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    After many years of unexplained medical issues, I was finally diagnosed with celiac disease in 2002.  The first couple of years were a rough road traveled, but I am feeling better than I ever have.  It is important that I share what I have learned over the years with others and to do my part to help raise awareness of celiac disease.

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    Scott Adams
    I tried Mr. Krispers Sour Cream & Onion Baked Rice Krisps, which are small and thin gluten-free crackers, and I must say that they are truly outstanding…I ate the whole 4.2 oz. bag and found myself licking my fingers after they were all gone.  It is really impossible to eat just one of these tasty little baked, gluten-free rice thins—actually if you can stop at half a bag your will power would be exponentially greater than mine was!
    This product reminds me of sour cream & onion potato chips, but the nice thing about Mr. Krispers is that they are baked instead of fried, and the ingredients include brown rice flour, so you get 1 gram of fiber per serving (4% of the “Daily Value”), or if you are like me you would get 20% of your daily fiber by eating the whole bag. 
    My children also loved Mr. Krispers Sour Cream & Onion Baked Gluten-Free Rice Krisps, and they would make an outstanding addition to their lunch boxes.  They would also be a hit at any party of other social gathering—just be sure to have dozens of bags on hand because your guests won’t be able to stop eating them!
    For more info: www.mrkrispers.com
     
     

    Note: Articles that appearin the "Gluten-Free Product Reviews" section ofthis site are paid advertisements. For more information about this seeour Advertising Page.

    Dyani Barber
    Last night I made macaroni & cheesefor dinner using Riega Yellow Cheddar Cheese Sauce Mix. The saucecame out perfect, and was creamy, cheesy, and flavorful. Our wholefamily loved it, and what I really liked about it was being able touse my favorite gluten-free macaroni noodles, as I am very pickyabout my pasta. This is one of the best gluten-free cheese saucesthat I've tried, and it was quick and easy to prepare. This familyfavorite is always welcome for a quick hot lunch, or a dinnertimeside dish, and I will keep these on hand from now on. 
    Visit their site at: riegafoods.com 

     
     
     
    Note:Articles that appearin the "Gluten-Free Food & SpecialtyProduct Companies" section ofthis site are paid advertisements. Formore information about this seeour AdvertisingPage.

    Gryphon Myers
    One of the biggest complaints I have about the gluten-free food industry is that corn is usually brought in to fill the gaping whole left by the removal of wheat. Corn tastes great and all, but personally, I prefer a more nutritious wheat alternative whenever possible, so long as it still tastes good (which many do, e.g. quinoa and buckwheat). With Erewhon Buckwheat and Hemp Cereal, Attune Foods has crafted something of a gluten-free 'corn flakes' alternative (just to be clear, corn flakes are NOT gluten-free), which is made from two superfoods that we should all eat more of: buckwheat and hemp seed.
    Buckwheat is commonly found in top superfood lists because of its low glycemic index and high protein content. Hemp seed is a little less common in top superfood lists, perhaps because people associate it with cannabis (no, it will NOT get you high), but it is incredibly good for you. In fact, hemp is one of the only significant sources of gamma linoleic acid (a relatively rare essential fatty acid that helps boost metabolism). It is also worth mentioning that both buckwheat and hemp contain complete proteins, something that very few plants can boast (part of the beef I have with corn is that its protein is exceptionally low in lysine and tryptophan, making it a particularly incomplete protein). This mean vegetarians and vegans in particular need to start eating more hemp and/or buckwheat in order to maintain a healthy amino acid ratio.
    Since this is a product that clearly focuses on nutritional value, it is worth emphasizing that I enjoyed eating it. I love buckwheat, but I haven't eaten hemp seed in this quantity before, so I wasn't exactly sure what to expect. I'm not sure if it was the hemp seed, but something about this cereal had a really pleasant taste and aftertaste. I found that it went particularly well with coconut milk. The texture is a little bit 'tougher' than a product like corn flakes, but that is partially because buckwheat is so rich in insoluble fiber, and it really doesn't take anything away from the overall taste.
    Bottom line, this is one of the healthiest breakfast cereals you could be eating right now, gluten-free or not, and it tastes good!
    For more information and a $1 off coupon valid through 12/31/12, visit their website.


     
     
     
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    When I spoke to the owner a few years back, she told me people are not allowed to bring thier lunches into the facility.  Here is a link to their gluten-free info   https://canyonglutenfree.com/uploads/Canyon-Bakehouse-Mission-&-Values.pdf  
    This is a completely gluten-free company with completely gluten-free facilities.  they test the bread for gluten.  I wonder if your "rash" is from something else?  Perhaps another ingredient or other things you are eating with this bread?   Wanted to add that the founder has Celiac.
    Interesting about your husband's experience in the hospital, CyclingLady.  The one thing that I REALLY do not understand, from reading so many posts of many other people both here and elsewhere on the internet, is this apparent almost criminal indifference, kneejerk denial and/or outright hostility towards the very POSSIBILITY of a patient having Celiac Disease among so many in the medical industry.  I have not experienced it myself, as explained above, but it seems that having to fight with mul
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