Gluten-Free Recipes from Mexico and Spain

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Mexican & Spanish

Gluten-Free Mexican Recipes (Spanish). Here you will find only the most authentic Mexican and Spanish recipes.

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Recent Activity
1. 1 hour ago - Haugeabs replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
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  Desperately need a vitamin D supplement. I've reacted to most brands I've tried.
  
  For my Vit D3 deficiency it was recommended to take with Vit K2 (MK7) with the Vit D. The Vit K2 helps absorption of Vit D3. Fat also helps with absorption. I take Micro Ingredients Vit D3 5000 IU with Vit K2 100 micrograms (as menaquinone:MK-7). Comes in soft gels with coconut oil. Gluten free but not certified gluten free. Soy free, GMO free.
2. 1 hour ago - trents replied to xxnonamexx's topic in Gluten-Free Foods, Products, Shopping & Medications
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  FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions
  
  @Known1, I submitted the following comment along with my contact information: "I have noticed that many food companies voluntarily include information in their ingredient/allergen label section when the product is made in an environment where cross contamination with any of the nine major allergens recognized by the FDA may also be likely. Even...
3. 5 hours ago - Wheatwacked replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
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  Desperately need a vitamin D supplement. I've reacted to most brands I've tried.
  
  That is the goal, after all.
  
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4. 5 hours ago - Wheatwacked replied to Heatherisle's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
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  Blood results
  
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5. 6 hours ago - Known1 replied to xxnonamexx's topic in Gluten-Free Foods, Products, Shopping & Medications
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  FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions
  
  Thank you for sharing your thoughts. I respectfully disagree. You cherry picked a small section from the page. I will do the same below: The agency is seeking information on adverse reactions due to “ingredients of interest” (i.e., non-wheat gluten containing grains (GCGs) which are rye and barley, and oats due to cross-contact with GCGs) and on ...
  
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