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Celiac Disease & Gluten-Free Diet Blogs

  • kareng's Blog
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  • Research on South African Celiac Tours
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  • Melissa.77's Blog
  • Keating's Not-so-Glutenfree life
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  • Coeliac, or just plain unlucky?
  • bandanamama's Blog
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  • Searchin for a Primary Care Dr. In Redlands That is Knowledgeable about Celiac disease
  • num1habsfan's Blog
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  • Celiac-Positive
  • Jason's Mommy's Blog
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  • I love my plant Cactus <3
  • Chele's Blog
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  • Da Rant Sheet
  • Michael Fowler's Blog
  • Living in Japan with Ceoliac Disease
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  • MJ
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  • Joe pilk
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  • HONG KONG GLUTEN, WHEAT FREE PRODUCTS
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  • Healthy Food Healthy You
  • SydneyT1D - Diabetic and Celiac YouTuber!
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  • SMAS: www.celiac.com
  • gardener1's Blog
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  • JordanBattenSymons' Blog
  • JillianC
  • Sugar's Blog
  • Blanche22's Blog
  • Jason's Blog
  • Gluten-Free Sisters :)
  • Eab12's Celiac Blog
  • ohiodad's Blog
  • Newly Self Diagnosed?
  • misscorpiothing's Blog
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  • Petroguy
  • abqrock's Blog
  • WhoKnew?'s Blog
  • Soap Opera Central
  • nurcan's Blog
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  • Mr J's Blog
  • Rachel Keating's Blog
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  • deetee's Blog
  • CAC's Blog
  • EmilyLinn7's Blog
  • Teri Kiefer's Blog
  • happyasabeewithceliac's Blog
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  • jaimekochan's Blog
  • Cheryl
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  • donna mae's Blog
  • Colleen's blog
  • DawnJ's Blog
  • Gluten Challenge
  • twins2's Blog
  • just trying to feel better's Blog
  • Celiac Teen
  • MNBelle blog
  • Gabe351's Blog
  • moosemalibu's Blog
  • Coeliac Disease or Coeliac Sprue or Non Tropical Sprue
  • karalto's Blog
  • deacon11's Blog
  • Nyxie's Blog
  • Swpocket's Blog
  • threeringfilly's Blog
  • Madison Papers: Living Gluten-Free in a Gluten-Full World
  • babinsky's Blog
  • prettycat's Blog
  • Celiac Diagnosis at Age 24 months in 1939
  • Sandy R's Blog
  • mary m's Blog
  • Jkrupp's Blog
  • Oreo1964's Blog
  • keyboard
  • Louisa's Blog
  • Guts & Brains
  • Gluten Free Betty
  • Jesse'sGirl's Blog
  • NewMom's Blog
  • Connie C.'s Blog
  • garden girl's Blog
  • april anne's Blog
  • 4xmom's Blog
  • benalexander60's Blog
  • missmyrtle's Blog
  • Jersey Shore wheat no more's Blog
  • swezzan's Blog
  • aheartsj's Blog
  • MeltheBrit's Blog
  • glutenfreecosmeticcounter
  • Reasons Why Tummy tuck is considered best to remove unwanted belly fat?
  • alfgarrie's Blog
  • SmidginMama's Blog
  • lws' Blog
  • KMBC2014's Blog
  • Musings and Lessons Learned
  • txwildflower65's Blog
  • Uncertain
  • jess4736's Blog
  • deedo's Blog
  • persistent~Tami's Blog
  • Posterboy's Blog
  • jferguson
  • tiffjake's Blog
  • KCG91's Blog
  • Yolo's Herbs & Other Healing Strategies
  • scrockwell's Blog
  • Sandra45's Blog
  • Theresa Marie's Blog
  • Skylark's Blog
  • JessicaB's Blog
  • Anna'sMommy's Blog
  • Skylark's Oops
  • Jehovah witnesses
  • Celiac in Seattle's Blog
  • March On
  • honeybeez's Blog
  • The Liberated Kitchen, redux
  • onceandagain's Blog
  • JoyfulM's Blog
  • keepingmybabysafe's Blog
  • To beer, with love...
  • nana b's Blog
  • kookooto's Blog
  • SunnyJ's Blog
  • Mia'smommy's Blog
  • Amanda's Blog
  • jldurrani's Blog
  • Why choosing Medical bracelets for women online is the true possible?
  • Carriefaith's Blog
  • acook's Blog
  • REAGS' Blog
  • gfreegirl0125's Blog
  • Gluten Free Recipes - Blog
  • avlocken's Blog
  • Thiamine Thiamine Thiamine
  • wilbragirl's Blog
  • Gluten and Maize-Free (gluten-free-MF)
  • Elimination Diet Challenge
  • DJ 14150
  • mnsny's Blog
  • Linda03's Blog
  • GFinDC's Blog
  • Kim UPST NY's Blog
  • cmc's Blog
  • blog comppergastta1986
  • JesikaBeth's Blog
  • Melissa
  • G-Free's Blog
  • miloandotis' Blog
  • Confessions of a Celiac
  • Know the significance of clean engine oil
  • bobhayes1's Blog
  • Robinbird's Blog
  • skurtz's Blog
  • Olivia's Blog
  • Jazzdncr222's Blog
  • Lemonade's Blog
  • k8k's Blog
  • celiaccoach&triathlete's Blog
  • Gluten Free Goodies
  • cherbourgbakes.blogspot.com
  • snow dogs' Blog
  • Rikki Tikki's Blog
  • lthurman1979's Blog
  • Sprue that :)'s Blog
  • twinkletoes' Blog
  • Ranking the best gluten free pizzas
  • Gluten Free Product
  • Wildcat Golfer's Blog
  • Becci's Blog
  • sillyker0nian's Blog
  • txplowgirl's Blog
  • Gluten Free Bread Blog
  • babygoose78's Blog
  • G-freegal12's Blog
  • kelcat's Blog
  • Heavy duty 0verhead crane
  • beckyk's Blog
  • pchick's Blog
  • NOT-IN-2gluten's Blog
  • PeachPie's Blog
  • Johny
  • Breezy32600's Blog
  • Edgymama's Gluten Free Journey
  • Geoff
  • audra's Blog
  • mfrklr's Blog
  • 2 chicks
  • I Need Help With Bread
  • the strong one has returned!
  • sabrina_B_Celiac's Blog
  • Gluten Free Pioneer's Blog
  • Theanine.
  • The Search of Hay
  • Vanessa
  • racecar16's Blog
  • JCH13's Blog
  • b&kmom's Blog
  • Gluten Free Foodies
  • NanaRobin's Blog
  • mdrumr8030's Blog
  • Sharon LaCouture's Blog
  • Zinc, Magnesium, and Selenium
  • sao155's Blog
  • Tabasco's Blog
  • Amanda Smith
  • mmc's Blog
  • xphile1121's Blog
  • golden exch
  • kerrih's Blog
  • jleb's Blog
  • RUGR8FUL's Blog
  • Brynja's Grain Free Kitchen
  • schneides123's Blog
  • Greenville, SC Gluten-Free Blog
  • ramiaha's Blog
  • Kathy P's Blogs
  • rock on!'s Blog
  • Carri Ninja's Blog
  • jerseygirl221's Blog
  • Pkhaselton's Blog
  • Hyperceliac Blog
  • abbiekir's Blog
  • Lasister's Thoughts
  • bashalove's Blog
  • Steph1's Blog
  • Etboces
  • Rantings of Tiffany
  • GlutenWrangler's Blog
  • kalie's Blog
  • Mommy Of A Gluten Free Child
  • ready2go's Blog
  • Maureen
  • Floridian's Blog
  • Bobbie41972's Blog
  • Everyday Victories
  • Intolerance issue? Helpppp!
  • Feisty
  • In the Beginning...
  • Cheri46's Blog
  • Acne after going gluten free
  • sissSTL's Blog
  • Elizabeth19's Blog
  • LindseyR's Blog
  • sue wiesbrook's Blog
  • I'm Hungry's Blog
  • badcasper's Blog
  • M L Graham's Blog
  • Wolicki's Blog
  • katiesalmons' Blog
  • CBC and celiac
  • Kaycee's Blog
  • wheatisbad's Blog
  • beamishmom's Blog
  • Celiac Ninja's Blog
  • scarlett54's Blog
  • GloriaZ's Blog
  • Holly F's Blog
  • Jackie's Blog
  • lbradley's Blog
  • TheSandWitch's Blog
  • Ginger Sturm's Blog
  • The Struggle is Real
  • whataboutmary's Blog
  • JABBER's Blog
  • morningstar38's Blog
  • Musings of a Celiac
  • Celiacchef's Blog
  • healthygirl's Blog
  • allybaby's Blog
  • MGrinter's Blog
  • LookingforAnswers15's Blog
  • Lis
  • Alilbratty's Blog
  • 3sisters' Blog
  • MGrinter's Blog
  • Amanda
  • felise's Blog
  • rochesterlynn's Blog
  • mle_ii's Blog
  • GlamourGetaways' Blog
  • greendog's Blog
  • Tabz's Blog
  • Smiller's Blog
  • my vent
  • newby to celiac?'s Blog
  • siren's Blog
  • myraljo's Blog
  • Relieved and confused
  • carb bingeing
  • scottish's Blog
  • maggiemay832's Blog
  • Cristina Barbara
  • ~~~AnnaBelle~~~'s Blog
  • nikky's Blog
  • Suzy-Q's Blog
  • mfarrell's Blog
  • Kat-Kat's Blog
  • Kelcie's Blog
  • cyoshimit's Blog
  • pasqualeb's Blog
  • My girlfriend has celiacs and she refuses to see a doctor
  • Ki-Ki29's Blog
  • mailmanrol's Blog
  • Sal Gal
  • WildBillCODY's Blog
  • Ann Messenger
  • aprilz's Blog
  • the gluten-free guy
  • gluten-free-wifey's Blog
  • Lynda MEADOWS's Blog
  • mellajane's Blog
  • Jaded's Celiac adventures in a non-celiac world.
  • booboobelly18's Blog
  • Dope show
  • Classic Celiac Blog
  • Keishalei's Blog
  • Bada
  • Sherry's blurbs
  • addict697's Blog
  • MIchael530btr's Blog
  • Shawn C
  • antono's Blog
  • Undiagnosed
  • little_d's Blog
  • Gluten, dairy, pineapple
  • The Fat (Celiac) Lady Sings
  • Periomike
  • Sue Mc's Blog
  • BloatusMaximus' Blog
  • It's just one cookie!
  • Kimmy
  • jacobsmom44's Blog
  • mjhere's Blog
  • tlipasek's Blog
  • You're Prescribing Me WHAT!?!
  • Kimmy
  • nybbles's Blog
  • Karla T.'s Blog
  • Young and dealing with celiacs
  • Celiac.com Podcast Edition
  • LCcrisp's Blog
  • ghfphd's allergy blog
  • https://www.bendglutenfree.com/
  • Costume's and GF Life
  • mjhere69's Blog
  • dedeadge's Blog
  • CeliacChoplin
  • Ravenworks' Blog
  • ahubbard83's Blog
  • celiac<3'sme!'s Blog
  • William Parsons
  • Gluten Free Breeze (formerly Brendygirl) Blog
  • Ivanna44's Blog
  • Daily Life and Compromising
  • Vonnie Mostat
  • Aly'smom's Blog
  • ar8's Blog
  • farid's Blog
  • Sandra Lee's Blog
  • Demertitis hepaformis no Celac
  • Vonnie Mostat, R.N.
  • beetle's Blog
  • Sandra Lee's Blog
  • carlyng4's Blog
  • totalallergyman's Blog
  • Kim
  • Vhips
  • twinsmom's Blog
  • Newbyliz's Blog
  • collgwg's Blog
  • Living in the Gluten Free World
  • lisajs38's Blog
  • Mary07's Blog
  • Treg immune celsl, short chain fatty acids, gut bacteria etc.
  • questions
  • A Blog by Yvonne (Vonnie) Mostat, RN
  • ROBIN
  • covsooze's Blog
  • HeartMagic's Blog
  • electromobileplace's Blog
  • Adventures of a Gluten Free Mom
  • Fiona S
  • bluff wallace's Blog
  • sweetbroadway's Blog
  • happybingf's Blog
  • Carla
  • jaru24's Blog
  • AngelaMH's Blog
  • collgwg's Blog
  • blueangel68's Blog
  • SimplyGF Blog
  • Jim L Christie
  • Debbie65's Blog
  • Alcohol, jaundice, and celiac
  • kmh6leh's Blog
  • Gluten Free Mastery
  • james
  • danandbetty1's Blog
  • Feline's Blog
  • Linda Atkinson
  • Auntie Lur: The Blog of a Young Girl
  • KathyNapoleone's Blog
  • Gluten Free and Specialty Diet Recipes
  • Why are people ignoring Celiac Disease, and not understanding how serious it actually is?
  • miasuziegirl's Blog
  • KikiUSA's Blog
  • Amyy's Blog
  • Pete Dixon
  • abigail's Blog
  • CHA's Blog
  • Eczema or Celiac Mom?'s Blog
  • Thoughts
  • International Conference on Gastroenterology
  • Deedle's Blog
  • krackers' Blog
  • cliniclfortin's Blog
  • Mike Menkes' Blog
  • Juanita's Blog
  • BARB OTTUM
  • holman's Blog
  • It's EVERYWHERE!
  • life's Blog
  • writer ann's Blog
  • Ally7's Blog
  • Gluten Busters: Gluten-Free Product Alerts by Celiac.com
  • K Espinoza
  • klc's Blog
  • Pizza&beer's Blog
  • CDiseaseMom's Blog
  • sidinator's Blog
  • Dr Rodney Ford's Blog
  • How and where is it safe to buy cryptocurrency?
  • lucedith's Blog
  • Random Thoughts
  • Kate
  • twin#1's Blog
  • myadrienne's Blog
  • Nampa-Boise Idaho
  • Ursa Major's Blog
  • bakingbarb's Blog
  • Does Celiac Cause Sensitivites To Rx's?
  • delana6303's Blog
  • psychologygrl25's Blog
  • Alcohol and Celiac Disease
  • How do we get it???
  • cooliactic_BOOM's Blog
  • GREAT GF eating in Toronto
  • Gluten-free Food Recommendations!
  • YAY! READ THIS!!
  • BROW-FREE DIET BLOG
  • carib168's Blog
  • A Healing Kitchen
  • Shawn s
  • AZ Gal's Blog
  • mom1's Blog
  • The Beginning - The Diagnosis
  • PeweeValleyKY's Blog
  • solange's Blog
  • Cate K's Blog
  • Layered Vegetable Baked Pasta (gluten-free Vegetarian Lasagna)
  • Gluten Free Teen by Ava
  • mtdawber's Blog
  • sweeet_pea's Blog
  • DCE's Blog
  • Infertility and Celiac Disease
  • What to do in the Mekong Delta in 1 Day?
  • glutenfreenew's Blog
  • Living in the Garden of Eden
  • toddzgrrl02's Blog
  • redface's Blog
  • Gluten Free High Protein
  • Ari
  • Great Harvest Chattanooga's Blog
  • CeliBelli's Blog
  • Aboluk's Blog
  • redface's Blog
  • Being in Control of Your Gluten-Free Diet on a Cruise Ship
  • jayshunee's Blog
  • lilactorgirl's Blog
  • Yummy or Yucky Gluten-Free Foods
  • Electra's Blog
  • Cocerned husband's Blog
  • lilactorgirl's Blog
  • A Little History - My Celiac Disease Diagnosis
  • How to line my stomach
  • sewfunky's Blog
  • Oscar's Blog
  • Chey's Blog
  • The Fun of Gluten-free Breastfeeding
  • Dawnie's Blog
  • Sneaky gluten free goodness!
  • Chicago cubs shirts- A perfect way of showing love towards the baseball team!
  • Granny Garbonzo's Blog
  • GFzinks09's Blog
  • How do I get the Celiac.com podcast on my mp3 player?
  • quantumsugar's Blog
  • Littlebit's Blog
  • Kimberly's Blog
  • Dayz's Blog
  • Swimming Breadcrumbs and Other Issues
  • Helen Burdass
  • celiacsupportnancy's Blog
  • Life of an Aggie Celiac
  • kyleandjra.jacobson's Blog
  • Hey! I'm Not "Allergic" to Wheat!
  • FoOdFaNaTic's Blog
  • Wendy Cohan, RN's Gluten-Free and Dairy-Free Cooking Classes
  • Lora Derry
  • Dr. Joel Goldman's Blog
  • The Ultimate Irony
  • Lora Derry
  • ACK514's Blog
  • katinagj's Blog
  • What Goes On, Goes In (Gluten in Skin Care Products)
  • What’s new in hydraulic fittings?
  • cannona3's Blog
  • citykatmm's Blog
  • Adventures in Gluten-Free Toddling
  • tahenderson67's Blog
  • The Dinner Party Drama—Two Guidelines to Assure a Pleasant Gluten-Free Experience
  • What’s new in hydraulic fittings?
  • sparkybear's Blog
  • justbikeit77's Blog
  • To "App" or Not to "App": The Use of Gluten Free Product List Computer Applications
  • Onangwatgo
  • Raine's Blog
  • lalla's Blog
  • To die for Cookie Crumb Gluten-Free Pie Crust
  • DeeTee33's Blog
  • http://glutenfreegroove.com/blog/
  • David2055's Blog
  • Gluten-Free at the Fancy Food Show in San Francisco
  • Kup wysokiej jakości paszporty, prawa jazdy, dowody osobiste
  • Janie's Blog
  • Managing Hives & Gluten Allergies
  • Bogaert's Blog
  • Janie's Blog
  • RaeD's Blog
  • Dizzying Disclaimers!
  • Dream Catcher's Blog
  • PinkZebra's Blog
  • Hibachi Food and Hidden Gluten Hazards (How to Celebrate Gluten-Free)
  • jktenner's Blog
  • OhSoTired's Blog
  • PinkZebra's Blog
  • gluten-free Lover's Blog
  • Gluen Free Health Australia
  • Melissamb21's Blog
  • Andy C's Blog
  • halabackgirl9129's Blog
  • Liam Edwards' Blog
  • Celiac Disease in Africa?
  • Suz's Blog
  • Gluten-Free Fast Food
  • mis_chiff's Blog
  • gatakat's Blog
  • macocha's Blog
  • Newly Diagnosed Celiacs Needed for Study in Chicago
  • Poor Baby's Blog
  • the loonie celiac's Blog
  • jenlex's Blog
  • Sex Drive/Testosterone can be Depleted by Certain Foods
  • samantha79's Blog
  • 21 Months into the Gluten-free Diet
  • WashingtonLady's Blog-a-log
  • James S. Reid's Blog
  • Living with a Gluten-Free Husband
  • runner girl's Blog
  • kp3972's Blog
  • ellie_lynn's Blog
  • trayne91's Blog
  • Gluten-free Lipstick!
  • Nonna2's Blog
  • Schar Chocolate Hazelnut Bar (Gluten-Free)
  • pnltbox27's Blog
  • Live2BWell's Blog
  • melissajohnson's Blog
  • nvsmom's Blog
  • Diagnosed with Celiac Disease and Still Sick
  • snowcoveredheart's Blog
  • Gluten Free Nurse
  • Gluten-Free Frustration!
  • Melody A's Blog
  • novelgutfeeling's Blog
  • Trouble Eating Out Gluten-Free...Good or Bad?!
  • dilsmom's Blog
  • theceliachusband's Blog
  • amanda2610's Blog
  • Pancreas and Celiac Disease Link?
  • epiphany's Blog
  • Patty55's Blog
  • The Latest Gluten-Free Food Recalls
  • kenzie's blog
  • CVRupp's Blog
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  1. Celiac.com 12/09/2023 - The holiday season is a time for joy, celebration, and, of course, social gatherings. For individuals with celiac disease, navigating Christmas parties can present unique challenges, especially when faced with the prospect of a mixed crowd—some with gluten sensitivities and others without. Whether you're hosting the festivities or attending as a guest, this guide offers valuable insights and practical tips to ensure a gluten-free and enjoyable holiday experience. Hosting a Mixed Holiday Party with Gluten-Free and Non-Gluten-Free Guests Separation and Labelling When hosting a mixed party with guests of varying dietary needs, creating a separation strategy is key. Set up separate tables or designated areas for gluten-containing and gluten-free items. Clearly label each section to minimize the risk of cross-contamination. This approach not only ensures the safety of gluten-sensitive guests but also streamlines the dining experience for everyone. Disposable and Dedicated Utensils Opt for convenience and safety by using disposable plates, cups, and plastic utensils. If your home is entirely gluten-free, this prevents the risk of gluten contaminating shared items like the dishwasher. Additionally, employ dedicated serving utensils for each dish to maintain separation and avoid unintentional gluten exposure. Communication with Guests Clearly communicate with your guests ahead of time about your gluten-free considerations. Provide a brief explanation of the measures you're taking to accommodate dietary needs. This proactive approach fosters understanding and sets the tone for a supportive and inclusive gathering. Attending a Mixed Holiday Party with Gluten-Free and Non-Gluten-Free Guests Contacting the Host in Advance If you're attending a party hosted by someone else, consider reaching out to them in advance. Express your dietary concerns and discuss how you can work together to ensure a safe environment. This not only allows you to communicate your needs effectively but also provides an opportunity for the host to make necessary preparations. Offering Assistance in Preparations Offering to help with party preparations is a win-win. It not only eases the burden on the host but also allows you to actively contribute to creating a gluten-safe space. Work together to set up separate areas for gluten-free dishes and ensure that all serving utensils are distinct to avoid cross-contamination. Bringing Gluten-Free Options Consider bringing gluten-free options to share with others. This not only guarantees that you have safe choices to enjoy but also introduces gluten-free alternatives to the entire party. From appetizers to desserts, your contributions can showcase the delicious diversity of gluten-free options available. Additional Tips for a Gluten-Safe Holiday Celebration Labeling Ingredients Whether hosting or attending, if possible, clearly label dishes with their allergens, including gluten. This transparency allows everyone to make informed choices about what they consume and minimizes the risk of accidental gluten ingestion. Creating a Gluten-Free Zone Designate a specific area as a gluten-free zone, especially if hosting a larger gathering. This can include a separate table or a portion of the buffet exclusively for gluten-free items. Make sure to communicate this arrangement to all guests. Educating Guests About Cross-Contamination Encourage awareness among all guests about the importance of preventing cross-contamination. Briefly explain the potential risks and simple steps they can take to maintain a gluten-safe environment. Conclusion Navigating the holiday season with celiac disease requires thoughtful planning and effective communication. Whether you're the host or a guest, these tips empower you to create or enjoy a festive atmosphere while prioritizing gluten safety. By fostering understanding and implementing practical measures, you can ensure that the spirit of the season is shared by everyone, regardless of dietary restrictions. Celebrate joyfully and gluten-free this Christmas!
  2. Celiac.com 11/26/2022 - Longing for soft, warm and delicious gluten-free breads? Then consider a bread machine, one of the most popular kitchen appliances—perfect for our home made gluten-free breads. When you think of it as a small oven, free of drafts and temperature changes it is easy to understand how it can turn out beautifully risen breads with great texture and remarkable taste. There are many benefits to using a bread machine, including: Frees up regular oven for other uses Keeps kitchen cooler Saves money on electricity Move it around the kitchen, put it in your camper or take it to your dorm Avoids cross contamination Lends itself to creativity in the kitchen Safer for younger family members to use Less expensive than purchasing a second oven Perfect for those who have had difficulties with yeast breads rising in the oven Success Starts with Purchasing the Right Bread Machine for your needs Before you make your purchase, answer these questions: What is your budget? Bread machines run from $29.99 through $249.99. The good news is all price ranges offer the required features for successful gluten-free breads. How much space do you have? Sizes vary considerably. Measure the space where you will be using the bread machine. Some machines have shorter cords than others so notice the distance to electrical outlets. Remember you must have enough clearance space to be able to open the bread machine lid. Do you want a bread machine that is fully programmable or one that may require you to manually change the settings during the baking process? The more programmable the machine, the more money it will cost. The most programmable machine is the Zojirushi BBCC-V20. It retails for about $249.00, so it is best to try to find it on sale. Bread machines with less programmability, such as Oster, Toastmaster, Welbilt, ($50 - $60 price range) also bake great bread. You will need to manually change the programming from the one hour Dough Cycle to the one hour Bake Cycle, unless you use the No-Knead No-Rise Method. Bread Machine Features: The most important features are the two cycle indicators: Dough Cycle and Bake Cycle. You will need both. Are indicators easy for you to locate and read? Do not purchase a machine if the cycle indicators are hidden under the lid or are too small to read. Look for a large window. You will want to know if the bread is mixing well, or if it has risen to its full height, all without lifting the lid. Purchase a bread machine that will handle 11⁄2 to 2 pound loaves for the sake of versatility. Open the box and look at the bread pan inside the bread machine. Does it pop out or twist? Is the pan easy for you to operate? Open the box and look at the bread pan inside the bread machine. Does it pop out or twist? Is the pan easy for you to operate? Some of the most common questions I receive about purchasing a bread machine: Does gluten-free bread have to rise more than once? No. One rise is sufficient. That is why we recommend the Dough Cycle and the Bake Cycle rather than the full cycles. Does gluten-free bread have to knead? This is a matter of semantics. It does not have to ‘knead’ since there is no gluten. However, it does have to be fully mixed. Our experience, after baking over 500 loaves of bread, all in bread machines, is that using the Dough Cycle provides sufficient mixing time. What are your favorite bread machines? This is tough since models keep changing. I have used over 8 different styles of bread machines, and every one of them has their good and their “Gee, I wish this was different” features. This is no different from the other tools we use in the kitchen, our sewing machines or even tools in our tool box. My three favorite machines are the Zojirushi BBCC-V20, the Welbilt ABYK and an old round bread machine that I purchased at a garage sale. Prices I paid were $169.99, $39.99 and $5.00, respectively. How long a bake time should I look for in a bread machine? I recommend a 60 – 90 minute bake time option. This is not available in every machine style. If the model you like only has a 60 minute bake cycle, see if you can restart the Bake Cycle after the 60 minutes are over, just in case the bread is not done. Do breads usually take longer than 60 minutes to bake in the bread machine? Just like your full oven, it depends on the bread recipe. Fruits, vegetables or heavy flours may take longer to bake. Is the Add-in ‘Beep’ feature necessary? My technique is to add all wet ingredients in the beginning, this includes the fruits and vegetables, since they contain water which will affect the water to flour ratio. Dry ingredients, such as nuts, seeds and cheese can be added at the beep. You will develop your own style. Making a decision on which machine to purchase and learning how to operate your bread machine may take about one to two hours of your time, but it is well worth the effort—as the reward will be great gluten-free bread!

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  4. Celiac.com 12/17/2020 - Celiac.com's simple five-step gluten-free food and dessert guide will have you preparing a top-notch gluten-free Christmas meal with minimum stress. For people with celiac disease or gluten-intolerance, preparing a great gluten-free Christmas dinner has never been easier! Our gluten-free Christmas food and dessert guide lays out an easy step-by-step process that guarantees a great result. We’ve got some classic gluten-free recipes, along with links to great gluten-free resources to help make your gluten-free Christmas and holiday celebrations the best ever. Four Simple Steps to a Perfect Gluten-free Christmas Dinner: Prepare a gluten-free Christmas ham Make great gluten-free scalloped potatoes Au Gratin Make great gluten-free side dishes Make great gluten-free pies and desserts Serve gluten-free beer, wine, and booze Step One - Choose a Great Ham One of our favorite ham purveyors is Beeler's Pure Pork, which raises all their Heritage Duroc pigs without antibiotics. Beeler's delivers naturally gluten-free pork products of exceptional taste and quality. Of course, there are a number of purveyors of quality ham, including: Fossil Farms Berkshire Pork Bone-In Smoked Ham Melissa Cookston's Memphis BBQ Double-Smoked Spiral Cut Ham D'Artagnan Berkshire Pork Bone-In Spiral Ham Diestel Farms Whole Black Forest Ham at Williams-Sonoma Omaha Steaks Duroc Boneless Country Ham Nueske’s Spiral Sliced Bone-In Ham with Honey Glaze Step Two - Make Great Scalloped Potatoes The perfect potatoes to serve with ham. This recipes combines thinly sliced potatoes, Gruyere and Parmesan cheeses and cream with a few herbs and spices to deliver a tasty variation on traditional scalloped potatoes. It will help to fill the house with warmth and delicious aromas on a cold day, and goes great as a side to most diner entrees. Ingredients: 2 pounds russet potatoes, peeled and cut into ⅛-inch-thick slices 1½ cups heavy cream 1¼ cup grated Gruyere cheese, plus more for broiling ½ cup grated Parmesan, plus more for broiling ½ tablespoon butter 2 bay leaves 2 sprigs fresh thyme, plus more to finish 3 garlic cloves, chopped ½ teaspoon onion powder Kosher salt and freshly ground black pepper Directions: Heat the oven to 350 degrees F. Wash and slice potatoes and put into a large bowl. In a saucepan, heat the cream with the bay leaves, thyme, garlic, and some salt and pepper. While the cream heats up, use butter to grease a casserole dish. Use a fork or slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Add Gruyere and Parmesan and mix into the potatoes. Season with a little bit of salt and pepper. Toss gently to mix. Spoon a little bit of cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top. Top with some Parmesan, a bit of Gruyere, and fresh thyme leaves. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 25-30 minutes until potatoes are bubbling and tender. Put under the broiler and broil on high until the top is browned, about 2 minutes. Serve hot. Step Three - Make Great Side Dishes Here are four of our favorite side dishes to serve with a ham dinner. Baked Rice With Spinach and Parmesan Cheese Black-eyed Peas Parmesan-Roasted Cauliflower Honey Glazed Baby Carrots Step Four - Make gluten-free Christmas pies and desserts Scroll down and follow the Pumpkin Pie recipe below, or follow the links to some of our best loved gluten-free desserts and baked goods (Note: King Arthur Gluten-Free Multi-Purpose Flour will work well in place of regular wheat flour most of these recipes, so feel free to substitute as you like): Holiday Pumpkin Bread (Gluten-Free) Orange Walnut Bread (Gluten-Free) Pumpkin Pie Banana Nut Bread #3 (Gluten-Free) Gingerbread #2 (Gluten-Free) Decadent Gluten-Free Triple Chocolate Chunk Cookies Quick Cranberry Coconut Cookies (Gluten-Free) Molasses Spice Cookies (Gluten-Free) Snickerdoodles (Gluten-Free) Pumpkin Chocolate Chip Cookies (Gluten-Free) Soft Sugar Cookies (Gluten-Free) Frosted Pumpkin Bars (Gluten-Free) Sugar & Spice Madeleines (Gluten-Free) Lebkuchen (German Ginger Cookies - Gluten-Free) Three Ingredient Gluten-Free Pie Crust Danish (Gluten-Free) Pumpkin Cheesecake with Butter Pecan Crust (Gluten-Free) Apple Crisp #2 (Gluten-Free) Tasty Apple Crisp (Gluten-Free) Gluten-free Chocolate Cream Pie Pumpkin Cheesecake with Almond Meal Crust Pumpkin Cheesecake with Butter Pecan Crust Traditional Gluten-free Apple Pie Low-Fat Pumpkin Flan Gluten-free Apple Crisp Gluten-free Gingerbread Gluten-free Orange Walnut Bread Candied Orange Peels Step Five - Serve Great Gluten-Free Wine, Beer and Booze Wine is gluten-free. To serve gluten-free beer, consult our Oktoberfest Beer Guide! Gluten-free vs. Gluten-removed Beers. All distilled spirits are gluten-free, but some people prefer to buy booze made from gluten-free ingredients. Here's a list of gin, whiskey, and vodka brands that are made from gluten-free ingredients. GLUTEN-FREE GIN Cold River Gin is distilled from potatoes. The company’s website says that, like their world-famous vodkas, their gluten-free gin is made with whole Maine potatoes and the pure water of Maine's Cold River. Cold River uses a recipe that “dates back to the early days of British gin,” and contains their own “secret blend of seven traditional botanicals that are steeped for the perfect amount of time to infuse the essential flavors.” GLUTEN-FREE WHISKEY Queen Jennie Whiskey, by Old Sugar Distillery is made entirely from sorghum. The idea of a whiskey made from gluten-free grains is sure to excite anyone with celiac disease who longs for a wee dram. The company’s web page says that Queen Jennie is made with 100% Wisconsin Sorghum, and is “Less sour than a bourbon and less harsh than a rye.” GLUTEN-FREE VODKA Corn Vodka—Deep Eddy, Nikolai, Rain, Tito’s, UV Potato Vodka—Boyd & Blair, Cirrus, Chase, Chopin, Cold River Vodka, Cracovia, Grand Teton, Karlsson’s, Luksusowa, Monopolowa, Schramm Organic, Zodiac Monopolowa is one of my favorites, and is usually available at Trader Joe’s. Cold River gluten-free vodka is triple-distilled in a copper pot still, from Maine potatoes and water from Maine's Cold River. Tito’s award winning vodka is six times distilled from corn in an old-fashioned pot still, just like fine single malt scotches and high-end French cognacs. Tito’s is certified Gluten-free. Gluten-Free Christmas Food and Dessert Resources Our Guide to the Best Gluten-Free Thanksgiving and Holiday Foods, Desserts & Cocktails Which Turkey Brands are Gluten-Free? Christmas Turkey Brine Recipe (Gluten-Free) Gluten-Free Christmas Ham Celiac.com's Best Gluten-free Christmas Stuffing Recipe (Gluten Free Christmas Dressing) Gluten-free Apple Pie and 20 Recipes for Festive Gluten-free Christmas Treats Gluten-Free Christmas Pumpkin Mousse 10 Celiac Disease Tips for Surviving a Christmas Gathering List of Safe Gluten-Free Candy List of Gluten-Free Easter and Passover Candy Are M&M's Gluten-Free and Safe for Celiacs? Get the Gluten-Free Word on Dove, Ghirardelli and Other Chocolates Are Snickers Candy Bars Gluten-Free?
  5. Celiac.com 03/12/2021 - The thing that can break any diet, whether the purpose is to lose weight, or to avoid certain foods, is not having a solid strategy to deal with between-meal hunger. Snack attacks seem to hit during transitions: right after school or work: when returning to the house from an outing: when passing by the kitchen; in the late morning or late afternoon; driving; when the phone rings… just about any time that’s not a mealtime. Temptations for infractions abound when visiting friends, going to parties, or meetings at work. Food is present at virtually every gathering. Couple this random hunger with intolerances to gluten, dairy, soy and other foods, and your choices are limited. The best way to ensure that you don’t go hungry, or deviate, is to have an acceptable snack available with you at all times. This may sound a bit extreme, but when you are on a special or restrictive diet, it is very hard to get suitable foods without planning ahead. This article will discuss snack strategies and how to be ready with some delicious treats when the urge to snack hits. A good snack strategy starts with the resolution that you need to carry appropriate, transportable snacks that meet your dietary restrictions. This could include pre-planned foods for specific snack times throughout the day. You may also want to prepare snacks that have a caloric maximum (such as 100 or 200 calories), to ensure you don’t over-eat between meals. Another strategy is to integrate your snack foods into your regular diet. For example if you have a daily fruit and vegetable quota, snacks could help fulfill this quota. We all know how torturous rather than tantalizing it can be to smell an off-limits food someone else is eating. If you know others are going to be eating sticky cinnamon buns, bagels or chocolate chip cookies at a meeting you could bring your own “look alike”, so you’ll be eating the same thing, but one made with ingredients your body can tolerate. Sensible snacking is important. Some diets require that people eat breakfast, a snack at 10:00 A.M., lunch, a snack at 3:00 P.M., and dinner. Doing this maintains energy and blood sugar levels, prevents melt-downs and promotes a sense of well-being. Snacking also prevents over-eating at meal times and helps maintain an optimal weight. Eating a snack prior to going to an event can prevent being seduced into thinking an attractively present food adheres to your restrictions. Before we discuss snacks that require preparation, let’s review some naturally gluten-free snacks to remember when you don’t have time to prepare something special. Dried fruit, nuts, cut vegetables, rice cakes, popcorn, gluten-free pretzels, pre-made bars such as those by Boomi and Lara, bananas spread with peanut butter, fruit leather, fruits in sealed individual serving containers, purchased gluten-free cookies and gluten-free salty snacks are all readily available at the heath food store. If you’d like more control over ingredients, consider making some easy-to-prepare, tasty, portable snacks that fit into lunch boxes, purses or briefcases. On the salty side, an easy snack to make is Ume Cashews. Umeboshi plum vinegar provides a tangy, salty taste to these beautiful nuts. This vinegar is considered a salt and is available at the health food store, or in the Asian market. Here’s how to make them: Gluten-Free Ume Plum Cashews 1 cup raw whole cashews Place cashews in a glass pie pan and bake in a pre-heated 350 degree oven for 4 minutes. Stir and bake 4 more minutes. Remove from the oven and stir in 1 TBS ume plum vinegar Stir the nuts in the hot glass pan until they are coated and the vinegar evaporates on the nuts. Let cool and serve. Cereal mixes are also making a come-back in the gluten-free world since there are so many delicious gluten-free options available. Just find one that suits your taste (one with little or unsweetened works best for this recipe). Here’s an easy, high-protein recipe to have on hand for hungry snackers: Gluten-Free Cereal with Toasted Almonds 8 cups cereal (use Health Valley Corn and Rice Crunch-Em’s) 1 cup raw almonds In a large plastic bag, mix: ½ teaspoon garlic salt ½ teaspoon celery salt ½ teaspoon garlic powder ½ teaspoon onion powder Place cereal and almonds on a baking sheet and spray with spray-on oil. Then place the cereal and nuts in the plastic bag with the seasonings. Mix until coated. Place the cereal and almonds back on the baking sheet and sprinkle on 1 TBS gluten-free Worcestershire sauce (to taste). Bake at 250 degrees for 45 minutes, stirring every 15 minutes. Another salty snack is Cajun Corn. This snack features corn puffs. Gluten-Free Cajun Corn 4 cups of puffed corn cereal 1 TBS gluten-free Cajun Seasoning Spray-on olive oil Spread cereal on a cookie sheet. Generously spray with oil. Sprinkle Cajun seasoning to coat corn. Bake for 10 minutes in a 300 degree oven. (These are great right out of the oven.) For those of you with a sweet tooth, consider making granola. Oats have been off-limits to Celiacs, but now, there are a couple of farms in the USA that are producing gluten-free oats. If you are wary of oats, or can’t get the gluten-free kind in your town, use a combination of buckwheat, quinoa and/or rice flakes. These flakes are usually available in the health food store. This recipe also calls for Sucanut. Sucanut is boiled down, evaporated cane sugar and is less refined than other sugars. It is available in the health food store and has a nice wholesome taste. After you discover it, you might use it in other recipes instead of brown sugar. Gluten-Free Granola 3 cups gluten-free oats (or buckwheat, quinoa or rice flakes) ½ cup raw slivered almonds ½ cup raw pumpkin seeds ½ cup raw sunflower seeds ¼ cup Sucanut Mix in a bowl. In a sauce pan, combine: 2 TBS sunflower oil ¼ cup gluten-free rice syrup (Lundberg’s) 1 teaspoon cinnamon ¼ teaspoon salt Bring to a boil and remove from heat and add 1 teaspoon of vanilla. Pour on top of nut-oat mixture. Stir until combined. Spread on a baking pan and bake at 250 degrees for 50 minutes, using a pancake turner, scrape up from pan and mix every 10 minutes to brown evenly. After baked and cooled, add: ½ cup dried cherries ½ cup chocolate chips Divide ½ cup servings into zip lock bags and you are ready to go! Who says we can’t have the taste of a popular peanut-butter chocolate cup? And this recipe adds CRUNCH! These will last several days (depending on how many times you have them for a snack, of course!) and they’ll make your gluten-eating friends jealous. Gluten-Free Chocolate Dipped Peanut Butter Corn Flakes ¾ cup gluten free (Lundberg’s) rice syrup ½ cup crunchy peanut butter ¼ teaspoon salt Mix together in a pan and heat, stirring with a fork until the peanut butter is melted and the mixture comes to a boil. Remove from heat and add: 4 cups of gluten-free corn flakes Mix until corn flakes are coated and form 3” balls. Let sit until firm and dip into melted chocolate. Dipping Chocolate 1 cup of Tropical Source Chocolate Chips Melt chocolate in a double boiler. Dip cornflake balls into the chocolate and let sit on a rack until chocolate hardens. If you prefer something fruitier, try making these in your food processor. They are so easy! They’re also a wonderful way to add vegetables to your diet. You can use virtually any dried fruit and any toasted nut. These need to be refrigerated because of the carrots. Gluten-Free Carrot-Raison Almond Balls Toast 2 cups of raw almonds in a glass pie pan at 350F for 8 minutes. Remove from the oven and let cool. Pulse almonds in a food processor until chopped. Remove 1 cup and set aside. Add to food processor (with the remaining almonds): ½ cup of carrots 1 cup raisons ¼ teaspoon cinnamon ¼ teaspoon fresh ground nutmeg Add the carrots and raisons. Process until mixture forms a large ball. Form into 1” balls and roll in the chopped almonds. Store in the refrigerator. The trick to succeeding on a special diet is to not feel deprived, and to come prepared. If you have foods you like to eat with you, you won’t be tempted to eat foods with unknown ingredients, or foods that look appetizing now but that may wreak havoc on your body later. I hope you enjoy these new snack ideas, and can incorporate a successful snack strategy into your diet. When you make them, I’d love to hear your feedback. Now, with all this talk about snacks—I’m getting hungry. I think I’m going to have a snack now.
  6. Celiac.com 01/28/2022 - When you purchase a gluten-free cookbook, the author— hopefully—has spent time in the kitchen experimenting with the recipe until the final version is tasty, light, and worthy of being included in the book. However, we all have recipes at home that were handed down through the family, or ones that we found in a magazine, which we would like to convert to be gluten-free. Believe it or not it is possible to do this without sacrificing taste or texture—simply by making a few adjustments to the ingredients. Consider the issue of “taste.” How often have you taken a fork full of a scrumptious-looking gluten-free dessert or slice of gluten-free bread only to be sadly disappointed in the dry taste, its aftertaste, or NO taste at all? Alternative flours do not have the same taste as wheat flour. To cover up this deficiency, you have to add more flavoring to your recipe, and the ways to do this are almost limitless. With a little imagination, you can create desserts and bread products that are so tasty that no one will know they are gluten-free! Consider substituting half of the gluten-free flour mixture (traditionally made of rice, potato starch and tapioca flours) with more flavorful flours, such as cornmeal, almond, or sweet potato flour. Whether you are making sweet bread, muffins or cake, look at the ingredients listed and start to brainstorm about what you can add for extra flavor. Assuming you are not allergic to nuts, this is a good starting point. If you traditionally add chopped walnuts, vary this by substituting peanuts, pecans, hazelnuts, black walnuts, pistachios, cashews, pine nuts or even candied chestnuts. Spread dry nuts in a pan and bake them (watch them closely so they don’t burn)—toasting the nuts will bring out the natural oils and increase their flavor. For added taste, toss the nuts with a tiny bit of oil and seasonings (cinnamon, nutmeg, ginger, or ground cloves) before toasting. Coconut is another candidate for toasting. While shredded coconut adds flavor, toasted coconut has a far more vibrant taste. Other flavorful ‘add-ins’ include marshmallows (miniature or melted), caramels (melted), dark chocolate (chips, chunks, shaved, or melted), instant coffee granules for a mocha taste, or orange, lemon or lime zest. For breads and muffins consider folding in seeds like sesame, poppy, caraway or sunflower for added flavor—or chopped dried fruits such as cranberries, raisins, apricots, prunes, dates, figs, and/or glazed fruits. Canned and fresh fruits and fruit juices will not only add flavor, but moisture as well. For chocolate cakes, open a can of sweet, dark pitted cherries or thawed frozen raspberries. Use the juice from the can (or frozen package) as part of your liquid measurement, and then fold in the chopped cherries or raspberries into the batter. For a white cake, use crushed pineapple and the pineapple juice. Open a can of sliced peaches and put both peaches and their juice into a blender—use this as the liquid when making coffeecake. Blueberries, shredded apples or pears, or mashed bananas are also great to add to baked products, but so are more unusual selections. Think out of the box. Add mashed mangos, kiwi or papayas, chopped maraschino cherries, shredded rhubarb, or canned, whole cranberry sauce to muffins—add pomegranate seeds to coffeecakes. In place of all or part of the liquid called for in the recipe, substitute apple cider, apricot nectar, cranberry juice, orange juice, grape juice, lemonade, or limeade. Add tomato juice mixed with a little cinnamon to crumb cakes (yes, tomatoes are a fruit). Experiment by using jars of strained baby fruits for part of the liquid amount. Don’t overlook the power of vegetables to add flavor. Shredded zucchini, carrots, or onions have long been staples when baking breads. Carrot juice may be used for part of the liquid in many muffin mixes. Mashed sweet potatoes or winter squash make excellent, flavorful additions to baked goods. Even rinsed sauerkraut may be used! In place of some of the liquid listed in the recipe, use Kahlúa, wine, sherry, rum or brandy. Melted jellies, jams and preserves work well, too. Other substitutes for the liquid listed include (gluten-free) eggnog, brewed coffee, maple syrup, molasses, canned pumpkin, flavored yogurts, cottage cheese, peanut butter, apple butter, applesauce, and even gluten-free beer. Canned pie filling may be used in place of two thirds of the liquid called for in the recipe. Instead of white sugar, measure out an equal amount of brown sugar or 3⁄4 the amount of honey (both of which have more flavor than white sugar). Increase the amount of flavoring called for in the recipe, plus think about adding an additional gluten-free extract: almond, butternut, mint, anise, lemon, rum butter, or caramel flavoring. Cinnamon may be added to most any dessert recipe, along with nutmeg and a hint of ground cloves. When baking yeast breads, popular ‘add ins’ include fruits (fresh, dried, or canned), nuts, coconut, mashed sweet potatoes, bacon bits, olive slices, chopped sun-dried tomatoes, or grated cheeses, and even a sprinkling of Lea & Perrins Worcestershire sauce. Even with a plain white bread, some kind of flavoring will enhance the finished product. Try adding rosemary, dill, thyme, chopped parsley, oregano, basil, garlic powder, Italian seasoning, ginger, mint, cinnamon or chopped preserved ginger in syrup. And don’t be afraid to add a little vanilla flavoring—it will help improve the taste. A hint of balsamic vinegar added to yeast breads will liven up the flavor and help the bread to rise! Are you willing to be even a little more experimental? Substitute some of the gluten-free flour mixture with a package of gluten-free instant pudding dry mix. Use gluten-free cream cheese in place of some of the shortening. In a blender, whip corn relish into a puree and add to yeast breads. Try brushing cornbread with a jalapeno-honey glaze. Yes—your gluten-free baked products will taste scrumptious just by adding a little more flavoring—happy eating! Gluten-Free Cinnamon Popovers This recipe may be found in the “Recipes for Special Diets” cookbook by Connie Sarros. It recipe is approved for diabetics, low-sodium diets, and vegetarians. It is nut-free and yeast-free. For corn-free diets, use baking soda plus 1⁄2 tsp. cream of tartar in place of the baking and omit cornstarch and xanthan gum from gluten-free flour mixture. For dairy-free diets, substitute soymilk for the whole milk. Note: To help insure that the popovers rise, spoon dough into warmed pans. Ingredients: 3 eggs 3⁄4 cup gluten-free flour mixture 1⁄4 teaspoon salt 2 1⁄4 teaspoons gluten-free baking powder 2 teaspoons sugar 1⁄2 teaspoon cinnamon 1 cup whole milk Directions: Preheat oven to 400F. In a medium bowl, whisk eggs till light. Sift together dry ingredients. Add flour mixture to eggs alternately with milk, stirring with a whisk just until blended. Do not over beat! Fill greased popover pans or deep custard cups 1⁄2 full with batter. Bake for 10 minutes; lower heat to 325F and continue baking for 20 minutes or until popovers are golden brown. Serve immediately. Makes 6 large popovers or 12 muffin-size. Calories (for 12 muffin-size popovers): 52; Total fat: 1.5g; Saturated fat: 0.4g; Cholesterol: 53mg; Sodium: 79mg; Carbohydrates: 6.7g; Fiber: 0.2g; Sugar: 1.2g; Protein: 2.9g

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  8. Celiac.com 09/10/2021 - I have been asked on several occasions, “What are the basic items to keep in a well-stocked pantry?” A pantry really isn’t a ‘place’ as much as it is a state of mind. It is a way of thinking and planning ahead when you shop so you always have basic food items on hand, negating the need to run to the grocery every time you cook. Pantry items are dry goods or staples that need no refrigeration and have a decent shelf life. Having the right items on your shelves will make cooking much easier. Cooking gluten-free does not necessitate spending your life in the kitchen. Remember to rotate—if you buy a can of gluten-free chicken broth, place it behind the can of broth you purchased a few weeks ago that is still on your pantry shelf. That way, you are always using the older items first to prevent them from going out of date. Canned foods. Check to make sure the cans you purchase have not expanded and have no dents in the edges; these are signs of bacterial contamination. Select a sturdy shelf for your canned products so the weight of the cans won’t warp or crack the shelving. What canned foods should you have on hand? Tomato sauce, tomato paste and canned diced tomatoes are perfect for stews, soups, and many baked meat, rice, and/or vegetable dishes. Gluten-free spaghetti sauce is another must for those quick, last minute meals. Canned beans…all kinds of beans…can be added to salads, soup, stews, rice dishes, chili, pasta sauces, and they are an inexpensive, fiber-rich source of protein. A can or two of tuna fish on the shelf always comes in handy for quick sandwiches. Gluten-free chicken broth should be a constant staple. You can open a can of broth, add some chopped veggies and rice, and voila! You have soup! Progresso has a gluten-free cream of mushroom soup (check label to be certain it is still gluten-free each time you purchase it). Keep several cans on hand for casserole dishes—you know, where you chop up last night’s leftovers and hide them in the soup, under a crust of mashed potatoes, crushed potato chips or gluten-free crackers, hoping no one will recognize you are recycling food! Canned clams are handy to have for those last minute chip dips. Or add the clams to the canned mushroom soup, stir in a little white wine, then spoon over gluten-free pasta. Black olives are a nice addition for when you make tacos, or to add to salads or pizza. Gluten-free pork and beans make the perfect quick side dish, or bake them with pork chops for an entrée. Even a can of anchovies may be useful for a company Caesar salad or pizza. Gluten-free canned pie fillings are perfect for a quick apple crisp or cherries jubilee. Don’t forget to pick up a back-up can of coffee or gluten-free tea bags to put on that pantry shelf. Some people like to stock a supply of canned fruits and vegetables, but I would encourage you to use fresh when possible. Even frozen fruits and vegetables retain more of their nutritional value than their canned counterparts. That being said, you may want to stock canned mushrooms for last minute pizzas, pasta sauces, or to sauté to put over steak. And the individual containers of applesauce are perfect to use in cake mixes in place of butter or to add to a bag lunch. Dried goods. Dried beans come in all kinds of varieties and they cook rather quickly. There is a large selection of dried fruits on the market that can be added to cookies, cakes, salads, used to stuff a pork roast, or to put over cereal in the morning. Stock a variety of rice (Arborio, basmati, white, brown, and wild rice), but do not buy the pre-seasoned boxes or packaged wild rice as most of these are not gluten-free. The variety of gluten-free pasta is increasing every day, so treat yourself and keep a nice selection of pasta on that pantry shelf for Spaghetti Bolognese, or macaroni and cheese, or Italian wedding soup, or pasta salad. Don’t forget to pick up an extra container of gluten-free grated Parmesan for your pasta! Bottles, jars and condiments. Using different oils and vinegars varies the taste of your foods. Stock a good quality virgin olive oil, a corn oil, and perhaps a sesame or peanut oil (for stir-frying). Don’t forget to pick up a can of gluten-free nonstick spray for baking. While apple cider vinegar is the norm, a good balsamic vinegar is excellent not only in salads, but for marinating meats and vegetables before grilling or broiling. Gluten-free soy sauce is another useful condiment for marinating foods, adding to rice, and of course for stir-frying. If you like things spicy, don’t forget to add a bottle of hot pepper sauce. There are some excellent gluten-free barbecue sauces that are also handy to have around. A jar of roasted red peppers will put the finishing touch on a pasta salad, pasta primavera, antipasto tray when unexpected company arrives, or to add to sandwiches. Gluten-free pickles and pepperoncini are great to pack in bag lunches. Honey will come in handy when making tea, sugar syrups to pour over pastries, to use in cookies, or to use as a dip for warm, fresh-out-of-the-oven gluten-free biscuits. Other condiments include gluten-free ketchup, mustard, mayo, molasses, lemon juice, maple syrup (or gluten-free pancake syrup), peanut butter, jelly, and salsa, and perhaps a bag of gluten-free tortilla chips. Baking needs. This category includes granulated sugar, brown sugar, powdered sugar, cornstarch, baking soda, gluten-free baking powder, and perhaps yeast. Semi-sweet chocolate chips are needed for those ‘must have chocolate chip cookies’ moments. Cocoa is good for making hot chocolate and adding to cakes, but beware of hot chocolate mixes because many are not gluten-free. A variety of nuts is nice to have close at hand to put on top of hot or cold cereal, add to salads, desserts, dips, stir-fries, or just to eat plain as a snack. You will be glad to have a can of evaporated milk and sweetened condensed milk on your shelf when you want to bake desserts. I have not included flours in this category because the alternative, gluten-free flours have a short shelf life. You are better off keeping the flours in the freezer. However, there are some excellent gluten-free breadcrumbs on the market that you may want to include on your pantry shelf for breading chicken, using in meatloaf and meatballs, and sprinkling on casseroles. Boxes foods. Gelatin isn’t just for gelling anymore. Add flavored gelatin to cake mixes for a whole new taste treat. Or use twice as much unflavored gelatin in place of the xanthan gum called for in a recipe. Gluten-free packaged puddings are a good staple also. Mix vanilla or tapioca pudding with fruit juice then blend in cut-up fruits. Use pudding mix in cakes… or just make pudding! There are new gluten-free cereals coming on the market all the time. Keep a variety of cereals on hand for breakfast, for ‘krispies’ snacks, or to crush for piecrusts. A box of gluten-free brownie or cake mix and a can of gluten-free frosting is a good back up for spur of the moment events. A box of gluten-free crackers will carry you through those ‘must munch on something’ times, topped with a piece of cheese, or spread with peanut butter, or to use to dunk in soup, or top with cream cheese, small shrimp, and a dab of gluten-free cocktail sauce for company. Individual boxes of fruit juice are perfect for basting poultry, pork roast and ham, using in cake and breads in place of water, and adding to a child’s lunch box. Herbs and spices. I won’t even attempt to list all of the herbs and spices that are available to you, but I will mention a few that are used the most and can dress up a simple dish. Use herbs liberally, both for their flavor and for their medicinal purposes. Fresh herbs are best, when available. Herbs and spices that are highly recommended for the pantry include: salt, pepper, oregano, basil, garlic powder, cayenne pepper, chili powder, cumin, dill, dry mustard, paprika, cinnamon, ginger, nutmeg, mint, cream of tartar, and dried parsley. For flavorings, vanilla and almond flavoring are a must. One final thought…You may want to keep a small supply of wine and/or liqueur in that pantry. Liqueurs, when kept in a cool, dark place, last almost indefinitely and their concentrated flavors add a lot of flavor to ice cream toppings, brownies, cream pie fillings, and more. Wine adds richness to marinades, salad dressings, sauces, and is perfect to use when de-glazing a pan. Marinated Vegetable Salad (Gluten-Free) Ingredients: 1/8 tsp. salt 1/8 tsp. pepper 1/8 tsp. basil ¼ tsp. dill 3 Tbsp. olive oil 2 Tbsp. balsamic vinegar 1 can (10 oz.) hearts of palm, drained and cut into ½-inch slices 1 can (10 oz.) artichoke hearts, drained and cut in half 1 can (10 oz.) asparagus tips, drained 1 can (15.5 oz.) navy beans (or northern, kidney, or lima beans), rinsed well and drained Directions: In a medium bowl, whisk together first 6 ingredients. Add remaining ingredients; toss, cover with plastic wrap, then refrigerate for several hours before serving. Serves 6.
  9. Celiac.com 07/16/2021 - I’d like to serve a healthy, home-cooked dinner to my family, but it takes too much time. I frequently hear these words from harried cooks who are probably among the 75 percent of us who—at 4 PM on any given day—don’t know what they’re having for dinner that night, except that they want it to be quick and easy. A recent study by the NPD Group ( a market research organization) found that while the majority of Americans say they want to eat healthy—that is, more whole grains, fiber, calcium, and vitamin C and less fat, calories, cholesterol, and sugar—the driving force in their eating habits is convenience. Everyone loves a home-cooked dinner, yet few of us have time to prepare one from scratch. Over the years, I’ve discovered some principles that make food preparation quicker and easier. They’re in my latest cookbook, Gluten-Free Quick and Easy, (Avery/Penguin Group, August, 2007). Here are some excerpts from that book. Planned-Overs Save Time and Reduce Waste While some people turn their noses up at leftovers, smart cooks know that using them in new and different ways not only disguises them, it also saves time and reduces waste. In fact, these clever cooks intentionally create leftovers. However, we call them planned-overs to show that we have definite plans for how we intend to use them again. For example, if I roast a chicken, I automatically know that a couple of days later we’ll have chicken pot pie or some other kind of chicken casserole. The chicken bones immediately go into the stockpot to make chicken broth, which usually simmers during dinner. Later that evening, after the broth has simmered, it goes into the refrigerator to cool—right in the stockpot. The next day, I skim off any unwanted fat and freeze the broth in 2-cup containers. If I have any leftover broth after filling all of my containers, I whip up a quick chicken noodle soup. If there is any leftover chicken meat, it goes into a gluten-free tortilla wrap for a quick lunch. Nothing goes to waste. As you can see, that single roasted chicken determined several meals for later that week. Prepping Ingredients Ahead Sometimes it pays to prepare larger amounts of ingredients that you know you’ll use in the near future. For example, when I buy bacon, I fry the whole package until not quite done and freeze it in heavy-duty food-storage bags. Layered between two paper towels, a slice just takes a few seconds to become crispy in the microwave when I need it quickly for a recipe. Perhaps your recipe calls for a half cup of chopped onion. Why not chop the whole onion and store the remainder in the refrigerator or freezer in a food storage bag? Or, perhaps a recipe calls for a half pound of browned ground beef. Brown the whole pound and freeze the remainder. Need a quarter cup grated cheese? Grate a whole cup and store it for a future pizza (it will grate faster if it’s really cold or slightly frozen and the grater is coated with cooking spray). That way, it’s ready when you need it and you trim precious minutes off preparing a future meal. Suppose you have a recipe that calls for a pound of browned ground beef. Why not buy two pounds and cook both of them, freezing the extra pound for later use in pizza, sloppy Joes, or beef goulash—shaving precious time off food preparation on a busy weeknight. This “extra” technique works for side dishes, too—extra mashed potatoes top a shepherd’s pie later in the week and two cups of cooked rice becomes pork fried rice. Cooked vegetables show up in a couple of days as a hearty soup. Too many apples? Peel, then fry them in a pan with a little butter and cinnamon to cook up some chunky applesauce. Even the preparation of small, seemingly insignificant ingredients can reap time savings. Grate zest from lemons or oranges before you squeeze them—even if the recipe doesn’t call for zest—and freeze it in a container. Wash and dry an entire bag of lettuce, rather than just the amount you need today and store it in a plastic food storage bag in your vegetable crisper. Fewer, But More Flavorful, Ready-Made Ingredients We can reduce our time in the kitchen by using fewer, but more flavorful ingredients. For example, a splash of vinegar or lemon juice in a sauce can jazz up the flavor and reduce the need for more salt. Chicken broth is more flavorful than water; sherry vinegar or balsamic vinegar is more flavorful than plain vinegar. Dried herbs are far more potent than fresh ones and don’t require washing and chopping. Since the Food Allergen and Consumer Protection Act of 2006, we can use more ready-made ingredients because the label will indicate whether they contain wheat. For example, I make a wonderfully easy black bean soup with 3 ingredients: canned black beans (rinsed and drained), chicken broth, and enough Mexican tomato salsa to bring the flavor to the desired intensity. Everything in Its Place for Efficient Organization You’ve probably heard chefs use the term “mise en place” (pronounced meez-ahn-plahs). This elegant French culinary term simply means “everything in its place,” or having all the ingredients ready on your work space (measured, chopped, etc.) so you can cook quickly and efficiently. It’s particularly important in baking, where precision and accuracy are critical. This concept of “everything in its place” can also apply to a tidy, organized work space as a major time-saver. A messy kitchen counter slows you down if you constantly have to push other items aside to make room to do your work. As you organize your kitchen, sort through appliances, utensils, bakeware, and cookware. Toss (or donate) anything that isn’t being used and organize the things you do use so that they’re easy to access. Use a Grocery List to Maximize Shopping Time Efficient cooks have a system to know what to buy and when, much like a company maintains its inventory. That’s where a grocery list comes in handy. To minimize your shopping time, you need a grocery list format that works for you and doesn’t make you run back and forth between aisles, wasting precious time. If you already have a master grocery list, great! If not, here’s how to make one. Lay out the list in the order in which you walk the aisles of your favorite grocery store, ending up at the checkout line. Organize it by what foods are in each aisle. If possible, assemble this master list on your computer so you can print a supply of forms. Carry this list with you at all times so you can add to it when necessary. Reap the Benefits of Saving Time in the Kitchen Getting a healthy, safe dinner on the table every night can seem daunting, especially when we’re pulled in so many different directions at that time of the day, but it can be a reality if you follow these quick and easy principles. At the least, they should help you get dinner on the table sooner, freeing up the rest of the evening for other chores such as helping the kids with homework, doing the laundry, or spending a few precious minutes with that special someone.
  10. Celiac.com 08/01/2020 - Discover how fun, easy, and rewarding cookie-baking can be the gluten-free way! Read through the cookie-baking FUNdamentals to understand the secrets in making award-winning gluten-free cookies. Use these tips to bake the Lime-Sugar Cookies. Let’s explore the eight essential cookie-baking FUNdamentals: quality ingredients, proper equipment, accurate measurements, proper techniques, accurate oven temperature, correct baking time and proper cooling and storage. Applying these basics will make a difference in the final results…your cookies can go from average to “wow.” Quality Ingredients The difference is in the ingredients. You can’t expect to make championship cookies using inferior ingredients. Start with a well-balanced gluten-free flour mix that contains healthy flours such as brown rice flour, navy bean flour, sorghum flour or almond meal (if not allergic); then add other quality ingredients. Butter (especially unsalted) is the most popular of the fats used for cookies by bakers. There is no substitute for the richness and flavor of butter, but you can replace butter with stick margarine. Whipped, tub, soft, liquid or reduced-fat margarines are unacceptable for baking because they contain air and water and will produce flat, tough, under-browned cookies. Using pure extracts (not imitation); fresh, aromatic spices, quality chocolate (the best you can afford), true white chocolate (cocoa butter is 2nd ingredient), and fresh nuts can make the difference between an average cookie and an outstanding cookie. For best results: Use the exact same ingredients every time to get consistent results. Find brands you like, and stick with them. Proper Equipment Proper equipment makes the whole baking process more efficient and contributes to successful results. Two important equipment items are quality cookie sheets and a free-standing oven thermometer. The best overall cookie sheets are light-colored, dull-finished, heavy-gauge aluminum with one or two low sides. Heat circulates efficiently during the baking process and cookies bake and brown more evenly. For best results: Bake only one sheet of cookies at a time on the middle rack. If possible, have 2-3 identical cookie sheets on hand; while one is baking, another is cooling and the third one is ready to be placed in the oven. Using identical cookie sheets guarantees similar baking results every time. A free-standing oven thermometer is essential to accurate baking. Ovens may vary as much as 50 degrees; keeping a thermometer in your oven all the time helps you to adjust the heat for proper baking. For best results: Clip an oven thermometer on the middle rack in the center of the oven and use it to judge the heat, not the dial. Here are a few other useful items: A wire mesh strainer (6-inch diameter) removes lumps, aerates the flour and incorporates all the dry ingredients in a homogenous manner. A cookie scoop with spring-release mechanism makes uniform-size drop cookies so cookies bake evenly and at the same time. A heavy-duty, free-standing electric mixer with a paddle attachment is essential in all types of gluten-free baking. Parchment paper helps cookies retain their shape, bake evenly and prevent over-browning. Non-stick aluminum foil ensures easy removal of bars and ease of cutting. Stainless steel or non-stick wire cooling racks with small grids and “feet” ensures proper cooling. Accurate Measurements Baking requires precise measurements for successful results. Measuring ingredients accurately with the appropriate measuring tools and techniques means you’ll get consistent results every time you make a cookie recipe. Never use dry-ingredient cups to measure liquid ingredients or liquid-ingredient cups to measure dry ingredients. They can’t be used for the other without sacrificing accuracy. For best results: Use standard, stainless steel dry-ingredient measuring cups and spoons with straight rims – the latter allow you to sweep a flat edge across the top and measure ingredients accurately. Use a glass measuring cup with a spout to measure liquids. Read measure at eye level. Measuring Techniques The primary reason cookies don’t turn out quite right is inaccurate or inconsistent measurements, especially with the flour. Too much flour can cause dry, tough cookies and too little can cause flat, pancake-like cookies. For best results: Spoon flour into measuring cup (as opposed to dipping the cup into the ingredient) before leveling it with a straight edge, like a table knife. You’ll get a more consistent result this way. Dipping the cup or shaking the cup while spooning in flour compacts the flour too much which results in too much flour being used. This applies to all dry ingredients except brown sugar which needs to be packed. Mixing Techniques Mixing methods, among other factors, influence the texture (light and tender, soft and chewy, crisp or dense) of the cookie. Using an electric mixer and beating (creaming the butter and sugar) creates a light and tender cookie. Using a spoon and stirring ingredients together creates a dense and chewy cookie, such as brownies. For best results: Look for recipes that give you specific mixing directions and follow them. Accurate Oven Temperatures Baking cookies at the wrong temperature can cause unpredictable and undesirable results. It takes 15-20 minutes to preheat an oven to the correct temperature. Place an oven thermometer on the middle rack in the center of the oven and use it to judge the heat, not the dial. For best results: Check temperature and make adjustments before placing cookies in the oven. Baking Times Consider the baking time given in a recipe as a guide to start checking for doneness. All ovens bake differently. Note the baking time required in your oven and record it on the recipe for future use. For best results: Bake cookies one sheet at a time on the middle rack. Be sure cookie sheet is cool before placing dough on it or the cookies will spread excessively and brown too much on the edges. Proper Cooling and Storage Some gluten-free cookies need a longer time to set before transferring to a wire rack to cool completely. Follow the recipe’s directions. Be sure cookies are completely cool before placing them in storage containers or cookies will turn soggy. For best results: Store the same kind of cookies together (soft with soft, crisp with crisp, flavor with flavor) to prevent changes in texture and flavor. If you mix crisp cookies with soft cookies, the crisp ones will get soft and the flavors often mix. Get ready to bake…. It’s gluten-free cookie time! Now head for the kitchen, preheat the oven, and read the entire Lime Sugar Cookie recipe to ensure all necessary ingredients are available and if any advance procedure needs to be done. With a little effort, you’ll receive big rewards and lots of cookie kudos from family and friends. May your cookie jar always be full. Enjoy my Lime Sugar Cookies. Gluten-Free Lime Sugar Cookies Recipe This cookie was a celebrity among taste testers and voted as one of the best! Double the recipe for double the pleasure! Ingredients: 1½ cups gluten-free flour mix 1 ¼ teaspoons xanthan gum 1 teaspoon cream of tartar (find in baking aisle) ½ teaspoon baking soda ¼ teaspoon salt ½ cup (1 stick) unsalted butter 1 cup lime-scented sugar (see recipe below) ¼ teaspoon pure lime oil 1 large egg Directions: Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Sift flour, xanthan, gum, cream of tartar, baking soda and salt in bowl; stir. Set aside. Beat butter, lime-scented sugar, and lime oil in large mixer bowl on medium speed until creamy, about 4 minutes. Beat in egg. Gradually beat in flour mixture. Measure dough in 1 ½ tablespoon portions (cookie scoop works great); shape into balls. Place balls 3 inches apart on prepared sheet. With hand, slightly flatten dough to ½- inch thickness. Bake 13 to 14 minutes or until edges are lightly browned. Cool 3 minutes on cookie sheet then transfer to wire rack to cool completely. Sprinkle lime-scented sugar over cookies, if desired. Store in airtight container up to 2 days or freeze up to 2 months. Makes 1 ½ dozen (3-inch) cookies To make lime-scented sugar: Place 1 ¼ cups granulated sugar and 2-3 tablespoons freshly grated lime zest (about 3 large limes) in bowl of food processor; process until blended, about 15 seconds. Refrigerate leftovers in an airtight container. Cookie Tips: Use more freshly grated lime zest for a stronger lime flavor. If lime is not a favorite flavor, try orange or lemon for an equally awesome cookie.
  11. Celiac.com 03/19/2020 - The Covid-19 outbreak has people searching for answers regarding the virus, its symptoms and course, and any risk factors for certain groups. One question we are seeing a lot is: Do people with untreated celiac disease face a higher risk of developing complications with the coronavirus? Should they take extra precautions? The answers are not totally clear, but in the interest of keeping people with celiac disease informed, healthy and safe, here are some answers to some basic questions, along with some helpful tips for dealing with the Covid-19 outbreak. We know that the coronavirus can cause extreme respiratory distress, and pneumonia, especially in the elderly and/or people with compromised immune systems. According to Wikipedia, "Coronavirus disease 2019 symptoms include fever, cough and shortness of breath. Muscle pain, sputum production and sore throat are less common. While the majority of cases result in mild symptoms, some progress to severe pneumonia and multi-organ failure." It's true that epidemics of flu and other viruses tend to cause more severe issues for people with pre-existing health conditions. So if you are already sick from celiac disease and could Covid-19 increase the chances you have a more severe case? Could you be at higher risk for pneumonia? Viral vs. Bacterial Pneumonia Possibly, but the answers just aren't clear. One main concern is clearly pneumonia. We know that coronavirus can cause severe respiratory distress, and can lead to pneumonia. Now, there are two types of pneumonia: Viral and Bacterial. Without getting too technical, bacterial pneumonia is treated with antibiotics. Viral pneumonia is not treated with antibiotics. People with Covid-19 are mainly coming down with viral pneumonia. That means antibiotics are not helpful. Higher Pneumonia Risk for Celiac Patients We also know that people with celiac disease can face higher risk for bacterial pneumonia and hyposplenism. Doctors generally recommend that celiac disease patients receive pneumococcal vaccination, but little has been done to quantify risk levels. Young People with Celiac Disease Have a Substantially Higher Risk for Bacterial Pneumonia Celiac UK advice to celiac patients points out that up to 30 per cent of people with celiac disease suffer from reduced splenic function, or hyposplenism. This points to a weakness in the immune system that supports the adoption of stringent social distancing measures. Some Positive News Some say that people with celiac are not immunocompromised and are not at higher risk for covid-19. Celiac.com forum member LJR1989 shared this helpful link. There's also some good research to show that mucosal healing does not influence the risk of serious infection requiring hospital-based medical attention in celiac patients. There's also a reassuring message from Dr. Andrew Fasano: No Good Data on Virus Risk in Celiac Patients However, there just isn't much good research specific to virus risk and celiac disease, and no research specific to Covid-19 and celiac disease, so we can only go by the little we know. The issue of celiac disease, pneumonia risk and Covid-19 is serious enough to prompt this message from Dr. Benjamin Lebwohl, MD, MS, Director of Clinical Research, The Celiac Disease Center at Columbia University: Here's a Helpful Video on Symptoms and Progression of Coronavirus https://www.youtube.com/watch?v=H2E1t3yMXgE Covid-19 Advice for People with Celiac Disease Take Precautions If you have treated celiac disease, your risk for coronavirus is probably about the same as any comparable non-celiac. Probably. But, there's just not much good evidence to say for sure. The coronavirus is serious enough, even in healthy people, to be avoided if possible. From a prevention standpoint, if you have celiac disease, even if it's treated, it's probably wise to behave as if you are in a higher risk group, and to take the precautions necessary to avoid exposure to coronavirus, which include isolating yourself from strangers for two to three weeks. Consider Getting a Pneumococcal Pneumonia Vaccine The vaccine against pneumococcal pneumonia will help to prevent bacterial pneumonia. This may or may not help if you contract coronavirus, but it's unlikely to hurt, and will be helpful against bacterial pneumonia, which can affect people with celiac disease. For people with celiac disease, it's probably a good idea to get a pneumonia vaccine. The vaccine is currently recommended in the UK for people with celiac disease. Read more about how the Coeliac UK Recommends Pneumonia Vaccine. It's probably not a bad idea to get a vaccination. It can't hurt, and might help. Check with a doctor for details. Don't Panic Celiac disease or no celiac disease, if you do come down with Covid-19, don't panic. If you have celiac disease and get Covid-19, there's no reason to assume you'll be worse off than those without celiac disease. Here's what to do if you believe you've been exposed to the coronavirus, or become sick. People who suspect infection with coronavirus should shelter at home, contact local health officials for information, and seek medical attention as directed. Covid-19 Topics on Celiac.com Forums Keep up with the conversation or share information about coronavirus (Covid-19) and celiac disease on the Celiac.com Forum: Covid-19 Coronavirus More Susceptible to Celiacs? Covid-19 Resources Center for Disease Control UK Health Advice on Social Distancing This is a developing story. Please share any information in our comments below, or on our forums above.
  12. Celiac.com 11/16/2019 - Celiac.com’s annual Gluten-Free Thanksgiving Guide dishes up a heaping helping of gluten-free information and recipes to help make your gluten-free Thanksgiving celebrations a smashing success! Celiac.com offers an extensive list of safe gluten-free foods and ingredients, along with gluten-free shopping guides to make gluten-free shopping easier. Gluten-Free Thanksgiving Turkey This Great Gluten-Free Brined Turkey recipe offers a fabulous way to prepare your gluten-free turkey that will leave your guests quizzing you about your secrets to such a moist, savory bird. Here’s a list of gluten-free Thanksgiving turkeys from major manufacturers. Gluten-Free Holiday Stuffing Next, be certain to serve only gluten-free stuffing! Accept no substitute. Don't risk putting gluten-based stuffing in your turkey. Instead, astonish and satisfy all of your guests by preparing celiac.com's delicious Best Gluten-free Holiday Stuffing Recipe. Gluten-Free Gravy Celiac.com's Thanksgiving Holiday Gluten-Free Turkey Gravy recipe, is the perfect topping to your delicious stuffing. If you don't want to prepare your own, be sure to use a gluten-free gravy mix. Thicken homemade gravy with either corn starch or arrowroot flour. Be careful: Many bouillon cubes contain wheat or gluten, so make sure to use only gluten-free bouillon cubes. Gluten-Free Thanksgiving Pumpkin Pie Top off your gluten-free Thanksgiving feast with our ever-popular recipe for Gluten-free Pumpkin Pie, or try this delicious Ginger Crust Pumpkin Pie. Prepare easy, tasty gluten-free side dishes by browsing celiac.com's extensive listing of gluten-free recipes, where you will find side dishes to impress even the snootiest gourmet. Gluten-Free Alcoholic Beverages Here's our guide to Gluten-Free Alcoholic Beverages, along with Fifteen Common Questions About Gluten-Free Alcohol and Booze Gluten-Free Side Dishes Make easy, tasty gluten-free side dishes using Celiac.com's extensive listing of gluten-free recipes. Here’s a helpful list of Velveeta and Twenty Other Surprisingly Gluten-Free Foods.
  13. Celiac.com 04/19/2019 - Once you’re diagnosed with celiac disease, it takes just that first trip to the grocery store to get sticker shock from the prices of gluten-free products versus their wheat counterparts. Consuming food is a necessity but paying a lot of money for that food isn’t. Food is one of the few monthly expenses where you have 100% control over both selection and the amount of money to be spent. The good news is that there are all kinds of ways to save on your grocery bill. Planning is a vital step Take inventory of what you have on hand and think of ways to use up these foods, especially the perishable ones, in the meals you plan for the next week. Four percent of fresh produce bought by U.S. households is thrown out each year because it was hidden or forgotten in the refrigerator and started to spoil. Simply by looking through your refrigerator frequently and finding a way to use up the perishables, you can save an average of four percent of your grocery bill. While you’re in the planning stage, look online and through the newspaper to find out what the nearby grocery stores have on sale and build meals around those items. Don’t rely on memory—write out a grocery list and then stick to buying just those items. According to Personal Finance: “Shoppers making a ‘quick trip’ to the store to pick up a few specific items usually purchase 54 percent more than they planned.” “Forty-seven percent of shoppers go to the store three or four times each week.” “Consumers graze at the grocery store, with impulse buys making up between 50.8 and 67.7 percent of total purchase.” Imagine how much you’ll save if you do zero impulse buying The fewer trips you make to the store the fewer times you’ll be tempted to pick up nonessential items. Save time by creating an on-going shopping list. On a piece of paper, write down department headings (produce, meats, dairy, paper products, personal products, etc.); make copies of this then post one each week on the refrigerator so family members can add items under the different headings as needed. Cutting food waste can be done, but it takes vigilance on your part When you freeze foods, use a marker to write the date the package was frozen. Food kept in the freezer too long will develop freezer burn that ruins the taste and quality of the food so use the older items first. Freeze things in individual servings. This may sound like a useless step if you have a large family, but there will be times when only three people are home for dinner instead of four or if you’re all going out to dinner but your son has a terrible cold and can’t come along; then you can thaw and reheat just one frozen packet so he has a good dinner. Buying in bulk isn’t always better It’s a challenge deciding if buying in bulk will save you money if you don’t really need that quantity. If you end up throwing part of the product away, that’s the same as throwing your money away. If you’re buying paper products and you have room to store a large amount, then bulk buying makes sense. And don’t assume that bulk pricing is always less than buying smaller quantities. Sometimes it isn’t. Do the math before making the purchase. Check out what’s on sale but be cautious Just because a food is advertised in a weekly circular doesn’t mean the price has been reduced. Buy what’s in season You can pay $4.50 for an acorn squash in April, or you can wait until fall and buy it for fifty cents. Harvest time always offers fantastic savings on produce. Use coupons You can actually cut the cost of your grocery bill by fifty percent just by using coupons. Don’t fall in love with a specific brand of anything. If you need laundry soap and you can’t find a coupon for your favorite brand, but a different brand that offers a coupon. When you make your shopping list, put a star by anything that’s on sale or for which you have a coupon. Now look at the list and pick out the items without a star. Go online and type the item name into your browser adding the word coupon (Example: laundry soap coupon). With the exception of produce and meats, you can usually find coupons online for most of your purchases. If you can’t find a coupon, buy the store brand or generic brand. Check the Internet You can often save by buying your gluten-free items online. Again, comparison shop including any shipping costs. If only large quantities or whole cases are being sold, see if someone in your support group or another celiac will split the case with you. Forego store loyalty Many stores offer loss leaders, foods that are selling at a tremendous discount, to lure you into their store. Go in, buy those particular items, then leave and go somewhere else to do the rest of your shopping. No single store will have everything you need on special in any given week so shopping at two or three different stores will save you the most money. Check out the prices for paper products and cleaning supplies at dollar stores and big box discount stores; the savings can be significant. Don’t waste money on packaging Fresh deli meat will cost less than packaged lunch meat. Buying one larger container of yogurt costs less than buying several single-serving containers. Get a large jar of applesauce, a large can of peaches, and a large box of cereal instead of the individual-serving sizes. Stretch the expensive foods Meat is expensive so find ways to use less of it. If you’re making meatloaf, add an extra egg, oatmeal (uncontaminated), chopped tomatoes, and shredded carrots to get more servings out of a pound of ground beef. Do the same for hamburgers. Cook meals that use a lot of vegetables and beans and just a little meat, chicken or fish, such as stews, chili, tacos, and tuna noodle casserole. Mexican, Italian and Asian dishes are great for this because they’re made up of inexpensive items such as beans, noodles or pasta, and fresh or frozen veggies. Fill up on healthy, less expensive foods. Rice and potatoes are natural carbohydrates, low in price, and give you that satisfied full feeling at mealtime. Brown rice holds forever in a cupboard and a half cup of raw rice will feed two people once it’s cooked. Beans are one of nature’s healthiest (and least expensive) food options—fill up on them. Add them to everything to stretch food further. You can add beans to salads, soups, stews, rice dishes, casseroles, vegetable dishes, pasta sauce, tortillas and tacos… and the list goes on. Check out gluten-free bakeries If you’re lucky enough to have a gluten-free bakery near you, ask if you can get a significant discount on day-old bread. Gluten-free baked goods have a very short shelf life, but you can pick up several loaves to freeze for when you want to make French toast, bread pudding, stuffing, croutons, or breadcrumbs. Consider gardening carefully While it may seem cost-conscious to grow your own vegetables, it’s time to do the math again. Figure out what you’re going to spend in seeds, water, fertilizer, gardening gloves, perhaps a trellis or tomato cages, and any expenses incurred when you have your own garden, and then compare that cost to what you’ll pay when you buy those same vegetables on sale and in season at a grocery store or farmer’s market. Don’t rule out prepared foods While it usually costs less to bake your own cookies and prepare your own meals, gluten-free companies often offer irresistible savings coupons especially when they’re introducing a new product. Take advantage of these sales. Only cook what you need We tend to cook too much sometimes, especially when it comes to pasta. Gluten-free pasta is expensive so only cook small portions and toss it with a filling sauce that contains sautéed veggies and/or beans to make it stretch further. Obesity has reached epidemic proportions and one of the main causes is overeating. We eat ‘till we’re full when we should stop eating when we’re no longer hungry. There’s a big difference between the two amounts. If you serve smaller portions, it’s not only better for your health but you’ll be spending less in groceries. Eliminate sodas They’re unhealthy and they’re expensive. Ice water or iced tea can be every bit as refreshing and thirst-quenching and will cost you much less. Use more of the less expensive gluten-free products Gluten-free bread is more expensive per slice than corn tortillas, so make a breakfast burrito with scrambled eggs and salsa instead of toast. Make sandwiches on a rice flour tortilla instead of bread. Instead of using costly pizza shells, make pizzas on rice tortillas and heat them in the microwave. Bought cookies are pricey; make brown rice pudding for dessert instead. Add your own raisins and cinnamon to plain oatmeal instead of buying the more costly flavored packets. Skip the convenient gluten-free frozen dinners and make your own from leftovers. Don’t buy (or make) gluten-free graham crackers for pie crusts; crush leftover dried-out cookies that you have on hand, add a little butter, and make your own crust. The old rules of shopping don’t apply in this new economy, but if you make a few changes, you’ll always walk away from the table full and happy. Impossible Gluten-Free Pie Recipe Ingredients: 2 cups leftover meat or chicken, diced 1-1/2 cups gluten-free gravy or condensed cream of mushroom soup 2 cups leftover mixed vegetables 1 cup gluten-free Bisquick 1/2 cup milk 1 egg Directions: Preheat oven to 400 degrees. Mix the meat, gravy or soup, and vegetables in and ungreased 9-inch pie plate. Stir together the remaining ingredients with a fork until blended then spoon over the meat and veggie mixture. Bake about 30 minutes or until the top is golden brown.
  14. I'm pretty new to the celiac lifestyle; I have been officially diagnosed for almost a full year now. As a nineteen year old girl living in a lively college town, it has been pretty difficult to totally avoid gluten. However, I have been dodging it at all costs. My side effects when consuming gluten have come down to gastrointestinal problems (constipation, diarrhea, unavoidable gas, all the pretty stuff). A couple of months ago, I started to have a stress/fecal incontinence issue when I accidentally consume gluten. I don't know if my pelvic floor muscles weakened because of gluten exposure, but I do know that every time I consume gluten I experience fecal incontinence until the poison's completely out of my system. I'm posting on here to see if anyone else has experienced/experiences this problem, and if there is any way to cope with it? I have tried doing kegel exercises and they have helped with my urine-based incontinence, but the other problem has not improved at all. I am very tired of having to deal with this issue. It's embarrassing, humiliating, and I feel alienated as I have no one close to me to talk to about this.
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