions from celiac community members wondering if certain products are gluten-free. One question we see a lot is about meat products. Specifically, is pepperoni gluten-free and safe for people with celiac disease? Traditionally prepared pepperoni consists of beef, pork, spices, and curing agents. These ingredients, on their own, are usually naturally gluten-free. So, Pepperoni is usually naturally gluten-free. However, some brands may use preservatives and grains, and some may have a risk of cross-contamination with wheat during the manufacturing process. Look for gluten-free labels and ingredients There are a number of top brands of pepperoni that are labeled gluten-free and are safe for people with celiac disease. When buying pepperoni, if you have celiac disease, it's good to look for products that have been labeled gluten-free, or certified gluten-free. In truth, though, if pepperoni is made in the USA without gluten ingredients, and does not have a wheat allergen warning, then it is likely safe. To be sure, it doesn't hurt to stick to brands that are labeled gluten-free, or are known by consumers to be safe. Brands of Pepperoni Labeled or Certified Gluten-Free, or Naturally Gluten-Free Without an Allergen Warning for Wheat: Armour Armour Pepperoni Boar's Head Boar's Head offers a wide variety of gluten-free deli meats, including pepperoni: Boar's Head Traditional Pepperoni - natural casing Boar's Head Pepperoni Dietz & Watson Dietz & Watson Legacy Sliced Pepperoni Dietz & Watson Pepperoni Twin Pack HEB HEB Sliced Pepperoni Hormel Hormel Pepperoni There are likely many other brands of pepperoni that are gluten-free and safe. If we missed a favorite of yours, then be sure to share it in the comments below. As always, read labels carefully and avoid any gluten ingredients.

Celiac.com 08/25/2023 - We get a lot of questions from celiac community members wondering if certain products are gluten-free. One question we see a lot is about meat products. Specifically, is pastrami gluten-free and safe for people with celiac disease? Traditionally prepared pastrami consists of beef, spices, and curing agents. These ingredients, on their own, are usually gluten-free. However, cross-contamination can occur during the manufacturing process, which may introduce gluten into the final product. The main risk of gluten contamination comes from spices and seasonings. Some spice blends and seasonings may contain gluten. Also, some marinades and glazes used to make pastrami may contain gluten. Beware of any gluten ingredients in pastrami. Pastrami with Gluten-Free Labels There are a number of top brands of pastrami that are labeled gluten-free and are safe for people with celiac disease. When buying pastrami, if you have celiac disease, it's good to look for products that have been labeled gluten-free, or certified gluten-free. Brands of pastrami that are labeled gluten-free, or certified gluten-free include: A&H A&H Pastrami, Beef Aaron's Aaron's Best Smoked Beef Pastrami Aaron's Best Smoked Turkey Pastrami Bar-M Bar-M Pastrami, Beef, Sliced Boar's Head Boar's Head offers a wide variety of gluten-free deli meats, including pastrami: Boar's Head 1st Cut Pastrami Brisket Boar's Head Cap-Off Top Round Pastrami Boar's Head Pastrami Boar's Head Pastrami Seasoned Turkey Breast Buddig Buddig Original Pastrami Dietz & Watson Dietz & Watson Navel Pastrami Dietz & Watson Spiced Beef Pastrami Empire Empire Kosher Turkey Pastrami First Street First Street Navel Pastrami, Sliced New York Style First Street Premium Sliced Pastrami Jack's Gourmet Jack's Gourmet 1st Cut Pastrami (Kosher) Jennie-O Jennie-O 95% Fat Free Turkey Pastrami Meal Mart Meal Mart Beef 100% Premium Dry Rub Pastrami Wellshire Farms Wellshire Farms Cooked Pastrami

Celiac.com 04/12/2024 - In the heart of Wales, near the iconic Pembroke Castle, lies a notable pizzeria. Giovanni Recchia, the mastermind behind the acclaimed Gio Recchia Pizza Contemporania, has recently earned international recognition for his exceptional gluten-free pizza creation. Giovanni's journey to culinary stardom reached new heights when he participated in the prestigious Campionato del Mondo di Pizza, the renowned Pizza World Championships held in Rimini, Italy. Competing against hundreds of talented pizza makers from around the globe, Giovanni secured second place in the gluten-free category, a testament to his unparalleled skill and creativity. Imaginative Toppings and Meticulous Craftsmanship What sets Giovanni's prize-winning pizza apart is not only its gluten-free nature but also its imaginative toppings and meticulous craftsmanship. His winning creation boasted a symphony of flavors and textures, featuring an onion cream base, fior di latte mozzarella, crunchy onion, and red onion cooked in beer. Utilizing the leftover liquid from cooking the onions, Giovanni ingeniously crafted an onion beer gel to enhance the dish's complexity. To elevate the taste profile further, he added onion mayonnaise and burnt onion powder, resulting in a pizza masterpiece that tantalizes the taste buds. This isn't Giovanni's first taste of success at the Pizza World Championships. In the previous year, he clinched victory in the Mystery Box competition, showcasing his ability to create exceptional pizzas from surprise ingredients. Reflecting on his recent achievement, Giovanni expressed satisfaction with his performance, stating, "I'm happy with the pizza I produced in the championship. I couldn't have done better." Now, Giovanni's prizewinning creation will grace the launch menu at Gio Recchia Pizza Contemporania, where patrons can indulge in a gastronomic experience like no other. The restaurant offers a diverse array of pizzas, including the signature pizza on the paddle, a rectangular pizza with a satisfying crunch, and contemporary Neapolitan pizza. In addition, Giovanni takes pride in offering gluten-free options, ensuring that everyone can savor the delights of authentic Italian pizza. A firm advocate of using locally sourced ingredients, Giovanni emphasizes the importance of quality and freshness in his culinary creations. He meticulously selects meat and cheese from Pembrokeshire, even handcrafting his own sausage to ensure the highest standards of taste and authenticity. Employing techniques borrowed from traditional bread making, Giovanni's dough is not only gluten-free but also highly digestible, resulting in pizzas that are as delectable as they are nutritious. For Giovanni, crafting exceptional pizzas is not just a profession but a passion and a personal challenge. With each creation, he strives to push the boundaries of flavor and innovation, delighting customers and leaving a lasting impression. As he continues to test his culinary prowess, Giovanni's pizzeria remains a beacon of excellence in the world of gluten-free dining, inviting patrons to embark on a culinary journey like no other. Read more at uk.news.yahoo.com

Celiac.com 04/16/2024 - The GIP technology has been a boon for our understanding of celiac disease and especially the frequency of inadvertent exposures, and their effects on intestinal recovery. GIP testing is currently in use in virtually all clinical trials for celiac therapeutics to monitor trial subjects and is the subject of dozens of scientific publications. Gluten Detect, the at-home version of the GIP test has allowed people with celiac disease the ability to self-monitor their gluten free dietary compliance to ensure they are not getting exposed to gluten inadvertently, and to provide positive reinforcement for all the work and cost that they are incurring with the gluten free diet. Even with all the impressive benefits that Gluten Detect and the GIP technology in general can provide, when trying to manage a gluten free diet on a planet in which gluten is seemingly everywhere the most important might be its ability to help intestinal recovery. Think about it – before Gluten Detect there was really no good objective way for clinicians to determine if continual intestinal damage was the result of inadvertent gluten exposure, or if there was some other cause. Also, it was difficult to determine how much of an effect a single exposure could have, and what if any additive effects do multiple or frequent exposures have on intestinal recovery. Gluten Detect and the GIP technology is a tool that celiacs can use to help them recover their intestinal absorption capacity. The dangers of persistent villous atrophy (intestinal damage) are highlighted in a recently published article entitled Persistent villous atrophy predicts development of complications and mortality in adult patients with coeliac disease: a multicentre longitudinal cohort study and development of a score to identify high-risk patients. In this study the authors reported finding that "persistent villous atrophy despite a GFD is a common clinical scenario, occurring in roughly one-fifth of patients in a multi-centre retrospective cohort spanning >20 years", and that 80% of the time the cause of this is poor adherence to the gluten free diet. The authors went so far as to state that "poor GFD adherence was the most significant predictor of persistent villous atrophy in all analyses. This is not surprising and confirms that poor GFD adherence is a risk factor for poor outcomes in CD, including increased mortality. This underlines the importance of strictly following a GFD for patients with CD". If not properly treated, celiac disease can lead to a variety of secondary complications including vitamin and mineral deficiencies, osteoporosis, malnutrition, Infertility and miscarriage, lactose intolerance, cancer and various nervous system conditions among others. Ok so we know that the gluten free diet when managed properly, can be effective and can result in intestinal recovery but how do we ensure compliance with the gluten free diet? One of the best papers on this subject was a prospective study published in 2022 investigating the utility of determining urinary gluten immunogenic peptides (u-GIP, the technology in Gluten Detect at home urine test kits) for monitoring adherence to a gluten-free diet and its impact on intestinal damage in patients with celiac disease. The key findings are: At baseline, 25.8% of celiac patients on a GFD for at least 24 months still had intestinal damage (villous atrophy), indicating poor dietary adherence. After only 12 months of follow-up with repeated urinary GIP testing, the percentage with villous atrophy reduced to 12.7%. Urinary GIP detection correlated better with histological improvement than serological tests, symptoms, or dietary adherence questionnaires. Subjects who had at least 4 positive urine GIP test results out of 12 collected during the 12-month period was predictive of persisting villous atrophy with a 93% specificity. In contrast, repeated negative urinary GIP tests after more than 2 follow-up visits correlated with absence of histological lesions in 94% of patients. The authors therefore propose an algorithm (below) which includes checking urinary GIP every 6 months (3 samples over 1 week including weekends) for better monitoring of GFD adherence and mucosal healing in celiac patients. One of the key reasons for those with celiac disease to diligently maintain a gluten free diet is to stop any further intestinal damage and allow the villi in the small intestine to heal, and thereby resume full intestinal absorption of nutrients and minerals. Based on the two studies cited in this article, despite trying to eat gluten free, more than 20% of celiac’s are not reversing their intestinal damage, and 80% of the time that’s a result of still getting exposed to gluten from time to time. Urinary gluten testing done according to the proposed algorithm can objectively monitor for inadvertent exposure to gluten, and if followed, can help increase incidence of mucosal recovery in celiac patients on a GFD compared to other methods. Regular urinary GIP monitoring using Gluten Detect may help improve dietary adherence and histological remission. Gluten Detect is available at on our website and on Amazon. So the next time poop (and other "stuff") happens, be ready for it with Gluten Detect! GlutenDetect for Home Use - Because We Live On A Planet With Gluten. Visit our site for more info. Garzón-Benavides M, Ruiz-Carnicer Á, Segura V, Fombuena B, García-Fernandez F, Sobrino-Rodriguez S, Gómez-Izquierdo L, Montes-Cano MA, Millan-Domínguez R, Del Carmen Rico M, González-Naranjo C, Bozada-García JM, Coronel-Rodríguez C, Espin B, Díaz J, Comino I, Argüelles-Arias F, Cebolla Á, Romero-Gómez M, Rodriguez-Herrera A, Sousa C, Pizarro-Moreno Á. Clinical utility of urinary gluten immunogenic peptides in the follow-up of patients with coeliac disease. Aliment Pharmacol Ther. 2023 May;57(9):993-1003. doi: 10.1111/apt.17417. Epub 2023 Mar 8. PMID: 36890679. Schiepatti A, Maimaris S, Raju SA, et al Persistent villous atrophy predicts development of complications and mortality in adult patients with coeliac disease: a multicentre longitudinal cohort study and development of a score to identify high-risk patients Gut 2023;72:2095-2102.

Celiac.com 04/13/2024 - In recent legal proceedings, a Biden-appointed judge made a significant decision that could impact the way prisoners receive medical care, particularly concerning dietary needs. The case in question, Phoenix v Amonette, shed light on the challenges faced by prisoners with specific medical conditions, such as celiac disease. Judge Toby Heytens, nominated to the Fourth Circuit court of appeals, rendered a decision that overturned a lower court ruling, providing prisoners with an opportunity to prove their claims of constitutional and statutory rights violations. The Phoenix case centers around Daniel Phoenix, a Virginia prisoner suffering from celiac disease, an autoimmune disorder triggered by gluten consumption that can lead to severe digestive issues and other health complications. Despite being diagnosed with celiac disease and receiving medical advice to adhere to a gluten-free diet, Phoenix's condition worsened while in prison. He experienced sharp abdominal pain and even vomited blood, necessitating hospitalization. Following hospital discharge, Phoenix was instructed to follow a strict gluten-free diet. Prison Doctor Discontinued Phoenix's Gluten-Free Diet However, complications arose when the prison doctor discontinued the diet order, citing reports that Phoenix had consumed gluten-containing food from the commissary. This decision persisted despite further medical tests confirming Phoenix's celiac disease diagnosis. Feeling neglected and facing deteriorating health, Phoenix resorted to legal action, accusing the prison and the doctor of disregarding his serious medical needs in violation of constitutional rights. Initially, the lower court ruled against Phoenix, citing missed deadlines and the absence of expert testimony. However, Judge Heytens' recent decision overturned this ruling, emphasizing the need to consider disputed factual issues and the doctor's potential indifference to Phoenix's medical condition. Importantly, Heytens highlighted that expert testimony might not be necessary to contest summary judgment, opening the door for Phoenix to present his case without additional expert witness reports. Lack of Gluten-Free Diets in Prisons is a Worldwide Issue While the legal battle in Phoenix v Amonette unfolds, it raises broader questions about medical care access for prisoners worldwide, especially those with specific dietary requirements like gluten-free diets. The lack of availability or acknowledgment of such specialized diets in prison settings can lead to severe health consequences for affected individuals. This issue is not unique to the United States but extends to prisons globally, highlighting the need for comprehensive policies and practices that prioritize prisoners' medical rights and accommodations. As discussions around prisoner rights and medical care continue, it's crucial to address the challenges faced by individuals like Daniel Phoenix and advocate for systems that ensure equitable access to necessary medical treatments, including specialized diets like gluten-free options. By recognizing and addressing these issues, we can work towards a more just and inclusive approach to healthcare within carceral environments. Read more at: pfaw.org

Celiac.com 03/27/2024 - For people living with celiac disease, finding safe and delicious gluten-free treats can be a challenging task. However, recent allegations against a bakery in Long Island, New York, have raised serious concerns about the authenticity and safety of gluten-free products. Cindysnacks, a vegan market in Huntington, Long Island, took to Instagram to accuse The Savory Fig, a Patchogue-based bakery, of attempting to pass off Dunkin' Donuts products as homemade vegan and gluten-free doughnuts. According to reports, the Division of Food Safety and Inspection department of New York and Suffolk County Department of Health are investigating the accusations. The controversy arose when John Stengel, co-owner of Cindysnacks, discovered that doughnuts delivered by The Savory Fig bore an uncanny resemblance to Dunkin' Donuts products. The doughnuts were garnished with sprinkles that resembled the iconic "D" shaped sprinkles found on Dunkin' Donuts treats. Concerned about the authenticity and safety of the doughnuts, Stengel ordered an at-home gluten test, which returned a "high positive" result for gluten. Stengel's allegations have sparked outrage among individuals with celiac disease and food allergies, who rely on gluten-free products for their health and well-being. Many have shared their experiences living with celiac disease and expressed their concerns about the potential risks associated with consuming mislabeled products. In response to the allegations, The Savory Fig has shut down its Instagram page, and its Facebook page has been inundated with negative comments and ratings. Cindysnacks has Contacted the Authorities to Ensure the Safety and Proper Labeling of Food Products. The incident serves as a reminder of the importance of transparency and integrity in the food industry, especially when it comes to catering to individuals with dietary restrictions. For those with celiac disease, it highlights the need for vigilance when purchasing gluten-free products and the importance of verifying the authenticity of food items. In a similar past case, Paul Selig was sentenced to 11 years in prison after pulling a similar stunt. As investigations into the matter continue, individuals with celiac disease are urged to exercise caution and seek out reputable sources for gluten-free products. By staying informed and advocating for their dietary needs, individuals with celiac disease can protect their health and well-being in an increasingly complex food landscape. Stay tuned for more on this and related stories. Read more at nyeater.com and Today.com

Celiac.com 12/04/2020 - We get more than a few questions about steak sauce. One question we get a lot is: Is A-1 Steak Sauce gluten-free and safe for people with celiac disease? While A-1 Steak Sauce, now simply called A-1 Sauce, is not labeled gluten-free, it is very likely gluten-free, and safe for people with celiac disease. A-1 is made by Kraft Foods, which openly discloses any potential allergens or gluten containing ingredients on their labels. A-1 Sauce ingredients are naturally gluten-free and include: tomato purée, raisin paste, spirit vinegar, corn syrup, salt, crushed orange purée, dried garlic and onions, spice, celery seed, caramel color, potassium sorbate, and xanthan gum. Since A-1 contains no gluten ingredients, and since distilled spirit vinegar is gluten-free, A-1 sauce can be considered tp be naturally gluten-free, although it does not have "gluten-free" on its label. Some people with celiac disease may not want to include it in their diets because of this. Still, for anyone wanting to play it safe, there are numerous gluten-free steak sauce brands for your enjoyment. List of Gluten-Free Steak Sauce Brands Here's a list gluten-free steak sauce brands.

Celiac.com 04/02/2024 - In a recent revelation on Bravo's "Watch What Happens Live," Susie Essman, best known for her role in "Curb Your Enthusiasm," shared an unexpected insight into her friendship with "View" co-host Joy Behar. Despite being gluten-free for 25 years, Essman disclosed that Behar refuses to adapt her iconic lasagna recipe to accommodate her dietary needs. Essman's disclosure shed light on an issue that many individuals with celiac disease or gluten sensitivities face – the challenge of navigating social situations where traditional foods may pose a risk to their health. While Essman praised Behar's culinary skills, she expressed disappointment that her best friend wouldn't consider making a gluten-free version of her famous lasagna. During the interview, Essman humorously remarked on Behar's reluctance, stating, "I'm gluten-free, and she refuses to try to make a gluten-free one. I think it's a problem." The revelation prompted laughter from the audience and fellow guest Cheryl Hines, also a cast member of "Curb Your Enthusiasm," who jokingly questioned Behar's friendship credentials. While Behar's refusal to adapt her lasagna recipe may seem trivial to some, it underscores a broader issue of understanding and accommodating dietary restrictions. For individuals with celiac disease, consuming gluten can have serious health consequences, including gastrointestinal discomfort and long-term complications. Essman clarified that Behar is capable of using gluten-free pasta, but chooses not to on principle. The revelation sparked a conversation about the importance of supporting friends with dietary restrictions and being inclusive in social settings, especially when it comes to shared meals. As news of Behar's lasagna refusal circulates, it serves as a reminder of the challenges individuals with celiac disease face in navigating social gatherings and dining out. While adapting recipes or accommodating dietary needs may require extra effort, it can make a significant difference in ensuring everyone feels welcome and included. As the story unfolds, it prompts reflection on the role of friends and allies in supporting individuals with celiac disease and other dietary restrictions. While Behar's stance may be rooted in personal preferences, it highlights the need for greater awareness and sensitivity to the diverse dietary needs of others. In response to inquiries about Behar's stance, representatives for Behar have yet to comment. Nonetheless, the conversation sparked by Essman's revelation serves as an opportunity to promote understanding and empathy toward individuals living with celiac disease and gluten sensitivities. What's your view? Should Joy Behar relent, and share the joy of her lasagna in a gluten-free version? Or should we all just keep calm and carry on. Read more at EW.com

Celiac.com 04/10/2024 - This refreshing salad captures the essence of Spring with its vibrant colors, delightful flavors, and nourishing ingredients. This gluten-free salad is not only a feast for the senses but also a nutritious addition to your springtime menu. Packed with a variety of textures and wholesome ingredients like maple, nuts, seeds, blueberries, and creamy goat cheese, this salad is a perfect blend of sweet and savory, making it a delightful treat for your taste buds. Let's dive into this deliciously sweet salad and savor the goodness of spring in every bite. This is a simple, delicious and versatile salad that can be made with a variety of ingredients. Use pecans, almonds, or pine nuts in place of walnuts, as desired. Basically, it's all about the dressing. Ingredients: 3 cups torn romaine lettuce ½ cup blueberries ¼ cup dried cranberries ¼ cup sunflower seeds ¼ cup walnut pieces ¼ cup crumbled feta cheese ¼ cup crumbled goat cheese ¼ cup white balsamic vinegar, or to taste ¼ cup maple syrup, or to taste ¼ cup grapeseed oil, or to taste salt, to taste Directions: Toss romaine lettuce, blueberries, dried cranberries, sunflower seeds, walnut pieces, feta, and goat cheese in a large bowl. Pour vinegar, syrup, and oil over the salad one at a time; toss until evenly coated. Season with salt.

Celiac.com 05/11/2021 - We get a lot of questions from celiac community members wondering if certain products are gluten-free. One question we see a lot is about Mexican food products, especially refried beans. We recently established that most brands of refried beans are likely to be gluten-free and safe for people with celiac disease. That led to the next question: Which major brands of refried beans are labeled gluten-free? Some research showed that several top brands of refried beans are labeled gluten-free, and are safe for people with celiac disease. Other brands are free of gluten ingredients and do not contain gluten as a known allergen, and so are likely to be gluten-free, as well. As always, read labels, and allergen warnings, and avoid any ingredients that may include gluten. Refried Beans Labeled Gluten-Free Amy's Organic Refried Beans Amy's Organic Refried Beans are gluten free, dairy free, lactose free, soy free, tree nut free, vegan, and kosher. Bush’s Traditional Refried Beans Bush's Traditional Refried Beans, and all of Bush's refried bean varieties, are gluten-free. Refried Beans Made Without Gluten Ingredients These brands of refried beans list no gluten ingredients, and do no list gluten as an allergen. As such, they are likely gluten-free and safe for people with celiac disease. Bearitos Organic Traditional Refried Beans Bearitos Organic Traditional Refried Beans contain no gluten ingredients, and list no gluten allergens. Ducal Refried Beans Ducal Refried Beans contain no gluten ingredients or gluten allergens. Goya Refried Beans Goya Refried Beans contain no gluten ingredients, and list no gluten allergens. La Costeña Refried Beans According to Mexicgrocer, La Costeña Refried Beans or frijoles refritos are dried beans cooked, mashed and then fried in lard or oil with various seasonings including onions, salt and pepper. They contain no gluten ingredients or gluten allergens. Old El Paso Old El Paso Traditional Refried Beans and all varieties of Old El Paso refried beans are free from declared major allergens, including gluten. Ortega Ortega Traditional Refried Beans all Ortega refried bean varieties are free from declared major allergens, including gluten. Rosarita Rosarita Traditional Refried Beans Rosarita Refried Beans and all Rosarita refried bean varieties are free of gluten ingredients, and do not list gluten as a known allergen. Taco Bell Original Refried Beans Taco Bell does not label its refried beans as gluten-free. However, they do not contain gluten ingredients or as known allergens. Taco Bell Original Refried Beans contain: Cooked Beans, Water, Less Than 2% of Salt, Soybean Oil, Dried Pink Beans, Natural Flavor, Distilled Vinegar, Soy Lecithin. Allergens: Contains Soy. Note that if you get them at Taco Bell there is the risk of cross-contamination. Did we miss a favorite brand of yours? Let us know in the comments below.

Celiac.com 04/03/2024 - This vibrant Strawberry Spinach Salad is a delightful medley of sweet and savory flavors that is sure to brighten any meal. It goes especially good with grilled fish or meats. Fresh strawberries, crisp spinach, and crunchy almonds come together to create a deliciously satisfying salad that is perfect for any occasion. Tossed in a homemade dressing featuring a blend of white sugar, olive oil, vinegar, with a hint of sesame and a dash of poppy seeds, this salad is as refreshing as it is flavorful. From the first strawberries of Spring, to the last strawberries of summer, this salad is a true crowd pleaser. Dressing Ingredients: ½ cup white sugar ½ cup olive oil ¼ cup distilled white vinegar 2 tablespoons sesame seeds 1 tablespoon poppy seeds 1 tablespoon minced onion ¼ teaspoon paprika ¼ teaspoon Worcestershire sauce Salad: 1 quart strawberries - cleaned, hulled and sliced 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces ¼ cup almonds, blanched and slivered Directions: Make dressing: Whisk together sugar, oil, vinegar, sesame seeds, poppy seeds, onion, paprika, and Worcestershire in a medium bowl. Cover and chill for 1 hour. Make salad: Combine strawberries, spinach, and almonds in a large bowl. Pour dressing over salad; toss to coat. Refrigerate for 10 to 15 minutes before serving.

Celiac.com 04/01/2024 - Gluten-free doughnut enthusiasts should take heed as the US Food and Drug Administration (FDA) issues a recall notice for a product that contains wheat. Stonewall Kitchen of York, located in Maine, has voluntarily recalled its Gluten-Free Cinnamon Sugar Doughnut Mix due to concerns about potential wheat contamination. For individuals with celiac disease who must strictly avoid gluten, consuming contaminated products can lead to severe health complications. The recall encompasses doughnut mix units with specific details: Name: Stonewall Kitchen of York - Gluten Free Cinnamon Sugar Doughnut Mix Packaged in rectangular cardboard box Enjoy By Date: 03-09-2025 & 03-10-2025 (located on the bottom of the box) UPC: 711381313329 Item #: 553429 The recall was initiated following a reported reaction and subsequent investigation, which revealed that wheat-containing product was distributed in packaging that did not disclose the presence of wheat due to a packaging error. Consumers who have purchased the affected product are advised to discard it immediately. Stonewall Kitchen is offering full refunds to those who purchased the recalled doughnut mix. For further inquiries regarding the recall, individuals can contact Stonewall Kitchen Premier's Guest Services via email at guestservices@stonewallkitchen.com, or by phone at: 800-826-1735 (Monday to Friday, 8:00 AM ET to 5:00 PM ET). It is crucial for individuals with celiac disease and other gluten-related disorders to remain vigilant about product recalls to ensure their safety and well-being. Always check product labels and stay informed about any recalls that may affect gluten-free products in your household. Read more at: msn.com and fda.gov

Celiac.com 03/29/2024 - This one comes a bit out of left field, but bear with us. While the combination of ingredients may seem unusual at first glance, this salad is a true crowd-pleaser that never fails to impress. Crisp bacon, fresh broccoli, crunchy celery, and sweet grapes come together with raisins and almonds to create a medley of textures and flavors that will tantalize your taste buds. A creamy dressing of mayonnaise, sugar and white wine vinegar, add touch of sweetness, making this salad is both satisfying and refreshing. Perfect for springtime gatherings or as a side dish any time of year. Ingredients: 12 slices bacon, crisp 2 heads fresh broccoli, florets only 1 cup chopped celery ½ cup chopped green onions 1 cup seedless green grapes 1 cup seedless red grapes ½ cup raisins ½ cup blanched slivered almonds 1 cup mayonnaise 1 tablespoon white wine vinegar ¼ cup white sugar Directions: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Boil a large pot of water, and blanch the broccoli florets for 30-45 seconds. Remove, from hot water and rinse under cold water until cool. Drain and set aside. In a large salad bowl, toss together the bacon, broccoli, celery, green onions, green grapes, red grapes, raisins and almonds. Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve.

Celiac.com 03/27/2024 - For those living with celiac disease or following a gluten-free diet, the snack aisle offers a wide variety of choices. But just because a snack carries the gluten-free label doesn’t necessarily mean it’s healthy. In fact, many gluten-free snacks on the market today are highly processed and contain a variety of oils, additives, and preservatives. Seed oils, such as canola and sunflower oils, for example, are common in gluten-free snacks, but these oils are highly processed and can be high in omega-6 fatty acids. Preservatives and artificial flavors are also commonly added to gluten-free snacks to extend their shelf life and improve their flavor and texture. This results in foods that are high in calories, sugar, saturated fat, and sodium, but low in nutritional value. Not to mention some of these ingredients can make your stomach feel pretty unhappy. Does this mean you should stay away from the gluten-free snack aisle? Not necessarily. We all need the convenience of ready-to-go snacks, but to sort through the choices available to us and find healthier options, it’s important to read labels carefully and choose products with minimal and easily recognizable ingredients. Artisan Tropic: Committed to Simplicity Companies like Artisan Tropic are committed to providing truly healthy, gluten-free snacks. Our company prides itself in offering our customers simplicity and transparency, using only the highest quality ingredients in our products. Our snacks are not only free from gluten but also free from the myriad of additives found in many other snack options on the market. Artisan Tropic’s plantain and cassava strips, for example, contain only three ingredients: plantains or cassava, sustainable non-hydrogenated palm oil, and sea salt. That’s it. No artificial flavors, no preservatives, no seed oils. Just wholesome, real food. Plus, our source ingredients are highly nutritious. Plantains, for example, are a great source of dietary fiber, vitamin C, and potassium. Cassava is a starchy root like a potato but has a lower glycemic index and is rich in vitamin C. We use palm oil because its fatty acid structure is extremely stable at high temperatures, its smooth taste and absence of smell does not interfere with the natural flavor of our plantain and cassava, and it has a natural preservative effect, which helps extend the shelf life of our products. The simplicity of Artisan Tropic's snacks not only ensures that our products are free from harmful additives but also allows the natural flavors of the ingredients to shine through. So, next time you’re shopping for gluten-free snacks, remember that it’s not just about a product being gluten-free. It’s about finding products that are better for you. Do your research, read labels carefully, and consider Artisan Tropic’s natural, wholesome snacks. Want to try our snacks for free? Click here!

Celiac.com 04/05/2023 - Over the past few years, the gluten-free food market has grown significantly. However, it is important to question whether these products are actually contributing to balanced diets. A recent study aimed to investigate the nutritional composition of various gluten-free products produced nine years apart. The study also compared the nutritional compositions of 104 gluten-free products currently marketed in Spain with their gluten-containing counterparts. The Researchers The study team included Claudia Mármol-Soler, Silvia Matias, Jonatan Miranda, Idoia Larretxi, María del Pilar Fernández-Gil, María Ángeles Bustamante, Itziar Churruca, Olaia Martínez, and Edurne Simón. They are variously affiliated with the Gluten Analysis Laboratory, Department of Pharmacy and Food Science, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain; the GLUTEN3S Research Group, Department of Nutrition and Food Science, University of the Basque Country, 01006 Vitoria-Gasteiz, Spain, the Bioaraba, Nutrición y Seguridad Alimentaria, 01006 Vitoria-Gasteiz, Spain; and the Centro Integral de Atención a Mayores San Prudencio, 01006 Vitoria-Gasteiz, Spain. The Methods Three descriptive and comparative studies were done on gluten-free products. The first study compared the nutritional information panel (NIP) of 104 gluten-free products from 11 specific brands in 2013 against the same products currently available in 2022. The second study made a nutritional comparison between 104 currently available gluten-free products and their analogs with gluten. Both studies recorded NIP data and analyzed nutrient composition. The third study aimed to highlight the impact on nutritional value of a possible gluten-free product inclusion in a celiac diet by comparing a diet that includes gluten-free products and the same diet with gluten foodstuffs. The Findings Their research showed nutritional differences between gluten-free products produced in 2013 and 2022, particularly in the areas of cookies, breakfast cereals, doughs/puff pastries/pizzas, and breads. Additionally, the pasta group had significant decreases in energy, protein, simple carbohydrates, saturated lipids, dietary fiber, and salt. When comparing gluten-free and similar gluten-containing products in 2022, the major differences were found in protein and salt. This indicates that gluten-free products lead to a diet lower in protein and higher in salt and carbohydrates. Although there have been some improvements in the formulation of gluten-free products, the macronutrient profile still varies greatly, and gluten-free products cannot be considered nutritionally equivalent, let alone superior, to their gluten-containing counterparts. Basically, in many cases, the nutritional value of gluten-free products has gone down over the years. Because of this, celiacs need to update our knowledge, and learn more about the nutritional composition of the foods we eat, especially gluten-free products. This will help us to make better choices, and and to better manage our condition. As always, stay informed, choose carefully, and trust your gut. Read more in Foods 2022.

Celiac.com 03/16/2024 - Cottage cheese, a beloved dairy product enjoyed by many, is often hailed for its creamy texture and versatility in various culinary creations. We've written about brands of gluten-free cottage cheese, but for those following a gluten-free diet due to celiac disease or gluten sensitivity, the question of whether cottage cheese is safe to consume often arises. To answer this question definitively, we must delve into the production process of cottage cheese and examine its ingredients. Cottage cheese is traditionally made by curdling milk with an acidic substance, such as lemon juice or vinegar, and then draining the whey to form curds. These curds are then washed and mixed with cream or milk to achieve the desired consistency. The result is a soft, lumpy cheese with a mild flavor, prized for its high protein content and versatility in both sweet and savory dishes. Typically, the ingredients in cottage cheese include milk, cream, salt, and sometimes additional flavorings or stabilizers. However, some commercially produced cottage cheese products may include flavorings, seasonings, or additives that could potentially contain gluten. These additives might be used for various purposes, such as enhancing flavor, extending shelf life, or adjusting texture. Therefore, it's essential for individuals following a gluten-free diet to carefully read the ingredient labels on cottage cheese products to ensure they do not contain any gluten-containing additives. Common Ingredients Used in Commercial Cottage Cheeses Cultured Pasteurized Skim Milk: The primary ingredient in cottage cheese, milk provides the base for the cheese and contributes to its creamy texture and flavor. Cream: Cream is often added to cottage cheese to enhance its richness and creaminess, resulting in a smoother texture and milder flavor. Salt: Salt is used to season cottage cheese, adding flavor and helping to preserve the cheese by inhibiting the growth of harmful bacteria. Cultures: Cultures, such as Lactobacillus bulgaricus and Streptococcus thermophilus, are added to the milk to initiate the fermentation process, which transforms the milk into cheese and contributes to its tangy flavor and texture. Enzymes: Enzymes, such as rennet, are used to coagulate the milk and form curds during the cheese-making process, resulting in the formation of the characteristic curds and whey of cottage cheese. Guar Gum: Stabilizers help to improve the texture, consistency, and shelf life of foods by preventing ingredients from separating or settling. In cottage cheese, guar gum and xanthan gum are often added to provide a smoother and creamier texture, as well as to prevent whey separation. Xanthan Gum: Stabilizers help to improve the texture, consistency, and shelf life of foods by preventing ingredients from separating or settling. In cottage cheese, guar gum and xanthan gum are often added to provide a smoother and creamier texture, as well as to prevent whey separation. Carrageenan: Extracted from certain species of red seaweed and is used as a thickening and stabilizing agent in cottage cheese. It helps to maintain the desired texture and consistency of the product, as well as to prevent whey separation. Locust Bean Gum: Locust bean gum, also known as carob gum, is derived from the seeds of the carob tree. It is used as a thickening and stabilizing agent in cottage cheese to help improve texture and prevent separation. Citric Acid: Citric acid is often added to cottage cheese as an acidity regulator and flavor enhancer. It helps to achieve the desired level of acidity in the cheese, which contributes to its tangy flavor. Additionally, citric acid can help to preserve the freshness of the cheese by inhibiting the growth of spoilage bacteria. Potassium Sorbate: Some commercial cottage cheeses may contain preservatives, such as potassium sorbate or sodium benzoate, to extend their shelf life and maintain freshness. Natural Flavors: Natural flavors are used in cottage cheese to enhance its taste and aroma. These flavors are derived from natural sources such as fruits, vegetables, or spices, and are added to impart specific flavor profiles to the cheese. Natural flavors can vary widely and may include ingredients like herbs, spices, or fruit extracts, depending on the desired flavor profile of the cottage cheese. Annatto: Annatto is a natural food coloring derived from the seeds of the achiote tree. It is commonly used in cottage cheese to impart a yellow or orange color to the cheese, giving it a more visually appealing appearance. Annatto is preferred over synthetic food dyes as it is a natural and plant-based coloring agent. Vitamin A Palmitate: Vitamin A palmitate is a form of vitamin A that is often added to cottage cheese as a nutrient fortifier. Vitamin A is essential for maintaining healthy vision, immune function, and skin health. By fortifying cottage cheese with vitamin A palmitate, manufacturers can enhance the nutritional value of the cheese and provide consumers with an additional source of this important vitamin. In the USA, Wheat Must be Disclosed on the Ingredient Label According to labeling regulations, wheat must be clearly disclosed on the ingredient label of food products if it is used as an ingredient. Additionally, if there is any risk of cross-contamination with wheat during the manufacturing process, manufacturers are required to include this information on the label as well. This is crucial for individuals with celiac disease or gluten sensitivities to make informed choices about which products are safe for consumption. Therefore, when purchasing cottage cheese or any other food product, it's essential to carefully check the ingredient label for any mention of wheat or potential cross-contamination. Most commercially produced cottage cheese brands are naturally gluten-free since they typically contain only milk, salt, and bacterial cultures. However, it's essential to double-check the ingredient list to ensure that no gluten-containing additives or flavorings have been included. Six Cottage Cheese Brands Labelled Gluten-Free, or Naturally Gluten-Free: Daisy Brand: Known for its pure and simple ingredients, Daisy Brand offers gluten-free cottage cheese varieties. Visit their website for more information. Horizon Organic: Horizon Organic produces a range of organic dairy products, including gluten-free cottage cheese. Organic Valley: Organic Valley offers organic cottage cheese made from gluten-free ingredients. Good Culture: Good Culture specializes in organic cottage cheese with simple ingredients and no added gums or stabilizers. Nancy's: Nancy's offers organic and probiotic-rich cottage cheese made from gluten-free ingredients. Knudsen: Knudsen also offers gluten-free cottage cheese options. In conclusion, cottage cheese is a versatile and nutritious dairy product that can be enjoyed by many, including those with gluten sensitivities or celiac disease. While most commercially produced cottage cheese brands are naturally gluten-free, it's essential to check labels for any gluten-containing ingredients and look for explicit gluten-free labeling when available. By understanding how cottage cheese is made and being mindful of potential sources of gluten, individuals can confidently incorporate this delicious dairy product into their gluten-free diet. Remember to always consult with healthcare professionals or registered dietitians for personalized dietary advice and recommendations. Enjoy your gluten-free cottage cheese with peace of mind and savor its creamy goodness in your favorite dishes and recipes!

Celiac.com 03/20/2024 - For travelers with celiac disease or gluten sensitivities, dining out can often feel like navigating uncharted waters. Carnival Cruise Line has heard the call for smoother sailing and responded with the introduction of a 'Featured Gluten Free' menu, available every evening in the Main Dining Room. This new menu streamlines the dining experience, offering a selection of appetizers, entrees, and desserts that are guaranteed to be gluten-free. Previously, gluten-free options were scattered throughout Carnival's menu, making it challenging for guests to identify suitable choices. The dedicated gluten-free menu marks a significant improvement, providing clarity and peace of mind for those with dietary restrictions. From classic favorites like spaghetti carbonara to Carnival's signature melting chocolate cake, guests can indulge in a diverse array of gluten-free delights without compromising on taste or quality. Dedicated Gluten-Free and Vegan Menus Carnival's commitment to dietary inclusivity extends beyond the introduction of the gluten-free menu. Recent initiatives, such as the rollout of vegan menus and the adoption of Menu Mate software, demonstrate the cruise line's dedication to accommodating the diverse needs of its passengers. By focusing on dietary accommodations, Carnival ensures that all guests can enjoy a memorable dining experience, regardless of their dietary restrictions. As Carnival Cruise Line charts a course towards a more inclusive future, other cruise lines are sure to take notice. By setting the standard for dietary accommodations, Carnival is paving the way for greater inclusivity within the cruise industry. With plans to expand the accessibility of the gluten-free menu through digital platforms, Carnival is poised to lead the charge towards a more inclusive and worry-free dining experience for all passengers. So, hoist the anchor and prepare to set sail on a culinary adventure like no other. With Carnival Cruise Line's dedicated gluten-free menu, smooth sailing and delectable dining await all passengers, ensuring that every voyage is a journey to remember. Read more at bnnbreaking.com

Celiac.com 03/26/2024 - Indulge in the vibrant flavors of spring, with this delightful soup of Asparagus, leek with lemon, and a dash of Mint. This recipe seamlessly marries the earthy essence of asparagus, the mild sweetness of leeks, the refreshing zest of lemon, and the bright zing of mint, to create a light and flavorful soup that's perfect for any occasion. Enhanced with aromatic fresh mint and seasoned to perfection, each spoonful offers a symphony of flavors that will tantalize your taste buds. Whether you're looking for a comforting meal on a chilly evening, or a refreshing starter for a springtime gathering, this soup is sure to impress. Ingredients: 1½ pounds fresh asparagus, trimmed 1 tablespoon olive oil 1 leek (white parts), finely chopped 1 tablespoon chopped fresh mint sea salt and freshly ground black pepper to taste 2 cups chicken stock, or more if needed 1 teaspoon lemon zest 1 hard-boiled egg, chopped (optional) Directions Cut tips from 6 asparagus spears, about 1½ inches from the top; reserve for garnish later. Chop the remaining asparagus into chunks. Heat olive oil in a soup pot over medium heat; cook and stir leek in the hot oil until softened, about 3 minutes. Add chopped asparagus; season with mint, salt, and pepper. Cook until asparagus are slightly tender, about 3 minutes. Pour chicken stock into asparagus mixture; bring to a boil. Reduce heat and simmer until asparagus are tender, 12 to 15 minutes. Stir in lemon zest. Blend soup using a hand blender or a food processor until smooth. Bring a small pot of lightly salted water to a boil; cook asparagus tips in the boiling water until just turning bright green, about 2 minutes. Strain asparagus tips and run under cold water to stop the cooking process. Garnish soup with asparagus tips and hard-boiled egg.

Celiac.com 03/22/2024 - A good pork roast is a tender, juicy culinary delight. This pork rib roast recipe is easy to make, and sure to please. Give it a try for your next special dinner. You won't be disappointed. Ingredients: 1 center-cut, 4-rib pork roast, about 3 pounds 2 teaspoons gluten-free Cajun seasoning 1 teaspoon dry mustard ½ teaspoon dried thyme Kosher salt 4 minced garlic cloves, divided 3 tablespoons olive oil, divided 2 tablespoons unsalted butter 2 pounds fingerling potatoes 1 large onion, cut into 6 to 8 wedges 2 large carrots, sliced, optional Freshly ground black pepper, to taste ½ cup dry white wine, or chicken broth Directions: Gather the ingredients. Position a rack in the center of the oven and heat to 350F. Carefully, without spilling any raw meat juices on the kitchen counter, wash the roast and pat dry with paper towels. In a small bowl, mix together the Cajun seasoning, dry mustard, thyme, ½ teaspoon salt, half of the minced garlic, and 1 tablespoon oil. Rub the roast all over with the mixture. In a large skillet over medium heat, sear the roast in the remaining 2 tablespoons oil until golden brown, about 3 minutes on each side. Searing it will keep the juices inside of the meat and yield a roast that is moist inside and crispy outside. Remove the roast to a plate. In the same skillet, melt the butter. Add the potatoes, the remaining minced garlic, onion wedges, and carrots, if using. Cook until the vegetables begin to brown and soften, about 5 minutes. Arrange the vegetables on the bottom of a roasting pan deep enough to hold the meat and vegetables. Sprinkle generously with salt and pepper. Place the roast on the vegetables, bone-side facing down. Pour the wine or chicken broth over the vegetables in the pan. Roast, uncovered, until potatoes are tender and the roast registers at least 145 F on a meat thermometer, about 1 hour and 20 minutes. Let the roast rest for 10 to 15 minutes before slicing. Cut between the ribs into separate chops and serve with the roasted vegetables.

Celiac.com 03/09/2024 - As the chill of winter sets in and orchards are blanketed in frost, there's no better time to cozy up with a freshly baked dessert. And what better way to make the most of the winter apple harvest than with a delectable gluten-free apple crisp? Infused with the comforting spices of cinnamon, nutmeg, and the sweetness of tender apples, this timeless dessert promises to warm both the palate and the heart. Whether you're gathering with loved ones for a festive occasion or simply seeking solace on a chilly evening, this gluten-free apple crisp recipe is guaranteed to bring joy and satisfaction. Benefits of Gluten-Free Baking In recent years, gluten-free baking has become increasingly popular, driven by the growing awareness of celiac disease and gluten sensitivities. For those who must avoid gluten, whether due to medical necessity or personal preference, finding satisfying and delicious alternatives to traditional baked goods can be a challenge. Fortunately, gluten-free baking offers a wide range of benefits, from providing access to safe and enjoyable treats to promoting experimentation with new and flavorful ingredients. One of the key benefits of gluten-free baking is the opportunity to explore alternative flours and ingredients that offer unique textures and flavors. Instead of relying solely on wheat flour, which contains gluten, gluten-free recipes often incorporate a variety of alternative flours such as almond flour, coconut flour, and gluten-free oats. These alternative flours not only provide a gluten-free option for individuals with dietary restrictions but also add depth of flavor and nutritional value to baked goods. Additionally, gluten-free baking encourages creativity and experimentation in the kitchen. By exploring different combinations of flours, sweeteners, and flavorings, home bakers can discover new and exciting ways to create delicious treats that everyone can enjoy. Whether it's swapping out traditional wheat flour for almond flour in a cake recipe or using gluten-free oats to make a hearty breakfast cookie, the possibilities are endless when it comes to gluten-free baking. Overall, gluten-free baking offers a wealth of benefits for individuals seeking to enjoy delicious baked goods while avoiding gluten. With the right ingredients and techniques, gluten-free baking can be both satisfying and rewarding, allowing home bakers to indulge in their favorite treats without compromising on taste or texture. Selecting the Perfect Apples When it comes to making gluten-free apple crisp, selecting the perfect apples is key to achieving the best flavor and texture. While there are many varieties of apples available, not all are well-suited for baking. For apple crisp, it's important to choose apples that hold their shape well when cooked and offer a balance of sweetness and tartness. One of the most popular apple varieties for baking is Granny Smith, known for its tart flavor and firm texture. Granny Smith apples hold up well during baking and provide a nice contrast to the sweet crumble topping. Other excellent baking apples include Honeycrisp, Braeburn, and Jonathan, each offering its own unique flavor profile and texture. When selecting apples for gluten-free apple crisp, it's also important to consider how the apples will be prepared and cooked. Some recipes call for peeling and slicing the apples, while others leave the peel on for added texture and flavor. Additionally, the size and thickness of the apple slices can impact the overall texture of the dessert, with thicker slices resulting in a firmer filling and thinner slices yielding a softer texture. Overall, the key to selecting the perfect apples for gluten-free apple crisp is to choose varieties that are firm, flavorful, and well-suited for baking. By taking the time to select high-quality apples, home bakers can ensure that their apple crisp turns out deliciously flavorful and perfectly textured. Creating the Gluten-Free Crumble Topping Once you've selected the perfect apples for your gluten-free apple crisp, it's time to prepare the delicious crumble topping that will take your dessert to the next level. This gluten-free crumble topping is made with a combination of almond flour, gluten-free oats, brown sugar, butter, and warm spices like cinnamon and nutmeg. Together, these ingredients create a rich and flavorful topping that pairs perfectly with the sweet and tart apple filling. To begin, gather your ingredients and preheat your oven to 350°F (175°C). In a large mixing bowl, combine the almond flour, gluten-free oats, brown sugar, cinnamon, nutmeg, and a pinch of salt. Stir the dry ingredients together until well combined, then add the cold butter. Using your hands or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs. Be careful not to overmix, as you want the butter to remain cold for a flaky and crumbly texture. Once the crumble topping is ready, set it aside while you prepare the apple filling. Preparing the Apple Filling To prepare the apple filling for your gluten-free apple crisp, start by peeling, coring, and slicing your apples. Depending on your preference, you can slice the apples thinly for a softer filling or leave them slightly thicker for a firmer texture. Place the sliced apples in a large mixing bowl and toss them with lemon juice, cinnamon, nutmeg, and a touch of brown sugar. These simple ingredients enhance the natural sweetness and flavor of the apples, creating a deliciously spiced filling that pairs perfectly with the crumble topping. Once the apples are coated in the spice mixture, transfer them to a baking dish and spread them out evenly. Then, sprinkle the gluten-free crumble topping over the apples, covering them completely. The crumble topping will add a delightful crunch and buttery flavor to the dessert, making it irresistible to anyone who tries it. Assembling and Baking the Apple Crisp With your apple filling and crumble topping prepared, it's time to assemble your gluten-free apple crisp and bake it to golden perfection. Place the baking dish in the preheated oven and bake the crisp for 40 to 45 minutes, or until the topping is golden brown and the apples are tender. Once the apple crisp is done baking, remove it from the oven and let it cool slightly before serving. For an extra special treat, serve the warm apple crisp with a scoop of vanilla ice cream or a dollop of whipped cream. The combination of warm, tender apples and crunchy crumble topping is sure to delight your taste buds and leave you craving more. Gluten-Free Apple Crisp Recipe Ingredients: 1 cup almond flour 1 cup gluten-free oats ½ cup brown sugar 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg Pinch of salt ½ cup cold butter, cubed 6 cups peeled, cored, and sliced apples 1 tablespoon lemon juice Instructions: Preheat your oven to 350°F (175°C) and grease a baking dish. In a large mixing bowl, combine almond flour, gluten-free oats, brown sugar, cinnamon, nutmeg, and salt. Add cold butter to the dry ingredients and use your hands or a pastry cutter to work the butter into the mixture until it resembles coarse crumbs. Set aside. In another bowl, toss sliced apples with lemon juice to prevent browning. Arrange the apple slices evenly in the greased baking dish. Sprinkle the crumble topping mixture over the apples, covering them completely. Bake in the preheated oven for 40 to 45 minutes, or until the topping is golden brown and the apples are tender. Remove from the oven and let it cool slightly before serving. Serve warm with vanilla ice cream or whipped cream for an extra indulgence. Enjoy your delicious Gluten-Free Apple Crisp! Conclusion In conclusion, gluten-free apple crisp is a delicious and satisfying dessert that celebrates the flavors of fall and the bounty of the apple harvest. With its tender apple filling, crunchy crumble topping, and warm spices, this gluten-free treat is perfect for sharing with friends and family or enjoying on a cozy autumn evening. By following this simple recipe and using high-quality ingredients, you can create a gluten-free apple crisp that is sure to impress even the most discerning palates. So go ahead, indulge in the flavors of fall with this irresistible gluten-free dessert.

Celiac.com 03/19/2024 - Tinga de Pollo is a slow-cooked Mexican chicken dish that is highly versatile. Serve it on its own, with rice, beans, and tortillas, or use it in tacos, enchiladas, burritos, tostadas, and more. Any way you serve it, this gluten-free chicken Tinga will delivery big flavor and make for many happy eaters. Ingredients 1½ pounds Roma tomatoes, about 5 1 medium yellow onion, sliced into half moons 4 dried chipotle peppers, stem and seeds removed 1 large clove garlic, finely chopped 2 bay leaves 2 tablespoons neutral cooking oil 1½ pounds boneless, skinless chicken thighs 1 splash distilled white vinegar Salt, to taste Directions: Gather the ingredients. Set the oven to broil. Place the sliced onions in a cast-iron skillet and put the whole Roma tomatoes on top. Place under the broiler close to the flame. Turn them occasionally, so that the tomatoes get lightly charred on all sides. Remove from the oven and place the tomatoes and onions into a large bowl. Add the chipotles, chopped garlic, and bay leaves. Toss to combine. Put the skillet you used for the tomatoes on the stove over a high flame. Add the oil. When hot but not smoking, add the chicken thighs. If necessary, cook the chicken in batches to avoid overcrowding the pan. To brown well, keep the meat in a single layer and leave undisturbed for a couple of minutes before turning. When the chicken is browned (but not cooked through), add it to a slow cooker. Scrape all the pan juices into the pot as well. Add the tomato, onion, garlic, chipotles, and bay leaves on top. Put the lid on the slow cooker and cook on the low setting for about 6 hours. Stir the contents of the crockpot and remove the bay leaves. All the ingredients will be quite soft. As you stir, the chicken will shred. You may have to exert a little effort breaking up the tomatoes. Season the stew with a splash of vinegar and salt to taste. Serve immediately, with assorted condiments, such as cilantro, limes, radishes, etc., as desired. Store and Freeze Chicken Tinga This chicken Tinga can be stored in the refrigerator for up to a week, reheating as desired. It can also be frozen for up to three months.

Celiac.com 03/15/2024 - For anyone craving a rich, creamy, and gluten-free alternative to traditional tomato-based chili, this simple yet delicious white chicken chili recipe is a guaranteed crowd pleaser. Get ready for rave reviews, second helpings, and clean plates galore! Ingredients: 1 tablespoon olive oil 1 pound skinless, boneless chicken breast halves, cut into ½-inch cubes 1 onion, finely chopped 2 cloves garlic, minced 2 (15.5 ounce) cans great Northern beans, rinsed and drained 1 (14.5 ounce) can chicken broth 2 (4 ounce) cans chopped green chiles 1 teaspoon salt 1 teaspoon ground cumin 1 teaspoon dried oregano ½ teaspoon ground black pepper ¼ teaspoon cayenne pepper 1 cup sour cream ½ cup heavy whipping cream Directions: Begin by heating olive oil in a large saucepan over medium heat. Add the cubed chicken, chopped onion, and minced garlic to the saucepan. Cook and stir until the chicken is thoroughly cooked and no longer pink in the center, typically around 10 to 15 minutes. Stir in the rinsed and drained great Northern beans, chicken broth, chopped green chiles, salt, ground cumin, dried oregano, black pepper, and cayenne pepper. Bring the mixture to a gentle boil. Once boiling, reduce the heat and allow the chili to simmer uncovered for approximately 30 minutes, allowing the flavors to meld and the chili to thicken to your desired consistency. After simmering, remove the chili from the heat. Gradually stir in the sour cream and heavy whipping cream until fully incorporated, creating a lusciously creamy texture. Serve the white chicken chili hot, garnished with your favorite toppings if desired, and savor the delightful flavors. Enjoy this comforting and satisfying dish with family and friends!

Celiac.com 03/12/2024 - Slow braising in apple cider at low temperature turns these country-style bone-in pork ribs into sweet, tender and delicious things of beauty. Be ready for the meat to slide right off the bone, and be ready for plenty of clean plates and smiles. Ingredients: 3½ to 4 pounds bone-in country-style pork ribs, or about 2 to 2½ pounds boneless Kosher salt, to taste Freshly ground black pepper, to taste 3 tablespoons extra-virgin olive oil, divided 1 large onion, coarsely chopped or sliced 1 large carrot, diced 2 stalks celery, chopped 3 to 4 cloves garlic, minced ¾ cup apple cider ¼ cup cider vinegar 1 cup chicken broth 2 tablespoons tomato paste 2 bay leaves ½ teaspoon dried thyme Directions: Gather all ingredients. Heat the oven to 300F (150 C/Gas 2). Sprinkle the pork ribs with kosher salt and freshly ground black pepper. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add the ribs, in batches if necessary, and sear on all sides. Remove to a plate and set aside. Add the remaining 1 tablespoon of olive oil to the pan. Add the onion, carrot, and celery. Cook, stirring until onion is translucent and lightly browned. Add the minced garlic and continue cooking for 1 to 2 minutes longer. Add the ribs back to the pan. In a bowl, combine the cider, vinegar, chicken broth, and tomato paste; blend well. Add the bay leaves and thyme; pour over the ribs. Cover the Dutch oven and bake for 3 hours, or until very tender. Skim the fat from the juices and remove bay leaves. Taste and add salt and pepper, if needed. If desired, thicken the juices (see note below). Serve the ribs with the vegetables and juices, along with boiled or mashed potatoes. Note: To thicken the juices, combine 1 tablespoon of corn starch with 2 tablespoons of cold water, stirring until smooth. Bring the skimmed juices to a simmer on the stovetop; stir in the corn starch mixture and cook, stirring, until thickened.

Celiac.com 03/08/2024 - Another gluten-free beef stew recipe? Oh heck yes! We love a good gluten-free beef stew recipe, almost as much as we love making beef stew at home. We'll try pretty much any version we can and compare notes. The easier the better. This version is easy to make, and comes together in a couple hours. It's simple, hearty and delicious. Ingredients: 3 tablespoons vegetable oil 2 pounds cubed beef stew meat 4 cubes gluten-free beef bouillon, crumbled 4 cups water 1 teaspoon dried rosemary 1 teaspoon dried parsley ½ teaspoon ground black pepper 3 large potatoes, peeled and cubed 4 carrots, cut into 1 inch pieces 4 stalks celery, cut into 1 inch pieces 1 large onion, chopped 2 teaspoons cornstarch 2 teaspoons cold water Directions: Heat oil in a large pot or Dutch oven over medium-high heat; add beef and cook until well browned. Dissolve gluten-free bouillon in 4 cups water and pour into the pot; stir in rosemary, parsley, and pepper. Bring to a boil; reduce heat to low, cover, and simmer for 1 hour. Stir in potatoes, carrots, celery, and onion. Dissolve cornstarch in 2 teaspoons of cold water; stir into stew. Cover and simmer until beef is tender, about 1 hour.