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Amy's Broccoli & Cheddar Bake made with Gluten-Free Rice Pasta
Dyani Barber posted an article in Product Reviews
Who said gluten-free frozen foods never taste good and fresh? When I had my first bite of Amy's Broccoli and Cheddar Bake I could not believe that it was a frozen product. The tender rice pasta was coated with a creamy, aged English cheddar sauce, and the green organic broccoli tasted very fresh and crisp, and it was a very healthy addition. This product is not only gluten-free, but is also high in protein, vitamin A, C, calcium, and good source of iron, so it's very nutritious. This bowl is simply a convenient food for me, as I am a working mom, and it allows for a quick meal when I have no time to cook. I would defiantly feel good serving it to my whole family at any meal time. It is very easy to prepare—I simply just remove the over-wrap and put the bowl into the oven, wait a few minutes and our meal is ready! I would recommend cooking these in a conventional oven for an even better taste. I'll keep these on hand for my family. I would say that this is a five star gluten-free frozen food, and the best broccoli and cheddar bake I have tasted. I would like to say thank you to Amy's for creating this gluten-free meal with all the flavor and goodness of homemade cooking. Visit their site for more info: www.amys.com. Note: Articles that appear in the "Gluten-Free Food Reviews" section of this site are paid advertisements. For more information about this see our Advertising Page. -
This wonderful soup can be served with your favorite meal, or as a stand-alone snack. This vegan and chilled soup is perfect for a Spring day! Ingredients: 2 cloves garlic, minced 2 cups green beans, trimmed and steamed 1 cup fresh baby spinach 1 cup quinoa, cooked Juice of 1 large orange 1 tsp. ground cumin 1 tsp. chili powder 1 Tbsp. freshly ground orange zest 1 large heirloom tomato, diced 1 zucchini, sliced 1 very ripe avocado, peeled and pitted ½ tsp. red pepper flakes 1/4 cup fresh basil, chopped 2 Tbsp. Barlean’s Flax Seeds Pinch of sea salt and freshly ground pepper Directions: Combine all ingredients in a food processor; pulse until mixture forms a smooth consistency. Transfer to a large bowl. Place into the refrigerator, covered for 1 hour to chill. Serve cool or at room temperature. Enjoy! -
Soup Kitchens, Food Pantries, & Restricted Diets
Kim Hopkins posted an article in Additional Concerns
Celiac.com 10/16/2009 - With the downturn in our economy, it is certainly not news that many more Americans are needing to rely on food pantries and soup kitchens to feed themselves. It is also not news that restricted diets, especially the gluten free diet, are very expensive. If you need to eat "special" foods and cannot afford to pay for them, where do you turn? I have communicated with several people recently who are in this predicament. One woman reported that, when she explained her food allergies and intolerance to her local food pantry, they replied, "If you are hungry enough, you'll eat it" - referring to foods that contain unsafe ingredients. This made my stomach turn. Although much work has been done in recent years to educate the public about food allergies, intolerance, and sensitivities, clearly there is still more to do. So what should someone in this situation do? It got me thinking. I called my state's Food Bank to ask if they get requests for special foods due to restricted diets. I spoke with the food solicitor, who definitely understood the question I was posing. She said that the agencies that disseminate the food have received requests to meet special diets due to food allergies and celiac disease, but the Food Bank has not been able to meet these requests. They simply have not received donations of such foods. I was given the impression that they won't be formally soliciting for allergen-friendly foods, but that they would alert their large network if these foods are donated. So who is likely to be the most sensitive to this need and knowledgeable about gluten and the top 8 food allergens? US! Those of us who have learned to live without common foods due to the risk of severe illness. What can we do? We can talk to our state and/or local food pantries and soup kitchens and see if they have received requests for gluten and/or allergen-free foods; We can make donations of special foods and request (even in writing) that these foods be reserved for those who need them; We can talk to our networks of those with dietary restrictions (local support groups, on line chat groups, family/friends, etc.) and ask them to do the same; We can link our local support groups with a food pantry/soup kitchen so that if a request comes in, the support group can try to meet it; If there are many request coming in, we can organize a "special" food drive or a fundraiser to purchase these foods, which has the added bonus of educating others and spreading awareness. Ideas for gluten free and/or allergen free items to donate include soups, cereals, flours, dried beans, dried lentils, pasta, quinoa, and millet. Some have the capacity to accept frozen and fresh foods, too. The growing number of those of us with celiac disease alone has recently catapulted our community into the lime light. Let's use those numbers to do some good! -
I’m always keeping an eye out for nutritional snacks that are convenient for “grab-and-go” moments. I recently came across Bakery On Main's Gluten-free Peanut Butter and Jelly Granola Bars and I have to say that I was pleasantly surprised. These bars are soft and chewy and are made with real peanut butter and dried strawberries so there are no mystery ingredients or artificial flavors, which always gives me extra peace of mind. What I did find surprising is that the bars also contained other nutritional gluten-free grains like quinoa and amaranth but my kids still liked them. Visit their site: www.bakeryonmain.com Note:Articles that appearin the "Gluten-Free Food & SpecialtyProduct Companies" section ofthis site are paid advertisements. Formore information about this seeour AdvertisingPage. -
Celiac.com 02/09/2011 - A new group focused on supporting children with celiac disease and non-celiac gluten intolerance will hold its first meeting this month, on February 19th, in Portland, Oregon. G.I.F.T.S. - Gluten Intolerant Families Teamwork & Support (www.gifts-pdx.org) will meet every other month, on the third Saturday, from 2:00 to 4:00 p.m. in the home of group moderator Wendy Cohan, RN. Meeting in a home environment will reduce costs for membership, but also offer the opportunity to hold cooking demonstrations, cupcake decorating contests, and a summer cook-out, all of which are planned for 2011. Each meeting will feature a speaker, with subjects alternating between short health discussions and more kid-friendly holiday themes and cooking and baking with children. Our first speaker will be Krista Anderson-Ross, ND, who will give a short talk on the important topic of "Nutritional Deficits in Children with Celiac Disease", and how best to address them. We'll follow that up in April with an Easter-themed party with our guest, small business owner of "Fairy Cakes". Our group website: www.gifts-pdx.org is full of information on celiac and gluten related topics, and it includes a bulletin board for sharing tips, recipes, ideas for school lunches and snacks and other parent peer-support ideas. Bring your child, bring your whole family, and help make this group whatever you want it to be. We have a small advisory committee of health professionals and parents of children with celiac disease, but you are welcome to bring your ideas to the table, literally. We plan to hold social gatherings and restaurant outings in addition to regular meetings. For more information, see the website, or email us: info@gifts-pdx.org. -
Joelle's Gluten-Free Cosmetics, Make-Up & Skin Care Products
Destiny Stone posted an article in Product Reviews
Finding affordable, gluten-free skin care products can be a chore. But, thanks to Joelle's Cosmetics' one-stop gluten-free skin care shop, the world of cosmetics has been revolutionized, and shopping for gorgeous gluten-free make-up has never been easier or more affordable. There are just too many amazing products, so I'm not sure where to start! Joelle's 14-Piece Deluxe Gluten-Free Make-up Kit is a perfect starter kit. It comes equipped with everything; including a stylish, self-contained organizer with interior zipper pouches (perfect for travel), a 7-piece professional vegan brush set with luxuriously soft brushes, and dazzling mineral make-up including: silky foundations (liquid or mineral), glamorous mineral eye colors and satiny finishing powders. I've looked everywhere for gluten-free liquid foundation, so when I found out that Joelle's makes it I was so excited, and I was not disappointed. When I finished my home make-over, using Joelle's step by step instructions for professional mineral application, I really looked like a new, improved me! Any unwanted blemishes and lines disappeared with the final stroke of the mineral veil and I was left with soft, flawless skin and gorgeous all-day coverage. For more information on Joelle's gluten-free makeup & other skin care products go to: http://www.mymineralglitters.com/joellecosmetics.html Note: Articles that appearin the "Gluten-Free Product Reviews" section of this site are paid advertisements. For more information about this seeour Advertising Page. -
This classic Asian recipe comes to us from "Lisa16" in the Gluten-Free Forum. Into a sauce pan (and strain as you go) put: The juice of two large oranges 1 cup of fresh pineapple juiced in a food processor the juice from ½ lemon Add: 5-6 spoonfuls of brown sugar (adjust to taste) 1 cup of water 1 clove 1 spoonful of kosher salt (to taste) ½ cup of apple cider vinegar (to taste) And in a food processor liquefy: A thin slice of red onion 2 inches of fresh ginger root (cleaned) 3-4 cloves of garlic 1/3 cup of water Directions: Drop this into the sauce pan too (without straining it). Bring the whole shebang to a boil—you will have to skim some orange foam off the top a couple of times. Boil then simmer for about 10 minutes. Strain this sauce into another sauce pan. This can take some doing because there will be quite a lot of solids in there. Your end product should be fairly clear and liquid. Take this liquid and add: 1 spoonful of xanthan gum and pepper flakes to taste
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Strawberry Pie (Gluten-free, Dairy-Free & Egg-Free)
Jules Shepard posted an article in Pies & Pie Crusts
Pie Ingredients: 2 ½ cups coarsely chopped strawberries (or 2 cups strawberries + ½ cup blueberries) ¼ cup sliced strawberries 1 cup chopped, dried dates or figs 1 ½ bananas, ripe and mashed 2 Tbs. light agave nectar or honey ¼ cup Jules Gluten Free All Purpose Flour* (*If you use another flour, be sure to use one which already includes xanthan gum and is not bean or rice-based, so that it has a proper bulk to starch ratio and will not make the pie dense or gritty. The recipe for my all purpose flour may be found in my cookbook, Nearly Normal Cooking for Gluten-Free Eating, or in various media links from my website, and my flour mix can be purchased premixed from my site as well.) Crust Ingredients: 1 ½ cups finely chopped pecans 1 ¼ cup chopped, dried figs or dates 1 tsp. gluten-free vanilla extract Directions: Preheat oven to 350 F. Prepare the crust ingredients by chopping the pecans in a food processor, then adding the dried fruit and chopping together. Finally, pour in the vanilla and blend all together in the food processor. Press the mixture into the bottom and sides of a pie plate and set aside. Clean the blade and bowl of your food processor and add the dates or figs, bananas, agave and Jules Gluten Free All Purpose Flour. Combine until well mixed and pour into a large bowl. Stir in the chopped strawberries, then pour all into the prepared crust. Top with sliced strawberries. Bake in the preheated oven for 20-30 minutes, or until it begins to be slightly bubbly in the center. Remove to cool and refrigerate until serving. -
The other night I picked up a pint of Dark Chocolate Coconut Bliss organic ice cream from my local market, and my family and I had it for dessert. Coconut is all the rage now because it's packed with essential fatty acids, and we've been looking for healthier alternatives to normal ice cream. Our family could not have been more pleased; Coconut Bliss delivered with a creamy tasting full-flavored ice cream that left nothing to be desired, even though it was in fact gluten, soy, and dairy-free—and it’s even organic. We will definitely buy it again! Web site: http://www.coconutbliss.com -
Since I can remember, my mom has been making massive pots of jambalaya. Of course, this is a dietary staple to most native New Orleanians, but my mom’s was always the best around. The warm, mouthwatering flavors still impress me every time. I have slightly altered mom’s recipe along the way, weeding out any ingredients containing gluten or dairy. And since I usually opt to leave out peeled shrimp as well, this dish is free of all of the “Big Eight” most common food allergens (soy, dairy, wheat, nuts, peanuts, eggs, fish, shellfish). For parties, this dish is always a hit, or whenever you’re looking for a big, easy dish to last through the week. For those of you who can handle dairy, you can sub the 1/3 cup of olive oil with one stick (1/2 cup) of butter. The richer the butter, the better, a goat’s milk butter is supreme! And for the sausage, stay away from Italian sausage, as it won’t taste right. Any other Andoullie or spicy sausages will work, as will type such as pork, chicken, turkey. Serves: 8+ Prep Time: 15 minutes Bake Time: 90 minutes Ingredients: 1.5 lbs. raw chicken, cut up into bite-size pieces 1 lb. spicy sausage (Applegate Farms Fire Roasted Red Pepper is gluten free, and delicious) 1 cup uncooked white rice 10 oz. French onion soup (gluten free) 10 oz. beef broth (gluten free) 8 oz. tomato sauce 1/3 cup olive oil Tony Chachere’s Original Seasoning, sprinkle a bit on before baking, then sprinkle on to taste once served Directions: Mix all raw ingredients together in a large oven safe pot. Cook in the oven for 90 minutes at 350F degrees, stirring every 20 to 30 minutes. Once there are 20 minutes left, try tasting it, depending on how quickly your oven cooks, it could require about 10 more or less minutes. Also, once you take it out of the oven, allow it to cool for about 30 minutes before serving, it will continue to cook in the pot. And, one more thing, laissez les bon temps roulez!
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In addition to being gluten-free, this recipe is also soy, dairy and nightshade-free. Ingredients: 1 tablespoon sesame oil 1 tablespoon lime juice 10 spigs fresh cilantro, minced 4 tablespoons sweetened coconut 1 mango, seeded, peeled and chopped 1 can baby corn, cut into chunks ½ cup pea pods 1 cup baby shrimp 1 fresh garlic clove, minced 1 teaspoon fresh grated ginger kosher or sea salt to taste 8 spring roll wrappers (rice or tapioca-up to you) Directions: In a large mixing bowl add all ingredients, stir well. Set aside Turn on tap (water) to warm temp and let run, and use your favorite cutting board to assemble rolls. Hold 1 wrap under running water, making sure you get front and back, hold under for about 30 seconds, until it starts to soften, then place flat on cutting board surface. Spoon filling across middle about 2 inches thick, then wrap sides over, bottom up and fold over. Repeat. Serves 4.
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Celiac.com 11/22/2007 - Faced with a lack of data on growth rates and histological recovery in Asian children with celiac disease, a team of doctors led by Surender K. Yachna set out to evaluate the result of a gluten-free diet. The study findings appear in the Journal of Gastroenterology & Hepatology. The research team looked at forty-two children with celiac disease. The team chronicled weight and height as weight for height (WFH) and height standard deviation scores (HSDS) deviation scores. 25 of the 42 children underwent duodenal biopsies after 1 and 2 years, while 14 of the children underwent a third biopsy after being on a gluten-free diet for 3-7 years. The research team measured compliance with a gluten-free diet in the children using regular interviews & IgA anti-endomysial antibody estimation (EMA). The average HSDS was 3.3 + 1.6 with 76% showing an HSDS of <-2, with 60% of the children undernourished, with an average WfH of 81.6 + 5.7. Over an average follow-up span of 3.7 years, the HSDS improved significantly to -1.3 + 1.7, with 84% of cases achieving normal nutrition. The average growth rate was 13.9 cm for the first year, and 5.6 cm in the following years. The small bowel biopsies conducted upon diagnosis revealed Marsh IIIb subtotal villous atrophy in 18, or 72%, of the patients, and partial villous atrophy in 7, or 28%. Follow-up biopsy after 1-2 years revealed a change to partial villous atrophy in 17 of the 18 who originally showed Marsh IIIb subtotal villous atrophy. One patient showed a normal biopsy. All 7 patients who originally showed partial villous atrophy showed improvement. 81% of the patients showed negative results for IgA endomysial antibody. Follow-up biopsies conducted after 5 years of Gluten-free Diet showed improvement to Marsh I-II, but no normalization. From these results, the team concluded that most children with celiac disease exhibit normal nutritional uptake and growth patterns with the introduction of a gluten-free diet, and that most also show significant improvement in small bowel histology, but none show normalization, even after 5 years of a dedicated gluten-free diet. Journal of Gastroenterology Hepatology. 2007; 22(8): 1300-1305 -
This recipe comes to us from Kristine Green. 2 parts rice flour 1 part potato flour 1 part potato starch When making the pizza have all ingredients there and handy. Do the sauce first so the spices can blend. Have cheese grated and any meat already cooked if necessary. All veg. cut if using them. Then do the crust dough last, because once it is mixed you knead it just enough to make a ball and roll it out as quickly as possible. I rolled it out on parchment paper and put the paper right on the pizza pan to cook it. I shaped the edges when it was on the pan. Added the ingredients and baked on 400 degrees F. for about 15 minutes or until crust was brown. Let it set for 5 minutes before cutting. Sauce: 1 small can of gluten-free tomato sauce 1 small can of gluten-free tomato paste 1 teaspoon olive oil *spice as you like with any or all of the following: onion powder, garlic powder, thyme, oregano, sugar pepper, Italian seasoning, basil Mix well and set aside. Pizza Crust: 1 cup warm water 1 teaspoon sugar 1 package or 2 ¼ teaspoon yeast 2 cups flour mix from above 2 teaspoons salt 2 tablespoons olive oil Dissolve sugar in water and sprinkle yeast on top. Set aside for 5 minutes. Combine all ingredients in a bowl and beat. It wont take long! Quickly form into ball and roll out. It will feel a little stiff, dont worry or dwaddle at this point. Once you have shaped it to the pan you can add sauce, cheese, and anything you like. Bake!
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This recipe comes to us from Valerie Wells. Filling: 1 or 2 tablespoons coconut oil or other cooking oil 1 pound ground pork ½ pound peeled shrimp, chopped ½ chopped onion 4 to 6 cloves garlic, minced 2 to 3 carrots, shredded or chopped ½ head cabbage chopped Sun Luck sesame oil gluten-free soy sauce (optional) Salt and pepper to taste Directions: Lightly brown pork with onions, garlic and shrimp and cook a minute or two more in hot oil. Stir in carrots and stir fry a minute more. Add in cabbage and stir fry until cabbage is wilted and soft. Season with sesame oil, soy sauce, salt and pepper to taste. Spread on large open pan or tray to cool before putting in wrappers (if you want egg rolls with eggs, stir in some scrambled eggs in the last minutes of cooking). Soak spring roll wraps (tapioca starch wraps available in Asian section of most grocery stores) in water until soft and pliable, about 30 to 60 seconds. Put softened wrapper on flat surface. Add one heaping tablespoon filling on wrapper close to you. Roll up one turn rolling away from you, turn lateral ends inwards and finish rolling. Let rolls rest 20 minutes before frying, which is about as long as it takes to roll all this filling if you have help. The point is, they fry up better if they have rested for a while. Dont fry them for Spring Rolls. For egg rolls fry in 1 inch oil, 1 ½ to 2 minutes on each side. If you have a deep fat fryer, you wont need to turn them. Be aware that tapioca wrappers dont cook up golden brown like wheat wrappers do. They stay pretty white looking, then suddenly blacken if over cooked, so watch them carefully. Serve with hot and sour sauce. Sweet, Hot and Sour Sauce Mix together honey, dry mustard and a bit of apple cider vinegar. How much you use of each ingredient depends on your taste. Add toasted sesame seeds if desired. Also be aware that this sauce gets hotter as it sits.
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